Dutch Baby - A Paleo blast from the Past!

Hello Everyone! Hope all is well with you.

Sunday mornings I usually spend some time doing food prep for the week. Which I usually have to do again on Wednesdays...............5 people go through a lot of food. This morning one of the things I made was my Paleo Dutch baby. I made a full batch and I'll eat it for breakfast for a few days!!!

I started making this last spring. My mom used to make a similar "breakfast" when we were growing up and I had an overwhelming craving for this comfort food. Honestly, I didn't think it would work without the dairy and flour BUT I WAS WRONG. I was gladly wrong this time.

I've made this several times now and it works without fail.

It puffs up like crazy in the oven (its doesn't stay like that for long once you remove it except around the edges). Everyone enjoys watching it "grow". Not going to lie, its pretty cool.

Starting September 1st I have gone back to a full Paleo diet. Not an 80/20 Paleo diet. Full Paleo. No diary, no grains, no lentils. I've had very few cheats and only by accident or because I was stuck. I'll do an update post one of these days but I was getting frustrated with my mood issues, sluggish digestion, general energy and skin. It wasn't rock bottom but I knew I should be feeling much better than I was.

So far I can report that I am definitely feeling a lot better. My stomach is very happy with me (an almost immediate and remarkable change in my digestion - those damn grains do not agree with me) and my skin has started improving. I will have to go through a few cycles before I can conclude on my mood and energy but after one month I definitely have more bounce in my step.

I let myself slip into some bad habits. Taking bites of my kids food, having a piece of cake for special occasions (there are a lot of special occasions during summer), drinking decaf coffee (I actually started having some pretty severe bladder issues with that slip) and just generally being pretty loose with the food rules I know work for me. I know it will annoy some people - they will say.......just live a little, enjoy life, enjoy food. Use moderation.

But I really just don't feel good when I eat certain foods - mainly grains and dairy. My system can't handle it. I have moments when I feel frustrated and sad that I'm "weak".  But when I take care of myself I actually feel pretty darn fantastic. I'm fitter at 40 than I was at 20. I sleep better. I rarely have stomach aches. So I just have to accept it and keep working to stay on track.

Which means food prep on Sundays and lots of good food in the week ahead....................

PS - for the record, I haven't given up paleo sweets (mainly dark chocolate) which I know would probably really help my cause but I decided to ease back into things. But my cravings have improved even without trying.......................improved, not eliminated. Its a start.

Dutch Dutch Baby - Paleo

by MamaChanty

Prep Time: 5 minutes

Cook Time: 25 minutes

Keywords: bake breakfast arrowroot powder canned coconut milk coconut flour egg

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Ingredients (serves 4 (large portion))

• 2 - 3 Tbs coconut oil (I actually think 2 is plenty but added a bit extra for kicks)
• 8 eggs (I use large, organic)
• 1 cup milk (I used 50% full fat coconut and 50% unsweetened cashew)
• 1 tsp vanilla
• 1/3 cup arrowroot starch
• 1/4 cup coconut flour
• 1/2 tsp fine sea salt
• 1 tsp Truvia or sweetener of choice

Instructions

Preheat oven to 425 degrees.

Once oven is preheated I put the coconut oil in a 9 x 13 glass pan and let it melt in the oven. Whiles its melting, I blend ALL the other ingredients together. Pour the batter into the glass pan.

Be sure to watch your dutch baby cook. Its fascinating to see how it PUFFS up like crazy. I cook for about 25 minutes.

I take it out and let it cool a bit before I cut into about 8 pieces.

I like it drizzled with a little bit of maple syrup. Yum. Yum. Yum.

Reheats very nicely for left-overs.

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My Go To Snack - Paleo Chocolate Zucchini Loaf - No grains!

My go-to snack. I literally eat this everyday. I freeze it in individual servings (two slices wrapped in piece of parchment and tied with twine) and take one out for my lunch kit each day. Sometimes I eat it straight up. Sometimes with a little bit of almond or peanut butter with jam. When I was being bad I used to top it with cool whip and strawberries (but my tummy didn't like that very much so I gave it up).

