Stone Fruit Tart (grain and dairy free)

 

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I made this delicious and seasonal stone fruit tart a couple of weeks ago and I have been meaning to share it with you all!

My forays into the kitchen have slowed down a bit due to my protruding belly which has me bumping into things and being generally less graceful than usual, however when it comes to baking, I seem to be a bit more motivated it seems another thing that has come along with this pregnancy is a bit of a sweet tooth.

I have never been into really sweet desserts and I am still not, but I do find myself craving something sweet after dinner. Sometimes it is yogurt with fruit and honey or cajeta (goat’s milk caramel), sometimes-delicious organic whole fat ice cream or some other concoction I make in the kitchen, like this tart.

I found the tart crust and pastry cream filling on Pinterest. It is from DeliciouslyOrganic.net . Carrie made a strawberry tart, but with all the beautiful stone fruits in season, I decided to change it up a little. The result was wonderful. Using coconut sugar as the sweetener gave the pastry cream a bit of a caramelized flavor, which added some depth, and the crust was perfect – flaky and delicious. It held up to the cream nicely and it seemed like the flavors of the tart got better each day that it rested in the fridge in between servings!

Have fun with this recipe – use what fruits are in season and what you have on hand and you won’t be disappointed!

Stone Fruit Tart (adapted from Deliciously Organic)

INGREDIENTS:

2 cups almond flour
2 TBS coconut flour
1/2 cup coconut sugar
1/2 tsp unflavored gelatin
1 tsp arrowroot
3/4 tsp sea salt
8 TBS unsalted butter, cut into tablespoons

1 1/2 cups coconut milk
5 large egg yolks
1/3 cup coconut sugar
3 TBS arrowroot powder
1 tsp vanilla extract
1 tsp unsalted butter
1/2 tsp almond extract
2 large plums, sliced thin
2 apricots, sliced thin
Handful of currants as garnish (optional)

METHOD:
Preheat oven to 350ºF and adjust rack to middle position. Butter a 9-inch tart pan. Place almond flour, coconut flour, sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and pulse 10 times to combine and then process until mixture forms dough. Press dough on bottom and up sides of tart pan.

Place tart pan on top of a baking sheet. Bake for 12 minutes, or until just turning golden brown. Cool for 15 minutes, then place tart crust in the refrigerator.

Pour the coconut milk into a medium saucepan and bring to a simmer. Meanwhile, place the yolks and sugar in the bowl of a standing mixer. Using a whisk attachment, whisk mixture on medium-high for 3 minutes until very thick. Reduce speed to low and add arrowroot. Whisk until incorporated. With mixer on low, slowly (very slowly) add the hot coconut milk to the egg mixture.

When all of the coconut milk has been added, pour the coconut milk/egg mixture into the saucepan and heat over low heat. Whisk constantly until mixture forms a thick pudding. Remove from the heat and stir in the vanilla, butter, and almond extract. Pour pastry cream into a large bowl. Place a piece of parchment paper directly on the pastry cream (this will prevent it from forming a skin). Chill for about 45 minutes.

Pour cooled pastry cream over the crust in the tart pan and spread evenly. Chill for about 3 hours. Place sliced stone fruits on top of pastry cream and serve. Serves 8

Orange Olive Oil Bread (paleo, gluten-free, dairy free)

 

Orange Olive Oil Bread

This is my first post in a very long time, but recently I have been inspired to start blogging a bit as I have made some very delicious recipes from some cookbooks I have received over the last month that I wanted to share with my readers, if you are still out there J

As I prepare to give birth to my first child in about a month, I have been looking for recipes that are easy to make and can be frozen. I plan to stock my freezer with these kinds of foods for the first few weeks after the baby is born – and this delicious recipe is definitely in the mix! If you have some great ideas, please come on over to my facebook page and add links to the thread for your favorite freezable items – casseroles, breads, muffins, etc.

