How To: Make the Most of Your Farmer's Market

Mark took the kids on a daddy's day out so I actually have time to post!

I LOVE our Farmers's Market. It is a weekly highlight for many reasons. We are so lucky to have several farms that maintain sustainable, pesticide-free practices and bring their produce straight from the ground. I've found the vegetables to be comparable or less in price than store-bought organic produce and much higher in quality. I've enjoyed getting to know our farmers and it's really nice to be on a first-name basis, to feel like a part of something. And, I almost always come home with some neat, new tidbit. Today I learned that squash flowers are edible! Our zucchini is blooming like crazy and I'm excited to try the flowers. It is always handy to ask the farmers what they do with their produce. They usually have fun ideas outside the norm. 

Because I spend much can less and get much more, I try to get all our vegetables at the Market and skip he grocery store. It was a learning curve to make the food last all week, but we've developed a great system. We bought 6 Rubbermaid air tight containers to keep the food fresh. When I get back from the market I arrange the veggies in the containers and they last for at least a week. This has been wonderful especially with our quick-to-wilt greens that no longer look unappetizing. 

Obviously, plastic containers are not a fantastic choice. We have no idea what ingredients leech into our food and cause health issues. But, this is one case where I cannot worry about that impact. I would rather be able to eat quality, pesticide-free, straight-from-the-farm produce stored in plastic than buy pesticide-covered food that was picked weeks ago. Besides, most veggies end up in plastic bags anyway, right?

Here is what (some of) our haul looks like when packaged (terrible picture, I know):

I've got beet greens, beets, carrots, kale, and Swiss chard in those red containers. I use our round containers for things like squash. I get the most out of my containers if I separate any roots from their greens (beets, carrots, etc) and "weave" the greens in different directions so they fit more snugly. Those containers are PACKED with greens. 😀

Stay tuned, I may write more...or life may get the best of me. 

Status Quo

Today I ate eggs.  Not any 'ole eggs, but local, pastured duck eggs.  It was an experience!  I've never had eggs from an animal other than a chicken and, if they weren't more expensive, I might only eat duck eggs from here on out.  They were super delicious and, supposedly, better for you as they have more yoke than white.

How did I end up with duck eggs?  I was going about our "normal" Friday routine (at least the new normal now that James is finally back in school).  Rita and I drove to the farm, said "hi" to some cows (she would only say "hi", she wouldn't "moo"), grabbed our meat and eggs, and found out that there were duck eggs along with the chicken eggs.  I've heard that people with an allergy to chicken eggs can often tolerate duck eggs so I grabbed a dozen.  I was hopeful and excited.  I haven't had eggs in over a year.  However, a little voice inside my head kept telling me it probably wouldn't work.  I don't have an actual egg allergy, my body just reacts to eggs protein due to autoimmune disease.  I decided to just test the egg yoke - that is the first recommended re-introduction of the AIP protocol.  I boiled the eggs for five minutes, scooped out the runny yoke and served it over fried collard greens.  My goodness, it was amazing!!!  I can see why people love duck eggs!  While I ate, I relaxed as much as possible to decrease any possible negative reactions.  I did pretty well, but toward the end of the lunch I started to have some mild reactive symptoms: tightness in my stomach and chest and a little dizziness.  I hoped it was just a mistake, but the symptoms increased throughout the afternoon.  Luckily, they were no where near as bad as they've been in the past, but I could tell my body still wasn't ready for this food.  My leaky gut is healing, but still has a ways to go.

It was disappointing.  But, it didn't change my status quo.  It just let me know that my body still needs time to recover.  I'm getting there.  I'm definitely feeling the improvements of cutting out "danger" food and nourishing my body with nutrient dense meals.  But, I hoped I was farther along.  I have to keep reminding myself that recovery takes a long time.  Sure, I'm seeing results, but my body needs to feel even better.

I will eat eggs some day...just not today.  Now there are 10 beautiful duck eggs ready to be devoured by the three non-gut-compromised members of the family.  I am happy they get to enjoy them!

Snapshot of a Traditional Kitchen - What To DO With Food

We've been hard at work in this crazy kitchen.  Tonight Mark asked me if, 4 1/2 years ago, I thought this is where we would be together at 9PM on a Monday, straining pork fat into jars and nourishing blobs of kombucha skoby.  Hmm...when I said I do I don't think I had this in mind.  It means so much to me that Mark has embraced this journey, too, and doesn't bat an eye...although I haven't told him I mixed beet kvas into our juice this morning.

It is a lot of work to keep this kitchen stocked with good food.  Luckily, the more we work at it, the easier it gets!  Here are a few snapshots into how we stock our kitchen with healthy food.

The two most important things when I cook are cast iron and lard.  A couple years ago we got rid of all our non-stick pans (except one egg pan for Mark - finally trashed that tonight!) and began our transition to non-toxic cookware.  We bought some stainless steel pans and thought, when we had the money, we would upgrade to cast iron.  Two years later, I decided it was time - we weren't ever actually going to make that a focus, were we?  So I found a couple, in need of love, cast iron pans at an antique store and  refurbished them myself.  And, let me tell you, once you season those babies with lard they really are non-stick!  Cast iron is super easy to restore.  I stripped the old layer by dipping a potato in baking soda and scrubbing really well.  Then I coated the entire thing in lard, wiped clean, and baked at 400 degrees for an hour.  The pan above, however, has been the bane of my existence.  It has so many nooks and crannies that I've had such a hard time getting it right.  The first time I got so tired from all the scrubbing I put it aside and came back five minutes later to find rust already forming on the stripped surface.  This is the third time I've re-seasoned it.  It somehow rusted after its first use, baking mini cakes for Rita's birthday, because we didn't clean it well.  Gah!  Hopefully this is the last time for awhile.  I really want to make some sweet potato flour biscuits (or pie crust - to be perfected).

Next is the all-important pork lard.  Man, is this good!  This is pork leaf fat (as opposed to back fat) and has a more neutral taste.  And it is really good for you - I mean it!  This cooking oil is super cheap (2+ weeks of oil costs us $5 as opposed to about $40 with coconut oil) and is a great high-heat cooking fat (only a few other oils can stand the heat without going rancid - animal fats and coconut oil are our go-to cooking fats).  It is really easy to make - we just stick it in a crock pot on high until the fat stops melting off the cracklings.  Then we sprinkle salt on the hot cracklings and eat them like crackers - so good!

Lard cooling in the jars, cracklings cooling on the right.

