Food Intolerance Update + Bananas Foster Breakfast Bowl Recipe / by lee tilghman

So, it's been a few months since I wrote my last post on food intolerances, and wanted to give you guys an update! A lot of you have noticed the re-introduction of bananas into my feed. It's true, over the past few weeks, I've been incorporating bananas into my diet, and I am so happy about it! Although the thought of a cold, frozen banana smoothie bowl still turns me off, I have been enjoying bananas in other forms such as sliced into a peanut butter bagel, banana bread granola, and bananas foster breakfast bowls.

How did I decide to suddenly re-incorporate them? Well, I knew that my body had been working hard to heal itself during my time (8 months) without bananas. When I thought of bananas during this time, they looked and sounded unappetizing, since I knew my symptoms would return. However, in the past month, something shifted. Bananas started to sound and look appetizing again. I think my body was telling me, "you're ready".

So, I did a small test. I took a piece of toast and slathered it with some peanut butter and a few small pieces of banana. I ate it, and then I listened. I scanned my body for symptoms. Migraine, bloat, gas.

And 15 minutes later...No symptoms returned! And throughout the rest of the day, I was symptom-free. I was elated, to say the least.

Read the full story about my food intolerances here


Does this mean I am going to jump in head first into the banana train? Probably not, but I am actually just so thankful for my body doing its best to heal itself. For the most part, I still stay away from:

  • coffee
  • gluten
  • dairy
  • soy
  • red meat, poultry
  • high-sugar fruit (pineapple, mango, raisins, dates)
  • cane sugar
  • processed foods
  • banana-based smoothie bowls/nice cream

What I do eat:

  • the occasional ice cream cone (I love Salt & Straw) 
  • dessert, multiple times a week (a piece of dark chocolate, bliss balls, homemade PB cups)
  • wild-caught fish (salmon, tuna, cod, arctic char)
  • organic and pasture-raised eggs
  • hella greens
  • matcha americanos (matcha mixed with hot water or cold water)
  • protein bars (Go Macro and Bulletproof are some favorites)
  • all the probiotic foods (kimchi, kombucha, etc)

A lot of you had asked how I found out about my food intolerances. The answer is in how I committed to listening to my body and wanted to feel better.  I dedicated a month of my life to eliminating all of the possible triggers; bananas, fruit, gluten, dairy, soy, etc. (These are common allergens/irritants/inflammatories) This made me feel so darn good that I didn't want to invite them back in!!

My advice to you? If you eat something, and notice a few hours later that you feel bloated, gassy, disoriented, achey, fatigued, have stomach pains or a bad skin rash, then that means your body probably doesn't jive with whatever you just ate. We need to LISTEN to our bodies in order to fuel them properly, people! I know that it can be hard to know what to eat and what NOT to eat because of all the information (and misinformation) that gets thrown around the health and wellness world, but listening and tuning into our bodies is the best way to get to work to its highest ability. 

It can be hard to slow down and tune in, but it's necessary if you want to feel your best.

Let me know if there's more information you guys want on food intolerances and my experiences with them! Now, onto the recipe for this delicious bowl I made for breakfast

Bananas Foster Breakfast Bowl

Bananas Foster is my favorite. Bring a healthy twist to this traditional dessert with high fiber brown rice flakes and some naughty banana and chocolate- the best combo on earth.

Makes 2 servings

  • 1 bar Raaka Chocolate Bananas Foster Bar
  • 1 cup brown rice flakes 
  • 2 cups almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 banana
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon
  • 1 tbsp honey
  • 1/4 cup walnuts
  1. Start by making your brown rice flakes. Pour 2 cups of almond milk into a pot and bring to a near boil. Add a pinch of salt, add flakes, then stir. Simmer for 10 minutes until all liquid is absorbed and the flakes are tender.
  2. Next, stir in vanilla. Set aside.
  3. Cut your banana in half lengthwise. Melt your coconut oil and place in a nonstick pan. Add honey, cinnamon, and stir until everything is melted together over medium heat.  Plan the banana down and let caramelize for 5 minutes or until golden brown. Delicately turn over and cook another 4 minutes. 
  4. Spoon your flakes into a bowl, then add some chopped up pieces of Raaka's chocolate on top. Add your banana, some walnuts, and you are good to go!!