As you guys know, I did Whole 30 during the month of April.
Overall there were some slips, however I really took a lot away from restricting myself with their rules.
I learned that even though I don’t have a gluten or dairy allergy, my body does better without them and of course without added or refined sugar.
The “diet” wasn’t as bad as I thought it was going to be and I was able to eat a lot more things than I thought.
The one thing that I didn’t like about the Whole 30 was that things like legumes and soy weren’t allowed and they didn’t give a justification as to why.
The other thing that annoyed me A LOT was that you weren’t allowed to make “treats” with Whole 30 approved ingredients – like making pancakes with almond flour, or cookies with coconut sugar.
I understand that they wanted to get that “treat” mentality out of people heads – but if the ingredients are compliant, then why the hell not?
Now that my 30 days are over I have basically said fuck that rule. No more refined or added sugar for me (I mean, unless I really want it. I’m not going to deprive myself). Instead I am going to reward myself with yummy food that is made from compliant ingredients, like these Coconuty and Spicy Lemon Bars.
I love me a good lemon bar. Lemon curd is my fave! It is so tangy and tastes great with a crust.
The crust is my favorite part of any dessert containing it.
I have seen so many versions of this easy to make dessert, but I thought it would be fun to spice it up with some cayenne and add a little anti-inflammatory turmeric for color.
The best part about this recipe is that you can really customize it by playing around with different kinds of gluten free flour and natural sugars + vegan whipped cream, made from coconut, gives you all the feels of regular whipped cream (well, more like British cream), without any of that guilt.
Hope you enjoy!