Gluten-free chia & quinoa waffle (could be home made) with almond butter and frozen organic blueberries, plus a little organic maple syrup.
1 Chia Plus frozen waffle by Nature’s Path
2 Tb almond butter (could use a different type of nut butter and a couple pieces of turkey bacon instead)
1/4 cup frozen organic blueberries by Wyman’s of Maine
1 Tb organic maple syrup by Maple Grove Farms of Vermont
Each waffle has about 15 grams of carbohydrates (high fiber carbs), and 2 Tb of almond butter has 7 grams of protein. The berries and syrup add just a few more grams of carbohydrate, making it possible to enjoy this tasty breakfast while keeping with my recommendations to balance carbs with protein.
Read more about how these ingredients not only nourish you, but optimize your cortisol and neurotransmitters in this Huffington Post article that quotes my tips!
DR. DONI WILSON is a Doctor of Naturopathic Medicine, natural health expert, nutritionist, and midwife specializing in gluten sensitivity, intestinal permeability, adrenal stress, and insulin resistance. She helps women, men, and children overcome their most perplexing health challenges and achieve their wellness goals. She does this by crafting individualized strategies that address the whole body and the underlying causes of health issues. She is the creator of The Hamptons Cleanse and author of The Stress Remedy: Master Your Body’s Synergy & Optimize Your Health. Find out how stress of all types affects your body at TheStressRemedy.com, and sign up for Dr. Doni’s Weekly Wellness Wisdom e-newsletter for tips to empower you and your path to wellness!