menu plan monday

food, recipes

Happy Monday, y’all.

I hope your weeks are off to a great start. This week, I’m focusing on AIP recipes that I can batch cook for convenience and that bring more of a variety than justing relying on the paleo go-to of grilled chicken and vegetables. I love food and I am feeling encouraged by some of the improvements in my health and wellness over the past several weeks as I continue diving into the AIP community. Here’s to another week of and culinary adventure, may your days be delicious!

Breakfast Recipes 

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This N’oatmeal (not oatmeal) Breakfast Bowl from Grok Grub, seems like the perfect start to these winter mornings. I made a variation of this last week with pumpkin and coconut and it was surprisingly quick, filling, and sweetened with fruit. I am a huge fan of anything with coconut, and it’s perfect for anyone sensitive to grains, nuts, or eggs.

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This Banana Zucchini Bread from the Saffron Girl is a weekly staple. I have been playing around with so many bread recipes over the past couple of weeks. And this one is a winner! I used apple puree and banana which gave it a nice moist texture that can sometimes be difficult when baking with coconut flour.

 

Warm + Comforting Vegetarian Recipes 

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Carbs are so delicious, am I right? I am missing the ‘full’ factor of grains these days and looking forward to trying this Butternut Squash Risotto from the brilliant ladies over at Autoimmune-Paleo.com. This is a perfect dish for winter and butternut squash always on hand in our kitchen. I love the roasted, nutty and sweet flavour it has. I love incorporating it into lots of our meals- I will probably make this in bulk to have on hand during the week.

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This time of year, a warm bowl of spicy chili is such a comfort. Unfortunately, traditional chili is not very AIP friendly as it is full of nightshades, beans, and dairy. However, the ladies over at Autoimmune-Paleo.com have done it again, and mimicked the texture of tomatoes with carrots and sweet potatoes. Chili is a slow-cooker tradition of ours and I am really excited to try this Carrot + Sweet Potato Chili  recipe that fits the AIP bill.

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This recipe for Stuffed Acorn Squash from Deliciously Organic looks so yum. I anticipate this being an easy mid-week meal and I love that you can fill it with anything that is on hand. I plan on using some shredded carrot, celery, leeks and courgette. At this stage, I will omit the nuts and honey but I think the burst of sweetness from the raisins will be delicious with the savory baked vegetables. I would also consider adding some lean ground turkey with thyme + rosemary for extra protein.

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Have you heard of Buddha Bowls?! Well, they seem to be all the rage, and every recipe I come across looks a-mazing! There seems to be a formula to this delicousness: mixture of greens + grain + beans + seeds + any variety of vegetables + sauce/dressing = Buddha Bowl. I have been totally inspired by this post from the Roasted Root for a Roasted Root Vegetable Buddha Bowl.  The problem (reframe that… challenge…) is how to fit something like this into an AIP lifestyle, but I am convinced to make it happen for my lunches at work this week.

  • Greens: lettuce, spinach, kale, beet greens, chard, arugula, etc.
  • Starch: roasted sweet potato cubes, apple slices, cooked winter squash, zucchini noodles, butternut squash risotto, cauliflower rice, or sweet potato ‘rice’
  • Protein: garden peas, salmon, tuna, shredded chicken
  • Extra Veggies (cooked, or raw, or a combo of both): cauliflower, broccoli, cucumbers, mushrooms, carrots, zucchini, onions, avocado, beets
  • Toppings: toasted coconut, toasted sweet potato hash, plantain chips, olives, pickles, sauerkraut
  • Dressings/Sauce: AIP Kale PestoGreek Tzatziki , Green Curry SauceHummus , Olive Oil + Lemon Juice or Balsamic Vinegar

 

Enjoy your week! With love, from Scotland. x

 

 

 

 

 

 

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menu plan monday

food, recipes

Change, cha-cha-changes….  Last month, I was diagnosed with an autoimmune disorder of the thyroid gland called Hashimoto’s Disease. I am four weeks into my treatment and my doctor has been an incredible support and resource for us during this transition. As part of my treatment and efforts to heal my body I am following a diet and lifestyle called Autoimmune Paleo. I am finding that there are lots of amazing bloggers, cookbooks, researchers and supportive online communities. Rather than make life difficult by focusing on the foods that I can’t have, I am embracing the opportunity to try new things and experiment with the things that I can have and at the same time will best support my body.

Here are some of the delicious meals we came across this week. They were full of flavor, easy to make and kind to our budget. Let me know if you try any of these and be sure to give these blogs a peek online or on Pinterest.

Friends, may your weeks be blessed and your hearts be full! x

 

 

Breakfasts: An autoimmune paleo approach does not mean that baking is out. It requires a bit more creativity and patience, but I am loving bananas and apple puree as an egg replacement. Coconut flour and arrowroot flour have also earned a secure spot in our pantry.

Paleo Parent’s, Banana Pumpkin Pucks

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Empowered Sustenance, Banana + Blueberry Muffins

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Warm and Comforting: Perfect time of year with the weather and our work schedules to pull out the slow cooker. Nothing beats coming home from work and dinner is ready!

Comfort Bites, Herb + Coconut Chicken Soup

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Paleo Leaps, Thai Coconut + Sweet Potato Soup 

For AIP, omit nightshade spices. I used chopped garlic, turmeric and ground ginger. 

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Stupid Easy Paleo’s, Zucchini Fritters

For AIP, omit egg (and nightshade spices) + use gelatin replacement or a bit extra coconut flour/oil. 

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In-Season Recipe: I recently saw this salad on display at our local Earthy Cafe. It inspired me to go to the produce section and pick up some blood oranges. They are a gorgeously colorful, juicy and special fruit. I have been slicing it and putting it in my water with sprigs of mint and mixing in with my morning bowl of grapefruit, so yum.

