50 Of My Fall Favorites

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Cinnamon Spice Crepes with Coconut Sugared Peaches

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Crepes with Sauteed Bananas & Caramel Sauce

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Pumpkin Spice Granola with Medjool Dates

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Maple Almond Raisin Granola

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Sunday Morning Quiche

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Coconut Chai Sipping Chocolate

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Pumpkin Spice Smoothie

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Brazilian Iced Coffee 

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Chocolate Chai Tea Latte

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Sweet Potato Veggie Hash with Egg

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Pumpkin Coffee Cake

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Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

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Cherry Braids

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Cinnamon Streusel Coffee Cake

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Pumpkin Biscotti with Belgian Chocolate

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Grain Free Cinnamon Date Rolls 

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Grain Free Pumpkin Pecan Coffee Cake

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Apple & Cinnamon French Toast Casserole

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Grain Free Cinnamon Rolls 

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Pumpkin Spice Buckwheat Bake

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Maple Nugget Corn Bread

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Spicy Pumpkin Bread

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Apple Cinnamon Pull Apart Bread

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Pumpkin Bread with Honey Cinnamon Butter

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Sweet Potato Biscuits

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Spicy Pork Loin Soup & Cheesy Jalapeno Flatbread

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Apple Chicken Salad with Pumpkin Seeds and Raisins

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Simple Roasted Vegetable Lunch

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Broccoli & Kale Soup

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Spicy Sausage & Bean Soup

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Baked Oysters with Chorizo & Spinach

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Fall Salad with Pomegranate & Clementine

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Grandma’s Potato Soup 

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Roasted Tomato, Pepper, & Basil Soup

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Crockpot Turkey Meatball Soup

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Spicy Sausage & Cabbage Soup

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Chicken & Vegetable Soup

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Broccoli & Spinach Soup

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Rustic Vegetable Tart

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Cherry Turnovers

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Pumpkin Pie

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Apple Crumb Pie

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Apple Galette 

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Ginger Molasses Chocolate Chip Cookies

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Apple Pumpkin Upside Down Cake

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Pumpkin Macaroons 

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Fig Pillows

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Gingersnaps

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Caramel Corn

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Clementine Carrot Cookies

Spicy Tri Tip Tacos

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This was my first tri tip experience. Our typical meaty go to is marinated and grilled flank steak, but to find it grass fed and somewhat local is a task. They are priced about the same, 2 lbs of grass fed for about $24.00, which served along other side dishes will feed about 3-4 people. I loved the cooking method as it was out of the ordinary for me and the taste was fabulous! The tender meat combined with the spicy and bold flavors of the rub was amazing. I’ll be stocking up on tri tip in the future and experimenting with different dry rubs and serving ideas.

For this dry rub I used a generous amount of sea salt, garlic powder, chili powder, cumin, oregano, cilantro, hot pepper flakes, and freshly ground pepper.

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I had to Google how to prepare a tri tip. Ha! The method made me a little nervous because I didn’t want to end up with a tough, grainy, chunk of meat. Tri tips are thick and grass fed meat isn’t very fatty and doesn’t provide a lot of marbling for tenderness. Thankfully, it all went well and was so fabulous I’ve been thinking we may need another one this week.

It’s important to pay attention to the natural direction of the grain prior to coating with the rub and cooking. My hand is pointed in the natural direction of the grain.

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The secret to enjoying certain types of meats that would otherwise be tough, is not only in the preparation but also in how long it rests after it’s been cooked and especially the angle at which it’s cut.

After it’s cooked, you’ll cut it in thin slices against (across) the grain.

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Once you’ve trimmed off any large pieces of silver skin, place the meat into a dish prior to coating with the rub.

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Then begin sprinkling and patting the rub all over the meat, making sure every nook and cranny is nicely coated. Cover, and place in the fridge for a minimum of 4 hours or it can also be prepared a day ahead of cooking.

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Remove from the fridge and allow to come to room temperature (or close) for about 30-45 minutes. Set the oven to 450 degrees (I used convection). Heat a dry (don’t add oil) ovenproof pan to medium high/high and sear the meat on both sides until almost blackened. You’ll need a well working stove top fan for this…mine is pitiful so I had to open all the doors and windows for a cross breeze. You can also do this entire cooking process on a grill as long as your grill heats very, very, well and consistent. I started mine off on our grill and was worried it was taking too long and would overcook so moved to the kitchen method instead.

