Brandi's REAL FOOD - A Paleo girl's musings on eating REAL in an unreal world....
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It's finally up!! The NEW website is here!!
Update Update, Read all about it!
Seminar Name Changers....but not so much game-changers!
Happy New Year!! ... and my online food log commitment
Holiday Magic Bars

Most Popular Posts

Digestive Distress on a Paleo Diet? Read on.....
Lasagna without noodles? Delicious!!
Hey CrossFitter's.... you up for the Paleo Challenge?
"So what do YOU eat?"...
Cashew Cheese....thanks Vegans!

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Brandi's REAL FOOD

It's finally up!! The NEW website is here!!

 
Phew....when you do things yourself and you get busy, things get VERY delayed! Please accept my apologies for the late publishing of the new site, but it's finally up! This is my "soft" release for you guys who are still checking out this sit on occasion. I will be sending out a newsletter next week to let everyone know it's officially up and what to expect from me over the summer (if you don't get one by Saturday and you want on my  newsletter list, just send me an email at info@brandisrealfood.com I would be happy to add you! You can also sign up on my facebook page at http://www.facebook.com/Brandisrealfood , look for the "join my list" icon.)
 
So - this website will be taken down by the middle of June, but don't worry,  I will be sure that you get re-directed if you don't have the new site bookmarked yet. I will be adding all of the recipes here to the nes site as well, but if there is one you REALLY need, be sure to cut and paste it as it may not be available soon (more than half are already there!) So, for now, the best way to find the new site is www.brandisrealfood.com , but www.brandimccarthy.com will point there in a couple of weeks too!
 
So....what are you waiting for?? Click here and check it out!
 
-B
 

Update Update, Read all about it!

Hey everyone, first let me thank you guys for being loyal and checking out the website on a regular basis (even though I have been TERRIBLE at updating it lately!). I absolutely appreciate it.  Let me give you some updates so you know what awesome stuff to expect over the next few weeks;
 
First, I've been working on some really cool stuff on the website! I have it looking pretty darn good if I do say so myself. It will have a better layout, be far more searchable (for all those recipes!), work great on iPad's and iPhones, have access to social media AND I'm working on getting some video "how to's" up on youtube for you! (How to cook Swiss Chard anyone??). So....it's coming, I promise, these things just take time. Another couple of weeks and you should be looking at a pretty new site that's easier to navigate!
 
Second, the newsletter is in the works. I will be sending out a newsletter to send you guys recipe updates, seminar updates and to let you guys know when a new post is up on the web! Don't worry - no bombarding you with crap, just cool stuff! (Newsletter subscribers will be the first ones to see the new recipes that I am working on and YOU guys can help me figure out which ones are going in the book....so, on to the book.) If you want to make sure you get the newsletter, send me an email and I will be sure to add you to the list (if you know I already have your email, you are likely on the list already). You can also sign up at Facebook by clicking on the link on the right hand side called "join my list".
 
The book! Yes, I am writing a cookbook. It's super official. It has been in the works for quite a while, but I now have a working title, a pretty good idea about layout and a great start of a bunch of yummy recipes! I am hoping to have it done this year (out for Christmas maybe???) What I don't have is any experience writing a book! So if anyone knows someone who HAS experience in this area, feel free to send me an email, I'm going to be working on sourcing out photographers and publishers and referrals are a great way to find good people!
 
Facebook food logs. Wow, posting what you eat everyday is a task! It's been SO FUN interacting with everyone though! I love it! The food logs have not made their way to any sort of download-able format as of yet and I just can't see if happening (unless you guys NEED it...let me know!). If you haven't checked out what the heck I am putting in my mouth, feel free to check it out here http://www.facebook.com/Brandisrealfood While you are there, you can "like" my page! It's slowly growing....tell your friends, tell your family, your co-workers, whoever! (I am working on a Facebook contest for you guys to win some free stuff too, so don't miss out!)
 
I will update you guys again soon! Until then, come on out and join the conversation on Facebook!
 
Talk soon,
-B
 

Seminar Name Changers....but not so much game-changers!

Well, it's January and that means the seminars are back and the holiday "detoxing" has begun!! I have lots of seminars for you guys to attend coming up over the next few months, but first, let me get to the "name-changers".
 
