I’ve explained before that muesli is my favorite alternative to traditional breakfast cereal. It’s minimally processed, has no added sugar and when made properly is quite tasty. The only problem is that these are features that food companies hate, because most people won’t buy it. This makes it difficult to find muesli, particularly a high-quality version at a reasonable price.

Luckily it’s stupid easy to make your own muesli. Doing it yourself is also a lot cheaper and lets you customize your mix to your preferences. All you need is some rolled grains (oats or a mixed cereal like I use here) and an assortment of nuts and dried fruits of your choosing—you don’t need a real recipe.

In the mix above I chose a 5 grain cereal that I found at my local market. I picked up a simple nut mix of roasted and lightly salted nuts, some extra hazelnuts (because I love them), some golden raisins and some dried currants. It turned out AWESOME, way better than the expensive stuff I normally buy.

I used to always eat my muesli mixed with a little plain yogurt, but these days I’ve preferred to just pour a little in a bowl, add some water and microwave it for 2 minutes. It comes out like the tastiest oatmeal you’ve ever had. I sprinkle a little cinnamon on top, and maybe add a splash of almond milk and it is amazing. If you’re still acclimating to the lack of sugar in muesli, you can try stirring in a spoonful of peanut butter, low sugar jam or a drizzle of honey.

Lastly, I love these POP containers by OXO. They come in a bunch of different sizes and shapes, and do a great job of keeping foods fresh. I use them to store all my beans, lentils, grains, dried chilies and other pantry items.

Thanks to Kevin Rose and Glenn McElhose for help with filming and editing.

Yogurt, muesli and blueberries

I should admit right now that I’m a born again breakfast eater. In the past I always told myself that skipping breakfast meant one less meal adding calories to my day, and I was proud to have eliminated this annoyance from my life.

For the last several years, however, I have grown to love breakfast and am something of an evangelist. Breakfast may seem like an odd thing to try to covert people to, but once you see my reasons you may become a believer yourself.

8 Reasons Breakfast Makes Your Life Better

• It’s easy. Breakfast doesn’t take much time or energy to prepare; I’m half asleep when I pour my cereal, rinse my fruit and boil my coffee every day. It also requires minimal planning. Just buy everything you need every week or two and you are good to go. What’s your excuse?
• Health wins. We all must deal with the internal struggle between eating healthy and eating not-so-healthy. Throughout the day breakfast is by far the easiest battle in which health can triumph, since there is no outside social pressure and unhealthy options are harder to attain. I recommend taking winning odds whenever they are presented.
• Hunger check. If you eat a satisfying breakfast before heading into work you are less likely to be tempted by the junk food that haunts most office environments. Likewise, you will have better self-control when it comes time to decide what to eat for lunch.
• Whole grains. For my own healthstyle, intact whole grains are the most difficult to get in my diet. Unsweetened oats, plain brown rice and quinoa aren’t exactly staples on American restaurant menus. But without grains I feel constantly hungry and my workouts suffer. If I eat them at breakfast I am guaranteed at least that one serving during the day. (For tips to get more whole grains at dinner, check out my easy frozen brown rice balls).
• Higher metabolism. Eating healthy food has a positive effect on your metabolism. Not only does what you eat for breakfast affect how your body reacts to different foods for the rest of the day, it also influences your metabolic rate in the long term. Be careful though, highly processed and easily digested foods have a negative effect.
• Healthy habits. Healthy behavior begets more healthy behavior. According to some studies, this is especially true of breakfast eaters. Waking up and eating a healthy breakfast encourages you to pack a healthy lunch and plan your day around wholesome food. It feels really good to do healthy things, but we easily forget this when presented with free donuts on an empty stomach during a mid-morning meeting. Build your healthy habits when it is easy and help them stick around for the long haul.
• Self-esteem. I think it is important to reiterate how good it feels to do healthy things for your body, and as a bonus it extends to how we feel about ourselves. Most of us feel proud and confident when we know we are doing the right thing. Why not start out each morning on the right foot?
• Deliciousness. Of all the reasons I just listed, this one probably has the biggest sway with me personally. My breakfasts are absolutely delicious and I adore waking up and eating such yummy food. It is worth going out of your way to find healthy foods you enjoy eating, that way good food has as much pull on you as the less healthy junk. This will make your food decision making a whole lot easier.

Once you have convinced yourself that eating breakfast is important and worthwhile, it helps to know what constitutes a healthy one. I have written about breakfast before, focusing on the difference between fake “whole grains” as sold to us by processed food manufacturers and real intact whole grains.

