Butternut Squash "Fries"

"Fries"

Yep. You know why that's in quotations. These aren't actually "fries" in the traditional sense. They aren't made from potatoes and they're not fried. A more apt name might be "Baked Butternut Squash Sticks", but that doesn't roll of the tongue very well. 

So I'm taking creative liberty and just calling them "Butternut Squash Fries".

I've been making these for my son for about a year now. Don't get me wrong, we LOVE potatoes in this house. All varieties and preparations. But it can be easy to overdo when potatoes are such lovely things. Also, many people with autoimmune disorders have sensitives to nightshades so the beautiful potato is off limits for them. I recently started back on the elimination phase of AIP so they're off limits for me for awhile now too. 

These are super easy to make. The hardest part is cutting up the squash. Some people are intimidated by butternut squash because it's very firm and can be difficult to process the whole thing. Two items are essential for me when tackling a squash:

A good-quality, sharp knife and a sturdy vegetable peeler. 

I have a set of Cutco knives that my husband and I bought each other for Christmas a couple of years ago. The vegetable peeler came free in the deal.

We're exciting like that.

But these knives are guaranteed for life. If they break, rust, or get dull, just send it back and they will send you a replacement or sharpen your knives for free. When you die (sorry to get morbid), give them to your kids and they have the same guarantee. We're fairly young(ish) and I'm always chopping something, so we took the plunge. The chef knife is my favorite in the set and I use it almost every day.

Preheat your oven to 400 degrees.

I don't have pictures of the chopping/peeling process but I'll walk you through it. I like to buy the biggest squashes I can find. The farmer's market is your friend. You can buy them for a flat dollar amount as opposed to $ per weight at the supermarket. Cut the squash in half right at the nape of the neck above the larger "bulb" portion. Set the bulb with the seeds to the side. Take the long neck portion and cut off the top with the stem. Then stand the neck upright and use your vegetable peeler starting at the top and going down to remove the peel in strips. My husband uses a knife for this but I really prefer the vegetable peeler so just use what makes you happy. 

Once the peel is gone, then keep the squash upright and slice down to make long, thin (about 1/2 inch wide) planks. Depending on the size of your squash, you should be able to get 4-5 planks. Then lay the planks down and slice into "fries". If you have a long squash neck and want shorter fries, just cut the planks in half before slicing. 

Next, take the fat half of the squash that you set aside and stand it up so the bottom of the squash is face-down. Cut it in half right down the middle. Take each half and use a metal spoon to scrape the seeds and slimy guts out. Lay them down so the open bowl of the squash is face-down and slice off the bottom stem. Then go to town with your veggie peeler. When the peel is gone, slice into strips. The shape will be "off" with the bottom half since it is curved around the seeds. If you can't handle a curvy "fry", just chop the bottom half into cubes and saute it on the stove with some bacon. 

When you're done showing that squash who's boss, toss all the fries in a large bowl. 

Here's where you can get creative. Personally, I like a savory squash fry. I add about two tablespoons of olive oil, a generous pinch of sea salt, about two teaspoons of garlic powder, and a teaspoon of ground sage. 

As I said earlier, I'm back on the elimination phase of AIP so I can't have any night-shade or seed-based spices, but I would highly recommend an adventurous amount of Penzey's Cajun Seasoning instead of the garlic and sage if you can handle it. So good. You can also go for a "sweet" version and add some cinnamon and nutmeg with coconut oil instead. Use whatever herbs/spices fit with your family and taste delicious. Once you're done adding the seasonings, toss the fries in the bowl so that each fry is coated in oil and spices.

Spread the seasoned fries on a baking sheet. Depending on the size of your squash, you might not be able to fit it all on one pan. I usually cut a whole squash then put half of the uncooked fries in the fridge for another day. I line my pans with silicone mats to keep the food from sticking. The mats can go in the dishwasher and they're easy to hand-wash as well. They won't ever look the same as they did when they were new (kind of like well-seasoned cast-iron) but I love them anyway. 

Throw them in the oven and bake them for 30-40 minutes, turning them over about 25 minutes in. Your baking time will vary depending on how thick your fries are and how crispy you want them to be, so check them regularly and adjust the time to your liking. If you want a little extra crisp, turn the broiler on for the last few minutes. 

