~ paleo ~
You don’t have to cook fancy or
complicated masterpieces. Just cook
food from fresh ingredients.
- Julia Child
When I initially started on this AIP pathway of mine – I’ll admit that I lost a little part of me. My joy of cooking. I was overwhelmed with the changes and “strictness” of the protocol, and my “feeling sorry for myself” attitude didn’t help matters. However, finding this website and purchasing this book gave me back that little piece of joy I was missing. It made me want to skip back into my kitchen and play, and in fact that first night I brought it home, I couldn’t wait to hit the shops and pick up the ingredients ……
Discover my number 2 factor contributing to a slow metabolism when dealing with the daily symptoms of Hashimoto's, and tips on what I've been doing to help....
It's not a new concept, and it's definitely not my concept, but I'm a lover and wanted to share how mind-blowingly easy and delicious Cauliflower Rice is.
Whilst I'm currently off grains while my tummy heals (yep, even the gluten free grains), and whilst it's at its peak and in season, cauliflower rice has been a staple in my home. Not only is it sooo good for our bodies (see here) it's been a wonderful addition to mid-week stir-frys or served alongside a slow cooked casserole made on the weekend.
However you want to eat it, it takes only two steps.
Yep, just 2!
Did you know that eating gluten is the number one cause of a leaky gut?
We all know that gluten is a trigger for Celiac disease, but I never knew its connection with a leaky gut. Even in a person without any gluten sensitivity, this difficult to digest protein can still cause leaky gut.
Apart from gluten, other inflammatory foods leading to leaky gut can also include dairy, sugar and processed foods as well as an over consumption of alcohol.
I discovered this information whilst trying to figure out my own underlying triggers for Hashimoto’s, as I, like a large number of you, have been suffering constant bloating and irritable bowel syndrome.
So what is a leaky gut, I hear you ask?
I play the love/hate game when it comes to getting test results back. Are you the same?
I love knowing exactly what is happening with my body (especially the why), as it gives me the opportunity to be the true Taurean that I am and run head first into finding a solution.
Sometimes, however it’s like opening a can of worms.
Needless to say, the list that’s as long as my arm received from my recent visit to my Naturopath of all the vitamins and minerals I’m severely deficient in and the list of all the vitamins, minerals and metals my body is inundated with has left me a little overwhelmed, to say the least.
So I’m taking it a step at a time and thought I’d share my finds with you, just in case you too are a little overwhelmed with it all at the moment.
So first up to the plate, is da da daaaaa…….Potassium.
About 2 years ago a dermatologist insisted that steroids were the answer to the mind-numbing “scratch till you bleed” rash that was taking over my body (and my patience).
That was the day I left her office in tears (without the prescription) and stumbled across the I Quit Sugar website. I was signed up to the program within minutes, and have never looked back.
By the end of the 8 week program, the rash had all but gone, my eyes shone, my skin glowed and I once again felt in control.
I have Hashimotos.
It's an autoimmune disease that affects my thyroid gland. That little butterfly-shaped ball located at the base of my neck where a lot of important activities take place, from controlling metabolism, female hormones and energy levels. Basically, everything that makes you feel good.
Jeez Louise!
One of the first and best things I did when I found out was to QUIT SUGAR (an absolute must, I believe, if you also have Hashimotos). What my research has been teaching me and what my body has been telling me ever since that date is that sugar causes absolute havoc on the digestive tract, leading to “leaky gut” (a joy I’ve been dealing with for the past year) and which in turn can then trigger the development of autoimmune diseases….and round and round the cycle goes.
Coq au Vin - A French classic and easily one of the most celebrated chicken dishes in the world.
Rumour has it that this dish was first cooked for Caesar himself.
However, it seems it was the delightful Ms Julia Childs who was the first to publish the recipe.
Wherever, whenever and by whomever - who cares. I'm just grateful to know how to cook it and above all else, eat it.
Celeriac. Have you ever seen a more ugly vegetable? By golly it's delicious though! Probably one of the least used and most under-rated root vegetables, which is such a shame as it has some serious health benefits. It’s high in fiber, potassium, magnesium, and vitamin B6, which help our bodies absorb nutrients, expel waste, improve immunity and maintain our blood sugar levels.
And that's just the tip of the iceberg.
Say hello to Mellissa!
A 30 something fitness enthusiast, wine lover, marketing manager by day and food blogger by night. In fact, she's the face (and fingers) behind the blog A Fit and Spicy Life, which happens to be my Secret Recipe Club blog for the month of July.
I just love Mellissa's tag line...."a lot of cooking, a little wine and workouts to keep it all inline". What a gorgeous way to live!
I WANT fudge....all of the time.
In particular, peanut butter fudge.
This recipe makes me want to stuff ALL of this fudge into my face. It makes me want to dance a jig whilst in the process of stuffing.
It makes me very, very happy.
My birthday also makes me very, very happy which just happens to be today!
Happy Birthday to Me!
Bouchon.
How could you not love this wonderful word?
1) it simply rolls off the tongue like sweet honey;
2) it is a little cake whose shape resembles a cork (bouchon in French); and
3) a French cork comes from a bottle of French wine....need I say more?
Fennel: You're either a lover or a hater. I'm a devoted lover and have been for a very long time, and as I've been slowly learning about the health benefits of this brilliant veg...I'm even more head over heels in love.
Not only does it help in the relief of indigestion, flatulence and constipation, it's also brilliant in the treatment of anemia.....something that my mum is currently experiencing . Not only is fennel high in iron, but the amino acid (known as histidine) found in fennel helps stimulate the production of hemoglobin.
So from me to you mum....it's cooked and packaged up ready for delivery.....
Chasseur means "hunter" and is a term used for dishes that include mushrooms, shallots, tomatoes, wine and brandy and is most often served with game/poultry. To me, when I see the word Chasseur
I instantly refer to Chicken Chasseur. A dish I haven't made in years and a dish that I've fallen back in love with. Why did it ever go out of fashion?
Are you looking for an effective AIP friendly egg substitute?
An effective substitute for those of us either on the Autoimmune Protocol (AIP), or for those of you unable to tolerate chia seeds or flaxseeds.
Well, I’m here to tell you that all is not lost.
Pink Peppercorns.
Did you know that they're not actually a true peppercorn? Just a little ripe berry from the Brazilian pepper tree. Who knew?
With a delicate, fragrant, sweet and spicy flavor, reminiscent of sweet berries and citrus zest.
They can help fight against flu, colds and infections, and can also give relief from muscle stiffness and aches.
Sounds like I could use a truck full of these little biddy beauties after every Wednesday's pilates class.
In Winter, root vegetables are indispensable for those of us that love to cook. As the weather cools and the days get shorter, our thoughts turn to long, slow cooking. Cooking that warms our kitchens and fills our homes with comforting aromas.
These are the days when I cook with a cup of tea in hand and my book not too far away.
My weekly organic veggie box from Ceres is filled to the brim with these delicious vegetables for a reason, they're in season. This is their time to shine, and these little fritters, I think (and so do my family) make them sing from the roof tops.
Some ladies buy shoes while on holidays.
Me, I buy vintage crockery (well, I do buy shoes too!).
My obsession makes it a little hard to move my suitcase by the end of each holiday, and in fact, my wheels gave out on this last trip. There is also always that fear hanging over my head that my suitcase will be filled with shards of china when I next open it.