Recently I have switched to a new favorite breakfast: plain yogurt, muesli and fruit.

I love this new combo for a few reasons

1. I tried yogurt because I was having digestive issues for a few weeks and was hoping the probiotics in the yogurt (I eat even more probiotic foods now) might help. It totally did, and I’m sold on this method for improved digestion (despite my mild lactose intolerance).
2. Coarse and chewy muesli is perfect on yogurt and I was able to completely cut out the fake whole grain flakes that bothered me about my old breakfast. Woohoo!
3. The added protein and fat from the lowfat plain yogurt helps me feel satisfied longer in the day and adds a creamy luxury to my morning.

Be sure that when you are choosing your healthy breakfast you find foods with no added sugar. For example, fruit and vanilla yogurts are notorious for having obscene amounts of sugar (especially vanilla) putting it more on par with ice cream than health food. Likewise, most store bought granolas are loaded with sugar, molasses, honey, agave, concentrated fruit juice and other sweeteners. This is why I prefer muesli–completely unsweetened grains with bits of dried fruits, nuts and seeds.

When choosing plain yogurt I recommend lowfat instead of nonfat yogurt, because it is much more palatable and satisfying. Nonfat plain yogurt tends to be too tangy for me. Also, you need the fat to help with nutrient absorption and satiation.

My breakfast

• 1 c. Plain lowfat yogurt
• 1/4 c. Dorset muesli
• 1/4 c. fresh fruit

What is your favorite healthy breakfast?

Originally published August 17, 2009

Fried Eggs

Something magical happened a few weeks ago. While trying to figure out what to do with the first fresh eggs I’d found at the farmers market this season, I discovered the greatest egg ingredient in the history of mankind.

Okay, maybe I’m exaggerating a little (truffles are pretty darn good on eggs), but not much.

Generally I am a big fan of adding some kind of ground red pepper (usually chipotle or ancho) to fried or scrambled eggs. But this day I tried something a bit different.

Digging through my pantry I remembered that I had a ton of smoked paprika left over from the hummus I made for Super Bowl. I decided to do an experiment and sprinkle the smoked paprika onto my eggs.

I can’t believe I went all my life without knowing about this.

But before I explain why exactly the smoked paprika made my eggs so amazing, I want to address what I’m sure many of you are wondering:

How healthy are fried eggs?

Answer: Eggs are perfectly healthy, and frying doesn’t make them any less so.

Personally I cook my eggs in olive oil (it’s just easier), but even if you use butter it isn’t a problem since the amount you need to cook is so small.

What scares people about frying eggs is an irrational fear of dietary fat. But theoretically the amount of oil you use to fry an egg should be about the same as you need to scramble eggs, so it isn’t clear why fried eggs would pose any more of a problem. I use olive oil to scramble eggs as well.

The other issue people have with eggs is the yolk. It amazes me how often people proudly inform me that they eat eggs but “only the whites,” as if this were some unique virtue.

I understand that the public health message we’ve heard about eggs for the past few decades has been extremely negative, but eggs have since been completely exonerated from heart disease accusations. There was a time when it was assumed that dietary cholesterol (which is definitely higher than normal in eggs compared to other foods) would raise blood cholesterol, but it doesn’t. In fact, the healthy fats in egg yolks are likely to positively impact your good HDL cholesterol.

Moreover, dietary fats in general have been shown to be excellent at satiating hunger, and are thus a terrific replacement for calories from refined carbohydrates. That makes egg yolks your ally in fighting heart disease and burning fat, not your enemy.

Then there’s the fact that egg yolks are incredibly rich in vitamins and minerals, since they are meant to be nourishment for a developing life.

And finally there’s the most important part, that farm fresh egg yolks are out-of-this-world delicious.

Which brings me back to how to make the best eggs in the universe.

First you must start with high-quality eggs. Two factors have the biggest impact on egg flavor. The first is the diet of the hen who laid the egg, and the second is the egg’s freshness. Thus for best results you want to find the freshest pastured eggs you can get your hands on. Pastured means the hens that lay the eggs are allowed to peck around on grass eating bugs and whatever else they find.

Your best shot at finding pastured fresh eggs is at a farmers market or direct from a farm, since if they are already on a grocery shelf they probably aren’t very fresh. Try to find eggs less than 1 week old. Their day of boxing should be clearly marked on the carton. (e.g. Eggs boxed today would be labeled 062, since it is the sixty-second day of the year–I know, I didn’t make these rules).

