Hi Donette,
We should keep posting what we eat daily. It helps to stay on track.
The go to foods that help us through the day are the muffins, granola bars, and chocolate almond cookies. I always have a supply of these on hand. These foods are good in moderation if Candida is not an issue. Even my 16 year old daughter loves the almond chocolate cookies and she is a very picky eater.
Breakfast:
fruit shake; O.J., few pieces of fresh pineapple,handful of blueberries and honey
scrambled eggs cooked in butter or coconut oil, salt, no pepper
coconut blueberries muffins
{almond muffins are great too}
http://www.elanaspantry.com/blueberry-muffins/Lunch:
grilled chicken with garlic and onion granules, and salt, NO PEPPER
green salad with cucumbers, scallions and dressing of dijon mustard, oil and vinegar
NS granola{ recipe below}
Dinner:
salmon, brocolli, salad
dessert:
almond flour chocolate chip cookies
http://www.elanaspantry.com/chocolate-chip-cookies/http://www.elanaspantry.com/why-almond-flour/Note: On Elana's pantry website, she suggests several almond flour companies that bake well. I ordered the honeyville almond flour, and I agree with her. There really was a difference. And the price is cheaper than Bob's, that I was buying in the healthfood store. Bob's blanched almond flour did not have a good texture.
I make the coconut flour blueberry muffin batter in a blender. I substitute butter for grapeseed oil, and honey for agave. I melt the butter in the microwave, and the pour all in the blender except the blueberries. Then pour the batter in oiled muffin pan and add three or four blueberries depending on the size. I push them slighlty into the batter. I bought mini silicone muffin pans that I HIGHLY recommend. The silicone pan makes it so easy to get the muffins out. Just make sure you place the muffin pan on a baking sheet to steardy them. Before I was using a regular muffin tin, and struggled to get the little muffins out.
Gluten Free Breakfast Bars
I double the recipe so I don't have to make them so often.
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup coconut oil -unbleached,organic
1/4 cup honey
1 teaspoon vanilla extract
½ cup shredded coconut unsweetened
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 to 30 minutes
Let cool and refrigerate
Makes 12-16 bars
IN ADDITION TO THIS RECIPE I add to the mixture:
1/4 cup hulled sesame seeds-you could use more or less
1/4 - 1/2 cup of semi sweet choc chips-if you like, we like
craisons. raisons or any dried fruit you like
and just a little more sea salt than the recipe calls for.
I oil the pan with coconut oil and then put parchment paper and oil that, so that it easily can be removed from the pan. If you don't have parchment paper, just oil the pan.
Add mixture to pan and pat it down firmly with a spatula so that it is compact.
I find I have to cook the bars longer than the recipe calls for, 5- 10 minutes longer, till a little darker than golden brown.
LET THE bars COOL COMPLETELY on the counter, and then refrigerate for at least 5 hours otherwise I find it has a tendency to crumble. When cold, cut into small squares with very sharp knife. You can leave them in fridge overnight if needed before cutting. Store in refrigerator because they have a tendency to get soft and crumbly if not refrigerated.
Hope this helps.
Laurie
