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potatoes, water, salt, onion, large, ham, green onion, vegetable oli and pearl barley

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People have hailed the health benefits of green tea for centuries. Studies suggest that consuming green tea may positively affect skin health, help with weight loss, and reduce the risk of cardiovascular disease, among other benefits.

According to a report from the International Institute of Sustainable Development, tea is the second most consumed beverage in the world, after water.

All tea types, except herbal, are brewed from the dried leaves of the Camellia sinensis bush. The level of oxidation of the leaves determines the type of tea.

Green tea is made from unoxidized leaves and is one of the least processed types of tea. For this reason, it contains the most antioxidants and beneficial polyphenols.

People used green tea in traditional Chinese and Indian medicine to control bleeding and heal wounds, aid digestion, improve heart and mental health, and regulate body temperature.

Studies suggest that green tea may have positive effects on weight loss, liver disorders, type 2 diabetes, Alzheimer's disease, and more.

However, it is important to note that more evidence is necessary before scientists can definitively prove these possible health benefits.

In countries where green tea consumption is high, some cancer rates tend to be lower. However, human studies have not shown consistent evidence to prove that drinking green tea reduces the overall risk of cancer.

A 2020 database review of epidemiological and experimental studies in humans produced inconsistent results as well as limited evidence of the benefit of green tea consumption for lowering the risk of cancer. The researchers assessed 142 completed studies, including 1.1 million participants.

However, the topical application of green tea polyphenol extracts may have a role in protecting the skin from UVB radiation. A 2018 review of in vitro, in vivo, and human studies demonstrated the potential benefits of tea polyphenols in the chemoprevention of UVB-induced skin cancer.

Animal and test tube cell studies have suggested some positive impacts on the following types of cancer:

Overall findings from numerous human studies have yielded inconsistent results and limited evidence of the benefit of drinking green tea on the overall risk of cancer.

A review of several studies found that the catechins in green tea and caffeine may have a role in increasing energy metabolism, which may lead to weight loss.

A further meta-analysis of several different tea polyphenols-induced weight loss mechanisms suggested that catechins and caffeine synergistically produced weight loss effects, as opposed to them being the result of caffeine alone.

However, the impact of drinking green tea on weight loss is unlikely to be of clinical importance. Most studies that have shown small changes in metabolism used green tea extracts with extremely high concentrations of catechins.
Learn more about how green tea can help with weight loss here.
Green tea has anti-inflammatory properties. A review of human clinical studies and both cellular and animal experiments found that green tea and its major component, epigallocatechin-3-gallate (EGCG), have demonstrable anti-inflammatory effects.

A 2019 analysis of tea extract use in cosmetics supported this. The researchers determined that solutions including tea extracts promoted anti-inflammatory responses when applied topically. They also found that skin microcirculation improved in the affected areas.

A suggested that green tea consumption is associated with reduced mortality due to cardiovascular disease.

The study followed over 40,000 Japanese participants aged 40-79 for 11 years, starting in 1994. It found that the participants who drank at least five cups of green tea per day had a reduced risk of mortality due to cardiovascular disease.

A 2016 meta-analysis of research into green tea and cardiovascular disease supported these findings. A total of nine studies involving 259,267 individuals were included in the analysis. The researchers concluded that the consumption of green tea was associated with favorable outcomes regarding the risk of cardiovascular and ischemic related diseases.

Separate reviews from and also found that the polyphenols in green tea may lower blood pressure, decrease inflammation, and improve epithelial function, which can help reduce heart disease risk in people with excess weight or obesity.

A 2011 review found that consuming green tea, either as a beverage or in capsule form, was linked to significant but modest reductions in total low-density lipoprotein cholesterol.

Drinking green tea or coffee regularly seems to be associated with a reduced risk of stroke.

An American Heart Association (AHA) study stated that the inclusion of green tea in a person's daily diet may be associated with a small but positive change in stroke risk.

Studies concerning the relationship between green tea and diabetes have been inconsistent.

Some have suggested a lower risk of type 2 diabetes in people who drink green tea than in those who consume no tea. of 17 randomized control trials found a correlation between green tea consumption and decreased fasting glucose and fasting insulin levels.

A further 2017 review of dietary polyphenol studies also associated green tea, as part of the Mediterranean-type eating pattern, with a reduced risk of type 2 diabetes.

However, other studies have found no association at all between tea consumption and diabetes.

Some research has suggested that green tea can enhance a person's working memory and other cognitive functions.

The double-blind volunteer study found that green tea could be promising in treating cognitive impairments associated with neuropsychiatric conditions such as dementia.

