Day 2: Don’t skip breakfast

A body in motion tends to stay in motion. If you’re reading this, you’ve already taken that step. Keep going.

Kathy wants you to ditch the idea that the less you eat, the better. Breakfast jump starts your metabolism. It’s what you eat for breakfast that matters. Forgo the muffins, donuts, pancakes, and sugary cereals. They’re not fuel. They’re no different than cake. As Jim Gaffigan puts it, “A muffin is a bald cupcake.”

At one point, before I went vegan, I ate CRUMBS cupcakes for breakfast almost every day when I first started working in NYC. I justified that it was nearly the same calories as a muffin or a couple of donuts. I never gained weight because I monitored my overall calorie intake but that’s not healthy.

Kathy suggests:

  • Scrambled tofu with sweet potatoes and salsa
  • Whole grain toast smeared with peanut or almond butter
  • Steel-cut oatmeal
  • Hot cream of rice cereal

There are also two recipes in the Appendix of The Lean. I gave the Breakfast Quinoa a try back in March and actually really took to it. Towards the end of the recipe, there is a simplified version. I’m even lazier than that.

I take one cup uncooked quinoa (washed) and heat with two cups water. Boil water high; turn on low and add uncooked quinoa. Once the water has been all sopped up, I split the cooked quinoa between to seal-able containers and pop one in the fridge. (Breakfast for two days.) Then I just squeeze on a tablespoon or two of agave nectar and toss in a handful of washed blueberries, close the container, and shake.

My second favorite breakfast is a banana with nut butter and unsweetened coconut flakes.

Read more in The Lean about the benefits of eating a filling and healthy breakfast.

Remember to grab your badge from Kathy’s site.

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