Thursday, December 31, 2015

2015 Recap: A Year in Review and God's Grace

This year. Went by. SO fast.

People aren't lying when they tell you life goes by faster with kids.  And I only have one.

This year has been HUGE for me.  I don't mean with money (um...definitely no. I stopped working haha).  I didn't gain 50 pounds (thank God).  I didn't get some mega promotion (bummer).

No, this year has been sincerely rewarding in so many ways and in so many avenues.  I continue to be married to the most amazing man on this planet, and I gave birth in May to my healthy, happy and especially handsome Jace Alexander.  I have experienced some new friendships that are very rich and filled with spiritual health and growth.  I was able to finish grad school with my Family Nurse Practitioner, and I am getting prepared to sit for boards.  We started Tuttle Family Farm, where we are raising pasture-raised chickens and quail and getting to enjoy the fulfillment of helping other families eat high quality organic.  I was able to develop my blog more and become an administrator for The Snap Mom, which has got to be one of my most favorite jobs ever!  I got to grow my Young Living business and help me use these incredible oils to naturally help their families.  Even more importantly, I have seen God continue to carry me through health challenges and through my healing journey for my gut and autoimmune symptoms.

Not a bad year right?

I tell you, being a mother changes your life.  I don't know how to describe it.  To think that a year and a half ago being pregnant was the last thing I wanted to have happen to me...I was so physically sick and just overwhelmed.  And now I sit here in awe.  How did God know this is what I needed?  How did I become so deserving to get pregnant, without even trying, and carry to full term and deliver naturally a healthy baby boy?

"For I know the plans I have for you," declares the Lord.  "Plans to prosper you, not to harm you.  Plans to give you a hope and a future." Jeremiah 29:11.

This verse has resonated with me for several months now.  Applicable for many different people for many different situations.  For wherever you are in your journey.  God has taught me more and more (and thanks to my husband and some friends) to truly live in the moment and appreciate each day.  I used to be riddled with anxiety and worry, consumed with planning and being so structured.  Freedom from that has also provided additional healing from my previous eating disorder and that phase in my life.

We are all on the journey.  Choose carefully the company you keep for it and dare to take a step into faith.  Try new things, enjoy each day to the fullest.  Let God carry you when you are weak.

But he said to me, "My grace is sufficient for you, for my power is made perfect in weakness."  Therefore I will boast all the more gladly about my weaknesses, so that Christ's power may rest on me.

Dream Big.  Stop stressing out. And let God lead you.  From my family to yours,

Happy New Year <3

Blessings,

Lindsay





















God is good <3

Sunday, December 27, 2015

Creamy Broccoli Dip

Do you find keeping to your diet challenging during the holidays?  Doing paleo, AIP, GAPS or whatever your body requires can be tough- especially when it comes to family meals.  I know for me, I don't have as much of a challenge with this since we don't have as much family down here- most of my challenge comes with getting bored and wanting to come up with new recipes.  I get tired of having the same things- even for the holidays!

This can be especially true if you have food sensitivities.  Your menu might be pretty limited.  When I started doing AIP and modifying my Paleo based on what I have seen work best for my gut, I really missed good dips.  For years, I had put mustard on everything.  Even organic paleo dressings from the store had carageenan, xanthum gum, or other thickeners and fillers that I couldn't have.  Don't even talk to me about spinach artichoke dip (salivating....!)!  So I had been using guacamole and avocado almost daily for a dip for my meats, sweet potato fries...you name it!  Avocado is a great fat but not everybody can tolerate it.  In addition, I was getting BORED.

Rather than finding safety and sanctuary with my beloved mustard,  I decided to make another dip to rotate out with guacamole when I get bored.  What was important to me this time was to come up with something that was uber simple to make and with only a couple ingredients.

So I created a creamy broccoli dip that is not only AIP safe but easily gets you additional servings of veggies.  All you need is a blender or food processor and a handful of item.  It can be served warm or cold, and is quite filling and tasty as a dip.  In addition, you get ample fiber, Vitamin K, and Vitamin C from this super vegetable.  Give it a try, and season it to your liking!

Creamy Broccoli Dip (AIP, paleo, GAPS, SCD, GF, DF, soy-free, nut-free)

1 head broccoli, cooked
1/2 cup full fat coconut milk (can use more or less depending on how thick you like your dip)
2 tspn fresh garlic or garlic powder (optional)
1 tsp himilayan sea salt
1 tsp cilantro (optional)
1 tsp basil (optional)
1 tsp tumeric (optional)

Combine all ingredients in blender or food processor and puree.  Serve warm or cold.  Enjoy!



