I’ll be honest: when my doctor prescribed I follow a diet low in FODMAPs, I was a little overwhelmed. Okay, that’s kind of an understatement. I’d stare into the fridge and look at all of the food I couldn’t eat, and feel even more deflated about the limited options I did have. Would I have to eat eggs every morning? Stir-fries every night? And what about the in-between times?
Days when I leave early for work and come home late from school have been the trickiest. I’ve struggled to find creative meal options that don’t need to be refrigerated, but still are FODMAPS-friendly.
Enter Vigilant Eats! This small Bloomington, Indiana- based company has a wonderful story and a great mission that completely resonated with what I try to spotlight here on LVP. Prevention Magazine recently featured Vigilant Eats as one of their 100 cleanest packaged foods!
“Our mission is to deliver health-promoting, cutting-edge foods that use the highest quality, nutrient-rich, organic ingredients. If we are correct in our assertion, vigilance and integrity will help us form an unyielding army of healthy, creative, and productive humans. Together, energized by real food, selfless action, and concern for humanity’s future, we shall improve the quality of food and education entering the bodies and minds of our fellow citizens.”
Vigilant Eats’ products are free of soy, dairy, gluten, preservatives, and refined sugar. How often do you find a packaged food with these bragging rights?
Great nutritional stats, too. Enough fat and protein to keep you full, and very little sugar.
Fold-up spoon included!
Just add water!
It makes an easy on-the-go breakfast that doesn’t make a mess. I often eat my breakfast on the subway before work in the morning, so this is key! They’d also be perfect for road trips, when healthy rest stop food is hard to come by.
The company recommends using cold liquid, and I enjoyed my first half this way. Then I added a little almond milk, heated it in the microwave for 30 seconds (note: there’s a notice on the cup instructing us NOT to do this), and tried it warm. Liked it both ways!
I’ve been making my own almond milk again… haven’t done this for years, and I don’t know why! It’s easy, and only requires a few hours to soak the almonds. I’ve been using the food processor, but it’s decided it doesn’t like to use liquids anymore and has started leaking all over the place. (Cuisinart is requiring us to cover the cost of shipping this very heavy piece of machinery to customer service, but that’s a rant that’s best kept off the blog.) Anyway, B had the genius idea to put the almonds + water through the juicer, and it worked beautifully! He ended up juicing the almond pulp twice, which made them the perfect consistency for crackers (aka my new favorite granola).
B and I both enjoyed this quick, healthy, and filling breakfast on a recent Sunday. And now that it’s Spring (although the trees of New York haven’t quite gotten the memo yet), we’re going to try and keep the habit of having fresh flowers in the house.
For those new to Vigilant Eats, the company offers 2-cup and 4-cup sampler packs. And for LVP readers, the company is offering 10% off + free shipping on sampler packs! Enter coupon code Lilveggiepatch at checkout.
Happy breakfasting!
