We are entering week three of our Whole30, and I have to say, other than spending a fortune on groceries, it hasn’t been half bad. In fact, I like it so much, I plan to stick with it for longer with a few modifications. I didn’t go through any crankiness, hunger or cravings. My whole family remarks they’ve felt very satisfied. My husband, who already looked great to begin with, took his six pack to a shredded 8 pack in just about 2 weeks. We all realize the exterior stuff is just a bonus, but it is a pretty nice bonus!
I’ve gotten great joy out of creating healthy dinners for the family. My dinners were always healthy, but we have brought it up to a whole new level. My kids are crazy about my bison sliders on sweet potato buns! My biggest challenge has been breakfast. I’m not a savory breakfast person at all. After a few days of eggs, I was completely over it. I suppose a sweet potato hash of some kind would have done the trick, but instead I tried a bowl of faux-oats (or maybe I should say foats?). I found them very filling and a nice departure from plain old eggs. I caught glimpse of something similar on Pinterest, so this is my adaptation of a recipe created by “Empowered Sustenance.”
- Prep Time : 2 minutes
- Cook Time : 5 minutes
- Yield : 1
- 3/4 cup homemade coconut milk
- 3 tablespoons coconut flour
- 2 tablespoons unsweetened coconut shreds
- 1 teaspoon raw cacao powder
- 1 egg
- 1 egg white
- 1/4 cup raspberries
- stevia, honey or maple syrup, to taste - (I have used no sweetener and still love them!)
- 1/2 teaspoon vanilla extract, optional
- pinch cinnamon, optional
- In a medium pot, stir together the milk, coconut flour, coconut and cacao over medium heat until thick and hot (about 3 minutes).
- Remove from heat and quickly stir in egg and egg white.
- Return to low heat, while stirring, for 1 minute. Don't cook too hot, you don't want to scramble the egg.
- Pour into a bowl and top with raspberries, or, mash the berries into the mixture.
- Add any sweetener, extract or cinnamon (if using).