I'm not sure how many times a day we think about our diet, the food we eat and/or our overall health. Indirectly I think it must be hundreds as we choose the apple or the cupcake or when we pull up the 24 Hr Fitness scheedule to check on the Body Pump class. I mentioned in my post yesterday that I worked toward a more gluten free Thanksgiving meal. Actually we are 'moderate' gluten consumers. Megan's health requires her to avoid gluten and eat less sugar - but the rest of the family tends to be 'glutenous' about our gluten. Isn't that always the way...
Yesterday I had the opportunity to bake with my friend, my naturopath and my nutritionist Jean Brickell. She has an awesome business in Parker Colorado - kind of the other end of the world from us - but well worth the drive for both me and my husband. The fact that her business is booming and requires a patient 'wait' for a new patient appointment hints at the fact that we are not alone in my concern about my health and diet.
We spent a great afternoon in her beautiful new kitchen baking delicious goodies. There were chocoloate chip cookies and pumpkin muffins...and she shared her recipe conversions and the secrets of cooking with almond and coconut flour. Even for my most favorite recipes I can reduce the overall calories with some simple adjustments...
1/2 Cup of Honey/Agave can be substituted with 1/2 cup unsweetened applesauce and a 1/2 Z-Sweet
or
1/2 cup unsweetened applesauce and 18-24 packets
(~2/3 of tsp = 1 packet) of Truvia
1/2 Cup of Sugar can be substituted with 1/4 cup of unsweetened applesauce sweeteners above.
1/2 Cup of Brown Sugar can be substituted with 1/2 cup of unsweetened applesauce, 2 tsps. of molasses and sweeteners above.
These handy hints seem foreign to a girl who grew up on boxed Chef Boyardee Pizzas, Little Debbie Cookies and the Twinkies that are so famous right now...but although foreign - they are surely doable.
It was a great day - thanks Jean... I think I will have a cookie now.
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