My recipes are grain free, refined sugar free and many are dairy free. Why not eat grains? Well, I had a slew of autoimmune health issues and began this horrible conveyor belt cycle. I would go to a doctor who would only have 5 minutes to discuss my health. They would pick one or two items to work on and give me medicines for that. My health started to deteriorate. I was gaining weight but not eating. I still don’t have my appetite back. I have Hashimoto’s thyroid disease. I know a lot of people with this disease where I live. A really good friend heard about a seminar a Functional Doctor was giving and we decided to go together. What he said resounded with me. I soon became his patient and my diet was revamped. I don’t eat anything I can’t pronounce, no nitrates, preservatives, nothing with antibiotics plus much more. Basically, if I want to eat it I need to make it.
At first, I was depressed as I didn’t see how or what I was going to eat. I started researching and experimenting in my kitchen. Pretty soon I was making my own ketchup and bbq sauce. My friends saw my pictures and suggested I start a blog. So here I am. Sharing things with people I don’t know and being vulnerable. I really don’t like being vulnerable. I am trying to expand my horizons on all levels.
I hope in some small way my blog can encourage you or that we can encourage others to be a little more vulnerable and improve our world by sharing encouragement. Life is what we make it. I believe that most people are good. We find what we are looking for. If you look for evil you will find it and see it. But if you look for the good in the world and in people you will find it and see it. Life is short and it’s a gift, not all receive. Let’s improve our world together.
So on to my recipe. My kids love crepes. Heck, I love crepes. I was so happy when I created not just one but two recipes for crepes. My son loved these and asked if I had used cassava flour because he said he couldn’t taste the difference.
1 recipe roasted pecan chocolate spread
1 cup sliced strawberries
1 – 2 tablespoons powdered vanilla monk fruit sugar
1 recipe Stabilized Whipped Cream
Make the crepes, and pecan chocolate spread and slice the strawberries. Using an offset spatula add about 1 tablespoon of roasted pecan chocolate spread to each crepe. Carefully spread it across the top of each crepe without tearing the crepe. Lay sliced strawberries down the center of the crepe. Add a little whipped cream. Roll the crepe up. Using a loose leaf tea infuser spoon sprinkle with a little powdered vanilla monk fruit sugar on the crepe. Top with a dollop of LaRena’s Whipped Cream and a sprig or two of mint or fresh berries.