I love the Super Bowl. Not because of the game itself, but because I love friends and food! I’m dropping some of my latest faves all in one post. Scroll and take what you want, ignore what you don’t!
These Buffalo Chicken Taquitos are grain-free and dairy-free, but packed full of flavor. I wish you could’ve seen my expression when I bit into the first one.
Meg Gerber RD, LDN, IFNCP, CGN is a Functional Medicine Dietitian, Yoga & Meditation Teacher and Founder of Grounded Nourishment (a private virtual nutrition practice). She is also the co-founder of JÜJ Digestive Bitters. JÜJ bitters are uniquely formulated, gluten free digestive bitters that optimizes digestion while also bringing more joy to the social experience of sober curiosity and drinking.
This episode is for anyone who is looking to improve gut health, create better nutrient absorption, and start becoming more mindful with their nutrition. Download and listen here or find wherever you get podcasts.
Continue reading “How to Improve Gut Health Using Digestive Bitters”
Meg Gerber is a Functional Medicine Dietitian, best-selling author, and the founder of Grounded Nourishment. Meg specializes in working with individuals who struggle with cognitive digestive issues. Through her own journey of digestive struggles and autoimmunity, Meg has learned the power of being in your body and listening to its needs. Her #1 bestselling cookbook is available for purchase on Amazon.
Download and listen here, or find wherever you get podcasts.
I was medicated for bipolar disorder for 18 years. Ten years ago, I went off anti-psychotic medication. Eight years ago, I weaned off my remaining medication, an SSRI antidepressant.
Today, I am mentally healthier than I’ve ever been, particularly in the last five years, since I have been (mostly) gluten free and eat a lower carbohydrate diet. In fact, my husband would agree that since I changed my eating habits, there has been more of an increase in my mental stability. The times that I consume a bit of gluten here and there, and eat a little more carbs than usual, I typically start to sense some mental instability creep up. The connection between gluten, carbohydrate content, and psychiatric disorders has much clinical evidence behind it, but I’ll get to that in a bit.
I always feel the need to offer a few disclaimers before I share more of my story. Number one, I never encourage anyone to go off medication cold turkey or without the support of a medical professional. Unfortunately, many medical professionals don’t offer much caution in the tapering of medication, so there must be more of a support team in place, in my opinion. Going off medication cold turkey can lead to many unfavorable side effects and can often lead to a person feeling worse than they did BEFORE medication, so it is a very bad idea. When I weaned off my last med, I had a support team in place, and I had established many health practices that had me in the best physical shape possible. It wasn’t a quick decision; it took a lot of detailed planning and prayer.
Number two, every mental illness manifests differently in every individual who experiences symptoms. I was diagnosed with bipolar disorder in 1999, back when they still called it manic-depressive illness and didn’t distinguish between bipolar 1 or 2 as they do now. The symptoms I experienced at the time met the diagnostic criteria. Unlike most clinical diagnoses, diagnosing a mental illness means checking boxes on a list of symptoms, not looking at a blood test – and definitely not a brain scan. Because of that, and because I no longer experience the same symptoms, I consider myself to be in remission from this illness.
Here are the symptoms I experienced at the time that categorized me with bipolar disorder: periods of depression, lasting longer than a week where I felt fatigue, loss of interest in regular activities, sadness, apathy, worthlessness, and an inability to get out of bed at all. I also experienced symptoms of mania and hypomania, which meant that for short periods of time I felt increased energy, euphoria, an inability to sleep or slow down, racing thoughts, distractibility, and an increase in risky behavior and impulsivity.
It seems that every game day side item is loaded with cheese, cheese, and more cheese…in the form of cream cheese, sour cream, shredded, melted (called “queso” if you live in Texas), and maybe yogurt if someone is getting creative. I love dairy just as much as the next person, but it doesn’t always make me feel my best, and I’m pretty picky about when I choose to consume it. So I wanted to offer a few of my favorite non-cheese game day side options.
Spinach and Artichoke Dip
All right, this recipe is not my own creation. I like to give credit where credit is due. The original recipe is here. It’s delicious, and doesn’t taste dairy free at all!
