I mentioned in my last post that I have been struggling with some health issues. I went back and forth about sharing any of this on here, but ultimately I decided my issues and the way I am working at fixing them may not be that uncommon, and may actually help someone else. I won’t share a ton about the actuality of what I have been diagnosed with, but making a very long drawn out story as short as possible…my diet is in the process of changing drastically.
As many of you know, I was diagnosed with celiac disease almost seven years ago and have lived a completely gluten-free lifestyle ever since. Because I love to bake I have continued to bake both gluten-free and non gluten-free baked goods. Some of my very favorites have been my homemade graham crackers, lamingtons, buttermilk pie, Laura Bush’s cowboy cookies, gluten-free apple cider donuts, and dark chocolate sea salted toffee. Seriously, YUM!
Over the course of the last year I’ve struggled with even more digestive issues that finally came to an ugly head this summer with an end result of even more major diet changes. In an attempt to fix my issues with the food I choose to put into my body, I am changing my gluten-free diet to paleo/whole eating/gaps diet.
It’s daunting. It’s overwhelming. In all honesty it feels like no fun. I’ve spent days being discouraged and frustrated. I’ve felt stripped of any joy that I once had in baking something new. These are all real and valid feelings. But here’s what I’ve learned over the last couple of months of coming to this realization–as much as I believe God gave us good and delicious food to thoroughly enjoy, it’s not what life is all about. My life is full and rich with a husband that adores me, two girls that hang on my every word, family that cares, lots and lots of supportive and loving friends, and so much more. And to me, especially during these difficult changes, that is what life is about.
I will live. And I will learn how to be social without the deliciousness of happy hours, trying new restaurants, and grabbing dessert out with friends. I can continue to be present without involving food, and really…that’s okay.
Life is good people! And on my best days I truly believe that. 😉 On my worst, it takes a little more convincing. While I do plan on incorporating some of these new diet changes into both my children and my husband, I will also not shy away from baking a normal recipe, or allow them to indulge in something scrumptious that I make. So when I do share recipes, it’ll be a mixed bag!
I’m easing into this new way of eating by removing all grains from my diet, which is truly no easy task. Grains are in everything!! I’m going to share this delicious recipe I tried recently for breakfast. Thankfully I LOVE eggs! Our family easily goes through three dozen eggs a week! But every once in awhile I crave a little something else in the morning, and this banana porridge was absolutely delicious and so very healthy! Try it out!
Banana Porridge
(Against All Grain–by Danielle Walker)
Serves: 4
1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup raw pecan halves
pinch sea salt
1 ripe banana
2 cups coconut milk
2 teaspoons cinnamon
1. Place the nuts in a large bowl and sprinkle with the salt. Add enough filtered water to cover the nuts by at least 1 inch. Cover and soak overnight.
2. Drain the nuts and rinse 2 or 3 times, until the water runs clear.
3. Add the nuts to a food processor or high-speed blender. Add the banana, coconut milk, and cinnamon and process until smooth.
4. Pour the porridge into a saucepan and heat over medium-high heat for 8 minutes, or until thick.
*This dish will serve 4 small portions, which is more than enough as it is rich and filling. Serve with raisins, chopped nuts, and an extra splash of milk if desired.
A Spoonful of Sugar 