Does it seem that I am always posting “BREAKFAST” recipes? Well, excuse me if it does, but I can’t help it. It really is true what they say about “Breakfast.” It is the most important meal of the day! Not having breakfast or having the wrong type of breakfast can make all the difference in whether or not you can successfully lose or maintain weight, have a clear mind throughout the day, or have optimal blood sugar levels.
The problem with most people’s breakfast is that is is way too high in sugar and carbohydrates. You may as well be eating a candy bar. You are better off skipping breakfast if you are going to eat what most Americans consider breakfast foods. This is why most people cannot succeed at losing weight. The more sugar one eats, the more they want to eat and the more they do it. Sugar is addicting, plus it is PRO-INFLAMMATORY. Every bite of food we put in our mouth has the potential to be inflammatory or non-inflammatory. Inflammation is the root of all disease! Grab my free E-Report at the right to learn more about this.
You may not think that the juice and/or fruit you have for breakfast, the pancakes or waffles and syrup, the boxed cereal (including oatmeal), the muffins, the bagels, the tortillas, the toast and jam are sugar, but they are. The body breaks all of these foods down into sugar. The body responds by producing insulin and tries to clear it from your system as soon as possible. Ever wonder why you are so hungry an hour or two before you should be after eating a high carbohydrate breakfast? Give your pancreas a break.
Here is a recipe for cereal that will not make you ravenous before its time, PLUS it’s full of good healthy fats that will sustain you through lunch time and decrease harmful inflammation. If you choose to add fruit or yogurt or milk to it, remember those all have carbohydrates too, so go sparingly and choose wisely. Blueberries are some of the most antioxidant-full fruits, so when choosing something sweet to put on top of your cereal, this would be a good choice. Choose organic milk/yogurt or plant-based milks for lower carbohydrate and pro-inflammatory effects. And don’t forget to add flax and chia seeds for even greater fiber, healthy fats and stamina-sustaining energy. Who needs coffee or Red-Bull with an energizing breakfast like this?
2 cups slivered almonds
2 cups unsweetened coconut flakes
1 cup sunflower seeds, shelled
1 cup pumpkin seeds
1/4 cup honey (local)
1/3 cup coconut oil
2 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1. Preheat oven to 300 degrees F. Line a large baking pan with parchment paper.
2. Mix coconut, nuts, and seeds in a large bowl. Add cinnamon and nutmeg and stir to coat.
3. Melt coconut oil and honey. Add vanilla.
4. Pour coconut mixture over the nuts and seeds. Stir to coat. Pour out onto two prepared baking sheets and spread out evenly.
5. Bake for 30 minutes, until golden brown. Let cool completely in pan, then pour into a container or bag for storage.
Nutrient Content (per 1/4 cup):
Total Fat: 16.7 grams
Cholesterol: 0 grams
Sodium: 6.1 mg
Total Carbohydrates: 8.2 grams
Fiber: 2.6 grams
Protein: 5.2 grams
* Recipe from paleomom.com