Recently, I mentioned that I’ve been talking to a lot of people who are Vegans. Because they all seem to feel so much better, and point out how eating animal protein really is not good for us or the environment, we are exploring this option. Although, I’m not sure how it fits in with the Whole 30 and the Plant Paradox program. (Actually, I know it doesn’t really fit at all.) Some of the approved foods in the Eat to Live program are really a departure from both Whole 30 and Plant Paradox. Therein lies the problem. While we want to continue to get healthier, it’s hard to balance every program we’re learning about.
So with this post, I am highlighting a recipe that I tweaked from a blog post I read about last week. It has Gluten Free Oats, ( which are not allowed on either Whole 30 or Plant Paradox), but it’s a great choice for someone who is mainly concerned with being Gluten Free.
Needless to say, Ed won’t eat this. He is concerned about what he’s read about how some Gluten Free products have been processed on equipment that may have been used for products that contain gluten. He’s not about to take any chances. I can’t blame him, but I figured I’d try it, since I don’t have the health restrictions he has. I’ve stopped eating eggs, and I’m looking for other options! I tried this a couple of times and find it very satisfying! (And I’m happy to say, I didn’t experience any stomach problems!
Overnight Oats (Gluten Free) 1 generous serving
1/2 c. gluten free oats
1/2 banana, mashed
2/3 to 1 cup coconut milk
1/2 Tbsp. Protein Powder (I used Hemp Protein)
1/2 to 1 Tbsp. almond butter
1/2 tsp. vanilla
1/8 tsp. Sweet Leaf powder
Place all ingredients in bowl and mix well. Cover and refrigerate overnight.
Garnish with sliced strawberry and blueberries, if desired.