• 7 Days, 7 Breakfasts
• Valentine's Day Workouts for You and Yours
• Get Healthy with Shakeology^® and Win $5,000!
• Help Us Help Haiti
• Climbing Michi's Ladder: Bok Choy
• Top Trends of 2010
• Test Your Fast Food Breakfast IQ!

What the world really needs is more love and less paperwork.

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7 Days, 7 Breakfasts

By Joe Wilkes

It's hard to work good nutrition into our days. We're working longer and longer hours and still trying to fit in 30 to 60 minutes of exercise, not to mention all the studies coming out that say we're not getting nearly enough sleep. The hours run out. The snooze button gets pushed. Breakfast often turns into eating last night's leftover takeout during the morning commute. Or worse, it turns into no breakfast at all.

People often skip breakfast in hopes of getting more sleep or losing more weight, but in fact, people who replace breakfast with extra sleep end up having less energy. Breakfast skippers also tend to gain more weight. They start the day with a slow metabolism and then overeat at lunch because they're hungry. You're much better off trying to eat something nutritious in the morning so your brain and body rev up and you don't start the day with cravings that often get relieved by donuts in the break room. Here are seven breakfasts that you can squeeze into the busiest schedule.

Note: Some of the recipes call for eggs. You can use egg substitutes like Egg Beaters^® (1/4 cup per egg), two egg whites per whole egg, or tofu, depending on the recipe and your dietary concerns. Additionally, some recipes call for whole wheat ingredients. Gluten-free versions can be substituted in every case (but no white-flour substitutes!). All nutritional information is per serving. Recipes are for one serving unless otherwise noted.

Sunday: Mom's Pancake Recipe

Like so many of my family's "secret" recipes, this one began life on the side of a package of food. In this case, it was a carton of eggs (no surprise when you see the second ingredient). But this is a pretty good way of sneaking extra protein to your kids—it'll definitely get a better reaction than a boiled egg and a scoop of cottage cheese. For the grown-ups who are watching their cholesterol, my brother came up with an alternative; substituting six egg whites and half an avocado for the six eggs. The pancakes turn out a bit green, but if you can get past that, they're quite tasty. You can top them with your favorite fresh fruit. If you can't live without maple syrup, go for grade B or grade C. Those syrups contain more of the natural minerals that are filtered out of the grade A syrup. And they're cheaper!

• 1 cup fat-free cottage cheese
• 6 eggs
• 1/2 cup whole wheat flour (or 1/4 cup whole wheat and 1/4 cup barley flour)
• 1/4 cup canola oil
• Pinch of salt
• Dash of vanilla extract
• 1/4 cup milk

Blend or food-process the first six ingredients on high until smooth. Add milk slowly to reach batter consistency. Cook on a hot, nonstick griddle. Number of pancakes varies depending on size. Serves 6.

Preparation time: 15 to 20 minutes

Nutritional information (per serving):

Calories	Fat	Carbs	Fiber	Protein
225	15 grams	9 grams	1.5 grams	13 grams

Monday: Power Oatmeal

Oatmeal is one of the healthiest grains around. The Mayo Clinic even includes it in its list of the top five foods to lower your cholesterol numbers. It has a high soluble fiber content that helps reduce cholesterol and slows sugar digestion, a benefit for people living with diabetes. It also has a high insoluble fiber content, which has been linked to cancer prevention. It's a good source of protein, as well as vitamin E, zinc, manganese, magnesium, and iron, among other nutrients. While it is a little on the bland side flavor-wise, it's easy to liven it up with some healthy ingredients, including seasonal or thawed frozen berries, nuts, and flaxseed.

