Remember how I did a little sugar detox a few weeks ago? Ya, that was cool.
And for a like 4 days I wondered if I should try going paleo? That was cool too. I think I only talked about this on twitter though…

Neither of which stuck, shocking!

However, I have been eating FAR less sugar, and I’m happy about that. But the whole paleo bit I just can’t hang with. Which might lead you to wonder why I even considered it, shoot, I wonder why I even considered it…

My sugar cravings get intense! They can not be pushed aside or brushed off until later. I can’t have a little square of chocolate and be satisfied (unless by ‘little square’ you mean an entire king size Hershey bar?!). No no no. These cravings get SO bad that if I don’t get sugar RIGHT THEN I will break into tears. In fact, my husband has been told not to even mention certain ‘desserts’ unless he has EVERY intention on delivering them, that instant. Just the mention of certain foods or desserts triggers a craving… and if it’s not satisfied, let the waterworks begin…

I think our cravings can tell us what our body is lacking something, therefor we should eat it. However, I do not think a sugar craving means we need a honkin piece of cake. Mentally and emotionally, I might NEED that piece of cake. But physically, no, my body doesn’t need it. So I researched sugar cravings and I started to wonder if my sugar cravings were so frequent and intense because my body was lacking protein. I mentally track my daily protein intake and while the ‘grams’ are technically high enough, maybe my body is going through a phase where it requires more then ‘normal?’ So I went with that rational and decided I’d give paleo a whirl.

I’m just not a big meat eater and a diet based primarily on meat isn’t for me. The veggie/fruit part, heck ya, I’m all for that! I also really like beans. And dairy. And that’s not ‘paleo’ approved.

Anyway, while I was pretending to be paleo for all of 5 minutes, I made muffins. I wanted to prove that eating a ‘low carb’ diet didn’t mean you had to deprive yourself of ‘pastries.’ Sure, you can’t have a croissant. Or one of the other 75 bazillion delicious carb and sugar filled treats. But these, you CAN have these if you are on a low carb, paleo, gluten free, low sugar diet.

*Disclaimer: I realize if you are a super strict paleo, pineapple is out.  But for a sweet treat, I’m going to venture to say the natural sugars in pineapple are better then the refined sugar in other treats?!?!  (try apple, pear, or mango instead of pineapple)

These were really delicious! None of the flavors overpower the other, in fact, they compliment each other very nicely.  However, the texture is a different story.  It’s a good story, but a different one.  The almond meal adds a heartiness, the coconut adds a chewy texture and the pineapple lends a sweet juicy pop to each bite.  I loved it.  My husband (the pineapple hater) picked out the little tidbits of pineapple, but he liked the rest.  So you be the judge.  If you like all of these flavors, I’d be willing to bet you’ll like these.  If you don’t like these flavors, I’m gonna guess you won’t like them.  How’s that for scientific evidence?

Oh, so where does this leave me with my ‘diet?’ I’m just back to my normal, mainly vegetarian, daily routine. I am focusing on incorporating more vegetarian protein sources though, like beans, yogurt, quinoa, and almonds (or pecans, walnuts, peanut butter).

Raw almonds, one of my favorite snacks.

Pineapple Muffins (Paleo)

Ingredients

  • 2 cups almond meal
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp almond extract (can sub vanilla extract)
  • 1/2 cup coconut milk (I used light)
  • 1 1/2 cups finely chopped pineapple (canned or fresh)
  • 4 eggs
  • 1/2 cup unsweetend coconut flakes

Instructions

Preheat oven to 350 degrees and grease muffin tins.

In a large bowl, give the eggs a quick whisk. Add in the rest of the ingredients (in no particular order) and stir everything until it’s incorporated.

Scoop into muffin tins (lined with paper liners or just greased).

*I use an ice cream scoop because it’s easy and so each tin gets the same amount.

Bake for 20-25 minutes, until the tops are golden brown and a knife inserted comes out clean.

Cool in the pan for 5-10 minutes, then remove from pan and continue cooling on a wire rack.

Store in an air tight container up to 3 days (maybe longer, but they were gone after 3 days)

Makes 12-18 muffins, depending on the size of your pan. I got exactly 16 muffins using a mini bundt pan.

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