I was a child of the 60’s and 70’s. A typical breakfast included a bowl full of one of the following - Wheaties, Captain Crunch, Honeycombs, Sugar Pops, Rice Crispies, Apple Jacks, Fruitloops and Trix. My siblings and I would fight over who got the prize inside. I am not sure when I grew out of sugary cereals but at some point I must have realized there was more to breakfast. Today my eating style is influenced by science, longevity research and sustainability. I know what makes me feel good and what heals my ailments. I also love, love, love my food to taste delicious so I try to create yummy variations using a diverse group of plants, fats, flavors and food groups. And when cycling season gets underway, I eat to sustain my energy levels as well as nutrient loading for joint health. My current Breakfast of Champions looks like this - a wholegrain bowl of superseeds, healthy fats and herbs to enhance digestion. This power breakfast is my all time favorite post- cycling fuel. By the way, you don’t need to be training for anything to eat this power bowl, it will also affect your brain and cholesterol levels positively, so it’s a great recipe for starting your day! This whole grain and seeded breakfast bowl includes a vegan source of omega 3-fatty acids, a good source of fat and a hint of cumin to aide your digestion.

INGREDIENTS

1/2 cup Bob’s Red Mill Gluten Free Steel-Cut Oats

1 tablespoon each, Pumpkin Seeds, Hemp Hearts, Sunflower Seeds, Ground Flax Seed, Chia Seeds

1 Tablespoon olive oil

1/4 teaspoon Cumin

1 pinch Himalayan Pink Salt

PREPARE

Cook oats according to package, add toppings and enjoy.

Side note: Want a sweeter version, replace cumin with cinnamon and add your favorite seasonal fruit.