To continue my theme of all things pumpkin and excitement for the upcoming holidays, I woke up craving pumpkin pancakes! Skipping down the hallway to my kitchen, I gathered my ingredients to make a paleo, grain free, gluten free, low carb, sugar free festive fall breakfast.
- 1/4 cup pumpkin puree
- 2 T almond milk
- 2 eggs
- 1 t maple syrup (I use Walden Farms sugar free syrup)
- 1 T vanilla extract
- 2 T coconut flour
- 1/2 t baking soda
- 1/4 t salt
- 1/2 cup almond flour
- 1/2 t cinnamon, or to taste
- 1/2 t pumpkin pie spice
- coconut oil or olive oil for cooking pancakes
- Cacao nibs (optional, if you want a chocolate chip flavor)
- Mix pumpkin puree, almond milk, eggs, syrup, and vanilla extract together in a bowl until smooth.
- Whisk coconut flour, baking soda, salt, almond flour, cinnamon, pumpkin spice, and cacao nibs (optional) together in a separate bowl.
- Stir pumpkin mixture and flour mixture together until well incorporated. *Add more almond milk or water to the batter if the mixture it is too thick.
- Heat coconut oil in a skillet over low heat. Pour circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
It’s November 14th! I’m throwing up my syringes and insulin pens in the air (instead of confetti) to celebrate World Diabetes Day! And of course, wearing my blue beanie for awareness day. I wanted to express my love and gratitude to all of the amazing diabetics that I have had the honor in meeting. There are so many wonderful Type 1s that inspire me to continue to live the life I love. This blessing in disguise can take us to new heights and we are the strong people that have been chosen to deal with it 24/7. Together we stand, support, and learn from each other. I am honored to be a part of such an amazing community of people and I honestly couldn’t be where I am now without all of them. Thank you fellow Type 1s and keep rockin’ it out there! We all have each other for support.. Dont forget that.
Looking back on my diabetic journey so far, I can easily say that being diagnosed with Type 1 has been one of the best things that has happened to me.
Before being Type 1, I graduated college, worked at a job, and was utterly confused about what I wanted to do with the rest of my life. There were a lot of things that I was interested in pursuing, but nothing that I was extremely passionate about. When I quit my job to go travel the world, I left the country in the hopes of finding myself and finding my purpose in life. I wanted to see how other people live their lives and what others did to make their living. Little did I know that being diagnosed overseas would grant the answers to all these questions that I have been desperately asking myself. My answer came to me by becoming Type 1.
After being diagnosed and eventually accepting it, diabetes has given me my life’s purpose. Type 1 has given me the push in the right direction that I needed in order to pursue my true desires. I have found a way to put all of my passions of health, fitness, cooking, helping people, business, entrepreneurship, creativity, social media, etc. all into one package. I now see a clear pathway for myself and I am constantly excited to see where it leads me.
I am thankful for this diabetic struggle that I have been given in my life because it proves to me every single day how strong I (and all diabetics) really am. Positivity is everything.
Today I was a part of JDRF’s Walk to Cure Diabetes event. This was my time participating in a Diabetic walk and it was so humbling to be a part of this amazing organization and experience. It was so great to see so many people out on a Sunday morning at Anaheim’s Angel Baseball Stadium coming together as one to walk as one unit supporting each other in something that we all strive for… a cure. It is truly unbelievable to see the amount of people and family members that Diabetes affects, and yet, there is no cure. For a disease that is ranked globally as one of the top 10 leading disease of death, it deserves to have more attention and awareness.
Some quick facts. Type One Diabetes is an autoimmune disease in which a person’s pancreas stops producing insulin. Insulin is a hormone that enables people to get energy from food. This occurs when the body’s immune system attacks and destroys the insulin producing cells in the pancreas called beta cells. This disease has nothing to do with lack of diet and exercise lifestyles. It cannot be prevented or cured. Around 26 million Americans have Diabetes, only 3 million of those Diabetics have Type One. People need to understand that there are two different kinds of Diabetes and it is a serious condition that needs to be focused on.
I wanted to express my grateful gratitude towards my amazing team that came together for the walk and to my supporters that help me in my every step. It felt so great to walk side by side with my friends, family, and the thousands of other diabetics there raising awareness and donating towards a cure! I’ve been waiting for this day for a long time. Not only was it a great day for the cause, but coming together as a family was one of the best gifts of the day. We were walking together with love to make a difference in something that we strongly believe in. My hope is that everyone out there can find an organization to be passionate about to make difference in the world.
Since it’s almost Halloween, I think it is important to be able to enjoy this wonderful holiday with some spooky “candies” too! I’ve made two healthy, delicious, Halloween paleo treats that both kids and adults can enjoy guilt-free! Banana Zombies and Ghost Truffles! There’s no need to worry about those blood sugar spikes with these creepy creative delicacies.
Paleo Ghost Truffles (gluten, grain, dairy, and sugar free)
• ⅔ cup raw pecans, finely chopped
• 3 tablespoons cacao paste (or 100% dark, unsweetened chocolate), chopped • ½ cup coconut butter, melted*
• 2 tablespoons of sugar free honey
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ cup shredded coconut, unsweetened
• Handful mini Lily’s Sweets sugar-free chocolate chips
1. Melt the cacao paste slowly in a bowl
2. Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.
3. Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.
4. Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.
5. Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.
6. Press three chocolate chips into each truffle to create a cute face.
7. Keep refrigerated as the coconut butter melts at temperatures above 72°F.
Banana Zombies (gluten, grain, dairy, and sugar free)
Makes: 12-15 Zombies
Time: 30 minutes
• 3 large bananas
• 3 tablespoons gently melted almond butter
• Lily’s Sweets sugar-free chocolate chips
• Sugar-free black frosting
1. Peel bananas and slice into 1.5 inch chunks.
2. Skewer bananas with kabob skewers
3. Melt almond butter in microwave to a liquid consistency
4. With a spoon, drizzle the melted almond butter with over each skewered banana chunk while rotating it to get all sides
5. Place onto foil covered plate and place into refrigerator for 10 minutes so that the almond butter hardens a little
6. Take out of fridge and place chocolate chips on to the banana pieces for eyes and draw on a spooky zombie smile with the frosting.
7. Set on plate and enjoy!!