Golden Milk Granola

During my long wait, waiting for baby to arrive I was trying to stay sane by creating recipes for postpartum.   I wanted to create healthy easy to grab recipes that would nourish me and help heal me from the inside out.  I was thinking about anti inflammatory spices and ingredients that could be made into a delicious easy breakfast.  Breakfast was the one food item I was slacking on when I was making my food stock pile and showing Carl how to cook.  For some reason he’s just terrible at making breakfast, especially oats?!  When you have to ask someone if they’ve ever eaten before, because you just can’t believe the weird taste they’ve created you know you’ve got to come up with a breakfast alternative fast.

What’s a quicker breakfast than granola? Maybe a frozen waffle! but that was a slippery slope into unhealthy eating that I’m just not willing to take, especially during these crucial healing times!

This healthy golden milk granola is a great anti inflammatory breakfast or just a quick grab and go snack.  Its a fast way to get all the benefits of warm golden milk.  This traditional Ayurveda beverage harnesses some of the most potent healing spices, while giving you an immunity boost.

TURMERIC BENEFITS

  1. Helps with pain management.  After delivering your baby, you will be surprised of all the muscles you worked during labour.
  2. Helps manage depression.  When all those hormones come flooding out of your body, most of us gets hit with a couple of baby blues.
  3. Anti inflammatory.
  4. Helps fight against cancer
  5. Helps with digestive complaints.

GINGER BENEFITS

  1. Helps with nausea and indigestion.
  2. Helps with digestion
  3. Boost your immune system.
  4. Helps fight bacterial and fungal infections.
  5. Helps relieve pain.

CINNAMON BENEFITS

  1. High source of antioxidants.
  2. fights inflammation in the body.
  3. Protects your heart health.
  4. Fights diabetes
  5. Fights against infections and viruses.

FENNEL SEED  BENEFITS

  1. Increases breast milk production.
  2. Helps aid digestion.
  3. Relieves water retention.
  4. Relieves menstrual problems
  5. Protects against cancer.

Pair all those benefits with oats and you’ve got yourself a great anti inflammatory, lactation aiding, really yummy, super breakfast.

GOLDEN MILK GRANOLAserves 12

Ingredients

  • 4 cups rolled oats
  • 1 cup raw almonds
  • 1/2 cup sunflower seeds or pumpkin seeds
  • 1 cup raisins
  • 1 tsp salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup or liquid sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp fennel seed
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • dash ground black pepper
  • 1/2 tsp ground ginger

Directions

Preheat oven to 350 degrees F/180 degrees C.

In a large bowl combine the oats, nuts, seeds, salt and spices.

Stir to blend

Pour in the oil, maple syrup and vanilla. Mix well to get the oats covered well.

Spread the granola out on a baking sheet.  Bake for 20 – 30 minutes until golden.  Stir halfway through.  I lower the heat a bit when I place the granola in the oven.  I’ve had a lot of burning granola issues.  Remember to keep checking on the granola so it doesn’t burn.  When you take it out it wont be as crisp as you would want it, but it will crisp up as it cools.

Allow to completely cool.  Stir in raisins and place in an airtight container.

 

 

 

What I ate: 28 Weeks Pregnant

I can’t believe how fast this pregnancy is flying by, I feel like I need to update and talk more about it before its all over and the lack of sleep thanks to a cute little newborn makes me all crazy and frazzled.

I’ve cut a lot of food out of my diet since finding out I’m pregnant, I’ve figured out what works for me and what doesn’t work for me one bit.  It all seems to be paying off, because I’m feeling great, have a lot of energy, I’m sleeping wonderfully and all my tests keep coming back great.  A couple of things I’ve cut out is; sugar, the big bad culprit we all know is bad for us, but we just can’t get enough of it, I actually wasn’t eating that much sugar before we went to Ireland, but as soon as we arrived in Ireland it was like I just had to have all the sugar.  All those delicious first world treats and candy I’ve never tried before had to be consumed.  I don’t regret my Irish sugar binge one bit, but I’m so glad I’m off sugar again, it just makes me feel so much better and my skin just feels wonderful! I’ve also limited my fruit in take to 3 – 4 fruit a day.  I got rid of most gluten, but kept rye bread in the mix, but I started getting severe heartburn from it from just one bite, so no more bread for me.  I’ve started sprouting most of my grains and legumes for easier digestion, personally I never knew brown rice could be sprouted, but wow, does it improve the taste!  and I’ve cut out soy, unless its fermented. Here is a look at what I’ve been eating.

