I made my family a fun treat this morning for Halloween: Gluten-free Pumpkin Donuts! They are also dairy-free and free of refined sugar (the recipe calls for coconut palm sugar). I’m still learning how to use almond flour and some of my baked goods have turned out better than others.
Put ingredients in a food processor.
Fill up donut baking pan with the batter.
Bake for 15 minutes (or a minute or 2 longer). Be sure to let them cool for at least 5 minutes in the pan before removing them to a cooking rack. In the meantime, make the glaze. I got out my coffee grinder, which I never use, but I’m glad I have it for situations such as this! Grind up coconut palm sugar and tapioca starch into a powder as instructed.
Finish the glaze and drizzle on donuts.
Yum yum! A great fall treat!
Recipe here from simplygluten-free.com Gluten Free Pumpkin Donuts
My newfound guilty pleasure is (wait for it)… Barney Butter!
This is by far the best almond butter I’ve tasted. It’s really smooth and creamy, not grainy and gritty like others. It’s all-natural, gluten-free and peanut-free and comes in these little single serving packets! You can buy it in jars too. I just ate a packet for breakfast because I was on the go today and didn’t feel like making eggs. So yummy with an apple or banana too. The one thing about it that is a negative is that it has evaporated cane juice and I prefer unsweetened almond butter. It’s too yummy to pass up though and I don’t feel too bad about enjoying it. (There are much worse for you treats out there!) Loving the Barney Butter! My not-so-guilty guilty pleasure!
Ok, before I expound on spaghetti squash, I have to give a quick update on my weight loss! This morning, I dared to try on a pair of my old size 6 jeans from at least 4 years ago. (They’re very cute bootcut jeans from Gap and they’re still in style, thank goodness!) That’s always a major risk to take and in years and months past, I’ve been disappointed when I still haven’t been able to get my pre-baby clothes to fit. Today, however, was a new day! They fit comfortably, even loose! Yippee! Happy dance! What an amazing feeling! (So glad I kept those pants!) So, I immediately grabbed my camera to commemorate this moment: (Excuse the post-shower hair.)
Allright, allright. Moving on… Spaghetti squash! I have really enjoyed trying new recipes with spaghetti squash recently. One of my favorite ways to cook it is to boil it first, then sauté it with mushrooms, olive oil, garlic and herbs. It’s a great side dish. Or make a shrimp scampi with it. Super yummy and filling!
Yesterday, I ran across my favorite recipe yet: Deconstructed Spaghetti Squash Carbonara. Oh my goodness, y’all. I’m not even joking. I felt like I was eating an indulgent bowl of pasta. BTW, pasta is one of my favorite foods. I swear someone in my family tree has to have been part Italian. So, it’s been pretty tough not being allowed pasta on my diet. This is my solution! It is Paleo, gluten-free and dairy-free too! Just look at this:
Bacon, shallots, garlic, and topped with another food I LOVE- a poached egg! Yowza! I must pass along this recipe from Popular Paleo:
Deconstructed Spaghetti Squash Carbonara
I’ve begun exploring the Paleo diet lifestyle. I have a few friends who follow the diet plan and I have gotten a few cookbooks on my Kindle recently. I think it may be a good transition/way of eating after I finish my strict Sugar Control diet. We’ve already been eating mainly gluten-free and dairy-free for my kids’ health. I have a little experience cooking the Paleo way.
I have been eating eggs for breakfast every morning for the past 4 weeks. I’m almost at a state of rebellion. I try to change them up and add things to them to make it interesting, but I’ve about had it with huevos. I downloaded some new Paleo e-books and came across a Paleo Pancakes recipe. It’s only 3 ingredients: 2 bananas, almond butter and an egg. Super simple and I can have all 3 ingredients! Yippee!
First, you put them all in a blender.
Blend it up to create a smooth batter.
Next, heat a little coconut oil in a skillet and pour the batter in.
Repeat this until the batter is used up. The recipe yielded 4 pancakes for me, which I shared with my 3 year old son.
I was amazed that they turned out surprisingly like regular pancakes! Food science is interesting to me. Whoever decided that adding these 3 ingredients together would create a pancake-like consistency- way smarter than me. They were sweet, didn’t need butter and syrup (you could top it with those or fruit if you like). I felt like I was being indulgent and getting a treat! My son cleaned his plate too. It was a much needed respite from my omelet breakfasts!
1 Tbsp. almond butter
2 ripe bananas
Blend all ingredients until smooth. Heat coconut oil in griddle. Pour batter on griddle and brown each side. (Don’t turn too quickly or the pancake will fall apart.) Repeat with remaining batter.
Recipe from “Paleo for Beginners” by Sarah Sparrow