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Once it’s seared really well on both sides, put it in the oven for 8-10 minutes. I used convection which cooks faster. 8 minutes with convection will get you medium rare, 10 will get you medium. Of course, the ends are thinner and smaller so they will likely be closer to medium regardless of time. If you’re not using convection, cook for 10 minutes and test with a meat thermometer. For medium rare about 125-130, medium/medium well 135-140. But keep in mind that it will continue cooking for the first few minutes it’s resting, so you  may want to take it out a touch sooner than what the thermometer is telling you to do.

Remove from the oven and let rest uncovered for 15-20 minutes.

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While the tri tip was cooking and resting, I sauteed some peppers, onions, and garlic for the tacos. When that was done I added black beans and sauteed until the beans were heated through.

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Super easy meal from beginning to end. And quick, which you don’t normally experience with a thicker cut of meat. Once the meat has rested, remember to slice thinly against the grain for tenderness.

You can top the tacos with anything you like. Cheese, salsa, whatever sauces you think might go well. I had planned to make a creamy cilantro sauce but then discovered I didn’t have cilantro available like I thought. Next time! Even without a sauce, they were fabulous.

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Spicy Tri Tip Tacos

*I’ll give a run down of ingredients. The cooking methods are above with the photos.

1 Tri Tip Roast, they are typically around 2lbs

(The amount of seasoning will vary by your taste and the amount of heat you want.)

These are approximates as I didn’t measure…

2 1/2 teaspoons of Sea Salt

1 1/2 Tablespoons of Garlic Powder

1 1/2 Tablespoons of Chili Powder

1 1/2 Tablespoons of Cumin

1 1/2 Tablespoons of Oregano

1 1/2 Tablespoons of Cilantro

1 teaspoon of Hot Red Pepper Flakes

Several Grinds of Fresh Peppercorns

2 Bell Peppers

1 Large Red Onion

Chopped Garlic (I used two large cloves)

About 1 teaspoon of Oregano

About 1 teaspoon of Chili Powder

1 Can of Black Beans, rinsed and drained

Avocado Oil for sauteing vegetables

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Grain Free Blueberry Breakfast Cake

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I’ve been very mindful of my diet the last couple of weeks. I can almost hear the collective eye roll from people who can eat “anything”. Such is life. I can’t eat anything I want, although I’d certainly like to, so therefore I have to be really aware of what I feed my body. I am always gluten and dairy free. But even with abstaining from gluten and dairy, there are plenty of inflammatory foods that if eaten on a regular basis, can cause some significant issues for me. We’ve talked about the effects of the inflammation bucket in the past, and over the last few weeks, mine has been spilling over.

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I’ve been in what I would consider a “medium” Lyme flare for 6 weeks. It took me a couple weeks to even recognize what was going on because I had been feeling so good for several months prior to the flare. It’s as if I had almost forgotten I even had Lyme if you can believe it! The flare is a reminder that even when we’re feeling really good, we can’t forget that our bodies don’t work like the average Joe’s body. We have to stay on top of things even if what we’d really like to do is  forget we’re in a battle with a very smart and nasty and potentially deadly, bacterial infection.

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One major component of a Lyme flare is inflammation. I swear inflammation is the root of all evil when it comes to illness. Once you get past the point of mild inflammation, things just get uglier from there. It can take several weeks to several months to get it back under control. So as soon as it finally dawned on me what the heck was going on, I went into inflammation battling mode.When we can put out the flame, our immune system can fight its battle properly.

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The first thing I always do when I recognize a flare is examine my diet and lifestyle and start asking myself a lot of questions. Have I been too loosey goosey? Inflammatory foods aren’t just problematic for the obvious reasons, they also cause gut issues which further imbalances the immune system. Am I detoxing enough? Detox is something people with Lyme have to keep up with on a regular basis. Our livers need help getting rid of toxins. Are my intestines eliminating on a regular basis? (In other words, we need to be pooping a lot, and often!) Am I eating enough vegetables that feed the good bacteria in my gut (pre biotics)? Do I need to consider switching up my supplements and probiotics? Have I been too generous with gluten free grains, sugar, and ignoring my stress level? Have I been exercising to much or too little? Have I changed something that may be causing issues?

