What causes food noise?? For me, I hit every one of these listed causes as a survivor with complex PTSD and genetics that tie into both famine and addiction. 

One of my favorite breakfast items is my potato bagel with schmear. 🥯 One baked russet potato (cut off the baked skins and keep for a fun snack or inventive lunch) topped with my potato "cream cheese schmear" and cucumbers. 

I hacked this from the "yogurt bagel" trend. I just blend the potato with 1 cups of any plain yogurt of your choice (non-dairy or dairy depending on your choice) and add in 2 tsp of baking soda & then gf flour until it's "doughy" ... then bake until golden (350° for 45 - 55 minutes.... just keep an eye on them). 

The spread is a second potato blended again with 1 cups of yogurt and one juiced lemon. Then I mixed in some nutritional yeast, salt and chives. Seriously so good. The idea for this spread came from a video from Rainbow Plant Life. 

Why potato?? Isn't that too carby? 

Well as a woman, first off, my hormone levels require carbs. Secondly, they have an exceptionally high satiety value, fiber content, and low energy density. Finally they are packed with essential vitamins (C, B6) and minerals (potassium, magnesium).

Because we cooked these potatoes and cooled them it significantly reduces their impact on insulin and blood sugar levels. Win-win!!

If you are interested in creating a change or looking at microdosing GLP talk to your doctor, start a questionnaire or schedule an information session with me to see if integrative coaching could help.

I am on both a vegan egg and sweet potato binge. Making everything from Vegan No-avocado Toast to Sweet Potato Lasagna. Sweet potatoes are a very healthy carbohydrate that for athletes, faster or especially for women that are lower carb on a regular basis, this tops off your glucose and feeds your gut microbiota to keep your hormones balanced out.

The sweet potato lasagna was modified from an Epicure recipes, and includes a lovely hemp tofu ricotta using the Tempt Hemp Tofu. You could sub in regular tofu if you wanted to. Many of my recipes call for my small 8-cup blender, chopper food processor or you can get away with a 4-cup blender, chopper food processor. However if you go to small you may find a recipe you have that is larger than your processor. I highly recommend you one of these in your kitchen arsenal because it really saves me time. Thankfully, this is not one that you have to spend a lot of money on.

Sweet Potato Lasagna 

Ingredients:






What was so great about this recipe beyond that fact that it just tasted so great, and was quick to make, is that is made leftovers for my meal plan. Now I have three more servings to use as leftovers. I actually also made a modified Speedy Lasagna for my family using a pastured ground pork, and in 45 minutes I had two full lasagnas and three happy bellies.

You want to start with the Turtle Caramels the day before. It helps you speed up prep time when you make this and the Chocolate Fudge Sauce a day before baking the bars.

Turtle Caramels:

Ingredients
50 pecan halves or Tigernut Slivers to make them allergy-free and school friendly
3 Tbsp (45 ml) vegan chocolate chips
3/4 C (180 ml) brown sugar, packed (can use Coconut Brown Sugar and sub 1:1 for brown sugar)
1/2 C (125 ml) vegan butter, cubed
1 can (300 ml) sweetened coconut condensed milk (buy it here. I recommend getting the motherload amount for the upcoming holiday season)
1/2 tsp (2.5 ml) vanilla extract
Sea Salt (Grinder), to taste

Directions
1. Arrange your pecans and a few chocolate chips in each of the 25 molds in the Perfect Petites . Place on a Sheet Pan.
2. In a heavy-bottomed saucepan set over high heat, stir together brown sugar, butter and condensed milk until sugar melts, and mixture comes to a boil.
3. Reduce heat to medium (ensure mixture still vigorously bubbles); stir constantly until thick and shiny, 8-10 min.
4. Remove from heat; stir in vanilla. Pour into pan; grind salt over top. Refrigerate or freeze until firm.

Once you have your Turtles done you will keep nine of them for the Caramel Bars! You are going to love these!! This recipe will make 16 bars

Turtle Caramel Bars:

Ingredients
2 vegan eggs or pastured eggs for ova-vegetarians
1/2 C (125 ml) vegan butter, melted
1/4 C (60 ml) water, non-dairy milk or cooled coffee
1 pkg Gluten-Free Chocolate Brownie Mix
9 OMG Turtle Caramels, cut into thirds
1/2 recipe prepared Chocolate Fudge Sauce, chilled

Directions
1 Preheat oven to 350° F. Line an 8” square pan with parchment paper.
2. In large bowl, whisk eggs; whisk in melted butter and water. Add brownie mix; stir to combine.
3. Scrape half the batter into prepared pan; bake for 10 min.
4. Scatter caramel pieces over baked brownie; gently press in. Scrape remaining batter overtop and smooth; bake until edges are firm and center is set, about 30 more min.
5. Meanwhile, using a hand mixer, beat chilled fudge sauce until light and fluffy.
6. Refrigerate to cool brownies completely, about 1 hour.
7. Spread fudge icing over top. Cut into bars or squares.