Luckily, these little gems made it all the way home as I love the way this delicious chicken and red lentil soup pops inside the bowl.
It's as simple as it sounds. Chicken, red wine and just the one pot. Oh...and a little love.
I love the shift to Winter my mind, body and routine takes. Bit by bit, slowing down. Not completely, as that would be too good to be true, but just enough to notice. I seem to take longer over my morning latte. I'm in bed earlier. The food in my kitchen cooks for longer.
This dish is not the true coq au vin. However, it is chicken slow cooked in red wine and I did use French wine, so I'm still going to say it's somewhat French. Perhaps French inspired?
Say hello to Helen!
Helen is from the North West of the UK. She is a "massive foodie". Loves travelling and caravanning with her family and is the creative mind behind the lovely family blog Casa Costello. Casa Costello is filled with lovely family recipes, and is also where Helen runs her "Bake of the Week" posts.
Casa Costello also happens to be my Secret Recipe Club Blog for the month of May. My favourite month of them all. It just happens to fall in Autumn (my favourite season of them all). It holds my birthday (my all time favourite date of them all), AND this year I'll be spending most of it in France. So needless to say....I LOVE May..........and I LOVE this recipe......
In the weeks since 2015 began, I've been delving further into and experimenting with foods that detoxify, help alkalise my body, strengthen my immune system and provide me with much needed energy, and the humble spinach leaf, I've discovered, is just one of those ways. It's also cheap, natural and readily available (unless of course you live close to those wonderful Nonna's baking their spinach and cheese pies, who buy up all of the spinach, which happened to me on the weekend. Doh!).
So my present to your body today......a simple slow cooked dish packed full of this miracle of a vegetable.....
Being someone who lives and breathes recipes and food, I'm often asked what my favourite type of food is to cook. Funnily enough, it's not the easiest question for me to answer as it completely depends on the season, time of day and of course, my mood.
If it's a mid-week meal during Summer, I love nothing better than experimenting with salads, and at the moment it's the ones that contain lentils that have me drooling.
A lazy weekend on a cooler day, I can guarantee you that my oven will be on and something yummy and soothing will be inside bubbling away.
However, there seems to be a few common links that bring most of the food that I love to cook together:
1. Simplicity
2. Fresh, organic produce
3. A tilt towards French flavours
Case in point below.....
It's no secret that I LOVE butter, however growing up in the society that we do where eating butter is frowned upon and anything labeled "low fat" is the holy grail, I have, over time, converted to this way of thinking unfortunately. Deep down inside though, I know this isn't correct and I find myself gravitating to any information/facts that prove this feeling. Once such piece of information I read recently was on The Stone Soup blog where she talks about a book she recently read called "Real Food" by Nina Planck’s - a journey to finding a balance between enjoying food and being happy with her waistline.
As hard as it is to change years of habit, I am going to try one step at a time to embrace, and more importantly, accept Plank's simple guidelines of:
Burgundy isn't a region we're planning to explore on our trip to France later this year. As a number of my favourite dishes come from the region, including Coq au Vin, it's definitely a place a plan to go back to one day.
Another reason I'd like to go back would be to go to a cooking class at The Cooks Atelier. An amazing looking school where you head off to the market in the morning then cook the afternoon away. I had originally thought I'd just pop down there from Paris to attend the school, but with the amount of things I want to do in Paris - I'll think I'll have to leave it for now. Oh well, there's always next time.
Il est dix heures.
It's 10 o'clock Sunday morning. The sun is shinning and I'm sitting in my local park with a coffee. I love mornings. I love the fresh start they bring. Anything is possible.
I also love knowing that I have a big bowl of hearty French soup waiting for me at home. All I need to do is pick up some fresh bread from my local bakery and I'm all set. Parfait!
Bonjour!
If heaven is me being surrounding by French food (and maybe a French man or two) then I've got my bags packed and I'm ready.
As you can see, I'm loving this fortnight's theme - European (although when I saw the word European, I really saw the words French Food).
I have a new addition to my family.
A new cookbook to be precise.
It's French, and I love it!
Flicking lovingly through my brand new baby I found my dish for this fortnight's theme -
When I make a salad, I want it to be the main meal. The star. I never want to be hungry after eating one and I don’t ever want to be left feeling empty, pathetic and deprived (ok, maybe a little dramatic, but you get my drift).
So over the years, I’ve develop a few basic “rules” when it comes to making my salads . . .
Am I right in saying that so many "healthy" recipes these days are sweetening their cakes/muffins with applesauce?
So what to do when getting your hands on organic apple sauce with NOTHING ELSE ADDED is harder than you think . . .
Just a simple recipe.
Nothing fancy and nothing complicated.
Only 1 warning - MUST LOVE CHOCOLATE!
The time has come to say a fond farewell to my favourite season of them all - Autumn!
So I thought I’d take this opportunity to quickly pop in and share with you some of my favourite Autumn recipes.
For those of you who can tolerate nuts, they're a great way to boost your intake of protein and good fats - helping to keep you satiated, and I've got the most delicious muffin recipe, highlighting the humble almond, for you to indulge in . . .
I've just eaten the best paleo chocolate cake ever!
Yes, I realise this a bold statement, one said by many, but with the very first bite, I was not only smitten with this cake, I was in love. Head over heels . . .
Today is all about the final fat-soluble vitamin in my little series - Vitamin K.
Want to know more about why you should get more of this vitamin into your life?
Today it's all about fat-soluble vitamin No. 3
Vitamin E
Along with a quick, simple and absolutely delicious tapenade recipe filled with vitamin E and good fats!
So we recently chatted about fat-soluble vitamin A and how if you want your body to absorb all of the brilliant benefits this vitamin provides, then you had to consume it with fat. Fact!
Today, it's all about vitamin D . . .
One of the main reasons my body is now thriving since embracing fat, I believe, is since I now include a good source of it with every one of my meals, my body’s now able to absorb all those wonderful and essential fat-soluble vitamins that I went for years (even decades) without absorbing. They’re not called fat-soluble vitamins for nothing - and they say nutrient deficiencies can lead to autoimmune disease…..hello Hashimoto’s!!!
Cake. Yes, it is possible to be on AIP and eat your cake too.
Being a lover of baking cakes, making the decision to try the Autoimmune Protocol left me feeling deprived and depressed. Was I ever going to eat cake again? Or more to the point, was I ever going to grease a pan, whip up a batter and bake a cake again?
This is one of "those" cakes.
You know the ones.
The ones that forgive every mistake you make and the ones you don't have to measure exactly. My favourite kinda cake . . .
Cranberries. Did you know the nutrients found in cranberries have been linked to a lower risk of urinary tract infections, improved immune function and decreased blood pressure?
No wonder they're eaten in abundance at Christmas time!
The humble pea.
They may be nutrient dense, however these sweet balls of green are actually on the "avoid" list when on AIP.
Why? I hear you ask . . .
In my humble opinion, avocados should be crowned King of all foods.
In this little post I share with you:
5 things to know about avocados
4 reasons why to eat avocados
3 things to do with avocados
2 of my favourite avocado recipes
One of my favourite dishes to whip up during the Summer months, when I want to move a little slower. When my body is craving comfort and nourishment, simplicity and of course, utter deliciousness.
