This post is part of The Nutrition and Intuition Blog Event.
Hi Everyone, Leanne here from Healthful Pursuit. I’m a Holistic Nutritionist, athlete, and writer for my health blog where I share my passion for healthy treats, whole food eats, and balanced living.
There’s nothing that excites me more than filling my life with whole food meals that I know are going to benefit my health for years to come. For me, health is defined as truly understanding oneself and making the proper adjustments to ensure we’re giving our body exactly what it needs.
Since becoming a Holistic Nutritionist, I’ve begun focusing on accepting my body, listening to the queues it sends me, and switching up things when what I’m doing isn’t working. Getting to know myself on a nutritional level has been a pretty long process. But, tapping into my innate wisdom has allowed me to truly understand my needs, wants, and nutrient requirements on a level I could have never imagined.
I’ve found that in order for me to make the most of my diet and maintain a heightened awareness when it comes to my food choices, food journaling is the key. So, a month or so ago we started a food journaling challenge over on the blog, complete with a step-by-step guide and a food journal template.
If you’ve struggled with trying to understand what foods work best for your body, feel full all the time and don’t know why, get tired after meals, bloated at the end of the day, headaches when you wake up… (etc, etc, etc) all of these things can be tracked in your journal and many answers will come to the forefront in just a couple of days!
If you’re interested in the challenge, and getting to know yourself nutritionally, feel free to stop by Healthful Pursuit and join the journaling conversation.
Until then, I leave you with one of my favorite breakfast recipe – because a good day begins with a delicious and nutritious breakfast! These quinoa flake bakes are easy to assemble, can be prepared and frozen for a quick and stress free breakfast, and cater to a variety of allergen free diets including gluten-free, vegan, and dairy-free.
The bakes cannot be made on a stove top, but work really well in the oven.
Apple Quinoa Flake Bake
- 1/2 cup apple sauce or 1/4 cup apple sauce and 1 free-range whole egg
- 1/2 cup quinoa flakes
- 1 tbsp of chia seeds
- 1 tsp ground cinnamon
- handful of raisins
- handful of unsweetened shredded coconut, optional
1. Prepare a 16oz. oven-safe dish by oiling with a dab of coconut oil. Set aside.
2. Place all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepared dish and even out with fork.
3. Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
4. Allow to rest for 1 minute before tipping over onto a plate and topping with nut butter, seeds, or dried fruit.
Makes 1 breakfast bake.