There are a lot of schools of thought on the best way to prepare oatmeal. Purists will choose unrolled oats, either whole or steel-cut, and cook them forever (all right, 30 to 40 minutes). Those of us who don't live on "Martha Stewart time" are more apt to select rolled or quick-cooking oats, which can cook in about 5 to 10 minutes. And those of us truly strapped for time enjoy the convenience of instant oatmeal. For this recipe, use the plain oatmeal of your choice; just choose one that doesn't include sugary flavorings like maple brown sugar, apple cinnamon, etc. We're going to flavor it ourselves with high-antioxidant blueberries and heart-healthy fats from walnuts and flaxseed. For extra protein, add half a scoop of Beachbody's Whey Protein Powder.

• 1 cup prepared oatmeal (see above)
• 1 Tbsp. flaxseed
• 1/2 cup blueberries
• 1/4 cup walnuts, chopped
• Mix all ingredients in a bowl (or a to-go cup).

Preparation time: 10 minutes

Nutritional information (per serving); without and with Whey Protein Powder:

Calories	Fat	Carbs	Fiber	Protein
436	26 grams	48 grams	10 grams	12 grams
491 (w/ Whey Protein Powder)	27 grams	50 grams	11 grams	21 grams

Tuesday: Carl's Chocolate Almond Shakeology^®

I was able to get my hands on Beachbody^® CEO Carl Daikeler's favorite Shakeology recipe. And anyone who has been fortunate enough to spend time in the company of our energetic boss, you'll join me in saying, "I'll have what he's having." For hard-to-find ingredients like almond butter or almond milk, you could substitute peanut butter or soy, rice, or skim milk. For hard-to-stomach ingredients like the raw egg, you could use protein powder.

• 1 cup almond milk
• 1 tsp. almond butter
• 1 whole banana
• 1 whole egg, raw
• 1 scoop chocolate Shakeology
• 1 scoop Shakeology Boost: The Fiber
• 1 cup ice

Mix all ingredients in a blender until creamy.

Preparation time: 10 minutes

Nutritional information (per serving):

Calories	Fat	Carbs	Fiber	Protein
443	12 grams	62 grams	13 grams	27 grams

Wednesday: Healthy Breakfast Burrito

Going to college in Southern California, I gained a lot of sustenance from burritos of all kinds. I also gained a lot of weight. Stuffed full of cheese, fried potatoes, and larded-up refried beans, the breakfast burritos were delicious and filling to a fault. But breakfast burritos don't have to be unhealthy. Fillings like veggies and eggs that were often crowded out by the cheaper and fattier ingredients can be elevated to star status in the dish. You'll create a quick, healthy breakfast that can be eaten on the move (although the police department would discourage trying to eat while driving).

By the way, here's a tip for easy-peasy scrambled eggs or egg substitutes I learned from a "restaurant" in our last office building that prepared a wide variety of hot dishes using only a microwave. Scramble an egg in a coffee cup or small microwave-safe bowl. Depending on your wattage, nuke it for 30 seconds to a minute, and voilà, scrambled eggs perfect for a sandwich or a burrito.

• 1 scrambled egg or egg substitute (or tofu)
• 1 6-inch whole-grain tortilla
• 2 Tbsp. black beans, canned
• 2 Tbsp. low-fat cheddar cheese (or soy cheese)
• 2 Tbsp. chopped tomato
• 2 Tbsp. chopped onion
• Hot sauce to taste

What follows are the microwave directions. You could alternatively scramble the egg and heat the beans in a small frying pan.

Microwave scrambled egg or egg substitute until cooked (see above for alternate cooking method). While egg is cooking, spread out tortilla on a dinner plate or cutting board. Spread cooked egg in the middle of one-half of the tortilla. Heat the beans in the microwave (not too much or they'll explode!). While beans are heating, sprinkle cheese on eggs, then pile on beans, tomatoes, and onions (if you don't have time to chop fresh veggies, a healthy salsa could be substituted). Add hot sauce if desired. Fold tortilla in half over the ingredients and fold in the sides. (This part may take some practice. My first burrito-folding attempts usually resulted in a dish I called burrito salad, but I eventually got the hang of it.)

