Coconut Flour Crepe's with Maple Pecan Glaze

I eat these crepe's, or some version of them, at least once a week.

Its one of the few things that keep me full for several hours. Even a 500 calorie protein shake doesn't fill me up like this.

And my two kids that eat eggs always seem to want to share so they must be pretty good.

Enjoy!

Mama's Coconut Flour Crepe's with Maple Pecan Glaze - Candida Diet Friendly with maple pecan butter glaze

by MamaChanty

Prep Time: 10 minutes

Cook Time: 3 minutes per crepe

Keywords: fry breakfast candida-diet friendly gluten-free low-carb paleo egg coconut flour

6058070

Ingredients (5 crepes)

• 2 Tbsp organic coconut flour
• 1 Tbsp arrowroot powder
• pinch fine sea salt
• 1/2 tsp baking powder
• 4 drops liquid Stevia
• 1 tsp maple (or vanilla) extract - optional
• 3 free run eggs
• 1/2 cup unsweetened almond milk
• 1 Tbsp butter or coconut oil, melted

Instructions

Coconut flour Crepe's

Heat a frying pan to medium heat.

Beat eggs. Add Stevia, almond milk and butter or coconut oil.

Combine dry ingredients.

Add wet ingredients to dry ingredients and whisk together until fully combined.

Let stand for 10 minutes to let coconut flour/arrowroot thicken.

Coat frying pan with coconut oil before frying each crepe.

Pour 1/5 of the butter (about 1/3 cup) into the skillet. Roll around the batter until it covers the entire pan.

Let cook until fully cooked through (approx. 2 to 3 minutes). Flip and let cook on the other side for 1 minute. Don't try and flip too soon or it will fall apart.

Remove and serve with topping of choice.

Pecan/Maple Butter Glaze

1 1/2 Tbsp butter or coconut oil

1 tsp maple extract

1/2 Tbsp unsweetened almond milk

10 pecans

1/8 tsp Guar Gum

Combine first 4 ingredients in a microwave safe bowl. Microwave for 30 seconds. Remove and stir. Add Guar Gum. Stir. Microwave for an additional 20 seconds. Use as a topping on Crepes.

Powered by Recipage

Another Chickpea Cookie - Ginger Snaps that are Vegan and Grain Free

If you want your baking to be really sweet then my recipes are probably not for you. Or add more sugar if you must. Just don't be peaved at me if you "waste" a can of chickpeas. I warned you.

I have a love/hate relationship with sweets. They love jumping into my mouth. I hate my addiction to them. I hate what they do to my body.

So I attempt to make "sweets", and I use the term loosely, that are very low carb, refined sugar free and low sugar.

Frankly, this recipe wasn't my favorite. Okay. But not my favorite. My favorite chickpea cookies were the Chocolate Macaroon variety - yum. But I'm a chocolate addict so no big surprise!

So then why am I sharing the recipe?

Because my hubby really liked them. Go figure. He is not normally a big fan of my low sugar baking. But he really liked these.

So I figure I better share. And make them again.

Today my 6 year old told me I 'was the best bakerer ever" and that "I should try to find a job in a restaurant so everyone could love my food". Now that is SWEET. Real sweetness without all the guilt! Love that kid!

Note: If are just here because you got my Christmas newsletter and thought you would check it out to see what the heck I am talking about.... Welcome to my little piece of the internet. And a couple of corrections to my newsletter: hubby apparently got his implants in 2012 - I was off my a year. And I also wanted to mention that Luke loves herbal tea and Talia is scared of kittens (for the record she will pet a snake?). Okay - now my newsletter is done.

Vegan and Grain Free Chickpea Ginger Snaps

by MamaChanty

Prep Time: 10 Minutes

Cook Time: 20

Keywords: bake dessert candida-diet friendly gluten-free vegan sugar-free chickpeas ginger

6057910

Ingredients (16 - 18 cookies)

• 1 can chickpeas (~500 ml) – rinsed and drained well, organic when possible
• 1 tsp baking powder
• 3 Tbsp raw almond butter
• Pinch fine sea salt
• 1 Tbsp vanilla extract
• 1 tbsp coconut flour
• 4 tbsp unsweetened applesauce
• 1 Tbsp ground black chia with 1/4 cup warm water
• 1 tbsp Truvia (more if you don't need to watch sugar as closely as me)
• 1 tbsp Black strap molasses
• 1/2 tsp ground ginger
• 2 tsp pumpkin pie spice (or just use cinnamon if you don't have any)
• 6 drops flavored Stevia (I used liquid hazelnut cream flavored)

Instructions

Preheat oven to 400 degrees.

Add chia seeds to warm water and let stand for 5 minutes for Chia to gel.

Line baking sheet with parchment paper.

