Reintroduction breakfast chilaquiles! I'm introducing corn and potatoes back into my diet, but still trying to be healthy about it. Although the corn tortillas and sweet potatoes are a poor choice for someone with reactive hypoglycemia, I need to reintroduce these foods to my body in order to get the most accurate results from my blood test in two weeks. This was delicious. Grass-fed, hormone-free ground beef, organic onions, organic sweet potato, pasture raised local eggs, dairy-free almond cheese, sriracha, organic avocado, and chives. I accidentally shook a pinch of cinnamon into the beef before I realized it wasn't chili powder...it actually made it better! Gave it a little bit of a Morrocan flair.
Ingredients 1 organic sweet potato 1/2 lb. hormone-free, antiobiotic-free beef Organic corn tortilla chips 1 organic avocado 2 pasture raised local eggs, scrambled 1 oz. dairy-free almond cheese 1/2 tsp. chili powder 1/2 tsp. onion powder Salt & pepper to taste Organic chives for garnish Instructions 1. Saute ground beef in skillet, seasoning with chili powder, salt, pepper and onion powder. Drain fat and set aside. 2. Cut sweet potato into chunks and add to skillet, cook until soft. Beat two eggs and add to skillet with sweet potatoes. Stir until mixture is scrambled. Remove from skillet and set aside. 3. Layer tortilla chips in cast iron or oven safe skillet, then build your layers of beef, sweet potatoes & eggs and cheese. Place in preheated oven at 425 degrees for 5-6 minutes until cheese is melted and heated through. 4. Cut chives and avocado and sprinkle over top for garnish. Enjoy!
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Forgive the messy photo! I was drooling so much making this, that I almost forgot to take a photo after I dove in :)
Ingredients 4 large zucchini, spiralized 1 Tbsp organic, cold-pressed olive oil Avocado Pesto Sauce: 2 ripe organic avocados 1 cup fresh organic basil leaves 3 cloves garlic ¼ cup pine nuts 2 Tbsp organic lemon juice ½ tsp. sea salt 3 Tbsp organic, cold-pressed olive oil Cracked black pepper, to taste Directions: 1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. I add a little bit of salt to draw out even more water. 2. In a food processor or blender, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then while the blender is still going, add olive oil in a slow stream until emulsified and creamy. 3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. 4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan if you aren't dairy-free, serve, and enjoy! Ingredients
For the Carnitas 1-2 lb organic, hormone-free pork shoulder 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 4-5 whole cloves 3-4 bay leaves 2 teaspoons salt, or more, to taste 1 teaspoon ground black pepper 4 cloves garlic, peeled and smashed 1 onion, quartered 1 organic orange, juiced 1 organic lime, juiced 1 cup organic chicken broth (I like to make my own!) For the Avocado Crema: 3 ripe avocados 2 cloves garlic Juice of 1 lime ½ cup coconut cream (the thick stuff that rises to the top of coconut milk) 2 tbsp avocado or coconut oil sea salt to taste Directions for cooking the carnitas: 1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides. 2. Cut and juice both the lime and orange over the pork shoulder and place cut, juiced halves in the crock pot with the pork shoulder. 3. Place garlic, chicken broth, onion, bay leaves and cloves into the slow cooker with the pork shoulder. 4. Cover and cook on low heat for 8 hours or high for 4-5 hours. 5. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. 6. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Directions for making the avocado crema: 1. Place all the ingredients in a food processor and pulse until smooth. 2. Serve as a dollop on top of the carnitas. I used these coconut and cassava flour tortillas as an alternative to flour tortillas. If you are gluten-free/grain-free, these could be a great option for you. I found that warming them on the stove makes them more pliable and apt to break. So good! Enjoy! Ingredients
1/2 head organic cauliflower 1 Pasture-raised or local egg 1/2 ripe organic avocado 2-3 strips nitrate-free bacon Almond cheese Red pepper flake Garlic salt Ground black pepper Organic cold-pressed olive oil or Avocado oil 1. Cut cauliflower into florets and add to blender or food processor and pulse until rice consistency. 2. Add riced cauliflower to small bowl and mix with one egg until well combined. 3. Heat oil in skillet on medium-high heat and add cauliflower/egg mixture to skillet much like you would add pancake batter in round patty form. 4. Saute on medium-high heat until browned, about 2-3 minutes each side. Season with black pepper, and red pepper flake. 5. In separate skillet you can throw your bacon on high heat to fry. When finished, place on paper towel. 6. Cook cauliflower patties through so that they are crispy on the outside, tender in the middle. Add sprinkle of shredded almond cheese. Place on paper towel with bacon to soak up extra oil. 7. Mash avocado in small bowl with garlic salt. 8. Combine cauliflower "toast" and avocado mash on plate and serve with side of bacon. **You can definitely add a sunny side up local egg to this recipe. In that case, you would add the egg atop the avocado mash and serve. When you have Hashimoto's and are reactive hypoglycemic, there are not a lot of options when it comes to desserts.
Luckily, peaches have a low glycemic load AND are awesome and local here in Colorado. Have you ever had a Palisade peach? They have them at stands here by the side of the road on I-70 so I always stock up and freeze what's left from the summer. This dessert takes five minutes to make and is so warming and delicious! Ingredients 1/2 c. organic peaches from frozen or fresh Squeeze of lemon Sprinkle of stevia Dash of cinnamon 1/3 c. coconut whipped cream (I use So Delicious CocoWhip) 1. Heat small saucepan on medium-low heat, add frozen peaches, squeeze of lemon juice, stevia, and cinnamon and cook down. 2. Drain and serve with dollop of CocoWhip and a sprinkle of cinnamon and enjoy warm. Friday night calls for comfort food. Salisbury steak is on the menu! Super simple and easy to make. You probably already have all the ingredients in your kitchen right now. Now where's my fireplace and quilt?
Ingredients 1/2 onion 1/2 clove garlic 1/2 pound cremini mushrooms 1/2 pound ground beef 1 teaspoon coarse sea salt 2 cups beef stock, or chicken stock 1 tablespoon dried thyme 1 tablespoon bacon fat 3/4 teaspoon arrowroot 1 teaspoon filtered water Diet Type: AIP How To Prepare 1. Finely mince onion. Peel and mince garlic. Finely slice the mushrooms. 2. In a large mixing bowl, add ground beef, half the onion and garlic and stir to combine. Fold in half the sea salt. Mix until well combined. 3. Form the meat mixture into patties and set aside while you prepare the sauce. 4. Bring stock, thyme and remaining salt to boil over a moderately high flame. Continue simmering until reduced by half. Mix the arrowroot powder and filtered water and incorporate into the sauce, then remove from heat and set aside. 5. Melt half the fat in a pan over medium-high heat. Cook the remaining onions until they begin to soften. Add the sliced mushrooms. Remove the onions from the pan and continue sautéing (uncovered) until the mushrooms are soft. Set aside. 6. Melt remaining fat in the skillet and add the salisbury steak patties to the hot fat, searing on both sides until nice and brown on the outside but still pink in the center. 7. Smother the patties with sautéed mushrooms and onions. Top with the sauce. 8. Continue to simmer over a moderately low flame until the steaks are cooked through. 9. Serve hot, topped with the mushroom and onion sauce. Enjoy! |