Fritters. They’re what’s for dinner. So let’s get started.

I’m not a veggie lover. BUT, with fritters I figured the more the merrier. This recipe is jam-packed with veggies. You could always substitute, add or leave out some of the veggies based on what you have or any food aversions. But I pretty much threw the kitchen sink into these.

Ingredients:

About 3 cups broccoli, cauliflower & carrot mixture, chopped
2/3 cup fresh spinach, chopped (before cooked)
1/3 cup onion, finely chopped
1-2 garlic cloves, minced
1/2 cup whole wheat flour (or flour of choice)
1/3 cup grated Parmesan cheese
1 large egg
Salt & Pepper to taste
EVOO for frying
Water for boiling

Yields about 8 fritters.

Instructions:

I started out by boiling the carrots, broccoli & cauliflower for about 4-5 minutes to soften. DO NOT OVERCOOK or they will be hard to work with.

While you wait for those to soften, chop the onion, garlic & spinach and sauté in a tiny amount of EVOO until the spinach is cooked. If you use too much oil, the fritters will not stay together as well, so take it easy!

Place the broccoli, cauliflower & carrot mixture into a strainer and allow to drain thoroughly. Then gently pat dry to remove excess water. Chop the broccoli and cauliflower into small florets and place them in a bowl. Sidenote: I food-processed the carrots, only because my son has a weird thing about carrots and I didn’t have shredded since I used the organic veggie trio above. If you have shredded carrots, there’s no need to food-process them. Just chop along with the broccoli & cauliflower. Throw in the sautéd veggies as well.

At this point, all veggies should be in the bowl.

Next, add the Parmesan, flour and seasons.

Whisk the egg and toss that into the bowl. Mix all ingredients until thoroughly combined.

Heat oil in a non-stick pan over medium heat until it sputters when you flick some water into it (from a distance!!!) Once it’s hot, spoon approximately 1/4 cup of mixture into pan for each fritter. Press lightly to flatten to about 2-2.5 inch wide fritters and cook for about 4 minutes, then flip and cook another 4 minutes (or until golden brown). Then, just serve and enjoy the veggies of your labor!

Recommended Pairing: Grilled White Fish or Salmon, Grilled Chicken.

Right from the start, I had to find a way to satisfy those cravings and trick my mind into thinking it was eating grains. So I started to get creative with my veggies and I’ve found some great ways to get that “grain” sensation. For anyone who is considering making the transition to AIP, I wanted to share my list of go-to grain substitutes. I know how hard it can be to make this change and I want you to succeed with it. So check these out!

Cauliflower Mash: If you’re craving mashed potatoes, try mashed cauliflower! It’s a great side with any meat and very easy to make. Just steam until very soft, then food process! I make mine with ghee and fresh rosemary. If you like sweet potatoes, try this Roasted Sweet Potato & Cauliflower Mash

Cauliflower Rice: This is great for a side or with any dish that would normally call for rice. I use it with Asian dishes all the time! You can use fresh cauliflower and food process to rice-sized pieces or, a lot of grocery stores carry fresh or frozen riced cauliflower in a bag! Just sauté in coconut oil or EVOO. Flavor with ginger, lemon and fresh herbs or just a little salt and garlic! Perfect pairing for any Asian dish or as a side to pretty much anything!

Zucchini Noodles: These are a great substitute for pasta dishes! Use a veggetti or mandolin to slice the zucchini into noodles and sauté in EVOO. These go great with just some EVOO and fresh herbs if you aren’t able to eat nightshades! Or check out this delicious Butternut Squash & Rosemary Cream Sauce. You can also eat these uncooked in a cold “pasta” salad.

Spaghetti Squash: These are so easy to make! When they’re in season, I make them once a week. Just cut in half, bake and shred the flesh! It shreds easily with a fork!

Faux Mein: I buy bags of organic broccoli slaw at Trader Joe’s and they make the perfect Asian noodles. Just sauté in coconut oil until soft. Top with any AIP friendly Asian meat dish! Here’s one of my favorites, Ginger Orange Chicken

Gingerbread Cookies: Treats have to be kept to a minimum on AIP, but we all deserve a cookie once in awhile! These Gingerbread Cookies aren’t exactly AIP, but you can omit the vanilla & cloves and the flavor is still great!

