which is the best breakfast on morning times?  

I'm not a huge fan of breakfast (who has time in the mornings??), but I'm trying really hard not to skip it. I've come up with something that gets me to eat and satisfies the "nibblies"

I mix together in a plastic baggie or cup:
1/2 cup Wheat Chex (They are just slightly sweetened)
about 2 Tablespoos of dried cranberries
10 or so whole Almonds
(sometimes a pinch of dried coconut for variety)

I nibble throught the train ride or at my desk in the morning. I figure its got under 200 cal. Cause you nibble it like trail mix, takes longer to eat, so it combines my breakfast and morning snack needs

Answered by LAKSHMI V , an ibibo Master, at 12:24 AM on September 20, 2008

WHOLE WHEAT BREAD SANDWICH OR SPROUTED PULSES OR DALIA PORRIDGE OR POHA OR CORN FLAKES WITH MILK

Answered by Moksha G , an ibibo Master, at 3:53 PM on September 19, 2008

Best bets for a healthy breakfast::-

A healthy breakfast should consist of a variety of foods, for example, whole grains, low-fat protein or dairy sources, and fruit. This provides complex carbohydrates, protein and a small amount of fat — a combination that delays hunger symptoms for hours.

Whether you opt for traditional options, such as yogurt, whole-grain muffins or ready-to-eat cereal, or less typical foods, such as leftover vegetable pizza or a fruit smoothie, you can get the nutrients and energy you need to start your day.

Traditional fare offers many options
To make a healthy breakfast each day, choose one item from at least three of the following four food groups:

Fruits and vegetables. Fresh fruits and vegetables, 100 percent juice without added sugar
Grains. Whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or melba toast
Dairy. Skim milk, low-fat yogurt cups or low-fat cheeses, such as cottage and natural cheeses
Protein. Hard-boiled eggs, peanut butter, lean slices of meat and poultry, or fish, such as water-packed tuna or slices of salmon
For a healthy breakfast on the go, munch dry, ready-to-eat cereal with a banana and drink a small carton of low-fat or skim milk. The best cereals are those that are higher in fiber. If counting calories, choose cereals that are lower in calories.

Oatmeal is another good choice, but it may be a challenge if you're on the run or at work. One cup of plain, cooked oatmeal has about 4 grams of fiber and 130 calories. And don't forget eggs, including hard-boiled eggs, which are easy to take with you. The yolk does contain cholesterol, but eggs are full of nutrients, including protein, vitamins A and B-12, folic acid, and phosphorus.

Nontraditional fare counts, too
If you dislike regular breakfast foods, try something different, such as:

Leftover vegetable pizza
Fresh fruit topped with low-fat yogurt and crispy whole-grain cereal
Vegetables, salsa and low-fat shredded cheeses wrapped in a tortilla
A smoothie blended from exotic fruits, some low-fat yogurt and a spoonful of wheat germ
Whole-wheat crackers with low-fat cheese
A microwaved potato topped with broccoli and grated Parmesan cheese
Think low-fat and fresh lean meats or even fish, low-fat milk products, fresh fruits and vegetables, and whole grains. The combinations are limited only by your imagination and taste.

Eating out can be healthy
You can even make healthy breakfast choices at fast-food restaurants. Whole-grain bagels, rolls and English muffins are better for you than fat-filled doughnuts, scones, croissants or biscuits. Skip the oversized breakfast sandwiches, bacon, sausage and whole milk.

Source www.mayoclinic.com

Answered by Arvind Pal , an ibibo Master, at 9:23 AM on September 18, 2008

A healthy breakfast should consist of a variety of foods, for example, whole grains, low-fat protein or dairy sources, and fruit. This provides complex carbohydrates, protein and a small amount of fat — a combination that delays hunger symptoms for hours.

Whether you opt for traditional options, such as yogurt, whole-grain muffins or ready-to-eat cereal, or less typical foods, such as leftover vegetable pizza or a fruit smoothie, you can get the nutrients and energy you need to start your day.

Traditional fare offers many options
To make a healthy breakfast each day, choose one item from at least three of the following four food groups:

Fruits and vegetables. Fresh fruits and vegetables, 100 percent juice without added sugar
Grains. Whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or melba toast
Dairy. Skim milk, low-fat yogurt cups or low-fat cheeses, such as cottage and natural cheeses
Protein. Hard-boiled eggs, peanut butter, lean slices of meat and poultry, or fish, such as water-packed tuna or slices of salmon
For a healthy breakfast on the go, munch dry, ready-to-eat cereal with a banana and drink a small carton of low-fat or skim milk. The best cereals are those that are higher in fiber. If counting calories, choose cereals that are lower in calories.

