Happy June everybody! Its already been one month with no eggs, no gluten, no grains, no nuts, no dairy…yeah, remember that list? Now the fun part begins, reintroduction! For those of you who did not follow along, for the month of May I went on an autoimmune protocol diet to try to help heal my dermatitis with out using steroid creams. If you are curious as to what an autoimmune protocol consist of head back to day one.
Heres what my skin currently looks like as of this morning.
So far without introducing any of the foods back, I have been able to pin point a few things that make my skin act up:
- Too much added sugar in a short amount of time
- Scratching as a nervous habit therefore causing more irritation and itchiness
- Cleaning products
Today I tried reintroducing just egg yolks, and some raw dairy (raw grass-fed cheese) for breakfast. So Far so good!
Other exciting news, I preordered Cassy Joy’s new cookbook thats coming out because she’s one of my fav’s, and hopefully I will be going to one of her stops on her book tour (fingers crossed). She is one of the people who reading her blog, and listening to her podcast really gave me the motivation to want to start my own blog.
Also, because grad parties are coming up for everyone, and everyone loves cupcakes, especially mini cupcakes because mini things are so dang cute, heres a little recipe for you!
Chocolate Cupcake with Whipped Cream Frosting
For the Cake:
1 Cup Chocolate Chips, Melted
2 Tbs Coconut Oil, Melted
2Tbs Coconut Milk
3Eggs, room temperature
2 Tsp Vanilla
1/2 Tbs Honey
1 Cup Almond Flour
1/4 Cup Coconut Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
For the Icing:
Organic Heavy Whipping Cream
Honey to Taste ( I used 1 Tsp)
Vanilla to Taste (I used 2 Tsp)
Preheat oven to 350 degrees.
In a large mixing bowl, lightly whisk together the chocolate chips, coconut oil, and coconut milk. Then add, one at a time, each egg. Once the eggs are whisked in, add in the vanilla and the honey.
In a separate bowl, mix the rest of the dry ingredients together. Slowly pour the dry ingredients into the wet mixture. Whisk lightly until everything is combined.
Line your mini muffin tins with liners, and fill until about 2/3 full. Place in oven for 12-15 minutes or until you can poke with a toothpick and it comes out clean.
In another mixing bowl, pour all your frosting ingredients together. Using an electric mixer, mix on high until it becomes very firm.
Place the whipped frosting in the fridge until your cupcakes have completely cooled. Then you can pipe the whipped frosting onto your cupcakes with however much you desire. Store remaining frosting in the fridge, along with any uneaten cupcakes.