It may surprise you to know that I do not set New Year Resolutions. (Sarcasm inserted.) I am not one to follow the crowd. I’m usually the last to pick up on new fads. It took me forever to get into those gaucho pants, and by the time I did, they were out of fashion. That’s me in a nutshell.
So when it comes to the New Year and starting on the exercise/eating healthy kick, I usually pass. I began my eating healthy journey in last February. I’ve tracked my progress through my blogs to see if I noticed any major changes. As far as my aching body from the fibromyalgia, I didn’t really notice a difference. But for my tummy issues…HUGE difference! If I stay on the no gluten, low sugar diet, I feel great! No cramping issues, no flare-ups. Just smooth sailing. (I say low sugar instead of no sugar because c’mon…I like my sugar. I just limit it a bunch.)
Of course, during the holidays I cheated…and I paid for it. I got so used to eating and not getting sick that when I was cheating and got sick because of it, it ruined my days. Before, I would almost plan my day according to when I could eat and stay near a bathroom (TMI, but this is truth). I was not ready to welcome that back into my life. Driving down the road only to turn around and go back home, missing my appointment, is not something that I missed. Back to eating like a hippie again. I’m meal planning again, which is a must for me! I shop only for the ingredients that I need. I use http://www.plantoeat.com to assist with that. It helps me download any recipe from any website without me having to type it all out. I can then drag and drop it into my calendar and from there it makes a shopping list. My kind of laziness…
This week is beginning with one of my favorite recipes…pumpkin almond bread. I eat it for breakfast or a snack. On top of the recipe, I also add cinnamon, raisins or craisins, crushed pineapples and then I top it with honey. Very yummy! I would love to hear what gluten-free/no sugar recipes that you have or what you are doing on your journey/New Year resolution.
Replace the butter with grapeseed oil to make dairy free. Add honey or agave if you want it a little bit sweeter.
- 4 cups almond flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 3 eggs
- 1⁄4 cup butter, softened
- 1 cup fresh pumpkin, cooked and mashed
- 1⁄2 cup walnuts, chopped
- 1 Tbs organic orange rind, grated
- 1⁄2 tsp ground ginger
- Preheat oven to 300 degrees.
- Line a 4×8″ loaf tin with parchment paper.
- Combine the almond flour with the baking soda and salt. In another bowl whisk the eggs with the butter and add the remaining ingredients. Combine the almond flour with the egg mixture. Pour the dough into the prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm. Remove from the oven and cool completely. Store in the refrigerator.