Nutty Gluten-Free Bread

Happy Wednesday!  Are we really already half way through the week? Thank goodness, it has been an exhausting one.

Not that I like to wish time by, but I am seriously so excited because… I leave for the Healthy Living Summit tomorrow! I can’t believe it’s here already. The agenda looks AMAZING and I am so looking forward to meeting everyone and having a fun weekend with a bunch of new friends! I will be snapping mega photos and taking notes so that I can keep you well-informed of my adventure.

Monday

I didn’t get to blog yesterday, and really only have one photo from Monday I want to share. I earned the best wife award for Monday night because I made hubby a beef pot roast in the crock pot.

DSCN5115

In the morning I placed 4-5 medium carrots, chopped, into the crock pot, along with 5 mini onions from our garden, beef roast which I believe was a “round” cut but now I don’t remember, a packet of Lipton’s Onion Soup mix, and 3/4 cup water. I set the crock pot on low for 10 hours and it was ready to go at the end of the day!

Being that I’m not much of a meat lover, this actually tasted pretty darn good, and my body could probably use the extra protein and iron these days.

Tuesday

On Tuesday morning, Dana and I set out on a 4-mile run. I haven’t fully run this distance in quite some time due to the UC, and during the run, I remembered why.

My body is working in overdrive right now to fight and heal the inflammation happening inside, therefore I become fatigued fairly easily. I try so hard to push myself because I want to be able to endure activities at the level I was at before when I wasn’t sick, but it’s just not in the cards right now.

With the motivation of Dana at my side, I was able to pull through 4 miles, but I could feel my body grumbling at me as I ran. I am very proud to say that I accomplished that run now.

I have noticed that some days are better than others when it comes to my stamina and activities. Friday for instance, I ran 3 miles and it seemed to be a much more enjoyable run. My body wasn’t fighting back like it was yesterday, but  I still felt fatigued though towards the end.

I not only feel this way with running, I feel it with any type of activity: weights, elliptical, and even every day tasks. I find myself becoming very tired quickly. The docs are investigating my situation full force to make sure I am doing alright and doing their best to “fix” me when they can.

I will continue to keep you posted as I learn more. I know my limits and am doing my best to stay within those limits and not push my body further than it can go right now. I have open communication with my body and we keep each other in the loop. 😉 I listen to it when it says cool it, and it listens to me when I say keep it comin’.

Breakfast

For breakfast, I turned to another old favorite, overnight chia seed yogurt bowl! We were running very low on yogurt so I had to use a little more almond milk than usual but it still turned our great, just a smaller bowl of goodness than I would have liked. I added heaps of blueberries and strawberries to add to the volume.

DSCN5116

A smaller bowl but still oh SO tasty.

DSCN5118

That is the end of my photos for the past couple of days.

********

 

I think this is the perfect opportunity to share with you a gluten-free bread recipe I have been making for Dana and I since we began the SCD/Paleo diets.

I experimented with a few different recipes over time, made my adjustments, and have come up with my favorite version of the bread. It uses Greek yogurt so doesn’t fall perfectly into the SCD or Paleo diets, so I will go ahead and just call it Gluten-Free.

DSCN4680

DSCN5021

DSCN4683

DSCN4926

Nutty Gluten-Free Bread (makes 2 loaves)

Ingredients

  • 5 cups almond flour
  • 2 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp. apple cider vinegar
  • 2 cups non-fat Greek yogurt
  • 4 eggs
  • 1 egg white

Directions

  1. Preheat oven to 350°.
  2. Mix together all ingredients (I use a hand-mixer).
  3. Pour into two lightly greased bread loaf pans.
  4. Bake for 50-55 minutes. Bread is done when toothpick inserted into center of loaf comes out clean.

This bread is dense but not crumbly like some of the other recipes that use SCD homemade yogurt. The Greek yogurt really helps to make it stable. It cuts perfectly, and tastes great toasted with some nut butter! Dana has also used his for turkey deli sandwiches, or as a base for a couple of over-easy eggs.

NUM!

I did post a bread recipe here that fits perfectly into the Specific Carbohydrate Diet. Feel free to check it out!

I hope you all have a great day. Catch up with you soon.’

4 thoughts on “Nutty Gluten-Free Bread

  1. Pingback: French Onion Soup & A GIVEAWAY! « Beautifully Nutty

  2. Pingback: Summer Recipe Round-Up « Beautifully Nutty

  3. Hey hun, i want to give this recipe a try, any idea on a substitute for the yogurt? i’m lactose intolerant so wondering what else i could use, thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge