My last post on how nutrition has an impact on pain only provided an overview.
Food choices and what we take in our bodies play a tremendous role in how we fight off and manage disease processes.
Since I love being in the kitchen almost as much as I love taking care of patients in the office, I am going to give you specific food choices with recipes, including descriptions and pictures.
So, here are two breakfast choices: avoid pro-inflammatory ingredients and focus on anti-inflammatory food items. One is sweet, and one is savory.
The first is homemade granola, fresh fruit, and non-fat Greek yogurt. The second is an egg white omelet with greens (for next week’s post).
Enjoy, and I will share more lunch and dinner items later.
The link below also provides more information on diet and inflammation.
Now, the disclaimer. I am not a nutritionist or your primary care physician, so listen to them regarding your diet and any other illnesses or dietary restrictions you may have. I am taking off my doctor hat on these posts!
Breakfast Granola
- 3 1/2 cups traditional old-fashioned oats (not the quick-cooking kind)
- 1/3 cup honey
- 1/3 cup orange juice (preferably fresh)
- splash of vanilla extract
- zest of 1 orange
- 1/4 cup sweetened grated coconut
- large cookie sheet with raised sides
Preheat oven to 325 degrees.
In a large bowl, mix the oats and orange zest.
Place the orange juice, honey, and vanilla extract in a microwaveable container and heat for a few seconds until the honey thins. Pour into the bowl with oats and mix thoroughly. Spread evenly on cookie sheet.
Bake for 12 minutes at 325 degrees.
Remove from oven and sprinkle coconut over oats. Mix and evenly spread on a cookie sheet. Bake for 12 minutes at 325 degrees.
Remove and allow to cool. Add non-fat Greek yogurt and fresh fruit and you are ready for breakfast.
By the way, I add blueberries, raspberries, craisins, and walnuts. My wife likes apples (pink lady are the best) and raspberries.
