Doing the Gluten-Free Thing Yet Again (+ A New Gluten-Free Banana Muffin Recipe!)
I always seem to come back to a gluten-free way of eating…
As you may remember, I posted frequent recipes last year that were mainly Paleo-friendly and Gluten-Free. And to be honest, I got a little burnt out doing the posting of recipes as it’s a lot more work than I had envisioned when I first began doing it. Taking pictures, making sure the lighting is right (when you don’t know how to make sure the lighting is right!), baking (when you aren’t exactly sure what you are doing), writing like you know what you are talking about and the list goes on. So as most of you noticed, the recipe posting quickly went away. Oops!
I thought it only fair, though, to give you all an update on how I’m eating currently. Well, after the recipe posting stopped and the busyness of life got the best of me (it’s hard when you’ve got 3 kiddos in sports!)… geez, I hate saying this, but healthy eating kinda fell by the wayside. The convenience of frozen pizzas and quick meals took over a bit too much… and little did I know what I was doing to my poor hubby’s health.
In February of this year, my husband got really sick. We thought it was just some sort of viral infection that was going around, but after 2 weeks of not feeling better and actually getting worse, I knew it was something more serious. My hubby couldn’t ingest any food without feeling immense pain in his esophagus. In fact, even drinking water was painful. I felt so helpless as I wasn’t sure what to do.
Finally, after going to the doctor for the third time, we were able to get a referral to an Endoscopy Center. To shorten this story and get to the point, the endoscopy showed that he had Eosinophilic esophagitis (yep – hard to pronounce!). The whole lining of his esophagus was completely inflamed … no wonder why it hurt so bad to eat and drink – poor thing. 🙁
Usually people who have this kind of esophagitis are allergic to one or more foods and both of us right away thought that wheat was definitely the culprit. He has also had other issues when eating gluten that definitely got me thinking that he may have a gluten intolerance.
So here I am, once again, doing the gluten-free thing and thoroughly enjoying how I feel. My hubby feels so much better too… and his energy is definitely up! I have also discussed my symptoms a bit here and they always seem to pretty much go away when I focus on eating all gluten-free foods. So with that being said, here’s a new gluten-free recipe for ya!
Now please note that this does not mean I will be posting recipes daily or even weekly, however, I am going to try to share the recipes I try out and love on a more regular basis. I will also continue to make a point to highlight any gluten-free coupons and online bargains I come across. I always get excited when these types of deals and coupons pop up and lately it has been often! 🙂
Gluten-Free Banana Muffins (Paleo Friendly too!)
* Recipe adapted from Elana’s Pantry
3 bananas mashed (the riper the better!)
1 tablespoon vanilla extract
1 tablespoon honey
¼ cup Coconut oil
2 cups almond flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
I’m all about keeping it simple when it comes to baking, so these directions are pretty much as easy as they get! After mashing the bananas, just throw the bananas through the coconut oil in a food processor or even blender (I throw it all in my Vitamix). Pulse and then throw in the almond flour, salt, baking soda and cinnamon… and pulse again. I used a 1/4 cup measuring cup (not completely filled) to disperse the batter into my 12-count greased muffin pan. Bake at 350° for 20 minutes or so. That’s it!
These muffins are so yummy… especially for being gluten-free! Each muffin has under 150 calories and around 9 grams of protein. You could also opt to throw chocolate chips in the mix or really anything you please to change it up a bit.