Quick and Healthy Breakfast Options
Megan Reynolds

Quick and Healthy Breakfast Options

Quick and Healthy Breakfast Options
Megan Reynolds

Quick and Healthy Breakfast Options

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Finding quick and healthy breakfast options can be difficult. Fast food is an easy option for breakfast, but several make-at-home options may be faster and healthier than you can get on the road. Check out these delicious and nutritious options!

Remember to choose a whole grain, choose a lean protein, and choose a fruit or vegetable:

1.  Fresh: toast a whole wheat bagel. Add low fat cream cheese and fresh strawberries.

2.  Salty and Sweet: toast a whole wheat English muffin. Add 2 tablespoons of peanut butter, sliced banana, and 1 teaspoon of honey.

3.  Traditional with a Twist: crack an egg in a microwave safe bowl and add with 1 tablespoon water. Cover with a paper towel. Microwave on high for 40 seconds. For a scrambled egg, combine egg and 2 tablespoons milk. Stir and cook as above. Serve with fresh spinach in a whole wheat tortilla. For an added kick, include your favorite salsa!

4.  Nostalgic: toast one whole wheat waffle. Top with yogurt, peaches, and cinnamon.

5.  Hearty and Healthy: combine one packet of plain instant oatmeal and low-fat milk. Heat in the microwave. Top with bananas, cinnamon, 2 tablespoons of walnuts, and 1 teaspoon of brown sugar.

Originally posted on healthyhelpingsnutritionservices.com

About the Author

Megan Rizzi Reynolds has ten years of experience as a registered dietitian. She earned her Bachelor of Science degree in 2004 from Kent State University. She completed her internship at the Department of Veterans Affairs in Cleveland, Ohio in 2005. She completed her Master of Science Degree in Nutrition at Case Western Reserve University in Cleveland, Ohio in 2006. Megan worked as a dietitian at the Cleveland and Cincinnati VA Medical Centers in the renal clinics, wound clinic, as well as the general nutrition outpatient clinics after graduation. She also covered the medical and surgical intensive care units. During this time, she earned her board certification as a Specialist in Renal Nutrition. In 2009, Megan worked with hospitalized patients at the Mayo Clinic in Rochester, MN as a dietitian. While there, she gained experience in covering a general medicine floor, a cardiac floor, and the medical intensive care unit. Since moving back to Cleveland, she worked with Davita Health Care Partners for 3 years as a renal dietitian for people on dialysis. She has also had the opportunity to work in wellness areas such as teaching a Cambodian population how to integrate a healthy American diet, working as a health coach for small local businesses, providing individual nutrition counseling to help clients meet their goals. Megan has a passion for helping others improve their quality of life through nutrition and food. Please feel free to contact her with any questions, or to find out more about HealthyHELPings nutritional services.

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