Look who stayed home this morning!
Matt wanted to catch up on a little sleep, so he slept in and I made him breakfast.
Berry delicious Coach’s oats made with banana, blueberries, raspberry and strawberry and topped with a big blob of Naturally Nutty Cinnamon Vanilla Almond Butter that I bought at cost from the bakery!
Iced coffee, which today I admit I wished were tea. Me and coffee – can’t ever figure it out.
MY OTHER RECIPES
After breakfast, Matt had to walk in because he left his bike at the bakery during yesterday’s storm. What a perfect opportunity to walk the husband to work! (How exciting will this act be when there’s a stroller in the mix!?) It was glorious out there at 8:30 – I have to remember that the next time I’m debating walk or breakfast : ) So dewy and cool in the shade!
Just returned (took the long way home) and now I have the whole day ahead to tackle head on!
It’s always nice when you can have a little extra time with your Mr!
Enjoy your day!
That’s sweet that you made him breakfast. KMFT doesn’t eat breakfast, but I get up early to pack her lunch every day =]
Berry oats are the perfect summer breakfast! Sounds like a perfect morning! Have a great day Kath!
I always love when my husband heads off to work a little later than usual. It’s nice to start the day with his company while eating breakfast!
Aw, what a nice morning together 🙂 I love how light your home is!
What a wonderful wifey you are making your husband breakfast! It looks like it was a great breakfast too.
How nice to have breakfast and a walk together on such a beautiful day! You are off to a great start to your day!
I haven’t had oatmeal in so long… looks delicious 🙂 that’s so nice that he’s able to walk to work (and bike).. my commute is all highway :/ I’d love a job like that 🙂
Aww what a sweet send off for him this morning!
That’s awesome that you guys got to spend the morning together! And your weather looks gorgeous today! Hope Matt is feeling well-rested!
Not long to go till there’s a stroller in the pic 🙂
What a nice breakfast date! And I’ve been loving walks lately but unless I’m walking to the gym for a late morning / early afternoon workout, I don’t really tend to do it much but I’m trying to work on adding in lunch break walks because they’re so refreshing.
I love that you added so many berries to the oatmeal, I’ve never added more than one kind! And what a great way to start the morning, have a good day, Kath!
Ok so this really has nothing to do with your post today but I’ve been wanting to ask you this question so I figured no better day than today 🙂 I know this is kinda funny to be asking someone who owns a bakery but what the heck! So I have some intestinal issues with wheat…I don’t by any means have celiacs but it does usually bloat me and make me not feel well. So my question to you is how do you feel about the whole wheat issue? Have you read the book Wheat Belly by any chance? http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543 He makes some interesting points about how wheat acts as an inflammatory agent in some people and can actually mimic arthritis. What are your thoughts about this?
I know you eat plenty of grains (and trust me, I wish I could also!) but there are also a large number of people out there who don’t do well with grains and I’d just love to get an RD’s point of view on the topic 🙂
My body has never had a problem with wheat, dairy, meat or any of the other foods that people often complain about and that have caused blanket assumptions to be made questioning their ingestion in general. Wheat is a natural food made that humans have been eating for years and years – it’s packed with nutrients. I always go back to my grandparents – they lived to be 90+ and eat wheat everyday. Uncle Mel is 102 (or 103?!) and still eating bread. So I don’t think we can blame wheat itself.
That said, it’s entirely possible for anyone to have a sensitivity to any food, so that sounds like what you have. I would never tell anyone to avoid wheat in general if they didn’t first do an elimination and add-back experiment to see if their symptoms were correlated. If you feel much better without out and it’s worth it to you to give up bread, beer, etc, then by all means do!
Thanks for the reply! I’m wondering if I might do better with bread that has sprouted and/or soaked wheat first. I know our local farm where I get my eggs makes a bread where the grains have been soaked overnight to help rid it of the phytic acid. I’ve also heard that sour dough can also be easier for wheat-sensitive people to eat–sad that our local GH in Annapolis never has sourdough :(. Think I’ll give our local farm bread a try…fingers crossed!
