I’ve been sick, sick, sick for about twelve days now. Sore throat, laryngitis, fever, stuffy nose and sinuses, bronchitis and a bad cough. BLECH. My question is Hashimoto’s, ibuprofen do they mix? I’ve been doing my usual routine when it gets this bad of netty pot with […]
Four of us women sitting around the campsite talking only to discover three out of the four have an autoimmune disease. I was amazed… That autoimmune diseases are becoming more and more frequent and mainstream medicine still deals with it as they have for decades. […]
Well I’ve been missing the last couple of weeks because of family visiting.
It’s been therapeutic to just sit back and relax with family and no deadlines. We saw some of the Pacific Northwest we’ve never seen before. Just gorgeous and regenerating.
We ate a lot of good food and it was great to get new ideas.
My son’s girlfriend told me about Forager Yogurt and it’s so good. I’ve been making some Green Kitchen Stories recipes with it, it’s a great substitute for regular yogurt. FYI: Forager Yogurt is a reintroduction food, coconut yogurt would work well also. (See this list and timing of reintroduction of foods at Phoenix Helix.
Speaking of good food, we made marinated pork tenderloin with balsamic mushrooms for one of our meals while they were visiting. YUM. Here are the recipes:
Herb Marinated Pork Tenderloin (adapted from Ina Garten’s recipe on the Food Network)
1 lemon, zest grate
3/4 cup freshly squeezed lemon juice (4 to 6 lemons
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons (to taste depending on how hot you made it) Prepared horseradish sauce (see recipe here from The Fitchen)
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the grill or oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. (I freeze the marinade right away and use it for chicken later in the week.)
Sprinkle the tenderloins generously with salt and pepper. (We grilled ours slowly on medium heat at this point)
Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown.
Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes.
Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done.
Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Olive Oil & Balsamic Vinegar Mushrooms
1 lb sliced mushrooms
1/4 cup organic olive oil
3-4 tablespoons balsamic vinegar
2 cloves garlic minced or finely chopped
Sauté mushrooms in olive oils until slightly golden. Take off heat and add balsamic vinegar and garlic and salt to taste.
I hope you enjoy these two recipes as much as we did!
See also: recipes
Quick post today since we have family coming into town. Quick but important. Part of reducing the symptoms of Hashimoto’s is reducing your exposure to chemicals that may be a trigger or affecting your healing. The Environmental Working Group (EWG) has done the hard work […]
I was listening to NPR today and they had an interview with a break-up consultant.
So you the person you thought was perfect leaves you, you’re crushed, you get a consultant to help you through. Does anyone see where I’m going with this? What does this have to do with Hashimoto’s coaching?
We could all use a coach when we have to break-up with our Life when we have An autoimmune disease. I mean we break-up with everything: food, exercise, friends, family, even our body weight and image, our old happy-go-lucky motivated selves and normal sleep patterns. Ummm…the list goes on and on. But we move on and are better for it, just like leaving a crummy relationship.
Ok so what is it we need? A consultant? Well maybe but there is so much support out there you just need to know where to look.
Instagram is huge for Hashimoto’s connections.
I’ve been amazed at how many of us there are and how different and the same our approaches are. AND we all get it!
We can get advice on resetting our spirit, food, general health and resources.
Not only that but if we see something that we like or are interested in we can go to the bio and click the link to get more info. Or we can post a question to get others views and information.
If you Are just starting on your quest for information Instagram is a great start. Click on some links that are in the bios and you will find a plethora of information. No matter what your issue of the day you can get support just through reading.
The next step is to break away from social media contemplate and put into practice what you have found.
Try a new recipe to share with others, sign up for a yoga class, visit with a close friend and tell them what you have found. Whatever it is that you have discovered use it to reconnect with real people. It’s a form of Hashimoto’s coaching in itself.
You can do this, things will get better and there is a ton of support out there!
Here are some common Hashimoto’s hashtags to help you in your Instagram search:
#leakygut #paleoaip #aip #aipdiet #Aippaleo #hashimotosprotocol #chronicillness #thyroidproblems #hashimotosrebel #hypothyroidism #thyroidawareness #thyroidcancer #autoimmuneprotocol #hashimotissucks #hashimotosstress #hashimotosawareness
See also: Community
I love a good wellness podcast, especially when they help with my Hashimoto’s. It’s so easy to soak up the information and I love seeing and hearing the personalities that we rely on for our Hashimoto’s wellness information. If you feel your butt has been […]
For some reason an AIP breakfast is harder than lunch or dinner. It took me a long time to get used to having dinner for breakfast and honestly I still prefer breakfast food. Here are some ideas and some of my favorites.
Breakfast Sausage and Parsnips
AIP breakfast sausage
1 grated parsnip
1-2 minced shallots
Cook in coconut oil or fat of your choice in a frying pan on medium heat. They take a bit of time to cook just right so I make enough on Sunday to reheat each morning during the week. The shallots cut the sweetness of the parsnips. If you can tolerate eggs they are good with an over easy egg on top.
Butternut Breakfast Bake from The Autoimmune Wellness Handbook by Mickey Trescott and Angie Alt
(This recipe is very good and will last the week. This book is also a great book to have if you have an autoimmune disease. Mickey and Angie are a great resource, their website and blog are full of info.)