There has been a need for me to change the names of a few seminars to more aptly reflect thier goals/intentions. The Sugar Detox is not just a way to kick the sugar habit (although it sure is great at that!), it's an all  round better way to eat and make you feel awesome! My passion is REAL Food, not processed crap, not  sugar laden junk, not even the "whole grain bread" that we fool ourselves into thinking isn't processed (do you think those slices grew on a tree??) So what better way to spread the REAL Food word than to change up the name of my detox challenge?
 
 
If you have done the Sugar-Detox Challenge in the past, don't worry, it hasn't gone away! I have simply incorporated all of the best parts of the sugar detox, all the REAL Food awesomeness into a great new REAL Food Challenge and am calling it such. In addition to my feelings on the name change, there are also several popular Sugar-Detox Challenges out there and to avoid stepping on toes and separate mine from the pack, I've decided to stick my slogan on it instead. So....the Sugar Detox Challenge has officially become (drum roll please...)
 
The 28 Day REAL Food Challenge
 
(RFC for short) Pretty appropriately named huh?
You will also notice that many of my seminars are simply called "REAL Food for REAL Results", this is simply the name of the seminar, you will always have the option and the materials to do the challenge as well, this is just a great way to offer the info without the commitment (aka - a way to get your skeptical husband/friend/relative to go with you...!). A few of the changes include some "commitment" level options; making it appropriate for the super beginner to the ultra hardcore, more comprehensive lists, week by week challenges and more recipes! All good stuff!
 
Can't make it to a seminar? No problem, I am working on an online manual and support system that will walk you through everything you need to know step by step so that you can join in on the next 28 Day REAL Food Challenge in the comfort of your own home. But for now.....you just have to come see me in person!
 
I will have all the dates and times posted for you as soon as possible, but here's a few to start!
 
  • January 14th, 9:30-12:30 REAL Food Challenge (aka, Holiday Detox!!) at Crossfit Newmarket Central You don't have to be a member, you just need to be up for the challenge!!
 
  • January 21st, 9-noon, REAL Food for REAL Results, at the Ross Family Complex in Mount Albert hosted by BODY DESIGN.
 
 
Check back soon for a complete listing of Winter 2012 Seminar dates!! (and the new website is looking good! Can't wait to share!)
-B

Happy New Year!! ... and my online food log commitment

Happy New Year everyone! I have to say....I'm pretty excited for 2012. I have a bunch of seminars booked, I have lots of cookbook ideas (yup....I'm writing a cookbook) and I've set some personal fitness goals for myself to achieve, I'm generally feeling pretty good about the future.  Lots more on that later.... right now I want to talk about food.
 
Yup, food. If there was ONE question that I get all of the time it would be "what should I eat?". granted, that's a huge question! What people are generally asking is "what does a typical week of food look like" and "how do I keep it interesting" and "how do I fit this into my life"....etc. I'm a creative type. I LOVE food, I like to cook, I like to try out new things but I also have several staple foods that I really rely on. I realize that not everyone is like me, sometimes you just want someone to say "hey, eat this!". Thats' where I come in.
 
Here's my BIG commitment to you! I am going to post EVERYTHING I eat for all of January (starting today - the 2nd, because jan 1 is clearly still a holiday -lol!). I'm not saying "you should eat this" by any means, all I want to do is give you a glimpse into the food life of a Primal Eating chick. Who knows, maybe something I eat will inspire you? Maybe you will find a bunch of new idea's that help you keep on track. Maybe it will answer the burning question I get from people who think I'm nuts "No grains, legumes or dairy?? What the heck DO you eat??" Really, all I want to do is help you figure out how to eat health REAL Food for yourself and I figure this is the absolute best way that I can reach lots of people!
 
I have tried to figure out the best way for me to do this and I have landed on Facebook. If you don't have a Facebook account, don't worry I will be putting it in a PDF format and posting it as a downloadable option as well, but for speed and ease, Facebook is the way to go for a daily update.  While you're checking it out, "like" my page as well, that way you will always know when I have posted yummy new recipes and meal ideas! Also, feel free to leave comments and questions - I love that! You would be surprised at how knowledgeable (and gourmet!) some of the followers are already, you will likely get lots of idea's from each other, not just me.
 
I will be sure to post here regularly as well. Tips, tricks, staples in my house, food I am never without, motivation when you need it most.....all that good stuff!
 
Last thing....I am currently working on moving content over to a new web hosting site that will allow a bit more interactivity and creativity. I hope to have it all set up by the end of January, but no promises yet. I will keep you posted for sure!
 

