Oh how I love a good cookie! Since my elimination diet, I haven’t really had sugar and I’ve felt better because of it- less drowsy, my cravings have gone way down, and haven’t had any headaches or that ‘foggy’ feeling I would experience after having sugar. However, everything in moderation, right? Last night I was craving a good cookie and wanted something simple and warm and peanut buttery. I remembered a flourless cookie that I had made years ago, and decided to update the recipe to include coconut sugar rather than refined white sugar. Coconut sugar is an unrefined sweetener, in which the micronutrients are left in tact, and it’s made from the sap of the coconut tree. It has deep caramel like flavor and acts as a 1:1 substitute for white sugar in baking recipes. Just remember that moderation is key when choosing any sweetener, even natural sweeteners. Continue reading
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.