Blessings,

Lindsay

Saturday, December 19, 2015

Vital Proteins Collagen Peptides Giveaway!!!

     Christmastime is one of the most wonderful times of the year, but it can also be a time when we can over-indugle and lose track of our health goals!  It’s ok to treat yourself of course, and God knows I’m good at that!  But you can’t lose focus of the importance of being and staying healthy.  Rather than be part of the millions of Americans plagued by colds and sickness each winter and holiday season, it is important to keep your body healthy and strong to support the immune system and combat illness.

     One of my favorite ways to do this is through regular supplementation with gelatin and collagen peptides.  I have been buying these products from Vital Proteins for over a year now, and I could not be happier with the product. 



     What are collagen and gelatin?  Collagen is the most abundant protein in the body and is key to the construction of all connective tissues.  It also provides the infrastructure of the musculoskeletal system.  Collagen peptides are natural, highly bioavailable, and digestible, and can ensure the cohesion, elasticity, and regeneration of skin, hair, tendon, cartilage and joints.  Both collagen and gelatin have similar amino acid profiles and nutritional benefits.

     What’s the difference?  Collagen peptides mix well with both hot and cold liquids without “gelling”, but you cannot use them in recipes that call specifically for gelatin.  Collagen goes great in smoothies, juice, water, coffee, and I have used them for oatmeal, pancakes, and no-bake cookies to boost protein content.

     Gelatin, on the other hand, “gels” in cold liquids.  It’s ideal for more hot preparations and is great to add in soups and broths as a thickener or natural protein booster.  You can also use it for baking and making ice cream, yogurt, and fruit gelatin snacks.  Gelatin takes longer to digest, coating the small intestine, which makes it especially advantageous for those on the GAPS, AIP or SCD diet.


     What I love about the Vital Proteins products is that they are sources from pasture-raised, hormone free bovine hides from Brazil.  These cattle are raised on standards in alignment with the Global Animal Partnership 5-step animal welfare rating standards, and each animal gets 2.67 acres to graze on.  Talk about giving animals a good life!  All Vital Protein’s products are made without high heat to preserve the enzyme process.

     Can you take these products while pregnant?  Absolutely!  In fact, consuming collage while pregnant is critical because it provides essential proteins that our bodies utilize daily that promote optimal health AND a growing baby.


     Vital Proteins is kind enough to collaborate with me this Christmas season by giving one of my blog followers a FREE 20 oz collage peptides case!  This is a $41 value!  Entering is easy.  This contest is open to all U.S. residents 18 and older.  The contest will go from today to Wednesday, December 23rd, 8PM EST.  The winner will be notified Christmas Eve.  Check out the rafflecopter below by scrolling all the way to the bottom of this page, and good luck!

Friday, November 6, 2015

Ginny Bakes Giveaway!

I was born with a sweet tooth.  Most of the time I can keep it at bay, and I have especially been good about that these past few months, as I continue to work on healing my gut and thus, continuing the healing process for the rest of my body.  Fortunately, I can still do that with Ginny Bakes.

Have you heard of Ginny Bakes?  Their products have been knocking my family's socks off ever since I was introduced to them a couple months ago.  And because we love them so much, I want to be able to share them with my blog readers too!


Created by Ginny Simon, these organic and gluten free products are just heavenly.  There are baking mixes, cookies, crumbles, bars, and mini cookies.  What's great is that you don't just have to be boring and eat the cookies by themselves (which is totally still ok!).  You can crumble and add to a smoothie, the top of an ice cream or frozen yogurt sundae, or on top of your favorite brownie or baked dessert.  My husband's favorite?  Just plain old cookies with a side of raw milk :o) He will kill me for showing this pic!



I am blessed that Ginny Bakes gave me the opportunity recently to sample a variety of their cookie and mini cookie products.  My favorite cookie is the vegan delight, which is great for people like me who are also avoiding dairy and eggs in their diet.  All the cookies are gluten free, kosher, non-gmo and organic too!  Special note: the chocolate chip cookies do contain soy.  You can check out all the varieties and Ginny Bakes products at http://www.ginnybakes.com.