I've swapped out the zucchini for pumpkin puree and it works just as well. Since I've made this recipe at least 100 times I would say its pretty fail-proof.

Warning - its not overly sweet. Feel free to increase the sweetener factor or switch it up with another sweetener if Truvia is not your thing. I seem to tolerate it better than almost any other sweetener so that's also my go-to. If you can handle some extra sugar I'm pretty sure adding in a few chocolate chips couldn't hurt the taste factor either.

Make sure you let it cool completely before you slice it (using a serated knife).

Hope you enjoy it  rely on it as much as I do. You've got to make this clean eating/allergy avoidance thing as easy as you can. This is my secret weapon for keeping my hands off of the sweets/grains...................

Paleo Zucchini Bread - Grain & Dairy free

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 minutes

Keywords: bake bread snack dessert candida-diet friendly dairy free paleo almond flour arrowroot powder chocolate zucchini

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Ingredients (1 loaf ( but I usually do a do)

• Dry Ingredients
• 1/3 cup 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
• Wet Ingredients
• 3 free run eggs, beaten
• 1/2 cup pure pumpkin puree or 1/2 cup shredded zucchini
• 1 tsp pure vanilla extract
• 2 Tbsp coconut oil, melted or grape seed oil
• 2 Tbsp applesauce
• 1/4 cup unsweetened almond milk
• 2 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)

Instructions

Preheat oven to 350 degrees. I usually grease a glass loaf pan with grape seed oil and then put a strip of parchment paper on the bottom and it never sticks.

Fully combine wet ingredients and dry ingredients in separate bowls.

Mix wet and dry ingredients until fully combined.

Bake in oven for 50 minutes.

Remove from heat and let cool fully before slicing.

I always make this as a double batch. I slice the loaf and freeze in individual servings.

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Tasty Taco Turkey Burgers - Grain & Egg free

Hello Everyone...........Mama's back.

Had a recipe to share. Darn these were good. Really good. 

I've been on a hiatus from blogging my recipes. Not from developing recipes. As soon as I said I wasn't going to post recipes for a while I couldn't keep myself out of the kitchen. So I have been having fun trying out lots of new recipes. But they aren't all making it to paper...........or Blogger as the case may be.

But hubby and I loved this one so much that I thought I better get out the camera and jot some notes. You'll notice my presentation is lacking.....................

That's how I roll these days. I'm trying to focus on playing with my kids.  We have had an awesome Spring Break. Crafts galore. Shopping. Swimming. Busy. Busy. Busy. Fun. Fun. Fun. Three happy kids. And I was "there" to enjoy it. Fully there. And that's what its all about. I am well enough (no Candida, no Adrenal fatigue, no digestive problems - YAY) right now to be in the moment so that's where I'm trying to stay!

Hope you enjoy this and hopefully I'm back soon with some of my new tofu recipes............I've become slightly obsessed with Silken Tofu..............can't stop experimenting. Its magical!

Turkey Burgers - Mexican

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes ish

Keywords: grill entree low-carb paleo turkey Mexican

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Ingredients (7 - 8 burgers)

• 1 lb lean ground turkey (I get mine at Costco)
• 1 large clove garlic, minced
• 2 green onions, chopped
• 1/4 cup red sweet pepper, chopped
• 1/2 Tbsp arrowroot flour
• 1/2 Tbsp ground Chia seed
• 1/4 cup corn
• 5 tsp Taco spice

I make a big batch of my taco spice using the following (I use it for various recipes):

• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp red pepper flakes
• 1 tsp oregano
• 2 tsp paprika
• 4 tsp cumin
• 4 tsp fine sea salt
• 2 tsp black pepper
• 2 tsp chili powder

Instructions

I mixed all the ingredients together, except for the meat, first. I then added the ground turkey and gently mixed it up until it was fully combined. I try not to over-mix. I made the mixture into patties.

I found the mixed meat to be a bit sticky and was worried it would stick to the bbq, so hubby fried the patties first - about 2-3 minutes on each side- in some grapeseed oil on the frying pan. He then grilled them for about 7 minutes on each side on the BBQ (on low heat).

