Entree

autoimmune paleo curry noodle bowl

May 31, 2017

This AIP Paleo Curry Noodle Bowl is one of my current go-to favorite recipes for enjoying the bounty of Oregon-grown spring produce that is available right now! Nearly all of the veggies you see pictured came from some of our favorite organic farms. The cilantro, microgreens, hidden pile of fresh field greens, and (non-AIP) snap peas, all came from SuperNatural Farms (just over the hill from us in Willamina, Oregon).

The sweet potato came from our friends at Denison Farms during the cooler winter weather. Can you believe they are growing sweet potatoes in Oregon? Heck ya! As well as fresh turmeric root and fresh ginger root! I tell ya, I am spoiled living here in the fertile Willamette Valley. Denison Farms can be found at the Saturday Farmers Market held at the McMinnville Grange Hall, and you can shop with SuperNatural Farms at the Thursday Farmers Market in McMinnville. Both farms have CSA’s and pick points elsewhere in Oregon too….

autoimmune paleo tacos – low/no starch

April 5, 2017

These simple crunchy (corn-free) taco shells are super easy to make. I fill them with seasoned grass-fed beef, wilted cabbage, pickled onions or kraut, and avocado, always avocado. This recipe was featured in my first low starch cookbook called “Pure and Simple Paleo” which I am in the process of rewriting to be an even more phenomenal and delicious healing foods cookbook! Now that I have healed my gut, my outlook on gut healing recipes has evolved, and I felt like the book needed a tune-up. Stay tuned… ♥ And until then, let’s eat some autoimmune paleo approved tacos!! …

Instant Pot Whole Roast Chicken – Paleo

February 23, 2017

Hello! And Happy New Year!! It’s kinda been awhile. I took a bit of a blogging & social media hiatus the past 2 months and it was really nice – peaceful – and full of refection and gratitude. I was able to put lots of time into a self-care & pampering myself a bit – turning a little part of each day into “spa day”. And I have so many juicy details to share about some MAJOR & WONDERFUL improvements I have made health wise as in relation to a new diagnosis I recently got, which I now believe has been at the center of my body falling ill to autoimmunity in the first place. OMG, eye opening revelations have been happening!! But that post will be up shortly. Until then, let’s talk chicken. Like the best damn roast chicken I’ve ever made!! Like this Instant Pot Whole Roast Chicken Recipe that is justification enough for you to run out the door, or more realistically click on over to amazon, and buy yourself an INSTANT POT….

Paleo Thanksgiving Recipes – Gluten-free & Dairy-free

October 30, 2016

Get ready to dig into the most delicious Paleo Thanksgiving Recipes that exist on the internet, well at least in my humble opinion they are anyway!! With everything from the turkey to the gravy & mashed “faux-tatos”, crave-worthy casseroles and my two top favorite grain-free “cornbread” recipes EVER! If you have a favorite fall recipe not featured, please share it in the comments below! Wishing you happy days of cooking, rejoicing, and gratitude ahead. ♥
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Low Carb Paleo Stew – Instant Pot or Stove Top

October 16, 2016

The storms have been blowing into the Pacific Northwest quite fiercely the past couple of weeks and it is now soup, stew, and comfort food weather. Just like that. The apples have fallen from the trees, I’ve stocked up on my homemade rosemary applesauce, and I’ve had the Instant Pot earning it’s keep cooking away every day on my counter top. If you recently purchased an Instant Pot and aren’t sure what to cook with it, check out this fabulous new Paleo AIP Instant Pot Cookbook I was a part of creating. Or simply stay tuned to my blog as I unroll more Instant Pot recipes then you can shake a stick at this fall! And if you don’t have an Instant Pot, it’s pretty easy to convert most recipes to your slow cooker or stove top, as I have done with this Low Carb Paleo Stew Recipe posted below….

Swedish Meatballs – AIP Instant Pot Cookbook

October 1, 2016

Do you all have an Instant Pot yet?!? Isn’t it life changing? I use the darn thing at least 5 times a week and it’s seriously upped my cooking game while decreasing the time spent in the kitchen. After 6 years of grain-free, low starch eating, I’ve found myself in remission from my autoimmune conditions so I’m back to eating all sorts of grains & starches so we use this baby ALL THE TIME for making rice (wild rice, sushi rice, basmati rice) pinto beans, and for a slew of PALEO recipes like stews, veggie soups, pulled pork, brisket, short ribs, yogurt, butternut squash, spaghetti squash, you name it! Tonight for dinner we had leftover stew (made yesterday in the Instant Pot) with butternut squash souffle (made tonight in Instant Pot), and tomorrow we’re having chicken & wild rice soup (again made in the Instant Pot). And I love the new Paleo AIP Instant Pot Cookbook as it showcases 141 crave-worthy dishes one can make on more limited healing diets like the AIP diet, GAPS diet, Low FODMAPS diet, and SCD diet using the Instant Pot too!