This was my son's meal for yesterday. An uncured, organic beef hot dog, peas and carrots, and squash fries. He loves the fries as much as I do! It's an easy way to get more vegetables into your diet and maybe cut down on the potatoes if that's what you're looking to do.

(Of course I cut up the hot dog. He's 2. Don't get hysterical.) 

Here's your recipe:

• One whole butternut squash
• 2-3 Tablespoons Olive Oil 
• 2 teaspoons garlic powder 
• 1 teaspoon ground sage  
• Large pinch of sea salt 

Preheat the oven to 400 degrees. Process the squash (directions above) and cut into fries. Toss fries in a large bowl with olive oil, garlic powder, sage, and salt. Spread fries onto a baking sheet with a silicone mat. Bake for 30-40 minutes, turning the fries over around the 20-25 minute mark. For crispier fries, turn the broiler on for the last few minutes of cooking time. Enjoy! 

Prepping for a Busy Week

Being a new mom with a full-time job can be stressful.

And busy.

And exhausting.

And time-consuming.

And... ok, I'm done.

I could probably write all those same things about being a stay-at-home mom, too, right?

So finding time to plan, shop for groceries, prep, and cook meals that are healing and nourishing to the body on top of doing everything else to keep the house going can seem like an impossibility. There's just not enough time in the day, right?

I've been determined to get back on track and eat a personalized AIP/Paleo diet again. I felt so much better before and I long to feel that way again. But I have to admit... Food prep took up a lot of my time before. And I didn't have a baby to take care of then. But I keep reminding myself how GOOD I used to feel when I ate well. It's my motivation and I'm keeping it in sight. 

Since I recently had a 3-day weekend (Happy MLK Day!),  I decided to go grocery shopping on Friday after work and prep through the weekend. I would be ready come Tuesday...

I'll share what I bought, what I prepped, and later share what my plans are for some of my meals this week. If you care... If you don't, get outta here and go do something fun! I won't be offended. Promise.

I went shopping at Aldi after work on Friday. I love Aldi. You can find some great items for much cheaper than the local grocery stores around here. Here's what I ended up buying (in no particular order, other than the order on my receipt):

Wild caught Haddock
Wild caught Salmon
Pork Butt Roast
Pork Chops
Chicken Thighs
Eggs
Organic Potatoes
Sweet Potatoes
Organic Baby Carrots
Organic Frozen Blueberries and Strawberries
Organic Avocados
Mushrooms
Bacon
Organic Bananas
Asparagus
Onions
Organic Salsa
Organic Honey
Butternut Squash
Cauliflower
Medjool Dates
Organic Spring Mix
Organic Spinach

I know that white potatoes, eggs, and the nightshades in salsa are not AIP, but these were things that I was able to successfully add in before. I'm trying to not be too drastic in what I eliminate this time around as I'm breastfeeding and need to keep my supply up and not have a horrible "detox" period.

I also grabbed (for hubby) some organic mac and cheese, kielbasa and sour kraut, ham, and spinach/feta chicken sausages. My husband is extremely supportive of how I eat but he doesn't have the same health issues that I do so I like to have some "extras" on hand that he can make quickly if he's hungry.

I'm nice like that. 

So Saturday came and I was very productive. Guess what I did?

Snuggled my baby. All. Day.

Ok, well we played, and napped, and ate, and giggled, and read books, too. But mostly we snuggled.

I mean, wouldn't you snuggle this squishy face???

Ok, so after my very productive Saturday, I buckled down and made Nom Nom Paleo's Kalua Pig. 

You can find the recipe online with a quick Google search, but I highly recommend the cookbook! It's a nice hardcover with LOTS of yummy Paleo recipes. Most can be modified to AIP if they aren't already! Check it out on Amazon here. There's also a new cookbook from Nom Nom that you can preorder here!

It's VERY EASY to make and delicious! After I shredded it (and ate several forkfuls along the way) I portioned it into serving sizes and threw them in the fridge. 