Right at this moment in time, I’m in the “loving and healing my gut” mindset.
Basically, I’ve been following the AIP diet since the beginning of May this year, and even though I’ve definitely felt the positive benefits of it, I have also been dealing with a few set-backs due to gut inflammation. Why and how this is happening, I may never know, but I’m on a mission.
So what is leaky gut?
The reasons why I've removed white potatoes from my diet (at the moment), and 3 white potato alternatives that I'm enjoying in the meantime!
The time has come for me to bid au revoir to the Secret Recipe Club.
A club I have been a part of for quite a number of years, and one I’ve enjoyed immensely.
Having been told I had Hashimoto’s (hypothyroidism) a few years ago, I made the big decision to focus on my health as naturally as possible - speaking with natural practitioners and through the goodness of seasonally grown organic food prepared as nutritionally as possible and with a whole lot of love.
“Let food be thy medicine”…. and all that stuff!
Dairy. Good or bad?
I've been researching this topic A LOT lately in connection with my thyroid issues. I'm still not sure how I feel. Anxious, scared, relieved, curious?
I have, however chosen to ignore all the research when it comes to my daily latte (for now).
I'm not normally one who runs around in circles or 'fluffs' around the edges of things. Being a Taurean, once my mind is made up it's full steam ahead, and watch out to anyone standing in the way.
So I'm at a loss as to why I'm fluffing around the edge of my health.
I've been told a million times from a million experts to run screaming away from gluten, but not wanting to be one of 'those people', I don't say anything and continue to munch away on food that's doing me harm.....and can I tell you.....I'm starting to suffer! What a wonderful thing our body's are when they tell you they need help. Now I just need to stop, breathe, listen AND act.
Did you know that by adding bananas into your diet you can help combat depression, make yourself smarter, cure hangovers, help protect against type II diabetes AND cure the itch of a mosquito bite?
Nope..they're not just for monkeys!
These are the biscuits I want with my tea.
Simple and plain. Dry and sweetless (I know, not a real word!)
They are not a celebratory biscuit and they're not award winning, but they're a round circle of pure comfort.
In fact, they're not sweet at all, which is perfect for my taste buds and my cup of tea, but for others upping the syrup content may be your answer, or perhaps a switch to raw honey or pure maple syrup would be your prerogative.
Whatever your decision - eat them on the day!
I'm a little bit excited at the moment (in fact, excited enough to almost pee my pants), as I've just booked myself into the Slow Living Photographic Workshop.
I've fallen head over heels in love with a blog that I've recently discovered, having been drawn in by her beautiful photography, and when I saw she was coming to Melbourne to teach .... well....pee!
If you're not already familiar with Beth from Local Milk, do yourself a favour and click here.
I recently discovered an AIP friendly recipe (and a beautiful blog) which had me running to the kitchen with a spring in my step and an inspired heart.
Want to get inspired too?
Since saying au revoir to gluten some time ago, oats became a thing of my past, and then of course since being on AIP, using rice flakes as an alternative has also come to an sad end.
But it's not the end of porridge. There is a new player in town?
Are you starting, or thinking about starting the Autoimmune Protocol (AIP) yourself?
Or perhaps on the lookout for a dairy free milk substitute?
Look no further my lovely friend.
So I thought I'd give you a little long overdue update on the whole parasite situation going on in my gut ... along with my new plan of attack AND a little say "au revoir parasite" granola . . .
Coconut Cream Icing - It’s so simple to make, it’s refined sugar and fructose free (your liver thanks you!), and if you’re a non-dairy eater like me …. you still get to make your cake and eat it too!
Continuing on from The Gut Chakra Part 1....
When this chakra is blocked you’ll most likely experience feelings of low self-worth and of being powerless and stressed. You have an unhealthy digestive track, adrenal fatigue and develop bad sleep patterns. Sound like you?
Bonjour mes amis!
If you’ve been following my adventures on Instagram, you’ll know I’ve been frolicking in France for the past month. Spending my days walking for miles and eating my body weight in French food.
Now I’m back.
Well, my physical body is anyway.
I set out on this latest holiday with an open mind (and heart), knowing that France does not lead the world in gluten, sugar and dairy free food options (baguettes, French butter and fromage…hello!). Surprisingly, they are definitely growing in this area, something I had never noticed on my past visits.
I truly believe that healing your body requires more than simply taking a few pills or herbs. I believe it requires a complete overhaul of your body, mind and spirit.
When it was first discovered that I had a thyroid issue, I was automatically put on conventional pharmaceutical thyroid medication by my doctor, and at the time, I felt sooo much better. The swelling in my thyroid went down and the symptoms disappeared. To be honest with you, at the time, I thought that was it. Done and dusted. I was fine.
And then a year later the symptoms all came back. Tenfold!
I don’t know the facts behind this little statement, but I’m assuming this was before we bastardised raw cacao and processed it into the cocoa we know and consume today. I could be wrong!
What I DO know, however is that this quick, nourishing and clean hot chocolate recipe, IS super good for you and your body.
Wanna know why?
In my past life when a recipe called for stock I would simply reach into the dark depths of my pantry and pull out a stock cube. Often a nice organic one, but a dried up little stock cube all the same. Occasionally when feeling a little posh I would reach for the box of liquid stock. Oh la la.
Oh how times have changed.
Now my pantry door stays firmly shut and I simply reach into my freezer and pull out a freezer bag filled with homemade organic stock. Filled to the brim with nutrition and none of those pesky other things like preservatives, MSG, sugar and salt.
It’s super cheap to make (as I keep the bones from any roast I’ve made stored in the freezer) and I utilise whatever veggies and spices I have in my lying around in my fridge at the time. I never have to shop for ingredients to make stock which means no stock made in my kitchen is ever a repeat of the last, and I kinda like it like that.
Suffering the horrible effects of thyroiditis? I hear ya sista!
For me it varies, from a swollen/sore thyroid, a splitting headache and extreme lethargy to dry skin, mood swings and the desperate wanting to curl up in a ball and not interact with anyone!
Chatting about these symptoms with my everyday GP last year, I was told there was nothing I could do – this was just “how it was”. Seriously????
So you guessed it, I started to research this fact for myself.
I turned to whole, organic foods and I listened to my body…very closely. Straight away I implemented 3 simple everyday steps into my daily routine as an experiment. So far, I haven’t looked back. Perhaps you may also like to experiment with them? I figure, anything is worth a shot when trying to support your healthy thyroid.
Vitamin A. A fat soluble vitamin, which means it MUST be consumed with fat in order to have optimal absorption.
A vitamin I am sadly deficient in, as revealed by my naturopath.
Vitamin A is essential for our vision, for boosting our immune function and for giving us healthy glowing skin. It is also needed in the production of T3 (thyroid hormone) – which is just one of the many reasons I suffer hypothyroidism symptoms (and perhaps you too?)
Did you know that without this essential vitamin, our thyroid levels can suffer?
Did you also know that there is a strong connection between vitamin A deficiency and hypothyroidism?
The Naked Vegan - a title that makes you take a second look and a cookbook recently delivered to me by the good people of Murdoch Books.
Maz Valcorza is a no-nensense and funny lady who had me at "I ate Spam from a can", as I too laughingly remember eating spam from a can when I was younger - it was my mum's staple ingredient in her light Summer ham salad.
