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Tigernut Cereal (Sweetner Free, Low Carb and Paleo)

Raw Eating

Are you ready for adult cinnamon toast crunch?

People generally think cutting entire foods out of staple meals is so scary that all staples no longer fit into your red stapler body and it’s going to burn down. (Office Space reference, if you have not watched it then you have the Internet and thus no excuse not to. You can even leave me to go watch it right now…I’ll miss you though). 

For this body, food has never tasted so mouth dripping blissful. I love the way food feels and tastes going in me, and the energy it gives me throughout the entire day to connect to life in. 

My body no longer has dairy, fruits (except for bursting berries of mouth pleasure, lemons, and lychees), root veggies, sweeteners or most carbs. If you had told the high school energy drink’s laced in sour patch kids Ainsley what she would grow into she would have sprayed you with her specialty sour spray mix (it was marinaded in warheads).

If you meet me back then go ahead and say future me created an AIP cereal recipe on her little blog and watch me plotz all over you in excitement (I loved health even then, just didn’t think 3 energy drinks a day was bad if I still had spinach).

Now my throat burns at even the touch of soda but it smiles over organ meats and maca powder. The first time I tried maca powder there was no bitter, the ancient soul of my body knew it and I swear I heard my ancestors dancing and singing through my head. 

Maca Cereal MLM

It took many years to reach this point, and realizing more and more that I want every ingredient that enters me to benefit this mind. The idea of healthy was never gross to me. In fact, with those Monster energy drinks, or if I was feeling classic and cigar minded Red Bull, I would often still eat spinach at the dinner table. At first the stuff was gross, (as it is supposed to be as a bodily defense mechanism against poison) but eventually I favored it to most other foods. My body adapted and accepted every fiber of that green leaf. I also loved eggs, bacon, fruits in high abundance, cottage cheese, sauerkraut, and kale.

AIP Cereal MLM

Now I still eat eggs, bacon, berries, and have just added a much larger range of veggies to my taste bud reservoir.

All of the above words are meant to be encouragement for if you are looking at/wanting to change lifestyles, or have learned that you have to. Despite where you are in your food journey it is possible to change it and feel incredible while doing so, with amazing foods just waiting to be inside you.

Auto Immune Paleo (AIP) is an allergen free approach to the paleo diet and is used to cure chronic illnesses. The ones I care about are of the mind. To cure yourself of malfunctioning connections that lead to ADHD, depression, OCD, anxiety, suicidal thoughts, autism and all of the other mind illnesses there is ‘no cure’ for. All mental disorders actually can be seen, just in the brain, and most have nutrient deficiencies already scientifically linked to them.

Food was the only thing that cured them for me and the mental lack of control comes back every time I cheat.

It cuts out everything your body might be allergic to or is allergic to. This diet would make an incredible elimination diet if you’re looking to see what foods work for you. The elimination diet is a simple concept of cutting out the foods your body might not accept for a week and then bringing ingredients back into you one by one to see how you react. Easy concept but hard to do. Well welcome to AIP. Here is the list of what it cuts out though: From http://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol

 This list is probably the most extensive one I’d ever seen of foods to cross out. Actually keto was probably just as extensive but I’m too used to it to remember now.

Luckily there is a great new flour that is AIP friendly and is splurging out all over the blogger world. Tiger Nut Flour is the newest flour to cross them all. It is actually a root vegetable and is perfect for the primal mind since our East African ancestors used them as a staple part of their diet according to a recent Oxford study. This post is long enough though so if you want to know more about the tiger nuts click here.

My favored thing about the tiger nut is that the nut is so sweet you don’t need to add any sweetener to your recipes. For added sweetness you can simply add more raspberries or blackberries to this delicious cereal. 

To Be Edited By Abbey

The Taste

This cereal is so delciious to the human taste buds that my very picky twin said it was ‘really good’. Yeah. We actually fist bumped after I squeed in delight and she smiled as she chewed it more. Abbey is basically the person that tells me I’ve gone too creative in a recipe. Oddly enough this recipe is among the most creative when it comes to ingredients.

I personally love the stroke of maca into the flavor and the crunch of the cereal is exactly like cinnamon toast crunch pieces. Oh I’ll have to make a cinnamon toast crunch version soon. That and Frosted Flakes used to be my favorite.

Inspired by The Primitive Pallet Hazelnut Mocha Cereal:

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Ingredients for Tigernut Flour Cereal

1/2 Cup Goldeen Flax Seed Meal

1/4 Cup Tigernut Flour (?)

