Tick #7~Give A Girl A Cookie!

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Yesterday afternoon, I found tick #7 while I was trying to relax and read a book in the tub. It was crawling up the tile right by the faucet. Right by my foot. Tick #1 was on my son’s knee, under his jeans a couple of weeks ago after he had come in from playing outside with the dogs. Tick #2 was crawling up the wall in the living room. Tick #3 was crawling up the sheers next to the front door, tick #4 was found crawling up the backyard slider screen door. Tick #5 was spotted crawling around on the blinds behind the kitchen sink, and tick #6 was found by our son, crawling up the wall in the same vicinity as tick #2.

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Not all in one day, of course. It’s been about 1-2 every week. The Good Lord knows me all too well and obviously that if I were to find 7 ticks in one day in my house….well, let’s just say, He never gives us more than we can handle.

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Instead of running out the front door screaming, I calmly crawled out of the tub possibly uttering a few (many) toothless trucker swear words, and Googled if it was possible to have an infestation of ticks inside your house. Oh, and I discussed it with my friends because that’s where all the real life information and support is anyway. Except one friend I have in New Hampshire who informed me they have professionals spray because one year, the entire side of their house was crawling with ticks.

O.M.G. That……..maybe I didn’t need to hear that.

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The internet or “innerweb” as my husband likes to call it, had a lot of really alarming things to say which did start to really FREAK ME OUT. I won’t share them with you, because both of us don’t need to be freaked out. I’m pretty convinced that they are coming in on the animals and we’re just missing them. Or, coming in by themselves because we are backed up to that huge infested 500 acres of tick field behind us. I’m trying very hard to remain calm and not think about larvae, and infestations, Lyme re-infection, and other words that make my hair stand on end and make me want to have a nervous breakdown.

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I had to eat an entire personal sized watermelon and balanced it out with a chicken leg because I was so stressed and there wasn’t one thing in this house that was sweet that fits into my damn diet. Whoever named it a personal sized watermelon, wasn’t joking.

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So.

Like any freaked out woman on a mission with watermelon juice running down her chin and a chicken bone in her mouth, I put my planning cap on and took the bull by the horns. I promptly grabbed our less than friendly cat by the scruff of her neck, and gave her a brushing like I’m sure she’s never seen the likes of. She only bit me twice.

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Then, I went upstairs and made sure there were no ticks in my bed. Then the dog beds. Every piece of dust and fuzz on our dark floors and every little nick on the wall screamed, “TICK!!!!!” and made me want to run for my life. But, somehow, I held it together. I scrubbed both dogs from head to toe and made sure nothing creepy was living on them. They crawled right into the tub for me with no hassles. They’re my sweet babies of course, unlike the cat who reminds me of a nasty teenager.  After watching me brush the cat with wide eyes and puzzled looks, I’m guessing they knew better

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After they were dried, I wiped down everything in the house. I loaded my Dyson with Eucalyptus Globulus oil because it’s supposed to kill ticks and they hate the smell of it, and then vacuumed every single square inch of my house that I could reach. I made a pact with myself that I would order white sheets with no pattern for our bed tomorrow and I would make the time to vacuum every single day, for the rest of the summer.  Then I went to bed with pulled muscles, armed with ibuprofen, Calm tea, Stress Away essential oil, and one eye open.

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Today is a new day, thankfully. So far, no ticks.

I’ve dubbed today, Cookie Day.

Because no one should ever have to self medicate with watermelon and a chicken leg. Oh yeah, and feel free to stop by unannounced any time this summer because my house is going to be freaking spotless. 

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Coconut Raisin Haystacks

*Makes 24 cookies

Preheat oven to 325 degrees.

1 8oz Bag of Organic Unsweetened Shredded Coconut 

1/3 Cup of Organic Coconut Sugar

3 Tablespoons of Cassava Flour

1/8 teaspoon of Sea Salt

3 Organic Egg Whites plus 1 Whole Egg

1 Tablespoon of Filtered Water

1/2 teaspoon of Pure Almond Extract

1/2 teaspoon of Organic Ground Cinnamon

1/3 Cup of Organic Raisins

2/3 Cups of Enjoy Life Chocolate Chips

1 teaspoon of Organic Unrefined Coconut Oil

Add the shredded coconut to a medium bowl. Add the coconut sugar, cassava flour, salt, egg whites, whole egg, water, cinnamon, almond extract and raisins. Stir thoroughly until the mixture is completely combined and thoroughly moist. 

