At 33 weeks now, it was about the mid-point during my pregnancy I decided to really hone in my diet. I noticed I was uncomfortable after I ate certain foods and there were heightened adverse effects on my weight gain and overall bodilly functions when I ate others, namely baked sugary foods and dairy products. In identifying these products, I gradually weened them out of my diet knowing it was for my own wellbeing  and the health of my child that I was making this concerted effort. In the process of it all, I eliminated all processed foods, most dairy products, and I have also decreased my bread consumption. (The bread was more out convenience than a dietary discomfort.) Do note, I am not overlly focused on carbohydrate consumption or gluten, but rather I have taken the time to notice and become mindful how certain foods effect my body, its metabollic systems, and how they make me feel energetically.

This awareness can be done through food journalling, a practice I often refer to in my Active Nutrition seminars and yoga teacher trainings. Making a conscience effort in writing down everything, and I mean everything you eat and drink, along with important details like time, frequency, place, amounts, feelings associated with the food, for example binge eating out of stress or feeling guilty after having dessert are associating feelings with food and are essential to note. It is from this information that you, a certified nutritionist or dietitian can review and see where there are some areas for improvement and change.

Over the course of this adjustment, creating new food habits and really refocusing my mindset to say “no” to my sweet tooth more often, I have begun to focus on creating recipes that either use low quantities of natural sugar like honey, raisins and dates or eliminating this entirely and working with either fruit or nut milks to add the naturally sweet character to the dessert, bread or petit four. Slowly recalibrating your taste buds to almost refuse unnatural sources of sugar as being far too sweet, you will become  more in tune to the natural flavors whole food products offer.

For more about food journalling or customizing your diet to your own individual habits and tastes to meet healthy goals contact me at emilyszajda@gmail.com.  In the meantime, enjoy this healthy, high fiber, protein powerhouse cookie that provides not only energy but plays the part of that indulgent sweet morsel after dinner or uplifting fuel source after a hard workout. It is a healthy cookie that uses tahini as its fat base, gluten free oats as its binder and walnuts for that extra crunch. The reviews around my house and from friends speak for themself. Try it out, and don’t forget to share.

Healthy Gluten Free Oatmeal and Tahini Power Cookies

¼ cup Tahini

2 tbsp Good Quality Honey

1 Egg

½ Lime, juiced

½ tsp Vanilla

½ tsp Ground Cinnamon

½ tsp Ground Ginger

Fresh Grated Nutmeg

¼ tsp Sea Salt

1 cup Gluten Free Rolled Oatmeal

½ cup Gluten Free Rolled Oatmeal, ground fine

1/3 cup Walnuts, chopped

DIRECTIONS

Preheat oven to 180°C or 355°F. Line a baking sheet with parchment paper.

In a mixing bowl, combine wet ingredients, tahini, honey, egg, lime juice, and vanilla. Stir thoroughly, adding ground cinnamon, ginger, fresh grated nutmeg, and salt. Finally, add remaining dry ingredients, whole rolled oatmeal, ground oatmeal (or oatmeal flour), and chopped walnuts.

The mixture will be a little sticky. Shape cookies into flat round discs and place on the baking sheet. Bake for 8-10 minutes until cooked through and slightly browned. Makes 9 cookies.