Here’s a great way to use up that leftover almond pulp from making almond milk. If you like banana bread (who doesn’t?) you get to have little banana bread muffins in no time with this easy, stir-it-bake-it-eat-it recipe. [Read more…]
Hi Guys. I’m fat now.
I finally invested in an ice cream maker. Not that it’s really that expensive. $60 to $90 for the average models. But Nick and I have been really trying to be smart with our money. So anything outside of the fairly regular groceries and occasional night eating out, was just not an option.
I’ve literally been mulling this purchase over for more than a year. Between wanting to make sure my health was well in hand before experimenting with dessert recipes, and not being able to justify the extra expenditure, it just didn’t make the cut for well over a year.
But this year, I’ve been doing a really good job staying on budget and slowly putting away a few bucks a week until I had enough to get one. Plus, July is national ice cream month! Just made it in under the wire. I just couldn’t let another July pass without ice cream in my life, and you don’t have to either.
I always liked Jello cheesecake. A lot of people look at me weird when I say that. If you’ve never had it, it’s not actually jello like a triangle of yellowish gelatin wiggling on your plate. It’s just Jello brand, and it’s more like a sturdy pudding cake with crumbly graham cracker crust.
When I eventually had a piece of “real” cheesecake, I was honestly a little disappointed. It was hard and dense. It was sweet enough, and I liked it in its own way, but I missed the pillowy nature of my childhood favorite.
So when I endeavored to make a sugar-free, dairy-free cheesecake for the 4th of July, I decided to make a hybrid between the two. And I totally pulled it off.
This ice cream is not novice, this ice cream does not recycle, this ice cream is green.
Why green? It all comes down to fat. To make ice cream, well, creamy you need fat. The traditional way to make ice cream is with a nice fattening dairy milk cream, and maybe eggs.
Obviously on the Candida Diet, the natural sugars in dairy cream must be forgone, and eggs can be binding and acidic, so are best kept to a minimum. Fatty avocados are highly nutritious and great for the gut; a much more beneficial and viable option.
I haven’t had ice cream in years. Isn’t that sad? Don’t cry for me, or for yourself if you’re dairy and sugar intolerant. I have a great solution for us. And get this, you don’t even need an ice cream maker.
I’m a pesto girl; Nick prefers tomato sauce. I like tomatoes, but there’s something about the rush of flavor that toasted pine nuts, garlic and fresh basil ignites. It’s one of those close your eyes and absorb the bite with your soul kind of dishes.
Pesto pasta has a special place in my heart. Though I rarely indulged in pasta dishes even in my blissful state of digestive distress pre-candida diet, the thought of maybe never enjoying it again when I decided to go grain-free made me, well, just kind of sad.
Never fear, zoodles are here. And in case you were worried you wouldn’t feel satisfied on noodles made of zucchini, there are meatballs involved.