This cookbook is filled with raw vegan recipes, free of refined sugars and nasty fillers. It uses food grown from the ground, free from animal products and has not been heated to over 40-46 degrees.
I must state right here that I am in no way a vegan. In fact I'm far from it. Yes, I enjoy a green juice and a raw dairy-free cheesecake along with the next person, however give me a juice organic, grass fed steak smothered in a buttery bernaise sauce and I'm a very happy gal. I never say never though.
Breakfast. I'm a fan.
My breakfast of choice. Eggs.
When I'm wanting indulgence. Only hollandaise will do, and this recipe is foolproof.
In my past life I would whip hollandaise up by hand, which if you've done this before, is a bloody effort. Thank God for the invention of the blender, as this foolproof recipe creates hot, silky smooth and fluffy hollandaise, rich in protein, with a simple press of a button. Seriously, why would you order potentially inferior hollandaise when eating out anymore. I don't!
Beetroot has long been hailed as a natural healer for their ability to help lower blood pressure. However, did you know that they have also been traditionally used to treat fever, constipation, bloating and gas?
Did you also know that the greens from beetroot are chock full of calcium, iron and vitamins A and C and should definitely not be overlooked. Simply cook them up just like you would spinach.
COOKBOOK: Nourish
It's no secret that I'm a fan of the cookbook Love Bake Nourish by Amber Rose, so when she released her new book Nourish, in collaboration with 2 of her talented friends, I was first in line.
Nourish is not your typical cookbook as it's split into 3 sections. The first section (I'm being honest) is my favourite as it's filled with gorgeous fresh recipes by Amber. The other 2 sections cover health and nourishment for the mind, body and soul. This book gives tips, tricks, solutions and answers for getting your health back into shape, stilling your mind and just simply maintaining a positive and happy outlook. It's simply stunning.
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My Home For The Holidays !
Christmas + the countryside = one very happy girl!
It really is pretty simple. A house surrounded by bushland (no neighbours please!), Bing Crosby, twinkling Christmas lights and a big bowl of fresh prawns. That's all it takes to make me forget about the working year that's been, allowing my shoulders to drop and the biggest smile to appear permanently on my face.
This is my perfect Christmas, all wrapped up with a big red bow.
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My Christmas Tart !
3 simple words that when said apart, make me smile, but when said together, make me swoon .... Fruit. Mince. Tart.
In my old life, these 3 simple little single syllable words would conjure up so many good memories, making me feel comforted, happy and oh so "Christmassy".
Now, having run away from gluten and sugar, these words when said together do (if I'm being honest) bring up a little feeling of deprivation, but more so bring up feelings of sugar highs and slumps, sleepiness and foggy brain. Not to mention a swollen thyroid! I’m not one to say “never”, but with the knowledge I now have of how sugar affects my body, I just can’t imaging EVER consuming these little tarts that I once held in such high esteem, again.
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Christmas Cake !
Plump, boozy dried fruit, glace cherries and nuts. All the things I loved in the Christmas cakes of my past. The denser and the darker the better. Cake that would (and could) last for months (if I didn't eat it sooner). And cake that stayed moist without the need for refrigeration.
My body and taste buds may no longer be able to tolerate these sweet fruit cakes of my youth, but I still have a need (and a desperate want) for a boozy, spicy and dense sliver of cake to sit proudly and lovingly alongside my cup of tea on Christmas day.
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Avocado + Sweet Potato
Do you ever get a food fetish where all you think, dream and eat is a particular food?
I get it ALL the time, and at the moment my fetish is avocado.
I’m eating it like a machine.
Breakfast, lunch and dinner - there’s no stopping me, and my favourite way of eating it is in this most delightfully, fluffy, light and zingy way….
This is seriously one gorgeous cookbook.
No bullshit.
When the lovely people of Murdoch Books sent me the cookbook Love, Aimee x by Aimee Twigger, I was hooked from the first turn of the page. Oh who am I kidding, the cover alone had me reaching for my rolling pin and apron. From the photos and home-crafted recipes, to the beautiful styling (and even the font used throughout), this book is feminine, pretty and utterly indulgent.
Aimee Twigger is the incredibly talented lady behind the blog Twigg Studios and her first cookbook is not only filled with beautiful recipes it's filled with wonderful crafty tips for beautifully wrapping and presenting her creations to be given as edible gifts for any occasion. Perfectly timed for Christmas!
Breakfast.
Who the hell would ever knowingly miss eating it? It's my favourite meal of the day and a meal I would NEVER miss.
My usual breakfast of choice is savoury, based around eggs, avocado (which I can't get enough of lately) and veggies. It's usually packed full of protein, fat and greens that keep me going right through until those first stirrings of hunger around midday.
Some days, not often, but occasionally, I crave something different. A little crunchier. A little sweeter. Like this chocolate granola that I keep stashed in my freezer for such times.
Don't be fooled. This breakfast cereal still packs a protein and fat punch and will keep you going through to your next meal....no need for mindless snacking between meals with a bowl of this baby in your tummy....
I've been taken off dairy. Crap!
I'll happily live my life without twirling wheat pasta, buttering bread with gluten and sucking on sugary lollies, but the thought of not being able to enjoy my daily, creamy, fluffy, life altering cafe latte is killing me.
Yes, it may only be for the next 6 weeks, but it will be 6 weeks of hell for me and for everyone around me. That's a promise. Especially those little sh*ts who insist on drinking their lattes in front of me. They will pay. (See - me not drinking my latte could be a health hazard).
Chicken for breakfast. Yep, you heard me right. I've been doing it for a little while now and am loving myself sick....well, loving my breakfast anyway.
I poach organic chicken breasts on the weekend, slice them, batch them and pop them in the freezer.
With some left over veggies and a big dollop of hummus...breakfast is ready my friend!
I love a goodie bag. Seriously, who doesn't?
These gorgeous little bowls just happened to be in my goodie bag that I received at the Noel en Juillet Wokshop recently. Technically they're not made for food, but when something new comes into my house, the rules are quite simple:
1. You must be able to hold food.
2. You need to be pretty for photographs.
Voila!
Remember (this post) when Monique at the wonderful blog Nourish Everyday changed my life?
I forgive you if you paid absolutely no attention.
Monique basically yanked open my eyes to the most super simple breakfast idea. A no brainer, which I might add, I have been continuing on with ever since first setting eyes on her post . I'm always trying out new combinations (some brilliant and some that scored an F-), so when a bunch of fresh and organic brussels sprouts and radishes appeared in my veggie box this week.....another combination sprang to mind.....
Breakfast. I'm frustrated as hell.
I'm bored out of my brain with toast and lately I just haven't been able to stomach the heavy creaminess of yoghurt and porridge. All I crave is fresh vegetables. Fresh green vegetables to be precise.
I've just recently started struggling with my breakfast - this is something I've never experienced before as it's my all time favourite meal of the day, but trying to come up with new quick, fresh ideas has me completely stumped.
Having made this little soup on the morning of New Years Eve ready to take with me as a starter to our evening feast, I found myself happily slurping it down for breakfast. I couldn't get enough of it. The fresh zing of the lemon, and the cool smoothness of the avocado and cucumber had me sighing in utter contentment.
Who said you couldn't have soup for breakfast?!
