Brunch Like a Cave(wo)man

The more and more research I do re: the candida diet, the more and more I see its resemblances to the paleo, or caveman way of eating: No gluten. No sugar. Heavy emphasis on meats and proteins. (What I really mean by this, is that lately I’ve been hacking recipes from paleo bloggers.) Usually I stick to the raw- vegan- superfood- ideal, but being off fruit, the majority of nuts, yeast and sugar it’s been tough to use a lot of their suggestions.

On a side note, I’ve really upped my green smoothie quota this week week, and they’re just worlds and worlds better with my homemade almond milk. But making lots of homemade almond milk means loads and loads more of almond pulp… pulp I don’t want to just throw down the drain. I’d thought about scrubbing my face with it, or turning it into granola… but then I found this recipe and forgot about all of that.

It’s Sunday. It’s brunch time. It’s cave(wo)man food time. And thus, I present you:

MAN-CAKES (sugar-free, gluten-free)

(Idea copped and adapted from Mark’s Daily Apple)

Ingredients:

1 cup almond meal/pulp (you can get almond meal store-bought too)

3 eggs

Dash of vanilla extract

Pinch of cinnamon

Directions:

Mix all ingredients together. Fry, preferable in coconut oil. Drizzle with maple syrup (YUM), or make the sugar-free syrup as below!

Now eat. Eat like man. Hungry man. Hungry man who only has time for four ingredients! NOM NOM.

Butter Syrup (as pictured above, sugar-free, vegan, gluten-free, dairy-free, etc.)

(adapted from The Love Vitamin)

1 tablespoon coconut butter (normal butter is fine too)

1 teaspoon vanilla

A few drops liquid stevia

Pinch of cinnamon

Pinch of sea salt

To make simply melt the butter and stir in other ingredients. Drizzle (or if you’re like me, DIP) your pancakes in the ooey, sweet goodness. Oh. God. Yes.

Tummy treats

I never thought I’d be so full from just a salad.

In fact, last night, I made fun of someone for being full from just a salad.

Damnit, karma.

After rolling myself home from a scrumptious, fun, and well, fibrous dinner at Live Food Bar, I wanted something to settle my stomach a little: I had a hankering for a ginger ale… One without sugar. Or ale.

Tongue, meet stevia. Mmmm. Sweet, refreshing success. Stevia is great because it doesn’t spike your blood sugar and send you into some foggy-headed, sugary abyss. Plus it has no calories, and contains no sugar. So far, so good.

Ginger is nice and soothing for an upset stomach. I have a hankering that’s why they serve it at all-you-can-eat sushi joints..

Mint Ginger-Ade 

(sugar-free, everything else-free)

Ingredients:

A few sprigs of mint

A thumb of grated ginger (I usually just grate and freeze little bits of it)

Juice of one lime

A few drops of stevia, to taste

Sparkling water

Directions:

Like you’re making a mojito, muddle the mint, ginger, lime, and stevia. Squish ’em up real nice. Pour in your sparkling water, and let it soak up the flavours. Stir. Strain into a glass with a few ice cubes, and slurp up the refreshment!

Last time I make fun of someone for eating a salad. Sorry, Reens. 😛

Oh, and remember my little soup dilemna? Problem solved overnight—and I didn’t have to put in any effort. That’s just what soup does. So thanks for having my back, soup.