These days, my son eats a peanut butter sandwich for breakfast, and takes a muffin in his lunch, instead of the other way around. This adjustment is due to the nut-free nature of school. These are great. But instead of calling them breakfast muffins, I call them school muffins. These ones are quite sweet, and he thinks they are delicious. I pack his lunch with a muffin, some steamed broccoli, little cubes of cheese, and a couple of nut-free superfood energy bars. Maybe a chocolate school cookie. Super yummy, and keeps him going all day.
2 cups warm water
1/4 cup extra virgin coconut oil
1 cup pitted honey dates
1 tbsp apple cider vinegar
1 tsp sea salt
1 tbsp ground vanilla
1 tbsp ceylon cinnamon
2 tbsp carob powder
1/4 cup ground chia seeds
1/4 cup ground sesame seeds
1/2 cup ground flax meal
1 cup shredded coconut, ground
1 cup pumpkin seeds, ground
1/2 tsp baking soda
preheat the oven to 345
1. combine the dates, coconut oil, and warm water and let sit for 15 minutes
2. puree with with a hand blender
3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again
4. stir in the baking soda, chia seeds, sesame seeds, flax meal, shredded coconut, pumpkin seeds
5. scoop the batter into prepare muffin cups
6. bake at 345 for 45 minutes
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!