Yesterday was sort of a pooh, pooh day. Okay it was good for the most part, but I got a little down thinking about how our family doesn’t eat normal. When I say normal I mean I cannot just grab a jar of pasta sauce and noodles and whip together spaghetti for dinner.
A, because tomatoes flare up Luke’s arthritis and B, because he can’t have any grains on his diet right now (not even rice because he had a slight flare up of inflammation after eating it). Nor after working 10 hours a day can I call Dominos to deliver a pizza. Again because it has pasta sauce and grains.
It is extremely difficult to coordinate meals around my husbands’ diet because I can’t use eggs, corn, rice, quinoa, oats, buckwheat, amaranth, wheat (Mason and I are gluten free so that doesn’t really matter), tomatoes, potatoes, eggplant, dairy, soy, peppers (bell, jalapenos, cayenne pepper, chili powder), cumin/seed based spices, etc. It is by far one of the biggest challenges I have faced and lately I have been short on ideas!
So, I actually drummed up an idea for dinner….FINALLY! It is going to be stuffed artichoke and spinach chicken breasts wrapped in bacon with an egg-free/grain free flat bread. Stay tuned for this yummy goodness and sorry about my ranting. All I want to do is make food for my husband to feel better and it is a challenge that exhausts me many days, so I wanted to garner up some support
All right, now I predominantly eat Paleo (e.g. no grains). However, when training for a marathon I have found that I need grains to fuel this high endurance activity. I know, I know you could run marathons on a Paleo diet, but it doesn’t get me to my maximum performance. Trust me I have tried Paleo approved high carb goodies before runs and they do not work as well as a bowl of oatmeal or gluten-free cereal!
The hard part is finding a good gluten-free cereal that is loaded with protein, dried fruit and solid mix of grains. I seriously stared at the grocery aisle for 15 minutes trying to find the perfect multi-grain one. Finally I gave up! I bought almond butter, maple syrup, cinnamon, dried cherries, dried raisins, oats, coconut, nuts, seeds, Enjoy Life Crunchy Flax cereal, and Nature’s Path Mesa Sunrise Flakes and made my own amazing protein packed multi-grain cereal. It came out as a cross between granola and cereal, but it is oh so delicious.
- 2 C Unsweetened Coconut
- 2 C Oats, Gluten Free Certified
- 1 C Dried Cherries, unsweetened
- 1/2 C Raisins, unsweetened
- 2 tsp Cinnamon
- 2 C Mixed Nuts, chopped
- 3/4 C Sunflower Seeds
- 1/2 C Maple Syrup
- 1 tsp Vanilla
- 2 tbsp Coconut Oil
- 2/3 C Almond Butter
- 1 box Enjoy Life Flax Crunch Cereal
- 1 box Nature's Path Mesa Sunrise Cereal
- Preheat oven to 350 degrees.
- Melt together almond butter, coconut oil, maple syrup, cinnamon and vanilla in a small microwave safe bowl. Microwave for 60 seconds.
- Add oats, nuts, seeds, coconut and dried fruit (cereal will be added after roasting the oats and nuts in the oven) to a large mixing bowl. Pour the melted almond butter mixture over the oat/nut/dried fruit mixture and stir until even coated.
- Evenly space the almond butter and oat/dried fruit mixture onto a large cookie sheet.
- Roast in the oven for 30 minutes, stirring every 10 minutes.
- Remove from the oven and allow it to cool completely before stirring in the cereal.
- Store in an airtight container in the pantry for 3-4 weeks or in the freezer for up to 3 months. Enjoy with your favorite non-dairy milk or yogurt.