Good Morning — Minus Gluten

A lot of individuals have gone gluten-free these days, whether it’s an allergy or sensitivity, or a means to drop that last 10 pounds. Gluten is a protein found in most grains such as barley, rye, and wheat, and can commonly be found in most baked goods and breads. Some individuals have a hard time digesting gluten, have an allergy, or have been diagnosed with celiac disease.

Oftentimes, when my clients are switching to gluten-free foods, the first thing they ask me is: “So what can I eat?” Fortunately, there is a wide variety of healthy and tasty options, so you won’t find yourself missing out on enjoying some of your favorite foods. Gluten-free grains include quinoa, brown rice, and millet, but my absolute favorite is waking up to a big bowl of gluten-free oats.

Below, I have shared some of my favorite recipes, and don’t worry — kids love them, too!

Gluten-Free Peanut Butter Bowl

(serves 1)

  • ½ cup gluten-free oats (cooked)
  • 1 tablespoon all-natural peanut butter
  • 1 tablespoon unsweetened shredded coconut
  • 1 packet stevia
  • 1 cup vanilla-flavored hemp milk
  • ½ cup sliced strawberries

Cook ½ cup gluten-free oats in 1 cup vanilla- flavored hemp milk to desired consistency, and add a packet of stevia. Allow to cool and top with 1 tablespoon peanut butter, shredded coconut flakes and ½ cup sliced strawberries.

Spiced Pumpkin Oats

(serves 1)

  • 1 cup gluten-free oats
  • ½ cup vanilla almond,
    or coconut milk
  • ¼ cup canned pumpkin puree
  • 1 tablespoon honey
  • 1 tablespoon chopped walnuts

Cook gluten-free oats in vanilla almond milk, and add in canned pumpkin puree and honey, and top with chopped walnuts.

Just Peachy Oats

(serves 1)

  • ½ cup gluten-free oats
  • ½ cup vanilla almond milk
  • 1 tablespoon honey
  • 1 teaspoon turmeric
  • ½ cup freshly sliced peaches
  • 2 tablespoons organic cream

Cook oats in ½ cup almond milk and add honey to mixture. Top with 1 teaspoon turmeric, organic cream, and peaches.

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