Yummy in my Tummy

It's been a difficult couple of weeks on this new diet, trying to figure out what I can eat and making sure I have all of the ingredients that I need and making sure that foods settle well with my stomach. At first it was hard to get a variety of food because it's best to introduce new things slowly, that way you don't overwhelm your body and you also can keep better tabs on how different foods affect you.

However, a major concern for me has been making sure that I get enough calories. I've already lost a little weight in the past few months and this diet has made it a little difficult to gain it back. I started by making my yogurt out of whole milk and even half-and-half. I also added in almond flour. It may have been a little early for me to start eating this, but at the moment, my concerns for getting enough calories outweigh that.

I made some banana muffins last week which came out pretty good. I also tried making some cinnamon cookies. They came out alright, but I overlooked them a little and they're a little crunchier than I normally like my cookies.

So today, I decided to make another batch of muffins. I found a recipe on Amy McKenna's blog for lemon poppyseed muffins. I followed her recipe and added a honey/lemon glaze on top. And they are oh so good!! I'm having to exert a large amount of self-control to not eat the entire dozen. I try to keep my nut flour intake to about 2 muffins a day plus maybe a cookie at night. Plus, I need things like these to eat throughout the week. I've already eaten 2 this morning and I really want to go get another one. I may have to hide them from Jarrod!

SCD Lemon Poppyseed Muffins (from roboranch.com) with a Honey and Lemon Glaze

Muffins
3 eggs
1/2 cup honey
1/4 cup melted butter
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp lemon juice
1 Tbsp grated lemon rind
1 Tbsp poppyseeds
3 cups almond flour

Glaze
3 Tbsp honey
2 Tbsp butter, melted
1/4 tsp pure vanilla extract
A few drops of lemon juice

Preheat oven to 325.
Line a muffin pan with paper liners.
In a large mixing bowl, use an electric beater to thoroughly combine eggs, honey, butter, baking soda, salt, and lemon juice.
Stir in lemon rind and poppyseeds.
Stir in almond flour, a cup at a time, to make a fairly thick batter.
Spoon batter into muffin cups.
Bake for 25-30 minutes, until golden brown, springy to the touch, and a toothpick comes out clean.

Combine glaze ingredients. I just squeezed a few drops of lemon juice from the other half of my lemon.
Mix until thick.
Spread over cooled muffins.

And I am in heaven...