I love this bread and I can’t wait to make it again. It smelled so good while I was mixing and baking it. It is moist, soft and extremely fragrant with the oranges and the olive oil – a classic Mediterranean flavor combination. I have been enjoying it all week for breakfast slathered in butter and served with a bowl of homemade goat yogurt and fruit. It is very filling and perfect for these hot summer days. In the winter I can see this bread going well topped with a rosemary compound butter.

This recipe comes from the book Paleo Indulgences: Healthy Gluten-Free Recipes to Satisfy Your Primal Cravings. I have modified the recipe somewhat. First, I doubled the recipe so that it would fit in a normal loaf pan (the original recipe is for 2 mini loaf pans). I also used almond flour instead of hazelnut flour, because I didn’t have any hazelnut flour and finally, I used honey instead of maple, and I didn’t increase the amount when I doubled the recipe, in fact I lessened it. For one, I think honey pairs better with the Mediterranean flavors of olive oil and orange and secondly, 2/3 cup of honey would be too sweet for this recipe, by my taste buds. Go ahead and taste the batter before you decide for yourself the level of sweetness that you need.

INGREDIENTS:

2/3 cup coconut flour
2/3 cup almond flour
1 tsp baking soda
¼ tsp sea salt
10 eggs
1/4 cup honey
½ cup extra-virgin olive oil
2 tsp vanilla extract
zest and juice from 2 medium oranges

METHOD:

Preheat oven to 350F. Place dry ingredients in a medium bowl and whisk to combine. Add wet ingredients and blend well with a hand-mixer (I used  my Kitchenaid for this recipe and it worked great – so I mixed the wet ingredients first and then added the dry).  Grease a loaf pan with coconut oil or butter. Bake 35-40 minutes or until the center of the loaf springs back when lightly pressed. Cool 10 minutes in the pan and turn onto a wire rack to cool. Store in fridge, but can be frozen for up to 2 months.

Paleo Chocolate Cream Tart with Fresh Figs

 

Doesn’t that sound just dreamy? It is hard to believe that something so sexy as a chocolate tart with fresh figs can be grain, dairy and refined sugar free. You also wouldn’t guess that it is extremely easy to make, not very time consuming and requires no baking! This is such a no-brainer it could be a weeknight dessert, but you might want to leave it for the weekend so it feels more like an indulgence.

I based this tart on a recipe from a new cookbook called Paleo Indulgences. Like I said the Paleo Gods have been shining down on me and put me in the good graces of the folks over at Victory Belt Publishing who send me the latest and greatest in Paleo cookbooks for review. I have really been so fortunate to receive these books free of charge. The books may be free, but the opinions I have are all my own. The good thing is that I have not been disappointed yet. These books have all helped me to eat Paleo for the past three months and given me such a variety of wonderful recipes to use in my kitchen, I don’t feel like I am missing a thing!

For the first month and a half of going Paleo I hadn’t eaten any sugar outside of fresh delicious summer fruits. But my mom came to visit in mid-September and I wanted to make some treats while she was here. So we looked through Paleo Indulgences and decided on the chocolate tart, mainly because Roberto is such a fan of chocolate. After the sweetness of my palette had changed it was nice to have a dessert that serves 8, yet only has 2 TBSP of sweetener, and maple syrup at that! But I am sure it will satisfy any sweet tooth, especially if you are a chocolate lover.

Paleo Chocolate Cream Tart with Fresh Figs (adapted from Paleo Indulgences)

INGREDIENTS:

Tart Shell:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
½ cup coconut oil, melted
1 TBS pure maple syrup
Pinch of sea salt

Filling:
½ cup coconut oil, melted
1 TBS unsweetened cocoa powder
1 TBS pure maple syrup
1 can of coconut milk
1 TBS of Frangelico

Garnish:
Pint of fresh figs, sliced
Cinnamon for dusting

METHOD: Chill the can of coconut milk overnight or at least a few hours, this separates the fat from the water.

