Italian Zoodle Salad

Zoodles are my thing!  Now that we are slowly (super duper slowly) creeping toward warmer weather, zucchini plants will start producing this awesome veggie and I will be in zoodle heaven!  

 My desire for fresh cool salads increases in hot weather and I created this Italian Zoodle Salad recipe so that I could enjoy a fresh, delicious, nutrient dense salad.  

First, I spiralize a couple of small zucchini and place the zoodles in a bowl or in this case, because we were going camping, a plastic container.
*Tip: Costco now carries frozen spiralized zucchini noodles :)

Then, open a can of black olives, slice each olive in half and add to the zoodles.  

Thinly slice a red onion and throw that in with the zoodles.

And then add shredded carrots.

Tip:  I use organic pre-shredded carrots to make my life simple.  Fred Meyer and Walmart both carry shredded carrots that are organic. 

I make my own Italian dressing in a jar and shake it up really good after adding all the ingredients. 

Lastly, add the Italian Dressing and stir. Let marinate in the refrigerator for a few hours to get the full flavor absorbed into the veggies.  Stir occasionally to keep coating all the veggies.  Enjoy!

Italian Zoodle Recipe

2 small zucchini, spiralized

1 6 oz can of large pitted black olives

1 medium red onion

1 cup of shredded carrots

Dressing

1/2 cup of avocado or olive oil

1/3 cup of apple cider vinegar

1 teaspoon of Italian seasoning

1 tablespoon of honey

1 teaspoon of salt

Place all veggies in a bowl and mix.  Set aside.

For the dressing, add all ingredients to a mason jar.  

Shake until well blended.  

Pour the Italian Dressing over the mixed veggies. 

Stir very well coating all of the veggies with the dressing.

Cover and place in the refrigerator for 2-3 hours, stirring occasionally. 

Teriyaki Chicken Thighs

I am in LOVE!  Actually, I am in love with many things, but right now I'm referring to my love affair with my new Pit Boss Smoker/Grill.  When things were beginning to go crazy and shut down in our world I went and purchased the Pit Boss to make the time I am spending at home even better.  Yes....cooking meat relaxes me and makes my day brighter.  I suppose that is a good thing since meat is such a healing factor in the AIP diet.

This is a recipe that I created for Teriyaki Chicken Thighs.  It is super easy.  If it wasn't it wouldn't be on my blog :)  Of course you can use any other parts of the chicken, but thighs are a great source of Vitamin K2 which is important in both bone and heart health.  I prefer to get the majority of my nutrients from real food.  So chicken thighs it is!  I also use Coconut Aminos in my cooking instead of Soy Sauce because it is naturally gluten free, soy free, and much lower in sodium than traditional soy sauce.   Also, you are getting amino acids in your meal, and they are crucial in fueling the body to perform at maximum capacity.

To make my Teriyaki Chicken Thighs I begin by mixing the sauce ingredients in a measuring cup.

Then I place the chicken thighs in a zip lock bag and pour the sauce over them.

I squeeze the air out of the ziplock bag and place it in the refrigerator to marinate.  Occasionally, I flip the bag over to distribute the sauce and allow each thigh to marinate.  You can leave them in the refrigerator for an hour or overnight.  The longer they marinate, the more flavorful they will be.  

Then I place them on the grill at 375 degrees.  Cook for 15 minutes, flip and cook for another 15 minutes.  I like mine a little more done so depending on your preference, you can cook an extra 15.  Just make sure that when you pull them off of the grill they have reached an internal temperature of at least 165 degrees.  

When they are done, take them off of the grill and enjoy :)

Teriyaki Chicken Thighs

8-10 Chicken Thighs
1/8 cup avocado or olive oil
1/8 cup orange juice
1/4 cup coconut aminos
1/2 teaspoon ground ginger
2 teaspoons minced garlic

• Mix all ingredients together except for the chicken 
• Place the chicken thighs in a shallow dish or gallon zip lock bag for easy clean up
• Pour the marinade over the chicken
• Cover and refrigerate for at least 2 hours or up to 24 hours
• Place on preheated grill at 375 degrees and close the lid
• Cook for 15 minutes and then flip and cook for another 15 minutes 
• Use a meat thermometer to make sure the thighs reach 165 degrees  
• Remove from the grill onto a platter and enjoy :)

Sunshine Granola: Welcome Back to my life granola!

