Tag: whole30

Hidden Sources of Sugar

Hidden Sources of Sugar

Let’s imagine you have been working on your diet and doing well. You are working toward a healthy diet and clean eating… even goals like 5k runs and exercise groups or (gasp) even a half marathon. The problem is, you have been told by your 

Sweet Potato Fries with Manjistha

Sweet Potato Fries with Manjistha

Having to avoid nightshades is frankly annoying.  Back in my pre-Hashimotos days when I was running 20-30 miles per week and cutting whole bags of jalapeños onto every meal I also enjoyed a nice fat burger with mushrooms, blue cheese and hot chips (French fries). 

Ancestral Lamb Meatballs

Ancestral Lamb Meatballs

Eating nose to tail might not be your definition of fun, but with some amazing hacks and tricks, it can be so delicious that even the hubs and suspicious children will gobble it up.
Incorporating organ meats (offal) into recipes is incredibly nourishing, hormone balancing and dare I say, a return to our roots and the best way forward to encourage regenerative farmers who truly are doing the hard work to feed the soil and rejuvenate our planet.  I choose grass fed & regeneratively farmed where possible to support the work these amazing folks are doing to ensure a long and healthy future for our children’s children.

These are a family favorite, surprisingly! I didn’t think I’d find the keys to getting my family to eat nose to tail unless the butcher prepared it himself (I think every kid will eat sausages) but these literally got licked up by my husband and kids! The key was to use the dōTERRA culinary oils rather than traditional spices. No hint of liver flavor remained.

Give them a shot and let me know what you think!

xo,

Brenna

 

Lamb & Liver Ancestral Meatballs

Brenna May
These are a family favorite, surprisingly! I didn't think I'd find the keys to getting my family to eat nose to tail unless the butcher prepared it himself (I think every kid will eat sausages) but these literally got licked up by my husband and kids! The key was to use the dōTERRA culinary oils rather than traditional spices. No hint of liver flavor remained.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner
Cuisine aip, American, animal based, Australian, carnivore, European, keto, Mediterranean, paleo, whole30
Servings 6 hungry people

Equipment

  • Food Processor or High Powered Blender
  • Medium Sized Bowl
  • medium to large cast iron pan or skillet

Ingredients
  

  • 1/2 lb lamb or chicken liver
  • 1/4 cup peeled garlic cloves preferably roasted
  • 2 lbs grass fed ground lamb
  • 2 tsp pink or sea salt
  • 1 tsp konjac powder or gelatin
  • 1 tsp of manjistha for spice as well as blood & liver cleansing + lymphatic support
  • 1-2 drops dōTERRA Thyme or Oregano
  • 1-2 drops dōTERRA Rosemary

Instructions
 

  • Grind liver + garlic to smooth in food processor or high powered blender (the latter will leave you with a bit more heading to compost)
  • Add all ingredients to medium sized bowl and mix thoroughly.
  • Form into balls: I like them to be about double the mass of a golf ball and use a Jenaluca Medium Scoop (1-1/2 Tablespoons) for Swedish sized meatballs, but you can use the Large Scoop (3 Tablespoons) if you prefer a larger, Italian sized meatball.  You'll need to adjust baking time if you use the larger scoop.
  • Bake at 350°F for 30 min or broil for 5 and bake for 20 at 375°F (watch for a darker crust to form on the meatballs). Feel free to sauté them in the pan to start or finish them to achieve a more defined crust.
  • Serve.

Notes

Pro tip: mix up ingredients the night before and cover, then leave in the fridge to marinate overnight.
Keyword lamb, meatballs
Tried this recipe?Let us know how it was!

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Garlic Chicken, Carrots & Parsnips

Roasted Garlic Chicken, Carrots & Parsnips

I am obsessed with cast iron pan dinners… they are the tastier version of sheet pan dinners and frankly the clean up is easier.  Just scrape off and swish with water and put the pan back in the hot oven or towel dry… with a 

Paleo Cream of Mushroom Soup

Paleo Cream of Mushroom Soup

This is a great soup for recipes or as a standalone.  I like it as is… but it is more attractive with a garnish or a sauce.  One day I’ll update this with a prettier photo but for now, the basics.  I love mushrooms, personally, 

Chai Spice Hempseed Porridge (Nootropic, Keto, Vegan)

Chai Spice Hempseed Porridge (Nootropic, Keto, Vegan)

I have been intermittent fasting for a couple of years now.  I tend to break from it on Saturdays to shake things up and I have been craving this for weeks now so I thought it a good time to revive it.  Needless to say I’m feeling pretty great, but still like my Nootropic Mushrooms as an anti-inflammatory, anti-cancer, brain boost.  They’re pretty yummy too.  I sometimes like to add some essential oils as well, and use doTERRA because they have been tested for heavy metals, contain a QR code on each bottle so you can see those test results, and have a handy supplement panel on the bottles that are safe for internal use and for culinary uses so you don’t have to guess .  My faves are Turmeric, Cardamom & Cinnamon but I also love the Lemon and Peppermint for beverages. (more on that in another post)

All in all it is yummy and satisfying.

