Tag: healthy breakfast

It’s begun.

Fall has officially arrived and is distinctly marked by all of the “PSL” advertising, deliciously fragrant pumpkin candles lining store checkouts, and abundance of Uggs warming cold toesies.

I officially made “the switch” from a standard American diet to a 90% paleo diet in 2014 in an effort to get to the root of my anxiety, IBS and depression (I still eat rice and corn here and there on special occasions, but the bulk of what I eat is veggies and clean animal proteins…and chocolate). Eliminating these foods is one of the main reasons why I feel so much more balanced, all without prescription drugs. Western doctors told me my imbalances were genetic and that my food had no influence, but that medication would help with my chronic symptoms. Well, I proved them wrong, just like so many of you who are taking your health into your own hands. Within weeks of eliminating gluten, dairy, sugar and coffee (in conjunction with hypnotherapy), I felt better than I had in years.

However, I still grieved the foods I had grown accustomed to eating. I remember the first Fall when I realized I couldn’t order a pumpkin scone or pumpkin spice latte at Starbucks. This was a tragic moment in my life – what is Fall without PSL?! I even prepared by wearing my Uggs and Lululemon!

To re-convince myself about why I was eliminating this stuff, I decided to look up what was in the pumpkin syrup used in the infamous PSL. In an effort to make the transition easier, I had started recreating some of my favorite comfort foods (like chocolate chip cookies) and found seeing the ingredients was a helpful place to start. In my blissful ignorance, I was shocked when I read the nutritional labels for the scone and latte. At the time, they were using high fructose corn syrup and caramel coloring in their recipes – both of which are carcinogenic and cause developmental delays. They’ve since omitted caramel color but still use high-fructose corn syrup in most of their popular recipes. You can read more about the dangers of caramel coloring here, because even though Starbucks has taken it out of recipes, it’s still hidden in all kinds of products, from cough drops to condiments, as shown below.

The more you learn about the food industry, the more you realize you have to take your health into your own hands. Companies are getting away with putting toxic chemicals in foods that children eat, all for the sake of aesthetic. So please, read your labels and be a responsible consumer, for the sake of your health and the health of future generations. 

This pumpkin bread recipe is obviously free of anything inflammatory or toxic, and instead is loaded with nutrient-dense ingredients that will not only fuel you, but will also satiate the craving you have for something fall-y! I always double the recipe and freeze some pre-sliced pieces to pop in the toaster at any time. I found an organic maple butter that is to die for and it goes perfectly on a piece of toasted pumpkin bread. And guess what? It has one ingredient: maple syrup. Guess how many ingredients Starbucks pumpkin scones have? 39. Yep. And those ingredients include soybean oil, high fructose corn syrup, wheat, dairy, and a truckload of preservatives, all of which contribute to chronic inflammation and disease. There’s a reason why people feel SO much better when they eliminate these foods. You are what you eat, so choose wisely 🙂 

PALEO PUMPKIN BREAD RECIPE

Ingredients

• 1 cup almond flour
• ½ cup vanilla or plain plant-based protein powder
• ½ cup arrowroot starch
• ½ cup collagen 
• ½ tsp Celtic sea salt
• ¾ tsp baking soda
• 1 tbsp pumpkin pie spice 
• 4 large pasture-raised eggs
• ¾ cup pumpkin puree (fresh or canned – not pie filling)
• ¼ cup pure maple syrup or monk fruit maple syrup
• ¼ cup coconut sugar or monk fruit 
• 1 tsp pure vanilla extract
• Optional: ½ cup Lily’s chocolate chips, chopped nuts or dried fruit 

Instructions

1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8×4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
2. In a large bowl, stir together the almond flour, protein powder, arrowroot, collagen, salt, baking soda, and pumpkin spice. In a separate bowl or stand mixer, whisk together the eggs, pumpkin, maple syrup, coconut sugar and vanilla. 
3. Slowly combine the dry ingredients with the wet ingredients. Fold in any desired mix-ins.
4. Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. Slice and enjoy with ghee, grass-fed butter or my personal favorite, maple butter. 

Notes: double and freeze pre-sliced pieces that you can toast whenever you want. Will keep well in freezer for 3 months.