Combine all ingredients in food processor. If you don't have one you can use a blender but it will require lots of manual stopping and scraping down the sides.

Pulse until fully blended and chickpeas are fully pureed. It should have a smooth texture.

Drop onto parchment paper in about 2 Tbsp portions. I formed mine into balls and then slightly flattened the top with the back of a fork.

Bake for 18 - 22 minutes.

Powered by Recipage

Roasted Chickpeas - A New Addiction - Sweet and Savory - Ginger and Sesame!

Okay. Mama has a new addiction.

Back in the day when I was doing the Paleo diet I wasn't eating any legumes. 

But then I went on the Candida diet. And on the Candida diet you can't have fruit or lots of the starchy vegetables. And I can't eat dairy. So I relied very heavily on nuts for snacks.  I could get away with that because I was breastfeeding and training a ton. So I could use the calories. 

If you caught my Sunday post you might have read about how I'm starting to put weight back on. And thus I'm starting to realize maybe I won't be able to eat an unlimited amount of nuts on a daily basis. Darn are they convenient. Darn are they good. Darn are they high calorie. Darn is it easy to overdo it.

And my options for other snacks are pretty limited. 

So I have been starting to experiment with chickpeas. If you follow me you'll know that I have been on a bit of a chocolate chickpea cookie binge. Still loving those. 

I decided to multi-task during my last (double) batch of cookies and roast some chickpeas at the same time. So in 45 minutes I had two batches of chocolate macaroon chickpea cookies (about 35) and a batch of roasted chickpeas. Gotta stock the fridge with snacks if I'm going to stick with this clean eating thing. Which I am finding hard these days - my hand keeps finding itself in the Halloween treats. I'm not impressed with myself, or my hands. 

They were super easy to make and super yummy. I think they would be pretty spectacular on my Asian Paleo Raw Salad. Next time since they are already gone.

This is a pretty versatile recipe. The flavour combinations are endless. Just pick what you like and go for it. Next time I'm going to try cinnamon sugar(Truvia)!

Sweet Sesame Roasted Chickpeas - Candida Diet Snacks

by MamaChanty

Prep Time: 5 minutes

Cook Time: 40 minutes

Keywords: bake snack candida-diet friendly low-carb vegan chickpeas

6057682

Ingredients (1 1/2 cups or so)

• 1 can organic chickpeas (abour 400 or 500 ml), rinsed, drained and patted dry
• 1 Tbsp organic extra virgin olive oil
• 4 drops of sesame oil
• 1/2 Tbsp coconut amino's (or gluten free soy in you are not doing Candida diet)
• 1/4 tsp salt
• 1/2 Tbsp sweetener of choice (I used Xylitol)
• 1/4 tsp ground ginger
• 1 tsp Sesame seeds (optional)

Instructions

Preheat oven to 400 degrees.

Drain and rinse chickpeas. To make sure they were fairly dry I put them out on a tea towel to dry and patted them a bit.

Put in a shallow roasting pan lined with parchment paper. Bake for 30 minutes being sure to turn/rotate every 10 minutes.

While the chickpeas are roasting combine dressing ingredients.

Remove chickpeas from the oven and toss with dressing. I took them out of the roasting pan, tossed them in a glass bowl and then put them back in the roasting pan.

Bake for an additional 10 - 15 minutes until slightly browned. Be careful you don't burn them.

Powered by Recipage

Chocolate Macaroon Chick Pea Cookies

Another recipe for chickpea cookies. Sorry. I can't help it. I get on a kick, eat them like crazy and then never want to look at them again.

These little bad boys are good. And good for you as far as cookies go.

And full of the clean and good stuff. No gluten. No dairy. No refined sugar.

Try them and see for yourself.

I'm currently trying to fight my fierce sugar cravings and these are helping me put up at bit of a fight against that darn sugar devil.

Have a great day, a great week and good luck in your own battles. Whatever they may be!

Chocolate Macaroon Chickpea Cookies - Vegan and Grain Free

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake dessert candida-diet friendly gluten-free low-carb sugar-free vegan chia seeds chickpeas chocolate coconut cookie

6057173

Ingredients (16 - 18 cookies)

• 1 can chickpeas (~500 ml) – rinsed and drained, organic when possible
• 1 tsp baking powder
• 3 Tbsp raw almond butter
• 2 Tbsp organic coconut oil
• Pinch fine sea salt
• 3 tbsp 100% cocoa powder
• 1/2 cup shredded unsweetened medium coconut
• 1 Tbsp vanilla extract
• 1 tbsp coconut flour
• 3 tbsp unsweetened applesauce
• 1 Tbsp ground black chia with 1/4 cup warm water
• 2 tbsp Truvia (more if you don't need to watch sugar as closely as me)
• 6 drops flavored Stevia (I used liquid hazelnut cream flavored)
• 12 mega chunk enjoy life dairy free cc (optional)

Instructions

Preheat oven to 400 degrees.