On Monday, I made Mickey Trescott's shredded beef. I had a grass-fed beef roast in the freezer and had pulled it out to thaw. In the evening, I made the shredded beef then did the same as the Kalua Pig, portioning it out into serving sizes. Since meat takes the longest to cook, this is what I wanted to prep since I can cook veggies and quickly add them to make a meal.

On a side note, Mickey Trescott's book, The Autoimmune Paleo Cookbook, is my favorite AIP cookbook. It was the first one I bought when I made the decision to go AIP in early 2015 and I still use it regularly. She has the perfect blend of basic, easy to understand recipes, as well as some more complicated recipes if you are feeling up to the challenge. She also includes meal plans to help you get started!

I also made a couple pans of sweet potato wedges. I even like to eat them cold! I just cut sweet potatoes into wedges, toss in olive or coconut oil, season to your liking, and bake on a sheet pan for about 25-30 minutes at 350 degrees. 

Having these foods prepped and ready makes it much easier for me to make it through the week and be successful in eating healthy. Today (Tuesday) I had a pretty rough day at work. Normally, it would be easy for me to just go ahead with takeout to save some time and energy. Baby boy goes to bed at 6:30 so I only get about an hour with him when I get home. I like to spend the most time that I can with him so I usually don't worry about dinner until after he's settled in bed. Because I had prepped a little over the weekend, I was able to have Kalua Pig over a giant bed of spring mix and spinach with half an avocado. It was delicious, filling, and only took about 5 minutes for me to heat up and assemble. 

Ok, it took me no minutes. Because my husband did it for me. So I could work on writing this. 

He's a keeper, ya know?

Long Time No... Blog...?!?!

It's Time.

Time to start again.

If you were following "Living Well With Hashimoto's" before, I'm sure you noticed that I stopped posting about a year and a half ago.

I stopped right around the time that this happened...

Having been strict AIP for over 7 months, I was very happy to add this to my long list of positive results that I had already experienced.

Along with the joy, however, came nausea. And vomiting. And more nausea. And more vomiting. A sense of smell that told my brain how every single thing with an odor was my worst nightmare.

I'm not calling it "morning sickness". That term is a lie straight out of Satan's mouth. It should be called "anytime you're awake and breathing sickness".

Truth.

I tried my hardest to stick to AIP. But the smell of ANYTHING cooking made me oh so sick. My husband actually brought home breathing masks from his work so I could get through the kitchen and into our garage without vomiting. I ate cold salads for awhile. But I was into my second trimester, still vomiting every day, and losing weight. I was terrified to veer off of my eating plan that had served me so well.

My husband, the voice of reason, had to look me in the eyes and tell me that it would be OK if I needed to eat off plan. He was right. In my situation (remember that everyone is different!), I needed to eat other things in order to keep from losing weight. So I did. And in June of 2016, this perfectly healthy not-so-little guy was born:

Fast forward to a couple of weeks ago...

He was a huge fan of Christmas!
(In case you couldn't tell...)

So this Momma's heart has been incredibly full of joy since Calvin came along. He's tons of fun and makes me smile every single day.

But I feel TERRIBLE.

Being a full-time working mom, I just haven't been able to find the time to start eating right again. A lot of my Hashimoto's symptoms are back with a vengeance and I'm feeling it. I desperately need to get back on track. Because I know what I did before WORKED. And I'm so excited to feel that way again.

My goal is to get back to AIP with some additional foods that I had previously reintroduced successfully. Since I'm still breastfeeding and I can't rest whenever I need to, I'm going to take it slow. Blogging really helped keep me on track before and I'm counting on being successful again.

So, raise your glasses (of bone broth) with me to fresh starts and Living Well in 2017!

AIP/Paleo Offal (Organ Meats) Recipe Collection

     Let's talk about offal...

     Offal is a term that refers to the internal organs and entrails of a butchered animal. Offal includes, but is not limited to...

• Liver
• Kidneys
• Heart
• Brain
• Stomach
• Intestines

     Organ meats are highly nutritious. The Paleo Mom reports that "Organ meats are the most concentrated source of just about every nutrient..." Read more about the benefits of eating offal here! 

