What’s uuuupppp party people?! So, a couple days ago, I stumbled across a post of Andrew Wilder, a person with whom I attended Camp Blogaway, and who is also the person behind Eating Rules (sadly we didn’t get to talk much, but hopefully that shall be rectified soon!). It was to take a pledge for the month of October to eat absolutely no processed foods!
Since the aim of The Devil Wears Parsley is eating fresh, local, non-GMO, whole foods, I felt that this challenge was right up my alley. I was apprehensive at first. I mean it IS October after all, which also happens to be my favorite month! <<surprise, surprise>> It is the month that indulges in processed junk with gobs and gobs of (really kind of gross) Halloween candy. It’s gross, but sooo soo good in a totally guilty kind of way.
So, to kick off the October #unprocessed pledge, I present you with what the hubs and I call our “Breakfast Parfait”.
It’s really simple to make, healthy, satisfying, and you’d never know it’s vegan and gluten free!
So, even though I took the October Unprocessed pledge, I’ve got to be honest – I kind of messed up right out of the gates. Almond milk. I know it can be made, so I figured that the stuff I buy would just contain water and almonds. WRONG!! It has stuff in the label that is not okay for the unprocessed challenge! I would have never have even thought of it, had I not seen Andrew’s post on how to make almond milk! SO, off to the store I go for almonds, and a nut-bag. I can’t wait to hear the look on their faces when I ask the store clerks if they know where I can get a nut bag.
*Update* At the store, the clerk knew exactly what I was talking about! I was laughing inside at the two of us discussing nut-bags in the middle of the market.
Won’t you join us for October #unprocessed?
Oatmeal Banana Breakfast Parfait
Published: October 2nd, 2012
A great, healthy breakfast! Your minions won’t even know it’s vegan and gluten free!
1/3 Cup Rolled Oats, gluten free
2/3 Cup Almond Milk (preferably home-made!
2 Teaspoons Chia Seeds
Combine all ingredients in a glass, cover with plastic wrap, and refrigerate for at least 1 hour or overnight. Enjoy in the morning for breakfast!
Prep time: 2 minutes
Wait time: 1 hour
Total time: 1 hour, 2 minutes
Yield: 4 servings
Calories per serving: 248
Fat per serving: 8.7g
Saturated Fat per serving: .9g
Cholesterol per serving: 0mg
Sodium per serving: 123.1mg
Carbohydrates per serving: 38.8g
Fiber per serving: 10.4g
Sugars per serving: 7.9g
Protein per serving: 6.6g