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Self care has to stay consistent in order to keep the Lyme bacteria in remission. Consistency isn’t always easy. Sometimes flares are completely out of our control, but other times, it can be due to sticking our heads in the sand and not sticking to a good health plan. Stress is the number one issue for me when it comes to my immune system. The second issue is germy, sick people whose germs wiggle under the radar. And equal to pesky germs, is the impact that my diet choices have on  my body. I have to be careful because any imbalance in my immune system and it flies off on a negative health tangent. Making sure my self care is at top notch (which it wasn’t), helps me deal with attacks on my immune system.

I have also had to remind myself that even when I’m feeling great, gluten free grains and other inflammatory foods can be a big problem if I add them to my daily diet. Because I was feeling so well, I was being a little careless with the inflammatory foods. My body can process them and handle the inflammation if I indulge every now and then, but not on a regular basis.

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So, the last two weeks while I’ve been practicing intuitive eating (see my last post), I’ve also been experimenting with different types of foods to see how my body reacts. I eat two or three meals a day with anti inflammatory, very clean foods, and then every couple of days I’ve been trying one item with gluten free grains, or certain potatoes, or other inflammatory foods. It’s been interesting to see my body’s response. Very telling.

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I’m getting reacquainted with my body in different ways and am getting the inflammation under control. Sometimes it takes a painful and worrisome setback for us to be mindful and remember that self care and consistency need to be the foundation of healthy living. It’s back to basics and grain free foods with a major focus on anti inflammatory foods and detox.  I’ll save the little indulgences for special occasions.

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Going “Back To Basics” certainly doesn’t have to be boring though! This breakfast cake is grain free and dairy free. It can also be made without refined sugar by using coconut sugar in the frosting.

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Grain Free Blueberry Breakfast Cake

*Makes 16 servings

3/4 Cups of Coconut Flour

1/2 Cup of Sweet Potato Flour

1/4 Cup of Arrowroot

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

3 Tablespoons of Coconut Sugar

6 Tablespoons of Dairy Free, Soy Free Butter

3 Eggs

1 Cup of 100% Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

1 teaspoon of Pure Almond Extract

1 1/2 Cups of Frozen (or fresh) Blueberries

For the frosting I just did a basic powdered sugar frosting. Powdered sugar, almond extract, melted dairy free butter, a little water to thin.

Preheat the oven to 350 degrees. Line a 9×9 inch square pan with parchment and coat with non stick spray. Set aside.

In a large bowl, whisk together all of the dry ingredients. Cut in the 6 Tablespoons of butter. Add the eggs, coconut milk, vanilla and almond extracts, and whisk to combine. Fold in the blueberries.

Spread the batter into the pan and bake (I use convection) for 35 minutes. Remove the cake from the pan by grabbing the edges of the parchment liner and place on a cooling rack. Cool completely and frost.

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Grain Free Pumpkin Pecan Coffee Cake

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I know, I know. It’s a little early for all things pumpkin. For most people it’s like cilantro, they either hate all the Fall flavored stuff or love it. I’m obviously in the last category. Even though our days are still in the 80’s and 90’s, our mornings are much cooler now and typically in the low 50’s. Perfect for coffee cake and a nice cup of tea or coffee. I’m so tired…of eggs, or smoothies, or dinner leftovers for breakfast. In fact, a few times over the last couple weeks I’ve settled with just a miserable little apple until lunch because I was feeling so uninspired about my breakfast plan. I’ve changed my mind set though, and now I’m focusing on switching it up a bit and adding a little more excitement.

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I’m taking the coolest three week class called, “Love Your Body” through a therapist I know. She’s a Body Image Recovery Coach, and the Founder of MindSexBody Decide To Be Healthy. She studied Executive And Professional Coaching at the University of Texas at Dallas, and is currently studying Human Sexuality at Widener University…and she is full of all kinds of information pertaining to the history of body shape, objectification, and the space where fact and fiction collide where society has completely lost their minds about what healthy looks like. I have learned so much!

One of the tools we’re working with this week is intuitive eating and exercise. Intuitive eating is truly thinking about what your body needs for energy, nutrients, and satisfaction, rather than suffering through meals that are not fulfilling your personal needs. When we’re just going through the motions (or emotions) with our meals, we end up eating fast, bored to death, not being mindful, and end up unsatisfied. That leads to unhealthy food choices and over stuffing because we keep looking for that “something” we’re craving but we aren’t truly paying proper attention to it. It’s healthier to stop and really think about what your body needs at that time. Does it need healthy fats, crunchy, sweet, savory, protein, fruit, vegetables, carbohydrates?  When choosing to be more mindful about what we really need and what we’re eating to fulfill those needs, we naturally transform to the size and shape our body is comfortable and happy with. The same goes for intuitive exercise.

