St George Training Camp 2023January 4, 2023
Spring Shape-Up for your Nutrition!March 22, 2023
I have a chunk of this most mornings for breakfast / pre workout. I find it sits well 1-2 hours out from exercise and leaves me less “full” than a large smoothie, especially pre run. Get creative with your veggies. Canned pumpkin works well instead of zucchini too. Cinnamon helps balance blood sugar. Turmeric and ginger have anti-inflammatory properties. Chia seeds / hemp seeds and walnuts have some omega-3 fatty acids. Oats are a great soluble fibre to help pull cholesterol out of the body and add bulk to the stool.
If you are vegan use egg substitute that helps with binding and rising such as: (per egg–one tablespoon ground flaxseeds with three tablespoons water) and wait for mix to form a slight gel and apple sauce (1/4 cup of of apple sauce with 1/2 a teaspoon baking soda mixed in to compensate for the thick consistency)
A balanced, hearty breakfast bread
- 2 cups Oats
- 2 cups Water or non-dairy milk
- .25 cup Avocado Oil
- .25 cup Pure maple syrup
- 4 Large eggs
- .33 cup Coconut Flour
- 1 cup Zucchini, grated Or Carrot, grated
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Sea Salt
- 1 tbsp Cinnamon
- 1 tbsp Turmeric
- 1 tbsp Ground ginger
- .75 cup Crushed walnuts Or other nut
- 2 tbsp Hemp seeds
- .5 cup Dark Chocolate Chips Optional
- .5 cup Un-sulfured, unsweetened coconut flakes Optional
Pre-heat oven to 350F
Mix 2 cups oats and 2 cups water together and let sit for at least an hour.
Add avocado oil, maple syrup and 4 eggs. Mix well
In another bowl combine all the dry ingredients, and add to liquid ingredients and mix well.
Add grated zucchini or carrot and remainder of optional items (dark chocolate chips, nuts).
Pour into 8 X 8 or similar shape greased baking dish and bake for 45-50 mins until cooked through. Allow to cool on baking rack before eating.