Progress...

This breakfast is huge progress for me!

Family and friends who know of my food struggles/intolerances/sensitivities/decline in health would be jumping for joy for me.

For the last year I have greatly struggled to find foods that my body will tolerate/digest/breakdown/absorb. It's been such a rough year.

However, challenges can bring a monumental amount of strength and growth.

I always say, "You gotta know the bad to know the good."

And good health is SO important! You have probably heard the phrase...

"You are what you eat!"

Which is sort of true. The more correct phrase would be...

"You are what you can digest."

The hardest part for me was that for these last 10yrs. I've learned so much about good overall health, well-being, and diet, yet the harder I tried to eat more healthy the sicker I got. Weird I know. My body was having such a hard time digesting food and left me with little to no energy, constantly fatigued, which with both of these I related to having kids and being non-stop pregnant and/or nursing for six years = little sleep and rest, and losing a great amount of weight, eventually a dangerously amount because my food sensitivities became so great, I was left with almost nothing to eat. My diet has been so healthy and clean it's crazy....very minimal to no processed foods, no refined grains, sugar, foods, no dairy, no unhealthy oils, no this and no that! You'd think I'd be on top of the world eating organic, raw/cooked veggies, pastured meats, plant based, vegan, paleo, and all this healthy diet and that healthy diet. But, nope I've had such huge and extreme abdominal discomforts of bloating, gas, burning, diarrhea, constipation, cramps, pain, pain, pain. I've seen so many doctors and specialist both conventional and functional (naturalpathic). That eventually they say, "I don't know what to do with you." Great. It has been discouraging. It's hasn't been until I've been in my own way my own doctor that I've been able to put the pieces together and figure this out. Ultimately, it has been through much prayer that I have been able to get through this. There is only one heavenly being that knows what is going on with me and know how to help me. And how THANKFUL I am for a wonderful and loving Heavenly Father who hears our cries, listens to our prayers, knows how to help, and guides us in every way possible. Even if that means learning the hard way by taking lots of dead ends. I know that I've needed to travel these rough roads to have the knowledge of what wouldn't help and what would. It's been a slow road, but things are coming into perspective and I'm able to make much better choices about the way I go about this. I have read so many articles, websites, blogs, books, etc. about health and our well-being. In conclusion...OUR BODIES ARE INCREDIBLE AND SUCH A WONDERFUL GIFT. We think we may know so much about these magnificent bodies, but really we know so little. It is only our great creator that truly knows how to help and heal our spirits, mind, and body. But, we have to be in tune with our bodies and seek for that inspiration to know how to retain good optimal wonderful spiritual, mental, physical health. Which leads me to this video clip from Elder Nelson, a LDS Apostle, "God's Greatest Creation" I love it....

So, finally for me on this health journey I finally discovered what the major problem has been. And is called FODMAP's. Yeah, FOD-what? you might be saying. It's a crazy acronym for a crazy complicated name that stands for...Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols. These are quote, "All types of carbohydrates found in many different types of fruits, vegetables and grains." And, AND..."The most common Paleo foods high in FODMAPs are:

• Fruits: apples, avocados, cherries, mangoes, peaches, pears, watermelons, fruit juices and dried fruit.
• Vegetables: onions, garlic, cabbage, broccoli, brussel sprouts, asparagus, artichoke, eggplant, mushrooms, cauliflower.
• Other: sugar alcohols (any sweetener that ends in -ol), honey, agave.

This isn't a complete list, but it gives a small idea of problematic foods. It's no wonder I was in so much pain trying to eat fruits, veggies, plant based foods, etc. All this research about FODMAPs is quite new too, within the last decade. It has greatly helped solved much of the IBS community sufferers digestive problems. I also have a fructose malabsorption again fructose is found in SO MANY AMAZING WONDERFUL fruits, veggies, plant based foods. Sigh.

Read this article that explains the FODMAP problems, diet, and explanation very well...

http://paleoleap.com/fodmaps-and-paleo/

It's no wonder, it was my latest attempt at following a strict Paleo diet with supplements that threw me overboard that greatly exasperated my symptoms and problems. Inside I blew up with pain, inflammation, and lots of suffering. This last year has been quite terrible, but it very good to know why. WHY WHY WHY has been a huge question. But, the better question to ask is HOW HOW HOW, how do I fix this??? Slowly, but surely I am learning how to help my body heal and why it has had such difficulty. It's still hard to think about sometimes and I get so frustrated and miss my days as a child, adolecsent, and young adulthood days of a properly functioning and working body.

