I’ve hinted at this a few times (some days I stick closer to it than others) but I’m trying to go gluten AND dairy free. Sadly, doctors orders.
Let me clearly state, this is NOT for fun! I love wheat and milk. I love cookies, banana bread, yogurt, half and half in my coffee, pizza, pasta… the list goes on and on. But, my gastroenterologist has deemed my tummy not suitable for such things.
So over the last few weeks I’ve been doing ALL.THE.RESEARCH to find things that my doctor would approve of (and I would not hate). It’s been tough to say the least.
For example, yesterday I devoured two chocolate chip cookies before realizing I was not supposed to eat them because obviously they were not gluten-free. Fail. Clearly, there’s work to be done.
But back to what I’m supposed to be talking about, this delicious chia seed pudding! In place of my much loved gluten-filled avocado toast, I’ve branched out to try new morning creations. Pretty much anything including dark chocolate is delicious, right?
Not to mention I made this pudding with dairy-free plant protein “milk”. This Bolthouse Farms pea milk is my new favorite thing. Creamy, filling, and surprisingly dairy free! Actually it’s vegan, non-GMO, and dairy, lactose, nuts, soy, and gluten free. Win x 7! The one saving grace in this new gluten and dairy free world I’m living in.
Even if you’re all about the gluten and dairy, you’ll still find this recipe delicious! Plus the chia seeds can be replaced with oats and BAM, you have yourself tasty overnight oats.
- 4 tbs chia seeds
- 1 cup Boathouse pea plant "milk"
- 1 tbs shredded coconut (unsweetened)
- 2 tbs sliced almonds
- 2 tsp dark chocolate shavings (dairy free)
- Mix chia seeds, "milk", and coconut shreds together
- Cover and leave in fridge overnight
- The next morning, top with almonds and chocolate shavings
- Enjoy with a cup of coffee or tea!
Have you ever given up gluten or dairy? Tips and tricks are welcome.
P.S. Day 2, week 1 of BBG. See you at the gym!