And you will have a second package of the gluten-free chocolate brownies that are made out of chickpeas, and then you can make a triple threat of decadent chocolate brownies. You will be the hit of every party! Using your portion cookware makes it easy to eat more than one. So just try to have some composure.

I don't eat eggs and my daughter and SIL can't eat eggs. So today I went to work to create this amazingly simple Eggless Frittata modeled after the Epic Life Challenge frittata from Epicure for all of us for meal prep. Throw a little salsa or 🥑 on top and you have morning joy! And baby bok choy makes me happy every day of the week. My garden can't keep up. I am grateful 💚 that Organic Girl has the #notkalenotsorry pack. You can get Justeggs at Coscto now and Daiya Foods shreds just about everywhere. (Or sub in a melty vegan cheese of choice) 😀 My teen gave this recipe the thumbs up of approval. The spices I used are non-gmo, nut-free, kosher, gluten-free and not irradiated 👍 I think with a nice cup of chai this may make some girls very happy, too. They are currently available in Canada but will be available in the USA 🇺🇸 by the middle of next month. Let me know if you have an interest. Eight minutes prep to plate.

Vegan Eggless Fritta:

Ingredients: 1 Container of Organic Girl greens (small container) or fill steamer up 2/3 of the way. (no water needed)
Diced tomatoes - I used a large handful. Organic Extra Virgin Olive OIl - drizzle 10 tbsp JustEgg (can add the whole container if desired with adjusted cook time)
5 tbsp Daiya Mozzarella shreds (can sub in alternative non-dairy shreds if they are melty)
1 - 2 tbsp of Guacamole Spice (based on your desire. More means more salty flavor)
1 - 2 tbsp of Pico Spice (based on your desire. More means more salty flavor) Coconut oil spray

Directions:
1.Spray or coat Multipurpose Steamer and add greens. I like the extra fats in the coconut oil. Steam greens for 1 minute. Remove from microwave and drizzle olive oil and add diced tomatoes. Return to microwave for 45 seconds. 2. Mix in JustEgg and non-dairy shreds. Stir. Add in spices, mix until fully blended.
3. Return to microwave for 5 minutes (more 'eggs' more microwave possible). Take off the lid. You should still see a tiny amount of JustEgg liquid around the edges. Take off the lid and return to microwave for an additional one minute.
4. Cut into fourths, and add any additional fresh toppings and enjoy your vegan frittata.


Music: My Summer Love URL: https://icons8.com/music/

I also used the vegan eggs on my Vegan No-Avocado Toast, which I will make sure to get on the blog this week.

I saw this interesting blog post about quinoa crispies and had to see what I could do. I can eat the I Heart Keenwah organic hot cereal, but regular quinoa seems to be a nightmare for my gut.

Lately I have been having the Vigilant Eats Superfood Cereal, since I can prep and go to summer camp. It has no soy, no dairy, no additives, no preservatives and no refined sugar. It is also organic, gluten free, vegan, non GMO and kosher.

Every morning I have my keto Bulletproof Matcha... and then what? I have been watching my food choices, and aware of what was out there for me, when this showed up. I had to modify this grab and go option from Dr. Gundry's cookbook, but they are delightful!! The recipe makes 12 muffins, and I have kept them in the fridge. Just takes a second to warm and I add a drop of hot sauce on the top. Delish!!



Morning Cauliflower Savory Muffins

Ingredients (makes 12)
1 tbsp of coconut oil
3 cups cauliflower rice
1/2 tsp Himalayan salt
1/4 tsp ginger powder
1/2 tsp dried basil
3 VeganEggs or pastured eggs (I used VeganEggs)
1/2 cup grated vegan parm or nutritional yeast (I used this Nutritional Yeast)
1/4 cup cassava flour (I used tigernut flour since that is what I had and prefer with my allergies)
1/2 tsp aluminum-free baking powder
Dash of hot sauce

Directions:
Preheat to 375 F
Heat the oil in saute pan. Saute the cauliflower rice until it is tender. Add your seasoning and cook for an additional 2 minutes.
In a large bowl mix your VeganEggs and Nutritional Yeast, then add in your cauliflower mixture.
Mix your flour and baking soda and then fold into the mixture.
Portion into your muffin tins (I used cupcake parchment papers)... I used an ice cream scoop.
Bake for 20 - 25 minutes, and then check every 5 - 10 minutes until no longer wet to touch. In the PNW it took 45 minutes to cook.

