8 Reason Breakfast Makes Your Life Better

by | Jul 20, 2011

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

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79 Responses to “8 Reason Breakfast Makes Your Life Better”

  1. Allie says:

    Another tip: If you miss the yogurt for breakfast, which I do sometimes because I just love unsweetened soy milk with my muesli, but still want the probiotic benefits, plain yogurt + summer fruits like plums and berries makes an amazing dessert.

    • Darya Pino says:

      I used to love my unsweetened soy milk, but since Silk started importing beans from China I do not feel comfortable drinking theirs and the others I’ve tried aren’t as good. Wildwood was ok, but a bit bitter. Do you have a brand you recommend?

      • Brandon W says:

        I’m not really a fan of soy milk, but I find WestSoy to be decent. EdenSoy is also decent, and practically in my back yard (I live in Ann Arbor, MI).

      • Aurore says:

        I’ve tried many soymilks out there and my favorite remains Edensoy. But I was never a huge fan of Silk, so you might not like Edensoy. Worth a try though.
        You can also make it yourself. Buy the raw soy beans and boil them. Drain them with a cheese cloth and voila! It doesn’t last nearly as long though.

      • Allie says:

        I’ve been using Wildwood lately and I like it a lot more than Silk (tastes fresher to me). But I’m constantly looking for suggestions since unsweetened is pretty hard to find…

      • Anne Lions says:

        If you’re not allergic to nuts, try Blue Diamond’s Almond Breeze milk. I recently started buying this and I think it tastes very much like regular (low fat or skim) milk. I’m not a big fan of the taste of soy milk, but I think almond milk tastes pretty good!

        I went to Safeway to get some more milk the other day and they had “blinkes” with coupons for $0.75 off a half gallon carton of Almond Breeze. I grabbed several to use later. :-)

      • Maja says:

        I’ve found a good unsweetened soymilk. It’s called Edensoy..just water and organic soybeans..very think and tasty.

      • Squish says:

        it also scored very high on Cornicopia’s recent study on soy milks!

      • Jill says:

        The best soy milk is homemade! My super healthy (and slim) neighbor from Taiwan gave me a glass of hers, made with a soy milk machine/maker, and it tastes unlike anything commercially available. She and some other Chinese friends eschew the store-bought soy milks. I bought my soy milk maker for $100 or so. Organic soy beans are cheap, so the cost of the machine pays for itself. It’s easy, and it takes the same amount of time to brew coffee. It cooks the organic beans, purees them, and makes milk. You can keep it in the fridge for 3 or 4 days.

  2. I’ve tried that Dorset Cereals brand–pretty good! Expensive though. I’ve been buying whole buckwheat groats, soaking and dehydrating a bunch at a time to make a buckwheat crispie cereal. It’s great with yogurt and fruit!

    • Darya Pino says:

      Wow, impressive! You should blog about that :) Yes Dorset is expensive but I can get it at the 2 places I shop and I know I like it. I’ve considered trying the bulk muesli at Whole Foods, maybe I will next time I’m there.

      • Sonya says:

        Darya- Have you checked out the bulk aisles at Rainbow? There are tons of granola, museli, and cereal options there. I like to add the ginger/oat & seed granola on top of my oatmeal for some texture and flavor.

      • Darya Pino says:

        Sweet, thanks for the tip! Rainbow is a bit out of my way but I would make the trip for a good muesli :)

  3. My new favourite breakfast is 30g organic oats soaked in a small amount of organic semi skimmed milk. Topped with grated apple, blueberries and a spoonful of yogurt. I’ve found natural yogurt is fine if you stir it into the grated apple and bluberries (usually a little too tangy for me)

  4. Madison says:

    Your breakfast idea sounds so delicious but I am very sensitive to lactose and eating yogurt upsets my stomach. I really really miss yogurt. I’ve been eating oatmeal for breakfast for 6 month straight now since I discovered that I was feeling alot better (stomach-wise) when I didn’t any diary. I’ve always wondered what other people in other countries ate for breakfast that could be healthy for me to adapt. I went to Italy years ago and noticed that they are not big on breakfast. Most people there just had a cup of cafe latte and a small cookie and that was that.