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Perfect Grilled Bison Burgers (gluten-free)

August 26, 2016

My go-to grilled bison burger recipe is currently being featured over at SoFabFood.com. Bison is my favorite choice when it comes to ground “beef” style burgers. I enjoy the savory and lightly sweet flavor, and I love that bison are grass fed & pasture raised. Bison also have a lower fat content than ground beef which makes bison a great choice when it comes to perfectly grilled burgers, savory meatloaf, and flavorful stew.

The recipe for these perfect grilled bison burgers features Manchego cheese (from sheep’s milk), pasture raised bacon, Paleo mayo, red onions, dill pickles, and the best gluten free bun I’ve ever tried from Angie’s Gluten Free Kitchen in McMinnville, Oregon (but if you’re eating Paleo, no-starch check out this simple Paleo hamburger bun recipe). Now that I am eating starches & grains again, (yahoo!! my autoimmune diseases are in remission and I’ve never felt better – blog post with details to come soon!!), I finally got to stop in to Angie’s Gluten Free Kitchen in McMinnville, Oregon. I have so much appreciation and respect for Angie and her Gluten Free Bakery, as the whole kitchen there is soy-free, corn-free, dairy-free, and gum free! That means no guar gum or xanthan gums are used in her baked goods, which makes GF baking a much bigger challenge, but definitely worth all the effort! As I have read these gums can be inflammatory for many and quite a few people I know have reported experiencing inflammation and autoimmune flare-ups from them, so I am in no hurry to add those gums into my diet any time soon.

Angie’s Gluten Free Kitchen is open Tuesday through Saturday and if you make it in there I highly recommend her baguettes (just heavenly!), her bagels (they toast up fabulously!), and her sandwich loaf breads. If you live in the NW, I highly recommend putting Angie’s Gluten Free Kitchen on your must visit list! If you are driving in from a ways away, you call ahead to see what’s available that day or put in a special order. Angie also keeps a lot of staple items in the freezer like bagels, pizza dough (we love this too!), and breads.

Okay, be sure to head over to SoFabFood.com for this simple & delicious bison burger recipe!

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Steak Salad with Dark Cherry Balsamic Dressing

August 2, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareWine #CollectiveBias

The following content is intended for readers who are 21 or older.

My husband and I just got back from a pretty amazing “glamping” trip where we visited historic hotels, ranches, natural hot springs, cabins, and wilderness areas in Eastern Oregon, Northern Nevada, and Western Idaho. It was such a fun trip! I am talking Epic!!

One of the coolest places we stayed was in an off-the-grid Forest Service Cabin we rented for 2 nights in the Blue Mountains in NE Oregon. The cabin came with a propane powered kitchen, kitchen utensils, indoor and outdoor picnic tables, and beds with mattresses. We just had to bring the food and sleeping bags. We also were sure to pack some wine, as wine goes so great with grilled steaks! I found the Cabernet Sauvignon from Woodbridge in these cute little “stackable” single serve wine glasses to be a great pairing for our dinner. I love these single serve glasses, as they don’t require a corkscrew to get into them, and a corkscrew is something we’ve accidentally left home without more than once.

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Blackberry Balsamic Pizza Sauce and Garden Veggie Pizza

July 27, 2016

It’s late July, and here in Oregon, the blackberries are ripe, juicy and ready for picking! Blackberries are well know for making a delightful pie, but did you also know they make a fabulous base for a nightshade-free pizza pie sauce! The pairing of blackberries + balsamic + basil + goat cheese = quite a divine tasty pizza! My recipe for blackberry balsamic pizza sauce topped with fresh garden veggies is currently being featured over at SoFabFood.com. And be sure to check out my favorite low carb pizza crust recipe which makes the perfect thin and crispy, yet slightly soft and chewy pizza crust.

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Grilled Zucchini Salad

June 27, 2016

grilled zucchini salad 1

This Grilled Zucchini Salad is one of my most favorite summer salad recipes and it’s being featured over at SoFabFood! Let me count the ways I love this all veggie dish!! Let’s see, it features easy to find summer produce that you can pick out of your own garden, at the farmers market, or local grocer! It’s super easy to prepare! And it’s also inexpensive to make! This Grilled Zucchini Salad recipe is also 100% gluten-free, Paleo, Vegan, and easily converted to AIP (just omit the peppers and cherry tomatoes for an AIP version). I hope you all enjoy this summer BBQ salad recipe as much as we do at my house! Now head on over to SoFabFood for the recipe!

Shared at: Allergy Free Thursday

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Savory Paleo Crepes and Keto Wraps

May 29, 2016

I go through phases where I get obsessed with a recipe for certain food for a bit, and at the moment I am a wee bit obsessed with my savory Paleo crepes! They have a very crepe-like texture even though they are totally grain-free and starch-free! The secret ingredient is the sprouted watermelon seeds I use from the Go Raw company. I link below in the recipe notes on the best deals I have found for purchasing them. I wrote up this big post last year on why I love making pancakes & crepes with these magical little seeds, so if you have any questions about using them, I probably answered them in this post on baking with watermelon seed flour. And please note the sprouted watermelon seeds are what make these crepes so wonderful, as they don’t have that outer fibrous shell.