Add chia seeds to warm water and let stand for 5 minutes for Chia to gel.

Line baking sheet with parchment paper.

Combine all ingredients (except chocolate chunks) in food processor. If you don't have one you can use a blender but it will require lots of manual stopping and scraping down the sides.

Pulse until fully blended and chickpeas are fully pureed. It should have a smooth texture.

Drop onto parchment paper in about 2 Tbsp portions. I formed mine into balls and then slightly flattened the top with the back of a fork. I also stuck one chocolate chunk on top of each one. A bit of a cheat and not completely Candida diet friendly. But if it keeps me out of the "real" cookies its a cheat I can live with.

Bake for 18 - 22 minutes.

Powered by Recipage

Chocolate Hazelnut Chickpea Cookies - Vegan and Grain Free - And Good for Both of us!

I love when I make recipes that my whole family can eat. The combination of my Candida diet and food sensitivities and my daughter's long list of food sensitivities makes the overlap of our diets sometimes rare. Oh yeah, plus shes a kid. She doesn't necessarily love all my "adult" cooking.

But this is one of those things that we can both eat. For breakfast if we want. Gotta love a cookies that are so packed full of super-foods you can eat them for breakfast.

Chickpea cookies.

Yep. 

This is one of those times the "old" me would have scoffed and said why bother? Well, for many reasons. One of which they actually taste good. And I feel good. That's why.

So. There. Old (tired, exhausted, depleted) me. 

I was actually eating a blow your mind black bean brownie yesterday topped with home-made chickpea ice cream. It is kind of ridiculous. Even to the new me. But my hubby actually said the words "this is delicious". So why not. 

Revise your expectations and then prepare to be impressed.

Oh yeah. And some big news. I'm changing my blogging days again. I'm going down to one recipe a week (Wednesday) and one Sunday reflection.

Christmas. Three kids. Severely teething baby  toddler (how did that happen?). Seventeen month old that has only slept through the night 5 times since birth. New job. History of severe adrenal fatigue. Working on mind/body connection.

Enough said. Time to pull back. Sorry if you are disappointed in me. But go here and find out why that can't change my mind. This is just something I need to do. 

Vegan Chocolate Chickpea Hazelnut Cookies - Candida Diet Friendly

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake dessert candida-diet friendly gluten-free low-carb vegan chickpeas chocolate hazelnut

6056928

Ingredients (12 - 16 cookies)

• 1 can chickpeas (~500 ml) – rinsed and drained
• 1 tsp baking powder
• 3 Tbsp raw almond butter
• 2 Tbsp organic coconut oil
• Pinch fine sea salt
• 3 tbsp 100% cocoa powder
• 1/3 cup hazelnuts, roughly chopped
• 2 tsp vanilla extract
• 1 tsp maple extract (or more vanilla)
• 1 tbsp coconut flour
• 3 tbsp unsweetened applesauce
• 2 tbsp Truvia
• 6 drops flavoured Stevia (I used liquid hazelnut cream flavoured)
• 12 mega chunk enjoy life dairy free cc (optional)

Instructions

Preheat oven to 400 degrees.

Line baking sheet with parchment paper.

Combine all ingredients (except nuts and chocolate chunks) in food processor. If you don't have one you can use a blender but it will require lots of manual stopping and scraping down the sides.

Pulse until fully blended and chickpeas are fully pureed. It should have a smooth texture.

Add nuts.

Drop onto parchment paper in about 2 Tbsp portions. I formed mine into balls and then slightly flattened the top with the back of a fork. I also stuck one chocolate chunk on top of each one. A bit of a cheat and not completely Candida diet friendly. I did it for the kids. Really.

Bake for 18 - 22 minutes.

Powered by Recipage

Simple Slow Cooker Paleo Beef Stew

Today is the first day of my new career.................

A chance to SLOW down. 

Well, not really. Just redirect my energy to things that are important to me. A balance between work and life.

But a chance to use my SLOW cooker anyway.

This time for some beef stew. This was really good. And simple. 

The grass fed, hormone free beef (thanks Baba C) was super tender. And the "gravy" was nice and thick. 

The whole family enjoyed this. Well, almost. I'm sure yours will too!

