A Client’s Breakfast Transformation
It’s small changes over time that create the greatest impact. It’s not one time changes, or one small thing that makes a difference. It was really important to this client to keep her crunchy, savory, but slightly sweet, warm breakfast. I worked with her for a few weeks slowly trying to push her towards changes, starting with substituting her banana with more almond butter. Using almond butter instead of peanut butter is an important distinction, because peanut butter can cause inflammation if eaten regularly. Almond butter does not have the same inflammatory response in the body. Next, shifting from consuming sprouted wheat bread to a more nut based lower glycemic bread is important for regulating blood sugar. This is important because when you consume large amounts of wheat in general, it can cause inflammation. Sprouted bread may in fact be the single best thing Ive eliminated from my diet, and I used to eat it everyday! Now I am seeing it with my clients too! She feels satiated for longer, and her blood sugar is more stable. This has had a domino effect throughout her day. By making these seemingly slight but impactful adjustments to this clients staple breakfast, it made a huge impact on her overall wellness, and in turn, weight loss. It took some trial and error, but she is very happy with the change.
“I feel more in control of my blood sugar, and find that I’m full for longer. By the time lunch comes around I’m not as hungry! It made me realize how much bread I was consuming everyday and how much that was adding up. I used to eat my sprouted english muffin for breakfast, toast for lunch and bread for dinner. Substituting the toast for now my stir fry lunches has been awesome too.”
Sometimes you just need someone to look at your routine and make a few lifestyle tweaks that can help change everything!
Pre breakfast transformation!
Pre: 2 pieces Ezekiel English Muffin with pb
While this may look delicious, it is something I too had every single morning for years. I thought it was delicious, but I was never full, shortly after I craved more food! I knew it wasn’t satiating me in ways my body needed.
Post breakfast transformation
Home-made batch cooked and frozen almond flour protein waffles with almond butter
New breakfast staple satisfies the following:
Crunchy
Savory yet a tad sweet!
Grounding and nourishing
Blood sugar balancing
Her recipe = $1 a waffle! What a steal!! She notes it was 500% cheaper to make than to buy the pre-packaged mix
She got the recipe from this website: https://nurturemygut.com/best-gluten-free-waffles-paleo.html/
Almond flour waffle batter recipe:
1 cup blanched almond flour/meal
1 cup tapioca flour
2 tbs coconut flour
2 tsp baking powder
1/4 tsp sea salt
2 eggs
1/4 cup melted coconut oil
1 tsp apple cider vinegar
1 cup almond milk
1/2 tsp vanilla