So once I finally figured out how to create a worthwhile Paleo base for a gyro, I had to figure out the rest. Overall, this recipe is a bit involved because it has 3 parts; the wrap, the meat and the tzatziki sauce. But, each part is pretty simple and if you can spare a little time, these are totally worth it! I like to serve these with a side of homemade sweet potato fries for the full experience. I hope you love them!

The Meat.

Ingredients:

1 Lb Organic Ground Lamb
1 Small-Medium Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
2 Tbsp Fresh Rosemary, Finely Chopped
1 tsp Sea Salt
1/2 tsp Ground Black Pepper (if tolerated(

Instructions:

1. Brown meat, onion and garlic in skillet over medium heat.
2. Drain excess fat.
3. Add herbs and seasons.
4. Serve!

**If you prefer to make a loaf and bake, place raw mixture into oven and bake on 325 for 60-75 minutes.

The Tzatziki Sauce.

Ingredients:

1 Cup Shredded Cucumber
1/2 Cup Coconut Milk (Organic, Full Fat and Chilled in Refrigerator for 24 hours)
2 Cloves Garlic, Finely Chopped
2 Tbsp Lemon Juice
1 Tbsp Fresh Dill, Finely Chopped
Sea Salt to taste
Freshly Ground Black Pepper to taste (if tolerated)

Instructions:

1. Peel, seed and shred cucumber until you have roughly 1 cup.
2. Open chilled coconut milk and scoop out thick cream on top, it should be roughly 1/2 cup. (Keep remaining liquid to add later if sauce is too thick for your liking. Or pour remaining liquid into a mason jar for later use if you want.)
3. Combine all ingredients in medium-sized bowl and mix well until thoroughly combined.
4. Chill until ready to serve.

The Wrap.

I use this amazing Paleo Wrap Recipe for the wraps. Make sure to use 1/2 the mixture to make them a little thicker than a tortilla. They are a little spungier than a pita, but very light and delicious!

**If you’re AIP and have tolerance issues with Arrowroot, you’re gonna want to use a different wrap than what I used. I recommend Paleo Wraps Gluten Free Coconut Wraps. 

When I made the switch to a Paleo diet, the transition came with quite a bit of unexpected awkwardness. I began my wellness journey right before Thanksgiving and soon realized that the holiday season would bring the worst of it. Having to prepare all of my own food, declining the meals lovingly prepared by holiday hosts felt rude to me. I was sure that I was hurting feelings, and that my choices were coming across as pompous or fussy. I hated that, but it was a necessary part of my recovery.

Turning down cookies and pies  and handmade pierogie weren’t the only source of discomfort for me, though. The actual gifts I received my first Christmas since beginning this diet, however thoughtful, were a reminder of how dispiriting that holiday season was for me. My mom bought me some baking items; a rolling pin, measuring cups and spoons. They were beautiful, not your average baking items. The rolling pin was marble. The cups and spoons were a beautiful, hand-painted porcelain. They were a wonderful addition to any kitchen. Except, of course, a kitchen where there were no flours, no sugars, no eggs. The gifts were lovely, but they were a painful reminder of all I’d given up. It would be a long time, if ever, that I’d be able to use them.

It’s been three years since I began treating my Lupus with nutrition, but the holidays continue to be a challenge. I still have to make a lot of my own food, but I’ve been able to navigate some pretty amazing gluten-free/paleo alternatives to help me recreate the magic of the season. But the gift thing can still get tricky. I’ve received things like cookie mixes, pizza stones, etc that I can’t really use. I simply smile, say thank you and find a space in my tiny kitchen for these items to collect dust. Someone asked me last week if I’d like a toaster oven, to which I awkwardly responded “I can’t really eat any foods that could be toasted.” It inspired me to create this gift-giving guide for your gluten free friends and family members.

I don’t mean to come across as ungrateful. The truth is, I’d be happy with no gifts at all. Christmas, for me, has always been about spending time with loved ones and celebrating Christ. My siblings and I are rarely all together, and when we are, its gift enough. But people do feel compelled to buy presents for one another at Christmastime. And I hope that this will help to give you some ideas for the gluten free guys and gals in your circle.

