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.
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!
1.5 lb boneless chicken thighs
1 1/2 cups fresh tomatoes, chopped
1/4 cup basil pesto, homemade or store-bought (dairy or nut free? Use basil paste or fresh basil)
6 strips bacon, cooked and crumbled
2-3 cloves garlic, minced
1 teaspoon Italian seasoning
salt and pepper to taste
Heat oven to 350 degrees.
In a Dutch oven, season chicken liberally with salt and pepper.
Layer chicken, seasoning, garlic, basil pesto, tomato, and bacon.
Place lid on top and cook in oven for 1-1 1/2 hours until chicken is cooked through.
Serve with rice, pasta, or my favorite – cauliflower rice!
*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!
Y’all, times are crazy. While toilet paper may be absent from stores, last I checked there are still some shelf-stable and frozen items available for plunder… I mean, purchase.
So I figured what better time to share ways to create nourishing and filling meals out of a stockpile… just in case.
Reminder – this isn’t about sticking to a diet or trying to “eat right.” This is about finding food that is going to be packed with nutrients to boost our immune systems by creating diversity in our gut microbiome. Vegetables always go together. I’ve never had a combination of veggies I didn’t like. Now, for picky eaters and super tasters that’s a different story. Hopefully, you will find a wide variety of options below to keep you happy, nourished, and full. Continue reading “What to Cook When You’re “Social Distancing””→
Last week my husband and I decided to get creative, save money, and utilize different items from our freezer and pantry that were taking up space.
Well, maybe it was my idea to get creative. He just liked the money-saving part.
Anyway, I found some organic boneless chicken thighs in our freezer, along with some pantry items that could be useful, and threw together a white bean chicken chili that was so good I knew I needed to post here for my own reference, if anything!
What surprised me about this chili is how creamy it ended up being. I didn’t add any cheese or sour cream, but something about the combo of the white beans and bone broth made it thicker than a usual tomato-based and dark bean chili.
*Note: While beans may be aggravating for some people if consumed too frequently, they are still a great source of folate, minerals, and fiber – and white beans in particular are great at slowing the glucose response in the body. All these benefits are crucial for mental WEALTH. Continue reading “Quick and Easy Slow Cooker Chicken Chili”→
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.