Saturday, October 8, 2016

My New Favorite Toothpaste!

Just cheesin.



We are a flouride free household due to all the literature in the last several years that has identified fluoride to be a neurotoxin (not kidding. look it up.) and harmful for your health.  I have made my own toothpaste and used non-toxic, fluoride-free brands as a result.  Recently, I had the opportunity to try Himalaya Botanique complete care toothpaste, and I am in love!  This stuff is legit!

I started using this product back in the beginning of September, and I love how much cleaner my mouth and teeth feel.  My teeth and smile are bright!

Family owned since 1930, Himalaya Botanique is a part of Himalaya Herbal Healthcare, a brand that crafts herbal medicines based on Ayurveda.  Ayurveda is a 5,000 year old system of medicine that believes the journey back to wholeness begins with nurturing the capacity for joy.

This toothpaste uses an invigorating blend of Neem, Pomegranate, Triphala and Xylitol to help your mouth to feel fresh and clean.  What's so special about these ingredients?

*** Neem leaf, harvested from the 'world's most researched tree' is history's original housekeeper   and works to keep the mouth clean

*** Pomegranate is an astringent fruit extract that helps support healthy looking gums by tightening the tissues

*** Triphala is a traditional detox formula in ancient Ayurveda composed of the three myrobalan fruits for clean teeth and a radiant smile

*** Xylitol is both a tooth-friendly sweetener AND it has been clinically studied to support good oral hygiene

*** BONUS (and I LOVE bonuses!): the whitening toothpastes have papain and bromelain, special enzymes that help remove surface stains.



The other important point to highlight here when it comes to Himalaya Botanique is that it is toxin-free. That is SO important to me in helping not only my health, but my whole family's health.  As an integrative nurse practitioner, I spend a great deal of time with patients in my practice working on detoxing from harmful chemicals and toxins that have built up in the body over time. One of the things I tell my patients it to make sure they are avoiding fluoride, but it does not stop there.  It is also important to find toothpastes like Himalaya Botanique that are free from carrageenan, SLS, and gluten (especially if your are sensitive).

Another great thing about this brand is that it is affordable so I can keep shopping on zulily and amazon ;o) It only retails for 5.99 and comes in a variety of flavors, including Peppermint, Mint, Cinnamon, Spearmint, and Neem & Pomegranate.



To learn more about the product, I encourage you to follow them and check them out!

FB: facebook.com/HimalayaUSA
IG: instagram.com/HimalayaUSA
Twitter: twitter.com/HimalayaUSA

Blessings, 

Lindsay 

I received this product for free from Moms Meet (momsmeet.com), 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 honest opinion on my blog. The opinions posted are my own. 

Saturday, October 1, 2016

Mega Food Kids Nutrient Booster

Seriously. Fave new thing.

I hear it every day where I work. Parents are having a tough time getting their kids the nutrients they need. And it can be a challenge! Especially among picky eaters. Most children are not getting the nutrients they need at a critical time when systems are already challenged with multiple environment factors, including pesticide and pollution exposure, GMOs, antibiotic use, among others.

Thats why I love Mega Food Kids Nutrient Booster. Fresh from Farm to powder, Mega Food is as real as it gets.  The products contain real food from family-owned farms, including vitamins and minerals from farm fresh foods.  As simple powders, these products are perfect for kids who have difficulty chewing or swallowing vitamins.

Another reason why I love Mega Food Kids supplements is that they fit into our paleo, on-the-go lifestyle.  They test as gluten, dairy, soy, pesticide and herbicide free. There are no sugars, sweeteners, flavorings, colorings or preservatives.  In addition, the products are non-gmo, kosher, and vegetarian. You can check out the exact ingredients at megafood.com/kids-boosters.

We got to try out three products from Mega Foods: Kids Daily Multi, Kids Daily Immune, and Kids Daily B-Centered. These products are so tasty and nutrient packed! About a 1/4 teaspoon is all you need to supplement your smoothies and foods to get in those extra nutrients. Adult approved too for tastiness!

This is a little snapshot of what each supplement contains:

* Kids Daily Multi: Contains organic numeric, carrots, fresh fruits and 23 essentials vitamins and minerals per serving to help support optimal nutrition and function.

*Kids Daily Immune: Features oranges from Uncle Matt's Organic and elderberry & echinacea to help support a healthy immune system.

* Kids Daily B-Centered: Features Lundberg Family Farms organic brown rice. Formulated with a full spectrum of B vitamins, supporting mental focus, cognitive function and a sense of calmness.

The products are approved for ages 5 and up, so use discretion or contact your health practitioner if you have any questions or concerns.  As an integrative nurse practitioner and mom, I am very pleased with this product and adding it to our healthy home arsenal!

Here are some smoothie and snack ideas for your Mega Food Kids supplements!


