So…I just got the totals for my book sales, and I am beyond thrilled. As of just last week, the marketing team from my publisher has just begun their efforts, so I have to assume so many of those sales are from y’all. THANK YOU, THANK YOU, THANK YOU for your support!
To celebrate my book sales, my new site layout (what do you think?) and Valentine’s Day, I wanted to do a giveaway as just as a simple thank you!
To enter the drawing, all you have to do is enter your name in the comments section below. The winner, chosen at random, will receive a copy of my book, Super Paleo Snacks, for Valentine’s Day. The giveaway is for US participants only (sorry!) and will end on Valentine’s Day at midnight.
Also, to celebrate Valentine’s Day, I wanted to share with you another recipe from my book that includes THE BEST tasting (paleo) cupcakes you will ever eat, bar none. No one will know these are gluten free, dairy free, and low glycemic. Oh and they’re nut free so safe for any school! With the addition of the psyllium husk powder (Whole Foods, Amazon, health food stores), the texture, taste, and consistency is to die for, and the frosting is one that is super easy to make but not easy to stop eating. These would make for a great Valentine’s Day treat, or even a nice Valentine’s Day breakfast (similar to donuts but way better for you!).
Enjoy and Happy Valentine’s Day!
We used some fun sprinkles without artificial colors and colored only with beet juice….
Preheat oven to 350F. In a medium bowl, combine the dry ingredients and mix well. Then in another medium bowl, beat the egg and then add in the melted butter and vanilla. Once that is mixed together, add it to the dry ingredients bowl and combine.
Next, either grease your muffin pan or use muffin liners. Then fill each cup about
two- thirds of the way full. Cook for 20 minutes or until you can stick a butter knife in the center of the
muffin and it comes out clean. Allow them to cool completely and then add chocolate frosting.
● 6 tbsp coconut milk, full fat
● ¾ cup dark chocolate chips
● 1 tsp vanilla
In a metal bowl, pour the chocolate chips and set the bowl over the a sauce pan with boiling water, and let the chocolate begin to melt. Then, stir in the milk and vanilla. Just before all of the chocolate is melted, remove the bowl from heat and stir until smooth. Allow to cool for approximately 5 or so minutes. Then top the cupcakes with frosting using a butter knife.
I am so used to my quick shopping routine at Costco that I don’t typically take time to go down every single aisle. But today, I did just that (well, the food aisles). I was so excited with all the good stuff I found, I wanted to share it with you all. Alice kept giggling at me because I was so excited. I love good healthy food, and I love a deal, so the two together were a happy combination for me. Here are most of the things we got today. In case it’s hard to tell what is what, you can see my more detailed list below…
Organic chia seeds
Organic lentil noodles (21 grams protein/13 grams fiber per serving)
Organic chicken breasts
Organic whole chicken
Muir glen tomatoes (in BPA free cans)
Black bean noodles (25 grams protein/12 grams fiber per serving)
Love crunch (with only 6 grams of sugar per serving, this is my husband’s favorite granola)
Frozen organic broccoli (4 individual packs in a one bag. Great for stir fry!)
Sprouted pumpkin seeds (Go Raw)
I also get VSL-3, which is my favorite probiotic with 112 billion cfu per capsule. Be sure to ask the pharmacist for it. It’s not prescription but it has to be kept in a refrigerator.
A few more things that I like but didn’t get include:
The Wild Tuna is great as we use it for these tuna cakes. It’s almost $5 for one can at WF but here it’s $14 for 6 cans.
Kind Bars with only 5 grams of sugar tastes like a candy bar!
Nut exactly is fun gluten free sweet treat with 8 grams of sugar per serving.
Hemp Hearts have all of the essential amino acids and good healthy fats. These are great in smoothies, muffins or even oatmeal they are great when trying to get in extra added healthy fat and or protein.
And a few other things I found…
Honest company shampoo and body wash is ranked 1 on EWG.
I really don’t know anything about this protein powder but thought it could be a good option for someone looking for a plant-based protein powder.
My daughter looking at me like I’m crazy.
Crunchmasters crackers are a great tasting gluten free cracker.
And last but not least… how could we not get Tate some Tate’s Gluten Free cookies??
However, this Thai Mushroom Chicken Soup is a new favorite. I’m adding to our list. It was a touch spicy for my kids, but you can easily adjust that (just use less Thai Kitchen Chili Paste). Anyway, it has so much flavor and plenty of bone broth. It does have a longer list of ingredients than my typical recipes, but this soup is a keeper and I’m excited to make it again.
I just used 1 pack of mushrooms, but I think next time I’ll use two. I mean, is there anything better than mushrooms sauteed in butter?
I like the Thai Kitchen Chili Paste, which is available at most grocery stores including Whole Foods and Publix. Or, you could use Mae Ploy Curry or Panang (which I get online). The Mae Ploy brands are a little spicy though. I got the Mae Ploy Panang in attempt to recreate a Panang dish I had at one of my favorite restaurants, True Foods. I will be hopefully making that this week.
Just to re-emphasize the hot warning if you use the WHOLE container of Mae Ploy instead of say just 2 teaspoons. We learned the hard way back in 2013 (see old post here). And by “we”…I really mean Tate.