1 1/2 pounds grass-fed ground beef
3 leeks white and light green parts only, chopped
2 teaspoons ground cinnamon, divided
1 teaspoon sea salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 Butternut squash’s, peeled and cut into 1 1/2 inch chunks (about 4 cups)
2 sweet apples, cored and chopped (about 2 cups)
1/4 cup coconut oil, melted
3 tablespoons chopped fresh parsley
Preheat oven to 400 degrees
Brown the ground beef in a heavy bottomed skillet on medium high heat making sure to stir occasionally to ensure even Browning. When the beef is fully cooked spoon into a large bowl, reserving the juices in the pan.
Turn the heat to medium and in the same pan with the reserved juices sauté the leaks until tender, about four minutes. Add 1 teaspoon of cinnamon, the salt, cloves, and ginger and stir to combine, cooking just until fragrant.
Add the leak mixture, squash, apples, and coconut oil to the bowl with the beef, and stir to combine. Pour into a 9 x 13″ baking dish, cover tightly with foil and bake for about 45 to 50 minutes or until the squash is tender.
Remove the foil and sprinkle with the remaining teaspoon of cinnamon and the parsley.
This keeps for a week in the refrigerator and also freezes well.
Raw Raspberry & Chia Jam from Green Kitchen Stories
2 cups fresh or thawed frozen raspberries
2 tablespoons chia seeds
2 tsp maple syrup or clear honey
Place berries in a bowl and mash up with a fork. Stir in the chia seeds and maple syrup whisk to combine. Set aside for 10 minutes stirring every now and then to prevent the chia seeds from sticking together. Store in an airtight glass jar for up to 5 days.
Sweet Plantain Drop Biscuits from PaleOMG
3 tablespoons coconut oil
2 brown plantains (they must be brown!!)
3 tablespoons maple syrup
¼ cup coconut oil, melted
1 tablespoon canned coconut milk
3 tablespoons coconut flour
1-2 teaspoons cinnamon
1 teaspoon baking powder
pinch of salt
Preheat oven to 350 degrees.
Cut the ends off of the plantains, then use your knife to cute them in half lengthwise and then peel the skin off, cutting off any excess skin that sticks to the plantains. The browner the plantains are, the sweeter they will be and the easier the skin is to take off.
Place a large skillet over medium-high heat, add 3 tablespoons of coconut oil to heat up, then add the halved plantains to the skillet. Cook on both sides for about 3-4 minutes until browned, making sure not to burn them.
Once the plantains are done cooking, add them to the food processor and puree until they begin to clump together.
Add the maple syrup, coconut oil, eggs, and coconut milk and puree until smooth. No clumps should be present at this point.
Add coconut flour, cinnamon, baking powder, and salt to the food processor and puree one more time to combine everything well.
Line a baking sheet with parchment paper and grab an ice cream scoop to help form perfect sized biscuits.
Scoop the batter out and plop each biscuit on the baking sheet about 1 inch away from each other.
Place in oven and bake for 20-25 minutes until slightly brown and completely cooked through.
Every once in a while I like something sweet and festive. These berry crepes aren’t a staple but they are delicious.
French Crepes and Triple Berry Sauce from Simple French Paleo by Sophie Van Tiggelen
1/2 cup cassava flour
1/4 cup tigernut flour
3 tablespoons coconut flour
1/4 teaspoon baking powder
pinch of fine sea salt
1 1/4 cups full fat coconut milk
1 cup water
1 tablespoon maple syrup
Combine the first eight ingredients in a large bowl and mix with a wink or an immersion blender to obtain a smooth batter. Let batter rest for 15 minutes.
Heat an 8-inch nonstick skillet over medium high heat. Add 1/3 cup batter and gently tilt the skillet to spread batter evenly. Batter should be sizzling slightly and forming small bubbles on the surface. Adjust the temperature if needed.
Cook until the bottom of the crepe is golden and the top looks dry, about three minutes.
carefully flip the crepe over with a wide spatula and cook for an additional one and a half minutes.
These can be frozen between sheets of parchment in an airtight container.
Triple Berry Sauce
1 cup fresh blueberries
1 cup fresh strawberries, chopped
1 cup fresh raspberries
1/4 cup water
1/2 tablespoon honey
Combine all ingredients in a saucepan and bring to a simmer over medium heat.
Cook, stirring occasionally, until fruit is tender and sauce has thickened a little about 20 minutes.
Serve warm or cold.
will keep in the refrigerator for up to 5 days
Paleo Sour Cream
1 can full fat coconut milk or coconut cream put in refrigerator overnight.
pinch of salt
If you are using coconut milk take it out of the fridge and turn the can upside down. Open the can and pour the water off. I save this in the freezer for other recipes. Put the cream into a bowl and whip it up with about 1 tablespoon of lemon juice and salt. Check the taste and add more lemon juice if needed.
I hope this has made your search for AIP breakfast ideas a little easier. Have a great week!
See also: recipes
Happy Saturday! I love the weekends especially when I’ve had an extremely tired week. I’ve been dealing with Hashimoto’s symptoms, an unseen trigger and stress. It seems I just couldn’t stay awake this week but had to keep going plus I’ve been extremely achy. I’ve […]