*summer time makes me a smoothie addict. if given the option, i’d drink a smoothie for every meal, but my sensitive belly doesn’t like my habit of blending every possible fruit i can find.
*i’ve discovered that i’m really bad at eating breakfast. really bad. i’d like to skip it, drink my iced latte and go straight to eating around 12:30/1 p.m.
*this does not go over well because i usually work out at noon every day and working out with only espresso and almond milk in your belly is not a good habit to live by. i realize this habit has developed out of lack of hunger, poor planning, and summer laziness.
*i’m trying to find new things to eat for breakfast that don’t require much effort. yesterday’s breakfast of champions was a larabar, blueberries, and some roast beef. the beef part just felt right at 8:30 a.m. while i was wandering the co-op trying to force myself to eat before noon. larabars are a bit sweet, but taste amazing. very much like the paleo nuggets i’ve been making. i don’t think you can ever go wrong with fresh local blueberries. i probably looked like a freak, but instead of taking the slices of roast beef out of the package, i just opened it and took bites out of the entire 10 pieces at one time. i highly recommend doing this in your car at stop lights when there’s a lot of traffic, giving people the opportunity to watch you gnawing on beef at 9 in the morning.
i made an ungodly amount of paleo nuggets last week for the 4th of july festivities.
i also ate an ungodly amount of sugar over my birthday. currently in day 3 of sugar detox.
we had a very large cookout over the 4th and i decided all of my friends were going to be my guinea pigs for my new paleo nugget recipes. 2-3 of them have tried or are trying the paleo diet. the rest are just willing to be my test subjects because they like to indulge me.
in addition to the carrot cake and chocolate espresso flavors, i made salted pistachio lemon nuggets and cranberry pecan chia nuggets. the pistachio lemon ones were a big hit. i think the cranberry pecan chia had a little too much cranberry. need to keep working on that one.
if you try the recipes as listed, let me know how they turn out. or, if you alter them, let me know what you changed: i’d love to see new takes on the cranberry pecan nugget that might be better than what i’ve listed below.
salted pistachio lemon nuggets:
3/4 cup of salted pistachios (raw, if you prefer)
1/4 cup shredded unsweetened coconut
4 medjool dates (don’t forget to remove pits!)
zest of one medium size lemon
2 tbls unsweetened coconut milk
cranberry pecan chia seed nuggets:
3/4 cup pecans (raw)
3/4 cup dried craisins
1/4 cup shredded unsweetened coconut
3 tbls unsweetened coconut milk
*combine all ingredients in food processor. add additional tablespoons of coconut milk if mixture seems too dry.
*my sister-in-law made me gluten/dairy/soy free cookie dough bon bons for my birthday. for real. i still can’t get over them. they made me giddy. literally: because i haven’t had sugar in a month and these bon bons were my first birthday sugar. hyp-er.
*they were so good that everyone at our 4th of July cookout tried them and couldn’t believe they were gluten/dairy/soy free. yum-e.
*here’s why this is one of the best birthday gifts ever:
being diagnosed with digestive issues makes you put a lot of things in perspective. for example, i never ever ever take for granted how much effort it takes to cook and bake for someone who has food allergies. it requires a lot of time. baking and/or cooking for someone like me requires the following:
1. finding a recipe (usually online) that is gluten, dairy AND soy free. a lot of times, gluten free recipes include diary and/or soy–both of which i have to avoid. so searching for a recipe can often require multiple attempts to “find the right fit” for someone like me.
2. figuring out ingredients that are super odd for most people. when i first learned i had to bake gluten/dairy/soy free, i realized i needed to figure out what flours i can use (almond flour, coconut flour, tapioca flour, etc) and how they changed textures and flavors. i needed to figure out what the heck xanthan gum was. (it’s not gum you chew; it’s an ingredient that adds volume to baking with flours that do not “rise” the way wheat and grain flours do.)
3. reading labels. obsessively. knowing where the hidden things are. i.e. whey. whey = cow’s milk/dairy. most people don’t think about this. they see “gluten-free” and think: all is well! let’s do this! and then they bake me bread and i look at the label and have to say with guilt (usually because the person spent money and time making me something special): i can’t have this. (this has happened with mom a few times with bread mixes.)
4. having money to buy ingredients that are often triple the cost. some nut flours can cost $9-10. chocolate chips: $5 a bag. candy bar: $3 minimum. maybe more. the price tags can be shocking when you’re not used to them. so, if someone is willing to spend that much, it’s a big deal to me. there are no $1.99 cookie mixes in my world.
all of these reason are why i don’t bake for myself anymore and why it means so much to me when someone takes the time to figure out a way to feed me. because it takes all that effort, care, attention, and love to do it.
so, thanks gretchen: my amazing sister-in-law, who showed up tuesday with two containers of cookie dough bon bons made just for me. i couldn’t be more thankful for a more loving and perfect present. you’re the best.