Chances are good that if your eggs are very fresh then they are from pastured hens, but this is not guaranteed. Ask the farmer and try to hold out for hens that are allowed to roam free in grass during the day. If you cannot get fresh pastured eggs, “cage-free” is your next best bet for flavor (though these may still be fed a limited diet).

Without asking the farmer it is hard to tell the difference between real pastured eggs and industrial eggs labeled “cage-free” that are still fed standard or organic chicken feed. One good indication will be the price, since pastured eggs tend to run $6-10/dozen here in SF. Trust me, it’s worth it.

I do not endorse the taste or healthfulness of industrially produced eggs (even the fancy kinds), and if you do eat them you should be careful to cook them completely.

(Aside: I never worry about the safety of eggs from farms I trust, so I always eat them runny. If you think runny eggs are gross, I don’t blame you. Runny industrial eggs are gross, and before I had fresh eggs I would have completely agreed with you. But fresh egg yolk is incredible, and it is something you have to taste to really appreciate. I definitely recommend stepping out of your comfort zone on this one.)

Once you have great eggs, fry them one at a time in 2 tbsp olive oil or butter on medium low heat and sprinkle with sea salt, course ground black pepper and a pinch of smoked paprika. The paprika adds a depth and complexity above what even chipotle peppers can offer, and the smokiness is reminiscent of–I kid you not–bacon. Needless to say, it is the perfect compliment to eggs.

Fry your eggs for just two minutes or so on each side, being careful to keep the yolk intact while turning. You really don’t want to overcook eggs, which will turn them rubbery and ruin the effect.

I haven’t actually tried these eggs with bacon yet, though I certainly plan to. But bacon is no longer a requirement for making a show stopping breakfast of champions. Here I served them with some ruby chard sautéed with pistachios and garlic.

Did you guys know about smoked paprika on eggs and if so, why was I not informed?

Originally published March 3, 2010.

Poached Egg Salad

Several weeks ago I wrote about how to make your salads more satisfying by adding extra protein, fat and whole grains. In this recipe I experiment with poaching eggs, which turned out to be easier than I expected.

To me poached eggs have always seemed like an impossible delicacy best left to San Francisco’s finest brunching establishments. The few times I tried poaching eggs before turned out to be a disaster, so I erroneously assumed the skills required were beyond my grasp.

Turns out I just wasn’t doing it right and it is actually pretty easy.

As you might guess, my fear of cooking poached eggs was conquered by the wisdom of Mark Bittman in his book How To Cook Everything. For me the problem was in the temperature of the water. To keep the eggs from being torn apart by boiling bubbles, the temperature must be kept just below the boiling point.

Problem solved.

Summer Salad With Poached Egg

Ingredients:

• Gem lettuces
• Treviso (or radicchio)
• Summer tomato
• Yellow crooked neck squash
• Mediterranean cucumber
• Avocado
• French green lentils (cooked)
• Green onion
• Basil
• Extra virgin olive oil
• Red wine vinegar
• Dijon mustard
• Farm fresh eggs
• White vinegar
• Salt and pepper

For the eggs, start heating a deep skillet or shallow pot with 1 inch deep water. Add 1 tsp salt and 1 tsp white vinegar. Heat the water until it barely bubbles, around 200 degrees Fahrenheit.

For salads I recommend using your best farmers market greens, but anything colorful you can find will work (this salad is wonderful with frisée). The list above is what I used, but obviously whatever you have around is fine.

I’m a big fan of adding raw summer squash to salads, but the quality of the squash is very important if you are eating it raw. The fresher the better.

Chop your greens and vegetables while your water is heating and prepare your salad dressing. With eggs I love to use a red wine Dijon vinaigrette. Something about the mustard and egg combination is divine.

My vinaigrette recipe is as simple as it gets:

Add 1/4 cup high-quality extra virgin olive oil and just under 1/4 cup red wine vinegar. Add 1-2 tsp Dijon mustard to taste, salt and pepper to taste and whisk with a fork for a few seconds. Taste and adjust the condiments until you like it.

Personally I do not think it is necessary to add sugar to salad dressing, but some people do. You can also add 1 tsp of finely diced shallots or some minced garlic if you want extra flavor.

In a large bowl, toss your vegetables with your dressing. After this add your lentils (or brown rice or nuts), and toss again. Season with sea salt and freshly ground pepper to taste. Use tongs to plate your salad and get ready to prep your eggs.