     Another positive trait of offal is that it is usually much cheaper than muscle meats. AIP can be somewhat expensive, so this is great news for those of us who are on a budget! As usual, grass-fed/free range/organic options are best, but if you can't locate or afford it, just do the best you can. Conventionally raised offal is better than no offal! If you're not sure where to find it, try a local farm, meat market, butcher, or the meat department in your local supermarket. If you can't find it, just ask! Sometimes organ meats are kept in the back freezers or coolers.

     I'll be honest. I don't love the taste of liver. I'm not even sure I can say that I "like" it. But the benefits of eating if FAR outweigh the small moments of displeasure that I experience if I take an overly "livery" bite of something. If you struggle to eat it like I do, I'd recommend trying recipes that incorporate liver in with other meats, especially bacon. 

Because, well... Bacon. 

     

     Another way that I get my offal in is to buy whole chickens. You know that packet of "unmentionables" that's stuck inside? Yep, that's your offal. After I roast my chicken, I empty that packet (usually containing a heart, kidneys, and liver) into a saucepan, add most of the delicious broth from the bottom of the roasting pan, and simmer for about 30 minutes. Then I pour it all into my blender and puree the organ meats into a gravy of sorts. I season it to taste and pour it over the chicken and veggies that I've made. 

     Since many people don't quite know where to start with cooking offal, I've assembled some AIP and Paleo compliant recipes. Disclaimer: I have not personally tried each recipe, so I cannot attest to the individual deliciousness of each one. This is meant to be a springboard of sorts to help you get some new recipe ideas and try something new. 

• Beef Heart with Chimichurri Sauce - Phoenix Helix
• Bacon-Beef Liver Pate with Rosemary and Thyme - Mickey Trescott
• 50/50/50 Burgers - The Paleo Mom (This is a great one to try if you don't like the taste of liver or are nervous about trying it for the first time!)
• Chicken Liver with Raw Garlic and Thyme - Mickey Trescott
• Blueberry Balsamic Beef Liver Pate - The Primalist
• Offal (But Not Awful) Stew - The Paleo Mom
• Chicken Liver Fried "Rice" - Phoenix Helix
• BBQ Chicken Livers and Hearts - The Nourished Caveman (Omit the black pepper for AIP)
• Cinnamon-Braised Beef Cheek - The Paleo Mom
• Mushroom and Spinach Stuffed Beef Heart (Omit black pepper and nutmeg for AIP) - The Healthy Foodie
• Lamb and Liver Meatballs - Adventures in Partaking
• Paleo Steak and Kidney Pie - The Paleo Mom
• Beef Heart Skewers (Omit black pepper for AIP) - Primal Palate
• Yam and Liver Meatballs - Field Notes on Healing
• Hidden Liver Sausage (Omit Fennel Seeds for AIP) - The Psoriatic Paleo Guy
• Balsamic Chicken Livers with Grapes - A Squirrel in the Kitchen
• Dirty "Rice" - Salixisme
• Asian Beef Liver Pate - Beyond the Bite
• Hidden Liver Taco Meat - Adventures in Partaking

     My hope is that this post has inspired you to try to incorporate more offal into your diet. If you have a favorite offal recipe that is not listed here, please comment with the URL and I can edit the post to include it. The more great recipes we have, the better!

     

5 Ways To Fight Back Against Hair Loss

      Hair loss is a common symptom for those of us with Hashimoto's. During my last hair appointment, my hair dresser noted that my hair appeared to be thicker, shinier, and healthier since she had last seen me (prior to AIP). I told her that I had made some changes. Here are 5 things I've done that might have contributed to my healthier head of hair:

1. Eat lots of nutrient dense foods. This one is a no-brainer and nothing new to most of us. You are what you eat. Get lots of colorful veggies and nutritious meats and fish on your plate for every meal! 

2. Increase your gelatin/collagen intake. I make Strawberry Lemonade Gummies with Great Lakes Gelatin (the red can) and add Great Lakes Collagen (the green can) to my smoothies in the morning. The red can will thicken and gel, but the green can will dissolve into any liquid. It's made from grass-fed beef and Great Lakes is a trusted company! Both products are available on Amazon, but check your local stores as well!  

