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Coconut Flour Pizza Crust

Coconut Flour Pizza Crust

4 cups whole milk grated Mozarella or two cups each mozarella and cheddar
4 eggs
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/2 tsp organic garlic
1/2 tsp sea salt
1 teaspoon baking soda
4 T flax meal or pecan meal
4 T coconut flour
Preheat oven to 425.
Mix all ingredients in a bowl until well combined.
Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible.  I cover it with wax paper and roll it out.  Discard the wax paper.
Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places.
Remove from the oven and add desired toppings.
Bake for a few minutes, just to melt cheese on top.

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Chocolate Fudge Frosting

9 ounce package of  Lily’s Dark Chocolate Chips, Stevia Sweetened  

4 heaping Tablespoons coconut oil, pure expeller

Melt in double boiler, then, add these and mix with a whisk.  
1 cup Coconut milk, full fat or Dairy cream
2 teaspoons vanilla
2 teaspoons vanilla creme’ stevia
1/2 cup powdered Erythritol or Birch Xylitol
Remove from the heat when smooth.  It is a thinnish liquid… Poor over the cooled cake… Even better over chilled or frozen cake… It sets up within a few minutes and looks like a butter cream frosting.  It is amazing!  We served this over the chocolate cake made with coconut flour at Hannah’s wedding reception and it was quite a hit!  

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Six Years and Yes, Still Counting!

Six years ago today was the first day of being sugar free.  On that day, six years ago, I went back on the yeast fungal diet, which meant no grains, no sugars and no starchy or fungal foods.  I had done it before, but this time it was different.  Instead of a temporary “diet” until I felt better, I was convicted this time that I needed to make this change a lifestyle and not a “diet”.  To quote Jim Rohn, “what a grand and glorious day” it is when we are “fed up” with the status quo and make a decision to change our lives!

This time I did not change my diet, instead I embraced a totally new way to eat.  I am committed to being sugar free and grain free, but also chemical free.  I don’t want chemicals in my food, my water, my skin care, my hair care, my cleaning products, etc.

I have become an avid label reader!  There are forms of sugar and grains in food products of every sort, even in health food stores.  Folks, organic poison is still poison and organic sugar is still sugar, even when it is called by one of its many code names like “organic evaporated cane juice”.  Don’t be fooled.  Learn the many names of sugar and of artificial sweeteners and avoid them.

Better yet, just make your own food from single ingredient items.  In other words, shop for produce, meat, eggs, and dairy and don’t buy anything that has an ingredient list.  Investigate those dairy items, as even those can be full of chemicals or have funny additives.

The foundation for my way of eating is found at  I have an advantage now over the times in years past when I temporarily made the switch.  Now, I have an abundance of alternatives for grains, like coconut flour and almond flour, which are the two I use the most.  Now, I have sources for recipes like never before, like WHEAT BELLY, Paleo sites and so many more people who are seeking a grain free, sugar free lifestyle.

While I am grain and sugar free, one of the key factors that influence my health, both physically and mentally is the fact that I avoid all products claiming to be low or no fat.  I eat FULL fat foods.  I have found that using real butter and coconut oil keep me feeling more satisfied.    So many people have been deceived and believe that they need to be low carb and low fat.

Just to clarify, I EAT full fat foods and all the veggies and fruit I want.  The only veggies I totally avoid are potatoes and mushrooms, which are starch and fungus.  Those are foods like grains and sugar that feed the inflammation, so I avoid them.

As you can see from the recipes on this blog, I enjoy many wonderful foods and special dishes without grains and sugar.

I tried to make this change a half a dozen times from 1993 forward.  I did not succeed the other times because I felt like a deprived martyr.  What made the difference this time?  This time, I was convicted and committed to make a permanent change.  I deliberately sought for healthy foods.  I deliberately converted our family favorites to healthier versions.  I was determined to be healthy AND find happy foods for special occasions.

Are you sick and tired of being sick and tired?  Are you ready for a permanent change to a healthy lifestyle?  My family, friends and I have paved the way.  We are compiling the helps for you.  You are NOT stuck.  Your health and wellness CAN change and for the better.

Most people who have tasted my cooking and baking love our food and have a hard time believing they are grain and sugar free.

I invite you on this journey with me.  I invite you to give God the glory with every bite you eat and with every beverage you drink.  I invite you to honor the LORD God with your body, soul and spirit.

“For you were bought at a price; therefore glorify God in your body[a]and in your spirit, which are God’s.” 1 Corinthians 6:20

Today is day 1,828!  To God be the glory!Ladonna before after


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**It works best if  everything is room temperature.**

*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, Avocado, etc.)

