WTF do we eat to be healthy NOW?
Will it change tomorrow?
Will there ever be a straight answer?
WHAT IS THE SECRET?!
You know the secret.
YEAH man. Only YOU know the key to YOUR body’s happiness. The trick is trying to listen to your body’s signals and messages.
For me, cutting out all grains (even gluten free ones) and eating on the lower starch side helped me lose the weight I needed to relieve my back pain and feel more vibrant. I have also successfully maintained my healthy weight and kept pain at bay by re-introducing some starches in moderation.
This took a little trial and error. It wasn’t always easy, but what I learned about my body and digestion was immeasurable.
I can now say “no thanks” to foods that will make my belly feel all bubbly and uncomfortable. This isn’t because I think it might be a “BAD” food, but because I have physically felt the discomfort or seen my bodes’ reaction to consuming it. That message hits home a little harder than simply knowing calories, fats, protein, carb counts. Yes, your healthy froyo might only have 3 grams of fat and 50 calories, but how are you going to FEEL after you eat it?
Let me say this: I do not judge anyone for eating differently than I do.
Really. I know healthy means different things for different people. I am a firm believer in FOOD as FUEL and the highest quality fuel for your body is the BEST. For me, grains make me tired, sluggish, bloated and hungry. For others, it’s their best form of protein and energy.
I pride myself in being fluent in nutritional know how so I can help others navigate these waters with support and accountability. I love sharing my passion for food and cooking and inspiring others to find their personal vitality.
I share with you a bread recipe I adapted from a recipe I saw here a few years ago. It’s grain and gluten free, but even the most die-hard gluten-ites have raved about this bread.
I make a batch of this bread for dipping in soups, having as toast with breakfast, and using as breadcrumbs for other recipes. This particular recipe is so versatile, I use it as my GO-TO pizza crust. That recipe will be for another time.
For now, please enjoy this Flaxseed Focaccia and feel free to make it your own. Share your experience below and let me know how you liked it!
Rosemary Shallot Focaccia Bread
2 cups ground flax seeds
6 egg whites
5 tbsp olive oil +1 tbsp reserved
1/2 tbsp baking powder
2 tsp truffle salt (garlic salt works great)
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 cup water
1 shallot, sliced
2 tbsp fresh rosemary, chopped
Preheat the oven to 350 degrees and grease a baking sheet.
1. In a large bowl, sift dry ingredients together and create a well in the center.
2. Crack whole eggs into the center of the well, add oil, water and rosemary. Whisk with a fork, scraping down the sides of the bowl and incorporating all the dry ingredients.
3. In a separate large bowl, beat egg whites until stiff peaks form. This can take 5-8 minutes beginning on a lower setting and slowly increasing the speed.
4. Take a large scoop of egg whites and gently fold them into the flax batter to lighten it up. You should no longer see any white in the batter beforeadding the remaining egg whites. The goal is to continue folding the whites in without letting them “fall” to a soupy consistency.
5. Gather flax dough onto a greased baking sheet and pat into a circle. Top with sliced shallots and drizzle remaining tablespoon of oil on top. Sprinkle with sea salt.
6. Bake bread 35-40 minutes. Remove from oven and allow to cool before slicing.
Feeling a little conflicted about what to eat to feel good? Drop me a line here in the comments or over at Sam@NourishingNomswithSam.com and lets talk about it!