How about the combo of blueberries with orange in the vest of a velvety cream of fruity goodness that you can consume as a dessert but also for breakfast?
And what about having the added bonus of vitamins and fibre from vegetables hidden in there?
Then this blueberry-orange parfait might just be the thing for you!
I developed this recipe quite a few years ago, when I was eating predominantly raw food. I have to say, I did feel pretty awesome during that period and I want to go back to incorporate more raw food again into my diet. I will never be a 100% raw foodie, as there are too many wonderful recipes out there that I love or want to try out hat require heat in some form. But consuming more raw veggies plus fruits and nuts and seeds definitely has a very beneficial impact on my health and that’s what I need right now.
And this season, towards the end of spring, start of summer is the easiest time to do this.
So without further explanations to keep us from the goodies, here is the recipe. Maybe you want to try out more raw food as well. This is a perfect finish to a heavier meal and can be easily adapted with other types of fruit to make endless variations. It can also be a delicious and healthy breakfast option.
Prep time: 10 minutes
Cooking time: 5 minutes
Yields: 2 people
2 cups blueberries
1 cup zucchini/courgette (peeled and chopped)
2 dates, pitted
2 TBS orange juice
1 TBS lemon juice
1 TBS almond butter
1/2 tsp grated ginger or minced ginger
½ tsp orange zest (keep a couple of strands for decoration)
1/4 tsp vanilla powder or ½ tsp vanilla extract
Pinch of Stevia or 3-4 drops of liquid Stevia
Pinch of himalayan or sea salt
Directions: Put all the ingredients in a high speed blender and blend into a smooth cream. Blend for a little longer than you would normally do, since blueberries have a lot of natural pectin, which, when released, helps this parfait to get the right consistence. Serve in glass bowls and decorate with some extra strands of orange zest. Refrigerate for at least one hour before serving. I hope you enjoy it!
Hey there, how are you doing with your breakfast habits?
And how do you feel throughout the day? Do you get those moments when your energy crashes, maybe mid morning or after lunch? I guess you have heard it before that breakfast is the most important meal of the day? And it really is. Sometimes it just doesn’t fit into our schedule though, the way it should or we don’t really feel hungry early in the morning when we are getting ready for our day ahead. That’s what it is like for me, it’s very rare that I can really eat something at 6 or 7. Then I only have my glass of lemon water and a cappuccino with hazelnutmilk.
But how we begin the day will determine how the rest of the day goes.
It will determine if we feel energized or if we feel dragging with a lack of energy. What we put in our bellies is directly related to how we physically feel. So if you are a skip-breakfast and grab-the-coffee-mug morning person then this blog is for you. We all need and crave energy. Sometimes it is so easy to want to grab a quick bowl of cereal or even forget breakfast and just get through the morning on 1-2 cups of coffee for the energy needed to survive the day. I don’t want you to just survive through the day though; I want you to thrive through the day. I also don’t want you to go on the “crash and crave” roller coaster for the entire day. If you begin your morning with caffeinated coffee and sugar and don’t have anything else for energy you will crash, and you will be either too tired to make it through your responsibilities or you will be reaching for another cup of coffee to get through a few more hours.
Smoothies are a wonderful quick alternative to a fast breakfast that can help energize us throughout the entire day.
When you toss in some greens, a little fruit, and a healthy liquid like coconut water you are bound to feel energetic and ready to take on the day. Starting the day with a smoothie also gives you well needed antioxidants which help protect our bodies from free radicals, and it is a great low glycemic start. Eating a low glycemic breakfast will help curb your sugar cravings for the entire day and it will also help with not crashing. So here comes the caveat: for it to have a low glycemic impact it is important that the smoothie contains a high content of greens plus little fruit and maybe even some healthy fat in the form of flax, chia or hemp seeds. Almost all of the store bought, ready made smoothies you find nowadays in the cooling shelves of supermarkets are at the contrary of a very high glycemic impact, as they mostly contain fruit, so they should be really avoided or be an exception. Make sure you always read the ingredient list! The great thing about a smoothie is that you can take it with you if you don’t fancy having it early in the morning, but maybe around 9 or 10 or even later. When you are about to consume your smoothie always stop for a moment and take 3 deep breaths, thinking about the wonderful food you will be enjoying, maybe even smelling it. This centers you and calms you down, so that then you can drink it slowly and chew every sip. Yes, chew it! I know it sounds strange, but it is so important as it ensures that the digestive enzymes in your saliva can start with the digestion. It also helps the release of hydrochloric acid into your stomach, which will help further with the digestion.
