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And it shows, not only on the field, but in the classroom.
You don’t have to graduate summa cum laude to understand the value of a healthy breakfast, but try telling that to high school- and college-age warriors, running through life juggling academics, sports, activities and stress.
“It is surprising that so many young people don’t acknowledge the importance of a good breakfast, “ says Cindy Gershen, owner of the Sunrise Bistro in Walnut Creek, Calif., and the driving force behind the City Wellness Challenge, a community movement to improve nutrition. “Statistics show that good breakfasts improve brain function and competition, so for kids who want to get an edge, it’s a no-brainer.”
That’s something University of California-Berkeley sophomore Jenifer Gross learned at an early age. Rather than grab a gooey cinnamon roll on her way to class – or worse yet, just a steaming caffeine-laced latte – Gross makes herself a scrambled egg white with whole-wheat toast and fruit every morning.
“If I’m running late, I’ll grab a bowl of Cheerios and fruit,” she says. “Even if it’s one of those too-early-to-be-hungry mornings, I’ll make myself have at least a protein bar on my way to class; otherwise, I just get lightheaded and can’t concentrate.”
Smoothies, yogurt parfaits and breakfast burritos are just some of Gershen’s favorites. Her parfaits are nothing more complicated than layers of shredded wheat cereal, plain yogurt and fresh berries.
Sausage And Egg Muffins
Yield: Serves 16
16 slices wheat bread, crusts trimmed
1/4 cup butter, melted
16 ounces shredded cheddar cheese
1/2 pound sausage meat, cooked and drained
7 eggs
3 cups milk
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
2 chopped scallions, optional
1 chopped red bell pepper, optional
Preheat oven to 375 degrees. Lightly grease muffin tins. Use a rolling pin to roll and flatten the bread slices. Cut into squares or use a pastry cutter to cut circles. Brush the bread slices with butter and use them to line muffin cups, pressing lightly to form a crust.
Set aside 1/2 cup cheese. Sprinkle the rest of the cheese and the crumbled sausage in each bread-lined cup.
Whisk the eggs, milk, onion powder and mustard together. Pour the egg mixture into the cups. Add scallions and red peppers, if using. Sprinkle with remaining cheese.
Cover loosely with foil and bake for 30 minutes. Uncover and bake 15 minutes more. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use. Microwave them, and you’re out the door.
Source: Gigi Gaggero, Kids Culinary Adventures
Belgian Waffle Sliders
2 eggs
2 cups all-purpose flour
1-3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Note: This batter keeps in the refrigerator for at least a week. Or you can make the waffles ahead and freeze them. Adding a little cinnamon and nutmeg is delicious, too.
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Add remaining ingredients, beating just until smooth. (Batter can be made ahead, but make sure you stir before using.)
Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Fill little waffles with a variety of your favorite healthy spreads, such as bananas and peanut butter, chocolate-hazelnut spread and fresh fruit. Top with second waffle and serve.
Source: Gigi Gaggero, Kids Culinary Adventures
Metal-Head Oatmeal
Yield: Serves 2-4
1 cup Irish steel-cut oats
4 cups water
1 medium apple, peeled, cored and cut into chunks
2 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup whole milk or half and half
Toppings of your choice
Grease the bowl of your slow cooker with butter. Add all ingredients and stir well. Cover and set slow cooker to low. Cook for 8-9 hours. In the morning, stir contents of the slow cooker well; season with butter and brown sugar if needed. Spoon into to-go cups and top with dried fruit, toasted nuts, brown sugar and milk (optional).
Source: Gigi Gaggero, Kids Culinary Adventures