    • Darya Pino says:

      D’oh! That’s too bad Madison. You could try the breakfast idea I mentioned in my whole grain post. Also, I know Wildwood and a few other brands make a soy yogurt, but I haven’t tried it myself.

      Has anyone here tried soy yogurt??

      • Steph says:

        I’ve tried soy yogurt and thought it was ok, but I prefer the texture and taste of goat yogurt. I can’t digest cow dairy but don’t have a problem with goat products–I think that’s pretty common. Drawbacks are that goat yogurt can be fairly expensive and some people think it has a “goaty” taste.

      • Darya Pino says:

        Oh, that sounds great! I like goat yogurt and bet it wouldn’t be so overpowering with the above Steph’s recipe. Yum!

      • Pam says:

        I make a coconut milk yogurt that is really good. It’s a great alternative to dairy yogurt.

  5. Eleanor says:

    Edensoy is a decent brand of soy milk. Unlike many manufacturers, Eden Foods appears to understand the whole point of “organic.”

    If you prefer fresh soy milk, I really like Vermont Soy, if you can get it out there on the west coast!

    Check out the Cornucopia Institute website for info on soy products. There are definitely some you’d want to avoid.

    http://www.cornucopia.org/2009/05/soy-report-and-scorecard/

  6. Austen says:

    I’ve always been a cottage cheese and pineapple fan, myself. Perhaps a bit sugar-rich, but it’s a delicious way to start out your day.

  7. Eleanor says:

    Oh, and my fave breakfast is a big bowl of porridge (millet, steelcut oats, cream of brown rice, etc.) with chopped nuts and fruit, spiked with cinnamon and vanilla, and a splash of half & half on top. Your breakfast sounds great, but I’d be starving two hours later… :-)

    • Darya Pino says:

      Wow, it makes me so full! Your porridge sounds delish though. How long does it take you to make?

    • Darya Pino says:

      Eleanor, I realized this morning I eat 1 c. yogurt, not 1/2 c. Maybe that explains the lack of hunger! I made the correction in the post :)

      • Eleanor says:

        Thanks for the clarification! Though even a full cup of lowfat yogurt still doesn’t have enough fat to hold me until lunch. And when I skimp on breakfast, I wind up eating more throughout the day to compensate. But everyone’s needs are unique, and it sounds like you’ve figured out what works for you, which is the point after all!

  8. Heather says:

    I’ve been getting a CSA (big box of farm-fresh organic produce) each week and was feeling overwhelmed by all of the greens. Someone recommended making “green smoothies.” It sounded gross and first, but now I’m hooked!

    You make a regular smoothie and add whatever greens you have on hand. It’s like having a salad for breakfast. I add a cup of milk (but you could certainly do non-dairy), maybe some yogurt, half a banana, some frozen fruit and a cup or two of lettuce or chard or kale. Blend it up. It’s great and the sweetness of the fruit balances out any earthiness of the greens.

    • Darya Pino says:

      I’ve been hearing a lot about green smoothies lately. I’m generally a smoothie skeptic but who could poo-poo greens? Not me! Thanks for the tip!!

      • Heather says:

        I was totally a skeptic. But they taste great and the greens really fill you up, too. I’ve even gotten my super-picky kid to drink them (helps if you mix with frozen berries so it’s not so green).

      • Pam says:

        I have recently started making green smoothies . I add a cucumber and an apple with whatever greens I have on hand. I have lost weight and felt great! I might add some ground flax and some coconut oil if I need a bit more substance and lasting power.

  9. Brandon W says:

    One of my favourite breakfasts is oatmeal (whole oat) with walnuts, blueberries, and a splash of milk (which I get from a local dairy farm). If I don’t have berries to put in my oatmeal, I will usually stir in a teaspoon of raw honey with the walnuts and milk. This is how I start my day 75% of the time. Most of the rest of the time I eat eggs (basted) with a single piece of sprouted grain bread (toasted, with real butter – also sourced from the local dairy farm).

  10. Angie Morey says:

    If you like yogurt and are trying to eat more grains during the day, you might like this recipe for Yogurt or Buttermilk Soup With Toasted Barley:

    http://www.nytimes.com/2009/08/10/health/nutrition/10recipehealth.html?ref=nutrition

    Sounds interesting, refreshing, and chock-full of vegetables and herbs (right up your “healthstyle” alley :)). I particularly love toasted grains – really brings out their nutty flavor.

