There are so many diets on the market… Zone, Paleo, Gluten Free, Vegetarian, Vegan, etc. How do you choose which suits you?! I was actually raised a vegetarian. My father is vegetarian and has never, in his life, eaten meat (purposefully).
I will never forget the first time I tried meat. It was the worst possible choice, a hot dog, but at 11 years old, I didn’t know any better. After never having meat in my life and then choosing to eat a hot dog, I didn’t eat any meat again for a long time, I’m sure you can guess why!
Throughout the rest of my adolescence I ate chicken when away from my mom’s home cooking, but still steered away from red meat. It wasn’t until I met my husband that I began to open my palate to more and I actually had to learn to cook meat. I didn’t even know how to defrost chicken!
Since I have experienced both ways of living, and have tried MANY diets, I have realized that for myself, I do not believe in “diets” and excluding any food group. I consider myself a “flexitarian” and choose to eat a diet full of natural foods, that are unprocessed, and that are chemical free. I can eat many different ways and be satisfied. I LOVE eating a variety of foods and I feel my best when I do just that.
I am not against grains. I believe they definitely have their place. As a Christian woman, I do not believe God would have given us so much variety if it was not healthy for us. Christ picked grains to eat! Therefore, I believe they must not be bad, unless of course you have an underlying condition that limits you from eating them, such as celiac disease.
In any regard, I love using a variety of ingredients. Coconut flour is one of them! It is full of fiber (2 TBl has 5 grams!), low in carbohydrates, a great alternative to wheat, it is gluten-free and it is delicious!
Here is a great recipe. My twins love it!
Grain-Free Pumpkin Bread
- 1 cup pure pumpkin puree (unsweetened, not pumpkin pie mix)
- 1/4 cup organic unrefined coconut oil (melted)
- 5 eggs
- 1/2 c coconut flour (you can find here or any health food store)
- 1 tsp vanilla
- 1 TBL pumpkin spice
- 2 tsp cinnamon
- 1/4 c raw honey (melted)
- add dried cranberries, slivered almonds or walnuts (optional)
- Preheat oven to 400°
- Mix all wet ingredients together then add dry ingredients
- Use a whisk or hand mixer to blend
- grease an 8×8 pan or loaf pan with coconut oil and bake.
- An 8×8 pan will take 20-25 min the loaf pan will take about 35 min
The texture of the bread is very light and fluffy and it will melt in your mouth. We eat it for breakfast with a side of cottage cheese or eggs and it can also be a good snack. I hope you enjoy my grain-free pumpkin bread as much as we do!