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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. 

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Posted by on May 22, 2015 in Food and drink

 

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Spicy Tortilla Soup

Tis the season for a warm soup! One of the reasons I love autumn is because it’s a great excuse to make SOUP! I am totally a soup person. I hated breakfast foods when I was a teen, so I would eat Campbell’s select chicken noodle for breakfast. And ya, I was hungry like 1 hour later. Haha.
This soup is gluten free and very hearty. I served this Sunday and most my friends made soup or chili too. We all had that look on our face like we barely ate but were sooo full! I ate mine with my Organic non-GMO white corn chips and they had their Juanita’s. They asked why I brought my own….umm…everything about Juanita’s chips are tainted! To each his own. :-p
This soup got the crowd approval, so it’s edible. I hope you try it, it can be made in the crockpot too. If you use canned beans then you don’t have to cook as long, 20-30 minutes to simmer is fine. I wish I had more chicken to work with but there were only 2 rotisserie chickens left; small or smaller. 😦 I had run all over town Saturday to get my stuff I between errands and avoiding car wrecks on the freeway. No greater joy then hitting every red light it town! :-p
I hope you try it out. Enjoy!

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Tortilla Soup

• 1 lb. dried black beans, rinsed
• 6 cups Chicken stock
• 1 large onion, chopped
• 2 ribs celery, chopped
• 3 carrot, finely chopped
• 4 cloves garlic, pressed
• 2 tsp. cumin
• 1/2 tsp. red pepper flakes
• 2 bay leaves
• 3 T. tomato paste
• salt to taste (about 3/4 – 1 tsp)
• 1/2-1 tsp pepper
• 1 rotisserie chicken, de-boned and shredded
• Cilantro, chopped for topping
• Cheese for topping (I use almond cheese)
• Tortilla chips

How To:
Cover and soak beans overnight, or bring to boil and then turn off stove and soak for 1 hour. Drain. (Or cheat if in a time crunch and use 2-3 15oz cans rinsed and drained)
Add chicken stock, onion, celery, carrot, garlic, cumin, red pepper flakes, and bay leaves. Bring to boil and simmer gently about 1 hour.
Stir in tomato paste, chicken bouillon, salt and pepper.
Simmer another 30-45 minutes, till beans are cooked through. Add chicken.
Remove bay leaves.
Serve topped with cilantro and cheese and tortilla chips.

*Note* I usually add more veggies than called for because I like a nice chunky soup to dip my chips in. 🙂

 
 

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Tuscany Bean Soup

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So this last month I’ve found out I’ve been gluten poisoned by supplements my doctor gave me. The sales rep lied to them saying it was GF when it wasn’t. So I was the one to burst their bubble.
No scary rash this time, probably because it was in low doses, but whenever I eat it’s like I’m digesting knives. So I put myself on a liquid diet this week. I’ve been doing healing smoothies in the morning, purée soups for lunch and no coffee.
Surprisingly I’m quite awake with no coffee!!!! That was a big shocker to me!
So something must be healing. Unfortunately all the problems with other areas of me have come back with a vengeance. 😦 I have a REAL naturopath I’m going to see next week. Let’s hope we can mop up this mess.
So on to the recipe, been slacking on getting this posted all week.
It’s fabulous, so try it on those days you need to warm your belly. :]
Happy Friday!!

Tuscany Bean Soup

Ingredients:
• 1 Tbs Grapeseed Oil
• 4 large garlic cloves, crushed
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups GF chicken broth
• 2 cups filtered water
• 2 1/2 cups cooked white beans, rinsed
• Turkey kielbasa sausage (I use Hormel natural selects, no nitrates)
• 4 Roma tomatoes, chopped
• 2 tsp dried Italian herb seasoning
• 1/4 tsp Salt
• 1/8 tsp pepper
• 1 cup chopped fresh parsley

Directions:
In a large pot, heat grapeseed oil. Add garlic, sausage, and onion; sauté until sausage is cooked and onions translucent. Add kale and sauté, stirring, until wilted. Add broth, water, cooked beans, tomato, herbs, salt and pepper.
Bring to a boil and simmer 10 minutes.
In a blender or food processor, mix the partial or all the soup until smooth (it tastes the same puréed as it does chunky, choose your texture). Return to pot and simmer 15 minutes. Then serve. It’s sooo yummy!