So what should you put in your smoothie?
What greens can you put into your smoothie? Basically all dark leafy greens, think fresh spinach, kale, parsley, coriander, basil, lettuce, romaine salad, lambs lettuce, rocket, chard greens, bok choy greens and even wild greens like nettles. For a starter I would suggest to go with spinach, lambs lettuce or salad, as they taste milder. But it’s good to rotate them anyway, so just start to try them out or the ones you can get your hands on. If you can’t get fresh greens which is always best, there is also an alternative: dried and powdered greens, which often contain the highly nutritious wheatgrass powder and much more. You can get them in health food stores or online, there is a wide variety of them available. So next time you want a quick breakfast, try a delicious smoothie that will leave you feeling energized and motivated. A morning smoothie will provide your body with the nutrients it needs to produce natural energy and naturally boost your metabolism. So, what are you reaching for tomorrow morning? I know I will be making my blender sing and getting ready for some long lasting energy.
Here are 3 smoothie recipes, so that you can get an idea of the ingredients and try them out.
But then feel free to experiment with your own ideas and ingredients.
1 cup romaine
1 cup kale
1 1/2 cup water or non-dairy milk (coconut, hemp, or almond milk)
1/2 cup strawberries
1 tablespoon flax meal
2 cups spinach
1 handful of parsley
1 1/2 cups water or non-dairy milk (coconut, hemp, or almond milk)
1/2 cup berries
1 tablespoon flax meal
2 cups spinach
1 1/2 cups water or non-dairy milk (coconut, hemp, or almond milk)
1/2 cup frozen mango
1 tablespoon flax meal
2 tablespoons bee pollen (optional)
1 teaspoon chia seeds (optional)
Blend all ingredients & enjoy! Any questions or comments, let me know!
I am looking forward to see you making smoothies and having glorious days! 🙂
This is just one way of having a healthy breakfast and I will be sharing more ideas in the coming weeks. Stay tuned by connecting via my facebook page or why not download my 4-day eating plan here below with recipes and tips, in that way you can also receive further information from me via email as long as you want.
Salad or sandwich? Which do you grab when you are hungry?
Do you often find yourself deciding against the salad because not only do you have to wash and prep the salad ingredients, but you also have to make the dressing and it’s that last bit that then seems to make the whole process too burdensome? And a sandwich is so much easier, right? Just grab and go!
I have been in that situation countless times, but then found a way to move beyond this and it’s been the best discovery and one that to this day still makes me happy every time.
It’s such a simple and small thing, but it makes a hell of a difference. It actually gives me freedom! Yes, I said it. Salad Dressing gives me freedom! Now let me explain that one, otherwise you might thing I am completely mad… 🙂
So… Salad Dressing. The big difference in your kitchen!
A salad dressing in a little screw top bottle, ready to be poured over a bowl with lettuce or cucumber or grated carrots and so much more. A healthy salad dressing, home made, free from any strange ingredients, just the basic stuff, just those few ingredients and voila’! Dinner or lunch or snack is served!
I absolutely love it. It has allowed me the freedom to make the healthier choice because it’s an easy choice, quick to prepare. That’s what I need, simple food, natural, quick to make, no fuss. Especially at lunch time I often ignore any signs that my body needs to be fed and continue to work until I get really strong hunger pangs and then I need food NOW!
Do you recognize this maybe?
In that situation I don’t have any patience to muck around with lengthy preparations and I would grab the first thing coming into sight, so it’s really important that the first thing coming into sight is something nutritious or reminding me of a nutritious option. Hence the bottle with salad dressing sitting on my counter, in full sight, always ready.
I thought I share this with you, as sometimes it’s those simple things that can turn our situation around. And it took me a long while before I realized that I could make this dressing in advance…
Best of course are those days when I have some prepped lettuce in my fridge as well, so I don’t even have to waste time to wash my produce. Those days are still rare occasions, since menu planning in advance is not my strong side. But every time I am so impressed by the added ease to meal preparation that I swear to do this more in the future from then onwards… hmm, I think I will get there one day. Sometimes a good thing needs time, right?
So, let’s finally get to that dressing then, shall we? Better get it out of the way how easy it is and actually not a big thing!
It’s a very simple dressing, I have been making for years and I have never tired from it!
