This word balance, keeps popping up in random places in my life lately, in books I read, podcasts I am listening to, and then when I read the AIP Evolved Manifesto over at Autoimmune Paleo, it was one of two items that stuck out to me the most. The other being nutrient dense. Immediately I began thinking about when I started eating autoimmune paleo and how stressful it was. It felt like dieting again and that I had to be perfect with everything. I soon realized that the more I focused on the quality of what I was eating, and the enjoyment of the actual process of cooking and baking and exploring foods again, I quickly realized that I could create a lot of joy and gratitude in my day to day. I believe in eating restrictively to heal (like you do have to in autoimmune paleo style), I am putting the same intention into other areas of my life as well. For example, if I eat 100% organic, home cooked foods from scratch day in day out, but only sleep four hours a night and never practice stress management, my body will not be able to process that nutritious food I am feeding it. In my case, my body and mind become too consumed with just surviving to be able to heal. To b e fair, anyone with an autoimmune condition, does have times (like in a flare) when you are just surviving, but my point is that my mind, my body, my emotions are all connected and finding balance in how they are all functioning is just as important to healing.
One of those ways to finding balance for me is the allowance of some treats. My criteria is that not only do they taste good, but they are also nutrient dense as well. I gain pure enjoyment and sense of satisfaction from creating in the kitchen. In and of itself, it is a stress reliever for me. But having access to some mobile food also makes life a little easier. Not to mention, I can never have too many cookie recipes because I just love to share!
Note: these are seriously the easiest cookies to make. Simply add all ingredients to one bowl and voila!
- 2 ripe bananas
- ¼c coconut oil
- ¼ c coconut butter
- ¼ c coconut flour
- ½ c tigernut flour
- 2 tbsp gelatin
- 1 tsp baking soda
- 1 tbsp cinnamon
- Preheat oven to 350 deg
- Place all ingredients in order given in food processor
- blend well
- scoop by 2 tbsp into silicone holds
- bake for 30 min
- allow to cool in cups
- these should be kept either in the fridge or freezer