This week started out with a lovely day in Bodega Bay, collecting rocks, trying delicious homemade Russian Food and playing music at Russian House #1, and enjoying fresh air and a bit of light exercise. The rest of the week continued as usual with teaching, a few good workouts, and a sauna sesh. All normal things, but I’ve been extra moody this week (hello, hormones!). That’s ok, though. I like being aware because it gives me power over what I think are “my emotions”, and it also helps me to remember to have a bit of grace with myself.
Health-wise, I started seed cycling a couple weeks ago! For those of you who don’t know, seed cycling is a holistic method of balancing hormones by rotating consumption of seeds throughout your cycle. I started in the middle of my cycle with Sesame and Sunflower seeds that I made into snacks, following Natural Fit Foodie’s recipe. When I do my meal prep this week, I’m going to make the same recipe again, but with Pumpkin seeds and ground Flaxseed for the start of my next cycle. They’re great as snacks, and I love having extra superfoods in my diet!
There’s tons of information out there about seed cycling and eating for your cycle, but I love this post from Natural Fit Foodie.
I could geek out on this stuff for days, but for now, on to the main event – this delicious Blueberry Baked Overnight Oats recipe (where’s the heart eyes emoji?!)
I’m back home visiting family for the weekend, and because they have NO food in the house (although there’s generally an abundance of farm fresh eggs and meyer lemons, I seriously feel like I’m foraging every time I come home! haha) I decided I needed to make a couple family sized meals so we could eat healthy meals together, and so they could have some leftovers for the start of the week. I made Fed & Fit (Cassy Joy Garcia’s) recipe for Taco Beef Casserole last night, which was a huge hit, and my own recipe for Blueberry Baked Overnight Oats for breakfast this morning. I have been loving oats this winter because they make my stomach feel settled and satisfied. They don’t always work for everyone (this recipe is not Paleo, or Keto, or Vegan, or Grain-Free), but I’m eating to feel good, and over the food fear!
There are lots of recipes out there for baked oats, but what is special about my recipe is that I used the traditional method of soaking the oats overnight to break down the phytic acid and make the oats more easily digestible. Soaking oats overnight makes them tender, which makes this recipe a bit chewy (al dente), soothing and warm, and kind of like a breakfast pudding. It can feed a family of 6 in one pan. You can tweak it to your liking. You can eat it plain, or with all the add-ons. You can have it fresh out of the oven, or make it on a Sunday and have breakfasts on-the-go for a week!
Blueberry Baked Overnight Oats:
2 c. Gluten-Free Organic Rolled Oats
1 3/4 c. Water
1/4 c. Plain Kefir
A couple scoops of collagen (optional)
1 T. Ground Cinnamon
1 t. Baking Powder
1/2 t. Sea Salt
1/4 c. (or less) Raw Maple Syrup or Honey
1 t. Vanilla
2 Farm Fresh Eggs
3 T. Melted Butter
1 Pint Fresh Blueberries (or Berry of your choice!)
The night before, soak the oats in the water and kefir in a sealed glass dish.
In the morning, preheat your oven to 375 degrees F on the bake setting. Mix in the remaining ingredients with the soaked oats, and pour the mixture into a 9 x 5-inch buttered baking dish. Sprinkle cinnamon on the top, and bake for 35-45 minutes until set, but a little wobbly. Serve plain, or with your choice of toppings – milk or cream, toasted nuts, nut butter, maple syrup or honey, whipped cream….have fun with it!
Wishing you a restorative weekend, and a successful week ahead!