Right at this moment in time, I’m in the “loving and healing my gut” mindset.

Basically, I’ve been following the AIP diet since the beginning of May this year, and even though I’ve definitely felt the positive benefits of it, I have also been dealing with a few set-backs due to gut inflammation.  Why and how this is happening, I may never know, but I’m on a mission.

So what is leaky gut?

Since saying au revoir to gluten some time ago, oats became a thing of my past, and then of course since being on AIP, using rice flakes as an alternative has also come to an sad end. 

But it's not the end of porridge.  There is a new player in town?

Cinnamon.  

A powerful and magical little spice that has been used medicinally around the world for thousands of years.

It’s a spice a adore during the Winter months and thankfully, an approved food on the Autoimmune Protocol (AIP).

Seriously.  What can’t this little gem of spice do!

I’m talking all about alkalising foods at the moment.

What the hell are you talking about? I hear you ask . . .

Are you starting, or thinking about starting the Autoimmune Protocol (AIP) yourself? 

Or perhaps on the lookout for a dairy free milk substitute?

Look no further my lovely friend.

Did you know that eating celeriac can help to increase your energy levels?

Coconut Cream Icing - It’s so simple to make, it’s refined sugar and fructose free (your liver thanks you!), and if you’re a non-dairy eater like me …. you still get to make your cake and eat it too!

Did you know that dairy, it seems, is the second most common food trigger of Hashimoto's (after gluten)?

The more information I gather on the subject, the easier I'm finding it to say adios.  One of the things helping me through.....Ghee.

Discover my number 2 factor contributing to a slow metabolism when dealing with the daily symptoms of Hashimoto's, and tips on what I've been doing to help....

Florentines.  As a child, no other biscuit made me feel more like a gown up than this one did.  Typically stuffed full of glace cherries, nuts, sugar and chocolate, they were my biscuit of choice when I wanted to impress (and I got to scoff all the leftovers).  Win/win.

When I said goodbye to the white stuff a few years ago, I also tearfully said au revoir to the super sweet florentine.

And then the angels sang. As inside the pages of the I Quit Sugar Chocolate Cookbook Volume II, this little Superfood Florentine recipe jumped out and waved it's little muscly arms at me.  Oh sweet Lord.  Thank you, thank you, thank you!

Bonjour mes amis!

If you’ve been following my adventures on Instagram, you’ll know I’ve been frolicking in France for the past month.  Spending my days walking for miles and eating my body weight in French food.

Now I’m back. 

Well, my physical body is anyway.

I set out on this latest holiday with an open mind (and heart), knowing that France does not lead the world in gluten, sugar and dairy free food options (baguettes, French butter and fromage…hello!).  Surprisingly, they are definitely growing in this area, something I had never noticed on my past visits.

Dairy.  Good or bad?

I've been researching this topic A LOT lately in connection with my thyroid issues.  I'm still not sure how I feel.  Anxious, scared, relieved, curious?

I have, however chosen to ignore all the research when it comes to my daily latte (for now).

You take one orange - it doesn't even have to be a juicy one - boil it for an hour and then let it cool.

That's the longest (and hardest) step of this recipe.

The rest is a cinch.  Even the eating part, because these cakes (not sure they can even be called a cake) are so fluffy, light and mousse like in texture, that you'll devour each and every one of them quicker than it takes to do the first step above.

Trust me.

I'm experienced!

Breakfast.  I'm frustrated as hell.   

I'm bored out of my brain with toast and lately I just haven't been able to stomach the heavy creaminess of yoghurt and porridge.  All I crave is fresh vegetables.  Fresh green vegetables to be precise.

I've just recently started struggling with my breakfast - this is something I've never experienced before as it's my all time favourite meal of the day, but trying to come up with new quick, fresh ideas has me completely stumped. 

Having made this little soup on the morning of New Years Eve ready to take with me as a starter to our evening feast, I found myself happily slurping it down for breakfast.  I couldn't get enough of it. The fresh zing of the lemon, and the cool smoothness of the avocado and cucumber had me sighing in utter contentment.

Who said you couldn't have soup for breakfast?!

Food for though:  Rice Malt Syrup.

If you've been here before you may have noticed that lately I've been leaning towards Rice Malt Syrup as my sweetener of choice when baking.  I'm no expert on the matter, but I am an avid researcher and am learning along the way and what I've discovered so far is that

Rice Malt Syrup is a 100% glucose natural sweetener made from fermented cooked rice (no fructose in sight!).  And because it contains more maltose and is low GI, it releases the glucose more slowly and steadily into our systems, rather than a quick spike. 

I don't write this to try and convert you on the matter, but purely to explain very simply why it's my sweetener of choice at this point in time. 

Sometimes I just want cake. 

Problem is, you have to bake a whole cake for just one slice and if you're anything like me, once a whole cake has been baked and is sitting on the cake plate, one slice just won't do!

I've found the answer - These yummy individual little puddings. 

You only have to make one AND they're fructose free!