We've all heard that breakfast is the most important meal of the day, but many of us still don't eat it. Is it really that bad to skip breakfast? As it turns out, there has never been a properly randomized study that proves the positive effects of breakfast on weight loss or maintenance. What has been found is merely a correlation between skipping breakfast and obesity. This means that sometimes the two things occur together. Many factors, such as genetics and other healthy or unhealthy behaviors, can explain this correlation. Finding causation between the two, wherein one thing makes the other thing happen, would be a much more meaningful discovery. 

One study did attempt to establish a causal relationship between breakfast and obesity, but did not find the meal to be the end all, be all of good health. In fact, what the study found was that if breakfast eaters stopped eating in the morning, they lost weight. And if breakfast skippers started to eat it, they lost weight. It was the change that mattered, not the meal itself. 

So what can you learn from this? Maintaining or getting to a healthy weight is not hinged entirely on whether or not you eat breakfast. Everybody is different and you know your body best. Listen to the cues it's giving you and do some self-experimenting. For example, do you not really get hungry until later in the day? Have your first meal when you feel ready for it. Have you been forcing yourself to eat oatmeal every morning because you've read that it's good for you, but you don't actually enjoy it? Try swapping it out for some eggs. Here's an easy make-ahead recipe for Muffin Frittatas. You can change up the veggies or add meats to your liking.

While keeping up with current research is great, what ultimately matters is how your body responds to something. Don't fall prey to blanket statements that you hear about in the media. Take the time to see what works best for you!

Chayote Squash is native to Latin America, where it grows abundantly. It resembles a somewhat flattened, green pear with white flesh and a single, large pit. With a texture similar to a cross between a potato and a cucumber, the mild squash is mostly eaten in cooked forms and is often treated like a summer squash (cooked lightly to retain the crisp flavor). It can be broiled, mashed, stuffed, baked or fried and is commonly served with seasonings in a medley of other vegetables. Look for them next to the other squash offerings to add some variety to your next meal!