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.

When I first began my journey into health and fitness, I heard a lot of hoopla about having to cut alcohol out my diet. Of course, I was incredibly turned off by this fear mongering and immediately began to panic. I love wine. I drink a glass almost nightly, and on the weekends I prefer to have several….bottles. Just kidding. Unless it’s a really wild night.

The idea of being on an alcohol restriction made me feel like I was doomed to failure. Not because I have an alcohol dependency, and not because I couldn’t give it up. I refrained from alcohol throughout 10 months of pregnancy (Yes, 10 months. I was pregnant forever.) My fear of failure came from the overwhelmth (that’s probably not a word) of having to change my entire life all at once! I knew how difficult it was going to be to get myself into a habit of working out everyday. I knew that it was going to be near-impossible to stay on track with my nutrition. But I was ready to give 100% to that change. But giving up wine? I didn’t sign up for that and I didn’t want to do it. It was just too much change at once. I mean, who the heck likes change anyway? Plus, there’s plenty of evidence floating around indicating that wine might actually help you maintain good health. Why give it up?

So I did what any thirty-something woman would do and I just said no….to giving up wine.

7 months and 43 bottles later, I am down 23 pounds and counting. I am comfortable with my body and enjoy working out. I eat healthy most of the time, and I still enjoy my wine whenever I want. Sure, maybe I would’ve had quicker results without the wine. Or, maybe I would’ve given up altogether. The point is, you don’t have to give up wine to lose weight. I am living proof.

That being said, I have put together a little list of wines and what their general caloric counts are, so you can choose your wine wisely. I’ve also included a few of my personal recommendations. Cheers!

White & Blush Wines

White Zinfandel is your absolute best option when counting calories. This wine has only around 105 calories per 5 ounces. However, a lot of wine drinkers don’t care for a White Zin, myself included. Your next best option would be a Chardonnay or Chablis, which are at the low end of the spectrum at around 118 calories per 5 ounces.

I drink Chardonnay frequently and one of my favorites is the Sofia Chardonnay produced by the Francis Ford Coppola Winery.

This wine has a delicious hint of apple and spices, which is perfect for the fall, but enjoyable any time of year. I highly recommend trying this one, multiple times.

Sèmillon, Sauvignon Blanc and Fume Blanc each have around 122 calories per serving. Dry Riesling, Pinot Gris and Pinot Grigio average about 123 calories.

One of my absolute favorite wines is the Kris Pinot Grigio created in the Kris winery in Italy’s Alto Adige region. This wine has the perfect amount of subtle sweetness and goes well with almost any food!

A sweet Riesling, which can have as many as 225 calories in each 5 ounce serving, is not a great choice for drinking regularly. However, should you choose to indulge in a sweeter wine from time to time, you MUST try this one!

Eroica Riesling is produced in the Chateau St. Michelle winery in Washington state in conjunction with a German producer of fine Rieslings. I had the privilege of touring the facility during the early stages of the development of this wine and was also able to sample it. It was truly love at first taste, and this is one sweet wine I do allow myself to enjoy on occasion.

Red Wines

As for red wines, the concept is the same. Dry reds yield lower caloric counts, while sweeter reds will be higher in calories. I personally don’t drink much red wine, but I like to know my options and I’m guessing you do as well.

Pinot Noir and Grenache (or Garnacha) contain approximately 122 calories per 5 ounce serving. Syrah and Hermitage have around 123. Cabernet Sauvignon, Bordeaux and Merlot typically have about 125 calories per serving.

Chianti has around 128 calories in each serving. When I do drink red wine, I prefer Chianti because it’s relatively mild. The Banfi Chianti Classico Riserva is an excellent choice and is very affordable.

Now this isn’t a green light to start drinking excessive amounts of wine. As with anything else, moderation is key! If you’re as much of a wine lover as I am, check out this wine club for home delivery service of AMAZING specialty wines! You can even earn FREE wine by referring friends!

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!

When my family and I made the choice to adopt a healthier lifestyle, one of our biggest worries was how that decision would impact our wallets. We were able to up our grocery budget a little, but we really didn’t want to spend a lot more. We still had a kid in diapers and we’ve been on a mission to pay off debt. So learning to eat healthy on a budget was absolutely critical. Once I started the AI Protocol and began making separate meals for the boys and for myself, learning to save on groceries became even more necessary.

Our very first trip to Whole Foods, Trader Joe’s AND Target to get all of the necessary organics, produce, meats, etc wound up costing us WAY over our usual budget. But it was a good starting point. Over the past year or so, I’ve come up with some cash-saving tips to help us eat healthy for half the cost. We’ve learned to make it work because we had to. If we can do it, YOU can do it. Here’s how!

1. Meal Plan. Creating a meal plan and sticking to it is the easiest way to cut down on spending. By creating a meal plan, and a corresponding grocery list, you eliminate excess spending AND waste. Just make sure you ONLY buy what’s on your list and don’t give in to sales or those tempting treats at the check-out. Tip: Always use one night’s dinner for the next day’s lunch to ensure you’re using up all of the leftovers! Tip 2: There are TONS of free meal plan templates available for download on the internet.

2. Shop in Bulk. Places like Sam’s Club & Costco offer a lot of bulk foods that can be stored until later use. They even carry quite a few healthy ad organic options.

3. Eat eggs. All the time. Eggs are a healthy, inexpensive food that be used in countless ways from a frittata to a cauliflower pizza crust!

4. STOP eating out. All of those pizzas you’re ordering or drive-through runs to McDonald’s?? They’re not just leading you closer to heart failure and diabetes. They’re eating away at your wallet, too! Cut out the crap and start cooking healthy foods. Your body and your bank account will thank you later.

