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.
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:
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
Well, it’s the month of Halloween and you know what that means- candy and junk galore! This always present a challenge for me since my kids struggle with food allergies and sensitivities. They don’t eat a ton of sugar but I want them to be able to participate in all the trick-or-treating and Halloween parties. It’s certainly not fun when all your buddies get to dive in to their buckets of sweets and you can’t eat most of it. It’s literally taking candy from a baby. 😢
I’m loving looking through the recipes and am determined to make some of these for my 2 boys to enjoy this Halloween. I want them to have just as much fun as their friends and not feel deprived or left out. I’ll be sharing the finished products with you once I make them. Pumped for trick-or-treating this year! P.S. – the e-book is FREE right now!! I got it for my Kindle. 😉
After the cold front that blew through this weekend I got in the mood for soup! I love soups in the fall! Soups are such a good way to get your veggies. I found this soup from Cooking Light and tried it out for lunch today. I can eat on it all week. So delicious, light and healthy! Here’s the recipe: Roasted Butternut Squash and Shallot Soup
First, you roast the butternut squash and shallots:
Since I couldn’t find pre-cut fresh squash and didn’t feel like cutting up my own, I bought 2 bags of frozen cubed squash in steamer bags. I cooked them in the microwave first, then proceeded with the recipe. Also, since my diet prohibits me from having chicken currently, I used fat-free beef broth. It turned out very yummy! It’s very light because it has no cream in it.
Delish! It would go really well with a side salad or a sandwich too. Happy fall y’all!
A picture of a scale? What?? 😮 That’s right, friends. I bought a scale today. Normally this little thing is my worst enemy, but with my crazy diet plan I’ve been dying to see how the numbers read. Folks, I am proud to say that today it said 121.4! The lowest weight I’ve been in 4 years!! 😃😃😃😍😍💃💃🙏🎉🎈🎉🎉🎉 Finally lost the rest of the baby weight!!
I really wish I had an accurate weight measurement from when I started my diet plan. I think I have lost between 7-10 lbs. I have 4 weeks left on this diet so I’m curious to see what the number will read a show the clothes will fit then! Plus I feel better than I have in a long time! It is a happy day!
I saw this recipe for a wellness shake on Doterra’s blog this morning and had to pass it along! Soooo excited to try this! Who doesn’t love pumpkin flavored everything this time of year? I’ve always said that the On Guard essential oil smells like fall, so I bet this is yummy!
I had to share a recipe today that was love at first taste. This may be my favorite veggie! I buy pre-cut, fresh butternut squash. It’s fast and a heck of a lot easier than trying to cut one up on your own. I think the brand I buy is Green Giant. Then, toss them with a little olive oil, salt, cinnamon, cumin and onion powder. Roast on a baking sheet at 400 degrees for 25-30 minutes or until soft and browned. Delish! So yummy for fall!
I wanted to share my favorite stew recipe that I made to eat for lunch this week. Green Chile Stew from the Food Network website:
So incredibly delicious! It’s clean, full of veggies, dairy-free and gluten-free! I got the desire to make it this week since it’s Hatch Chile season at the supermarkets! I bought some pre-roasted mild hatch chilies to use. Anaheim chilies are good too (I used them the last time I tried the recipe). I also cut out the cornstarch, mainly because I looked in the pantry and didn’t have any! I didn’t miss it though. I used boneless pork chops instead of pork shoulder because I halved the recipe and couldn’t find a pork shoulder that small. Delish! 😊💗