My breakfast soup was delicious, filled with good stuff — much better than sugary cereals
Breakfast is a time of day, not a type of food. As I was enjoying a cup of rich white bean and vegetable soup for breakfast, my husband looked on in horror.
In his world view, soup is not breakfast food. Nor is it a warm-weather food. I had been up late the previous night making the soup and was dreaming of my morning meal. I had used Rebecca Katz’s magic mineral broth so I knew this soup would be delicious and healing. (You can find her on YouTube.)
Certain foods have been categorized as “breakfast foods,” even though they contain no magic morning properties. Some of them, such as highly sugared cereals or gooey cinnamon buns, should be avoided. The best morning start is a meal you enjoy, have time for and contains a mix of protein, carbohydrates and a splash of good fat.
My soup had the protein equivalent of 2 eggs, lots of beans for morning fiber and the vitamin/mineral equivalent of half a vitamin pill. And since it was already prepared, it was a quick breakfast. Other quickies that might not fit the traditional breakfast mold are leftovers from dinner or a sandwich on whole wheat bread. It’s about the taste and nutrition, not the type of food.
Most of my clients tell me that the most important factor in the morning is time. With planning, this is not a barrier to health. A well-stocked pantry leads to a delicious morning meal.
Having a choice of nuts and dried fruits turns a plain high-protein Greek yogurt into a perfect breakfast. A morning fruit smoothie of frozen fruits, a handful of greens, a calcium-rich beverage and a scoop of protein powder takes only a few minutes.
Think breakfast when putting away the dinner leftovers if that is appealing. If you don’t have time to eat at home, take breakfast to work. For safety, digestion and mindfulness, I counsel against eating in the car.
Sheah Rarback MS,RDN is a registered dietitian nutritionist in private practice in Miami.
