Body & Brain Boost Pumpkin Oatmeal

Body & Brain Boosting Pumpkin Oatmeal

HELLO FALL! I can’t quite rock the leggings look anymore (at least not gracefully) but I’m fully embracing my boots and autumn-flavored things. There’s a pint of Hoffmans’ pumpkin ice cream in my freezer, Baugher’s apple butter on my counter, and pumpkin puree in my fridge. It’s like something biological happens when the cold weather hits, making us all crave these things.

Here’s the crazy thing- something biological DOES happen! Our bodies are designed to need more beta carotene, vitamin C, and warming food in the fall and winter, when the weather is colder and our immune systems can become repressed. It’s no coincidence that things like pumpkin and citrus come into season, bursting with their essential vitamins that are perfect for this season!

This quick morning dish, full of flavor and supplemental goodness, boosts brain function, digestion, good fats, fiber, vitamin C, and beta carotene levels. This is a bowl of super foods!

You’ll need:

1/2 cup of oats cooked in 3/4 cup of water
1/2 cup of pumpkin puree
1 Tablespoon each: flaxseed, chia seed, wheat germ, pumpkin seed
Cinnamon (or pumpkin pie spice) to taste
Raw Honey (or regular is fine) and sea salt, to taste

Cook oats in the water- the oatmeal won’t be soupy, but you’ll add pumpkin to it which will thin it out a bit! After the oats are cooked, swirl in the pumpkin, flax, chia, wheat germ, and pumpkin seeds. Spice, salt, and honey to taste- you may like yours sweeter, while I prefer mine a little salty, to balance the rich flavor of the pumpkin.

Here’s all the amazing health benefits you’re enjoying! Do your body some good this fall 🙂

PUMPKIN– An underestimated superfood, this autumn gem is full of fiber, vitamin C, and beta carotene. It also works wonders on digestion- it eases upset tummies like a charm! You can even bake dog treats with pumpkin to help pups that might be having digestive issues.

CINNAMON– Helps to balance blood sugar, high in antioxidants, aids in detoxification and boosts the metabolism.

OATS– Oats are an amazing source of fiber and protein, and work to balance the blood sugar throughout the day. Incorporating oats into the diet can reduce cardiovascular disease risks, lower cholesterol, and lower type-2 diabetes risk.

FLAXSEED– Famed for being a great source of omega-3 fatty acids (that even stays intact through baking!), flaxseeds are also great for digestion. They are also a surprising antioxidant source- containing more polyphenol antioxidants than even blueberries.

CHIA SEED– The wonder seed! Who knew that such a nutritional powerhouse was growing silly spiky heads when we were younger. Chia seeds are intensely good for hydration- they absorb 2x their weight in fluids, which helps slowly release into our systems when we need it most! For more on Chia seeds, check out this previous post on health benefits and ideas to incorporate into your diet!

WHEAT GERM– Again, very high in omega-3 fatty acids, this is a famed ‘brain builder’ supplement. It’s packed with B-vitamins, which make it ideal for pregnant women and those who don’t eat much animal proteins. It’s also high in fiber, which aids in digestion and detoxification. Minerals found in wheat germ include iron, zinc, selenium, manganese, magnesium, and calcium.

PUMPKIN SEED– Also called pepitas, these babies are high in iron, zinc, manganese, magnesium, and Vitamin E. This is a great food for pregnant women to incorporate into their diets. Raw or activated is best, but toasted brings out a great flavor as well!

RAW HONEY– Chock full of B vitamins, vitamin C, antioxidants, beneficial enzymes, pre and probiotics, honey is also highly regarded for it’s antibacterial and anti fungal properties. Great for incorporating ingot he diet if you feel a cold coming on, or applying topically to a cut, scrape, or burn to prevent infection and speed healing.

Quick and Easy Lunch: Cran-Lentil Salad

Happy Monday, my friends!  Are you staying warm? Christmas is coming so soon- just two more weeks!

Believe it or not, I actually adapted this week’s lunch recipe from one that I found in a Panera Bread email a few years back!  I simplified it a lot, and I love to make it the night before for work, or even as a quick supper.  It’s very high in protein and fiber, and the pepitas add great boosts of iron and zinc! Lentils and dried cranberries are great pantry staples that make this recipe full of flavor and easy on the budget.

 1 cup cooked green lentils (or whatever variety you prefer)

¼ cup dried cranberries (Craisins are perfect)

¼ cup either black peppered  or regular feta cheese, or blue cheese if you’re really bold

¼ pepitas (dried pumpkin seeds) or slivered almonds

Salt and pepper to taste (especially if using plain feta)

OPTIONAL: 1 T olive oil, citrus-based salad dressing, or 1 T orange juice: makes the salad more moist, adds a pop of flavor, and reconstitutes the cranberries a bit

This is easy- combine everything together!  I think this is another salad that is better the next day, after the flavors have time to really meld together.  I prefer it cold, or at least room temperature. Make it the night before and keep it in the fridge for the perfect lunch!