Eating a whole-foods, plant-based diet often means we choose to forgo enjoying some great-tasting foods (boeuf bourguignon, anyone?). Other times, our way of eating leads me to a dish that is so amazingly awesomely good that basically I could eat it every day for the rest of my life and never, ever, tire of it. Really. Never.
Let me count the virtues of the breakfast marvel we discovered this week, starting with the flavor. It’s creamy without being fattening, lightly fruit sweetened, ever so slightly tangy, and full of soft oaty goodness. Then there’s the a.m. prep time – VIRTUALLY ZILCH! That’s right, all you have to do is stumble into your kitchen, open the fridge, and eat. All the time you saved not making breakfast in the morning can now be used to savor a second cup of coffee or tea while gazing out the window at the morning rainbow. What?! You don’t see a rainbows every morning? Clearly, you have not eaten what I am about ready to share with you.
That’s right; this isn’t some big tease. Nope! Call me generous, because I’m going to give you the recipe so you can have breakfast bliss every day your heart desires. Just don’t call me if there’s a run on canned pineapple and oats at your local grocery store.
Overnight Pineapple Oats Serves 2
1 cup rolled oats (not instant)
1/2 cup crushed pineapple
3/4 cup unsweetened soy milk
1 banana (or 1 cup of other chopped fruit)
1/4 cup chopped nuts
raisins or other dried fruit (optional)
The night before, combine the oats, pineapple and soy milk in a bowl and put it in the fridge. In the morning, top with the chopped fruit and nuts. Bon appetit!
I picked up my camera for the first time in over two weeks yesterday and lo and behold there were a bunch of unprocessed pictures on there! Clearly, I’ve got some catching up to do.
This is a picture of one of dinner at the end of March – pasta smothered in homemade marinara sauce and topped with no-meat-balls with a side of roasted asparagus.
I’m posting it, not because you care about what we had for dinner, but because I want to say two things about plant-based eating:
First, can be really easy to eat this way. We made a big batch of no-meat-balls (with chickpeas, mushrooms and spices) and marinara sauce and froze it in individual portions. It took us about 25 minutes to get this meal on the table. Five minutes to prep the asparagus for roasting. Then when the asparagus was in the oven, we cooked the pasta and heated the sauce. With five to ten minutes of asparagus roasting time left on the clock, we tossed the no-meat-balls in the oven to heat and poured some wine. Voila!
Second, eating mostly plants doesn’t mean you have to give up all of your favorite meals. The only thing you give up is that sluggish feeling when the meal is done.
Many of you know that Nick and I eat a plant-based diet. That doesn’t mean we don’t have animal products or refined foods (e.g. oil/sugar) on occasion, but we avoid cooking with them at home and do our best to order vegan dishes when we eat out.
We started eating this way because we have a history of obesity, heart disease, diabetes, cancer, and other inflammatory diseases in our family. All of the credible research we could find (i.e. not backed by big-pharma or the meat/dairy industry) suggests that by eating a diet that is primarily vegetables, fruits, beans, nuts/seeds, and whole grains and minimizing the intake of animal protein (dairy and meat) we will be able to avoid these diseases and the costly treatment associated with them.
Now a new movie – Forks Over Knives – puts this claim to the test. (You can bet your last dollar where I’ll be on March 11th when it is released.) Here’s the trailer:
If you are even remotely concerned about the cost of healthcare in this country, if you want to be one of those spry, active 80-year-olds who can’t wait to go for a bike ride, if you suffer from any of the diseases mentioned above or have high cholesterol or blood pressure, if you are struggling with your weight (even if you only want to lose those 10 or so stubborn pounds), then I challenge you to see this movie .
In the mean time, if you’re interested in doing a little research on your own, here are some of our favorite sources on the topic. They’re packed with citations to scientific articles if you’re inclined to dig further.