One day I will be better and stronger than I ever have been. That's a promised blessing and I will not give up and I will fight and I will win. It's taken a year for me to get a hold of this and things are finally calming down in my body to where just recently I can eat something like this among a few other things. WHAT A BLESSING. Seriously. "Count Your Many Blessings..."

When upon life’s billows you are tempest tossed,

When you are discouraged, thinking all is lost,

Count your many blessings name them one by one,

And it will surprise you what the Lord hath done.

Count your blessings, name them one by one;

Count your blessings, see what God hath done;

Count your blessings, name them one by one,

   And it will surprise you what the Lord hath done.

Are you ever burdened with a load of care?

Does the cross seem heavy you are called to bear?

Count your many blessings, every doubt will fly,

And you will be singing as the days go by.

When you look at others with their lands and gold,

Think that Christ has promised you His wealth untold.

Count your many blessings, money cannot buy

Your reward in heaven, nor your Lord on high.

So amid the conflict, whether great or small,

Do not be discouraged, God is over all;

Count your many blessings, angels will attend,

Help and comfort give you to your journey’s end.

So, all in all, to those wanting to regain your health, slow down, regather your thoughts, meditate, pray, and listen to your spirit, listen to your body.

The help and answers will come!

Thanks be to God.

Pumpkin Treats...

Who doesn't love pumpkin treats this time of year?!

Check out some old and new recipes below :)

Here are more past Pumpkin Recipes...

Pumpkin Carmel Poke Cake

Healthy Maple Glazed Pumpkin Muffins

Pumpkin Soup

Pumpkin Pie Chia Pudding

Paleo Pumpkin Pie Bars

Some friends had us over for dinner and I brought the dessert.

Paleo pumpkin pie bars...

No refined sugars, grains, or milk dairy.

They loved them!

From PaleoOMG

For the crust

• 6 dates, pits removed
• 1 cup almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350 degrees.
2. First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together.
3. Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.
4. Grease an 8×8 glass baking dish with some coconut oil and pour in your crush. Use a spoon to smooth off the surface and level out all over.
5. Place in oven to bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
   
   

While the crust is baking start the filling...

From Paleo Newbie

• Pumpkin Pie Filling:
• (1) 15 oz can of pure pumpkin (not pie filling) –or– 1 3/4 cups of pumpkin purée
• 1/3 cup of Medjool dates (pulsed in a food processor or puréed)
• 1/3 cup of raw honey
• 1/2 cup of coconut milk, full fat
• 2 eggs, whisked
• 2 tbs coconut oil
• 1 tsp of pure vanilla
• 2 tsp of pumpkin pie spice
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg

Instructions:

1. Start pie filling: In a medium saucepan, whisk all the filling ingredients together
2. Cook over medium heat, until filling starts to bubble - then cook for 1 minute more
3. Remove from heat, and pour over cooled pie crust layer
4. Refrigerate 2 hours before serving
5. Keep refrigerated except to serve
   
   

Then top it with coconut whip cream. Yum!

Coconut Whip Cream:

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight.

2. All the fat will solidify at the top of the can.

3. To open the can turn it upside down where the cream isn't sitting, heavy side on bottom and then open it up with a can opener.

4. Pour out coconut water into another container to save if you want.

5. Scrap out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste taste and sweeten to your liking.

Enjoy!

Pumpkin Chocolate Chip Cookies

My kids and neighbor say these cookies are delicious!

Recipe from Taste of Home

Ingredients:

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

1 tsp vanilla

2 cups flour

1 cup quick-cooking oats

1 tsp baking soda

1 tsp cinnamon

1 cup canned pumpkin

1 cup chocolate chips

Directions

1. In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

2. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 deg for 12-13 mins or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen 

Re-post: A Jar of Pumpkin & Pecan Pie

If you love pumpkin then you'll love this smoothie from mywholefoodlife...

1 cup pumpkin puree

1 frozen banana

handful of Pecans

1 tsp cinnamon

1 cup water & ice

Blend!

I roasted suger pie pumpkins and it's so so good!

Re-Post Pumpkin Hummus

This is oh so good! 

Recipe found at The Paleo Mama...

Ingredients

• 3/4 cup pumpkin puree (I made my own)
• 1 cup peeled & chopped zucchini (I steamed mine)
• 1/4 cup tahini
• 1 tsp garlic powder
• Juice of 1 lemon
• 2 tbl extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp smoked paprika

Directions:

1. Add all ingredients to a mini food processor.
2. Process until everything is combined and the texture is as smooth as you like – that’s it! Drizzle with a little extra olive oil for prettiness before serving.

Serve it with cut veggies or homemade crackers or veggies...

Jack-O-Lantern Pizza's

For Halloween we made Jack-O-Lantern Pizza's
w/ some fangs!

