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Chia Porridge w/Seeds, Nuts & Berries

I have a 10k race tomorrow, my first since having my second baby 18 weeks ago. I am nervous as so far I have maxed out at 7k. My goal was and still is to finish, I never thought I would be running the whole thing. However I am very competitive and so secretly see myself sprinting to the end! So am going to give myself the best chance. This is my (very early) breakfast tomorrow. Great protein, fat and carbs- my kind of ‘carb loading!’

3 tbsp chia seeds
1 cup organic unsweetened almond milk/oat milk
1/2-1 tsp cinnamon
1/4 tsp all spice
1/2 tsp vanilla
diced strawberries, raspberries & blueberries for toppings
raw almonds, cashews & sunflower seeds for toppings (preferably soaked over night)

Method
Place almond milk in a bowl and sprinkle chia seeds in and stir immediately for a minute or so to avoid clumping. Add spices as you stir along with the vanilla. Allow to stand for 30-40 mins to thicken, or covered in the fridge over night. Add berries, nuts and seeds on top to eat.

For my son (almost 8 months old) I use 1 tsp chia and mix with 2 tsp water and let soak either overnight in the fridge or for 15mins while he eats some blueberries/mango/melon or banana!

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I have added Chia seeds to my muesli mix for ages now. I knew as a seed they would add great protein and fat to my breakfast. Also when added to liquid they become very mucilaginous and added to the oats in the muesli would help to calm and repair my digestive system. beyond that I am only just learning its other benefits. Many are claiming great things from the humble seed. From weight loss, Cardiovascular, blood sugar, detoxification, akaline the body, and even have hormonal and mood related properties. They even supposedly bring out the flavour in your foods, so make chocolate more chocolatey!

Seeds are designed to grow new life, therefore they are a bit like eggs in that they have everything you would want to grow and develop. Protein, fats and all the vitamins and minerals. However much like an egg you have to ‘crack’ them to release the nutrients so they can be absorbed. Seeds and nuts should be soaked or sprouted or at the very least ground to get the full benefit from them. With Chia the longer they are soaked the better, but 10 mins should do the trick.


I have been drinking 2 tbs in half a cup of coconut water and a tsp of greens. I really like it and have found it has helped to settle my digestive system, balancing my blood sugar, giving energy and I am finding my skin and hair is also improving. I have been doing it for 4 weeks and along with exercising and eating a healthy balanced diet rich with nutrients, I am losing size. Especially around my belly button and hips- a stubborn area for me due to my poor blood sugar control and digestive issues. It’s all in the combination. I am also breast-feeding and so still also losing baby weight. Do I think they are a wonder food- they are pretty good-but I think most foods high in nutrients and unprocessed are pretty wonderful

I have tried to compile the information I have found about them but I have found myself just copying what others have already successfully written… Here are the links I have found

Chia recipes and information:

http://www.rawreform.com/content/view/345/127/

http://www.chiaseedrecipes.com/40-ways-to-use-chia-seeds.php

http://chiaseeds.co/

btw they are the same…

 

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https://www.facebook.com/Loulanaturalhealthandwellbeing

Getting organised  for the impending birth of my son, I wanted to go over my snacks list to make sure I have them here if I want them. It occurred to me that they are great snacks for anyone and for all the family. What else would you add, or have you used?

Labour and post labour Snack Ideas: (for him and her!)

  • Frozen grapes, mango and coconut icelollies. Honey ice cubes
  • Banana smoothie: banana, oat milk, mango, Pumpkin seed protein powder, nut butter and cinnamon (can also be frozen like an ice-lolly or in drinks bottles to thaw on route.) A common breakfast in our house.
  • Vegetable crisps. Homemade in the dehydrator or use a peeler to get nice thin layers and bake in the oven till crispy with a little olive oil or coconut oil.
  • Dried apricots, blueberries, apple, banana chips, prunes, dates, papaya, mango
  • Nuts; almonds, hazelnuts, walnuts, pecans, cashews
  • Coconut water
  • Crystallised ginger
  • Protein bars as below
  • Oatcakes and jar nut butter. Or nut butter with slices of apple and pear. Or a personal favourite in the groove of celery.
  • Raw chocolate! Or at least 70% cocoa
  • Straws for drinking through
  • Carrot and celery and hummus/white bean dip (already cut in fridge ready to grab)
  • Water melon to help restore electrolytes (can also be blitzed and frozen in drinks bottles)
  • Falafel (to eat with hummus)
  • Iced raspberry leaf, nettle and peppermint tea with lemon and honey to taste. (of course can be hot too or made into ice cubes) Can also use tulsi tea. (holy basil) can chill you out during labour. Also can add rescue remedy.

Recipe idea:

HIGH PROTEIN SUGAR FREE ENERGY BAR

• 250g desiccated coconut
• 200g ground almonds (can use pumpkin seed protein power for allergies)
• 100g sesame seeds
• 1 tsp of cinnamon
• approx 14 dried pitted dates, chopped
• 2 eggs (can use egg replacement for allergies)
• 2 tbs pure organic coconut oil, which is solid at room temperature.

Melt coconut oil over very low heat until it is liquid. Do not cook or
boil.
Chop dates and mix together with dry ingredients (coconut, ground
almonds, sesame seeds), and cinnamon.
Add 2 beaten eggs and mix till mixture is moist.
Pour in melted coconut oil and mix with fork or hands
Spread into a shallow tin lined with baking parchment.
Bake in a moderate oven (gas mark 4) for 30 minutes. Remove when top
is golden.
Cut into slices while still warm and soft.

Enjoy, I know we do!

Living with my dad has meant I have had fun experimenting with his bread machine. Something I have never gotten round to buying myself. I don’t eat a lot of bread as it has never really agreed with me and nutritionally doesn’t often offer a whole lot. Unless of course you make it yourself with great quality ingredients.

I use a programme on my bread machine so am unable to tell you what temperature in the oven and for how long to cook it. If you make it yourself in the oven, please feel free to add a comment so others can use it.

Ingredients:

410ml water (I use tepid)
160g eggs (my dad is also egg intolerant so I use the egg replacement as if I was adding 5 eggs)
25 ml olive oil
20 ml coconut oil
1/2 teaspoon cider vinegar
80g gluten substitute
20g ground almonds
250g red mill all purpose gluten free flour
150g corn flour
1/2 teaspoon cinnamon
2 tsp xanthum gum
1 heaped teaspoon sea salt
20g brown sugar
1 1/2 tsp yeast
Handful of pumpkin seed
Handful of sesame seeds

In the bread maker you add the ingredients in order, liquid first then dry ingredients. When the ‘knead’ function is on you have to get in there with a spatula and make sure everything is mixed in. It may seem different to what you are used to go with it and make sure everything is combined, especially e pumpkin seeds are quite evenly distributed.

This makes a 500g loaf.

Enjoy and please let me know if you made any adaptations and how it goes for you. The quest for the perfect gluten free loaf continues!