Cinnamon Spice Crepes with Coconut Sugared Peaches

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About 10 years ago I figured out I could no longer tolerate cow’s milk dairy. I was feeling so awful. My stomach felt like someone was holding it in their hand, I was getting migraines all the time, my sinuses were constantly stuffy…I just didn’t feel right.

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Once I stopped the dairy I had major improvement. Then over a few month’s time, I could tell that gluten was also an issue. It caused what I call “cement neck”, joint issues, and often after I ate it, I was so tired and lethargic, I felt like I’d been drugged. I started to have hormonal issues and adrenal issues. I tested positive for Candida overgrowth in my gut. I kept a food diary for a year and a half, and sure enough, every single time I had gluten foods, they made me sick.

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I began to strictly change my diet, focus on my gut and my adrenals, address the hormone issues, and wouldn’t you know it…when you begin to help all of your body’s major “parts” to work together, your health improves.

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A few years later when I got very ill while we were living in New Hampshire, I tested positive and was diagnosed with Chronic Lyme Disease. I’d been having Lyme flares off and on for at least 7 years but didn’t know what they were and neither did anyone else at the time. I’m a research warrior when something is going on with my body or in my life. I like to educate myself on the why’s and how’s and how other people are dealing with things. So, I researched for months and months about Lyme, food sensitivities, gut issues, systemic inflammation, auto immune disease, and every combination of symptom and chronic illness you could think of. I joined private groups so I could also learn more from other people with similar issues.

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One of the many helpful things I learned was that there are other grains that have similar DNA to wheat, so your body treats them as wheat, even though they are technically “gluten free”. Lyme Disease causes a lot of inflammation and joint issues, so the pain and other symptoms I was having made a lot of sense…but still, I just felt that there was more I could be doing to help my body deal with it naturally. I did not want a future full of pharmaceuticals.

I learned a lot about inflammatory foods and how systemic inflammation is linked to the foods we eat, the health of our gut, life stress, and stress on the body from illness. I learned about how food allergies and sensitivities, along with gut issues, lower your immune system. When you are consistently putting things into your body that tax your immune system, every part of your body suffers inside and out. Add a bacterial infection like Lyme Disease or any chronic illness or auto immune disease to a gut and body damaged by food sensitivities and stress, and it makes for a perfect storm of horrible illness.

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I pretty strictly eliminated all grains from my diet for about a year, along with many inflammatory foods like potatoes and legumes. I’ve had major improvement in all of the Lyme symptoms. Fatigue, pain, joint swelling, flu symptoms, sleep issues, vertigo, ringing in my ears, hormonal issues, nervous system complications like anxiety, numbness and tingling in my extremities and face, and shingles outbreaks. Diet has been paramount in allowing me to live an active life while battling a chronic illness. In fact, I have shared with people many times that I feel that without the changes in my diet and the battle against inflammation, I would surely be bed bound, if not dead.

Now I am able to eat rice, quinoa, and buckwheat on occasion, but I try not to push it. I can also eat potatoes and legumes now and then. However, if I get into a mode where I am indulging often and ignoring what my body is telling me, problems arise and it can take weeks to remedy. About a year ago I also added high quality curcumin supplement to my diet along with my other supplements. Absolute miracle worker, I would highly recommend curcumin supplements for everyone, but that’s a post for another time.

Long story short, in order to keep on top of your health, you must pay attention to your diet and gut health. Your gut is the epicenter of your immune system and the immune system and nervous system absolutely cannot work the way it was created to work, if you’re losing a battle with systemic inflammation.

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I have made it my mission to help people to understand that they are their best health advocates. I love to help you and show you that living with food allergies, sensitivities, and even chronic illness, doesn’t have to be the worst thing that’s ever happened to you. You can embrace all the good parts, and if you’re conscious about how you treat yourself, there are many good parts to be embraced.

I cannot stress enough how important it is to educate yourself. Being knowledgeable and being in tune with your own body and how it works and what it doesn’t like, will give you great freedom and improve your health dramatically. Educating yourself provides you with tools to take care of your body without sacrificing many of the things you love to eat and do.

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Now, go make yourself some crepes and seize the day!

Cinnamon Spice Crepes with Coconut Sugared Peaches

The recipe below looks wordy and complicated, but this is not a complicated recipe I promise, it is absolutely simple! I make them often with all kinds of different toppings and they come together very quickly. They’re also an easy, but impressive, breakfast or even dessert for when you have guests.

*Makes about 7 crepes and serves two people. Can easily be doubled.

For the peaches:

1 1/2 Cups of Frozen or Fresh Peeled Peaches

1 Tablespoon of Coconut Sugar (Maybe more if your peaches aren’t sweet enough)

About 1 Tablespoon of Water and 1 teaspoon of Arrowroot

Place the peaches in a small saucepan and if they are frozen, heat them on medium low until thawed and juicy. Add the coconut sugar and heat on medium until the sugar is completely melted and incorporated with the peach juice. Add a 1/2 teaspoon of the arrowroot mixture at a time, waiting a minute or so in between to get to the desired sauce thickness.You will need very little, don’t allow it to get too thick! Remove from heat, transfer to a small bowl and chill in the fridge or quickly in the freezer. (Your whipped cream will melt on top if the fruit isn’t chilled or at least cool.)