Place all tart shell ingredients in a food processor. Pulse until well incorporated and starting to stick together. Place mixture into a tart pan (or you can use 4 mini tart pans). Press firmly along the bottom of the pan(s) and part of the way up the sides of the pan(s). Place on a baking sheet and chill for about an hour, or until firm.

Meanwhile, place the filling ingredients, except the coconut milk fat into the food processor and pulse until well mixed and smooth. In a separate bowl, whip the coconut milk fat and Frangelico together – scoop out the fat on the top of the can, leaving the watery part in the can and whip the fat and Frangelico just like you would whipped cream. Then fold this mixture into the chocolate mixture.

Pour filling into the tart shell(s) and refrigerate for another hour. Serve with sliced figs on top.

Will store in an airtight container in the fridge for up to a week or in the freezer for 3 months.

Entered into the Fig Love Blog Hop.

Grain Free Almond Raspberry Muffins

I am just going to ignore the fact that I haven’t updated this poor blog in over a month, as I would just bore you to tears with excuses and reasons why I haven’t been around. ‘Tis the season to be outside, working on gardens, doing homesteading chores… I mean how can you say no to this face?

(for more of my homesteading activities see my blog Got Goats?)

(and catching up with the rest of the world by reading The Hunger Games and watching the first season of Game of Thrones).
I’ll leave it at that.

I can’t even take credit for this recipe I am going to share with you, even though I did modify it a bit. But they were too good not to share with you. The recipe comes from one of my very favorite baking cookbooks – The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free – this book is terrific. In fact, this one cookbook has really changed my life since going gluten-free 3 years ago. I love it because I can make and eat every single recipe in it without tweaking. If that weren’t enough, all of the recipes I have made from it, which are constantly increasing in numbers, are perfect – they always work, always taste divine and even fool those who don’t have to worry about gluten or grains. Did I mention that the recipes are also very simple to make? I mean what more could you possibly want? What can I say, I am an enormous fan.

These muffins are light and flavorful. They are perfect for breakfast, as an afternoon snack with tea or a nice way to end dinner. Once you finish your first batch, I bet you’ll be whipping up another soon after! They go fast!

Grain Free Almond Raspberry Muffins (adapted from The Spunky Coconut’s Aspen Almond Muffins)

INGREDIENTS:

¼ cup of applesauce
1/3 cup honey
3 eggs at room temperature
½ cup coconut oil, liquefied
2 cups almond meal
½ cup buckwheat flour
1/4 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 cup fresh raspberries

METHOD:
Preheat oven to 350 F. Mix first 4 ingredients in a bowl. Then add to it the rest (except the berries), then mix with a hand mixer or food processor until incorporated. Then fold in the berries (The Spunky Coconut recommends strawberries). Spoon into muffin wrappers or a silicone muffin tray and bake for 25 minutes.

Versatile Smoothie Recipe

This recipe is kitty approved!

I have been posting a lot recently on my Facebook Page about my post workout Pumpkin Smoothies and those posts have created quite a buzz! I am a huge pumpkin freak and I enjoy it all year long – seems like a lot of you are too! I don’t know what I enjoy better, my workouts or these smoothies afterwards- the best of both worlds! This smoothie is great way to get in some extra grain-free carbohydrates, fat and protein post workout.

That said, many times when I post a specific recipe, I get a lot of great comments like: “can I substitute Y ingredient for X ingredient?” or “I wish I could make that, but I don’t consume X ingredient” or “I wish I could make this but I don’t know where to get X ingredient” or simply “I don’t like X ingredient”. You get the gist…so although I will post my awesome pumpkin smoothie with options and add ins, I will also give you ideas for entirely different smoothie recipes. This is mix and match folks! :)

This is your smoothie recipe – easy to tailor to your tastes and needs. I give some suggestions, but feel free to improvise. Like chocolate? Add a TBS or two of fair trade cocoa powder (no sugar added). Don’t do sugar? Try stevia, or fruit sweetened smoothies – dried dates are great for this. Want to make it a greenie? Add a handful of spinach or kale. The possibilities are endless!