Using a spoon, form mounds of dough and place on a parchment covered baking sheet. 

Place on the middle rack of your oven and bake for 20 minutes. 

While cookies are baking, melt the chocolate chips and coconut oil to drizzling consistency. 

Remove cookies from oven and allow to cool for 10 minutes. Drizzle with chocolate and enjoy!

 

Double Dipped Coconut Treasures

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Happy Valentine’s Day!

Do you have any plans for the big day tomorrow? Or do you dread it and stay home waiting for it to go away? I’d say the like/dislike factor of Valentine’s Day is about 50/50 from the people I’ve talked to.

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I don’t put too much hype around certain holidays. I’d say Thanksgiving, Christmas, and Easter, are the biggies around here. Birthdays of course, are also very special. Valentine’s Day may or may not involve gifts, and most of the time, we’re just happy to hang out together. We’re typically easy going that way, and that’s how I like it!

I’ve never had a problem with Valentine’s Day, that I can remember. Any holiday that gives me an excuse to celebrate with food and candy can’t be all that bad. Even if you don’t have a significant other at this point in time, surely there’s always some type of love in your life to celebrate even if it’s furry love. And who needs a holiday for an excuse to eat chocolate?

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These Double Dipped Coconut Treasures are a lightly adapted version of Predominantly Paleo’sPaleo Almond Delights’. They are delicious. She’s right, they are better than Almond Joy Bars. I’m willing to bet they’re also better for you because they’re made with real ingredients and no chemicals.

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They’re extremely simple to make with ingredients that most of us have on hand.

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And if you need them quickly for a forgotten gift, a family treat, to say “I Love You”, or just because you’re having a craving, they’re ready to eat in about 30 minutes if you use your freezer to speed things up.

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Had my brain not been so clouded and excited at the prospect of having something resembling a candy bar, I would have done one thing differently.

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I would have wrapped the coconut mixture around the almonds, rather then stacking them when I did the double dipping.

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Either way, it didn’t change the taste, I just think they maybe would have been more aesthetically pleasing and I think I would have liked the almonds dispersed a bit. Maybe even chopped throughout? But that’s really neither here nor there, you can make these a variety of different ways with almost an endless amount of add ins and ingredients. You can also make them any size or shape you like. This will be a great recipe for future experimentation.

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Double Dipped Coconut Treasures

1 Cup of Shredded, Unsulphured Unsweetened Coconut (I used Bob’s Red Mill)

1 Tablespoon of Coconut Flour

3 Tablespoons of Raw Honey

1/4 Cup of Organic Unrefined Coconut Oil

Pinch of Fine Sea Salt

Whole Raw Activated Almonds (About 10)

1 Bag of Enjoy Life Chocolate Chips

1 Tablespoon of Organic Unrefined Coconut Oil

Line a baking sheet with parchment paper. Set aside. Add the Tablespoon of Coconut Oil and the chocolate chips to a glass bowl and place over a small sauce pan filled halfway with water. (Or use a double broiler) Heat the water and melt the oil and chocolate slowly. Don’t over heat.

In a medium bowl combine the shredded coconut, honey, coconut oil, coconut flour and a generous pinch of sea salt. Stir thoroughly until all ingredients are wet.

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet. Place an almond firmly on the top (or, press in to the middle of the bar and cover). Set sheet in freezer for about 10 minutes to set the filling.

Remove from the freezer and using kitchen tongs, dip the candy bar into the melted chocolate. Wiggle it around to release any excess chocolate, then place back onto the parchment paper. Add another almond to the top if you’d like. Once they’ve all been dipped and extra almonds added, set the baking sheet back in the freezer for another 5-6 minutes or until the chocolate is set. Cut a fresh piece of parchment, set aside.

Remove the candy bars from the freezer. Remove them on the parchment from the baking sheet. Cover the baking sheet with a fresh piece of parchment and dip the chocolates again. Wiggle off excess chocolate before setting on baking sheet. Place back in the freezer for another 5-6 minutes or until chocolate is set.

Chestnut Flour Chocolate Chip Cookies & Other Stuff

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Yesterday I had a very productive day. I love those days! The days where you wake up at least somewhat refreshed, have a to-do list that’s pretty ambitious, and actually cross off everything on the list by the time you fall into bed.  I used to have many more productive days than I do now, I was full of energy. Now, not so much, but I can still look on the bright side. There are lessons to be learned from life’s hiccups. Good, joyful, lessons! Not just the painful ones.

