Over the last couple of years, I have learned how transformative the power of food is for this “broken brain” of mine. Using food as fuel has benefited my mental stability in so many ways. Adding in specific anti-inflammatory foods is a game-changer…and I can’t keep this knowledge to myself.
My new 12 day coaching group starting April 8 will take you through the same “brain health boot camp” I went through not long ago.
This group will give you an arsenal of tools to improve mental clarity, help you pay attention to your hunger signals, decrease inflammation and benefit whole body health!
This coaching group will give you personalized attention for only a fraction of normal client costs. Bonus – you’ll receive coaching from two holistic health coaches in this group!
Contact me for more information.
It may not look all that picture perfect, as it’s kind of a brown blob, but trust me when I say – this grain-free version of goulash/hamburger helper is LEGIT.
I really hate the word goulash. Say it out loud. GOO-LAWSH. Gross. But hamburger helper makes me think of the cute little hand with a face – anyone remember that? My mom says when she made goulash I disliked it, but I don’t remember that. When I made this, the scent took my mind to a happy place in my childhood.
It took about 15 minutes to make and it is such a tasty, whole-food-packed version of the original. Cauliflower goes in place of the pasta. If you think that’s disgusting, or you fear your people won’t eat it like this, you could probably do a bit of undetectable riced cauliflower to keep the veggie content up, and then stir in cooked pasta instead of cauli florets. It will still be delicious! Continue reading “Grain-Free Goulash (AKA Upgraded Hamburger Helper)”
Don’t let the name scare you away. I’ve never been a fan of egg rolls. But this dish – major fan. In fact, I’ve tried just about every variety out there on the interwebs, and this is my favorite. My kids love it. The adults love it. It’s a win.
(Just to be clear, my kids also like sushi and dislike pasta with red sauce. So take their feedback with a grain of pink Himalayan sea salt, okay?)
My FAVORITE things about this meal: it takes about 15 minutes to make (start to finish) clean up is simple, and it’s extremely filling and satisfying.
I don’t like to use pork too much because I don’t trust the sourcing/toxicity, so sometimes I’ll use grass fed beef and that’s good, too. The most flavorful meat to use in this is ground breakfast sausage. Again – toxin alert for you purists. But it’s soooooo delicious.
As far as cabbage goes, I prefer a head of green cabbage because it’s so cheap and cabbage is one of the “Clean 15,” so you don’t have to freak about buying unorganic. Pre-shredded bagged cabbage works too, but as long as you have a good knife, save your money!
I’ve used a blend of purple and green cabbage with shredded carrots, and that’s good too. You really can’t go wrong. You could add mushrooms or broccoli or any other vegetable you’re in the mood for.
Continue reading “The BEST Egg Roll in a Bowl Recipe”
I love a good one skillet meal. I love easy. I love minimal prep. This is why the frittata is becoming my BFF.
Here’s the thing about this frittata – I’ve done it a few times, with a variety of ingredients. And it always tastes yummy. So while I DO have an ingredient list and directions, know that it is completely malleable to fit your needs or desires.
Continue reading “Basic Frittata for Not-So-Basic Mamas”
I’m going to admit something that may seem outrageous to some of you: I don’t always love slow cooker meals. I love the convenience factor, but I don’t love the texture of the meat. Shredded meat is not my favorite, and sometimes it turns out dry and hard to chew.
Not this recipe.
This easy-to-blend marinade is so flavorful and delicious that the pork turns out PERFECT. This recipe is another one adapted from Keto Quick Start (see the Keto-rific Chicken Tenders here). In the original recipe, pork is supposed to be cubed and marinated, then roasted in the oven at 375 degrees for 10 minutes, then broiled for 2-5.
Let me admit something else – I don’t like cutting raw meat. It grosses me out and I avoid it if I have to. So to be able to throw the pork butt in the slow cooker and top it with the marinade on low for 8 hours was a much easier solution.
Continue reading “Slow Cooker Pork “Al Pastor””
Lately, I’ve been experimenting with the ketogenic lifestyle for brain health purposes. The husband wanted to lose some Christmas weight, so having him on board has helped me to dive in and try new recipes. We typically eat Paleoish and Ketoish at our house anyway, just because we feel good on whole food, but going completely grain free and refined sugar free (and alcohol free) has taken things to the next level.
Spoiler alert – 3 weeks in and we feel amazing. Both of us are sleeping like rocks. I’m full and fueled throughout my day, and my mood is leveled. Now, this all could have to do with a new adaptogenic herb-based product we’re taking, but I think the nutritional changes affect soooo much!
I found this recipe for chicken tenders in the book Keto Quick Start, available here. I followed the instructions completely except chose to use ghee to cook the tenders in, and it was a perfect addition! The flavor on these tenders are crispy on the outside and juicy on the inside. They weren’t dry at all, like some chicken tenders I’ve tried in the past. If coconut is a problem for you, you could probably bread them in almond flour and they’d still be tasty. But man, that flaked coconut fried in ghee left over on the pan is just mouthwatering!
All 5 family members loved them and ate them up. Do you know how tricky that can be???
Continue reading “Keto-rific Chicken Tenders”
The blood of my ancestors is in this crock pot stew. Kidding. But seriously, I did some DNA testing a while back and found out I’m 50% British/Irish… so there is really nothing better for me than beef stew (other than whisky of course – kidding again)!
Stew is a comfort food for me. I spent many, many years hating beef, but I always loved the stew my grandma made. I think she would be pretty proud of this recipe I concocted, as I once told her I would never ever cook with raw meat (it totally disgusted me).
I used beef bone broth as the base (because gut health), switched out extra potatoes for a turnip and some radishes, and added my favorite herbs – oregano, thyme, and ROSEMARY. Continue reading “Ancestor’s Stew”
I spent about 36 years of my life hiding from beef, specifically steak. I am 37. So you can imagine my surprise when I discovered how much I love grass fed beef and even some types of steak. My body feels SO GOOD on beef. I know this isn’t the case for everyone, but for me, I’ve found brain food I was missing for a long time.
(Side note – benefits of grass fed beef include higher omega 3s for brain health and higher conjugated linoleic acid, which means reduced cancer risk, decreased “bad” cholesterol, improved blood sugar, and increase in muscle! It’s also high in B12, which is super important for those of us with the MTHFR mutation.)
These philly cheesesteak stuffed peppers are soooo easy to make and can be finished in under 30 minutes. They are keto-friendly for my keto-loving friends. If you don’t do cheese, no worries. They are delicious without, as my dairy-free 2 year old can tell you.
Continue reading “Philly Cheesesteak Stuffed Peppers”
Salads and I have a pretty shady history. In fact, salads give me a little PTSD. They make me think of diets and all the trauma associated with dieting. The idea that if I only eat “good” food, I’ll look better and be a new and improved version of me. Spoiler alert – I’m always the same me, and no amount of salads or promising diets will change that.
So salads and I needed healing time. We took a break from each other. I focused on food for brain health and began retraining my mind on how I think about food and what motivates me to eat healthy. After listening to a podcast about phytonutrients in different colored vegetables, I knew it was time to re-enter the world of salads. Continue reading “Not Your Average Salad”