Then suddenly during my second pregnancy, the Eczema had come back and with a vengeance. I switched to all natural and organic products, I stopped using perfume, I changed my sheets 4-5 times a week, I cleaned insistently, but nothing worked.
I was accustomed to Hydrocortizone creams, Benadryl, and some pretty intense prescription drugs courtesy of my Dermatologist becoming apart of my daily routine. Eventually I started evaluating internal changes I could make that may get rid of the Eczema as a whole instead of simply treating the symptoms. I tried everything including an awful apple cider vinegar mixed with baking soda concoction daily, yuck!
It had to be something I was eating. So I finally decided to go back to the allergists and low and behold I’m allergic to everything outside, inside, and worst inside my refrigerator. This was not an easy fix I was allergic to some of my favorite and most often prepared foods.
Let me just give you an idea, apples, watermelon,cantaloupe, strawberries, eggs, wheat, rice, corn,nuts, oats, barley, cottonseed, onions, garlic, green beans, and the list goes on. When I first learned I was in denial, I was upset, I was confused. I told myself “I have to enjoy life”, and if that meant enjoying these foods despite what the tests proved then so be it. I couldn’t even imagine having to get rid of these things.
Well, to make a long story short it’s taken some time but I am slowly but surely off all grains, and most of the other allergens.
Garlic is one I’ll probably never give up, and regardless of my garlic obsession I’m seeing marked improvements in my skin, energy and overall health. I feel amazing. My body feels great, I’m having increased stamina, and my”mommy brain” is no longer a thing. I’m sleeping better and less cranky. Plus I’m losing weight.
Well I think I’m losing weight, I don’t get on a scale but my clothes are fitting just a little looser and all without really putting much effort elsewhere. So grains are no more apart of my life, which is kind of like a paleo/primal diet, but I’m not off dairy, and refined sugars as of yet. I always thought I would eventually be vegan at some point in life, but with soy and legume allergies this is nearly impossible.
Meat is my main source of protein and I can eat it to my heart’s content without my immune system going into overdrive. However, I am a conscious meat-eater, we buy grass-fed organic beef, and my poultry is free range and organic as well.
I’m changing the way I buy, prepare, eat and ultimately see my food. Still every now and then I just need a sweet treat besides a piece fruit, and this recipe is it!
I’ve seen tons of grain free cookie recipes that look pretty promising, unfortunately many use almond flour which is just another food my immune system has determined is harmful and will trigger an immediate histamine response. With a few experimental batches of these grain-free/nut-free cookies I finally reached the consistency and flavor I was going for.
It’s made with coconut flour which provides great nutrition, but it also lends a great coconut flavor that you can imagine is incredible in a chocolate chip cookies. These things are pretty close to the real deal. My kids (who are not grin free) ate them as if it was a traditional chocolate chip cookie, no complaints. Someone with a more mature palette may find the texture a bit of putting but not a total deal breaker, I promise.
Overall these cookies are a great substitute for the real thing!eciphttp://asoulfultwist.com/wp-content/uploads/Cookies-texture.jpgard
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These chocolate chip cookies are made to knock you off your feet!
That may sound like some psychological bull shit babble, but seriously I may be on to something, here.
Think about it, you can carefully sneak anywhere from 1 to 5 cookies into your hand, hiding said hand behind your back while you safely make your way out of the kitchen…
…past the family room unbeknownst to mother…
up the stairs…
ending at a quaint and tranquil spot behind your bed where you can enjoy the dang cookies without any JUDGEMENT or persistent inquiries to SHARE!
After writing that I realize I may have some issues, so lets just move on
Cookies are just so dang cute…
…and delicious!
I’ve been like this since childhood, it won’t change, cookies make me dance, literally and figuratively and this recipe may get you in a twerkin’ kind of mood as well.
These delicious cookies are nice and soft on the inside, crunchy on the outside and gets some extra bite with the addition of pecans and oats!
Here’s what you need!
1 cup flour
1/3 cup quick oats
¼ cup crushed pecans
1 teaspoon baking powder
1 teaspoon salt
4 Tablespoons butter
¾ cup dark brown sugar
¼ cup granulated sugar
1 eggs
1 tablespoon organic honey
1 teaspoon pure vanilla extract
1 cup chocolate chips
Mix together flour, baking soda, oats, crushed pecans and salt.
In a separate bowl cream butter, brown &granulated sugar, egg, and honey.
Add in dry ingredients than mix everything together.
Add vanilla extract and mix in chocolate chips.
Let cool in refrigerator up to an hour.
Pre-heat oven to 350°
Gather a small palm full of dough roll and flatten just a bit.
Bake at 350° for 10 minutes.
These easy and delicious cookies are a classic! Unfortunately while trying to adhere to healthy eating habits, having endless cookies available is a bit of a challenge, and when reviewing all my cookie recipes, most yield at least 2 dozen cookies.
So instead I developed this small batch recipe. At my house by the time everyone’s eaten a cookie there isn’t much more to go around.
Luckily for my waistline, everyone comes back for seconds and finally i’m left with one decadent cookie, which by the way are one of my my favorite things in the world! These little treats won’t disappoint.
1 cup flour
1/2 teaspoon baking soda
dash of salt
1/2 cup butter room temperature
1 cup brown sugar
1 egg room temperature
1 teaspoon pure vanilla extract
1 cup chocolate chips ( I use Ghirardelli semi-sweet chocolate chips)
Pre-heat oven to 350°
Sift flour, baking soda, and salt.
Cream together butter, sugar, egg.
Mix dry ingredients and wet ingredients.
Mix in vanilla and chocolate chips.
Bake for 10-12 minutes and let cool on baking rack.