For the crepes:

1/2 Cup of Sweet Potato Flour

1 Tablespoon of Coconut Flour

Dash of Sea Salt

1 teaspoon of Ground Cinnamon

1 Small Pinch of Nutmeg

1 Small Pinch of Cloves

3 Eggs

1 teaspoon of Pure Vanilla Extract

3/4 Cup of Full Fat 100% Coconut Milk

2 Tablespoons of Water

Dairy Free Butter For Pan

Extra Cinnamon For Sprinkling

Measure all the ingredients into a medium bowl and whisk to thoroughly combine. Heat a small to medium ceramic skillet or non-stick pan to medium. Place 1/2 teaspoon of butter and spread around until melted. (You will only need to do this once.) When the butter starts to bubble, scoop just shy of 1/4 cup of batter into pan, lift the pan and swirl to the edges. Cook for about 1 minute until the crepe moves freely and flip. Cook for 5 seconds longer and transfer to a plate with parchment. I use a paper plate on top to cover them and keep them warm. They won’t stick together.

For the whipped coconut cream:

1 Cup of chilled 100% Fat Coconut Milk (There are two ways you can do this. With canned coconut milk that has been chilled over night, where you just use the solids, which then you would need probably 2 cans. Or, you can use one box of Arroy-D 100% Coconut Milk that has also been chilled over night. I used the Arroy-D this time.)

About 2 Tablespoons of Powdered Sugar or Very Finely Powdered Coconut Sugar

About 1 1/2 teaspoons of Pure Vanilla Extract

Pour the coconut milk into a stand mixer and whisk for a few minutes until milk is thickened. Add the powdered sugar and whisk for another couple of minutes scraping down the sides, then the vanilla extract. Continue whipping for another minute or so until thickened.

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Grain Free & Dairy Free Crepes

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I can see these crepes becoming my new favorite thing.

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Crepes are so incredibly easy to make.

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Seriously.

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And versatile. I’m big into versatile foods.

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Crepe batter is made with few and simple ingredients and they are kind to whatever you top them or fill them with.

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Crepes can be dressed up with anything you like.

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Sweet or savory.

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Layered, rolled, flat…topped with mounds of coconut whipped cream, syrup, powdered sugar and lemon, filled with fruit, filled with chocolate, filled with vegetables, filled with meats…you name it, your options are only limited to your imagination.

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Monday, I topped mine with ripe bananas sauteed in dairy free butter and coconut sugar. Amazing.

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Tuesday, I topped them with coconut sugar powdered sugar and a squeeze of lemon. Delicious and refreshing. 

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They keep well in the fridge if you don’t use them all, but I doubt you’ll have a problem with that.

Grain Free & Dairy Free Crepes

*Makes 8 Crepes

1/2 Cup of Sweet Potato Flour

1 Tablespoon of Coconut Flour

3 Eggs

2 teaspoons of Pure Vanilla Extract

Dash of Sea Salt

3/4 Cup of 100% Coconut Milk 

2 Tablespoons of Water

Dairy Free Butter for Frying

Whisk the flours, eggs, vanilla, salt, coconut milk, and water together well. I also whisked it every time I scooped batter to make a crepe.

Heat a non-stick skillet or crepe pan on medium heat. Add about 1/2 teaspoon of dairy free butter to the pan and allow it to melt. With a 1/4 measuring cup, pour crepe batter into the pan and swirl lightly to coat bottom of pan. After a minute or so when you can see tiny bubbles begin to form, flip crepe. They fry very quickly.

For the Banana Topping:

2 Ripe Bananas, sliced

2 Tablespoons of Dairy Free Butter

1/4 Cup of Coconut Sugar

Heat the butter and sugar in a small pan until melted and lightly caramelized. Add the bananas and toss gently.

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Crepe Lunch – Clementine Goat Cheese & Mixed Berries

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Crepes. Beautiful, sweet, and elegant.

Crepes for lunch? Why not?

Clementine Goat Cheese & Mixed Berry Crepes

*These crepes are at their best when all ingredients have been mixed and allowed to mingle overnight*

Fruit Sauce

2 Cups Frozen Mixed Berries

About 1/4 – 1/2 Cup Granulated Sugar

Mix berries and sugar together in a small bowl and allow to thaw on the counter. Once thawed, stir, cover, and refrigerate over night.

Clementine Goat Cheese

1 Container Soft Goat Cheese

Zest of 2 Clementines

Juice of 1 Clementine

About 2 teaspoons Powdered Sugar

Place all ingredients in a small bowl and stir together until fully incorporated. Cover and refrigerate over night.

Crepe Batter

1 Cup Mama’s All Purpose Almond Flour

1 Cup Almond Milk

1/2 Cup Lukewarm Water

4 Eggs

1/4 Cup Dairy Free Butter Melted

1/8  teaspoon Sea Salt

3 Tablespoons Granulated Sugar

1/4 teaspoon Xanthan Gum

Combine in a medium bowl and mix until smooth. Cover and refrigerate over night.

If your crepe technique is a little rusty, jump on youtube.com, there are plenty of tutorials.

When you’re ready to make crepes (they are good any time of day!), remove the batter, cheese, and fruit from the refrigerator and heat a crepe pan or medium-sized non-stick skillet on medium heat. Rub with butter. I prefer my pan on medium not medium-high because I don’t like my crepes browned. A lower heat is easier to control and then you’re not in a rush to flip. The flipping is a bit tricky…

Once the butter starts to sizzle, add a little under 1/4 cup of batter or so (depending on your pan size) and quickly swirl it around the pan to cover the entire bottom of the pan.

It only takes a quick minute to cook. Loosen the edges with a spatula and then flip in any way you’re comfortable. You can use the one-handed pan flip or use a long metal spatula, whatever works for you. It only needs to cook on the 2nd side for about 30 seconds or so.

If you’re making a lot of crepes, you can place them on a plate in between waxed paper and place them in the oven on warm until you are ready to use them.

Once you’re ready to eat, you can fill them with the fruit and cheese or put it on top, then sprinkle with powdered sugar.