Feeling better

It’s been just over a month since I’ve been diagnosed with Ulcerative Colitis.  It’s also been just over a month that I’ve been following the Autoimmune Protocol (AIP) to help my disease.  This protocol isn’t forever – it’s only temporary and depending on each person can last anywhere from 30 days to 3 years.  During this period you eliminate foods that cause inflammation and irritations to your gut: nightshades (tomatoes, eggplants, cocoa, coffee beans, all peppers, spices such as cumin, chili powder (anything derived from peppers)), nuts and seeds (including cocoa and coffee beans – GULP!), eggs, or alcohol.  This is in addition of course to the paleo restrictions of no dairy, legumes, grains.  To begin with I did have the overwhelming feeling of: Well, what CAN I eat?! The answer is actually really simple.. I can eat everything except the above listed foods.   I’m talking lots of vegetables and good quality meats.  In the beginning it was pretty difficult, I won’t lie.  However after only about two weeks everything started to fall into place and became “business as usual.”

After the first week or so I was still experiencing a fair bit of abdominal cramping, but no where near as much.  By week 3 I was feeling much better – no cramping at all! What was even better – no bleeding.  No bleeding at all.  For the past year of my life every time I went to the bathroom I experienced blood (and usually a fair bit of it) – but no longer.  The bleeding is very rare and I’m very hopeful that sooner rather than later it will be completely gone – and same with the abdominal cramping.

It hasn’t been easy staying away from coffee or chocolate.  You may find it surprising that I miss eggs and nuts more than coffee and chocolate though.   Eggs were a staple to me – I had them EVERY day for breakfast — and hey, perhaps that’s why I was feeling SO bad.  Same with nuts.  I’ve actually thought back on the months leading up to finally getting diagnosed (the worst 3 months I experienced) and the foods I ate actually make me laugh.  Eggs, nuts, lots of raw vegetables especially tomatoes and red peppers – basically all of the foods that cause inflammation.. I was eating in abundance.  I’m not saying these aren’t healthy foods – they are – it’s the simple fact that I (for now at least) can’t tolerate them.  

At times I do still feel disheartened, discouraged, and sometimes just plain sad.  However, I have some friends and family (and one amazing boyfriend) who support me and show me love.  If you’ve been diagnosed with an IBS (Irritable Bowel Syndrome), an IBD (Inflammatory Bowel Disease), an autoimmune disease, I strongly recommend you trying the Autoimmune Protocol for a minimum of 30 days.

Mocha-Chocolate Chip Muffins

I love coffee. I love chocolate. I love baked goodies (the healthy versions, of course). This recipe consists of all of all of these things. So by now you should have realized something.  And that is.. this recipe is awesome.

Oh. I almost forgot to mention that this recipe is free from any refined sugars, grains, gluten & dairy. BOO-YAH. …Who even says boo-yah anymore? Um. Moving on to the recipe before I embarrass myself any further…

Ingredients:

  • 3/4 cup pureed butternut squash
  • 1 cup nut-butter of choice (peanut, almond, cashew, sunbutter, etc.)
  • 1/3 cup pure maple syrup
  • 1 tsp baking soda
  • 1 egg (whisked)
  • 2 tbsp cocoa/cacao powder
  • 2 tsp espresso powder
  • 1/2 cup Enjoy Life chocolate chips (or dark chocolate) (**I only only put 2 chips on top of each mini muffin, as I feel like there’s already enough chocolate in the muffins!)

Directions:

  • Preheat oven to 350f/175c
  • Steam/Boil butternut squash until it’s tender (you’ll be able to easily stick a fork in it)
  • Use a food processor/blender to puree the butternut OR mash by hand (I’ve done both)
  • Mix all ingredients together
  • Evenly distribute batter amongst 24 mini muffins
  • Bake for 15-20 minutes

Substitutions:

  • Sweet potato in place of butternut squash
  • Crunchy or smooth nut-butters – your preference
  • Substitute another sweetener for the maple syrup (agave nectar, honey, etc)

Enjoy as part of breakfast, brunch, snack, dessert.. Hey, if you want them for lunch: go for it, who am I to judge? Though, I would recommend you accompany it with something a little more nutritious as well.

My excellent assistant, stirring away.

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Sniff test! Yup, that’s good and chocolate-y.

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Into the muffin pan they go! Bake for 15 minutes or so and..

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Voila! Look at these cuties!

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And a close up just to tease you.

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..What are you still doing on here? GO MAKE THESE!