And here’s a Higgley moment. :-]

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Roasted Red Pepper Hummus

I can’t believe this month went by so fast! I have been so sick lately with stomach issues and then my normal stuff x10 so it’s not been a fun one. I have had no motivation to cook or anything lately and basically been living on raw veggies and hummus. One good thing out of all this is that by no mental effort, I’ve hit my goal weight. (Sorry if that offends anyone!) So I’m happy about that, but I wish my stomach would cooperate! I still have a bunch of tests to run to figure out the problem. Sometimes I feel like a genetic defect and they should just start over and hit the reset button!
I have a feeling my diet will be changing drastically in the next few months, so there might be some yummy recipes coming. (Here’s hoping!)
I mentioned in my last post that I was going to try a kale basil hummus…and it was not that tasty, so I’ll spare you from trying it too. I think mainly my beans weren’t cooked enough and the consistency was not great (I cooked mine in the pressure cooker). But this one is great and two of my co-workers were loving it today. 😀
I’m also glad it’s payday week because I just had to clean out my veggie drawer that wasn’t looking too happy. 😦
So here’s the recipe, now back to being conformed to my work chair another 5 hours.

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Roasted Red Pepper Hummus
• 2 large garlic cloves, chopped
• 3-4 cups cooked garbanzo beans (chick-peas), drained
• 1/3 cup tahini (sesame seed paste)
• 1/4 – 1/3 cup fresh lemon juice
• 1 red pepper seeded, chopped & roasted (I did mine in a toaster oven on broil)
• 1/2 tsp salt (if using dry beans, 1/4 tsp if using canned)
• 1/4 tsp dried parsley
• 1/4 cup olive oil (add however much you like for consistency)
• 1/4 tsp smoked paprika
• 1/8 tsp cumin

How to:
– To prepare garbanzo beans in pressure cooker, add 7 cups of water/chicken broth to 2-2.5 cups dry (rinsed) beans.
– Seal top, and cook according to your pressure cookers instructions for 25-30 minutes.
– Rinse, de-seed and cut in large chunks your red pepper and put on broil until it’s looking roasted. Maybe 15 minutes? I didn’t put mine right next to the heat so it could take less time, just keep checking it.
– Once all that is ready, drain beans, peel garlic, juice lemon, dump all ingredients and spices in food processor except oil.
– Turn on to low setting until it’s starting to look smooth.
– Turn up to high setting and drizzle in olive oil from the opening in lid until it starts to get the consistency you like.
– Taste test to see if it needs tweaking, then either refrigerate for an hour to enhance flavor, or devour and leave no trace behind. 😉

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I hope you are having a great week and leave any suggestions for hummus experiments in the comments or yummy ones you have tried. 🙂 Thanks!

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Avocado Cilantro Hummus

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Avocado Cilantro Hummus

If you love guacamole then you most certainly will absolutely love avocado cilantro hummus, it is simply wonderful!
I happen to have found a very nice food processor for $53 the other day. It’s a Hamilton Beach one at Le Gourmet Chef store and it has made hummus so much easier for me to make. I have tried making hummus in my vita mixer and it gives it a very grainy texture, because it is a thick mixture and tends to get stuck with the style of blade the vita mix has. The food processor gives hummus a very nice creamy almost whipped texture if that’s what you like.
I started out my day by putting my garbanzo beans in the crockpot on delayed timer for 4 hours and then to cook for 4 hours.
I LOVE LOVE LOVE my Beyond Rice cooker! (I am becoming an electric gadget queen). I used to work for Pampered Chef, so I have a ton of handheld gadgets, but with my aching back, I need to speed up my time in the kitchen!
It is hard to write this post and nosh on this yummy hummus! Thanks to Siri for helping out. 😉
Let’s quit the small talk and get to the chase.

