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Awesome Autumn Breakfast Bowl

 

Autumn Breakfast Bowl

How is it almost October already???!!!

This summer just flew by and I completely neglected my newsletter and blog. I had to take a break and give space for some new inspiration to come in. I am incredibly impatient so stepping back, making space and waiting is NOT my strong suit.

However, it was worth the wait and I have some exciting classes, programs and projects on the horizon for 2016. Now you just have to be patient until I can tell you about them ūüôā

In the meantime, I’m back in action with a stockpile of rad recipes and helpful articles to get you back in the kitchen and treating your body well with real, whole foods.

I just got back from a fantastic long weekend retreat with two dear girlfriends and fellow owners. We spent four days in a lovely cabin settled in the woods. We planned this trip back in May with the intention of getting away and focusing on projects for the coming year. And boy, were we productive!

We brainstormed a new program during morning walks, clarified what direction we want our businesses to go in 2016, wrote articles, ebooks and handbooks. Despite all the work we of course also had loads of fun, laughed a ton, went on walks, did yoga, Tarot card readings, watched deer from the deck and most importantly, ate some really incredible food.

We didn’t plan a menu or really have any idea what were going to eat while on our little work retreat. Instead, we grabbed what we had from our refrigerators, pantries and CSA boxes, and let the food dictate our meals. It worked beautifully!

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I want to tell you about the porridge that I made during our retreat that turned out so beautifully, we all snapped pictures before digging in. It was literally, autumn in a bowl and I think I might eat this again and again until spring rounds the corner in several months.

I used leftover rice from our dinner the night before, warmed with coconut milk, cinnamon and maple syrup. In order to cook the butternut squash quickly, I sliced it about the thickness of a pencil and roasted it together with sliced apple at a high heat. Toasted almond slivers is something I have on hand all the time – they are the perfect addition to salads, puddings and porridge dishes. They are easy to make in a dry pan and store well in jars.

While I eat eggs for breakfast nearly every morning, I was surprised that this porridge filled me up and kept me satisfied for several hours. Plus, it was a great way to get some veggies in for breakfast!

Enjoy a little morning retreat with this special Awesome Autumn Breakfast Bowl. What other things would you top this dish off with?

Awesome Autumn Breakfast Bowl

Serves 3-4

Ingredients

half a small-medium butternut squash
half of an apple
coconut oil
2 1/2 cups cooked rice (brown or white, quinoa or millet would work as well)
1/2-3/4 coconut milk, canned, full fat
generous pinch of cinnamon
1-2 tablespoons maple syrup
toasted almond slivers, chia and hemp seeds
1 tablespoon peanut butter (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel butternut squash and cut into bite-sized pieces. Remove core from apple and cut into bite sized pieces as well. Toss butternut squash and apple and place on baking sheet with a few small scoops of coconut oil. Place pan in oven and set timer for 5 minutes.
  3. After 5 minutes, remove the pan, toss the squash and apple with the melted oil. Place back in oven for another 8-10 minutes, or until squash begins to soften. Once soft, turn on broiler and brown the squash and apple mixture for 2-3 minutes. Remove from oven and set aside
  4. While the squash and apple are in the oven, warm the rice in a pot with the coconut milk. Once warm add cinnamon and maple syrup. Set stovetop temperature to low to keep rice warm until squash and apple are done.
  5. To serve, fill bowls with rice and top with squash and apple. Garnish with toasted almond slivers, hemp and chia seeds. For added sweetness drizzle with a touch of maple syrup. You can also add a dollop of peanut butter for extra protein. Enjoy the abundant bowl of autumn goodness!
Comments { 2 } · Posted on September 29, 2015 in Healthy Recipes

Chickpea and Red Lentil Dal

“You are what you eat.” You’ve hear that before, right? Haven’t we all! ¬†Unfortunately, this phrase is often used when referring to junk food – all those things we “shouldn’t eat.” When I hear this phrase in my head it always sounds like a nagging Grandmother with a smokers cough and New Jersey accent. This is certainly not my grandmother! But, I digress.

What if we turn “know it all Nanny” into “positive Paula” who’s cheering us on in our endeavor to eat better? Ok, just bear with me here.

Instead of using the phrase to punish ourselves into feeling guilt and regret when we dive into the bag of chocolate chip cookies (I swear I’m not speaking from experience here! ūüôā we use it as a way to encourage ourselves to displace our midday snack of Chex Mix with a handful of cashews and a banana. When you make the extra effort to order the salad instead of the fries with your lunch you say to yourself “that’s right! I am what I eat! Nutrient dense greens, lycopene loaded tomatoes, mineral rich nuts and some lemon with vitamin C.”

In all seriousness, we really ARE what we eat. Think about it for a minute. Our skin, hair, blood, organs and tissues are all made up of protein sources. Our immune system needs vitamins A, C, E, selenium and zinc from fresh fruits and veggies to nourish the soldiers that fight 24/7 to keep us healthy. Our brains need lots of fats from omega rich sources like fish, grass fed meats and butter, nuts and seeds in order to send messages to the rest of our bodies. Unfortunately, much of what we eat is missing these important nutrients and our bodies are starving for vitamins, minerals, phytonutrients, healthy fats and quality protein.

What building blocks do you want your body to build you from?

Once we saturate our bodies with nutrient dense foods it’s incredible how much more energy and focus we have, lightness we feel and easy it is to continue to feed ourselves the best food possible.

Starting January 17th I’ll be running the Get Clean in 2014 Cleanse¬†at Yoga at SimplyWell. If you are ready to shed some winter weight, feel vibrant and learn simple strategies for incorporating more whole foods you’ve GOT to join us! You can learn more about the cleanse HERE and reserve your spot. It’s 14-days of fantastic food, great support and loads of fun. I promise!

Want a taste of what kind of food you’ll be eating on the cleanse?

I’m sharing one of my FAVORITE cold weather dishes with you today. Not only is this dish incredibly warming and comforting – it comes together quickly, freezes beautifully and re-heats like a charm.

This is a vegetarian, protein powered dish that will leave you satisfied. The lentils and chickpeas are rich in fiber and iron (think happy arteries and healthy blood!) and the coconut oil is loaded in lauric acid. Lauric acid is found in abundance in human breast milk (the most nutrient-dense food) and converts to monolaurin in the body. Monolaurin has been shown useful in supporting our immune systems and fighting viruses and diseases. Now that’s what I want to build my body from!

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Chickpea and Red Lentil Dal 

Ingredients

2 small onions, chopped
2 garlic cloves, chopped (let sit 5-10 minutes before cooking)
2 tablespoons coconut oil
1 tablespoon curry powder
pinch of cayenne
1 cup dried red lentils
4 cups of water
1 cup cooked brown rice
1 can of chickpeas
¬Ĺ cup full fat coconut milk
Handful of cilantro or parsley, chopped
Salt and pepper to taste

Instructions

  1. In a Dutch oven or heavy bottomed pot heat the oil over medium heat. Add the onion with a pinch of salt and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic, curry powder and cayenne and cook for about one minute more, stirring so everything is well combined.
  2. Add the lentils to the pot followed by the water. Stir and raise the temperature to medium-high, bring the soup to a boil and then lower to a simmer. Cook for about 15 minutes. Add the cooked rice, chickpeas and coconut milk and continue to cook for another 8-10 minutes.
  3. Add salt and pepper to taste. Stir in the parsley shortly before serving. Enjoy!
Comments { 0 } · Posted on December 19, 2013 in Healthy Recipes