Holiday Magic Bars

Back with some more sugar for you (and warning, this recipe has dairy too)! With only a couple of days before Christmas, you may be looking for a quick and easy baking recipe to take to (insert holiday function here) that's gluten free and SUPER delicious! These little guys are the EASIEST thing in the world to make and everyone seems to love them! They are super sweet (sugar alert!) but you only need one or two to satisfy that "treat" tooth!

These bars are traditionally made with a graham cracker crust, but in the spirit of staying gluten free I simply used ground nuts (a combination of three actually, but you could easily just use one!). This is really more of a combination of ingredients than a real recipe, but none the less, here you go!

Holiday Magic Bars
  • 2 tbsp butter (or coconut oil)
  • 1 cup well ground nuts (I used a combo of almonds, walnuts and pecans, but just plain almonds work well too)
  • 1.5 cups unsweetened coconut
  • 100gms finely chopped 70% dark chocolate (or use dark chocolate chips to make it easier)
  • 1/2 cup white chocolate chips (*see note below)
  • 1 cup chopped walnuts or pecans
  • 1 can sweetened condensed milk (Eagle Brand is the best)

NOTE - I used white chocolate chips in mine, but you could easily use butterscotch (I just couldn't find ones with anything CLOSE to real ingredients so I went with white chocolate).

Here's the best part; all you do is layer everything. Start by melting the butter in a 9X9 baking tray (a brownie pan) and spread it around so it covers the whole bottom. Sprinkle the ground nuts over top, evenly covering everything (press it down a bit if you need). Sprinkle half of the coconut over the nuts, then sprinkle the dark chocolate and white chocolate, then the rest of the coconut, then the nuts. Once everything is all stacked together, pour the sweetened condensed milk evenly over the whole thing. It should spread nicely so that it covers everything.

Bake it in the oven at 350degrees for about 30-35minutes or until the edges are browned. When you take it out of the oven use a butter knife to loosen the sides (it sticks pretty good) but don't cut them until they are cool (its a mess!). Put them in the fridge to cool and then cut them into little bars. I have managed to pop (or pry)  the whole thing out and then cut it on a cutting board, I find it a bit easier.

These bars are nothing much to look at, but they are super yummy and a cinch to make! A gluten free crowd pleaser - yay!!

Enjoy!
-B


Gluten Free Lemon Shortbread

(picture to come.....they keep getting eaten by people before I take a pic!)

SUGAR ALERT!!

I promised a few yummy holiday treat recipes - but as promised, they are NOT sugar free!! This time of year I indulge a little, have a bit (ok, a lot) more sugar than I know I should and I absolutely MUST bake. So, this recipe is gluten free, but that's about as "paleo" as it gets. I'm sure you guys have heard me go on about the gut irritating and allergenic properties of grains, so I was sure to use only white rice flour in this recipe. The irritating stuff is in the bran of rice, remove that and your basically left with sugar. In other words.....these are a rare treat! If you are super sensitive to corn starch (there is almost no protein in it to react too, again, pure sugar), try arrowroot powder instead of the corn starch called for.

This is a super quick post to get this recipe up today as I am hosting a dinner in an hour!! But - I promised I would get it here today, so here it is!!

Lemon Shortbread
  • 1/2 cup corn starch (or arrowroot powder)
  • 3/4 cup icing sugar (yup, icing sugar.....)
  • 1 cup white rice flour
  • zest of one lemon (I use a rasp, but the fine side of a cheese grater works really well too. Use just the yellow stuff, not the white, it gets bitter)
  • 3/4 cup butter

Mix all the ingredients together except the butter. Once they are all combined and have no lumps, work the butter in to form one big ball of batter. Get right in there with your hands, it will be crumbly at first but in about a minute you will have a big ball of dough.

Divide the dough into 24 little balls (roll them in your hand) and place evenly on two cookie sheets. Any more than 12 a sheet and they may spread into eachother. Flatten the balls down with the palm of your hand, OR, I use a glass with a piece of parchment paper on the bottom held in place with an elastic, this works great as a non-stick "flattener". They don't need to be super flat, just squished down. Once this is done, prick them 3 times with a fork (this looks nice as well as helps them cook evenly).