Unsweetened coconut milk yogurt, superfood sunflower better,  collagen, LEAP smoothie mix and a TRIFECTA: Mega Food Kids multi, b-centered AND immune! A great way to start our day.


"B"eautiful!! :o)


We love organic ingredients!


Elderberry and astragalus are powerful herbs for the immune system.  Taken daily, they can have an excellent effect on fighting off both viral and bacterial infections.


B-centered and daily immune combo for the win! Super charged for the day!


A smoothie bowl with Mega Food Kids B-Centered! Blended banana, pumpkin, coconut milk, and collagen and topped with coconut oil, chia seeds and berries!


Here's Mega Food Kids Multi added to some breakfast coconut milk chia pudding!


My son and me. Nutrition and keeping him healthy are so important to me and a privilege!

Want to learn more? Check out Mega Food Kids supplements on its fan sites:

FB: facebook.com/MegaFoodFans

IG:  instagram.com/megafood

PINTEREST: pinterest.com/megafood


Blessings,

Lindsay



Disclaimer:  I received this product for free from Moms Meet (momsmeet.com), 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 honest opinion on my blog. The opinions posted are my own.
 

Monday, September 5, 2016

The truth is....I have Lyme

There. I said it.

I finally have been gotten over the shame I have associated with having this disease that I did not choose. I finally have started opening up to people. For one, to have the support.  Secondly, to raise awareness and support others through it.

I have felt like I have been held up to some standard of perfection- in regards to my body, diet...well, everything. I have never claimed to be perfect and I am far from perfect. I felt like if I shared with others, they would see me as less of a nurse practitioner, mother, wife and friend. But then I realized that was the enemy trying to steal my joy, steal my passion: to help others heal.

For many years I had found my identity in how many miles I could run. How many workouts I could accomplish. What the scale showed. And then none of that was possible when I got Lyme.

It's kind of funny. I struggled with an eating disorder for so long.  Looking back, I always thought that would be the hardest battle I have ever faced. But see, I chose my eating disorder.

I did not choose Lyme.

I decided to share after having known I had the disease since March 2016, though I knew something was wrong prior to that.  I share not to get any attention nor sympathy, but to hopefully help to minister to others. It has been in the last year that I have met MANY people with Lyme and I know awareness is key. Honesty and vulnerability is important.

About 2 1/2 years ago I started having neck pain. I didn't think anything of it. Having always been a runner and athlete, I just "shrugged off" injuries and as a nurse, I stubbornly did not want to do anything for myself- I was busy taking care of others and halfway through grad school. It is important to mention here that I never recall being bitten by a tick nor having a rash (most people don't).

The neck pain was intermittent and lasted about two months.  Then I got the TDAP vaccine for school and within a week I had flu-like symptoms, terrible muscle pain, anxiety and insomnia.

That was just the beginning.

I immediately cut out gluten, dairy, soy, caffeine and sugar from my diet.  Several MRIs and doctor appointments later (which included naturopaths), I never felt any better.  My Western Blot, along with all my other bloodwork, was negative (which I later learned is normal for the majority with Lyme).  Each day, working 13 hour shifts was excruciating painful. I flew to Maine for a class for school and the pain I encountered after that flight was worse than giving natural childbirth. I did not know what to do. Worse, I felt like everybody around me thought I was crazy to have these "new" symptoms.  I lost several "friends" and felt like my life was spinning out of control.  I saw a rheumatologist in August who printed out for me an article about fibromyalgia, explaining "this often happens to other white girls in their 20s under  a lot of stress like you." I kid you not.

Little did I know in August that I was actually pregnant with my dear son- my precious miracle, Jace Alexander.  It was around Labor Day 2014 that I realized I had been nauseas for about a week and my breasts were tender.  I took a pregnancy test and much to my horror (yes, thats exactly how I HONESTLY felt) I found out I was pregnant. My heart sunk.  I felt like it was the worse time of my life and now God was preparing me for this?

Interestingly, my symptoms would disappear within the next two months.  I continued on a very strict paleo diet and returned to running and yoga, my two loves. I continued grad school, and I prayed that whatever I experienced was a fluke.  I prayed for my son, who I fell in love with and learned to cherish as my pregnancy continued.  I knew God had a reason and purpose for everything, even if I didn't know it yet. I asked God for healing. He told me, "Lindsay, I have already healed you."

My pregnancy was perfect. I treated my body like the temple God created it to be. I was probably healthier than I ever had been and I felt great. I nourished and treasured every moment. My delivery was beautiful, and I accomplished everything I wanted to accomplish. My son was healthy and breastfed easily.