1/4 Cup Hemp Seeds (?)

2 Tablespoons Maca Powder (?)

1 Tablespoon Ceylon Cinnamon (?)

1/2 Cup Full Fat Coconut Milk (Make your Own)

1/4 Tsp Vanilla

1 Tablespoon Coconut Oil (melted)

Best served with coconut milk <(^_^)>

AIP Cereal MLM

Directions:

  1. Preheat the oven to 200 for a slow bake or 300 for a quickie…ish. (30 minutes baking vs 1 hr 20 minutes for longer bake. I prefer the long bake for consistent heating).
  2. Combine the dry ingredients into your food processor and pulse a few times.
  3. Add the wet ingredients: vanilla, melted coconut oil and coconut milk. Process until a dough forms, scraping down the sides when needed.
  4. Spread the batter out across a silipat baking sheet. The longer the dough sits the firmer it gets. I used coconut oil to spread it out evenly with no holes and as thins as you can get it.
  5. Bake for 1 hour and 20 minutes at 200 or bake at 300 for 15 minutes then drop the temp to 250 and bake another 15 minutes.
  6. Take cereal out of the oven and cut into bite size pieces. A pizza cutter works perfect. I used a sharp large knife because I don’t have a pizza cutter.
  7. If any of the pieces are still poofy and don’t automatically break with pressure, bake them again at five minute and keep on checking every five minutes after (you don’t want to burn them).
  8. Turn off the oven and put the pan back in for 1-1.5 hours for maximum crispiness.
  9. Let cool (takes about ten seconds of blowing right out of the oven) before eating.

Visual Tutorial

Pulse your dry ingredients together in a food processor. Add the wet ingredients and pulse until it turns into a batter, scraping down the sides once or twice. Spread the batter onto a silipat with as few holes as possible:

Spread the Batter

Use oil if it begins to stick to your hands:

Oil to cereal time

Bake at 200 for 1 hour and 30 minutes or at 350 for blank

Remove from oven and cut into shapes (a pizza cutter works wonders but I just used a sharp large knife.

Cut Cereal Shapes

Stick the cereal back in the oven and turn it off so they completely dry out. This takes about 1-1.5 hours.

Once dry make all of the pieces cereal size with your hands and then put them onto a board and bring them outside:

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Let Nodame sniff but not eat, she is not human:

Nodame

Maca Cereal MLM

Nutrition Breakdown per 3/4 Cup

Tigernut Cereal (6 Net Carbs Per Serving)

Calories: 222.2

Total Fat: 17.6 g

Potassium: 159 mg

Total Carb: 13.3 g

Dietary Fiber: 7.2 g

Sugars: 3.3 g

Protein: 6.5 g

DV: Vitamin C 3%, Vitamin B-6 5%, Vitamin E 2%, Calcium 5.2%, Copper: 15%, Folate 5%, Iron: 17.8%, Magnesium 25.5%, Manganese: 2%, Phosphorous: 13.3%, Riboflavin: 2%, Thiamin: 10%, Zing 12%

Hazelnut Cereal (Low Carb/4.2 Net Carbs Per Serving)

Calories: 237.2

Fat: 20.1 Saturated: 8.3 g, Poly 3.3 g, Mono: .5 g

Potassium: 106 mg

Total Carb: 9.5 g

Fiber: 5.3 g

Sugars: 1.6 g

Protein: 7.3 g

Cinnamon Toast Crunch

Total Fat:3.5 g

Saturated Fat: 0.5 g

Sodium 210 mg

Total Carb 24 g

Vitamin A, C, and Calcium 10% DV, Iron: 25% DV

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Too Easy Tuna Salad: Zero Carbs

On so many days I arrive home starving, or tipsy, and need to just consume food. In general, keto makes you feel really full as your body is so satisfied by itself, but because of this full feeling I’ll forget to eat until about four.

At this point I could go the day without food and reach epic mental clarity, but if I’m in hunger mode I’ll just nom whatever is in oral vicinity with the ravenous force of a 105 pound goddess.

So in my mind cookbook there has to be quick and easy recipes that I can make without even having eggs or mayo. I run out of both of these constantly. Because of this simple mind cookbook I’ve been saved many a fast food caving cravings, and instead pack my body full of life nutrients.

Since taste is based on nutrients (science bitches), this tastes epic and makes for such easy travel food. Grab a lemon on the road from any random grocery store and you have a delicious lunch bursting with lemon and brain nutrients. All at zero carbs and friendly for the paleo humans.