Cook for about 20-25 minutes in a 300degree oven or until the edges JUST start to brown. These guys are crumbly because of the rice flour, so overcooking them makes them super crumbly. Allow them to cool and carefully transfer to a serving plate. These freeze very well and will keep for......actually, they haven't lasted more than a few days yet so I'm not sure how long they keep at room temperature!

Enjoy a treat!!
Next up.....Magic Bars, the easiest recipe EVER! I will try and get it up for you guys tomorrow!
-B




Holiday Nutrition Advice from my Dad

 
Well, the holidays are officially upon us and at this time of year I am always at a bit of a loss as to what to write. (Not to mention stressed at the million things I have to do!!) No one really wants to be told what they are doing wrong this time of year; no one is really interested in making a big lifestyle or nutrition change right now. We all have too many things going on right now that making another change (or reading another article about what you shouldn’t be eating at that holiday party) just isn’t a priority.  So, what is a nutritionist to write about over the holiday season? Another “holiday survival” tip? Maybe some healthy appetizer ideas for Christmas parties? Nothing seemed right.
 
I was discussing my dilemma over lunch with my Dad the other day (we aim to have a weekly lunch that is great downtime for both of us) and he said something so perfect that I thought – that’s it! That’s what my December article should be about! So what perfect nutritional advice did dear old Dad have to share?
 
“It’s not what you eat between Christmas and New Years that matters, it what you eat between NewYears and Christmas.”
 
Leave it to Dad. It’s not that I haven’t heard the expression before, I’m sure I have even said it before, but it came at just the right time. Why stress out over a couple of weeks when we have fifty other ones to make a difference with!
 
The holidays should be a time to enjoy, not dread! They only come once a year and before you know it they’re gone.  We get so filled with anxiety at the prospect of the family gatherings or the company holiday party with all of the temptations lying in wait for us. We worry about our waistlines and lack of gym time, we stress out that we “overdid it” and then worry about working it off for the rest of the week. That’s no way to enjoy the holidays! If you’re doing your best all year round, enjoy a holiday cookie (gluten free please?), enjoy a cocktail or two, just don’t indulge like that all year round! It’s really pretty simple when you think of it.  2 weeks out of the year isn’t going to make it or break it. I’ve always been a big believer that stress is one of the worst things we can do to our body – if you stress about every little thing that you do “wrong” over the holiday season you will miss the enjoyment of the holidays altogether! If you want to indulge a little, go for it, but do it without the guilt!
 
Now, before you head out to the next party and eat everything in sight, remember, you’re relaxing a little, not storing for hibernation!  A few parties and treatswon’t ruin a season but try not to treat the holiday season like a 2 week “all you can eat”  buffet!
 
That being said, I will be sure to post some yummy treats over the next few weeks to give you some “healthier” ideas for holiday fare,but I will let you know ahead of time......most will at least have some sugar!Yup, I indulge a bit this time of year as well too! (I will be sure to keep it gluten free though). Check back next week to see what yummy creations I have come up with......
 
I promise to get you right back on track in January, but for now, relax just a little, enjoy the good times and good food with your friends and family. Unwind, de-stress and really enjoy everything the holidays have to offer. (Thanks Dad!)
 
-B
 
 (Me and my Dad, Christmas 1979)
 

Best Banana Bread!

Something I sorta "gave up" if you will when I decided that the grain free route was right for me was my love of baking. I really enjoy baking, but it can be a bit of a challenge when you can only use ground nuts as a substitute for flour. I will occasionally "cheat" and use gluten free flour mixes, but it's very rare and it really goes against my no processed foods belief (I just don't think garbanzo beans and rice were really meant to be flour...). So other than Christmas and a few special occasions throughout the year, I'm not a big baker anymore - I can still put together a delicious dessert and have found a few winners in the past (my flourless chocolate cake is my favourite "go-to"), but it;s certainly not a weekly thing anymore (good thing!!).
 
I was in a bind last weekend to put together an easy to transport paleo goody to help my friend with the grand opening at his gym, The Athletes Institute in Orangeville and I figured some kind of muffin or loaf was my best bet....so off to the kitchen I went. Now, I wouldn't recommend coming up with a recipe on the fly the day before you are going to serve it to other people, but that's exactly what I did....I think I work well under pressure! I looked around for a few recipes I could use but nothing looked quite right. So, I took an idea from here an ingredient from there an idea out of the air and ran with it. I have to say, the result was great!! If you were at the grand opening, I apologize, out of the three banana breads I have made now, that one was the worst.....sorry about that! I tweaked the recipe, bumped up the almond butter and added a few more dates - the result is a super yummy banana bread that even non-paleo folks would really enjoy (my neighbours did.....they didn't know it was grain free, fooled ya!). Give it a try and hopefully you too will enjoy a little taste of heaven!
 