Ingredients for Soaking the Beans:
• 2 cups dry chickpeas (rinsed)
• 7 cups water or water and broth mix (I was out of broth and my beans still tasted pretty good).
• 2 cloves garlic, peeled and roughly chopped
• salt, pepper, onion powder, cumin, eyeball it.

Prep Work:
Add all the above ingredients into your crockpot or Beyond Rice cooker and set for 3 to 4 hours delayed time and 3 to 4 hours cook time. Soaking your beans is important because chick peas/garbanzo beans are a very hard bean and takes its sweet time to be ready. You want to make sure that your beans are not hard when you are done because it will give a very sandy texture to your hummus.
When the beans are done cooking I do not drain them because I use the juice in my hummus for the additional flavor.

Ingredients for Hummus:
• 2 cups cooked garbanzo beans (if canned, rinse. If from crockpot method above, don’t rinse).
• 2-3 cloves peeled garlic
• Juice of 1 lemon
• 1 handful cilantro, rinsed
• 1 large avocado
• 2 Tbs water (I used mine from my crockpot bean juice)
• 3/4 to 1 tsp sea salt
• 1/2 to 3/4 tsp cumin
• 1/8 or more cayenne (depends on your level of spice).

Magic happens Here:
Add all the hummus ingredients above into the food processor and pulse or blend until everything is mixed together. If you are nervous about the amount of lemon juice or spices, start with a little bit and add more as you go along. Taste test to see if you need any extra ingredients because the original recipe I was going from was very bland.
Do not worry that you put salt in your beans when they were soaking and then you’re putting more salt in your hummus. I really needed to add a lot more salt because I started with 1/4 teaspoon in my hummus mix and added maybe 1/2 tsp to my crockpot.
I did not add cayenne to the hummus that I made because my doctor wants me to say away from it right now. But I’m sure it will taste absolutely fabulous with cayenne in it. 🙂
You will have extra beans left over from what you had soaked. That is awesome for another batch in case you devour this one and do not share with anybody else. Sharing is caring. 😉
I had gotten some kale at the farmers market last week but it was a very hot day and it wilted before it got home. So I was going to make my second batch as a kale basil hummus and I’m excited about that. If it is a success I will add the recipe to another blog post. 😀
As I’m eating this hummus and enjoying it very much, I just thought of a good idea of maybe adding a quarter slice of onion next time and it would give it a nice little kick! (I love onion in about all my savory dishes).
I hope you like this recipe and it encourages you to eat clean this autumn and to avoid junk food!
I just recently have tried fresh veggies with my hummus instead of rice crackers and I am loving it! Now I can enjoy cucumber with the rest of the masses. Yea!

 
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Posted by on September 16, 2013 in A day in the life of Jeni, Food and drink

 

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Zuppa Toscana DF (Olive Garden Dupe)

Now that it’s coming close to Autumn it’s time for some soup! I love soups so much cuz it’s a one dish meal. I don’t have the time or energy to put a full meal on the table every day.
When I was at my parents house we had 4 people making dinner (3 1/2 with my gma who has Alzheimer’s) and we got a lot done! I made fried zucchini, my mom made fruit salad and fresh picked green beans, my dad made an awesome flank steak. And everything gluten free. Yea! I’ll have to get my dad’s marinade…olive oil and a bunch of fresh spices from their garden.
So now that I’m back home, there’s no one to help…I have to feed myself. Today was a bad fibromyalgia day too. Spent my Labor Day in a full flare up and a tension headache. If only I could have a (discrete) sumo wrestler walk on my back I’d feel soo much better!!
Somehow I managed to make this soup tonight. Glad I finally did it, purple kale was losing it’s purple!
I’ve had to throw out so much F&V this summer cuz I just have no energy to cook. Hopefully I can get back on track soon!
I need to get to bed so I’ll stop jabbering and give up the recipe.
This tastes JUST like (if not better) Olive Gardens Zuppa Toscana. It was one of my favs when I used to eat there. This version has a LOT of flavor.
Try it…you’ll like it! 😉

