Don’t worry – I’m sure I’ll run out of rhymes any minute now for my titles. But, we DID it! I don’t feel like I have any of the original cravings like when we started. Yes, I will always miss real pancakes, pizza, chocolate chip cookies…(I could go on for a while here), but I think I’ve been able to find enough GAPS friendly treats to push me into a more determined mode.
For half of this week Lydia was in Sierra Vista, AZ which made things really challenging to stay the course – FYI airports aren’t really a specialty food dieters dream location. She was also unfortunate NOT to get a hotel with a kitchenette – so her week consisted of lots of fruit, peanut butter, and rotisserie chicken. Back at the home front I had baked a GAPS friendly meatloaf and whipped up some mashed parsnips the night before she left. It was an amazing dinner – but then I had to eat it for four nights in a row. I really don’t ever want to see another mashed parsnip on my plate ever again. Many of my lunches consisted of a banana with peanut butter on it. It’s not easy to cook for one whether you’re on a specialty diet or not. Creativity goes a long way here.
I did stumble upon a few fun treats this week:
Butter Cookies – made out of almond flour, salt, butter, honey and cinnamon. It’s nothing like a sugar cookie, but the consistency was DEFINITELY a cookie! But I called it more of a savory cookie because the salt was pretty pronounced. Next time I might look at putting in less, or eliminating it all together. I found the recipe in Cara’s (from Health, Home & Happiness) ‘Grain Free Meal Plans Fall’ issue. She doesn’t have this recipe listed on her website – the only way to get it is to purchase the meal plan. Or you could head over to my place and I’ll whip up a batch – they are super easy.
Banana ‘Ice Cream’ – I mentioned that I just purchased my first food processor in last week’s blog, well this is one more reason why I LOVE my food processor. All you really need to do is add a couple frozen bananas and a small amount of water and you will have the smoothest, creamiest banana flavored ice cream. You will swear there is actual cream and sugar in this treat – but there’s NOT! I also experimented a little with the recipe included with users manual which added coconut milk, honey and vanilla. To be honest, I really didn’t notice a huge difference, so I’ve decided to just stick with the plain bananas and cut out a few extra calories. Add some strawberries and a few walnuts and you’re in for a super yummy treat!
I found this recipe over at lavendilly (click here for full recipe). The ‘pancake’ is made using one banana (mashed) and one egg. I use that as a single serving – so if there are two of us eating I would use 2 bananas and 2 eggs. I also find you get a better consistency if you mix this in the blender (or food processor) rather than just mixing it in a bowl with a fork. The topping is made in a saucepan using blueberries, cinnamon, honey and butter. I cannot brag about how good this actually is! It feels like you’re eating a decadent crepe with blueberry compote filling. It really is quite the treat! Trust me!