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Paleo diet to control fibromyalgia and stirfry recipe

Paleo diet to control fibromyalgia and stirfry recipe

Okay I’ve had these recipes stored in my brain and never have written them down before, so you might see a few  new recipes appear on the blog. 

In the last year I have gone strict Paleo and I have found that it has really helped with controlling my fibromyalgia. To sum it up I avoid all dairy (even butter and ghee), all grains including rice and quinoa, no legumes, I even have found that guar gum had been an issue because it is from legumes. So that pretty much eliminated anything coconut milk-based, which was what a disappointment because I LOVE coconut bliss ice cream. I also found there is only ONE almond milk that does NOT contain guar gum in it and that is the Pacific organic vanilla almond milk (believe me I searched All labels to find this one). 

I have found the Paleo diet had really turn everything around for me and I make sure to stick with it, no cheating.  I do recommend it for anybody who has autoimmune pain issues, it is the cleanest diet I have found. Also a side note tip to survive the paleo diet without coconut milk for your coffee, I use Liquid Stevia in the vanilla cream flavor to black coffee and it really makes it taste yummy. 

If you would like to hear more about how I put my fibromyalgia in REMISSION using the paleo diet please comment below. It’s not all 100% diet, I also have supplements I use that help as well. But I would say it’s 95% diet, and 5% exercise and supplements. That is not an exaggeration. Occasionally I will get a flare up, but that is usually when I eat out and the cooks got something wrong. I will also in another post give tips for how to eat out at restaurants, because I have found that my biggest challenge. 

Now on to the recipe! 

  
Paleo chicken sausage stir-fry

This isn’t really like a Chinese stir-fry, but more like a fresh American Thai stir-fry. I think you’ll like this recipe, it always is a staple in my house. I’ve tried it with carrots instead of celery and it’s not the best. So subbing veggies might give it a interesting twist. 

Ingredients: 
1 Tbs avocado oil
3 Aidells chicken apple sausage, chopped (Costco has best price)

1/2 Onion, chopped

1 cup red cabbage, chopped 

3 celery stalks, chopped 

Seasonings:

1/2 tsp Salt, 

1/2 tsp Garlic powder, 

1 Tbs cumin, 

1 tsp dried basil, 

1/4 tsp celery seed, (optional)

1/4 tsp Cajuns choice creole seasoning, (or any creole seasoning you can find, optional) 

1/4 tsp ground ginger.

1/2 tsp (or a few squirts) Worcestershire sauce

The Method:

I start by chopping the cabbage, onion, and celery first and then add it to a frying pan with a little bit of avocado oil. Then turn the heat on to medium heat and then I start chopping up the sausage to add to the mix and I let that cook until it’s almost halfway done, stirring occasionally (look at the cabbage and onions to tell how done they are). 

Then I add in my chopped mushrooms. Add the dry seasonings then stir. Then before it is done I add the worcestershire sauce. Make sure you do not over cool the veggies. The sausage is precooked so it’s ok if it’s not browned. 

Sometimes I add this to a paleo wrap (the coconut meat tortilla) to change it up a bit. (You can find them in the bread/bakery section at Whole Foods or Natural Grocers. 

I hope you try this super easy recipe and let me know how you like it! All spices were guesstimates since I just throw it all in the pan when I cook. 

 
4 Comments

Posted by on May 22, 2015 in Food and drink

 

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Almost Vegan pizza! “I like green pizza, no ham Sam I am!”

I have been wanting to make my own pizzas, because GF DF pizzas are about $14 for a 10″….not cheap!
So I bought Bobs Red Mill pizza crust mix…and it’s still in the bag. πŸ˜›
Today I saw Udi’s GF pizza crust pre made! (only $4.49 for 2, not too bad)
The crust is GF, DF, soy free, nut free, but not egg free.

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I was going to use the pepperoni that has been in my fridge but then after seeing the expiration date was last year of October and a consensus over text that it’s probably not okay. So that’s when I made it a vegan pizza minus the whole crust having egg thing.
Here’s a step-by-step of how it looks as I was making it.

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I started with a pesto for the sauce, added my Dayia mozzarella cheese, topped with mushrooms, orange bell pepper, shallots, zucchini, (all thinly sliced). Then topped with Trader Joes 21 Season Salute (see pic for what’s all in it, it’s my use on EVERYTHING seasoning!) Topped with more Dayia then baked on 375Β° F for 9-10 min.
Superb!!! It tastes sooooo good!!!!! πŸ˜€
Here’s the seasoning…

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Sam! If you will let me be, I will try it. You will see.

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Hey! I like green pizza, no ham!
I do! I like them, Sam I am!
And I would eat it in a boat.
And I would eat it with a goat…
And I will eat it in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
It is so good, so good, you see!
So I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse.
And I will eat it here and there.
Say! I will eat it ANYWHERE!
I do so like green pizza, no ham!
Thank you!
Thank you,
Sam I am!

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P.S. I totally grossed out my nephew with the whole veggies and pesto that he disowned me until I eat some meat. LOL!! πŸ˜›

 
3 Comments

Posted by on August 29, 2012 in A day in the life of Jeni, Food and drink

 

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