食早餐 愈食愈瘦 People Who Eat Breakfast Are Smarter And Skinnier

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很多人意識到早餐其實是一天裡頭最重要的一餐,但他們偏偏沒有每天都抽點時間吃早餐。

說香港人的生活節奏「急速」,相信大部分人都會同意。早上鬧鐘響起以後,起床、換衫、趕著上班上學,很多人都會表示因「沒有時間」而放棄吃早餐,結果便錯過了一天裡頭最重要的一餐。

然而,早餐不但為我們提供日間活動所需要的能量、讓頭腦更清晰、提升工作效率、更有助我們管理體重。 有些人以為吃少一餐早餐能有助減肥,實情是,人肚餓時對於選擇食物的判斷力較差,因此沒有進食早餐的人偏向選擇以零食、汽水「裹腹」; 肥減不了,卻「意外地」吸收了過多營養。

有研究顯示,有進食早餐的人比沒有進食早餐的人患上二型糖尿病的機會少 34% ;另一項研究則訪問了 6,000 名學生,發現有進食早餐的學生比沒有進食早餐的學生考得到好成績的機會相對較大。

既然大家都知到吃早餐的重要性,今天起就不要再錯過這重要的一餐了。

Most of the people realised that breakfast is the most important meal in a day, yet, many of them are not having breakfast every day.

Breakfast is essential as it provides energy, keeps us in shape and may even make us smarter. If you think skipping breakfast would allow you to become slimmer, well, no way!  You’re starving, and you’re going to make bad food decisions. People who don’t eat breakfast consistently eat food that is worse for them the rest of the day.

There was research shown that people who eat breakfast are 34% less likely to develop type 2 diabetes. Another study has interviewed 6,000 students  found that those who have breakfast are more likely to receive good grades.

So, what are you waiting for? Never ever skip your breakfast again!

Image: Co.Exist @ Fast Company
Original articles:  Co.Exist @ Fast Company

焗蜜餞大黃 Baked Rhubarb Compote

材料 INGREDIENTS
鮮嫩大黃 400克 400g young rhubarb
藍莓 150克 150g Blueberries
蜜糖3大湯匙 3 heaping tbsp honey
橙1個(橙皮屑和橙汁) 1 orange ( zest and juice)
肉桂棒1支 1 cinnamon stick
半茶匙混合香料 1/2 teaspoon of mixed spice
完整八角2隻 2 whole star anise

做法  METHOD

1. 烤箱以160C預熱。
Set the oven at 160C/gas mark 3.

2. 除去大黃不合用的部份,然後將之切短
Trim the rhubarb and cut it into short lengths.

3. 將大黃放在烤盤上,然後淋上蜜糖。
Put the pieces into a baking dish, then pour over the honey.

4. 刨好橙皮屑後,將橙對半切開,然後把橙汁擠在大黃上。
Grate in orange zest, then cut the orange in half, squeeze it over the rhubarb.

5. 放入肉桂棒、八角和半茶匙混合香料。
Add the cinnamon stick and the star anise, and 1/2 teaspoon of mixed spice.

6. 把藍莓加進去與所有材料攪拌。
Pile in the Blueberries and mix through.

7. 蓋上一塊鋁箔紙或鍋蓋然後烤30分鐘,要讓大黃變軟,但仍能保持其形狀。
Cover with a piece of foil or a lid, bake for 30 minutes until the rhubarb is soft but has kept its shape.

More about this recipe: Afternoon d’lite
Photography by David McClelland

* Special thanks to Polly Sham who translated this recipe into Chinese.