GARAM MASALA BEEF + VEGETABLE BOWL

Do you ever get in a cooking “funk” and get bored with your regular weekly cooking ideas? Well, this recipe was a result of overcoming my cooking doldrums, and it seemed to go over quite well with the family! I wanted a different flavor than just my usual garlic and onions, so why not Indian flavors? My first Indian dish experience was in DC with my husband, when we were first dating. The fragrant spices, with a hint of heat, cooled down with rich, creamy coconut milk. Ahhhhh!!!!

I didn’t use coconut milk in this dish. I didn’t want a creamy sauce with the beef. This dish is a great high protein-low carb meal and even GAPS-friendly. I will be making this recipe again!

 

Ingredients:

1 1/2 lbs ground beef

2 cups green beans, trimmed

1 large sweet onion, diced

1 container baby bella mushrooms, diced

3 large carrots, diced

1/2 cup bone broth

5 garlic cloves, minced

3/4 Tbs garam masala

2 tsp sea salt

1 1/2 tsp cumin

1/2 tsp turmeric

1 head of cauliflower, riced (I also get mine pre-cut at Trader Joe’s in the produce section)

Preparations:

In a large pan, saute onions on medium-high heat for a couple of minutes. Add beef and brown for a couple of minutes and then mix in garlic and spices. Let cook for about five minutes then add the green beans and cook for another 5 minutes. Next, add the mushrooms and bone broth and cook for about 3-5 minutes, until the mushrooms have cooked down. The last thing to add will be the riced cauliflower. The cauliflower takes on whatever flavors you have in your dish, so I like to mix it thoroughly. If your carrots and green beans are still a little too crunchy, just cook the mixture a little longer for your desired texture. I don’t like mushy vegetables, so these times worked well for me.

SIMPLE SUMMER PARFAITS

Summer is around the corner and the weather is confirming this with hot and humid days! I am finding myself choosing cooler foods and yoga as exercise to help endure this weather. I found an amazing yoga studio here in North Palm Beach called Power Yoga Tribe. The community is like family and the instructors/owners, Preston and Christen have some serious love and talent for yoga! Preston’s birthday was coming up and I love to cook for others, so I created a quick and easy summer parfait. I just used a cute little mason jar and layered my cultured yogurt recipe with fresh organic fruit. The cultured yogurt has an amazing taste compared to store-bought and it provides amazing benefits for your gut health.

You can store the parfaits in the fridge for several days but mine were gone the same day. This makes a quick and easy snack that even your kids will love! There are so many things you can do with yogurt in the summer. Keep checking back to see other great recipes I am creating for my family.

Ingredients:

1 cup cultured yogurt (you can use store-bought)

1 tsp raw honey or pure maple syrup

Dash of cinnamon

1 cup of blueberries, raspberries or diced strawberries (whatever you prefer!)

Preparation:

Add a heaping spoon of yogurt to the jar, enough to cover the bottom completely. Add choice of fruit, enough to cover the yogurt. Keep alternating yogurt and fruit until you fill the jar. I topped mine off with fruit for a visual effect. Cover tightly and store in the fridge.

Do you have any great ideas for yogurt? Please share and post to our community!

 

 

SAGE + BUTTERNUT SQUASH FRITTATA

Frittata

I wanted to explore some new breakfast recipes and butternut squash is a GAPS-friendly ingredient, so I incorporated it into a frittata. To make it fun, I spiralized the butternut squash. It also made it easier to spread it out evenly in the pan. Sage seems to compliment this winter squash well and the goat cheese really brings everything together. And of course bacon goes with anything and my husband requested it in the recipe.

We didn’t miss the crust since this dish had so many great flavors and it was quite satisfying. Carbs are one of my biggest weaknesses. So anytime I can make my tastebuds happy sans carbs, I feel I have conquered the craving monster!