A 2016 meta-analysis of observational studies suggested that daily tea drinking is associated with a decreased risk of cognitive impairment and mild cognitive impairment.

In a 2011 test tube cell study, researchers tested the effect of a component of green tea, colon-available green tea extract (CAGTE), to see how it affected a key protein in Alzheimer's disease.

The tests used CAGTE to represent green tea phytochemicals potentially available after upper gastrointestinal digestion and differentiated PC12 cells as a model for neuron cells.

The researchers found that at high concentration levels, CAGTE was able to protect the cells from the damaging free radicals and beta-amyloid peptides that may play a role in the development of Alzheimer's disease.

However, the concentration they used was far greater than can be found in the human body.

Other benefits

Other studies have suggested that green tea might help prevent dental cavities, stress, and chronic fatigue, treat skin conditions, and improve arthritis by reducing inflammation.

However, further human clinical trials are necessary to firm up these theories.

Unsweetened brewed green tea contains fewer than per cup.

Green tea contains a relatively small amount of caffeine (approximately 29 milligrams [mg] per 8-ounce cup) compared with black tea (around per cup) and coffee (about per cup).

The caffeine in a cup of tea can vary according to the duration of infusing time and the amount of tea infused.

Green tea contains one of the highest amounts of antioxidants of any tea. Green tea is polyphenols by weight, of which approximately 80% is EGCG.

In adults, there are few known side effects associated with drinking green tea.

However, the following risks and complications are important to note:

Caffeine sensitivity: People with severe caffeine sensitivities could experience insomnia, anxiety, irritability, nausea, or an upset stomach after drinking green tea.

Liver damage: Consuming a high concentration of green tea extract may negatively impact liver health in rare cases.

Other stimulants: If a person consumes green tea alongside stimulant drugs, it could increase their blood pressure and heart rate.

The majority of research has suggested that the rare cases of liver injury from green tea extract consumption are idiosyncratic reactions. Reviews of these instances have also not been able to conclude direct causality.

The Food and Drug Administration (FDA) does not regulate green tea supplements. As a result, these supplements may contain other substances that are unsafe for health or have unproven health benefits.

Always check with a doctor before starting any herb or supplement regimen.

Green tea may have a number of health benefits. For example, it may help weight management, skin inflammation, and type 2 diabetes. Some research has also linked green tea consumption to improved cardiovascular health.

Green tea has one of the highest concentrations of antioxidants of any tea. It is naturally low in calories and contains less caffeine than black tea and coffee.

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Green tea: Health benefits, side effects, and research

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People have hailed the health benefits of green tea for centuries. Studies suggest that consuming green tea may positively affect skin health, help with weight loss, and reduce the risk of cardiovascular disease, among other benefits. According to a report from the International Institute of Sustainable Development, tea is the second most consumed beverage in the world, after water.

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The BEST Vegetarian Breakfast Sandwich (toasted, hot sauce, butter, egg, red onion, black pepper)

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Published . Last updated By &nbsp&nbsp/&nbsp&nbsp This post may contain affiliate links.

This is my absolute FAVORITE vegetarian breakfast sandwich. Ever. It has Sriracha mayonnaise. It has mashed avocado. And it has the most perfect sunny-side up egg with a runny yolk. Topped with some fresh cilantro, a little bit of lime juice, some red onion, and salt/pepper, it's bursting with delicious flavor and hearty nutrients that will get you going for the day!

There are some perks to being a food blogger. Sometimes you get free stuff, which is great, and the BEST is when friends with chickens unload their gorgeous farm fresh eggs onto you. I knew I had to do something extra special with these colorful beauties, starting with these vegetarian breakfast sandwiches.

What should I make next? Quiche? Shakshuka? All of the above?? Oh man, I am way too excited about these eggs. Please share what you think I should make in the comments!

Sunny-side-up is my favorite way to eat eggs. With a perfectly round runny yolk and buttery, somewhat crispy edges to the whites, it's perfect for this sandwich. But it's messy. You're going to want a napkin (or five) for this one.

I make my sunny-side-up eggs in a nonstick skillet in butter. First, I melt the butter over medium-high heat. Then, I crack the egg carefully (!) directly into the skillet, being careful not to damage the yolk. I turn the heat down, cover the pan, and wait for the whites to set for about 2 minutes. Covering is key here- it traps the heat in and ensures the white top of the egg cooks in a shorter amount of time, so the underside and yolk don't get overcooked.

Don't like a runny egg yolk? No judgement here. I suggest purposefully breaking the yolk when you add it to the pan, or cooking it a bit longer, until it's the desired doneness.