BREAKFAST: Around 8 am

Gluten Free Overnight PorridgeIron rich Overnight Oats

I tried having a smoothie for breakfast, but it really just doesn’t work for me.  It doesn’t fill me up or keep me going for long, also the consistency really gets me on an empty stomach.  Instead I’ve been sticking to my Iron rich overnight oats or Grain free coconut flour overnight porridge filled with chia seeds, ground flax and hemp seeds.  I top both of these with fruit and coconut yogurt.  Its so good and keeps me going till around 12 pm – 1 pm.  Overnight porridge is just so convenient, you add all your ingredients in a jar, shake it up and leave it in the fridge overnight.  You wake up to a delicious, no hassle breakfast.  Convenient.

Snack: 12 pm

Green smoothie

I don’t really feel snacky, the porridge really keeps me full and satisfied for a long time, but around 12 pm or 1 pm, I start feeling a bit of a hankering for food. I either have a green smoothie or a couple of spoons of my favourite oh mega peanut butter or nuts.

LUNCH 2 pm

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Kale salad to go

^^ Look how well it travels.

I don’t really stray to far from my trusty kale salad for lunch, its so easy to make. I usually make a big salad that last me the whole week, it keeps well and transports amazingly in a lunchbox.  The kale salad consists of  kale chopped finely and massaged with lemon juice, sprinkled with salt and an avocado smashed in.  Topped with beetroot, carrot, tomatoes, celery, cucumber, peppers, roasted pumpkin seeds and lightly fried tempeh or walnut and mushroom meat.  Other lunches I have;  a nori wrap filled with sprouted beetroot hummus and vegetables.  So yummy and filling.

Snack: 5 pm – 5 -30 pm

vegan protein shake

Like clock work I have my green protein shake at this time.  I’ve started adding moringa leaf powder to it for added benefits.  Moringa is just the best.

DINNER: 6:30 pm – 7 pm

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Amazing lentil soup

For dinner I’ve been having my Moroccan lentil soup, a coconut flour base pizza, with homemade sugar free Iron rich BBQ sauce topped with a lot of veggies.  Burrito bowls made with cauliflower and broccoli rice, walnut meat and other veggies.  and a lot more.

DESSERT:

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I usually have one block of 85% or darker, dark chocolate or Frozen banana bites with date salted caramel.  I use the salted date sauce in my protein shake for extra date goodness.

Drinks : not mentioned is all the water I drink!  I drink a lot of water some with lemon in it some just like that and occasionally I’ll have a rooibos tea latte.  My dinners change, but breakfast and lunch stays the same!  Not mentioned: I do take prenatal vitamins!

That’s just a quick peak into what I’m eating while pregnant.

 

 

Smoked Paprika Black Bean Burgers

Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are.  Surprisingly we had some burgers left the next day and  I decided to  crumble it into a kale salad,  let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.

This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting.  The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify.  I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.

SMOKED PAPRIKA BLACK BEAN BURGERS – serves 6

Black bean Burger

Ingredients

  • 1/2 cup split red lentils, covered in water to soak for one hour.
  • 1 can black beans, drained and washed
  • 1/2 cup panko or breadcrumbs
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1 tsp salt
  • 1/4 tsp cayenne pepper, or more if you want added spice
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 cloves garlic
  • 1/2 red onion, finely diced

Directions

Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended.   In a bowl, mash the drained black beans and add all the spices.  Stir in the red lentils, onion and panko.

Refrigerate the mixture for 10 minutes.  Form the mixture into six patties.

In a large pan over medium heat, add 2 tbsp of oil.  Add the patties and cook for 4 – 5 minutes on each side or until browned on both sides.

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Serve with sweet potato and butternut fries.