5. Buy produce that’s in season, when it’s cheapest. Or, buy frozen fruits and veggies, which are less expensive than the off-season fresh ones.

6. If you can’t afford to buy all organic, stick to organic for the dirty dozen and buy the rest of your produce at the less expensive rate. What are the dirty dozen? They are the fruits and vegetables that contain the highest amount of pesticide contamination, so you want to avoid that exposure by purchasing organic when possible. Check out this handy chart for reference!

7. Join a Community Supported Agriculture program (or CSA). You can receive a shipment of fresh, organic produce weekly, biweekly or monthly. A lot of CSAs also have bulk meats available for purchase. To find a CSA in your area, go here.

8. Visit your local Farmer’s Market for great deals on fresh fruits and vegetables. Even better? Go shortly before closing time when you can negotiate the prices or find already-reduced items.

9. If you see a theme here about produce, there’s a reason. Vegetables are healthy, versatile and pretty inexpensive. Instead of loading up on expensive meats at the grocery store, add more veggies to your diet. You should be consuming around 5-7 servings of vegetables daily anyway, so here’s another chance to increase your wealth & your wellness!

I hope this helps you as you begin your journey to health & happiness. As always, if you’re looking for a more structured nutrition plan or program with one-on-one support, please feel free to contact me here!

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!

Now that we’ve gotten that love fest out of the way, let’s talk cake. Not THAT kind of cake. I’m talking about the kind of cake that honors the perfect union between pig and fermented cabbage. Okay, that doesn’t sound very appetizing, but trust me, IT IS!! It’s like wedding cake, only better. Because these are AIP & Paleo friendly, and healthy enough that you can eat them all!! Or save some for later. Your choice.

Okay, I’m really done this time. On to the cakes.

I have to eat fermented foods daily as a part of my gut healing treatment. I haven’t always been the biggest fan of sauerkraut. But… it’s a superfood with super powers (that’s another story) so I eat it alot. And it really is growing on me. Now that I’ve created THESE, I might even say that I love it. (But not in the same way that pork loves it. I’m not a homewrecker.)

Okay, ok. I now pronounce….Sorry. Here’s the recipe.

Fried Pork & ‘Kraut Cakes
Serves 3-4

Ingredients:

1 lb. High Quality Ground Pork
2 Cups Sauerkraut (drained and patted dry)
1/4 Onion, finely chopped
1 Small Sweet Potato, steamed and mashed
1 tsp Fresh Rosemary, finely chopped
1 tsp Fresh Basic, finely chopped
1 tsp Salt
1/2 cup Coconut Oil for frying.

Directions:

1. Mix all ingredients (except coconut oil) in large bowl until well-mixed.
2. Heat oil in skillet until it sizzles with a sprinkle of water.
3. Form 1 1/2 to 2 inch round balls and flatten.
4. Cook on medium heat for 7-10 minutes per side, or until fully cooked.

Once they’re cooked through, serve hot and crispy! I like to pair these with applesauce and some Roasted Sweet Potato & Cauliflower Mash.

Okay, onto it.

This recipe is a bit involved. I typically keep my meals quick and easy because I’m a busy, working mom. But occasionally, I feel like I deserve a little something special. This is one of those special meals.

Zoodles with Butternut Squash & Rosemary Cream Sauce
Prep Time: 10 Minutes Cook Time: 1 Hour
Serves 4-6

Ingredients:
1 Butternut Squash, Medium-sized
3 Tablespoons Ghee ((or Coconut Oil for Paleo))
1 Onion, Medium-sized, Chopped
2 Cloves of Garlic, Minced
3-4 Large Zucchini, Spiralized (I prefer the thicker setting on the Veggetti, like fettuccine)
1 Pound Mushrooms, Chopped. (Shitake or Baby Bella are good)
2 Tbsp Fresh Rosemary, Finely Chopped
1 Cup Coconut Milk (Full-Fat only)
1/2 Cup Chicken Broth (I use my own bone broth!)
Salt & Black Pepper to Taste

Directions:

1. Preheat oven to 375 degrees F.
2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and lay butternut squash (flesh-side down).
3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once it’s fully cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add flesh to a blender.
4. Add 1 tablespoon of coconut oil or ghee to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent.
5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to the blender with the squash. Blend until smooth.
6. Add the remaining tablespoon of coconut oil/ghee to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zoodles and cook for about 3 minutes, until almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zoodles are tender.

Add salt & pepper to taste and serve hot.

Enjoy!

But you don’t have to fast to enjoy the benefits of bone broth. There are countless, delicious, paleo soups you can make with the broth to keep you feeling full while still reaping the incredible, gut-healing magic of bone broth! Personally, I love to make hearty soups. Especially this time of year. Meat (sometimes multiple), veggies (as many as I can find in the house or the garden) and plenty of fresh herbs. One of my absolute favorites is this Zuppa Tuscana!

Ingredients:

• 1 lb. Italian sausage, browned and drained
• 4 cups Bone Broth or chicken stock
• 1 teaspoon minced garlic
• 1 medium onion, diced
• 2-3 carrots, thinly sliced
• 2 large sweet potatoes, peeled and cut into cubes
• 1 large russet potatoe
• 2 cups kale, diced
• 1 can full fat coconut milk, refrigerated

Instructions:

1. Brown the Italian sausage in a pan and drain.
2. Add sausage, chicken stock, garlic, onion, carrots and potatoes to the slow cooker.
3. Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
4. With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
5. Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Cook for 5 additional minutes.
6. Enjoy!