Where Did The Time Go??
Wow – has this year flown by quickly! My goal to write more often and share more info fell by the wayside to life getting in the way. Things happen . . . life goes on . . . all is good . . .
I am thrilled to be able to share with you that I am back at school and when I graduate in a year, I will be a Certified Health Coach! After spending 3 years looking for the best school for me, I have enrolled in The Institute for Integrated Nutrition! This has been the BEST decision I have ever made for myself! I am learning so much – more than I could ever have imagined and I’m LOVING every minute of it! If anyone has ever thought about becoming a health coach – definitely check out IIN and tell them Michele sent you!
Anyway, as I continue my journey into wellness, I found that I was adding more cooked foods, more grains, more legumes and beans back into my diet. I found that I was hungry if I just ate salads for lunch and snacked on nuts, seeds and fruit. By the time I got home from work – I was ravenous. I started to incorporate Ezekiel Breads and english muffins into my diet for a more well-rounded diet. But that wasn’t working. I was getting major heartburn and headaches! But I kept trying.
And Then It Hit Me!
I remembered that I don’t tolerate grains well – even if they are sprouted! So why was I trying to incorporate them into my diet! I needed to get back into the kitchen and start baking again for a gluten-free diet.
I went to my favorite go-to gluten-free website Elana’s Pantry and found a bread recipe that I had all the ingredients for and whipped one up. I am so happy to say that it came out delicious! Below is the recipe:
- In a large bowl, combine almond flour, salt, and baking soda
- In a medium bowl, whisk the eggs, then add honey, and vinegar
- Stir wet ingredients into dry
- Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
- Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
- Cool and serve
I eat it plain or with RAW Almond Butter (which I buy from Trader Joe’s) and RAW Honey (which I also buy from Trader Joe’s).
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
I like to have a nice cup of tea with my almond butter and honey sandwiches and in my tea I like to put coconut mylk and honey. Here’s my recipe for making coconut mylk:
2 cups organic shredded coconut (Trader Joes)
4 cups water
4 medjool dates pitted or any sweetener of your choice. I have also used a tablespoon of RAW Honey. You can use agave, maple syrup, etc.
1 pinch sea salt
1 teaspoon Pure Vanilla Alcohol-Free Extract (Trader Joes)
Place all ingredients in a blender and whirl up till it’s smooth. Poor contents into a milk bag or through cheese cloth and squeeze into a large bowl or jar. Make sure all the liquid is squeezed out and all that’s left in the bag is pulp. * I usually will run the clear liquid through the blender a second time and run through the milk bag again to get all pulp out. I save the coconut pulp and stick it in the freezer to use at a later date. You can dehydrate it and put it in a blender or food processor to make coconut flour! You can make so many delicious recipes using coconut flour!
Pour mylk into a Milk Jar and refrigerate up to 4 days. It goes fast!
If you make these recipes, I truly hope that you enjoy them as much as I do!
I wish all of you a very Happy and Healthy New Years!
To 2017! May it be a GREAT year!