Friday, April 5, 2013

Grain-free Zucchini Muffins



Well, friends. After three weeks of bed rest and some of the worst days of my life, I am happy to say that I am now finally coming into a place of healing. My body still has a long way to go, but I at least have a doctor who knows a ton about my condition and the GAPS diet, and I am functional for most of the day! Now, to just get my evenings back and the rest of the symptoms to subside... Natural healing takes a long time, just like spiritual healing. It's an interesting parallel and one that I have been marveling over for the last few days. But anything worth having never happens overnight, and my health is worth it to me. The long road continues, but it's looking like there's a little sunshine on my path for now!

I've always wanted to make drastic changes in my eating habits. I carry around a lot of conviction about and love for food, but I would have never made these changes if I hadn't been thrown into it out of necessity. I'm pretty sure we all have goals health-wise we want to achieve, but knowing where to start is the real struggle.

The way I see it, replacement is everything. And so is prioritization. We can say that eating organic is far too difficult due to expense, but if you do your research and wise meal planning, it's totally possible. When you run out of commercial mayonnaise, make your own - it's cheaper that way anyway! When you run out of deodorant, make your own - definitely cheaper! And as for training your body to not want crap anymore, well that's a long process, but it's much easier to go through with real food recipes like this one! Although I think the primal community totally overdoes it with almond flour, almond meal has a ton of nutritional properties and is only 2.99 at Trader Joe's! Give recipes like this one a try and see if switching to a healthier lifestyle is right for your family!

GAPS Legal Zucchini Muffins
makes 12

2 c almond meal
1/2 tsp sea salt
1/2 tsp baking soda
3 medium organic eggs
1/4 c butter or ghee, melted
1 c packed, shredded zucchini
2/3 c walnuts, chopped
2 tbs honey
1 tsp vanilla
1 tsp cinnamon

- Preheat oven to 350 and lightly olive-oil a muffin tin with a pastry brush. In a small bowl, combine first three ingredients. In a larger bowl, whisk eggs, add in zucchini, walnuts, butter to combine then stir in the final three ingredients. Spoon into the muffin tin and bake for 12-15 minutes. Check right at 12 with a cake tester to see if it comes out clean. If you are concerned about the bottoms burning, use muffin liners! Otherwise, pull out of the oven as soon as they are cooked through, only cool for a minute or two before gently running a knife around the edges of each muffin and popping out to cool on a wire rack. Drizzle with honey for a little more sweetness!