Blueberry breakfast bread!

My body was begging for a break last weekend so spent my Saturday baking, picking out records and RELAXING!

Sometimes one of the best things we can do for our health is to do nothing at all. Living in a world that is constantly pushing us to do MORE can be hard. In practice, I notice so many of my patients struggling with HPA axis dysfunction and hormone imbalances as a consequence to their busy lives. Taking advantage of those moments we have to slow down and breathe is the best way to support not only our mental health, but our physical health while increasing longevity. One of my favorite phrases is “slow down to speed up.” Work hard, but prioritize the ways you can tune inward and take time for yourself. You’ll likely find you have more energy, focus, and clarity to help you move through your daily tasks more efficiently and without stress.

& Now back to the baking :) You can think of this as your favorite blueberry muffin in bread form. Spongey texture, hint of sweetness and makes the best little snack, breakfast bread or after dinner treat.

Blueberry Bread
1 3/4 c gluten free flour - I used Bob’s Red Mill (without Xanthan gum)
2/3c coconut sugar
3tbs melted then cooled coconut oil
1/3c vegan sour cream
1/2 cup fresh organic blueberries
1 pasture raised egg
1/2cup plant based milk
1.5tsp baking powder
1 tsp vanilla extract
Few dashes of cinnamon

Mix dry ingredients and add to wet ingredients. Gently fold in blueberries, bake at 350 for 40 minutes & ENJOY