Good Morning Lovelies!
It's a quiet and drizzly day here in our little corner of Germany, so the hubby and I have been spending the morning lazily listening to Jack Johnson while getting grownup chores done.
I took a break from cleaning, hanging laundry to dry, and filing nutrition forms for clients to try a new recipe and make some fresh carrot and ginger juice. Here is the recipe I followed. A few months ago I ordered coconut flour and ended up with 6 bags instead of 4; which was a lot already! I have been searching for coconut flour recipes ever since and hadn't come across many that sounded tasty until this one. The recipe includes 6 eggs, so the end result is a little "eggy", and dense (which is to be expected from a lot of GF recipes), as my hubby and I discussed- haha. I think I will try to make them again but next time just use 4 eggs, add some lemon or ginger, and see what happens.
We have been adding more and more gluten free meals and recipes into our nutrition for the past 4 months. So the one thing I have learned already is that often times going gluten free means there is a lot of trial and error. I thought I would share this experience today so that hopefully, if you are trying GF recipes as well, you are encouraged that you are not alone in the quest to find yummy grain free food : ). My motto is: If your baked goods fall too flat- get your spirits up and try try again. Hahaha.
We are not going gluten free completely, but we have wanted to go 50/50 just to see how we feel. So far we have definitely noticed a difference in how our bodies digest and process glutenous products. We often feel like we swallowed a brick (in my terms) after a meal that involves wheat pasta, etc. Our favorite GF past is a quinoa pasta. It's delicious and satisfies our carb craving like a flour pasta used to for us. This is probably the one permanent change we have made with a gluten free product. We've eaten quinoa pasta the whole past 4 months so we are used to it and often forget it's not a flour pasta.
Anyhow, back to today :). After putting the muffins in the oven I juiced about 8 carrots, 2 inches of ginger, and half a lemon. We enjoyed our juice while we waited for the muffins to be done.
Now we are back to work on our 'To Do' lists while the pup sleeps lazily.
Happy weekend!
~Meg
It's a quiet and drizzly day here in our little corner of Germany, so the hubby and I have been spending the morning lazily listening to Jack Johnson while getting grownup chores done.
I took a break from cleaning, hanging laundry to dry, and filing nutrition forms for clients to try a new recipe and make some fresh carrot and ginger juice. Here is the recipe I followed. A few months ago I ordered coconut flour and ended up with 6 bags instead of 4; which was a lot already! I have been searching for coconut flour recipes ever since and hadn't come across many that sounded tasty until this one. The recipe includes 6 eggs, so the end result is a little "eggy", and dense (which is to be expected from a lot of GF recipes), as my hubby and I discussed- haha. I think I will try to make them again but next time just use 4 eggs, add some lemon or ginger, and see what happens.
We have been adding more and more gluten free meals and recipes into our nutrition for the past 4 months. So the one thing I have learned already is that often times going gluten free means there is a lot of trial and error. I thought I would share this experience today so that hopefully, if you are trying GF recipes as well, you are encouraged that you are not alone in the quest to find yummy grain free food : ). My motto is: If your baked goods fall too flat- get your spirits up and try try again. Hahaha.
We are not going gluten free completely, but we have wanted to go 50/50 just to see how we feel. So far we have definitely noticed a difference in how our bodies digest and process glutenous products. We often feel like we swallowed a brick (in my terms) after a meal that involves wheat pasta, etc. Our favorite GF past is a quinoa pasta. It's delicious and satisfies our carb craving like a flour pasta used to for us. This is probably the one permanent change we have made with a gluten free product. We've eaten quinoa pasta the whole past 4 months so we are used to it and often forget it's not a flour pasta.
Anyhow, back to today :). After putting the muffins in the oven I juiced about 8 carrots, 2 inches of ginger, and half a lemon. We enjoyed our juice while we waited for the muffins to be done.
Now we are back to work on our 'To Do' lists while the pup sleeps lazily.
Happy weekend!
~Meg
