The days are getting warmer, which means smoothie season is finally among us. Most smoothies you buy at cafes and juice bars are loaded with fruit and unnecessary added sugars causing a dramatic rise in blood sugar levels. What goes up must come down, so eventually your blood sugar will crash. It turns into a vicious cycle that is exacerbated by caffeine intake and our society’s desire to always be on-the-go, among other things. Blood sugar dips are commonly referred to as “hanger” these days, which can easily be avoided with proper satiation and a balanced diet. I like to add lots of healthy fats and a couple veggies to my smoothies to keep their glycemic load relatively low. This recipe is one of my go-to’s lately. I hope you enjoy!Read More
Back in college I used to make my own granola regularly, but it was a far cry from being suitable for my currently restrictive diet. Though there are a few great grain-free granolas on the market, they still contain more sugar per serving than I can tolerate. Fortunately for my sanity, I am at a point where I can now tolerate minimal amounts of buckwheat, a pseudo-grain, and raw honey. Baby steps. This recipe is grain-free, nutritionally bio-available, and a sure way to set yourself up for healthy snacking all week long.Read More
I woke up today with an undeniable pancake craving. I’m at a point where my restrictive diet is starting to become challenging for me mentally because I’m missing a lot of foods. It’s not surprising that the lack of diversity in my diet over the past 8 months is causing major food frustration. When I first started my grain-free and sugar-free diet for a parasite cleanse in the fall I tried a few different Keto pancake recipes, each one more disappointing than the last. Fortunately, today’s recipe was a total success.Read More
Tacos are a great way to turn meal prep into an actual meal. They’re tasty, customizable, and real quick to whip up. I’m sure all of you busy people, parents, and college students can understand the need for good and healthy “fast food”. I used meat from a previously prepped whole roasted chicken (recipe will be in ebook), and it only took me about 5 minutes from start to finish!Read More
Nut butter is one of my guilty pleasures, and I’m sure many of you can relate. A spoonful of nut butter (or three) is one of my favorite snacks, especially paired with dark chocolate or some berries. Peanut butter and almond butter typically run the show in the nut butter world, but I much prefer the omega-3 to omega-6 fatty acid ratio of macadamia nuts.Read More
My acupuncturist has been trying to get me to incorporate buckwheat into my diet for months, but I’ve been on a strict low-carb regimen for medical reasons and feared I would have a poor reaction — I tried a few bites of rice a couple months ago and experienced debilitating stomach problems for days following, so I definitely didn’t jump on the buckwheat train very quickly.
I’ve been battling less GI symptoms lately, leading to a bit more bravery when it comes to adding diversity to my plate. I finally cooked up a bowl of buckwheat groats, and am pleased to report I didn’t experience a flare of symptoms after all. This recipe is warming and hearty, and a much more nutrient-dense option than your average bowl of oats.Read More
Homemade coconut milk yogurt is incredibly simple to prepare, and is a fraction of the cost of high quality store-bought options. Though I do eat regular whole milk yogurt pretty regularly, also having a dairy-free alternative in the fridge is ideal.
I’ve never had an issue with this recipe, but I’ve only made it a handful of times. There are a lot of variables involved in successful fermentation; the natural microbes in your home, temperature, probiotic quality, and the list goes on. This post should provide you with all the troubleshooting tips you’ll need for a perfectly tangy batch of homemade coconut yogurt.Read More
Soaking and sprouting allows us to harness all of the nutritional benefits from grains, legumes, nuts and seeds by reducing the amount of anti-nutrients and enzyme inhibitors; and therefore making them more bioavailable. If I’m being honest, I’ve never been one to consistently make a point to soak my nuts, seeds, grains or legumes before consumption. I’ve dabbled in the practice of soaking, but my studies in becoming a functional nutritionist have shed light on the dire importance of incorporating soaked and sprouted foods for easier digestion. In this post I share everything you need to know about soaking and sprouting — the why, the how, noteworthy tips, and more.Read More
It has been a long while since my body has tolerated coffee. I think I quit my daily cup a little over a year and a half ago because it started wreaking major havoc on my adrenals and giving me horrible anxiety — this was all around the same time I suspect I got lyme. I’m assuming it’s not a coincidence. I’ve been substituting my coffee fix with matcha, and though I love the frothy green drink my deep adoration of coffee will never be something I can ignore. My go-to bulletproof coffee recipe dates back to my college days, and it remains tried and true. I hope you enjoy!Read More
Last weekend my favorite human turned twenty-three, and in celebratory spirit I baked him a cake. I’ve never really been one to bake, mostly because the need for precise measurements always took the fun out of it for me; but, I felt inspired to create something really special for Neel’s birthday. This vanilla cake is paleo, nut-free, and refined sugar-free, and the chocolate buttercream frosting is made out of only two simple ingredients. Overall I’d say this recipe is fairly simple with little room for error — even for the beginner bakers like yours truly.Read More
Maintaining a diet including only grass-fed and pastured beef is not always easy; both as a a matter of convenience and as a hardship on your bank account. One of the ways I keep costs down while only eating the highest quality beef is by making my own burger patties from grass-fed ground beef or lamb. In this post I dive into what kind of meat you should and shouldn’t buy, the best way to cook your burgers for highest nutritional density, and the details of this burger bowl.Read More
One of my outlets these days to blow off creative energy is making things in the kitchen. Day-to-day I like to keep my meals pretty simple with minimal clean up. However, lately, taking the time to cook or bake something special brings me a lot of joy too. It’s no secret that food is one of my love languages. The recipe for this chia seed blueberry loaf is grain-free, sugar-free (or can be sweetened with a touch of raw local honey), and will leave you feeling satiated and energized without the sugar crash a few hours later. Go on now, get baking!Read More
Broccoli soup? Yes. Broccoli soup. I know it probably doesn’t sound all that appetizing. My mom made a variation of this recipe for me after I got my wisdom teeth out in October, and I’ve been obsessed since. This recipe is compliant with keto, paleo, whole 30, and can easily be made vegan.Read More
Ah, morning matcha. It’s been a long time coming, but I’ve finally landed on a matcha recipe that I love. I drink this frothy beverage every morning, and find it to be incredibly soothing to my system. The caffeine levels in matcha are less that that of coffee, which is why I made the switch about a year and a half ago. In this post I share tips on matcha storage, identifying premium vs. low quality matcha, my favorite matcha to buy, and my matcha latte recipe!Read More