Here are some of my recent combinations:

raw milk, pumpkin, 1/2 banana, cinnamon, nutmeg, ginger and a little stevia
raw milk, egg, pumpkin puree, almond butter, cinnamon and molasses
coconut milk, avocado, cocoa powder, cinnamon, maple
kefir, soaked almonds, dried dates/figs, frozen berries, vanilla extract

This smoothie recipe is so versatile you can enjoy it for breakfast, a snack, dessert or part of any meal when you need an extra boost.

INGREDIENTS: per smoothie (@ 16 oz)

Base liquid: 1 cup liquid – Kefir, Raw Milk, Coconut Milk are good choices
Thickener: 1 banana – I also like using instead 1/2 avocado
Nuts: 3 TBS almond butter – you can use any other nut butter or a handful of soaked nuts – I usually use almonds – click here to understand about the benefits of soaking nuts
Sweetener: 1 TBS 100% pure maple syrup, honey or molasses or 1/8 – ¼ tsp or one or two dried dates (optional)
Optional add ins: ¼ cup of pumpkin puree, 1/4 yogurt, 1/4 berries, 2 TBS cocoa powder, kale or spinach, dash of cinnamon, 1 shot of espresso or ¼ cup of coffee, 1 TBS coconut oil, raw pastured raised chicken egg (do not use conventional eggs from the grocery store), vanilla extract, powdered ginger, nutmeg, etc.
Ice

METHOD:
Place all the liquids in your blender first. Then add the fruit, butters, oils and nuts and then the cinnamon. Process on medium speed until well mixed, then start adding ice, a handful at a time, gradually, until the smoothie is at your desired consistency. I usually turn up the speed to high during the ice process. Pour and enjoy!

Sticky Toffee Pudding (Gluten-Free!)

 

One of my favorite desserts of all time is Sticky Toffee Pudding. The first time I had it was in Galway, Ireland. But once I developed a taste for it, I had it every chance I could get, which considering where I live, is not very often, and since I had to stop eating gluten, not at all! To my good fortune, this has all recently changed!

For those of you who have not been bewitched by this amazing treat, I’ll give you a run-down of what it actually is. What it is not, is a pudding in the American sense of the word, but a tender, moist cake- a true pudding in the British sense of the word.

Now everyone knows that British/ Scottish/ Irish cuisine does not get its due credit in the world of gastronomy. In fact it is often looked down upon. But there is really no need for it – if you actually have the good fortune to try it first hand, I guarantee you will find much to write home about. The foods of these small northern European islands are quite good, lots of fresh vegetables, wild game, wonderful sausages and unexpectedly – dessert. I fell in love with the desserts when I traveled to Ireland and Scotland- cranachan, treacle pudding, Victoria sponge, custards and of course the queen of them all, Sticky Toffee Pudding (that’s why it is all in Caps, it is that good!).

Sticky Toffee Pudding is a moist, rich cake made with dates (sometimes prunes) and topped with a wonderful toffee sauce. Many times puddings are served with a topping of thin custard, like crème anglaise. I have seen Sticky Toffee Pudding served with both together. There is some mystery to the origins of this special dessert, some say it was developed in the south of England, and others say it was being served and enjoyed in Aberdeenshire, Scotland many years before if became popular in England. I think we should give this one to the Scots. I mean the English have laid claim to much that has belonged to the Scots these many long years, and why quibble over a dessert?

I digress, so for Burns Night I was looking for a festive dessert and I remembered Sticky Toffee Pudding. I started by searching on line for gluten-free recipes. I found a few, but none of them alone felt like it was going to yield a classic. So I forged out on my own. I must say that the one ingredient that makes the recipe is Lyle’s Golden Syrup - cane sugar syrup that has been made the same way for over 125 years (and another Scottish invention!) and a good substitute for evil corn syrup. Once I tasted it, I knew that it was this beautiful amber syrup that really lends the magical element that makes a classic Sticky Toffee Pudding taste.