And I never actually measured this, just went by approximate amounts and by feeling and taste testing. I tried to make one and measure it for you, but please taste test as well, since we all have different preferences. And you can always spice it up when you make the salad by adding some pepper or fresh basil leaves or garlic or spring onions. This way you have a neutral base and can give it your own twist every time.
You can make a bigger batch in the blender, but most times I just put all ingredients in a glass bottle with a wide screw top neck and then shake vigorously until all the ingredients have amalgamated. Every time before using it I shake the bottle and it goes all silky smooth again.
So here is the recipe:
1 cup Extra-Virgin Olive Oil
½ cup organic unfiltered apple cider vinegar
1-2 TBS mediumstrong mustard, less if very strong
3 TBS organic Nama Shoyu (or Tamari, Coconut Aminos or other type of organic Soy Sauce)
2 tsp (or to taste) herbal salt or himalayan salt / see salt
2 TBS honey or maple syrup or a few drops of stevia if you want to keep the glycemic index down
Play around with the proportions and adjust to your liking. Once you have found your perfect basic salad dressing you are all set for quick healthy meals and the freedom of going for the healthy choice!
If you want to see the ingredients I usually use, you can watch me running through them in this video.
I hope you feel inspired to give this a go and if you do, let me know how you liked it or how you adapted it to your taste! I am always eager to see what you come up with!
I love simple recipes! I love recipes that only require a few ingredients and that only contain staples I basically always have in my kitchen.
So today it was time to combine some of those staples into a relatively healthy (meaning not messing too much with the blood sugar levels) power snack / sweet / dessert / cookie. Yes, many different names, because you certainly could eat one or two of these Vanilla Macaroons/Cookies in any of those occasions. After your workout, after a light lunch or with a cup of tea. They are very flexible in being called different names and don’t mind. 🙂 They are actually quite dense and solid, so I’ll stick to the term cookies from now on.
So what makes this a ‘relatively healthy snack’?
It’s the fact that they are gluten free, lactose free, refined sugar free and that they contain lots of fiber (in the shredded coconut), healthy fats (again the coconut plus coconut oil and nut butter) and protein (contained in the protein powder and a little in coconut and nut butter). Little powerhouses, dense and full of nutritional value, sweet, chewy and very satisfying. Difficult to eat more than one or two. Which is a good thing!
It’s like this for me: when I eat ‘normal’ sweets, meaning that packed with refined sugar and often even with gluten containing flour, I can’t stop. Is it maybe the same for you?
In my case: there it goes, the whole bar of chocolate. Or an entire packet with cookies. They might be organic, they might contain less sugar, they might be made from spelt flour… still the same, one cookie – can’t stop.
Different the story with my homemade cookies or cakes or – like today – cookies! They are so nutrient dense and filling that I actually don’t want to eat them all up. I am satisfied after one or two and can stop! Wow! Actually a strange feeling for somebody who has always been ruled by those cravings for more of the sweet stuff! So yes, I have been a sugar addict! And with sugar addicts it’s the same as with any addict: you gotta avoid your drug completely in order to not get hooked again! What’s important to understand about this is that a rapid drop of the blood sugar (which happens a short while after we have eaten something like white bread or pasta or something sugary) lights up the region of the brain that is connected to addictive behaviors! So I am not making this up!
As little as 3-4 days without any refined sugar or gluten containing food are enough to feel more empowered and in control of my appetite, my cravings. And every additional day makes me more sugar-resistant. Every additional day helps me to develop a good sense of taste again and actually finding ‘normal’ sweets way to sweet and not delectable anymore.
But how do you get over those first 3-4 days without sugar?
It helps me a lot when I eat a lot of greens, so a green smoothie in the morning with lots of spinach or lamb’s lettuce starts me off in the right way. Whenever I drink those kind of smoothies regularly I feel less cravings and less hungry (and have a lot more energy!).
And I also feel better when I eat food that is rich in healthy fats and protein. Think avocado and egg for example. And of course it’s good to have some healthier snack options without refined sugars at hand. Enters the scene the mighty Vanilla Macaroon!
But before we get to the recipe let me do this:
Let me clarify a bit more what I mean with ‘relatively healthy’
Apart from the fact that we are all different and our bodies react differently to specific foods, my own experience and that of my clients has shown me that a balanced sugar free, gluten free and lactose free diet is beneficial for all of us.