Best Banana Bread
  • 1 1/2 cups ground blanched almonds (see note at the end of recipe)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 ripe bananas
  • 10 medjool dates (these are the more sugary variety and perfect for this!)
  • 2 eggs
  • 1/3 cup almond butter
  • 1 tsp vanilla
  • 60gms (about 1/2 cup) chopped 70-80% good quality dark chocolate
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded unsweetened coconut
 
 
 
Mix first three ingredients in a bowl and set aside. Mash bananas (I used a potato masher) in a large aluminium bowl. In a small bowl food processor chop dates, then add the almond butter and vanilla and blend well. Add the eggs and blend until well combined. Add this mixture to the mashed bananas and mix well. Mix the dry ingredients (first three ingredients) into the wet ingredients. Don't worry about over mixing - when you aren't using real flour you don't need to worry about it, only really flour gets gummy when you mix it too much. Once everything is well combined, stir in the dark chocolate, coconut and walnuts.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pour the mixture into an 8X8 well greases (I use coconut oil) baking dish and bake in a 375degree oven for about 40 minutes. You want to make sure it;s well done - almonds will hold the moisture so overcooking is less of an issue than under cooking, this was the mistake I made at the grand opening! Allow it to cool for at least 20 minutes in the pan before cutting into it. This freezes really well and keeps well in the fridge as well......but I don't think it will last!!
 
Enjoy!
-B
 
Notes - Two things I should mention; the first is that I NEVER buy almond flour/meal. For one, it's just too darn expensive, and who knows how long it has been ground up leaching moisture and exposing the oils to the air? Not good. I buy blanched almonds from Costco, they are sliced in a big bag, 1.2kg for about 10$ - you can't go wrong! Throw them in a food processor and blend to a "meal". You won't get it super fine, but it will certainly do, and it's way cheaper than the almond meal you buy in the store. If you want to use whole almonds, it works as well, I just find that the skin can irritate some people and make the "bread: a bit more bitter....but it really is the more "whole" way to go!
 
Second thing is that the fact that there is no oil in the bread is not a mistake. When using flours and what-not, you need to add some fat to the bread or it will be dry and crumbly. When you are using ground nuts there is plenty of fat in there to keep it moist! Adding a bit of coconut oil works, but it's not needed in this recipe.
 
 
 
 
 

Digestive Distress on a Paleo Diet? Read on.....

If this is so great for me, why do I feel so crappy?
When making a dietary change of any kind, you can certainly encounter some "bumps" along the way. A common bump for a lot of people are digestive issues; either constipation, diarrhea or simply just not feeling like foods are digesting well. I find this is only common in a small percentage of people when they are making a dietary switch and it has a TON to do with your individual digestive system (every body is different). We all know those people who can eat whatever they want with no consequences right? We all really loathe those people right? Yeah, this post isn't for those people, lol! 
 
If you have decided that trying out a grain, dairy and legume free diet is for you but are still in the first couple of weeks of change and are having some tummy troubles, read on, I may be able to shed some light on your problem. Here's a step by step "digestive troubleshooting" list of what may be happening and where you might be going a little astray....

Grains - the super irritant works both ways.
So, as you have learned, grains have a whole bunch of irritating properties for the gut (gluten is a huge gut irritant for most people). When you suddenly take them out of your diet after likely eating them for years, a few things may happen.

1) You get the runs. When you eat inflammatory grains, your intestines may not absorb nutrients as well as they could (inflammation reduces absorption) so the intestines slow the transit of food to absorb as much as possible to get the most nutrients out of the foods you are eating. This "slowing" can result in constipation. When you take out the irritants (grains), you improve absorption and seriously speed up transit time - yup, that means the runs for some people! It can take a bit for the body to "re-adjust" and slow down again. If this is your issue be careful with the next few possible errors listed below; absorption is important!

