My daughter and I participated in the Elimination Diet a few years ago to better understand the journey my patients undertake while trying to uncover the root cause of their illness. Furthermore, there has been a dramatic rise in food allergies in recent years, for various reasons. Since so many people are battling food allergies it is important for me to understand how to shop, cook, substitute ingredients, feed a family, create school lunches, put together work lunches, eat out and socialize on an Elimination Diet. Giving advice is one thing, living it is another matter altogether.
Allie and I gave up the following things when we did the Elimination Diet– gluten, dairy, soy, egg, peanuts, shellfish, corn, caffeine (coffee/green tea) and chocolate. Other items on the elimination diet are – white sugar, preservatives, food coloring, and artificial flavors – which we avoid regardless!
Today I am sharing a favorite recipe that we uncovered while on our journey. It has sweetness, protein, fiber, and potent brain nutrition. It is easily made by school-age children and as I have said before, getting kids cooking in the kitchen is the best way to tackle picky eating.
Lastly, this recipe can be used for breakfast, lunches, after-school snacks, and desserts. Let’s get to work.
Ingredients
- 4 cups old-fashioned oats
- 1/2 cup slivered almonds
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup chopped dates
- 1/2 cup sunflower seeds
- 1/4 cup hemp hearts
- 1 tbsp cinnamon
- 1 tsp sea salt
- 3 tbsp blonde coconut sugar
Instructions
- Mix all ingredients
- Place in an airtight container
- Add yogurt and berries if you would like
This can be eaten fresh or left in the fridge overnight.
Click Here to Download the Back to School Muesli Recipe
Bon Appetite, Ana-Maria Temple, MD
RESOURCES
Best-Selling Book: Healthy Kids In An Unhealthy World
My Holistic Allergy-Friendly Breakfast + Lunch Guides
Holistic Kid’s Guide: A Parent’s Guide To Raising Healthier Kids
Podcast Feature: Start a Family Food Revolution with Dr. Ana-Maria Temple
