slow cooker shredded chicken

food, mains, recipes, whole30

My slow-cooker is right up there on my list of favourite things in the world. Next to Ryan, baby ducks and thrift stores.

I love coming home from a long day, walking in the house and food is cooked?! It is magic. I spend a bit of time on Sunday afternoons, meal planning, grocery shopping and batch-cooking for the week. Learn more about it here + here.

This is just a fancy term for cooking a bunch of stuff to use over a couple days, saving us time + money. This is my batch recipe for slow cooker shredded chicken and can last a couple of meals if you want it to. If you do not want to make it in bulk, you can half the recipe.

Here we go… are you ready for the easiest recipe ever?

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Ingredients

  • 2 medium yellow onions, diced/ place at the bottom of the slow cooker
  • 500g boneless (frozen or fresh) chicken thighs (approx.6)
  • 300g frozen or fresh chicken breasts (approx.2-3)
  • I like a mix of chicken thigh and breast. The natural fat from the thighs is what makes it so tender and shred so easily. You can experiment with your ratio here.

Seasoning

  • ½ tbs salt
  • 1 tbs ready chopped garlic
  • ½ tbs cumin *omit if following AIP, add turmeric
  • ½ tbs ground ginger
  • ¾ cup unsweetened apple cider vinegar [ACV] recommend: Braggs or Biona

Instructions

  1. Place the onions in the base of your slow cooker.
  2. Sprinkle all sides of chicken with seasoning mix (minus the ACV)
  3. Place the chicken on top of the onions. Pour apple cider on top. Cover and cook on high [5hrs] low for [7hrs], or until the chicken is super tender.
  4. Remove the chicken into a large bowl. Take two forks and shred it up! You can place back in the slow cooker and add additional salt or apple cider to taste.

Notes

  • Stir in some Chalula or Frank’s Red Hot if you want a bit of kick
  • AM: top it with an egg + veg scramble, veg hash or in an omelet for breakfast
  • Lunch: makes a great salad topper with chopped apple, paleo-mayo and celery + easy to fill in lettuce wraps
  • PM: we love it on a loaded sweet potato with guacamole or mixed in a stir-fry.

 

Makes a big ‘ol batch and can last a couple meals. The point is… the options are endless. Give the recipe a try and let me know how you use it throughout the week!

Have a delicious week!

x

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roasted garlic cauliflower hummus

appetizer, dips, recipes

Before going paleo, we were vegetarians. I know, quite a transition…

For a long time, beans were our go-to. Oh how I still sometimes long for a pack of falafel, a hearty black bean burger, or a creamy bowl of lentil soup. It has surprised me, but one of the hardest cravings is for hummus! I love a good dip with something crunchy.

This roasted garlic hummus ticks all the boxes.
It is bean-free and AIP compliant.
I am loving the texture. flavour. simplicity. creaminess.
It is quick. healthy. deliciously snacky.

Ingredients

  • 1 head of garlic
  • ½ tsp coconut oil
  • 1 head of cauliflower, roasted
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tbsp water
  • ½ tsp sea salt
  • fresh parsley or preferred mixed herbs

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Instructions

  1. Preheat your oven to 400°F / 200 °C
  2. Cut the very top off of the head of garlic, making sure to expose the tip of every clove.
  3. Cut the stalk from the head of cauliflower.
  4. Place the coconut oil on the top of the garlic and cauliflower. Wrap each separately in foil.
  5. Cook in the oven for 30 minutes, or until soft and lightly browned.
  6. When both are finished roasting, remove the cloves and sections of the cauliflower and place in a food processor with the olive oil, lemon juice, water, and sea salt.
  7. Pulse for a minute or two, until a thick puree forms.
  8. Top with fresh or mixed dried herbs
  9. Share with your people and enjoy!

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Notes

-Try experimenting with a garlic or lemon infused oil: check your labels

-Turn it into a salad dressing. Simply, thin it out with a little extra lemon juice + avocado oil.