Paleo Beef Stew - Slow Cooked to Perfection

by MamaChanty

Prep Time: 20 minutes

Cook Time: 6 - 7 hours on low

Keywords: slow-cooker entree candida-diet friendly gluten-free low-carb paleo beef sweet potato

6056181

Ingredients (Serves 4)

• 1 medium yellow cooking onion
• 3/4 cup chopped carrot
• 1/2 cup chopped red pepper
• 3 cups chopped sweet potato or yams
• 1 cup peas, frozen
• 1 1/4 lb grass fed organic stewing feef
• 1 tsp Herbamare or fine sea salt
• 1/4 tsp black pepper
• 2 tsp minced garlic (1 large clove)
• 2 tsp GF Worcestershire sauce
• 1/4 tsp smoked paprika
• 1/2 tsp thyme (dried)
• 1/2 tbsp parsley (dried)
• 1 1/2 tbsp organic coconut flour
• 2 tbsp organic extra virgin olive oil
• 1/3 cup water

Instructions

In a bowl combine cubed stewing beef with salt, pepper, garlic, Worcestershire, paprika, thyme and parsley. Sprinkle with coconut flour and toss until flour is distributed evenly over beef.

In a frying pan, heat olive oil to medium high heat. Brown coated beef in oil. Should take about 7 minutes.

Layer vegetables in slow cooker. Top with browned beef mixture. Add 1/3 cup of water. Cook on low for about 7 hours.

About 1/2 hour before stew is cooked, add peas, stir and let it continue to cook with lid on.

Serve and enjoy!

Powered by Recipage

Chocolate Zucchini Almond Protein Smoothie with Chia and Hemp - Yummy in my Tummy! And Candida diet Friendly!

Okay people. I sending out my smoothie recipe. I have received several requests that I share a recipe that is Candida diet friendly.

It gets tricky when you give up fruit to make a tasty smoothie.

But I think I have nailed it. A chocolate zucchini smoothie that tastes almost like ice cream.

I make a batch before bed each night. I put one in the freezer (in a thermos) and another one in a to-go mug in the fridge. Then I have a quick breakfast ready to go. I take the thermos out and by 3:00 (my afternoon snack time) it is perfectly frosty and ready to drink.

Since I have often mentioned that I use Vega One Sport Chocolate I thought I should let everyone know that Health Canada has recommended a recall on it (Chai and Chocolate flavours). I have attached a link to a couple sites discussing the issue. Vega One has not issued a recall or pulled the item from the shelves. They are standing by their product.

http://www.cbc.ca/news/canada/british-columbia/vega-one-nutritional-shakes-completely-safe-say-firm-1.2350596

http://healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2013/36585a-eng.php

Sigh. I just bought a new container on Friday. But my supplier actually left me a phone message and said they would exchange it. I will be taking them up on the offer. Now that is customer service. You can decide for yourself if you want to risk it, wait it out or try and get a refund.

Or feel free to leave out the protein powder entirely. In that case you might want to add some extra Stevia, cocoa and maybe a shot of vanilla...................

Chocolate Almond Zucchini Protein Smoothie - Low Carb

by MamaChanty

Prep Time: 10 minutes

Cook Time: None

Keywords: freeze blender breakfast snack candida-diet friendly gluten-free low-carb paleo vegan chia seeds canned coconut milk chocolate zucchini

6056185

Ingredients (Serves 2)

• 2 cups chopped frozen zucchini (yellow or green, skin on)
• 1 cup ice cubes
• 1 scoop chocolate protein powder (about 25 grams of protein)
• 1/2 Tbsp organic cacao nibs
• 1 Tbsp hemp hearts
• 1 Tbsp ground Chia seeds
• 1 Tbsp raw almond butter
• 2 cups unsweetened milk (I use almond milk)
• 1/4 cup water (adjust to get the thickness you like)
• 2 Tbsp full fat coconut milk
• 2 drops liquid Stevia (I use hazelnut cream)
• 1/2 Tbsp 100% cocoa

Instructions

Throw everything in a the blender. I use a Ninja.

Pulse until fully blended. Should come out icey but smooth.

I make mine in the evening. I put one in a to-go mug in the fridge for my breakfast. I put the other half in a thermos and in the freezer. I take it out in the morning and by my afternoon snack it is perfectly frosty. Yummy!

Powered by Recipage

Mexican Beef Stew - Low Carb and Candida Diet friendly

Hope everyone had a happy Halloween. And didn't dip into the candies too much. If you did then here is a nice clean and low carb recipe you can make to redeem yourself.

I, myself, haven't been cooking much this week. Too busy with Halloween baking, etc, etc.

Problem is that when I don't eat tasty, clean meals I start looking for treats to keep me satisfied.

So I gotta get organized and back in the kitchen this weekend. And make myself some hearty and healthy main dishes that will keep my hands out of the cookie jar!


