Like so many people out there, stress causes me to revert to my sugar laden days of sour patch kids and gummy bears. I’ll admit it, I have a problem, it is a raging sweet tooth that just will not quit! Over the years, as my diet has changed so has that sweet tooth but when stress hits, those sugar cravings happen hard. I know that sugar is my enemy. It wreaks havoc on my system, it is the biggest culprit of all of my heath issues and I know without it I feel better and healthier. it instantly gives me a headache, makes my ears itch and causes bacteria imbalances up the wazoo, literally. I have fought this battle for a long time, I don’t even enjoy those sweet treats anymore but old habits are hard to break and stress is a powerful caller of the all mighty confection.

Sugar is one of those things that hooks us at the first bite - think about kids, one taste and off they go, bouncing off the walls and craving more and more. It causes our insulin levels to spike, our taste buds to go nuts and it forces us to go back again and again just like any other addiction. Who ever can have just one jelly bean is a saint.

Even naturally occurring sugars can get us if we aren’t careful. I am a big believer in the power of fruits and vegetables and eating a wide variety of them for health but even I have fallen into the trap of only eating fruit which is delicious because it is SWEET!! Ensuring that vegetables are the majority of your diet can be difficult at times but also rewarding for your overall health.

That being said, sometimes you just have to give in, you have to indulge in a little bit of sweetness and when that need happens its best to be prepared so that you do not reach for those preservative filled, non-nutritious cookies, cakes, and candies from your grocery store. The following recipe is gluten and grain free, and utilizes an amazing product, monk fruit sugar. Monk fruit is an Asian fruit that has been used in medicine for centuries. It is extremely sweet so is often cut with erythritol. It is great for baking as it does not cause a spike in blood sugar, it has no calories, no carbs, and is great for all of use who are watching our sugar intake (even honey or maple syrup , although natural and healthy can cause a blood sugar spike).

The recipe is not vegan as I did use 2 eggs but I am sure you could use an egg replacer in order to veganize it.

Gluten Free Carrot Cake with Rum Raisins, Coconut, Orange and Tahini

1 cup Almond Flour

1/4 cup Coconut Flour

1/2 cup Unsweetened Coconut Flakes

1/2 tsp Baking Soda

1/2 tsp each of Nutmeg, Ginger, Cardamom

2 tsp Cinnamon

1 tsp Pink Himalayan Sea Salt

1/4 Monk Sugar

2 Eggs

1/4 cup Coconut Oil, melted and cooled

1/2 cup Almond Milk

1/4 cup Tahini

2 cups Shredded Carrots

1/2 cup raisins soaked in rum for 1 hour and drained (optional)

Zest of 1 Orange

Preheat the oven to 350 degrees. Oil an 8” cake pan and line with parchment paper, greasing the paper as well.

In a medium bowl combine the almond flour, coconut flour, coconut, baking soda and spices. Set aside.

In a large bowl cream the sugar and eggs (use a mixer or by hand) add the coconut oil, almond milk and tahini, stir until well combined. Stir in the carrots, raisins and orange zest before slowly adding your flour into the mixture.

Divide into the 2 pans and bake for 30 minutes or until the cake is set and a toothpick comes out clean. Cool and enjoy.

*I took the cake and cut it into small circles for serving and topped with coconut cardamom whipped cream and a splash of the raising rum but feel free to experiment.

Well I’ve gone and done it again, I’ve been a bad blogger all year long and am now trying to make up for it at the end of the year with some holiday recipes. For those of you who have said what where’s my recipes, I am sorry. Life has been rolling through like a freight train and sitting down to edit and post has been a challenge. I am still updating the Instagram quite often so check that out if you need some inspiration for some healthy meals!

This year has been a lot of first for me, spent the summer in Sweden cooking, built some furniture and have been really thinking about getting back into some of my personal passions and picking up that paint brush and creating work again.

When I started this blog it was my creative outlet, my space to share my creations in a way that everyone could relate to, through food. Recently though I have gotten the bug to start sharing through different mediums, I am still cooking everyday but you may just see a new Instagram dedicated to my art coming next year.

Let’s talk about food though. I am still eating fresh whole alkaline foods but have recently delved into the world of low carb as well. Mainly, I was curious as to what it would do for me and my body. I am not on keto nor am I trying to only eat 1 net carb a day but through thinking about this new aspect of eating for health it did make me recognize that although I wasn’t eating processed sugar, I was still consuming a LOT of natural sugars. My body is super sensitive to sugar in any form, but to me natural sugar was just fine right?? Turns out not really. I do still eat fruit on occasion but am not downing it for every snack and loading every smoothie with bananas, apples, and berries. I am not throwing honey or maple syrup in everything and I only on rare occasions eat pasta or bread (it has to be made at the place I am at for me to even try it). So what has this done for me? It has made me feel better. I don’t have any bloat, when I do eat something sweet, even an apple, it tastes so much better and according to my recent blood work, I am in outstanding health. I don’t say no to treats I want but I am more conscious of what I am consuming and in the long run that makes me feel better and I can more easily pinpoint those things that really just make me feel like crap.

So with Thanksgiving and its carb loaded feast slowly making its way towards us, here is a little recipe that is both delicious but also a bit on the healthy side. This recipe grills the brussels sprouts and the onions but you can always roast them in the oven if you are in a cold climate. Enjoy and Healthy Eating!

Grilled Brussels Sprouts, Green Apple, Almond and Blue Cheese Salad

1 bag Brussels Sprouts, halved

1 Red Onion, Sliced into rounds

1 tbs Olive Oil

1 tsp Smoked Paprika

Pink Himalayan Sea Salt

1 Green Apple, Diced

1/2 cup Almonds, chopped

1/2 cup Crumbled Blue Cheese

1/4 cup Apple Cider Vinegar

1 tsp Honey, Maple Syrup or Monk Fruit syrup (my new fav)

1 tbs Whole Grain Mustard

Preheat the grill, toss the halved brussels sprouts and round slices of onion in the oil, salt and paprika. Grill for 15-20 minutes until they are cooked through and have some char.

Meanwhile, in a small saucepan, add the apple cider vinegar and honey. Simmer on low until heated through and a bit cooked down, add the mustard and cook for another minute.

Remove the brussels sprouts and onions from the grill, chop the onion roughly and place into a bowl with the brussels sprouts, add the apple, nut, and cider vinegar mixture, tossing to combine. Place in a serving bowl and top with the blue cheese. Enjoy with family and friends!