Tuesday, September 27, 2011

Today is the day :)

I have have come face to face with some really hard truths in the last few months. You see, I have struggled with my health (Hashimoto's Thyroiditis, Fibromyalgia and Insulin Resistance) for more than 15 years now and pain and sleepless nights have been my "normal". I was introduced to a Holistic Dr. by my son-in-law and this Dr. is helping me to allow my body to heal itself the way God designed our bodies to do through proper nutrition. I have been angry.....grouchy....and over-all whiny through a lot of this process. I have felt deprived and punished that I can't eat the foods that other people can. Through the multiple blood and saliva tests I have found out that I can never have coffee again, *sob*, no corn, no oats, no tapioca, no quinoa, no dairy, no rye, no barley, no sorghum, no sugar and no gluten. I have also found that most gluten free foods that are on the shelves even at Whole Foods contain some form of corn or tapioca in them. So I'm faced with the realization that I will be making my own foods. I also learned that I have autoimmune inflammatory issues and I need to eliminate any foods that cause inflammation as well. The good news is that I now sleep deeply through the night. I'm down 21 pounds and I have less pain (and it's only been about 2 1/2 months) I feel like I'm finally getting to a place of acceptance. I have the choice to be happy. I have the choice to live a healthier life. I've also been using natural soaps, shampoo, deoderant, etc. So I'll be sharing recipes and products that I find helpful along the way.

Today I'm sharing a muffin recipe that I made for the first time this morning :)

Gluten Free/ Dairy Free Coconut Flour Muffins

3 eggs
2 tblsp Organic Coconut Oil -melted
2 tblsp coconut milk
3 tblsp Coconut crystals or honey
1/4 tsp sea salt
1/4 tsp real vanilla
1/4 cup Organic Coconut flour
1/4 tsp corn free baking powder (I use Hain Gluten Free)

Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix batter until there are no lumps. Pour batter into greased muffin cups. Bake at 400 degrees for 15 minutes. Makes 6 muffins.

*Note: there is no coconut flavor in these muffins at all :)

This is a great basic recipe. Next time I'm going to add some sliced almonds to the top before I bake them. I'm also going to experiment with adding some pumpkin :)


Crazy Amy said...

i'm so gonna try this! thanks Karen and I know you have suffered to feel good again. :) xoxo

Denise said...

yummo pumpkin! I love anything with pumpkin. Let us all know how they turn out!

Regena said...

Hey, I recognize those cupcake wrappers!!

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