Page 2 - BrockCoNewsletterJanFeb-2021

S sonal high ghts: HOT BREAKFAST
Breakfast is the most important meal of There are a wide variety of breakfast options
the day, kick-starting our metabolism and to enjoy. Hot breakfasts provide a sense of
waking the body from a night of peaceful satisfaction for your mind and body. Hot
rest. Eating breakfast fuels the mind with cereals such as oats or porridge are excellent
essential nutrients and sets the tone for the sources of whole grains. By combining
remainder of the day. Without breakfast, fresh fruits, seeds, or dairy, this meal is not
the body continues to conserve calories, as only tasty but wholesome. Another great
opposed to burning them. breakfast option is egg whites, vegetables,
The benefi ts of eating breakfast are endless. and low-fat cheese. This option is hearty
Breakfast helps us to achieve our daily and fi lling, leaving you satisfi ed for the rest
nutrition goals, thus preventing overeating of the day!
and snacking throughout the day. Early Remember, breakfast does not always need
eating helps to increase our metabolism to be traditional. A healthy and fi lling meal

and allows for more e cient use of energy is possible with almost any ingredients you
throughout the day. Not only does breakfast have on hand. Just be sure to consume a
help the body to function, but it also provides complex carbohydrate, protein, dairy, fruit,
additional focus and brainpower. or vegetable at every breakfast meal!

p duce pick: PARSNIPS

Parsnips are a root vegetable related to both can cause a skin rash if exposed to sunlight;
carrots and parsley, appearing both fatter and however, removal typically occurs before
paler in color. This root is sweeter than carrots, arriving at the grocery store.
possessing an earthy “spiced” fl avor like that of Parsnips are usually cooked before
cinnamon, clove, or nutmeg. Smaller parsnips consumption but can also be eaten raw.
taste better as they are often more tender, Their natural sweetness is enhanced when
sweeter, and have less of a “core.”
roasted in the oven, leaving them golden
The parsnip is native to Eurasia and has brown, caramelized, and tender. For
been used as a vegetable since Roman times. additional sweetness, add 1 to 2 tablespoons
Before the arrival of cane sugar, Europeans of maple syrup and spices such as cinnamon,
used parsnips as sweeteners. nutmeg, cloves, ginger, and allspice. Often
Parsnips contain many nutrients, including parsnips are included in chicken broths and
potassium, manganese, antioxidants, Vitamin soups, but like most root vegetables, can
C, and folate. They also provide excellent also be baked, sautéed, steamed, mashed,
sources of soluble and insoluble fi ber. pureed, roasted, stewed, and fried.
Handling the stems and foliage of a parsnip