Is Breakfast Really the Most Important Meal of the Day?

Is Breakfast Really the Most Important Meal of the Day?

You’ve heard it everywhere: from your mother to your doctor to TV nutritionists, everyone says that breakfast is the most important meal we eat. But what is the truth behind the claim? Is breakfast really the most important meal of the day?

Our research responded with a resounding yes!

Warm Farro and Fruit Bowl

It’s Good for Your Health — and Your Metabolism

When we wake up, our blood sugar levels are usually low. Breakfast resupplies our bodies with the nutrients needed to level out our blood sugars. In addition, breakfast kick-starts our metabolism. This, in turn, burns more calories throughout the day than if you didn’t eat breakfast. Studies actually show that people who eat a big, protein and carb-heavy breakfast are less likely to snack unhealthily throughout the day. This limits unhealthy fat intake and leads to a maintainable, healthier weight. Here at Market Table, we love to kick-start long days with our Breakfast Plate, featuring eggs, bacon or sausage, multi-grain toast and a side of greens tossed in our sweet and savory Maple Vinaigrette.

 

Avocado Toast

Breakfast Gives Your Body the Nutrients It Needs

Breakfast provides a great opportunity to load up on hard-to-get vitamins and nutrients like dairy, grains, fruits and protein. Look for whole grain breads and cereals and low-fat milk and yogurt as a healthy way to make your daily intake goals. Peanut butter is another way to get protein in your breakfast meal. Making a fruit smoothie with low-fat yogurt and fruit is a great light option for a filling breakfast. Not interested in making your own breakfast? We don’t blame you. For a hearty yet healthy treat packed with whole grains and fresh fruits, try our Warm Farro and Fruit Bowl. We also offer a delicious line-up of breakfast sandwiches. From Brie and Berries to an Egg Scramble to everyone’s favorite, Avocado Toast, our sandwiches provide the perfect balance of protein and whole grain to start your day on the sunny-side up.

 

Happy child eating a balanced breakfastBreakfast Makes You Smarter (Sort Of)

Eating a good, balanced breakfast boosts the body’s energy levels. This provides a clearer head and a longer and more focused attention span. This is an especially important factor for children. Kids who skip breakfast are more likely to misbehave and lack focus in a school setting. They may be cranky or restless because their bodies have not replenished themselves for the day. Kids eating a balanced breakfast see increased test scores and better overall moods. Not to mention, without breakfast it is hard for kids to get all the nutrients they need to grow at a healthy rate. And, with our à la carte menu, kids can choose the breakfast foods they like best from Fresh Fruit Salad to Pimento Cheese Grits to Gravel Ridge Farms eggs made exactly their way.

Spinach Artichoke and Goat Cheese Frittata

Breakfast is a crucial meal because it impacts every part of our lives from the moment we wake up and even through our sleep. Having a balanced and healthy diet has been shown to improve your night’s rest. And practicing healthy eating habits start with eating breakfast. The morning time when we’ve just woken up is when our bodies are most needing nutrients to start the day. It is also when our bodies are most capable of processing and absorbing nutrients that will limit our appetite for the rest of the day.

Tomorrow morning, skip the donuts and reach for the whole grain cereal and fruits. Head to Market Table for a fresh-baked Frittata or Prosciutto and Goat Cheese Croissant. And, if you’re in a rush, at least grab a whole grain protein bar. It is crucial to feed your body something within the first hour of waking up so that you can be at your best for the rest of the day.

It’s true what they say: breakfast really is the most important meal of the day.

 

Text by Amy Haupt

Food in Focus: What Are Grits?

Food in Focus: What Are Grits?

An age-old staple, grits aren’t just simple food stuffs. They’ve become a symbol of the Southern United State’s history, traditions and hospitality. But if you are from anywhere else in the world, being served this strange entrée can cause confusion. Knowing how grits are made — and which dishes seem made for grits — will help you enjoy this down-home delight!

The History of Grits
Many think that grits come from the Southern gentry. Actually, grits are a Native American creation. Native Americans ground corn kernels using millstones. Then, they’d sift the finer parts. Any cornmeal too coarse to pass through the screen would be called grits.

How To Make Grits
Basically, grits come from the part inside of corn kernels called hominy. This hominy is then ground down and left to dry until it is a cornmeal-like consistency. Then, add six parts water and one part salt. Next, boil for twenty to forty-five minutes. And voila! You have grits. Salt, pepper and cheese are popular additions to this simple recipe. These days, you can also buy grits in instant packs. Or, you can even buy cans of quick-cook grits. For the best tasting grits, though, it’s best to stick with the traditional approach.

What To Serve With Grits
Grits are a Southern breakfast staple. Often, they’re served with sausages, eggs and country ham. Grits have also been used as a side dish during dinner. For example, shrimp and grits, a very popular South Carolina Lowcountry dish, creates a delicious combination of creamy and chewy.

Why Do Southerners Love Grits?
It’s true: grits, by themselves, are bland. But grits offer endless possibilities that rely on how far a cook wants to take them. Through creative use of spice and choice of entrée, grits’ taste and texture can serve to supplement a delicious dish morning, noon, or night. Market Table’s Pimento Cheese Grits make a scrumptious dinner side and a hearty breakfast dish. You can also use our pre-made grits to save some serious time when making Lowcountry classics like shrimp and grits — or, for the vegetarians, Grits with Seasonal Roasted Mushrooms.

 

Text by Jonathon Page