Its been a rough week. I will get to Tobias’ food, part 4, tomorrow. I am making my beautiful pregnant daughter these almond cookies right now. She was just diagnosed with gestational diabetes. She will follow the Paleo plan of course, because we’ve seen such wonderful results with Tobias. These cookies will help her with the transition. XO
I added 1/2 cup of almond flour to this recipe!
FLOURLESS ALMOND BUTTER COOKIE RECIPE (GLUTEN-FREE)
Prep Time: 15 minutes
Total Time: 30 minutes
Makes 16 cookies
Use organic ingredients whenever possible.
- 2 cups creamy almond butter, room temperature
- 2/3 cup raw honey (local if possible)
- 2 large eggs (free range if possible)
- 2 level teaspoons baking soda*
- ½ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.** Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky.
Form the dough into ping pong-sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.
Place 8 dough balls on each parchment lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.)
Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or other surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days (but let’s be honest, they’ll never last that long).
Tobias is on a competitive dance team, so travel is a big part of our lives. Also, we are foodies! But I have to say this is the most challenging part while not taking insulin. Sometimes we get lucky and find organic or grass fed/local restaurants, I am constantly on my phone researching cities! Most of the time we are searching for restaurants that have steak or salmon, which can be near impossible for lunch. If there is a Chipotle in town, we will go there.
We are in Sacramento tons. We love Cafeteria 15L, Hock Farm, Ella Dining Room and Bar and Grange Restaurant to name a few.
Hotels like the Residence Inn are great because they have full-sized refrigerators and a stove top. So if this is an option for us, we stay here. Then I can bring meals already prepared from home that can be easily warmed up. Unfortunately, this isn’t an option very often. So we eat out at hotel restaurants. As you can guess, I’m sure, we stick to proteins and veggies. This can get costly so I make sure to bring all his snacks (protein cookies, homemade beef jerky, nuts, berries) and drinks (tea and sparkling water) from home. Or if there is a Whole Foods close, I will go there and get some foods from their deli. We always travel with a microwave!
There are a lot of very late nights at hotels and the restaurants have closed. So bar food is sometimes the only available option. So he tends to eat a lot of dry wings with carrots and celery. This season I hope to remember to bring our safe BBQ sauce!
Travel is challenging, but a way of life. We are all learning everyday on this diabetic journey! Our focus is to teach Tobias how to navigate his way as healthy as he can. XO
Follow me on Instagram, I will tag restaurants and post meal pics during our competition season!
I tried out a wonderful muffin recipe yesterday from Kitchen Meets Girl, for a client. I used organic ingredients and whole wheat pastry flour instead of all purpose flour. Delish!
Lemon Poppyseed Muffins
- 3 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
- For the drizzle:
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
- Adjust oven rack to lower-middle position and preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside. Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- In the bowl of a stand mixer, beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, beating until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. DO NOT OVER MIX, or your muffins will turn out hard and tough.
- Divide batter evenly among muffin cups. Don’t be afraid to fill them all the way to the top!
- Bake for 5 minutes at 425, and then lower oven temperature to 375. Bake another 15 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from tin to wire rack and allow to cool for 5 minutes. Meanwhile, combine powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
HI! Tonight I want to talk a bit about Tobias’ meals and share a couple favorite recipes. Cooking scratch so often can be daunting. For me it’s all about having the organic ingredients available. We have beef delivered monthly from a local farm, and buy chicken from Costco. Nice to know on a pinch I just have to go out to the garage freezer and grab protein! It only takes 30 minutes in a sink of hot water to defrost. I like to have some packages of frozen veggies in there to, just in case!
Most nights, like last night, I throw about 8 chicken thighs with olive oil and veggies into my cast iron and bake at 375 for 30 minutes. Easy! Atlantic salmon and spinach were dinner tonight. I just baked it in the toaster over, 7 minutes on each side with olive oil and garlic salt!