In the months that followed, I continued to feel great. I was gentle and forgiving on my body, but I did return to running. I started the strict AIP (autoimmune protocol) diet postpartum (not to lose weight but for overall health) and engaged in placenta encapsulation.  It was 6 months postpartum following 20 minutes of acupuncture that I experienced my first "flare." A week of muscle cramps and achiness made it clear something was still wrong.

I would continue to have a flare lasting maybe a week at a time every couple months. When I found out I had Lyme in March (the day after I passed my nurse practitioner exam), I immediately started detoxing and rebuilding nutrients in my body. I was on a quest to heal my leaky gut.  I detoxed for 6 months before starting to aggressively treating Lyme. I do better than most, which I am very thankful for, but I also know one day I will have complete healing. I help others with Lyme now and I look forward to helping more. I do believe God has had me go through this to be able to help others.  With a million new cases of Lyme disease diagnosed every year, I believe there is much more of a need in the medical community.

So it is true I completely believe Lyme has now made me a better practitioner, wife, friend and mother. It has allowed me to be more compassionate towards others- because I know what it feels like to have gone through insomnia, muscle and joint pains, fatigue and basically not being able to do the things you want to do sometimes because you are addressing illness.  I know there is a ROOT cause to every disorder, syndrome and symptom. It is not in your head.  I know what works and doesn't work, because as an integrative nurse practitioner I have had to do almost EVERY treatment and test I have instructed my patients to do.

In fact, Lyme has made me in many ways healthier than I have ever been. I treat my body WAY better with Lyme than when I was a competitive runner, when I had my eating disorder, when I was traveling all over the world.  I learn something new everyday, and I am so very passionate to help others heal.

So there, I said it. I got it off of my chest. And I already feel so much better. I know every day I get closer to being completely healed (it is a long journey, as treating most things with the body holistically). And in the process, my faith has grown and drawn me closer to God.  Believe it or not, I am a much happier and joyful person than I was 2 years ago, and I know that is God.

“For my thoughts are not your thoughts,
    neither are your ways my ways,”
declares the Lord.
“As the heavens are higher than the earth,
    so are my ways higher than your ways
    and my thoughts than your thoughts."
Isaiah 55:8-9

Be blessed today. Enjoy the journey God is writing for you, no matter where it takes you. His plan and purpose for you may be different than what you expected, but He will take you to it and bring you through it.  Your health is a precious gift, and should be treated and honored as so.

I am excited to relaunch this blog and share a myriad of recipes, treatments and articles that will help you heal, as they have helped me. You are NOT alone. Feel free to comment or email me at lindsay.tuttle@hotmail.com if you have a question or need specific prayer, and I will pray for you. You got this and don't think for a minute you don't!







Blessings,

Lindsay

Disclaimer: While I do treat patients with Lyme, I do not advise undergoing a treatment plan by yourself or with guidance from a Lyme-literate practitioner.  I do have someone oversee everything I do and additional alternative treatments. I cannot recommend antibiotics exclusively for treatment of chronic Lyme.

Thursday, June 30, 2016

European EVOO

EVOO, or extra virgin olive oil, is nothing new to foodies.  Who doesn't love a little bread or roasted veggies dipped in some olive oil?!  Having grown up in an Italian household, I can testify that olive oil was the foundation of my late father's cooking.  This cold-pressed juice is fresh from olives, and its taste often depends on where the olives were harvested from.  With a high smoking point of 400 degrees, EVOO is suitable for cooking and can enhance any dish!

What's so special about European olive oil?  This product is the result of a centuries old bond between the European people and the land.  The olive tree has been revered in Europe since antiquity.  In fact, over thousands of years farmers have evolved hundreds of varieties of olive trees and optimized them for different environment conditions and terrains to produce the most delicious yields.

Olives harvested early in the season, late August, are often under-ripe and tend to produce oils that are greener and bitter.  However, olives that are harvested in late season, between November and December, are often over-ripe and tend to taste mild and buttery.  How does olive oil differ from each region?
 
     *Spanish oil is typically golden yellow with a fruity, nutty flavor

     *Italian olive oil is often dark grey and has an herbal and a grassy flavor

     *Greek olive oil packs a strong flavor and aroma and tends to be green

     *French oil is typical pale in color and has a mild flavor

When cooking with EVOO, it's important to experiment with different oils for different occasions.  You should use delicate oils for salad dressings or as a condiment over mild foods like vegetables, eggs or potatoes. Try to pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup.  Rich in oleic acid, EVOO can often have a hypotensive (lowering blood pressure) effect and help to support low LDL and high LDL cholesterol (a thumbs up!)

I was so excited to use my European EVOO, that I cooked every day with it for weeks!  I love to add to quinoa, when cooking meats, making pizza for my boys, and for homemade salad dressings.  Check it out!


