CARBS. I love carbs. But carbs are also not so great for you – especially those traditional carbs like breads, granola, pasta, potatoes… I always try and eat as low carb as possible but I of course have my faults – a quick sandwich for lunch, toast for breakfast, the occasional pizza, granola bars so I wanted to cut out those quick easy fixes for a meal, especially since I haven’t been able to workout because of my back flair up. My week of low-to-no carbs still included carbs, but not those empty carbs, I also kept my keto rules in mind for my eats! Here’s how it all went down…
As the days cool, the nights darken and the full effects of comfort food and fall hit us – I can’t help but look for recipes that fit the void of comfort food, while being diet-friendly. And by diet friendly, I don’t mean some strict diet I’m on, just the diet of agreeing with my stomach, aka no dairy! I’ve definitely become more strict on my no dairy, and feel much better without it. We’ve also been trying to eat low-carb, and have surprisingly been able to stick to that fairly well, also!
Baked Almond Feta with Rosemary (dairy free): This not only looks easy with minimum ingredients, but looks delicious and the perfect dish for appetizers and upcoming holiday parties! Plus all the dairy-free party goers can enjoy it too. Enjoy the full recipe here.
Buffalo Chicken Stuffed Spaghetti Squash: We’ve already enjoyed this dish a few times, and all I can say is YUM! Not to mention, you don’t feel as guilty but can still indulge in buffalo chicken dip tastes without eating a million chips! The ranch and hot sauce are areas where I air with caution (and the best part about BCP) but this recipe offers great substitutes for the dairy free eaters. Enjoy the full recipe here.
Lasagna (gluten + dairy free): This is a must-try for this cool season and fits within our low-carb and dairy free diet restrictions! Although this has a bit more prep-time, it isn’t anything new when it comes to making lasagna – just a different kind of prep to get that cashew cheese substitute. Trina’s full recipe is available here.
Have you conformed your favorite comfortable foods to fit your dietary needs? If so, share them below!
Happy Friday! Today I am sharing with you my first pass at Overnight Oats. Yes, I finally bit the bullet and tried this craze. I was hoping to share two recipes with you, but I didn’t love the one – and why share stuff with you all that I don’t love?! The best part about this recipe is, it tastes delicious, it’s a little sweet, it’s dairy free, and easy for on the go! What You’ll Need:
– 1/2 cup of rolled oats
– 3/4 cup of almond milk
– 1/2 tsp. of cinnamon
– 3 tbsp. of grated carrot
– 1 tbsp. of maple syrup
– 1/2 tsp. of vanilla extract
– Shredded coconut for topping
1. Place all dry ingredients into a small, air tight container (mason jars seem to be the most popular!) then stir the dry ingredients together.
2. Next, add the almond milk and stir so that it’s mixed well.
3. Seal with lid, and place in fridge overnight (or at least 2-3 hours)
4. Top oats with coconut topping, as much or as little as you’d like!
I’m still curious about these overnight oats, so I’m sure I’ll be trying a few other recipes! Not to mention I am a horrible planner in the mornings for breakfast, so this is good for morning workout days. What are your favorite overnight oat recipes? Please leave a comment below!