Weekly Butter 6/14

I'm finally back on the grid this week.  Morning sickness has been gone for a while.  Baseball season is over...which seriously, what is the deal with so many games in a little league baseball season?  Anyone?  Every other sport my kids play--one game, baseball 3-4/week.  I also had a scare with an ultrasound and have now moved past worrying about that.  And after all that we spent a week at the beach.  So rested and tan, I am ready to enter back into the virtual world!  

Here are some things I read this week I thought were worth sharing.  

First, an amazing post from Ann Voskamp about working through our anger in parenting, even though we may have been raised to do differently.  This one really felt like my heart was exhaling it as I read her words. If there is anything I need to learn to receive it is Grace.  And if there is anything I need to learn to give it is Grace.

This second article was written by Stephen Miller as a tribute to his 10-year anniversary.  They got married at 18 and 20, and he speaks to the reasons not to follow the cultural movement of marrying older and starting a family earlier.  I have heard a lot of "wow you don't look old enough to have 5 kids" or "5? really, were you planning that?" or worst all, "are you excited about this one?"  Seriously, people am I excited that the God on high placed within me life and gave me the privilege of growing and nurturing it with my own body?  Am I excited that the Lord would see me a fit enough servant to raise 5 people into the gift of his mercy and grace?  So, yes I get it, not everyone likes kids or wants a bunch of them, but why ask questions like this.  I don't go around asking opinion-charged questions to people who have chosen to live their life differently than I.  I cannot fathom why people would feel the need to ask me the questions they do.)...sorry rant is over :)  The article...it's good.  It's good to hear someone speak with a similar heart on the subject.

With summer breaking out in full force here...it was 95 with full humidity the other day!!  My garden is coming in and so are the mosquitoes.  I found these recipes for homemade organic fertilizer made from kitchen scraps and a diy organic mosquito repellent.  I can't wait to try them!

Speaking of my garden, I planted a tomatillo plant this summer for the first time.  After I tried a recipe for "guacamole salsa" last summer that had me loading up on them, I figured I'd grow my own.  I hope to perfect my own recipe by the end of the summer.  

I also want to perfect some Chocolate Kefir Cream.  I've done vanilla every summer, but chocolate may take a little more work.  I found this recipe, but I must be honest it has me a little nervous about adding the eggs to the warm milk.  Have you ever had "ice cream" with scrambled eggs in it.  I have once and it was quite an experience!  I remember how good the ice cream was and you wanted to eat it so bad, and then you would bite into a rubbery egg piece.  So because of that, I've always stuck with no egg recipes.  So this summer, will be the summer I move past that fear!

Is there anything you are afraid of in the kitchen?  What would it take you to get past it?  For me it is always a little success...which doesn't always come easy!

Well I know it isn't official until next week, but in my book, once there's watermelon and watersides, it's here!   Happy Summer everyone!!

Love and Butter,

Mishelle

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Let's Talk Liver

If you have been around the traditional food circles very long, you will soon find one of the things that makes us stand apart from the other Real Food peeps out there.  Sacred Meats.  Yep.  Organ Meats.  Liver.  Heart.  Brains.  Okay if you are gagging...please keep reading, you may learn something.  These are the parts of the animal that most people throw away or use as fishing bait.  But these are also the meats that traditional cultures knew to be the best for strength and healing.

I must first say liver is gross.  I'm not going to sit here and tell you that I have found some magical way to cook it that makes it taste like Filet Mignon.  I will say that I have found a couple of ways to cook it to get it down the hatch so that my family can reap the benefits of this life-giving meat.  

As far as heart and brains...well, we will leave those for another day.  I haven't gotten brave enough to eat brains yet, but we did have the heart of our cow ground into our meat, so we are eating a little of it each time we eat tacos or bologonese sauce.  Haven't noticed any difference.  Would love to discuss that later on a post on why you should consider purchasing a side (or half) of beef from a local farmer.