Too Easy Tuna Salad MLM

Today I’m just going zero carb in order to detox from yesterday when I decided to scoop a 1/4 cup of honey into me.

Ingredients:

Can of Tuna (Read what to get and what to avoid here)

Juice of Half a Lemon

Two Dashes of Salt

Directions:

  1. Open can and take a few bites to make room for the juice.
  2. Squeeze in juice and add salt. If you can eat the rinds of lemons go ahead and chop it into bits and add those.

Just for you: our corgi Thor. Otherwise known as Thorgi

Thorgi

Pumpkin Innards Smoothie

Oh my bliisgore it is October! The people are allowed to be monsters and the monsters are allowed to be people. Halloween has been a favorite holiday inside me since I stopped crying from Hocus Pocus and the Boogyman in Nightmare Before Christmas. Those genuinely feared up my dreams for years with Jaws receiving random invites. The rebounding badassery of not crying apparently led to love.

Pumpkin pie is a top mouth love and will have to be recreated in keto/paleo form soon, but for now I’ve only had two pumpkins and the puree is awaiting potential pieing in the fridge. Avoid cans for now since the fresh stuff is piling out of the ground. It is time to embrace the pumpkins, even their insides, and even if you’re not a lady.

Oh and right now is the time to get your super nutrients all over your insides with the flu rattling around. I swear it’s nature’s form of turning us into zombies. The highest antioxidants are actually found in certain spices. Just you know, clove, allspice and the other common pumpkin spice ingredients. 😉

Pumpkin Innards Smoothie

Pumpkin Innards Smoothie Inner Ingredients:

Inner Strings of Pumpkin

1 Cup Almond or Coconut Milk

1 Avocado

1 Teaspoon Coconut Sugar or Erythitrol

1/2 Teaspoon Pumpkin Spice

2 Cold Brew Coffee Cubes

Directions:

  1.  Scrape out the pumpkin innards with your hands and set the seeds aside.
  2.   Put the innards into your blender along with the other smoothie ingredients.
  3.   Blade swirl all of the inner moments and pour them into a glass.
  4. Roast the pumpkin and seeds for the future.

Besides, you don’t want those unloved innards to come and haunt you 😉

Haunted Pumpkin

Coffee Truffles

Coffee Truffles

Chocolate and coffee is one of those magical mystery rides that you want to burst out singing for, and even let the taste get stuck in your head for years.

There are 200,000,000 Googly results if you ask it about the two together. That antioxidant burst of nutrients also works for the mind and even goes into my favorite field of study (since I’m going into it 😉 ) the neurosciences. It stimulates everyone’s favorite hormone: dopamine. The pleasure hormone as it is commonly slanged. “Chocolate may be used by some as a form of self-medication for dietary deficiencies (eg, magnesium) or to balance low levels of neurotransmitters involved in the regulation of mood, food intake, and compulsive behaviors (eg, serotonin and dopamine)” (Bruinsma 1999). This study was used to determine if chocolate is just a food or if it could be a drug. I so desperately love and crave chocolate to be inside me that it’s obvious why a study would jump the idea. Lady time is associated with the craves though, and since we lose so much iron and magnesium it could explain the correlation found between the two by Bruinsma.

Since I’m all iron and magnesium deficient chocolate is daily put in my mouth.

The taste never fades in its harmony and earthy depths, but at times…all the time, I experiment with what flavors can enhance its bounty of taste. Almond butter and coffee is already among my top mouth loves, so why not add coffee to chocolate? All three hasn’t been done yet but as soon as my macadamia nuts arrive a new recipe is coming to your mouths.

Cold Brew Raw Truffles Mind Lifting Mouthgasms

Ingredients:

1/4 to 1/4 Cup Ratio of Cocoa Powder to Coconut Oil

Plus

1 Teaspoon Cocoa Powder (per teaspoon of extra liquid such as cold brew)

1 Teaspoon of Cold Brew Coffe

1/2 Teaspoon Coconut Sugar/Honey (paleo) or Erythitrol (keto

1/4 Teaspoon Vanilla

1/2 Teaspoon Cinnamon (optional)

Note: You could use regular coffee most likely but cold brew basically functions as coffee extract

To Make Cold Brew Coffee Latte Truffles:

Fold in a tablespoon of coconut cream or coconut milk

Directions:

  1. Combine all of the above ingredients with your hands. (If you are scared of your hands turn into a bird)
  2. Roll into truffles and coat with cocoa powder or more coconut sugar or both.
  3. Consume or store in the fridge.