Bummer – we make a great sourdough. Yes, try those. Sensitivities can usually be worked around with those types of products so you can still enjoy bread without going completely gluten-free
I guess I’m joining a little late here, but as a baker I’d like to mention that most breads that include sprouted grains have them as a fairly small percentage of the total ingredients. Same with sourdough – usually a sourdough bread only has 15-35% of the total amount of flour “soured.” What I mean by this is that 15-35% of the flour has been introduced to a sourdough culture and allowed to ferment for at least 24 hours before being added to the final bread dough. The final bread dough will include the rest of the flour, water, yeast, salt, etc.
I’m just a skeptic when it comes to people claiming that sourdough and sprouted grains are worlds healthier than breads that are fermented with commercial yeast. Between baking time/temp and the acid in our stomachs, most of the enzymes will be denatured, micro-organisms will be killed, and the tiny amount of extra nutrients will be so tiny that I wonder if they should be ignored.
On the other hand, Kath likes to cite during her nutrition talks a study in which people were given Vitamin C supplements and an equivalent amount of C via oranges. The oranges people were ultimately getting more of a health benefit. I think the lesson is to eat like your ancestors. They probably ate some sort of average sourdough, but any kind of leavened bread’s main positive attributes will be its grain content.
I’ve read parts of that book and additional info as well. And just to note – that is wonderful about your grandfather – but that’s just one case example and there could be a number of factors involved! You’d have to read all the different research. But like anything, read and be educated but don’t subscribe to one train of thought.
A lot of people also don’t think they have any sensitivities but there may be underlying issues at hand that they are unawares of until later. Usually people who start to limit wheat/gluten start to notice they feel better and are less puffy, slim down, even if it’s just a minor intolerance. People who think they are just “built a certain way” or blockier actually lean out. But, again, that’s trial and error and the only way to know is to try it.
I think epidemiological research is the best kind – although yeah, my sample size is small. But most of that generation grew up eating bread.
Agreed. But things definitely change with time so I don’t really think we can compare. I guess with a lot of the different farming practices and food industry standards. There are huge increases in the number of people with allergies and in-tolerances vs. our grandparent’s generation. Not to mention obesity rates and disease. Food patterns and stuff evolve over time I guess. At one time “they” were telling us to stay away from butter and coconut oil – now it’s the rage with high-fat diets. Then they were telling us to eat soy, etc. – now many studies are controversial.
In the end, you have to experiment and do what feels right for you I guess 🙂
True about change, but I don’t think the consumption of wheat has really changed – lots of other things have though. I do agree- experiment with your own body and find what makes you feel your best.
The oatmeal looks absolutely fabulous. The almond butter… does not. I wish there was a better way to include the health benefits of almond butter in oatmeal without ruining the esthetics of such a lovely dish. I would have to hide the almond butter in the middle of the oatmeal to get my hubby to eat it.
Now that my hubby works full time it’s always such a pleasure to have impromptu moments together on weekdays. By the way, his new job is at Huffington Post and they’re looking for experts who can do webcasts live. You should be a nutrition one and Matt should be the baking guy!
: )
your coffee looks like a rich, dark beer (on ice!)
It’s a damn good thing I can’t buy nut butter at cost. I’d probably run out of shelf space and bankrupt myself. LOL!
Will you guys be able to offer any nut butter on your GH site along with the granola??
No, it’s too hard to ship… Maybe though
What a nice morning! Your little family is so cute!
What a lovely morning together!! 🙂
Looks like the perfect morning!
Morning walks with baby Baker will be so nice! I have to admit I am a little jealous of this convenient situation you two are in! I work full time during the week and my boyfriend during the weekend. Our situation makes finding little moments like these a little more complicated!
the only time in my life i actually preferred tea to coffee was when I was pregnant!
How nice to have company for breakfast!
True story, today the coffee just didn’t do it for me! I had iced tea later in the day (Yerba Mate Latte!), which was sooo much lighter.
I am sure that Matt could use a little reprieve from work every now and again 🙂
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Matt looks so classy in the first photo! Also, I know this is nothing new, but your house is seriously so pretty inside. Every time you post photos, I just want to save them all as inspiration for future apartments/homes 🙂