Posts Tagged ‘breakfast’

paleo-gaps-blueberry-cranberry-muffins

2014 has been a good year so far for me! My new years resolution was to get seriously committed to healing my body and to follow the Gut and Psychology Syndrome (GAPS) diet with absolutely no cheating. I’m happy to say that I am on day 54 of the full GAPS diet. I’ve lost the Christmas weight, my acne has cleared up, my digestion has improved and I generally feel so much happier. Before Christmas I was doing a bit of an 80/20 split between paleo and just gluten free and was still experiencing acne, eczema, digestion issues, candida, leaky gut, hormonal imbalances, depression and anxiety. I knew I had to kick it up a notch if I really wanted to heal fully.

The GAPS diet is really focused around the connection between a healthy gut and a healthy mind. If the state of your gut health is bad, then you will almost definitely be experiencing some type of mental illness whether it be depression, anxiety, OCD, autism, to name a few. Your gut health can be affected by the Standard American Diet (SAD), pharmaceutical medications (particularly antibiotics and birth control pills), stress, candida, bacteria overgrowth and the list goes on.

For me, I know I have done a lot of damage to my body over the years that paved the way to being so sensitive, mentally and physically. When I was a kid I got severe eczema and was lathered up in steroid cream and petroleum jelly every night.

I developed PCOS (Poly Cystic Ovarian Syndrome) after puberty and was prescribed birth control pills (Diane 35) for acne and hormone imbalance. Birth control pills can alter gut bacteria, and not in a good way. I was experiencing emotional side effects from the birth control pills so my doctor at the time decided to put me on a low dose antibiotic for acne. I then took this antibiotic (Tetracycline) for up to a year, and the entire time I had a rash on my face. I didn’t make the connection until years later, but what happened was the antibiotics destroyed and wiped out all the good bacteria in my body/gut and without the good bacteria to fight off the bad, the bad stuff got out of control. The rash on my face was systemic candida showing itself.

After that, my body went into a vicious cycle of recurring infections which were then treated by antibiotics. This went on and on for years and at this point I had also developed pretty severe anxiety and depression.

I was managing the symptoms with pharmaceutical medications and was doing alright (or so I thought) until I moved to Vancouver and our house had mold in it. Within a month my immune system and digestion was thrown into overdrive. I was experiencing all my previous symptoms tenfold, plus more. Not only was I covered in eczema, but I developed severe allergies, food intolerances, systemic candida, leaky gut, and the list goes on. Lets just say I was a serious mess. More on that here >>

Anyways, back to the point of my ramblings. MY GUT WAS AND STILL IS in some serious need of TLC. You often hear about people who cannot heal with just the paleo or GAPS diet alone, well I am one of those people. Despite them being legal on the paleo and full GAPS diet, I still cannot tolerate too many nuts, eggs, and FODMAPs. So for me, these muffins I will be sharing are a once in a while treat!

This sucks right. But here is the good news, on this modified GAPS/paleo diet alone, I can treat and heal all these things I’ve been dealing with nearly half my life.

  • PCOS – acne, hormone imbalances
  • Eczema and skin rashes
  • Anxiety and depression
  • Allergies
  • Leaky gut
  • Digestion issues
  • Candida
  • Chronic recurring infections

And to me, living my life symptom free sounds way better than being able to eat whatever the fuck I want!

Get this too. As of Friday, this is the first time I have been pharmaceutical medication free since I was around 12. If anything positive has come out of all this (and a lot has) its that I have developed a deep passion for natural health and alternative medicine.

Boom. Now here is some delicious food fo yo taste buds! Despite these being refined sugar free, it is still good to eat these puppies in moderation. Because lets face it, sugar is sugar is sugar. Sadly šŸ˜¦

Ingredients:

4 organic free range eggs
2 frozen bananas, thawed
4 tbsp coconut milk OR homemade yogurt (incubated at least 24 hours)
3 tbsp organic cold pressed coconut oil
1/8 cup unpasteurized honey (or for sugar free, ditch honey and add an extra banana)
1 tbsp pure good quality vanilla extract or powder
1/2 cup coconut flour
3/4 tsp baking soda
1/2 tsp sea salt
Frozen organic blueberries & cranberries

Directions:

Preheat the oven to 360F. Prepare a muffin tin with baking cups or coconut oil.

I used my bad ass food processor to whip these up but a blender would work too. Blend everything together until smooth, and then carefully fold in however many frozen blueberries and cranberries you like and pour evenly into 12 muffin cups. Bake for roughly 30-40 minutesĀ (depending how much dough I eat before hand. Ugh I am so bad for that!) until starting to brown on top and toothpick comes out clean.Serves well with some melted butter on top šŸ™‚

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cacao_protein_balls

This started as one of those ‘how do I start using up all the food I have in my cupboards’ kind of situations. I had lots of cacao powder and Sunwarrior raw vegan protein powder, among other things.

They are incredibly easy to make, and I found them best served frozen or chilled otherwise they get a bit soft.

Ingredients:

1/2 cup raw walnuts
1/3 cup raw almond butter
1 tbsp organic cold pressed coconut oil
1 1/2 tbsp raw honey
5 medjool dates, de-pitted
1/4 + 1/8 cup raw cacao powder + extra for coating
1/4 + 1/8 cup raw Vanilla Sunwarrior protein powder
2 tsp raw maca powder

Directions:

In a food processor, mix all ingredients until smooth. If they are a bit too wet to roll, you could add more protein or cacao powder. And if they are too dry, add a bit of extra honey or coconut oil!