So if you are gluten-free and want to try a new delicious and simple to prepare dessert, or are already a lover of Sticky Toffee Pudding, you will love this recipe! It was a huge hit at our Burns Supper!

INGREDIENTS:
1 cup of organic chopped dates
1 ¼ cup water
1TBS pure vanilla extract
2 TBS whiskey
1 cup gluten free flour mix
1 cup almond flour/meal
¼ cup arrowroot
2 tsp baking soda
Pinch of salt
¼ cup softened butter
¼ cup Greek yogurt
2 eggs
¼ cup Lyle’s Golden Syrup
2 cups heavy cream
¼ cup Lyle’s Golden syrup
¼ cup coconut palm sugar

METHOD:
Preheat oven to 325 F
Simmer chopped dates in water for about 10 minutes. Drain the dates and place into a food processor, add the vanilla and whiskey and pulse a few times, until you have a chunky paste.
In a separate bowl whisk dry ingredients together: GF flour mix, almond flour, salt, and baking soda.
In another small bowl, beat together the butter, yogurt and eggs. Then combine all the dry and wet ingredients together and add ¼ cup of Lyle’s while mixing.

I used a muffin tin to bake my puddings, but you could use ramekins or a large baking dish to make a large pudding (cooking times will vary). I filled my muffin tin to the top with the batter – creating a large muffin sized pudding.
Bake for 20-25 minutes. In the meantime you can make the toffee sauce. Just heat the heavy cream, sugar and Lyle’s until it boils, then lower heat and simmer for about 10 minutes, while stirring often.
*Tip: Since I wanted to serve my puddings warm, but make them ahead of time, I made them, and then baked them for 10 minutes. Then I took them out of the oven. When I was ready to serve dessert later that night, I popped them back in the oven for another 10 minutes while I made the sauce!
Serve warm, serves 6.

Mother’s Day Brunch

 

(mom and me)

 

I know I am a little late with this. Mother’s Day has come and gone for this year. But I have had some things on my mind. For the past month or so, when it comes to blogging, I have been standing on my soapbox, discussing issues related to food, that are close to my heart – body image, omnivorism, homesteading, food sovereignty… But I am back to recipes now, and even though I made this for Mom on Mother’s day, this would be a great menu for any Sunday brunch and why not have one this weekend?

Baked Homegrown Eggs with Local Mushrooms, Goat Cheese and White Truffle Oil
Local Roasted Fingerling Potatoes
Local Maple Sausage Patties
Grain-free Coffee Cake
Homemade Yogurt and Berries with Maple
Fresh Brewed Coffee with Local Cream
Pear Bellini

I was blessed this Mother’s Day to have my mom in my company. See, she lives in Florida, and with us in Vermont, it isn’t easy to get together to celebrate all the special days in the year. But this year she decided to come to visit us for Mother’s Day and I wanted it to be special and memorable. I searched all around for a local place doing the typical nice Mother’s Day Brunch buffet, but was disappointed with the offerings. I was lamenting this on facebook, and someone suggested I make brunch myself, and that is exactly what I ended up doing. It ended up being great!

 

(Grain-Free Coffee Cake from The Spunky Coconut)

I recently purchased a copy of The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg FreeHealthy Diet Cooking Books) and I was really excited to try some baked goods. Kelly, the author, and The Spunky Coconut herself, uses a lot of white beans in the base of her baked goodies. Since I like to cook as grain free as possible, this really intrigued me. It has literally been YEARS, since I had a coffee cake, but I used to love them, so I decided to try Kelly’s grain free version. The cake was delicious and power-packed with nutrients– between the beans, the eggs and the nuts, it is full of good for you goodness, but not at the expense of flavor or texture – one of the biggest issues I have had with gluten-free baking. The only thing I would change about the recipe is to cut the amount of nuts. It was a bit too crunchy, where we would have preferred cakey.

