Miracle Noodles

Have you tried these yet? I found them at my local Choices Market, but you can get them at a Low-Carb store as well. There are a few different flavours and I tried them all. Super good to add to stir-fry, which is my nightly ritual – just can’t get sick of it!

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Cooking Instructions
  • Open the bag and rinse thoroughly with cold water for 30-60 seconds.
  • Boil Noodle for one minute
  • Put noodles in pan, heat until dry, and then add to a stir-fry or any countless other number of recipes. That’s it! Enjoy!

 

Sunday March 16th – Day 8

The weekends are big eating days! 4 large meals and two shakes. Along with BCAA and Glutamine three times. I make sure that these are good workout days too, just mentally makes me feel better.

Here is one of my meals, mid afternoon. It’s basic; chicken, rice and veggies but it’s good!!

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I don’t go too crazy trying to think of new and exciting ways of cooking my food. I have enough going on in my life, food = fuel. It has to taste good, but I am about quick and easy!

All of my food gets prepared in advance, except some dinners I like to have something that hasn’t been previously frozen at least a couple times a week  – usually weekends when I have the time.

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It has been a good week though, feeling really good. It is amazing what a few days, or weeks does of clean eating. It wasn’t that I was eating bad before, just not paying attention and slipping back into the processed foods. We will see what this next week brings, and how my first check in is with my coach next Sunday!

Auto Immune – Discoid Lupus

In 1998 I was diagnosed with Discoid Lupus Erythematosus (DLE)

“a chronic skin condition of sores with inflammation and scarring favoring the face, ears, and scalp and at times on other body areas. These lesions develop as a red, inflamed patch with a scaling and crusty appearance. The center areas may appear lighter in color with a rim darker than the normal skin.”

I was 15 years old and I had come home from a summer trip with a friend. We had spent every day on the lake, swimming and riding her jetski. I thought I had a bad bug bite on my face but after numerous doctors and specialists I was finally diagnosed.

I thought my world was going to end, I was told I could not be out in the sun anymore! At that time, early days of the internet and not a lot of research out there on the disease, I ended up on medication and even tried the route of a chinese herbalist, which at that time was not as common.

I can’t even tell you what put me into remission, but something must have worked because when I was about 19 I was taken off the medication. I was left with scars on my face, and a large lesion on the back of my head resulting in a bald spot.

Where this whole story is going, is seeing all the updates on the gluten free diet, the paleo diet, and other auto-immune diets, I have been thinking about trying a 30 day elimination diet to see if it helps in the weight loss side. I guess because I have been in remission so long, I don’t think my disease plays a part in my health struggles, but maybe it does.

I came across a website http://paleozonenutrition.com/ that suggests;

What foods should you eliminate for the auto-immune version of the paleo diet?

  • Gluten grains MUST be strictly avoided. Wheat, oats, barley, rye, triticale
  • All other grains (rice etc) and pseudo- grains like buck-wheat
  • All legumes; lentils, kidney beans, chickpeas, peas, soy and soy products, peanuts …
  • All dairy; cream, butter, ghee, milk, yoghurt, even raw.
  • All alcohol, it is a gut irritant
  • Eggs
  • Nightshades; includes potatoes, eggplant, capsicum, all peppers and chilli, tomatoes
  • Although Cordain does not include these – I’ve noticed many people with auto-immune disease do not tolerate any nuts or seeds, or need to limit them. For this reason I recommend a 30 day trial eliminating all nuts and seeds
  • No sugar or sugar alternatives
  • No chemical additives, preservatives, colours, flavours
  • No vegetable oils

So what can I eat?

  • All unprocessed meat and poultry; no additives, wild or free range, ideally organic.
  • Seafood / fish high in omega 3 oil
  • Include organ meats and bone broths
  • All vegetables, including peeled root vegetables, organic if available (but not nightshades)
  • Sea vegetables, seaweed
  • Fruit in moderation, especially berries. Fruit is best eaten at the end of a meal so it doesn’t elevate blood sugar too much
  • Include fermented foods, like sauerkraut to improve gut bacteria
  • Healthy low omega 6 oils; cold pressed from olives, avocado, coconut and palm
  • Meat fats; lard, tallow, duck fat
  • Avocados and olives
  • Coconut cream without guar gum or other additives (these are legume derivatives)

I think this is pretty extreme and for people that have active Auto-Immune disorders. So, for me I will try to stick close to this because you never know when the disease will rear it’s ugly head again.

Anyone have any experience with an Auto-Immune disease, feel free to share!

Who I follow – Recipes

These are some of my favourite sites for recipes that I follow and refer to often. Check them out!

http://www.elanaspantry.com/

http://stupideasypaleo.com/

http://www.getcrocked.com/

http://www.againstallgrain.com/

http://nomnompaleo.com

http://www.proteinpow.com/

http://www.grassfedgirl.com/

http://www.fitnesstreats.com/

http://www.savorylotus.com/

I will try to update as I think of them! Enjoy!

Pine Nut Quinoa Salad

A good friend of mine has so many great ideas for ways to spice up normal food, like Quinoa! I have told her she needs to start her own blog and hopefully one day she will! But until then, I will share her recipes on my blog, shhhhh don’t tell 😉

2 cups cooked Quinoa

4 tbsp chopped fresh parsley

2 tbsp nutracleanse

1/2 tsp black pepper

1/4 tsp pink sea salt

1/4 cup finely crushed pine nuts

2 tsp avocado oil

Mix all together and serve cold.

This is the Pink Sea Salt that I use…Image

Avocado Oil I bought from Costco…Image

Finished product! Yum!Image

Quinoa Hummus

I had some chickpeas sitting the in cupboard that I wanted to use, so I thought that I would try to make my own hummus. I have high-jacked my Mom’s food processor until I get my own. I want to try to make use of it while I have it. We are trying to eat more raw veggies and avoiding store bought dips and salad dressings, so homemade hummus was right up our alley!

1/2 cup water

1/4 cup quinoa

One 19oz can chickpeas, drained and rinsed

1/4 cup water

1/4 cup fresh lemon juice

2 Tbsp tahini

1 tsp minced fresh garlic

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp cayenne pepper (optional)

1 tsp minced fresh parsley (optional)

Bring the 1/2 cup water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid, fluff with a fork and set aside to cool.

Combine the chickpeas, 1/2 cup cooked quinoa, 1/4 cup water, lemon juice, tahini, garlic, cumin, salt and cayenne pepper (if using) in a food processor or blender.

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Puree until smooth. Place in serving bowl and garnish with parsley (if using).

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Serve with vegetables, crackers or pita wedges. Refrigerate leftovers for up to 2 days.

Carrot Spice Muffins

This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!

1 1/3 cup quinoa flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

2/3 cup raisins

2 large eggs

1/2 cup packed brown sugar

2/3 cup plain yogurt

2 1/4 cup grated carrots

Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.

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Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.

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Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.

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Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.

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“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!