-Take a generous scoop over a salad, top grilled chicken or layer it in a lettuce wrap burger. My all-time favourite is alongside homemade plantain chips! Options are endless, really.

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What are your favourite healthy snack recipes? Any suggestions for modifying your favourites on the AIP?

Have a delicious weekend!

x

a healthy thanksgiving roundup

holidays, mains, recipes, sides

I eagerly collect recipes starting in what seems like, July… clipping things from food magazines and adding all the beautiful and inspiring food images to my Pinterest boards (drool). This year, we are celebrating Thanksgiving in Belfast, Northern Island and we are really looking forward to gathering around a table with dear friends and some of our favorite comfort foods that this season has to offer.

Thanksgiving is right around the corner, just a few days away, it is time for the big feast!

As anyone who follows an AIP lifestyle or any restrictive diet knows, the holidays can be a tough time. Finding delicious holiday recipes made of whole foods that do not use any dairy, gluten or grains, and nightshades this time of year can be a struggle. It can make social situations feel a bit awkward at times but there is no reason why it cannot be a celebration that includes all of us, and deliciously so, with recipes that do not sacrifice on taste or ‘specialness’. I found this article from the gals at autoimmune-paleo.com to be really helpful for this time of year, a wee guide on how to navigate the holidays and social situations when managing your disease through diet and lifestyle.

We do not have to give up on a holiday feast just because do or do not eat certain foods. In fact, many of the food most commonly enjoyed on Thanksgiving Day are perfectly fine, and just require an attention to quality, the removal of a few ingredients, and creative substitutions of others.

Here is a roundup of Thanksgiving recipes that can help make this year the most delicious, and nutritious, yet. These dishes are so tasty, you and your fellow diners may not even notice they are eating healthier a variation of their favorites!

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Bring on the Stuffing: Rather than relying on expensive gluten-free breads or flours, these two types of grain-free stuffing are made with a bounty of fresh vegetables, fruit and herbs. They feature all of the flavors you love in traditional stuffing, without leaving you feeling too “stuffed” afterward.

Grain-Free Stuffing

Cranberry Holiday Stuffing

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This recipe uses cauliflower rice as the base and includes fresh green apples, cranberries, bacon, sweet potatoes, mushrooms and celery, spiced with cinnamon and rosemary. The texture of this stuffing is great, and it has the perfect blend of sweet holiday spice and tart flavors.

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Bring on the Mash:  It is hard to beat a bowl of creamy, buttery, mashed potatoes. I have found that lots of mashed vegetables can be oh-so-delicious and great addition to a properly combined Thanksgiving dinner.  Over the years, mashed cauliflower has become a popular low-carb/ Paleo alternative, but it has not been high on my list. I prefer mashed carrot and parsnip, or mashed sweet potato. Have fun experimenting with different root vegetables.

Roasted Garlic Vegetable Mash

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Mashed Cauliflower “Potatoes”

Celeriac Mash

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Bring on the Sauce: Because sometimes you need to give all those sides a bit-o sauce love and get your plate a spot at the flavour disco. And unlike many of the canned cranberry sauce options, these two recipes below are naturally sweetened with honey and bursting with Fall spices. They are quite the upgrade and will make a delicious addition to your feast.

Starch-Free Gravy 

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Basil Vinaigrette Dressing 

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Cranberry and Orange Relish

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Paleo Cran-Cherry Sauce – Cranberries, cherries, ginger: it is a delicious high-five of powerful antioxidants that happens to go well with roasted turkey.

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Bring on the Veg: If there are sides that I get seconds…  okay, thirds of, they are the veg. I love all the seasonal sides our family contributes. These are healthy alternatives to certain casserole dishes and there is no limit on how many to include. The amazing thing about veg, especially autumn harvests, is the variety. The colors, the flavors, the nutrient-density and deliciousness we can get from plant-based sources is something to be grateful for.