 

(Baked Homegrown Eggs with Local Mushrooms, Goat Cheese and White Truffle Oil)

The other main dish I prepared was a baked egg dish with eggs from our sweet hens, chanterelle and local oyster mushrooms, fresh chives from the garden and local goat cheese, all drizzled with the last of the white truffle oil we got in Italy, while with Roberto’s mom. It seemed a fitting way to honor her in the meal, even if she couldn’t be with us to share it.

We also had roasted potatoes, maple sausage from Applecheek Farm delicious locally roasted brewed coffee from Barista’s Beans, and homemade yogurt with local blueberries and currants (both harvested last year and frozen for winter eating), drizzled with local maple syrup and to top it all off, pear bellini (sparkling wine/champagne and pear nectar).

 

(Farmchic Tablescape)

It was an elegant (for us!) and casual brunch all at once and we had a lot of good laughs and enjoyable conversation all together. We had flowers on the table and fresh linens, which is about as fancy as we get here on the homestead!

Grain-Free Coffee Cake from The Spunky Coconut

Set oven to 325 F

Add to food processor:
2 cups of room temperature cooked beans – navy or great Northern.
6 eggs
¾ tsp vanilla liquid stevia *
1 tsp vanilla extract*
1/3 cup honey*
*I didn’t have the liquid stevia, so instead I just used a little extra honey with the vanilla extract
Puree well

Add:
¼ cup coconut oil, liquefied
1/3 cup coconut flour
½ tsp sea salt
¾ cup baking soda
1 ½ tsp baking powder
Puree well, pour batter into a greased 9×13 pan

Crumble Topping:
Puree:
3 cups walnuts (I used soaked almonds, since I am allergic to walnuts, and next time I think I will use @2 cups instead)
2 TBS ghee or coconut oil
½ cup coconut sugar
1 TBS cinnamon
Spread the crumble over the top of the batter. Using a fork or knife, really swirl the topping into the batter, and pat the topping down. Bake for about 25 minutes. Great hot, or cold from the refrigerator, store in the fridge.

Baked Homegrown Eggs with Local Mushrooms, Goat Cheese and White Truffle Oil

INGREDIENTS:
2 large fresh oyster mushrooms
A palm full of reconstituted dried chanterelle mushrooms
2 TBS butter
2 TBS fresh chives
¼ cup grated parmesan cheese
5 large fresh eggs
¼ cup crumbled goat cheese
Salt & pepper
1 TBS white truffle oil

METHOD:
Preheat oven to 350 F. In a medium sized cast iron skillet sauté the mushrooms with the butter. Add one TBS of the chives. Sprinkle grated parmesan cheese on the bottom of a silicon round cake pan. Scramble eggs in a separate bowl with salt and pepper, add the sautéed mushrooms and chives to the eggs and then pour into the cake pan and sprinkle with crumbled goat cheese. Bake in the oven for about 10 minutes, or until the egg is cooked and drizzle with the truffle oil.

Revelations in Eating: My (almost) Grain-Free Experiment

 

Doesn’t this look tasty? It is a lemon tart – not only is it gluten-free but grain-free. I made it as part of our Beltaine or May Day feast. Spring seem to be making a stronger appearance here in the North-North East and on April 30th we celebrated by blessing the fields, soon to be planted, and our animals. We also had our first fire pit of the year and enjoyed this amazing tart (see recipe info at the end of the post)…there is also fun contest info at the bottom of this post – so don’t miss that! Here comes another long one…I can wait until you get settled…:) OK, here we go.

Over the past few years I have tried a number of modified eating plans. I don’t use the D-word “diet”, because it alludes to something you do for a short period of time and then after go back to an un-healthy way of eating. “Lifestyle Change” doesn’t quite fit here either, because I already lead a pretty healthy lifestyle. For me it is not about “healthy” – it is about optimum health, about feeling the best I can and as someone who has been “tired” most of her life and can be “moody” – both to the point where it is sometimes a hindrance, I am always looking for the magic bullet to put everything back in balance. I believe food can heal, so put those two together and you have a person who has been tweaking her way of eating here and there for optimum health, for the past decade, at least.

