Since beginning my journey towards simplicity and sustainability almost two years ago I have rarely come across a situation in which the sustainable option is not also the most frugal option. For example, cooking food from scratch will save you money hand over fist when compared to eating out and is also a great way to live more simply and sustainably. Switching from disposable products like paper napkins or disposable diapers to a re-useable option like cloth napkins or cloth diapers drastically reduces your environmental impact but also saves you a ton of money. Even growing your own produce on your patio saves you lots of money when compared to buying the exact same items at the grocery store. In this way, sustainability and frugality are two values that mesh well together. Unfortunately, the same cannot always be said when it comes to meat. Continue reading →
Hello Awesome Readers! Today’s post is a post that I originally wrote for the blog Scratch Mommy. Below is a preview of the post, if you click the link at the bottom of the preview it will take you to the full post and recipe! I hope you enjoy!
In my mind, there is no more idyllic kitchen task than baking a pie. It brings to mind the holidays, or a family gathering, a warm house, and a sweet smelling kitchen. I think of grandmothers everywhere rolling out dough and slicing up apples.
Why, after being a part of this real food movement for years now, I still have these rose colored thoughts is beyond me. Baking a pie is fun for sure but it’s definitely a labor of love. The reality of me baking a pie is a kitchen covered in everything from coconut flour to cinnamon to honey, messy hair, and a not so perfect crust. That being said, there is just something magical about creating something as beautiful as a pie.
Cooking in and of itself is an art form; finding just the right ingredient in just the right amount to create that perfect flavor. But not all food is aesthetically beautiful.
Later this fall I will reach my one year anniversary of following the autoimmune protocol. At this point last year I had been in an acute flare for about two months and my health was starting to rapidly deteriorate.
I’ve been thinking about last fall a lot recently. I remember the trip we made to visit our families in early September, it was the last trip I would be able to make to our home town for a long time, I remember trying to attend an important conference I had been planning on for months and needing to be propped up in a chair with a heating pad, a sweatshirt and wool socks on my feet just to try manage my joint pain while I was out of the house. I remember the weekend my mom had to come from out of state to clean my apartment and batch cook food for me because I had become basically bed ridden, I remember debating surgery and realizing that if I went through with it I would probably lose my ability to have biological children. I remember it all sadly and vividly. Autoimmune disease had stolen my life and, at that moment, my future. Continue reading →
I love easy, simple food that is also delicious and nutritious. It has been my goal from the start to use my writing as a means of showing others that following a real food diet, like AIP or Paleo, doesn’t have to be complicated. This recipe is a perfect example of that. Continue reading →
As we enter into the fall, opportunities for get-togethers, dinner parties, and holiday celebrations seem to become more common. Time spent entertaining family and friends is wonderful and should be filled with happy memories, not stress and shame. However, for many people who are following the autoimmune protocol diet the thought of having to explain and serve their “weird” foods to others is just downright overwhelming. It doesn’t have to be that way though. Continue reading →
“Eat food, not too much, mostly plants” those words by Michael Pollan have become a common ground of sorts for people in the real food community and those in the mainstream nutrition field. We may not all agree on the role of fat, we may not see eye to eye on issues surrounding grains, corn, soy, or sugar but we can almost all agree on these these three principles… theoretically. Continue reading →
In a couple of my previous posts I mentioned to you all that I had begun the process of reintroducing foods back into my diet after spending a little over six months following the full elimination phase of the Autoimmune Protocol. The process has been slow, not because of failed reintroductions, but because it has been hard to find weeks where I can get a good baseline or not miss out on too much if I have a bad reaction. With traveling, being on call as a childbirth doula, a few little colds and one very random allergic reaction my reintroductions have had to take a bit of a back seat this summer. That being said, fall is quickly approaching and I am ready to continue moving forward. Continue reading →