I cannot wait to share some of these products with you guys!  One lucky reader is going to win:

1 box of Dreamy Vegan Cookie Delight
1 box of Chocolate Chip Macadamia Cookie Love
1 mini Coconut Oatmeal Bliss cookie pack
1 mini Chocolate Chip Oatmeal Bliss cookie pack


Contest effective immediately for U.S. Residents 18 or older. Ends Sunday at midnight!  Find out how you can enter by scrolling to the bottom of the page below!  Thank you for reading and following The Food Cure <3

Blessings,

Lindsay

Friday, October 30, 2015

Don't Throw it Out! 5 Things You Can Do with Those Pumpkin Insides ;)

As you know already if you read my blog, I love everything and anything pumpkin.  I try to stock up on the organic BPA free cans of it in the fall so I can have it all year round.  Now that we have some extra land to garden with, I am hoping I can save some seeds for planting to hopefully have lots of pumpkins!

Another thing you probably know from reading my blog is I HATE wasting food.  Ironic, since I spent over half my life dealing with an eating disorder.  But moral of the story is I was raised in the "clean your plate" club, and I have roots there.  My husband belongs to the same club, so I expect our son will too! :o)

One of those "clean your plate" obsessions I have has to do with not letting food go to waste that we buy.  I am thankful that we are able to eat organic, and I do whatever I can to not let any of it get thrown out or wasted.  Ways I do this that I have been featured on the blog before, include making bone broth and soups.  In my Hearty Beef Vegetable Soup recipe, I share how can you save old veggies that seem on their way out to make a great soup!

Using up your whole pumpkin is another great example, and what I want to share on the blog today.  If you didn't buy one to carve or paint this year, then you are just missing out on some fall spirit!  Make sure to grab a pumpkin from your local patch or grocery store to decorate or carve... then don't throw it out!  Get ready for some great ideas on how to use the pumpkin insides after!

Here are my 5 favorite ways you can use those pumpkin insides:

1) Roasted pumpkin seeds.  Duh.  Too simple, but amazingly, I had never tried making this before this year.  Here's what you need:

1 cup or however many pumpkin seeds you want!

Soak the seeds in water for 2 hours.  This should help get any pumpkin residue off.  Then dry on a towel till completely dry (I did overnight).  Preheat your oven to 300 degrees and line a baking sheet with parchment paper.  Toss the seeds with about a tablespoon of coconut oil (or other oil of your choice) per cup.  Add a topping if you like (ex. salt and pepper, cinnamon and spine, cayenne, etc.).  Pop them in the oven, and bake for 20 to 30 minutes, stirring every 10 minutes.  Once they start to brown a little, they are ready to serve!



2) Pumpkin seed butter.  What's awesome about this recipe is that it's gluten free, vegan, dairy free, peanut free, tree nut free, egg free and soy free.  That's a lot of frees! :o) You need:

rinse and dried 2 cups pumpkin seeds
2 tbsp oil (I used coconut!)
2-3 tbsp honey (optional)
1 tspn cinnamon

Combine all the ingredients in food processor or blender, and be prepared to be there for a little while. You need to coarse chop and scrap down sides and repeatedly pulse for a 2-3 minutes to get it going.  Then you need to continue to blend for 8-10 minutes until you get your desired consistency.  Enjoy with some root vegetables, gluten free bread or as an ingredient for baking or salad dressing.



3) Pumpkin butter.  This recipe is so easy but so bad.  By bad, I'm referring to the sugar department!  If that is a category you have more flexibility in with your gut, this is a special treat you can make to go along with some gluten free bread and muffins.  Here's what you need:

3 1/2 cups of pumpkin insides (that gooey stuff!)
1 cup coconut sugar
3/4 cup apple or peach cider/juice
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cloves

Warm the pumpkin insides until warmed through in a large saucepan on high for 10 minutes. Then add the sugar, juice and spices and stir well.  Bring mixture to a boil and cover.  Reduce heat to low and let simmer for 30 to 40 minutes.  Then remove from heat and let sit before removing the lid for about 10 minutes.  Serve immediately or can keep in a glass jar or other airtight container in fridge for 3 weeks.



