Healthy eating is a simple science that is all about balance
Every day we hear about gluten and wheat intolerance’s and / or allergies. Whether you have intolerance, are allergic or quite simply it does not make you feel good it is time to make the change! As much as possible consume a clean healthy fresh balanced diet, eat regularly and ensure you always keep hydrated.
Most importantly when and where possible prepare the food yourself and when ordering food out do not be afraid to question what is in your food and where the ingredients are sourced. Usually when you are out shopping and you are in doubt about the nutritional content of a food there is probably a reason why you should be in doubt!
The time has come we need to make changes in our diets to cut out over processed stodgy foods that are clogging up our digestive systems.
I am old school when it comes to my ingredients keep it simple, uncomplicated and the less processed the better! This is I why porridge oats are my go-to-food when preparing breads, granola and oaty banana breakfast cookies (that I usually smother in almond butter).
Porridge Oats – why it is one of the world’s healthiest grains?
There is no better way to kick start a hectic day then with a bowl of warm porridge oats, but we all need a switch up our morning routine especially in these summer months! I have improvised by converting my oats into granola, bread and even breakfast oaty banana cookies.
Porridge is an important diet staple if you are trying to reduce your cholesterol levels, reduce or and prevent heart disease and diabetes. Oats contain a fibre known Beta – glucan that has been proven through extensive research to have beneficial effects on cholesterol levels.
Since high cholesterol levels can cause to a build up of plaque on the blood vessels. This plaque can rupture and break up and can cause heart attacks and stroke. We should all eat our oats to maintain our healthy blood vessels.
Summer is here so why not switch up the usual morning porridge routine and turn our porridge oats into gorgeous granola!
2 cups of jumbo porridge oats/gluten free oats
2 tablespoons of coconut oil
2 tablespoons flaxseed
2 tablespoons honey/ maple syrup
1 cup hazelnuts/almonds/walnuts
2 tablespoons of sunflower/ pumpkin sesame seeds
1/2 cup coconut flakes
2 tablespoons dried fruit
Set oven to 180 degrees and line a baking tray
Combine oil, honey and mix with oats.
Add the rest of the dry ingredients.
Spread evenly on a baking tray and bake for 20 minutes (or until well browned)
Allow to cool and store in an airtight container!
Flourless fabulous nutty porridge loaf
This bread tastes amazing and is made with cholesterol reducing porridge oats, low fat natural yogurt and lots of protein rich nuts and seeds! It keeps you feeling fuller for longer without the heaviness of bread!
Have it as breakfast loaf smothered in almond butter or as little snack to tide you over in between meals!
4 cups of gluten free/ regular porridge oats
1 heaped teaspoon heaped tsp of bicarbonate of soda
2 tablespoons of flax seeds
1 500 ml tub of low fat natural yogurt/Greek yogurt
2 tablespoons of walnuts/pecans/almonds
2 tablespoons of seeds
1 mashed banana
2 tablespoons dried fruit
Set oven 150 degrees
Mix all ingredients together well
Place in a greased load tin in the preheated oven for 45 minutes