Low Carb Mexican Beef Slow Cooker Stew

by MamaChanty

Prep Time: 15 minutes

Keywords: slow-cooker entree candida-diet friendly gluten-free low-carb paleo wheat belly beef avocado black beans tomato

6051424

Ingredients

• 1 - 2 tbsp organic extra virgin olive oil
• 1 lb Stewing beef, cubed (organic/grass fed if possible)
• 2 Tbsp coconut flour
• 1 tsp fine sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• dash pepper
• 1 medium sweet onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 red pepper, chopped
• 1 can diced green chili's
• 1/2 cup diced tomato
• 1 can (15 oz) organic black beans, rinsed and drained
• 1/8 tsp chipolte powder
• 1/8 tsp cayenne pepper
• 1 tsp chili powder
• 1/4 cup full fat coconut milk
• 1 tbsp arrowroot

Instructions

Heat olive oil over medium heat in a frying pan.

Combine coconut flour, garlic powder, onion powder, salt and pepper in a shallow pan.

Dredge beef cubes through coconut flour.

Fry beef in olive oil until browned on all side. About 5 minutes.

Place all other ingredients, except coconut milk and arrowroot, in slow cooker and mix thoroughly.

Place browned beef on top.

Cook on low heat for 6 hours or on high for 3 hours.

Approximately 1/2 hour before serving, combine coconut milk and arrowroot, and then mix it into beef stew. Slow cook for an additional 1/2 hour on high.

Serve topped with fresh avocado, green onions and/or diced tomato.

Powered by Recipage

Raspberry Coconut Vanilla Vega One Protein Waffle - Paleo and Candida diet friendly

I haven't been as excited about blogging recipes lately. Sorry. I have to admit it.

It could be: 1) I have been really stressed about something else that is zapping my energy and time; 2) I'm back at work or 3) six keys are now missing off my laptop - the latest to be pucked off by my baby was the C key.  Makes it tricky to keep blogging..............I have to repeatedly stab the ccccc key to get it going. Annoying. Time to shop for a new laptop. But who has time.

But I still have lots of recipes to share. To record. And to make again.

So instead of taking the night off I'm sharing another one. Waffles. Grain-free. Dairy-free. Sugar-free. Portable. Convenient. Nutritious. A staple in our house and in my lunch kit.

And now I'm going to clean up. My baby trashed the house. I left him with my neighbor for 45 minutes this evening while I went to a PAC meeting and when I got home the neighbor was sweating profusely and quickly disappeared back to his orderly and quiet house. Sorry buddy - I should have warned you that baby is a bit "high maintenance" these days.............okay - maybe that's why I don't feel like blogging. That kid is mentally and physically demanding. Kute too. I might starting using the K key where I kan!!! ha, ha..........

Raspberry Coconut Vanilla Vega One Protein Waffle - Paleo and Candida diet friendly

by MamaChanty

Prep Time: 10 minutes

Cook Time: 2 minutes per waffle

Keywords: bread breakfast low-carb paleo vega one raspberry protein powder coconut flour

6055491

Ingredients (3 - 4 waffles)

Wet ingredients

• 2 large free run eggs, beaten
• 1/4 cup mashed fresh raspberries
• 1/4 cup unsweetened milk (I used almond)
• 1 tsp vanilla or maple extract
• 6 drops liquid Stevia (or I also did it with 1 Tbsp of Truvia and it also worked fine)
• 1 Tbsp grape seed oil or melted coconut oil

Dry ingredients

• 2 tbsp ground golden flax (I grind mine in a coffee grinder)
• 3 tbsp organic coconut flour
• 1 tbsp medium unsweetened shredded coconut
• 1 tbsp ground chia
• 1 tbsp arrowroot
• 1/2 tsp baking soda
• pinch fine sea salt
• 2 tbsp berry protein powder - optional (I used Vega One Sport Berry)

Instructions

Preheat waffle maker

Mix together wet ingredients and dry ingredients in separate mixing bowls.

Add dry ingredients to wet ingredients.

Mix until just combined.

Let stand for 5 minutes.

When waffle maker is ready. Coat waffle maker with small amount of coconut oil. I used a paper towel to do this.

Put half the batter on each side of the waffle iron. Close and let cook until indicator light shows that it is ready. My waffles took about 2 minutes and 10 to 20 seconds to be ready.

Enjoy.

And why not make a double or triple batch. Cool completely. Freeze individually. Take them out and warm them directly in the toaster for a quick breakfast, lunch or snack on another day.

Powered by Recipage

Vanilla Raspberry Coconut Loaf

Hope everyone had a wonderful Canadian Thanksgiving Weekend! And didn't get too off the rails with the clean eating. I had a few cheats but nothing too crazy to report.......okay - I had one slice of pumpkin pie. Really just a sliver. A delicious forbidden sliver. Oh the memories!

We got out of town for a couple of days and spent time with my family. I wish they lived closer. Sigh. 