Having a chronic illness really makes you view your life differently. Very little is taken for granted. So many tasks and things that never even crossed my mind for most of my life, now can sometimes take a lot of effort and can be very exhausting. The little things that I never paid attention to, are very vivid and have a much greater significance. My time, peace, and happiness is more precious now, as is everyone’s, but we typically don’t pay too much attention to that until some or most of it is being used up by something unpleasant.  That’s all in the lesson, I suppose. Learning to deal with each day that is given to you in the way that it needs to be dealt with, and being OK with that.

Well, after “dealing with each day that was given to me” in the form of a migraine all weekend, I was quite happy to wake up Tuesday morning feeling like I could cope with life without copious amounts of essential oils, ibuprofen, epsom salt baths, and ice bags. Yay!

So off I went with the dogs for a hike. There’s a 552 acre conservation area 2 minutes from our front door. It was foggy and gray so you can’t see much, but I promise I’ll take better pictures on a clear day. You can see beautiful farm land for miles and miles! This is the entrance. My goal is always to head all the way up into the hills and hike up to a water tower that’s up to the left. I’d say it’s about 3 miles round trip depending on which trail you take. Not too difficult, but a nice hike and good exercise.

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This is about half way up, looking down toward the entrance. Takes about an hour and 20 round trip. But I am a “slow and steady wins the race” kind of hiker and had to stop twice to catch my breath on a major incline.

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A few weeks ago after reading through Brittany Angell’s new cook book, Every Last Crumb (we’ll talk about that more in a minute), I purchased some Chestnut Flour. It’s been sitting in my pantry ever since, of course. Last week my husband requested his favorite chocolate chip cookies, but I put him off until this week because I wanted to try to figure out a grain and sugar alternative. So after my hike with the dogs I simply Googled, “Chestnut Flour Chocolate Chip Cookies”.

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What I found was a recipe SO GOOD I’m pretty sure my world shifted on its axis a little. Perfect taste, perfect texture, perfect moisture. It’s as if chestnut flour was created for chocolate chip cookies. They are that good. I don’t know where James Trenda has been all my gluten-free and Paleo-ish life, but I’m so thankful Google found him for me!

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I used coconut sugar in place of maple sugar, and arrowroot in place of the tapioca because I’m abstaining from tapioca for a while and didn’t have maple sugar on hand. I also weighed all of my ingredients exactly like he advised. The dough will be thick, thicker than you think it should be, but simply press them out a little and all will be well. They are delicious warm or room temperature and are equally good today as they were yesterday.

You can find the recipe for James Trenda’s “Ultimate Chocolate Chip Paleo Cookies” HERE.

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I am still doing my grain free trial and trying to eat an extremely nutrient dense diet. That means, LOTS of organic vegetables, a good amount of organic grass-fed meats, and a wide variety of colorful organic fruits.

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 I fried up some organic free range chicken liver yesterday, as it’s important to also have organ meats now and then in a nutrient dense diet. I dredged it in a mixture of coconut flour, arrowroot powder, sea salt, ground pepper, garlic powder, and paprika and then fried them in avocado oil.

Luckily for me, I love liver. For those of you that think it tastes like an old shoe…the key is not to cook it to death.

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After munching on those fabulous cookies and snacking on fried liver, I focused my attention on baking Brittany Angell’s  Baguettes.

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I keep this cook book on my counter because every day I think, today is the day I’m going to spend all day baking Brittany’s goodies. Which of course is wishful thinking, but one recipe every now and then is cool too. If you don’t have her new cook book, you need it. It is the grain free baking bible and I promise, her recipes will blow your mind.

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You can find it online and at select book stores for around $25 and it’s only $9.99 for your Kindle. It is worth every single penny and then some.

Eating “Paleo” has its controversies and people will argue back and forth about what a real Paleo diet looks like. My opinion is that your diet should “look like” what makes you feel healthy and heals your body. Who cares what it’s called or whether you eat legumes or quinoa, brown rice, or potatoes, or no grains at all and live on kale?  The important thing is that you figure out what’s wreaking havoc on your gut and get that out of your diet. Then, add in nutrient dense foods that will heal your gut biome and change the way you feel for the better. If you need to abstain from grains for a while or even forever, along with other inflammatory foods, it’s a Godsend to be able to have a piece of bread or baked item every now and then that won’t make you feel like hell.

That’s where Brittany Angell’s, “Every Last Crumb” comes to the rescue.

