Now, here I am finally able to step out and say out loud that I am a member of a group seeking to lose weight in a healthy way but steeped with the learning I have already put into use. The recipes I am going to share reflect my own personal discovery of my own body's needs - Weight Watchers provides the community to help along the next trail up this mountain of weight loss. As I have mentioned, I believe I have many of the symptons of a metabolic disorder that is exascerbated by sugar and most highly refined carbohydrates. Although the Weight Watchers program allows for any and all food, I have made the decision to continue to watch my consumption of this food group.
With Raouf's unending patience as I experimented with various eating patterns over the past six months, I have been able to move to a new plateau with a much clearer vision of where I am headed. My brain fog is under control as long as I maintain this path and my allergies are much reduced. I have more energy than I could imagine and this morning I woke up singing. Now that is a blesssing to me but maybe not to Raouf but I think he enjoyed my happiness anyway!
I have included one of my newly discoved recipes that I love. It is focused on controling the amount of refined carbs that enter my body by extending the grain (oats) with quinoa. Quinoa is not a miracle food but I have embraced it as a wonderful protein that stretches the carbs I do allow myself.
Although porridge is a typical fall/winter food, I love it (and have all my life) and have dicovered this particular dish just recently. Hope you enjoy it.
Quinoa Oats Porridge
Makes 4 servings
1 serving = 4 points in Weight Watchers
3/4 cup cooked quinoa
3/4 cup uncooked old fashioned oats (I used steel cut oats with flax - yum)
1 T cinnamon
3/4 cup dried cherries (or cranberries or raisins)
1 T pumpkin seeds
2 T ground flax seed meal (optional)
Cook oats in water or you can use almond milk or regular milk but this will increase the WW points. Follow directions but I cooked for 10 minutes in water.
Add cooked quinoa and continue to cook for another 5 or so minutes - until it is the way you like it!
Remove from heat and add cherries and flax meal if using . You can also add a sweetner of some kind but I usually save that for a side at the table. Although I used Splenda, I just know it would be delicious and healthy with maple syrup.
Divide into four bowls and sprinkle a 1/2 T of pumpkin seeds on top.
Yum - this lasts me all morning!