Register for Dr. Lori Soule's
Tame Your Sugar & Salt Cravings
Class Starting May 22, 2013
$100 (4 sessions)
Call for more information
503-224-9010
September 29, 2011 |
What's for Breakfast? High Protein Meals for Food-Sensitive Time Challenged People co-authored by our own Dr. Lori Horan Soule just went in to its third printing. We now have a whole new stock of these fabulous cookbooks. If anyone you know is wanting to lose weight, avoid wheat and sugar, and lead a healthy, high protein lifestyle, these books are a tremendous resource. They come spiral-bound for ease in the kitchen. $8.99. What's for Breakfast? Protein-Based Breakfasts for Food-Sensitive, Time-Challenged PeopleDrs. Lori Horan Soule and Joan Haynes What's for Breakfast? features high-protein breakfasts for wheat and dairy sensitive people who want breakfast options that are quick and easy-toprepare.
Find recipes for toast alternatives, wheatfree grainless bread, simple high-protein smoothies, fun egg preparations, delicious wheat-free high protein muffins, on-the-run trail mixes, and powerpacked protein balls.
There is even a section for Sunday breakfasts, for when you have more time to cook your breakfast favorites like quiche, pancakes and waffles, but with wheat-free ingredients. The booklet also contains recipes with dairy for those who are not dairy sensitive.
Purchase your copy at the clinic. Price: $8.99
Following is a sample recipe from What's for Breakfast?:
Nutty Hot Cereal
Preheat oven to 300°F. In a coffee grinder, grind flax and almonds separately. In oven, lightly toast the ground almonds on a cookie sheet for 5-7 minutes. Let cool.
Mix all ingredients and store in an airtight container. To serve, put 1/2 cup of the mixture in a bowl and add 3/4 cup of boiling water and a pinch of salt. Stir, and let the cereal sit for a few minutes before eating.
For flavor, add a dash of stevia, a sprinkle of cinnamon, a few drops of blackstrap molasses, raisins, dried cranberries and/or shredded coconut. This is hot cereal comfort food at its best. |