Yoga - Farming - Cooking - Country Living - Family - Natural Wellness
The adventures of a city-girl yoga teacher living a mindful life on a Scottish Highland Cattle farm, raising grass-fed cattle, learning to hunt & ride a motorcycle, and making the most of out the abundance of fresh, organic, local food.
The more I learn about Keto and AIP diets the more I understand that I personally need to combine them to get the best results. With multiple food allergies and Hashimoto's Thyroiditis, the keto recipes that are within my realm of safe foods are pretty limited, so I've been experimenting with recipes that fit into both AIP and Keto and I've been having good success. My current obsession is anything called a Fat Bomb! If you had told me even a year ago that I would be making delicious food loaded with healthy fats and calling it health food I would never have believed you. But here I am today making all types of fat bombs: chocolate, turmeric, sweet, savory... yummy!
One of my daily staples in this way of eating is Laird Superfood Creamers. I use them in my morning coffee, to flavor shakes, and now in my fat bomb recipes. Get your Laird Superfood Creamers and all of the other ingredients to make this recipe at Thrive Market (and get 25% off your first order and free shipping for orders over $49).
Ingredients:
1 cup Thrive Market Organic Coconut Chips
1/2 cup Nutiva Coconut Manna
1/4 cup Nutiva Virgin Coconut Oil
2 tbsp Laird Turmeric Superfood Creamer
1/4 tsp Ground Cinnamon
1/8 tsp Ground Black Pepper
a pinch of himalayan pink sea salt (or any sea salt)
Preheat oven to 325 and line a baking sheet with parchment paper. Spread the coconut chips and bake 5 minutes. Stir and bake another 3-5 minutes until evenly toasted.
Add the remaining ingredients and mix well. *if the coconut butter and oil are firm you can soften them up and make them easier to work with by gently heating - in a saucepan, a bowl of water, or microwave on low setting for 10 seconds at a time
Line a mini muffin pan with paper muffin cups and divide equally between 8 cups - you can also use an ice cube tray but it can sometimes be difficult to get them out of the tray.
Chill in the fridge or freezer until solid. Store them in the fridge or freezer - they will melt at room temp.
Recently, my doc suggested I go gluten free. Add this to my list of food allergies and the list of foods I can eat is starting to look pretty sparse. Luckily the Autoimmune Protocol eliminates all of the the things I am trying to avoid so I just need to search AIP recipes for ideas. If you know me at all you know I rarely follow a recipe. What fun would that be? I tried this one last night. It's a modified version of a few others I found on-line. The others had ingredients I didn't have on-hand so I improvised. I put them in the fridge just before bed so they could chill overnight and had one for breakfast. I'll be honest, I didn't have high hopes. They smelled pretty good when they were in the oven but they really didn't look good at all and the texture of the batter as I was spooning it into the pan was not appealing. The final taste and texture was a pleasant surprise! They are super easy and pretty darn delicious. Maybe I'll have another...
AIP Keto Pumpkin Bars
INGREDIENTS (makes 8 bars)
1/2 cup coconut oil
1/2 cup Sunflower Butter
1/4 cup Coconut Flour
1 1/2 cups pumpkin puree
2 tsp cinnamon
1 tbsp Monkfruit Sweetener, Classic (or other keto sweetener)
DIRECTIONS
1On the stove, melt coconut oil and sunflower butter over low - medium heat.
2In food processor, add squash, spices, coconut flour, salt and monk fruit. Pour melted coconut oil and sunflower butter on top and blend for 30 seconds being sure all the big pieces of squash are blended.
3Spoon into a small glass or ceramic baking dish (I used a 6x8 Pyrex). and use a spatula to smooth it out. Bake for 25 min at 350 degrees. Remove from oven, let cool, then cover and put in fridge until completely chilled.
NUTRITION INFORMATION (according to www.livestrong.com/myplate)
