Tired Of Your Go-To Breakfast? Try These 5 Nutrient-Dense Dishes From An RD
A breakfast that my neighbor, Gildren Alejandro, grew up eating in Puerto Rico was avena, crema de farina, or crema de arroz—porridge, cream of wheat, or cream of rice.
Alejandro remembers her mom making the breakfast porridges with milk, cinnamon sticks, a piece of lime, and some sugar. Sometimes it was served with sliced bananas. She also remembers lots of delicious breakfast fruits like mango, guava, guanábana, and pineapple.
This option is versatile, as the grains can be modified to meet the needs of and tastes of the home cook—and as Alejandro points out, it can really be topped with any fruit that is available.
It’s time to stop overlooking the benefits of using fitness machines in your training—which, prior to emergence of the…