So this healthy snack would hit the mark here. But the cookies do contain maple syrup, which is still a sugar. While it does contain minerals and is considered a healthier alternative to sugar, it still does spike blood sugar levels. With a value of 54 against a value of 65 for refined sugar, it is just a little lower on the glycemic index scale. That’s why I usually add some stevia in combination with honey or maple syrup or coconut sugar to my recipes. Stevia does not impact blood sugar levels and lowers the glycemic index of a dish as we use less of those other sweeteners. Its taste is not so great on its own though, that’s why I love it in combination.
But back to our cookie, which is a very dense little creature with its fat and protein content. Even if the fat content in it counteracts a little the blood sugar issue by slowing down or delaying the rise of blood sugar, that doesn’t mean we should eat lots of it.
As the old saying says: ‘a little goes a long way’!
This is totally true here!
And here it comes: if you have been reading carefully until here you might have gotten to the following conclusion already: if our bodies are naturally satiated when we consume small amounts of healthier foods, the risk to overeat them is relatively small. So it’s a good idea to always have some healthy snacks at hand, because in this way we don’t even get tempted to pop to the shop to get our cookie or chocolate fix.
We have our own healthy cookie + chocolate fix at home!
Chocolate Covered Vanilla Cookies
For the Macaroons
3 cups (210g) unsweetened shredded coconut
3 tablespoons protein powder (I used Sun Warrior Vanilla) or almond meal
1-3 tablespoons vanilla extract (taste test after 1 tsp to your liking)
3 tablespoons coconut oil
2 tablespoons maple syrup + a few drops stevia extract (taste test)
pinch of Himalaya salt
1/4-1/2 cup liquid (almond milk or coconut milk or even just water)
For the Chocolate Dip
50g dark organic chocolate
2 tablespoons almond butter (or other nut butter)
1 tablespoons coconut oil
Note: This dip will stay a bit soft on the cookies if not kept in the fridge, so if you want a fuzz-free version then just melt a little dark chocolate instead.
Preheat oven to 350 Fahrenheit/170 Celsius.
Line a baking sheet with parchment paper and set aside.
In a food processor, combine the shredded coconut, protein powder or almond meal, salt, and sweetener. Pulse a few times to combine.
Add in the coconut oil and vanilla extract and process until combined and crumbly.
Add in some of the almond milk very slowly and stop when you have the right consistency (not too crumbly, not too wet, mixture should together when you press it between two fingers). You may need to stop and scrape down the sides as you mix.
Roll about 1 Tbsp of the mix into tight balls and place on the cookie sheet.
Bake for 10-12 minutes until lightly browned. Let stand to cool.
While the cookies are cooling, melt chocolate, cashew butter and coconut oil over low heat or even better in a double boiler.
Dip cookies one at a time half into the melted chocolate. Place back on parchment with the chocolate on top. Once all cookies have been dipped put in the fridge to set and store.
Serve slightly chilled. These will keep in the fridge, in a sealed container, for around one week. You could even make these raw, without baking by the way! Just pop them into the fridge instead of the oven and you are all set!
I hope you enjoy these as much as I do! I’d love to hear how you liked them!
And if you want more recipes plus 5 great tips you can download my free collection of headache strategies.
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Wishing you happy thoughts & happy (food) choices!
I promised you the recipe for this wonderful healthy Chocolate Pudding.
So how do those two words together: chocolate pudding & healthy??
Sounds somehow not right, does it?
I know, I had the same feeling when I first discovered this quite a few years ago and could not believe that it could ge that great with this very unusual ingredient in it: Avocado! Avocado? In a chocolate pudding?
Yes, indeed… but hold your horses, as this was like a revelation.
With the avocado being a little powerhouse full of health fats, vitamins and antioxidants plus fibre, it brought the whole concept of chocolate pudding as a dessert or treat to a different level.
This meant: you could actually have chocolate pudding for breakfast and still have a very good start into the day!
Let me say that again:
You could have chocolate pudding for breakfast!
Now how does that sound?
If you are a chocaholic like me you might like the thought of this. Although, I have to admit, I only had this once or twice for breakfast, there are so many other things to choose from that it did not occur to me.
But why then is it so healthy?
Well, let me just focus on the avocado for today:
It’s actually a fruit, although I don’t think most of us regard it as such. That’s because it is not really sweet and has the least amount of sugars of all fruits.
It contains a rather high amount of vitamins and minerals like Folate, Vitamin K, Vitamin B6 and many more, like Potassium.
Potassium is very important for a healthy blood pressure regulation.
In one of my video posts I talked about the importance to have a healthy circulatory system and how this aspect is especially important for migraine sufferers. So this is a good one for you!
What other goodness is hidden in this creamy gem?
