For a LONG time I did ZERO treats, like for YEARS of deep gut healing, but I finally found a few things I feel are ingredient worthy to include from time to time and boy am I enjoying it!
Ingredients that are: Grain Free Additive Free Nightshade Free Gluten Free Soy and Legume Free Tree, Nut and Seed Free Egg and Dairy Free Refined Sugar Free are what makes these cookies G.A.N.G.S.T.E.R.!! I have to say it is like they were custom-made just for me! I have a long list Continue reading →
If you have been following me for a while then you know that I am a biohacker at heart. I am ALWAYS tinkering with something to advance my health goals. These days I feel pretty great most days, which I can assure you is HUGE progress, but there is always room for a little more. I attribute much of my healing to improvements in gut health. I have used gut health testing in the past as a barometer of my progress, originally with Ubiome, which went belly up in 2019 (pun intended) and then later with Viome. After having used both of those platforms I recall wishing there was a test that combined the bacterial diversity data of Ubiome along with the food recommendation/avoidance lists of Viome and voila, along came Thryve Inside.
Lately I have been focusing on plant fiber diversity which aids in increasing the diversity of the microbiome. Some bugs like some kinds of fibers while others prefer other types, so to keep them all happy you need to include lots of variety in your diet. One great way to diversify is to make veggie rice combos. There are lots of veggies that rice well. You can rice and freeze them in individual bags or as blends. It is also a great way to use up ends of things or veggies that are nearing the end of their prime. It’s also a great way to use things up before you go on vacation. So many wins here.
Things that rice well: Cauliflower Broccoli Celeriac Parsnip Turnip Sunchoke Cabbage, but see notes Beets Sweet potato and squash Carrot
Everyone is familiar with cauli rice. I usually don’t bother ricing that myself as it it inexpensive to buy organic frozen cauli rice at Whole Foods, so that is what I usually use.
Broccoli rice is another yummy option. I tend to rice the stems that get leftover from the flowerettes we roast. You can rice the stems as you go and add to a bag in the freezer or mix in to blend bags.
Celeriac is probably my new favorite all around veggie. What it lacks in beauty it makes up for in versatility. I thought it would be too much of a celery flavor, but it is actually quite mild. To rice it first thoroughly scrub and then just peel off the knobby and hairy parts. Cube it and pulse it in a food processor with the S blade. I like to saute or bake it. If you add poultry seasoning it tastes a lot like stuffing, so it can be a nice side for an AIP Thanksgiving dinner.
Parsnips and rice really well and are delicious alone or add nice mild sweetness to any blend. Carrots can be added to mixes for a little color.
Turnip rices well. I don’t love it all by itself flavor wise, but I add it to my blends and it mixes well.
Sunchokes are also something I don’t do solo, but I add to blends, though I know some people roast them for a nightshade free potato sub. I have heard they air fry well too.
I have riced cabbage. Green or red cabbage rice well, but are more watery than the options above. I add it in small quantities to blends. If you freeze it solo it will freeze into a solid mass, rather than like rice grains.
I am not a beet fan personally….tastes like dirt to me…just sayin, but I do hear you can rice it.
Sweet potato or squash also rice really well. I a little sweet potato to some of my blends. I tend to avoid it in larger quantities as it is very high in oxalate, but I add it in small quantities for color and flavor.
Rutabega rices well.
Spread your riced veggies thin on a parchment lined baking sheet and freeze. Then transfer to a bag. This reduces clumping. If things DO clump, just give them a good whack with a meat mallet and they will break up or they will also fall apart as they cook if added as chunks.
If you make these riced veggies and post to instagram, tag me @paleogirl99 I would love to see what combos you come up with!
I avoided legumes for a long time while working on reducing systemic inflammation. Thankfully now I am discovering I can tolerate some of them if they are pressure cooked. Boom. I wasn’t looking to recreate split pea soup, but I was whipping up a batch of my creamy veggie soup and it just happened to taste an awful lot like split pea. Had to write it down right after prepping so I can recreate it in the future. It is definitely a recipe I will make again! It is full of Continue reading →
Traveling is always challenging for me as it relates to food given my many limitations, Paleo, AIP, low histamine, low oxalate and lectin and lately back to keto low carb. The histamine issue creates the biggest obstacle for travel foods as leftovers or foods prepped ahead by restaurants are a big no no. Add to it that we are in the midst of a global pandemic and I decided to avoid eating out altogether. My plan you ask? Continue reading →
Warning: These low carb cookies are dangerously good. OK. You have been forewarned! Seriously though, over the last 7 years I rarely ate treats of any kind, but I am moving in to a phase of my diet with more inclusion, rather than exclusion and so I decided to create a low carb cookie I could enjoy as an occasional treat. These exceeded my expectations. I will say they are definitely Continue reading →
I have just been introduced to the spice Sumac and I am a bit obsessed with it at the moment. My low histamine, AIP diet for the most part lacks the flavor profile “acid”…no vinegar (high histamine) and citrus is often iffy. So finding a spice that has a zingy acidic citrus note is a real Continue reading →
Officially under a “stay at home“ order during this COVID-19 Pandemic and I am craving all of the easily digestible comfort foods. This soup is sort of a spaghetti burger mash up. Lower in carb, gluten and dairy free, paleo…hits lots of metrics. Here is what I did. Continue reading →
I have been on a roll with my Instant Pot lately. Given all of the chaos right now with the Coronavirus pandemic I have been wanting cooked comfort food. I think I outdid myself with this one! So much Continue reading →