Clean Green Bean Casserole

This fresh green beans and caramelized onions from The Dextoxinista is just about as clean as it gets. Rather than relying on a cream-based soup, it is held together by a creamy puree of parsnips and mushrooms.

Green Bean Almondine

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Holiday Slaw with Roasted Shallot Dressing

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Balsamic Roasted Brussel Sprouts

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Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat! Tender on the inside, and crispy on the outside, these veggies are a quick and easy addition to any Fall meal.

 

Oven Roasted Sweet Potato, Butternut Squash with Cranberries

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Cabbage, Orange + Date Salad 

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Roasted Root Vegetables 

Why limit yourself to one or two vegetable varieties? Treat your guests to the full spread of fall veggies, simply roasted and allowed to succeed on their own merits.

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Roasted Squash, Pecan + Pomegranate Salad

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Bring on the Dessert: With all of the work involved in preparing Thanksgiving dinner, we could all use simple dessert recipes that do not involve to much work or have so much sugar it feels impossible to enjoy them after a hearty meal like Thanksgiving dinner. These following recipes are all easy to prepare, and taste so decadent– with surprising amounts of nutrients and no refined sugars or unhealthy oils.

No-Bake Pecan Pie Bars

 

Pumpkin is my favorite. Always. The textures, flavors and overall satisfaction of this collection of pumpkin recipes is over. the. top. so. good. They all have the taste and texture similar to pumpkin pie, but better for you! Whether you prefer almond butter or coconut flour recipes, these have got you covered!

Grain-free Pumpkin Bars

 

Pumpkin Spice Muffins 

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Creamy Vegan Pumpkin Pie Bars

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No-Bake Pumpkin Tarts

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This recipe features a sweet pumpkin filling and a grain-free crust. These mini tarts are a quick and easy seasonal dessert. Naturally sweetened with fiber-rich dates, they can be whipped up in a blender in minutes.

I have also included some additional recipes for those that would like to incorporate some seasonal fruit into the holiday mix.

Honey Roasted Pears with Sea Salt + Rosemary Cream 

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Paleo Apple Crisp

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Citrus + Pomegranate Mint Salad 

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I wish that Thanksgiving did not come only once a year. Not just for the food (but close…) but also for the spirit of gratitude and thankfulness that spreads through the season. I am thankful for this season of our life. I am grateful for a God that is faithful when I am less than worthy. I am thankful for supportive family and friends that continue to pray for us and give of themselves generously. I am thankful for my job and the young people I work with. I am thankful for the Autoimmune Protocol community. I am thankful for better health, especially when I compare it to how awful I felt one year ago. I am especially thankful for my husband who supports me wholeheartedly on this healing journey and who I get to share life with everyday.

Whatever you choose to serve this Thanksgiving, I hope you and your family have a wonderful holiday celebrating good food and all the things you are grateful for.

As always, let me know what your favorite holiday recipes are?  Will you be making any modifications this year?

Happy Thanksgiving, x

 

 

 

 

 

 

 

green coconut smoothie

breakfast, dessert, food, recipes, snacks

I think we can agree fruits and vegetables are good for you. But do you struggle to get all of your greens in for the day?

Maybe you are ready to mix up your morning routine. Want to feel like Superwoman (or man…) from all the greens you consume before your 9am start at work? Raise your hand if you want brighter skin, happy bowels and a slimmer waist?! Give green smoothies a go- they are super healthy, easy to make, and they just might turn you into a morning person.

This smoothie recipe uses fresh fruits and dark, leafy greens. Green smoothies are defined by their use of leafy greens like spinach, kale (most nutrition value per calorie out of any plant!), chard, collards, and even dandelion greens (so good for detoxing) to get tons of vitamins and minerals and give your body the plant-based nutrients it craves.

