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The Fit Foodie
a recent national survey, nine out of ten Americans say they eat breakfast for dinner, with 56 percent doing so once a month or more often. For families, the trend is even more prevalent as 67 percent of respondents with children in the household say they have breakfast for dinner once a month or more. A variety of fac- tors contribute to the rising popularity of breakfast for dinner, with the main appeal being ease of preparation versus a traditional din- ner meal (43 percent). For families especially, it’s also “a fun way to break up the monotony of weekly dinner night” cited by 44 percent. Brinner also offers creative ideas for inexpensive, allergy- friendly requirements. Foods like eggs, pancakes and yogurt are a great form of inexpensive protein and fat that appeal to a wide range of dietary allowances, including gluten, dairy and meat-free.
4MUFFIN-PAN MANIA
As fast food restaurants continue to supersize their meals, it is becoming increasingly important to exercise portion control at home. Preparing food in a muffin tray is a surefire way to scale back super-sized portions, helping to control calorie intake, less restau- rant waste and offer an interesting presentation. Mini muffin-sizes servings make for an easily packable lunch both for adults and chil- dren alike. You can bake up a batch of almost anything in a muffin pan, from mini meatloaves to lasagna to pizza bites. The same goes for breakfast, and what’s great is, they are easy to freeze, heat and eat so making a double batched portion becomes a snap. By of- fering an egg muffin filled with shredded veggies, feta and turkey bacon is a great, portable and gluten-free take on the current veggie sandwich that’s been popping up on quick serve restaurant menus everywhere. From breakfast to dessert, these portion-sized finger foods provide just the right amount of food in a way that’s fun to eat for the kiddos.
34 Harvest 2015
www.edibleorangecounty.com
5SPROUTED GRAINS
Let’s admit. It’s nearly impossible to deny a bowl of potato chips. Lucky for you, you no longer have to. Sprouted grains are
starting to flood the grocery store shelves in an assortment of cate- gories, from tortillas to bread to pizza crusts to chips. Some brands, such as Way Better Snacks and Angelic Bakery have already caught on to this upcoming trend. Sprouted grains provide the optimal level of nutrition, as this process produces higher fiber and micro- nutrients. Not to mention, individuals avoiding gluten will find that many sprouted grain products are gluten-free to boot. These sprouted grains may also offer a lower glycemic index, as well as less