3. Drink bone broth. Bone broth is made by simmering bones (beef, chicken, pork, etc.) in water with a splash of ACV for a long period of time. The ACV will draw the nutrients out of the bones and into the broth. It is incredibly good for you and provides nutrients above and beyond the gelatin and collagen. I use the broth in soups, roasts, sauces, and sometimes just drink a mug in the morning! 

4. Switch to a natural shampoo or make your own. I started making my own shampoo a few months ago. It has worked wonders for me and it's so much cheaper than chemical filled shampoos! The first time I made it, I followed Wellness Mama's Homemade Shampoo Recipe found here. I did adapt it to my own liking after I tried hers, just to fit my needs a bit better. I mix 1/3 of a cup of Dr. Bronner's Peppermint Liquid Castille Soap with 1/4 of a cup of canned Coconut Milk. You can use any scent of Dr. Bronner's that you like. I had peppermint on hand so that's what I used. I imagine the lavender would be lovely! Take care that the coconut milk does NOT have any guar gums, additives, or other emulsifiers. Wellness Mama recommends a brand that includes guar gum, however I noticed much better results when I use the kind without. The only listed ingredients should be coconut and water. I can find Golden Star brand at my local Wal-Mart. You can also make your own coconut milk fairly easily. If you want to skip all that, you can always order it online, but that can get pricey. Shake the soap and coconut milk together in a bottle with a pump. You can add essential oils if you like, but I choose to leave them out. I've also found that it's absolutely necessary to rinse my hair with an ACV/water solution after I shampoo! I mix Apple Cider Vinegar with water 50/50 and pour it into a pump spray bottle. After I shampoo and rinse it out, then I spray my hair all over with the ACV/water mix. I work it in with my hands a little then rinse it out again. It noticeably changes the texture of my hair. Don't expect great results instantly! My hair had about a week long period of "detox" where it didn't really care for my new shampoo. It ended up loving it. Give it at least a week or two before you give up. And don't forget the ACV solution! It makes all the difference!

5. Take your thyroid medication. As is the case with all autoimmune diseases, medication doesn't fix it. But if you are hypothyroid, it is vital that you take your prescribed medication. You might not notice a big difference, but it might help you keep your head of hair. 

These are all things that I've been doing over the past 4 months. I don't know which one of them has worked the most or if it's just the combination of everything. All I know is that my hair dresser noticed a difference before I said anything about the changes I've made. I hope they work for you!   

What's a CSA?

What's a CSA?

I see this question posed often in AIP or Paleo groups. To be honest, I didn't know what it was either until earlier this year! While I was looking for organic and grass-fed farms near me, I stumbled upon an organic farm that is located very close to me and offers a seasonal CSA!

CSA stands for Community Supported Agriculture. The basic idea is that you pay a farm up front to get a weekly share of their vegetable and/or fruit harvest throughout the growing season. Share costs usually range between $450-$650 but the cost can vary based on location and the types of items offered. Standard shares are designed to feed a family of 4. 

Since I'm AIP and the amount of veggies recommended is 8-12 cups a day, this works out just fine for our two-person family. :)

Although the amount sounds high to put up initially, when I did the math for our shares, the cost evened out to less than $25 a week. The vegetables are organic and the cost is way less than if I would purchase the same vegetables from the grocery store. Organic and locally grown are a bonus!

Paying up front allows the farmer to account for a bigger crop. The money will be spent on seeds, equipment repair, and general planning for the season. It's a shared responsibility between the farmer and the consumer. We show our support to the farmer and what he stands for. He gives back with a portion of the harvest. 

Every Thursday for 24 weeks, I head up to the farm (only about 10 minutes away!) to pick up my share. It's courteous to bring bags to put the veggies in so that the farm can reuse the boxes for the upcoming weeks. I use these bags, since the produce can sometimes be a little wet from the morning dew.

When I get my produce home, I unpack everything, wash it, and store it in the fridge. 

Oh, wait, I left out a step. 

I take a picture of my bounty. Or I take several pictures. Don't judge.

