Happy last day of the 21-Day Sugar Detox!!!! I don’t know about you but I’m feeling pretty good. No more sugar cravings over here! I mean, I wouldn’t turn down a ooey gooey cinnamon roll (grain free of course), but I’m not going to go seeking one out either. So I call that a win! Plus, after a week and a half of some serious bloating and digestive discomfort, I am finally feeling bloat free! For those of you who get my email newsletter you know just how bad that bloating was and so I’m sure you can understand my relief.
So before the 21 DSD was over I had to make one more not-sweet-treat recipe for you guys in case you needed a last hurrah. I don’t know if you’ve tried the almond butter cups from the 21 Day Sugar Detox Guidebook, but they are delicious. Of course chocolate with any sweetener is quite bitter but when you’ve been sugar free for almost three weeks, it almost seems sweet. And when you balance that with the delicious creamy saltiness that is almond butter it’s quite the treat. The problem, however, is that not everyone can eat almond butter. Some people are allergic, and others (like me) prefer to limit their nut consumption for other reasons (like digestive issues). Sure you could use sunbutter in place of the almond butter but seeds can be hard on digestion too. So what do you do when you can’t use almond butter or sunbutter? You use coconut butter of course!
You all know that I love my coconut butter. I’ve even got a couple coconut butter recipes on the blog: plain homemade coconut butter and pumpkin pie coconut butter. But I wanted something a little more flavorful and exciting to balance out the bitterness of the unsweetened chocolate. So I added a little green-tipped banana, a dash of vanilla, and hefty dose of cinnamon. And guess what… it turned out fantastic!!!! Well, at least I thought so. My husband, not having been on day 20 of the 21-Day Sugar Detox like me, grabbed one out of the fridge, shoved it in his mouth, and made this weird face. Like the kind of face a baby makes when you feed them something they’ve never tried before. I thought it was hilarious. So maybe these should be saved only for those who’ve been off sugar for a little while. Otherwise, use my homemade chocolate chip recipe or some enjoy life chocolate chips in place of the unsweetened chocolate for a little sweeter treat.
21 Day Sugar Detox Banana Cinnamon Coconut Butter Cups
Those of you who are doing the 21-Day Sugar Detox with me (day 17!!!) will probably understand my new found love of green apples. For those of you not familiar with the program, fruits are limited to those that don’t taste overly sweet and green apples fall into this category. I’ve found that the farther along in the 21 days that I get, the sweeter the green apples taste. And this green applesauce is no exception.
So this is basically the easiest recipe ever because all you have to do is throw everything in the crock pot and you’re good to go. Well, I guess you do have to peel the apples which is kind of a pain. Unless you like peel-y applesauce. More power to you if you do. If you’re like me, however, and you prefer the non peel-y variety of applesauce, just make your husband do it. Or your kids. That’s what they’re there for right? Kidding…kinda Your applesauce is done cooking when the apples are soft and it all just blends together with a spoon. It should be roughly the consistency of store bought applesauce. I wanted mine a little thicker so I cooked it for an extra 30 minutes with the lid off to cook off some of the liquid. This is optional though.
The hardest thing about this recipe is not eating the entire batch of applesauce in one sitting! Obviously gorging on 6 apples would kind of go against the idea of doing a sugar detox. (And by kind of I mean totally). So make sure you’re only taking in one serving at a time. Unless you’re not doing the 21 DSD, in which case feel free to gorge to your heart’s content.
I used this slow cooker green applesauce to make an apple cinnamon version of my Banana Coconut Macaroons and it turned out fantastic. I can’t decide which version I like more. I shared the recipe for my Apple Cinnamon Macaroons over on Eat Drink WOD so if those sound like something you’d like to eat, make this applesauce first and then head on over to Kristin’s blog for the macaroon recipe.
Remove lid and cook on high for additional 30 minutes to thicken (optional)
For all my fellow 21 DSDers, I hope this recipe gets you through those tougher days when all you want is to dive into a bowl of cereal even though you haven’t had cereal in like two years. Or does that only happen to me?
As you know if you’ve been keeping up with the blog lately or following me on instagram, I’m on week 2 of my 21-Day Sugar Detox. And you’ll also know that no matter what protocol I am following I like my healthy treats and don’t like feeling deprived.