Cast Iron pans are perfect for crispy skin chicken, Tobias’ favorite. I take skin-on organic chicken thighs and smother them with a curry spice and butter, then pan fry them skin down on med high until crispy. Flip them and put them in the oven for 45 minutes to bake. Yummy! And you can switch up the spice! Dinners are basically protein, veggies and fat. I was crunching numbers and I think he eats less than 25 grams of carbs on a regular day of home cooked foods. Breakfast and lunches are leftovers, so I try to make larger meals. If your having problems with your kids taking lunch to school, check in with the nurse. Ours has a microwave she lets the kids use. Some teaches do too!
There are certain fridge items we just can’t buy at the store because it has sugar in it. Like bbq sauce and salad dressings. These have to be made at home. Any asian foods and sauces as well because they contain sugar and soy. Spicy and Sticky Coconut Chicken is a family, as well as a client favorite and it has an asian flavor.
Tobias eats about every two to three hours. So his snacks are nuts, pistachios being his favorite right now, homemade beef jerky or baked snacks I make. We love these Cinnamon Cookies. I substitute 1/2 cup of the flour with grass fed gelatin to make it a snack. You can do this with many different paleo cookies. He also loves gelatin gummies. I sub out honey in any recipe for maple syrup because it doesn’t effect his blood sugars.
Drinks? Tea is great! I steep teas and then add stevia. Chill and its like a treat! So many different flavors! He also loves sparkling mineral water.
For yummy photos of Tobias’ food as well as client dishes, check me out here on Instagram! Next week I will talk about travel and restaurants. XO
Good morning! I thought I would take some time and share Tobias’ diet with you and some of his favorite meals. I will be breaking it up into four posts on Thursdays. Foods he eats, meals he loves, food for travel, dance class and links to his support group.
We try to stick to a Paleo type lifestyle to keep his blood sugars under control. He is not using insulin, his food is his insulin. This means he doesn’t eat grains, dairy or refined sugars. We have also found that for him, pork will raise his numbers the next day. And starches like potatoes and butternut squash raise him immediately, for days. My mother always told me, whenever I reached for something sugary as a child, that foods take seven days to leave the system! She was so right!
Anyway, Im getting ahead of myself. We stick to organic and local ingredients. Mostly chicken, turkey, fish (shrimp and salmon) and beef. His favorite veggies are bok choy, spinach, cauliflower, celery root, broccoli, rainbow chard, garlic, kale and onions. I pretty much stick with these with variating herbs (loves cilantro) and spices. We love coconut aminos and garlic sauce. We try to regulate how many carbs he eats at each meal by what his blood sugar number is. If his numbers are lower or normal he adds berries to his meal, blueberries or strawberries usually.
We try to top every meal with a healthy oil (A balanced plate is 1/2 veggies, 1/4 fat and 1/4 protein). This helps him gain muscle as well as hormone balance. Right now we are using flax. We rotate avocado, olive and coconut as well.
Last, I do occasionally make treats. I use almond and coconut flour, and swap out some of the flour in a recipe for hemp protein or gelatin powder. This turns treat cookies into snacks he can eat on the go! I will be sharing some of our favorite recipes next week!
I absolutely love hearty soups during the fall and winter! Especially those heavy with condiments like Vietnamese Pho Soup and many Thai soups. My favorite soup right now (last two years!) is Against All Grain Roast Chicken Soup. It’s my most client requested recipe as well! The flavor is so comforting and addicting! I made some small changes. I will use a GF Rotisserie Chicken from Orchard Nutrition. I also, unless I make my own, only use organic chicken bouillon. And I only use butternut squash not sweet potatoes. The sides are key! Avocado, sour cream and fresh cilantro! Delish!
My Freezer Day menu today was really yummy. A chicken pot pie, balsamic glazed steak and veggies rolls, mediterranean chicken stir-fry with brown rice and orange sriracha chicken with brown rice. All packaged, labeled and placed in the freezer. Easy to pull out during busy days!
Freezer Days are a one time meal prep service designed to help you eat better during those nights you are busy! Meals are packaged and stored in the freezer for easy thaw and warm!
Meals are prepared with local, organic and sustainable ingredients to be enjoyed in the comfort of your home. Menus are designed to include all of your favorites, while supporting all of your nutritional needs and choices. These meals are prepared in your home and then packaged and stored in the refrigerator ready when you arrive home from your busy day!
Investment – $25 per hour + the cost of food