As part of a protocol from my doctor, he recommended his immune support breakfast cereal. Now I’m not completely sure if he made the recipe up himself or if it was adapted from somewhere else, but it’s tasty and versatile as you will see. I was hesitant at first to incorporate any starchy carbs into my diet as I was doing pretty well without them. But I thought this could be another good experiment to see how my body responds.
Pictured above is the original recipe w/ rolled oats and oat bran which I swapped out.
My revised recipe for Immune Support Cereal:
4 cups Gluten-Free Irish Oats (you can get a huge bag at Costco, they are similar to steel-cut but cook quicker). Good source of fiber, helps with digestion and “elimination”, lowers cholesterol
1 cup Organic Milk Thistle Seed Powder, helps with liver support, lower cholesterol and stabilize blood sugar, antioxidant
1 cup Organic Ground Flaxseed , or you can buy whole and grind yourself, I know there is some discussion on pre-ground flax spoiling. Good source of fiber, antioxidant, lower cholesterol, helps with digestion
1 cup Liquid Sunflower Lecithin, I use Blue Mountain Organic brand. You can also use Soy Lecithin Granules which may be easier to find. Great for brain and liver health, reduces cholesterol, promotes wound healing, antioxidant, and nervous system.
2 tbsp cinnamon, helps lower blood pressure, anti-inflammatory
1 tbsp pumpkin pie spice for a little extra flavor
1/2 cup melted Organic Extra Virgin Coconut Oil, healthy fat, helps with immune system, skin, digestion, weight loss, lowers cholesterol, and control blood sugar levels.
2 cups RAW nuts and seeds, I use a variety of sunflower seeds, shelled pumpkin seeds, almonds, walnuts, pecans, brazil nuts, hazelnuts. NO peanuts! Sunflower seeds a must unless you have an allergy.
1 cup dried fruit, I use Made in Nature Organic Fruit Fusion Berry Power Superfuel Blend because it has no added sugar or sulfate preservatives. I have also dehydrated my own fruit to ensure the best quality. Please read labels and do not get anything with sugar or the like on the ingredient list.
1/2 cup Organic Unsweetened Coconut Chips I buy these at Trader Joe’s
Directions: In a LARGE bowl combine oats, flax, and milk thistle. In a separate bowl, combine sunflower lecithin, coconut oil, and seasonings, heat in microwave or stove top until it’s melted (if using lecithin granules put them in the bowl with the oats). Pour and mix the liquid into the oat mixture until evenly coated. Stir in nuts, seeds, dried fruit, and coconut. Makes approx. 21, 1/2c servings.
Eat: Serve cold or hot. Using your favorite nut milk or water. I like it best soaked overnight in 1/2c Trader Joe’s Organic Coconut Milk with 1tsp Trader Joe’s Organic Maca Powder and 1 scoop Collagen Peptides Powder.
Now for the fun part let’s make some healthy treats.
Almond Energy Bites
Ingredients: 1c Almond Flour, 1c cereal, 1/4c Swerve Sweetener,Granular
1tbsp vanilla, 2tbsp butter, 1/4c coconut oil (not melted) 1/4tsp salt, 1 egg, 1/4c Almond Butter, 1/2tsp baking soda, 2tsp cinnamon.
Directions: blend butter, coconut oil and Swerve, add in vanilla, almond butter and egg. Mix in almond flour, salt, cinnamon and baking soda. Lastly mix in cereal. Scoop 1-2tbsp balls onto a baking sheet and bake at 375 for 10 minutes.
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients: 1/2 cup cereal, 1.5 cups Almond flour, 1/8tsp salt, 1 tsp baking soda, 1/2tsp baking powder, 1/4tsp nutmeg 1/2tsp ginger, 2tsp cinnamon, 1tbsp vanilla, 4 pitted dates, 1/3cup coconut milk, 1/4c melted coconut oil, 1c grated carrots, 1/4c shredded coconut, 1egg.
Directions: Combine dates and coconut milk, microwave for 1min and mash into a paste. Blend date paste with coconut oil, egg, carrots, and vanilla. Mix in spices. Stir in dry ingredients, adding coconut and more nuts or dried fruit if desired. Makes 12-15 cupcakes, bake at 350 for 25 minutes.
For the frosting: 1/2 stick butter, 4oz cream cheese, 1tsp vanilla, 2tbsp coconut milk, 1/4c Swerve Sweetener, Confectioners
Directions: With a stand mixer or hand held beater, mix butter until pale yellow, add in cream cheese and whip until smooth and fluffy, add in powdered Swerve starting on low so it doesn’t fly everywhere, then up to high for at least 3 minutes scraping down sides as needed, add in 1tbsp of coconut milk and vanilla and blend for 1 minute, add second tbsp of coconut milk and mix for one more minute. You won’t even know it’s good for you!
There are so many more ways to use this cereal, I will keep experimenting and let you know what I come up with next. I’m thinking waffles might be tasty….