“These recipes are sure to leave you feeling light and refreshed after a crazed holiday season,” says Gerrie.
Aside from her coming over and whipping them up for us, we couldn’t ask for anything more.
Image: Courtesy
Overnight Almond Oats With Lime Macerated Blueberries/Toasty Coconut Flakes/Bee Pollen
“We’ve all heard that breakfast is the most important meal of the day, but the truth is that if you don’t start your day off right, by lunch you’re guaranteed to feel like crap! Especially in the winter months, we tend to gravitate toward heartier dishes, so this is perfect to fill your engine without crashing. The almond milk has a low caloric count and is packed with calcium, not to mention it’s great in flavor. Oats are terrific for your joints and they expand, leaving you with a ‘full’ feeling. Top them with antioxidant-rich blueberries and fiber-filled coconut flakes. Let’s not forget one of the most nutrient-rich foods out there, bee pollen — thank you bees for providing all those protein-rich amino acids.”
Oatmeal
- 1 cup organic gluten-free rolled oats (not quick cook!!!)
- 1 teaspoon lemon juice
- 1 pinch kosher or pink salt
- 2 cups almond milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 2 tablespoons local maple syrup
Directions: Combine all ingredients in a container with a lid. Should be large enough to fit with some extra room for the oats to expand. Refrigerate overnight.
Berries
- 1 cup blueberries
- 1 lime (zest plus juice from 1/2)
- 1 pinch salt
- 1 tablespoon coconut sugar
Directions: Combine all ingredients and let sit overnight to allow berries to break down.
Assembly: Stir both soaked oats and berry mixtures. Place 1 cup oats in a bowl and top with 3 spoonfuls of blueberries. Top with a generous sprinkling of toasted coconut flakes or chips and 1 teaspoon bee pollen.
*Note: This can also be served warm, which is delicious! A dollop of coconut yogurt or Greek yogurt makes it next level…or even dessert.
