Good afternoon everyone, I hope that your week is off to a great start! The weather is absolutely beautiful here. When I'm not training clients, lifting, reading, or baking, I go for a walk every chance that I get. I've been reading a great book called "The Root Cause" by Isabella Wentz. I highly recommend this for anyone with thyroid disease (Hashimotos). It is amazing how much that you can heal your body through diet and proper supplementation. Today I am going to share a few recipes with you that consist of "non trigger foods" for me. I hope that you enjoy them!
Vanilla Bean Coconut butter
Ingredients:
60g Finely Shredded Coconut
20g Coconut Oil
15g Coconut Sugar
1 Fresh Vanilla Bean
Directions
Mix in Food Processor, scraping sides periodically, until combined. Store in a container for 1-2 weeks, preferably in the refrigerator.
1 12.5g serving has 7g Fat, 3g Carbs, and .5g Protein.
60g Finely Shredded Coconut
20g Coconut Oil
15g Coconut Sugar
1 Fresh Vanilla Bean
Directions
Mix in Food Processor, scraping sides periodically, until combined. Store in a container for 1-2 weeks, preferably in the refrigerator.
1 12.5g serving has 7g Fat, 3g Carbs, and .5g Protein.
"Paleo" Bread
Ingredients:
45g coconut oil (melted)
192g almond butter (maple or vanilla)
5 eggs
21g honey
1 tsp. Apple cider vinegar
28g coconut flour
26g Ground Flax
1 tsp. baking soda
1/2 tsp. Salt
Directions:
Mix dry and wet ingredients separately, then combine.
Place in a loaf pan lined with parchment paper and bake at 350 for 30-40 minutes, until the loaf is slightly firm.
Macros Per Slice (11 slices): 15F/10C/6P
45g coconut oil (melted)
192g almond butter (maple or vanilla)
5 eggs
21g honey
1 tsp. Apple cider vinegar
28g coconut flour
26g Ground Flax
1 tsp. baking soda
1/2 tsp. Salt
Directions:
Mix dry and wet ingredients separately, then combine.
Place in a loaf pan lined with parchment paper and bake at 350 for 30-40 minutes, until the loaf is slightly firm.
Macros Per Slice (11 slices): 15F/10C/6P