And of course I had to make it 21DSD friendly too so I could eat it. I’m not going to make a treat that I can’t indulge in every once in a while too. That would just be torture!
So head on over to Kristin’s blog Eat Drink WOD to get the recipe for these 21 Day Sugar Detox Apple Cinnamon Macaroons! Next week I’ll be posting a super easy recipe for 21 DSD friendly green applesauce that can be made in the crock pot. Use that (or any other applesauce made with green apples) to make the macaroons 21DSD friendly! If you’re more of a banana fan check out my recipe for Banana Coconut Macaroons!
My super awesome husband, knowing my love of random kitchen gadgets, got me a meat grinder and sausage stuffer for Christmas! Even though I knew he bought it for me before I opened it Christmas morning because he can’t keep a secret to save his life when it comes to gifts, I was ecstatic! On more than one occasion a recipe that I’m making has called for ground meat of some sort and I can’t find it at the grocery store. It’s pretty much always pork. Grass fed ground beef, ground turkey, and ground chicken are typically easy to find, but I often can’t get ground pork even from my local natural food store. Whole Foods always has it but I’d rather not drive an hour or more just to get some darn ground pork. And now I don’t have to! Is it weird how excited I am about the fact that I can make any cut of meat into ground meat?
Anyway, I knew the first thing I wanted to make was breakfast sausage. I absolutely love breakfast sausage because it’s always so full of flavor (and salty…I have a thing for salt). However, it’s pretty much impossible to find breakfast sausage without sugar and nightshade spices like paprika even among the cleaner, more natural brands. And when you’re on the autoimmune protocol or simply avoiding sugar, avoiding these ingredients is a must! So what do you do? Make your own of course!
Now I obviously used my sausage stuffer to make these sausages but it’s absolutely not necessary. I was making this recipe for months before I got the stuffer. I’ll just brown ground pork and add the spices, or form it into patties or meatballs. Anyway you do it will be tasty, but having the sausage in the casings just makes me feel fancy and I like that.
Tips when using a sausage stuffer:
You want your meat thoroughly chilled before trying to stuff it into the casings, otherwise it tends to get stuck in the tube that feeds the meat into the casings. I learned this the hard way.
Make sure your casings are thoroughly soaked (about 30 mins) prior to using them. If they are dried out at all they will not be flexible enough and will likely crack or puncture.
You don’t want the casings so wet though that there is water inside them. So make sure drain the water as you load the casings onto the stuffer attachment.
Maybe this is totally common knowledge and I’m just a total dummy or something, but you will load your casing all the way onto the stuffer attachment, leaving just a few inches on the end to allow you to tie it off when you’re done. You will then slowly pull the casing off the stuffer attachment as the meat is loaded into it.
Don’t tie off the end of the casing until you’re done stuffing all the sausage into the casing to avoid air bubbles in your sausage.
Don’t worry about your sausage looking perfect when you initially stuff it into the casing. You can squeeze it around when you’re done to create more uniform sausage links.
Stovetop: Cook over medium heat, turning every couple of minutes until fully cooked, about 12 minutes. Make sure sausages aren’t touching.
Grill: Sear the sausages over moderate direct heat until browned on all sides. Move the sausages away from the direct heat, cover, and allow to cook until they are cooked all the way through.
Oven (my favorite!): Preheat oven to 400 degrees. Cover rimmed baking sheet with foil or parchment paper and add sausages. Bake for 10 minutes, turn and bake for another 10-15 minutes until fully cooked.
Add spice mixture to meat and mix thoroughly until combined
Place in freezer until thoroughly chilled but not frozen (1-2 hours)
Stuff sausage into casings according to manufacturers instructions
This is the meat grinder and sausage stuffer that I use. It just attaches right to my kitchen aid stand mixer which works like a charm! And because they are attachments and not standalone appliances, they take up much less room in my kitchen. Just remember you need the meat grinder in order to use the sausage stuffer. The sausage stuffer is an attachment to the meat grinder attachment. Fun times right!
Am I crazy for taking the time to stuff my own sausage? Or is this something you would do as well? I hope I’m not the only one around here who loves random kitchen experiments!