Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!


Quinoa Apple-Cranberry Muffins

This is the first quick bread I successfully made after implementing my rotation diet. Although it doesn't exactly fit into a specific day on my rotation diet, it works if I borrow a bit. They have a lovely texture and sweet-tart flavor. The honey adds a wonderful lingering taste. Quinoa is a great source of fiber and plant-based protein. I attempted making a loaf rather than muffins but never could get the structure and it crumbled. These muffins fill your home with an enticing aroma!

2 ½ cups + 3 tbsp quinoa flour
1 ½ tsp baking soda
½ tsp salt
½ tsp nutmeg
½ tsp cardamom
1 ½ cups applesauce
1/3 cup grapeseed oil (or other tolerated oil)
1/2 cup honey (3/4 cup if a sweeter muffin is desired)
3 eggs (or use egg replacer if necessary)
1 Granny Smith apple, grated
1 ½ tsp vanilla
1 cup apple sweetened cranberries (Craisins if you can tolerate)
½ cup toasted walnuts
  • Heat oven to 350̊ and prepare muffin tins with paper liners or grapeseed oil
  • Mix quinoa flour with baking soda, salt, nutmeg and cardamom
  • In a separate bowl mix oil and honey together
  • Beat in eggs one at a time, mixing well after each addition
  • This helps add more air into the batter, creating a lighter texture
  • Stir in grated apple, vanilla and applesauce until well incorporated
  • Stir in cranberries and nuts
  • Fill prepared muffin tin 2/3 full. Mine made 24 muffins. Bake until a toothpick comes out clean, 14-15 minutes.

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