Breakfast, anyone?

My breakfast was recently featured over on Harvard Health Blog. Seriously, it is my usual breakfast, sitting on my desk. I was inspired to write the post as I’ve had a fair number of patients ask me what I eat, and this very, very simple recipe has been mind-blowing for some people. See, there’s a pervasive belief that things like toast, bagels, and cereals are good breakfast foods, and they are most decidedly not. All those processed carbs cause the blood sugar to spike and then crash, leaving us famished by mid-morning, not to mention that much heavier.

Breakfast should feature plenty of natural fiber (as in, fiber in fruit) and protein, plus some healthy fats. This keeps the blood sugar stable, limits insulin release (which is what ferries energy into fat cells, plumping them up) and keeps us full for longer. Not to mention, colorful fruits are full of vitamins, minerals and antioxidants. The more, the better!

I was also psyched to have my homemade no-added-sugar granola recipe published. Check it out!

7 thoughts on “Breakfast, anyone?”

  • Dr. Tello, do you think it’s necessary to soak the nuts and seeds for your breakfast and granola recipes? Thank you. Gene Yee

      • I read that raw nuts and seeds should be soaked with salt water to remove enzyme inhibitor and phytic acid for better taste and nutritional value. Soaked nuts may then be consumed or be dehydrated for longer storage. I just want to ask if you are familiar with that practice or find that practice to be unnecessary? Thank you.

    • My favorite is a big crunchy apple, two cheddar cheese sticks, and two clementine oranges, or some variation on that theme. Could be fruit and nuts, too. Seltzer or coconut water to drink. Then a coffee or tea and more fruit and nuts as a late afternoon snack.

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