The VeganEggs will not rise, so these are about the height of a brownie, and yet I still love them, and my picky daughter will eat them. She says they taste like carrots. Go figure.

Supporting my body naturally with essential oils, whole foods, and nutrient sourced supplementation

I had a severe adrenal fatigue issue a few years ago, and then I started drinking coffee. MAJOR fail! So I dropped the coffee, and cleaned up my act, and thought that maybe it was just a passing phase. I sort of forgot how to support my body naturally with essential oils, whole foods and nutrient sourced supplementation. On top of that I was dealing with genetics, and sticky blood which was causing me all sorts of horrors like edema, heart palpitation, histamine increases, etc.

Of course I thought I would up my workouts, jumping into a healthier end of year, and the extra HIIT and Plyo workouts made me feel AMAZING at the end of them, but then I would totally crash! And for days.

So .... you may think, 'that sounds like me'.

What is Adrenal Fatigue?

Do you feel tired for no reason, or get that post-workout High then crash? Do you find that where you used to get up easily, you are having trouble getting out of bed in the morning? Is the first thing you reach for a cup of coffee, soda, energy drink, sweets or salty treats to get you moving? (or to keep you moving mid-afternoon) Do you feel more stressed than usual and totally run down?

If you answered “yes” to these questions then you are probably experiencing this really unpleasant thing called adrenal fatigue. Adrenal fatigue occurs when your adrenal gland function becomes less than optimal. And your diet, the way you workout, the stress at work or surrounding relationships can have an effect on all of that.

To support your fatigue you can add these essential oils to 1/4 teaspoon of the FCO (coconut oil) and apply as a warm compress over the adrenal glands (located on top of the kidneys).
. 3 drops clove
. 3 drops nutmeg
. 7 drops rosemary

That's a great start.

Also besides that, I have to say welcome to wellness! Trace minerals, turmeric, ginger, detoxifying clays and whole food nutrients have been the best support to my tired body when my adrenal glands have gone cray cay. As well, reduce the stress through meditation and easy fitness. Didn't I hear that somewhere before? I have learned that you have to support your adrenals specifically with nutrition, especially when you up the game in your life. That goes for fitness, business, vacation... you get the idea.

While the adrenal glands need numerous nutrients to function normally, perhaps the most important of them all is vitamin C, and a lot of people with really stressed out adrenals can't tolerate the vitamin C supplements, but they can tolerate berries, leafy greens and other vegetables and fruits in a highly bioavailable nutritional encapsulation. And so for me that is what I immediately go for because the processing of quick freezing fruit and vegetables destroys some of the enzymes that would otherwise degrade vitamin C in fresh fruit and vegetables. As well these cold temperatures tend to preserve ascorbic acid which is essential for our bodies.

Sufferers like myself are hit particularly hard by vitamin C deficiency. The production of cortisol and other adrenal hormones, characteristically low in this disorder, is dependent on an ongoing supply of vitamin C. If this supply dwindles, so too does the secretion of adrenal hormones. This feeble response from the adrenal glands places the body under further stress, further increasing demand for the vitamin C. The importance of intervention with the appropriate amounts of this nutrient should not be overlooked.

One of the most relevant features of this immune imbalance is the susceptibility to yeast infections. So if you have stressed out adrenals then you need to stay away from added sugar. It's what I really promote in my programs. The products I recommend has very little sugar because you really just need what is coming from the fruit and vegetables, not from a lot of outside sources.

Adrenal Support Soup

The following vegetable soup recipe has proved helpful in adrenal support. It is rich in minerals and alkalizing to help balance the acidity that usually occurs in people experiencing adrenal fatigue and stress. I talk a lot about alkalizing with using the Paleo Vegeo basic lifestyle changes in your diet and you can start today. Grab some PH strips and see what is going on in your body as well... it can be very helpful.