5 REASONS TO LOVE GREEN SMOOTHIES

  1. Easy way to get 5 servings of fruits and vegetables into your diet every single day. If you struggle with salads and eating green, you might find this doable.
  2. Natural weight loss can be an additional side effect of enjoying these in place of a typical breakfast. Be sure to include healthy fats and protein to make it a more complete and balanced meal.
  3. The immune-boosting benefits of green smoothies are a good preventative measure to keep the flu bugs away. And a simple way to boost your immune system when you are feeling under the weather.
  4. Green smoothies provide natural energy. I have cut back on my caffeine intake as a result because I feel a pep in my step and they help to keep the morning slump at bay.
  5. Quick, easy to make, and portable (if it even lasts long enough to make it out the door) and delicious! It is the best ‘fast food’ for the morning especially if you prep ahead.

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This book peaked my interest in a morning smoothie ritual. Eat. Nourish. Glow by Amelia Freer- the Queen of all things delicious and healthy. Check out her entire archive of juice and smoothie recipes and how we can use food as medicine. Full of practical advice, I find myself empowered to make healthy decisions about the food I buy and kick unhealthy habits that can make me feel sluggish and exhausted. Amelia makes it easy.

This green coconut smoothie recipe is full of fresh greens and fruit; avocado +coconut that provide healthy fats; banana that creates a creamy, sweet base; coconut milk adds creaminess and complements the flavours from fresh produce.

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Ingredients

  • 8oz/230ml coconut milk (or dairy-free alternative)
  • 8oz water
  • 1 kiwi fruit or granny smith apple
  • ½ banana (preferably ripe and frozen pieces)
  • 3 handfuls of kale or spinach
  • 2 celery sticks
  • ½ cucumber
  • ½ avocado
  • juice of 1 lemon
  • ground ginger
  • shredded unsweetened coconut

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Method

  1. Start with dairy-free milk and water, pour into blender.
  2. Add leafy greens, blend until smooth and leafy chunks are gone.
  3. Add remaining, diced fruit + veg, blend again until smooth.
  4. Pour into a large glass (or a mason jar, you hipster, you).
  5. Gulp, sip or pour into a bowl and add some delicious toppings (see below).

Notes

  • If your smoothie is too thick, add some extra liquid (water or dairy alternative) and blend for a few seconds to thin.
  • If your blender is struggling to make things smooth, try blending your greens and liquid together first, then add the fruit and blend a second time.
  • Enjoy getting creative with some nutritious toppings: a quality protein powder, dried coconut, fresh berries, cacao powder, cinnamon, maca powder, nuts, seeds or a spoonful of nut butter.

Use this helpful guide from simplegreensmoothies.com to get your creative juices flowing and try your own variation

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What are you favourite smoothie recipes? Looking for some additional smoothie or juicing inspiration? Here are my all time favourites:

  • Green Kitchen Stories  – an entire cookbook dedicated to smoothies. Yes, dreams do come true and the photography (if you’re into it) is top notch.
  • Minimalist Baker – lots of delicious smoothie bowl recipes. For those of us that prefer to shovel it in with a spoon and can’t be bothered with a straw.
  • Deliciously Ella  –  known for her nutritious and healing recipes, Ella has loads of quick smoothie and smoothie bowl recipes available for free on her website.

 

Enjoy! x

 

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lemon + coconut cake

dessert, recipes, treats

[This recipe has been edited since it was originally posted. I appreciate your feedback about my initial recommendation of coconut flour. I have reworked a few ingredients and hope this variation proves to be more successful for you as it requires less coconut flour! Keep the feedback coming y’all]

Grain-free and sugar-free baking can be intimidating, crumbly and expensive. But it can also be easy, delicious, affordable and make a restrictive diet fun again. Yep, I love fun that you can eat.

When it comes to basic GF/DF/SF/Paleo baking, we do not have to reinvent the wheel. Thanks to all the wonderful blogs, cookbook authors, Pinterest and friends with Celiac and Hashimoto’s, or individuals following the auto-immune protocol, it is easier than ever to modify and experiment with any recipe imaginable.

I first made a version of this cake at the beginning of the year and what a difference a few months make in learning how to make vegan, grain-free, naturally-sweetened baked goods all that you want them to be. Patience wins again!

