Oh, yeah! That sounds great, e.! Walnuts don't love me, so I take it I can use pecans instead of walnuts? Also, instead of stevia (which leaves a weird taste in my mouth), I love to use xylitol both in baking and in my beloved chai.

Yes, pecans would work as would almonds. The first crust I developed was an almond crust that I used for a raw strawberry pie. It also works beautifully if you sub in pecans for a raw banana cream pie. I need to search and find these recipes and put them all in one spot.

You can certainly sub in xylitol, you'll just need to tinker with amounts.

Ladybug2, your food today sounds good to me! Mmm.

I had water with a squeeze of fresh lemon to start the day, then sausages and some fruit (cripes, this is sounding b.a.d., isn't it?!!! ). At lunch, amazing homemade veggie soup, fresh salad (baby greens variety topped with a few orange wedges, artichoke hearts and some raisins. YUMMO!!!) and two small slices of the almond bread recipe.

Dinner will be fresh juice: carrot, beet, cucumber, apple and a bit o' ginger, then quinoa pasta with a hearty tomato-beef sauce, and another salad.

I love almonds, too! And hazelnuts. ETA: You are the queen of mostly-healthy desserts!!! I bow down.

Maybe put the recipes in the Wheat-free recipes --- or paleo, etc. thread? That way the great recipes will be easy to find.

LOL! There are several threads about gel nail polish and when I want to find a bit of info, it's a mad search through pages and PAGES of three different threads.

oh, you just wait. I can make many many crazy wonderful desserts that are grain free/sugar free. MANY. I couldn't eat this way if there weren't treats! I can certainly copy recipes over there!

I've been good again today-small victories!

I have eaten no grains and no sugar and I feel superb. I had broth for breakfast which I made the other day. I had a bit of bacon with some eggs mid morning with some avocado and tomato on the side.

Lunch was chicken (leftover) in a gravy I made from the stock. I topped it with cheese and it was divine.

Dinner is soup. I have some more chicken that I threw in some broth with celery, carrots, onion, parsley, sage, rosemary and thyme (sing it!)

I will have some chocolate mousse later on.

All good here today too!! But is hasn`t been easy and I want ice cream.

.....I will live in your basement and polish your sparklies, vacuum, mow the lawn, etc. Just cook for me like you're cookin' already!

want some mousse? SO easy to make and does a good job of filling that void. It's only borderline legal, but I make a point of buying almost pure cocoa when I make it. I've also done it with cacao so there's no sugar at all. I'm working on converting it so you can use plain cocoa powder and get similar results. This is not the mousse I'll be eating (I'm working to boost my liver function so I make it with whipping cream and whey powder with some cocoa, vanilla, salt and stevia) but here's a basic recipe that you can play with:

1 pound Dark chocolate

2 2/3 cup Heavy cream, lightly whipped

4 Eggs

1. Place the chocolate in a stainless steel bowl and set aside. Meanwhile, place a 4 quart pot on the stove and fill 1/3 of the way full. Bring to a simmer. Place the bowl of chocolate on top of the pot. Make sure that the bottom of the bowl is not touching the surface of the simmering water, and that the bowl is not so large that it is exposed to the direct heat of the burner. Simply pour off a bit of the water if the bowl is touching the water, or place the chocolate in a smaller bowl if it is exposed to the heat. If either of these situations is not remedied the chocolate will burn.

2. Allow the chocolate to melt, stirring occasionally with a rubber spatula.

3. Meanwhile, whip the cream until soft peaks are formed and then set aside in the refrigerator.

4. When the chocolate has melted, remove from heat and allow to cool for 5 minutes.

5. Add the eggs to the chocolate and whisk until they are completely incorporated. Do not be alarmed if the chocolate appears to seize, just continue whisking until it has a uniform appearance.

6. Add 1/3 of the whipped cream to the chocolate mixture and stir in. Add the remaining whipped cream and gently fold into the chocolate mixture.

7. Scrape the mousse into a pastry bag fitted with a tip and refrigerate until you are ready to serve.

8. When ready, pipe the mousse into tall dessert glasses (I prefer martini glasses) and garnish with some seasonal berries or freshly whipped cream and a sprig of mint.

Note: The longer the mousse sits in the refrigerator, the more firm it becomes.

If you're not wanting to do just a basic ice cream with coconut milk or regular dairy/cream you can always do a fruit based one too. My kids love frozen berries blended with coconut cream and lightly sweetened. I love frozen bananas, frozen strawberries and a handful of walnuts. You can make a chocolate "shell" with cocoa, coconut oil and your choice of sweetener too!

Alternatively you can make a raw cashew based one too that is delicious. Raw macs work in that one as well.

If you want something completely different and have an ice cream maker I have an egg based custard ice cream that is generally eaten straight from the mixer! IT's just eggs, honey (stevia!) vanilla and salt.

My plan tomorrow is to make some coconut custard so it's chilled by the evening. Hopefully I'll feel industrious enough to tackle it!

Mousse might fill the void! I don`t have the dark chocolate on hand and there is a bit of a storm outside, so I will have to just have whipped cream tonight. BUT that is a definite must on my to eat list.