I’ve long been a fan of the perfectly grilled artichoke. If it’s on the menu, I am ordering it… especially if I’m at The Cherry Creek Grill in Denver. We’ve finally perfected the recipe at home, and it’s actually pretty easy.
As many of you know, I’m the mother of two. These blessings didn’t come without struggles. I’ve lived through pregnancy loss and other complications, which gave me the opportunity to learn more about my own health and vitality. Because of these experiences, I’m passionate about helping other women in this phase of life. If you’re thinking about conceiving, there’s a lot you can do to help with fertility, successful pregnancy outcomes, and the health of your precious babe.
What is functional medicine, and why do I love it so much? Many of you have heard me talk fervently about functional medicine. If you get me started, it’s quite obvious that I’ve found my calling in life. But a lot of you are still asking, what is functional medicine? Let me first explain my path.
Recipes for grain-free, gluten-free, no-added-sugar pancakes are floating around Pinterest in various forms… banana, pumpkin, sweet potato. They key is soft fruit (or sweet potatoes) and eggs. And that’s pretty much it. Easy.
OMG. I’m now a beet lover. Can’t say they’ve been at the top of my list. But this creamy combo of sweet potatoes and golden beets really compliments each other. Thanks Kati + Kyle for sharing this awesome idea!
I have to say, Kabocha is my favorite variety of squash. You can even eat the peel! Compared with butternut squash, it’s lower in carbohydrates (good if you have blood sugar issues), and loaded with beta-carotene. I followed this super simple preparation from Nom Nom Paleo.
This is a nice, light summertime dish. It’s my go-to for a picnic, but also makes a quick lunch. I like to serve it with my new favorite almond flour tortillas from Must B Nutty or homemade wraps. It’s also good with Mary’s Gone Crackers, which are gluten free but not grain free. Or serve it inside half an avocado or with lettuce boats.
Sometimes a girl just needs a tortilla. Or a crepe. Or whatever. These satisfy my need to wrap up eggs and chicken salad. This recipe is from one of my favorite cookbooks, Against All Grain by Danielle Walker, and uses arrowroot powder which is a gluten free starch.
I found this recipe on my new favorite blog, This Rawsome Vegan Life. It’s yummy. And as you know, I’m already obsessed with cashew cream. If you want to experiment with macadamia nuts, those would work well, too.
This was the chosen recipe for my birthday this year… which just happened to coincide with Mother’s Day. I love carrot cake with cream cheese frosting. So we made this paleo version with a vegan cashew cream frosting, using a recipe modified just a bit from The Detoxinista. Gluten free, dairy free and no refined sugar. So I don’t feel bad eating the leftovers for breakfast.
This recipe is from Diane Sanfilippo’s Practical Paleo and is reminiscent of french toast. I like that it’s heavy on the egg, with no added sugar and very little coconut flour. These make a perfect breakfast or snack on the run.
Cast iron is surprisingly economical, durable, and – most importantly – doesn’t leach nasty chemicals into food. To achieve even heat distribution, preheat it on the cooktop for about 10 minutes before you start cooking. Keeping it seasoned is the trick, as a well seasoned skillet contributes to the natural, easy-release properties… in other words, I can fry an egg on mine, no problem. So guess what? I’m not a fan of Teflon!
Cinco de Mayo is just around the corner… but if you’re anything like me, you’re celebrating this weekend on Nueve de Mayo. I’ve been making this recipe for carnitas, or pulled pork, consistently for the last 3 years now. If you’ve been to our annual fiesta, you know what I’m talking about. And you’ll see it again.
This is one of those recipes that will make you smell like garlic for a week, but will make anything you grill this summer WAY more delicious. We love it with chicken, steak, potatoes and grilled veggies like eggplant and mushrooms. It’s from our favorite Argentine chef, Francis Mallmann. My husband and I fell in love with his cookbook Seven Fires after honeymooning in Argentina.
Cauliflower makes a great rice substitute. I like this recipe because it is EASY. It goes great with any Asian inspired dish, or is a perfect one pot meal when paired with a little leftover chicken or pork. I usually serve it alongside a green salad.