It's no secret that I LOVE butter, however growing up in the society that we do where eating butter is frowned upon and anything labeled "low fat" is the holy grail, I have, over time, converted to this way of thinking unfortunately. Deep down inside though, I know this isn't correct and I find myself gravitating to any information/facts that prove this feeling. Once such piece of information I read recently was on The Stone Soup blog where she talks about a book she recently read called "Real Food" by Nina Planck’s - a journey to finding a balance between enjoying food and being happy with her waistline.
As hard as it is to change years of habit, I am going to try one step at a time to embrace, and more importantly, accept Plank's simple guidelines of:
Cinnamon.
A powerful and magical little spice that has been used medicinally around the world for thousands of years.
It’s a spice a adore during the Winter months and thankfully, an approved food on the Autoimmune Protocol (AIP).
Seriously. What can’t this little gem of spice do!
What contains magnesium, zinc, iron and manganese, Vitamins B1, B2, B3, B5, B9, C and E, contains essential heart-healthy fat, protein AND fibre?
My Easter present to you does silly.
Did you know that our thyroids cannot function without magnesium? It’s something I’m learning a lot about at the moment.
It’s actually responsible for converting the inactive T4 thyroid hormone into the active form of T3, which is extremely important for those of us out there with hypothyroidism. This is what affects our metabolism and is something I’m working on with my naturopath at this very moment, as it’s a depressing sight when you see your weight increasing as if by magic in such a short amount of time.
A punch of lemon, the crunch of nuts and a soft, sticky texture - these little cakes are pure Summer in a white paper wrapper, waiting impatiently to be de-robed and gobbled greedily.
They stick to the wrappers a little, giving you total permission to indulge in the lady like ritual of "licking the paper". A favourite past time of mine, normally completed behind closed doors, but when taken to a picnic on a hot Summers day.....bring it on, is all I'm sayin'.
French chefs have been cooking with chocolate since the early 17th century, and the delectable dessert “mousse au chocolat” (meaning chocolate foam) seems to have showed up in France around the 18th century.
Now this particular Mousse au Chocolat may not be the traditional French version, and in fact, the French may shrug their louis vuitton shoulders “pfft” me and my mousse, but I simply just don’t care. I LOVE this version and so does my tummy.
Coconut Butter.
I'm a "singing from the rafters" convert for this white stuff.
Simply the ground up dried flesh of the coconut made into a fine silky smooth butter, it contains both natural oils from the coconut oil as well as fiber from the flesh. Though it doesn’t have quite as many uses as coconut oil, it’s still a brilliant addition to my diet, as it is:
- anti-viral;
- anti-bacterial;
- gives me long term energy;
- keeps my hormones healthy and balanced;
AND
It's no secret that I'm a fan of the cookbook Love Bake Nourish by Amber Rose, so when she released her new book Nourish, in collaboration with 2 of her talented friends, I was first in line.
Nourish is not your typical cookbook as it's split into 3 sections. The first section (I'm being honest) is my favourite as it's filled with gorgeous fresh recipes by Amber. The other 2 sections cover health and nourishment for the mind, body and soul. This book gives tips, tricks, solutions and answers for getting your health back into shape, stilling your mind and just simply maintaining a positive and happy outlook. It's simply stunning.
The cat is well and truly out of the bag.
In just over a months time, I'll be packing my bags, pocketing my passport and flying off to a little town called New York City.
A snowy Winter wonderland awaits me in the Big Apple where I plan to ice-skate, walk aimlessly for hours discovering the best food places this town has to offer and perhaps indulge in a little New York Cheesecake....or two.
In ode to this up coming adventure and inspired by my utter love of all things French, I present to you a combination of some of my favourite ingredients and flavours in life - my petite "no-cheese" cheesecake.
Far far away in a little town called Paris lives a pretty, yet unassuming restaurant called Yard.
This little Parisian gem is not interested in being amongst the hustle and bustle, but can be discovered hiding down a little back cobbled lane, away from prying tourist eyes. An hours walk from our apartment brings us inside this oasis where you'll find me...hungrily and impatiently waiting for the seasonal (albeit limited) menu to be placed in front of me.
And each year I walk away having indulged in and subsequently voted for "the dish of the trip"
Cookies.
A word my bro despises (preferring ‘biscuits’).
A word that conjures up sugar and gluten laden treats.
A word that brings back memories of New York (interested in why, see here).
However, these cookies are different. They’re part of my religion as they’re mixed, rolled and baked so often in my house. Containing only the smallest amount of sweetener, they’re refined sugar, fructose, gluten AND dairy free. They’re crunchy and delicate, and they’re addictive. Trust me.
Yesterday, I tweaked them with macadamias.
The Challenge.
~
A three course lunch menu taking into account a non-seafood eater, a non-meat or chicken eater and for moi, a non-gluten and refined sugar eater (and at the moment, a non-cow milk dairy eater). Holy smoke. Talk about a challenge.
Yes I’m a girl. Yes I like to shop... for shoes. Yes I think Matt Damon is hot. But no, I’m not a chocolate lover. That is until raw cacao come walking into my life.
It’s slightly bitter, it’s rich and it’s not sweet. Mix with berries, nuts and rose petals and I’ll be swooning like Scarlett O’Hara:
“How fickle is woman” - Rhett Butler
2 simple things I'm trialing, embracing and LOVING these days due to my hypothyroidism:
1. Increasing my protein intake; and
2. EATING MORE fat!
Why, I hear you ask?
You take one orange - it doesn't even have to be a juicy one - boil it for an hour and then let it cool.
That's the longest (and hardest) step of this recipe.
The rest is a cinch. Even the eating part, because these cakes (not sure they can even be called a cake) are so fluffy, light and mousse like in texture, that you'll devour each and every one of them quicker than it takes to do the first step above.
Trust me.
I'm experienced!
I may be a blogger, but working full-time in the corporate world leaves little time for my own cooking, photography and blogging, let alone the chance to peruse all the beautiful inspirational blogs out there.
Petite Kitchen is an exception.
I've been following Eleanor's adventures for quite some time and was a BIG fan of her first hugely successful cookbook My Petite Kitchen. So when Murdoch Books had Eleanor's second cookbook up for review, I jumped at the chance.
Four random facts about me.
1. I use to sleep in my tap shoes so I would be ready for dance class the next morning - I didn't want to miss a minute.
2. My shameful food secret is my utter love for the little fake milk pots they serve on planes (I probably shouldn't call it "milk", should I?)
3. I can waste hours of my life taking random photos of the same thing over and over and over again (as you'll see below, the poor Parisians must be sick of me blocking their walkways so I can satisfy this need).
4. I use to be addicted to cherry ripe bars...seriously addicted.
Now I have a new chocolate addiction.
Mmmmm....butter. I'm licking my lips as I write the word.
It's probably my favourite food word.....oh who am I kidding, it's one of my favourite words. Full stop!
It is a completely natural food which is essential to your health (especially when you eat organic), providing your body with essential fatty acids for hormone balance, heart health, glowing skin and energy. It's also the most easily absorbable source of vitamin A, which supports the thyroid and adrenal glands - something very close to my heart.
Margarine, on the other hand, is a processed product, created chemically from refined polyunsaturated oils. It's not a real food.
