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Community Relations

Allergen-Free Recipe for Fall

Prepared by Loyola Student: Chloe Doherty

How I lived without the fall season for eighteen years, I’ll never know. I finally came to my senses and realized the joy of crisp leaves, layering clothes, and of course, delicious foods.

Breakfast:

 

Pumpkin Pie Oatmeal- Photo by Chloe Doherty

Is working out as effective if I looked at delicious Thanksgiving pie ideas the entire time I was on the elliptical?

I don’t know, but I do know that I was craving some comforting pie after my workout. Of course, pie is definitely not the healthiest, and very few gluten-free, dairy-free pies exist. Enter pumpkin pie oatmeal! My roommate told me about this treat, and it is my new favorite breakfast. Just in time for fall!

To prepare:

Coconut milk provides a satisfying creamy texture while remaining dairy free. If you want, add chopped walnuts, pecans, or almonds, and you have a warm, hearty breakfast that tastes more like a fall dessert!

 

Dinner:

Roasted Vegetables- Photo by Chloe Doherty

To prepare:

Salad and Roasted Vegetable Soup- Photo by Chloe Doherty

‌Recipe originally posted in the LUChameleon

Loyola

Community Relations
6330 W. Sheridan Road · Castle House - 3rd Floor
Lake Shore Campus · Chicago, IL 60660 · Phone: (773) 508-7450

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