After working with a dietitian, I am starting to see the benefit of the bed-time snack. As Dietitian Cassie points out, eating a bedtime snack can balance your blood sugar levels while you sleep, helping you sleep better as well as supporting your metabolism. She advocates for only eating a fat with a carbohydrate and staying away from protein before bed.
Being on this elimination diet has me pretty particular about what I can eat, but I am thrilled to say that this is so delicious! When I discovered coconut cream, I swear the clouds parted and the sun shined through.
Strawberries and Coconut Cream
1/4 – 1/2 cup Coconut Cream
1 teaspoon vanilla extract (try other extracts too, such as lemon!)
Handful of fresh strawberries, sliced (or other berries)
Mix coconut cream with vanilla extract.
Top with strawberries.
NOTE: Coconut cream and coconut milk are not the same thing. I like Trader Joe’s for the minimal cost of about $1.50/$1.70 or so a can. If you don’t have a Trader Joe’s near you, you can buy Native Forest brand on Amazon; however, the cans are smaller. If neither of these are a good fit for you, you can make your own using coconut milk; this again will be less than what you get at Trader Joe’s.
Once you start eating coconut cream, you’ll begin to wonder how you lived without it!
Yep! I said it. Allergen-Free and Gluten-Free bread…. and in a mug! I am on an elimination diet, so there is a very limited amount of food I can eat right now. I searched and searched for a recipe that I could use to make myself a little side of bread to dip in my french onion soup (since I can’t use the typical bread pieces or cheese). Well, when you can’t find one, you make one. At least that’s the attitude I have had to adopt over the last year or so.
Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.
Butternut Squash & Apple Soup
Medium butternut squash
2 baking apples
6 garlic cloves
2 springs fresh thyme
Extra Virgin Olive Oil or Coconut Oil
Salt & Pepper
2 cups low-sodium chicken broth
1/2 cup full fat coconut milk
1/2 apple – diced – as garnish (if desired)
Preheat oven to 375 degrees F.
Cut garlic cloves in half.
Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
Remove from oven and let cool enough to peel the skin off the squash.
Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
Add desired amount of chicken broth and bring to a simmer.
Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
Add coconut milk and blend until smooth (or chunky if you prefer).
This recipe is great for a last minute dish to pass. It’s all vegetables, so it’s a great healthy choice. It can be used as a salsa, as a topping on a sandwich, as a topping to salad, or eat it on it’s own. Within a few minutes of bringing it to a friends house, I was asked for the recipe. Here it is! Enjoy.
Super Easy Sunday Salsa
1 can diced tomatoes (with jalapenos or chilies)
1 can black beans (drained and rinsed)
1 cup frozen corn (thawed)
1/4 – 1/2 cup red onion, chopped (or 2 shallots)
1 teaspoon lime juice
2 Tablespoons fresh cilantro, chopped
Place all ingredients in a large bowl.
Mix and serve with chips, on a sandwich, on a salad, or on it’s own.
Working two jobs creates limited time to make lunches. I have really been excited to make this recipe and perfect it to my liking. I haven’t been writing on here as often lately due to various medical issues, but I hope to tackle this issue and resolve it soon so I can move on with my life and enjoy my favorite hobbies, such as blogging, again. Thanks for being so patient and supporting my enthusiasm for making delicious food! Thanks for reading!
Lemon-Basil Quinoa Vegetable Salad
1 cup uncooked quinoa (2 cups reduced-sodium chicken broth)