Preparation time: 10 minutes (or more, depending on your tortilla-folding skills)

Nutritional information (per serving):

Calories	Fat	Carbs	Fiber	Protein
304	10 grams	35 grams	6 grams	20 grams

Thursday: Fruit Parfait

The Harvard School of Public Health recommends that most people should have at least NINE half-cup servings of fruits and vegetables per day. So you can see that if you skip breakfast, you're really putting the pressure on the rest of your meals. A diet high in fruits and veggies lowers the risk of high blood pressure, stroke, heart disease, cancer, and blood sugar problems, as well as offering many other health benefits. This recipe layers yogurt with three different types of fresh fruit. You can substitute any other fruit (preferably seasonal) for one of the fruits in this recipe. (For anyone thinking of hitting the drive-thru at McDonald's^® for its version of this recipe, you could do worse in an emergency, but this is way healthier.)

• 1-1/2 cups plain low-fat yogurt (or soy yogurt)
• 1 Tbsp. almonds, chopped fine
• 1 Tbsp. flaxseed, ground
• 1/2 cup blueberries
• 1/2 cup apple, diced
• 1/2 cup cantaloupe, diced

In a tall glass, layer ingredients in the following order: 1/2 cup yogurt, followed by a sprinkle of almonds, flaxseed, and blueberries; repeat process with apples and cantaloupe (or whatever order of fruit you choose). If presentation isn't that important to you, you could just mix it all up in a bowl and eat it. (I live alone. No one's watching.)

Preparation time: 10 minutes (more or less depending on what needs chopping)

Nutritional information (per serving):

Calories	Fat	Carbs	Fiber	Protein
453	16 grams	57 grams	9 grams	27 grams

Friday: Tuna Salad Surprise

Have you ever noticed that some mornings the cat has a healthier breakfast than you do? Tuna's not just for lunch anymore. In fact, when we have our big, healthy employee breakfast at Beachbody, a big bowl of this tuna recipe is usually the star of the buffet. Tuna is really high in protein and a great source of vitamin D and healthy omega-3 fatty acids. You could mix it up by substituting canned salmon once in a while. This recipe replaces fattening mayonnaise with healthy veggies and lemon juice for a refreshing, high-energy breakfast (although we might suggest an after-breakfast mint).

• 5 oz. canned tuna in water (if in oil, skip olive oil)
• 1 Tbsp. olive oil
• 2 Tbsp. lemon juice (or to taste)
• 1 tomato, diced
• 1/4 cup green onions, diced
• 2 Tbsp. parsley and/or cilantro (or more to taste)
• Salt and pepper to taste
• Raw jalapeño (if desired)

Mix all of the ingredients in a bowl and season to taste. Chop in some raw jalapeño for extra zip!

Preparation time: 10 minutes

Nutritional information (per serving):

Calories	Fat	Carbs	Fiber	Protein
356	15 grams	12 grams	2 grams	43 grams

Saturday: Vegetable Frittata

Since it's the weekend, it might be nice to make something you don't have to eat in the car. Frittatas are like omelets for the oven. All the flavor, but you don't have to try to flip it on the stove top (or onto the floor as the case may be.) It's a crowd-pleaser! Feel free to experiment with other favorite veggies like broccoli, cauliflower, mushrooms, zucchini, etc.

• 6 eggs, beaten
• 1 cup fresh spinach, torn
• 1 tsp. garlic, crushed
• 2 medium plum tomatoes, chopped
• 1/4 cup onion, chopped
• 1 red bell pepper, chopped
• 2 Tbsp. fresh basil, chopped
• 1/2 cup low-fat Swiss cheese (or soy cheese), shredded
• 1 oz. Parmesan cheese (or soy cheese), grated
• Cooking spray

Preheat the oven to 450 degrees. Spray an 8-inch pie pan or baking dish with cooking spray. Beat the eggs in a bowl, then mix in all ingredients. Pour into the pan. Cook for 12 to 15 minutes or until the eggs are firm. Cut into 2 servings (like an omelet!).

