For breakfast, Dr Greger is fond of BROL which stands for (B)arley, (R)ye, (O)ats and (L)entils — a combination of grains and beans. Tips by Dr Greger:

1. For a gluten free recipe, Dr Greger suggests replacing barley and rye by sorghum and finger millet (known as 'ragi' in India).
2. Use purple barley if you can find it, for the extra antioxidant boost.
3. Use black lentils (also known as 'beluga lentils') because they are most antioxidant-packed.
4. For convenience, you may want to cook your whole grains and lentils in larger proportions, then portion and freeze them for future use.
5. For convenience, you may want to cook your whole grains and lentils in larger proportions, then portion and freeze them for future use.

Articles by Dr Greger:

• (2022) Why I Include Lentils in my BROL Recipe

Videos by Dr Greger: A collection of Dr Greger's breakfast recipes at NutritionFacts, most of which are BROL-based: