Eating a well-balanced plant based diet can be tricky. Especially when you’re someone like me who is prone to snacking throughout the day because of seemingly endless blood sugar spikes.

Recently I saw a naturopath who told me I had leaky gut, along with omega-3 and protein deficiency. I will be posting a video soon with more information on that and how I intend to heal this category of symptoms my body is experiencing.

The recipe below is leaky-gut friendly and full of protein, essential fatty acids and omega 3s, anti-oxidants, probiotics, among other vitamins and minerals. This breakfast is truly a powerhouse and will leave you feeling satisfied through the rest of your morning.

Overnight Oats Recipe

Serves: 1

Oats

  • 1/2 cup of oats cooked overnight
  • 1 tbsp Chia seeds
  • Ground ginger (to taste)

Omega milk

  • 6 oz water
  • 1 tbsp hemp seeds
  • 1 tbsp flax seeds
  • 1 tsp date sugar or 1 date

Toppings

  • 1/2 Cup blueberries
  • 1 tbsp almond butter
  • 2 tbsp probiotic coconut yogurt (I like GT’s CocoYo)

Directions

Start by soaking the oats overnight. This reduces the starchiness and phytic acid making them easier to digest. Rinse them in the morning and add the Chia and Ginger to the bowl of Oats.

Blend together the Water, Hemp Seeds, Flax Seeds, and Date Sugar on until smooth. If you do not own a high speed blender, I recommend putting the flax seeds through a coffee grinder first. As a last choice, use flax meal. Once blended, add the Omega Milk to the Oats.

Stir the Omega Milk into the Oats and allow to sit for 5-10 minutes, allowing the chia seeds to gel up.

When ready to serve, add the toppings and Enjoy!

Published by Life Alchemist

Certified Holistic Health Coach & Herbalist. Energy Healer. Life Alchemist. I specialize in women's health, emotional healing, the power of positive thinking, and living for a higher purpose. I help people heal their BODY, MIND, and EMOTIONS through whole-food diets and safe, effective healing techniques offered through One-on-One Coaching and Programs.

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