Back in October, I completed my second Whole30. I do not condone diets, diet products, quick fixes, fads, or anything like them. What I do support is getting to know our bodies, finding out what food groups we are sensitive to, and what brings healing to us.
Our bodies are in constant pursuit of homeostasis. Balance. The food you eat does one of two things: disrupts or supports your body’s state of balance.
Do you eat food that causes your body to struggle day in and day out?
Or do you eat food that supports health and the balance inside of you?
It’s worth finding out, because the food you eat affects everything about you. It could be the root of your chronic pain… your skin issues… your suppressed immune system… your mood swings… and so on. You cannot replace real food with a fancy pill or powder. Your body needs to be fueled properly, with real food, or it will not function the way it was made to.
That’s what the Whole30 is all about. You eliminate, and then re-introduce food groups that are common causes of inflammation. By your body’s specific reaction, you find out which foods are doing you more harm than good. Dairy was one of those food groups. Some people find that they have an intolerance that they weren’t aware of before, but I didn’t notice anything jaw dropping from re-introducing dairy. Though my body didn’t point to a serious intolerance, I must admit that I not only felt great without it – I hardly missed it. I gained an appreciation and enjoyment of dairy alternatives such as coconut milk.
But let’s pause for a second. You can bet butter is still my favorite fat and that I’ll be enjoying a glass of my homemade eggnog this Christmas. And you can also bet I am still an advocate for real dairy – the unpasteurized, unhomogenized kind that comes straight out of a healthy cow raised on green grass. Though I am not “against” dairy, I have chosen to avoid consuming a ton of it. And I know a lot of you are in the same boat.
So here’s one for all of you dairy avoiders out there. It has all the creamy goodness of a milkshake, and is bursting with nutrition.
It’s full of healthy, nourishing fats from the coconut; fiber, antioxidants, and essential nutrients from the fruit; and the egg yolks are like a beautiful golden multivitamin. It’s creamy, filling, and slightly sweet. Whip up a cup. You won’t regret it.
- 1 ripe banana
- 1 cup frozen mango
- 1/2 cup full fat coconut milk (read the ingredients to avoid additives – find a brand that is just “coconut and water”)
- 1/3 cup shredded raw coconut, unsweetened
- 2 egg yolks from pasture raised chickens (find at a local farm or health food store)
- 1/2 tsp pure vanilla extract
Combine all ingredients in a blender and add a splash of water or coconut water to get your desired consistency. Pour into a pretty glass – or two, if you want to share – and drink up!