Spring is upon us and summer is fast approaching! Get into the mood with this Banana Blueberry Breakfast Loaf. This bread is a perfect choice for a healthy breakfast treat during pregnancy or nursing. There is no added sugar or oil -- just healthy goodness. Top it with greek or soy yogurt, fresh fruit, and nut butter to jump-start your day.
Use fresh blueberries if they are available locally and are a good price. If not, frozen works just fine. Frozen blueberries are sometimes cheaper and don’t turn all the batter purple. Also, frozen fruit, unlike some fresh fruit, is picked when it is fully ripe. This can maximize the nutritional benefit, instead of possibly stunting the development and natural ripening process (which is a common practice for large-scale farms). By buying frozen, it is possible to get more nutrients out of your fruit than buying under-ripe fresh fruit.
This bread has a base of ripe bananas, oat flour, and sorghum flour -- all sources of quality carbohydrates that keep you going through your day. EatingWell.com informed that:
Researchers suspect that carbs promote the production of serotonin, a feel-good brain chemical. In a study from the Archives of Internal Medicine, people who followed a very low carbohydrate diet for a year—which allowed only 20 to 40 grams of carbs daily, about the amount in just 1⁄2 cup of rice plus one piece of bread—experienced more depression, anxiety and anger than those assigned to a low-fat, high-carb diet that focused on low-fat dairy, whole grains, fruit and beans.
So don’t be fooled by the low-carb diet fads. Glucose (sugar) is the source of fuel for humans. Carbohydrates are converted into usable fuel faster and easier than fat or protein is. Without proper fuel, we have no energy. Having a stable, constant source of energy is essential for us to feel our best.
According to The China Study, “a high-carbohydrate diet has been shown to reverse heart disease, reverse diabetes, and prevent a plethora of diseases.” This detailed and comprehensive book was written by T. Colin Campbell, an expert of human nutrition with over 40 years of research and a PhD.
During pregnancy, your metabolism increases and but your energy can decrease with added weight and hormones. Blood pressure and blood sugar can also go up or down. This can lead to experiencing more fatigue. Whole fruits, vegetables, tubers, and grains (all edible plants, really) are the most nutrient dense and highest fiber foods we can eat. These are all good sources of carbohydrates and help keep blood sugar stable. Snacking on these high-carb foods will help fight fatigue throughout the day.
Listen to your body when you are tired. Sometimes a nap helps, sometimes a bit of exercise rejuvenates you, and sometimes eating healthy snacks more often does the trick. As always, there is no magic formula or secret solution that works for everyone and the only way to feel improvement is through experimentation.
Ingredients: (makes 8 pieces)
3 overripe bananas
1 tbs ground flax
1 tsp vanilla
1 cup sorghum
⅔ cup oat flour
½ tsp baking soda
½ tsp baking powder
½ tsp ginger
½ tsp cardamom
½ tsp allspice
¼ tsp cloves
1 tsp cinnamon
1 ⅓ cup fresh or frozen blueberries
1 ⅓ cup almond milk
Lightly grease an 8 inch by 8 inch pan with coconut, olive, or avocado oil. Pre heat your oven to 350 F on convection.
Mash the bananas in a large bowl. It can be faster and easier to use a whisk.
Add in the vanilla, ground flax and almond milk. Try to get all the chunks smooth. Set aside.
In a medium bowl, whisk the sorghum flour, oat flour, baking soda, baking powder, ginger, cardamom, allspice, cloves, and cinnamon.
Fold the dry mixture into the wet and add the blueberries.
Pour batter into pan. Bake for approximately one hour, or until edges are golden.
Nutrition Facts: (per serving)
protein: 4 grams
carbs: 37 grams
fat: 3 grams
sugar: 8 grams
All Original Content. Copyright Athena Byers 2015, All Rights Reserved.