I started my ‘cake experiment’ with a very basic vanilla pound cake recipe from Elana’s Pantry.  I have used this recipe as a base to experiment with banana bread, blueberry morning loaf, cinnamon raisin pumpkin loaf and chunky zucchini bread. I am really excited about this batch of lemon cake because it is super moist, dense yet light, not too sweet, and this case, deliciously lemony! I have to omit eggs from baking and find that banana, applesauce and arrowroot flour bind nicely. This cake is good naked and can also be topped a layer of coconut creme.

Ingredients
1/2 cup coconut flour
1/4 cup arrowroot flour (can sub tapioca or almond flour)
2 ripe bananas
1 teaspoon salt
1 teaspoon baking soda
3/4 coconut milk (or dairy alternative of your choice)
1/2 cup (4 ounces) unsweetened applesauce
1 tsp vanilla extract
lemon juice from 2 lemons
zest of 2 lemons

Heartbeet Kitchen’s | Ingredients for whipped coconut cream 

1/2 can very cold full fat coconut milk (refrigerated overnight)

2 tablespoons honey or maple syrup (omit for AIP)

½ cup unsweetened toasted coconut flakes

 

Method

  1. Preheat the oven to 350F / 175C
  2. Coat a 9″ loaf pan with light layer of coconut oil and set aside.
  3. In a large mixing bowl, combine all dry ingredients: flours, salt, and baking soda.
  4. In a mixer or a small processor, combine the bananas, milk, applesauce, vanilla + lemon juice
  5. Pour the wet mixture into the dry and stir to combine. Add lemon zest.  Then pour the batter into the prepared loaf pan and smooth the top into an even layer.
  6. Top with sliced almonds, omit for AIP. 
  7. Bake for 30 minutes until the top is golden brown, then tent with foil and bake for another 30-35 minutes until a toothpick or knife comes out clean.
  8. Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack before topping with coconut cream and serving your people!

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Coconut cream:

  1. Open the refrigerated coconut milk, being careful to keep it level. Scoop out all the hard cream that has come to the surface, until you hit the liquid. Leave the liquid in the can, do not add.
  2. Put the coconut cream in a large bowl or the bowl of a stand mixer. Using a mixer or handheld mixer on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks.
  3. Stir in the honey and frost cake. Best stored in refrigerator, then let it come to room temperature before serving.

 

 Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days
  • I recommend Meyer lemons if you can find them
  • I recommend using a food processor to blend the batter nice and smooth, like an eggy consistency
  • Try letting the cake sit for a bit before eating – the texture improves a bit and the middle should firm up

Enjoy! x

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citrus + pomegranate mint salad

breakfast, dessert, holidays, salads, treats

 

I don’t know about you, but when I like something I stick to it.

I can always count on my Oma to have full, juicy bowls of oranges and grapefruits around during Christmas and Easter. Maybe because she knows it is the perfect antidote to all the overindulgence of the holidays. I have fond memories of watching my Papa sit at the kitchen counter helping her to peel all of the membranes from every slice- he hated the white stuff, he was determined, and checked and re-check that every seed was out of the bowl.

This year as we celebrated Easter brunch with friends, I decided to keep the tradition going with a little twist – pomegranate and mint. Best served chilled, it is perfectly sweet and slightly tart, refreshing and very easy to put together.

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This salad is a showstopper, requires very little work and feels like a fancy salad despite it only being four ingredients. It is easy enough to make for yourself for breakfast but also to serve guests. This recipe is AIP (auto immune protocol) compliant, in season (yep, November till July) and packed with nutrients.

  • Grapefruit is extra good for you this time of year with plenty of immune-boosting Vitamin C to help fight off colds, lycopene for glowing skin, and free-radical fighting antioxidants. I eat a grapefruit every day because it is perfect for hitting the metabolism-reset button. Pow!
  • Pomegranates contain high levels of antioxidants that protect against heart disease and cancer. A glass of pure pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.
  • Mint is a great palate cleanser and promotes digestion. It also soothes stomachs in cases of indigestion or inflammation.