Because it's raining in Melbourne, because I'm not feeling well, and because I'm being a little "sooki la la", I thought I'd whip us up a bunch of my favourite cookies.
Yep, you've seen them before here , but having made these ones with almond meal instead of almond flour, the texture and flavour changed immensely - I thought I'd share with you.
Not only darker to look at, these cookies came out a lot crumblier in texture with a stronger almond flavour.
I’m in my favourite Brunswick coffee shop this morning having coffee. Propped up at the counter, I can smell the beans and I'm in the perfect position to ogle the array of petite cakes and patisseries on display.
Not so long ago I would not have been able to walk out of this place without picking one delicate little delight to indulge in.
That was the old me. The me before this recipe came into my life.
How do you go to France and not eat the patisseries?
You tell me.
It's not that I was pressed up against the store windows with drool dripping off my chin, and no one force fed me. I just suddenly became aware, like waking from a dream, of a plate, a cake and a fork in my hand. Seriously, how does that happen?
You may wonder why I even mention it here, but when you've not eaten refined sugar and gluten for a few years....you have to wonder?
Even though French patisseries are no longer my treat of choice, I ate every forkful with utter love and not a single ounce of guilt attached.
Yes, I did suffer later.
I've recently discovered I have an obsession for tea towels.
I never knew I did until I started pulling out hundreds of tea towels from my storage boxes...wholly smoke....I don't even remember buying half of them.
I do, however remember buying these ones.
100 year old tea towels brought home all the way from Normandy, from a little village called the vallee de l'Eure. This village holds beautiful memories for me. Memories of riding bikes, drinking cider and shopping for brocante and of course staying in the most exquisite little cottage.
Sometimes I just need the comfort of chocolate.
Something about the smooth creamy texture that can make the sun shine and the birds sing again, and the added bonus of indulging in this particular sticky chocolate goodness..... there's not one little thing you need to feel guilty about. Go ahead...pop a piece (or two) in your mouth!
Nutrient rich, decadent and oh so satisfying. I couldn't ask for anything more.....well, perhaps a cup of tea to go with.....I'm pretty simple.
You may be thinking that you've seen this recipe before - the little sweet potato truffles that I made and wrote to you about earlier this month (see here).
But, you'd be wrong.
I grew up loving coconut balls. Did you? You know the ones, filled with biscuit crumbs, sugar and cocoa. I'd get so excited whenever I was given the opportunity to eat one, and then when I got older and was able to make them for myself.....hello!
Yes, these ones don't contain biscuit crumbs, and yes, these don't contain cocoa, but as soon as I tasted them, that old excited feeling come rushing right back.
Food for though: Rice Malt Syrup.
If you've been here before you may have noticed that lately I've been leaning towards Rice Malt Syrup as my sweetener of choice when baking. I'm no expert on the matter, but I am an avid researcher and am learning along the way and what I've discovered so far is that
Rice Malt Syrup is a 100% glucose natural sweetener made from fermented cooked rice (no fructose in sight!). And because it contains more maltose and is low GI, it releases the glucose more slowly and steadily into our systems, rather than a quick spike.
I don't write this to try and convert you on the matter, but purely to explain very simply why it's my sweetener of choice at this point in time.
Sometimes I just want cake.
Problem is, you have to bake a whole cake for just one slice and if you're anything like me, once a whole cake has been baked and is sitting on the cake plate, one slice just won't do!
I've found the answer - These yummy individual little puddings.
You only have to make one AND they're fructose free!
I take the making of my salads and the eating of my salads very seriously. Just as seriously as I take the making of my daily coffee and the taking of that very first sip. It's important stuff. It can make or break my day.
When it comes to tabbouli - It needs to stuffed full of parsley and so full of lemon that it makes my cheeks draw in. No exceptions.
What I love about this salad.....no grain in sight.
I’m talking all about alkalising foods at the moment.
What the hell are you talking about? I hear you ask . . .
Looking for a super simple yet nourishing soup that will keep you feeling full and satisfied?
It really doesn’t get much simpler than this.
Cookbooks, like men, come in and out of your life. Some excite you at first, but leave you totally underwhelmed within minutes. Some, those special few, can quite simply change your life.
The new cookbook by Lee Holmes, Eat Right for Your Shape , is just one such book.
This book takes a fresh look at the ancient Indian healing system of Ayurveda. A holistic approach to feeling well, balanced and living in harmony with yourself and your surroundings. A union of the mind, body, senses and soul to help achieve balance and good health.
I’ve been contemplating the tough questions in life lately……
1. How will my body react when I re-introduce it to milk?
2. When is it respectable to put up your Christmas tree?
3. When did we start wearing caps into restaurants?
4. Can I eat sweet potato dip for my breakfast?
I have a tip for you - you can't fry soggy mash!
Hmmm...maybe not such an exciting tip, but a good one nevertheless if you plan on making fish patties. I'm not only talking about potato mash, but mashed food in general. It's a tip I've kinda known for a long time, but not often put into practice.....unfortunately.
If you use this tip with these patties (by making sure you allow to firm up in the fridge before frying), you'll love me forever.
Is that weird?
Yes the lovely orange root vegetable may have oodles more vitamin A, vitamin C and fiber than its white cousin - the regular potato, but did you know that sweet potatoes are outstanding for your digestion?
Their high starch content can be easily broken down which is so soothing for our stomach and intestines - ideal for those of us suffering tummy issues (like the horrible bloating I'm currently enjoying due to my hypothyroidism).
Say hello to Avril!
Avril lives in New England, USA where she works as an elderly care provider, where she's the mother of two little girls and where she cooks and bakes like crazy for her blog Baking and Creating with Avril .
Avril's blog is filled to the brim with wonderful family friendly recipes made with love, igniting her dream of one day potentially opening up her very own bakery. How exciting Avril. Although the thought of bakers hours leaves me in a cold sweat!
Baking and Creating with Avril also happens to be my Secret Recipe Club blog for the month of August.
I've got the sniffles, the body aches and the "can't be f''s" at the moment, and all I'm craving is soup. Silky smooth soup that I don't have to chew. Food that is a cinch to make and that actually makes me feel like I'm giving my body a fighting chance!
I'm really not very pleasant when I'm sick.
Did you know you can buy bread mixes in a box at the supermarket? Apparently, they're made for our convenience.
Seriously?!
A box filed with fake ingredients and loads of sugar, designed to make us feel like we're bakers. That we're filling our bodies with goodness just because we've switched the oven on. I like to think we're a little smarter than they give us credit for. I like to think I am.....well, at least occasionally.
Okey dokey, I've had my rant, so now to a quick bread recipe THAT IS packed full of nutrition and nothing fake in sight.
ou're gonna love this soup!
Correction. If you love corn, you're gonna love this soup. I promise.
It's fresh and creamy. It pops in your mouth yet still wonderfully soothing. It's a soup that makes you exhale in utter contentment.
Spring.
I certainly wouldn't class it as my favourite season, but it's still a beauty, don't you think? I love the very beginning of it, when the leaves just start to show themselves and splashes of colour can be seen everywhere you look as the flowers begin to bud. I love that I still need to carry a jacket with me and that I can still rug up under a blanket most evenings.
I also love that Christmas is not too far away!
But probably my most favourite thing about this season is all the yummy Spring vegetables that begin to show themselves. How can you say no to their petite size and beautiful colours?