Gifts to Avoid

1. Any food items that are not certified gluten free. Depending on the severity of the gluten allergy or intolerance, cross contamination can be a big deal. If you’re purchasing any food items, be sure to check the labels! If you want to make a gluten free treat for someone, please be extremely cautious of cross-contamination. Clean surfaces before preparing and be sure that no gluten-containing items are nearby.
2. Any kitchen item that a person with gluten-sensitivity will likely not be able to use. Examples: Toaster Oven, Pizza Stone, Waffle Iron, Bakeware, etc.
3. Gift Cards to restaurants that don’t offer gluten-free friendly options. If you’re unsure, call the restaurant to be safe!
4. Cookbooks that don’t include gluten-free recipes.
5. Beer, unless it’s gluten free!

Gifts to Get

1. Gluten Free Baked Goods from your local GF bakery or from Etsy! Try these!
2. Coffees, Teas or Gift Cards for either.
3. Meat & Cheese basket.
4. Fruit Arrangement.
5. Cookware.
6. Sangria Set.
7. Moscow Mule Mugs.
8. Wine.
9. Gluten Free Beer.
10. A CSA subscription! Find one close to you here.
11. A cute tee to support your gluten-free friend or family member. I love this!

A little thoughtfulness goes a long way. Be kind. Be merry.

When I started treatment with a functional medicine doctor for my Lupus, he immediately prescribed me a 5 day bone broth fast. So I got to work making my first batch. As with anything, I’ve attempted several different recipes and after some trial & error, came up with one that I liked best. There are countless ways to make bone broth, and the ingredients can vary depending on your tastes and any food intolerances. But using bone broth regularly can be highly beneficial for everyone, and here’s why….

-Bone broth can be used to heal a leaky gut, which is a condition most people in today’s modern societies have, at least to some degree. If you have an autoimmune disease, then you are definitely experiencing issues with gut health. Bloating, nausea, gas, constipation, IBS, Reflux or GERD, or any chronic digestive issue is an indicator that you’ve got a leaky gut. Bone broth can help soothe and heal the permeations in the gut lining!

-Bone broth boosts immunity, so its an excellent way to protect yourself from infectious disease and to treat it as well. Turns out there’s actually some truth to the old chicken soup treatment for sickness!

-Bone broth reduces inflammation. If you suffer from arthritis or any type of chronic pain, drinking bone broth regularly can help ease your suffering!

-Bone broth has qualities that naturally detox the liver. All of those medications, processed foods, alcohol and other toxins you put into your body that get stored in the liver can be flushed out by drinking bone broth regularly!

-Adding bone broth to your diet can improve skin problems, hair loss and even sleep issues!

Now that you know WHY you should be using bone broth, let’s get to the HOW.

When I make my broth, I typically try to do a 1-2 day fast where I drink only water and broth. I have severe Lupus and I find that doing a monthly broth fast is extremely helpful in reducing my symptoms. If you’re interested in doing a fast, you can also incorporate juicing or smoothies, which are easier to digest, allowing the gut to heal throughout the fasting period.

If you’re not looking to go that hard-core and just want to do some maintenance, you can simply drink a cup of broth a day while it lasts or even make a soup with it. You’ll still get all of the great benefits!

So here’s my recipe!

Bone Broth ~ Chicken

1-2 Gallons of Distilled Water (depending on amount of broth desired)
1 Pckg Chicken Necks & Backs, or a whole chicken
1 Small Onion, chopped largely
2-3 Carrots, chopped largely
2-3 Celery Stalks, chopped largely (include leaves)
1-2 Garlic Cloves, smashed
1-2 Sprigs of Fresh Rosemary
Salt to taste

Bring all ingredients to boil, cover and reduce to simmer for at least 24 hours. (I typically leave mine to simmer for 36-48 hours.) Cool completely and strain into large mason jars (or plastic containers if freezing). Once layer of lard forms on top, scoop the lard before reheating broth or it will be extremely greasy.

*You can store lard separately for cooking, as it contains the same beneficial elements as the broth!

That’s it! Super simple, inexpensive, delicious, natural medicine!
Enjoy!