In a recent blog post, read here, I opened up about moving away from being dogmatic about my diet. Traveling pushed me out of my dietary comfort zone and while I stayed gluten and dairy-free, which I will always be in order to manage my Hashimoto's, I found out that I can tolerate a lot more food than I originally thought. In fact, not only can I tolerate more, but I found that I felt so much better when I increased my carbohydrates in the form of gluten-free grains per day. Seriously, my energy and Hashimoto's symptoms improved drastically. When I got home, I went back to AIP but something felt off. I enjoyed the freedom I let myself have in Europe. Of course I was still (and am still) focusing on nutrient density and a very plant-based diet, much in alignment with the principles of the Weston A. Price foundation. However, I have opened myself up to a couple of servings of grain based carbohydrates like white rice, gluten-free bread and gluten-free oats each week.
What works for me may or may not work for you but I love bio-hacking and pushing my limits. You know what else I love? More flexibility with my diet. Further more, after getting back from Europe I was curious about the overall breakdown of my diet (because I am a nutrition nerd like that.) I started using My Fitness Pal, which I highly suggest, to track my calories, nutrients and macronutrients per day. MIND BLOWN. You guys, I was eating an extremely low carb diet and assume I have been for the last several years. And I think that it may have taken a toll on my Hashimoto's because carbohydrates help balance and support hormonal health and I have clearly not been getting the amount I need. I thought I was getting enough carbohydrates from things like zucchini, carrots, beets, sweet potatoes and so on. But woah Nelly was I wrong. My diet has been extremely high in fat. Yes the good kind of fat like avocado and coconut oil but still I've come to realize that there is only so much of a good thing—and I truly believe I've over been doing it on the whole "fats are healthy; eat as much as you want thing." And as I'd like to make some changes in my overall body composition, I'm switching my diet around and playing with balancing my macros to fit my lifestyle and activity. Guess what that means? Adding more carbohydrates into my diet, in the form of a few more servings of gluten-free grains per week and cutting back on fats. And no way, I am not giving up fats—I'm just going from them being about 65% of my daily diet to 35%.
For those of you who have been following my autoimmune journey, you might be reading this thinking that I've gone off the deep end. Honestly, I'm just into trying something new. I feel a lot better and I have found that I tolerate gluten-free grains just fine. I have maybe one serving of rice, GF bread or oats per day with no issue. I'm still eating loads of plants, high-quality protein and yes, even some high-quality fats too. But I'm playing with expanding my diet. And so far, I'm loving it. And that's where these overnight oats come in. These are awesome and I've always wanted to make these because they turn out so pretty. I saw people making them on Instagram and wanted to make and try them. So why shouldn't I!? They are the perfect grab and go kind of meal and they remind me of my college days when I would cook large batches of oatmeal to fuel the activities of my three college roommates and besties. This recipe is for those of you who want to eat healthy but don't follow any sort of restricted diet. It's for those of you who are busy as hell but want to eat a more balanced diet. It's also for those of you who just want something pretty to photograph and share on social media. I hope you guys still love me for posting this. I appreciate all the kind words via comments that I received on this post. Hugs.
Easy Overnight Oats (Gluten/Dairy-Free)
- 1.5 cups gluten-free oats
- 3/4 full fat canned coconut milk
- 3/4 cup water
- 1-2 tablespoon maple syrup[
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla bean powder
- Toppings: strawberries, cacao nibs, crushed roasted hazelnuts, sea salt
- Add all ingredients in a jar or bowl. Mix and combine thoroughly and then place in refrigerator. Let sit overnight. In the morning, it will be ready to load with toppings.