P.s. You could also put these into any silicone mold and they’ll pop right out into mouth bliss as well.

Secondary p.s.: use an abrasive material to wash hands or thoroughly lick them.

Visual Tutorial

Chocolate Mold

Cold Brew Coffee Truffles

2 Ingredients Zucchini Muffins

There is too much zucchini growing in all of our gardens and minds right now (all of those food bloggers keep putting it in there).

In order to let you savor zucchini with smilegasms I have made for you a very easy noms that takes two ingredients most likely already in your fridge. Eggs and zucchinis.

Both ingredients are easily obtained from your local farmer’s market, even if you live in a desert (my life). Honestly there’s just something primal in the satisfaction of getting what you put inside you from the person that grew it.

This recipe is shockingly delicious due to its minimal nature, but both ingredients get to really come together inside your mouth. Easily cast iron heated in the mornings and you can keep them simple and change the toppings. Hot sauce, chives, paprika, tomatoes, beaver tongue. Just let your mind grow wild.

Ingredients:

6 Happy Eggs

1 Cup/Half of a Zucchini

Spiralizer or Knife

Donut Pan or Muffin Pan or Cupcake pan

  1. Preheat oven to 375 Degrees
  2. Sprilaze your zucchini or cut it up into chunks with a knife/your teeth (I do this with chocolate for my mug cakes all the time).
  3. Salt and pepper your zucchini to taste preference and toss.
  4. Circle the noodles into your donut pan or put them into a muffin/donut pan after thoroughly spraying it down with coconut oil/other oil
  5. Crack an egg into each hole and swirl it out a bit (the best tasting ones are just gently moved around instead of scrambling the egg).
  6. Put your pan into the oven and cook for 20-25 minutes.

Visual Tutorial

    1.   Spiralize the zucchini.

Spiralizing

2.   Swirl the zucchini into holes/place into muffin pan.

Spiralized Zoodles

2.   Crack an egg into each hole.

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3.   Bake for 20-25 minutes and then pop them out. Can be stored in the fridge for at least a week (mine were gone after that).

Zucchini Donuts

Low Carb and Paleo Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

The perfect substitute for spaghetti and meatballs has been approved by mu mouth.

This spaghetti squash and meatballs bowl is so easy and so delicious. It even takes just as much work as pasta if not less.

Just pop your squash into a slow cooker, or the oven, and cook up your marinara when it’s near ready, and combine. I even use the spaghetti squash as a bowl and just pull the noodles out with my fork as I eat.

Many people just toss in a jar of marinara or spaghetti sauce, but I highly request you try making it fresh. You’ll get to choose your own flavors, the fresh taste bursts through, and it is so much fun to cook.

You even get to use a wok, but a high sided pan works just as well if you don’t have one.

The tomatoes and spices here really reach some earthy and satisfying notes with that Italian brightness we’ve come to love so much.

Ingredients:

1 Recipe of Spaghetti Squash

1/2 of Heirloom Marinara Recipe per Whole Spaghetti Squas

1 T Grassfed Butter or Avocado Oil/Coconut Oil/EVOO

1/2 Pound Grassfed Meat (I used a  primal blend of organ meats for full satisfaction)

Meatball Spice:

Can vary into any spices you want. (Here’s a great list for keto and here’s a great list for paleo meatballs)

I used a combination of salt, pepper, Worcestershire, and coriande

You want to salt the meatballs after they’re in balls to keep the moisture in.

Directions

  1. Let your meat rest for thirty minutes for even temperature heating and because Alton Brown says to.
  2. Preheat oven to 350 degrees and prepare your spaghetti squash (cut in half, scoop out seeds and add oil). You can also poke 10 holes in your squash, pop the whole squash into the slow cooker and cook on low for 4 to 6 hours.
  3. Heat up your oil in a wok or high sided pan. Once heated sear meatballs on all sides.
  4. Remove the meatballs from your wok/pan and set aside.
  5. Put the spaghetti squash into the oven and set a timer for 30 minutes.
  6. Create the marinara sauce and when you get to ‘simmer for twenty minutes’ add the meatballs and stir the sauce over them.
  7. Remove the squash after 30 minutes and let cool for about five minutes minimum (this is as long as I ever wait).
  8. Fork about half of the squash into strings and add in your sauce and meatballs.