 

We've always loved nuts, but when I saw a nutritional therapy practitioner two years ago she advised soaking our nuts to decrease the phytic acid that binds to nutrients and makes nuts hard to digest.  Although the phytic acid article points out that nuts are meant to be eaten as a snack in small quantity which decreases the negative impact of phytic acid, I don't find this is how most people consume nuts.  Nut butters are all the rage and people use nut meals as flour replacements (we don't do this or cook nuts because heat causes them to go rancid).  Plus, why not increase the availability of nutrients and ease of digestion, especially in this gut-destroyed world?  We always soak our nuts overnight before use.  Thanks to our handy-dandy dehydrator we can dry them at a very low temperature to make them more palatable (I was NOT a fan of their post-soaked slimy texture).  These nuts are ready for the dryer before their spin in the food processor.

I love surprise bones!  We bought a pork roast from Whiffletree Farm and found this lovely bone inside.  Although I haven't perfected pork broth, we like to use it as a base for soup.  This one turned into a creamy mussel soup.  Because of my histamine issues, I try to keep my broth fresh (the longer food sits, the more histamines it has) and I try to drink stock that has been boiled from a whole chicken for just a couple hours because it is lower in histamines than bone broth.  Bone broth/stock is one of the best ways to heal your gut!  I drink it like coffee, especially in the winter.

We also re-stocked our probiotic-rich foods, but that is a post for another day!  Goodnight, all!

Is Your Food (Nutrient) Dense? And A Nutrient Dense Kid's Breakfast

I plan to keep my kids orthodontia-free.  This morning breakfast is one of the steps toward this accomplishment.

Many people are unfamiliar with the work of Dr. Weston A. Price, a dentist who traveled to primitive locations to study the dietary practices and dental health of indigenous populations.  In his travels, Dr. Price discovered that nutrient-dense diets, or a lack thereof, have an incredible impact on tooth decay as well as proper tooth formation, spacing, and facial structure.  He also noticed that these people were free from the degenerative diseases so common in Western society.

But what does "nutrient dense" mean?  It is easy to confuse this term with "healthy food", but not all healthy food is nutrient dense.  This article from Wise Traditions indicates that, "“nutrient-dense” should refer to the density of nutrients in a food, adjusted for bioavailability.  This could be measured per gram, per calorie, or per unit volume, depending on a person’s particular needs.  Since nutrients are essentially worthless if they aren’t absorbed and utilized, the term should incorporate bioavailability."  

Unfortunately, the Standard American Diet is extremely devoid of nutrient density.  A majority of our dietary intake is from grains, especially genetically modified and horribly processed grains, and our grains are not properly prepared to decrease anti-nutrients and increase the availability of absorbable nutrients.  Grains have replaced nutrient dense foods including the important fats, especially animal fats, that we have scorned.  In addition, for cooking we have replaced these natural, high-heat fats with processed, rancid vegetable oils.

The traditionally dense animal foods Americans do include - meats, fish, eggs, and dairy - are altered and unhealthy.  They come from CAFOs with disgusting conditions.  The EPA defines CAFOS as, "agricultural operations where animals are kept and raised in confined situations. AFOs congregate animals, feed, manure and urine, dead animals, and production operations on a small land area. Feed is brought to the animals rather than the animals grazing or otherwise seeking feed in pastures, fields, or on rangeland."  Animals do not live they way God intended.  They are not outside in the sun, they do not forage for their natural diet, and they live in their own filth, breeding grounds for disease.   Their poor healthy means poor nutrition in the product and, therefore, poor nutrients for the consumer.  Furthermore, these animals are given antibiotics to stave off disease, hormones to fatten them up, and genetically modified grains that are not a part of their natural diet.  Besides the concern regarding lessened nutritional value, we also ingest some of the antibiotics and hormones.

Due to horrible animal conditions, dairy has to be processed in order to get rid of disgusting germs present in the milk due to cow illness or contaminating pathogens from fecal matter.  This also kills the good bacteria that helps us digest our milk and provides the health benefits we expect from milk.  Raw milk from healthy cows is incredibly good for you, but most cows do not have healthy conditions that allow their milk to be consumed raw (nor would it be beneficial).  This website explains that the health of the cow and environment are crucial to the safety of raw milk: "Raw milk is essentially sterile in healthy cows. It's not contaminated until after it comes out of the cow, and that's what really matters as to whether it will contain ‘good' or ‘bad' bacteria. If the milk is contaminated with fecal matter, there will probably be pathogens in the milk at some level, along with other contaminants normally found in dairy-type environments. Fortunately, these other contaminants are found in much larger numbers than are pathogens, so they often will out-compete them."

Due to the fear of fat, dairy has been further-processed to remove the important, healthy fats that keep our blood sugar stable and provide us with the all-important K2 vitamin.  Below you see the graph from Wise Tradition's article that diagrams the density of this vitamin in different types of dairy.

I could continue with the disappearance of nutrient density, but the simplest explanation is we have handed our health over to government and big industry, jumped into nutritional fads and convenience foods, and forsaken the traditional diet of our ancestors.

The Wise Traditions article indicates that our diets, devoid of organ meats, animal fat, and egg yokes cannot be considered nutrient dense.  We should strive to make these foods a common part of nutritional intake and, if you need an extra reminder or guide, you can use this handy chart to help fill your body with fantastic foods that will help you prevent and/or recover from disease.

So, where was the connection with orthodontia?  Dr. Price found that people who ate the traditional diet of their ancestors had little to no tooth decay, spacing issues, and structural deformities.  These people, in no way, would have ended up sitting in the dental chair having a doctor painfully tightening the metal glued to their teeth (can you still feel that feeling? - make me shudder!).  I am determined that I will provide my children with a nutrient dense diet to correct the poor health I passed on to them and give them the nutrients needed to grow traditionally strong.

We eat a lot of nutrient dense foods in our house.  Pastured pork lard is a cooking staple, we all take fermented cod liver oil in the evening, sauerkraut is paired with our pork and beef, we've added raw, grass-fed dairy and liver to our routine.  We strive to have fresh, wild caught fish a couple times a week (pretty small portions, though, thank to the expense), our meat is pastured and free from hormones and antibiotics, and Mark and the kids have eggs from healthy, pastured hens on a regular basis (egg yokes are first on the list of foods to add back in when I am doing better).  We try to keep infrequent desserts nutrient dense as well, focusing on raw milk ice cream made at home with lots of good cream.  Now, with James still on the mend from his trip to the ER, I decided to make the kids a "super omelet" to help get him back on track and continue to boost Rita's health.

I started with three eggs, a dash of raw milk, and added everything I could: basil, tomato, garlic, bell pepper, collard greens, and small hunks of liver.  Then I cooked the omelet in a cast iron pan to perfection, sprinkled it with real salt and, voila!  A perfect, nutrient dense meal that the kids (ok, the one that actually eats) loved.

