Overnight (GF) Oats for Breakfast

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.



Eating out in Richmond, VA (Whole 30 & Plant Paradox compliant)

As I mentioned, we went to Richmond, VA recently for a business conference.  While I did pack the usual assortment of snacks and dehydrated meals which were compliant with both the Whole 30 and Plant Paradox programs, we ended up eating out a couple of times.   It can take some time and effort to find restaurants which focus on offering ingredients from local farms–the good news is that they are out there.  Because so many people are becoming more aware of the importance of having quality ingredients which are also locally harvested and humanely raised, the number of restaurants catering to this concept is growing.  In addition to that, any quality restaurant will be happy to accommodate special requests, to which we always have “many!”  LOL

In our recent experience, we went to a restaurant called The Boathouse.  We started with salads, which you can see in the photos above.  The one on the left was the Organic Spinach Salad.  The ingredient list was:  pears, tomatoes, gorgonzola, and candied pecans with balsamic vinaigrette.  To make it both Whole 30 and Plant Paradox compliant I eliminated the cheese completely, and replaced the candied pecans with plain pecans instead.  (For the PP program I should have eliminated the tomatoes, but I forgot to ask. Oops! If that happens, I usually just set the item off to the side.)

The second salad was the Tuscan Kale Salad.  (This was Ed’s choice.)  It contained radicchio, carrot, radish, broccoli, apples, and dried cranberries with poppy seed vinaigrette.  Since his primary focus is to be sure it was gluten free, he placed the order exactly as it was described on the menu.  Both salads were delicious!

We started talking about various things when the entrée arrived, and I’m sorry to say we were so distracted, I forgot to take pictures of the main meal until we started eating it!  Oops again.  I have had that happen a number of times during the start of this blog.  Especially when eating out.  Sometimes, if the food take a while to arrive, we get so hungry, we dive right in.  But I will keep working on taking more photos and explaining how easy it can be to have great compliant meals at home and away.  So please, stay tuned for more to come.  And enjoy our journey as you navigate your own!


Quick and Easy Side Dish (W30 & PP compliant)

It’s been a busy week or two as I am adjusting to this new site.  I have made a few tweaks, but there are so many more I plan to do.  Even adding pictures is turning out to be a challenge.  But no worries, I’ll figure it out!

Since I am off to Richmond, VA this afternoon, I am somewhat pressed for time, so I am posting a side dish I made recently.  What I especially like about it, is that it is quick and easy, as I mentioned in the title.  It is one of those dishes that can be paired with fish, meat, or chicken.

I have been meeting many people in the food stores I frequent, and I am intrigued by the increasing number of Vegans and Vegetarians I’ve run into.  It is wonderful to learn more about how other people are dealing with their new eating lifestyles.  Of course, some of them have been eating their particular preference for many years, and it is second nature to them at this point.  In our conversations, I have begun to gravitate more to the idea of becoming vegan.   One vegan I spoke to recently suggested I watch the documentary
“What the Health.”  She said that after watching that documentary, she immediately became Vegan.  Wow, that’s what you call having an impact!  I have managed to watch a small part of it, but intend to watch the rest soon.

In the meantime, I encourage you to increase your intake of vegetables–especially the green ones!  Everyone keeps referring to them as the Superfoods.  We all want to lead healthier lives, so this is an easy way to make that happen!

Kale sautéed with Onions and Garlic

3 Tbsp. Coconut Oil

l medium to large Red or Vidalia Onion, chopped

3 cloves chopped garlic

1 medium bunch Kale, washed, stemmed, and cut up

salt and pepper to taste (~1/2 tsp each)

Juice of 1/2 lemon (optional)

Heat oil in large pan till hot.  Add onion and sauté till it starts to get translucent. Stir occasionally.

Add garlic, stir to combine and let cook another minute.

Add Kale, stir to combine

Cover pan and let cook about 5 minutes.  (you want it to soften a little, but still maintain a bright green color)

Before serving, squeeze lemon juice over kale, if desired.