Continue reading “Super Spinach and Artichoke Dip – and Other Healthy Game Day Appetizer Ideas”
Looking for ways to freshen up your dinner routine in the new year? This interview with Cassy Joy Garcia is packed with ideas.
Cassy Joy is a New York Times bestselling author, of “Cook Once Dinner Fix,” “Cook Once Eat All Week,” and “Fed and Fit,” as well as the creative force behind the popular food blog Fed + Fit. Eager to share her healthy living secrets with the world, she started Fed + Fit in 2011.
Download and listen here or find wherever you get podcasts!
Continue reading “Simple and Easy Tips for Meal Prepping in the New Year”
The coolest thing about “un-dieting” and choosing to partner with my body for nourishment – instead of punishment – is that I know when my body is craving nutrients.
After the Thanksgiving leftovers were gone a couple weeks ago, I threw this together. Then I made it again this weekend, because I was missing it. It’s just what my body asks me for after enjoying heavier, richer food this time of year.
Guys. I just stumbled upon something amazing. Do you ever get the craving for buffalo sauce or is that just me? Lately I have been OBSESSED with Primal Kitchens Buffalo sauce, AND I found a vegan ranch that is creamy and delicious with NO soybean or canola oil. (Can you tell by the capital letters how excited I am???)
I should also add that I am – once again – off of gluten and dairy. Why? A few reasons. One, I feel better. Two, my skin has been acting up and these are the two main culprits for many skin issues. Three, I really don’t need to offer an explanation for why I decide to eat the way I do, so move along with your judgment. Haha. I say that in a spicy way because about a year and a half ago I started following a bunch of “food freedom” nutritionists, dietitians, and influencers in hopes that I would gain a better understanding of how intuitive eating could work in my life – so that I am not held down by diet culture and its nonsensical food rules.
What I discovered is that in allowing myself unconditional permission to eat anything and everything, my mental and physical health started suffering, and turns out – my INTUITION about gluten and dairy and sugar was right – I don’t do well with those guys. So… if by listening to my body’s cues and leaving those things out of my diet means I’m just falling prey to the evil snares of “diet culture,” then the whole food freedom movement is just as judgmental and apt to finger-pointing as the “diet culture” they are so against. You can’t promote food freedom and eating intuitively for YOUR BODY, then tell someone they’re doing it wrong.
Ugh. Double standards and hypocrisy make me LOSE MY MIND. And there is so much of it happening today, I’m surprised I’m sane enough to be typing this out. As one of my good friends in the wellness world says, “eyes on your own plate.” YOU get to decide what is best for you, not matter what anyone else thinks about it.
Oh – am I supposed to be sharing a recipe? Apologies. I’ll stop ranting in CAPITAL LETTERS now.
Here we go…
Who’s sick of cooking the same old, same old and is ready for something new and EASY? You can’t tell, but I’m raising my hand. I am currently in training for a new whole food nutritional program I will be launching soon, so I’ve been playing with some recipes, changing things up, and throwing together new things to incorporate (as usual) as many colorful veggies as I can in one meal.
The original version of this recipe I received courtesy of my friend Megan, from a detox program I ran a few years ago. It’s versatile, because it works for people who have issues with gluten or dairy, and it’s so easy and fast – who doesn’t love that?
Even my picky three-year-old loves this recipe! He likes it with jasmine rice, which is a pantry staple in our house!
Ingredients:
Directions:
*For crock pot option, follow directions above and cook 4-6 hours.
That’s IT. Now, if you are like me, it will need more seasonings than the recommended amount above. So play with it; add what you like. And as always – let me know what you think!
I’ve been in a pantry cleaning mood lately. I didn’t say organizing. You can ask my husband – organization is NOT my skill set. But I’m trying to make use of ingredients we have hanging out in the back of the pantry. You know those things you need for a recipe, you use a tiny bit of, then you forget about them? Those things.
So when I found green lentils that, for the life of me I can’t remember what we used them for, I decided to go searching for a way to cook them.
I found the original recipe here, and apart from the green curry paste, I had all the ingredients I needed on hand – total win. I added a few different things to the recipe, took away some others, and the result is a flavorful, hearty dish that is thicker than soup but just as warming. Continue reading “Green Lentil Curry”