I served topped with home-made guacamole. So tasty!!!

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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

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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.

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Grain Free Vegan Pumpkin Chocolate Chip Bagels - My new addictions

Addicted.

Completely.

I have already made about 7 batches of these.

Not sure if its because they are so good. Or so portable. Or I haven't had a bagel in two years.

Either way I am enjoying these.

And so are my kids. Between our varying tastes and food restrictions we don't often have overlap in things we can and/or like to eat. But we all loved these.  Win. Win. Except I don't really want to share them...............I'm not proud to say I've been hiding them in the freezer.

If you don't like the pumpkin/chocolate combination. Firstly - what the h#@$@ is wrong with you. Second - there are numerous other variations you can try. Cranberry Vanilla. Onion Poppyseed. Cinnamon Raisin. Whatever your little heart desires. Just cut back the honey if you are doing a savory take on these. My hubby thought they were too sweet.

Hope you enjoy them as much as we do.

Vegan & Grain Free Pumpkin Chocolate Chip Bagels

by MamaChanty

Prep Time: 15 minutes

Cook Time: 28 - 30 minutes

Keywords: bake

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Ingredients (4 bagels)

• 1.5 tbsp ground Chia Seed (I grind my seeds in a coffee grinder or Magic Bullet.)
• 3 tbsp unsweetened applesauce
• 2 tbsp warm water
• 1 tbsp apple cider vinegar
• 1 tsp guar gum
• 1/4 cup unsweetened milk (I used almond)
• 1/4 cup pure pumpkin pure
• 1 tbsp honey or sweetener of choice
• 1/4 cup softened coconut oil
• 2 tsp pumpkin pie spice (or cinnamon)
• 1/2 cup plus 1 Tbsp coconut flour
• 1/4 cup ground golden flax (I grind it in my coffee grinder)
• 1/4 cup arrowroot flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 Tbsp Enjoy Life mini chocolate chips

Instructions

Preheat oven to 350 degrees.

Add each ingredients into a large mixing bowl ONE AT A TIME. After you add each ingredient mix the batter thoroughly (either with a hand mixer or by hand). You will likely have to use your "hands" to knead the batter into a ball once all ingredients have been added.

Once you have formed the dough into a large ball with your hands, divide the batter into 4 small equal sized balls. Flatten slightly with your hand.

Push a hole through the middle and use your hands to shaped the batter into a bagel shaped ring.

Place on a parchment lined cookie sheet. Bake for 28 to 30 minutes.

Watch them disappear!

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Low Carb Bacon Wrapped Chicken Thighs

It feels good to share a new recipe. Its been a while. Well, at least its been a while since I shared a grain-free, low-carb, low-sugar recipe.

And this was a good one.

Yum. We enjoyed this with some roasted sweet potatoes, onions and sweet red peppers.

Hope you enjoy it too!!!

Low Carb Bacon Wrapped Chicken Thighs

by MamaChanty

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake entree low-carb paleo chicken bacon

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Ingredients (6 chicken thighs)

• 6 chicken thighs
• 6 pieces of bacon
• 1 Tbsp coconut amino's (or soya sauce if you must)
• 1 Tbsp honey
• 1 Tbsp pumpkin puree (or more ketchup)
• 2 Tbsp organic ketchup
• 1 Tbsp organic apple cider vinegar (I used Braggs)
• 1 cloves garlic, minced
• salt and pepper to taste

Instructions

Preheat oven to 375 degrees.

Mix together all marinade ingredients. Wrap each chicken thigh with a slice of bacon. Secure the bacon with a toothpick. Place the chicken thighs in a glass casserole dish with a lid. Pour marinade over top of bacon wrapped chicken thighs.

Bake for 35 minutes. Remove casserole from oven.

Pour off liquid into a sauce pan. Put chicken back into oven with no lid. Broil on low for 5 minutes (or longer - until bacon just starts getting crispy).

Meanwhile, heat the sauce to medium/high heat. Add 1 Tbsp of thickener (I used arrowroot). Mix thoroughly until sauce thickens. Remove casserole from oven and pour thickened sauce over top.

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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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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

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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!

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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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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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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

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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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