On to liver.  It's bloody.  It's mushy.  It has a strong flavor.  If you cook it too long it taste like rubber.  And all of the recipes with it feature it with onions which are hard enough to get kids to eat in the first place.  So why even try to get the stuff down?

Almost all tradional cultures prize organ meats for their ability to build reserves of strength and vitality.  Organ meats are extremely rich in fat-soluble vitamins A & D, as well as essential fatty acids, important very-long chain superunsaturated  fatty acids and the whole gamut of macro and trace minerals.  (Sally Fallon, Nourishing Traditions)

So if our grandparents ate liver on a regular basis, why don't we?  Modern science, in an attempt to explain heart attacks and clogged arteries has placed the blame on dietary cholesterol.  This subject is more then I want to get into here, but I will address it simply.  Cholesterol is our body's protection against inflammation.   Inflammation is caused by foreign substances, most likely high-sugar diets, high-stress lifestyles, and the onslaught of poisonous substances in our environment and food (i.e. pesticides,  fertilizers and pollution).  Dietary cholesterol does not raise blood cholesterol. Period.

Another concern about eating liver is toxins.  Because the liver filters toxins from the body, then one would assume the liver of an animal would be full of toxins.  For this reason, I recommend knowing the farm where your liver comes from.  The lower the toxic load on your cow, the cleaner the liver.  Cows raised in rural places on untreated grass will be the healthiest.  Your local organic grocery store should be able to provide you with this information, or the farm the liver is from so you can contact them yourself.  Better yet, take a drive, meet the farmer, see the cows.  Then you really can rest assured you are giving your family the best!

Even organic liver may contain some toxic substances, but its nutritive value outweighs the dangers of any toxins it contains.  Not only does liver provide copper, zinc, iron, and vitamins A and D in abundance, it is also a rich source of antioxidants--substances that help your own liver remove toxic substances from the body. (Sally Fallon, Nourishing Traditions)

So, do you eat liver?  Do your kids freak out about it?  Or worse, do you freak out about it?  I've been eating liver more regularly since I found we are expecting Love #5 in October.  My husband and I have been experimenting with different ways to prepare it, so that we can all get more down.  I'm working on some posts/pictures to share with you.  Until next time...

Love and Butter,

Mishelle

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Brown Rice & Quinoa Salad With Lemon-Basil Vinaigrette

During the cooler months I roast 2 chickens almost every week to take some of the pressure off life when it comes to fixing meals.  Now that the deep south is heating up, I am trying to use my oven a little less and send my husband out the back door to the grill.  I just found my rotisserie attachment and I can't wait to use it on my whole chickens, but this week he grilled up some boneless skinless breasts for us to use in meals.

I must say boneless skinless meat is not my favorite for flavor at all and it tends to get dry easy.  I do however recognize how convenient it is and I can tell from cruising Pinterest that it is the most popular form of chicken people use.  My husband is AH-mazing on the grill, but even his perfect chicken breast, I won't just sit down and eat.  But they do make a perfect addition to grain-based salads or tossed salads, where I can soak them with lots good fats like my Homemade Probiotic Ranch Dressing or this simple Vinaigrette I want to share today.  

This is a salad a friend of mine created a few years back, and after she shared it at a picnic it became a mainstay in the spring and summer months in our house.  You can use green beans or asparagus, which ever is in season.  You can even use the frozen and it will still be good.  

It was originally made with all quinoa, but when forced to improvise (like at 4:45 when I realized I had only 1 cup of quinoa and the nearest store that sells it is 20 minutes away), I tried making it with brown rice.  I have to say I think it is a little better.  The chewy texture of the brown rice melds well with the creaminess of the quinoa.  It also doesn't hurt that brown rice is quite a bit cheaper!

This recipe makes a lot of salad.  You could easily half it or keep the extra in the fridge for quick lunches.  Because it's mayonnaise free and is good cold or at room temp, it would be great for all of those summer picnics too!

