For the past 10 years, I’ve been drinking almond milk in my tea every morning. I love my almond milk and recently found out that I now have to quite my habit because over the past year, I have been struggling with low thyroid and almonds are a “NO-NO” food for people with thyroid issues.
Not only that, but after 1 year of trying every herb and vitamin to raise my thyroid levels, my levels would not budge. So, last week, I went on Armour Thyroid, which is a NATURAL, porcine-derived thyroid remedy and I already feel better! I have to take it on an empty stomach and cannot have any calcium products within 4 hours of taking it, which means the calcium in my almond milk is also a NO-NO!
Very upset by this situation, I ran to Whole Foods and found my new obsession. Pacific Organic Vanilla Unsweetened Coconut Milk.
It is just as yummy, creamy and rocks my world as my almond milk. I have been putting it in my Yerbe Matte Latte and I don’t really miss my almond milk that much. It is a great substitute and it is carrageenan, dairy, soy and sugar free!
Try it in your tea, coffee or use it in place of the almond milk in my No-Grainola recipe below!
Prep time: 5 minutes
Serves: 3 (2 tablespoons/serving)
1 tablespoon of the following:
Unsweetened Shredded Coconut
Other Ingredients (For 1 serving):
½ - 1 cup UNSWEETENED Vanilla Almond Milk, LIGHT Coconut Milk or PLAIN Coconut Yogurt
1 cup Organic fresh or frozen Berries AND/OR 1 Organic Apple, chopped.
Stevia**/Truvia, to taste.
** If you use liquid stevia, keep in mind that you will only need 3-4 drops because it is 10-15 times sweeter than sugar.
Mix up all the ingredients in a bowl and enjoy 2 tablespoons with almond milk, berries and Truvia. You can also eat it cold or heat it up for a “Hot Breakfast Cereal.”