It may be daunting to begin the process of "densifying" your diet.  It has taken us two years to get to this point.  But, I can't argue with the results and I cannot wait to see how our health continues to improve in the years to come.

Have Your (Properly Prepared) Grains and Eat Them Too!

This day has been a long time coming....not for me but for the kids.  Today was their first experience with "properly prepared" grains.  All the articles on anti-nutrients, ease of digestion, and availablity of nutrients led to this morning's grain-covered chairs, floor, door, and bathroom.  Oh, and kids.  Yeah, it was all over them, too.

What was the preparation process for the grain apocalypse?  Selection and preparation of grains.

Grains are naturally high in anti-nutrients that make them difficult to digest (legumes and nuts have this problem as well).  There are methods to counteract this and the one I used for this morning is soaking.  Soaking is an extremely easy process and uses liquid, warmth, acidity, and time to break down the anti-nutrients.  Here's what I did.

I selected a grain that is considered very high in nutrients and lower in digestive concerns: teff.  Then, last night, mixed the grains with yogurt and a dash of kefir.  This acidic medium helps break down the anti-nutrients in the grain.  I simply let it sit overnight and spooned it into a bowl for the kids this morning.

Soaked and ready-to-go - so I thought.

However, I realized I made a mistake.  My rookie self didn't think about the fact that these grains need to be cooked!  This didn't deter Rita, but I'm hoping it won't cause digestive distress.  Next time, I plan to soak the grains in a lemon-water mixture, hopefully sprout, and then cook them before soaking in the yogurt.

Rita loved the teff concoction.  She preferred to forgo the spoon and use her hand as a shovel to get it in her mouth.  We were all ready for bath time after breakfast (although, James was mostly covered in prunes).  Considering how small the teff grains are, I'm not looking forward to the kitchen clean-up.  And I may find tiny grains stuck to baby hair for the rest of the day. 

In our house, the goal is to sprout and ferment all our grains.  This was my first attempt at increasing the digestibility of grains, Rita's first grain meal, and James's first in a long time.  As my school year come to a close and I have more time I plan to get a sprouting jar for any grains we plan to use.  My main goal for the summer is to make sprouted einkorn flour sourdough bread for the family.  The kids and I don't eat bread (and, as I am in the process of uncovering my gut issues, I won't for a long time), but Mark does on a regular basis and, I hope, with well-prepared grains, the kids can join him.  We buy a fermented bread made fresh at Wegmans (it was still warm when I picked it up last week!), but I'm sure making it myself will be much healthier (and hopefully cheaper).  My sourdough starter culture has been sitting in the cabinet taunting me for a long time!

We choose einkorn berries for our flour because it is an (the only) unadulterated wheat.  Modern wheat is genetically modified.  We purchased einkorn flour over a year ago and loved the taste - super delicious!  In the future, I will purchase the berries and prepare them myself because as soon as flour is ground it starts to loose nutrients.  And, with berries, I can prepare our flour traditionally.

It is important to note that those with compromised gut-health will, most likely, need to avoid grains.  Even with the best preparation (sprouting and fermenting), most grains still have anti-nutrients which can aggravate an un-healthy gut.  Grains are not an essential part of a healthy diet.  If you struggle with seasonal allergies, consider eliminating grains (not just gluten) from your diet (and pasteurized dairy for that matter).  In the two years since my dietary changes my once terrible spring allergies are non existent.  Unfortunately, thanks to a gut imbalance, I am mildly impacted by allergies this year.  I plan to eliminate all sugar (no honey or maple syrup, even in small amounts) and most fruit and starchy vegetables to help my gut get back on track.  And, I'll continue to consume a nutrient-dense diet and probiotics.

Pizza Sauce for a B-day!

Looks like real pizza, doesn't it?

Yesterday was Rita's first birthday.  I felt bad that things were a little chaotic.  We had a follow-up with James's pediatrician after his discharge from the hospital.  I felt like I was playing catch-up.  We didn't have anything ready except an extra-large slinky (which she loved).  But, she did get to enjoy breakfast before we left and she was really happy with it: asparagus (a new food for her), butternut squash, and plantain pancakes.  Yum!  We met my family at Toys R Us to test out trikes - Rita loved that!

I wanted to make something special for her birthday dinner.  She loves feeding herself so I wanted finger foods.  I've had a pizza sauce recipe in the back of my head for a little while and determined to make pizza work (especially since we have yummy raw cheese in our fridge).  One of the first times I tried fennel I thought it had a hint of the spicy taste of pepperoni.  Call me crazy, but I swear it's there.  I took the basic concept of Mickey Trescott's pizza sauce in the Autoimmune Paleo Cookbook (she uses a base of beets and carrots) and tried my own version.  We all loved it, but Rita wasn't having it (although, she loved her broiled pears and caramel dessert - I didn't have the time, energy, or creativity for a cake.  We'll do that Sunday.)!  I think she was pretty pooped from all the excitement of the day.

So, here it is!  A fantastic, tomato-free, pizza sauce!  Soon, to be followed by our fantastic, grain, coconut, cauliflower, plantain-free AIP crust!

AIP Pizza Sauce

Ingredients:

1 purple beet
1 fennel bulb and stalks
2 T lard, softened (or butter, or coconut oil - I don't used olive oil because it goes rancid when heated)
1/4 cup chicken stock
1/2 tsp real salt
10-15 large fresh basil leaves, chopped small

1. Chop purple beets.  Chop fennel bulb and stalks, but reserve on stalk for pizza topping.  Boil on high until soft, about 30 minutes.  Drain excess liquid.
2. Place in food processor with lard and chicken stock and blend until smooth.
3. Add salt, and basil.  Combine.
4. Ladle onto your favorite pizza crust!

Let me know what you think!

We Bought (a Share of) a Cow

Image source: offthegridnews

As I strive to reverse autoimmune disease, I've struggled with how to eat.  I truly believe in the nourishing and healing power of food and know that dietary changes and additions can be a great beginning in the process to reverse disease, and, sometimes, all that is necessary.

I tried a few dietary protocols over the Fall and Winter with varying degrees of success.  I discovered that, for optimal health, I had to combine several protocols, which left me a very limited amount of foods I could eat.  Even with these protocols, I struggled with significant bloating and unexplained weight gain.  I was so frustrated and didn't know what to do!  I let myself relax my dietary restrictions slightly as it became apparent how much stress impacted me physically.  I let myself have some raw dairy again and added in one pseudo-grain, buckwheat.  I tried a high-histamine/AIP-forbidden tomato here and there and used a little onion in my cooking.  It was really hard to tell how these foods affected me because my bloating and intestinal pain was constant.