On quinoa,



On salad,


On burgers,


This product is a part of the Flavor Your Life campaign, supported by the European Union, Unaprol, and the Italian Ministry of Agriculture.  These groups are dedicated to providing the latest in industry news on European Extra Virgin Olive Oil.  The program aims to educate US consumers so they can make informed decisions when purchasing Extra Virgin Olive Oil.  To learn more visit flavor-you-life.com


Enjoy!

Blessings,

Lindsay



*I received this product for free from Moms Meet (momsmeet.com), 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 honest opinion on my blog. The opinions posted are my own 



Monday, May 2, 2016

Gluten Free & Refined Sugar Free Smash Cake

I have had a lot of people ask me about my son's smash cake recipe so I decided to post again this week!  I created a hybrid recipe of many recipes I saw using simple ingredients.  Bottom line: Jace loved his smash cake!!

My husband and I had made a decision before my son was born that we did not want to introduce added sugar until a certain age.  That age we don't know yet, but really, it was just a very personal decision.  The chemicals and dyes in products now are a huge contributor to disease and it was important to us based on personal health histories and what I know about the body and disease as an integrative nurse practitioner that I help support Jace's gut and health while I still can.  Happy to elaborate more if anybody has questions for me.

We had also decided to not give our son gluten.  Again, a personal decision based on what I know about gluten and my husband and I's personal health histories.  But fortunately, gluten is so easy to avoid nowadays!  There are tons of gluten free options at the store.

We used coconut flour for our cake base, and it actually turned out better than I thought it would!  I usually am not a fan of coconut flour because it is so dense, and it can be a nightmare to bake with!  But this time it actually came through for me.  I usually avoid giving dairy to Jace except for raw milk or kerrygold products, and this cake did include kerrygold.  However, I'm sure coconut oil could be utilized for an easy dairy-free substitute.

Gluten Free & Refined Sugar Free Smash Cake

1/2 cup organic coconut flour (I used trader joes)
6 tbsp kerrygold
1 banana
1/2 cup organic applesauce
5 large eggs (from our organic-fed, pasture-raised chickens!)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon

optional: a couple tablespoons of water depending on consistency of batter with type of coconut flour you use


Frosting

1 cup palm shortening (softened)
1 banana
1 cup shredded, unsweetened coconut flakes
1 tspn vanilla extract
3-4 drops lemon young living essential oil
1 tbsp organic whole milk (may substitute with almond or coconut milk)

Directions for cake:

1) Preheat the oven to 350 degrees F.
2) Use an electric mixer or whisk to blend the butter, banana and applesauce until smooth.
3) Add the eggs and vanilla extract ad continue to mix.
4) Add the flour slowly, while continuing to mix.
5) Add rest of the dry ingredients and combine until smooth.
6) Bake for 25 minutes in a greased cake pan.  I separated among two cake pans.
7) Once finished, let cool.  Then cut circles if desired to layer for smash cake.

Directions for frosting:

Combine all the ingredients until smooth.  Use in between cake layers and for outside of cake.

Enjoy!  Jace did :o)




Blessings,

Lindsay

Sunday, May 1, 2016

A Letter to My Son on His Birthday

Dear Jace,

I've been bawling thinking about this day.  Happy tears.  Sad tears. Big, fat mama tears.

As I clutch you close and rock you, I treasure every breath on my chest.  Nothing compares to this love I have for you.  Nothing in life has can compare to these moments.  My sweet baby boy.

I never knew I could experience this love. When I found out about you in my belly, I was so scared.  I did not plan on being pregnant and had many things going on that were complicating life.  Life still is complicated.  But God knew it was time.  He had you planned.  Every fiber of your body.  Every strand of hair on your head.

He knew you would be mine, and he knew I would be yours.  He so perfectly knitted you together in my womb and blessed me with health during my pregnancy.  I prayed for your health.  I prayed you would breastfeed easily.  And I prayed for that special bond and love I wanted to know more about.

I prayed God would teach me how.  How do I know what he wants?  How do I know when you are hungry?  Will I teach you what's right?  Will I help you discern what is wrong?

Will you love me?  The deepest desire of my heart. The special bond between mother and her son.  A bond that will last a lifetime.

So as I kiss you goodnight...I will always be your first kiss.

So as I wipe the tears from your eyes...I will always be here for you to cry on and to listen to you.

I hug you real close...I will always be there for you.

You, my sweet boy, will be a world-changer.  You have already changed mine.  In fact, being you mother has changed my perspective on everything in this world...for the better.

Your name means "healer" and "God is my salvation." You brought great healing to my body during pregnancy: physically, emotionally, mentally and spiritually.  You reminded me God is my salvation, my Rock and my Fortress...whom shall I fear?  You are my reminder of God's grace.  You are the reason I fight to be well, to take care of my body, to pursue health and happiness.

You, my son, are what is perfect and beautiful in this world.  Even with the unknown set before my path, I have what is known right in front of me.  My perfect son.  My miracle.  My hope.

