Have you heard of MTHFR? Nope, it’s not an abbreviation for a bad word (and yes that’s an overused joke). It’s a genetic mutation a large percentage of the population (estimated to be 40-60%) carries. I won’t get all science-y here since this is a recipe post, but this article breaks it down really well.
I have one copy of this mutation, and because of this, I have chosen to remove folic acid completely from my diet – and my kids’ diets. Because of my boys’ tongue and lip ties, I suspect they have it as well, so I don’t want to take any chances.
Here’s the problem – folic acid is in EVERYTHING. Bread, cereal, supplements, enriched wheat… and pasta. Even those beloved Cheerios, people!
We haven’t eaten traditional whole wheat pasta in a long time for the gluten and inflammation reason, and there are some really great gluten-free pasta alternatives out there, but I always feel like if a veggie can substitute, do the veggie.
Continue reading “Spaghetti for Mutants” →
I’m OBSESSED with my air fryer! This recipe was a hit with my kids.
Preheat air fryer to 390.
Mix 2 cups of carrots with 1 tablespoon avocado oil, 1 tablespoon honey and a dash of coconut aminos. Add a few shakes of salt and pepper, maybe some cayenne pepper for fun.
Air fry for 12 minutes. Open and shake the basket halfway through. If you’re feeling decadent, toss in grass-fed butter after. But they taste great as they are!
That’s it! Pure air fryer magic.
My goal with every meal is to sneak as many veggies into my kids’ food as possible. This taco bowl recipe is probably the most veggie-packed meal we make. And we make it alllll the time.
Start with grass fed ground beef. I used to hate ground beef until we switched to grass fed. It isn’t as heavy in my belly and it’s packed with omega 3s and B12 for brain health!
Dump it into a pan and start cooking on low to medium heat. Don’t overcook it! Midway through cooking, I add a shredded zucchini or two. Continue reading “Taco Bowls with Sneaky Veggies” →