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Activated Seed & Nut Trail Mix

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One of the many benefits of paying attention to the food you put into your body is of course, better health. One of the downsides to doing a lot of research and reading about health, food allergies, and disease is that all of that information can be extremely overwhelming. Soon, you feel like there’s nothing you can eat that won’t upset your body in one way or another. Well, now you can add raw nuts and seeds to that ever-growing list.

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I’ve known for a while that there was negative information “out there” about eating raw nuts and seeds and how they are very hard on our digestive systems. They were created to survive in harsh conditions and then be able to sprout when the sun and rain makes an appearance. When we eat them raw, the phytic acid that is beneficial for their survival is not beneficial to us. It binds to minerals in the gastrointestinal tract, causing irritation and doesn’t allow for nutrient absorption. When your stomach and intestines are continually being irritated by foods your body cannot digest or foods you are sensitive or allergic to, your immune system suffers greatly. And when your immune system suffers, your entire body is affected.

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You may be thinking, but I feel fine when I eat raw nuts and seeds! But here’s the issue. Our guts are in a battle. They’re in trouble. Your gut is the center of your immune system and ours are a mess which is proven by the astronomical amount of humans with auto immune diseases, cancer, hormone imbalances, IBS, Fibromyalgia, mental disorders, stress disorders, and all kinds of other issues. It’s a domino effect. The more we ignore our guts and continue to put things in them they can’t tolerate, the more out of balance we become. We may not have that immediate reaction of “Oh! What I just ate made me really ill.” But little by little your body becomes overwhelmed and soon you feel “off” or “wonky” or “achy” or “fluish” more than you think you should, or you get sick a lot with colds and other things like migraines, strep throat, seasonal allergies, sinus infections, swollen glands… That’s your body telling you something is wrong. By really paying attention to what you feed it and how you treat it, you can go a long, long, way to feeling better.

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Help your immune system, help you. And for crying out loud, don’t believe everything you hear in the mainstream media. For years we’ve been reading about how fantastic raw nuts and seeds are for our health. “Eat a handful of almonds a day! Add nuts and seeds to your salads! Add them to your morning smoothie! Use nut flours to bake with! Use nut butters, they’re excellent for your body! Get your protein from nuts and seeds!” All of these statements have truth. But only if you’re able to digest the nuts and seeds properly and actually benefit from their nutrients. Otherwise they’re actually harming you, not helping you.

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Soaking nuts and seeds and then dehydrating them is simple. SO simple. I bought this dehydrator on Amazon. It was $73.79 (free shipping with Prime) and is very versatile. You can use it to dehydrate nuts and fruits, make fruit leather, make meat jerky, dry herbs…all kinds of things. And it’s incredibly simple to use, clean, and store.

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It’s BPA free and even has temperature settings already sorted out for you on the lid. The heating element is in the lid and covered so there’s no messy clean up like the old dehydrators with the exposed heating element on the bottom.

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It’s relatively quiet. Sounds like a low fan. I’ve run it all night for two nights in a row now with zero noise irritation or issues. It has 5 shelves and you don’t have to rotate them for even drying.

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You can Google how to soak raw nuts and seeds or use this resource like I did. Super simple and straight forward.

I soaked raw cashews and raw sunflower seeds because that is what I had on hand. Last night I also soaked and dehydrated raw pumpkin seeds. The resource link above will give you an easy timeline guide. I try to time my soaking so that I can dehydrate over night.

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The cashews needed 18 hours of dehydration, while the sunflower seeds and pumpkin seeds only needed about 6-8 hours.

The beginning stage of dehydration.

The beginning stage of dehydration after soaking for 2 hours.

After an 18 hour dehydration.

After an 18 hour dehydration.

They have a nice crisp, snap to them when broken in two.

They have a nice crisp, snap to them when broken in two.

Crunchy and delicious after only 6-8 hours.

Crunchy and delicious after only 6 hours.

Once the nuts and seeds have been dehydrated you can use them for nut and seed butters, grind them for flours, use them in smoothies, make your own nut milk, snack on them, and bake with them. Just allow them to cool completely before storing in an airtight container.

Activated Nut & Seed Trail Mix

1 Cup of Activated Organic Raw Cashews 

1/2 Cup of Activated Organic Raw Sunflower Seeds

About 1/2 Cup of Dried Cherries

About 1/2 Cup of Dried Blueberries

About 1/4 Cup Organic Raisins

About 1/2 Cup of Organic Unsweetened Coconut Flakes

1/2 teaspoon of Organic Ground Cinnamon

About 6 grinds of Pink Himalayan Salt

Toss to combine and store in an airtight container.