I love you more than you will ever know.  Happy birthday my dear Jace.

Love always,

mommy


Friday, April 22, 2016

Cooking with Quail Eggs!

Have you ever had a quail egg before?  I'm guessing your answer will be no, as they are not something you commonly see at the grocery store!  But if you have had quail eggs and are familiar with them, then you know they are extremely nutritious and good for you!



Quail eggs are pretty much chicken eggs on steroids.  Their nutritional value is three to four times the amount of chicken eggs!  Rich in antioxidants, essential fatty acids and vitamins, this food is great in providing immune support and anti-inflammatory effects.  Quail eggs do not have bad cholesterol, sugar or carbohydrates, which make them an excellent choice for any individual, especially diabetics and those who are looking for another source of protein.

Quail themselves have a very high body temperature, which prevents them from harboring salmonella and other harmful pathogens.  They are a great choice for those with egg allergies and sensitivities (like me!), as many people who cannot have chicken eggs find that they can tolerate quail eggs!

In a recent study in the journal of Food Science & Nutrition, it was found that quail egg consumption has profound and efficacious results in regards to those who suffer from allergic rhinitis  In this condition, people often had environmental allergies that cause them to experience runny nose, sneezing, and watery/itchy eyes.  Fifteen minutes post-consumption of quail eggs there was a minimized allergy-related symptom response.  You can find the article at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256569/

Raising quail and consuming their eggs has been routine for our family for this past year, and we love it!  My husband takes care of our pasture-raised, organic-fed quail, and I run the business side of things.  We just started sharing our quail eggs with others and came to find out they are very popular in other cultures and Chinese medicine for their multiple health benefits.  We like to consume them daily, and I give them to my son.  I call them "baby eggs" because they are so much smaller than regular chicken eggs!



These eggs can be consumed raw, and that is how my husband consumes them.  While they work best when eaten raw, you can mix it with orange or pineapple juice to make it more palatable.  Otherwise I prepare just like a regular egg and we have used as a topping on burgers, as part of egg salad, and in other recipes.  We try any way we can boost the nutritional content of our food!



To learn more about quail eggs and their availability and pricing, you can follow our Tuttle Family Farm page on Facebook or email us at tuttlefamilyfarm@gmail.com.  These eggs cane stored safely in the refrigerator (when washed) but have delicate shells so need extra care when handling.  I encourage you to find quail eggs by you and give them a try!

Blessings,

Lindsay

Saturday, April 2, 2016

Springtime Cabbage Salad

Cabbage.  I actually had never used one or cooked with one till about 2 months ago.  Previously, my familiarity brought back memories of corned beef and cabbage around Easter.  I never really cared for either foods!

So when I started regularly getting cabbage with my local organic produce veggie boxes, I knew I needed to learn more about this veggie and how to use it.  First, I made homemade sauerkraut. This fermented food can serve as a yummy probiotic that can be added to salads and sandwiches.  I found it easy to add to seaweed and lettuce protein roll-ups.

Then I decided to make a slaw.  We all know and love cole slaw.  A staple of the American "picnic," this food tastes great, but as you can probably guess, it is not very nutritious.  Most store-bought slaws are slathered in mayonnaise filled with unhealthy fats, soy, and other genetically modified (GMO) ingredients.  There are fortunately some great alternative mayos out there, but they can be a pitfall if you are trying to avoid eggs.

Fortunately,  I discovered it is very easy to make a homemade slaw and even with just a few ingredients you can get a great tasting salad that is very filling too!  This is especially great because cabbage is very nutritious for you.  It's high in antioxidants, Vitamin K, Vitamin C, and is also anti-inflammatory.  It is usually a more affordable organic vegetable that can be very versatile in the kitchen, whether steamed or used for salads.

I love this slaw I created today that was easy to whip up and will last us many meals.  Check it out and enjoy!

Springtime Cabbage Salad (GF, DF, paleo, AIP, GAPS)

1 medium head green cabbage, coarsely chopped
10 radishes, chopped
3 granny smith or other tart apples, chopped
1 medium green onion, chopped
1 stalk celery, chopped
1-2 tbsp lemon or lime juice
2 tbsp EVOO
1 tbsp balsamic vinegar or coconut aminos
1/2 cup pomegranates or chopped orange, optional

Mix all ingredients in a bowl and stir well.  Serve immediately or refrigerate.



Blessings,

Lindsay

Tuesday, March 22, 2016

Try some Jicama fries!

Ever heard of jicama? Pronounced "hih-ka-ma", not only is this food fun to say, but it is super nutritious for you too!  What exactly is jicama?

Jicama is a root vegetable that is part of the legume family.  Grown primarily in Mexico, this veggie's texture is like a turnip but tastes crunchy like a water chestnut.  They can be stored in a cool, dark place for up to a month and then refrigerated when cut.  It is a very versatile vegetable, great for salads, slaws, soup, or can substitute for fries.

