A seedy oat breakfast bowl packed with anti-inflammatory spices like turmeric, ginger and cardamom. Flaxseeds and pumpkin seeds contain lignin phytoestrogens that have been shown to be helpful for reducing hot flashes in perimenopausal women. Chia seeds and oats add soluble fiber for supporting digestive health and blood sugar regulation. Suggested toppings for these bowls are berries and coconut flakes, but feel free to mix it up!
Makes 4 servings
Ingredients:
- 9 eggs
- ½ cup crumbled feta cheese, parmesan, or goat cheese
- ¼ cup plain whole milk yogurt (dairy-free if needed)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 bunch scallions, chopped
- 1-2 cups chopped veggies of choice (leftover roasted sweet potato, bell pepper, broccoli, mushrooms)
- ¼ teaspoon sea salt
- 2 cups loosely packed spinach, chopped
Directions:
- In a large bowl, add the oats, chia and freshly ground flax seed.
- If they are soaking, drain the pumpkin seeds and then add them to a blender (or add them straight to the blender if not pre-soaked) along with 2.5 cups of filtered water and the coconut, turmeric, ginger, cardamom, black pepper, vanilla, cinnamon, sea salt and maple syrup.
- Blend for a minute or so to make sure the seeds are fully crushed. Then pour into the oat mixture. Stir well.
- Set aside for about 10 minutes to allow the mixture to thicken up.
- Stir again, adding more water if you want to thin the mixture at all.
- Portion into 4 jars and top with a handful of blueberries and spoonful of coconut flakes.
Recipe adapted from Whole Food Cooking Every Day by, Amy Chaplin.
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