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Healthy Mac and Cheese with Veggies – low carb

April 26, 2016

This veggie based “Mac & Cheese” is currently my fave low carb, no-starch comfort food recipe. I love how easy it is to make, and I love that when I am devouring all these nutrient dense veggies and gooey goat cheese, I am whisked away to memories of being a kid at Grandma’s enjoying her old school oven baked (gluten-filled) macaroni and cheese. Don’t tell Grandma, but if I were forced to make a choice between which mac & cheese I want nowadays, it’s THIS one, hands down!! But that’s also because eating gluten & grains these days makes my body feel like utter crap, whereas veggies & goat cheese makes me feel amazing!!

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Low Carb Nachos Supreme

April 11, 2016

Sometimes you have no idea what you are missing until you find it! Let’s just say I have been pretty happy to have discovered the simple process of making crispy tortilla chips out of goat cheese so I could enjoy the heck out of this low carb nachos supreme recipe! I remember seeing folks make cheese chips from cow milk based cheeses when I was on the SCD diet 6 years ago, but since cow based cheeses and I don’t get along I never got to try them. I recently started experimenting with goat and sheep milk cheeses to make these crispy cheesy chips, and I have been thrilled with the results.

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Wild Nettle Pesto over Paleo Pasta

March 25, 2016

We are enjoying the first few days of spring here in Oregon and you know what that means, Nettles!! The young tender stinging nettle leaves are ready for picking. We are pretty lucky to have a stream running through our property where the nettles love to thrive. If you go out looking for stinging nettles your best bet is to look in healthy ecosystems near creeks and ravines, where they are often growing within a short distance, as they do like being near water. Early spring is prime picking time to pick the plants for the optimum nutrient benefits, and if using for food it is said you want to harvest the leaves before the plant goes to seed. I always do my best to pick lightly in an area to leave enough of whatever I am picking for the wildlife to also enjoy and to assure future generations of the plants and seeds with thrive. With nettles I pick from the tender top leaves, leaving behind the bottom leaves and remainder of the plant.

Because nettles have little hairs on them that contain formic acid, and truly do sting, I wear gloves when I pick them. I also pick in a way where I grab the top of the leave and fold it over itself to help reduce contact with the stingy hairs under the leaves and along the stem. That said, I do always allow myself to get a few little stings on purpose on the back of my hand just to make a connection with the plant and the earth, and it makes me that much more alive. It has also been noted through history that the stinging nettle can be helpful in the treatment of arthritis when used topically in raw stringing form, or ingested after being cooked or taking extractions. A quick blanching of 60 seconds in hot water will remove all the ouchy stinging parts and make them safe to eat. I have read that drying nettles will do the same. In the photo below you can see those tiny yet potent little stinging hairs long the stalk and stem. Wild nettle has a nutty taste and is a bit like spinach, and I actually prefer the taste of cooked nettles over spinach.

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The Best Low Carb Pizza Crust with Buffalo Mozzarella

March 3, 2016

You guys this low carb pizza crust has revolutionized my grain-free, low starch diet. It’s GOOD. Damn Good. Especially with melty gooey water buffalo mozzarella cheese on top.

This past week I got my first introduction to Water Buffalo Mozzarella. And that stuff is GOOD too! I was surprised to read that traditionally all mozzarella cheese made in Italy is made from water buffalo milk, it’s only in the US that mozzarella comes from cow’s milk. Now I have a an allergy to cow based dairy, but I am sooo happy as I have had zero issues with Water Buffalo Mozzarella! I also have zero issues with goat’s milk mozzarella. There is still life and damn good pizza after a cow-dairy allergy! I was gifted the Water Buffalo Mozzarella by the cheese monger at Whole Foods, as I was asking him all sorts of questions about different goat and sheep cheeses, and I was a bit hesitant on trying the water buffalo cheese, so to he let me try it for free! I love when they do that at Whole Foods! It pays to ask lots of questions sometimes.

I was beyond pleasantly surprised with how melty, stretchy, lightly salty, yummy the melted water buffalo mozzarella became when I used it as a cheese topping on this pizza. Flipping amazing! And water buffalo cheese is currently at the top of my shopping list for my next trip to town.

The brand of water buffalo cheese I used is made by Buf Creamery, it comes from grass-fed water buffalo, and I found this statement from their FAQ page quite interesting:

“Water Buffalo? There are an estimated 172 million domestic water buffalo worldwide, and more human beings depend on them than any other domestic animal. Water buffalo originated in India and China and first found their way to Italy around 600 AD.” Source Buf Creamery FAQ

Photo of water buffalo above from Buf Creamy….

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