What is so healthy about jicama?  This root vegetable is low in calories but high in nutrients.  In addition, it is high in fiber that is uniquely infused with oligofructose inulin, which has zero calories and doesn't metabolize in the human body.  This inulin serves as a prebiotic, promoting good bacteria growth.  Jicama is also high in Vitamin C, a powerful antioxidant, and is loaded with potassium and other trace minerals.  It is great for diabetics due to its low glycemic index.

When I tried jicama for the first time a couple years ago, I wasn't crazy about it, but I like it more and more each time I have it and prepare it differently.  It's a great alternative to potatoes and other starches.  The recipe I tried below is pretty simple and tasty too!  I hope you enjoy it and enjoy the nutritional benefits of jicama!
Jicama fries 
1 medium jicama
2 tbsp olive oil, melted
1/4 teaspoon paprika
1/4 teaspoon garlic granules
1/4 teaspoon himalaya sea salt
1/4 teaspoon black pepper
2 cup bone broth
Preheat oven to 400 degrees.  Peel jicama and cut into fries.  Boil bone broth in medium saucepan or pot on medium and cook jicama for 15 minutes to make jicama less crunchy.  Drain broth and add jicama fries to casserole dish with olive oil and toss well. Season with garlic, paprika, black pepper and sea salt.  Bake for 50 minutes or until crispy, turning halfway.  Can enjoy with any condiment! 

Blessings,

Lindsay



Sunday, February 28, 2016

Staying Focused on Your Calling

It's been a long time since I've wrote.  I woke up this morning, and I realized I hadn't blogged this entire month, which for me, is cray cray.  This blog and writing in general have been so therapeutic for me, especially with this life journey I am on.   Honestly, it's been a time thing.  And in another way, I needed to get refocused.

I have considered diverging from the food recipe route of this blog to more lifestyle and health, which I still might do and change the name of the blog.  I am still thinking about it ;)

This break from writing comes as I study to take my boards for my Family Nurse Practitioner.  My calling.  My purpose.  I know God set this on my heart years ago.  Before I ever had autoimmune disease, before I had even experienced healing from my anorexia.  Before I started nursing school and before I met my husband.  He purposed this on my heart.

And so I knew it was all a matter of time.  Before I got to this moment.  It almost seems weird for it all to be over soon.  I'm so used to being in school and living in this craze.  That has always seemed normal to me.  But God has really spoken to me in the past few weeks of staying focused and remembering my vision: To help people be healthy.  I will do anything to help others avoid the road traps I have stumbled upon.  I will do anything to help see this next generation healthier than yours and mine.

So this helps me to remember my vision.  I get caught up in so many things because there are so many things I'm passionate about (and they all seem health-related!) I am passionate about babies, breastfeeding, pregnancy, nutrition.  I'm passionate about the gut microbiome, holistic remedies, and essential oils.  I am passionate about self-sustainable living, traveling, friendships and nature.
Beyond these things I have a deep rooted passion for my family and that is what drives me everyday. That is what God calls me to be most focused on.

You get to the point that you must have your vision, and you must stay focused on it.  I feel like I have had several distractions in the past few months.  I was becoming aware of it consciously, but then God revealed to me in a couple dreams (where he has talked to me a lot in recent months....or maybe I was just ready to listen) that I had distractions that I was committing "adultery" with in regards to my time.  He knows they are not part of my purpose, not the plan he has.  And he was waiting for me to get on board.

So I am in the process of starting my vision board, and as a Pinterest mega-fan, I am super excited about it.  Excited to put to paper and in front of me a reminder: a reminder about my dreams and goals.  A reminder that my family is first, now and always.  A reminder that I got this, and there ain't stopping me!  A reminder that God is faithful to finish every work he begins.

What is your vision?  Are you focused on it, or have you become distracted due to the day to day grind?  I challenge you to get refocused, revitalized, and recharged.  I support you, and God does too!



Be blessed now and always,

Lindsay

Tuesday, January 26, 2016

Grain Free Shepherds Pie

Hellllooo turnips!  I had gotten organic turnips from my local White Picket Produce this past week and I had NO idea how to use them.  For one, I have only had turnips once before, and I remember them being strong and bitter.  Not my favorite ingredient for recipes.  But I came up with a plan.

Somehow I wanted to use the turnips to make a crust for a shepards/pot pie.  If you are doing gluten free, there are plenty of gluten- free pastry crust options out there, but if you have egg and dairy allergy/restrictions, most recipes call for the incorporation of cauliflower.  I love cauliflower, but I can get tired of it being used in so many grain free recipes.  So I was in the kitchen testing out crusts with my turnips.

