It’s been a while since I’ve done a Day on a Plate post!
Today, I’m going to share some of the foods I’ve been eating + type up an insanely delicious AIP “Oatmeal” recipe. Maybe some of you know already but for those that don’t, these Day on a Plate posts are designed to put into pictures (for the visual people) exactly what a day of eating Autoimmune Protocol compliant foods/meals looks like.
AIP doesn’t have to be carrot sticks and celery! It CAN consist of food choices that excite you, are packed with flavor, simple to make and good for you.
THAT is what real lifestyle change consists of.
THAT is sustainable.
Days make up weeks and weeks make up months. Over time, eating nutrient dense foods like this can equal healing and even remission from autoimmune diseases. If you’d like to read why I’m choosing AIP, check out my Hypothyroid story.
Okay, so let’s talk AIP “Oatmeal”…
1 Spaghetti squash, medium size
2-1/2 c. Coconut Milk – the best brand hands down!
1-1/2 c. Shredded Coconut
1 c. Applesauce, unsweetened
2 tbsp. Maple Syrup
1 tsp. Cinnamon
Tigernuts, sliced – adds the texture of sliced almonds! Yum! ♥
1 – You’ll need to start with baking the spaghetti squash first. So, pour water 1″ deep into a 9×13 glass cake pan. Next, slice the squash lengthwise and place the halves, seeds and all, face down into the water. Bake uncovered for 50 minutes at 350°.
*Typically, spaghetti squash gets baked for 35-45 minutes but we want it extra soft so go ahead and keep it in for the full 50 minutes.. or longer if you want to!
2 – Once the spaghetti squash is baked, soft and cooled, scrap out and discard all seeds. Remove the soft strands of squash from from the skin with a fork. It should come out super easy.
3 – Put all the squash you can remove into a large sauce pan.
4 – Add all the other ingredients into the same sauce pan and cook everything on medium heat until boiling (stir frequently). Allow the mixture to boil just briefly (less than 5 minutes) then remove the pan from the burner.
4 – While it’s steamy hot, transfer the contents of the sauce pan to a blender and pulse a few times until the spaghetti squash strands are broke up and minced. Do not fully blend or or puree the mixture into a liquid or you’ll lose the consistency that gives it the mouth feel of oatmeal.
5 – Pour “oatmeal” mixture into bowls, top with any of the delicious choices I listed above and serve right away. Or keep the topping off for now and store the “oatmeal” in a dish in the fridge for a future use.
P.S. This recipe was featured as a Reader Favorite on Phoenix Helix!
Okay, we have the “oatmeal” recipe out of the way so now I’ll go on with the rest of what I’ve been eating, which includes “pasta”. The fact that this doesn’t look all that appetizing isn’t lost on me but trust me, I have the taste buds of a ten year old so I wouldn’t have eaten it if it was gross haha
Basically, I just warmed up on the stove some spaghetti squash, a heaping spoonful of orange sauce, some ground beef then topped it all with pink salt and olives. And of course, a side of my fav flavor of sparkling water. 😉
Lunch was a whole avocado and pink salt mixed with 1/2 can of tuna with sweet potato chips. Super lazy yet really healthy. That’s the name of the game for me! Oh, and as a snack I had left over frozen cookies from my recipe here. Delish!
Rock on all you health seekers ♥
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