Rosemary Roasted Delicata Squash

My sister (who went Paleo and is killing it), bought some delicata squash at a local farmer’s market with my parents in Iowa…I had never heard of it, but she said it was amazing. Therefore, I had to try, I love veggies and am obsessed with trying new things. In all honesty, it was in with the pumpkins, so I think I thought initially it was a decorative gourd, haha.

I looked for a quick easy recipe to try it out, and this recipe is the one I used from White on Rice Couple.

Favorite things about this new squash: 1) it’s smaller, so much easier to cut through when raw, 2) the skin gets soft with roasting so no need to peel (yay more nutrients!), 3) tastes a little less starchy, 4) versatile, and 5) bright color 🙂

I highly recommend you buy a couple and give it a go!photo 1 (16)photo 2 (17)photo 3 (11)photo 4 (5)

Spicy Asian Inspired Stirfry

I was in the mood for spice the other night, with a lot of vegetables in the fridge, so I threw this together and it was fabulous!

Spicy Asian Inspired Stirfry

  • 1 package mushrooms
  • 1 green bell pepper
  • 1 red onion
  • 3 carrots
  • 10 garlic cloves, chopped
  • 1 bag broccoli slaw
  • Crushed red pepper
  • Powdered ginger
  • Black pepper
  • Cashews for topping
  • Coconut aminos

I chopped everything so it was ready to go, then melted about 1 TBSP of coconut oil in a sauté pan. I added the more firm vegetables first, garlic, carrots, onion. Then I added the pepper, and broccoli slaw. I generously sprinkled with crushed red pepper, powdered ginger and black pepper. I continued sautéing until the broccoli slaw started to cook down, about 10 minutes, and then added the mushrooms (and a dollop more of coconut oil), until cooked. All vegetables were crisp, and spicy! Last, I topped with cashews, and tossed until they warmed. Sprinkled with coconut aminos as a soy sauce replacement, and voilà! Spicy Asian Inspired Stirfry 🙂

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Lazy Pancreas? Lazy Lymphatic System!

Exactly one year ago today, I received the diagnosis that I have (stage 1) Lipedema. I had no idea what it was at the time, but the more I learned, the more that so many things with my body now made sense; however, knowing, didn’t make it any easier. Lipedema is a rare autoimmune disorder related to adipose tissue, and the lymphatic system. Much like my pancreas is (extremely) lazy, my lymphatic system is as well. Meaning when my tissues have fluid in them, they can’t drain themselves and filter properly. If I am sick, it’s rough because all of that junk just sits and goes nowhere. Toxins galore. In addition, I have to infuse insulin to live because of type 1 diabetes, and this causes issues with inserting insulin pump sites. More often than not, they’re painful, bloody, ooze, bruise and don’t work well. Not ideal when you need it for survival.

Probably since I was about 14 years old, my lower legs have always been what I called “puffy.” (ask anyone that knows me well, I have never worn shorts, or really shown my legs at all). Less so when I get up in the morning, but by the end of the day, swollen. They’re very sensitive to the touch and bruise very easily. I was always told I just retain water and should take a diuretic. I’ve also always had hips, not necessarily a bad thing, but if I gain weight, that’s the very first place it goes. What I didn’t know, is all along I’ve had Lipedema. It isn’t just, “oh, it runs in the family,” or “all women gain weight there first,” it is actually something else.

There is no cure, and it’s pretty misunderstood as to what causes it. I can tell you, that it probably scares me more than type 1 diabetes. There, I said it. One year into the diagnosis, I still can’t think much about it in one sitting, because I become so totally and completely overwhelmed. (See why here). I had a few doctor’s appointments, was fitted for medical grade compression stockings, and was given a plan to begin lymphatic drainage massage/decongestive therapy. My doctor, who is extremely well respected and amazing, moved to Arizona to continue her research-welp, there went one of the only local San Diego Lipedema doctors that knows anything about it! I got my compression stockings (from the high waste to the ankle) that I’m supposed to wear daily. I put them on at the doctor’s office, and haven’t touched them since. They’re itchy, so tight I can barely breathe, and just downright horrible. No way in hell I’m wearing those every day underneath my regular clothes. And I never completed the lymphatic drainage massage/decongestive therapy-again, very few people that can do this effectively, AND it had to be 4-5 times per week for up to 6 weeks. Argh.

