bone broth09

review: the autoimmune paleo cookbook

My little experiment of following a paleo autoimmune protocol for the past few months has been quite the revelation. I have a whole new view of what food can do for my body when it’s nutrient-dense and non-inflammatory, and for me, there’s no going back. Though the process hasn’t always been easy, I’ve made steady progress in many areas, including stabilizing my blood sugar, effortless weight loss, and actually beginning to see the psoriasis that appeared over three years ago begin to get better.
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the whole 30: continuing the journey

It’s the end of week four, and in terms of the whole30 challenge, my husband and I have officially completed the full 30 days and finished well (high five!) As I mentioned last week, we’ll be continuing on the paleo auto-immune protocol for another two months, and after that will try re-introducing certain foods like eggs, nuts and seeds, and nightshades. In terms of what we put on our plate, for us, this has been a real change in direction, and not merely a temporary diversion from certain foods like other elimination diets we’ve tried before. It hasn’t been easy, but here’s the thing: no lasting, life-changing choice ever is.   … continue reading…

the whole 30, week one

So if you’re following our story here, we’ve completed one week of the whole30 auto-immune protocol. The photo you see above, with a ground chicken patty, roasted sweet potatoes, wilted spinach and sliced avocado, all drizzled with a little extra-virgin olive oil and a dusting of sea salt, has been a pretty typical breakfast for us this week. We might switch out the sweet potatoes (which are left-overs from dinner) for a piece of fruit, but there is always some kind of meat and dark greens on the plate. The last couple of mornings I’ve also made the ginger-lemon tea that helped me through the flu recently, but I don’t add the honey as added sweeteners aren’t part of the program. It’s quite a switch from our grain-focused or strictly smoothie breakfasts of the past, but I don’t mind at all since I find my blood sugar is more stable for a longer period of time this way. The recipe for the ground chicken patty you see is the “Garlic-Sage Chicken Patties” from the Autoimmune Paleo Cookbook I mentioned in last week’s post, and having a resource like that has been extremely helpful when you can’t fall back on what you’re used to making for breakfast.  … continue reading…

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starting the whole 30

Tomorrow my husband and I start a program called “The Whole30,” a kind of nutritional reset that eliminates sugar, dairy, grains, legumes, alcohol and processed food for a period of thirty days. It’s a brilliant way to help the body heal by eating nutritionally dense real food such as pastured meats and organic vegetables and fruits while avoiding food that contributes to inflammation, a damaged digestive system, and any number of resulting chronic health issues.

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chocolate cranberry pudding

Though I really enjoyed the Thanksgiving meal we made this year, I had much more fun re-purposing the left-overs afterwards. On Friday morning I made pumpkin purée waffles. On Friday evening I made a pizza using just about everything from our Thanksgiving dinner, which included short ribs, roasted sweet potatoes, roasted brussel sprouts and cranberry sauce. Finally, on Saturday morning, I made sweet potato scones.   … continue reading…

sweet potato, pear, ginger, & kale smoothie

It’s an utterly gorgeous fall day today, the kind that makes you ache for a hundred more like it. It’s also my first full day off, after a bit of a difficult and long week, and my only day to get this blog post, due today as well, together. As it stands, my mind and body were more inclined to wander outside than to linger inside and focus a camera lens for a picture, and so I bring you a recipe whose enticing image you will need to imagine until the next opportunity arrives to capture it. continue reading…

maple-glazed salmon

tamari-maple glazed salmon salad

Lately, when eating dinner out, the things I’ve eaten have all been creative variations on the same theme. The theme is this: some type of fish, usually tuna or salmon, supported by a bed of tender mixed baby greens, and then the whole thing beautifully finished with other ingredients that are small but strong hits of complementary flavors. For me, it’s a perfect combination: a meal that’s a really satisfying way to end a long day, and a very healthy way to recharge for the next. continue reading…

einkorn lemon blueberry scones

Back in 2011, the Texas legislature passed SB 81, a bill that allowed certain foods made at home to be sold legally to customers. In 2013, HB 970, which further expands the list of foods and allows home bakers to sell their product at farmer’s markets, successfully passed the house and senate, and was signed by the governor on June 14. This past Sunday, September 1st, the Texas Baker’s Bill, a boon to the entrepreneurially-minded home baker, officially became law.  … continue reading…