5 Healthy Breakfasts For All-Day Energy

5 Healthy Breakfasts For All-Day Energy. One of the biggest mistakes women make at breakfast time? Not eating enough. In the morning, your energy stores are depleted by as much as 80% from the night before. Without food, your body begins to conserve energy and burn fewer calories—making your metabolism take a nosedive. That may be why, in one study, breakfast skippers were nearly 5 times more likely to be obese than breakfast eaters.

The following meals are packed with special fat-fighting nutrients—fiber, omega-3s, calcium, and vitamin D—a power combination that burns fat and keeps blood sugar (and energy) levels steady. (They’re also the basis of Prevention's Outsmart Diabetes plan). So whether you have diabetes, prediabetes, or just want to eat better and have fewer cravings and binges, start your morning with one of these delicious, nutritious choices.

Whole Wheat Pancakes

Whole wheat flour and omega-3 enriched eggs turn pancakes from a forbidden decadence to a healthy diet staple. Cinnamon and flaxseed provide a sweet, comforting flavor and texture.

PREP TIME: 10 minutes
TOTAL TIME: 14 minutes

1 c white whole wheat flour or whole wheat pastry flour
6 Tbsp buttermilk powder
¼ c ground flaxseed
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
Pinch of salt
1 omega-3-enriched egg
1½ cups water
2 Tbsp canola oil

1. COMBINE the flour, buttermilk powder, flaxseed, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir to mix in another mixing bowl. Beat the egg with a fork or whisk. Whisk in the water and oil. Add the flour mixture. Whisk just until combined. Do not beat. Allow to sit for 5 minutes.
2. HEAT a griddle over medium-high heat. Turn off the heat and coat the griddle with cooking spray. Turn the heat back on to medium-high. Ladle ¼ cup of the batter onto the griddle to make each pancake.
3. COOK for 1 to 2 minutes or until the bottoms are browned and bubbles form on the top, adjusting the heat as needed. Flip and cook for about 2 minutes or until cooked through. Reduce the heat if the bottoms are browning too fast. Repeat until all the pancakes are cooked. Serve right away or place on a rack to cool for freezing.

NUTRITION (per serving) 87 cal, 4 g pro, 10 g carb, 2 g fiber, 4.1 g fat, 0.5 g sat fat, 194 mg sodium

Cream of Wheat with Maple Walnuts and Cranberries

Classic Cream of Wheat becomes healthier and more filling when you prepare it with calcium-rich fat-free milk and top it with omega-3 packed walnuts and flaxseed. Maple syrup and vanilla add some satisfying sweetness.

PREP TIME: 5 minutes
TOTAL TIME: 8 minutes

½ c fat-free evaporated milk
2 Tbsp whole grain cream of wheat cereal or wheatena
1 Tbsp ground flaxseed
½ tsp vanilla extract
1 Tbsp chopped walnuts
1 tsp maple syrup
1 Tbsp dried cranberries

1. COMBINE the milk and cream of wheat or Wheatena in a 4-cup microwaveable bowl or mixing cup. Whisk with a fork. Microwave on high power for 2 minutes. Whisk again. Microwave in 30-second intervals, whisking after each interval, for about 60 seconds, or until thickened. Stir in the flaxseed and vanilla extract. Spoon into a cereal bowl. Set aside.
2. COAT a small microwaveable plate with cooking spray. Spread the walnuts on the plate. Drizzle them with syrup. Microwave on high power for about 45 seconds, or until sizzling. Using a spatula, scatter the glazed walnuts over the cereal mixture. Top with the cranberries.

NUTRITION (per serving) 297 cal, 15 g pro, 42 g carb, 5 g fiber, 8.7 g fat, 0.7 g sat fat, 150 mg sodium

Open-Faced Broiled Egg, Spinach, Tomato Sandwich

Skip a drive-thru egg sandwich and make this easy-to-prepare one at home. (It uses hard-boiled eggs, so you don’t even have to soil a pan.) Spinach and tomatoes provide valuable vitamins and antioxidants; a fiber-filled whole wheat English muffin combined with protein in the egg helps you stay satiated through lunchtime.

