![\"\"](\"\/userfiles\/image\/Blueberry-Breakfast.jpg\")
<\/p>\nWhat are you eating for breakfast these days? Green tea and a protein bar? McSomething? Coffee and a doughnut?<\/p>\n
Seeing Michelle Obama with the new USDA food plate (replacing the old pyramid) has me rethinking how my own food habits stack up. I\u2019ve decided that at midlife, I can\u2019t afford to be careless about my diet choices.<\/p>\n
I usually have a yogurt with some chopped almonds or walnuts. It’s fast, heart healthy and satisfying. But maybe it’s time to shake it up a bit. The weather is warmer, and I don’t want that same old cereal weighing me down. But what else is there? As a former caterer, I read recipes like some folks read magazines. Often I turn to the Internet for inspiration, and recently I stumbled upon an idea that might just change my morning routine: breakfast salad.<\/p>\n
I got the idea from behavior-change expert Mark Stibich, PhD, who blogs at About.com\/Longevity. He suggests that a salad is a great way to get our vegetable servings early in the day and to avoid that midmorning slump from carb-heavy breakfast alternatives. His go-to morning meal includes greens (bagged to save time) and a hard-boiled egg, with some almonds and red pepper strips. Easy enough.<\/p>\n
In a few keystrokes, I discovered many breakfast salads from which to choose. One recipe I can sink my teeth into\u2014pardon the pun\u2014from the Food Network is spinach, egg and lean Canadian bacon. I could put this salad into a half pita if I need to eat on the go. (OK, I know I should be sitting at the table to eat. . .)<\/p>\n
One common theme I notice about the breakfast salads is that they try to start with familiar breakfast fare\u2014a citrus or a granola, and an egg, either hard or soft-boiled. The greens are a main ingredient, but how about cinnamon croutons or a maple-walnut dressing? The possibilities are mouthwatering.<\/p>\n
I usually associate blueberries with breakfast, but often they end up in pancakes or muffins. To get a healthy dose of fruit and vegetables by 7am, I may try a blueberry and orange combination on top of spinach with a quarter cup of granola for crunch (recipe below). When blueberries are in season, try using fresh instead of frozen in the vinaigrette recipe below.<\/p>\n
I feel better all day after eating a healthy breakfast, and I want to add fruits and veggies to my daily intake. If breakfast salads have worked for your healthy lifestyle, please let us know.<\/p>\n
<\/p>\n
Blueberry Breakfast Salad <\/strong> Serves 2<\/p>\n Ingredients Preparation Blueberry Vinaigrette <\/strong> Preparation
\n(Adapted from fruitandveggieguru.com)<\/p>\n
\nBlueberry vinaigrette (recipe below)
\n\u00bd pound mixed, torn salad greens
\n1 cup blueberries
\n1 cup orange sections or canned mandarin oranges, drained
\n\u00bd cup granola
\n <\/p>\n
\nToss greens with 3\/4 of the blueberry vinaigrette. Divide the dressed greens between two plates. Arrange 1\/2 of the orange sections and 1\/2 of the blueberries on top of each salad. Sprinkle each salad with 1\/4 cup granola. Drizzle remaining dressing on top. Serve immediately.<\/p>\n
\nIngredients
\n\u00bc cup olive oil
\n\u00bc cup blueberries
\n1 tsp Dijon mustard
\n2 tbsp brown sugar
\n\u00bd tsp minced shallot
\nPinch kosher salt, ground white pepper and paprika<\/p>\n
\nCombine ingredients in food processor or blender. Process until smooth. Chill 30 minutes to blend flavors.<\/p>\n
![\"\"](\"\/userfiles\/image\/ChooseMyPlate.jpg\")
<\/a><\/p>\n