This is not an easy post to write. I have shared a lot with my readers about my life on this blog – my thoughts on food, health, food politics and even religion over the past year. But talking about body image and health struggles are not so easy. There are just as many things wrong with our society’s demands on people to “fit in” as there is with our food system…and don’t even get me started on body image. But these are all things we struggle with in some way.

When I posted on my facebook page that I was going to be doing the 4-Hour Body “diet” for a month, people were very interested in the whys, the hows, etc. I started posting photos of many of my meals to give people examples of how to eat this way. I did not start this eating plan to lose weight. Well, it wasn’t my main motivation in any case. My main motivation was to detox from grains and sugar and this “slow carb” plan seemed very sensible. I will state for the record that I don’t agree with everything in the book and I am not a Tim Ferris advocate. I just like the simplicity of the food plan – no “white stuff” (grains, flours, potatoes), no sugar and no dairy (although I was allowed one TBS of cream in my coffee in the morning and I didn’t give up my daily kefir).

These past few months have been interesting. Despite raising chickens, I stopped eating eggs because Roberto and I are trying to start a family and have been unsuccessful thus far. I heard from several different friends that food allergies or sensitivities caused problems for them conceiving. I was told by my doctor to not eat gluten (a known sensitivity I have) or eggs. So in order to make up for the lack of eggs (and I eat a lot of eggs), I started eating more grains, a food group that I have had issues with my whole life. For several months I ate this way. My strength started to wane, I was tired all the time, my body felt like lead most days and my moods were not as good as they should have been. I was easily overwhelmed which is not a good thing in my busy life. I do happen to trust my doctor with my health, and yet sometimes doctors aren’t 100% right and your body tells the real story. I think that was the case with the eggs and I am glad I listened. I started eating eggs again, having 2 with dinner one night, and the next morning I was feeling better. Then I started the 4-Hour Body plan.

I took all my measurements the day I started the plan because I have “problem areas” just like everyone else. I heard a great many people successfully lose weight with this plan, I had put on a few extra pounds gorging on grains, and so I figured it would be fun to see if I lost those stubborn pounds I have had my whole life, in addition to the extras I gained from the grains.

Monday marked my one month period…and of course the sheet with all my measurements? Gone. I was very upset about this. I felt that I had worked really hard this month keeping away from grains, starchy foods and sugar (of any kind, including fruit) and I wanted quantitative results. Someone said that maybe that was the Universe’s way of telling me the numbers don’t matter, it is how I feel that matters. I must say that I do feel better. But like many, I have struggled all my life with body image, and when I look in the mirror, my brain does not give me an accurate representation of what my eyes actually see. So for me it is important when monitoring change to have something real and tangible to go on, because I can always convince myself that I feel better.

Regardless of all of that, a few important lessons came out of this experiment:

1) Do not entrust your husband with important papers, like measurements, just as an example…lol

2) On Saturdays, according to the 4-Hour Body guidelines, I was allowed to eat anything I wanted – a “binge” day. Which is why I say my experiment were “almost” grain free. My “binges” were raw or cultured dairy products, soaked buckwheat pancakes, breads made with quinoa or oats and potatoes for the most part. Oh and ice cream, and I realized those things had no negative effects on my body or mind when I introduced them back in. So going forward I will continue to eat buckwheat, quinoa and oats.

3) The only foods I really really missed were my buckwheat pancakes. Potatoes came in second and dairy products third. That surprised me, because I am crazy about cheese, but it is the truth.

4) Soaking my grains before eating them makes a world of difference. I have talked before about why I soak grains for digestibility. During those few months I wasn’t eating eggs, I was eating a variety of gluten-free breads and baked goods that I did not make, and therefore were not soaked, and I believe that was the real detriment in all of this.

