Breakfasts have looked pretty different for me during this elimination diet. Instead of eggs and avocado on toast or granola with almond milk or green smoothies (too cold!), my breakfasts have consisted of leftover veggies, kale, and sauerkraut. This has been nice for a change, thinking outside of the box for breakfast, but the other day I really wanted granola, so I set out to make a granola I could eat (gluten-free, nut-free, maple syrup/honey free). I came across a genius base recipe, and tweaked it to suit my tastes and make it nice and spicy for fall. It’s only sweetened with puréed fruit, and honestly I don’t miss the extra sugar. The granola scented the house with cinnamon, ginger, clove, and nutmeg as it baked and it was perfectly sweet from the apples, pumpkin, and dates. Packed with vitamins and minerals from the seeds and fruit, this will definitely make its way into our breakfast rotation even after the elimination diet is through.
I love all things pumpkin, and when Fall rolls around I can’t get enough of it! These pumpkin bars are similar in taste to pumpkin bread, but are a lighter in texture and are super simple to make. Lightly sweetened with honey and maple syrup, warming you with clove, cinnamon, and ginger, these grain-free and dairy-free pumpkin bars are a great fall treat!
Eat your vitamins:
Pumpkin is such a versatile fruit, that can be used for sweet or savory dishes. Like most other orange winter squash, pumpkin is full of lutein and both alpha and beta carotene, which the body converts to vitamin A (over 200% of your daily value in just one serving!). Pumpkin is also full of fiber and vitamins C, K, and B6 which makes it high in antioxidant support. It even contains omega-3 fats, which are helpful in warding off inflammation in the body. Now let’s go eat some pumpkin! Continue reading