Issue link: http://www.wacmagazine.com/i/946983
14 WAC Magazine | wac.net Two crisp English muffins topped with thick-cut rounds of Canadian bacon, perfectly poached eggs, and a spoonful of decadent hollandaise make up our classic eggs Benedict. u Breakfast at the Club Winemaker Dinner Easter Brunch Taste While experts may debate breakfast's level of importance in a healthy diet, few will disagree that a well-rounded morn- ing meal is key to an active day. "Breakfast is a great way to start your metabolism," WAC Nutritionist Eric Chen says. "Your digestive tract is a huge set of muscles, and by eating early, it helps get the metabolism going." For those who favor morning work- outs, timing is especially important. A pre-workout breakfast should be small and include easy-to-digest carbohydrates with a small amount of protein and fats, Eric says. A post-workout breakfast should contain plenty of protein and carbs for quick refueling. Luckily, the WAC's breakfasts include abundant choices for your morning's repast. "e Northwest provides a bounty of fresh, local produce, farm-fresh eggs, and amazing baked goods," WAC Exec- utive Chef Eric Floyd says. "Our menu reflects many options, and that's what we like to provide for the membership." Selections range from seasonal fruit platters and a Northwest smoked salmon and bagel plate to heartier fare, such as classic eggs Benedict, house-made biscuits and gravy, and chicken-fried steak. Meat-free options include a seasonal hash filled with locally sourced fresh veggies. Egg-lovers will appreciate the WAC's build-your-own omelet bar featuring numerous fresh choices for a custom meal. And while Eric, the nutritionist, ad- vises athletes against indulging in sugary foods for breakfast—they spike your insulin levels—you don't always have to listen to the experts. Aer all, the allure of the WAC's apple cinnamon French toast could be enough to make you post- pone your morning workout altogether. The best part of waking up Start the day off right with healthy and hearty meals O L I V I A B R E N T ( 2 )