I'll spare you and only post one. I picked this up last Thursday. There are 3 types of lettuce, a pint of strawberries, endive, bok choy, snap peas, dill, mint, and cilantro. 

When I signed up, I did not consider that I would get fresh herbs as well. Since AIP is strict when it comes to seasonings, fresh herbs are wonderful! 

This time of year produces a lot of leafy greens. As the summer progresses, new veggies start to appear. It's exciting to see what each week will bring! Well, it's exciting for me. Apparently, I'm easily amused. I'm ok with that.

I also planted a garden in my backyard last week. 

Because I'm avoiding nightshade vegetables, I wanted to have a variety of veggies but avoid the nightshades. I did plant two types of peppers for the hubs, but I also planted zucchini, cucumber, kohlrabi, cauliflower, okra, broccoli, and brussels sprouts. I'm also excited about my garden. Go figure. 

What are you doing to get your veggies in this summer? Check out a local CSA or plant a garden! Or, if you're like me, do both!

AIP To Go!

     Today is day 60 of AIP! 

     While I feel very confident about eating what I cook at home, nothing quite strikes as much fear in the heart of those of us on AIP than knowing that a situation will come when we HAVE to eat away from home! My husband and I are taking a trip to Louisiana this weekend. We will be volunteering at an event called the Returning Hearts Celebration at Louisiana State Penitentiary. This will be our 5th year in a row to participate in the event and it's something that is very dear to our hearts. Check out this video to see what the day is all about:

Oh, I probably should have warned you to have tissues on hand... Sorry about that.

     This day is so very important to us. We could not imagine being able bodied and not going down to help out. That being said, I am slightly terrified of what I will eat during our trip. We will fly from Pittsburgh to New Orleans, where we will join a group of volunteers. The group travels together on a bus, stays in the same hotel, and eats in the same restaurants, all predetermined by the gracious people who organize the trip. We leave early tomorrow morning (Thursday) and don't fly back until Sunday afternoon. That's almost 4 full days of meals that are out of my control.... Yikes.

     So, I decided to focus on what I CAN control. I have a suitcase and there will be room in it for food. I did a little recipe research, asked some fellow AIP'ers, and took a trip to Whole Foods and Trader Joe's. I'm happy to say that I found some things that give me hope that I won't throw my health out the window this weekend!

     Trader Joe's did not have as much as I was hoping they would, but I did purchase a couple packages of dried fruit. I don't have a dehydrator (but there's one in my Amazon wishlist!) and I don't eat much dried fruit, but I was looking for ANYTHING that passed the strict AIP standards. 

  

Dried Apples and pineapple will give me something chewy and sweet to help keep me on track!

If you don't have a Trader Joe's near you, you can order these off of Amazon. They are cheaper in the store, but in case you're desperate, click the pics below to take you to Amazon... 

              

Whole Foods gave me more of what I was looking for. First off, Epic bars! Epic bars contain only the simplest of ingredients and they make a few varieties that are AIP compliant! 

The three varieties that are shown here are Bison, Bacon, and Cranberry, Apple Bacon, and Uncured Bacon. These are a little pricey (around $3 each) but you can buy them cheaper online.

I also found Dang Coconut Chips!

I got two bags, one 1 Bag of Original Toasted and 1 Bag of Caramel Sea Salt. 

These might not be everyone's favorite, but SeaSnax makes Wasabi seaweed that is pretty tasty! These are also only a little over a dollar a pack, so a cheap and safe snack!

You can also find SeaSnax on Amazon here!

Now these are just dangerous... 

Jackson's Honest Sweet Potato Chips are cooked in coconut oil and dusted with sea salt. They are SO GOOD but a little pricey...

I also made some plantain chips. 

These will be a great traveling snack! I went off of this recipe but added thyme as well. Delicious!

Last, but not least, I made cinnamon coconut macaroons. I used this recipe as the base, but instead of orange zest, I added a TBSP of cinnamon. YUM!

I have these in the freezer and am hoping they make it the few hours of flight without falling apart. 

Hopefully I'll be able to supplement with lots of untainted veggies and meats during our trip, but since I can't be sure, I'm glad to have these foods to lean on!