4) Pumpkin seed pate.  You are probably thinking what the heck is that?!  Well, we have a few local vegan restaurants here that introduced me to the "seed pate" concept, and I fell in love.  Prior, I thought pate only referred to liver, and I just have had such a hard time liking liver.  But you can make seed pates that have a nice, crunchy and less sweet texture that goes great on sandwiches, tortilla wraps, or collard green/spinach wraps.  It's also easy to make.  It's similar to making the pumpkin seed butter but requires a lot less time.  Here is the recipe:

1/2 medium sized apple
1 cup pumpkin seeds
2 tbsp coconut or olive oil
1/2 tsp himalayan sea salt
1 lemon, juiced
1 tsp cinnamon (optional)

Soak your pumpkin seeds for 2 to 3 hours and then set out to dry overnight (or about 6 hours).  Add all ingredients into a food processor or blender and blend until you get the desired consistency.  Mine came out pretty crunchy rather than smooth!  Serve immediately or store in the fridge for a few days.



5) Pumpkin puree.  As simple as it sounds.  You can use the meat of the pumpkin to puree or mash and put in any recipe you like!  This is great to use for desserts, soups, breads, sauces, etc.  Or you can cut it up and roast it like squash.  You need:

As much as you want of pumpkin meat! Cut up in 1 inch squares.
Coconut oil

Preheat your oven to 375 degrees.  Coat the pumpkin with coconut oil (or oil of your choice) and roast for 50 minutes.  I like to add nutritional yeast or salt or cinnamon to top mine.  Can substitute for the butternut squash in my Creamy Butternut Squash Soup recipe or use in my Pumpkin Coconut Curry Soup Recipe. Enjoy!




Blessings,

Lindsay

Sunday, October 25, 2015

3 Essential Oils You Need Right Now

No joke, I am an oils addict.  If you don't know this about me, you probably haven't come over to my house or we don't hang out too often.  Because between diffusing oils, putting it on my skin, and lathering it all over my child, I'm a fanatic.

And with good reason.  I have seen essential oils bring both rewarding benefits to my health and my whole family's health.  The truth of the matter is that oils have been around forever and used for health and wellness.  They can provide health benefits physically, emotionally, and mentally.  While the FDA has made it clear that essential oil companies cannot label their products as "curing" anything, that can't negate individuals own testimonials.

Interestingly, essential oils aren't really oils at all because they lack fatty acids.  Rather, they're highly concentrated plant components.  Sometimes, it takes huge amounts of a plant to get a small amount of an oil, which is why some oils can be so expensive.  It is always important to look for the highest therapeutic grade when looking for oils, which is one of the reasons I chose and love Young Living oils.  I do and have bought other brands, but I always come back to Young Living, just because that is my preference and where I personally have seen myself and family experience health benefits.  However, I believe that you should choose whatever brand works best for you, as long as it is of highest quality and therapeutic grade!

It's important you know how to properly use oils.  Many cannot be directly applied to the skin (especially for babies!) and necessitate a carrier oil, such as coconut oil or jojoba oil.  Only a few can be ingested as well.  I highly recommend that you purchase an essential oil reference guide to guide you with your applications and safety measures.

I find many people often ask me what my favorite oils are...my "must haves" if you will.  Here on the blog I'm going to share my top 3 favorites, the ones I think everybody should have regardless if you are really into oils or not.  I thought 3 was a great place to start because it fits most peoples budget and keeps things simple.  What's great is many of these oils are pretty common, and thus, they are a little bit more affordable.  I'm going to give you some price ranges from what I have seen in stores (for 100% pure therapeutic grade oils) and include my member prices in YL as part of range.  Check it out!

1) Lavendar (price range: $10-$20).  Definitely one of the most popular oils and a must have for every medicine cabinet.  You can use for itchy bug bites, promoting healing of cuts and scrapes and burns.  It's also great for sleep too! (I personally have had best results with tranquil roller and clary sage before bed).  I use lavender as an ingredient for all our household soaps  (Dr. Bronners castille, lavender, and vitamin E!) and for many of our cleaning products.  So versatile.

This is one of the best oils to have on deck for babies and kids too.  I use lavender for my son's homemade baby wipes (coconut oil, water, lavender and vitamin E) and have diffused to help promote sleep.  Before I knew I needed to completely eliminate dairy from my diet, I mixed coconut oil, tea tree oil and lavender to help moisturize my son's skin and to address rashes with great results!

2) Lemon (price range: $10-$15).  Just as versatile, if not more so, than lavender.  You can use this oil for cleansing yourself and for cleaning around the home.  This is one of the few oils that can be ingested and has many benefits of doing so.  Mixing a couple drops with a cup of water can help calm the stomach and promote digestion.