My mornings are sweet and precious.  They are quiet and filled with coffee and devotions.  This is a special time of heartfelt prayer and conversation with my Heavenly Father. It is my time to focus before the world wakes up and fills my day with busy, but, sweet chaos.  

When I transition from my devotion time to breakfast, I struggle with my food options. When I started the AIP diet, I was disappointed by the breakfast choices.  They included the weirdest combinations of meat and vegetables.  None of the options went well with my sweet coffee morning bliss. So, I started researching ingredients that were AIP compliant and came up with a granola that is grain free and fits my life perfectly.  This scrumptious granola is great over fruit in the morning, as cereal with coconut milk,  or as a snack while hiking, kayaking, traveling, or even binge watching a Netflix show. 

The ingredients are simple.  Coconut is the main ingredient.  You can use any size of flakes you want.  Our local Walmart carries this organic brand for a super great price.  

Our local Natural Grocers stores sells these larger flakes in their bulk department for a super great price. 

So...... start with the coconut and mix it with maple syrup and your favorite dried fruit.  I use tart cherries because they help calm inflammation. 

Mix the ingredients well and place in a 9 X 13 pan lined with parchment paper.  

Place in the oven on 350 degrees and stir every 5 minutes until crisp and golden.

I have found that I can store this granola in a Rubbermaid container for a couple of weeks. Enjoy :) 

Sunshine Granola (AIP friendly)

2 cups of shredded coconut

1/4 cup of maple syrup

1/2 cup of tart cherries or your favorite dried fruit

• Mix all ingredients together 
• Place in a 9 X 13 pan that is lined with parchment paper
• Bake at 350 degrees
• Stir every 5 minutes until golden brown and crisp
• Store in airtight container for 2 weeks

AIP Meatballs on the Traeger

It is much easier to eat AIP (Autoimmune Protocol) in the summer.  The weather is hot, the appetite is less and fresh fruits and veggies abound.  Now that fall is here my appetite is increasing.

One thing that I really miss in fall is a big juicy burger, fresh off the grill, slathered with barbecue sauce.  Since barbecue sauce is made with tomatoes, which are not on the AIP plan, I was desperate to find a replacement.

My rhubarb plant was still producing beautiful stalks of fruit until a couple of weeks ago, so I did a quick search online and found this recipe for AIP Paleo Rhubarb BBQ Sauce .  All I can say is thank you to Gabriella.  This sauce is amazing and I don't feel like I'm missing out anymore!  The sauce is really awesome over my AIP Meatballs that I make on my Traeger and totally delicious slathered over big juicy hamburgers. I'm a happy girl!

To make my meatballs I begin by chopping vegetables.  Carrots add moisture and pack a nutritional punch, so I dice them fine.  

No meatloaf is complete without diced onions. Mmmmmmm

Add the diced carrots, onions, smoked sea salt, onion powder and garlic powder to the hamburger. Mix well!  It is easiest to mix if you wash your hands and dive right in. 

I got this old ice cream scoop years ago and it is a perfect 2 tablespoon scoop. I use it to scoop my meatballs. 

Clean up is a whole lot easier if I line my 9X13 pan with foil. Place the meatballs in the pan. 

Put the pan of meatballs in the traeger or oven.  

After 25 minutes, slather your sauce over them all and bake another 10 minutes. 

I like to place the cooked meatballs over lettuce and slice red onion and green onion over the top. Seriously so delicious!  

AIP Traeger Meatballs

2 pounds of good quality grass-fed ground beef
1 large onion
1 cup of diced carrots
1 teaspoon smoked sea salt
1 teaspoon onion powder
1 teaspoon garlic powder

• Preheat oven or Traeger to 375 degrees.
• Combine all ingredients in a large mixing bowl.
• Form meatballs with 2 tablespoons of mixture for each.
• Place meatballs in a 9X13 inch pan.
• Place on a preheated Traeger or oven and close door.
• Bake for 25 minutes.
• Spoon AIP Paleo Rhubarb BBQ Sauce over each meatball.
• Close door and bake an additional 10 minutes.