    If I get a chance to make it, I’ll let you know how it turns out!

    -Angie

  11. NB says:

    I didn’t know you switched to yogurt! I’ve been eating my breakfast of TJ’s rolled 4-grain(rye/barley/oats/wheat) in yogurt for almost a year now. I use the Fiber-One yogurt cus its low sugar/high fiber. Whats your take on the Fiber-One stuff?
    http://www.fiberone.com/Product/Yogurts.aspx

    • Darya Pino says:

      Personally I do not think fiber belongs in yogurt. There is no evidence that adding fiber supplement contributes any health benefit, and I’ve read some evidence to the contrary.

      I tend to prefer food that’s as little processed as possible.

      However, the low sugar thing is the most important in my opinion.

  12. I haven’t tried the low fat yogurt, only the fat free. I’ll have to give the low fat a shot sometime.

    BTW, congrats on hitting the front page of lifehacker – that is quite an accomplishment.

  13. Allie says:

    I just noticed you said you recommend lowfat yogurt over non-fat. What about whole fat yogurt? That’s what I eat when I have yogurt with breakfast and it definitely keeps me full until lunch, which I like. Also, I’ve lately become a little sceptical of lowfat milk products….I think I read an article recently saying they aren’t as good as whole fat products but I can’t remember the details (less processed?) so maybe my scepticism is unfounded. Either way, I figure I eat so little fat in the rest of my diet that I don’t worry about it. What do you think about the positive/negetives of lowfat versus whole fat?

    • Darya Pino says:

      For some reason I just found this comment. I don’t have much an opinion on low fat versus full fat dairy products when eaten in normal quantities. I say go with whatever tastes bests to you. Any health differences are likely very small.

  14. What a great idea Darya! I usually do the yogurt/fruit thing and add a bit of vanilla extract, but I never thought to add grains….what a revelation!

  15. You know, one of the things which most struck me about your personal journey was … you run. Humans were designed to do things like walk for 20 miles, then sprint after their prey, then haul the carcass back to camp. That’s a lot more like a workout with weights than it is “jogging” which human beings are decidedly not designed to do. I mean, some running is good, but if that’s all you do: meh. And Marathons are definitely not good for you.

    Grains ain’t bad, but your body needs to be primed for the carbs. Eat too many when you don’t need them … glycation of collagen ain’t pretty.

    • Darya Pino says:

      Running isn’t so bad, but you’re right. Unless you really love it it’s kind of pointless. Now I do 30 min light cardio (different kinds) and 30 min weights, 2-3 muscle groups per day. Much better :)

      I hardly eat any carbs, but I do much much better when some whole intact grains are in my diet. According to all my numbers I am very insulin sensitive.

      • Darya Pino says:

        As far as I know you need sugar to bind granola. However, the unsweetened/unbaked version is called muesli and is easy to make. I buy a mixed rolled 5 grain and mix it with different nuts, dates and raisins. It is only good on yogurt or heated like oatmeal, but in those cases it is delicious!

  16. Ariel says:

    My favorite breakfast as of late is about 2/3 of a cup of whole-milk greek yogurt w/ a scoop of chia seeds, cocoa powder and cacao nibs. I stir it all together and let it sit for a few minutes so the chia seeds can gel and make the whole thing nice and thick. Then I top it with berries or cherries. It’s so delicious – chocolate pudding for breakfast! Sometimes I add a drizzle of coconut oil, too. Yum!

  17. SergioM says:

    Yeeeah! Great! I like it!
    I always have breakfast cereals called Special K (Kelloggs Company) with lowfat milk and a bit of coffee. It’ll be a perfect breakfast upgrade for me and maybe tomorrow I’ll be able to eat yougurt (without sugar :-) ), muesli and grapes. Then a glass of water and my vitamin pill.

  18. Squish says:

    I’ve recently made my own granola, and all the recipeies said i had to use some kind of sugar. I did a half maple syrup half agave change to it. I like the roasted flavor of it. Is Is it possible to make it without the sugar? I had assumed that is what caused it to bind together some…

    • maukgirl says:

      I’ve had really good success using homemade applesauce as the binder for granola. If I don’t have any on hand, I just chop one or two apples, mix them with water and simmer until they get soft enough to crush. Then substitute that for the liquid portion of granola.

