Seasons approach us with so much promise, and then they’re gone in the blink of an eye. Spring promises me gorgeous weather, gardening, sunshine, flowers and more time spent outside. Summer promises me happiness of sunray goose-pimples, a nice tan, and extra time with the kids. Fall offers the promise of pumpkin recipes and a relief from the heat with it’s cooler evenings. Winter teases me with anticipation for my favorite holiday and spending time with family. But they all arrive slowly, and then leave so fast. I feel this way every season. So many mixed feelings! We break the year up into “quarterlies”, seasons, school years/breaks, and/or holidays. And we spend each part trying to make the best of it by doing everything it could possibly offer us. By the time September rolls around, for instance, we have emptied our mental, physical and emotional stores of energy and we are OVER the packing, unpacking, road trips, airports, house guests, volunteer projects, kids home from school acting like jumping beans 24/7, camps, weddings, and for a lot of families; moving and/or catching up on all those household projects and repairs. Not to mention extra energy drained from hotter temperatures outdoors. Yet we spent January through May counting down the days to summer! Because – in the summer- we can relax! Right?
2-1/2 cups almond flour
1/2 tsp Celtic sea salt
1/2 tsp baking soda
3 eggs (or just whites)
1 tbspn Apple Cider Vinegar
Mix it all up, and scoop into small bread/loaf pan.
Bake @ 400 for 45 minutes.
Done! Makes great sandwiches as well as french toast!
These are mostly guidelines for the Paleo-ish lifestyle, but if you are gluten free, SCD, diabetic or following a plan that is low carb and low sugar, than these guidelines will be perfect for you as well. It took me a long time to figure out the ‘dining out’ thing. Before I flew into Paleo, I was really struggling with gluten free to manage Celiac Disease. It seemed that no matter how careful I was, I still got glutened at restaurants. We would even go to restaurants that offered GF menus but something always happened: cross contamination, chef used the wrong bread, waitress forgot to enter in “GF” on the ticket, delivered the wrong plate etc. When I finally discovered that I have intolerances to corn and almost 90% of all grains beyond wheat, barley and rye… I realized that my diet had to change even more and that my choices would have to be made even more carefully. The first time I ate out after ‘going Paleo’, I was very nervous.
This could be lunch or dinner, but I like the fact that you can easily squeeze in a ton of green vegetables at breakfast…. your day will always go better with vegetables in the morning. This also takes about 12 minutes (max) to make. So no excuses people.
There are two variations using coconut flour and almond flour. Both had their perks, so I can’t really vote on which one I like more. The coconut flour donuts were more spongey and dense with that extra coconut flavor, and the almond flour donuts were more soft, thinner and melt-in-your-mouth consistency. Personally… both are awesome and I just like the fact that I can still stick to a paleo protocol, continue to eat a clean diet …AND EAT DONUTS. I stayed away from donuts even when I ate the regular, modern American diet. And not eating donuts is not very American… so now I feel a bit more patriotic.
This is my favorite go-to meal on busy weekdays. I eat this probably 2-3 times a week for lunch or dinner. Salads are something many of my clients find difficult to incorporate more of. They can be boring, not as flavorful, and the elimination of most dressings makes it hard for them to enjoy eating “leaves”. So I’ve made many efforts to create the best (and easiest) salad that helps to address the “no dressings” issue. Here’s what you need:
I came up with this idea while trying to figure out how I can incorporate more colors and vegetables into ONE dish. Usually I make a protein and serve with one or two vegetables. I sort of stole this idea from some menus offering vegetable tacos or vegetarian burritos. The name is courtesy of my 6 year old daughter.