The two recipe videos we’ve done so far in March have been my cup of tea. Cake, and now tacos. Miam miam green heaven.
It’s March!! Which means that (a) we all get to pinch each other if we’re not wearing green on the 17th and (b) it’s my birthday on the 12th. I love this month, because it also indicates that the cold will depart soon. Happiness.
In honor of the two primary reasons I love March I have concoted a green cake that is dairy and gluten-free, with paleo and diabetic-safe options (coconut flour and xylitol).
Why, oh why, should we care about the glycemic levels of our foods? When I was young(er) I fathomed it was more linked to type 2 diabetes and waist lines. Turns out, having a high level of sugar in your blood stream is a lot more than that.
A problem I recently encountered, and a very un-fun one that results from having too much sugar and caffeine is an overgrowth of yeast in the intestines, called candida albicans. It’s a pretty brutal thing to rid yourself of, and after 6 months of eating a virtually sugar and caffeine-free diet (no booze, no booze ahhhh) I am now on a round of anti-fungals to hopefully knock it out. Fingers super crossed.
I didn’t realize I loved avocado so much. But I do know that I love this sushi.
Refined grain-free, quinoa maki makes sushi a party. And it’s so pretty. Fill it whatever protein you like, and give the sliced scallions a try. They taste heavenly!
So, this is awesome. I’ve now become a little pasta shop.