  19. Franz says:

    I discovered a trick that makes the museli and dried fruit softer, and overall much better. – After dinner cleanup the night before, mix one cup plain yogurt with museli (mine has dried fruit) and let it soak in a container in the fridge. When you grab it in the morning, the fruit has re-hydrated and the grains are soft. Just toss some berries on top and you’re good to go!

  20. baahar says:

    Hmm .. a blog post about breakfasts from different regions would be nice. I will try to get some pictures from Eastern countries and make a post.

    Usually a turkish breakfast includes white bread and jam. I removed those things from my breakfast and ended up with:
    – 2 tomatoes
    – a few branches of parsley
    – a little bit of cucumber
    – cheese
    – olives
    – a teeny tiny slice of whole wheat bread
    – and an egg if I’m not too lazy to boil one

    Later I drink a cup of milk and eat a few walnuts+raisins or 1-2 of the healthy oat cookies I’m making.

  21. E. Foley says:

    I love sleeping in until the last possible moment, so quick and on-the-go breakfasts are a must for me. I really enjoy making my own vegetarian hot pockets, loosely based on this recipe – http://moneysavingmom.com/2009/02/guest-post-homemade-hot-pockets.html – The dough can be fiddly if you add too much whole wheat flour, so I do a blend of white, wheat, and other (almond meal, brown rice flour, whatever’s on hand).

    You can put just about anything in there for filling, so sometimes if there’s extra dough, I’ll throw some tofurkey and cheese in a few pockets for the boyfriend to bring to lunch. :-)

    They freeze really well and microwave in about 95 seconds or so.

  22. Matt Shook says:

    For the past two months I’ve forsaken the smoothie bowls and adopted a similar yogurt-based breakfast. I too am slightly lactose intolerant, but have not experienced any problems with this daily breakfast. It’s quick and easy, but I really like that the low amount of sugar keeps my insulin level from spiking.

    I have about 1 cup of Nancy’s organic non-fat yogurt, about a tablespoon of raw organic flax seed, a handful of fresh organic blueberries, and 3/4 a cup of organic hemp plus granola. Not too sweet, plenty of protein, and an awesome way to start the day.

  23. I work out in the morning four times a week at 9 or 10 a.m. so I drink a protein shake. Anything else, and I can feel it during the work out. If I’m on the run, a whole wheat toast spread with lactose free cottage cheese and cinnamon. That was a “go to” for years. The bread needs to have seeds and nuts to make this taste really good, or you can top it with sunfllower seeds. Or ww toast, half banana, teaspoon peanut butter. I completely avoid cold cereals (I wish my husband did). They are expensive and sugary, even when they appear healthy on box, and if you notice, they are addicting! (that’s the sugar). I love yogurt and I hear you on the vanilla, but it’s what I buy (Stony River organic probiotic) in the little containers (it’s portion controlled). Now, I’m thinking I’ll also get a container of the plain, and mix the two.

    I am one of those people who needs lots of protein and sugar and (even too much flour or any bread type carbs) do me in. They change my hunger levels and weight rapidly. As soon as I cut out sugar and bread, hunger disappears, weight drops. But, it seem I can eat other carbs.
    Perhaps, you can address this carb thing (again and again).

    Darya, I enjoy your website immensely. My blog is more recipes, but health and wellness (involving food) and farmer’s markets is my second passion. I never miss my local farmer’s market in my town, and that decides my menu.

  24. Natalie says:

    Whole fat, greek yogurt is such an upgrade from Wallaby yogurt. It’s really the best — I like the Fage brand. Besides, when they remove fat from dairy products, don’t they just replace it with sugars?

    • Darya Pino says:

      It is not necessary to replace fat with sugar when making lower fat yogurt, but companies usually do this so people will continue to like the taste and buy it. I love Greek yogurt (Fage is awesome), but it is a bit heavy for me for breakfast. I love the lighter Wallaby texture with muesli, but of course that is just a personal preference.

