Why We Are Adding Non-Paleo Foods To Our Diet + My Favorite Fall Desserts

 

Hello, it’s been awhile!!! I’ve had a lot of people asking me where I’ve been and I’m sorry for my sudden absence. As many of you know, I took my son Lance to see a nutritionist and she recommended a whole-food plant-based diet (very similar to vegan) as opposed to following a Paleo diet. I’ve always been scared of vegan but I told her I would give it a try and to my surprise my son is actually doing really well on it!

We have been following a Paleo-ish diet for years now and changing over to more of a vegan diet has been hard – really hard. That’s why I haven’t been around much lately, I feel like I’m learning to cook all over again and I haven’t had any new recipes to share with you.  I can whip up Paleo recipes all day long but tell me to make a whole-food plant-based dinner and I don’t even know where to start! So instead of creating new recipes I’ve just been focusing on learning to cook with new ingredients and make meat-less main dishes (while we still eat meat, we try to eat meat-less 4 or 5 days a week now). It’s still hard for me but I feel like I’m finally getting the hang of it!

I was worried about introducing grains and legumes into our diet because they can be hard to digest. Many contain phytic acid and lectins, which are anti-nutrients and why the Paleo diet avoids them. But our nutritionist was insistent that we add them back in saying that Lance isn’t getting near enough fiber and to reduce meat products because they are too acidic for his body to handle at this time. So after talking to her at length and doing some research myself I’ve decided that less meat is a good idea and if I prepare grains and legumes properly the anti-nutrients are reduced and the benefits outweigh the risks (See THIS ARTICLE on anti-nutrients and THIS ARTICLE on the lectins found in beans).

Because of this, we’ve started eating oats for breakfast that have been soaked overnight to reduce the phytic acid, beans that have been boiled to destroy the lectins, sprouted grains, and sourdough breads – all foods that we had not previously been eating on the the Paleo diet but add lots of fiber and nutrients.

Of everything we’ve added to our diet though, sourdough has been my favorite by far – we are loving sourdough!!! If you’re not familiar with sourdough, for thousands of years it was the traditional way to make baked goods rise and it tastes amazing. It’s a starter culture which gathers natural yeast spores from the air.  It has a much longer rise time, ferments the grains, and pre-digests the proteins which makes the grains much easier to digest. This is much different from commercial or instant yeast which only makes the dough rise and then doesn’t all die in the cooking process which means it can proliferate in the gut and can be very harmful to your health and digestion (Source).

I ordered THIS gluten free sourdough starter and have been LOVING it!!! So far I’ve made vegan sourdough whole grain bread, tortillas, and thin and crispy pizza and they were all amazing! I’m also working on a vegan sourdough sandwich bread that’s almost perfected so stay tuned 🙂

I will always have a love for Paleo and I will still post non-vegan Paleo recipes, but for the most part we are going to start eating whole-food plant-based foods which means I will also be sharing gluten free recipes that contain grains and are not Paleo-compliant. I know many of you follow my site for Paleo recipes but I hope you understand why we are adding in new foods and will continue to follow me in our healing journey.

With all of that said, here are some gluten free fall desserts that I am loving right now. They are not all vegan because some of them contain eggs. While I am a bit sensitive to eggs and they are not technically allowed on a whole-food plant-based diet, everyone else in my family tolerates them fine so I still cook with them occasionally – but I plan on creating more egg free recipes in the future.

Pin for later:

Super Awesome Pumpkin Bread {Paleo}

 

Soft Pumpkin Chocolate Chip Cookies {Paleo & Vegan}

 

Pumpkin Spice Muffins With “Cream Cheese” Frosting {Paleo}

 

Pumpkin Cheesecake With Caramel Topping {Paleo & Could Easily Be Made Vegan}

 

Pumpkin Pie Smoothie {Paleo & Vegan}

 

Pumpkin Doughnuts With Maple Pecan Glaze {Paleo}

 

Pumpkin Pie {Paleo}

 

The BEST Banana Bread {Paleo}

 

Classic Apple Pie {Paleo with Egg Free Option}

 

Apple Crisp {Gluten Free & Vegan}

 

Cinnamon Apple Muffins {Paleo}

 

Pecan Pie {Paleo}

 

Caramel Nut Clusters AKA Turtles {Paleo & Could Easily Be Made Vegan}

 

Easy Vegan Dulce de Leche or Caramel Sauce {Paleo & Vegan}

 

Peanut Butter Cups {Paleo & Vegan}

… I am also loving these Pumpkin Oatmeal Breakfast Cupcakes {Gluten Free & Vegan} from Chocolate Covered Katie. I’ve made them twice just this week! And if you want to see more of the recipes I’ve been trying that were a success check out my “Recipe’s I’ve Made And Love” Board on Pinterest 🙂

 

 

 

Other Recipes You May Enjoy

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One response to “Why We Are Adding Non-Paleo Foods To Our Diet + My Favorite Fall Desserts

  1. Jenn

    Hi, Cassidy!

    I just found your site and it is amazing! I’ve recently eliminated a lot of things from my diet and I am so happy to see what you have here. There are a lot of things I can use as is and things I can modify. I am mostly plant based, but I am also completely grain free. I’m looking forward to seeing the new things you come up with! You are an inspiration 🙂

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