So I have always had major tummy issues. Last year for Lent I finally heeded my nutritionist’s advise and cut out gluten, dairy and sugar. I won’t lie, it wasn’t easy for that first week. But here is what I discovered almost immediately (like within a day and more substantially within 3 days) I FELT AWESOME. More awesome than I have in years. I am not sure why this is–I suspect it had more to do with adding in more leafy greens and water than anything, but regardless, I was in top form.
Over the year, sugar has crept back in. Sugar is my drug of choice, evidently. Its so difficult to avoid and so yummy and so addictive. My goal for this next year will be minimizing sugar–not because it’s a healthy lifestyle though. More because my skin looked SO much better and my tummy was great.
Notice I said minimize–there’s no way I could back off completely, because that would mean I can’t enjoy these little morslets:
These are a gluten free cookie made without butter or egg yolk. And let me tell you, they are awesome. I can’t recommend enough their tiniest bit of crunch on the outside and rich, chocolate tenderness inside. Perfect for Valentine’s Day!
Flourless, Gluten-Less Chocolate Heaven in a Cookie
- ¾ cup Dutch-process cocoa powder
- 3 cups confectioners’ (10x) sugar
- ½ ts sea salt
- 3 cups walnuts, toasted and roughly chopped (toast at 350° for 8-10 minutes or until lightly golden)
- 4 large egg whites
- 2 TB vanilla extract
Mix the cocoa powder, sugar, salt and walnuts together for about a minute in a stand mixer set on stir. Add the egg whites and vanilla, set the mixer to medium and mix for 2-3 minutes or until completely combined and glossy.
Let cool briefly and sift powdered sugar over, if you prefer.Feel free to share...