Food for Thought: Carrots.
Did you know that the second most popular vegetable (after the potato) can help promote beautiful skin? Being super high in Vitamin A and antioxidants, carrots help prevent premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tones. They can also protect us against macular degeneration of the eyes, some cancers and heart disease.
The Vitamin A will also help your liver flush out toxins from the body - which can only be considered a good thing in my book!
Maybe you're a smarty pants and already knew all that...but I bet you didn't know that the nutrition in carrots are encased in tiny little protein sacs that have to be broken for you to gain these benefits (this could be through cooking, grinding, juicing or plain old simple proper chewing).
I cooked AND pureed mine....
We're slowly coming to the end of parsnip season here in Australia. Even though it's available all year round, it's at its best from Autumn to Spring (perfect for those of you in the Northern hemisphere!)
It takes only a handful of ingredients to make this wonderful soup, and I guarantee you'll love the aroma coming from the oven as it bakes, the burst of sweet roasted garlic as you puree it all together and then the taste once you dollop your sour cream on top. Oh my.
Raspberries: Research has shown that these little red rubies can actually help with obesity, regulate your blood sugar levels, keep your digestive system nice and healthy AND help lower your risk of developing chronic disease. Geez....I simply ate them cause I loved the taste of them!
Did you know that just one cup of raspberries gives you a third of your daily intake of fibre, helping to keep you full for longer?
So with all of this information I’ve now put in your head, and the fact that I can tell you for a fact that they taste bloody good – the little recipe that I'm providing you with today is so worth trying.
Did you know that the peanut is actually a legume and not an actual nut? I didn't, and only learnt this little fact recently.
What I did know, however was that they are packed full of nutrients, minerals, antioxidants and vitamins as well as mono-unsaturated fatty acids, which helps to lower "bad cholesterol" and increase "good cholesterol".
So basically (I believe), this little treat can be and should be enjoyed whole-heartily in the full knowledge of what an amazing and loving gift you're giving to yourself.
Pumpkin soup is not my "go to" soup. In fact, it's not even in my top 10. It hasn't been a favourite ever since we made a friend's little sister sick with it way way way back when. At the time we thought it was hilarious. Who knew that decades later I'd still remember that particular moment and how pumpkin soup and I have never fully bonded.
However, things may have just changed.
Well, the holiday is well and truly over..sob..sob.
As much as I love the freedom of travelling (especially in France), a small part of me always loves coming home to my own bed, my own shower and my everyday eating routine. Are you the same?
So this little lady has decided to go back to basics. I'm back off fructose, gluten and basically anything processed to try and be good to this poor little tummy of mine. Giving my body a chance to get back to neutral. I'm giving it a big love-filled hug by filling it full of highly nutritious plant food, protein and good fats. It's thanking me for it.
So in ode to "getting back on track", my oven was switched on and this little treasure came popping out.
Did you know that researchers have found that just a handful of mushrooms have approximately 12 times more of the powerful antioxidant (L-Ergothioneine) than wheatgerm? Did you know that antioxidants slow the ageing process from the inside out, which not only affects your appearance but more importantly, helps prevent degenerative disease.
I didn't! Thank God I'm already a fan!
How often is it that you find a recipe that does exactly what it promises? If you haven't found one of those for a while then your luck has changed right here and now with this gorgeous little recipe.
Basically, it's a bread stuffed full of all those yummy toppings you would normally pop into your sandwich. It's pretty much idiot proof and a full meal in every one slice. How good is that?
This soup makes me smile.
I could eat it all day every day. And the good news is, there's no strict recipe to follow - use any green vegetable you have in your crisper. The perfect recipe to use up all those little left over pieces that have perhaps seen better days.
My mum loves Pea and Ham Soup.
The Campbell's tinned variety.
We grew up with this soup simmering away on the stove top making the house smell a little...how should I put it.....icky! Needless to say, I never touched the stuff!
Home-made Pea and Ham Soup on the other hand...now that's a whole other story.....
Apart from my obvious obsession for all things French, I have a keen and ever increasing passion for all things gut related. Not quite in the same realm as each other, but any hoo…whatever floats your boat.
So today I'm sharing with you 6 simple, everyday tips that you can add into your day to day life to help improve you digestion and get it into a tip top working state......
Did you know that dairy, it seems, is the second most common food trigger of Hashimoto's (after gluten)?
The more information I gather on the subject, the easier I'm finding it to say adios. One of the things helping me through.....Ghee.
Florentines. As a child, no other biscuit made me feel more like a gown up than this one did. Typically stuffed full of glace cherries, nuts, sugar and chocolate, they were my biscuit of choice when I wanted to impress (and I got to scoff all the leftovers). Win/win.
When I said goodbye to the white stuff a few years ago, I also tearfully said au revoir to the super sweet florentine.
And then the angels sang. As inside the pages of the I Quit Sugar Chocolate Cookbook Volume II, this little Superfood Florentine recipe jumped out and waved it's little muscly arms at me. Oh sweet Lord. Thank you, thank you, thank you!
Did you know that raw organic cacao is the highest plant-based source of iron?
Did you also know that it contains more calcium than cow’s milk?
Say what?!
However, as the iron found in raw organic cacao is non-heme (as is all plant-based iron), you’ll body will get maximum benefit if you combine eating it with vitamin C.
Blackberries. I've not found them to be so plump, sweet and berry like in flavour than the one's I enjoy when in France.
Big, juicy blackberries where the little pips get stuck in your teeth and the juice dribbles down your chin, staining your lips.
So what to do with the extra basic raw chocolate you've just made?
You don't need to be a rocket scientist to know where I'm going with this....yep, add in a blackberry!
So no grains and legumes, huh!
No problemo. I've been off gluten for over a year now and kicked refined sugar to the curb over 2 years ago. Grains and legumes. Easy peasy.
And then I thought about it.
I thought about the brown rice I have cooked and frozen in my freezer for emergency meals. I thought about the simple mid-week meal I often whip up of roasted pumpkin and chickpeas. I thought about how I use white beans as a simple quick "mash" instead of cooking up potatoes. And I also thought about the lentil salads I loved, especially when using my favourite legume of all...du puy lentils.
Holy cow! To say I'm now overwhelmed is an understatement.
Chocoholic. Nope, not me.
In my past life I was what you’d call a lolly-oholic. I could inhale bags of jelly frogs and snakes in a heartbeat, and would you believe that I thought this was the healthier choice….because I wasn’t eating fat! Jeez Louise!
Now in my current life, I’ve turned to chocolate. But not just any chocolate. You’ll find none of those sugar laden supermarket brands in my trolley. No siree. All you’ll find are 4 simple, no-fuss, organic ingredients:
Hazelnuts.
Wondering what so good about them?
Wonder no longer people as I have the answer you’ve been waiting with baited breath for. These little beauties are wonderfully rich in protein, fiber, healthy fats, vitamins and minerals and are brilliant for your heart, nervous system and overall digestive health.
Don’t believe me? Here’s a little snapshot of just how good they are:
Coconut Flour.
A pain in the arse to bake with, but when you get the combination right....oh my!
One of the first struggles I encountered when I took gluten from my diet was the vast array of "gluten-free" alternatives out there. The supermarket shelves these days are packed to the brim with them and I found it hard to decipher between those that were actually nourishing and helpful to my body, and those that are synthetic, processed, bleached and potentially contain gut irritating soy products. Clever marketing can be very persuasive.