Well, a lot of fat! But almost exclusively healthy fats. Monounsaturated fats, high in Oleic Acid. Those fats are are said to help in reducing inflammation and even help to lose abdominal fat or help in preventing weight gain.
It is also packed with the highest amount of dietary insoluble fibre of any fruit. Dietary fibre helps digestion and ensures everything is moving as it should, so really great for our wellbeing each day!
So, what do you think? Would you like to get more avocados into your diet?
Then maybe you haven’t so far because you only find unripe, hard avocados in the stores or overripe ones?
Here’s a tip: buy a few avocados at a time, at a distance of a few days and then let them ripen in your kitchen. If you want them to ripen quicker, put them into a paper bag and to speed things up even more you can put an apple or a banana in the bag with them.
Once they are ripe you can stop them a little from deterioriating by putting them in the fridge. But don’t forget them there, like I have done before. And kitchen-wise it’s one of the saddest pictures to have to throw an overripe avocado into the bin… Don’t do it! Make Chocolate Pudding instead!
2 ripe avocados, pitted and skin removed.
4-5 tablespoons (ca. 40 g) raw cacao powder (cocoa powder is okay as well)
2 tablespoons (ca. 30 g) almond butter
½ cup (ca. 120 ml) water
2-4 tablespoons maple sirup plus some stevia (taste test and adjust to your liking)
1-2 teaspoons vanilla extract
a good pinch of Himalaya or sea salt
Put all ingredients in a blender or food processor and combine until smooth. You can even do this with a fork and mash/mix together. It does not become that smooth, but it would still work.
Taste test and adjust sweetness to your liking.
Enjoy straight away! But this tastes best if slightly chilled through, so cover and chill in the fridge for 1 hour.
I would be very happy if you feel inspired to try more healthy AND delicious recipes. Just to start out you can find 4 days worth of recipes plus awesome lifestyle tips in my free mini-migraine-detox, which you can get from here.
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I love to see the surprised and delighted face my clients make…
…when I offer them tea and something delicious and sweet during their in-house coaching session with me. So why are my clients so surprised? They come to me for help with their headaches or migraines or general wellbeing. But most of the times together we discover that for them it would be best if they go gluten-free, at least for a while or at minimum to reduce it drastically. So they certainly don’t expect to get something like a muffin to try. Because at that point they feel really deflated and unhappy at the thought to give up so much, well everything in their view.
I tell them to go (mostly!) gluten-free
And that’s certainly how it feels at first because as you know, gluten is in all the ‘yummy’ things we love from our childhood days onwards. It is in bread and cookies and cake and noodles and many more things. It is hidden in many packaged foods where we would not even suspect it.
But it really is the thought of giving up bread and noodles and so on that haunts my clients initially. Because if you take out those things, what’s left? In Germany traditionally we eat a lot of bread, often for breakfast and dinner. In Italy… well, try to take the pasta away from an Italian. In England it’s the toast and scones. Just imagine a proper 5 o’clock tea without decrusted slices of white bread with salted butter and ever so thin slices of cucumber.
Just not possible! Or is it?
Like my clients I also want to show YOU that you actually can eat an endless array of wonderful goodies even if you can’t have gluten or grains. There is such a huge amount of recipes available now, in books and on the internet. To make these things from scratch does not have to be complicated or difficult. And it shouldn’t. I certainly am all a fan of ‘easy’!
Usually when I look for inspiration I want a result very quickly. That’s one of the reasons why I tend to favor recipes with not many ingredients or steps.
I know that having a meal plan for the week or a few days is really helpful to stay on track, so slowly I am getting better at planning ahead. But often it is still a very spontaneous decision for me. I like spontaneous. Suddenly at 2 pm I might get the thought in my head that I want a muffin NOW. As they are quick to bake I know I could have one in around 35 – 40 minutes, so that’s not too bad. Time to clean the kitchen from the baking bowls and spoons and brew myself a cup of tea and it’s almost time to take them from the oven…
So today I had such a day.
I wanted to have a different kind of muffin. After all the spiced baked goods over Christmas I wanted something fresh and juicy instead. I had fresh oranges and a big bag of dried cranberries and almond flour, so that gave me the idea. I know from other recipes that the ratio of 2 cups of almond flour to 3 eggs is one that works, so I took that as a base and the Orange Cranberry Muffins were born.
But before we get into the recipe I want to give you a little more information about the reason behind this ‘gluten thing’.