This is another great oil for babies!  I used shortly after my son was born to help with congestion by mixing a couple drops with a couple tablespoons coconut oil and dabbing under his nose.  I applied periodically throughout the day, and his congestion cleared up by the next day.  Again, this is my own personal experience, but I love sharing what it did for us!

3) Thieves (price range: $25-$35).  Have you ever smelled thieves?  Personally, I think it smells like heaven.  It's like all the flavors of fall and Christmas in one smell.  Great to diffuse to help promote health and wellness in the home and seen as a "natural" flu shot.  We pretty much diffuse this in our home all winter long to help with immunity.  It's also great for cleaning, and available in many cleaning products.

There are many other oils and uses for oils besides what I talk about here, between relieving pain, hormone balance, helping with nausea, and cleaning and protecting skin, just to name a few.  If you are interesting in learning more, please join an oils group, find a distributor, or feel free
to message me if you have any questions about oils, recipes, or if you want to know more about Young Living.  You can check out my page by going to Lindsay's Young Living Sign-Up.  I love helping people come up with ways to use the oils to help benefit their health and their whole families health!


Blessings,

Lindsay

Sunday, October 18, 2015

Pumpkin Chocolate Chip Cookie Dough Recipe

Yup, it's as good as it sounds.

I made this concoction because of course I love everything pumpkin and was again looking for ideas for a sweet treat.  No surprise there!! I love my sugar so I find that having squashes, sweet potatoes and pumpkin often get me squared away in this arena with their natural sweetness.  Extra bonus?  They are good for you!!  Tons of fiber, Vitamin A, beta carotene, and antioxidants are very healing for the gut.

This past week hasn't been my favorite.  I've had a mini flare up with my autoimmune symptoms and realizing again the importance of my nutrition and the things I consume.  It's not easy having to avoid so many things, and I find you often have to do it blindly....because you trust that putting in the hard work over a period of time will yield results.  You also are reminded that this eating is part of a healing journey and one that takes persistence and determination.  I try to remember to see God's guidance, wisdom and grace as part of the process, because it is easy to get discouraged and upset with myself if I slip up.  What a reminder that we must rely on God when we cannot be strong and need strength in being disciplined!

 I love that this is recipe is paleo compliant and Whole 30 compliant (if you omit the chocolate chips and sugar).  I was able to figure out ways to make it AIP compliant too, which is where I am shifting my diet again.  This is an especially good diet for those with autoimmune disease and/or symptoms who are looking to heal their gut and decrease inflammation.  I believe that decreasing inflammation in my gut can allow all other avenues in my body to heal.  Not to mention, it will help me absorb vitamins, minerals and nutrients more efficiently, which is especially important for the health of my son too, since I am breastfeeding.

Another great component of this recipe is the inclusion of vital proteins, which has a great amino acid profile similar to bone broth.  It is great to sneak into recipes and smoothies to help get additional nutrition and protein.

I hope you like this recipe.  Both my husband and I give it two thumbs up!

Pumpkin Chocolate Chip Cookie Dough Recipe (paleo, DF, soy-free, GF, Whole 30, AIP)

1/2 cup almond meal or coconut flour
1/2 cup pumpkin puree
4 scoops (2 servings) vital proteins/collagen
2 tbsp almond butter or coconut butter
1 tbsp almond milk or coconut milk
1 tbsp coconut palm sugar (optional)
1tbsp organic honey (optional)
1 tbsp enjoy life chocolate chips (optional)
pinch cinnamon
pinch nutmeg
pinch himilayan sea salt

Put all ingredients in small mixing bowl and stir well.  Refrigerate for 30 minutes for more cookie dough consistency. Enjoy!



Blessings,

Lindsay 


Friday, October 9, 2015

Amazing Grass Green Superfood

I'm a smoothie junkie.  Always have been, always will be.  Anybody who was friends with me in college knows that I singlehandedly could have kept the local Tropical Smoothie Cafe in business.

And no doubt, smoothies are good for you.  Well, usually.  If your adding a lot of sugar and sweets to your smoothies, you might not be getting many nutrients.  I know I had to revamp and do a double take with my smoothies since having Jace, as I found that he could not tolerate both dairy and avocado, as he would get very gassy.  When I tried to reintroduce dairy into my diet a couple weeks ago, I found that he was no longer gassy, but would get sporadic eczema-like rashes on his back, elbows, and shoulders.  So the dairy was back out ;o(

It has been a great opportunity all along, especially since going paleo almost 2 years ago, to really make my smoothies and food choices as nutrient-dense as possible.  That is why I loved the products sent to me by Amazing Grass.

