How to Turn Wild Cherries into a Hormonal Win{recipe: Special, Cherry Oatcake}

Down the street is our neighborhood’s giving tree.

Cherry oatcake is a hormonal win any day.
Cherry oatcake is a hormonal win any day.

In the fall, her leaves turn golden. In the winter,

she’s our gathering place. By spring, she smells of flowers.

And every single summer, she bears loads of sweet and tart cherries.

This year was no exception. We lucked out with a “bumper crop”.

Her branches were literally loaded with beautiful, red cherries.

If you’ve been a fan of my work, then you know that maintaining even blood sugar levels

throughout the day is vital to hormonal freedom. Often I encourage clients to cut down

on sweets and even limit their fruits to one piece a day.

Yes, we’ve been told to “eat your fruits and vegetables”, but I’d like to switch that moniker on it’s heels. I think it should read a bit more like this:

“Eat your veggies and savor your fruits.”

Fruits do contain vitamins, minerals and fiber that slow the absorption of sugar,

but in the end, fructose is fructose. Too much fructose in any one setting can throw

your pancreas into a tailspin and kick your adrenals into overdrive.

High levels of cortisol caused by stress (from blood sugar swings or life circumstances)

decreases thyroid function and TSH production.

So, what’s a mom to do when her kids are whooping and hollering

about cherries in the heat of the summer sun?

I say, “Pick’ em and have yourself some fun.”

I made this Special Cherry Oatcake a hormonal winner by switching things up

with these four steps to minimize a blood sugar conundrum.

1. Soak grains in yogurt.

Soaking grains helps to breakdown any anti-nutrients and hard-to-digest parts of the grain. 

Soaking may seem time consuming at first glance, but it’s really more about thinking ahead.

And soaking  grains has another hormonal benefit. Often, low thyroid equals poor digestion.

When grains are easier to digest, there’s a lot less drag on your thyroid.

2. 50-50 steel cut oats and rolled oats.

Steel cut oats are less processed than rolled oats, and both are less processed than quick oats.

With more of it’s natural juju intact, steel cut oats won’t sway blood sugar like the others.

You can up your hormonal mastery here and play with the percentage of steel cut vs. rolled oats in this recipe.

I ended up going 50/50 but I bet 75/25 (favoring steel cut oats) would work well too.

3. It’s got protein.

4 eggs and ½ cup of nuts are added to up the protein and slow down the glycemic response

of the fruit and the tiny bit of honey.

Balanced hormones start with balanced blood sugar levels. It’s not that we can’t enjoy sweetness in our life,

but those sweet flavors are best when tempered with proper ratios of fat and protein.

4. It's made in a pan.

Maybe the best part of this special Cherry Oatcake is that it’s made in a pan.

If you’re in a hormonal slump, then you know that you don’t have a whole lot of energy

to waste nor time to spare. There’s nothing like having something on hand that you can serve to

your kids or enjoy for yourself that hits the spot without throwing you into a blood sugar tizzy.

So without further adieu, here she is, my special Cherry Oatcake recipe.

Check it out and tell me what you think of my sweet-and-sour snack in the comment section.

As always, I love hearing from you.

~ Kristin

Why focus on resilience [& how my MAGIC chocolate chip cookie recipe can help]

gluten free chocolate chip cookies- yum, yum, super yum
gluten free chocolate chip cookies- yum, yum, super yum

When a new client comes to see me,

we chat a bit about life and health.

Then we start to dig into details.

Inevitably we end up talking nutrition. Because what you eat and how you eat it determines a lot for your health, especially your hormones.

Over 13 years of working with clients, I have discovered that what you eat regularly influences your resiliency.

I thank one of my bodywork teachers for raising my awareness of the key role of resiliency. I was in a particularly hard place and battling a nasty flu. I was feeling fragile because I had this belief that as a practitioner, I shouldn’t get sick.

She told me, “Kristin, it’s not that people aren’t going to get sick. It’s how they bounce back that determines their health”.


Now that got me to thinking.

Your “bounce back,” your rebound, your resiliency. Whatever you want to call it, it ultimately determines the lion’s share of your overall health.

Nothing feeds your resiliency like the right food.

And what are the absolute best foods for bolstering and sustaining resiliency? ….. drum roll, please...

Foods that stabilize your blood sugars.

Your body hates drama. Over time, the highs and lows of sugar-induced peaks and crashes will break down your resiliency. It’ll beat up your pancreas and leave your adrenals exhausted. Eventually it’ll even fatigue your thyroid. It’s not pretty and I don’t recommend it.

Imagine how your resiliency could grow if your engine consistently ran smoothly, because it was getting the right fuel. Imagine how your body could repair without having to expend valuable energy trying to mop up the damage done by those silly ups and downs.

I guarantee, your body would thrive. You’d have more energy to play with your kids. You’d be more focused at work. You’d be happier with yourself. Chances are, you’d be happier in general.

So here’s the big question.

You get it. Balancing your blood sugar sounds like a great plan, but sometimes, you also really want a chewy, gooey, hot-out-of-the-oven chocolate chip cookie?

I say, “Make ‘em!”

Go ahead and make them with almond flour and arrowroot, and double the eggs. More protein will help reduce the sugar spike. When you make your own, you’ve got control over the ingredients.

I think you’re going to love these cookies. They came out of the best baking session with my daughter. I swear we made magic with this recipe.

Oh golly, I want to hear from you. Tell me your favorite chocolate chip story. Who did you make them with? And what did you have with them? If you don’t like chocolate chip cookies, then what’s your favorite sweet treat? I’d love to hear all the warm-hot-gooey details.

~ Kristin

Banana Cream Pie with Chocolate Ganache

If you’re ever a little bored during the winter, you must stop by our house. We churn out the celebrations like nobody’s business. In February we celebrates the kids’ birthdays and our anniversary. And in March, we round out the celebrations with Jim’s and my birthdays.

It’s a lot of candles and all things “sweet”. And of course, I’ve mastered just about every alternative dessert from “chocolate” dipped strawberries to vanilla cupcakes.. When Jim requested a banana cream pie to celebrate his big day, I nearly croaked.

I’ve never made a banana cream pie (nor even tried one) in my life!

I searched all my favorite sites [Against All Grains and The Nourished Kitchen], and I finally landed on Elena’s Pantry. Elena is kind of like a gluten-free Martha Stewart. She’s got easy, go-to recipes that are fun to switch around. My only advice when working with her recipes is to halve the sugar and replace grapeseed oil with melted butter. All in all, she’s got my vote and I usually use her formulas as a base.

~ Kristin