“No oats oatmeal” is a delicious and healthy recipe created by Kate Jay that is perfect for anyone looking for a low-methionine option as part of a cancer diet plan. Unlike traditional oatmeal, this recipe does not contain oats and instead uses spaghetti squash as the main ingredient.
Spaghetti squash is a versatile and nutritious vegetable that is rich in fiber, vitamins, and minerals. It is low in calories and carbohydrates, making it an ideal ingredient for those who are trying to manage their weight or blood sugar levels. Additionally, spaghetti squash is low in methionine, which makes it a great choice for people who are following a low-methionine diet as part of their cancer treatment plan.
In this recipe, spaghetti squash is combined with other low-methionine ingredients like coconut milk, shredded coconut and banana to create a warm and comforting breakfast that is high in fibre and protein. The recipe is easy to make and can be customised with your favorite toppings, such as fresh berries, nuts, or honey. We have combined it with a beautiful compote. Recipe below.
One of the best things about spaghetti squash is its versatility in cooking. It can be roasted, boiled, steamed, or microwaved, and can be used in a variety of dishes, such as soups, salads, and casseroles. It can even be used as a low-carb substitute for pasta, making it an excellent option for people who are following a low-carbohydrate diet.
Overall, “No oats oatmeal” is a delicious and healthy recipe that is packed with nutrients and perfect for anyone looking for a low-methionine breakfast option as part of a cancer diet plan. With spaghetti squash as the main ingredient, this recipe is both tasty and versatile, making it a great addition to any meal plan.
Ingredients
Oatmeal
- 3 C spaghetti squash pre cooked
- ½ C Water
- 1 ¼ C Shredded Coconut
- 2 C Coconut Milk
- 1 Small Ripe Banana
- Pinch salt
Compote
- 2 C Frozen Blueberries
- 2 tsp Water
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- Pinch ground cloves
- 2 tsp Maple Syrup
- Pinch salt.
Instructions
Oatmeal
- Place the squash, coconut, coconut milk, banana and salt into a large pan.
- Add ½ water, mix well and bring to a boil.
- As soon as it hits the boil, turn it down to a simmer.
- Simmer until hot.
Compote
- Put the blueberries, cinnamon, nutmeg, cloves, maple syrup and salt into a small pan.
- Add 2 tsp water and mix well.
- Place on a low heat and cover the pan.
- Cook until the blueberries are beginning to release their juices whilst retaining their shape.
- The liquid should be syrupy
PUtting it all together
- Remove the spaghetti squash from the heat.
- Take an immersion blender or a food processor and pulse briefly to break down the fibers of the squash while leaving it fairly chunky.
- Ladle the ‘oatmeal’ into bowls and place compote on top
Notes
Methionine per serve 97mg
Nutrition