 

Chai Spice Nootropic Hempseed Porridge

Brenna May
Servings 1

Ingredients
  

  • 1/4 cup hemp hearts
  • 2 tbsp chia seeds
  • 2 tbsp ground flaxseed optional
  • 2 Tbsp unsweetened coconut flakes
  • 1 scoop Q Armor Nootropic Chai Blend
  • 1 tbsp coconut oil
  • 2 tbsp coconut milk or cream according to taste.
  • 1 cup water boiled
  • Pinch of pink salt I like mine saltier so I add 1/4 tsp
  • 1-2 drops doTERRA cardamom or cinnamon essential oil optional
  • Cinnamon sprinkled on top to taste
  • Feel free to add nuts seeds or dried fruit.

Instructions
 

  • Add all ingredients to small saucepan and simmer for 3-5 minutes.
  • Serve.
Tried this recipe?Let us know how it was!

 


Lamb Meatballs

Lamb Meatballs

These meatballs are a weekly (or at least fortnightly) staple meal in our home and are always a favorite.  They are easy to make, autoimmune friendly, egg-free, gluten-free and grain-free!  I usually make them with hot chips of either the nightshade or sweet potato variety 

Tomato Soup

Tomato Soup

This is an easy tomato soup enriched with bone broth.  I can’t do nightshades so it is not for me, but it is one of those quick meals my family loves served up with gluten free or Einkorn grilled cheese Vegemite sandwiches.  

Cultured Beetroot Cauliflower Hummus

Cultured Beetroot Cauliflower Hummus

That’s a mouthful! But seriously it is a tasty mouthful. So… confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn’t eat much. I’m about to give the whole thing a go again as I’m further along in my healing journey but wanted to finally get it posted. It has a slightly sweet smokey flavor and all the kick of the cultures tingling away on the tongue. It’s great with celery sticks or if you’re one of those lucky people who can eat whatever they want… it is great with chips. Or so says my husband. It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini, which let me tell you… tastes oh so creamy.

 

Ingredients:

 

Method:

  1. Wash, remove the leaves and break the head of cauliflower.  Remove the beetroot leaves (save them for salads) and put the beetroot in the pan with the cauliflower.  Dry roast in a cast iron pan at 350°F for 60-90 minutes, until you can stab it with a fork and it pulls out easily.  Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
  2. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you’re new start with 1-2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
  3. Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.

Cultured Beetroot Cauliflower Hummus

That's a mouthful! But seriously it is a tasty mouthful. So... confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn't eat much. I'm about to give the whole thing a go again as I'm further along in my healing journey but wanted to finally get it posted. It has a slightly sweet smokey flavor and all the kick of the cultures tingling away on the tongue. It's great with celery sticks or if you're one of those lucky people who can eat whatever they want... it is great with chips. Or so says my husband. It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini, which let me tell you... tastes oh so creamy.
Prep Time 1 hour 30 minutes
2-4 days fermenting 2 days
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American, European, keto

Equipment

  • Cast Iron Pan
  • Food Processor
  • Large Glass Sealing Jar

Ingredients
  

  • 1 large head cauliflower
  • 1 beetroot
  • 4 garlic cloves
  • ¼ cup cultured onion brine from a previous ferment
  • ¼ cup coconut kefir yogurt or tahini
  • juice of 1/2 lemon or ¼ preserved lemon rind
  • 1 teaspoon cumin
  • 1 tablespoon pink salt
  • ½ teaspoon black pepper
  • ¼ - ½ cup extra-virgin olive oil poured over top to seal out bacteria

Instructions
 

  • Wash, remove the leaves and break the head of cauliflower.  Remove the beetroot leaves (save them for salads) and put the beetroot in the pan with the cauliflower.  Dry roast in a cast iron pan at 350°F for 60-90 minutes, until you can stab it with a fork and it pulls out easily.  Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
  • Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you're new start with 1-2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.

Notes

Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Keyword aip, beet, beetroot, cauliflower, hummus, keto, paleo
Tried this recipe?Let us know how it was!

Secret Ingredient Keto Flaxseed Wraps!

Secret Ingredient Keto Flaxseed Wraps!

Makes about 4 wraps Everyone has a keto flax wrap recipe it seems. Probably because they are so easy and quick to make and have less than 1 carb per wrap. If you can handle the omega-3 fatty acid smell (some people find it fishy)