Amazing Grass Green Superfood is a powerful blend of nutrient-dense organic greens and antioxidant rich super foods in convenient powder form.  I love how just one serving provides a powerful blend of whole food nutrition that can support my whole family's overall health, immunity and energy levels.  In addition, the alkalizing greens from Amazing Grass help balance pH levels and naturally aid digestion.

Like all the foods and ingredients I include in my smoothies, Amazing Grass products are organic, non-Gmo, vegan and gluten free.  I was given an opportunity to try most of their ten flavors, which includes: Original, Berry, Chocolate Infusion, Energy Lemon Lime, Energy Watermelon, ORAC Antioxidant Boost, Orange Dream, Pineapple Lemongrass, Tangerine Immunity Defense, and Alkalize & Detox.  I found that not only could I use these products as a great add-in for my smoothies, but they went along great with other food choices too!  I was able to use the Amazing Grass ingredients in making my gluten-free pancakes and oatmeal more nutritious too!

Another great perk about Amazing Grass is that they have an individual kids line that specifically addresses children getting all their daily servings of fruits and vegetables in a convenient drink powder.  Check out www.amazinggrass.com and their Facebook page at https://www.facebook.com/greensuperfood?fref=ts , where you can get a free sample of their product to try!

Here are some pics of the fun smoothies and meals I made using Amazing Grass: 



ORAC means oxygen radical absorbance capacity, and it is a great indicator of a product's antioxidant capacity.  Since one serving of broccoli has 900 ORAC, and one serving of carrots has 201, 40,000 ORAC in Amazing Grass is pretty darn good!


Jace loves helping mommy make breakfast!


Making gluten free pancakes with the original Amazing Grass supplement


Turned out great!


Using Orange Dreamsicle to add to my lactation breakfast smoothie


Adding berry flavor to my gluten-free rolled oats!


Ignore the color- both my husband and I loved the taste of these oats!


Making another lactation smoothie to snack on...this time with Chocolate infusion.  A hint of chocolate goes a long way!


This smoothie has Amazing Grass Chocolate Infusion, gluten-free rolled oats, almond milk, pumpkin, almond butter and one banana...Yumm!

I can't wait to use these products for more smoothies and recipes!  Thanks greenmomsmeet.com for giving me the opportunity to check out this product, and make sure to check out their page if you are interested in sampling organic products and/or looking for coupons for organic products.



I'm giving away these three samples to one person who comments on this blog post or FB page with which sample they would like to try!  Open to U.S. residents only. Giveaway ends 10/12/15 at 9 PM!

Blessings,

Lindsay

Disclaimer: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer.  As a Moms Meet blogger, I agree to use this product and post my opinion on my blog.  My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.

Sunday, October 4, 2015

Pumpkin Oat Chocolate Chip Muffins

Pumpkin is my favorite.

I seriously could eat it every day.  I know I have shared several pumpkin recipes on this blog, and there are many I have made but haven't shared.  But they sure have tasted good in my belly!!

Pumpkin is one of the healthiest vegetables you can eat.  Paired with oats and chocolate chips, you can get some added lactation effects for breastfeeding and lactation.  A tablespoon of brewers yeast or flaxseed are other ingredients you could add to this recipe if you wanted to boost the lactation effects.

I never knew I would love breastfeeding as much as I do.  My son has blessed me so much in this area.  Right away he latched and was an eating champ. I always thought I would be a more scheduled, "baby wise" feeder, but this didn't really work out for me.  I found being too structured and regimented left little room for flexibility for my son, who is constantly growing and changing.

My way is not better than anybody's else's.  It just has worked out the best for us and has allowed for me to have a great supply my entire postpartum period.  My goal is to make it to at least a year of breastfeeding with no formula introduced.  I want to do baby led weaning when my son starts taking foods, and you better believe I plan on pumpkin being one of those first foods!  I appreciate that if I can't achieve this goal, I need to have grace with myself too.  Gods plan and ways are better than mine!