RESOURCES:

http://yumuniverse.com/soaking-and-dehydrating-nuts-and-seeds/

http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds

http://www.vega-licious.com/soaking-nuts-seeds-and-legumes/

http://wholelifestylenutrition.com/recipes/appetizers-snacks/is-soaking-nuts-necessary-how-to-properly-soak-your-organic-raw-nuts/

http://blog.radiantlifecatalog.com/bid/69542/That-s-Nuts-A-Complete-Guide-to-Soaking-Nuts-and-Seeds

Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce

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Good morning. I hope you’re having a lovely, relaxing, peaceful, Sunday.

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I also hope you reserve Sunday as your breakfast, fun-day.

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There should be one day a week where you throw caution to the wind and allow yourself an amazing, indulgent, breakfast.

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Let your vegetable smoothies, scrambled eggs, and oatmeal get you through your week.

Sundays are special.

Sundays are for comfort and peace and for starting the morning off with something beautiful.

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Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce

*Gluten free, dairy free, grain free (buckwheat is a seed)

*Makes 12 medium to large pancakes

2 Organic Eggs, Separated

2 1/2 Cups of Organic Unsweetened Almond Milk (or milk of choice)

1 teaspoon of Pure Vanilla Extract

1 Cup of Organic Buckwheat Flour

1/2 Cup of Organic Coconut Flour

1/2 Cup of Tapioca Starch (or Arrowroot)

1 teaspoon of Baking Powder

1 teaspoon of Baking Soda

1 teaspoon of Organic Coconut Crystals

1/4 teaspoon of Sea Salt

Separate the eggs and beat egg whites to stiff peak. Set aside. Measure the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl and whisk. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.

Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.

Top with dairy free butter, pure maple syrup, and Sweet Cherry & Blueberry Sauce.

Sweet Cherry & Blueberry Sauce

*Serves 2-3 

*The amount of fruit and thickener used will vary depending on the amount of people you’re serving

1 Cup of Frozen Organic Sweet Cherries

1/2 Cup of Frozen Organic Blueberries

1 Tablespoon of Coconut Sugar

2 Tablespoons of Water

About 1 1/2 Tablespoons of Arrowroot Dissolved in 1 1/2 Tablespoons of Cool Water

Heat the fruit, coconut sugar, and 2 Tablespoons of water in a small saucepan over medium low heat. Bring to a simmer and simmer for 6-8 minutes, stirring occasionally. Slowly drizzle the Arrowroot mixture into the fruit stirring. It will thicken upon cooking. You want it of drizzling consistency. If it becomes too thick, just add a teaspoon or so of water to loosen it.

Peace & Health ~ And a Few Other Tidbits

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Happy New Year!

I absolutely love the refreshing start of a new year. So many possibilities lie ahead.

Do you make a New Year’s Resolution list? I typically make one every year. I really enjoy looking back on the previous year and thinking about all the great things we accomplished and all of the challenges we faced. Then I sit down with pen in hand and scribble down a few things I’d like to focus on more throughout the following year.

This year I’ve chosen two words to pray about and focus on.

Peace

&

Health

Peace, because I think far too often we get caught up in the craziness of this world and allow the chaos of it and other people to get us off track. Before we know it, we’re being pulled away from what’s really important and life just seems to rush by in a cloud of running around and living life to “just get things done or get it over with”. I hate that. As a Christian I know that I have all the peace I want if I could just slow down, take control of what I do and do not want, learn how to say “no!”, and enjoy it without feeling guilty. So much of what stresses us out, makes us dread a situation, or makes us feel like there’s never enough time, is all because we didn’t put our foot down when necessary or handle our time properly. Peace is a process and I want more of it.

Health, because for me it’s a struggle.  Every day I am at some level of “sick” and although some days are certainly better than others and typically I function quite well even when feeling sick, I’m going to spend even more time focusing on the holistic, natural, healing of Lyme Disease. Much of this can be done with food, exercise, natural supplements and natural antibiotics. I’ll keep you posted and share what works for me.

