Healthy breakfast recipe: coconut raspberry oatmeal
Breakfast can be a tricky meal for most of us. While I am so pleased that the word is spreading around the world that grains are generally terrible for our health, I worry that we can’t reach enough people in time.
I was really impressed that after doing a thorough review of the medical literature, Sweden made the first move to develop low-carb national dietary guidelines. But many people don’t have time to wait for their country to catch up to Sweden. If each of us let our loved ones know that that the grains in their morning bagel, toast, morning cereal, low-fat muffins, and even gluten-free breads, are slowly killing us, like a poison, one day at a time, we could save a lot of lives. A great place to start is to take a look at The Blood Sugar Solution or Wheat Belly.
Oatmeal is a comforting and common breakfast food that can be relied upon to reduce inflammation and provide steady energy for hours. With a few easy modifications from the traditional recipe (ditch the milk and sugar), you can set yourself up for an amazing day!
- 1 cup oatmeal
- 2 1/2 cups water
- 1 tsp cinnamon
- 1 Tbsp raw organic coconut oil