WIAW: Grain-Free Recipes & Snacks
I’ve been getting into some weird stuff lately.
Don’t worry, it doesn’t involve whips and chains, or anything sold on the black market. It’s strictly food related. I’ll further clarify: food to be eaten.
It all started two weeks ago when I decided to try out a very loosely-based, grain-free diet and was looking for grain-free recipes to replace my favorite snacks.
I know what you’re thinking: “Whitney, you totally bashed Jay-Z and Beyonce for doing a short-term diet for no real purpose. You’re a huge hypocrite.”
Before you go throwing around labels, let me explain.
I have a lot of stomach problems. A LOT. I won’t bore you with the details, suffice to say that there’s a laundry list of annoying and sometimes painful BS (no pun intended) that I have to deal with. So I’m constantly switching things up to see what works.
This time, I’m trying to scale back on all the grains in my diet to see if that helps. Since I don’t think I have a serious gluten/grain allergy, I’m not completely eliminating grains (Mama’s gotta have her brown-rice sushi rolls), just avoiding them when I can.
Which brings me to the weird stuff I’ve been eating. Eliminating grains is hard!
Not only do I just love having my daily carb-fests, it’s hard to come up with a variety of things to eat when you wipe out a huge category of food from your diet. I also don’t want to just sub out certain foods with their super-processed, grain-free, store-bought versions.
Parting with my Ezekiel Sprouted Grain English Muffin at breakfast was the hardest part. I literally cannot start my day without a chewy, bread-like substance.
But, as if the heavens parted and God said, “Let there be a tasty breakfast for Whitney,” I found the most amazing answer to my problem via The Big Man’s World.
An incredibly tasty, chewy, real food, easy-to-make Grain Free English Muffin!
I modified Arman’s version slightly to account for ingredients I already had on hand, and to add in a little healthy fat/nutrients from egg yolk.
Microwaveable Grain-Free English Muffin
2 T. PB2
(or Peanut/Almond Flour)
2 T. Butternut Squash, canned or cooked/pureed (can also use Pumpkin)
1/2 tsp. Baking Powder
Dash of Pumpkin Pie Spice
Mix everything together. Pour into a mug coated with cooking spray. Microwave for 2 1/2 minutes. Slice in half, pop in the toaster. Eat!
Total Calories: 120
This muffin has seriously been my saving grace in the past two weeks and the perfect vehicle for my outrageous nut butter addiction.
I cannot thank Arman enough!
Another random food on my radar recently: baked sweet potatoes topped with almond butter. I know it sounds strange, but it’s really good.
The potato quenches the carb-hungry monster in my belly and it’s sweetness blends perfectly with, you guessed it, more almond butter. It’s an incredibly filling snack for around 200 calories.
Simply microwave “bake” a sweet potato and slather with your favorite topping. Coconut oil tastes amazing on it too.
Aside from this delicious treat, things have also been a little difficult in the snack category. A bad habit of mine is eating crackers, toast, or whole-wheat tortillas with peanut butter as a snack. All “healthy” options, but they added up to way more grains than my belly wants to process (I speculate).
One solution for that has been stocking up on a lot of different kinds of fruits and veggies to munch on. I don’t like hummus though, so the veggies can get boring, and overloading on fruit is not a great option either.
I needed more protein, and something that could be a quick, grab-and-go snack. While shopping at Home Goods, I found the answer.
A Microwave Egg Boiler.
In 5 minutes I can be popping hard-boiled eggs like Trinidad James pops Molly. Woo.
This thing has been so handy considering I’ve been slacking a bit on meal prep lately. It’s a really great device to keep in your desk drawer at work for those mid-day hangry strikes, and it only costs $3. Not to mention how darn cute it is!
Last but certainly not least is my new found obsession, Cauliflower Rice.
Simply chop a bunch of cauliflower florets in a food processor and steam for about 5 minutes on the stove. You get more of a couscous consistency than actual rice, but it’s awesome none the less.
I added in salt, pepper, and some garlic powder to season and topping a bowl of it with a fried egg. So good.
This will certainly not do for replacing my brown-rice sushi rolls, but it’s covering some other categories for now.
So that pretty much sums up my “loosely-based” grain-free lifestyle of late. I’m feeling a tad bit better than usual, so I’m thinking it may be working. Then again, it could be the placebo effect. Only time will tell.