Pancakes conjure up memories of my Saturday mornings as a child. My parents would be in the kitchen cooking up a storm on the griddle. Pancake after pancake hit the plate, drowned in butter and syrup. It was something I so enjoyed; I would eat until I could no longer eat anymore. While I still cherish the memory, I also know that Bisquick pancake mix and Hungry Jack syrup aren’t exactly a tradition I want to continue in my kitchen! But when the pancake pang strikes, it’s great to have a healthy equivalent. Enter Cinnamon Coconut Pancakes…
Let’s just face facts for a second: coconut is amazing. I eat some form of coconut every single day, and each time I do it not only makes me happy because it tastes so darn good, but because I know how nutritionally beneficial it is as well. Coconut has some pretty amazing stuff going on — good fats, lauric acid, caprylic acid; supports digestion, fat loss, keeps you full and reduces inflammation… and that taste? So indulgent.
Valentine’s Day is around the corner. Though a somewhat cliche holiday, I love taking part in the festivities in one way or another. Usually it’s with themed baked goodies or chocolate covered strawberries and champagne, but this year I’m on such a strict anti-candida diet that those activities are quite unfortunately a no-go. So for all you candida sufferers out there, consider this my Valentine’s gift to you.
Instead, here’s the tasty treat that’s been keeping me sane. It’s made with chia seeds, a good source of omega-3 fatty acids (“good fats”), fiber, calcium, and even protein. Mixed with coconut milk, it’s a creamy, delicious dish that’ll keep you satisfied throughout the day.
Even if you don’t make this for Valentine’s, it’s a great dessert to have on hand when cravings strike! Let it set in a small canning jar and you’ll have the perfect on-the-go breakfast or snack. So tasty, so versatile — all you need is a spoon.
Imagine with me for a second: it’s a cold, rainy morning. You get out of bed, put your slippers on, and shuffle into the kitchen to put on a pot of tea. Your stomach rumbles a bit. There’s a slight chill in the air. You seek the comfort of something warm and sweet. Suddenly, the craving kicks in: oatmeal.
Sounds pretty good, right? Well, what if you can’t have oats? Then what? An increasing number of people are following a Paleolithic or other type of grain-free diet, be it for health or personal reasons. For example, I’m currently on a restrictive anti-candida diet that allows no gluten (many oats are grown in wheat fields — I make sure to buy certified gluten-free oats when I do!), and very minimal grains, only about 1/4 cup per meal. I don’t know about you, but I can’t just eat a measly 1/4 cup of oatmeal! Enter cauliflower…
Rice that’s not rice? You heard right! This tasty recipe uses cauliflower to give you all of that ricey goodness without the grains. Though as far as cruciferous vegetables go, cauliflower seems to be the most polarizing. People either love it, or they hate it. Maybe it’s because too many people have either only had it on veggie trays (raw is a bit hard to palate, in my opinion), or from frozen medley packages with a lovely side of freezer burn. Not exactly the best impression…
No matter which side you fall on, fear not! This recipe is for you. It’s also free of practically every common food allergen. Pretty cool, huh? Although I’m in the pro-cauliflower camp, I can tell you that you would never guess this is cauliflower! Just chop it up, cook with onion, garlic, and spices, throw in some cilantro and squeeze a lime on it et voila! Zesty rice perfection. My mouth is watering in reminiscence.
This recipe calls for a whole head of cauliflower, but before you get into that please know that it’s A LOT, about 6-7 cups worth. So if you’re not looking to make that much, feel free to half the measurements. If you want to make that much but don’t have an extra large sauté pan, just cook it in batches. Maybe make one spicier than the other or try different kinds of seasoning. Get creative! It’s easily adaptable and super versatile… Continue reading →