I’m happy to report I had Apple Cinnamon Overnight Oats yesterday for breakfast and my tummy was as happy as could be.It was definitely the caprylic acid supplement that did me in on Saturday.In other news, I have today off and couldn’t be more excited about it.My plan today:
- Spin class + 15 minute brick run + stretch/core
- Grocery store: strawberries + blueberries… I’m making somethin’ tasty!
- Smoothie making. Strawberry cheesecake. That’s all I’m saying
- Clean the kitchen. From top to bottom – vacuum the drawers, clean the appliances, wash the floors
- Laundry including the linens
- Catch up on emails
- Try my hand at a new mac n’ cheese recipe
- Get outside and take some pictures
- Have a bath
I have no idea how much I will actually get to accomplish. I’m going to start from the top of the list and work my way down.I [sometimes] bite off more than I can chew and end up under estimating how long it will take me to do things.Other than the kitchen cleanup that has the potential to turn into a full day ordeal, I think I may actually have this one in the bag.… and what better place to do my cleaning than in the kitchen… where these lovely morsels are nestled safely in the freezer?nom nom nom Print Yeast Bustin’ Carob Clusters Author: Leanne Vogel Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free Prep time: Cook time: Total time: Serves: 6 clusters They’re raw, sugar free, high in fiber and absolutely delicious! Ingredients
- 1 cup unsweetened shredded coconut
- ¼ cup coconut butter
- ¼ cup ground flax seed
- 1 tablespoon coconut oil
- 1 tablespoon carob powder – or cacao powder can be used too
- pinch of white stevia powder
- I used carob chips and they were fantastic!
- In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut butter, oil, and carob powder.
- Once melted, add remaining ingredients to bowl and stir until combined.
- Drop mixture into muffin cups and drop a couple of unsweetened carob chips on top.
- Stick in the freezer for 10 minutes.
- Can be eaten at room temperature or from the freezer.
3.3.3070 View Nutritional Information (once on page scroll down)Why’d I call this recipe yeast bustin? Because coconut [among it’s other amazing qualities] contains caprylic acid, capric acid and lauric acid – medium-chain saturated fatty acids that are potent antimicrobial agents.They kill bacteria, viruses and fungi by causing their cell walls to disintegrate.Think cyclops from xmen.Because of their ability to kill fungi, these medium-chain fatty acids work wonders on killing candida yeast infections.
- Caprylic acid is so potent that it is extracted from coconut and sold as a natural anti-fungal.
- Capric acid disrupts or disintegrates the plasma membrane, which leaves the cytoplasm disorganized and shrunken. In other words it kills the candida!
- Lauric acid, is the most active at killing candida at lower concentrations.
- Lauric acid could be called an essential fatty acid because it is made only by the mammary gland and not in the liver like other saturated fats.
Remember, when looking for a coconut oil, you should go for extra virgin coconut oil. You want a product that is cold pressed from fresh coconut meat.What was your favorite thing that you ate/did this weekend?Favorite thing I ate: these clustersFavorite thing I did: ran my first 5kDo you like chores/house work?If you answer yes to this question, what is your secret? I hate absolutely everything to do with cleaning.Music helps… but blah. I’d rather be outside gardening or something.Do you have a long weekend coming up? Are you planning anything spectacular for it?When I was a teenager I thought it was weird that my colleagues would take time off work just to be at home. Why wouldn’t they want to go and DO something, or save up their vacation time and go on a nice trip? Now I totally understand why… it’s nice to just be home.There’s a long weekend coming up in April for Easter. I have no doubt that my mom + dad will cook up some steaks and invite us over for dinner.
This entry was tagged: carob, coconut macaroons, no bake