Gluten-Free, Paleo Recipe Revolution

Gluten-Free, Paleo Recipe Revolution

 

A warm welcome to all!

My name is Amy, and first I will tell you what I am not.

I am not a medical advisor, or even in the medical profession at all.

I am not a nutritionist, though all of us who work our way to foods that heal have a degree of wisdom we can offer each other.

I am simply a mom on a mission. I am passionate about foods that heal. I want my family to be able to live whole, happy lives in as much as is possible. So many of the small decisions we make along the path of life snowball, gathering momentum until we are hit ‘smack’ up the side of our heads. We sit there dazed, wondering how that could have happened.

I believe strongly that we can change.

I believe that the most extraordinary part of our lives is in front of us.

It’s time to power-up.

Life can be a bull. It’s time to take it by the horns.

Who wants to join me?

 

Together we can find that whatever your diet needs are, where ever you are on your own nutritional path, arms woven into a net can accomplish way more than if we solo it.

I offer our own journeys’ stories, ups and downs, victories, and thuds. Others’ adventures who walk beside us on this path.  Paleo, gluten-free recipes that have been revolutionized for real whole, health. Resources and information from varied and trusted sources in the wellness industry.

And . . . encouraging words, notes that lift up and help us through those times when we don’t feel so good, or when we have stumbled and eaten 3 York Peppermint Patties in one hour.

Interested? Curious? Read on. (Unless you are really excited, right now sign up for our next ‘course of action’ newsletter and we will fill you in on details as well as our ‘Recipe Revolution’, coming out this spring.)

 


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Who said eating healthy is cheap? After all, we give up a lot of the ‘junk’ food we consumed before. So . . . we save money there, right?

And who said gluten-free isn’t healthy? Okay, sure, there are a lot of questionable mixes out on the market. Yes, maybe enough starch in one bag to stiffen up a dress shirt.

But . . . do we need to pay $12 to $15 a pound for the healthiest mixes in order to get our nutrition?

Since my family and I have begun to transition for gluten-free to paleo, I have found an even greater price to pay in the grocery store for my food. I do think the mixes are healthier. Almond flour, coconut flour, tiger nut and others have been paving the way for higher protein and lower carbs.

But even many of those incorporate too much starch and ingredients like xantham gum, which people like myself can’t eat.

And the price!!!

Jumping Jerusalem Crickets!!!!!!

I’ll need a job just to pay for our flour mixes.

However, I’ve had an idea now and it won’t go away. That usually means ‘watch out.’ I am really excited about it. I’m putting together an ebook called the Gluten-free, Paleo Recipe Revolution.

It will be ready sometime this spring, which is perfect timing to launch a call-to-action plan such as this.

You see, it’s not just a recipe book. It’s way more. I want to take a stand and I’m looking for others to join me.

We want our health back. And we are told that to a large extent, it is possible through our diet. Our mind and thoughts play a part, exercise is vital. But what we put into our bodies is crucial. Imperative. We need to know what makes these amazing bodies of our tick, and what we can do to give ourselves every means possible to live life to the fullest.

Even being gluten-free for a number of years, I have found, (at only 52 years young), that I am losing my ability to garden and do other physical work. Joints protest, neck hollers, fatigue and brain fog dull my thinking.

There must be more!  My family and I have begun this adventure due to severe allergies, as well as other health reasons,  and we invite all of you to join us.

Through our stories and the stories of others, information at our fingertips, resources galore, and recipes refined through the fires of our kitchen as well as others, we can be a wellspring that encourages, arms, and helps prepare the way for others to find their path to health.

I don’t want to crave carbs and sugar anymore. I want to crave deep green, nutrient dense salads, microgreens, steamed broccoli topped with our ‘seasoning for every purpose under heaven.’ Shredded goat cheese sprinkled on top and we seal the deal!

Our Gluten-free Recipe Revolution will contain only minimal starches, and of those allowed, only ones that contribute to the healing of our bodies.

No soy. No xanthan gum.  Grains only occasionally and they must be soaked the night before. Soaking grains enables the nutrients to be released and the phytic acid to become at least somewhat neutralized.

I believe what we have the power to do can be life-changing. There is a towering mountain in front of us, and I want to see the view from the top.

Care to join me?

 

Let’s empower each other. The wind is blowing, my sails are up – what about yours?

 

We can share our victories as well as our stumbles. The treasures we find along the way, as well as posting warning signs that help those who come behind us.

This post is a trumpet sounding a call-to-action.

The ‘From Guts to Glory Revolution’ has begun!

 

Here is my first revamped, rehabbed cookie recipe. I wanted to lower the sugar, replace it with coconut sugar which is lower on the glycemic index chart, and get rid of the filler starches.

It is an outside-the-box gluten-free, paleo cookie. Moist, delicious, slightly chewy. It’s as good on day two as day one. (Not that there were many left.)

I hope you enjoy them. Remember as you eat them, they are healthy! Protein, fiber, and wonderful nutrients. Best paleo cookie I have made yet! I welcome feedback!

 

  • 1/2 cup of butter
  • 1/2 cup of coconut sugar
  • 1 egg
  • 1 Tablespoon of Maple Syrup
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  • 1/4 cup each of the following ;
  • coconut flour
  • arrowroot flour
  • cassava flour
  • almond flour
  • sunflower flour
  • pumpkin flour
and
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of baking powder
  • 1/8 a cup of ground chia/flax seed mixture or either
  • a few chocolate chips if desired ~ Enjoys Allergy Free ~
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Whip your butter and sugar until soft. Add the egg and whip until light. Coconut sugar takes longer to incorporate. I let mine sit for a few minutes and then go back and whip again. Add maple syrup. If you find the ingredients are not meshing well, add your 1/4 cup of arrowroot flour. That will fix it. Mix well.

Continue to add all the flours, salt, and baking powder as well as the seed mix.

If you can’t find pumpkin and sunflower seed flour, make your own! I blend mine in my handy, dandy blender.

They add a wonderful, mild moist flavor. I will continue to use these as I create new recipes. It’s like the ‘secret’ ingredient.

Incorporate all ingredients together. Your dough should be moist and thick. You can add a tablespoon of water if you feel it is too thick, as the flours do not always react exactly the same. It will be fine, either way.

This recipe makes between 20 – 24. Smallish round balls, flatten some. Add a few chips to the top before or after they come out of the oven.

Bake in a preheated oven – 350 degrees F. – 8 to 10 minutes. They will only slightly brown around the edges and then they are done.

After they have cooled, store in an airtight container.

Enjoy!

“If you don’t take care of your body, where are you going to live?”  ~Unknown

 

 

 

 

 

 

 

 

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About Me

About Me

Amy

Hi! Thanks so much for stopping by. A few of our favorite things at Lamplighter Homestead are ~ warm summer evenings and fireflies, sun-kissed strawberries, organically grown gluten-free foods that heal! Read More

Amy

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