GMO’s and Gluten Intolerance. Our Journey Of Healing.

I has been 3 long months of being absent from the blogging world. I am now more than half way through my pregnancy with our fourth baby (it’s another girl!) and feeling a tad bit more energy. I have been anxious to share our health update with you for a while now, but having the time amidst pregnancy, homeschooling and 3 children has left little time for blogging.

 

Our journey started in February, you can read about that here. I was on a quest to heal my then 3-year-old sons gut naturally. He was displaying  reactions to something he was eating and I needed to figure it out. We totally re-vamped our diet, eliminated GMO’s and gluten and started our healing process. We spent 60 days on a very strict, organic, non GMO, gluten free diet. I will be the first to admit it was extremely difficult at first, but after a few months it became habit and we were used to it.

 

Fast forward to 9 months later, how are we now? Well, for one, I am pregnant. Something that was not supposed to happen again (according to Doctors). But, to me, the biggest change we have seen from our lifestyle change is in our son. He is now four and has never been healthier or happier. We were able to introduce gluten back into his diet 2 months ago…I think I can hear angels rejoicing! Before I start getting emails about how horrible gluten is and how I should keep him away from it, hear me out.  At first I got so excited and started baking up a storm, a gluten wonder world….it tasted soooo good after months of gluten free. We quickly realized that his body was going into gluten “overload” and it needed to be in small amounts and less frequently. We have now figured out a good balance. We eat a gluten free diet during the week and then on the weekend we allow him to “cheat”. The nice part with this is we can go out to eat, over to friends or church without having to be a gluten-nazi about it. It has been so freeing! His sleep has drastically changed. He finally sleeps through the night, no more bed wetting! The dark circles under his eyes are gone, his poop is normal and he is getting taller and gaining weight at a normal rate. Looking back, I am so glad we made this change, my only regret is we did not do it sooner!

 

For those of you considering a diet change, gluten free or non GMO, my best advice for you is to start slow. Unless you have severe problems like my son, then I would go cold turkey. You can do it, you will feel a difference and be grateful you made the choice in the long run. I would love to hear your stories and support you through your journey.

 

I have not had much time for cooking up new recipes these days, but the colder weather has inspired some new soups. Here is one we had most recently and it was so good I had to share it. It is also a Paleo dish, double bonus.

 

Roasted Sweet Potato, Sausage and Kale Soup

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Ingredients:

  • 4 medium sweet potatoes, peeled and cut into but sized chunks
  • 1 T. coconut oil
  • 1 onion, sliced
  • 1-1/2 lbs sausage (Applegate Farms makes good ones!)
  • 1 bunch of kale, chopped and stems removed
  • 3 cloves of garlic
  • 1 can coconut milk
  • 5 cups of homemade chicken stock
  • 1/2 t. fresh sage, finely chopped
  • 1/4 to 1/2 t. red pepper flakes
  • pinch of nutmeg
  • salt and pepper to taste

Preparation:

  1. Preheat oven to 350.
  2. Spread sweet potatoes onto a baking sheet and cover with coconut oil, salt and pepper.
  3. Roast until tender, but not falling a part, about 15-20 minutes.
  4. In a large pot brown sausage (I removed it from the casing or you could slice them)
  5. Drain off excess fat and add onions, sauté until translucent. Add more coconut oil if needed.
  6. Add garlic, sage, nutmeg and red pepper and cook an addition 1-2 minutes.
  7. Pour in coconut milk and chicken stock and bring to a boil.
  8. Reduce heat to simmer.
  9. Add in kale in batches. You could lightly sauté it first in a separate pan or just add it directly to the soup. It’s up to you!
  10. Let the soup simmer for about 10 minutes to cook down the kale and then add in the sweet potatoes.
  11. The long the soup simmers, the better the taste!
  12. Add salt and pepper and serve hot!

I hope you all have a wonderful Thanksgiving. I know we have MUCH to be thankful for in our home this year.

 

HAPPY THANKSGIVING!

 

 

Cinco de Mayo, Recipe #4 {Slow-Cooker Chicken Taco Soup)

I absolutely love using the slow-cooker. The only down side is most recipes are gross. They turn out mushy and just taste bleh. However, there are a couple recipes I have done recently that utilize the slow-cooker and happen to taste wonderful. This soup recipe being one of them. You can double the recipe, eat half and freeze half. It holds up well in the freezer and does not taste watered down when thawed.

 

Why don’t you throw this soup in the slow-cooker tomorrow morning? You can enjoy your Cinco de Mayo festivities, maybe even have a nice cold margarita, while your dinner cooks for you!

 

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Slow-Cooker Chicken Taco Soup.

Ingredients:

  • 1 organic whole chicken, meat removed from bone and shredded 
  • 1 can organic black beans
  • 1 can organic kidney beans
  • 1 can organic diced tomato’s
  • 1 can organic corn kernels
  • 3 cloves garlic, minced
  • 1 medium orange pepper, diced
  • 1 large onion, diced
  • 2 handfuls cilantro, chopped
  • 1 jalapeño, diced (seeds removed if you do not like spicy)
  • 2 c. organic chicken stock
  • 1 t. kosher salt
  • 1 t. dried oregano
  • 1/2 t. chili powder
  • 1/2 t. pepper
  • 1 T. cumin
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1/2 t. paprika

Preparation:

  1. Throw everything into your slow cooker and turn on low. Let it cook for 6-8 hours.
  2. Serve topped with shredded cheese, fresh cilantro and a dab of organic sour cream.

 

Day Thirty Six. Do Not Eat List For Crohn’s.

Day Thirty Six.

Crohn’s, what a confusing disease. Food is a problem. Everyone is triggered by different foods, so there is not a cookie cutter diet to follow. It is basically a trial and error type of thing. That is where I am now. I thought cooking gluten free, GMO free was difficult, ha! I am having to keep a detailed food journal and keep track of how I feel after I eat. Makes it easier to count calories when you are writing every.single.ingredient down.

I am following the Maker’s diet. Have you heard of it? I will write more on it later. But basically for 2 weeks I am eating NO sugar and NO carbs, including fruits and veggies that are high in this. It is super difficult and I was already following a fairly rigid diet! Sheesh! One more thing added to my juggling plates act. I can do this! It is already improving my symptoms which makes it all worth it.

Should be getting my biopsies back any day now. I am anxious to hear the results! Waiting for test results is so hard. So while I wait, I cook. Here is a new recipe. Enjoy!

Creamy Roasted Sweet Potato Soup

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Ingedients:

2 large sweet potatoes. Peeled and cubed
8 small sweet peppers, seeded and sliced
1-2 T. coconut oil
1 medium onion, diced
2 cloves of garlic
1 stalk celery, diced
2 t. green curry paste
1 t. sea salt
4 c.organic chicken stock
1 can coconut milk
1/4 t. cinnamon
1/4 t. cumin
1/4 t. crushed pepper
Pinch nutmeg
Pinch of cloves
Fresh basil (optional)

Preparation:

Preheat oven to 400 degrees.

Lined baking sheet with non stick mat and spread out peppers and sweet potatoes, drizzle with coconut oil. Roast for 1 hour.

While potatoes are roasting heat and large pot with 1 T. coconut oil. Cook the onions and celery until translucent, add garlic and cook for additional minute.

Add spices, chicken stock and coconut milk. Simmer. Add potatoes and peppers when finished. Lt the, cook for 15 minutes together before blending.

Blend the soup in your blender to get the creamy consistency. Return to pot and simmer until ready to serve. Top with fresh basil.