Jess’s Pomegranate Breakfast

Here is a quick and easy breakfast recipe that mixes vitamin rich pomegranate seeds with ground flax seeds (a plant source of omega 3 fatty acids). When pomegranates aren’t available, I substitute with blueberries, or finely diced pieces of apple. See my blog for more on pomegranates and diabetes.

(No Ratings Yet)

Yum

Jess’s Pomegranate Breakfast

Ingredients

1 container (6 oz.) of Plain yogurt (I like Stonyfield’s Organic Whole Milk yogurt)
1 heaping tablespoon of ground flax seeds
3 tablespoons of pomegranate seeds

Instructions

Mix it all up and enjoy.

Yield: 1

Carbohydrate: 23g

Notes

Pomegranate is A good source of dietary fiber and folate, and a very good source of vitamin C and vitamin K. Flax Seeds are good source of magnesium, phosphorus and copper, and a very good source of dietary fiber, thiamin and manganese.

Jessica Apple

View Author Blog

Jessica Apple

Jessica Apple grew up in Houston. She studied Bible and Ancient Near Eastern Studies at the University of Michigan, and completed an MA in the same field at the Hebrew University. She began to write and publish short stories while a student, and continues to write essays and fiction while raising her three sons (and many pets). Jessica’s work has appeared in The New York Times Magazine, The Financial Times Magazine, The Southern Review, The Bellevue Literary Review, Tablet Magazine, and elsewhere. She is the diabetes correspondent for The Faster Times. In 2009 she and her husband, both type 1 diabetics, founded A Sweet Life, where she serves as editor-in-chief. Jessica loves spending time with her sons, cooking with her husband, playing with her cats, reading, biking, drinking coffee, and whenever possible, taking a nap. Follow Jessica on Twitter (@jessapple)