Nutritional breakfast ideas for those on the go

The life of a college student is often more chaotic than that of a full time mother of three who. Despite the stereotypes of sleeping in until noon and wearing dirty clothes, most college students have little time for sleeping or housekeeping between classes, doing homework, and working a job. If there were a stereotypical day for a student, it would be something to the effect of: wake up 45 minutes before class, get dressed, rush out the door, stop at a fast food restaurant for breakfast and coffee, be in class for most of the day, grab fast food on the way to work, work late into the evening and getting home after ten PM, studying, sleeping, and then start all over again. This lifestyle is undeniably hectic, but one of the most important things to do when having a very challenging time is to make sure that you are eating healthy. Eating healthy is not only a good way to prevent illness, but also a way to help the mind function. A recent study done at MIT Medical shows that eating B-Vitamins and antioxidants before going to class will improve energy, boost immune system health, and increase concentration. Where do B-vitamins and antioxidants come from? Some of the best ways to get these are by eating bananas (B-vitamins), almonds or natural peanut butter (B-vitamins), dark chocolate (antioxidants), and/or drinking green tea (antioxidants).

There are many great recipes, which include ingredients such as these that can be eaten as an on-the-go breakfast and prepared in advance to prevent the morning rush and keep the body and mind at its best.

S'mores Breakfast Sandwich:
2 slices whole wheat bread
1 tbsp natural peanut butter
4 squares of dark chocolate (concentration of cacao of 65% or more)
1 tbsp marshmallow fluff

1. Toast the bread in the toaster
2. Spread the natural peanut butter on one slice of bread.
3. Spread the marshmallow fluff on the other
4. Insert dark chocolate in the middle and put slices together

This easy, delicious recipe will keep you full well past lunch time, with the whole grains and peanut butter. It can be kept in the refrigerator for up to 2 days.

Peanut Butter Banana Smoothie

1 small ripe banana sliced
2 tbsp natural peanut butter
1 tbsp honey
1 cup cold milk

1. Combine banana, peanut butter, and honey in a blender.
2. Blend until the consistency is smooth.
3. Add milk and blend until foamy.

Smoothies are perfect to drink en route to class. It is as filling as a meal, and has many health benefits that a trip to the drive-thru lack.

Yogurt Parfait

1 cup low-fat or non-fat vanilla or strawberry yogurt
cup granola
1 cup sliced strawberries (or blueberries, raspberries, or other fruit that you enjoy)
1 tbsp maple syrup

1. Place cup of yogurt in the bottom of your chosen container
2. Top with 2 tbsp granola
3. Top with cup of strawberries (or whatever fruit you may be using)
4. Repeat layers and top with maple syrup

The best part is that a week's worth of these can be made on Sunday night and then eaten throughout the week. Parfaits are another good food to eat on the go, and these delicious dessert-like treats are a lot healthier than they may appear at first glance. Fruits, especially darker berries such as blueberries, contain antioxidants, and granola is a good, filling source of healthy carbohydrates.

English Muffin Breakfast Sandwiches

2 English muffins
2 large pieces of bacon (or pre-cooked sausage patties)
2 large eggs
kosher salt and cracked black pepper to taste
2 slices American cheese

1. Split English muffins in half and toast
2. Heat a medium skillet over medium heat. Add bacon and cook until crispy
3. Remove bacon to paper towel to cool. Keep pan on medium heat.
4. Crack eggs in medium bowl and whisk. Add salt and pepper to taste.
5. Pour eggs into pan and continue scrambling until thoroughly cooked.
6. Place the bottom half of each English muffin on two plates. Divide the egg mixture between the two English muffin halves. Place a slice of cheese and a slice of bacon on top. Top with other English muffin half.

Sandwiches can be kept in the refrigerator for roughly a week. To heat these up after they have been prepared and refrigerated, simply microwave on high for 45 seconds-1 minute. This is a great recipe for those who enjoy having a little meat with every meal, and can be eaten, on the way to class. Making these at home will save you a trip to the drive thru and a lot of money.