Spring Cleaning: The Body Edition

Hey, internet. *waves* I’m back.

It’s been a long time coming (and I’ve been brainstorming for a while), but it’s time we do the full overhaul and admit the inevitable–this thing has become a full-fledged food blog, and I just can’t help it. Everything on my Google Reader is food, I’m taking a university program in Food Security, hell I’m staying in on a Friday night so I can write about and make and ogle food. The healthy kind, usually.

A lot of people do spring cleanses on their house. I like to think I do that too, if re-organizing your sock drawer and putting all of your stripey shirts closer together counts. But what I’m more attracted to is a spring cleanse of the body. Though I think I maintained a pretty health diet throughout my last year of full-time school and volleyball, and part-time work, my addiction to sugar and caffeine really became clear in the most clutch of times. Plus, summertime foods are much lighter than their winter counterparts, so I want to prepare myself. And now, it’s time to clean this bitch.

If you’re like me, and spent a large portion of your childhood on antibiotics, or tend to lean towards sugar, or have taken the birth control pill for an extended period of time, you’re more at risk for candida overgrowth. It’s kind of complicated to fully diagnose the whole deal, but you can take a quiz online that basically spells out the symptoms for you. I’m not trying to be a hippie hypochondriac or anything, but after getting headaches from the majority of my sugar intake for the last few weeks, I think it’s time I swept out the dust bunnies and gave my body a break. Plus the naturopath says so, and she is pretty damn well always right. And the best part? It’s lent, so I don’t have to try and explain it to everyone and make them think I’ve got some nasty yeast overgrowth that’ll soon turn me into pizza. The full diet is listed online, but basically it’s no sugar (including fruit, and sugars found in some veggies, and those natural, low-glycemic sugars that are sneaky, too), mostly no dairy, no caffeine, no booze, no gluten, and of course, no yeast.

So what does that leave me to eat? Nothing you might think. But I like the challenge of experimenting with a limited array of items—a Top Chef-esque challenge, if you will (though my wallet doesn’t). So drool with me, as I present you the mixes, meanderings, and mishaps in my kitchen this spring!

And of course, we will begin with a Recipe in Honour of St Patty’s Day: Zucchini Muffins. And I’ll try not to finish them all before my sober St. Patty’s day comes to an end…

Zucchini Muffins (adapted from WholeApproach.com forums)

Gluten-free, soy-free, dairy-free, sugar-free, vegetarian

Ingredients

1 cup brown rice flour

1/4 cup melted coconut butter (or regular butter, or earth balance would work I’m sure)

1/4 cup water

2 eggs

1/2 cup grated zucchini (add more if you wanna get extra vegetable-y!)

1 tsp cinnamon

1 tsp baking soda

1 tsp. vanilla

1 tsp. zest of lemon

pinch of sea salt

stevia (optional, if you want a sweeter muffin—or you can use cane sugar or agave syrup if you’re not worried sugar!)

Directions

Bake at 350 for 18 minutes. Makes ~ 6 muffins…. and I’d double-batch this one if I were you.

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