Turns out I’m a fire person. I gravitate towards red things and I like bitter tastes like dark chocolate and black coffee. According to Chinese Medicine all these traits belong to a personality that represents the fire element. With that also comes qualities, organs, sounds, favorite things and so on of other things that can describe your personality, body type etc
During the summer I went through and up and down emotional roller coaster + I kinda over did my self physically, and I threw my body completely out of whack. After finding a doctor that practices Functional Medicine and seeing her, and doing my research (with the help of Serendipity) which brought me to Dr.Axe; I found out my Gut needed some healing. Both my doctor and Dr.Axe recommended similar life adjustments and diets; like reduce stress (big one), no sugar, no gluten, and no cold things amongst others.
Therefore, I’ve been on the journey of loving myself and getting to know me again. I’m cooking again for moui –which sounds totally ironic– and adding all yummy foods that can lead me to the path of being present, of balance, and of health.
Back to being fire and Chinese Medicine. It turns out I do need to eat bitter things but with out over doing it. I do not drink coffee anymore, but I do love chocolate. So I came out with this bitter-sweet chocolate muffin recipe which contains zero gluten and zero processed sugar. I sweetened the muffins with a blend of banana and apple sauce.
Cheers to Chinese Medicine for giving me one more reason to indulge.. !
Gluten Free Chocolate Muffins
– 1/2 C of Oat Flour
– 1/4 C of Almond Flour
– 1/2 C of Apple Sauce blended with a Banana*
– 3 Tbsp of Coconut Oil
– 1 Tbsp of Vanilla
– 5 Tbsp of HOT H20
– 1/3 C of Cacao Powder
* You can omit the banana if desired
– Preheat oven to 350’F
– Blend banana and apple sauce
– Pour in a medium size bowl, an dadd dry ingredients. Mix
– Add hot water and mix till all ingredients are incorporated together
– Grease muffin tray and pour mix per muffin space. I pour around 1.5 Tbsp of batter per muffin
– Bake for 30 min.