Last week I had some major problems. MAJOR problems. Okay, so when I was younger, I used to eat whatever I wanted and I paid for it. I used to get these severe stomach pains – so severe that I really couldn’t do anything to relieve myself of them. Back then, the idea that the food I was eating might be causing them was out of the question (which is still so stupid, but what can ya do).When I got older, I realized that I actually had IBS but that still left me with no answers. I always knew I had a really sensitive gut, but I don’t think I ever realized to what extent that was true.
After I had Blaize and cut out all grains, I realized how much I was actually poisoning myself. This might not be true for everyone but I know personally my stomach cannot handle any highly processed and gluten-filled foods in high doses. I can enjoy the odd treat or slice of pizza, but should I begin having those things daily I DO notice. Last week it was in the form of my old stomach pains. To be honest, it is so difficult to not snack on all the holiday treats around the office. What’s one piece of chocolate? Well – it adds up and man did I suffer for it. Saturday morning consisted of me rolling around in pain on my couch regretting all of my life decisions. I didn’t do it any good by drinking vodka all night either.
This entire last week has led to me feeling bloated, uncomfortable and just out of sorts. That is exactly why it is time to detox before Christmas. It’s Tuesday morning and I already turned down about 100 opportunities to snack on chocolates and candy yesterday. God help me. I’m not doing anything fancy, I’m just going to say no to treats and eat whole, real foods until my stomach feels back to normal again. That and I’m trying to fit in a solid week of good workouts so I can get ahead of the game come January 1st. We’ll see how this goes…
Let’s talk about these muffins. They are SO bomb. Don’t know what bomb means? That’s your problem. But seriously though, they are simple, easy and so delicious. They would make a perfect breakfast for your guests over Christmas and they contain ZERO gluten – yay for that. You should go make them now. Byeeeeee.
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- 1 cup of roughly chopped pecans
- 1 1/2 cup of almond flour/meal
- 1 cup of coconut palm sugar
- 1 cup of pumpkin puree
- 3 eggs at room temperature
- 2-3 tbsp of pumpkin spice
- 1 tsp of vanilla
- 1 tsp of baking powder
- 1/4 teaspoon of salt
- Preheat your oven at 350F
- Grease your muffin tins (I used olive oil spray)
- In a large bowl, combine almond flour, sugar, baking powder, pumpkin spice and salt
- Add eggs, pumpkin and pecans. Mix until everything is combined
- Scoop batter into muffin tin evenly to make 12
- Bake for 25-30 minutes or until a toothpick comes out clean
- Let cool for 10 minutes then remove from pan and cool completely before storing. Enjoy!