5) Eggs are vitally important to my health. There are certain foods that my brain and body just love, that helps me stay in balance emotionally and physically – one of those foods are eggs, another is buckwheat.

6) Exercise is a must for me. The balance between hard physical work (in the form of strenuous farm chores, or exercise) and lots of healthy fats keep me sane and joyful.

7) My body is the way it is and I am at my ideal body weight. This is the hard one, and one that I will have a hard time remembering the lesson. Like I said, I have been tweaking for decades, I have done low carb, vegetarian, vegan, dairy-free, South Beach, low-fat, WAPF, and now 4-Hour Body. When I was a teen, I was an exercise addict to the point that it wasn’t healthy for me and even with all that, I have never ever had a flat stomach or a tight ass. I know what you are saying – few people do. I know that too, but it doesn’t mean I don’t struggle with the fact that I don’t. I may have legs like tree trunks (one of the things I love about my body and something I have worked hard for this last year), but I have been conditioned through books, TV and movies to believe I should have a flat stomach and a tight ass and I fight that conditioning every day.

8*) The way I have eaten over the past (almost) 2 years, using the guidelines of the Weston Price Foundation (for more info read the PDF Healthy4Life) and applying Michael Pollan’s 80/20 rule to those guidelines helped me to lose 10 lbs in 2009, keep it off and maintain my weight for the past 2 years. A feat that no other way of eating ever has, and it has sustained me through rigorous weight training, kettle bell programs and the physical demands that running a small homestead requires. When I stick to that, the majority of the time, I feel awake, happy and strong. Some days I don’t, but I am not perfect and probably never will be! I have to remind myself that I am not Wonder Woman, Buffy the Vampire Slayer or even Sarah Connor, but that doesn’t keep me from trying to be the healthiest and strongest I can be.

9) That said, I do believe that different things work for different people. I wish I could tell you that we are all programmed the same way, and you could just learn from my experiments, and what your magic bullet is, but I can’t. But one thing is for sure– whole foods, local foods, seasonal foods, non-GMO, non-packaged, non-processed and non-industrialized foods are best for everyone. But the ratios of carbs to fats to proteins may vary. I also believe, although I have had many argue with me, that if we eat the food our ancestors ate most of the time, we will feel better.

So what will I eat going forward? I will eat what we grow on the homestead and meats and veggies from local farms. I will be sticking to the Weston Price Foundation Guidelines. I will be sticking to buckwheat, quinoa and oats in the grain department. I will enjoy healthy fats. I will joyfully eat and drink full fat dairy. I will eat potatoes. I will gorge on berries, especially when they are in season. But I will limit my starchy foods to 1-2 servings a day at most. Some days I might not have any. And I will eat eggs to my heart’s content* I will also continue exploring my various cultural heritages through food.

What my readers can look forward to:

1) More Let’s Get Cultured! posts on making cultured dairy products at home
2) More homemade (and lacto-fermented) condiments
3) Experiments in grain free desserts and baked goods
4) More Gluten-Free and Grain-Free recipes
5) Egg recipes!

*Before I stopped eating eggs, I got my cholesterol tested (so did Roberto). My general doctor described our results as “perfect”. She said it was clear we ate well and took care of ourselves. This is on a diet of 2-3 eggs per DAY, full fat dairy, other animal fats, butter, etc. But I will state for the record that the sources of our foods are good quality – grass-fed animals and pastured animals, organics, non-GMO, local and sustainable, etc. To me, that is what makes all the difference.

Gluten and Grain Free Lemon Tart
From The Spunky Coconut (the pie crust) and Simply Sugar & Gluten Free (refined sugar free lemon curd – the only think I changed was substitute honey for agave) – if you like Amy’s Lemon curd recipe, you are sure to love all her other recipes! The Foodie Blogroll is giving away 8 copies this month – so please go check it out!

Also, don’t forget the Leftover Queen Awards and Giveaway going on until May 15th! I want to hear your tips -what are some small things do you do in your kitchens that make you a “Leftover Queen”?