Category Archives: Breakfast

Quick, Healthy Breakfast Recipes and Ideas

The Dangers of Food Dyes

I wanted to share this article published on Wednesday by CBS about the dangers of food dyes. I was allergic to anything artificial growing up so fortunately I stayed away from them as much as possible. But I will admit that I do indulge in the occasional bag of Twizzlers and Sour Patch Kid candies (they are one of my many sugar weaknesses), but I never can indulge in them without wondering what all the chemicals in these sweet treats are doing to my body.

Besides causing allergic reactions, the Center for Science in the Public Interest (CSPI), a prominent watchdog group, claims that the three most widely used food dyes – Red 40, Yellow 5, and Yellow 6 – are contaminated with cancer-causing substances. Another dye, Red 3, has also been identified as a carcinogen by the FDA but is still in commercial use.  Studies have also shown that dyes can cause hyperactivity in children.

Food dyes are mostly used to make food look more appealing and are mostly found on the nutrition labels of products pitched to children like brightly colored cereals, candy, ice cream, popsicles, sodas and fruit drinks.

According to the CSPI, manufacturers dump about 15 million pounds of eight synthetic dyes into our foods each year. Yuck! I am pretty sure you wouldn’t pour food coloring onto your food before eating it, so why should we let someone else do it? People need to go back to the basics when it comes to food and their health. Stay away from products loaded with chemicals and artificial ingredients that were created in a lab. Hopefully you will be more cautious and look more closely at nutrition labels after reading this article.

Click here to read some insightful commentary on the use of food dyes by Dana Angelo White, MS, RD, ATC.

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A Muffin A Day…

I got this tasty muffin recipe from my friend Sarah’s blog. Unlike the muffins you buy at your local bakery or food store, these are made with whole grains and rolled oats instead of enriched, bleached flour (read: highly processed) adding tons of fiber and “good” carbs that will help keep you full for longer. By using unsweetened applesauce in place of most of the oil, you also cut out all the unhealthy saturated fats typically found in store bought muffins. I usually freeze half of the muffins in a big freezer bag and warm them up in the microwave for a few seconds. Enjoy!

Healthy, Hearty Muffin Recipe

– 1 1/4 cups whole wheat flour
– 1 1/4 cups whole oats
– 1 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. salt
– 1/2 tsp. cinnamon
– 1 cup unsweetened applesauce
– 1 cup low-fat buttermilk (can be substituted with 1 cup of plain low-fat yogurt or milk)
– 1/2 cup packed brown sugar
– 1/2 cup sugar
– 2 tbsp canola oil

Preheat oven to 400. Spray muffin tin with cooking spray or use liners. Mix all the dry ingredients together. Stir in the milk (or yogurt), applesauce and oil. Mix in 1/2 cup of nuts, chocolate chips, and/or dried fruit if desired. Bake for 17-20 minutes and let cool. Makes approximately 16 muffins.

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Chocolate Raspberry Yogurt Delight

This afternoon I was totally craving a chocolate hot fudge sundae, but instead whipped up this delicious, healthy snack using plain Greek yogurt, half a packet of Three Sisters Dark Chocolate instant oatmeal, and a handful of fresh, organic raspberries. One word: Heaven.

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Filed under Breakfast, Snacks