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Examining what type of exercise is the best fit for you personally that is fun, rewarding, and makes you look forward to doing it, makes all the difference. Life is too short to be doing squats if you hate them with a passion. Look for exercises that fit where you are in life. Can you slip in a few walks here and there? Maybe a hike once a week? Or maybe you’re a runner, or a CrossFit enthusiast or a swimmer. For me at this stage in my life and with my individual health concerns, I have found that Pilates and an old Jane Fonda Fat Burners workout works well for me a couple times a week. I also do some serious stretching every morning, sometimes yoga, and we also get some exercise by walking with the dogs. When Fall hits and the weather cools down, I’ll begin hiking again as well. Not because I feel like I HAVE to but because I love it and my body and mind feel better with it, than without.  Whatever it is, find what you love, and you’ll be much more apt to look forward to adding healthy, stress reducing, exercise into your weekly routine.

So maybe for the rest of this week you’d like to join me in focusing on intuitive eating and exercise? If you do, shoot me a note and let me know your thoughts. Lets start focusing on simply being the healthiest body (individually!!) we can be, rather than what the media and the rest of society has deemed to be the standard. Each of us has our own unique genetic make up that makes us who we are. We can treat it properly by focusing on making it the healthiest possible body, by ignoring outside negative voices (and our own negative commentary about ourselves) and by being more mindful of the package we’ve been given to take care of.

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Pumpkin Pecan Coffee Cake

Preheat oven to 350 degrees. 12 Servings.

1/4 Cup of Arrowroot

1/2 Cup of Sweet Potato Flour

3/4 Cup of Coconut Flour, sifted

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

1 teaspoon of Pumpkin Pie Spice

3 Tablespoons of Dairy Free Butter, cold

3 Eggs

1 Cup of Canned Pumpkin

1 teaspoon of Pure Vanilla Extract

1/4 Cup of Pure Maple Syrup

For the Crumb Topping:

1/4 Cup of Coconut Flour, unsifted

2 Tablespoons of Sweet Potato Flour

1 Tablespoon of Arrowroot

4 Tablespoons of Coconut Sugar

1 teaspoon of Ground Cinnamon

6 Tablespoons of Dairy Free Butter, cold

1/4 Cup of Chopped Pecans

Measure the 3/4 cup coconut flour, 1/2 cup sweet potato flour, 1/4 cup arrowroot, baking powder, baking soda, sea salt, and pumpkin pie spice into a large bowl. Cut in the 3 Tablespoons of cold butter. Add the pumpkin, vanilla, and maple syrup and whisk to combine.

Spray an 9×9 inch baking dish with non stick spray and spread the batter. Set aside.

For the crumb topping: Measure the 1/4 Cup coconut flour, 2 Tablespoons of sweet potato flour, 1 Tablespoon of arowroot, coconut sugar, cinnamon, sea salt, and pecans into a medium bowl. Cut in the 6 Tablespoons of cold butter and sprinkle over the top of the batter.

Bake for 27 minutes. Serve warm or room temperature. I like mine warm with a little pat of dairy free butter!

 

Gluten Free Banana Bread

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2016-07-14 08.21.20The majority of the time, I’m grain free. But every now and then, I venture out and eat gluten free grains. You can make grain free banana bread too, and I’m sure somewhere out there someone has a recipe that you’ll love…but I have yet to find or create a grain free recipe that I love.

I made this banana bread with Mama’s Coconut Blend Flour and it was absolutely delicious. The flour is a blend of coconut, tapioca, potato starch, and rice flours. It had perfect texture, it was beautifully moist, held together well, and I was able to bake it in a normal bread pan rather than my tiny bread pan made for grain free breads.

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When you bake with gluten free grains, things come out fluffy and cushy and light. Most grain free baked items are a heavier and more temperamental. I’m not used to being able to make bread in a normal sized bread pan and have it rise over the top. That was a treat in itself!

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Of course, actually eating the banana bread warm with lots of dairy free butter was the real treat.