As I struggled with these problems, I tried to figure out WHERE TO GO from here.  I've had a milk fast in the back on my mind for almost a year now and decided now would be a good time to try. Thanks to blood work a few months previous, I knew that my liver was overloaded, not working properly, and that my body was unable to process the histamines that digested food produces (some foods are higher histamine than others which is why I maintained a low-histamine diet).  A liquid diet could help give my liver, and digestive system, a break and let my body concentrate on the healing it needed.  Unfortunately, the traditional resource, bone broth, was not in the cards as it is a high-histamine food.  I'd read about the healing properties of a raw milk fast, especially regarding Lyme's disease.  I decided it was time to take the plunge.  I knew, however, that this probably wouldn't be a cure (hence using the term "fast" or "detox" instead of the linked article's use of "cure") for me.  I don't have official diagnoses to "cure" and didn't have blood work done at the beginning and end.  I simply intended this to be a help to flush my liver and aid my body's healing.

Why (raw) milk?  First, for any detox of this type, the milk must come from grass-fed cows and must be raw.  Otherwise, don't bother!  You will probably make yourself sicker.  Pasteurization denatures the proteins in milk, making it difficult to digest, and depletes the nutrition in the milk.  Grass-fed cows eat their natural diet (grain is not a natural food for cows!) so they are healthier and, therefore, provide higher quality milk.  Grass-fed cows, usually, come from hygiene and sustainably-conscious farms, but, of course, you should always check and know your source (this is really important with raw milk - most of the milk on the shelves MUST be pasteurized because the cows are fed bad diets, kept confined, and have infected udders - think mastitis pus in your milk - eww, and are pumped with antibiotics, killing their gut and any beneficial bacteria you would get in the milk)!  Ok, now we can talk about milk's benefits.  Just like human breast milk, cow's milk is a complete food containing essential fatty acids, vitamins and minerals, and fat-soluble vitamins.  This article gives a good summary of raw milk's benefits.  This article gives you a basic background on why raw (most of this paragraph is a summary from this article).

So, the plan.  I would drink 3/4 - 1 gallon of raw guernsey milk each day.  I would drink water, if necessary ('cuz that's a lot of milk - not much extra hydration needed!).  That's it.  I decided that, as I went, I could tweak things, but this was my starting point.  I signed up for Golden Valley Guernsey's milk share, essentially buying a share in a cow that is collectively owned.  The farm handles all the work (hence the "boarding" fee) and delivers my milk to one of the drop locations.  There are a couple raw milk share farms in our area (this is the only way to legally buy raw milk in Virginia), but I chose GVG for a simple reason: their breed.  Guernsey cows provide better milk than Jersey and Holstein breeds.  Their milk contains almost 100% of the A2 milk protein  (the protein in goats milk which makes goat milk easier to digest) instead of A1 (hard to digest cow milk protein), has a higher fat content (important since I've had blood sugar issues in the past), a better balance of omega 3 to omega 6 (this imbalance is killing America), and higher vitamin levels.  

Here's what happened.  First of all, their milk was absolutely delicious.  Secondly, their milk was incredibly filling (I thought I would be hungry and craving food - this was not the case).  I ended up only drinking about 1/2 gallon per day.  Initially, I started drinking 16-30 oz 3-4 times per day.  I had significant gas for a couple days and decided to warm my milk instead - that really helped (warm milk is supposedly easier to digest - worked for me!).

Pre-detox symptoms: Brain "fog", tired, join pain, bloating/intestinal inflammation

Days 1-3: Significant detox symptoms: sore throat, exhaustion, gas, increased phlem
Day 4: Appetite began to increase and detox symptoms began to disappear
Day 5: Drank 1/2 gallon of milk and had a small snack of carrots and kale cooked in lard w/ lots of salt - could tell adrenals needed salt - stressful day!!!
Day 6 and 7: continued with 1/2 gallon+ of milk - detox symptoms gone, better energy levels, no more brain fog.
Day 8: It was a Sunday in Lent so I let myself have one meal with Mark consisting of small portions of salmon, broccoli, cauliflower w/ parsley and butter, and cabbage.  I noticed bloating was significantly down and I was losing about 1/2 pound every couple days.
Day 9 and 10:  Stressful days, drank more than 1/2 gallon and had a small veggie snack with salt and fat; inflammation flared up due to stress (the effect of stress on my body was confirmed by this detox).   Added fermented cod liver oil for immune boost - kids starting to get sick.
Day 11-14: Increased intake slightly.  Unfortunately, we're all sick.  :(

End benefits (this is part of the testimony I wrote for GVG the day after I completed the detox):  My sleep became more regular and restful and my brain fog went away.  Scars and inflammation on my face from the original autoimmune flare two years ago began to fade and I cannot believe how much better my skin looks.  My intestinal inflammation significantly decreased and I lost five of the ten pounds of unexplained weight gain.  Most importantly, the most frustrating aspect of my autoimmune problems/histamine intolerance, joint pain, is gone.  My energy level is, generally, better and I feel, mentally and emotionally, more like myself, not someone “controlled” by pain.  Now, at the end of the detox, I plan to incorporate Golden Valley’s milk into my healing diet so that I can continue to heal my gut and reverse autoimmune disease.  As I move forward I am very thankful for the healthy relationship this milk detox created between food and myself.

One of the surprise benefits of this detox was what I refer to in the last line - a better outlook on and relationship to food.  I feel empowered when I eat.  I am helping my body, nourishing it with good food, helping repair damage.  This means that I've learned to resist the urge for comfort food and stress eating.  I find myself eating slowly, taking smaller portions, and making rational decisions to nourish my body, not my emotions.

I did have a couple negative side-effects.  One was slight constipation.  I believe this is related to a thyroid issue and I didn't have enough time to help reverse this issue.  The second was more significant, candida overgrowth.  I knew this was a possibility as I've suspected gut dysbiosis in the past.  This, however, was never confirmed so I didn't worry about the increased carbohydrate intake throwing off my gut flora.  It is hard to tell if the dysbiosis was entirely from the milk or if a large part of it was from the illness - I didn't notice the growth on my tongue until the day after I completed the detox.  Luckily, this is a pretty easy fix.  For now I will eat a lower-starch diet to starve the yeast, take a powerful, native probiotic (native means the good bacteria will actually colonize your gut, unlike most probiotics that help and are then flushed out of your system), and take a couple drops of oregano oil with my water each night.  Once I am done nursing, I hope to pursue more avenues to permanently reverse this issue, instead of balancing it with food.

