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 goes with two breakfast choices avoiding pro-inflammatory ingredients and focusing 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 eggwhite omelet with greens (for next weeks 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 few 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 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.

granola ingredients granola in panfinished yogurt