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What I eat and don't (Bonus 2 recipes)

Updated: Oct 24, 2019

Well, I would say what I eat is VERY different. It has changed a LOT in the last couple of years. One of the main things I have changed saying is that I am on a "Diet" - just hearing that word can be stressful. It also means that I am restricting myself from things. I avoid food because of 1. how it makes me feel and 2. what I know it does to the body.


I grew up eating pretty healthy. I was a vegetarian until I was about 8 or 9. From there, we changed to eating Paleo. Paleo is where you only eat foods that early humans would have also ate. This means mostly meat, fish, veggies, and fruits. You can not have gluten, beans, peanuts or dairy. In 2013 I stopped listening to all the things I knew and ate everything terrible for my body. In 2016 I became gluten-free. In 2018 because of some health issues, I started AIP. AIP is an AutoImmune Protocol. It is similar to the paleo diet but a lot more restrictive. You can have meats and fish - but they must be grass-fed. You can have veggies - but not nightshades. You can only have a small quantity of fruit. Lots of healthy fats like avocado, olive oil, and coconut oil. Lots of fermented food. No grains, dairy, eggs, legumes, sugars or butter. Now in 2019 I am reintroducing foods and getting back to Paleo! It is a slow process as I haven't had these foods and want to give my body the time to digest.


I have noticed that Gluten, Soy, Dairy or Processed Sugar tear my body apart. When I have them, it feels like I have caught the flu. I will get a headache, body ache, stomach pains, skin reaction, crazy brain, hot flashes, lack of sleep, and the list keeps going. It is crazy how quickly they take me down. Just by the food, I am putting in my body. It really is true we are what we eat! The only solution I have found when something slips into my diet is to apply the essential oils, Digize, Peppermint, and Copaiba to my Tummy and Thieves to my feet.


I often get asked so what does that mean you dont eat.... Here that list!


No Gluten: wheat, rye, barley, bread, pasta, noodles, pastries, crackers, cereal, pancakes, crepes, oats, croutons, gravies, flour tortillas or beer.


No Soy: edamame, tofu, soy sauce, soymilk, or tempeh.


No Dairy: milk, cheese, butter, yogurt, and sour cream.


No Processed Sugar: artificial sugars such as high fructose corn syrup.


Yes, that is a lot of food. Yes, it is possible to live without them.


Dairy has an addictive quality in its protein called casomorphins. Casomorphins attach to the brain receptors. So each bite of cheese produces dopamine. This is, so the baby calf knows where to come back to get the nutrients to grow big and strong. BUT this is what makes us humans CRAVE all the dairy all the time. Its what makes you think that you can't just have one piece of cheese. Casomorphins create the same addiction in the brain as sugar, heroin, and other narcotics. Which means detoxing dairy out of the body is HARD! Dairy also increases inflammation in the body, including sinus issues, nausea, cramps, gas, bloating and diarrhea, acne. So much grossness!!


I do eat mostly meats and veggies. Occasionally I'll eat some fruit. But with the limited amount of sugar I eat, fruits are pretty sweet for me. I have found that if I don't eat red meat, my energy levels are super low. So I make sure to have that almost every day. But I LOVE my veggies. I love me some kale, sauerkraut, sweet potatoes, garlic, onions, cucumbers, beets, brussel sprouts, celery, artichoke, carrots... Oh the list goes on and on! One of my absolute favorites is PUMPKIN! Give me all the pumpkin, but the real pumpkin, not the fake Starbucks tasting stuff. For my birthday I love a homemade Pumpkin Pie with gluten-free crust and Coconut Vanilla Ice Cream. YUMMM!


I know changing what you eat can be hard. Food is typically a social thing. I had to realize that even though I can't always eat what everyone else is eating. I can still be apart of the gatherings. But my body is more important to me than a piece of bread is. So I stay very strict and don't often budge on what I allow into my body.


If your having a rough time getting started to know it takes about 66 days to create a habit. So start with cleaning up breakfast. Make breakfast perfect for two weeks. Then make breakfast and lunch perfect for the next 2 weeks. Weeks 5 and 6 Breakfast, lunch, and dinner. Weeks 6 and 7 Breakfast, lunch, dinner, and snacks. Week 7 and 8 Breakfast, lunch, dinner, snacks, and drinks. Weeks 9 and 10 Breakfast, lunch, dinner, snacks, drinks, and desserts! At the end of week 10 your 70 days into a routine of making amazing choices for your body! From here you can start detoxing from the sugar. That will take a bit - try doing whole30.com - this puts you 100 days into changing what you eat! Breaking it down this way makes it a lot more comfortable for the brain to process. You still have your cheats, but you're also still working on change!


It's worth it! Plus you can always find tasty recipes that don't hurt your body!





Heres my Pumpkin Pie recipe:


Crust:

1.5 cups Einkorn Flour

1/2 tsp Redmond sea salt

3 tbsp solid, room temperature coconut oil (approx 65'F to 70'F)

1/3 cup coconut yogurt (I typically grab So Delicious Dairy Free Plain Coconut Yogurt)


Crust Directions:

Preheat oven to 400'F.

Line a flat surface with parchment paper.

In a Cuisinart fitted with an S blade, combine einkorn flour, salt, and solid coconut oil. Pulse 7 to 8 times to combine. Turn the Cuisinart on and, while it's running, pour in the yogurt. Blend until the mixture begins to form a large ball.

Scrap the dough from the machine and form it into a large ball. Place on your parchment paper. Cut another large square of parchment paper, and lay it on top of the dough. Using a rolling pin, roll your dough out to about 1/2 inch thickness. Remove top slip of parchment, and flip your crust upside down over the top of your pie plate — trim edges to your fancy. Prick bottom with a fork, cover with parchment paper and line with baking weights or pennies. Bake at 350'F for 15 minutes. Remove from oven, remove weights and parchment paper, and fill with your pumpkin pie custard.


Pie

1 15 or 16-ounce can of pumpkin puree or 2 cups of cooked pureed pumpkin

1 cup full-fat coconut milk

3 Organic eggs

½ cup pure maple syrup

2 tps pure vanilla extract

2 drops Cinnamon Bark Vitality

1 Toothpick swirl Ginger Vitality

1 Toothpick swirl Clove Vitality

1 Toothpick swirl Nutmeg Vitality

1/4 tsp Allspice

Pinch of Redmond Sea Salt


Instructions

Preheat oven to 425 degrees F.

In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, spices, and sea salt.

Pour your filling into the pie crust. Place a pie shield around your pie, so your crust does not burn.

Bake for 15 minutes at 425 degrees F.

After 15 minutes, turn down the oven to 350 degrees F and bake for 35 minutes or until center is set. Cool completely before serving. Top with an extra sprinkle of cinnamon and/or whipped coconut cream.


Heres my Pumpkin Pie Coffee Creamer Recipe:


2 cups coconut milk

1/3 cup pumpkin puree

1 tsp vanilla extract

1 drops Orange Vitality

1 drop Cinnamon Bark Vitality

1 drop Ginger Vitality

1 drop Clove Vitality

1 drop Nutmeg Vitality

Add Maple Syrup to taste.


Blend all ingredients. Refrigerate and shake before use! Make sure to store in a glass or stainless steel container! Use along with your regular cream as 1 part Pumpkin creamer 2 part regular creamer




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