I’m definitely not one to advocate cutting anything out of your diet because I personally think that all foods can fit into a healthy lifestyle. But truth is, I have to admit that I’m not too much of a bread eater.
I know, you’re probably looking at me like, ”what is wrong with you because the bread bowls at Panera Bread is a fluffy pillow of heaven” – but I’ve always found myself reaching for other things when I want carbs [like fruit, oatmeal, or a big ole sweet potato]. That, and I’ve always had a sensitive stomach – so every time I do eat wheat products, my stomach gets a little angry with me. [an upcoming post about my stomach sensitivities coming soon!]
Nonetheless, that has never stopped me from giving my avocado toasts lots of lovin.’ Or a classic banana and almond butter combination. Seriously, is there any better of toast combinations than those?
So when I woke up this morning and wanted a good ole’ nut butter and fruit toast combo, I was like “oh hell yeah!” But then I remembered I don’t have any bread at the apartment because a) I can never finish a loaf, even if I freeze it b) I actually have never bought an entire bread loaf for myself – pieces of toasts are really just grab and go whenever I am home! [thanks, Mom!] However, I did remember this post from one of my favorite Paleo bloggers, the Primal Bites.
3 minutes. 1 Paleo english muffin. Grain-free. (easy on the stomach!)
I’m sold.
(recipe adapted from Primal Bites)
Serves 1
–> 1 egg
–> 1 heaping tbsp coconut flour
–> 1 tsp psyllium husk
–> 1 tsp olive oil (or coconut oil)
–> Pinch of baking soda
–> 1 tbsp water or almond milkBeat together egg, olive oil and water (or almond milk). Add in coconut flour, psyllium husk, and baking powder and stir until there are no clumps. Pour mixture into a greased coffee mug. Microwave for 1 minute 45 seconds, or until done. Let cool and slice in off and enjoy with your muffin toppings – I added a peanut flour fluff [ 2 tbsp peanut flour + 1.5 tbsp water) and bananas, cinnamon, and blueberries!