Rinse your eggs and crack them one at a time into a small bowl or large serving spoon. Gently lower each egg into the warm water and release it into the pan (use a larger pan for batches greater than 2). Allow the egg to cook until the yolk has filmed over and the white is set, about 3-5 minutes.

Remove egg with a slotted spoon, drain off water and carefully place the egg on top of your salad. Garnish with pepper and serve immediately. Poached eggs go particularly nicely with sour toast.

Do you have any tips for poaching eggs?

Originally published June 24, 2009.

Springtime Quiche

Today I’m excited to have one of my favorite scientists and healthy eating bloggers, Jenn Cuisine, sharing her story. Jenn is an amazing cook who has learned gluten free cooking because of her husband’s gluten intolerance.

I find Jenn particularly inspiring because despite her culinary restrictions, deliciousness is always her top priority. She cooks amazing, healthy food and takes beautiful photos. In fact, it was months before I even realized her recipes were gluten free.

Jenn Cuisine is perfect for anyone interested in delicious, healthy recipes. Follow her on Twitter @jenncuisine

A Springtime Quiche, Gluten Free

by Jenn

Hello! And thanks so much to Darya for inviting me to talk with you all. I have always been a big fan of Summer Tomato, the vast wealth of information that Darya provides about health and tasty food is just simply amazing!

The month of May, Celiac Disease Awareness month, is quickly approaching, and so I thought it would be the perfect time to talk about my family’s gluten free experience and how we get on in the kitchen.

My husband is not technically celiac, but is very intolerant to gluten and has many similar symptoms as celiac disease. Never having had any problems with gluten myself, I panicked a little bit when I found out. I learned about his condition soon after we started dating, and was completely overwhelmed at the thought of making gluten free food.

“No bread? No pasta?  No flour? OMG what in the world am I going to make for him??” This put a serious wrench in my plans to win over his heart with some fabulous home-baked goods, like my dad’s famous peach pie.

I was utterly clueless about how to prepare gluten free food, and my husband didn’t have a good handle on how to eat GF back then either. He was constantly miserable and reacting to everything, and just didn’t have the kitchen know-how to consistently create tasteful gluten free meals. Gluten free became a learning experience for the both of us. And together, by learning how to cook all over again, we fell in love.

At first, I felt that making gluten free food shouldn’t be a big deal. I wanted our lives to continue as if being gluten free were a mere afterthought–but I quickly realized this is not how this works. GF is a permanent and ever present part of his life, which needed to be acknowledged. Some foods are challenging and others are simple, but no matter what we will be gluten free. This is not some fad diet for us, this is a part of who my husband is, and therefore, who I am.

We started out simple and slow, at first relying on a number of packaged foods. However, these products really weren’t fulfilling taste-wise and were quite pricey for our grad-student budgets. Thus began my venture off into the world of gluten free cooking from scratch, learning about various alternative flours, binders and ratios.  I even managed to successfully make my dad’s peach pie.

As time went on, cooking transformed from something I used to stress over into part of our daily lives that we both can now proudly embrace. Gluten free cooking is not a handicap. If anything, GF has been liberating, because I have grown to appreciate so much about food, flavor, creativity and love.

One of the biggest lessons I’ve learned is that GF cooking doesn’t have to be difficult. In fact, most of what we cook on a daily basis needs no alterations, no substitutions. I find it’s best this way. After all, food shouldn’t be a fuss–that takes the fun out of it. Cooking should be relaxing, a time for sharing, and a time to enjoy the simple pleasures in life. We learn from each other this way, and bond over soups bubbling on the stove, chicken roasting in the oven, or pastries being rolled out.

These are the little joys that food and cooking can bring us, little ephemeral moments of bliss, which are not limited to only glutenicious dishes. Through learning how to create food gluten free, I’ve learned to enjoy cooking all over again.

There are so many tips and tricks I have learned along the way–to remove the stress and panic that can so easily overwhelm the newly GF. If you are just starting out in the realm of gluten free food, here are some helpful little bits of advice:

1. Explore!

Be adventurous and try those grains you’ve never seen before. Quinoa, amaranth, millet. Each has a new, different flavor and often contains more nutrients than plain old white rice flour.

2. Find a recipe for a GF mix that you love?

Mix a bunch of the dry ingredients together ahead of time and store the entire mix in one container. This way you aren’t always grabbing a thousand ingredients at once, making baking just as easy as if you had plain old wheat flour in your pantry.

3. Embrace the flourless

Roasts, salads, soups, stir fries, risottos, curries. All of these things are very easy to cook without any substitutions. Many dishes are decadent without ever needing flour, from a simple tapioca pudding to a sophisticated chocolate soufflé.

