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August 21, 2022

Grain-Free Granola Recipe

A favorite breakfast of mine, growing up, was cereal and milk. Through my stomach healing journey, I gave up all of my favorite cereals and granolas. I tried granola recipes made with nuts and coconut flakes. My body didn’t tolerate them very well.

I decided I can’t tolerate honey or maple syrup. I can tolerate date syrup. I created a granola recipe using date syrup instead of honey and maple syrup.

My favorite date syrup is Date Lady date syrup.

The kitchen smells so good, when the granola is cooling, my family has been known to eat it from the baking sheet. You will want to bag this up as soon as you can.

Grain-Free Granola Recipe

3 cups coconut chips
2 cups nuts (walnuts, macadamias, pine nuts, cashews, pecans)
¼ cup coconut oil
3/8 cup date syrup (Date Lady Date Syrup)
1 ½ t vanilla
1 ½ t cinnamon

Preheat the oven to 350 degrees
In a large mixing bowl add the coconut chips and nuts
Place parchment paper on large baking sheet
Stir together until mixed
In a small saucepan, over low medium heat, melt the coconut oil.
Stir in the date syrup.
Continue stirring until it boils.
Stir in the vanilla and cinnamon.
Pour over the coconut and nuts mixture.
Stir until the nut mixture is coated with caramel mixture.
Pour the mixture on to the baking sheet.
Press it down into one layer on the baking sheet.
Put in a preheated oven for 15 minutes. Stir halfway through.
Take out of the oven and stir again. Let the granola cool.
Use a spatula to break the granola into bite size parts.
Put the granola in a large baggie.
Keep in the refrigerator.

June 25, 2022July 4, 2022

Gravy Recipe

My Mom’s homemade turkey gravy recipe is the best I have ever tasted. She never wrote it down of course. She was always in charge of making the turkey gravy at her house and later, when I took over the cooking, at my house. It was always perfect. No lumps of flour, smooth, and always delicious. She told me her father taught her how to make the gravy. He said you could never have too much salt and pepper in the gravy.

The gravy is an important side for our Thanksgiving Dinner. When I learned I could no longer eat my Mom’s signature gravy, I researched and tested gluten free gravy recipes. After several tries, I settled on a coconut flour recipe. The flavor was similar to Mom’s. The consistency was a little grainy but I liked flavor.

We didn’t keep the leftover gravy. It would get really grainy the next day. We would throw the rest away by the second day.

I made a chicken soup recipe from a whole 30 blog. My family and I loved it. It was so creamy and had a great flavor. It was still creamy the next day. The recipe called for coconut milk and arrowroot. I decided I would tweak this recipe to make our turkey gravy.

It works with chicken, turkey, and beef broth.

My sister-in-law, Katie, told me after our Thanksgiving dinner that she couldn’t tell the difference between my gluten-free dinner and the dinners my Mom used to make. I have been tweaking my Thanksgiving recipes for 6 years now. The new gravy recipe made the difference.

I hope you enjoy this Creamy Turkey Gravy recipe.

Creamy Turkey Gravy

2 Cups of Bone Broth (Turkey, Chicken or Beef)
1 T Nutritional Yeast
¼ t Onion Powder
⅛ Garlic Powder
¾ t Salt
½ t Pepper
1 t Italian Seasoning
1 t Dried Parsley
1 can 13.5 oz Full Fat Coconut Milk( I use Natural Value Organic Coconut Cream)
⅛ c Arrowroot Powder

Pour 2 cups of bone broth in a medium sauce pan. Bring to a boil. Add the seasonings to the broth. In a separate bowl mix the coconut milk and the arrowroot powder. Mix until the coconut milk is smooth. Pour the milk and arrowroot mixture into the boiling broth and mix until smooth. The gravy is done when it thickens. Season with the salt and pepper to taste.

November 4, 2019

Whole 30 Journey

My next goal on this journey was to increase my energy level. My kids were driving themselves now and didn’t need me home as much. I decided it was time to increase my work hours to full time. The problem with this was I didn’t know if I could sustain a 40 hour work week with my current energy level. In my research, the Whole 30 diet seemed to address energy. The Whole 30 Diet was my next project.

For my first Whole 30, I followed the Whole 30 diet plan that Michelle Tam of Nomnom Paleo created on her website Nomnompaleo.com. We enjoyed her recipes while we followed the Specific Carb Diet. It seemed a good transition for family. The recipes were very flavorful. My family never felt like they were deprived of good food during the 30 days.

Like all of the whole food diets I followed, the Whole 30 Diet would require a lot of work and planning. Especially, since I love to snack. If I am tired, I can easily convince myself to go out or prepare an easy processed frozen or boxed dinner. I had to take all of those options away from myself. This had to be so easy, I didn’t need to think about it, I just came home from work and did it.

At the begining of each week, I printed out the recipes. I prepared a weekly calendar, a shopping/preparation list. The calendar I created for the family was for dinners. I planned to eat leftovers for lunch. For my breakfast each week, I cooked the breakfast recipes and froze them. Then I heated them up during the week.

