The 4th of July is about traditions (at least for us: see old 4th of July traditions post)! And while for many of us, hot dogs and hamburgers go hand and hand with 4th of July, many people (who are gluten-free) may miss out on the buns because, let’s face it, most gluten-free buns aren’t very good. But with these amazing pigs in a blanket, you don’t have to miss out on the fun!! This is another of my favorite recipes from Super Paleo Snacks that we make often. They are so tasty, easy, and fun to make. Even better: they never disappoint company, even if your guests don’t tend to follow a paleo-type diet.
These Applegate Cocktail Pork Franks deliver a really solid pigs in a blanket flavor. Unfortunately, we can’t always find them at our local Whole Foods. So, many times we will use the Applegate Grass-fed Hotdogs (see here) cut in half, and they are also so good!
See, this dough is almost like real dough…and by real dough, I mean the gluten-filled stuff.
The kids love helping cut and wrap their pigs. Cutting your dough into triangles seems to be one of the easier and more efficient ways to wrap your pigs.
So enjoy your traditional 4th of July treats without having to sacrifice flavor, or how you feel later on. Have a fun and safe 4th everyone!!
Having company over for Memorial Day? Fresh out of the oven, these crispy buffalo wings are so good no one will even know they are gluten and dairy free and made without nasty inflammatory refined oils. This is one of our favorite party or holiday foods from Super Paleo Snacks. I hope you love them as much as we do. Have a fun and safe Memorial weekend everyone!
Be sure to pat them dry to ensure that they get crispy…
As we enter the final stretch of the school year, who has time to cook? With class activities, sports, clubs, and now swim team practice, cooking in the later afternoons/evenings just isn’t even an option. So to make things as easy as possible, I asked my husband grill ALL of this chicken (from Costco) this past weekend. It was a little over 4 lbs of chicken and now we have three meals, ready for go for the week. If grilling isn’t an option, you can also cut all of the meat into bite sized pieces, cooked it in some coconut oil and let it cook for about 20 minutes or until it was no longer pink in the middle. Then set it aside to make some of the following dishes in this post.
Scott put just salt and pepper on most of the chicken but did put some of his homemade rub on 2 pieces. So now we will have BBQ chicken with some veggies (made from some of our easiest veggies recipe post) and some Quinoa and Kale (see below) one night, warm Buffalo Chicken Slaw another night, and one of our favorite chicken salads, Curry Apple Chicken Salad. Done and done! And it only took me about an hour today to get it all ready. An hour’s worth of work for almost a week’s worth of meal is certainly a good trade off!
Here are a few other simple and yummy chicken recipes you could use:
Oh, and speaking of Costco (it’s where we got the chicken above), while we were there the other day, Tate and I sampled this Quinoa and Kale, and we both LOVED it! Alice didn’t love it until I heated some up on the stove and added some good grass-fed butter. She the gobbled hers all up. What is also so great about this is you can add a good olive oil, some Tessemae’s, guacamole or even hot sauce (per Tate’s suggestion) and almost make a meal out of it.
Good luck moms and dads getting through these final weeks of school before summer break and be sure to enjoy them, too!
When we think about food intolerances, we tend to associate them with stomach aches, bloating, constipation/diarrhea. And yes, those can be obvious food intolerance symptoms, but there can also be many other symptoms that associated with food intolerances like skin issues, a stuffy nose, migraines, and joint aches, to name just a few.
I realized recently (again…yes I seem forget every 12-18 months) that my body does not do well with almonds. They aren’t the typical symptoms when you think nut or food allergy, so it took me awhile (and clearly I have a hard time getting this though my thick skull) to realize that I need to eat almonds only in moderation. As soon as I add daily almond butter to the mix, I find myself in trouble. My main symptoms the past few weeks were:
difficulty taking a full deep breath (it was like someone was sitting on my chest when I would try to run)
Almost a day or so of getting the almonds out, I felt dramatically better. I’m sad because I love almonds, but I am also so happy to know the culprit of what was causing my symptoms.
I’ve also found that I’m totally addicted to these pumpkin seeds I got from Costco (or vitacost.com). I’m so happy to have a replacement for my almonds…
I also thought for quite some time I had an allergy to chocolate. I know, how bad would that suck?? A bite of chocolate would make my tongue hurt and swell. And as much as I may sound like a hypochondriac, you can believe I tested this one over and over and over. And after seeing this TED talk on the benefits on dark chocolate, can you blame me? Finally, after taking it out of my diet on multiple occasions, I realized (albeit incorrectly) that I had an intolerance to chocolate. But then I read that even with just the small amount of dairy that is in some dark chocolate, it can set off a reaction. Anyway, I didn’t fully believe that dairy was affecting me because while I am very low dairy (I’ll have butter and a little cheese occasionally), I don’t really don’t have much of a reaction to dairy. I just try to minimize my intake of it for inflammatory reasons.