4. Look to Indian and Southeast Asian cuisines

Several foods from these cultures are naturally gluten free, involve lots of great fresh legumes and produce, and pop with flavor–you may find some great gluten free ingredients at ethnic food markets as well.

5. Practice

Don’t be afraid to mess up! You may not find the perfect whole grain gluten free bread recipe on the first try, but don’t give up. With all things, practice and patience will yield great results.

Today I am sharing with you one of my favorite gluten free dishes to make, a quiche. Pie crusts and the like are great for adapting to be gluten free. They need none of the elasticity or network of air pockets that gluten develops in a bread dough. You can make a decent pie crust with just about any gluten free flours, as long as you keep around 1/3 of the flour a starch, like the tapioca I’ve used here.

In this recipe I like adding the cream cheese because it makes for a great texture–cream cheese is common in several glutenicious quiche crusts as well. Fillings are also extremely versatile, and baking is generally forgiving. I chose to highlight some of my favorite springtime vegetables–spinach and asparagus–but you can add in whatever you want!

Asparagus, Spinach and Bacon Quiche, Gluten Free

Gluten free quiche

Ingredients:

For the crust:

1/3 cup chickpea flour
1/3 cup brown rice flour
1/3 cup tapioca flour
4 oz. cream cheese
1 stick (4 oz.) butter
salt, pepper, herbs

For the filling:

5 eggs
2 shallots, peeled
2 cups fresh spinach
1 bunch asparagus, chopped
4 slices bacon, cooked and crumbled
4 oz. gruyere, grated
¾ cup milk

Directions:

1. Add all of the ingredients for the crust into a food processor and pulse until it comes together into a ball of dough. Wrap dough in plastic wrap and let rest in the fridge for at least 30 minutes. Preheat oven to 350F.

2. Heat up a frying pan with a little olive oil and sauté minced shallots until softened. Add in fresh spinach and continue to cook, stirring occasionally until wilted.

3. Remove dough from fridge, roll out in between 2 sheets of plastic wrap (gluten free dough tends to be a bit sticky) until ¼” thick. Peel off top sheet of plastic wrap, flip and transfer to a 9” spring form pan. Press into the bottom and sides of the pan, and then peel off the remaining layer of plastic wrap.

4. In a large bowl, beat eggs and then add vegetables, bacon and cheese, and then add in about ½ to ¾ cup milk. Pour into quiche, cover edges of the crust with foil, and bake about 45 minutes (this will be longer if you make a taller thicker quiche as I did here), or until it has set and crust has nicely browned.

5. Let cool about 10 minutes, unclamp spring form pan, slice, and top with some fresh greens to garnish.  Serve and enjoy!

What are your favorite gluten free recipes?

A study published in the latest issue of the American Journal of Clinical Nutrition is the first to address how your choice of breakfast is correlated with the quality of food chosen during the rest of the day. The scientists combined dietary data from three continuous National Health and Nutrition Examination Surveys (1999-2004) to determine energy density, nutritional quality and variety of foods eaten. They also examined the relationship between breakfast choices and body mass index (BMI). A total of 12,316 people were analyzed.

Eighty percent of people in the study reported eating breakfast. Although breakfast eaters ate more total daily calories during the study, the foods they chose tended to be of lower energy density. Lower energy density foods have fewer calories per gram and are usually associated with more nutritious fare such as fruits, vegetables and grains. Examples of higher energy density foods are meats, cheeses and processed carbohydrates.

Interestingly, breakfasts of lower energy density, such as cereal with milk and fruit, were an indication of a more diverse diet throughout the rest of the day. In other words, participants who ate cereal for breakfast were more likely to report eating a lot of fruits, vegetables, grains, legumes and other healthful foods overall. This was true whether or not breakfast itself was included in the calculation.

People who chose breakfasts of higher energy density ate fewer different kinds of foods, but more pastries and junk foods. Countless studies have shown that dietary diversity is one of the best predictors of good health. This was confirmed in this study, as higher energy density breakfasts predicted fewer beneficial micronutrients consumed overall.

The researchers also found that seventeen percent of people who ate breakfast reported items that could not be “grouped into the major food groups,” things such as pastries, confections and meal replacement drinks and bars. With this the authors of the study point out that a significant percentage of Americans do not eat “real food” for breakfast (somewhere Michael Pollan is smiling and nodding). Not surprisingly, this group comprised the highest average energy density of any type of breakfast.

