It’s been a difficult week only in the sense of it being Super Bowl/Mardi Gras and I’m always being invited to eat out. In New Orleans, sometimes it’s near impossible to find food that isn’t fried, breaded, come with bread, come with some other grain, or have some type of dairy. Sometimes it means I just end up eating a lot of meat. But I’ve had to be a bit flexible in the sense of cheating a bit here and there. Yup, it’s a slippery slope, but it hasn’t been too terrible. It’s more so been cheating with the grains than the dairy. Overall I’ve been pretty good, and I’ve been cooking more often. Baking and desserts have become the most interesting challenge without grains but I’ve found some interesting recipes: coconut macaroons and zucchini based brownies. Both came out amazingly!
Also, I’ve started the Zcut power cardio videos. The workouts are short but intense. I have to track my weight and body measurements from week to week. I suppose I could be transparent and post them on here, but we’ll see.
- 2 2/3 cups shredded unsweetened coconut (or 1 cup prepared Coconut Cream Concentrate)
- 2 cups shredded unsweetened coconut
- 3/4 cup pure maple syrup
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon fine sea salt
Use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.
Preheat to 300F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.
- 1 cup almond butter
- 1 1/2 cup grated zucchini
- 1/3 cup raw honey
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- i tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup dark chocolate chunks
1. Preheat oven to 350.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.