If you want to bring a healthy lifestyle change or want to incorporate healthier and more nutritious foods for breakfast, you should go for cooking classes that teach incorporating foods that are rich in fiber, protein, and healthy fats for your morning meal.

It is best to avoid unhealthy breakfast items high in sugar content, have additives, or consist of refined carbs. To help you make a healthier and more informed choice, we have compiled a list of foods that you should learn to cook in in-person or online cooking classes:

Whole Wheat Bread

If you are often short on time or don’t like eating breakfast, you should try learning to utilize simple whole-wheat toast with expert cooking classes. Whole grain toast provides you with complex carbohydrates and is high in fiber. This allows your stomach to digest the bread slowly without causing a sharp increase in your blood sugar levels.1

Oatmeal

Oatmeal is a highly popular and full-of-nutrients breakfast item. It is a soluble fiber that helps minimize cholesterol levels in the blood and keeps you feeling full throughout the day with peptide YY. 2 Oats are also rich in minerals, vitamins, magnesium, manganese, iron, and selenium.3

Eggs

Eggs are the most common breakfast type but can be cooked with various styles and methods learned at special cooking classes for better taste combinations. Eggs are an excellent source of protein and keep you feeling full throughout the day.4 Eggs have also been found to have a protective effect against heart disease.5

Breakfast is the most important meal of the day and should not be skipped no matter how late you are running. Tri Nutraflex offers online cooking classes for healthier eating on a budget. Contact us today to get more details about our program and begin a healthier lifestyle with us!

References

 

1. Marventano S, Vetrani C, Vitale M, Godos J, Riccardi G, Grosso G. Whole Grain intake and glycaemic control in healthy subjects: A systematic review and meta-analysis of randomized controlled trials. Nutrients. 2017;9(7). doi:10.3390/nu9070769
   
2. Rebello CJ, O’Neil CE, Greenway FL. Dietary fiber and satiety: the effects of oats on satiety. Nutr Rev. 2016;74(2):131-147. doi:10.1093/nutrit/nuv063
   
3. FoodData central. Usda.gov. Accessed February 16, 2022. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173904/nutrients
   
4. B Keogh J, M Clifton P. Energy intake and satiety responses of eggs for breakfast in overweight and obese adults-A crossover study. Int J Environ Res Public Health. 2020;17(15):5583. doi:10.3390/ijerph17155583
   
5. Krittanawong C, Narasimhan B, Wang Z, et al. Association between egg consumption and risk of cardiovascular outcomes: A systematic review and meta-analysis. Am J Med. 2021;134(1):76-83.e2. doi:10.1016/j.amjmed.2020.05.046