Unfortunately, as I suspected, the inflammation has returned, but not to the pre-detox degree.  I have yet to see if this is stress inflammation (Rita has been pretty sick and not sleeping - stressful!) or dietary inflammation.  I did notice intestinal pain after my first meal - cucumber and liver pate.  I've generally avoided raw foods on the advice of the GAPS protocol which advises only cooked foods for a year to help with digestion.  I have yet to determine if the raw cucumbers were the culprit - the liver pate was all foods I usually tolerate well.

I am very happy with the results of this detox.  The disappearance of my joint pain and fatigue, along with the emotional triumph of controlling how I eat, is life-changing.  I hope to find a good, holistic MD in the near future who can give me a proper diagnosis so I can target the specific areas that need to heal.  If I get my gut dysbiosis under control I would love to do this detox again.  Most days my stress levels plummeted because I did not have to worry about how to fit my complicated meals into a day of caring for two little children.  I loved being able to easily pack my lunch in a thermos - no more frustration of what cooked food travels well and can be eaten cold.  It was very freeing and, going forward, I will definitely have a raw milk meal (or snack) on occasion.

I am moving forward.

Fennel Stir-Fry

This blog just stopped.  As much as I enjoyed posting successful recipes to share with those in similar situations, things at home became too overwhelming to keep it up.  But today, on a peaceful snowy day with the husband home from work, I can post today's success.  Fennel stir-fry!

Before the recipe, here's the update.  My 30 day AIP diet went really well, however, I wasn't seeing the improvements that I'd hoped.  My nutritionist realized that I was having a reaction to histamines in my foods.  That meant that the high-histamine, gut-healing foods were actually making my inflammation worse.  Now I've mixed AIP with a low-histamine diet and things are improving.  I haven't entirely decided where to go from here, but things are going ok for now.  It is hard to take out another category of foods so I'm being a little more lenient on some foods that are not ok on AIP, but I don't have a strong reaction to.

With the new challenges I am trying to maintain good variety in my diet which isn't easy.  I was so bored with my typical lunch today that I decided to try something new.  I am not really familiar with fennel so I tossed a bunch of things together and hoped it would go well - it did.

Fennel (to me) looks like a human heart with celery sticking out of it!  More importantly to cooking, it has a licorice taste which, originally, turned me off as I've never been a fan of that flavor.  My mom's fennel experiments encouraged me to try again and it was really worth it!

Here's what I did:

Fennel Stir-Fry

1/3    fennel - bulb, stalk, and fronds
2 T   chopped onion (you are welcome to add more, I use very little because it is a FODMAPS)
3       basil leaves, chopped
1/4    cup cauliflower heads
2 T   lard
1 T   butter

I threw everything in together except the basil.  You are welcome to use more or less lard and butter, choose one instead of both fats, or use another fat altogether.  I like the taste that mixing fats gives.  I sauteed the food with leftover turkey breast until almost cooked, threw the basil in, and continued to cook until the veggies and turkey were browned.  I loved the result, let me know if you do, too!

Spiced Banana "Ice Cream"

Things have gone pretty well this week (except for a mishap with non-pastured bacon).  But, by Saturday night I was pretty ready for a treat.  I was really tempted to break out the AIP-friendly coconut, but knew my gut wouldn't be happy tomorrow morning (it doesn't know that coconut is supposed to be ok for me).  So I added tigernut and waterchestnut flours to my Amazon bag to be purchased tbd and decided to try banana ice cream.  I started simple:

2 bananas
1 tsp cinnamon

When blended it tasted delicious.  I wanted to be a little more adventurous and, since I probably wouldn't have time for treats for awhile, I tried the following:

3 Bananas (brown)
1 T Cinnamon
1/4 tsp salt
1.5 tsp orange infused raw honey

1. Blend ingredients until smooth (unless you like banana chunks in your ice cream!).
2. Place in ice cream maker for 10 minutes.

***This is REALLY spiced.***

I had some techinical issues with the ice cream maker because the batch wasn't big enough to freeze well and it was really thick.  So, I added the juice from half an orange and tried again.  But, some of the "ice cream" had already frozen to the bottom and sides and prevented the interior arm from moving freely.  So, until I can find a version that isn't so thick I will just stick it right in the freezer after blending.  A machine-worthy version will have to be my next test.

Happy (almost) Sunday!

D-day

Today is day one of my official AIP journey. Over the last couple months I listened to my body and eliminated foods I struggled with. My problem foods I discovered that are allowed on AIP included coconut and a couple later stage foods like dried fruit (😞 dates) and tapioca flour. So, I've given up the baking for now, but keep hope alive. It won't be forever. 

So, the plan is to live the next twenty one days on strict AIP (and mostly low FODMAP) and then listen to what my body needs. I hope it will be ready for me to reintroduce some foods, but I'll just have to wait and see. I was telling my nutritionist last night that I can feel my body reacting to just the idea of certain foods which has been a great guide and the impetus for this push. And I know most (probably all) of my binge eating is stress-related. So I am also working on de-stressing my life and teaching myself to react well to stressful situations. In the past I did not struggle with stress the way I do now, but I think I used up my quota of even keeled me during my son's hospital stays and weaning from his feeding tube. It was the winter we got him off the tube that my body first turned on me. After stressful situations (like getting the whining children out the door to James's school) I am just exhausted which is a key indicator of adrenal fatigue so, that's still there. So...here goes!

So what did I eat for breakfast today?

How does that look?  😄 It tasted fantastic and I was proud of the amount of veggies, fat, and salt I was able to get into it. The base is stripped pumpkin (stringy, although ours didn't look as much like spaghetti this time, more like rice) that I tossed with boiled kale, grilled broccoli, and pork fat. This was a "leftover" breakfast so the veggies were previously cooked and really easy to throw together and pair with our simple sausage. I love playing around with these stir-fry-type dishes. 

When my husband bakes the pumpkin last night I jumped at the chance to purée it. I'm sad that I can't enjoy all the yummy pumpkin baked goods this fall, but I whipped up a pumpkin dessert last night that was mighty tasty. I don't have a picture but here is the recipe:

Pumpkin Custard

1 cup baked pumpkin

2 tsp grade b maple syrup

1/4 each salt, cinnamon, and vanilla 

1. Place baked pumpkin in food processor and process until well-pureed. 

2. Add the rest of the ingredients and process for another couple minutes to get a more fluffy consistency.

3. Enjoy!

We split this into two small servings so there wasn't sugar-overload. Next time I'll try adding some gelatin and will let you know how it goes. 

