The first week of elimination dieting has gone over better than I expected. When my sister and I did it before, it was ROUGH. Granted, we were much more strict then, cutting out a lot more foods. I also prepared well for this one, which was not the case last time. However, cravings have still hit pretty hard. I either crave something strongly or I feel nothing at all about food and am bored with it. The yeast in my body is starting to die off, and they are PISSED. That’s where my cravings and headaches are coming from.
But other than that, I already feel better! Planning meals and a grocery list for the week ahead of me has been the key to success. It’s taken some discipline launching head first into those clean recipes, not allowing any distractions. But the first week was successful, and I’m pumped for week two!
Y’all know I’m not a breakfast girl, so that has been a transition I’m still working on. I’ve been eating things I rarely eat, one of them being oatmeal. Look. Oatmeal by itself is freaking boring. If you can eat it by itself and tolerate it, more power to ya. But I have never been drawn to oatmeal, because to me it tastes like lumpy nothing. This week I wanted to change that.
Remember how I was skeptical of rice and beans because of the same issue? If not, I write about it here! Oatmeal is just as versatile! And since I’m pretty extra with food, I was excited to experiment with toppings. I wanted to share the two oatmeal recipes I utilized this week, varying from sweet to savory. Enjoy!
Fruit & Berry Oatmeal
1/2 cup old-fashioned oats
1 cup almond milk
pinch of cardamom
pinch of cinnamon
3-4 strawberries, chopped
2 tbsp pomegranate arils (how to seed a pomegranate here)
2 tbsp pepitas
2 tbsp buckwheat groats
Bring the almond milk to a boil in a small saucepan. Once boiling, add the oats, cardamom, and cinnamon. Turn the heat to low and cook for 5 minutes, stirring occasionally. Remove from heat and place oatmeal into a bowl. Top with the remaining ingredients.
Savory Vegetable Oatmeal With Soft Boiled Egg
1/2 cup oats
1 cup almond milk
1 clove garlic, minced
salt & pepper
sauteed vegetable medley (I used what I had on hand: one each of celery, carrots, onion, sweet potatoes, & beet; any vegetables you have will work well! This will make extra.)
1/4 cucumber, finely diced
soft boiled egg
VEGETABLE MEDLEY: Dice whatever vegetables you’re using. Heat oil in a large pan on medium-high. When the oil is hot, add the vegetables with salt and pepper. Stirring frequently, saute until soft and lightly browned on the edges.
SOFT BOILED EGG: Heat water in a saucepan to a boil. Carefully place the egg into the boiling water, and cook for seven minutes. Remove the egg from the saucepan into a bowl with ice water, and cool down for 6 minutes. Peel and cut in half.
OATS: Heat the milk in a saucepan to a boil, then add the oats, garlic, and a sprinkle of salt and pepper. Stirring occasionally, cook the oats for five minutes, then remove from heat and place in a bowl. Top with the sauteed vegetables, cucumber, hummus, and soft boiled egg. Sprinkle paprika on the hummus and serve.