Welcome to Busy Women Mealtime Makeover! Whether you are one of the lovely busy ladies participating in the makeover or just interested in taking your meals up a notch – girl, do I have some rockin’ recipes for you! From now until October 13th I’ll be featuring twelve new delicious makeover-friendly recipes. (And if you want to join in and get the entire makeover PDF complete with meal plans, shopping lists and recipes, videos and photos of me cooking for added support, weekly emails with additional recipes and kitchen tips and tricks and access to our online forum, you can totally start a few days late – click here and sign up!)
Recently, I have been experimenting with my own food sensitivities. As a kid, I was sensitive to milk, wheat, eggs, even chocolate... yes, chocolate. I would break out into these terrible rashes on my arms. I was always sneezing.
As an adult, the symptoms are different. The sensitivities are still here - they just present themselves in different ways. Instead of rashes, I deal with high anxiety. Instead of a stuffy nose, I deal with headaches. Instead of sneezing, I deal with severe PMS. Just ask my husband. Yikes.
At first I was like, "damn it." I love cereals, breads, pastries, muffins, you name it. However, it's OK.
It's more than OK. I will adapt. I am going to do a little experiment this month and minimize the wheat from my diet. I think it's the biggest culprit. That and maybe chocolate. Hmmm... not giving that up. Never. It must be the wheat. It has to be.
Hannah, my friend, and business coach (Yep, I have a coach too - actually I have two - Michelle is my other rockin' coach) shared this recipe on her blog and these babies are fantastic AND they are makeover-friendly. I am making them tonight for dinner as the perfect accompaniment to chili. Rock on.
1/2 cup almond meal (I make my own - just grind almond in a food processor or Vitamix blender)
1/4 tsp baking soda
1/2 tsp cumin
salt and pepper
2 tb olive oil
1 tb agave or honey
1 cup of grated zucchini
Mix the dry. Mix the wet. Add together with zucchini. Place about 1/4 cup mounds of the mixture on a piece of parchment (oiled). Bake at 325 degrees for about 20 minutes. They are a bit crispy when they first come out of the oven, but later in the day they do go a bit soggy. You can crisp them back up in the oven if you like. Made 8 puffs which lasted two days.