At least they are driving distance.

Our DVD player actually broke 1 hour into our 8 hour round trip. Panic. OMG - what are we going to do. Our kids watch very little t.v. at home, but on the road, we are all about the movies.

But guess what............the kids survived. We all survived. We talked. They sang. It was kind of nice.

And this loaf is kind of nice if you are on the Candida or Paleo diet but want something for breakfast, a snack or dessert. Something low carb, sugar, grain and dairy free. Something delicious and legal. Enjoy - its not forbidden at all!

Coconut Raspberry Vanilla Loaf - Paleo, Candida Diet Friendly and Low Carb

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 - 60 minutes

Keywords: bake bread candida-diet friendly

6054802

Ingredients (1 loaf)

• 1/3 cup coconut flour
• ¼ cup blanched almond flour
• 1 tsp baking soda
• 2 tbsp arrowroot
• 2 tbsp ground golden flax
• Pinch salt
• 3 tbsp unsweetened shredded ccoconut
• ½ cup fresh raspberries, gently mashed and packed plus 6 extra 
• 3 eggs, beaten
• ¼ cup melted coconut oil
• 2 Tbsp sweetener of choice (I used Truvia)
• 2 tsp vanilla
• ¼ cup full fat coconut milk
• 1/2 cup unsweetened almond milk

Instructions

Preheat oven to 325 degrees.

Grease a loaf pan with butter or coconut oil. And line with parchment paper.

Mix together wet ingredients and dry ingredients in separate mixing bowls.

Add dry ingredients to wet ingredients.

Mix until just combined.

Let stand for 5 minutes before pouring into loaf pan. Top with additional raspberries, optional.

Bake for approx. 1 hour or until a knife inserted in the middle comes out clean.

Enjoy!

Powered by Recipage

Vegan Chocolate Pumpkin Ice Cream - Paleo and Anti-Candida diet friendly

I really love this ice cream. Really.

Hence why I've been making it daily for the past week. Hence why I wish my ice cream maker didn't have to be re-frozen for 24 hours between each batch. Or maybe that's a good thing. Otherwise I would probably be eating it for breakfast. I'd probably even bring my boss some for breakfast if they were to ask nicely.

Funny thing. It is so full of healthy ingredients you COULD eat it for breakfast. And not feel guilty.

As you may or may not know, my daughter is on a gluten, egg, dairy, soy and peanut free diet. And I'm on the Candida diet. So there is a long list of things we can't, won't or shouldn't eat.

I was struggling to find us an ice cream that we both liked that was vegan, low sugar and relatively low fat. The low fat part only because I eat so much fat during my other snacks/meals that I don't want to overdo it. Some days I feel like I live on nuts.

But after many failed and some mediocre attempts - this one was a winner.

The leaves are falling, the air is getting brisk and here I am FINALLY sharing an ice cream recipe. I got my ice cream maker before summer. That's how long it took me to nail down a recipe that I wanted to share. I actually gave up on the experiments for a while as they weren't working.  But it is working now. Is it ever. And I'm loving it.

Its got pumpkin in it at least. So it is totally a fall appropriate recipe. Don't you think?

Hint: you can skip the cocoa and add some pumpkin pie spice instead if you want to really make it Fall worthy. Just sayin'. And I really would bring some for my boss.

Vegan Chocolate Pumpkin Ice Cream - Candida diet friendly

by MamaChanty

Prep Time: 5 minutes

Cook Time: 25 minutes in ice cream maker

Keywords: blender freeze dessert candida-diet friendly vegan sugar-free canned coconut milk chocolate pumpkin

6054717

Ingredients (Serves 3 - 4)

• 1/2 cup pure pumpkin puree
• 1/2 canned full fat coconut milk
• 1 1/2 Tbsp 100% cocoa
• 1 Tbsp Truvia (or sweetener of choice)
• 1 tsp vanilla
• 1 1/2 cups unsweetened milk (I used almond milk)
• 1 1/2 Tbsp nut butter (I used sugar-free, raw almond butter)

Instructions

I put all the ingredients in my Bullet (or blender) and pulse until fully combined.

Pour into ice-cream maker and prepare according to manufacturer's instructions.

I have a Cuisinart and it takes about 25 minutes to turn into ice cream. You can eat immediately (I can never wait) or transfer to a container and put in freezer for about 1/2 hour before serving.

Powered by Recipage

Spiced Pumpkin Pie Scones - ACD, Paleo and Low Carb

Pumpkin, Pumpkin, Pumpkin. I'm obsessed with pumpkin everything right now.

I put it in my chia pudding, my waffles, my chocolate loaf, my kids muffins............and I'm currently churning a sugar-free, vegan, chocolate pumpkin ice cream in my Cuisinart. Yum.

