Breakfast: mushroom & onion omlet
Lunch: Tuna & veggies
Snack: almonds, dried fruits, an apple or maybe some sunflower seeds
Dinner:lean meats and veggies
I started eating exclusively like this just before Thanksgiving because I was trying to naturally manage some major arthritis issues that were rearing their ugly head all over the joints in my fingers and hands. I had read a lot about changing one's diet to avoid sugar, dairy and gluten as a help to manage arthritis and inflammation symptoms. I found that by cutting out processed sugars, gluten and dairy I have seen a SIGNIFICANT improvement in my joints. No more red and inflamed sore joints on my fingers, no more dull ache and stiffness in my hands, it is working. I am thrilled because I am not taking any medications to manage this problem, it is stemming from my diet...wanna know how I know this isn't a placebo effect? Because when I cheated, just on Thanksgiving day, and had some pie, sweets and other things I had been avoiding for 2 weeks prior, my hands started to ache, my joints began to swell and I felt icky...I went back to avoiding these things again and BINGO, inflammation back down.
Healthy right? Okay, but eating this way I sometimes miss my sweets. Yes, I know that is part of the process but the other day I was in the kitchen and was wondering what could satisfy my craving for sweet and crunchy that wasn't processed and boxed from a store and would still be healthy.
Here it is...Paleo crack was born. Watch out though, it is HIGHLY addictive and since the serving size is 1/4 cup for 158 calories you do have to watch how much you eat but it is packed full of protein, no preservatives and no weird ingredients that I can't pronounce, plus it is sweet and fits the bill for knocking out a sweet tooth without knocking me off my diet.
1 cup whole oats (not the quick oats)
3/4 cup cashews chopped (I pulsed in the blender)
3/4 cup walnuts chopped
1/4 cup honey
1/4 cup coconut oil
1/4 cup peanut butter (or any nut butter)
1 tsp cinnamon
First, add the honey, coconut oil and peanut butter into a microwave safe dish and melt then stir.
Add in the oats, cashews, walnuts and cinnamon and mix well (it will be kind of gloppy)
Spread into a thin layer on a foil covered cookie sheet and bake at 325 for 15 minutes, turn and stir and put back in the oven until crunchy (about 5-10 more minutes).
Let cool and store in air tight container. Makes 14 servings at 1/4 cup each for 158 calories a piece.