Oatmeal is another good choice, but it may be a challenge if you're on the run or at work. One cup of plain, cooked oatmeal has about 4 grams of fiber and 130 calories. And don't forget eggs, including hard-boiled eggs, which are easy to take with you. The yolk does contain cholesterol, but eggs are full of nutrients, including protein, vitamins A and B-12, folic acid, and phosphorus.

Nontraditional fare counts, too
If you dislike regular breakfast foods, try something different, such as:

Leftover vegetable pizza
Fresh fruit topped with low-fat yogurt and crispy whole-grain cereal
Vegetables, salsa and low-fat shredded cheeses wrapped in a tortilla
A smoothie blended from exotic fruits, some low-fat yogurt and a spoonful of wheat germ
Whole-wheat crackers with low-fat cheese
A microwaved potato topped with broccoli and grated Parmesan cheese
Think low-fat and fresh lean meats or even fish, low-fat milk products, fresh fruits and vegetables, and whole grains. The combinations are limited only by your imagination and taste.

Eating out can be healthy
You can even make healthy breakfast choices at fast-food restaurants. Whole-grain bagels, rolls and English muffins are better for you than fat-filled doughnuts, scones, croissants or biscuits. Skip the oversized breakfast sandwiches, bacon, sausage and whole milk.

Answered by Om Prakash , an ibibo Master, at 6:47 PM on September 16, 2008

SERVES 6 (change servings and units)
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* 2
* 3
* 4
* 5

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Ingredients

*

Do sa

* 2 cups parboiled rice
* 1 cup uncooked rice
* 1 cup split Urad Dal (split black gram)
* 1/2 teaspoon fenugreek seeds
* salt
* oil (for frying)
* ghee or clarified butter (while setting up the final product — the masala dosa)

Potato curry

* 3 tablespoons oil
* 1/2 teaspoon mustard seeds
* 1 teaspoon gram dal
* 1 teaspoon black gram dal
* 2 medium onions, finely chopped
* 4 green chilies, finely chopped
* 1 inch ginger, finely chopped
* 2 sprigs curry leaves, finely chopped
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 1 1/8 lbs potatoes, boiled,peeled,chopped
* salt
* coriander leaves, finely chopped (use about one handful)
* 1 lemon, juice of (optional)

Chutney

* 2 teaspoons oil
* 1 pinch asafetida powder
* 3 dried red chilies
* 1 1/2 tablespoons split Urad Dal (split black gram)
* 1/2 coconut, grated
* salt
* tamarind pulp (use a lemon-sized ball)

Directions

1.
1
For the dosa: Soak the parboiled and uncooked rice together in water.
2.
2
Separately, soak the dal and fenugreek seeds together in water.
3.
3
After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
4.
4
Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
5.
5
The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
6.
6
Heat a skillet and grease with some oil.
7.
7
Pour a ladleful of batter and spread as quickly as possible into a thin circle.
8.
8
Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
9.
9
Cook until the dosa is done, then turn over and cook the other side until crisp.
10.
10
Set the dosas aside.
11.
11
Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
12.
12
For the potato curry: Heat the 3 tablespoons of oil.
13.
13
Season with the mustard and gram dals.
14.
14
When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
15.
15
When the onions are browned, add the potatoes and salt, and mix thoroughly.
16.
16
Add the coriander leaves and lemon juice, if desired, and mix well.
17.
17
For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
18.
18
Fry until the dal turns brownish.
19.
19
Remove from flame.
20.
20
Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
21.
21
Add a little water to make the chutney of a spreadable consistency.
22.
22
To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
23.
23
Spread approximately 1 tablespoon of chutney evenly all over the dosa.
24.
24
Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
25.
25
Sprinkle a little ghee or butter.
26.
26
Roast for a minute or two.
27.
27
Remove from flame and serve immediately.
28.
28
Alternatively, stuf

Answered by Madhurima , an ibibo Master, at 7:09 PM on September 15, 2008

well;
Plan a different breakfast each day and track how you feel, and how long before you get hungry?
Some breakfast suggestions

If you’re stuck about what to eat, then why not try these comparisons:

* Muesli with yoghurt & fruit vs a smoothie with oats & fruit
* Wholegrain toast with vegemite or jam vs hummous & sliced tomato
* Weetbix or cornflakes vs porridge with sultanas & honey
* Baked beans on toast vs fruit & yoghurt
* A spinach & mushroom omelette vs porridge with banana & walnuts
* Cooked barley or brown rice with fruit vs wholegrain toast & cottage cheese
* Jam & banana sandwich vs raisin toast with ricotta & honey

