The theory behind breakfast being the most important meal of the day is often disputed, as each of our bodies is different in its own way. However, it is the first meal of the day so depending on your lifestyle, it may be helpful to make that first meal count.
According to an article written by Jessica Brown of BBC, “In one US study that analyzed the health data of 50,000 people over seven years, researchers found that those who made breakfast the largest meal of the day were more likely to have a lower body mass index (BMI) than those who ate a large lunch or dinner. The researchers argued that breakfast helps increase satiety, reduce daily calorie intake, improve the quality of our diet – since breakfast foods are often higher in fiber and nutrients – and improve insulin sensitivity at subsequent meals, which can be a risk for diabetes.”
With that said, this blog post will teach you how to make that big breakfast you’ve been craving. This dish has helped me get through many long days, so I hope you enjoy it as much as I have. I’m sure there’s a variety of ways you could make this dish depending on your taste pallet, but this is generally how my rice and beef recipe looks.
1/4 Bob Evans Sausage (small grounds)
3/4 teaspoon of butter
1 teaspoon of olive oil
1 1/2 cup of rice (corn/peas/sliced carrots optional)
Once you’ve mixed the ingredients in a frying pan, you’ll need to continuously mix everything with a spatula as you cook the food on a medium heat level. With constant care, your breakfast should be finished in approximately 7-10 minutes.
If you’re running late for class, this is a great dish to plop in a tupperware container and eat on the go. If you’d like to take your time and enjoy it at home (recommended), it pairs nicely with a glass of Minute Maid watermelon juice and a side of tangerines. Enjoy.