The seasons are changing quickly this year, and in true Alberta fashion – we have in the past two days received 20cm of snow and it’s still coming down. Hip hip… It seems fairly surreal considering the day before the storm hit it was 25 degrees above 0. Even more crazy, is that I still have almost an entire crate of BC peaches in cold storage. How is it possible there are so many summer fruits in my house when it is snowing like this outside? Craziness.
The trees still have all of their green leaves. Waking up this morning to see that a large tree had snapped over night due to the weight of all the sticky slushy white stuff. I spent time running through the small patch of foresty green space behind the house – shaking all the trees & freeing them from the icy grip that had them bowed to the ground in surrender. It looked as if they had succumbed to the fact that the time had come for them to retreat into a sleepy state. Yeah, I have a a wild and creative imagination.
Cooler weather for me, means warmer foods. Warming spices and warm (like fresh from the oven) temperatures. It also means short days and lazier mornings – it feels downright wrong getting up for work when the sun won’t be showing it’s sensational self for another few hours. Lazy mornings are a big deal for me, slow mornings with stick to your ribs type breakfasts and big fluffy sweaters.
We hear lead nutritional minds talking about famine and the natural progression of seasons in nature vs the reality so many of us live in today. Well if this was just a couple of hundred years ago – hunkering down for winter would be a really serious thing. Now that an over abundance of food is available and we are still programmed to feel like packing it on for winter, weight gain is an issue. Of course we turn to comfort foods, abso-fricken-lutely. I do, my friends and family do, I’m sure most people do – it’s a natural reaction. It’s the type of comfort foods that are important. As I said, cooler weather means warmer foods, but that doesn’t mean they have to be fried or dipped in some chemical cocktail+breading. Nope. It could be something as simple as trying out a new ethnic restaurant or recipe, spicing up the palate and invigorating the digestive system. Orrrrr…. it could be a super awesome slightly caffeine boosted really fantastic breakfast/lunch/snack called Earl Grey Oatmeal (gosh what a shameless plug that was..).
Breakfast is super important, revving up and getting ready for the day – it’s just something that must be done. Why not do it like this? Make a pot of black tea, cook some oats in it for a few quick minutes, add some superfood superyum toppings and KA-BLAM you have yourself a satisfying meal that took no more than 10 minutes & it has a little hit of caffeine to get your cute butt out the door. Emphasis on that cute butt, because there is no dairy, no wheat, no fillers – nothing except oats and whatever sweetiepie seeds and fruits you want. Whole foods are healthy, get them IN instead of packing the crap ON.
Earl Grey Oatmeal
3.5 Cups of Water
1 Tea Bag
2.5 Cups of Oats
1/4 Cup Chia Seeds
1/2 Cup Pumpkin Seeds
1/3 Cup Goji Berries
1/2 Cup Pecans
Fresh or Frozen Berries
Bring the water to a boil in a small-medium pot, add the tea bag (careful not to let the string/tag hit the element) and steep for a few minutes. While steeping, coarsely chop the pecans *Tip – if you make oatmeal a lot, chop your nuts ahead of time in larger batches and keep air tight in the fridge*. Once the tea is however strong you typically would drink it – for those who like a weak cuppa, steep it a tiny bit further – remove the teabag and add the oats. Reduce the heat to low and stir until the oats have soaked up most of the tea, expanding into a beautiful sticky mixture. Remove from the heat and add the chia, pumpkin seeds, goji berries and the pecans. Stir well. Add in the berries and let sit for a minute or two – just long enough to get out a bowl or a (glass)to go container. Scoop the oatmeal into the bowl and drizzle with as much or as little maple syrup as desired!1