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Ingredients:
1 onion, diced
2 stalks celery, diced
2 carrots, peeled & diced
1 Tbs. extra virgin olive oil
6 C. Chicken stock
3 cloves minced garlic
4 yukon gold potatoes, scrubbed, skins left on, cut into large chunks
1 can white beans (I used great northern), drained and rinsed
1 tsp. Worcestershire
1 tsp. crushed red pepper flakes
3 slices bacon chopped
1 Hormel natural selects turkey sausage. Chopped
4 C. Purple kale
2 C. cashew cream (1 c. cashews, 1 1/2 C. water and 2 T. nutritional yeast blended til creamy in a power blender, if you don’t have a power blender, soak the cashews overnight and do this in a normal blender).
sea salt and ground black pepper, to taste
Method:
Heat the olive oil over medium high heat in your soup pot, sauté bacon & sausage. Add the onion and sauté til translucent, about 2-5 minutes. Add celery and carrots and sauté for a few minutes more. Add potatoes and garlic and sauté for a minute more. Add the chicken stock, white beans, crushed red pepper flakes and Worcestershire. Bring to a boil, then cover pot with a lid and reduce heat to a simmer. Let simmer for 20-25 minutes, or until potatoes are fork tender. Add in cashew cream, kale and season with salt and pepper to taste.
Makes A Lot!

Blooper: I read too quick my own recipe and added 6 cloves of garlic. I feel sorry for whoever has to be around me tomorrow!! :-p

 
 

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What I ate tonight

I’ve recently done an assessment of my physique and I think I need to make some changes in 2013….I know, typical for beginning of the year. To tell you the truth, I have been too broke to buy real food! I leaned more on potatoes, eggs, beans, oatmeal, chips n salsa for a few months too long! Today I got a payday incentive. So a grocery shopping I went!
First I’ll show you what I ate tonight and then I’ll explain. 😉

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I need to eat more veggies than I have been. Potatoes tend to add up after a while, same with beans. So I went to my fav natural food store New Seasons and loaded up on the organics! Almost all their produce is organic and I looooove that! ❤ I really don't like Trader Joe's cuz it's like a search and rescue for foods I can eat. No thank you!
I loaded up on my greens. Here's some of what I got; Red cabbage, purple kale, rainbow chard, red leaf lettuce, and baby spinach (the darker the healthier). Oranges, lemons, bananas and fresh ginger so I can do smoothies again. Got lots of frozen berries that need used. And I even bought….broccoli! :-/ eek! I'm not a big veggie lover, and specially with broccoli. But I …must …eat… Green…
I'm planning on steaming the broccoli with some butter, I can do that. Just not mushy or raw please.
The kale is outside my comfort zone too. When I worked at a deli we shoved it in between the crocks of the salad bar. Then I found out years later that people actually eat it?!? O.o
One of my friends is doing the Paleo diet (way too restrictive for me!) she LOVES kale, her kids chant "we want kale!" Strange… She showed me you can cook kale with bacon! Just sauté them together (I made the mistake of throwing in the kale too soon, let the bacon sizzle first!)
That was 1/3 of my dinner, the kale and bacon. Then I cut up some sweet potatoes (the white kind, can't remember if its actually a yam?) then tossed it with olive oil, pink Himalayan salt, pepper, garlic powder, and rosemary. Roast on 400° for 30 min.
Then the last 1/3 was quinoa boiled in chicken broth (make sure to rinse quinoa before you cook or it turns out bitter). Once that was done I added chopped green onions, red peppers, Roma tomato, avocado, & cilantro. D-LISH!
I gobbled it all up, but left room for my Bobs Red Mill GF/vegan Peanut Butter Chocolate Chip cookie! 😀 To cap it all off I brewed some jasmine green tea. Ohhh boy…no room for midnight snacks tonight!
When I eat something healthy I'll post a few of them, I know I love new ideas!
If you have any ideas for all the greens I bought, comment away!
So have a healthy happy 2013 and eat something green! 😉

 
 

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