Vegan and Gluten Free Banana Muffins - Chocolate Chips optional

My kids are LOVING these muffins. I've made this batch about 6 or 7 times in the past two weeks so its definitely a new family favorite. They disappear pretty darn quick.

Its that time of year when we need portable snacks - picnics, playing at the park, bike rides, soccer, etc, etc, etc. We are often away from the house and the kids are always hungry.

It's so easy to get into the habit of "grabbing" a pre-packaged, pre-wrapped, processed, sugar-filled, nutrient deficient snack on the way out the door. Convenient - yes. Healthy - no.

That's okay once in a while. But I find muffins are a great alternative if you want to throw something a little more healthy into the rotation. They freeze well so do a double batch and freeze them..........if there are any left to freeze.

These are refined sugar free and even have some almond flour for a bit of a protein boost. They will fill them up and keep em happy. And they are vegan and gluten free for all those egg, dairy and gluten sensitive ones out there.

Have a great weekend everyone!

This was us out for a picnic supper before soccer the other night............we ended up at Target. Three minutes after we arrived at the park someone needed to use the toilet. They always either need a snack or the potty.............muffins and Target to the rescue!

Vegan and Gluten Free Banana Muffins - Oh YEAH

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes ish

Keywords: bake breakfast dessert snack vegan sugar-free banana chia seeds almond flour oats

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Ingredients (10 - 12 muffins)

Wet Ingredients

• 3 ripe banana's, mashed
• 1/3 cup organic palm coconut sugar
• 1 tsp vanilla extract
• 1/3 cup grape seed oil or melted coconut oil
• 1 chia or flax egg (1 tbsp ground chia or ground golden flax gelled in 3 Tbsp warm water)
• 1/2 tsp apple cider vinegar

Dry Ingredients

• 1/2 cup almond flour (I grind blanched slivered almonds in my coffee grinder)
• 1/2 cup gluten free all purpose flour blend
• 1/2 cup GF quick oats
• 1 tsp baking powder
• 1 tsp baking soda
• vegan chocolate chips - optional

Instructions

Preheat oven to 350 degrees.

Combined wet ingredients.

Combined dry ingredients in a seperate bowl.

Gently mix dry and wet ingredients together. Fold in chocolate chips.

Place batter evenly in a lined muffin baking pan.

Bake for 25 minutes (or until center is fully cooked).

Let cool completely before removing from liners or they tend to stick.

Enjoy.

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Goat Cheese Stuffed Figs with Candied Walnuts and Balsamic Glaze - Dairy-Free & Gluten Free

Ha, ha, ha. I could barely type the name of this recipe (or say it for that matter) without cracking up. I'm such a redneck under it all that it just seems way too sophisticated for me. I'm such a fraud.

But I have to say that this was a delicious appetizer and I felt like such a grown up serving these (I know I'm 37 but I still feel like I should sit at the kids table).

I bought the figs at Costco. And then started experimenting because I have never cooked or baked with a fig in my life.

Success.

The combination of sweet figs, nutty walnuts, creamy goat cheese and balsamic vinegar is just to die for. And you can prepare it and then refrigerate it so you can relax when guests arrive to play the part of super sophisticated, calm and cool hostess. Or maybe you can - I'm frazzled most of the time no matter how prepared I think I am. If only I still had a shot of home-brew at parties I'd be a bit more zen......until I got crazy. That's why I don't drink anymore. That and it was poisoning me.

But I still like a good party. And a good appetizer. So here's a new one for the rotation. Hope you enjoy! Serve it with some red wine if you want to really endear your girlfriends..............or some home brew if you want to impress your redneck friends.............or some rooibos tea if you want to keep it clean like me!

Goat Cheese Stuffed Figs with Candied Walnuts and Balsamic Glaze

by MamaChanty

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Keywords: bake appetizer snack vegetarian Dried figs Goat cheese Walnuts

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Ingredients (20 stuffed figs)

• 20 dried figs (I used Golden Delicious Calimyrna figs from Costco)
• 20 tsp soft unripened Goat cheese
• 20 walnuts (full pieces)
• 1 Tbsp Earth Balance (or other non-dairy butter replacement)
• 1 Tbsp organic palm coconut sugar (or sweetener of choice)

Glaze

• 1/2 cup balsamic vinegar
• 1 Tbsp organic EVOO
• 1/2 Tbsp organic palm coconut sugar (or sweetener of choice)

Instructions

To prepare figs

The figs may be quite flattened when they come out of the bag. I formed/plumped them up with my fingers so they were full. Then I cut off the top stem and make a small incision (butter knife width) at the top of the fig. I put the top of the knife in the fig and wiggled it around to make a cavity for the goat cheese to go in. I used a knife to stuff the goat cheese into the fig.

