Posted on Sep 14, 2016
Do you want to feel full all morning long? Keep your metabolism revved? Eating a healthy, balanced breakfast with whole grains, protein and fruit can make this a reality! In fact, eating a substantial meal within the first few hours of waking up is a healthy habit you’ll want to adopt for both you and your family. Good nutrition in the morning can help improve your child’s brain function, energy levels and moods at school, resulting in improved behavior and academic performance. A recent study indicated that healthy adults demonstrated a small but robust advantage in their memory from consuming a healthy breakfast. Plus, a wholesome breakfast will keep you feeling energized all morning long.
When it comes to nutrition, sorghum measures up very well. Sorghum contains 10 percent protein, nearly 75 percent complex carbohydrates, is an excellent source of dietary fiber and is rich in B?complex vitamins to help you feel fuller longer and power you through your day. Eating whole grains such as sorghum as part of a healthy, balanced diet, including breakfast, has long been associated with a lower risk of chronic diseases such as type 2 diabetes and heart disease. Recent research also found that eating more whole grains may reduce the risk of death from certain diseases, especially cardiovascular disease.
September is dedicated to celebrating the goodness of whole grains. Every year the Oldways Whole Grains Council organizes special events and promotions to raise awareness and increase the consumption of whole grains. Whole Grains Month is an ideal time for people to further develop their healthy lifestyle habits as well as build a better breakfast daily!
We've rounded up three fall-inspired healthful, enticing recipes to encourage you to build a better breakfast with sorghum.
This protein-packed recipe is perfect to include on your menu as autumn sets in. With 19 grams of protein, 6 grams of fiber and 300 calories in three of these delicious, colorful pancakes made with sorghum flour and pumpkin puree, the spring in your step will last all morning.
Breakfast Planning Tip: Make an extra batch on the weekend, organize them into three pancakes per baggie or sealable container, then freeze for a quick “grab and reheat” during a busy weekday morning.
This cozy, fall weekend recipe is wonderful for a hearty family breakfast with its eggs, ground pork and cheese – not to mention the protein! The green onions, red peppers and parsley give this dish a colorful splash of veggies. You can easily swap the 2 cups of cooked pearled sorghum for 2 cups of cooked whole grain sorghum.
Breakfast Planning Tip: Set aside time to cook the whole grain sorghum or use cooked sorghum you already have on hand in the freezer. Just remove it the night before and thaw in the fridge.
Does your porridge need a fall inspired pick-me-up? The ground cardamom, cinnamon and maple syrup in this recipe will to get your senses going on crisp autumn mornings. It’s packed with whole grain sorghum and provides 11 grams of protein and 8 grams of fiber to keep you feeling full until lunch.
Breakfast Planning Tip: This is the ultimate time-crunch breakfast as it can be made overnight in the slow cooker. All you need to do in the morning is top each bowl with maple syrup, raspberries, chopped pistachios and chia seeds!
Enjoying a balanced breakfast including sorghum within the first few hours of waking up is a must-have healthy habit.
Eating whole grains like sorghum as part of a healthy, balanced diet has long been associated with a lower risk of chronic diseases, including type 2 diabetes and heart disease.
Building a better breakfast with sorghum is easy with recipes like gluten-free pumpkin protein pancakes.