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Gluten Free Banana Bread

2 Cups of Mama’s Coconut Blencond Flour

1 teaspoon of Baking Soda

1 teaspoon of Double Acting Baking Powder

1/4 teaspoon of Sea Salt

1 teaspoon of Ground cinnamon

4 eggs

3 Very Ripe Large Bananas

3/4 Cup of Coconut Sugar

1/3 Cup of Avocado Oil

1 teaspoon of Pure Vanilla Extract

Preheat oven to 350 degrees. Spray a 9×5 in loaf pan generously with coconut oil and set aside.

Whisk all of the dry ingredients together in a medium bowl. In another medium bowl whisk all of the wet ingredients and the sugar together until fully incorporated. Add the dry mix to the wet mix and fold gently, just until combined and dry ingredients are fully incorporated.

Bake for 40 minutes. (I use convection)

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Life Is Too Short Not To Eat Onion Rings

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It turns out that I’m not the only one that needs an onion ring every now and then. For those of us who can’t eat gluten and dairy, craving breaded fried foods can pose a problem. As you already know, that’s my goal here on this blog. Proving to people that an allergen free life doesn’t have to be boring and restrictive. While it may be a problem finding these types of foods when you’re eating out, it’s not a problem if you’re willing to make them at home.

Sometimes, it’s just necessary to eat comfort food and enjoy an onion ring…or 10. It’s as simple as that. Just like every now and then, I need a piece of cake for breakfast…but that’s a story for another time.

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I hadn’t planned on posting this so I don’t have any prep or process photos and the photos I do have are lacking excitement…or so I thought. I posted a couple pictures of last night’s dinner on my Gluten Free Zen Facebook page and on Instagram and received a few messages asking for the recipe. It’s a pretty simple recipe. There’s a few steps involved, but once you get that down, making them at home is worth every. single. bite.

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Gluten Free Dairy Free Onion Rings

*You’ll need a dutch oven or deep fryer and a deep fry/candy thermometer, 2 baking sheets lined with parchment or tin foil if you don’t want an oily mess, and 2 cooling racks that will fit on top of the baking sheets. You will also need a large slotted spoon or tongs.

50.7 ounces of Avocado Oil (About 1 1/2 bottles of Chosen Foods 100% Pure Avocado Oil, I buy mine at Costco)

5 Medium to Large Sweet Onions (Peeled and sliced save middles for something else)

3 plus 1 Cups of All Purpose Gluten Free Flour (I used Mama’s All Purpose Almond Flour Blend)

3 Tablespoons of Arrowroot

3 teaspoons of Garlic Powder

1  Tablespoon of Sea Salt plus more for sprinkling

1 1/2 teaspoons of Cayenne Pepper

3 teaspoons of Bragg’s Seasoning

2 teaspoons of Coconut Sugar

1 1/2 Cups of Gluten Free Beer (I used Green’s Amber Ale the dark ale would work well too)

1 Cup of Perrier (or any sparkling mineral water)

1 Large Egg

Pour the oil into the dutch oven, insert the thermometer, turn the burner on medium or slightly higher,  and heat to between 325-350 degrees. This will take some time.

(It’s easiest if you set up an ingredients “station” right next to the stove top.)

While the oil is heating measure the flour, arrowroot, garlic, sea salt, cayenne, Bragg’s, and sugar into a large bowl or baking dish. Whisk to combine. Reserve 1 cup of the flour mixture in a bowl and set aside. Dredge all of the onion slices in the larger amount of flour mixture and set aside on a paper towel or plate.

In a medium bowl combine the beer, sparkling water, and egg. Pour into the larger mixture of flour and whisk to combine.

Preheat the oven to 250 degrees and place the prepared baking sheets in the oven.

Once the oil reaches temperature:

Remove the thermometer. Take an onion and dip in the liquid flour mix, then dredge quickly in the smaller dry reserved flour mix, dip quickly one more time into the liquid mix and then put into the oil. Repeat with 6-7 slices at a time but don’t overcrowd. I let the oil heat up a bit more between each wave of onions. The onion rings won’t brown as much as traditional onion rings. Allow to cook for about 1 1/2 minutes on each side, depending on how thick the onion slices are. Remove from the oil with a slotted spoon or tongs onto the racks and season with more sea salt. Try a piece (or two) from the first batch and see if they’re crispy to your liking, then you can adjust the cooking time from there. Keep warm in the oven. Serve as soon as all the onions are done.

Dipping Sauce:

Olive oil mayo, ketchup, and sriracha. I use about 1/2 C of mayo, 1/4 C of ketchup, and a generous squeeze of sriracha. Amount will depend on how seasoned you like yours and how many people you’re feeding.

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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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