Today’s Tip:  Stock up on the mini, small and medium size dishwasher-proof disposable, reusable plastic containers when they are on sale.  They don’t take up much room in the cabinet, and are perfect for portioning foods for your weekly breakfasts when you’re on-the-go.  Just make sure you transfer contents to a glass dish before microwaving to prevent chemicals from the plastic leaching into your food.

Breakfast is the best way to start your day the healthy way!  I know this sounds corny, but it is so true.  Always drink a full glass of water as soon as you wake or with breakfast to counter the mild dehydration that occurs overnight.  If you don’t have time to make eggs in the morning before running out the door, here are some healthy alternatives to eggs or boring cereal that are quick and easy (and portable).  These are also great after-school snacks for two kids (or one small kid and one big kid – you!)  I portion the ingredients for these recipes over the weekend for the upcoming week so I can grab and go!

1.      Raspberry yogurt (about 150 calories): This is my new favorite quick breakfast and a fantastic alternative to store-bought yogurts that are full of sugar and/or corn syrup.  Microwave one cup frozen raspberries (or other berries) on medium for about two minutes or just until thawed.  Stir in one packet of Truvia or a teaspoon of sugar.  Swirl one-half cup low-fat, plain (organic if possible) yogurt into the raspberries and enjoy!

2.      Banana pops (about 150 calories): Cut ripe bananas into halves or thirds, depending on the size of the banana.  You want pieces that are about three inches long.  Melt dark chocolate in a double boiler over medium heat, I use Ghirardelli’s 60% Cacao bittersweet Chocolate bars.  Stick popsicle sticks about three-quarters of the way into the bananas and roll the bananas in melted chocolate, then optionally in chopped nuts (peanuts are my favorite, but any kind of nut is great).  Place banana pops on a plate lined with waxed paper, then freeze until set.  Peel the pops off the paper, wrap individually in plastic wrap and freeze all the pops in a gallon-size freezer bag.  It’s like having an ice cream treat for breakfast!

3.      Hard-boiled egg and grapefruit with sugar (about 200 calories):  I like to peel my grapefruit and eat it like an orange, dipping the sections in a tiny bit of sugar before each bite.  Two teaspoons of sugar total 32 calories, so moderation is key here.

4.      Apple with peanut butter (about 180 calories): Use an apple slicer/corer to cut a medium Granny Smith apple into slices, then spread about 1 tablespoon of natural peanut butter onto the slices (not one tablespoon per slice!)

5.      Peanut butter and jelly on whole wheat (about 250 calories): Cut one slice of whole wheat bread in half, and spread one half with 1 tablespoon peanut butter, then spread the other half with one tablespoon all-fruit spread or low-sugar jam, jelly or preserves without artificial sweeteners.  Fold the slices together and feel like a kid again!

These slenderizing and economical breakfast treats are designed to keep you satisfied for no more than a few hours, so make sure you aren’t waiting until you’re starving at lunchtime to eat again.  Keeping your body evenly fueled with healthy food throughout the day is the best way to rev your metabolism and avoid blood sugar fluctuations; planning mini-meals in advance is the best way to make sure you achieve that goal.  Happy planning and breakfasting!