PREP TIME: 10 minutes
TOTAL TIME: 13 minutes

½ whole wheat english muffin
¼ c fresh spinach, cooked and squeezed dry (about 4 ounces)
1 slice tomato
1 hard-boiled egg, sliced width-wise
1 Tbsp omega-3-enriched mayonnaise
Salt-free seasoning blend

1. SET the muffin half on a toaster oven pan or double sheet of foil. Top with the spinach and tomato. Lay on the egg slices in an overlapping spiral. Dollop on the mayonnaise and swirl slightly to partially cover the egg slices. Sprinkle on seasoning to taste.
2. PLACE under the broiler for 2 to 3 minutes, watching carefully, until the mayonnaise is lightly browned.

NUTRITION (per serving) 213 cal, 11 g pro, 19 g carb, 4 g fiber, 11.4 g fat, 1.8 g sat fat, 390 mg sodium

Coconut Rice Pudding with Raspberries

Brown rice for breakfast? You bet—when it’s sweetened and softened with coconut extract and honey. Fat-free milk adds important calcium and vitamin D; fold in raspberries for waist-whittling fiber.

PREP TIME: 5 minutes
TOTAL TIME: 18 minutes

¼ c instant brown rice
¾ c water
2 Tbsp nonfat dry milk
1 tsp honey
⅛ tsp coconut extract
½ c fresh or loose-pack frozen and thawed raspberries

1. COMBINE the rice and water in a microwaveable mixing bowl or 8-cup glass measuring cup. Stir. Cover with plastic wrap, leaving a small vent for steam to escape. Microwave on high power for 5 minutes. Reduce the power to medium and cook for 3 minutes longer.
2. REMOVE from the microwave and allow to sit for 5 minutes so the rice softens. Carefully remove the plastic. Stir in the dry milk, honey, and coconut extract. Gently fold in the raspberries. Spoon into a cereal bowl.

NUTRITION (per serving) 170 cal, 6 g pro, 35 g carb, 5 g fiber, 1.2 g fat, 0 g sat fat, 59 mg sodium

Breakfast Skillet Taco

Love savory breakfasts? This Mexican-inspired meal is for you. Mix up a batch of healthy veggies, including red bell peppers, scallions, jalapeno pepper, spinach, tomato, spices, including blood sugar-lowering cumin and cilantro, and add beans for fiber and protein. Top a freshly warmed tortilla with the mixture; top with reduced-fat cheese and sour cream.

PREP TIME: 10 minutes
TOTAL TIME: 30 minutes

5 soft corn tortillas (6" diameter)
6 scallions, chopped
1 red bell pepper, chopped
1 sm jalapeno chile pepper, seeded and finely chopped (optional), wear plastic gloves when handling
1 clove garlic, minced
1 tsp ground cumin
1 can (15 oz) reduced-sodium black beans, rinsed and drained
4 c baby spinach (about 4 ounces)
1 lg tomato, chopped
1 c shredded reduced-fat Cheddar cheese
4 Tbsp reduced-fat sour cream
Sprigs fresh cilantro

1. PREHEAT the oven to 350°F. Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap in the foil. Heat for 10 minutes.
2. MEANWHILE, heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat. Add the scallions and bell pepper and cook for 5 minutes or until lightly browned. Add the jalapeno chile pepper (if using), garlic, and cumin. Cook for 2 minutes or until lightly browned. Stir in the beans, spinach, and tomato. Cook for 2 minutes or until heated through. Spread the mixture evenly in the skillet.
3. REMOVE from the heat and sprinkle with the cheese. Let stand until melted. Top with dollops of the sour cream and sprinkle with the cilantro.
4. CUT the warmed tortillas into quarters or strips. Serve immediately with the taco skillet.

NUTRITION (per serving) 236 cal, 13 g pro, 37 g carb, 8 g fiber, 4.8 g fat, 0.6 g sat fat, 416 mg sodium