There are many things in life that stress me out. Clutter, poor energy flow, sugar and wheat (there are exceptions depending on the source!), feeling stuck indoors, a hectic schedule, running from a wild banshee. But let’s just focus on the sugar and wheat, we’ll tackle the wild banshee another day.
The foods you eat can create stress in your body. In fact, your body can’t really decipher the difference between one type of stress and another. And the more stress you experience, the tougher it is to recover on a daily basis and replenish your body at the cellular level. This means less energy, premature aging, a super vulnerable immune system (do you get sick often? Hmm, something to ponder), poor digestion, foggy head, increased pain. Oi oh vai! While this sounds slightly dramatic and depressing, there is something we can do about it! Change what we eat! Yep, it starts by what you put in your mouth. Your gut is like your second brain, after all. And it’s directly linked to your immune system. So the happier our gut is, the healthier and happier we are (there’s even links to gut health and depression The article I’ve linked to also references the beneficial bacteria received through vaginal births – fascinating stuff).
I’m on a mission to eat minimal sugar. Why? If the connection between your stress levels, gut health and immune system isn’t enough, here are a few other reasons:
- I want to keep my blood sugar levels chill so in turn, Kovy’s blood sugar levels will be chill and he can sleep well (and not get used to this sugary substance and crave it as he transitions to solids. Wait, you don’t know who Kovy is? Read this.)
- Our body does not need that much sugar to function. It will function much better with less. And there is way too much readily available for us in our modern culture.
- Sugar is ridiculously addictive and messes with your taste buds.
- When you’re eating foods with sugar, that probably means you’re eating less of other nutrient dense foods, like veggies.
What kind of sugar am I eating? Ideally only legit maple syrup or organic fruit. That means no agave, no coconut sugar, no cane sugar, no brown sugar or normal refined sugar. Well, top chop. That pretty much rules out any product you buy in a store or sweet treat you buy in a restaurant. Except for our Happy Dough, of course. We made our Dough low sugar for a reason – so we’d want to eat it, too! (we figure if we don’t eat it, why would anyone else?)
With this mindset, I’ve been playing in the kitchen nonstop. A girl’s gotta eat! And it’s always fun to have a lil’ sweet something. Are you curious what the benefits are to making food from scratch? Watch this video sharing why I choose to prioritize making food from scratch and how it’s benefiting me and sir Kovy.
Back to Gluten-free MacaCoco Gingies for Adrenal Happiness! That’s why you’re here right? This simple recipe has Maca in it, a Peruvian powder that serves an adaptogen, balancing out your body from the inside out. Here’s the Maca we buy from Thrive Market or Terrasoul. Plus, these MacaCoco Gingies are low in sugar and seasoned with yummy organic spices and fresh ginger root. Enjoy!
I’ve added a variety of organic spices. Have fun playing around with the amount of each. Feel free to just “throw some in” instead of following the exact number. This is how I usually roll!
- 2 cups coconut flour
- 1 cup oats
- 3/4 cups unrefined coconut oil
- 3/4 cups coconut milk
- 1/4 + 1/8 cup maple syrup. Craving more sweetness? Opt for 1/2 cup.
- 1/8 cup Maca powder
- 1 tbsp vanilla extract
- heaping 1/4 cup of fresh ginger root (peeled and chopped) Do you like your gingies with a kick? Make it a heaping 1/2 cup!
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 5 whole cloves (or 1/2 tsp ground cloves)
- 1/2 tsp cardamom
- 1/4 tsp sea salt
- Option: top your balls with nut of choice (this sentence makes me laugh!)
- Blend all ingredients in a food processor until smooth-ish.
- Roll into balls or shape of choice. If you find the consistency too dry, feel free to add an extra 1/4 cup of coconut oil.
- Makes approximately 28-30 balls (1 1/2 inch diameter)
- Bake at 350 degrees F for 10-12 minutes.
- Let cool and enjoy! I find these balls get a little chewier after a half day.