|Bacon Egg & Cheese Biscuit||440||25||1|
|Fresh Apple Pastry||440||24||2|
|No Sugar Banana Nut Coffee Cake||490||27||3|
|Lemon Poppy Seed Mini Bundt||460||20||0|
|Caffè Vanilla Frappuccino||490||14||0|
|Bacon Egg Cheese Croissant||520||33||0|
|Cinnamon Chip Scone||530||27||2|
|McDonalds Big Breakfast||780||50||4|
|Hotcakes and Sausage||780||33||3|
|McDonalds Deluxe Breakfast||1320||63||5|
|Source: McDonalds||Starbucks||Panera Bread||Dunkin Donuts||Einstein Bagels.|
If someone asked you, “what is a better choice, a bran muffin or a jelly donut?” you would likely be tempted to guess the bran muffin. That is, until you look at the list above. We were surprised to find that the jelly donut is lower in calories than many popular breakfast choices. We were also surprised at how many choices that seem good or don’t sound too bad, actually ring in a LOT of calories and fat, never to mention, little fiber.
Even if you are running out the door with no time, you are so much better off to grab a piece of fruit to go. Fruit will supply you with more nutrients and fiber, and fewer calories and fat, than bakery and fast food items that become tempting mid morning.
Best Quick Breakfast Bets
|Oatmeal skim milk||231||3||3.5|
|Yogurt 1 cup light||90||0||0|
|Cereal with skim milk||267||1||6|
Try to get a fruit, whole grain and milk serving for breakfast.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.