I know it feels like a fashion, everybody is talking and writing about it and it’s coming to us from all sides, even in the supermarket isles. Those actually expose less than ideal gluten-free products, full of sugar and starches, so stay away from those.
In consequence to this gluten “hype” there are many attempts in the media to disclose the gluten topic as a fashion or craze. I expect that it is frightening to re-think our whole nutrition for the above reasons (because it has become a comfort food) and there are also shocking industry interests involved.
What does Science say?
Additionally science on a whole seems to not yet be fully accepting the facts and studies that are being released more and more. But with more studies like the one by Giovanni Barbara and his team at the University of Bologna, Italy, being released, there is greater evidence for the truth of it. This team was able to prove that gluten-sensitivity is linked to inflammation due to the molecule zonulin reacting strongly and raising inflammation markers in the presence of gluten. Now inflammation is not something we want as it can harm our bodies long term and make things worse. We need to do everything possible to reduce inflammation and we can do that through food choices and also stress reduction.
Let me get back to the gluten facts: apart from the 1% of people with celiac disease, it’s said that gluten-sensitivity is something that affects only 6-8% of people. This might not feel like much in comparison to the whole population. It still makes actually a huge number of people being somewhat impacted by gluten.
Additionally there are also a few smaller studies that show that even for people who are supposedly healthy there is a significant difference in how their blood reacts after the consumption of wheat against the consumption of one of the older grains like Kamut. The study showed for example that wheat consumption lowered mineral intake and both increased Cholesterol levels and inflammatory markers. The consumption of Kamut instead showed a rise of mineral intake and a decrease in inflammation markers and cholesterol.
It might be that we all fare better
Yes, we might indeed fare better, when we take out or reduce most of the gluten containing foods. When we at least opt for products made from older grain types like Spelt, Kamut, Einkorn or Emmer. Possibly fermented with sourdough. These are ancient grain forms which have not been changed through cross-breeding like wheat has. Especially since the 1960s the wheat structure, protein and starch content and quality have been changing dramatically. And more and more convenience foods also have led to a higher consumption of wheat products since the 1960s. So I can’t not point out that there has been a dramatic rise in the occurrence of celiac disease in the last 40 -50 years. Do you also see the connection that I see?
This is the reason I try to avoid gluten containing food as much as possible. When I applied these new nutrition strategies I started to feel overall so much better.
I was able to get rid of my migraines!
This is why I also most of the times recommend this to my clients.
And then present them with a homemade gluten-free, well actually grain-free muffin and they smile….
Believe me, at this point into our wonderful encounter here, I would love to serve you also a cup of tea and a muffin, but virtual-tea-serving still has to be invented. So in the meantime at least I want to share this recipe with you. So you can bake it at home and experience yourself how delicious eating gluten-free can taste!
up to a ¼ cup (scarcely filled) rice syrup and 10 drops stevia (or use maple syrup, honey plus stevia etc.)
2 tablespoons melted ghee or coconut butter
½ cup dried cranberries (unsweetened or sweetened with fruit juice only)
Preheat oven to 325 degrees (170 Celsius) and prepare a muffin tin or 12 muffin forms (I used a silicon form and did not need to grease it, if you use another form you might need to grease it slightly)
Measure out ghee or coconut butter and melt. Either in a small bowl which you put into a bigger bowl with a little hot water. Or on top of the heating unit or for 1 minute in the preheating oven (but be careful to not forget and to not burn your hands! Happened to me!)
Mix almond flour, baking soda, salt and orange zest (your dry ingredients) in a large bowl.
In another bowl beat eggs and then add orange juice, sweetener of choice and ghee/oil (your wet ingredients) in medium bowl and mix well. Add wet ingredients to dry ingredients and mix well, then fold in cranberries.
Fill each muffin form with dough. Up to ¾ full.
Bake for 20-25 minutes, until they are lightly brown. Test with a toothpick. If inserted in the center it comes out clean they are ready. And I know you want to taste them, but let them in stand in the muffin forms for at least 5 minutes before removing them and putting them on a wire rack to cool.
If you feel like giving these gluten-free goodies a go yourself, let me know how you liked them!
If you feel inspired to give the healthy (almost) gluten-free life a go, you can find more tips and delicious gluten-free recipes in my “4 days to kickoff your headache-free life” e-book which you can request here.
P.S.: By the way: did you know that in my individual coaching sessions we can speak Italian or German as well? If you are Italian or German speaking and not too comfortable to be coached in English, we can revert to your language. 🙂 Sessions are possible via telephone or Skype and in person.
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