Nourish the
Body • Mind • Spirit

Getting out of a rut

For years, I ate the same thing for breakfast, everyday. Two slices of whole-wheat toast with peanut butter, a banana and black coffee.

Then I started suffering with excruciating headaches behind my right eye, which went on for months … and then I developed optic neuritis and it affected my vision, in a big way.

Boy – did I start paying attention. My naturopath suggested I cut out the typical culprits that could be causing the inflammation – gluten, dairy, peanuts to name a few.

I even gave up coffee for a while. Then found I could have a cup of high quality, organic coffee with little or no side-effects. So now my breakfast is two slices of gluten-free bread toasted with almond butter, berries and black coffee.

I’m in a rut again.

Facebook is a wondrous thing – and some of my friends post recipes. Here is one I’ve adapted from godairyfree.org.

Lentils for breakfast … I’m serious. And it is seriously good.

Apple and Spice Breakfast Lentils

Ingredients

• 1 cup red lentils (soak them for about 4 hours or overnight to make them easier to digest)

• 3 cups brewed organic herbal tea – something spicy. I used Bija Double Ginger … or you could just use water

• 2 organic apples, cored and diced

• 2 tsp ground cinnamon

• 1 tsp nutmeg

• ½ tsp cardamom

• ½ tsp allspice

• Maple syrup, to taste

• Almond milk

Instructions

1. Once the lentils have been soaked and drained, place them in a pot with the brewed tea.

2. Bring to a low boil and then reduce heat to low to medium.

3. After ten minutes, stir in the diced apple and spices.

4. Cook for another 30 to 40 minutes, until the lentils are tender.

5. Ladle about half a cup into each of 4 small serving bowls. Drizzle each with a bit of maple syrup and splash with a generous amount of almond milk.

* * *

Do you remember the commercial “lunch bag let down” … I don’t know what product it was for, but I liked the sentiment. So if you are also in a rut with lunches, here’s a way to get your greens, healthy fats and a little spice at lunch time.

Spicy black bean, spinach and avocado wrap

Start with a wrap – if you can find a gluten-free wrap, use that. Longo’s doesn’t carry them and that’s where I shop. This wrap is a sundried tomato wrap.

Spread with spicy bean dip

Add 2 cups of organic baby spinach

½ avocado, sliced

Wrap it up and serve with cherry tomatoes

YUM

Variety is important so that we are getting all the nutrients we need. Aim to eat the rainbow over the course of a day’s meals and snacks. That means veggies and fruit (NOT M and Ms) that are blue, purple, red, orange, yellow and green.

ENJOY