This is a really good banana bread. One of the nice things about it is that you don’t even need the extra dextrose, because the sugar from the ripe bananas makes it sweet! But I won’t lie, it’s better with the dextrose. Since I’m on the Specific Carbohydrate Diet I’ve actually been using honey as my sweetener, and I’ve been fine! I’ve read you can eat dextrose on SCD, but it’s kind of one that all the experts shrug their shoulders on. Continue reading
It’s official: I know how to make perfect french fries. It’s taken a lot of trial and gained me a few extra pounds, but I did it all for you. And for the fries. There are a few secrets to making them just right. One is soaking them beforehand, another is cooking them in animal fat, but the most important is that they need to be twice fried. The first fry is for cooking the inside, and the second is for the outer sear, which gives the fry a brittle glass-like quality on the outside, while the inside is nice and fluffy.
Give them a try, it’s pretty easy! Otherwise I would never do it. Continue reading
When it comes to my lunch every week, I like it simple and easy. Thankfully what I’ve come up with is delicious and good for you too! I pair up my romaine salad with an easy-to-make soup that costs very little money and makes enough for the whole week. What you need to find to make this soup is the package of chicken parts that’s put together after all the “good meat” has been taken out. You’ll probably have to go to a co-op or a butcher to find it, but you can pick up a bunch and put them in the freezer if it’s not a convenient trip. And the best part is they usually cost under $4! What more could you want?! Continue reading
Perhaps you can already see a problem with this picture, which is: no chicken hearts. That’s because they were frozen when I went to make this. I’m planning on retaking the picture but probably won’t.
I’ve been trying to figure out ways to get more offal into my diet. Why? Because organs are absolutely packed with vitamins and minerals and are really cheap! My first experience eating offal was when I slow-cooked a whole duck. I didn’t realize all the organs had been stuffed in the cavity! And I also didn’t realize I had been eating them. But, they were delicious, so I tried cooking them on purpose. Continue reading
Every time I’ve had to change my diet the first thing I look for is a new recipe for pancakes. It’s usually not too hard but when you’re on an autoimmune Paleo diet while also trying to avoid FODMAPs, it’s tough. Luckily I found this recipe on the Curious Coconut (love her blog!) using plantain flour.
She also has a recipe using real plantains and I’ve sort of combined those using a ripe plantain to add a little sugar in there, and also doubled the recipe so I can have enough pancakes to eat for the whole week. Those are in the picture above. I’ve also made them using all plantain flour (like her, I get mine from Barry Farm), and they turn out nice and fluffy like this: Continue reading
A few weekends ago, my grandmother invited me over to her new apartment for lunch. That may not seem like an especially impressive sentence, but as many of you know, that’s not all there is to it. To feed someone with dietary restrictions like mine (fructose malabsorption, Paleo, autoimmune protocol) can be a massive, massive undertaking.
I sent her a list of foods I can eat, and she came up with a most devastatingly delicious meal. I went back for seconds. And thirds. And since that weekend I’ve made it myself twice. It’s the kind of meal that I could eat every day. Continue reading
Following the autoimmune Paleo protocol while still trying to avoid FODMAPs (especially fructose!) doesn’t leave me with a whole lot of options. Which is why I’m trying to vary the meat I consume as much as I can…except for fish. Yuck!
I found this ground lamb at my co-op and boy, is it ever good. All it needs is a few seasonings and it’s good to go! Nothing fancy required–just how I like it. Continue reading
One of the Paleo tricks I’ve learned since being on this diet is using spaghetti squash to make “noodles.” It’s really amazing, you cook the squash and the flesh comes out just like pasta! The taste is mild, but the texture is just a little bit more vegetable-y than real pasta–but all in all, a great way to fool yourself!
I like to make this in the morning in a crock pot so it can cook nice and slow and it’s ready by dinnertime. Continue reading
I have never liked sweet potato fries or chips. But then I discovered the orangey things you get served at restaurants are actually yams! Why are we being lied to about this? Sweet potatoes actually have a white flesh, like a regular potato, and taste pretty similar except, well, a little sweet.
Store-bought sweet potato chips seem to insist on using the orange yams, which is fine if you like those and don’t mind the rancid vegetable oils they are cooked in. I prefer to make them at home and use a healthy fat: lard. Yeah, lard is good for you. Who knew? Read this article, if you don’t believe me. Continue reading
Another step I’ve taken on my gut-healing journey is the daily ingestion of tea. More specifically, a tea that helps soothe and heal the gut. This tea is a combination of marshmallow root, slippery elm bark, and peppermint leaf.
Do you see in the picture a sort of viscous liquid floating at the top of the cup? That’s the marshmallow and slippery elm. They produce a mucilage that coats the membranes and helps to reduce inflammation of the intestines, something that many people suffer from on a modern diet. This mucilage is why you want to cold press this tea, and not use hot water, to help keep it in tact. (It’s not gross to drink–I promise!!!) Continue reading