Our family follows a plant-based diet and already excludes meat and dairy from our lives. When my youngest son was diagnosed with a peanut allergy at 18 months, we banned all nuts from our house as a precaution. I wasn’t taking chances. We added peanuts and tree nuts to our list of restrictions along with gluten for our little guy. Here I am, a mom with two toddlers, and I can’t even go through a drive thru for a quick meal. Thankfully I had coffee (lots of coffee) and my So Delicious creamer to fuel my mornings.
We adapted to our new food restrictions as well as possible. We ate all of our meals at home, which honestly wasn’t too tough because I was a stay at home mom at the time. Besides, taking two toddlers out in public without my husband was out of the question. I wasn’t one of those have-it-all-together moms. I was the one who let her kids stay in their pajamas all day. But eventually, I found our trusted brands for dairy-free, nut-free milks and gluten-free products. I became a meal planning extraordinaire because it helped me feel more prepared if I had a plan.
My son started preschool at 3 years old and I went back to work full time. I’d done my research and trained the teachers on EpiPens and cross contact. Even so, I’m pretty sure my grey hair quadruped the first few days of school. On the rare occasions that the school called, I’d silently panic until they said everything was fine.
Imagine our surprise when our son passed his allergy-related blood and skin tests, followed by his oral challenge when he was 4 years old. Only a year before, the allergist told us he would never outgrow it.
The first thing we did was let him have a ton of candy, we thought it seemed reasonable for the kid who missed out on every birthday party and shared snack. My husband celebrated with a bag of cashews. After a few months passed, we had to settle into a healthy routine that could now include a wider range of foods. We start almost every morning with oatmeal, the kids get a packed lunch for school and we enjoy delicious plant-based dinners. Now, we are certainly looking for unique ways to add peanuts and tree nuts to our menu.
I’ve recently discovered my favorite recipe for oatmeal.
Cashew Chai Latte Oatmeal
Inspired by So Delicious® (full recipe found on SoDeliciousDairyFree.com)
- 2 cups So Delicious French Vanilla Coconut Milk Creamer
- 4 Chai tea bags
- 2 cups So Delicious Dairy Free unsweetened cashew milk
- 2 cups rolled oats (be sure to specifically use gluten-free oats)
- ½ tsp salt
- ¼ tsp cardamom
- ½ tsp cinnamon
- 2 bananas (peeled and sliced)
- ½ cup cashew pieces, unsalted
- ½ cup toasted coconut
- In a small saucepan, simmer 1 cup of creamer over medium heat. Add tea bags, cover pot and let steep for 10 minutes.
- Meanwhile, in a medium saucepot, simmer cashew milk and remaining 1 cup of creamer over medium heat. Add oats and lower heat to low, stirring for 10-15 minutes, until thick.
- Add strained chai cream, salt, cardamom and half of the cinnamon. Stir.
- Portion into bowls and top with sliced banana, cashews, toasted coconut and more cinnamon if desired.
The Cashew Chai Latte Oatmeal is the most elegant oatmeal I’ve ever tasted – lots of sophisticated flavors like chai, cardamom and cashews. But, it’s still very easy to make. Our whole family loves deep chai flavor combined with the banana and toasted coconut. It really has something for everyone – especially someone who recently acquired a new taste for cashews.
**SPONSORED BY So Delicious**
Holly writes for My Plant Based Family. She is a mother of plant-based children and a loving wife to a (mostly) plant-based husband. Her blog follows their plant-focused diet and weight-loss journey – along with her children’s food allergies and intolerances.Originally posted January 2016