Monthly Archives: December 2012

Day 901!!!

Ooops!  I missed noticing that yesterday was Day 900 since I quit sugar!  God has been so faithful and I now love SweetLeaf stevias and all vegetables and fruit tastes soooo much better than they used to.  My taste buds were so distorted from sugar that I just couldn’t truly enjoy all the good foods the LORD has given to us.

I count the days to hold myself accountable to myself and to the LORD.  I made a commitment to treat my body with honor and feed it right, as it is the temple of the Holy Spirit of God.

If you are struggling with food issues, remember that you are worth feeding good food.  God created you and breathed the breath of life into you.  You are special and you deserve good food and good water.  Taking care of your body is honoring to the LORD God and will reap great benefits.

Don’t dwell on the foods you should not eat, but plan for and purchase good foods that you need to eat.  See the section on “What Do You Eat?”  If you worked to eat some of all the foods on that list and to drink plenty of water, a minimum of half your body weight in ounces every day, you would begin to feel way more satisfied and happy with yourself.

Now that I have the food conquered, exercise is the hard part for me, so now, I am keeping records of how many days each week I exercise.  In light of that goal, off I go to the treadmill!

Be blessed my friends and fellow bloggers!

 

 

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Chocolate Cake – Favorite

Cake ingredients

2 C almond flour

¼ C coconut flour

½ tsp real salt

1 ½ C xylitol

2/3 C Cocoa

3 tsp baking soda

2 tsp baking powder

4 large or 5 medium eggs

2 C milk

1 C butter, melted or oil of choice

1 tsp. vanilla

In mixing bowl, combine dry ingredients. Add eggs, milk, oil & vanilla beat 2 min. (Batter will be thin) Pour into 2 greased & floured 9 in. cake pans. Bake at 350 for 30-35 min. or until a wooden pick inserted near the center comes out clean. Invert pans on wire rack to remove from pans. Cool completely.

Frostings:

Stevia sweetened whipped cream

Cream cheese frosting – 8 ounces cream cheese, 1/4 cup xylitol, cream until smooth, add 1/4 to 1/3 cup cocoa to give the desired chocolate flavor, mix well and gradually add 2 cups heavy cream.  I add just a little at a time, mixing well.  Add 1/2 teaspoon Clear stevia and 1 teaspoon vanilla  in the middle of the cream.  Keep whipping the mixture until it is fluffy like frosting.

Chocolate Glaze –

1/2 cup Xylitol

1 teaspoon arrowroot powder (like cornstarch)

1 (1-oz) square unsweetened chocolate

Dash of salt

1/2cup water

1-1/2 Tbs butter

1/2 tsp vanilla

Put all the ingredients except the butter and vanilla in a sauce pan.  Bring to a boil, remove from the heat and add the butter and vanilla.  Mix well and pour on the cake.  (The next time I make it, I plan to leave out the arrowroot powder.  Stay tuned for the update.)

Butter Cream Frosting

Frosting ingredients

3 squares unsweetened chocolate         ¼ tsp Real Salt

1 cup Xylitol                                         1 tsp. vanilla

2 ½ sticks butter                                  4 egg yolks

6 Tbsp. milk (may need to add more to reach desired consistency)

Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.

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Brown Butter Pumpkin Cake with Honey-Cinnamon Cream Cheese Frosting


Cake Ingredients:

½ cup unsalted butter, grass-fed, more for pans

Coconut flour for dusting pans

3 cups blanched almond flour

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp sea salt

1/4 tsp ground cloves

½ cup birch xylitol

3 large eggs

1 1/2 cups pumpkin puree, ( I used a regular size can)

Honey-Cinnamon Frosting:

¼ cup unsalted grass-fed butter

8 oz cream cheese, room temperature

½ cup honey

1 tsp ground cinnamon

Directions:

Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.

In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.

Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.

Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.

I baked mine in a 9×13 pan and not in round pans like they said.  I did watch it closely and took it out before it could over bake.  I also left out the ginger, because I am allergic to it.  Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol.  Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.

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Day 888

Today is Day 888 since I quit eating sugar.  I have an amazing sense of freedom now that I am no longer controlled by sugar and sugar laden foods.  My niece began her sugar free journey last week and today is Day 7 for her.  She suggested that I should have a big celebration when I reach Day 1000!  Not sure how to celebrate.

When I was eating the SAD (Sad American Diet) I always celebrated with SUGAR filled desserts and drinks.  So I am pondering the possibilities of how to celebrate without sugar.  How different my life is now than it was back then!

I am no longer controlled by sugar, but actually, I am no longer controlled by any food.  Real food tastes better than I ever remember it tasting.  I praise God for the gift of conviction that He gave me to make these changes.

I am excited as I prepare for the new year.  I gladly anticipate what the LORD will do in my life in 2013.  Stay tuned.  I know I don’t post often, but I will do my best to keep you up on how God is working next year.

There is excitement and anticipation in the air for 2013 already!

God bless you,

Ladonna

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Chocolate Coconut Candy

Chocolate Coconut Candy

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup Sunflower nut butter

1 Teaspoon Stevia – We tried Hazelnut flavor for our open house and it was really good.

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: sun butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

We did small balls, so they would fit in the mini cupcake paper cups.

This would be really good with an almond pressed into each one or you could stir in nuts or instead of coconut and have chocolate covered nuts or seeds.

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Waffles with Coconut Flour

Waffles

1/2 cup Coconut Milk

6 eggs

2 small or 1 large RIPE banana

1 teaspoon Vanilla Extract

1/2 teaspoon clear liquid stevia

1 stick melted butter or 1/2 cup oil of choice

1/4 teaspoon salt

2 teaspoons baking powder

1/3 Cup Coconut Flour

1/3 Cup Pecan Meal or chopped pecans

I place these ingredients in a blender and blend with each addition.

This can be baked in a pan at 350 as a breakfast cake or cooked as pancakes or in a waffle iron.

I cook them in a waffle iron.  However to remove them, I literally pick up the waffle iron and dump them onto a plate.  They are delicate and do not lift out with a fork.

I serve this with fresh fruit salad, “fried” apples or some other fruit, sweetened if needed with stevia.

 

 

 

 

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