This time of year can be overwhelming as the holiday season starts to approach. I also see a lot of overwhelm when it comes to sorting through the limitless amount of information that’s available these days regarding health, food, and nutrition. So today I’m sharing a quick, simple reminder to help you move out of overwhelm by moving into action! And I also mention the cringe-worthy breakfast I used to eat 8 years ago! Hey, we all have to start somewhere!
And since it’s less than 1 week until Thanksgiving, I’ve also included the pumpkin pie recipe I’ll be making below the video, so be sure to check that out!
This is the gluten-free, grain-free, refined-sugar-free, dairy-free and egg-free pumpkin pie recipe I’ve been using for the past few years. I do make some adjustments to the recipe:
I use walnuts for the crust
I use 1tbsp pumpkin pie spice instead of the individual spices.
Instead of agar I use 2tbsp gelatin whisked into 1/2 cup of the coconut milk. I add the gelatin mixture to the pot after everything else has simmered.
I love this recipe because it doesn’t require baking – just press the crust into your pie plate, mix up the filling on the stove, pour it into the crust and chill! If you can’t do nuts, you can substitute any other pie crust you like, or simply make a crustless pie!
I hope these ideas were helpful for you, and next week I’ll be sharing some more tips on how to stick to your healing diet (if you’re on one) over Thanksgiving.
I recorded this video the day after my birthday after someone asked me, “Can’t you just splurge and eat cake?”. I did have a birthday treat (don’t worry, I included the recipes for you below!) but I don’t consider “regular” cake to be a desirable splurge. I know it would just make me feel sick!
If you’re eating in a particular way to support yourself on your healing journey, you’ve likely run into this type of scenario as well. Maybe you still really wish you didn’t have to follow a specific diet, maybe you’ve simply come to terms with it, or maybe you really own it and enjoy it. No matter where you fall on the continuum, I want you to know that it’s all part of the process of figuring out what actions you can take day in and day out to feel your best.
Watch the video below to hear more of my take on acceptance vs. ownership when it comes to making dietary changes to support your health:
And for the Strawberry Ice Cream, puree the following in a food processor or blender, then store in the freezer!
2 cups frozen strawberries
3/4 cup coconut milk
3 TBSP coconut sugar
1 tsp vanilla extract
the zest of 1 lemon
(These recipes may not fit all healing diets so be sure to modify them based on your needs!)
If you feel like you need some help figuring out what foods are going to help you feel better, I’d love to hear from you! Send me a message and let me know where you’re feeling stuck and we can set up a time to chat for a free 30-minute consult. I’d love to hear from you!
I first ditched refined sugar at the end of 2009 and switched to natural sweeteners like maple syrup and honey. After I made the switch, it was easy to stay away from refined sugar since it would give me migraines.
One year ago as part of a detox program, I gave up even these natural sweeteners in favor of the two I discuss in the video below. I saw some improvements in my health and even lost 10lbs so now these are the only two sweeteners I use on a regular basis.
Watch the video below to learn which two sweeteners I prefer and how I use them in recipes.
Here are some links to the sweetener brands I like:
This past Valentine’s Day I made chocolate-covered strawberries with my 19-month-old daughter. I had to tweak the recipe to make it work so I thought I would share what I came up with. Even though I don’t advocate eating much sugar at all and I myself am very sensitive to it, I like sharing dessert recipes because if you’re on any type of “restricted” diet or healing diet, it’s important to stick with it for your health, and one way to make that happen is to make sure you don’t feel deprived.
We all need some sweetness sometimes so the key is finding healthy ways to enjoy desserts that won’t be detrimental to your health.
If you have eliminated dairy from your diet (for the time being, or longer), or it is something you have considered, it can be daunting to think about how you will replace all of the dairy-based staples in your diet. I used to rely on dairy foods especially for my snacks and desserts, and giving up dairy was probably the hardest dietary change I have tried (and I’ve done lots of dietary experiments!).
In my master’s degree program one of my instructors taught us that when taking a client through an elimination diet (where you eliminate the most inflammatory/allergenic foods for a period of time in an effort to quell symptoms and initiate healing), you should also eliminate anything the client is really attached to, and doesn’t want to let go. That’s because many times foods that are not serving our body’s best functioning, or foods we are allergic to, can also become addictive to us. Like I said, that was dairy for me! I can’t say that I will be avoiding all dairy forever, but I’m avoiding it for now, and this recipe is a great option when dairy isn’t on the menu. One of my sisters even commented that she was surprised how much it tastes like “real” chocolate milk!
I hope you had a wonderful 4th of July! We all enjoy sweet treats, and if you have a sweet tooth, navigating holidays and special occasions can be difficult, especially if you’re trying not to overindulge.
One way to satisfy your sweet tooth without overdoing it Read more »