Kale Soup and AIP "Fig Newtons"

I am struggling here with the morning routine.  As much as I like James's school, it is really stressful to get everyone dressed, fed, and ready to go to get him to school on time.  Each time I try to break our morning record of three hours to get out the door I fail.  The main problem is the length of breakfast.  Since James only eats purees I have to blend his food and spoon feed him which takes awhile.  I've tried to eat before the kids get up or after they eat so that I can have the time to sit quietly and digest well, but that takes A LONG TIME!!!  I was telling my husband that life would be so much easier if I didn't need to eat breakfast.  I think we'll start making big batches of the plantain pancakes so there is something to grab if I am running late.

In the past I've done well with making big batches of soup that are easy to reheat and quick to consume.    So, I finally kicked myself in the butt and made a batch of my favorite: butternut squash and kale soup. I avoided making this because I love frying butternut squash with my breakfast and didn't want to use up all my squash.  But it is such a nice, easy soup and gives me lots of kale to eat.  I don't eat a lot of greens because I don't really like them cooked and I don't eat them raw (at least not right now).  But, I really like the kale in this soup.  So, here's what you do:

1/2 butternut squash 

5 small stalks kale

4 cups chicken broth or stock

1 tsp salt

Onion (optional)

 2 cloves garlic (optional)

Coconut oil (optional)
Ground or pulled meat (optional) - I like chicken

1. If FODMAPs are not an issue, chop and brown cloves garlic in pot with coconut oil.  Add onion and continue to brown.

2. Add broth to pot, heat on low.

3. Cut butternut squash into small pieces (I use about 1/4 inch) and add to pot, bringing to a boil.

4. Rip pieces of kale off the stalk and add to boiling stock.

5. Cook until squash and kale are tender to your liking (about 10 minutes).

6. Add tsp salt.

7. Serve and enjoy!

Remember those baked goods I whipped up Sunday?  Here is the first (and most successful) of the recipes, my AIP "Fig Newtons"!  These got my husband's overwhelming approval and are super easy to make.  AND they don't have any added sugar!

1/3 cup figs (about 5 figs), cut off stem if you like

1/3 cup green apple, chopped in small squares (about 1/2 apple)

1/8 tsp salt

1/4 tsp cinnamon

2 coconut wraps

Coconut oil

1. Cook apples in teaspoon of coconut oil until apples are soft.

2. Place figs and apples in food processor and process until they form a sticky puree.

3. Cut coconut wraps into 4 squares.

4. Once puree is ready, place small amount of fig mixture in center of each coconut wrap square and fold into a diamond shape.  Use a small amount of fix mixture to "glue" the folds together.

5. Place on oiled cookie sheet and bake at 300 degrees for 10 minutes.

6. Let cool to retain shape of coconut wrap.

7. Enjoy!!!

I hope these will lead to easier meal times!

Happy Thanksgiving!

Check out more real food recipes at Kelly the Kitchen Kop's Real Food Wednesdays!

Best Breakfast (for dinner) EVER! Bacon-Wrapped Dates and Green Plantain Pancakes

I really wanted a good brunch yesterday but, since I knew I had baking plans for later in the day, I didn't want to make something with coconut.  I can only handle so much coconut and my body gets really unhappy when I over eat.  So, we did something simple: yummy sausage, baked (delicious) sweet potatoes, and cauliflower.  Really good, but not quite the indulgent breakfast I wanted.  I wanted something truly worthy of maple syrup.  Tonight my husband and I were both pretty pooped and couldn't bring ourselves to make dinner.  So, we waited until 6:30 and went to the store to grab plantains, dates, grade b maple syrup, and uncured bacon.  We came home, got the kids to bed, and had a feast!

After my baking shenanegans yesterday I was more than happy to just follow a recipe (I hope to have my recipes ready for you soon!).  We made bacon-wapped dates (based on this recipe, but we just pitted the dates, wrapped in bacon and baked as recommended) and plantain pancakes.  They were beyond phenomenal.  Seriously, just try it.

Mouthwatering, huh? I went back for seconds and thirds on the pancakes. Luckily, the bacon-wrapped dates are more of a delicacy which meant I only needed a few to be satisfied. Now I can look forward to eating them as a grab and go snack. I hope the leftover pancakes will fall in that category, too.

What To Do With Ground Beef Pt. 2 (AIP, Paleo, Gluten-free, Dairy-free)

We buy a lot of meat in our house and it is always a challenge keeping the cost at a reasonable price. We like to get as much meat as possible from our farmer, but we do buy a substantial portion of meat from the store. We are lucky enough to live two miles from Wegmans where they have a pretty descent organic section. Their ground beef is organic and grass-fed and only costs about $16 for three pounds. That's probably the best you are going to find for beef of that quality. So we buy a lot of it. When I was just avoiding grains it was really easy to grill up some patties, throw on the typical burger toppings and wrap it in lettuce for easy eating. Now that I can't have burger toppings or raw vegetables I I have to be more creative about my ground beef dishes.  My first success was my leek burgers. Recently, I've been craving citrus which has led to kitchen experimentation (stay tuned for my orange muffin recipe). My creativity brought me to a new staple: citrus "noodles" with ground beef and broccoli.

What I like most about this recipe is that it is so easy to throw together. I also love that it is yummy, satisfies my craving for noodles with textured foods, and is super filling. We like to cook veggies and meats in bulk to use throughout the week. So, the ingredients I used are almost all pre-cooked:

1. Pumpkin: cut in half, place open side down on oiled cookie sheet. Cook at 350 degrees for about 30 minutes (for a small pumpkin) or until fork can easily go through skin into flesh. Use for purée or "spaghetti". To get noodle texture, scrape flesh with fork around the diameter of the pumpkin. 

2. Ground beef: make into patties or cook as is. We rarely add spice or zest, other than salt, because it is easy to add later and doesn't limit what we can do with the flavor. 

3. Broccoli: my new favorite is Wegmans' pre-cut bags of fresh organic broccoli. Just open and throw in the pan to sauté or in a pot of water to boil. Super easy I don't even need to cook in bulk.

I throw all these ingredients in a pan with coconut oil to reheat and toss zest of half a lime (or other citrus, I really liked orange, too) on top. Once warm, transfer to plate or bowl and add salt and citrus juice to taste (I used 1/3 of a lime). Yum!  If you aren't worried about FODMAPs this would be delicious with onions and garlic. You can also use a spaghetti squash instead of pumpkin but cook for at least 40 minutes. Strip flesh the same way you would the pumpkin except this squash should be stripped from top to bottom. 

Here's the recipe:

1 pumpkin

1 pound ground beef

1 head broccoli or 1 bag broccoli florets

1 citrus fruit

Coconut oil

1. Cut pumpkin in half, place open side down on oiled cookie sheet. Cook at 350 degrees for about 30 minutes (for a small pumpkin) or until fork can easily go through skin into flesh.

