Breakfast English Muffins | lchf Breakfast Recipes

Breakfast English Muffins | lchf Breakfast Recipes

by Kinya - GlamLife MD August 30, 2018 This post contains affliate links

Breakfast English Muffins | lchf Breakfast Recipes

Try out this homemade english muffins and toasted english muffins lchf breakfast recipes and explore English muffin recipe ideas.

Prep Time: 10 mins

Cook Time: 0 mins

Servings: 4

Ingredients

  • 2 tablespoons light mayonnaise
  • 1 teaspoon Fajita Seasoning
  • 2 whole wheat English muffins toasted
  • 1 tomato sliced
  • 2 large eggs hard boiled, peeled, and sliced
  • 1/2 avocado sliced
  • 4 tablespoons Taco Sauce

DIRECTIONS

  • Mix together mayo and Fajita Seasoning. Spread mixture on each English muffin half.
  • Top each half with sliced tomato, eggs, and avocado. Top each with Taco Sauce.

NUTRITION FACTS

  • 180 Calories (kcal)
  • 9 Fat (g)
  • 1.5 Saturated Fat (g)
  • 19 Carbohydrates (g)
  • 5 Fiber (g)
  • 4 Sugar (g)
  • 7 Protein (g)
  • 95 Cholesterol (mg)
  • 360 Sodium (mg)

Notes

Everyone likes muffins, right? But why? The answer is that it serves best as a breakfast deal. It gives the the feeling of satiety throughout the day. It is also a very good source of fibre. It is a whole grain class of foods.

Whole grains have other digestive benefits as well. The fiber content keeps bowel movements regular (studies have shown that people who eat more fiber need fewer laxatives). And they help ward off diverticulosis, the condition in which little pouches form in the colon wall, causing inflammation, constipation, diarrhea and pain. Fiber is responsible for much of the benefit, but whole grains also contain lactic acid, which promotes “good bacteria” in the large intestine. These organisms aid digestion, promote better nutrition absorption, and may even beef up the body’s immune system.

The heart benefits of whole grains don’t stop with cholesterol and triglycerides. They also lower blood pressure, one of the most important risk factors for heart disease. One study found a 19 percent lower risk of hypertension among men who ate more than seven servings of whole grain breakfast cereal a week compared with those who ate one or less.

People who eat a lot of whole grains are more likely to keep their weight in check and less likely to gain weight over time than those who eat refined grains. In one study, women who consumed the most wheat germ, brown rice, dark bread, popcorn and other whole grains had a 49 percent lower risk of “major weight gain” over time compared with women who favored doughnuts and white bread.

Whole grains not only help prevent your body from absorbing “bad” cholesterol, they may also lower triglycerides, both of which are major contributors to heart disease. In fact, whole grains lower the risk of heart disease overall. One study found that women who ate two to three servings of whole grain products daily were 30 percent less likely to have a heart attack or die from heart disease compared with women who ate less than one serving a week.

Even if eating whole grains doesn’t actually make you lose weight, studies have shown that it can help you cut down on the amount of body fat you have and lead to a healthier distribution of that fat. Specifically, eating whole grains can leave you with less belly fat — what scientists kindly call “central adiposity” — which increases your risk of diabetes and other health woes.

One way whole grains may help you control your weight is by making you feel fuller than refined grains such as cookies or white bread. Whole grains take longer to digest and have a more satiating effect.

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