So my latest dietary experiment is with the Paleo diet (I know, it's always something!). I'm not sure why I didn't explore this before - it's basically all animal protein, almost all vegetables and most fruits. Sugar and grains and dairy are the big no-no's. This is easy for me - I've been doing something similar to this for awhile, except I would usually allow for non-grain grains like millet and quinoa. I've committed for a month btw.
I have to say, this diet is not that hard unless you're used to eating tons of sugar and carbs in which case you'd have to take time to ease into it. For me, fruit satisfies the sweet cravings and the heavy meat, healthy fat allowance fills me up. The key, as always, is cooking. You have to cook alot. So...you guessed it, that's what I've been doing. My crockpot and I are becoming fast friends! That said, I've already lost a few pounds and noticed an energy shift within the past few weeks. All good stuff.
Below is a great recipe by The Caveman Gourmet I found for a zucchini muffin for anyone who wants to sample a Paleo baked good. I had these recently when a friend brought them over and they were amazing. And they are basically protein which makes them even better. Very easy to digest as well. Enjoy, and let me know what you think!
Ingredients
Makes 30 mini-muffins
6 eggs
2 cups zucchini (shredded)
2/3 cups pitted dates (approximately 9 dates)
2 teaspoons ground cinnamon
1 teaspoon apple butter
3 cups almond flour
Directions
- Preheat oven to 375 degrees.
- Separate egg whites and yolks and set aside. Take your raw zucchini and shred them. For 2 cups worth – I used 4 small/medium sized zucchini. Put shredded zucchini in a strainer and press or squeeze with hands to get excess liquid out. (Alternatively you can use paper towels but I find there’s so much liquid that you’re using too many paper towels and it’s a bit wasteful.)
- Blend the dates until you get a finely chopped mixture. In a large bowl, whisk the egg yolks, dates, cinnamon and apple butter. Once those are evenly mixed, add the zucchini and almond flour and hand mix thoroughly. Set aside.
- Take your room temperature egg whites and put in a VERY dry bowl.
- With a mixer, whisk on high until a soft peak forms and the egg whites are not liquidy.
- Once you have a Cool Whip type of texture, fold the egg whites into the zucchini/flour batter. I do this slowly – one cup at a time so that the egg foam air bubbles are incorporated throughout the batter.
- When you are done folding all of the egg whites and batter together, spoon the mixture into mini muffin pans. Bake for 30 minutes (you can always do the toothpick test to see if it comes out clean when you poke it in the center). Serve warm or at room temperature!