2. Sautee ground beef in pan until cooked.

3. When pumpkin is done, scrape "noodles" by running a fork along the diameter of the pumpkin flesh so it comes out in long strips.

4. Melt T+ of coconut oil in a large pan.  Add broccoli and sautee (or, alternately, you can boil the broccoli).  

5. Zest 1/2 of a citrus fruit (I used lime).

6. Add the pumpkin and zest to the pan with the sauteed broccoli, then add ground beef.  Combine, reheating if necessary.

7. Place in bowl or on plate, juice 1/3 of a small citrus fruit over the dish.

8. Enjoy!

What do you think? Do you have a favorite AIP-friendly ground beef recipe?

This recipe was posted at "Real Food Wednesdays."  Check it out for other great ideas. 

"Latte"

I spent some time yesterday with a wonderful group of women who also strive to live a healthy lifestyle.  It was much needed because I've been struggling with the limitations of my diet.  It is really encouraging to be with people who are so supportive and understanding and so fun to try all the scrumptious goodies people bring to share!  I made a mashed sweet potato dish that I need to tweak a little more before posting - coming soon!

I think this is turning into "squash" week.  One of my favorite treats yesterday was a totally coffee, milk-free latte.  It was a brilliant idea: apple cider, pumpkin puree, and coconut milk.  Super yummy!  They were served in adorable espresso cups and made me feel like a super-normal coffee drinker!  :D  Sometimes I think the presentation is just as important as the way something tastes.  It really "enhances" an enjoyable food experience.  I made my own variation this morning with what I had on hand:

1/3 cup apple cider
1/3 cup butternut squash puree
1/3 cup leftover coconut "milk" (mostly water)
cinnamon to taste

I heated all three on the stove at a low temperature until well combined, poured into a mud, and sprinkled the top with cinnamon.  This made enough to almost fill a regular-size mug.  Next time I'll use an espresso cup to limit my fructose consumption.  I should just need a little bit to make me happy in the morning!

The latte yesterday with pumpkin puree and true coconut milk was much better.  Hopefully I'll be able to make a "real" one soon!

I Refuse to Give Up Brunch

I am completely used to not eating typical breakfast foods.  It has been a year and a half since I've had a typical American breakfast.  No grains (pastries, muffins, miss those pancakes!), no eggs (bummer, so good for you!), no coffee (I love it, it doesn't love me), no yogurt (although I'd do raw yogurt for a snack).  My typical breakfast is meat and veggies.  I try to be creative with what I have, but it can get a little old until I come up with something new (like this amazing stuffing!  pork, lots of veggies, fat, perfect!).  My husband and I have always loved breakfast, especially Sunday breakfast.  The day after our wedding we had a blast cooking pancakes in our apartment.  They were fabulous and had a couple incarnations over the years as our health journey transpired.  They started as the perfect IHOP-worthy white flour pancakes, then became whole wheat as we figured out how to work with whole wheat flour, and eventually became garbanzo flour pancakes.  Now that I can't have garbanzo beans we've had to give them up (they were the perfect grab-and-go snack), but we are NOT going to give up our Sunday brunch.  When Mark is home on Sundays we love going to early Mass and coming back to a fun family brunch.  Lately I've struggled with what to do for brunch.  Being together as a family is the most important part, but having some treat to look forward to is a big part of the excitement.  We've tried a few things.  Plantain pancakes were pretty good, coconut flour pancakes were better, but I am trying to limit the amount of coconut I eat due to the high FODMAP level.  I get really exciting when I can add more vegetables into my meals so here is what we tried today:

Acorn Squash with Coconut Cream

1 Acorn Squash
1 Can Coconut Milk
1 T Maple Syrup (I used Grade A, but prefer Grade B)
Cinnamon
Salt
Coconut Oil

1. Preheat oven to 350 degrees.

2. Cut acorn squash in half, de-seed, and lay each side open side down on glass baking dish pre-coated generously with coconut oil.

3. Place in oven to cook for 40 minutes.

4. Open can of coconut milk, scrape cream off top (most sites say to make sure the can has been refrigerated over night, but in my experience the cream and water are almost always separated from the get-go.  Mine actually mixed together when I stuck it in the fridge) leaving the coconut water in the can.  A little water in your cream or a little cream left in your water isn't a big deal.  Place in mixer with maple syrup and beat on high until whipped.  Refrigerate.

This is what our coconut cream looked like when done with whipping.

5. Once the acorn squash has cooked for 40 minutes, heat oven to low broil and flip squash so the open side is up.  Check squash after 5 minutes, rotate if necessary.

This is what our squash looked like right out of the oven with a dollop of coconut oil.

6. Pull squash out of oven, place a large spoonful of coconut oil in each opening.  With a fork, poke holes in squash to let the coconut oil drain down into the flesh.

7. Let squash cool to desired temperature and sprinkle with cinnamon and salt to taste.

8. If desired, put a dollop of whipped coconut cream in center of each squash.  If the squash is still hot the coconut cream will melt (which does taste yummy) so, if you would like it to stay more "whipped" let the squash cook to room temperature.

9. Cherish!!!

We thoroughly enjoyed these.  We tried them with and without the coconut cream and both ways were delicious.  They were also super filling; we were SO STUFFED just halfway through the squash.  I made another squash recipe today that I need to tweak.  Maybe I'll have to make "Squash Sunday" a thing!  What is your favorite squash recipe?

Why My Stomach and My Shins Love Apple Cider Vinegar

And that was my reasoning today.  But it wasn't because I couldn't get enough to eat, just because I couldn't get enough to control my stress.  I've never had a problem with stress until I had to become an adult.  :D  From middle school through pre-pregnancy marriage I could handle anything thrown my way.  I felt like super woman, getting 4 hours of sleep on school nights because I was too focused to stop working.  If I got 4 hours of sleep now I would't be able to stand!

The week has been a little more overwhelming than most.  Or maybe everything was pent up for so long I reached my capacity to handle it.  After a sanity/family-time hiatus from school, James went back this week.  I know it is important for him and good to get back on a routine, but it take 3 hours to get everyone ready and out the door every morning (or 2.5 if the only things I do for myself are shower and eat breakfast). The little one is teething which makes for some very unpleasant sleeping and difficult feeding sessions.  I have got to find an amber necklace for her soon, her bracelet just isn't doing enough.  I have to find another way to handle my stress besides eating.  Honestly, I think that is the hardest part of maintaining the AIP protocol, not having the insane "give me everything in the grocery store to shove in my face NOW" look that the brunette in the picture has.  I did a lot of brainstorming for comfort food that won't tip the scales and turn my intestines into a broken garbage disposal so I hope to have some new recipes coming your way (or maybe more importantly, my way) soon!