There's one more trick to making this sandwich absolutely perfect, and it has to do with the avocado. Whenever I slice avocado and add it to a sandwich or burger, it looks pretty, but it always squishes out the sides when I take a bite. Instead of slicing the avocado for this recipe, I mashed it into the bread slice with a fork. This makes it stick a bit better and ensures you get some in every bite.

Make sure you season that avocado with plenty of salt and a squeeze of lime juice!

If you like this, try these vegetarian baked eggs with marinara, potatoes, and spinach.

Here's the recipe for the BEST vegetarian breakfast sandwich EVER. Hope you like it as much as I do!

The BEST Vegetarian Breakfast Sandwich

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This Vegetarian Breakfast Sandwich Recipe is my absolute favorite. Features smashed avocado, Sriracha mayo, and a perfect sunny-side-up egg, with a little lime juice, cilantro, and red onion for extra flavor. It's easy to make for a hearty weekend breakfast or brunch!

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Make Ahead Freezer Veggie Breakfast Sandwiches (onion, red bell pepper, spinach, egss, coconut milk, cheese, muffins, sliced)

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These make ahead freezer veggie breakfast sandwiches are perfect for back-to-school and back-to-fall routines! Save time and energy during the week with a little bit of meal prep over the weekend!
I love efficiencies. I also love sleep. Combine the two and I'm all about prepping breakfast the night before the days I commute into the office where I see clients. Being able to hit the snooze button makes it all worth it.

The thing is I've gotten into such a rut for my make ahead breakfasts the days I'm in the office. It's always wither oatmeal in the fall/winter or overnight oats in the summer. Sure, I change up the toppings now and again but it's always been the same base.

But when I was thinking about a new recipe to develop for back-to-school, I went searching for make-ahead breakfast inspo and found that the top two search results for make ahead breakfasts were burritos and sandwiches. That's all I needed to hear! It was time for me to experiment with making breakfast sandwiches ahead of time and storing them in the freezer.

And it's fabulous! Now I'll admit, they don't taste AS good as making it the morning of BUT they're pretty damn close. And for less hassle and time morning of, I'm here for it! All you need is 1-2 minutes in the microwave and you're golden.

And I love that you can customize them to make 'em your own. Add whatever veggies tickle your tastebuds or maybe you add some bacon or sausage or veggie sausage. Maybe you use regular bread instead of english muffins. Just use the same method as described here and you can easily customize.

We've been getting a lot of veggies in our CSA each week so this egg sandwich was the perfect opportunity to use up some of those vegetables we had leftover from meals during the week. Plus, it adds a little bit more texture and substance than just having egg + cheese, although if that's your jam, go for it! I've found that these are very filling and satiating and hold me over longer than oatmeal, win!

Make Ahead Freezer Veggie Breakfast Sandwiches

1 tablespoon olive oil

1 small onion, diced (about 1/2 cup)

1 red bell pepper, diced

3 cups spinach

Salt and pepper, to taste

1/2 cup milk (or unsweetened non-dairy milk alternative)

Cooking spray

6 slices cheddar cheese

6 english muffins, sliced

1. Preheat oven to 375 degrees F.

2. In a small pan, heat olive oil over medium-low heat. Add onion and bell pepper and sauté for 3-5 minutes, until translucent and tender. Add spinach and stir until wilted. Season with salt and pepper, to taste. Set aside.

3. In a medium mixing bowl, whisk together eggs and milk until eggs are fully beaten and incorporated. Season with salt and pepper. Add vegetables to the egg mixture and stir to combine.

4. Spray a 9×13-inch rimmed baking pan with cooking spray. Pour egg and vegetable mixture into the pan. Bake at 375 degrees F until eggs are fully cooked and a knife inserted in the center comes out clean, about 25-30 minutes.

5. Remove eggs from oven and let sit to cool to room temperature.

6. Place sliced english muffins on a baking sheet, cut side up, and place in the oven until edges are toasted, about 4-6 minutes.

7. Using a biscuit cutter (or large drinking glass), cut eggs into rounds to fit english muffins. Use leftover scraps to pile onto sandwiches or make extras.*

8. Assemble sandwiches by placing an egg round onto an english muffin, topping it with a slice of cheese, and covering it with the other half of the english muffin.

9. Wrap each sandwich tightly with foil. Use a permanent marker to write down the date on top of the foil. Store wrapped sandwiches in a Ziploc bag or container.

10. To reheat sandwiches, place on a paper towel-lined plate (to help absorb the ice melting) and heat in microwave until egg is fully heated and cheese is melted, about 1 1/2 to 2 minutes. You could place the top of the english muffin in the toaster if time permits for a toasted texture.

