The Most Important Meal of the Day
People have many reasons for skipping breakfast, from lack of time to cutting calories. What they may not realize is that the term "breakfast" is quite literal. This is the meal that breaks our fasting period from the night before, replenishing our bodies with the glucose levels and nutrients we need to stay energized throughout the day.
Virgin Pulse wants to reward you for incorporating this important healthy habit into your day. Throughout the week of May 15-21, keep track of whether or not you eat breakfast and earn 200 points for tracking 5 of 7 days. Take note of how your energy levels feel when you start your day with a nutritious breakfast.
Having breakfast planned ahead of time gives you a guaranteed healthy and delicious meal to start the day right. Instead of stopping at a fast food restaurant, try a no-cook breakfast like Greek yogurt with fruit and low-sugar granola. Alternatively, make-ahead recipes like these from Zipongo can be prepared over the weekend to last through the work week. Once cooked, divide the recipes into single-serving portions to grab and go in the morning.
Kale and Zucchini Quiche (pictured above)
- 1/2 cup nonfat milk
- 1 1/2 cup kale, chopped
- 1 cup onions, diced
- 1 cup spinach
- 4 large eggs
- 3 tbsp water, ice cold
- 1 1/4 cup whole wheat flour
- 1 cup zucchini, sliced
- 1 serving cooking spray
- 4 tbsp butter, unsalted
- 2 tbsp canola oil
- 1 tsp kosher salt
- 1 tsp black pepper, freshly ground
- Prepare pie dough: Mix flour with 1/8 teaspoon salt. Cut butter into flour with 2 knives or pulse in a food processor, adding canola oil until crumbly. Add 3 or 4 tablespoons very cold water to make a dough. Form into a disc, wrap in plastic and chill in refrigerator for 30 minutes.
- Preheat oven to 350 degrees F. Roll out dough on lightly floured parchment paper to fit pie pan. Invert dough into pan and peel away parchment paper. If dough is crumbly, using your hands, press firmly into the bottom and all the way up the sides to form a crust. Use a fork to prick holes in bottom of crust -- this will prevent bubbles. Bake pie crust in oven for 10 minutes.
- While pie crust cooks, heat a pan over medium high, then spray with oil. Sauté onions for 2 to 3 minutes. Add zucchini and kale and cook for another 2 to 3 minutes. Add spinach leaves and cook for 1 minute. Season with black pepper and remaining salt.
- Whisk eggs and milk together in a bowl, then stir in sautéed ingredients.
- Pour mixture into the pie crust, bake another 25 to 30 minutes, or until egg mixture has set. Serve with a fruit salad.
Click through the images below for more breakfast recipes from Zipongo so you are ready to go for the Healthy Habit Challenge starting May 15.