Those of you who know my work know that I place a lot of emphasis on the importance of eating breakfast within 30-45 minutes of rising.
People who eat breakfast have higher energy levels in the morning, better blood sugar control throughout the day, better weight control, lower anxiety and stress levels (because they produce less adrenaline and noradrenaline), and better sleep (because they produce more melatonin).
Clearly it’s important. But why do so many people skip it?
I’ve been challenging people with this question for so many years and I get the usual replies – ‘I don’t feel like it’, ‘It takes too long’, ‘it makes me more hungry’, ‘it makes me feel sick’ – usually from people who are serial (no pun intended) snoozers, grumpy as hell in the morning, have sleep issues, suffer from anxiety and stress and may even have thyroid, adrenal and chronic fatigue issues.
So back to my question – why do people skip it?
By the way, if your answer is because you meditate, go running or similar you can give yourself a big, smug pat on the back. Those are the exceptions to the rule.
But the aforementioned excuses – not good enough.
I have come to realise that often people skip this important meal because they don’t see the need to put themselves first. They don’t value themselves enough to put themselves first. They put their work, their emails, their employers and everything else first. They disconnect from their body and its needs. They settle for fuelling their energy with caffeine, after all, it’s easier to swallow than chew (someone actually said this to me last week).
Try this for 21 days – start eating breakfast within this time frame (and not when you get to work). Give it a go and notice the difference to your energy levels. Start valuing yourself enough to give your body the energy it needs to fuel the demands you put it through.
And to help you get started…here’s my amazing recipe for breakfast granola. Make it with love, eat it with relish and enjoy the energy!
Nerina’s Nutty Granola
This Granola is amazing. Match a batch and store in an airtight glass container and use it as a breakfast cereal or crunchy topping on yoghurt or porridge. I sometime have a small bowl with full fat Greek yoghurt and blueberries before I go climbing for that extra energy boost.
50g dried dates
100g jumbo rolled oats
2 tbsp honey or agave syrup (optional – I find it sweet enough without)
85g mixed nuts (cashews, pecans etc – any of your favourite nuts will do
15g pumpkin seeds
3 tbsp olive oil (I use coconut oil which gives a delicious flavour)
Preheat oven to 160C/325F/gas mark 3.
Simmer the dates in 1cm water until soft and then blend until smooth. Stir in the remaining ingredients and mix well.
Spread the mixture on a baking tray and bake for 15minutes until golden, then reduce the oven temperature to 110C/250F/gas mark ¼ and bake for a further 30-60 minutes or until the mixture is dry and crisp (this bit is not an exact science).
Leave to cool completely then store in an airtight container
You can really experiment with this recipe and add chia seeds for extra protein, goji berries, chopped dried fruit, coconut flakes (my favourite –especially when they go slightly brown and crisp). If it’s too nutty for you simply add more oats to the recipe. Additional flavour can be created with cinnamon, nutmeg or even cardamom.