A few weeks back I touched on the concept of balance – between my roles as mama bird and worker bee, but also on my attempts at consciously making space for my own self care. With limited time away from Poe, away from deadlines, and even the merriment of holiday hubbub, those little self acknowledgements, like a healthful meal and moments of movement, are my bare necessities, crucial components of self maintenance and responsibility, so I can be my best me.
Whether your balancing a new babe, office deadlines, an impending final, or a chaos all your own, incorporating conscious motion and healthful meals are vital in maintaining whole body wellness. For me, conscious motion currently takes the shape of midweek ‘baby and me’ yoga classe, pre-planned solo runs when Andrew’s off work, and long family walks every evening with our dog Rooster – definitive routines we’ve scheduled into our everyday to consciously sneak in valuable exercise. On top of that, I’ve been wearing Withings’ Activité Steel, an office appropriate and wonderfully discreet analog activity tracker, during my workweeks. Automatically noting everything from my daily steps and burned calories, to my nightly sleep cycle, the Activité Steel seamlessly synchronizes with its Health Mate app, providing me with a detailed picture of my everyday activities. Celebrating the strength found in what was once the unquantifiable- those afternoons in my kitchen cooking, time spent darting over to meetings, and even quick runs out for a much needed coffee. I find it reassuring and motivational seeing my movement has value.
I’ve also been a longtime proponent of make ahead friendly meals – those simple multi-serving recipes that take only moments to make and can live in your fridge throughout the week. Just as convinent as dinnertime soups and stews, I love preparing big batches of soaked oats for breakfast, like my chilled cacao porridge pots, to have handy for early morning munching. Made with plant based fiber and protein rich rolled oats and almond milk, these bowls also pack in a little caffeine and antioxidant punch from raw cacao, and belly filling fats from coconut oil. Topped with a heaping dollop of nut butter and a maple blueberry compote, a simple recipe celebrating frozen berries (a more cost effective and nutrient rich option when berries are out of season), say hello to an entire workweeks worth of impressive breakfasts.
Cacao Porridge Pots with Blueberry Compote [makes 4]
2 cups rolled oats
1 ½ cups unsweetened almond milk
1 tablespoon coconut oil, liquid
4 teaspoons cacao powder
½ teaspoon sea salt
2 cups frozen blueberries
1 ½ tablespoons pure maple syrup
4 tablespoons nut butter
coconut flakes (optional)
In a large bowl or airtight tupperware, whisk together oats, almond milk, coconut oil, cacao, and sea salt until just combined. Cover and refrigerate for a minimum of 6 hours – overnight, or until oats are soft and most of liquid has been absorbed.
Meanwhile, in a medium pot bring blueberries and maple to a simmer over medium heat. Continue to simmer until liquid has been reduced by half. Transfer to an airtight tupperware and refrigerate.
To assemble: evenly distribute soaked oats mixture into four bowls or tupperware. Top with equal amounts of blueberry compote, nut butter, and coconut flakes, serve and enjoy! Assembled porridge pots will keep for up to one week refrigerated in airtight tupperware.
Nutritional Information [per pot]
350 Calories, 16g Fat, 47g Carbohydrates, 8g Fiber, 14g Sugar, 9.5g Protein
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