Dolkar Wellness & Longevity: GO AHEAD....EAT A BIG BREAKFAST

Monday, December 29, 2008

GO AHEAD....EAT A BIG BREAKFAST

Hard to believe, but there could be a benefit to loading up your breakfast plate. Besides helping you eat less later in the day, a big breakfast might also help you lose weight. But you have to be smart about it.

Load Up to Slim Down? Okay, so you can’t completely overdo it at breakfast and hope to drop pounds. But when obese dieters ate a big 600-calorie breakfast of healthy protein and carbs (think scrambled eggs, diced turkey, whole-wheat toast, and a banana), they lost significantly more weight than dieters who ate only half that much. Why? Researchers speculate that eating a large balanced meal in the morning helps stymie carb cravings later in the day -- especially if you’re cutting carbs and calories in an effort to slim down.

A Better Breakfast: Here are some other ways to make your morning meal really count:

Put eggs back on the menu. Yep, they’re officially a health food again. I always knew it…

Never skip breakfast.

Follow these four simple breakfast rules for shedding pounds:

1. Do it daily. Your goal is to make it a daily, automatic habit. The reward? You can kiss late-day low blood sugar and sugary snack cravings goodbye.

2. Do it sooner rather than later. For the best results, eat breakfast within an

hour or so of waking up -- even if you’re not hungry. Morning-time low blood

sugar produces a brain chemical designed to mask hunger pangs -- but can

cause sugar cravings later in the day.

3. Make it complex. We’re talking complex carbohydrates here (whole-grain
cereals, steel-cut oats, high-fiber fruits, etc.) The fiber keeps blood sugar on
an even keel and helps you feel full longer.

4. Power it with protein. Protein slows digestion, helps prevent spikes and
dips in blood sugar, and can even give you a dose of depression-fighting
tryptophan. DesMaisons recommends that you get a third of your daily
protein at breakfast.

The BEST breakfast? One containing oatmeal or another whole-grained cereal (either hot or cold), eggs, yogurt, whole-grained bread, peanut butter or fresh fruit.

CONTACT DOLKAR WELLNESS NOW FOR INFORMATION ON THE BIGGEST LOSER CHALLENGE AND CELLULAR WEIGHTLOSS!!

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).