Healthy habits include a nutritious breakfast and functional exercises. Emily Mitchell, Health Coach and Senior Fitness Instructor, starts our morning with a delicious recipe for Blueberry Cinnamon Toast Crunch using healthy choices. During the making of breakfast with her daughter, Emily demonstrates low impact functional exercises in the kitchen. Both easy to do and GOOD FOR YOU!
Ingredients:
6 eggs
1 1/2 cups almond milk
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
10 slices sprouted grain bread
1 1/2 cups fresh blueberries
1/2 cup toasted walnuts, chopped
Maple syrup and coconut oil/butter to serve
Directions
1. Beat the eggs, milk, vanilla, sea salt, nutmeg, and cinnamon together
2. Grease a 9-inch baking dish with butter or coconut oil
3. Place 5 slices of bread in the dish in a single layer, breaking up pieces to fit in every nook and cranny. Top the bread with half of the egg mixture.
4. Layer 1/4 cup of walnuts and half of the blueberries on top. Repeat this process once more.
5. Cover and refrigerate overnight or for at least 8 hours.
6. In the morning, preheat the oven to 350°F. Bake covered for 30 to 40 minutes. Serve with hot maple syrup or butter.
We want to encourage you to keep moving and continue your fitness, wellness and wholeness journey.
Before you start any exercise program, always check with your doctor for clearance. Join us and start your Saturday feeling good. Your body will thank you!
Season 3, Episode 8: Brunch and Crunch with Emily Mitchell! Emily is back with her daughter to teach us a healthy alternative to Cinnamon Toast and guide us through a quick workout.
