Healthy Waffles for Breakfast

Today I tried a new brand of waffles for the first time from, Van’s Natural Foods. I had their lite, whole grain, wheat waffles variety, along with Log Cabin syrup. My sister (who is a bigger health nut than me) introduced me to Log Cabin syrup, which has no high fructose corn syrup (HFCS). I love it, because it’s just as yummy as Aunt Jemima syrup–the stuff I grew up on!

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I believe in everything in moderation. I don’t think it hurts to have a spoon of that delicious Aunt Jemima syrup occasionally. But if you’re like me, and you can eat waffles every day for breakfast, I would stick to the syrup with no HFCS. I wanted to learn more about HFCS, so I did a little research. I knew that it wasn’t good for you, but what I didn’t know is that HFCS causes inflammation in the body. That was it for me. This is what else you should know about HFCS:

  • High fructose corn syrup is extracted through corn stalks and chemically processed and used as a sweetner.
  • It is almost always a marker of poor-quality, nutrient-poor disease-creating industrial food products or “food-like substances”.
  • It contains contaminants including mercury that are not regulated or measured by the FDA.

It’s always better to go for the HFCS-free foods when you can. If you want to learn more about HFCS, here’s the link to a great article by Dr. Mark Hyman who explains what HFCS is and how it affects our bodies. The title of the article, 5 Reasons High Fructose Corn Syrup Will Kill You, I admit is a bit dramatic, but the article is insightful and interesting, nonetheless.

Back to Healthy Meals

It’s hard to lead a healthy lifestyle when you’re traveling. (especially with all those delicious croissants in France!) I’m happy to get back to my healthy meals.

Today, for breakfast, I had Oikos yogurt, with Bear Naked granola, which I tried for the first time and loved. I topped it with strawberries, raspberries and honey. I enjoyed it with a cup of Bigelow French Vanilla black tea. One of my favorites.

Breakfast

For lunch, I made a salad with spring greens, red, yellow & green bell peppers, cucumbers, cherry tomatoes, green plums, pine nuts, and Breakstone’s low-fat cottage cheese. I drizzled it with an olive oil and lemon vinagarette dressing. Salads don’t keep me full for long, so I’ll have to have a few snacks before dinner 🙂

Lunch

 

Dinner is TBD!