Ingredients:
16 oz. green beans
1 cup chopped celery
1 zucchini, sliced
1 medium onion, chopped (use alternative veggies for AIP)
1 cup tomato juice
1 cup spring water
1/4 tsp turmeric
1/4 tsp ginger
1 tsp. paprika
1 cup spiralina infused vegetable broth

Directions: 
Combine ingredients and simmer for one hour until vegetables are tender. Pepper to taste.

How easy!! I hope that you'll move forward with more health!

I love breakfast. I mean really love breakfast. I skip it sometimes when I am doing a fast, and then I also will sometimes forget if I get satisfied by my morning turmeric broth with coconut milk. I love my organic high potency turmeric! I guess those healthy fats really do make a difference. So I thought I would share some of my favorite recipes with you to help if you feel stuck in the no-idea breakfast zone.

1. If you are on the go in the morning grab a paleo protein shake and one of these toasted coconut and chocolate larabar copycat bars.




2 Another great option is this seasonal Paleo Fall Porridge (Paleo, Whole 30, SCD, GAPS, Gluten Free, Vegan) that really hits the spot on those chilly mornings. Also helps with those looking for an alternative to their regular oatmeal. Make sure to opt out of the sweetener and the non-vegan additional items. 

Blueberry Chia Coconut Applesauce Breakfast Muffins Oh My!! 

It's time for school parties, farms and pumpkin patches and as usual I take on the task of making the Gluten-Free sugar cookies for my daughter's homeschool programs. I've love making paleo sugar cookies, and sometimes the kids look and sniff the goodies I bring to school, but do not try them because they don't look like what they expect. I get it, I'm not the most amazing pastry chef in the world, but I am innovative by any means. I bought a package of the Pamela's Sugar Cookies - but they really are just gluten-free flour and powdered sugar. And the powdered sugar contains corn. Corn is an allergen in my family, as well as others at school so I still had to make my own. The Pamela's cookies I did take out the butter, and instead used the equivalent in coconut oil (8 tbsp) and then 1 tbsp of the Earth Balance Soy-free Vegan Butter. I was told by one mom that it was the best sugar cookie she's every had, and she won't go back to those made with gluten again.

The Paleo Sugar Cookies for Halloween 

Next up was my own cookies. I used the Paleo Parents Not Sugar Cookies as a base design, but I changed a few items. I did add in a about 1/2 cup additional of coconut flour because when I "poured" it out to roll into a log, it really was POURING out. I also added in lemon essential oil because the dough really was bland.



Not Sugar Cookies MODIFED from the Paleo Parents - http://paleoparents.com/2011/not-sugar-cookies-for-the-nut-free-school-dilemma/
Tree Nut Free, Peanut Free, Grain Free (contains eggs but you can use the FYH VeganEgg as a sub)

Ingredients:
1 C fresh, Organic pitted dates
1/3 C extra virgin coconut oil
1/3 C Specturm palm shortening
4 Pastured eggs (see sub above)
1/2 tbsp Soy-Free Vegenaise
1 Tbsp pure vanilla
6 drops lemon essential oil
1 1/2  C organic coconut flour

Directions:
1. In food processor or blender, puree the dates and shortening into a paste. The food processor is easier in my book. The Vitamix wasn't the best first choice.
2. Add eggs, vanilla, essential oils, vegenaise and coconut oil to date paste and pulse until combined
3. Add /1 cup flour and pulse, continue to add up from the 1/2 cup until a thick dough starts to form.
4. Place extra coconut flour spinkles on whatever you are going to roll your dough log into to reduce sticking.
5. Pour dough onto wrap and roll into a nice sized sugar cookie log. Place in the freezer for about an hour to harden.
6. When hard enough you can slice off 1/4" thick slices of cookies and place them on a parchment paper on your baking sheet.
7. Bake at 350 degrees for 12 - 18 minutes (until edges start to turn golden brown).

If the kids use a frosting on top, the moistness of the cookie is just right and they'll be thrilled. My daughter through they were the best cookies, and that is all that matters, right? Plus I didn't have to bring full bins of cookies home, so they were a big hit! The Harvest Party was a blast.

Happy Halloween & Harvest Love!!  ~ Barbara

For me it's spicy bok choy! When I was much younger I worked for a friend's Chinese restaurant first as a hostess, packaging up take out, and eventually a waitress and then manager of the restaurant. When she opened her Best of Utah restaurant in Salt Lake City I helped her with that venture as well. This was a dream for her after having battled cancer with real foods, lots of fresh fruits and vegetables, and came out the other side. All of those years the cooks would make lunch and dinner for us when the rush was over, and one of my favorite items they ever cooked was the fresh spicy bok choy. That restaurant was like a family, and the foods, the more authentic cuisine became some of my comfort foods that I turn to, that isn't a dark chocolate bar. I love adding baby bok choy into soup with mushrooms and any other veggies I have around.

