Sometimes people tell me i’m missing out on the joys of life because of the foods I avoid *most* of the time (the cupcake at the wedding I went to last week was pretty good, and then somewhat painful!) I’m a firm believer that the more consistently you choose whole, nourishing foods, the more your taste buds and body will enjoy and crave whole foods, including healthier alternatives for dessert.
Yes, yes, I know there are those that will say sugar is sugar, or a carb is a carb. Total calories matter as well. I used to be one of them. But this post is not about weight loss. It is about quality foods and choosing moderation. I now know that the quality and source from which you get your ingredients will play a huge part in your overall health in the long run.
I’m not the baker, he is!
I’ve never been much of a baker, mostly because it means I have to do what someone tells me to do. That makes me bristle a bit. Because of that, the crew and I have each been trying our hand at experimental baking/creating.
*You should have tasted the PERFECTION of a chocolate peanut butter drink the rugged mountain man (husband’s official blog name) made me yesterday*
What I do know lately is I love trying out other’s baking recipes that are either grain-free, naturally sweetened, or fit into a category like keto or paleo (depending on my family’s needs). We’ve been working in a fun treat here and there on purpose since we have slowly, discreetly rid the house of processed junk food.
Wanna know how I’m working on that?
- Started by buying healthier versions of the same foods they liked. Swapped out ice cream bars for Outshine fruit bars, or Healthy Choice fudge bars.
- Homemaking things together while trading out some of the flours or sweeteners.
- Having lots of discussions about moderating our food choices and balance of nourishing vs. fun foods. By explaining the importance of proteins and filling foods, it turns out they’ll eat that first before grabbing a bag of Cheetos. (After months and months of discussions, that is.)
We now have a few go-to recipes. Here is one you should try & one made by yours truly!
lemon bars (made keto for the Master Sargeant)
These were made from: https://farmlifediy.com/keto-lemon-cheesecake-bars/
Muffins of all sorts in an effort to work more fiber and anti-inflammatory foods into the diet. (Turns out you can sneak flax into pancakes too!)
I created my own recipe for this one! See below the pic.
Here’s how to make these delicious babies
Preheat oven to 350 & spray a muffin tin with coconut, olive oil, or avocado spray (these are the least inflammatory, but any kind of spray will work just fine)
2 room temp eggs
2 small, very brown bananas. …the ones I used were *almost* chicken feed worthy, but I knew they’d be packed with natural sugars.
1/2C plain, greek yogurt
1t vanilla
Use a mixer to beat together.
1/4C coconut flour
1/2C almond flour
1t baking soda
chocolate chips if you feel like it, but they are plenty good without it!
Use a 1/2C measuring cup to fill the muffin tins 3/4 of the way full.
Bake for 23 minutes
I let mine sit in the pan for 2-3 minutes before removing to a cooling rack to let the undersides brown up a bit.
….I made them yesterday at 3pm and they are already gone! Try them out and let me know what you think!