I know I haven’t given you guys the full rundown on what exactly is going on with my skin but if you follow my IG stories closely you’ll have a little idea of what I’m dealing with.  It’s not that I’m hiding it from you, it’s that I legit don’t know.  Just when I think I have it all sorted out and I thinkI know what’s causing the reaction, I have another flare up.  My eyes swell up sometimes to the point I can barely open them, then they turn extremely red and burn, then the burning turns to EXTREME dryness, and then it peels. It’s a week long ordeal…I know right, it’s superrrrrr fun! *note the full sarcasm

Anyways, I’ve been to the doctor, naturopath, done bloodwork, and a food sensitivity test and all results point to these allergies:

-gluten
-dairy
-eggs
-soy
-cashews
and a few other random things like celery, black pepper, and plums… I know WTF, right?! Who knows if this is actually it, or if it’s something in my skin care routine, makeup, or even my environment… it’s a mystery.

As you can imagine this has made eating a real challenge, but to put a positive spin on things it has allowed / forced me to become real creative in the kitchen…especially when it comes to breakfast.  I was a big egg gal and so when I found out I was intolerant to them I was devastado (devastated).  Breakfast became one of the more challenging meals.  I recently made these muffins and they have been my go to breakkie as of lately! They have very little sugar, some protein, fibre, and they’re delicious!

Ingredients

1 1/2 cups almond flour (make sure you buy this from Costco it’s cheapest there)
1 cup gluten free flour (with xanthan gum)
1/2 cup coconut sugar (I also get this from Costco)
1 1/2 tsp gluten free baking powder
1/4 tsp sea salt
1/3 cup coconut oil (melted)
1 cup vanilla (or unsweetened, whatever  you have) almond milk
3 chia seed eggs (not sure what this is or how to make them… they’re SO easy. Click here for the easiest recipe!
1/2 tsp vanilla
1 cup blueberries

Instructions:

1.) Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
2.) In a large bowl, mix the almond flour, gluten free flour, coconut sugar, baking powder and sea salt together.
3.) Stir in the melted coconut oil, almond milk, chia eggs and vanilla extract- make sure you don’t over mix! If the mixture is dry, feel free to add more almond milk until you get the right constancy.  Fold in the blueberries.
4.) Distribute the batter evenly among the muffin cups. Bake for about about 25 minutes or until the top is golden and an inserted toothpick comes out clean.

Enjoy!

Make sure you tag me if you decide to give these a try!

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