IMG_5823 

Besides soup and plain meats and vegetables, what exactly does one eat on a restricted diet? I’ve been exploring this with our son as we trudge through an elimination diet. I worry about his caloric intake given that he is incredibly active and in some of his most formative years.

But whether it’s him or the rest of the family, I’d rather not just stuff them up with as much empty starch as they can handle (not that we don’t eat our fair share of white rice, potatoes, and grains). Instead, I reach for some good fats and nutrient-dense animal foods for those in-between stuffer-uppers.

This drink is his new favorite thing… and there are a couple of foods here that I’m okay with buying even if they were shipped in.

While we eat a fair amount of locally-produced food, I don’t really think twice when we’re able to buy nutrient-dense foods like coconut, avocado, and olive oil from various parts of the world. Sure, we could live without them, but I find that coconut is especially helpful for those on a dietary restriction and it is just so good for you that it’s hard to say no, unless you simply, really can’t.

We also buy things like coffee and tea, of course, along with vanilla and chocolate which simply don’t grow in our area. And then there are spices and salt, which must be brought from far away, based on our geographical location.

That said, there’s a lot we can make an effort to eat locally – meat, dairy, and produce, for starters. These form the backbone of a good meal anyway, so those other items I listed above are secondary items – ones that we don’t count on as much for calories.

Whether you’re looking for a treat to fill the meal gaps, a nutrient-dense snack for on-the-go, or something you can utilize local eggs and local honey for; this simple shake might be for you.

IMG_5828

Print Recipe

Enzyme Rich Coconut Shake

Source: Plan to Eat Blog

Course: Beverages

 

Serves: 1

Ingredients

  • 1 13.5 oz can full-fat coconut milk (at room temperature)
  • 3 egg yolks from pastured chickens (at room temperature)
  • 2 Tablespoons raw honey gently softened to pourable
  • 1/2 teaspoon vanilla + 1/4 teaspoon each nutmeg and cinnamon (optional)

Directions

  1. Combine all ingredients in a pint jar. Seal tightly and shake vigorously.
  2. Remove lid and stir again with a fork, scraping the bottom and sides of the jar to get all of the honey and egg yolks incorporated.
  3. Chill before serving. Keeps at least three days in the refrigerator.

Powered by
Plan To Eat



You may also like...

Recipes
Roni

Heirloom Recipes

Flipping through the pages of an old cookbook is more than just walking down memory lane. It’s like opening a treasure chest of history and knowledge.

Read More »
Skip to content