Answered by Kishore , an ibibo Master, at 1:54 PM on September 15, 2008

grilled salmon and whitefish, grFruits and vegetables. Fresh fruits and vegetables, 100 percent juice without added sugar Grains. Whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or melba toast
Dairy. Skim milk, low-fat yogurt cups or low-fat cheeses, such as cottage and natural cheeses
Protein. Hard-boiled eggs, peanut butter, lean slices of meat and poultry, or fish, such as water-packed tuna or slices of salmon
For a healthy breakfast on the go, munch dry, ready-to-eat cereal with a banana and drink a small carton of low-fat or skim milk. The best cereals are those that are higher in fiber. If counting calories, choose cereals that are lower in calories.een tea noodles and buckwheat soba, a dipping sauce, beautiful rice and Japanese pickles.

Answered by Bablu Dskfl , an ibibo Citizen, at 1:47 PM on September 15, 2008

Today’s task in the 31 Days to a Better Diet centres around awareness and making your diet work for you.

Breakfast is an important meal. It provides your body with fuel and nutrients, after the overnight food free period. A good breakfast can also set you up for the day: stabilising blood sugar levels, and keeping your mood and energy more even-keeled.

But I’ve found that different breakfasts work better for different people.

You can see this in my family. My mum is a confirmed porridge eater – anything else just doesn’t keep her going. While dad and Richard both swear by muesli. For them, a morning without muesli means they’re ravenous all day.

Whereas for me, if I eat porridge, cereal, fruit and yoghurt, a smoothie – I’m hungry within two hours, maybe less. Instead my best breakfasts include either eggs or some heavy-duty wholegrain toast with cottage cheese or hummous. If I can have one of these two, then I’m set for 4 – 5 hours.
What’s the best breakfast for you?

Many people struggle to have breakfast and most people go for something which is easy and simple. It’s the convenience of the meal, more than it’s nutrition, which is the primary consideration.

I understand this. But without a bit of experimentation you may be selling yourself short.

Over the next few days your task is to experiment with some different breakfasts. Are you better with toast or cereal? If it’s cereal, does the type you’re eating make a difference? Which keeps you going for longer, baked beans or vegemite on your toast? Does adding an egg help? Or are you better with a liquid breakfast, like a smoothie?

Plan a different breakfast each day and track how you feel, and how long before you get hungry?
Some breakfast suggestions

If you’re stuck about what to eat, then why not try these comparisons:

* Muesli with yoghurt & fruit vs a smoothie with oats & fruit
* Wholegrain toast with vegemite or jam vs hummous & sliced tomato
* Weetbix or cornflakes vs porridge with sultanas & honey
* Baked beans on toast vs fruit & yoghurt
* A spinach & mushroom omelette vs porridge with banana & walnuts
* Cooked barley or brown rice with fruit vs wholegrain toast & cottage cheese
* Jam & banana sandwich vs raisin toast with ricotta & honey

Answered by Nidhi Singh , an ibibo Master, at 5:50 PM on September 14, 2008

well, That's the conclusion of a study in which researchers examined the link between breakfast frequency and five-year body weight change in more than 2,200 adolescents.

The results of the study indicate that breakfast eaters consumed a healthier diet and were more robust than those who skipped the meal.

Five years later, daily breakfast eaters also tended to gain less weight and had lower body mass index levels, an indicator of obesity risk, compared with skippers.

Mark Pereira, co-author of the University of Minnesota project EAT, points out that this study extends the literature on the topic of breakfast habits and obesity risk because of its size and duration.

"The dose-response findings between breakfast frequency and obesity risk, even after taking into account physical activity and other dietary factors, suggests that eating breakfast may have important effects on overall diet and obesity risk, but experimental studies are needed to confirm these observations," he added.

Over the past two decades, rates of obesity have doubled in children and nearly tripled in adolescents.

It is estimated that between 12 and 24 percent of children and adolescents regularly skip breakfast. This percentage of skippers, while alarming, has been found to increase with age.

Dianne Neumark-Sztainer of project EAT said researchers have found further evidence to support the importance of encouraging youth to eat breakfast regularly.

http://timesofindia.indiat imes.com/articleshow/2833216.c ms

Answered by Romi , an ibibo Master, at 2:18 PM on September 14, 2008