I know you will love this muffin recipe.  With fall in the air, and temperatures a little cooler than summer, these are a nice warm treat that is very filling and sweet.  It's a great snack or breakfast for before school or on the go.  Or if you just really love pumpkin.  An chocolate.  And pumpkin and chocolate together :o) I provided some substitutions as well that could help you make this recipe what you need it to be.  Hope you enjoy- more pumpkin recipes to come!

Pumpkin Oat Chocolate Chip Muffins (GF, DF, soy-free, paleo)

1 smashed banana
3/4 cup pumpkin puree
2 organic eggs
1 1/4 cup gluten free rolled oats
1 1/4 cup tapioca flour or starch
1/2 cup almond meal
3/4 packed coconut sugar or brown sugar (may also substitute 1/2 cup honey)
1/4 cup organic coconut oil
1 tbsp cinnamon
1 tsp baking powder
1 tsp nutmeg
1 tsp cloves
1 tsp pumpkin pie spice
dash french vanilla syrup
dash of himilayan sea salt
1 cup enjoy life chocolate chips (optional)

Preheat oven to 375.  Mix all wet ingredients first and then add dry ingredients and stir.  Add chocolate chips last.  Mix well and scoop into muffin tins in about one level ice cream scoop portions.  Bake for 20-25 minutes until top golden. Enjoy!  May also refrigerate and free.  Depending on how big your scoops are, you can make 12-18 muffins.




Blessings,

Lindsay


Sunday, September 20, 2015

Pumpkin, Flax and Chia Oatmeal

So I'm kind of a breastmilk snob.

And I mean that in the nicest of ways.  See I totally share. Love to breastfeed. Love to pump.  Love to learn about homeopathic uses of breastmilk.  Bought a deep freezer.  But seriously, I will do anything to maintain and boost my breastmilk supply.

So I have become fanatical, which I know most of my breastfeeding mom friends can relate to.  Drinking the tea, drink obscene amounts of water, taking the fenugreek.  I've been trying to sprinkle brewers yeast and nutritional yeast on what I can.  However, I had not yet added oats to my regimen.

I've never been a cereal or oatmeal girl, really, because I am not a fan of the ingredients, and most oatmeal products have gluten.  However, I really wanted to try something new for breakfast that I could get some flax into that would promote my breastmilk supply.  I found a great product by Udi's that is gluten free steel cut oats with currants, flax, and chia, and I have fallen in love!  Takes 15 minutes to prep in the morning, but I find it to be very filling and hearty.  You can skip buying the Udi's product too and buy all the ingredients separately.  

How do oats and flax support lactation?  As you can recall from my Healthy Lactation Cookie recipe, flaxseed is a galactogogue, known to support healthy lactation.  In addition, flaxseed has a great amount of fiber and omega 3s.  Oatmeal, on the other hand, is packed with iron and fiber, which nursing moms need to promote supply.  Interestingly, your breastmilk is largely influenced by your iron levels postpartum, so getting lots of foods rich in iron, and possibly even taking an iron supplement, could be helpful in boosting milk supply.

I hope you enjoy this recipe.  It was nice and warm and made my morning.  The pumpkin adds a nice array of antioxidants, Vitamin C, Vitamin A and fiber.  Enjoy!

Pumpkin, Flax and Chia Oatmeal

1/4 cup gluten free steel cut oats
1 tablespoon flax
1 tsp chia seeds
1 tbsp currants
1/2 cup canned organic pumpkin
1 tsp cinnamon

Cook oats as instructed on packaging on stovetop with water.  Then add all the other remaining ingredients and stir.  Wait 5 minutes too cool, and serve warm. 




Blessings, 

Lindsay

Sunday, September 13, 2015

Creamed Kale Recipe Revisited...with Spinach!

I've been super bad about writing lately.  I call it the "I'm in my last few months of grad school, have a 4 month old, am married, still trying to maintain friendships and I'm starting a farm with my husband season."  Not to mention that I'm also a writer for The Snap Mom, a super awesome website and community where moms can help each other and learn from one another.  You should totally check it out at http://thesnapmom.com.  Just saying.

But I try to stay committed as best as possible to my meal prep.

Busyness can totally get in the way of eating healthy and sticking to a certain food plan or diet.  You have to be dedicated and desire health.  It's okay to slip up here and there...I sure do!  But then you get back on the train and ride.

I've been posting lately on resurrecting organic produce for soups, and I have a similar recipe today.  I'm revisiting my creamed kale recipe from before on the blog and using spinach this time.  I was one happy camper because this spinach definitely was walking out the door!  However, I was desperate to save it and use it for a couple meals, since I won't get to the grocery store for a few days.

