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The Super Bowl

My new favorite breakfast is a bowl of steel-cut oatmeal with raisins and chopped almonds. When I eat this, I feel satisfied for hours and don't need to have a snack before lunch. The only problem is that making oatmeal on the stove requires too much attention—my mornings are hectic, so I can't stand there for 30 minutes stirring the cereal to make sure it doesn't scorch or bubble over. My nutritionist, Katherine Tallmadge, R.D., gave me a time-saving tip. She recommended mixing 1/2 cup of oats with 1 cup of nonfat milk and popping it in the microwave for 5 minutes. (The key is to use an oversize bowl so the oatmeal doesn't spill over as it cooks.) Now I can have my healthy start to the day—and get myself and my son out the door on time.


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