Muesli recipe for weight loss: Doc Fleck’s healthy and delicious breakfast

Doc Fleck breakfast
The healthiest breakfast in the world

Doc Fleck breakfast

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Well oiled, that’s the asset! Nutrition expert Dr. Anne Fleck is convincing and recommends a special muesli mix with high-quality oil: the Doc Fleck breakfast.

The recipe for what is probably the healthiest breakfast in the world seems to be that of Dr. Having found Anne Fleck a long time ago. At first glance, it only consists of a handful of common muesli ingredients such as quark, milk, etc. But if you examine the kernel, you’ll find liquid gold: high-quality linseed oil.

It’s the secret ingredient to a balanced breakfast, the special update from the nutritional medicine specialist. GALA tells you why your health benefits so much from the quark-oil mixture, what you should pay attention to when shopping and how you can prepare the Doc-Fleck breakfast yourself.

This is why Doc Fleck breakfast is healthy

Fat in itself is not unhealthy – on the contrary: it even has a positive effect on the body and also helps to stay slim. However, the key to success here lies in the quality of the fats used and in their composition. The expert in innovative nutritional medicine recommends providing the body with the right ratio of omega-3 to omega-6 fatty acids. For example in the form of linseed oil, as found in Doc Fleck breakfast.

Omega-3 fatty acids – including the three important types of alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHE) – are polyunsaturated and essential for the body. They have a positive influence on the cardiovascular system, the structure of the cell membranes of the brain and the retina of the eyes and can prevent stress-related inflammatory reactions in muscles and joints.

Mixed with low-fat cottage cheese and milk, the oily breakfast is low in carbohydrates and at the same time high in protein and fiber. This stimulates natural fat burning, keeps you full longer and keeps your gut flora healthy. All components of the Doc-Fleck breakfast can be ideally used by the body and are therefore good for your health.

Doc Fleck breakfast: the recipe

Ingredients for 1 serving:

  • 3 tablespoons organic low-fat cottage cheese
  • 3 tablespoons of organic milk
  • 20 ml oil blend of organic flaxseed oil and organic wheat germ oil produced by omegasafe (oils with the addition of DHA from organic algae and vitamin D3 are particularly healthy)
  • 1 dash of lemon juice
  • optional: 1 teaspoon of honey
  • 1 handful of fresh fruit (eg berries, mango, apple, papaya, kiwi)
  • 1 tbsp flaxseeds or nuts (eg, walnuts, unshelled almonds, cashews)

The preparation:

  1. Mix the low-fat cottage cheese, milk, flaxseed oil, lemon juice and honey with the hand mixer until creamy.
  2. Refine the quark mixture with fruit and flaxseeds or nuts – and Doc Fleck’s healthy breakfast is ready!

Doc Fleck vegan breakfast: The recipe

Ingredients for 1 serving:

  • 2 tablespoons flax seeds (or chia seeds)
  • 150ml vegetable drink (e.g. rice, almond, coconut or oat drink)
  • 20 ml oil blend of organic flaxseed oil and organic wheat germ oil produced by omegasafe (oils with the addition of DHA from organic algae and vitamin D3 are particularly healthy)
  • 1 dash of lemon juice
  • 1 handful of fresh fruit
  • 1 tablespoon chopped nuts or seeds

The preparation:

  1. Soak the flax or chia seeds in the vegetable drink for about 15 minutes.
  2. Mix the swollen seeds with linseed oil and lemon juice.
  3. Top with fruits and nuts – Doc Fleck’s Vegan Breakfast is ready!

Point: When buying the oils, be sure not only to pay attention to information such as organic and cold-pressed oils, but also to the “omegasafe” label. Only then has the oil been pressed under the best conditions for the important omega-3 fatty acids. Because oils can only develop their best health benefits with the guaranteed exclusion of light, heat and oxygen – the natural enemies of high quality omega-3 fatty acids. Always close the oils tightly and keep them cool.

Sources used: Doctor Anne Fleck, Federal Center for Nutrition, Dietetics (Ibrahim Elmadfa)


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