  25. Roz McLean says:

    Hello Darya, I just discovered your site. Thanks. My husband and I eat the same breakfast everyday and are not tired of it after two years. We eat a combination of whole oat groats cooked with pinhead oatmeal made with water the night before. The grain is brought to a boil, put the lid on and leave overnight to soak. It’s ready in the a.m. I add a splash of regular whole milk to the bowl my husband puts a lot of different things in his portion. I also make whole wheat or a seeded sourdough bread and have two small slices and tea. This breakfast gets me to about 10:30 a.m. when I need a bit of yoghurt to tide me over until lunch. The few times we’ve had to eat some other food for breakfast (while traveling we had hotel waffles….ugh!) we both had a bad reaction to the processed waffle…we crashed and had to take a nap! I am a big believer in breakfast…and real oatmeal.

  26. Karen B. says:

    I’m between breakfasts right now. Normally, I eat late anyway because I have a hard time eating in the morning. I drink lemon water right when I wake up then have 2 cups of black tea with a little skim milk throughout the morning. I used to have two eggs every morning but lately I’ve been juicing fresh produce and having that at around noon.

    • Chris says:

      Hey Karen, I’m a two breakfast person too. Have a banana, green tea and small bran cake muffin (no sugar). Then do my run and come back and have real breakfast.

      • Dee says:

        I have two breakfasts as well. I get up be.ryearly on mornings – 4:30am have two glasses of wAter, then make smoothie in blender of 1/2c nonfat yogurt, 1/8 c blueberries, 4 prunes, 1 c water. Sometimes I use strawberry instead of blueberries. This will tide me over unil 930-10. I then have breakfast #2 areal breakfast that varies – pita bread, eggs, tuna whatever… Usually consists of a veg, any type of bread 1/2 – 1 slice and most time a protein such as eggs or fish…

  27. missmarisol says:

    My breakfast is typically plain Greek yogurt & fruit or steel-cut oatmeal with fruit & nuts. But recently I started eating Uncle Sam’s Original cereal which is high in fiber & contains whole wheat flakes & flaxseed. I mix it with fresh fruit (typically blueberries or a banana) and add some unsweetened almond milk. So delicious & filling! Since I’m trying to lose weight in a healthy manner (60 lbs lost so far) eating breakfast has become essential for me in my weight loss journey.

  28. Chris says:

    Read this post while eating my second breakfast: bowl of steel-cut oats with homemade mix of nuts, seeds and dried fruit, splash of almond milk and maple syrup. Great start to my day.

  29. Maggie Rose says:

    I’m a huge fan of vegetable omelets in the morning, as they’re a great way of stuffing a couple extra servings of seasonal vegetables into your diet before your day even begins. Filling, fresh, and oh-so delicious!! Worth the time and effort, in my humble opinion.

  30. Jason says:

    My typical breakfast consists of two slices of Ezekiel 4:9 Sesame sprouted grain bread lightly coated with 1/2 oz of regular cream cheese lightly coated on each slize. Top each piece of toast with sliced tomatos and sea salt. It is only about 300 calories but the 8 grams of fat holds off hunger well into lunch hour. I could eat it every day.

    The alternative is one or two small bananas together with one or two hard cooked eggs. Quick, easy and you can cook the eggs days in advance.

    On the weekends if I have time I make buckwheat galettes with a simple batter of equal parts of 2% milk, buckwheat flour, and whole egg. The rage of fillings is a blog in itself.

  31. Abby says:

    Hi Darya,

    I am a big fan of yours. Your view on health and diet have really helped me transform my family’s healthstyle. I have a question that I have been meaning to ask you for awhile. What do you think of soaking/sprouting grains and legumes?
    Thanks!

    • Darya Pino says:

      I always soak my beans, but rarely sprout them. I’ve heard sprouting is good and helps with nutrition (removing antinutrients, etc.), but I’m not convinced the amount of benefit is enough to worry about. I’ve never found the arguments particularly compelling.

  32. TInysd says:

    I eat uncured bacon, 5 eggs and veggies for breakfast. Very satisfying and very healthy. I eat paleo, so no grains, dairy and legumes for me.