To prepare the candied Walnuts

In a saucepan, melt Earth balance and then add walnuts and sugar. Fry over medium heat for about 3 minutes until the walnuts are cooked through and a bit crunchy.

To prepare the Balsamic glaze

Bring the balsamic vinegar to a low boil over medium high heat and then reduce heat to a low simmer. Using a whisk, stir the vinegar frequently until it starts to thicken (about 3 - 4 minutes). Add EVOO and sugar and continue mixing until sugar is dissolved. Remove from heat.

Assemble and Bake

I put the stuffed figs into a small glass casserole dish and topped each one with a candied walnut. I then drizzled with the balsamic glaze. When you are ready to serve, bake the figs at 325 degrees for about 15 to 20 minutes or until warned through. Serve and enjoy!

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KidsEatClean - Vegan Gluten Free Banana Bread with Chocolate Chips

When I first started eating clean, banana bread was one of the first recipes I re-invented to make it follow my food guidelines. It was a huge success - my kids LOVED it. I LOVED it. We enjoyed many loaves of my Paleo Dark Chocolate Banana Bread.

Fast forward a year. We can no longer eat my Paleo Dark Chocolate Banana Bread. Sniff Sniff.

I've been on and off (mostly on) the Candida diet for most of the past 9 months which precluded me from eating most fruits and sugar. I also found out in the Spring that I have a very strong food sensitivity to banana's. That was hard news to hear. Cruel really.

Around that same time we also found out that my daughter has a strong food sensitivity to eggs. Shoot.

So I had to come up with a new banana bread recipe. Well, once I got over mourning the fact that I would never be eating banana bread again. Ever.

I have made this recipe numerous times now. I just whipped up a double batch to get us through breakfast and snacks for the rest of the week. It looks and smells delicious.

It is egg, gluten and dairy free. And also low in sugar.  And my kids love it.

So even though I resent the fact that I can't eat this I am passing along the recipe. Because I believe kids should EAT CLEAN. And what kids doesn't love a chocolate chip banana bread. Enjoy!

Vegan Gluten Free Banana Bread with Chocolate Chips

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 - 60 minutes

Keywords: bake bread gluten-free paleo sugar-free vegan almond flour chia seeds chocolate buckwheat flour

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Ingredients (1 loaf)

Wet ingredients

• 2 ripe banana's, mashed
• 1/4 cup coconut oil, melted
• 2 Tbsp honey (or sweetener of choice) 
• 1 tsp vanilla extract

Chia gel

• 1/2 cup unsweetened milk - I used almond milk
• 1 Tbsp ground Chia

Dry ingredients

• 1/4 cup blanched almond flour
• 1/4 cup organic coconut flour
• 1/4 cup light buckwheat flour
• 1/4 cup ground golden flax (I grind in the coffee grinder)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp cinnamon
• 1/4 cup Enjoy Life mini chocolate chips

Instructions

Preheat oven to 325 degrees. Grease a loaf pan and then line with parchment paper (optional).

Combine ground chia with warmed almond milk. Let stand for 5 minutes to let Chia gel.

Combine wet ingredients including Chia gel.

Combine dry ingredients separately.

Add wet ingredients to dry ingredients and mix until just combined.

Put in greased loaf pan and bake for 50 to 60 minutes until center is fully cooked.

Let cool COMPLETELY before removing from parchment paper and slicing or it will stick.

Let your kids enjoy a low-sugar snack full of clean and healthy ingredients.

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Merry Christmas - Hope you are having a Clean One!

Or not. If there is one day you are going to cheat this year today would be it.

Next week we will all deal with the ramifications. Depending on how many Nanaimo squares I eat I might be back to Phase One of the Candida Cleanse.

And that's okay. I know it works now. And I know it is not impossible to stick to.

Our entirely "un-clean" Gingerbread house.
Doesn't it look cute and tasty!
We aren't tasting it but it was fun for the girls to build with their baba.
And it looks awesome.

I also know that if I am going to protect my Adrenals I have to minimize my stress. Part of that is letting go a bit on the clean eating if I'm away from my own kitchen and at the mercy of Gluten-heavy, butter dripping, salt loving Ukrainian kitchens (or two). I'll do what I can to stay clean. Fill up on as many veggies and proteins as I can and cheat a bit if I must.

But its not a free pass. Just a cheat pass.

I'm giving you a cheat pass today too! Pick one or two things you love. That you normally deny yourself and enjoy it. Just be in the moment when you do it. Enjoy the experience. And then move on.

I hope you all have a great Christmas!

Cheers!

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

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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.

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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

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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!

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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

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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.

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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

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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.

