Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Tuesday, 25 September 2012

Banana and Date School Muffins -- nut free, gluten free, grain free muffins

We had some overripe bananas in our house. You know what that means? That means banana muffins.  I prefer to use mashed bananas -- not pureed -- for a lighter texture. In keeping with the nut-free spirit of elementary schools everywhere, these are nut free. Full of seeds and coconut, they pack a protein punch and are a great little lunch addition.

Nut free. See, I abide by their rules. Even if they have stuck my 4 year old in a 20x20 foot room (that's painted puke green) with almost 40 other 3 and 4 year olds for full day kindergarten. But I'm not bitter. Okay, maybe I am a little. But on the plus side, my MPP now knows my name :).

2 very ripe medium bananas -- lightly mashed with a fork (about 1 cup)
2 cups warm water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp sea salt

1 cup pumpkin seeds, ground
1/2 cup shredded coconut
1/4 cup whole white chia seeds
1/4 cup ground white sesame seeds
1/2 cup ground flax meal

4 eggs

1/2 tsp baking soda

1/2 cup coconut flour

1 cup chopped dates


1. combine the ingredients in the order listed
2. scoop the batter into prepared muffin cups
3. bake at 345 for 50 minutes

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