So, I just decided to continue on my path of healing my body with food, and getting more and more clean with eating and lifestyle choices. It’s been a very slow transition, but the effects are becoming more and more evident. Not having done anything that the doctors told me I had to do (that’s how I roll, always have), I am leaner, and healthier than I ever have been in my life, and am able to do things I never have, as in buy high leg boots. This is extremely rewarding to me, because I’ve never been able to zip them past my damn ankle.

I’ve received and continue receiving a lot of judgement for not eating grains, for saying no thank you when there’s birthday cake and doughnuts in the office, and when I eat lots of bacon. Well, this is why. I’m taking control of my health and body. The women that make snide comments toward me about how “skinny” I am-can kiss my mother fucking ass. I work hard to be this way, to be healthy, and they’re missing the big picture. It isn’t about being skinny, it’s about feeling good, and being physically and mentally strong. THIS is why I’m so passionate about food and the effect is has on our bodies.

I feel good, I’m buying boots, and I have ankles.photo 2 (15) photo 3 (9) photo 4 (3)

Balsamic Honey Mustard Vegetables

I get in a slump, where I eat tons of salads. I love them, and I’m fine with it, but I don’t think my stomach is fine with raw vegetables all the time. So I’m in that area right now where I’m forcing myself to eat more cooked vegetables, and change it up. It helps that it’s Fall, too. I kind of forget how yummy celery is. Just crisp, clean and crunchy. I bought some, and it sat in the fridge for a while, then I decided to use it all up and make some random veggie dish. Here’s what I ended up with (I’m also on a mustard kick lately-so many options!).

Balsamic Honey Mustard Vegetables

  • 1 bunch celery
  • 3 cups cauliflower
  • 1 red onion, loosely chopped into chunks
  • Whole garlic cloves
  • Salt/pepper
  • Honey mustard
  • Balsamic vinegar

I brought a pot of water to boiling on the stove, and salted/peppered it. Then I added the celery and garlic since they’re more firm. I kept everything boiling, then added the onion and cauliflower. Once everything was cooked, but not mushy, I strained it. I tossed it in some organic honey mustard and a drizzle of balsamic vinegar, with an additional season of salt and pepper. So good. Sorry for the crappy pictures.

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Pizza Brussels Sprouts

Yup, I just used pizza and brussels sprouts in the same sentence-don’t hate me. I stumbled upon this easy dish last night, and had to share. Initially, it was just going to be shredded sprouts sautĂ©ed in grass-fed butter with garlic, because I wanted something tasty and quick. Then I thought I might add something else for flavor, and decided to cut some sun-dried tomatoes I had and let them cook in the butter to soften:photo 1 (13)

THEN it really smelled like pizza-so I tried a tomato, and sure enough, it tasted like tomato sauce/buttery crust pizza-ish. I almost, ALMOST added the rest of the tomatoes and just ate those, but then decided to stick to the original plan, and added the sprouts.

THEN, it tasted like a veggie pizza. What?! Must make again.

Pizza Brussels Sprouts

  • grass-fed butter (a decent chunk from a large bar, don’t be afraid)
  • 1/2 a bag of sun-dried tomatoes, cut into pieces (I use Melissa’s)
  • 1 bag of shredded brussels sprouts
  • Garlic powder
  • Oregano
  • Sea salt/black pepper

Start by melting the butter in a sauté pan, then cut (with kitchen shears, directly over the pan), the sun-dried tomatoes into the butter. Saute for about 10 minutes over low-medium heat, adding a good amount of garlic powder and oregano. It will smell heavenly. Then dump the bag of sprouts in and continue sautéing over medium heat until the sprouts start to brown. Season with a little salt and pepper! I ate it all by myself. Ooops.photo 2 (13)