Tag Archives: Paleo

So long, Nightshades

Posted on by
3

For as long as I can remember, I’ve had digestive issues. I’ve gone through every diagnostic test available, tried every OTC and prescription medication possible and not one thing has helped. Where does that leave me? Food (because what else is there and why didn’t I realize all this sooner? Aaahhh well.).

I’m getting more and more into Practical Paleo by Diane Sanfilippo, which might be the best book ever. Her approach to healing through food is absolutely fascinating. The book is extremely user-friendly and not overwhelming at all (P.S. I’m attending her workshop with a friend here in San Diego, this coming Sunday and I am beside myself!).

Anyway, back to nightshades, this is how she explains them: “Nightshades are a family of plants that contain specific alkaloid compounds that can be irritating to those suffering from joint pain and inflammation. Tomatoes, white potatoes, peppers (all kinds, bell and hot), and eggplants are the most commonly consumed nightshades. Black pepper and sweet potatoes are not nightshades, however…some other, less frequently consumed nightshades include tomatillos, tobacco, goji berries, cape gooseberries (not normal gooseberries), ground cherries (not regular bing or rainier cherries), garden huckleberries (not blueberries), and ashwagandha (an herb)…if you suffer from joint pain, joint inflammation, arthritis, cracking, or any other joint-related issues, eliminate nightshades from your diet for at least thirty days.” She goes on later in her book to talk about how you should avoid nightshades if you’re trying to heal your gut, which is exactly what I’m setting out to do.

I begin the journey to healing my gut (with the added benefit of helping my joints), by eliminating nightshades today (surprised with my consumption of tomatoes from the garden, I haven’t turned into one yet…). Why did I pick nightshades? Because there are a handful and it seems less overwhelming to me than say, FODMAPS. Baby steps. It isn’t about deprivation; it’s about health and feeling good.

Reference: Practical Paleo, Diane Sanfilippo, BS, NC, Victory Belt Publishing, 2012.

Baked Lemon Rosemary Cod

Posted on by
Reply

The commissary had some good looking wild caught (never frozen) seafood, so I bought some cod the other day. Not a fish we usually eat, so I thought it’d be fun to give it a try. We’re trying to incorporate more seafood into our diet, plus it’s so versatile!

Baked Lemon Rosemary Cod

  • Fresh, wild-caught cod
  • Garlic
  • Lemon
  • Rosemary
  • White wine
  • Kosher salt/pepp
  • Coconut oil

Seth marinated the cod in a little white wine, loosely chopped garlic cloves, fresh lemon slices, rosemary (from the garden, in January!), and seasoned lightly with kosher salt/pepp. It marinated in the fridge for a couple of days, every once in a while, I’d take it out and swish it around to mix up the juices.DSC_0052

I put a TBSP or so of coconut oil in a glass baking dish, popped that in the oven to melt the oil, then took it out and placed the fish in the dish. I baked at 350 degrees for about 12 minutes. The flavors of the marinade, combined with the richness of the coconut oil, were perfect.DSC_0057

I paired it with a green salad, and a couple clementines. Mmmmm!DSC_0062

Pancakes, a recipe review!

Posted on by
8

Seth and I have this long-standing tradition of getting up early on the weekends, and going out for breakfast-we beat the crowds/lines, and have “talky time” where we catch up, talk and plan our weekend. This past Saturday however, I decided to make breakfast at home instead, so I could make a new recipe I’d been wanting to try-pancakes (plus, I wanted to use my new stove-top griddle I got for Christmas-thanks Mom)!

I found the recipe here: http://civilizedcavemancooking.com/breakfast/perfect-paleo-pancakes/. For those of you not familiar with Civilized Caveman Cooking Creations, I suggest you check out his website: http://civilizedcavemancooking.com/. Not only are his recipes fabulous, his story is inspiring. Being an Active Duty Navy Spouse myself, I’m thankful for his commitment to our country, and empowered by his approach to health and wellness.

The pancakes were nothing short of amazing-and completely satisfied my craving for pancakes (which was always one of my favorite carby foods pre-Paleo). A few notes:

  • I followed the recipe exactly, as I always try to do the first time
  • They actually didn’t taste very banana-y, even though this was the base for the batter
  • I used my kitchenaid mixer, so I still had some banana pieces in my batter-which was fine with me
  • I see what he means about keeping them small, for ease of flipping
  • I kept ours dairy-free, but drizzled just a bit of organic maple syrup on them
  • You would think 3 bananas wouldn’t create enough batter for 2 people-it totally did! We both had a decent portion of pancakes, and then we paired it with protein
  • Very easy recipe! The best kind!!
  • Tip: how to know when to flip your pancakes? When they get little holes in the top-see pic

Looking forward to trying more recipes from Civilized Caveman Cooking Creations 🙂DSC_0039DSC_0043DSC_0047DSC_0045DSC_0050

 

Chicken Kale Soup

Posted on by
6

With the recent chill in the air in San Diego (FINALLY), I was wanting something warm, specifically soup. I decided to use ingredients I had at home and throw something together, which is why soup is so awesome-use what you have! I ended up with Chicken Kale Soup.

Chicken Kale Soup

  • Chicken broth (I used organic free range)
  • Shredded/chopped chicken
  • Kale salad
  • Grass-fed garlic butter (Kerrygold)
  • Diced white onion
  • Loosely chopped whole garlic cloves
  • Thyme
  • Pepper

I first put a 1/2 a stick of Kerrygold grass-fed garlic butter in the pot and let it start to melt. Then I added 2 containers of chicken broth, and let it come to a boil. I added the diced onion, about 3/4 bag of kale salad (it’s an organic small bag of prepared kale salad, that has shredded carrots and purple cabbage in it), garlic, cut chicken (again making use of the chicken Seth roasted on Friday night). I let it simmer for a bit, added a generous portion of fresh black pepper and dried thyme. It is tasty and there is plenty leftover!DSC_0004DSC_0009

Dairy free, except for the grass-fed butter. Gluten free. Grain free. Not to mention-packed with nutrients!

Quick Sunday Lunch

Posted on by
2

I’m getting back into the swing of things since returning home from our trip to Africa. It’s tough! After having every meal cooked for you, for 17 days, I’ve found it challenging to get back into the kitchen, even though I do love it.

I had a massage first thing this morning (YAY alternative, beneficial, health therapies), then I went to the commissary to replenish our food. When I got home, I was starving, but didn’t want a difficult meal, so I could continue with the other things I need to get done. I ended up with an egg white, chicken, garlic stirfry with avocado.

Egg White, Chicken, Garlic, Stirfry with Avocado

  • Whole garlic cloves
  • Tri-color bell peppers
  • Red onion
  • Sliced mushrooms
  • Shredded chicken
  • Kosher salt/pepp
  • Oil
  • Avocado

I started by sautéing loosely chopped whole garlic cloves in oil, with a sprinkle of kosher salt/pepper. Then I added the tri-color peppers and red onion. I added the mushrooms, and sautéed everything for about 5 minutes. Last, I added the shredded chicken (Seth roasted a crockpot full of chicken on Friday evening, nothing but chicken, pepper, salt, garlic cloves and a little oil in the crockpot. Now we have a full container of chicken in the fridge to use at our disposal). Once everything was warm (but not mushy), I added the egg whites. I continued stirring until everything was cooked, and topped with a fresh sliced avocado. The avocado is the perfect addition to replace dairy, and add the creamy texture!

DSC_0004 DSC_0005

Better yet-I have enough leftover for breakfast tomorrow 🙂