For 25 days now, I have been adhering to a very strict diet known as the AutoImmune Protocol, which is a variation of the Paleo Diet. This diet, along with a number of supplements, has been prescribed to me for an indefinite period of time until my gut heals, my liver detoxes and my blood begins to accept nutrients again on it’s own. This diet excludes ALL grains, dairy (including eggs), nightshades, legumes, nuts, seeds, sugar and alcohol. And let me just say, the struggle has been real.

Once I made it past the initial shock and depression of such a drastic change to my lifestyle (not that I was an unhealthy eater), I started searching for ways to make my food more interesting. Watching other people consume delicious, poisonous foods with no repercussions whatsoever can get a bit overwhelming. I had to overcome my feelings of jealousy and loss somehow, and I knew that experimenting just HAD to lead to some food I could really enjoy.

When I began to plan my first AIP Thanksgiving menu, I was looking for some sides that wouldn’t leave me drooling over everyone else’s plates. I am not a huge fan of sweet potatoes, but in the spirit of tradition, I wanted to incorporate them into the meal. I’m also constantly seeking ways to get my full 9 cups of veggies in daily. And then the idea light bulb went off in my head! What if I added some sweet potato to my cauliflower mash???

I know I’m not the first person to realize this might be a good combination, but I was really excited about how it would turn out. Once it was finished, I was licking the spatula and scraping the sides of my food processor to make sure I got every last drop. It was THAT GOOD.

So, without further ado, here is my recipe!

Ingredients:

1 Head of Organic Cauliflower (Chopped & Steamed)
2 Medium-Sized Sweet Potatoes (Roasted, but microwaved is fine if you’re short on time)
2 Tablespoons Organic Ghee (Or Butter)
Fresh Rosemary & Basil to taste (I use it generously because the flavor is divine!)

Just food process all ingredients until you get the desired texture.
Note: This is a matter of personal preference. The flavor is great whether you prefer lumps or super creamy.

Place in serving bowl and warm in oven until ready to serve (If you can avoid eating it all!)

Enjoy!

I’ve been making a ton of Zoodles lately, just because it’s so easy to grill some chicken or shrimp in the summer months and just toss it in with the zucchini noodles. But it’s a bit cold for grilling and I felt like switching things up, and since the only veggies I had on-hand were zucchini (of course), tomato and onion….I decided to toss them together in a casserole. The result was ahhh-mazing. So good, in fact, that my veggie-hating 2 year-old had 3 big helpings. Must’ve been all the butter. But butter is a clean food, my friends. Do NOT fear the butter!!

Okay, here’s the recipe.

Ingredients
Prep Time: 20 Minutes. Cook Time: 55 Minutes.
Serves 4.

2 Medium-Sized Zucchini, Sliced into rounds.
2 Large Tomatoes, Sliced (I just pulled some from the garden)
1/8 Cup Onion, Finely Chopped
2 Cloves Garlic, Minced
1 Teaspoon Fresh Oregano, Finely Chopped
1 Teaspoon Fresh Basil, Finely Chopped
1 1/2 Cups Cheddar Cheese, Shredded or Grated
1/3 Cup Parmesan Cheese, Grated
3/4 Cup Gluten Free Bread Crumbs (I used Gutino, which you can find at Whole Foods, Target or even Big Lots)
Salt & Pepper to Taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Enjoy!

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!