My kids loved 'em!

Happy Halloween!!

We also had a little Halloween party for the little guys that don't go to school and get to enjoy all the class parties. I made the veggie tray and friends brought over other yummy Halloween treats!

We also had Hot Dog Mummies, straight out of their tombs!

Fun creations and memories!

Spaghetti Squash Lasagna Boats

This recipe is from Skinnytaste and looked awesome.

Spaghetti Squash Sausage Lasagna Boats

Via Skinnytaste.com

Ingredients:

• 3 small to medium spaghetti squash (about 5 cups cooked)
• salt and fresh pepper, to taste
• 1/3 cup part skim ricotta cheese
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped parsley (or basil)
• 3/4 cup whole milk shredded mozzarella cheese

For the Sauce:

• 1 tsp olive oil 
• 1/2 onion, finely chopped 
• 3 cloves garlic, minced
• 14 oz Italian chicken sausage
• 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)  
• salt and fresh pepper, to taste
• 2 tbsp chopped basil

Go to the website for the directions.

*I used organic Gouda cheese instead of Ricotta Cheese and didn't add any Mozzarella and organic ground beef.

But, basically...

Cutting a Spaghetti Squash can be difficult in fact dangerous!

The shell is hard hard hard.

So, I've come to learn to cook it in the oven for abt 15mins in a dish w/ water to let it soften up and then remove it and cut it in half. Much easier! But be careful because it will be hot.

Cook at 400deg. for an hour more or less.
It usually takes 45mins.

You'll know if it's needs to cook longer because the "noodles" are stiff and crunchy.

Spaghetti Squash is actually a beautiful thing once it's cooked and tastes yummy.
It should taste yummy and to me sweet.
Not bitter and gross that you have to spit it out.
Yuck.

For the meat sauce...

Chop up garlic and onions
Infuse in hot pan w/ oil
Then add meat and cook
Add can of diced tomatoes.
Plus, S&P
Dried Basil
& Bay Leaf.

Let it simmer for 20+mins.

I really wanted to add fresh basil, but the grocery store down the road from was closed and the other two stores I went to didn't have it. Darn it!

It still smelled good.

Grate your cheeses and chop up the parsley and mix together to top it all off.

Once you have the squash shells ready...

Mix the "noodles" and meat and put inside
Then add a little more meat sauce on top.
Top it all off with the shredded cheese/parsley mix

Wow, this smelled delicious and of course the Fish Fam enjoyed it :)

And for leftovers I put this over baked potatoes and grated more fresh cheese.

Yum.

Brussel Sprouts & Sausage

While we were food shopping I asked my should we get Brussel Sprouts?

My oldest exclaimed, "YES! I love Brussel Sprouts."

Haha, there was a lady standing next to us that looked over with a surprised look.

I threw together this dish by chopping up...

Fresh Garlic, minced

Onions, diced

Potatoes, peeled and cubed

Brussel Sprouts, bottoms cut off

and cut in half

I started to pre cook the sausage in a pan on the stove, but didn't cook all the way.

I put everything in a big bowl and added sea salt (I like Redmonds), peppercorn (from the pepper grinder), and Italian Herb Seasoning, and then drizzled plenty plenty of oil all over and mixed it all together.

Preheat oven 400 deg or so for 30-40 mins.

While the food was baking I rinsed and washed the quinoa and cooked in on the stovetop.

To get the Quinoa to turn out good I always add 2 cups water to 1 cup quinoa on high heat and bring it to boil, then once it starts boiling, immediately turn it down to med-low, a tiny bit on the low side put a lid on it and set the timer for 15 mins. Take the lid of and stir it around a bit. It should come out really great and fluffy.

I also made some yummy cornbread.

Recipe here. My hubby says it's too moist and to try less liquid.
Instead of butter milk, we cow milk alternative.
Coconut, Rice, or Soy Milk. The coconut and soy are thicker.

I like that this recipe has very little sugar 1T, but I added honey.
We buy this super good kine for many healthy reasons.

My kids like to go and dip their little finger in the jar all the time!

I love that the kitchen is the heart of our home and that...

:) Happy Tummies = A Happy Heart <3 

Chicken Potpie Soup

Taste of Home has some really great recipes and this Potpie soup looked good.

The recipe here was easy to follow.

Instead, of your traditional pot pie in a pie crust, which was my absolute favorite that my mom made, you make these little pie crust disks to dip in your soup. The Fish Fam enjoyed it!

Two days later we had the leftovers and this time my sweetie wanted it over biscuits.

So I found this recipe.

 I just wish mine would come out looking like that. Work in progress!

Both meals turned out great and smelled delicious :)

Very nice fall time comfort foods!