Happy January! I hope you’ve all thought of a resolution or two this year… although I honestly can never really stick to mine. They’re usually just so drastic. For example, once I tried to give up french fries for an entire year. Not only is this kind of silly, but just downright unreasonable. To never have just ONE of the fries my sandwich comes with? Or sneak one of my boyfriend’s? Crazy. Unreasonable. Obvious fail.
Lately, I’ve been thinking about resolutions more as intention-setting, with small milestones during the year. And to narrow it down to just ONE (I like to add 10 things to my to-do list and then get stressed and overwhelmed and wonder why I have anxiety 🙂 ). I personally have the intention of completing a Certified Nutrition Coach program, and am setting small goals for myself over the next 12 months to do so.
One of those smalls goals is incorporate what I learn into my diet each month, continuing to build my repertoire of recipes that are not only healthy in general, but will aid me specifically in defeating Lyme disease. If you haven’t read my recent posts: the Lyme diet is gluten-free with low dairy, sugar, and yeast. It’s REAL tough for a pasta-lover like me. However, it’s been really fun challenging myself to try new things and get more creative.
One area that’s been especially challenging for me is breakfast. I used to chow on yogurt, but that has too much dairy for me right now. Then I turned to smoothies, but was adding in too much fruit (fruit is still a type of sugar!). So during my nutrition research, I came across this recipe: Apple Cinnamon Overnight Oats from C&J Nutrition (it’s one of many recipes as part of their 2 week clean eating plan that I highly recommend you check out).
I subbed the oats for gluten-free and used blueberries instead of apples, and I love it! Not only do I get to use a pretty mason jar to jazz up a normally dull and rushed meal, but its so little effort for such a great reward. This recipe makes about 2.5 meals worth and is really filling, staving off the hunger pains I normally get in the late morning-early afternoon. Additionally, it has almost 9 grams of protein and 8 grams of fiber!
Play around with your own version of the recipe, and let us know how it goes!
- 1 1/4 cups rolled oats (I used Bob’s Red Mill Gluten-Free Oats)
- 1 3/4 cups unsweetened almond milk
- 2 tablespoons maple syrup (I skipped this ingredient due to sugar intake- but it was still sweet!)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 tablespoons chopped walnuts (skipped)
- 1 medium apple, chopped (I used a big handful of organic blueberries)
- In a medium bowl or storage container, stir together oats, almond milk, maple syrup, vanilla extract, cinnamon, and half of the apple, chopped.
- Cover and let sit in the refrigerator until the oats soak up the milk and soften, overnight or for at least 4 hours.
- Serve 3/4 cup of oats topped with walnuts and remaining apples (I just topped with more bluebs)