The holiday season is right around the corner, which means parties, meeting people and enduring a few months of the somewhat depressing and gloomy weather in some parts of the country. It is one of my favorite times of the year but it is hard to get through it unless I’m prepared and healthy. Eating right is the most important thing and since everything goes into the stomach, taking a probiotic everyday keeps my gut healthy. Through the elimination diet and other food sensitivity/allergy test, I have figured out a lot of my food problem. My doctor, Dr. Andrew Rife shares the Immune Support Breakfast which is a must for most people at least 4-5 times a week. I don’t like the texture of it so I currently just eat my gluten free oat meal with some honey for some taste. My daughter loves this breakfast cooked with apples, lots of cinnamon and honey. My advice is to just play with the flavor until you find one that you like. I sometimes make muffins using the immune support breakfast ingredients. The recipe is at the end of this blog. I hope you enjoy it.
Of course making the right choice as far as what you eat is another key ingredient for success. Don’t just pig out on anything, I always research the menu of the restaurant that we are going ahead of time. If you do it right, you can indulge on something sweet just like this. Happy hunting!!
Breakfast Cereal Muffin
Credit: Dr. Andrew Rife’s ‘Weigh to Live’ Program
- 3/4 cup rice milk (I use almond milk or coconut milk)
- 1/2 teaspoon apple cider vinegar
- 1 1/4 cups unsweetened applesauce
- 4 dates
- 1/4 cup avocado oil
- 1/4 cup honey (cut if you like less sweet muffin and substitute with apple sauce.)
- 2 1/4 cups breakfast cereal, ground (I use my Vitamix dry blender)
- 1/2 cup almond meal
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon and nutmeg (I don’t use nutmeg and add more cinnamon)
- 1/2 teaspoon cardamon
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries, optional
- 2 ripe or frozen bananas (when I use this, I cut the apple sauce and honey to account for the extra volume)
- Preheat oven to 350 degrees. Use a non-stick muffin pan or line with muffin papers.
- Combine milk through honey (and bananas if used) in a blender and process until smooth and dates are incorporated.
- Combine breakfast cereal through salt in a large bowl. Whisk well to combine.
- Add wet mixture to dry and stir until just combined (fold in blueberries if used).
- Spoon batter into muffin pan, you should have enough batter for 12 very full muffins (they don’t rise much).
- Bake for 28-30 minutes, rotating pan halfway through baking time. When done, remove from oven and place pan on a cooling rack. Let cool for 2 to 3 minutes before removing muffins from pan. Let muffins finish cooling on the rack before placing in a storage container.
I haven’t tried refrigerating or freezing them since they are usually gone within a couple days.