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Cranberry Pumpkin Mini Muffns - Vegan, Gluten and Nut-Free

Here's another recipe for my egg, dairy, gluten, peanut and soy free daughter.

I'm not going to lie. It can be challenging cooking through that many sensitivities. But it can be done. And its worth it.

For instance. Today was "hot lunch" at school. She used to LOVE hot lunch day - PIZZA. But she can't have it anymore. So instead I made her a fresh pizza bun with gluten free bread, organic sugar-free marinara, nitrate free turkey pepperoni and Daiya (dairy-free) cheese. She was so happy. And very happy to have her mother at the school for lunch hour since I had the day off and ran it over to her and then hung out with the kids for a while. They wanted to call me Mrs. SuperMom. Oh yeah. I'm down with that.

So yes. Its a lot of work. But my daughter is thriving. Everyone else in the house is being taken down by a cold and she is healthy as can be. The kid that was sick on and off (mostly on) for the first 4 years of her life rarely gets sick.

But she eats clean. Low sugar. No dairy. No gluten.

How do you think you would feel if you did that? Pretty good I think..................

And its not that much of a sacrifice with lots of great recipes like this!

Cranberry and Pumpkin Mini Muffins - Vegan, Gluten and Nut Free

by MamaChanty

Prep Time: 10 minutes

Cook Time: 28 minutes

Keywords: bake snack gluten-free nut-free sugar-free vegan chia seeds coconut flour pumpkin cranberry

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Ingredients (24 mini muffins)

Chia gel

• 1 Tbsp ground Chia seeds
• 1/4 cup water

Dry ingredients

• 1 cup all purpose gluten free flour blend (I used Cloud 9 from Costco)
• 1/3 cup organic coconut flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp guar gum (if no xanthum gum in flour blend)
• pinch fine sea salt
• dash cinnamon

Wet ingredients

• 1/2 cup pure pumpkin puree
• 1/2 cup unsweetened applesauce
• 6 Tbsp organic palm coconut sugar (or sweetener of choice)
• 1/4 cup organic coconut oil, melted
• 1/2 cup full fat canned coconut milk
• 1/2 cup unsweetened milk (I used flax)
• 1 Tbsp vanilla extract
• 1/4 cup dried cranberries

Instructions

Preheat oven to 325 degrees.

Combine Chia gel and water. Let stand 5 minutes.

Combine wet and dry ingredients separately.

Add Chia gel to wet ingredients and mix thoroughly.

Add wet ingredients and cranberries to dry ingredients. Mix until just combined.

Separate batter into 24 greased mini muffin tins. I used coconut oil.

Bake for 28 minutes or until a knife in the center comes out clean.

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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

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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!

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Chocolate Pumpkin Mini Muffins - Vegan, Gluten and Nut Free - And Kid Approved! They Loved these!

A recipe for my girls..............don't eat these if you are on the Candida diet. 

But if you have kids and need some gluten, dairy and egg free snacks then give these a try. 

My girls both loved them!

And I'm loving the chocolate and pumpkin combination these days............

Have a great Friday and Happy Thanksgiving!

Chocolate Pumpkin Protein Mini Muffins - Vegan, Gluten and Nut-free

by MamaChanty

Prep Time: 10 minutes

Cook Time: 28 minutes

Keywords: snack gluten-free nut-free sugar-free chia seeds coconut flour protein powder chocolate

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Ingredients (24 mini muffins)

Chia gel

• 1 Tbsp ground Chia seeds
• 1/4 cup water

Dry ingredients

• 1 cup all purpose gluten free flour blend (I used Cloud 9 from Costco)
• 1/3 cup organic coconut flour
• 3 Tbsp cocoa
• 3 Tbsp Vegan chocolate protein powder (I used Vega One)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp guar gum (if no xanthum gum in flour blend)
• pinch fine sea salt
• dash cinnamon

Wet ingredients

• 1/2 cup pure pumpkin puree
• 1/2 cup unsweetened applesauce
• 6 Tbsp organic palm coconut sugar (or sweetener of choice)
• 1/4 cup organic coconut oil, melted
• 1/2 cup full fat canned coconut milk
• 1/2 cup unsweetened milk (I used flax)
• 1 Tbsp vanilla extract
• 1/4 cup Enjoy life chocolate chips - mini's

Instructions

Preheat oven to 325 degrees.

Combine Chia gel and water. Let stand 5 minutes.

Combine wet and dry ingredients separately.

Add Chia gel to wet ingredients and mix thoroughly.

Add wet ingredients and chocolate chips to dry ingredients. Mix until just combined.

Separate batter into 24 greased mini muffin tins. I used coconut oil.

Bake for 28 minutes or until a knife in the center comes out clean.

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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

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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.

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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

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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.

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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

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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!

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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!

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