Roll into small balls and coat with extra cacao powder.

Freeze and eat frozen or chilled.

Boom.

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The key to this smoothies success is good quality vanilla extract. I used an all natural, organically grown vanilla straight out of Mexico!

Ingredients:

1 banana
1 cup frozen mango
3 tbsp coconut milk (canned)
1 tbsp hemp hearts
1/2 tsp vanilla extract
1/4 cup filtered water

Directions:

Combine all ingredients in a blender and mix until smooth.

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I took inspiration from a couple different recipes I found online to come up with this one. And of course, I had to add bacon to the mix!

This one makes a good breakfast food, especially when you are avoiding nuts and eggs like I have been for the last week.

Ingredients

1 1/2 lbs ground pork
6 pieces of bacon
1/4 cup sweet white onion
2 garlic cloves
1/4 cup good quality maple syrup
Salt

Directions:

Fry bacon until crisp, dry with paper towel, crumble and set aside. Keep some bacon grease to fry the sausage in. Chop onions and garlic finely.

In a large bowl combine ground pork, crumbled bacon, onion, garlic, maple syrup and salt. You might have to get in there and mix it up with your hands!

Form into whatever shape you like (I made mine into little patties) and fry on low – medium until cooked through. Flip part way through.

I drizzled a bit of maple syrup on top before I ate it. Mmmm mmm!

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I had a whole whack of cabbage leftover after I made my cabbage rolls, so I had to think of something good to make with it! Coincidentally I also had 1 white onion and a package of bacon! The idea was born.

Ingredients:

10 pieces of bacon (as natural and unprocessed as you can find, and sugar free)
4 tbsp bacon grease
1 white onion
2 garlic cloves
3 – 4 cups chopped cabbage
Salt and pepper
Green onions for garnish

Directions:

Fry the bacon, crumble and set aside. Chop the onions and garlic. In a large deep pan on low-medium fry onions, garlic and chopped cabbage. Check and stir often. Fry until cabbage and onions start caramelizing and getting soft. Add crumbled bacon and stir. Top with salt, pepper and green onions.

This one makes a good breakfast or lunch, or even a side dish at supper!

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I think I am in love with this recipe! It didn’t even last 2 days at our house. It’s definitely a keeper.

Ingredients:

4 bananas (very ripe)
4 eggs (organic if possible)
1/3 cup pecans
1/4 butter, melted (organic and grass fed if possible)
1/4 cup coconut flour
1/3 cup coconut palm nectar sugar
1 1/2 tsp vanilla extract (organic, sugar free)
1 tsp baking soda
Pinch of salt

Directions:

In blender, mix bananas, eggs, pecans, butter, and vanilla until smooth. Pour into a large bowl and add remaining coconut flour, coconut palm nectar sugar, baking soda and salt. Stir until fully mixed.

Heat oven to 350F. Grease bread pan with butter or coconut oil and pour batter in.

Bake for roughly 60 minutes or until nicely brown on top and tooth pick comes out clean.

When done, transfer bread to cooling rack until cooled off. Slice and serve with a slice of butter or coconut oil.

Delicious!

When I was down in Vancouver last week, I went to eat at Gorilla Food (raw food restaurant created by Aaron Ash) and picked up his recipe book.

I looked through it and went out and bought all the ingredients to make wicked raw desserts and smoothies/shakes!

This morning I came up with the recipe for this smoothie on the fly and it turned out awesome! I didn’t get a picture (how could i forget?!) but here it is!

Ingredients:

1 large banana
1/2 cup frozen strawberries
2 tbsp raw cashew butter
2 tsp raw maca powder
1 – 2 tsp vanilla powder (you could also use organic vanilla extract, no sugar added)
1-2 cups of water (depending how thin/thick you like it)

Blend everything in blender until smooth!

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This is inspired by a recipe from Everyday Paleo and discovered by a friend!

I really like this one because the cinnamon and spices makes me think I’m eating something sweet even though I’m on a sugar free diet.

It is really good for breakfast food too!

ingredients:

2 acorn squashes (but you could use any kind you like)
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tbsp coconut oil
Dash of good quality vanilla extract
Sea salt

Directions:
Preheat oven to 400 F

Peel and cut up squash into small cubes. Cover large baking pan with tin foil or parchment paper. Coat and toss squash cubes in coconut oil and spices, spread out on pan and bake for roughly 20-30 minutes or until desired consistency. Check often and flip half way through. Top with sea salt.

Add more cinnamon and pumpkin pie spice if you feel like it needs more flavour. I know I do!

Paleo Banana Cinnamon Pancakes

Paleo Banana Cinnamon Pancakes

Ingredients:

2 eggs
1 large ripe banana
1/2 tsp cinnamon
1 can coconut milk
Coconut oil

Put can of coconut milk in fridge overnight, or in freezer for 15-20 minutes before use.

In a blender, mix eggs, banana and cinnamon on medium – high for 3 minutes or so until it thickens. Fry in pan on low – medium with roughly 1 tsp coconut oil per pancake.

Open can of coconut milk and scoop out only the thick cream on top into a bowl. Leave the water in the bottom. Whisk until smooth.

Pour as much coconut cream as you desire over pancakes and top with more cinnamon.