#momlife.

I kept this recipe super basic for the time factor and for the fact that I don't have much stuff in the fridge currently.  I also was happy to load up on some spinach because I had something viral going on starting Friday, so it's been a weekend filled with ginger, bone broth, and vitamin C.

Spinach is like my go-to Vitamin C food.  I used to take Emergen-C, and then I looked at the ingredient list.  Not surprisingly, like so many vitamins and supplements, these packets have artificial colors and ingredients.  I decided I need to stick to my greens and fruits...where the natural Vitamin C is!

Vitamin C is a water-soluble vitamin that supports the immune system and helps your body absorb iron.  Since our bodies don't produce or store Vitamin C, it's important to get this vitamin in our diets!    Spinach is a great source of this, as well as berries and broccoli.  Any excess Vitamin C our bodies don't use will be flushed out of our system.

Hope you like this super simple recipe; it's a little bit different than my creamed kale as seen here http://thefoodcure.blogspot.com/2015/04/creamed-kale-recipe-gluten-freedairy.html.  It's might tasty and tastes great with salmon, steak or poultry, or any meatless meal.  It can be stored in the refrigerator for up to 2 to 3 days for freshness.

Creamed Spinach Side Dish (Paleo, GF, DF, soy free, AIP, Wahl's Protocol, GAPs diet)

5 cups spinach or one bag spinach
1/2 cup full fat coconut milk or coconut cream concentrate
1 tbsp kerrygold butter (optional)
1 tsp garlic powder or fresh garlic (optional)
1 tsp parsely
1 tsp dill
1/2 tsp himilayan sea salt

Cook the spinach in boiling water for 30 minutes or until well cooked.  Drain well and make sure all excess water removed.  Combine with coconut milk and seasonings.  Enjoy warm right away or store in fridge for 2 to 3 days for freshness.


Blessings,

Lindsay



Sunday, August 30, 2015

Hearty Beef Vegetable Soup

I'm still on the soup train.

Soup and stew has become a weekly menu item at my house for multiple reasons: 1) it's easy to make, 2) it's hearty and healthy, and 3) it lasts for many meals!

Who doesn't like using a crockpot?  I used to associate "crockpot meals" as being unhealthy and artery clogging, but as I started to explore and use the crockpot more, I realized you can make so many healthy and nutritious recipes with the crockpot!  Besides making soups, you can cook meats and roasts, make breads, and so many other items!  Being a mama, the other great thing I love about using the crockpot is that I can dump all the ingredients in, turn it on, and walk away.  Simple, simple, simple.  Dream word in my life right now.

I have been making a lot of creamy soups lately but wanted to get on board with a hearty vegetable soup with some organic ground beef.  I find that making soups like this are just as filling as creamy soups and are such a simple way to load up on veggies!  With cooler weather around the corner, these warm meals are great to enjoy in preparation for fall, and my favorite for rainy days.

Another great thing about making vegetable soups is that you can really make it however you want.  I pretty much find whatever veggies are in my fridge and add them in!  This is also a great way to make use of vegetables that seemingly might be "bad" and not fresh enough for salads or by themselves.  You can easily salvage these veggies (super awesome way to save money when eating organic too!) and use for stews and soups.

Hope you enjoy this recipe...we love it!  Enjoy!

Hearty Beef Vegetable Soup (GF, DF, soy free, paleo, AIP, GAPS, Whole 30, Body Ecology)

7 to 8 cups chicken or beef stock/broth (depending on how hearty you want your soup!)
1 cup canned pumpkin
1 medium beet, skin removed and chopped in 1 inch cubes
1 medium sweet potato, chopped into 1 inch cubes
2 celery stalks, chopped
1/2 medium onion, diced
1 small cauliflower or 1/2 large cauliflower head, small florets
1/2 cup organic peas
1/2 cup organic corn kernels
1 pound organic grassed beef (may use pound of other cut of beef or game)
seasonings to taste and based on your diet needs (optional)

Take out crockpot and turn on high. Pre-cook the beef in crockpot by placing in and spreading over bottom of pot and cooking for 2 hours, making sure it is well broken up.  Then add broth and all the veggies. Cook for 6 to 7 hours on low and then serve!  May keep in refrigerator for a week or free for future use.



Blessings, 

Lindsay


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