I know that this recipe for Carrot Banana Bread might not be the best time to do this but I have been a bit quiet for a few weeks now about what has been going on with my health so I figured now is the best time to do so (if you care to know). If you have been following me for a while, you will know that especially in the past year I have been having some interesting health issues. Massive and uncomfortable bloating, stomach pains, extreme mood swings, depression, lethargy, acne, and a constant struggle between constipation and the Big D. I went on the Conscious Cleanse back in May because all of my symptoms were beginning to point to idea that I was eating something that my body is not happy with. Within a few days into the cleanse my system began to function properly and the bloating went down significantly. My theory seemed to be right about food being the culprit. When the cleanse ended, I picked up some awesome new tricks that added beautiful new foods into my daily regime but I also allowed sugar, processed foods (tortilla chips!) and alcohol back into my diet. Life is too short to feel deprived right? Yeah well, guess what came right back? You got it. Irregularity, bloating, and pain. Yadda yadda.
The moment I started to get weepy and what I describe as what felt like depressed, I immediately went to the doctor. Enough was enough. This was no longer normal for me and I couldn’t deal with how I was feeling anymore. I needed to figure out once and for all WHAT the heck was going on in my body and what I could do to better myself. A round of blood work and stool sample later, I was floored when my doctor told me that I was very malnourished. She even compared my blood work to someone from a third world country with parasites and bacteria in their system because well, oh yeah, did I mention that she also found a parasite in my intestines? Yum. To add to that, I also have a systemic yeast overgrowth called Candida. The solution? Go on a 2 month-long diet that is free of:
- Sugar (including honey, maple syrup, molasses, and anything refined)
- All fruit (but berries and lemons/limes)
- Anything processed
- Corn (gasp!)
- Alcohol (double gasp!)
- High starchy vegetables (sweet potatoes, potatoes, carrots, etc.– can have 1-2x week)
- Dairy (don’t eat anyway)
- Gluten (thank goodness I have a gluten-free blog so I know what I’m doing)
- Starches of all kind
Not only that but after the diet, I have to live on a modified version of this everyday in order to keep the symptoms and Candida at bay. Basically if I want to go back to how I was feeling, I can eat everything on that list above. But I don’t want to…
Which inevitably means that things will be shifting around here on Fork & Beans. I cannot upkeep what I have been doing unless I want to be sick again, which as I have stated I don’t want that.
I have always been honest about the fact that I am not a vegan (unless of course I was dabbling with it in the past since I eat a mainly plant-based diet as it is, am allergic to dairy and cannot stand the smell eggs leave on a plate or when mixed in a bowl, it made sense to just go full force). It never really stuck for me but I have such a love for making vegan baked goods and dishes, I just love it! The reality is I do eat animal protein from time to time. It’s rare, but I do. Until now. Now that I am on a stricter diet and my palate has completely altered, I have found myself eating more animal protein. I’m also finding that some grains and beans have been part of the problem with my stomach issues. It’s thrown me for a loop. A big loop really. What does this mean for the future? No clue. I am choosing not to overanalyze and just go with it.Print
- 2 c. Cara’s All-Purpose Flour Blend
- 1 tsp. xanthan gum
- 1 c. coconut sugar (or use granulated)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 medium bananas, mashed well
- 1/2 c. boiling water
- 1/3 c. oil
- 1 1/2 Tbsp. apple cider vinegar (or lemon juice)
- 1 c. finely grated carrots (3–4 medium carrots)
- 1/2 c. chopped walnuts (use 1/2 c. more to top the bread, optional)
- Preheat your oven to 350 degrees. Grease an 8″ loaf pan.
- In a medium bowl, whisk together the dry ingredients. Add all of the wet ingredients in (except for the carrots and walnuts) and mix together until just combined. Fold in carrots and walnuts. Coat with remainder walnuts to garnish on top if you desire.
- Pour into the loaf pan and bake for 50-60 minutes or until the top spring back when gently touched.
- Allow to cool in the pan for 5-7 minutes until it is not longer too hot to touch. Remove completely and allow to fully cool on a wire rack.
- Serving Size: 1 slice
- Calories: 325 calories
- Fat: 14 g
I hope you choose to stay for this new, unknown journey!