Giving up grains wasn’t as hard as I thought it would be. The vast majority of the time, I’m quite content to build my meals of vegetables, meat, fruits, eggs, and nuts.
All the same, there’s something about 0-degree weather than can make a woman want a huge, steaming bowl of oatmeal swimming in cream. A nice omelet will kill that craving, of course, but today I tried a different route: Noatmeal.
Yes, yes, this concoction is relatively high carb. Winter squash, including pumpkin, and bananas are outliers in the primal eating world because, as produce goes, they’re both quite high in sugar. A bowl of this noatmeal will run you about 55 grams of carbs. PANIC! Um, no. I’m having a Melissa Urban moment on this one.
Besides, this meal fits nicely into into a day during which I consumed only about 30 carbs up until dinnertime, slammed out a tough metcon workout, and manually hauled 80 gallons of water from garage to horse paddocks because the outdoor spigots are frozen. Deal with it.
I can’t claim all the credit (well, okay, I can claim hardly any of the credit) for this recipe. I got the idea from another poster at the MDA forums. I even stole the term “no-atmeal” from a different non-cereal recipe Mark posted recently. Worse yet, I don’t even have a photo for you because my desktop computer is currently languishing with an expired video card, which means that while I can, technically, access my photo processing software, I can’t actually see anything on the screen. So. Use your imagination.
1 medium banana
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 tsp coconut oil (the MDA poster noted that cream cheese works, too)
1/4 cup coconut milk
1/2 tsp vanilla
2 tsp cinnamon
1/8 tsp ginger
1/8 tsp salt
Chop the banana into very small cubes (the size of corn niblets). Mix together all ingredients except nuts. Cook in a heavy saucepan over low heat until hot, stirring frequently to prevent burning. Serve topped with chopped nuts and more coconut milk, if desired. Serves 1.