I used to hunt down single-serve recipes to save myself the pain of either bingeing on the whole batch or avoiding a single bite.
A single bite of forbidden food and I’d be spiraling into binge-land.
It felt downright monumental the first time I baked a batch of cupcakes with ease.
I’d spent so many years fighting myself and fighting food that seeing evidence of healing melted me as quickly as the frosting I piled on those piping hot cupcakes.
The secrets to not being crazy around food?
Slowing down (I was always in shove-it-in-as-quick-as-possible mode).
Eating enough (Whatever diet I happened to be on was far from “enough”, despite what I believed at the time).
Saying goodbye to perfectionism (The whole “I’ve already screwed up, might as well just keep eating” thing had to go.)
Today, I make double-serving recipes just ’cause it takes us forever to get through a batch in a two-person home!
These were eaten by me and the cutest-person-in-the-world:
As I mentioned above, I’m all for eating enough and not trusting a diet over my body.
With that said…I think that certain dietary protocols can be temporarily helpful.
Not in the “once-I-lose-the-weight-I-can-eat-what-I-want” way.
Rather, in a “hey-I-don’t-feel-so-good-I-wonder-how-I-could-feel-better” way.
I spent a chunk of last Summer on an elimination diet for joint pain, and hormonal issues among other things and came out the other end with grains and sugars at the bottom of my feel-good list.
I definitely want to address how to do an elimination diet without being a crazy person but in the meantime, know this: it’s totally possible to eat in a way that feels good without sabotaging yourself.
I don’t NEVER eat grains or sugar or CALL myself by any dietary labels…I just know what feels good so that’s what I spend most of my time doing.
And while my ladyfriend would happily live on a bread-itarian diet, she still loves these soft, bittersweet, grain-free treaties.
1/4 cup almond flour
1 tsp coconut flour
pinch baking soda
1 tbsp cocoa powder
1/2 tsp espresso powder (optional)
heapbing tbsp coconut oil, grass fed butter or ghee
2 tsp honey (or Nature’s Hollow Sugar Free Honey)
1 tbsp water + 1 tsp ground chia seed
1 tbsp chocolate chips (I used Lily’s sugar-free)
1/4 tsp vanilla
1/3 cup chopped macadamia nuts, more if desired
1/4 cup chocolate chips (I used Lily’s sugar free)
Preheat oven to 350 °F. Line a baking sheet with parchment paper and set aside. Combine chia powder and water in a small bowl. Mix remaining dry ingredients in a mixing bowl. Melt wet ingredients and chocolate chips over low heat. Combine wet and dry ingredients. Fold in nuts and chocolate chips. Divide into 4 even portions and mold into cookie shapes on your parchment-covered pan. Bake for 15 minutes. Let cool on cooling rack. Serve with a mug of hot almond milk.