Only Read If Your Interested in Hippie Food Stuff. You've been warned.

This post is a follow up to my last post.

I'm still a noob but thought I'd pass along what I know. Maybe some of my fellow hippies out there (Cassie) can pass along their wealth of information as well:).

I will say, because of the large amount of food processing/blending that I've been doing lately, I did invest in a (reconditioned) Vitamix. I haven't gotten it in the mail yet (boo!) but I think it will be a game-changer.

Coconut Oil
I started my coconut oil obsession pre-diet. For reasons such as these: (check out the full article here)

The first, extra-virgin olive oil is the best monounsaturated fat and works great as a salad dressing. However, olive oil should not be used for cooking. Due to its chemical structure, heat makes olive oil susceptible to oxidative damage. So for cooking, I use coconut oil exclusively.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to cook with.

I have tried many of these 101 uses. I won't even tell you some of the uses I've tried, but mostly I use it for cooking, night cream, eye make up remover, lotion, and to shave with. It can be pretty pricey but a friend recommended this site where you can buy in bulk at significantly cheaper prices. I was told to make sure you buy the pale opener if you buy a one or five gallon size.

Almond Flour
I just got my first package of almond flour last week. It is 100% pure skinless almonds so it has a lot of protein and the best part is it makes some delicious chocolate chip cookies THAT ARE DIET FRIENDLY (in moderation...boo). I keep them in the freezer and grab one when I want it. I made a few substitutions. I used melted coconut oil instead of grapeseed oil, honey instead of agave, and 85% dark chocolate just because I had it around. When I'm done testing foods I'd like to try it with melted organic butter at some point and see how that changes the taste. 

Elena's Pantry has been my go-to blog for almond flour cooking and other great recipes as well. She is gluten free and has many dairy free & egg free recipes too. She even has a cookbook about cooking with almond flour which looks good.

I made her fish stick recipe and it was very good. In the comments there are tips for baking them instead of frying.

Also made her Chocolate Cranberry Bars with almonds instead of pecans that are good.  And I really enjoyed her Brownie recipe. I made it pre-diet...it has eggs, but has pretty good ingredients, though a little pricey to make, mostly because it uses a jar of almond butter. Which brings me to my next point...

Almond Butter
This has been my go to snack mostly just on an apple. Brent also likes it on crackers with honey. I'm on the lookout to buy almonds in bulk and make my own almond butter in my Vitamix. Anyone know a good, cheap place to buy almonds in bulk?

Bananas
A staple around here. Mostly in frozen form. I've had the following green smoothie configuration for breakfast for nearly two months straight and am still not tired of it:

1 frozen banana, 1 cup spinach, 5-7 frozen organic strawberries, 1TBSP flaxseed, coconut milk (full fat from the can and/or kind out of the carton).

Desserts
3 desserts I've found that are diet approved (in moderation): banana ice cream, chocolate chia pudding, and the dairy free/gluten free chocolate chip cookies I mentioned above. These Chocolate Chip Cookies look good too and were recommended by a friend but have eggs.  I will be trying them at some point just not now.

Here are some Banana ice cream ideas. My faves right now are the banana + fresh strawberries combination and this one:

Vanilla Soft Serve
1.5 bananas
1 scoop vanilla protein powder (i didn't use this at first but finally bought some and really like it)
1 tsp organic vanilla
3 cubes of ice
2 TBSP water


Chocolate Chia Seed Pudding
15 oz can organic full fat coconut milk (this is usually found in a can not carton. i use native forest from whole foods because they don't use bpa's in the can lining).
1 c organic frozen or fresh strawberries 
1 1/2 tsp vanilla
1/3 c cocoa powder
1/4 c honey
sea salt to fast
2/3c chia seeds (I bought them here for much cheaper than whole foods.)

Cooking Instructions

1. Place coconut milk, strawberries, vanilla, cacoa powder, honey, and salt in a blender. Blend until all ingredients are well blended. 2. Place the chia seeds in a bowl. Pour the chocolate milk over the chia seeds. Stir; allow to sit for 5 minutes, and then stir again. Make sure to break up any clumps that have formed. Cover. Refrigerate for at least an hour before serving but overnight is ideal. Garnish: When you are ready to serve garnish with raw unsweetened cocoa nibs, sliced strawberries, and chopped toasted almonds.

Health Benefits of Chia seeds:

Come from the plant Salvia Hispanica which is a member of the mint family. Chia seeds are high in omega-3 fatty acids. They also contain protein, antioxidants, vitamins B, C, and E, calcium, and fiber. A chia seed contains 34% fat, 20% protein, 25%fiber. 2 ounces of chia seeds contains 600mg of calcium, compared to 120mg for a cup of milk! 

So good! I also look forward to trying this Banana Cream Pie when I test egg. It looks SO good! Also want to make these diet friendly (in moderation) recipes: Chocolate Coconut Truffles and coconut ice cream (but need to get our ice cream maker repaired first). 

I've been looking for a good egg substitute and a friend recommended this site of helpful food substitutes.

A couple more sites that I haven't spent too much time on but I think are worth checking out for recipes:

http://nomnompaleo.com
http://www.thefoodee.com/tag/whole30/
http://chowstalker.com/whole30/

Lastly, here is my gluten free/dairy free pinterest board. It's mostly desserts...go figure:) and it's pretty short for now but hopefully will be growing soon.  

I think that's about all I know. Would love to hear your ideas.