Clean eating with autoimmune disease

So I never seem to make cheesecake as I always think it is very time consuming to make. Although for my birthday on the weekend I decided I wanted to make something different and thought I would try cheesecake. I made the recipe in muffin trays so that way I didn't have to try to cut a large cheese cake. Each one is perfect for one serving and the recipe made around 16 mini cheesecakes. This one is vegan and gluten free and only uses a few basic ingredients. I soaked the the cashews for about 30 minutes, just enough to soften them to blend up for the filling. Base For the Base: 1 packet of Gluten and Dairy free arrowroot biscuits 4 tablespoons of coconut oil 3 teaspoons of Pure maple syrup  For the Filling: 200gms of cashews a few drops of lemon essences 1 cup of coconut cream 1.5-2cups of mango pieces 3 tablespoons of pure maple syrup 3 tablespoons of coconut oil Method Line a muffin tray with paper liners and blend all the base ingredients togeth

I have been battling against chronic fatigue and Hashimoto's Thyroiditis for some time now and up until recently getting sick my chronic fatigue had mostly disappeared and I had been easily managing my autoimmune disease with supplements and diet. Several week ago I came down with what appeared to be the flu, after visiting the doctor for some medication I slowly overcame the sickness but for the last few weeks have constantly felt exhausted and sleepy all the time. I didn't look sick anymore but still felt very unwell and I had figured that the flu had triggered once again my chronic fatigue and I tried to rest as much as possible when I was not working. Although no matter how much I rested I just couldn't recover. As school holidays finally came around and I headed back home for the holidays and was able to schedule an appointment with my Naturopath. She ran a system check and noticed that my body had been exposed and had contracted the Epstein-Barr virus which had n

Oh how I have missed chocolate muffins. Since starting a specialised diet for my autoimmune disease I found it very hard to find baking recipes that I could use. There were always a few ingredients I couldn't have and was never one to bake much so I would only use recipes I didn't have substitute ingredients for. After realising that this made it very hard to actually bake. So every second weekend is now baking time for testing out new recipes. I must admit they don't always go to plan, not every creation ends up how I would like but these came very close to how I remembered chocolate muffins. These are a yummy healthy option that are free from gluten, dairy, grains and refined sugar. Ingredients   1 cup natural peanut butter 1 scoop vanilla protein powder 1/4 pure Canadian maple syrup  1/4 cup cacao  125gms apple sauce unsweetened  2 eggs Pinch of salt 1/2tsp baking soda Dairy free choc chips Blend all ingredients except choc chips in a food pro

Nothing more I love in winter time then hot meals, especially ones that only require one dish to cook. I absolutely love using my slow cooker, although I feel like I am always making curries so thought I would try something new. This beef stew is so simple and quick to prepare. This recipe was used for a 3.5L slow cooker and makes 6-8 meals depending on serving size. Cook on low for 5-6 hours or 3-4 hours on high. I also made so yummy garlic bread to go with the stew. Ingredients  800gm s of diced beef 3 carrots sliced 4 potatos chopped large handful of mushrooms sliced 2 tins of diced tomatoes 1 teaspoon of beef stock 1.5 cups of water 1 tub of tomato paste 3tsp mixed garlic 1tsp onion powder 4 bay leaves Rosemary  chopped parsley  Salt and pepper to taste Optional: I added a little bit of arrowroot flour in to thicken it at the end. Garlic bread 1 Gluten free bun cut in half 2 spoonfuls of Nuttelex coconut oil 1tsp minced garlic rosemary Melt nutte

I alway love making banana bread but really dislike that it takes 70 minutes to cook. So making Banana muffins just makes more sense, especially when I am hungry and want to eat or I don't have enough time. These only take about half the time to cook and are just as yummy, especially when you top them with chocolate chips. This recipe makes 12 muffins. Ingredients 1 1/2 cups of blanched almond meal 2 tsp baking powder 4 bananas 4 eggs 3 tbs of coconut oil 2 tsp pure vanilla extract topping dairy free chocolate chips Method Preheat oven to 180 degrees. Place all ingredients (except chocolate chips) into a food processor and blend until smooth.  line muffin tin and scoop mixture into each. place several chocolate chips on top of each muffin batter. cook for approx 30-35mins until golden on top.

Always up for experimenting new recipes especially when it comes to protein balls. I make a batch of protein balls every weekend and wanted to make something a little bit different this time. As much as I loved my cookie dough protein balls i made last week I felt like using some new ingredients. These are inspired by a dessert my friend made a while back but I couldn't remember the recipe except that it contained chickpeas and chocolate. Ingredients 1 can of organic chickpeas  10 dates (softened in water) 2 teaspoons of pure Canadian maple syrup  2 teaspoons of vanilla extract  1 cup of oats 1/2 cup of desiccated coconut  1/2 cup of vanilla protein powder Handful of cacao nibs 1/2 block of 70% dark chocolate melted (coating) Method Rinse chickpeas and blend in food processor until smooth. Add maple syrup, vanilla extract and dates. Slowly add in oats, desiccated coconut and protein powder until mixture is smooth Stir through cacao nibs. Roll into little b

Trying out some new protien balls, they are gluten free, dairy free, vegan, refined sugar free and nut free. Perfect for snacks and taste like cookie dough. They are easy and quick to prep. Ingredients 2 cups of oats 1/2 cup of water 1/2 cup of shredded coconut  1 teaspoon pure vanilla extract  2 teaspoons of pure Canadian maple syrup  A dozen dates Handful of dairy free choc chips 2 scoops of protein powder Mix everything except choc chips in food processor and stir through choc chips through, roll into little balls and chill in fridge for an hour.