So breakfast has been pretty easy breezy to make healthy, but I find I'm still trying to figure out what to have that keeps me full until lunch time, and how much of it to eat. Yesterday, I decided to have yogurt, fruit, and muesli, and it did the trick! Muesli is really just uncooked granola, but I guess calling it "raw oats mixed with stuff" doesn't sound as posh.
To make things seem even healthier, I added some spirulina to the yogurt! For an idea of just how dark green this stuff is, here's a photo of just a teaspoon of spirulina in a bowl:
To make things seem even healthier, I added some spirulina to the yogurt! For an idea of just how dark green this stuff is, here's a photo of just a teaspoon of spirulina in a bowl:
Spirulina is an algae that is approximately 60% protein, contains all essential amino acids, and supported as being anti-inflammatory and immune boosting. So forgive me for being eager to incorporate it into many of my breakfasts! I'll admit, mixing in the yogurt made it look questionable, and the end product was SUPER GREEN, but the taste wasn't bad! And once I added the fruit and muesli, I found myself really enjoying it!
You can buy muesli from the store, but I like making my own. It's cheaper and has exactly what I want in it. This time around, I made my own by combining oats, shredded coconut, black sesame seeds, pecans... literally anything that seemed like a good topping (and was available).
The best part about this was that I didn't get the munchies before lunch! Maybe it was a fluke, or perhaps I just ate more than I normally do, but whatever the reason, it made me happy. And I like being happy.
References:
Das, P., Mishra, A. K., & Das, M. K. (2010). Spirulina: the superfood and medicine. Algal biotechnology: new vistas, 62-76.
Hoseini, S. M., Khosravi-Darani, K., & Mozafari, M. R. (2013). Nutritional and medical applications of spirulina microalgae. Mini reviews in medicinal chemistry, 13(8), 1231-1237.
Nurdinov, N., Azhibayeva, Z., Usupov, B., & Aimakhanov, M. (2015). Spirulina in the developing world. Scope Academic House, 87.
Totten, D. (2015). Spirulina–the green superfood. Health, 2015.
Das, P., Mishra, A. K., & Das, M. K. (2010). Spirulina: the superfood and medicine. Algal biotechnology: new vistas, 62-76.
Hoseini, S. M., Khosravi-Darani, K., & Mozafari, M. R. (2013). Nutritional and medical applications of spirulina microalgae. Mini reviews in medicinal chemistry, 13(8), 1231-1237.
Nurdinov, N., Azhibayeva, Z., Usupov, B., & Aimakhanov, M. (2015). Spirulina in the developing world. Scope Academic House, 87.
Totten, D. (2015). Spirulina–the green superfood. Health, 2015.