Women (but not men) that did not eat breakfast had a higher average BMI. This was true regardless of body image or attempted weight loss. In both men and women, breakfast energy density showed a linear positive association with BMI. This means that even for people who do eat breakfast, if you eat foods with higher energy density you will probably weigh more.

In English, what this all means is that although eating breakfast alone does a body good, it is much better if your breakfast is cereal and fruit rather than eggs and meat.

There is no clear cause and effect in an analysis of this kind, however there seems to be a correlation between eating less healthy foods at breakfast and making poor food choices throughout the day. While it is possible that some people simply make unhealthy selections all the time, there is also a possibility that your breakfast choices affect metabolic and hormonal systems that alter your cravings for different foods over the course of the day. Indeed, there are studies showing that people who eat whole grains in the morning have altered insulin responses for nine to twelve hours after eating.

Even if your breakfast choice does not have a direct impact on the rest of your food selections, choosing cereals and fruit will certainly bring you a step closer to better health. Pouring a bowl of whole grain cereal and adding some fruit is pretty simple, and I guarantee you it is easier than making eggs and sausage. Do yourself a favor and save the cakes and donuts for dessert.

This article can also be found at Synapse.

Healthy Breakfast

Monday mornings are rough, but skipping breakfast is not an option. Current wisdom recommends you drink a glass of water and eat breakfast within an hour of waking. The quickest, healthiest thing you can have in the morning is a bowl of cold whole grain cereal with fruit.

But buyer beware. Almost all breakfasts cereals these days claim to be “whole grain.” Yet as you can probably deduce on your own, Cocoa Puffs is not a nutritious breakfast. All that sugar negates any benefit of their “whole grain” health claims.

The Truth About Whole Grain Products

The US Food and Drug Administration (FDA) has defined the requirements that must be met for a manufacturer to use the term “whole grain” on its label (along with the respective health claims):

“Cereal grains that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.” (emphasis added by me)

Understand? To be considered “whole,” grains do not actually have to be intact. Armed with this, manufacturers set to work demolishing grains as normal, then adding back the required ratios of grain parts (germ and bran) to meet the standard. Presto! Magic health in Lucky Charms.

Would you then be surprised if I told you that intact grains are much, much better for you than demolished and reassembled grains?

If you really want the benefits associated with eating whole grains you should be able to see an intact grain in what you are eating; something like an oat, for example. If not, there has definitely been some processing involved, which reduces the whole grain benefits. That being said, processed whole grains are better than purely refined grains (without germ and bran). White sandwich bread is indistinguishable from sugar in my view.

So this is the problem with breakfast, and it is difficult to avoid in cold cereals. Real whole grains are tough and bland, so some demolition and sweetening are almost always necessary for most people to eat them regularly.

Oatmeal is a fantastic choice. Steel cut oats are even better, but they take 45 minutes to cook. When you just want to pour, eat and run you will need a quicker alternative.

My Solution

I first turned to granola. Those grains sure do look intact, right? But take a closer look and you will find granola often contains ungodly amounts of sugar. Though I enjoy granola and occasionally eat it during outdoor activities, I cannot bring myself to eat it every day for breakfast. It is just too sweet and dessert-like for me. You can make your own granola and add less sugar if you have the time. But still.

The good news is there are some products that are whole grain, palatable and not packed with sugar. But making a good breakfast out of them requires a touch of creativity. I have found one company that makes a kind of granola without sugar. Muesli is actually the appropriate term for this kind of cereal. It is regrettably difficult to find, but is available at Whole Foods in a variety of flavors. The company that makes it is called Dorset Cereals out of the UK. It is not cheap, but I only use about 1/4 cup per serving, so a box lasts me several weeks.

Another cereal product I like is the Ezekiel 4:9 brand made by Food for Life. Though these cereals are not exactly intact grains, they are made from many different kinds of sprouted whole grains and are free of flour and other bad stuff. To give you an idea of what they are like, think of Grape Nuts with more flavor.

I wish I could say that these products solved all my problems, but there is also the issue of taste and texture. Both these cereals are very dense, and eating them without any additional sweetness is a little brutal. For this reason I do not eat them alone, but instead mix them with my favorite flake cereal, Nature’s Path Flax Plus.

I also always add fruit. These days I am using pomegranate seeds (see pic), but almost anything will do. I even keep a bag of frozen organic wild blueberries for emergencies. Fruit is sweet, but also very good for you. Hooray, problem solved!!

What is your healthy breakfast?