Trying To Lose Weight? Bring Back Breakfast
(ARA) - Skipping breakfast has become a common habit among adults in recent years. Whether due to lack of dedicated eating time in the morning or an attempt to lose weight, skipping breakfast can be harmful to health and actually cause weight gain.
According to a study that appeared in the American Journal of Clinical Nutrition, women who skipped breakfast for two weeks developed higher "bad" LDL cholesterol levels and were less sensitive to insulin than women who ate breakfast every day. The same study showed that women who ate breakfast burned 100 more calories and ate lighter meals throughout the day.
Not eating breakfast can also cause a drop in blood sugar, which may lead to fatigue and lethargy throughout the day. A great way to break into the day with energy to burn is to bring breakfast back into your daily routine. Not only will it rejuvenate your body, it can aid in the battle against weight gain.
When dieting, try incorporating healthy foods into breakfast, such as the sweet potato. The sweet potato contains vitamins A, C and B6, four times the recommended amount of beta-carotene, iron, potassium and fiber. Sweet potatoes are also low in fat and sodium. In fact, the Center for Science in the Public Interest named sweet potatoes as the number one most nutritious vegetable.
An excellent, nutritional breakfast recipe is Nutty Yam Banana Bread. This delicious, moist breakfast bread is the perfect way to start your engine for the day. When preparing Nutty Yam Banana Bread, try using Louisiana sweet potatoes for the sweetest flavor. Here's the recipe:
* Nutty Yam Banana Bread
(Makes 16 servings.)
Ingredients:
1/2 cup mashed bananas (about 1)
1 cup fresh, mashed sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
3/4 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
Directions:
Preheat the oven to 350 degrees. Coat a 9 by 5 by 3-inch loaf pan with nonstick cooking spray. In a large bowl, mix together the mashed bananas, mashed sweet potatoes, brown sugar, oil, vanilla and eggs. In a separate bowl, combine the flour, baking soda, baking powder and cinnamon. Stir the flour mixture into the banana mixture, mixing only until combined. Stir in the walnuts. Bake for 40 to 45 minutes, or until toothpick inserted in the center comes out clean.
For more information about Louisiana sweet potatoes, visit www.sweetpotato.org or write to the Louisiana Sweet Potato Commission, P.O. Box 2550, Baton Rouge, LA 70821-2550. Free recipes and nutritional information about sweet potatoes are also available on the Web site, courtesy of the commission.
* Nutriton per serving: CAL 161; FAT 7g; PROTEIN 3g; CARB 23g; CHOL 27mg; SODIUM 109mg; SATURATED FAT .7g; DIETARY FIBER 1g
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Courtesy of ARA Content