Turnips are a pretty great vegetable to start eating.  They are an excellent source of Vitamin K, Vitamin A, folate, copper, manganese, fiber, calcium, potassium, magnesium, iron, phosphorus, and Vitamin B2.  This cruciferous vegetable can help in supporting the body to lower blood pressure, fight cancer, and help with weight loss and digestion.  Turnips are not a bad idea!

This Grain Free Shepherd's Pie is husband-approved, and even my son took a few nibbles.  It fits well with an AIP and GAPs diet because it is grain free, dairy free, egg free, soy free, nut free, legume, free, and nightshade free.  Fortunately, it is not free of flavor and fullness, thanks to bone broth and coconut milk.  Hope you enjoy!

Grain Free Shepherds Pie

Filling:
1 pound ground beef
1 small onion, chopped and diced
1 1/2 cup broccoli and cauliflower florets
2 medium carrots, peeled and chopped
3/4 cup bone broth
1/2 cup full fat coconut milk
dash himilayan sea salt
1 tspn basil

Crust:
2 turnips, peeled
1 green plantain
1 tbsp coconut flour
1 tbsp tapioca starch (or arrowroot)
1 tbsp baking powder
3 tbsp EVOO
2 tbsp warm water
dash himilayan sea salt

Peel turnips and boil on stovetop for 50-60 minutes.  Once cooked, add to blender with green plantain, coconut flour, tapioca starch, baking powder, EVOO, warm water, and sea salt.  Puree well.  Set aside in refrigerator while preparing filling.

Preheat oven to 375 degrees.  To prepare the filling, combine the chopped carrots, onion, broccoli and cauliflower on stovetop in medium saucepan on medium heat.  Sautee for 8 to 10 minutes, cooking with 1 cup homemade bone broth or store bought organic broth (beef, chicken, or vegetable will all work!).  In separate medium saucepan, cook beef for 8-10 minutes on medium heat.  Once cooked, combine the beed and veggies in medium bowl with 1/2 cup full fat coconut milk and mix well.

Pour this mixture in a greased pie dish.  Pour cool crust mixture on top, and evenly spread over top with a spatula.  Bake for 40 minutes, until the crust is golden brown and more firm.  Will still be soft but have a dough like consistency.  Let cool for 10 minutes, and then serve and enjoy!



Blessings,

Lindsay


Sunday, January 24, 2016

DIY Chemical Free Deodorant

Hey hey hey and happy Sunday.  This continues to be a busy season for me (and my poor blog has often suffered!) as I finished grad school but now am both training for my new job and studying for boards.  In addition, I am helping to run two businesses: our farm and my oils business.  And I have a crawler-soon-to-be-walker.  Oy vey!

God doesn't let busy seasons go void though.  I appreciate the lessons he teaches me through them...the beauty in the chaos.  I have been learning exciting and revolutionary items in regards to my health and this past month, and I am looking forward to sharing in posts in this next week!

One thing that has been so important to me in the chaos of life is to stay chemical free in my home.  It certainly can be a challenging task, especially for the pocketbook.  But it is also so rewarding to know you are keeping products safe for your whole family in your home.  I started on this journey two years ago when I started having all my autoimmune symptoms.  Also, a couple years ago a co-worker had opened my eyes to how my own deodorant and routine beauty products could be adding to my already existent toxic load for my body.  In an effort to help cleanse my body, I gradually started switching to chemical free deodorant, detergent, cleaning products, shampoos and toothpaste.  Having started with Young Living oils 2 years ago, that has drastically helped me stay chemical free. I'm on the journey, and I live learning other chemical-free, DIY recipes from others!

There was one challenge: deodorant!  Look, I am not one of those girls walking around that never gets smelly.  I used to rarely sweat but over the last couple of years noticed myself sweating more.  I wanted to get a new deodorant because I had read and heard how harmful the aluminum and parabens are in deodorant (we are already exposed to aluminum through vaccines, soil, water, canned food, and other environmental exposures).  Rather than let this creep into my sweat pores, I wanted to find a product that worked better.  I had switched to "all-natural" deodorant (ex. trader joes, toms) only to find them not very effective and still a little rough-around-the-edges when it came to ingredients.  I started using Purification oil by Young Living, but didn't like applying it by itself all the time because it can stain the armpit and was not as soothing or young lasting.  So I started making my own deodorant!

My recipe below smells great, lasts a long time, can sit out on your counter at room temperature, and it is very affordable with simple ingredients!  I used Young Living oils for mine, but you can use whatever other brands you prefer for your deodorant.  Give it a try, and let me know what you think!  Please click here if you are interested in purchasing the oils through my Young Living site!