  33. Bobbie says:

    Hi Darya! I am new to summertomato. When I was poor and living in Paris, sometimes I ate muesli with fruit yogurt 3 meals a day. Since then, however, my lifestyle and meals have not been quite so healthful, and I am trying to make a change. I drive a Vespa and therefore try to order as much stuff online as possible, since big grocery trips are out of the question. The muesli I used to eat in Paris (I live in MA now) was a store brand and it was excellent. I am looking on Amazon and considering this:

    http://www.amazon.com/Familia-Swiss-Muesli-Cereal-32-Ounce/dp/B0015Q94NM/ref=cm_cr_pr_product_top#nutrition-facts

    Are you familiar with this brand? Does this look like a good muesli to invest in?

    And what do you think of getting yogurt with fruit in it instead of plain yogurt and added fruit? I have a tiny studio apartment with a “kitchenette” (read: I store most of my cooking utensils in my bedroom and have naught but a minifridge) and very little time on my hands so fruity yogurt adds a new flavor without taking extra time.

    Thanks!

    • Darya Pino says:

      Hi Bobbie,

      Honestly I’m a little suspicious of the “fruit flakes” in the ingredients, but I think you could do worse. It’s actually really easy to make your own muesli. Just get some rolled brains, fruit and nuts and mix them together. It’s way cheaper :)

      • Bobbie says:

        Darya,

        Rolled brains! What a sadist you are!

        Just kidding. Tres hilarious typo.

        I will be seeking out some dorset muesli most likely. In the meantime I am eating the closest thing available at Trader Joe’s, and I have to say, the self-esteem point you made is totally true! I feel so righteous and badass.

  34. I googled ‘eating spaghetti squash in the summer’ and ended up on your site :) I will try some of your yummy recipes!

    Thanks :) Keep up the great work!!!

    Jamie Duvnjak

  35. Salar says:

    My favorite breakfast, when I’m actively exercising is the following:

    Steel Cut Oats (1/2 cup)
    Ground Flax Seed (1/4 cup)
    Raw Honey (tablespoon)
    Walnuts (1/2 cup)
    Raisins (1/4 cup)
    Milk (1 cup)
    Berries (1 cup)

    I slow cook the steel cut oats in 1 cup of water and 1 cup of milk, add in the walnuts and raisins and let it cook until most the liquid evaporates and gets cooked into the oats.

    Then I pour in a bowl with the honey, flax seed, berries, and about 1/4 cup of milk. It sticks with me for hours and provides a nice energy bump.

  36. Kathleen says:

    My go-to breakfast is quite different from everyone else’s on here, so even though this is an old post, maybe some people are still looking at it. I need lots of protein and fat to stay full – I don’t eat much volume, but a small amount of protein, fat, and vegetable keeps me full a long time. Grains, sugars, and flours, on the other hand, do not do me a whole lot of good. I also have a hard time eating anything even remotely sweet in the morning; I drink my coffee black, and even fruit sometimes makes me want to gag before I have a savory meal. My favorite breakfast is two variations of beans and eggs:

    1) Drain and rinse white beans, and saute in butter, garlic, and shallot until the beans are crispy and maybe a little burned. Squeeze a lemon over it. Fry, baste, or poach two eggs, and put them on top of the beans. Salt and pepper the whole thing and make sure to eat it while the egg yolk is still runny.

    2) Homemade refried beans: Saute a lot of finely chopped onions and serrano peppers (if you like it spicy) in butter or lard (yes, seriously!) until they are soft. Add beans (black, pinto, white, kidney – whatever you have will probably work) and a little of the bean liquid, and cook over medium-high heat, mashing with the back of a spoon as you go. Taste for seasoning, and add more bean liquid if it starts getting dry. The texture should be something like pudding. I put two soft scrambled eggs and tons of hot sauce and cilantro over this. To make it to go, put it in a tortilla. Sometimes I even eat it with chips, if I’m not feeling the texture (it’s pretty soft.)

    Both of these usually last me two days, so I put the leftover in the fridge, and only have to make it every other day.

  37. David Albert says:

    Hi,

    Been doing this for years also, and the Dorset Musli is truly the best (nuts are fresh and crunchy!)

    Try this: Milled flax or linseed (about 1 tb.spoon) does wonders for my energy level and overall gastric happiness… I have a ‘Slow’ liver and I found that milled linseed helps a lot (and adds a litlle ‘nutty’ taste to the whole mix)

    Good Blog :)

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