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Ingredients

1 pomegranate

2 large navel oranges
2 pink grapefruits
Fresh mint 

Method

  • Place the pomegranate on a surface that won’t stain. Do not wear white. And follow this link for the easy way to remove pomegranate seeds. When finished, pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
  • For the oranges and grapefruits, cut a small slice off the top and bottom so the fruit can sit flat on a cutting board. Using a serrated knife, work your way around the fruits to remove all peel. Carefully cut the segments cross-wise or cut around each segment.

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  • Sprinkle pomegranate seeds and fresh mint leaves over the sliced citrus
  • Cover and refrigerate until you are ready to share with your people
  • Slurping up the extra juice at the end is an extra treat

Enjoy! x

 

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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

 

 

 

 

 

 

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

Thrive on Five + The Detox Kitchen Bible

cookbook, reads, recipes

There was a cartoon I watched when I was a kid called ‘Arthur’. Yep, it was one of those feel-good, educational cartoons, that your parents didn’t feel too bad letting you binge watch because it always taught you a lesson. Anyways, Arthur and his friends used to sing a song that went a little something like this… “Having fun isn’t hard – When you’ve got a library card!” Over and over about eight times. Perhaps this fostered a love for the library at a young age but I do find it really fun and addicting to get as many free books as you want, week after week!

Sign. me. up!

This week I picked up two cookbooks that have been on my reserve list for quite sometime, Thrive on Five and The Detox Bible. I was looking for some vegetable inspiration and let’s be honest, I am a sucker for nice recipe pictures. Give me all the picture books.

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Thrive on Five 

We all know we need to eat our five-a-day, but sometimes it can be hard. No longer. Over half the recipes in this book are carefully created to include all five in just one dish. Some of the recipes I will definitely be adding to my menu plans over the next couple of weeks include;

  • Rainbow Stuffed Peppers
  • Carrot and Sweet Potato Soup w/ Ginger + Tumeric
  • Aubergine Curry w/ Coconut + Tumeric
  • Sweet Potato + Courgette Falafel
  • GF Spiced Carrot + Date Muffins

All the recipes are meat-free, but are easily adaptable to include meat or fish. It is also very friendly for particular diets; 5:2, low fat, low carb, vegan and gluten-free.  I like that all the recipes appear to be quick, inexpensive, good for bulk batches, and using local British larder or easily available produce.

 

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The Detox Kitchen Bible 

Next up, you may have heard of Lily Simpson. She is dedicated to a philosophy of great health, amazing food, and has a very inspirational (and beautiful Instagram) @thedetoxkitchen

You can imagine that it doesn’t take long flipping through the pages of this book to see bright, delicious looking recipes with unique flavor combinations and nourishing options. It is an all-in-one cookbook for those of us looking for all things wheat, dairy and refined sugar free! Looking to add some of these beauties to my weekly repertoire;

  • Avocado Smash w/ Toasted Nuts + Seeds
  • Broccoli Stalk + Cashew Spread
  • Fennel, Apple + Butternut Squash Salad
  • Quinoa, Kale + Pistachio Burgers
  • Chicken Burgers w/ Beetroot Relish

And if it couldn’t get better, this cookbook is a very educational guide about daily well-being and detoxing. With nutritional guides and tailored plans to support your particular health needs, and issues that may be benefited from each recipe. It covers common health needs like gaining energy, getting clearer skin, relieving IBS, supporting fertility and alleviating osteoporosis. Health issues or not, sometimes it’s good to just reset our system with a nurturing detox.

Bonus! Here is a link to download your free pdf cookbook from the Detox Kitchen Facebook page.

What cookbooks have you been reading or can recommend with a big smile?

Happy weekending!

x

http://www.amazon.co.uk/Thrive-Five-Nina-Littler/dp/1849495874