[Luteal Phase] Oven Baked Apple – Millet Crumble with chopped walnuts {easy & plantbased}

Quite a lot of time has passed since I uploaded my last blog post. Again. I guess I’m still learning to adapt to the ebbs and flows of life and how to mindfully manage the inevitable changes that come with it. It always comes back to that practice of mindfulness.

I’m currently in the Luteal Phase (10-14 days) of my cycle, which means that my hormones (estrogen, progesterone and testosterone) reach their highest levels before they start to fall right before the bleeding begins. During the first part of this phase it’s likely that you’ll feel full of energy. This is the time to burn a good amount of that energy with strength training or power yoga sessions. In the second part of this phase you may feel the need to take things slow and take care of yourself more. Your body is preparing for menstruation, so try to scale back and stick to lighter activities like walking, pilates and restorative yoga.

I’m still not doing strenuous workouts. Instead I’m trying to just go for walks and stick to yoga and pilates. As soon as I feel like my gut and my immune system are in a good place I’ll make an effort to get back into strength training. It is one of my goals for 2019 to start exercising again without compromising my health. Moving towards a mindset where the only “goal” of movement is to make you feel good takes time – especially if you come from a past of disordered eating and body image issues.

One of my favourite luteal phase breakfasts is this oven baked Apple – Millet crumble with chopped walnuts and coconut milk. Is such a hearty and comforting meal. I suggest you make extra and keep a few portions ready in the fridge.


250-300g of organic millet

2-3 organic apples (or pears or peaches when in season)

1 can of full fat organic coconut milk

1/2 tsp of cinnamon

1 tbsp of agave syrup

1-2 handfuls of organic walnuts

Soak the millet overnight or wash with hot water. Follow the cooking instructions on the package. Preheat the oven to 180° Celsius. Cut the apples into small, bitesize pieces. Pour the coconut milk into a bowl and stir in the agave syrup and the cinnamon. Roughly chop the walnuts. Once the millet is cooked place it in a big baking dish and add the apple pieces. Stir around until the pieces are evenly spread. Add in the liquid and stir again. Place in the oven and bake for 25-30 minutes. Take it out of the oven and sprinkle on the chopped walnuts. Enjoy! ♡