2)You're constipated. Because grains are so irritating to the intestinal lining, they could be the one thing that has really kept your bowels moving up until now. (This is more common than #1, if the runs are your issue it's likely one of the next few causes) When your intestines are constantly irritated, nutrients may not get absorbed properly and things move right on through. This can be mistaken for being "just fine", when in reality you are likely actually constipated, your bowels just appear to be moving normal because you are bugging the heck out of them. Suddenly you take out the offending food and everything stops. Ughh, constipation. Again, it's going to take a bit for the intestines to adjust. A great fix for this issue is a tablespoon or so of aloe vera liquid a day....it can really help (google it if ya like)! Fish oil supplementation can help too. And no, it's not because you aren't getting enough fibre! If you are eating lots of veggies and fruit I can guarantee you are getting enough fibre! Speaking of veggies and fruit.....

Wow, I've never eaten this many Veggies!!
Good for you, you have found a love for vegetables, that's great.....most of the time. But what if you weren't a big veggie eater before and now they are an every meal staple? You guessed it, gas, bloating, the runs......not fun. Guys, veggies have lots of fibre, fibre is tough to digest. If you don't have a cast iron stomach, suddenly introducing a bunch of veggies into your diet (especially raw!!) could cause a bit of stomach distress. If you think this is your issue, cook your veggies to improve digestion and keep a food journal to see which ones may be the most offending. For the majority of the population, the cruciferous veggies (cabbage, broccoli, cauliflower, brussels sprouts...) are the hardest to digest. I know it sounds crazy, but cutting back on your veggies (just at first!) to ease the transition may not be such a bad idea if they are really bothering you.

I've made Fat my Friend!
Woo-hoo! You have finally embraced some good healthy fat and your body is thanking you.....or your body can't figure out what to do with it yet and is sending it straight through you!! This is THE most common cause of loose stools in people making the switch to paleo. Our body is pretty self regulating, it knows how much fat you eat on a regular basis and the liver makes enough bile to digest it. If you start eating way more than usual, it may take your body a bit to catch up. Some people do really well on more fat right away, some take a bit longer to adjust to it. If you are loving the avocado's, coconut, fattier meats (grass fed right??) and nuts, your body might need some time to adjust! Back off of the fat just a bit and see if that alleviates the "runs". If this is the case, you may want to think about a digestive enzyme to ease the transition.

Mmmmm, coffee.
Who among us doesn't love a good cup of coffee? I know I do, and many of you have found the joys of drinking coffee black (I always have, so I can't really empathize with you guys making the switch...). But how much are you loving your coffee?? When we make changes to our diet and get rid of some of our "creature comforts" we tend to cling like a baby to a blanket to the few "treats" we have left, and for many of us, that's coffee. If you have increased your coffee drinking from a cup or two a day to three or four a day....no wonder you're having digestive troubles!! Caffeine is a laxative and diuretic, too much is not a good thing. I have found that coffee, over anything else, is often the BIGGEST cause of digestion issues. If you are using caffeine as a crutch, dial it back, your tummy will thank you.

Nuts about nuts??
I like nuts too, but too many nuts are not a good thing. Think about how you would get nuts in nature; find them, pick them, shell them.....that's a lot of work! We aren't built to eat nuts by the boat load! Nuts actually have a fair number of lectins and phytates just like grains do and can be fairly irritating to the gut. And did I mention that they tend to have a laxative effect on people.....AND can cause gas and bloating....AND are fairly hard to digest?? Listen, an ounce here and there delivers TONS of goodness, but if you are using them in everything you may be getting more than you bargained for (nut butter addicts and almond flour bakers, I'm talking to you here). Most nuts are very high in Omega 6 fatty acids which are pro-inflammatory (remember inflammation in the gut is bad). Ditching the grains and grain oils is a great way to minimize the amount of Omega 6 you get, but if you are non-stop noshing on nuts you're taking a step backwards. Try and avoid making too many recipes with nut flour (paleo muffins anyone??), consider them a treat not a staple, keep your raw nut servings to an ounce or two a few times a week and if you have become addicted to nut butter, dial it back dude!!

I'm eating at weird times.

Perhaps making this diet  and lifestyle change you finally started having breakfast, maybe you aren't snacking as much, maybe dinner is lighter than usual but your post workout meal is big. All of these things affect digestion. Not necessarily negatively, but it still may be a bit of an adjustment. If your whole schedule has suddenly changed, your system may need a bit of time to adjust. All of the shift workers out there know exactly what I am talking about. When you start working shifts, your schedule constantly changes and you may not be able to rely on your usual meal times, bowel movement times and sleep schedule....this can wreak havoc on digestion. If you are having issues, do your best to stick with a fairly controlled schedule and your body will follow.
 