11. Sandwiches can last in the freezer for up to one month.

Notes

Alternatively, you could cut the eggs into even squares if you don't care about the eggs fitting the english muffin perfectly. Or, you could save leftover scraps for salads, stir fries, etc.

Keywords: make ahead, freezer, breakfast, sandwich, vegetarian
Tell me, do you have a make ahead breakfast that you love?
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These make ahead freezer veggie breakfast sandwiches are perfect for back-to-school and back-to-fall routines! Save time and energy during the week with a little bit of meal prep over the weekend! I love efficiencies. I also love sleep. Combine the two and I'm all about prepping breakfast the night before the days I commute into the office where I see clients.

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Want to eat more veggies? Make this breakfast vegetables scramble! It's got lots of colorful veggies to start the day right...with a plant based / vegan option.

Want to eat more breakfast vegetables? You're not alone. Eating more veggies to start the day is starting to trend. Because let's face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins...all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let's infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It's full of savory flavor...and loaded with nutrients, too.

Ingredients in this breakfast vegetables scramble

This scramble is unlike most breakfast recipes ...it's loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are:

Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble you'll stock up on 85% of your vitamin C for the day.

Baby kale and spinach: Kale is one of the most nutrient dense foods on the planet; it's packed with nutrients like Vitamin K, anti-oxidants and more (read more here).

Avocado: You can serve avocado on the side in this breakfast. Avocados are rich in fiber with 25% of your daily value, full of heart healthy good fats, and loaded with vitamin and nutrients (source).

Eggs: They're not breakfast vegetables, but eggs are also a healthy food. One egg has 75 calories, 7 grams of protein, and lots of nutrients. Recent research has found that eggs can increase the good cholesterol the body needs.

Tofu: For a plant-based option, you can use tofu instead! See below for nutrition info.

What other breakfast vegetables can you add?

This breakfast vegetables scramble is very customizable based on the vegetables that you have on hand! You can use so many more vegetables for breakfast. Here are some vegetables that we'd recommend:

For the broccoli and carrots, make sure to cut them small. You may find you need to cook a few minutes longer than the timing specified below since they are hard vegetables. Looking for more ideas? See these Best Vegetables to Eat Today.

This tofu scramble is a healthy vegan breakfast idea full of vegetables

Vegan variation: make a tofu scramble!

Don't want to eat eggs with your breakfast vegetables? Use tofu instead! This Tofu Scramble is so full of savory flavor, it tastes remarkably similar to eggs! Alex and I don't eat 100% plant-based, but we adore tofu scrambles when we want a vegan option.

Is tofu healthy? Per the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It's likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat.

Ways to eat breakfast vegetables

Want other breakfast vegetables ideas? Here are some more ways to load vegetables onto your plate in the morning:

1. Make toast and load it with veggies. Try Avocado Toast. Or spread toast with hummus or goat cheese and add sauteed vegetables.

2. Add a side of sauteed greens. Try Sauteed Spinach, Sauteed Chard or Sauteed Kale.

3. Make a vegetable frittata. Try a Spinach Feta Frittata or Veggie Mini Frittatas.

4. Eat breakfast tacos. Try our Epic Breakfast Tacos or 5 Minute Egg Tacos have delicious egg "taco meat."

5. Try savory oatmeal. Make oatmeal and top it with a poached egg and sauteed veggies.

6. Sip vegetable smoothies. Try a green smoothie like Broccoli Smoothie, Spinach Smoothie, Kale Smoothie or Celery Smoothie.

7. Make an omelette loaded with greens. Try this Parmesan Omelette and use any greens you like: spinach, kale or chard.

Sides to serve with this vegetable scramble

Want to serve an impressive breakfast or brunch? Here are a few great sides for this breakfast vegetable scramble:

This breakfast vegetables scramble recipe is...

Vegetarian, gluten-free, plant-based, vegan, and dairy-free.

Breakfast Vegetable Scramble

Keywords: Breakfast vegetables

More breakfast recipes

Here are a few more of our favorite vegetarian breakfasts and healthy breakfast ideas:

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Want to eat more veggies? Make this breakfast vegetables scramble! It's got lots of colorful veggies to start the day right...with a plant based / vegan option. Want to eat more breakfast vegetables? You're not alone. Eating more veggies to start the day is starting to trend.

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Vegetables cutlets (carrots, potato, green onion)
Apple juice, Orange juice, Rise salad, canape with tomato and basil,

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Cream soup (cream, asparagus, carrot, onion, broccoli)