My weekend thus far has been completely and utterly relaxing. The honest to goodness extent of my activity has been a 4-mile run yesterday morning and a jaunt around the bookstore yesterday afternoon.
In other words.
This weekend was delicious. Really. I think my body needed the rest.
One of my current favorite things to include at breakfast are muffins.
Bran. Blueberry. Cinnamon. Peanut Butter. Etc, etc, etc. Or, my personal favorite, pumpkin! Check out my favorite (healthy!) recipe here >>> Whole Wheat Pumpkin Muffins
When muffins combine with a little bit of yogurt, the most wonderful thing happens. The muffins absorb a little liquid, a little moisture, and suddenly it feels as if I’m eating cake batter for breakfast.
What’s In My Breakfast
almost (not quite) empty peanut butter jar
…filled with layers of…
whole wheat pumpkin muffin, crumbled
…and the following mixture…
1 cup low fat greek yogurt + 1 Tbsp. flax seed + 1 sliced banana
Why This Breakfast Works
- Fiber (keeps you full:) Muffin (made with whole wheat flour) + banana
- Fat (keeps you full:) Peanut Butter + flax seed
- Protein (keeps you full:) Low Fat Yogurt
QUESTION: What did YOU have for breakfast?