My Pegan Pick #3!

Not to be overly dramatic, but my world literally fell apart when I was told I had to remove almond products from my already restrictive diet. At the time, I was five weeks into my functional medicine journey and pretty much living off of almond milk, almond cream cheese, almonds, and almond butter.

My favorite was the almond butter. I’d take a spoonful (or two) directly to the face after dinner as a “dessert” type of signal to my body. Seemed like as good enough substitute for actual dessert that I was going to find on this diet…

And like that, it was gone! I truly thought I was going to get foods added back in at that time, not more taken out!

…I told you this was going to be dramatic.

Enter: Artisana Cashew Butter. Almond butter doesn’t even compare to this creamy, delicious nut butter.  My favorite parts: it tastes amazing, it’s totally organic and raw, it has almost as much protein as almond butter, AND there is only one single ingredient on the label. Win. The only downside? Like pretty much everything else I’ve discovered as a wonderful option, it’s pretty pricey. I purchased mine on Thrive Market at a cost of $12.95. I have not found it cheaper anywhere else.

After discovering cashew butter, I also set out to find a breakfast solution that wasn’t a dreaded MediClear Plus shake. I happened upon Greatist’s “27 Breakfast Quinoa Recipes That’ll Make You Forget All About Oatmeal.” Most of these recipes have some form of natural sweetner, but the “Apple and Peanut Butter Breakfast Quinoa” from Steph’s Bite By Bite had an ingredients list that I could work with! I simply substituted cashew butter for peanut butter and omitted the vanilla, as I’ve been unable to find a sugar-free and alcohol-free option.

Using this recipe as an inspiration, I also developed my own overnight quinoa oatmeal recipe that I would highly recommend if you’re interested in trying the cashew butter!

You’ll need: IMG_0747

  • 1/4 cup quinoa
  • 1/2 cup unsweetened flaxseed milk*
  • 1/4 cup blueberries
  • 6 cashews
  • 1.5 teaspoons Artisana’s Organic Raw Cashew Butter
  • 1 tablespoon chia seeds
  • Nutmeg, cinnamon, pumpkin pie spice, etc.

Directions:

  • Add quinoa, chia seeds, cashews, nutmeg, and cinnamon into a glass container. I tried Run Eat Repeat‘s idea of saving an old nut butter jar to make overnight oats in…this way none of the deliciousness is wasted!IMG_0749
  • Mix in the flaxseed milk.IMG_0750
  • Add the cashew butter on top and chill overnight.
  • Stir a lot and enjoy…preferably while all of your coworkers and students are saying “ohmygoodness what issssss thatttt????”IMG_0774

*I haven’t been making this for too long, and I’m still making changes. Next time, I’m going to mix initially in the morning and add a bit more coconut milk to make sure everything gets saturated. I’ll keep you posted.

In totally non-related news, I not only went to yoga today, but I went to 6am yoga. Who am I? I’m enjoying my first few attempts at vinyasa yoga – I’ll be posting about my experience within the week!

Is there a quinoa oatmeal recipe you prefer? Have you made overnight oats or overnight breakfast quinoa? Any tips to share?

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4 thoughts on “My Pegan Pick #3!

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