So I adapted my delicious scone recipe to make it worthy for a cool and brisk fall morning. With a nice cup of hot herbal tea (no coffee here please). 

These are low carb, anti-candida diet friendly and totally portable. 

I make a double batch and freeze them. And then grab them and go. And I must say they don't taste so bad warmed up and served with a dallop of butter or coconut oil.

Full of clean ingredients, low carb and anti-candida diet friendly. What's not to love! 

Pumpkin Pie Spiced Scones - ACD, Paleo and Low Carb

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake bread breakfast candida-diet friendly gluten-free low-carb paleo wheat belly sugar-free almond flour canned coconut milk coconut flour pumpkin

6053704

Ingredients (8 scones)

Wet Ingredients

• 2 free run eggs
• 1 tsp pure vanilla extract
• 1 tsp pure maple extract
• 1/2 full fat canned coconut milk
• 2 Tbsp coconut oil, melted
• 1/4 cup pure pumpkin puree

Dry Ingredients

• 1/4 cup blanched almond flour
• 1/4 cup ground golden flax (I do mine in the coffee grinder)
• 1/4 cup organic coconut flour
• 1 Tbsp Truvia (or sweetener of choice)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• pinch of fine sea salt

Instructions

Preheat oven to 350 degrees.

Beat eggs and then add remaining wet ingredients to egg mixture. Beat until full combined.

Combine dry ingredients in a separate mixing bowl.

Add dry ingredients to wet ingredients. Beat together until fully combined.

Drop spoonfuls of batter onto a parchment lined cookie sheet.

Bake for 20 minutes.

Serve warm with coconut oil or butter. Sprinkle with cinnamon. Or freeze and eat another day.

Powered by Recipage

Mama's Chocolate Pumpkin Loaf - Perfect for fall - Perfect for the Paleo, Low carb or ACD

The picture didn't do it justice. This is an amazing loaf/bread/slice. You can't tell there is pumpkin in it. 

Just tastes like a piece of DELICIOUS chocolate cake. 

Totally healthy, legal, full-of-super-foods chocolate cake.

I love eating clean.

When I get to eat this I even love being on the Candida cleanse.

Okay............maybe love is too strong of a word. Its better than being in prison or being poked with a sharp stick.

This loaf is helping me survive the strict phase of Candida. I haven't had a bite of grains, fruit, yeast, vinegar, etc, etc. etc. But I have had lots of bites of this (and my chocolate zucchini macaroon loaf - that one is delish too). And that's perfectly okay. Its totally legal.

Make a double batch - slice, wrap, freeze - and then grab and go! And when that sugar craving hits you have something to keep your brain happy even while starving those sugar loving Candida beasts. Win!

BTW - I've never been in prison..............well, I guess I've visited someone there so I was "in" the prison, but not behind bars. Not sure why I felt I had to explain that. Now you know I'm not a criminal. In case you suspected I was............

Chocolate Pumpkin Loaf

by MamaChanty

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake bread candida-diet friendly gluten-free low-carb paleo sugar-free almond flour coconut flour pumpkin chocolate

6053970

Ingredients (1 loaf)

Dry Ingredients

• 1/3 cup blanched almond flour (I used sliced blanched almonds that I ground in my coffee grinder - much cheaper than buying blanched almond flour)
• 1/3 cup organic coconut flour
• 2 Tbsp ground golden flax (I grind whole flax in my coffee grinder)
• 2 Tbsp arrowroot starch flour
• 1 tsp baking soda
• 3 Tbsp cocoa powder - 100%
• 1/4 tsp fine sea salt
• 1 Tbsp organic cacao nibs

Wet Ingredients

• 3 free run eggs, beaten
• 1/2 cup pure pumpkin puree
• 1 tsp pure vanilla extract
• 1/4 cup coconut oil, melted or grape seed oil
• 1/4 cup full fat canned coconut milk
• 2 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)

Instructions

Preheat oven to 325 degrees.

Grease a standard size loaf ban and then line with parchment paper.

Combine wet and dry ingredients in separate bowls.

And wet ingredients to dry ingredients and stir until fully combined.

Pour into loaf pan and let stand 10 minutes before putting in the oven.

Bake for approx 50 - 60 minutes.

Enjoy!

Powered by Recipage

Paleo and Candida diet Friendly MAPLE WALNUT Protein bites - with hemp and coconut oil

Just a little Candida cleanse update. 

I'm a cheater. 

Not this week. I have been FAITHFULLY following the strict phase of the Candida diet since Sunday. 

But I was a cheater. 

I thought I never went off the strict phase. Until I committed to doing it with a friend and I started having major die off symptoms (brain fog and tiredness). And I started noticing that I really do have a habit of popping my kids non-Candida diet friendly snacks in my mouth. A lot. I've had to spit out quite a few things once my brain caught up to my fast little sugar loving hands. 