DIY Chemical Free Deodorant

1/4 cup arrowroot or tapioca starch (I used tapioca)
2 tbsp aluminum free baking soda
2 1/2 tbsp organic cold-pressed, unrefined coconut oil
5-6 drops purification oil
5-6 drops lavender oil 
2 drops melaluca or tea tree oil
2 drops Vitamin E oil
2 1/2 tbsp shea butter, unrefined

Mix all the ingredients together in glass jar.  Will form thick and spreadable paste.  May refrigerate right away to cool or set out on counter at room temperature.



Blessings,

Lindsay

Wednesday, January 13, 2016

Allergy Free Juice Pulp Muffins!

Confession.  New juicing addict here.  Yup, I may be on the bandwagon but at least its a good bandwagon, right?

I have had bouts of juicing before.  A coworker gave me an old juicer years ago, and while I loved juicing, it was an absolute NIGHTMARE to clean.  And I don't mind cleaning but really. You know when you have a baby, ain't nobody got time for that!!! :o) And anybody who juices knows it can be quite expensive to buy all that organic produce.

That's why I was super duper excited one of my dear friends let me borrow her super awesome, easy-to-clean Breville juicer recently.  I wanted to get back into cleansing and doing one meal of juicing daily.  We recently started getting some local organic produce delivered to help us along.  Honestly, I have loved getting back into it.  It's like getting an energy shot filled with all my daily servings and more of fruits and vegetables.

But what to do with all that leftover juice pulp?  Sometimes, we give it to our chickens, and in the past, years ago, I had made pulp muffins.  However, this was before I had started addressing a lot of my gut sensitivities, so I was interested this time around in making pulp muffins that were not only nutritious and delicious, but also AIP (autoimmune protocol) and paleo compliant.

These muffins I created are exactly that: gluten free, dairy free, soy free, egg free, nut free, legume free, nightshade free....but not free of good flavor and nutrients!! Give it a try!  They are family-approved :o)

Allergy Free Juice Pulp Muffins (AIP, paleo, GF, DF, soy-free, egg free, nut free)

4 cups juice pulp
1 cup coconut milk (I like arroy-D brand)
1/2 cup tigernut flour (sweet and nutty flavored!)
1/2 cup tapioca starch (or arrowroot starch will do)
1/2 cup organic cold-pressed unrefined coconut oil
1/2 cup unsweetened organic applesauce
2 tspn baking powder or baking soda
1 tspn vanilla extract
1 tbsp cinnamon
dash of himilayan sea salt
1/3 cup organic raw honey (or you can use organic date syrup)
5 drops Young Living lemon oil (optional if you did not include lemons in original juicing/pulp)

Preheat oven to 375 degrees.  Combine juice pulp with tiger nut flour, tapioca starch, and coconut milk and stir well.  Add melted coconut oil (heat over stove top preferably) and applesauce and stir.  Then add baking powder, vanilla extract, cinnamon and sea salt, and honey/date syrup and stir well.   Scoop into greased muffin pan; will make 12 to 18 muffins depending on your pulp consistency and how big you want your muffins.  Bake for 35 minutes and enjoy!






Blessings,

Lindsay

Pumpkin-Banana-Coconut Cream Ice Cream

I have been doing the coconut milk ice cream drill for almost a year now.  Have you had it?  Seriously, it should not be allowed to be in the freezer section.  It is off the chain!  Only downside?  Besides coconut milk ice cream being on the pricey side, it often contains gums and carageenan that can promote inflammation in the gut.  Any way you can reduce exposure to these food traps is especially helpful if you are trying to heal your gut!

I love my Arroy-D coconut milk so I bought their coconut cream recently.  Once you open this bad boy, you only have 2 days to use it (recommendation on box) so you need to know what you plan on using it for and have some recipes ready!  I knew I wanted to make a homemade ice cream treat that was both AIP (autoimmune protocol) and paleo friendly for my family, since I have been doing AIP, and my husband is doing not sugar this much.

This ice cream recipe I made is super easy, heavenly-tasting, and nutritious!  What's great is you can make it with a blender, and skip the ice cream machine!  You could have it any time of the day and couple it with some yummy date syrup or dried nuts and enjoy life chocolate chips if you are able to have them.  Don't forget to follow it up with some warm coffee with all this cool weather right now!  Enjoy!

Pumpkin-Banana-Coconut Ice Cream (AIP, paleo, GF, DF, Soy-free, Nut-free, Egg Free)

1 1/3 cup coconut cream (I love Arroy-D brand off amazon!)
1 small banana
1/2 organic pumpkin puree
1 tbsp honey (optional)
1 tspn vanilla extract(optional)

Mix all ingredients in a blender and refrigerate for at least 60 minutes.  Then serve (we had 2 servings worth) and enjoy!  Some ideas for toppings include the Date Lady's date syrup, enjoy life chocolate chips, nuts, or shredded coconut.


Blessings, 

Lindsay 

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