Anyway, a few weeks and bag of dairy-free Enjoy Life Dairy-Free Dark Chocolate Chips later, I’m ecstatic to report that it wasn’t the chocolate but it was the dairy! You can take just about any food away from my diet, just don’t take my chocolate!!! Woohoo for for Enjoy Life!!
My point in all of this? When it comes to food intolerance (and high allergan foods like gluten, dairy, soy, corn, nuts and eggs in particular), just be sure to pay attention to how you feel head-to-toe, not just in your gut.
So…no more of my favorite Trader Joe’s 73% dark chocolate almonds (a treat of mine for years), but at least I have these two new favorite discoveries that not only taste just as good, but make me feel a heck of a lot better!
Okay, on to the lunch…
Having time to make good healthy meals can be hard, but especially this time of year. Spring time is busy and there certainly is not enough time to make dinner (new post coming soon!) and for lunches, well, I’m sick of my old fall/winter like foods. I still want a warm, satisfying, and flavorful meals, but I’ve also been craving lots of greens lately. Anyway this simple lunch fits the bill ,and it has really been hitting the spot!
I’ll use either this Cruciferous Crunch package of greens, the pre-shredded Brussels sprouts from Trader Joe’s or the pre-cut cabbage from Whole Foods. I also love to use Brussels sprouts and broccoli but you have to cook those a little differently. Anyway, see the recipe below for everything you’ll need for a tasty and easy to make lunch.
It’s worth noting that this sausage does contain some dairy. My kids and hubby love it and I will use it occasionally. But, I tend to like the sausage that Whole Foods has behind the meat counter. Favorites include sun-dried tomato and mild Italian.
I believe there is a bit of a misconception about eating healthy. I suppose some of us may think that we have to do something all the way, 100% or not do it all. Eating healthy doesn’t have to be perfect. Kids lunches don’t have to be perfect. A “healthy” lunch for our kids doesn’t have to consist of celery, cucumbers, nuts, seeds, turkey wrapped avocado and some fruit politely packaged like a smiling cat. And while, yes, all of those things would make for a great lunch, one might even say a perfect lunch, it doesn’t have to be THAT great. How does seeing meals like this make you feel? In awe, inspired, motivated?
To be honest, I see things like that and think…”Forget it!”. I know those images are supposed to be motivating, but they can also be overwhelming and, quite frankly, discouraging.
My point? Eating healthy doesn’t have to be perfect, it just has to be…better. Better than the food offered at the school snack bar, for example. I would much rather have my kids eat my sweet potato brownies or apple pie trail mix balls for a snack, rather than a prepackaged fruit roll up, some Goldfish or sugar-filled yogurt. I’m really not trying to plug my book (been there and way overdone that), but that was my goal of many of the snacks in my book.
We eat pretty clean, for the most part. But I’ll tell you, it didn’t happen overnight. Not by a long shot. Years ago we were eating Cherrios and graham crackers and things like that because we thought they were somewhat healthy (they they are low fat and “whole grain” so that must constitute healthy right? Not.). I didn’t realize they were full of hydrogenated oils, refined sugars, and way over processed wheat, but as I learned, as we learned, we evolved and I think that’s the goal…to continue to learn (and you’re reading this so you’re already halfway there, right?) and evolve as people that want to feel better and get stronger both mentally and physically, and food can help us do that (or hinder us!). So be patient, learn, try new things, grow, evolve and don’t forget to teach your kids the connection to food and how we feel on a daily basis so they can make smart, educated decisions as they grow.
The chocolate chip cookies we made today are a great example. They are a good snack…yes I said snack. Are they perfect? No. Is it an every day snack for us? Certainly not. But, they do have protein and good healthy fat from the cashews, vitamin A, D and K, as well as a gut healing, anti-inflammatory fatty acid called butyrate from the grass-fed butter and they are made with a low glycemic sugar (so it doesn’t cause blood sugar crashes or create inflammation). So while it may not be THE perfect snack, I can guarentee it sure does taste like it.
Gosh he looks big, doesn’t he? Speaking of perfect. Like my “wood” I use for book/blog pictures? So far from perfect wood….
Preheat oven to 350F. In a medium bowl, combine all ingredients together (except for the chocolate chips) with an immersion blender or by hand. Then fold in 1 cup of the chocolate chips. Next lay out parchment paper on a cookie sheet. Then use a tablespoon to dollop the cookie dough mixture onto the sheet. Bake for 14-18 minutes or until start to brown.