Coconut N’oatmeal (for the Gallbladder Challenged)
You wanna know the truth?
Fat is TOTALLY phat. You can read more about that in this post by yours truly. BUT, not all fat, despite it’s incredible health benefits, is created equal. Meaning this – even though a particular type of fat may be totally phat (i.e. awesomely nutritious and health promoting) for someone else, it just might not be for you, especially if you experience digestive issues involving the gallbladder.
In fact, I actually created this recipe when I found out that a client of mine had her gallbladder removed. That’s right, this one is dedicated to her. You know who you are 😉
If you don’t know much about digestive issues that involve the gallbladder and gallbladder removal surgery, well you can learn a ton about it from Stacy over at PaleoParents. She recounts her personal struggle with it + how she healed from it + how she was able to slowly reincorporate different kinds of fats back into her diet after she’d healed.
The VERY abridged version to the gallbladder + fat digestion question:
–The gallbladder spits out bile (a digestive juice released by the liver + stored in the gallbladder), which is used to digest + breakdown most types of fat.
–Those with gallbladder issues or who have had their gallbladder removed, generally have trouble digesting fats (more on that here) because there’s no longer a reservoir of bile being stored in the gallbladder.
–This is generally a recipe for cramping, diarrhea, bloating, constipation, and a whole lot of other really uncomfortable stuff.
–HOWEVER, MCTs (Medium-Chain Triglycerides), a specific type of fat, like coconut oil, are easier to digest than Long-Chain Triglycerides (another specific type of fat) because they don’t need bile in order to get broken down and assimilated the right way.
–Coconut oil is made of MCTs, which means if you find yourself in this camp, YOU CAN CONSUME IT WITHOUT FEAR 🙂
Want to know what’s so ironic about the whole situation?
There’s a lot of intelligent research that pinpoints the root cause of gallbladder related issues (gallstones + gallbladder removal surgery) actually originating from following A CHRONICALLY LOW-FAT DIET. Here’s a neat study on it pointing out that high-fat dieters working to lose weight actually prevented gallstones from forming.
Okie, now I bet you know where I’m going with this right? Good. Then you already know that this recipe is full of coconut products (COCONUT OIL, coconut milk, shredded coconut) and that it’s 100% friendly for those with a sensitive gallbladder and no gallbladder.
The other thing I forgot to mention up at the top is that this ‘Better Than Oatmeal’ recipe, by Leslie Klenke, really gave me a hankering for oatmeal when it popped up in my Instagram Feed the other day! Which is really odd, because I always hated oatmeal growing up. Ask my Mom (Mom if you’re reading this, I’m sorry!). She was not a happy camper when I’d shove away, in disgust I might add, the lovingly prepared bowl of homemade oatmeal she’d cranked out that particular morning.
But actually, a couple of years ago…
when I was going through a time in my life where I had to heal from a slew of digestive issues (h.pylori, candid, parasites, gallbladder issues, leaky gut…), I picked up Digestive Health with Real Food by Aglaèe Jacob. That book totally changed my life and helped me heal, but on a much more superficial level, she also taught me to LIKE oatmeal with her Coconut “Oatmeal” recipe (which has absolutely no oats in it and is both grain-free and paleo). Thank you for that Aglaèe!
So between wanting to give my client a tasty, yet easy to digest breakfast recipe + my odd craving for “oatmeal”, I whipped up this AWESOME (and I mean AWESOME!) N’oatmeal recipe.
I’m not gonna lie, I actually surprised myself when I tasted it. It’s just THAT GOOD! I took the pic below because I wanted to show you just how great the texture is when you go to take a bite.
When you make this, you’ll find –
It’s got PERFECT TEXTURE.
It’s packed with EASY TO DIGEST, HEALTHY FAT aka PHAT FAT (that bypasses your gallbladder if you don’t have one or have a sensitive one.)
It TAKES 15 MINS MAX TO MAKE.
G’head. Sink your teeth in! <3
- 1/3 C Shredded Coconut
- 3/4 C Full Fat Coconut Milk
- 1/2 tsp Vanilla
- 3/4 Banana
- 3 Egg Whites
- 1 tbsp Coconut Oil
- 1 Kiwi
- 1/4 C Pomegranate Seeds
- Dash of Cinnamon
- Dash of Unrefined Salt
- 1 Tbsp Collagen (optional)
- 1 tsp Sesame Seeds (optional)
- 1 tsp Chia Seeds (optional)
- 1 Scoop Protein Powder (optional)
- Heat a small pot over the stove on medium-low. Add the coconut milk and shredded coconut to the pot. Stir it all together and let it cook until it thickens, about 5 mins.
- While that's thickening, separate your egg whites from the yolks. Save the yolks for another time. Toss the banana, egg whites, vanilla and coconut oil (make sure it's melted) in a bowl and mash them together with a potato masher or a fork.
- Once the coconut milk + shredded coconut mixture is nice and thick, slowly pour in the banana + egg white mixture. Whisk away as you do so.
- Let that finish cooking up for about a minute or two. Take it off the flame, pour it into your favorite bowl and top with kiwi, pomegranate, cinnamon and a dash of unrefined salt.
- Feel free to add in any of the optional ingredients for added protein and texture.
- This goes great with other fruit as well like: pears, berries, apples and probably plenty of others. I paired it with kiwi and pomegranate and it turned out to be an awesome combo! If you need to modify this recipe using lower glycemic fruit, by all means, please do that for yourself. It will still taste amazing 🙂
- Also, you can definitely make this in advance and store it in the fridge. It's more of a pudding when it's cold, but easily reheats in a skillet or in a microwave if you want to eat it warm.