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WHAT I EAT FOR BREAKFAST | Dr. Esselstyn & Other Plant-Based Docs

Dr. Shireen Kassam, MBBS, FRCPATH, PhD :
“There’s a breakfast I think … there’s got to be one best breakfast which has to be oats, whether it’s hot cooked oats or whether it’s overnight cold soaked oats and steel-cut whole oats, which then eaten with some sort of fruit like berries and has some additions like flax seeds or hemp so I think you can’t go wrong if you eat oats berries and some sort of seed for breakfast.”

Dr. Cyrus Khambatta, PhD in Nutritional Biochemistry, Co-Founder of Mastering Diabetes :
“My favourite plant-based meal of all time, is an a large acai bowl. So, in that bowl what I usually do is take a acai packet frozen acai packet and I blend it with something like bananas … then it turns into this sort of soft-serve thick ice cream consistency and then on top of that I will add a bunch of fruit all that Mangos all that Papayas a lot bananas all that dates on top of that and it tastes great it’s nice and cold it’s super refreshing and it’s very satisfying.”

Dr.Mahesh Shah, General Practitioner
“Only there’s great lots of fiber, lots of minerals and vitamins, but I sprinkled flax seeds on it which are great for your Omega 3, chia seeds … Again, great for Omega 3, hemp seeds great for protein and omega-3 as well and some sunflower seeds and pumpkin seeds. And then I like to put a little bit of date sugar on top as well, just to give it that slight sweet taste and maybe a bit of cinnamon as well.”

Dr Pamela Popper, PhD, President of
Wellness Forum Health:
“My favorite breakfast, but it’s not only my favourite breakfast it’s what I eat like a 363 days out of 365 I make a smoothie that we have the ingredients here it has almond milk and vegetable powers and banana and frozen fruit and ground flaxseeds and food grade green tea tbsp of overseas and then I have with that it’s a nice great big 20 ounces 14 grams of fiber kind of thing and then I have two pieces of Ezekiel bread toast with fat-free hummus and it’s a lot of calories but it gets me through the morning exercise and keeps my blood glucose levels for you know even for a real long time so that’s my favorite breakfast.

Dr. Caldwell Esselstyn, Author of
Prevent & Reverse Heart Disease:
“For breakfast, I almost always will have old-fashioned Quaker Oats with raspberries, blueberries, strawberries and blackberries some raisins a banana and then some oat milk I felt like that really holds me

Dr. Joel Kahn, MD – Cardiologist
“The data has been reasonably strong that breakfast isn’t a meal you should skip. So, one line permits, it’s gonna be a big bowl of oatmeal, it’s gonna be some fresh blueberries, maybe frozen, it’s gonna be walnuts, it’s gonna be the spices I love.
I’m gonna put cinnamon and go put nutmeg, I’m gonna put all spice. I’m gonna put ground cloves, maybe some cacao nibs and it’s gonna be thick and just wonderful.”

Dr Dean Sherzai, MD,
Former Health Minister:
“And you know, everybody says steel cut oats and and berries so yeah definitely that’s a major car but we have vegan pancakes and you know we have vegan cheese with bread and we have we love having potatoes with all kind of garnishing on it for breakfast the choices are so many and we have two kids a 13 year old and an 11 year old and out our our game is that every day we would have something different ”

Dr. Ayesha Sherzai, MD, Physician:
“My favorite breakfast recipe is tofu scramble. We eat a lot of tofu which is an excellent plant-based protein and the way I make it is, you know I make it very spicy. I lived in India, I have, I have this .. this love for spices and we cook it with onions and garlic and turmeric and paprika and coriander and cumin. We eat it as is, with some baked potatoes sometimes or we roll it up in a whole-wheat tortilla as a tofu scramble burrito and I think. that’s my favorite breakfast.”

Dr Robert Ostfeld, MD, Cardiologist:
“So, my breakfast usually is one of two things. Not now, the overarching theme is, I want it to be quick and easy. So I’ll have the giant ball of oatmeal sometimes I’ll have two .. or a smoothie and the smoothie I’ll toss in like a ton ton of greens a ton of frozen fruit and I’ll just I’ll literally drink an entire Vitamix full

Dr Michelle McMacken, MD, Assistent Professor of Medicin, NYU
“What I eat many many many days of my life is overnight oats. and the way I make overnight oats is I take old-fashioned rolled oats I add either almond milk or soy milk that’s unsweetened I like to add frozen berries and it’s delicious it’s filling it’s filled with fiber it’s filled with antioxidants and Phytonutrients and it keeps me going all morning while I’m seeing patients

Dr. Barry Gritz, MD, American Board Of Psychiatry and Neurology
“I have found a place around town that actually has amazing vegan burritos, I mean beautiful scrambled tofu with an ancho chili dip that might be something I might have for breakfast.”

Dr. Celeste Palmer, MD, FAAP, Pediatrician:
“it is green season, so in the garden we have collard greens kale arugula and so I use those in the smoothie with lemon apple pears, some dates, regular water or coconut water and that’s what I drink on my way into work.”

Dr Roxanne Georg, MD, FAAP,
“My favorite, by far is probably like ..you know .. plant-based cliche but, avocado toast with some tomatoes and salt and pepper and nutritional yeast. I put a little bit of like help seasoning on there, so I get a little bit of my iodine dose for, you know, the week.”

Dr Brooke Goldner, MD,
Board Certified Physician :
“So I have my husband and two sons and we all drink green smoothies for breakfast right now. I mean, for the past, I’d say a year two at least, we’ve had the favorite one of the family, which is Green’s from Costco, so it’s just a mix of greens kale spinach all that stuff, flax or chia seeds, depending what was on sale. And then, mango pineapple and really ripe bananas and water and we blend those up and we all just chug them down.”

Dr. Martica Heaner, PhD,
Exercise Physiologist:
“Sometimes, when I’m feeling .. you know, a little bit more .. wavering towards a junk food breakfast, I’ll make some grits. I am from the south and so I’ll take some grits which is, you know, made from corn and I will add some nutritional yeast and some jalapenos and salt and pepper and it’s delicious. The nutritional yeast gives it a little bit of a cheesy flavor and of course the jalapeno spices it up and then a lot of times, obviously, it leftover so I might have some .. you know, veggies or pasta or something. So that’s what I eat for breakfast .”