Tag Archives: #glutenfree

Goodbye Grain-Free Eggplant (No-)Parmesan, Hello AIP

eggplant no-parmesan on annumography

I know, right?  This grain-free eggplant parmesan recipe from Miss Dot’s is seriously something that needs to be in your gluten-free cooking repertoire.  I skipped the cheese and added sausage, Local Folks Foods pizza sauce, and crispy basil (basil quick-fried in olive oil), and I used olive oil in place of grape seed or coconut oil.  Just so you know, we didn’t miss the dairy AT ALL.  My hubby ate leftover eggplant the next day with his favorite spicy muffalata.  Yum!

It is with some sadness, however, that I post this culinary triumph.  You see, I am weaning myself off a host of foods on which I rely daily.  I’m going to give the Autoimmune Protocol (AIP) a try.  The answer to my friends’, family, and co-workers’ “So, what do you eat?” is going to be that much more challenging to address.  And I can’t help thinking that I have to re-learn everything that I’ve been so successful in learning over the last few months.  But I think it will be worth it in the end.

What is AIP?  Check out The Paleo Mom for a great, easy-to-understand resource about AIP (it’s where I started).  I’m a HUGE fan of her blog; an evidence-based approach to the paleo lifestyle and managing autoimmune disorder symptoms, whaaat?  The list below is from her post on AIP. 

      • Eggs (especially the whites)
      • Nuts
      • Seeds (including cocoa, coffee and seed-based spices)
      • Nightshades (potatoes, tomatoes, eggplants, sweet and hot peppers, cayenne, red pepper, tomatillos, goji berries etc. and spices derived from peppers, including paprika)
      • Potential Gluten Cross-Reactive Foods
      • Fructose consumption in excess of 20g per day
      • Alcohol
      • NSAIDS (like aspirin or ibuprofen)
      • Non-nutritive sweeteners (yes, all of them, even stevia)
      • Emulsifiers, thickeners, and other food additives

So this is what I won’t be eating for the next two weeks.  Or month.  Or forever.  I’m not ready to talk in much detail about why I am planning to “go AIP”, but I promise more information on the why’s and my results in future posts.   Why not now?  Because I am still waffling between the Contemplation and Planning stages of change (Transtheoretical Model, or TTM).

 

TTM

(source Wikimedia Commons)

Okay, stay with me.  What you may or may not know is that I have a master’s degree in social work, and this may be the closest I ever get to using it.  But as I have noticed my own transformation from first ignorance, then denial (pre-contemplation), then a desire to learn more and seek advice (contemplation), and now finally beginning to prepare in a VERY PUBLIC way, I recognize that this is a process.  I can’t quit cold turkey and succeed (i.e. know thyself).  And TTM isn’t as linear as it looks.  If I fail to move on to the action stage, it’s more likely because I have slipped back down into contemplation (or…Lord help me…pre-contemplation) stage where I need a little more time/work.  But what better way to avoid slipping than to be accountable through sharing my intent to change and my progress on this blog.

I like this diagram of TTM, because it reminds me of a hill (or mountain) to climb.  And in that image, I’m the little engine that could.  (Taking deep breaths.)

Sharing this post on Allergy Free Wednesday.

 

Low Carb Mini German Apple Pancakes

Low Carb Mini German Apple Pancake - annumography

It’s been almost nine weeks, since I embarked on this new lifestyle without grains, sugars, and dairy.  Most days I would tell you that I haven’t missed a thing.  This weekend, though, I wanted doughnuts.

Knowing that giving in to these cravings would only make me sick for the next two days, I resisted the temptation to hop in the car and head to Long’s.  But just barely, until I remembered pinning these German Apple Pancakes from the Civilized Caveman.  (Umm, yeah.  That’s a lot of links in one paragraph…but they are worth it, trust me.)

Low Carb Mini German Apple Pancakes - annumography

And so are these mini German pancakes.  Even though I set off our fire alarm five times while they were baking, because I forgot to place a pan under my muffin tin to catch any potential drips.  No joke.  They were even worth the scrubbing I gave my stove afterward.

Typically I forego all sugars – even the non-refined ones – while I am healing.  For this recipe, however, I decided to leave the two teaspoons of maple syrup in the batter.  Since I planned to bake these in a muffin tin, I doubted that 2 teaspoons divided by 12 would have any negative impacts on my health.  It’s all about moderation, right?  So I eliminated the two tablespoons of honey in the apples.  I instead used a combination of organic Fuji and local, organic Gingergold apples; I found these to be sweet enough for my taste.

To enhance the flavors, I added a 1/2 teaspoon of sea salt to the batter.  I also reduced the number of eggs to five and used apple cider vinegar in place of the lemon juice.  Why?  Because I only had five eggs and no lemons in the fridge when my craving struck.  You could increase the number of eggs to six and use the juice of half a lemon, but I was happy with my results.  All of that vinegary flavor cooks off, I promise.  And yes, I am headed to the market to restock my fridge today.  Lemons and eggs are ESSENTIAL to my quality of life.

One more tip.  When I added the melted coconut oil to the cold-from-the-fridge almond milk and eggs, the coconut oil hardened into chunks too large to whisk into a smooth consistency.  Never fear.  My immersion blender made quick work of breaking down the solidified coconut oil, and whipped together the other ingredients into a lovely smooth batter.  If you don’t have an immersion blender, I recommended whipping the batter ingredients with a stand mixer or blender.  Or you could allow the almond milk and eggs to come to room temperature before adding the melted coconut oil.

Sharing this recipe on: Nourising Treasures, Easy Green Mama, Real Food Forager, The Gluten-Free Homemaker, Allergy Free Wednesday.

Low Carb Mini German Apple Pancake - annumography

Low Carb Mini German Apple Pancakes
Adapted from Civilized Caveman

Coconut oil spray
5 eggs
1 c. unsweetened almond milk
4 T. coconut oil, divided
2 t. vanilla
2 t. Grade B maple syrup
1/4 c. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1 1/4 t. nutmeg, divided
1 t. cinnamon
1 T. apple cider vinegar
2 medium apples, diced

Preheat oven to 425° Fahrenheit.  Place a rimmed baking sheet in the oven and allow to preheat as well.  Spray a 12-cup muffin pan with coconut oil spray and set aside.

Whisk eggs, almond milk, 2 T. melted coconut oil, vanilla, and maple syrup in a large bowl with an immersion blender (see notes above).  In a smaller bowl, combine coconut flour, baking soda, sea salt, and 1/4 t. nutmeg.  Add the dry ingredients to the egg mixture and whisk or blend until you have smooth batter.

Melt the remaining 2 T. coconut oil in a medium pan.  Add remaining 1 t. nutmeg, cinnamon, and apple cider vinegar, and cook for 1 minute.  Add the apples and saute until the apples just begin to soften.

Divide the apples evenly among the muffin pan cups.  Top the apples with the egg mixture; the cups will be almost full.  Place the muffin pan on the rimmed baking sheet in the oven.  Bake for 20 minutes at 425°.  Reduce the heat to 375° and bake for another 20 minutes.

Remove from oven and allow to cool for 5 minutes before removing from pan.

Makes 6 servings (2 mini German pancakes per serving)

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