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Breakfast Power Bowl


Anybody else wake up hangry? When I meet people who say they don't eat breakfast because they're not hungry for at least a couple HOURS after they wake up I seriously wonder if i'm just a bottomless pit of hunger! I think about my next meal AS I am eating the current meal. Okay- enough about my insanely ravenous appetite... let's talk about this breakfast power-bowl!

I recently shared the January seasonal produce list (find it on the Cabbage Steak blog post) and today I wanted to also include a list of detoxifying/anti-inflammatory/super foods. I try to include at least one thing from this list in every meal:

Almonds

Apples

Artichokes

Asparagus

Avocado

Basil

Beets

Blackberries

Broccoli

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Chia Seeds

Cilantro

Collard Greens

Dandelion (in tea!)

Fennel

Flax Seeds

Garlic

Ginger

Honey

Kale

Lemons

Onions

Parsley

Pineapple

Spinach

Tumeric

Walnuts

Watercress

This breakfast power bowl packs a major punch with FIVE of these foods! Start to finish, this takes about 5-8 minutes to make in the morning and will keep you full {of healthy things!} for hours. Have I mentioned recently how cold it is? Nothing better than a warm bowl of oatmeal to start your day!

SERVING SIZE: 1 bowl

PREP TIME: 1 minute

COOK TIME: 5 minutes

INGREDIENTS:

3/4 cup Old Fashioned Oats

1/2 cup blackberries (chopped)

1 1/3 cup Almond Milk (plain, unsweetened)

1 tsp honey

2 tbsp sliced almonds

1 tsbp flax seeds

1 tsp chia seeds

1/4 tsp vanilla extract

dash of cinnamon

pinch of nutmeg

RECIPE:

In a non-stick pot, add oats over high heat. Pour in almond milk and the remaining ingredients. Stir together and bring to a boil. Reduce the heat to low until the oatmeal consistency is to your liking. I prefer mine to be a little wet. The whole process of cooking shouldn't take longer than 5 minutes.

Enjoy the power of powerful food! Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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