From The Wall Street Journal: Some typical breakfast foods can easily be tweaked for a satisfying dinner, says Christina A. Roberto, associate professor of health policy at the University of Pennsylvania’s Perelman School of Medicine, who has two children ages 5 and almost 2. “We don’t have a lot of time and by the end of the day we don’t have a lot of energy,” she says of herself and her husband. Roberto and her family eat oatmeal for dinner at least once a week. She mixes traditional oats with milk and puts it in the microwave for eight minutes. “It gets very fluffy and creamy and delicious,” she says. Eating whole grains like oatmeal instead of refined grains can improve cholesterol and prevent blood sugar spikes, studies have found. Roberto tops the oatmeal with fruit like bananas, strawberries or peaches and a handful of nuts, usually almonds or pecans. The nuts help keep you full, provide protein and the polyunsaturated and monounsaturated fats that are associated with a lower risk of heart disease, she notes. She’ll sometimes add a dollop of peanut butter, too, for an extra boost of protein. Read more at The Wall Street Journal.