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Cafeteria Cuisine: Balanced Breakfast Challenge

Breakfast isn’t a typical cafeteria meal for me, because I prefer to make my own fruit-filled oatmeal or smoothie in my room. But this morning I met a friend for breakfast in our all-you-can-eat style cafeteria. It was a little challenging finding healthy and filling options amid the donuts, biscuits and gravy, french toast and waffle maker. I just gotta laugh when I see fellow students piling their plates high with tater tots, sausage links, bacon, pancakes, chocolate chip muffins AND a bagel….you didn’t eat like that at home, so why would you here?! If you want to avoid the freshman/sophomore/junior 15 you have got to drop the “I have to get my money’s worth” attitude! Or else you’re “money’s worth” meal will cost you a new pair of pants in a couple months…..

Fear not – I created a balanced breakfast with a sweet parfait!

A fruit n’ yogurt bowl is an easy healthy go-to breakfast. Options were limited to canned peach slices and pineapple, and I would’ve preferred to add a banana but in the cafeteria setting it’s all about working with what you’ve got! I topped the fruit with a little Raisin Bran. I know Raisin Bran still has a considerable amount of sugar but look at my options!

Breakfast with a side of diabetes?

Taking out the Froot Loops, Coco Puffs, Cinnamon Toast Crunch and Kellogs Granola leaves good ole’ Raisin Bran looking pretty good! And of course I have to commend the cafeteria on their surprisingly delicious coffee. To round out the meal, I small serving of eggs with diced peppers and some salsa left me full through the morning and into my “Stretch & Relaxation” class!

The pancakes and muffins may look appetizing for an instant but I always feel heavy and full after such a bread-y breakfast. This light and fruity bowl was the perfect start to the beautiful day and kept me sitting tall in a summer sundress through out class!

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