Eat + Enjoy + Restore
What makes this pudding green? What makes this pudding the beautiful green color, you may ask? Well TBH, it’s cyanobacteria. Yeah, that’s right, Spirulina, to be exact. This cyanobacterium is a type of algae that has been used throughout history for its health properties. One […]
BBQ season is among us (FINALLY – has this been like the longest winter/spring season?!) One way I like to improve the health factor of my meal is that adding something that has fiber and has nutrients that I know will bless my body. I’m […]
Life is too short to eat food that doesn’t taste good, and that doesn’t make your body feel good after eating. For people who have food sensitivities or food allergies, sometimes it’s hard to find the combination that fits both of those requirements – nourishment and deliciousness.
I developed this chocolate chip cookie recipe out of need – out of necessity for a client that needed help maneuvering the problematic space of eating away from home in a social setting and not having much “control” over what was going to be served or provided. This client still wanted to choose the best foods for their body, but enjoy the experience and the food. They wanted a dessert they could bring and enjoy without feeling like they were on a diet and missing out on the experience, but also a dessert that also made their body feel well after eating it.
Chia seeds are high in fiber, antioxidants, and healthy fats and mild in flavor, which is why I chose them for this recipe. Chia or flax seeds can be used for egg substitutes and are my go-to’s for many recipes – and you could definitely use flax seeds (in the same ratio) as well for this recipe. If you don’t have xanthan gum, you can also try using more flax-seed or chia for a substitute – use approximately 1 TBS with 2 TBS water (versus the usual 3).
Dairy-free chocolate chips by Enjoy Life are my favorite – especially the dark chocolate and are an allergy-friendly option. Find them here. As I have stated before, I like to use oat milk for baking and incorporated it into this recipe vs. cow’s milk. Butter was substituted with Olive oil, and cane or coconut sugar can be used as well. However, my kids did prefer the cane sugar version versus the coconut sugar when I did experiment with both variations. All of these available recipe substitutions make it easy to fit any diet need you may have.
Food was designed not just to eat to fuel or to provide physical nourishment for our bodies. Food was also intended to provide enjoyment, comfort, and sometimes a much-needed distraction. So if you want dessert – eat it, satisfy the craving/need and move on. Don’t beat yourself up for could beat yourself for “cheating,” and tell yourself all the standard “diet things.” You shouldn’t have eaten that extra piece of that dessert!” “Those cookies are bad for me.” “That has too much sugar in it.” Blah, Blah, Blah…
The point is, that if you do negative self-talk – especially in social and higher stress situations – all it really does is make you feel bad about yourself and leave you feeling defeated. Which does nothing to help improve your health or your relationship with food, and your body.
Emotional eating, stress eating, social eating, or eating while you are distracted are NORMAL. Yes, it is NORMAL to do these things. Wanting the cookies and wanting the cake is normal too. Those foods contain sugar and fat – our bodies and taste buds were designed to enjoy those things. Eating with friends and families should be fun and enjoyable too – not stressful because of our food choices.
When food becomes off-limits or “restricted,” that makes most of us crave it more. So, when treating food sensitivities with elimination diets – there has to be a balance of foods that we are easily attracted and can “crave” and foods that are not causing our immune system to go into attack mode.
To accomplish this balance, I always recommend my clients to PLAN AHEAD for social events and when eating out. Go in with a plan. Pick foods that you bless your body, plan your plate well- so you have energy after, and leave room for dessert. If you plan ahead and know that you are in “charge” versus feeling like you are having to “control” your appetite and choices – the outcome for your emotional state and body will be much better.
Personally, in my family, my daughter has a Wheat Allergy, and I made a choice early on that I was not going to let her feel restricted with her food choices. Foods are available that I know (and she knows too) will bless her body. Desserts with the right ingredients for her will always be available. Since we always go into a social setting with a plan and a Wheat-Free/Gluten-Free dessert – events can be enjoyed and low-stress for everyone involved.
Get the recipe below.
Dairy – and all the things – cheese, yogurt, ice cream, etc.. – I honestly love it. It is delicious. It is packed with nutrients like potassium, calcium, and (whole fat) vitamin K2. Cultured dairy products contain excellent probiotics that are sooo beneficial to your […]
Dairy-Free Queso Mexican food is probably my all-time fave. I think I could eat some form of it every day for the rest of my life and not get sick of it. Seriously. Life is too short to eat food that doesn’t taste that […]
These tortillas have been a staple in our house for a while now. Containing only 4 ingredients (cassava, water, oil, and salt), these are an excellent option for individuals suffering from food sensitivities or food allergies. It can easily be substituted for wheat flour in many recipes too. I honestly can eat these plain or as the base for my favorite fish tacos!
Cassava flour comes from the root of the Cassava plan/Yucca plan (like tapioca and manioc). It has traditionally been used in South American and African cultures for bread and tortillas. It’s grain-free and may be easier tolerated for individuals who suffer from food sensitivities or food allergies. Although it is not considered a “grain” it is a carbohydrate food source and should not be considered a “low-carb” option.
This recipe can really work with any type of flour or diet requirements you may have. The most important thing to adjust with this recipe is the water and sometimes the oil content – just to make sure you get the right consistency. Other flours that I regularly use include rice, quinoa, and buckwheat! Variety is key to your health and having a variety of different grains and root vegetables in your diet is no exception.
Combine all ingredients listed in a stand mixer. Remember, depending on the flour you use, you may have to adjust the water and oil amounts. Mix together until well combined. Roll dough out into balls on a place on parchment paper so that it won’t stick to your counter! Flatten the dough balls with a rolling pin until you get the right shape and thickness. Heat on a lightly greased, medium/low heat griddle for about 2 minutes each side until fully cooked/slightly browned.
