I’ve never been a morning person. Growing up, the few things that would get me out of bed voluntarily included Christmas morning, the first day of school, and my favorite breakfast dishes. One such dish was an apple-cinnamon eggy-pancake-like thing that my mom made in a pie dish, which of course made me feel like I was eating dessert for breakfast.
Now that it’s getting cooler, this kind of warm and cozy breakfast is all I want in life. My version is more of a crumble than a pancake, but the feeling it gives me is the same: it’s something worth rolling out of bed for. My grown-up version includes brain-boosting wild blueberries, whole grain oats, heart-healthy olive oil, and warm holiday spices like cinnamon and nutmeg. Once you try it and you see how easy it is to make, it’ll be easy to swap in different season fruit and play around with the topping, too.
Start by getting your ingredients together. First, make the topping. Then, make the filling.
Bake for 30 minutes until the fruit is bubbling and the topping is browned.
- ½ cup organic rolled oats
- ½ cup Bob’s Red Mill whole wheat pastry flour
- ¼ cup Swerve granulated “sugar”
- ¼ cup almond slivers
- ¼ cup raw pistachios, coarsely chopped
- 1 tablespoon unsweetened organic coconut chips
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- Generous pinch of salt
- ¼ cup olive oil
- 1 16-oz bag of frozen wild blueberries (about 3.5 cups)
- 2 oz dried mission figs (about ⅓ cup lightly packed, or 10-12 small and medium figs), coarsely chopped
- 1 tablespoon arrowroot powder
- 1 lemon, zest from the whole lemon, juice from half the lemon
- 1 tsp Watkins baking vanilla extract
- ¼ cup balsamic vinegar
- Pinch of salt
- Preheat the oven to 350F.
- Make the topping. In a medium mixing bowl, combine all ingredients except the olive oil. Stir until evenly combined. Add in the olive oil and combine until moistened.
- Make the filling. In another medium mixing bowl, combine the blueberries, figs, arrowroot powder, lemon zest, lemon juice, vanilla extract, balsamic vinegar, and salt. Stir until well combined.
- Lightly grease a 9-inch diameter baking dish with olive oil or butter. Add the filling. Add topping evenly over the filling.
- Bake for 30 minutes. Fruit should be bubbling and topping should be browned. If not, let cook another 5 minutes and check again. Remove from oven and let rest for 10 minutes before serving.
It’s tasty all on it’s own, but it’d be just as good with a side of yogurt like Siggi’s new lactose-free yogurt.
The bright and tangy, yet creamy and rich avocado-lime dressing contrasts with aromatically sweet mango, buttery avocado, raw almonds, and perfect blueberries in this sunshine-inspired breakfast salad. The bed of baby red butter lettuce makes a gentle base. Every bit of this unique breakfast salad sets you up for a great day.
The plant protein in the almonds keep blood sugar even, while the mango and blueberries provide polyphenols, antioxidants, vitamins and minerals to energize you. In recent research on brain health, leafy greens, nuts, berries, and olive oil all helped protect the brain against cognitive decline — and they’re all right here in this morning delight.
MIND diet foods: Leafy greens, olive oil, nuts, berries
- 1 medium mango
- 2 large limes
- 1 medium avocado
- 10 sprigs of cilantro
- 1 tbsp olive oil
- 5 oz pre-washed baby red butter lettuce (about 6-8 cups, loosely packed)
- 6 oz organic blueberries (about 1¼ cups)
- ½ cup almonds
- salt and pepper to taste
- Wash and dry all produce.
- Peel the mango, slice away two large "cheeks" of the mango and slice thinly lengthwise. It ends up being about 1 and ¼ cups loosely packed.
- Peel away the green of a lime, avoiding the bitter white pith, and mince (or use a zester) to make 1 tsp of zest (part of one lime), set aside.
- Cut the limes in half and juice to make 3 tbsp juice. Save the leftover lime halves.
- Cut the avocado in half, discard the seed, and peel away the skin. Use leftover lime halves to squeeze lime juice over the avocado to keep it from browning.
- Make the dressing. Using a hand-blender (or small blender/ food processor), combine half the avocado, lime zest, lime juice, cilantro, and olive oil in a tall mixing glass, and blend until smooth. Season with salt and pepper to taste. Makes about 3 oz of dressing.
- In a large bowl, combine lettuce, mango, blueberries, and almonds with dressing. Plastic gloves help.
- Slice the remaining half of avocado widthwise.
- Divide salad and among 4 bowls, about 1-2 cups into each bowl. Top with avocado slices. Garnish with extra cilantro if desired.
You’ve survived the holiday season, now it’s time to thrive with wellness into 2018. Here are three ways to get going on the right path. The good news is that even adopting one of these ideas this week will do the body and mind good. So ease into a new habit, and if week one goes well, try another week. If that goes well, try adding another of these tips to your routine.
Broccoli, kale, collard greens, romaine lettuce, spinach, arugula, and more. Take your pick. Put it in a salad or a smoothie, cook them up in a soup or a saute lightly in olive oil. Adults who ate at least one serving of leafy green vegetables a day kept the brain humming 11 years younger, according to a new study from Tufts University.
Take a brisk 40 minute walk.
The 2013 International Conference on Nutrition and the Brain’s dietary and lifestyle guidelines for the prevention of Alzheimer’s disease recommend taking this brisk walk every other day. Aerobic exercise helps reduce inflammation and improves blood flow to the brain. It even protects brain cells. There are also heart health and overall weight management reasons to go for that walk. Maybe take it as an opportunity to catch up with a friend or a favorite podcast episode.
Eat more plant protein.
When it comes to protein, it is essential to get enough throughout each day. It can come from many sources, including plant and animal foods. It’s the mix of proteins you eat throughout the day that matter, not what you eat at one sitting. Aim to get some of your protein from plants. Nuts and beans will be your best bet. Almonds and pistachios are the two snack nuts that are highest in protein and fiber, or take your pick from a variety of beans such as black beans, kidney beans, garbanzo beans, navy beans, split peas, and more. Super healthy whole grains and pseudo-grains like quinoa, sorghum, farro, and barley, also offer up a little plant protein.