Bok choy is so nutritionally dense. It's full of omegas, vitamins A, C and K. It is definitely my favorite cruciferous vegetable!! About 70 milligrams of ALA are found in one cup of cooked bok choy and ALA is a component of the Kreb's cycle which makes it very important to those following a ketogenic style diet.

Spicy Bok Choy with coconut oil

Ingredients:
1 1/4 lb. baby bok choy (approximately 6 heads)
1 tbsp coconut oil
1 piece (1 1/2-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tbsp water
1 tbsp plus 1 tsp coconut aminos
3/4 tsp hot chili paste (I generally use the simply organic or make my own chili oil)

Directions:

1. Cut the end off of each head of baby bok choy, and then wash with cold water and drain into a colander. 
2. Heat coconut oil in a large skillet or wok set over medium-high heat. Add ginger and garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. 
3. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with coconut aminos and chili paste and/or chili oil. 
4. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.

Time for #lunch. I know I'm late. Better late than never. #Fitmom #PaleoVegeo #holisticCoach

A post shared by Barbara Christensen (@bijagirl) on Nov 1, 2013 at 2:51pm PDT

How much protein is enough? 

Someone asked today about how much protein intake as they are starting their program. There is some validity to high protein intakes for muscle growth that these body builders talk up, but calories still trump protein overall when it comes to gaining muscle. Guys trying to bulk up muscle need to eat... and not just protein. Carbohydrates play just as big of a role, if not an even more important role in lean tissue gains – helping protein to be deposited into muscle cells instead of being burned for energy.

Think of Jamie Eason, perhaps the most visible female fitness model on earth if you look at how many magazine covers and advertisements she has been featured. She says, “If I want to grow more muscle, I just eat more carbs.” So don't get hung up on overdoing protein unless you have a lot of muscle mass to support. Women do require more carbs, even on a Ketogenic Paleo Vegetarian / Vegan diet plan. 
Here are and adaptation of Jamie's Gluten-Free Protein Bars
Ingredients

1 1/2 cup gluten-free oat flour or coconut flour (DO NOT use Almond Flour... I'll explain below) 
1/2 cup rolled quinoa (or shredded coconut flakes or gluten-free oats)
1 cup Protein Powder
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon Himilayan salt
1 Tablespoon pumpkin pie spice
1/2 cup blackstrap molasses (although I prefer using natural raw honey)
1 cup canned organic pure pumpkin
1/2 cup unsweetened organic applesauce
1/2 cup unsweetened vanilla flax or hemp milk
1 teaspoon pure vanilla
10 drops of Sweet Leaf stevia

Directions:
1. Preheat oven to 350°.
2. Spray a 9 X 13 glass Pyrex dish with non-stick coconut spray.
3. Stir together the dry ingredients including flour, quinoa, protein powder, baking powder, baking soda and pumpkin pie spice.
4. In a separate bowl, combine the wet ingredients including the molasses, pumpkin, applesauce, almond milk, vanilla and stevia.
4. Gently stir the dry mixture into the wet ingredients and stir until well combined. The batter tends to be kind of thick by the end so stir hard. (If it’s too thick, you can add a splash more of the almond milk, but I didn’t need to.)
6. Spread batter evenly into the 9 X 13 dish and bake for about 20 minutes.

This is why you should never use almond flour. First off... it's very high in calories comparably. How many Paleo folks start using almond flour and start gaining weight? It's also really not healthy when used in baking. Almonds do contain high levels of polyunsaturated fats. The omega 6 in almonds stays protected from oxidation from it's surface skin and vitamin E. Now go ahead and grind them up and you remove that protective shell and increase the surface area exponentially, which makes the nut oxidize. Not take your flour and stick it into a nice hot oven, baking usually at 350 F or more for an hour, or maybe more.

Can you say "rancid PUFA's". Take my advice and use the homemade gluten-free oat flour or coconut flour instead. (or even sweet potato flour) and you'll be happier and healthier for it.