Entertaining While Living the AIP Life

Summer is on its way and my greatest joy is having people to our home, with long lingering visits over a table full of food and wine. In the summer we dine on the patio with candles flickering and little white hanging lights that envelope our time of fellowship with a warm ambiance. 

One of the hardest things for me while eating an AIP (Auto Immune Protocol) diet, has been figuring out how to plan a menu for dinner parties. A menu that satisfies my guests and doesn't cause me inflammation.  

A couple of weeks ago, I made it over this hurdle by planning a menu that is delicious enough to serve at a dinner party while sticking to my eating plan.  

I made my Barbecue Drumsticks with a few changes. 

• Instead of soy sauce, use Coconut Aminos. 
• Replace the brown sugar with coconut sugar.  
• Add barbecue sauce at the end to only half of the drumsticks. (AIP does not allow tomato products) 

For the side dish I made Sweet Potato Soufflé with 4 simple AIP approved ingredients:

• Sweet Potatoes
• Coconut Milk
• Bacon
• Salt

Pure deliciousness!! (The recipe is at the bottom of this page)

For the salad I tore romaine lettuce into a bowl and added: 

• Sliced mushrooms
• Kalamata olives
• Olive oil and white wine vinegar drizzled over the salad
• A couple of turns of the Himalayan Sea Salt grinder over the top

Simple perfection!

I have come to realize that grilling meat, roasting veggies and tossing a salad are all AIP and guest approved. Add a nice bottle of wine on the patio and let the summer entertaining begin.

*As a side note, wine is not AIP approved. I have been on the plan long enough that I know what I can and cannot eat and drink. There are a few wines that actually calm my inflammation instead of cause inflammation. Strange......but true :)  

This is how easy it is to make the Sweet Potato Souffle:

Wash, peel and dice your sweet potatoes 

Place the sweet potatoes in hot water and boil

When done, use an immersion blender to mash the potatoes.  Add a can of full fat coconut milk and mix with the blender again.

Add salt and bacon and stir with a spoon until well blended.  Scoop into a souffle dish.  Bake in the oven for 20-25 minutes until golden brown on top.  

Sweet Potato Souffle

4 lbs sweet potatoes 
1 13.5 oz can of full fat coconut milk
1/2 cup crumbled cooked bacon
1 tsp sea salt

Peel the sweet potatoes and cut into small cubes.
Place into a large pot of water and bring to a boil.
Boil the sweet potatoes for 20 minutes or until soft.
Drain.
Mash the sweet potatoes or use an immersion blender until smooth.
Add the can of coconut milk and salt.
Whip until creamy.
Stir in bacon.
Place in 2 quart casserole dish or soufflé dish.
Bake at 425 for 25 minutes. 

My Healing Kitchen Journey

Hang on, I'm back! I know it's been quite some time since my last post, on World Arthritis Day, when I had made the decision to start Enbrel Injections. I needed some time to figure things out before I updated all of you. I did the injections for 3 weeks. Those were 3 weeks spent on the couch feeling nauseous, tired with painful horrible swollen injection sights on my legs.  So, I stopped!

As I have said quite often, there has to be a better way than pharmaceuticals. Hippocrates said "Let food be your medicine."  In the past I have lived by that saying. I feel like I gave up on my eating plan too soon. Maybe....maybe not. Maybe I needed 3 weeks of misery as a reminder that I still believed in Hippocrates mission. 

I was sick, depressed, and without hope. A good friend of mine had recently been diagnosed with RA and when medication failed to help her she found another solution.   An amazing book that she recommended to me has changed my life.  Rocked my world.  The Healing Kitchen by Alaena Haber and Sarah Ballantyne came to my rescue.  

The Healing Kitchen teaches the Auto Immune Protocol diet. It's hard you guys! Really hard! When you are a foodie like me and cannot eat and cook in a way that you find fulfilling, it's quite a challenge. Much discipline is required. The list of acceptable ingredients is limited. In the beginning I felt like I was cooking most of the day. But, with the healing and positive results I've seen, this plan is so worth it. I feel better than I have in years and my body is beginning to heal.