Perhaps this troubleshooting guide isn't as comprehensive as it could be, but I hope it helps you spot some area's that you may be going wrong. Until next time, happy digesting!
-B
 
 
 
 

Breadless Thanksgiving Stuffing....Yay!!

 
Breadless Stuffing....
 
Really good stuffing has always been a favourite of mine at Thanksgiving dinner, butwhat’s a grain-free girl to do when you can’t use bread? Forgo the stuffing?Not me!  I racked my brain, came up with some yummy idea’s and did my best to capture the flavour and texture of traditional stuffing without the bread. I’ve gotta say, I was thrilled with the results. This“stuffing” is a mix of traditional flavours like sage, onion and celery mixed with some tartness from cranberries and the nutty texture of pecans. The “bread”that holds it together is actually ground pork (I used sausage). I served this at my Thanksgiving dinner last night (yup, I did it on Friday to test it out for you guys) and it was a huge hit! I hope you have the same success. Just anote….I guess this is technically dressing as opposed to stuffing because Ididn’t stuff it in a bird. I have always preferred dressing because I don’t like soggy stuffing. If you want, this can easily be stuffed in a bird and will cook fully, it would just stay a bit wet. The directions below however are for a dressing that gets a few browned and crunchy bits, the way I like it.
 
 
 
·        2 large onions, chopped
 
·        3-4 ribs of celery, diced small
 
·        3 leeks, finely chopped(whites only, about 2 cups)
 
·        2 ½ cups small diced squash (I used acorn, but any will do, pumpkin would be a nice touch!)
 
·        ¼ cup chicken broth
 
·        1 chopped apple (leave the skin on)
 
·        2 cups whole pecans
 
·        1 ¼ cup cranberries
 
·        2 tbsp butter (bacon fat will work just as well)
 
·        2/3 cup finely chopped sage
 
·        1 tbsp (about 4 sprigs, leaves removed)fresh thyme
 
·        ½ cup chopped flat parsley
 
·        1 lb of farmer’s garlic pork sausage(I used Brooker’s, but you can also use 1 lb of ground pork)
 
·        8 slices of bacon, chopped
 
·        1 cup ground almonds
 
·        Sea Salt and Fresh Cracked Pepper to taste ( I used 1 tsp of each)
 
 
 
 
 
Add the onions and celery and 2 pieces of the bacon (this adds just enough fat to cook them well) to a fry pan and cook over medium heat until well softened, set aside in a large bowl.
 
In the same fry pan, add the leeks, squash and chicken broth and cook until the squash is softened and the liquid if fully absorbed. It does not need to be cooked right through, but the squash should turn colour and be 75% cooked.
 
 
 
 
Add this to the celery mixture. Stir in apples, pecans and cranberries. 
 
 
 
 
 
 
In the same fry pan add the 2 tbsp of butter.Turn the fry pan to a low simmer just enough to melt the butter. When the butter is melted, add the sage and thyme and stir it around to coat it. Scrape this mixture into the bowl. Add the parsley to the bowl here as well.
 
The last few steps…squeeze the sausage out of the casing (get right in there, it’s easy, you don’t want the casing in the stuffing) into the same big bowl with everything else. (If you are using ground pork instead, add it here plus 1 or 2 cloves of chopped garlic.)  Add the chopped bacon and ground almonds as well. Now get in there and get messy – use your hands and “squish” everything together. It should hold ball like shapes, kind of like a burger.
 
 
Make sure everything is really well blended, no big chunks of pork and the pour everything into a large baking dish, I used a large lasagna pan.
 
 
 
 
 
 
 
 
 
 
 
 
 
Pop it in the oven at 350degrees for an hour or so. After the first half hour,bring it out and “fork it around” a little so that the liquid cooks out and different areas get browned. Do this every 10 minutes or so for the last half hour. If you find its still a bit “wet” after an hour, keep cooking it a bit,this is a little bit by feel and luck. Allow to cool a bit before serving. Pour some gravy on this and you’d never know there was no bread!
 
 
 
 
Somehow I managed to not take a "finished" picture of this dish! So this is a cropped pic of the table with the whoel meal on it......I know the pitcure is terrible, but hey, it's something!
 
Enjoy!