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On top of my two favorite words for 2015, I also make a little list of things I want to spend more time focusing on. Not a list to stress me out or overwhelm me, or make me feel bad. Little reminders of things I think have room for improvement:

1. Use my time more wisely.

2. Be more mindful of the words I speak and think. No more dwelling on an issue.

3.  Pray more. About everything. All the time.

4. Really think about the “should-s” and “have to-s”. Necessary?

5. Choose wisely. All things. People. Situations.

6. Love more. Praise more. Laugh more. Relax more.

7. Let go of the heavy things.

8. More Joy.

So that’s it. Nothing fancy, or outlandish, or anything anyone cannot accomplish. But they are all things that sometimes fall by the wayside when we allow life to get messy or we forget who is in control.

I would love to hear your resolutions if you make them! Or things you like to focus on for a new year.

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 “And every day, the world will drag you by the hand yelling, ‘This is important! And this is important! You need to worry about this! And this! And this!’ And each day it’s up to you to yank your hand back, put it on your heart and say, “No. This is what’s important.”

~Iain Thomas

Happy New Year to you and your families. Exciting things are ahead! Here’s to a healthy, joy filled, peaceful, 2015!

Lemon Blueberry Snack Bread

1/2 Cup of Coconut Flour

1/2 Cup of Arrowroot Flour

1 Tablespoon of Baking Powder

1/8 teaspoon of Sea Salt

4 Eggs

Zest of 1 Medium Lemon

Juice of 1 Medium Lemon

1/2 Cup of Coconut Sugar

1/2 Cup of Full Fat Coconut Milk

1/4 Cup of Dairy Free Butter, melted (maybe coconut oil…I haven’t tried it)

1 Cup of Frozen Blueberries

Preheat oven to 350 degrees and Spray an 8 1/2 by 4/12 (5 cup) baking dish with coconut oil and line with parchment. 

In a medium bowl, whisk together the flours, baking powder, salt and lemon zest, and coconut sugar and set aside. In another bowl, whisk the eggs and coconut milk. Pour the egg mixture into the flour mixture and add the lemon juice and melted butter. Stir together just until combined, then fold in the blueberries. Pour into the prepared pan and bake for 30-35 minutes.

Frosting:

*You can also blend coconut sugar in a high-powered mixer (vitamix) to make coconut sugar powdered sugar. I did not do that for this recipe just for aesthetic purposes. I wanted a white frosting rather than brown. I think if you use the coconut sugar then the whole recipe would be considered “Paleo”. But Paleo itself is a rather relative label.

About 1 1/2 Cups of Corn Free Organic Powdered Sugar

Juice of 1 Small Lemon

About 2 Tablespoons of Melted Dairy Free Butter

Depending on how juicy your lemon is, you may have to adjust the dry or the wet ingredients a bit. Whisk thoroughly until thickened and of spreading consistency. Not too runny, you only want it to lightly drip down the sides.

Cherry Chocolate Banana Muffins

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I’ve been trying to stick to a grain free diet for the past few months to help with the inflammation that goes along with Lyme Disease. Abstaining from grains has definitely helped, but I’m not going to lie, it is not easy.

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I’ve found I can sometimes cheat a little every now and then, but not much. So on those days where I’m really craving something “bread like” and sweet, muffins typically fit the bill and they can easily be made grain free.

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They’re quick, satisfying, and can be frozen and heated up for a fast craving curbing snack.

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Muffins are versatile, of course. You can add pretty much anything you like to them. I happened to have dried cherries and chocolate on hand so that’s what I chose, but you can switch them up any way you’d like.

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Here are some ideas: Any type of nut, any type of dried fruit, chopped apple, white chocolate, candied ginger, diced pear, sliced strawberries, blueberries, replace half the banana with pumpkin puree, pumpkin pie spice, you could do a streusel topping, a cinnamon and sugar topping, you could add a dollop of your favorite jam in the middle before baking…the options are endless.

Enjoy!

Cherry Chocolate Banana Muffins

Preheat oven to 300 degrees.

3/4 Cup Coconut Flour

1/4 Cup tapioca Flour

4 Very Ripe Bananas (dark brown skins)

4 Organic Eggs

1/4 Cup Organic Coconut Oil (solid, but room temp)

1/4 Cup Pure Maple Syrup

1/4 teaspoon Sea Salt

1/2 Tablespoon Ground Cinnamon

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1 teaspoon Pure Vanilla Extract

1/2 Cup Dried Cherries (chopped)

1/2 Cup 70% Dark Belgian Chocolate (roughly chopped)

Measure all ingredients into a mixture except the cherries and chocolate. Mix on medium high for 1 minute, scraping down sides once. Fold in the cherries and chocolate and fill muffin papers. Bake for 60 minutes or until toothpick comes out clean.