I work early. Really Really Early.
I need my to-go breakfast to either be made the night before or right before I’m heading out the door so I can consume it at work. I don’t like to stop at Starbucks or something like Starbucks because 9 times out of 10 you usually end up with something void of nutrients, over priced or both.
It should be a last, last minute option if you really have nothing to throw together at home. You know, for those days where 1 of 2 things have either happened.
1. You’ve been on track with nutrition and finances so you decide to give yourself this one little splurge.
or
2. You wake up and realize your pantry and fridge are bare so a quick acai bowl or latte with oatmeal pick up will suffice until you go to the market that evening.
or secret #3. You say screw it, it’s Friday and I’m menstruating. Hand over that chocolate brownie and no one gets hurt. Just me? Ok cool. I’m fine with that.
If you currently are in neither of those three categories (especially #3) and are looking for a quick, at-home, highly nutritious, filling option; well here’s your Energizing Morning Oats.
Morning Oats
1 Mason Jar
1/2 cup Bob’s Red Mill Gluten-Free Oats
Filtered Water
1 tsp Navitas Natural Maca Powder (or whatever brand you prefer)
1 tsp Navitas Natural Lucuma Powder
Cinnamon Powder
1 tbsp Chia Seeds
Extra Optional Add-ins:
Almond or Peanut Butter
Navitas Natural 3 Berry Trail Mix
Vanilla Extract
Navitas Natural Superfood Blend
Four Sigmatic Foods Princess, Digestion or Detox Blends
Pour 1/2 cup of oats into your mason jar.
Cover the amount of the oats with filtered water. Make sure not to overdo the water as the oats and the chia seeds will expand.
Add your maca, lucuma, cinnamon and chia seeds (as well as any extra optional add-ins).
Mix all ingredients together, especially the chia seeds.
My Personal Routine
I make Morning Oats at home. Pack it in my lunch bag. Bring it to work and store it in the fridge for about 15 minutes. After, I take it out and warm it up with a little hot water from the automatic hot water dispenser. I only add enough water to warm, not enough to make it watery. Personal preference. You may eat it cold if that’s the way you prefer it.
Another option is to make the above in a large batch, store in your fridge for three days and portion control it out into a smaller jar to take to work. This helps for those who really have no time.
Klean-Slate’s Healing Puree
with a special guest star!
We are miraculous creatures, we have the ability to feel when our bodies crave healing foods, herbs and minerals. Sequentially, we can then heal ourselves.
Yesterday I heard mine loud and clear and in turn, I acted. I knew I needed to give my body the nourishment it was craving.
These past few weeks I’ve been running around and my body has been doing a hell of a job trying to keep up.Throw in a best friends bachelorette party, my time of the month and working more than normal; one could say my balance was less than 50/50.
Yesterday I hit my peak and my body was aching. On top of hitting my peak, I still have another upcoming weekend of traveling vegan shenanigans (don’t get me wrong, I am very excited) which means I need some healing powers this week before phase 2 commences.
Enter Klean-Slate’s Healing Puree
3 large carrots
2 zucchini
1 bunch kale
1/4 sheet of Maine Coast Sea Vegetable Atlantic Kelp
SPECIAL GUEST: 1 container of Kite Hill Plain Almond Yogurt
handful of soaked almonds
1 tsp of turmeric (may use more for the extra anti-inflammatory benefits)
1/4 tsp Himalayan Sea Salt (I sprinkled a little more afterwards)
1/4 cup of filtered water or alternative milk
-Soak almonds overnight or at least 4-6 hours
-Rinse kelp, then slice and throw in steamer with carrots, zucchini and kale
-After steaming for about 15 min, leave the lid open and let the ingredients cool slightly; unless you have a high power blender like a Vitamix, Ninja or Blendtec.
-Throw the ingredients into the blender and add the rest of your ingredients, except all of the water or alternative milk. Add the water or alternative milk in slowly while blending.
*If you’d like a smoother texture, blend longer and/or add more yogurt.
-Pour puree into bowl and serve with avocado and crackers. I used the hearty Mary’s Gone Cracker for added crunch and nourishment.
I proceeded to comfort my body with a bowl of my newly created healing puree, Netflix and pj’s. My body was very appreciative.
Side Note: I also recommend taking Turmeric supplements for daily anti-inflammatory relief. When it comes to homeopathic remedies, it is still as useful today as it was years and years ago. I am currently taking Organic India Turmeric Formula.
You can purchase a bottle on the Thrive Market banner ad on my homepage for less then retail price.
This summer, the LA heat has been no joke. Instead of going out and indulging on guilty desserts to cool down, how about making your own?
Chunky Monkey Ice Cream
2 frozen bananas
handful of raw cacao nibs
handful of pre-soaked raw almonds (overnight in a mason jar add almonds and just enough water to cover the almonds. In the morning, rinse the almonds and store in mason jar)
1tsp of pure vanilla extract
1tsp of coconut nectar
3tbsp of coconut shreds
Blend in a high speed blender; moving the mixture carefully while blending. If its too thick add a touch of alternative milk or water.
I prefer to keep it chunky for texture, surprise bites and heartiness.