I must say that the first 3 days were hard. Not because I'm hungry or its hard to eat this way. My hunger has significantly subsided in the past few weeks. THANKFULLY. And it is time consuming to eat this way but its not impossible. 

But the die off is hard to go through. 

Good news is that it didn't last long. It lasted 5 days the first time I did this in May. It seems to have lasted 3 days this time. 

I feel pretty fabulous now. My moods are awesome. My sugar cravings are pretty minimal (that's probably the best they will ever get for me). I feel very energetic.  My digestion is working. Even with the iron pills. 

This is where I've been trying to get to. Hurray for me! 

But now I have a Ukrainian family wedding to attend this weekend.........Now that will be a test!

So here is a little recipe that I loved that will help you (and me) stay on track on this Candida cleanse. Or even if you aren't doing the Candida diet and just want a nice clean and low carb snack. I'll be popping some of these in my purse to keep me out of the perogies!

Vega One Vanilla Sport - Raw Maple Walnut Protein Bars

by MamaChanty

Prep Time: 5 minutes

Cook Time: None

Keywords: raw snack candida-diet friendly gluten-free low-carb paleo wheat belly vegan canned coconut milk chia seeds hemp seeds vega one

6051297

Ingredients (12 - 16 bites)

• 7 Tbsp Vega One Sport - Vanilla - Protein Powder
• 3 Tbsp hemp hearts
• 1/4 cup coconut oil
• 1/4 cup full fat canned coconut milk
• 1/4 cup unsweetened milk (almond or coconut in carton)
• 1 Tbsp ground Chia
• 1/4 cup unsweetened shredded coconut + 2 Tbsp extra for rolling
• 1/4 cup chopped walnuts + 2 Tbsp extra for rolling
• 1 Tbsp maple extract

Instructions

Combine all ingredients except for extra coconut and walnuts.

Roll into balls. About 1 Tbsp of mixture for each ball.

Roll in extra coconut and walnuts.

Store in fridge and serve chilled. But these were okay when left out on counter so they are somewhat portable.

Snack away!

Powered by Recipage

Pumpkin Spice Grain, Sugar and Dairy Free Zucchini Loaf - Low Carb, Paleo and Candida diet friendly

This loaf is SO good. Especially if you took the challenge and are doing the Candida diet with me. You will not feel like you are sacrificing a thing. And this will help get you through those snack and sugar cravings.

I bake this. Slice it. Freeze it in parchment. And then I can grab and go when I am running out of the house and know I won't be back before my next scheduled meal or snack. 

And this is the time of year where zucchini is bountiful. 

And everyone has pumpkin on the brain. Well, there is not actually any pumpkin in this loaf - just pumpkin pie spice. My go-to spice. 

You can buy it at all the major grocery stores. But its fairly expensive. So I am stocking up enough for the year at Bulk Barn - way, way, way cheaper. They only stock it at this time of year so go now.  And if you don't have any just google it to make your own or replace with cinnamon.

This is of course low carb so it won't put you on the blood sugar roller coaster we are all trying to avoid.

So get baking and enjoy the rewards of clean eating - delicious, guilt-free snacks. Yummy!

Pumpkin Spiced Zucchini Bread - Grain and Dairy fee - Low Carb and Candida diet friendly

by MamaChanty

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake bread candida-diet friendly low-carb sugar-free almond flour canned coconut milk coconut flour zucchini

6053595

Ingredients (1 loaf)

Dry Ingredients

• 1/4 cup blanched almond flour (I used sliced blanched almonds that I ground in my coffee grinder - much cheaper than buying blanched almond flour - Costco is now carrying them)
• 1/4 cup organic coconut flour
• 1/4 cup ground golden flax
• 1/2 tsp baking soda
• 2 tsp prepared pumpkin pie spice
• 1/4 tsp fine sea salt

Wet Ingredients

• 3 free run eggs, beaten
• 1/2 cup finely shredded zucchini, packed tightly
• 1 tsp pure vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup full fat canned coconut milk
• 1 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)

Instructions

Combine all dry ingredients.

Combine wet ingredients in a separate mixing bowl.

Add wet ingredients to dry ingredients until just combined.

Let stand for about 10 minutes to let coconut flour absorb liquids.

Preheat oven to 325 degrees. Grease a loaf pan with butter. Optional - also line the loaf pan with parchment paper.

Pour batter into loaf pan.

Bake for about 1 hour or until knife in the center comes out clean.

Let cool COMPLETELY before removing from loaf pan and slicing. I know its hard to wait but it will give you the best results. Enjoy!

Powered by Recipage