I've been thinking about apple cider vinegar a lot lately.  Probably because I've had several conversations about it this week.  That is bound to happen when I throw back a shot of liquid that looks like apple juice, but makes me shudder right before each meal.  I've used ACV off and on for a year and a half now.  Right now I am back "on".  I have problems with low levels of stomach acid which means my food doesn't digest well enough to be absorbed and used by my body.  This is especially true with protein.  We realized something was wrong when I noticed bruises all over my legs and couldn't remember a cause for them.  These weren't the normal mommy bruises, the "I smashed my leg putting my kid in the car seat" bruises.  When I brought it up with my nutritionist she understood the problem and said that I should start using the ACV undiluted (I usually diluted it in water) to give my body the extra kick it needed.  There is a noticeable difference in my energy and resilience now that my body has  this simple digestive aid.  I hope I won't have to add another digestive aid on top of the ACV; we'll see how it goes.

So, what does ACV do for you?  As I've found, taken right before meals, it enhances the acidity of the stomach to aid in the digestion of food.  It also helps ease heartburn which is usually caused by a lack (NOT an overabundance) of digestive enzymes in the stomach.  Most physicians (even Web MD and Dr Oz :D) recognize multiple other benefits of ACV even if they emphasize these benefits are unproven.  This website has a good list of 12 benefits of ingesting ACV.  My favorite effect of ACV is the warming sensation I get in my stomach.  When I eat a diet full of protein, vegetables, and fats I often don't feel "full" the same way I did on my starch-heavy diet, but while on a starch-heavy diet I feel full, but not nutritionally satisfied (my body craves the nutrients it misses).  The ACV counteracts this frustrating effect so my stomach doesn't feel empty even after a full meal.  My shins are happy, too, now that my body can handle and use the protein I digest and my legs aren't covered in black spots.  Well, I still have the mommy bruises.  :D

If you are looking for good-quality ACV, check out Bragg's brand (I've only found the bulk size pictured above once at Wegmans.  It was amazing.).  You can find it in most stores now.       Any other ACV lovers out there?

Hamburgers with Sage Leeks (Gluten-free, Dairy-free, Allergy-free, Paleo, AIP-friendly)

The kids got up on the early side this morning.  Sometimes James wakes up crying unexplainably.  I think he gets overtired when lots of fun things are going on and just looses it, even after a good night of sleep.  He's had a lot going on the past week with family in town and I think he is almost recovered from no naps and late nights.  He was more than happy to miss naps and stay up late to hang out with his awesome grandparents, aunts, and uncles.  

On early mornings like this it is really nice to have pre-made breakfast in the fridge.  Usually, breakfast consists of our homemade pork sausage that we make twice a week and whatever veggies sound good at 7AM.  This morning, luckily, I had some turkey soup (celery, carrots, turnips, turkey, rosemary, broth, yum!)  and a sweet potato leftover, but, my go-to leftovers have become my hamburgers with sage leeks.  I LOVE a good hamburger, but, since I can't eat anything that goes on burgers (tomatoes are a nightshade, onions are high FODMAP, cheese aggravates my digestive inflammation, I'm not eating raw food so no lettuce, and definitely no bun!  yeah, I'm a mess.) our relationship hasn't been the best as of late.  I tried just mixing the patties with my cauliflower, broccoli, carrot mix, but it just isn't appetizing.  My favorite pre-FODMAP-issues soup was onion-leek.  Since cutting onions out of my diet I just didn't know what to do with the long, leafy leeks.  I had to do something before they went bad (although, they take awhile to go bad)!  I threw them in a pan, added a couple things, layered them over my burger, and ta-da!  My new favorite recipe!  I made a large batch so I had plenty for future burgers.  If you plan to re-heat these on the stove I would recommend watching your initial cook time so they won't have to fry when they are cooked a second time.  Here is the recipe!  I'm not good at specific measurements, I always eye everything.  When I make these again I'll try to update with actual measurements.

Hamburgers w/ sage leeks and apple-orange sauerkraut.

Sage Leeks

Ingredients:

Leeks, chopped in 1/2 inch strips (I usually use two packs from Wegmans.  Each pack contains three small or two large leeks.)

Coconut oil (I use about 1T to initially coat pan and add more as needed.)

Juice of one lemon

Sage (spice)

Salt (I use Real Salt)

Tumeric (spice) - optional

Directions:

1. Melt coconut oil in large pan.

2. Add leeks.

3. Pour lemon juice over leeks.

4. Sprinkle top of leeks with sage until covered in a light layer. 

5. Cook, stirring occasionally, until leeks are soft and slightly transparent.

6. Sprinkle small amount of tumeric (no more than half the amount of sage) and salt on top of leeks, stir to combine.

These can be poured liberally over a hamburger patty or two.  I also add fermented ginger carrots as a condiment over my hamburger-leek mixture and it is delicious!

To see more of Real Food Wednesdays, check out Kelly the Kitchen Kop!

Our "Vintage" Children

We had a couple new experiences this weekend:

1. We bought grass-fed gelatin.
2. We had an early Thanksgiving with a yummy, local, free-range turkey (and I cooked it!).

Gelatin is one of the many things I've wanted to add into our diets but couldn't justify the cost.  We do, of course, have gelatinous bone broth, but I like my broth a little less jelly-ish.  Now that I went AIP, the egg substitute in the few baked recipes I can eat is gelatin, which gave me a good excuse to buy it!  I do admit, however, that it won't be used on a regular basis.  I am determined to contain my baking desires.  There is still plenty of sugar and FODMAP foods in the baked goods so I am plan to limit baking to a Sunday activity and pawn all the leftovers off on my husband (who doesn't seem to mind).  The banana bread Mark made for me with the gelatin was absolutely delicious!  You can find the recipe here (but no chocolate for me, it makes me sick!).  James was my grocery helper and carried the gelatin for me.  He wasn't about to let it go.  He even went to bed snuggling it that night.

We've never cooked a Thanksgiving turkey.  One year we hosted a couple people in our tiny house, but our oven wasn't big enough for a turkey so we cooked two chickens.  My husband's family is here visiting from California so we planned an early family Thanksgiving.  We picked our huge turkey up from the farm on Saturday and popped it in the oven late Sunday morning with an rosemary-orange glaze, laying on a bed of butternut squash and oranges (we didn't have a roasting pan so the bed of squash and orange was a great substitute).  It was pretty delicious.  Our daughter enjoyed a piece as well.

We are hoping for Thanksgiving day we'll have a little more time to brine the turkey.  Hopefully we'll get a good picture, too!