I don't know about your story or reasons for going gluten free, however removing gluten from my diet was for health reasons, so I certainly didn't want to then start adding all that crap into my body, just because it didn't contain gluten.
Turmeric. A powerful anti-inflammatory and antioxidant containing a mix of manganese, iron, vitamin B6, fiber, copper and potassium.
It's what gives curry both its flavour and yellow colour, but did you know it has also been used for thousands of years to help with numerous health conditions?
Studies suggest that this super root helps with inflammation in our bodies, reduces tumour growth and aids in liver detox. It helps protect our bodies against heavy metal toxicity and can also potentially benefit those of us with autoimmune thyroid conditions as a happy liver is crucial for proper thyroid hormone conversion.
Should you quit sugar?
It’s a big, and somewhat daunting question.
Perhaps you could ask yourself this:
- Do you get an energy slump in the afternoon?
- Do you need something sweet after lunch and/or dinner?
- Are you unable to eat just one slice of cake or one piece of chocolate and then walk away?
- Do you have hypothyroidism and wonder if quitting sugar might make a difference?
If you ticked yes to the above (I ticked yes to all!) then perhaps sugar is playing a bigger role in your health and your life than you thought.
Pecans. Rich in monounsaturated fatty acids, they can help decrease “bad cholesterol” and increases “good cholesterol” levels in the blood.
Seriously. A simple nut can help do this?!
They’re also a wonderful nut to consume for those of us suffering the effects of hypothyroidism, as they’re a rich source of manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
It was inevitable. I knew it, but ignored it.
My new thyroid naturopath recently confirmed it.
It was time to say bye-bye to cow’s milk dairy.
Crapola!
Almond Meal. Probably my favourite gluten-free “flour” to bake with as I substitute it 1:1 with any plain flour recipe.
I absolutely love its soft and moist texture, however sometimes it does need a little hand to hold so it can keep its shape - like adding in a little buckwheat flour or perhaps some brown rice or quinoa flour.
To store, like all nuts, I keep enough almond meal/flour readily available in a glass jar in my fridge. It will last for up to 6 months this way, although mine disappears a hell of a lot sooner as I bake A LOT! The remainder, as I buy in bulk (soooo much cheaper to do so), gets stored in the freezer.
I mentioned the other day that one of the most frustrating issues with having Hashimotos is the constant, ever present game I play with my weight. It falls of me within a matter of days, and then what can feel like a matter of hours, be back with a vengeance. No signals, no warnings, no SMS messages.
Sugar (well, the removing of it) was one of the big factors I changed in my “diet”. The other; grains.
Ho hum.
Say hello to Sarah!
Sarah loves to bake (like me). She is from Ontario, Canada (a country I hope to one day see soon, and a country where my niece Miss B is studying at university....well, she says she's studying...hehe). Sarah fully admits to being a comfort eater (like me too!), and is the lovely lady behind the blog Things I Make for Dinner, a place where she keeps weekly menu plans and showcases her newly tried recipes.
I love that Sarah and her husband lose weight and save money by cooking and eating at home (this made me laugh Sarah) and what put a big smile on my face is that she adores French food (ME TOO!!) Things I Make for Dinner is my Secret Recipe blog for the month of October, and my recipe this month is a long-time favourite, yet one I rarely cook myself. That's all changed now....
Everything about this veggie tart is a good thing.
I'm excited about making it AND eating it, so I thought I'd better share.
It may be vegetarian, it may be gluten-free and it may be green, but by golly it's good.
If you're looking for a super simple and super quick recipe, then look no further.
I've made this dish a number of times after first discovering it on The Stone Soup Website, and the brilliance of this dish (well, I think so anyway) is that any extra can be frozen and whipped out when needed for an even quicker mid-week meal. The chicken can be flaked off the bone and along with the capsicum, tossed through some quinoa or pasta, or you could even package it up and eat cold on a picnic.
Did I mention it only has 3 ingredients?
Did I mention how super simple it was?
Are you a snacker?
I use to be.
I was one of the millions that could never get past 3pm without a snack of some sort.
Haigs chocolate, jelly babies, cupcake….I really wasn’t fussed!
Now, I can honestly tell you that I am no longer a snacker.
I eat three meals a day, and 99% of the time I’m satisfied right through to the next meal, and I owe it all to eliminating nearly 100% fructose from my diet about 6 months ago.
I no longer get that inevitable 3pm slump/sugar craving.
I’m no longer starving hungry between meals where I think I’m going to die.
Are you a "free-range" chicken or an "organic" chicken buyer?
Once upon a time, if I'm being honest with you, I was not concerned about either. Now, I'm obsessed for healthy, sustainable food. I've increased my awareness about what we are eating and where it has come from to the point that I can't turn back or pretend I know nothing about it.
Now, I'm organic all the way!
Winter to me is walking to work on crisp, sunny mornings. Snuggling under the blanket of an evening with a hot cup of tea, jazz playing in the background and my favourite cookbook of the moment. And of course, my favourite, waiting patiently for my oven to do its slow cooking magic.
Yes. Another recipe from the cookbook I have fallen head over heals for.
I hope you're not bored yet, cause there is a lot more coming.
Each time I think I'll flick through another cookbook, I find I get a couple of pages in and then suddenly, low and behold, it's back in my hot little fingers once again.
I guess I can't really call it a "crush" anymore as I think we've moved more into "stalker" territory now.
If you're looking for a quick and simple mid-week meal without all the bells and whistles, but lots of fresh flavour, then you should really take a look at The Stone Soup Website (here). I'm loving the pure simplicity of it (no brain cells need to be used at all!), as Jules has given me 10 ingredients to make 5 meals!
After the last few weeks I've had, I have no desire to cook, let alone any inspiration to want to get back into the kitchen, except to make a cup of tea. However, a quick look on The Stone Soup website has sparked a little interest ...... I'm so pleased that I cleaned out one of my cupboards one day which lead to discovering a lost cookbook, which then lead to re-discovering The Stone Soup blog.
"10 Ingredient Shopping List" - that sounds about my pace right at this moment.
Normally when I'm looking for simplicity and comfort I head automatically towards pasta. Just a quick and easy bowl of wholemeal pasta topped with a flavoursome napoli sauce is all I usually want. However, for some reason these past few weeks, all I've wanted is rice. Simple, yummy rice.
When I initially thought about the combination of the colour green and food, I couldn't think of anything - don't ask me why I couldn't think of anything considering the vast amount of vegetables that are green. Vegetables I love and eat daily!!
I have no answer for my initial stupidity, but I did come out on top in the end with something I've never made before. I spotted this recipe when I was cooking last fortnight's theme for Roast. I bought Sophie Dahl's cookbook quite a while ago after watching a couple of episodes of her TV cooking show. I'm not usually one to buy cookbooks devised by celebrities, however I actually fell in love with her show. I found her surprisingly personable, and reading her cookbook you get a further insight, through her stories, into the interesting life she's lived to date.
The coconut and coconut cream added to a simple pumpkin soup is a wonderful addition and, I think a winner.
It seems to add depth to the soup. A rich creaminess that makes the soup feel luxurious and very, very special.
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