Feeling Foodie

Part of my healing process has been to use food as medicine. I’ve had a lot of folks look at me like I’m crazy. Wait, you don’t eat ANY grains? Why, no – I don’t. And I feel so much better this way! It doesn’t mean that I don’t have flares. (My autoimmune is by no means fully under control. Yet.) It does mean that the severity of them is less, and I am higher functioning on good days too!!

So, let’s talk my daughter’s Pasta Picnic Party. Lots of grainy-goodness, of course. It’s her favorite food! (And she is only two.) So, while I could not eat most of it – including some of the veggies due to 23 new food allergies – I do believe that for a “normal” body, treats are not just important, but necessary!

I won’t be posting those recipes yet. It’s a busy week in our house with a trip planned, and another great offer for new Fit Wrap teammates!! (Yup, another BOGO, but this time for those looking to change lives alongside us. Plants = power!) I am just posting our Banana Protein Bread recipe for now… because my pickiest boy was head over heels!!

Banana Protein Bread

  • 1/3 cup grapeseed oil
  • 2/3 cup stevia
  • 1 tsp vanilla
  • 1 3/4 cup almond flour
  • 2 eggs
  • 1 1/2 scoops protein powder (Profit)
  • 2 tsp baking powder
  • 1 1/4 tsp cinnamon
  • 1 tsp xantham gum
  • 1/2 tsp salt
  • 1 1/2 cups mashed bananas
  • 1/2 cup raisins

Preheat oven to 350. Combine dry ingredients, create a well, and then set aside. Combine wet ingredients in the well, then mixing as needed. Do not over-mix. Grease a 9×5 bread pan, or muffin tin, and pour into pan. Cook 45 – 55 minutes in bread pan, or 12-15 minutes in mini muffin tin. We prefer the mini muffins!

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