Sunday, was shopping day. After shopping, my family chopped vegetables and stored them in containers for the refrigerator. We prepared sauces, dressings, and seasonings for the week. We baked the week’s breakfasts and snacks.

The calendar, shopping and preparation lists for the Nomnom Paleo Whole 30 I created are available if you email me.

Some Whole 30 tips and tricks I learned from the Paleo/Whole 30 bloggers I follow which helped me be successful during my Whole 30:

Choffy brewed chocolate and a tablespoon of Nutpod to replace lattes,
Tessamae salad dressings,
Primal Kitchen Mayonaises, Ketchup,
LaCroix sparkling waters,
Hint waters,

During my Whole 30 the first and last weeks were the hardest, mentally. In the middle of the 30 days I felt really good. My energy increased and continued to increase during the 30 days. I was able to get out of bed with my alarm every morning. I hadn’t been able to do that in quite a while. It was amazing. I have done 5 Whole 30s since my first one. Each Whole 30 I do, I find a new food I don’t tolerate exposing new layers in my journey to heal myself.

July 24, 2019

Heal My Gut

The next part of my journey was the most painful and really prompted major change in my thoughts about what I eat. I had a really bad flare up of gastritis. I lost about 20 pounds. I was in a lot of pain. My stomach burned constantly. I had a few things I could eat without pain.

I went back to my gastroenterologist. She prescribed a stomach coating liquid in addition to the proton pump inhibitor and the fiber pills. I didn’t get much relief from the medicines. Next, I went to a naturopath. She gave me a stool test. With this test, I was diagnosed with a fungus in my gut. She prescribed a really powerful probiotic for two weeks and a buteraid supplement. The burning slowly improved over a 3 month period.

I researched diets to treat my gut fungus and leaky gut. I found a web site and diet authored by two guys in Bozeman, MT. SCDLifestyle.com. I’m from Montana, so I decided to check it out. They offered a specific carb diet for mild and hard cases for $99. I purchased it, and printed out the diet and all of the recipes. I created a shopping list for each week. After New Years, I told my family we were going to follow this diet for at least 6 weeks.

I liked the diet because it did not include any foods which caused inflammation in the body. We followed the diet for 6 weeks. I didn’t really notice a change in my burning stomach during the 6 weeks. I continued to make the meals and cut out more foods which affected me when I tried to add them back to my diet. A month later, my pain went away. Two months later, I quit taking the prescribed proton pump inhibitor. That was 3 years ago, and I haven’t had to go back on the proton pump inhibitor since.

I continued to cook much of the scd diet recipes. My energy level, continued to increase. The scd diet used some recipes from Michelle Tam of NomNom Paleo. I purchased her two cookbooks to try more of her recipes. They were wonderful and my family loved the food.

I still felt like my energy was not where it could be. I was now more aware that food was my path to health. I decided to give the Whole 30 diet a try to see where it took me.

May 10, 2019May 10, 2019

The First Step in My Whole Foods Journey

My stomach always burned. I had pretty low energy. Modern medicine prescribed proton pump inhibitors and muscle relaxers. They didn’t work. I decided to take control and heal myself. This would mean changing the food I ate. I told my family that I would need their support in making these changes. They agreed to help whenever they could.

It’s hard to make the change from eating the American diet to eating a whole food diet. My family loved flavorful food, comfort food, and good old American food. It was important for me to slowly make changes to our diet. I didn’t want my family to suffer while I made these changes. I needed my family to be satisfied with the changes I made. I work full-time, I volunteer at my children’s’ school, and my children were involved in after school activities. With this schedule, I needed the food preparation to be easy.

When I finally decided to change the way I eat, I tried using gluten-free flours. I tried different non-wheat flours and recipes to use the flour. I was amazed at how good the food tasted. I cooked with the flours for several months. I didn’t really notice much of a change to my health, but I was encouraged to keep moving forward.

My husband suggested I check out Danielle Walker, Against The Grains. I read Danielle’s blog. I read her story and it reminded me of mine. I was blown away. I was not alone in my battle with unexplained painful stomach. There was someone else experiencing these issues that couldn’t be helped with western medicine.

I purchased her cookbook, Meals Made Simple. Danielle provided an 8 week menu of dinner recipes in her cookbook. She included a shopping list for each week. I told my family we were going to try this 8 week plan. I followed the recipes and my family raved about my cooking. We really enjoyed the healthy flavorful meals and they were so easy to prepare.

I learned a lot about reading labels and looking for hidden gluten in the ingredients. I learned about selecting better quality ingredients that would encourage healing in my body. I noticed an improvement in my energy right away. After the eight weeks, the burning in my stomach was improving.

I purchased Danielle’s other books, Against The Grains, and Celebrations. Her recipes are so easy and taste great. With her recipes and shopping lists for each week, my confidence in my cooking increased and I was ready to try other whole food diet authors.

I stuck my toes in the water. I was exposed to a different way of healing myself. I didn’t feel completely deprived of my favorite foods. I had a long way to go to heal myself. It was time to research stricter diets that would treat my gut fungus.