Chris made me delicious cinnamon buns this weekend for after my walk with my friend Sue on Sunday. They didn’t last long in our house, and boy were they spot on for the old buns I used to enjoy.
This is the original recipe we used to make them. We made some changes, which I guess technically could become a whole new recipe. We do that often, as many of the gluten-free items have other things I cannot or don’t want to eat in them. We’ve gotten good at improvising and adjusting recipes we find. I really should become a food blogger…
What we used differently:
- Bob’s Red Mill Gluten Free One-to-One Flour instead of the blend suggested
- Oat milk instead of regular milk
- Bob’s Red Mill Egg Replacer for the eggs
- Vegan butter
Chris didn’t make the listed frosting, but instead made one of confectioner’s sugar and oat milk.
I’ve been experimenting with more vegan replacements and my body has thanked me for it. I found that I like Wayfare’s cream cheese on O’Dough’s gluten-free everything bagels. In addition, I have come to like Miyokos cultured butter. Violife has great mozzarella and cheddar shreds, too!
Choosing High Carb Plant-Based
I’m not a vegan, nor a vegetarian, but I am focusing on plant based living and my body is rewarding me for my choices. My inflammation is ten times improved, skin rashes are disappearing, and digestion is wonderful. I also have come to enjoy the flavors of plant foods again.
I eat salads almost every day. I eat tons of beans. Garbanzo are my favorite! Potatoes and rice are always available in the fridge now. The kids love the constant potatoes and rice, too. I always can just heat up a bowl of rice or potatoes and am filled right up.
I don’t think I could ever commit to a defined term, but removing animal products during my entire week has been such a positive change. It makes me cringe when I think I used to eat loads of cheese, cream cheese and other fats on keto. I can’t believe I limited fruit at one point in my life.
I learned from a recent gastro visit about how celiac can affect lactase enzymes in your intestines. I did some more research after because I had no clue the correlation. Removing dairy has been a surprise improvement for myself and another in our family.
Gah, thinking back to my digestion and skin… I might have lost 10 pounds during Keto, but I much prefer how I feel now for sure. I know it works for many, and so does low-carb and high protein, but apparently not for me. I did the high-protein the past year with a nutritionist and it was horrendous. I hated every minute of it and my body felt awful. I was starving all the time. And while I lost a few pounds, it wasn’t worth it.
Once I went high-carb, lower fat, and stopped worrying about total protein macros I’ve got energy and far fewer internal situations going on. And with that, my fears of gaining gobs of weight on carbs never came to fruition. I’ve maintained my body size, though I think my muscles have grown now with more workouts because I have the energy for them. I don’t eat junk food carbs, but the whole food ones are super filling.
Just try to eat more than 2-3 potatoes at a time. Let me know how it goes, and how quickly you are hungry after? If I have a bowl of oatmeal (which I used to AVOID, carbs bad!) I can go to lunch without hunger. When I drink a protein shake, I last maybe two hours tops. I love the sprouted oats from Costco, and gluten-free certified, too!
You do you, right? For me, less animals, more veggies and higher carbs has been working well. This is how I ate many years ago when I was running a lot and felt great. I think I went way to far into diet culture after having children trying to find the “right” thing to do and it ended up wrecking my body for so many years. In the end, it was in me all along… I love potatoes!