In my clinical practise the biggest changes that I make for my clients is dietary based. I find that most clients acknowledge that some of the changes that I have prescribed seem a little difficult, but deep down they know that these changes need to be made if they want to heal.
But what will I eat for breakfast???
This is the question I hear most frequently and is usually the meal where boredom and repetition hits.
It is easy to get creative with breakfast and a good muesli is quick and easy to make. This muesli is a great one firstly because it is gluten free.
After this, the roasted buckwheat and coconut flakes that have a hint of maple syrup that gives it a little sweetness without compromising it’s nutritional super status.
The sunflower and pepita seeds are rich in minerals, especially zinc. The cashew nuts and almonds help to boost the protein content. This gluten free muesli recipe doesn’t have any dried fruit so it is great for those following FODMAP, keto or low carb eating plans.
Serve it with your choice or milk or yoghurt and a handful of fresh blueberries and boredom-free breakfast is served! Enjoy
- • ½ cup coconut flakes
- • ½ cup buckwheat kernals
- • ¼ cup sunflower seeds
- • ¼ cup pepitas
- • ¼ cup cashew nuts chopped
- • ¼ cup flaked almonds
- • 1 teaspoon maple syrup
- • 1 tablespoon coconut oil
- Pre heat the oven to 140°
- Place the coconut oil in a saucepan and melt it over a medium heat. Stir through the maple syrup.
- Add the coconut flakes and buckwheat kernels to the oil mixture and stir it well so that everything is coated well.
- Spread the mixture out over a lined baking tray and place it in the oven. Cook the mixture for around 15 minutes, or until it becomes crispy. Watch it carefully and stir it several times so that it doesn't burn.