I crave waffles... all the time. I went through the flax milk and high protein waffle phase, however I am doing a fat fast right now, and so I want to keep it on the lower carb end of the spectrum. I tried the keto diet a few months ago, but with my adrenals there is a fine line that I have to walk. So I am now going at it again but in a different way. Instead of loading up on the MTC oil, and Bulletproof coffee, I am doing Thrive Algae Oil as my main oil. I am still getting some saturated fats into my diet, but no where near as many. Thrive gives me those healthy mono-unsaturated fats that I am lacking because of my avocado allergy.

You're feeling really sad right now thinking about no avocado, right? Me, to.

So I found this oil, and I am using it for that heart healthy eating, and loving it.

Also I wanted to try the VeganEgg because I have gone back and forth a few times over the last few years from vegan to vegetarian mostly due to eggs. When we moved back to the Seattle area a few years ago it was the hardest week of my life. I turned to eggs for comfort after being vegan for a lot of years. Then I went back to vegan when I went paleo. I had decided to try paleo because my diet consisted off a LOT of quinoa. It felt so good. So I went with it and was doing great. But the last six months my hormones have been going through a transition, my adrenals are again feeling my overdoing it, and it has been like a landslide with weight gain. Now we're experimenting because I am determined to take back my health and my waist size to where I want it to be.

So I started really thinking about vegan Bulletproof or vegan keto, and how I could redefine it for me. That took some thinking, and some internet browsing. I found some interesting recipes out there, but none that really hit the spot so I created this. For my daughter I did use the pastured eggs, but for myself I used the VeganEgg and it was amazing.

So here is the recipe for waffles. It will take a little longer to cook with the VeganEgg than a normal waffle. When using real eggs you can make two waffles at a time. However a VeganEgg tip was that for more than two eggs you may need less water and I didn't want to jinx myself. Feel free to double the recipe if going vegetarian.

Ingredients:
2 Large Collard leaves
2 tbsp VeganEgg (or 2-3 pastured eggs with no water) mixed with 1/3 cup ice cold water
1 tbsp Thrive Algae Oil
1 tbsp Native Forest Organic Premium Coconut Cream, Unsweetened, 5.4 Ounce
1/4 tub Chive & Onion Daiya Cream Cheese Style Spread
3 tbsp Tigernut flour
2 tbsp Coconut flour
1 tsp Apple Cider Vinegar
1 tsp Organic Fijian Seasoning

Directions:

1. Food process your collard greens and add to your mixing bowl
2. Heat your waffle maker up and spray with coconut oil to keep from sticking. 
3. Mix two tbsp of VeganEgg with 1/3 cup of ICE COLD water. They say to blend if you want it fluffier, but it whisks up pretty easily. Iver-whisking of any of these ingredients will create scrambled eggs rather than a waffle. Mix in your 1 tbsp of Thrive oil and Apple Cider Vinegar as well. 
4. Warm cream cheese, and blend into the VeganEgg mixture. 
5. Add in your coconut cream, tigernut flour, coconut flour, seasoning and algae oil. Blend to a nice batter.
6. Add to waffle maker. I let it cook until the back looked done, and then flipped it around so that the front was now turned and in the back. This was because I felt that the front wasn't cooking as well as the back. It does take a little longer but watch to keep it from burning. 
7. Enjoy this savory waffle as a stand alone, or use it for a sandwich substitute as a wrap. 

Paleo Vegeo Thanksgiving sttuffing... need I say anything more? There is just something that was missing before I found the recipe on the Julian Bakery website and tweaked it. Thanksgiving for me has always been about the stuffing. Can we just be honest?

One of my favorite breads is the Julian Cinnamon Bread, or you can go completely vegan with the Paleo Coconut bread. The Carb Zero -Cinnamon is gluten free, yeast free, sugar free, soy free, dairy free, and guilt free. Perfect for any diet, diabetic or gluten intolerant person. At 59 calories a slice and 9g of protein and 9g fiber per slice this bread is amazing. This bread is ideal at breakfast time as it will keep you feeling satisfied until lunch with 18g of protein in two slices

The Paleo Bread -Coconut, is organic, starch-free, grain free, gluten free, yeast free, soy free, dairy Free, and ideal for any diet. 




Now you could probably also use Mikey's Paleo Low Carb English Muffins Toasted Onion or make your own actual grain free bread to use in the stuffing.  I think it would be really interesting to use  the Grain-free Sweet Potato Flatbread from The Healthy Apple (shown above). Does it just look like Thanksgiving is written all over it?


Paleo Vegeo Thanksgiving Stuffing

Ingredients: