Acknowledging your relationship with what you eat
By Sonia Marie Desormeaux,
Acknowledging what different foods mean to us is an important part of cultivating a good relationship. This month when we celebrate lovers and relationships, it’s important to notice that we each have a connection with food and that relationship is often far from loving.
Many of us restrict food, attempting to control our weight. We often abuse food, substituting it for emotional well-being. Others ignore food, swallowing it whole before we’ve even tasted it.
Eating healthy doesn’t mean restricting our food! Using one-ingredient foods is what’s important. The next time you cook for that special someone, try to use only foods with recognizable ingredients, and you’re already on your way to better health!
Guilt-Free Bite-Sized Bananas Foster
This recipe is a guilt-free twist on this classic Cajun dessert. It doesn’t get better!
½ cup grass-fed butter, softened, divided in half
½ cup organic brown sugar
(2 teaspoon per muffin tin)
2 tablespoon rum
½ cup chopped pecans
¾ cup raw sugar, or coconut sugar
2 large eggs
¾ cup almond milk or coconut milk
½ cup buttermilk
1 teaspoon vanilla extract
1 tablespoon coconut oil
2 cups gluten-free flour
2 teaspoon baking powder (aluminum-free)
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
½ cup blueberries (optional)
Preheat oven to 350 degrees. Add 1 teaspoon butter to each individual muffin tin to grease completely, leaving extra butter in tin.
Put 2 teaspoons brown sugar per muffin tin to line the bottom of each tin. Add ½ teaspoon rum to each tin. Sprinkle 2 teaspoons chopped pecans in each tin. Cut bananas into thick slices, and place 3 slices over brown sugar mixture in each tin.
In large bowl, beat together raw sugar and remaining ¼ cup butter with an electric mixer on medium speed until well blended. Add eggs one at a time. Add milk, buttermilk, vanilla and coconut oil, and beat just until blended.
In a medium bowl, stir together dry ingredients; flour, baking powder, cinnamon and nutmeg. Add flour mixture into bowl with the egg mixture, and mix until blended. Fold in blueberries (optional).
Take ½ cup measuring cup, and use to scoop batter into each tin.
Bake for 14 minutes. Remove from oven, and invert muffin pan onto lined baking sheet, using a butter knife to loosen the edges first.
For more recipes visit: www.Sonia-Marie.com