Macros:

For Marinara:

Total Fat: 7g, Potassium: 17.1mg, Total Carbs: 3.5g, Net Carbs: .9, Protein: 1.9g

For Half a Spaghetti Squash:

Total Fat: 0g, Total Carb: 5g, Net Carbs: 4g, Sugars: 1g

To Reheat

Reheat

  1. Preheat oven to 350.
  2. Combine your squash, marinara and meatballs.
  3. Put onto a baking pan or any pan and reheat for about 18-23 minutes. Add more oil if you want it to be more saucy.

Maybe

How to: Make Spaghetti Squash

30 Minutes Spagetti Squash

I have some memories of pasta on cold nights of childhood.

Meatballs and sauce soaking long noodles that I struggled to look proper with. My pinkie did not stay up (did you know that originated as a level of drunkenness test?). I remember loving the meatballs the most and being sure to beg father for extras. Otherwise, in pasta food memories, I would order at an Italian restaurant, and that meant pasta. I bet they’d have a pasta dessert if they could.

Angel hair baked in lemon surrounding a toffee chocolate ball anyone?

 Chicken Alfredo was my favored pasta dish. Once I left the nest I only feasted on 30 second macaroni bowls, the Kraft ones. I loved those more than the grass water I used to boil. Yeah…I’m that much of a fairy and loved grass. One day I went outside and picked some, boiled it, and drank. I remember that so vividly. It was so liquidgasming.

Fresh, and like drinking the smell of mowed grass.

I found pasta annoying otherwise, except for Ramen. The weight and mental issues I gained in college make so much sense when I see them typed out on this screen. The Ramen was totally made healthier with chunks of celery and carrots though 😉 .  Ever since going low carb high fat pasta and rice have been mouth banned, and never really missed. They’re just fillers and bacon and butter fill you more. Then one night, at some point in the past, I tried Spaghetti Squash. It was odd but I became ravenous for it and started eating it all the time. This was mostly because I was the only one eating keto and my lover didn’t want it so it entered me often. A full squash makes about four meals. I stored half in the fridge and it lasted for a week. The taste was changed everyday. One day it would have marinara on it one day, lemon pepper the next day, cheddar cheese with Italian spices, and finally a chocolate cinnamon with berries. That one is magical.

All vegetables are basically incredibly nutritious for us, especially those found above the ground. Embrace the caveside.

(The brologic being since our ancestors had access to it then it is most likely what we are meant to eat)

Foods naturally accessible to us just work because no matter how much we try to disconnect from this earth we still need it to survive. Just one night try spaghetti squash over your pasta and see if you can feel and taste the way your body takes it in. Feel the difference.

Away from bro logic it is way easier and more delicious to reheat than noodles. I’ve used both cast iron and flames as well as microwave and both reheat it to the same texture.

 Spaghetti Parts

Buy or Grow a Spaghetti Squash (local farmer’s markets have these right now too, go interact with your food maker)

Locate 2 T of Oil (Look for dark bottled EVOO that has been cold pressed)

Large Glass Baking Dish

Oven

To Create Spaghetti

  1. Preheat the oven to 375 Degrees.
  2. Cut the Spaghetti Squash in Half (Spaghetti squash are very hard and need extra muscle power. Activate beast mode for this part). I leave the stem on to use as a  grip.
  3. StabScoop out the innards with your hands and put them aside. Take a low quality picture and turn the picture into a painting and hope no one notices. You can roast the seeds or just eat them raw. You can also eat the innards
  4. Remove the InnardsDrizzle the squash in oil and then rub that wet goodness all over its insides.
  5. Dripping OilPut the squash face side down in a baking dish (or on top of a baking pan) and put the whole thing in the oven.
  6. Glass TimeLet it spaghetti up for 30-35 minutes. (If you forget about it, like me, put it in the fridge for about an hour otherwise it is too soft to perform).
  7. Fork it/scrape prongs across the insides until they turn to spaghetti.
  8. ForkingLeave the spaghetti in and use the shell as a bowl or store for up to a week in the fridge.

Spaghetti Squash Tutorial

Nutritional Breakdown: Pasta vs Spaghetti Squash

Serving Size: 140g:

Whole Wheat Pasta:

Total Fat: 1g, Total Carb: 37g, Sugars: 1g Iron 8%DV

Servings Size: 155g

Spaghetti Squash:

Total Fat: 0g, Total Carb: 10g, Net Carbs: 8g, Sugars: 4g, Vitamin A, Iron and Calcium: 3%, Vitamin c 9%DV