Ingredients:

1/2 butternut squash (non-bulbous end), peeled and spiralized

6 pieces bacon (nitrate + msg-free)

6 eggs, beaten

3 oz goat cheese

2 cloves garlic, minced

6 sage leaves

1/4 tsp sage powder

Salt + pepper to taste

Preparation:

Preheat oven to 375 degrees.

Cut the bacon into small pieces and cook on medium-high until almost done in a medium-sized cast iron pan (or one you can put in the oven).

Next add the minced garlic and cook for about a minute.

Then add the squash and saute for about 3 minutes.

Add half of the goat cheese in tiny dollops over the mixture.

Mix in the sage powder, salt and pepper into the eggs and mix well then pour over squash mixture.

Add the remaining goat cheese over the mixture and place the sage leaves on top.

Bake for about 20 minutes or until golden on top.

 

OUR NOURISHING LIFE + THE GAPS DIET

nourishing-journey-post

I am on a quest to enjoy a nourishing life on so many levels. The past ten years of my life have been a quest to attain a healthy physical, emotional and spiritual state. Can any of you relate? Ever since the birth of my son, it has been a struggle to “bounce back” and reach my pre-baby weight and just feel “healthy”. This road has been frustrating, discouraging, exhausting, challenging and well the list could go on.

However, through these challenges, I have also learned so much about my health, how food and even environment affect our health. If it weren’t for my issues, I may have never learned how to live a holistic lifestyle. I’m trying to focus on the glass being half full 🙂 I would not be aware of all of the things that help a child with special needs. I believe that God aligned my health challenges to help prepare me for my future, to care for my son, and to help educate others. I love how God turns beauty from ashes. How He uses our trials to help others and glorify His name.

Well it’s a new year so it’s a new adventure for our family. In spite of my trepidation, I have finally braved the journey to put our family on a GAPS diet. Why would I chose to take on such a task of cooking so many things? Our health. Do I feel like taking on new ways of cooking that will consume much of my time? Not really. However, with my suspected autoimmune issues, my struggle to attain a healthy physical state, my son’s special needs and my husband and I in our mid to late 40s, I want to be proactive and not reactive to our family’s healthcare needs. And I am not depending on modern medicine or our healthcare system to be the advocate for our well being. And the GAPS diet was highly recommended by my son’s therapist Kay Ness. So that was the final decision maker for me.

The GAPS diet is used to naturally heal chronic inflammation in the digestive tract and helps with neurological and autoimmune issues. Through a protocol of stages of certain foods, it will give your body the opportunity to naturally heal and seal any damaged gut lining. Your immune system is linked to the gut. If you have an unhealthy gut, this can affect so many other aspects of your health. Picture your gut as the very core of your body’s functions.

I noticed a change in my immune system when I started having chronic eczema. The doctor prescribed me a steroid cream and sent me on my way. After much research and inquiries, I learned how the gut affects your skin, thyroid, immune system, mood, energy levels and so much more. I also discovered how certain foods “triggered” my eczema. It was crazy how quickly my skin reacted to foods.

So fast-forward three years later and here we are. I must confess, this diet is intimidating. There are so many preparation steps in planning a successful GAPS journey. Planning menus, shopping, budgeting, prepping bone broths, yogurt, and fermented foods. I feel that I will be living in my tiny kitchen! I have to be diligent in my planning and forgiving in my mistakes or failures. (I’ve already flopped on making my first batch of yogurt but figured it out on the second run.) It’s going to be a learning curve but I am looking forward to the new healing foods I will be preparing for my family.

I have already created several nourishing and savory recipes, so I will be posting them soon! I am spending so much time in the kitchen, I am not having time to post my recipes. I am using an amazing cookbook called Heal Your Gut Cookbook. It is very user-friendly and the recipes are great! As I learn along this journey, I will share my recipes, tips and even struggles with you. Have you every tried the GAPS diet? If so, I would appreciate any tips or great recipes that work for you and your family!

I am looking forward in sharing this journey with you!