MyPlate Makes A Great Breakfast

Whole grains:• Shredded wheat• Oatmeal• Whole-grain cereals low in sugar• Whole-grain toastWhole grain foods are the best base for a healthful breakfast. Oats contain soluble fiber which helps lower cholesterol. They even have an approved health claim allowed on food labels by the FDA. MyPlate and Dietary Guidelines call for at least 3 one-ounce servings of whole grains each day.Vegetables:• Fresh vegetables in season: broccoli, mushrooms, tomatoes, spinach• Beans/legumesVegetables can be a part of breakfast, too. Put them in egg white omelettes or make a breakfast burrito with low-fat refried beans and tomatoes.Fruit:• Whole fruit: bananas, oranges, berries, melons• Dried fruit• Frozen or canned (without added sugar)• 100% fruit juiceFruit is an important element of any heart healthy diet. MyPlate calls for at least 2 cups of fruit each day — get started with breakfast!!Dairy:• Lowfat light yogurt• Skim milk• Fortified soy milkDairy foods were an important element in the DASH diet. MyPlate calls for 3 cups of milk or milk equivalent foods each day. Make sure you pick ones that are fat-free to avoid artery-clogging saturated fat.Heart-Healthy Protein:• Egg whites• Nuts and nut butters• Beans/legumes• Lean breakfast meats (beware of sodium)FMI visit choosemyplate.gov

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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