Week one- and it's DONE!

Well- it's official! I made it past one week! One week of no sugar, no wheat, nothing that could turn into instant sugar... and to be honest... it hasn't been to bad. Once ya get past the sugar with drawl for the first few days, things turn around.
One of my saving graces was a Cinnamon Bun Muffins (that I turned into a loaf)

Cinnamon Topping:
1/2 tbsp xylitol
1 tbsp cinnamon
1 tbsp grapeseed oil

1. To make cinnamon topping, combine all ingredients in a small bowl (if you feel the need to increase the amount xylitol- DO IT!!!)
   
2. Set aside. 

Muffin/ loaf mix:
1 Cup blanched almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp celtic sea salt
1/4 cup grapeseed oil
1/4 cup xylitol
3 eggs
1tbsp vanilla

1. Combine first four ingredients in a medium bowl. 
2. In a larger bowl mix the remaining ingredience. 
3. Blend dry ingredients into wet and scoop 1/4 cup into a lined muffin cup, or pour into a parchment lined loaf pan. 
4. Spoon topping onto muffins/ or on top of loaf.
5. Bake muffins for 8-12 min at 350 degrees. 

Now that the week is up and the loaf is gone... it's time to make another batch!!! REMEMBER: Preparation is the key in beating the 30 days! 

Flax Bread

So this is  the stuff that is currently keeping me alive! I figure i should share it with you guys so that you can make your own!!

Here we go...
Grab:
1 1/2 C  Blanched Almond Flour
3/4 C     Arrowroot powder
1/4 C     Flax Seed Meal
1/2 tsp   Sea Salt
1/2 tsp   Baking Soda
4            Eggs
1/2 tsp   Xylitol
1 tsp      Apple Cider Vinigar


What to do:

1. Mix first five ingredients together in a bowl.
2. In another bowl blend eggs until frothy (about 3-5 min).
3. Stir Xylitol and vinigar into eggs.
4. Mix dry and wet together
5. Pour into 7.5"x3.5" loaf pan lined with parchment paper (or well greased)
6. Bake at 350 for 30-35 min, or until a toothpick inserted into center of loaf comes out clean.
7. Cool, slice and serve *(or store for emergency... like when you forget to plan a meal in advance!)