Back to talking about food though. I have discovered that life as I know is not over because I can't eat pasta, cake or cheese. Oh wow! I miss cheese! My cooking abilities have been stretched and what has come out of it is only positive. I don't feel too deprived when there are great things to eat such as: 

Scrumptious Blueberry Thumbprint Cookies

Chicken Kabobs with Garlic Roasted Veggies

 Bacon Wrapped Dates......seriously decadent! 

So you see, life moves on and I still get amazing delicious food that is healing my body. It's a big adjustment with quite the learning curve and I can finally say (on most days) that it's all good. What worked in the beginning of my auto immune journey does not work now. Whether it is hormonal changes or progression of the disease that caused this change I cannot say. But, several months into this new eating plan and happily, 24 pounds lighter, I can say with great confidence that the Auto Immune Protocol has most definitely changed my life. So thanks to the book and the ladies behind The Healing Kitchen, I can say once again, "Let food be your medicine."

P.S. I won't just leave you here. I will be sharing recipes and ideas to help you navigate the AIP lifestyle a little bit easier and hopefully with a little less frustration than I had in the beginning. We are in this together friend. 

Oodles of Zoodles During Zucchini Season

Spiralizer's are all the rage right now and I am a fan.  I have recently purchased one and it has truly saved me.  

Why?  

Well, let me tell you.  I love pasta!  I miss pasta!  I crave pasta dishes! Since I have had to stop eating gluten, I have been trying other options.  The gluten-free versions of pasta just don't cut it for me.  However, zoodles are cutting it!  A zoodle is a spiralized zucchini noodle.  It's actually very cool how these work.  If you have never seen one, insert the word "spiralizer" into your search engine and many cool images will appear.

 My spiralizer is a pencil sharpener style.

You insert the zucchini in one end and turn as if sharpening a pencil.  Spirals of zucchini noodles come out the other end.  It is truly genius!  

 Then you take the zoodles and blanch them in boiling water for 30-60 seconds.  I do 30 seconds because I prefer al dente.  

Today my neighbor, Rachel, brought me over oodles of zoodles and I adore her for doing so and am putting them to good use :)

Here is a super easy idea for creating a delicious meal with your zoodles: 

First, heat a little olive oil in a pan over medium heat.

Then, add a heaping teaspoon of garlic and sauté for just a couple of seconds.

Add about a tablespoon of bacon crumbles and sauté until caramelized. 

Add a teaspoon of capers and a large handful of blanched zoodles.  Stir quickly just until warm so that you don't make the zoodles mushy.  

Serve warm and if so inclined, sprinkle with a little Parmesan cheese.  It is delicious without the cheese also. Even though I am trying to maintain a Paleo diet, I enjoy a little Parmesan occasionally.  

Next, I am going to try spiralizing sweet potatoes.  I wonder if they are called spoodles :)  I would love your feedback on your spiralizing experiences.  For now though, enjoy zucchini season my friends! 

Rhubarb cubes to calm inflammation!

I have this great rhubarb plant in my garden that produces nicely every spring.  My husband and I collected the last of it before summer heat stops it from producing. We harvested a nice big bundle.

Rhubarb is an extremely tart fruit that has some great health benefits. According to a wonderful and informative new book I recently bought, "Healing Foods",  rhubarb assists in lowering cholesterol, protects eye health and helps to strengthen bones. It also calms inflammation.  This is something I really want in my daily smoothie!

I decided to experiment and the experiment was a success!

First I removed the leaves and discarded them. Then I diced each stalk into about 1/2 inch pieces and placed in the strainer.  After washing them well I placed them in a pot and covered them with water. Just enough water to cover them though and no more.

I let them simmer for 30 minutes on medium-low heat stirring occasionally.

Then, I poured them into mini muffin pans but, if I had ice cube trays I would have used those. However, the muffin pans worked just fine.

Now I have wonderful frozen cubes of rhubarb to add to my daily smoothie.  I recommend also adding a sweet fruit into your smoothie with the rhubarb to balance out the tartness if it is too tart for your personal taste.  Mango is a good choice as it is a powerful inflammation fighter and very sweet.

I hope this is something you can use to add more calming foods into your diet! Enjoy :)

*If you are wanting a baked treat  Summer Rhubarb Coffee Cake is fantastic!