Until I was 21, I was a garbage disposal. I loved food and I hated to discriminate — that is until my body decided to. Almost eight years ago, my body started refusing gluten and a year a half ago, it started snubbing dairy. After living with so-called dietary limitations for nearly 8 years, it’s a matter of course. Suede and I don’t dwell on what I can’t eat, we focus on all everything I can eat. (Suede has selflessly adopted my diet 95% of the time.) I often get asked, “What can you even eat?,” which I laugh at because there is so much incredible, satisfying food out there that doesn’t include dairy or gluten: meats, fruits, veg, nuts, certain grains and the spectrum of alternatives for people like me has grown ten-fold since 2007.
This gluten-free, dairy-free chia seed pudding has 3 ingredients and is totally nutritive: mix vanilla almond milk, chia seeds and cinnamon together and refrigerate. In the morning you’ll have a tasty breakfast pudding that is packed with health benefits. From the chia seed – omega-3’s, fiber, antioxidants, blood sugar regulation and hunger satisfaction. And from cinnamon – anti-inflammatory, anti-fungal and anti-bacterial properties and blood sugar regulation (too!). If you’ve not tried the chia seed, I encourage you to step out of your comfort zone and enjoy!