I love to create new recipes. I had to force myself to finish my household to-do list before I created my Healthy Fudge the other day.
But the world of grain-free cooking is a little scary to me still. I recently gave up wheat. I think I’m on my 4th week. I’m not allergic or anything. I don’t think grains or wheat are evil (though they are effecting us differently than they used to due to changes in how it is grown and processed). I decided to try giving it up to see if it changed anything for me (namely my protruding, forever pregnant-looking belly).
The thing I didn’t expect was that it stopped my blood sugar crashes. I used to have to eat about every two hours. If I didn’t, my blood sugar would quickly crash and I would be hot, shaky and irrational. I now can go 4 hours between eating (unless my meal is too low in protein or too high in sugar, then it’s about 3 hours).
Like I said, I love to create recipes but gluten-free (or wheat free for me because I’m not checking other products for gluten) is still quite new to me.
So I am currently experimenting with recipes from other bloggers and experts out there. I have discovered some delicious recipes out there (and some not so). Today I decided to make these Gluten-Free Carrot Muffins. They are SO yummy and quick to whip up.
I ate mine with a fabulous slather of grass-fed butter.
I happen to be addicted to bread products so giving up wheat has been hard.
These muffins make it a bit easier.