Preparation time: 15 to 20 minutes

Nutritional information (per serving; 1/2 frittata):

Calories	Fat	Carbs	Fiber	Protein
414	23 grams	14 grams	4 grams	33 grams

Of course, you should feel free to eat any of these breakfasts on any day of the week. And repeat your favorites. Most of these can be integrated into your favorite Beachbody meal plan. Come back next week for part two of our five-part series, and get recipes for 7 Days: 7 Lunches. Bon appétit!

Click here to get more healthy recipes, personalized meal plans, and diet advice when you sign up for Team Beachbody^®.

Related Articles
"4 Hearty, Healthy Winter Breakfasts"
"The Good, the Bad, and the Eggly"
"5 Ways to Bring Back Breakfast"

Got something to say? Chat with the writers and other readers on Monday, February 22nd, at 8:00 PM ET, 5:00 PM PT, in the Beachbody Chat Room!

If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at mailbag@beachbody.com.

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Get Healthy with Shakeology^® and Win $5,000!

Not only is Shakeology filling your body up with super-green foods, but it could be filling up your wallet with super-green money! If you've been seeing results since you started Shakeology, we want to hear about it. Did you lose weight? Lower your blood pressure or cholesterol? Improve your regularity? Clearly, we want to hear about everything. And if you let us know, you'll be eligible for a monthly contest to win $5,000. Click here to find out how to share your Shakeology story with us for a chance to win $5000.

If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at mailbag@beachbody.com.

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Help Us Help Haiti

By now, we've all seen the horrific images on television of destruction in the wake of the earthquake which struck Haiti on January 12th. Beachbody wants to help. From now until February 15th, Beachbody will be matching up to $60,000 in donations made by any Beachbody employee, Coach, or customer to a number of Haiti relief efforts. Click here for more details from CEO Carl Daikeler and please give today.

If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at mailbag@beachbody.com.

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Climbing Michi's Ladder: Bok Choy

By Denis Faye

You may know it as Chinese cabbage or pak choi or you may not know it at all. A relative of good ol' American cabbage, bok choy has green leaves and white stalks. If you've ever had soup in a Chinese restaurant, you've probably eaten bok choy.

The nutrition facts

The beauty of some leafy greens is that they pack a massive nutritional punch while being almost calorically void. At 20 calories for a cup of boiled bok choy, you probably burn more preparing and eating it. But that cup also lands you 144 percent of the recommended daily allowance (RDA)* for vitamin A, 74 percent of vitamin C, 72 percent of vitamin K, and nice little hunks of thiamin, riboflavin, niacin, folate, vitamin B6, calcium, iron, manganese, and potassium. You also get 2 grams of fiber.

How do you eat this stuff?

Pretty much anything you do with cabbage you can do with bok choy, but the three standard methods of preparation are boiling, steaming, and stir-frying. Obviously, the first two are healthiest. The white stalks are much denser than the green leaves, so whichever method you use, separate the two parts and give the stalks a 2- to 3-minute head start in the pan, pot, or steamer.

1 cup of bok choy, cooked, boiled, drained, without salt (170 g)
Calories	Fat	Carbs	Fiber	Protein
20	< 1 gram	3 grams	2 grams	3 grams

Source: www.nutritiondata.com

Michi's Ladder is Beachbody's guide to nutritious eating. If you only ate from Tiers 1 & 2, you would have a near-perfect diet!

Related Articles
"Climbing Michi's Ladder: Barley"
"Climbing Michi's Ladder: Arugula"
"Climbing Michi's Ladder: Artichokes"

Got something to say? Chat with the writers and other readers on Monday, February 22nd, at 8:00 PM ET, 5:00 PM PT, in the Beachbody Chat Room!

If you'd like to ask a question or comment on this newsletter article, click here to add a comment in the newsletter review section or you can email us at mailbag@beachbody.com.

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Top Trends of 2010

By Marina Randolph

It's 2010. These days, you value time and want proof that something works. These are some of the trends emerging in the market this year. And we thought we'd break it down for you.