Who hasn't heard that breakfast is indeed the most important meal of the day?
It makes getting out of bed that little bit more enjoyable, it sets us up for the day and it is also one of the golden rules for making sure our metabolism gets revved up for the day.
But – there is a catch. You can't just shove any old thing into your mouth and think your metabolism will start working away at burning fat for you. Oh no. According to Prevention, what you eat is arguably even more important than making time for breakfast in the first place.
What should you be eating then? Well this is what the health website says:
"A morning meal with the right combination of healthy fats, carbohydrates, and proteins can jump-start your [metabolism] for the rest of the day. If you eat like this on a regular basis… your metabolism will run better, hunger and cravings will subside, and weight loss will occur."
If you are a little baffled as to how you should get that fat and those carbohydrates and the right amount of protein into one little breakfast, luckily we have a recipe from the websites new book, The Fat Cell Solution, that will do just that.
Grain-Free Waffles With Fruit Sauce
Ingredients
1 cup chickpea flour
⅛ tsp salt
¾ tsp baking soda
1 egg, separated
1 cup plain whole-milk Greek yogurt
¼ cup unsweetened soy or almond milk or whole milk
¼ cup neutral-tasting oil, such as avocado oil
½ tsp pure vanilla extract (no sugar added)
Directions
Waffles:
1. Preheat a waffle iron. Combine the flour, salt, and baking soda in a large bowl. In another bowl, whisk together the egg yolk, yoghurt, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients until well combined.
2. Beat the egg white with a whisk or the whisk attachment of an immersion blender until it forms soft peaks. Gently fold the egg white into the batter.
3. Brush the waffle iron with oil. Spoon ½ cup of batter per waffle into the waffle iron (or follow the manufacturer’s instructions).
4. Cook until the waffles are golden and serve immediately.
(Note: Gluten-free batters like this one need to be thick in order to hold their structure when cooked. Adding liquid to make it look more like a typical, pourable pancake batter will make the center soggy and undercooked.)
Fruit sauce
Place the fruit and water in a small saucepan. Cover and cook over medium-low heat until soft and warm. Pour the mixture into a widemouthed glass mason jar or deep cup. Using an immersion blender, gently puree the berries.
Whipped cream:
Pour the heavy cream into a deep bowl. Whip with the whisk attachment on an immersion blender until the cream forms soft peaks. Serve immediately.