*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo.  When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.

Put a lid on the quart jar and store in the refrigerator.

If you don’t have a hand blender, you can make mayo in a blender on low speed.

You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing.  I add stevia and poppy seeds to make a dressing for cole slaw.

We use this recipe as is with no sweetener for deviled eggs and sweet potato salad.

This recipe is adapted from two different recipes that two different friends make.  I liked each one a little and so took the two recipes and took my favorite pats and came up with this one.  The possibilities are endless.  I know someone who puts many spices in their homemade mayo and it is good.  I prefer plain and then, add to make various dressings.




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Temple Maintenance

Looking back over my blog and realized how FREE I am from the confusion of making food choices. I am so glad I made a once and for ALL decision about which foods I will and will not eat. The choice is final! That gives freedom!

Out of My Bondage

In May, 2010, the LORD convicted me that since my body is the temple of the Holy Spirit, I have a responsibility to care for it and not to feed it bad foods, especially sugar and foods that have high glycemic levels and convert to sugar in the blood stream.  While hunting for answers to an illness of a friend today, I read this in the book, A MORE EXCELLENT WAY, by Henry W. Wright, page 352.

“This ministry believes in temple maintenance.  We believe in good nutrition and we believe this in moderation (temperance).  You cannot expect to walk in health if you do not drink enough water and eat the proper mix of food.

What? Know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own? For ye are bought with…

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2016 Days!

Ladonna before and after2016 days without sugar!  Why do I count the days?

After many years of going on and off sugar, suffering withdrawal symptoms each and every time,  I realized that  I am a sugar addict!  I count the days like an alcoholic counts the days since his last drink because it helps me to be accountable and to remember that sugar hurt me.

I remember one time after being off sugar for some time that I decided I would only eat sugar on special occasions like birthdays and holidays.  In any given month, SOMEBODY has a birthday or there is a holiday and some months, there are multiple “special” occasions.  It is a slippery slope right back to full time addiction.

Years ago, I was off sugar and grains for about 9 months and I thought I was totally free from addiction.  Then, life happened and we were thrown into some travel and family situations where I was not in charge of my food decisions.  I was wrong to “go with the flow” and not rock the boat by making my own food choices.  Within weeks, I had slipped back into the old ways of eating.

My chiropractor had told me it would be harder if I ever went back and oh, how right he was.  I bounced back and forth for years after I went back and it was not until some VERY serious life events happened that I got motivated enough to go through complete withdrawal again in 2010.

I was very sick and living in constant inflammation induced pain and people my age or younger who were close to me either died or suffered major illnesses.  As I prayed for them, the LORD convicted me to STOP sugar and grains and take control of my eating.

As my chiropractor predicted, it WAS worse than the first time I did it.. The first time, I was doing it so I could take care of a new baby which is high motivation.  The last time I went through withdrawal, it was for my own health and oh, it was hard.  I paced the floor for a week.  I was just like others I had seen trying not to drink alcohol or smoke tobacco products and that is when it hit me that I WAS an addict and needed to count my days.

In the last 5+ years, I have never gone through food hangover.  You know what I mean:  that lethargic, draggy feeling after every holiday or special occasion meal that was loaded with sugar and grains.  Nope, never again.

You will find recipes in this blog to help you replace holiday and special occasion foods with grain free, sugar free versions.  You CAN eat treats and have special meals and not feel like crud for the rest of the day and two or three days later!

Today is the 2016th day off sugar!  I have been off sugar since July 12, 2010!

Still counting and never returning to the bondage of that lifestyle!

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Pecan Waffles

Just made this batter with egg whites for our breakfast tomorrow.. It keeps well in the frig and Terry and I eat it for a couple of mornings.

Out of My Bondage

Pecan Waffles

  • 4 eggs or 6 egg whites and two eggs**
  • ½ cup coconut milk
  • 1 or 2 squirts English Toffee SweetLeaf Stevia*
  • 3 tablespoons coconut oil, melted or other oil or butter
  • 3 tablespoons + 1 teaspoon coconut flour
  • 1/2 cup pecan meal
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  •  chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)

**Okay, we discovered that the batter is thinner and the texture better when we use egg whites instead of just whole eggs… Our granddaughter is allergic to egg whites, so we separated the eggs for a cake for her and I needed to do something with the egg whites, so I made waffles and we LOVED the crispier texture.

*If your family is not used to stevia yet, you can put 1 teaspoon to 1 Tablespoon of Birch xylitol  or Erythritol and reduce the stevia…

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