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September 26, 2013 by Leanne Vogel March 8, 2017
Kevin has turned into a dairy-free milk monster. He adds it to his ginormous bowls of protein oats, whips up 1-2 protein smoothies per day, and even drinks the stuff! Coming from a guy who used to live on frozen meals and Cherrios (with 2% milk)… we’ve come a far ways. We used to buy two or three large case of almond milk from Costco every couple of weeks, but that practice ground to a halt when we started reading up on carrageenan. (I wrote about our carrageenan discovery in this post, if you’re interested. The whole topic is quite controversial. I received quite a few messages from companies after posting that post, attempting to defend carrageenan and the presence of it in our food. Given the immense case against its safety, I’ve made a personal choice not to consume it. But to each their own!) We found a couple of dairy-free milks at Superstore that didn’t have carrageenan but at the rate that Kevin goes through almond milk, we were picking up seven $5 jugs per week. I’ll let you do the math on that one :| This conundrum called for a bit of creativity… And? I’m pretty happy with the result. No soaking, no waiting, really easy. Kevin even made a couple of batches of his very own! If you want to make this a lighter, everyday drinking milk, try increasing the water by 2 cups. To print, email or text this recipe, click here.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.