So I guess the subject of fertility has hijacked my blog, lol.
As I had previously mentioned I am doing tons of research. I came across this post talking about the right diet. Google had plenty of links to pick from. This is the lifestyle change I needed to make. I am excited to see what difference this makes on my body. I feel like I should be doing meal prep on saturday and sunday. I will be getting a list of recipes and groceries together and begin this journey. I will be documenting the whole process and sharing it with you all.
Check out recipes to some yummy looking fertility boosting breakfasts.
If you have any tips or tricks you’d like to share with me please comment below or send me a message on the contact me page.
The following recipe is calling my name I will be making this for breakfast this weekend.
Wish me luck, heehee.
Flax Oatmeal Bake with Peaches
Whole grains, healthy fats, and fruit make this an excellent fertility fueling combo. Plus, you get an extra dose of protein, making it a great way to keep your hunger at bay and blood sugar stabilized well into the lunch hour.
2 cups rolled old fashioned rolled oats
½ cup flaxseed meal
¼ teaspoon kosher salt
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
2 (15-ounce) cans (2¾ cups, 18½ ounces) drained and diced canned peaches
½ cup unsweetened applesauce
1 large egg, lightly beaten
2 tablespoons butter, melted
¼ cup light brown sugar, packed
1 teaspoon pure vanilla extract
½ cup whole milk
½ cup chopped walnuts (or pecans, pistachios, or alternative nut)
1. Preheat oven to 375°F and coat an 8 x 8-inch glass baking pan with cooking spray.
2. In a medium bowl, combine oats, flaxseed meal, salt, baking soda, and cinnamon.
3. Set aside.
4. In a larger bowl, combine diced peaches, applesauce, egg, melted butter, brown sugar, vanilla extract, and milk. Pour dry ingredients into wet and stir to combine. Stir in the chopped walnuts. Pour mixture into prepared baking pan and bake for 40-50 minutes, or until set (slightly firm to the touch in the center) and top is lightly browned.
5. Remove pan from the oven and cool on a wire rack for 10 minutes before serving. Makes 8 servings
NUTRITION INFORMATION PER SERVING: Calories 240; Fat 12g (Sat 3g); Protein 6g; Carb 30g; Fiber 5g; Calcium 58mg; Iron 1.8mg; Sodium 290mg; Folate 11mcg