Hard to believe that my little guy is turning 7 next week!! Thanks for always being such a good sport, Tate!
cook mushrooms until they turn brown (15 or so minutes) stirring occasionally. While those are cooking, get the rest of your other ingredients ready Then, once the mushrooms are brown, add in the garlic and some more butter so it can brown, then add in the rest of your ingredients
I added broccoli to it the first time I made it but think next time I will just double the mushrooms.
Here is a link for slow cooking chicken: http://stiritup.me/?p=9899.
Quick note: to my male readers. Sorry but this post isn’t for you…
Why is it that PMS symptoms seem to get more intense with age? Years ago I started to notice that I seemed to get…let’s just say…a touch moodier, my cravings became stronger and well, sometimes right before my period (and sometimes right before ovulation) I would just get so damn tired .
When I was growing up, I’d hear my mom complain about the physical and emotional swings associated with her peri-menopause. And back then, it was what it was and there was nothing that could be done about it, you just had to grin and bear it. Now a days, there are things we can do to understand and try to manage our hormones and it can make all the difference in the world.
Fortunately, I learned that my more intense PMS symptoms were all a part of a hormone imbalance. Many of us (up to 80% of women) typically around the ages of 35-50 with deal with a hormone imbalance at some point that can cause Estrogen Dominance. Estrogen Dominance typically refers to a rise in estrogen or an imbalance between estrogen (too high) and progesterone (too low). It can cause fun symptoms like:
Bloating (water retention)
Weight/fat gain (especially around the abdomen, hips, thighs or rear end) or inability to lose weight
Breast swelling and tenderness
Headaches (especially premenstrually)
Foggy thinking, memory loss
Low blood sugar (hypoglycemia)
Um check, check and double check. While there are things that can lead to estrogen dominance like being overweight (fat stores estrogen), too much stress, a low fiber diet (ideally you want to go to the bathroom once a day to help eliminate excess estrogen), endurance exercise, environmental xenoestrogens, too much sugar/caffeine, etc, it’s also just a part of life for many of us. Between the ages of 35-50 our hormones decide to get back on the crazy hormonal roller coaster they were on back when we were teens with our estrogen and progesterone being all over the place. At this age, our estrogen tends to go up or fluctuate a lot, and then drop as menopause begins. And, with aging, our progesterone tends to decline for many of the same reasons mentioned above. The problem is when we have an imbalance between our progesterone and estrogen we not only suffer from the symptoms of estrogen dominance but it can also lead to other issues like thyroid problems (low thyroid function), endometriosis, PCOS, autoimmune issues, breast cancer to name a few.
I’ve found two ways that have helped me to restore balance. One is by raising progesterone levels (see here for symptoms of low progesterone) using a small dose (varies person to person) of progesterone that I get from my doctor. Personally, I’ll use as little as 6.25 mg every third day from ovulation until menstruation and that’s all it. It really doesn’t take that much. But if you don’t have a doctor to help you with a compounding prescription, here are some other alternative ways to help your body support progesterone:
Evening Primrose Oil
Borage Oil or
The second thing or things that has really been a godsend are natural supplements that help my body to digest the excess estrogen. There are two in particular that can be helpful. They are:
DIM – Diindolylmethane is formed in the body from plant substances contained in “cruciferous” vegetables. It helps the body to break down and digest excess estrogen and promotes healthy estrogen metabolism.
Calcium D-Glucarate – It is a natural substance that promotes the body’s detoxification process and supports hormonal balance. Calcium D-Glucarate facilitates the detoxification process by inhibiting the re-absorption of estrogen-like toxins into the bloodstream, allowing them to leave the body and be excreted in the feces. Calcium D- Glucarate has been found in animals to lower unhealthy estrogen levels and thereby inhibit the development or progression of cancer.
You likely just need one or the other. I love my calcium D-glucarate but I know many that love their DIM and have had much success with it. Everyone is different so it’s really up to you to see what works best with your body.
I do test my hormones every quarter so I know how to best balance my progesterone and estrogen. Be sure to work with a healthcare professional in determining your levels. Also try to test on day 21 – 22 of your cycle (best days to evaluate your levels) and be consistent with that day every month so you can compare going forward.
Another great way to help promote healthy estrogen levels is to eat cruciferous vegetables like cauliflower broccoli, brussel sprouts, and cabbage since they all contain DIM (see above). So, with that said, I wanted to share with you one of our favorite snacks, Cauliflower Pizza Bites. I hope y’all like them and I hope that this post may help some of you out there!!
I was at Trader Joe’s earlier today and ran across these cool things….Kale Sprouts or also called Kalettes. Whole Foods carries them as well. Anyway, I love finding new things that are both simple and delicious! They are tasty like brussels sprouts but are super nutritious like kale. And, all I had to do it wash them and then add some oil, salt and pepper! Perfect!! I didn’t even cut them in half or cut the steams off like I do with brussels sprouts. Maybe I should have, but then they wouldn’t have been as simple to make and tonight I needed quick and simple. But honestly, I don’t think they needed to be cut.
Look at that color? They are just brimming with antioxidants!!
I love these! I hate to admit it but Scott and I ate all of them before the kids got home from playing. So I can’t say if they liked them out not (sadly we didn’t save them a single one!) but Scott and I loved them!