Food52, Fennel + Blood Orange Salad

For AIP, omit walnuts. I used shredded coconut and it was a delicious alternative for some crunch. 

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Be sure to check out all of these incredible cooks and bloggers! x

Month in Review

devotionals, lifestyle, travel

January – the first month of the year but the second month of winter.

Three words that come to mind; cold, windy and damp. Maybe you are thinking that it’s Scotland and I shouldn’t be surprised, however, locals say that this is one of the worst winters in recent memory. So alas, I’m not too pathetic.

Keeping the new year mentality and momentum leading into February is hard when the entire month of January can feel like a perpetual Monday.

Like most of us, I start the year feeling new– a clean slate, my to-do list in order and the momentum is in full throttle. Then, by the end of the month, the January blues are trying to set up camp and I start googling symptoms of seasonal affective disorder on my lunch breaks. The long winter days are marked by harsh winds, dark walks to and from work and an umbrella that has taken a beating.

However, I am trying my very best to hold onto the momentum and reminding myself of why January can be a great month. After the bouts of excess and hustle in December we are finally feeling settled and rooted back into the grooves of Edinburgh. I have more time at the flat, reading books (an even better experience with my new glasses! yay for being able to see!), catching-up on projects I haven’t yet done, focusing on eating healthily and my at-home yoga practice.

This year, 2016, we have so much to look forward to. Friends and family are always keeping us updated on their trip planning and we are beyond excited to finally be able to share this dear city with visitors we love.

We will start next month with a quick trip to Bruges, Belgium to celebrate Ryan’s recent publications, and we are nearly finished planning an epic road trip to the Highlands + Isle of Skye with our best friends from Colorado in March. We are daydreaming of German food in Tübingen and European travels with my grandma this summer. Summer will ask us to be tour guides as our beloved parents come round this July + September, and we’ll be sure to catch a Fringe Festival show sometime in August. Still trying to decide on where to celebrate my birthday (30th!) hopefully somewhere warm and lovely at the end of the year, but we have time and all I know is that I am grateful for what is happening now and for exciting things ahead!

Right now, I’m taking the time to hibernate, refocus, plan exciting adventures and, keep the momentum going. I’m not pretending this virtuousness will last the whole year, but I am praying that it will last for what has turned out to be a surprisingly enjoyable start. Lord, may I be reflective and intentional this year and pray for the patience and compassion to do so. Friends, I hope this finds you well, that you be compassionate toward yourself and reminded of what has made your January great, keeping those blues behind you.

Perfect submission, all is at rest,
I in my Savior am happy and blest;
watching and waiting, looking above,
filled with his goodness, lost in his love.

-Fanny Crosby, 1873

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I can see! I highly recommend Glasses Direct for your next pair. They send you as many frames as you want to try on at home so you can test drive the frames with all those hats, hair, outfits, make-up. Yep, awesome!

 

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This month we had the thrill of waking up to small dustings of snow, blue sky and a beautiful, wintery crispness outside.

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Arthur’s Seat, Edinburgh

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Scott Monument, Princes Street Gardens

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Artisan Roast, where the hippest of hipsters sip on some joe. This stop is definitely high on the ‘where to sip’ list in Edinburgh and if you go on a Sunday you can stroll the Stockbridge Market beforehand. IMG_3010

This year, I am reading through the Psalms + Proverbs in the One Year Bible as part of my efforts to be in scripture daily. I am really enjoying this and the thoughtful devotionals over at SheReadsTruth.

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I started Kilts+Kale one year ago! I am really enjoying it as a creative outlet and place to keep my thoughts and recipes. For those of you that have cheered me on along the way, I really appreciate your kind words and encouragement.

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Grassmarket, City Centre

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After a hike up Arthur’s Seat, I finally visited the oldest ‘skittle alley’ and pub in Edinburgh, The Sheep Heid Inn 

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Edinburgh Castle, Royal Mile

 

Cinnamon Granola with Nuts + Seeds

breakfast, dessert, recipes, snacks

We all need a reason to get up on a wintry morning.

This hearty, subtly sweet, nutty granola is your answer. Scented with coconut and cinnamon and bursting with crunchy almonds, pecans and seeds. Perfect for snacking, storing, atop a smoothie bowl (I chose pumpkin, I think that’s obvious) or on its own with a bit of milk.

Adapted from The Minimalist Baker: Nut + Honey Coconut Granola

INGREDIENTS

Serves: 12

  • 3 cups GF rolled oats
  • 1 cup almonds
  • 1 cup pecans
  • raw pumpkin seeds to top
  • 1/4 tsp of salt
  • 1/2 tbsp ground cinnamon
  • 1/4 tbsp ground nutmeg
  • 1/4 cup coconut oil
  • 1/3 cup honey  or agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut *
  • 1/2 cup dried fruit *

 

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METHOD

  • Preheat oven to 340 F or 170 C
  • Mix the oats, cinnamon, nutmeg, salt, and nuts together in a large bowl.
  • In a small saucepan over medium low heat, warm the coconut oil, honey/agave and vanilla extract and pour over the dry ingredients and mix well.
  • Spread the mixture evenly onto a baking sheet(s) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
  • If you are going to add the shredded coconut*, be sure to add in the last minutes as it will burn easily.
  • Once the granola is visibly browned remove from the baking sheet and into a bowl to let it cool.

 

NOTES

– Place in a container that has an air-tight seal and it should keep for a few weeks.

– This granola is very customizable. Feel free to omit or add any addition spices, oil or nut components.

– Some dried fruit* like raisins or apples would be nice. Be sure to add in the last few minutes of cooking, so they stay soft.

– Serve over a smoothie bowl, greek yogurt, as cereal with your favorite milk or take it on the go as a nutritious and delicious snack on the go.

 

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