Simple Brown Rice & Quinoa Salad w/Lemon Basil Vinaigrette

For the Salad mix together in a large bowl:

4 cups of cooked & cooled Brown rice and/or Quinoa (important that it is cooled or it will melt your cheese)

12 oz of asparagus or green beans, steamed and cut into 3/4 inch pieces

3 grilled chicken breast cut into bite size chunks (shredded chicken would work too)

4-6 oz of dried cranberries

4 oz of crumbled Bleu or Gorgonzola Cheese

A handful of sliced almonds (optional)

For the Vinaigrette: 

Juice of one large lemon, seeds removed (approx. 1/8th of a cup)

1 tsp. of honey

1 tsp. of salt

2 tsp. of dried basil or 2 Tbsp. of fresh basil chopped finely

1/4 cup of extra virgin olive oil

Whisk together ingredients and pour over salad.  Mix well and serve.  

This will save well for extras for a few days.  If you leave out the chicken it makes a great side dish.  And just in case you are like I was when I first started cooking, here are directions for how I make fool-proof brown rice.

2 cups of uncooked Brown Rice or Quinoa (I like a combination of both best 1 1/2 cup rice, 1/2 cup quinoa)

4 cups of filtered water or chicken stock

1 tsp. of sea salt

2 Tbsp. of butter

To cook rice combine all ingredients in a medium sauce pan over high heat.  Bring to a boil.  Turn to low and cover for 30 minutes to an hour.  Try not to stir, this is easier said than done.  When liquid is absorbed, remove from heat and let set 10 minutes before fluffing and serving.  For the salad, add rice to a bowl and put in the freezer until it cools.

I know you are thinking, seriously lady?  I know how to cook rice, but I do have to say this was not a skill I had.  I was perplexed by the burned pot of sticky goo years ago and would only use those nice little "minute" bags.  I was finally very thankful when someone broke down the process for me.  We all have to start somewhere!  And trust me my "somewhere" was a very sad place.

Well, keep enjoying the summer, I know I will a little more when my tomatoes come in.

Love and Butter,

Mishelle

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My Verdict on GAPS

I am finally not sick!!!  I know that is much more exciting to me than you, right?  I gave up trying to keep up with with being a mommy-blogger and just decided to tread water being a mommy till my first trimester ended.  Praise the Lord!  I am still alive, and am crawling out from under the rock, just to find dust bunnies and fingerprints on everything.  So here we go with spring cleaning/nesting and I have a ton of energy, because I just basically spent the last 2 months lying in bed trying to keep my lunch down.

Before I fell off the cliff, in a virtual sense, I was mostly blogging on our journey on the GAPS diet.  First I must say, I do believe we had a lot of success.  We began transitioning into low-starch gluten-free grains (i.e. quinoa and millet) a few weeks back.  We also started eating some potatoes.  Nothing seemed to trigger any stomach pain, or other disturbance, so we went with it.  I've read mixed opinions on how long one must be on GAPS, but we seemed to be cured of the minor ailments we had pretty quickly.  We are still watching my husband's eczema closely, but it is mostly at bay.  

I must admit though I am not totally sure it was giving up grains that did it.  The early stages of GAPS do a lot of detox to the body, and I am somewhat wondering if my husband didn't just need a good liver detox to rid his body of the build up of being on prescription drugs for so many years.  

As of now, high allergy season...and we live in the 3rd worst allergy city in America.  He is fine, no anti-histamines, nothing!  He's even using a netti to run off a cold our kiddos gave us!  Also, we both have noticed that the anxiety/worry that used to plague him has subsided.  Again, I'm still not sure what totally did this, but these are both ailments that people have claimed GAPS healed.   I read some accounts where people claimed healing in as little as 6 weeks of minor ailments like seasonal allergies.  My husband would have been on it 10 full weeks and then the following transition for the next 4-6, so maybe that was enough.  It is quite impossible to tell if one's gut is sealed, and if over time we see a return of his symptoms we will surely give it another run for longer.  But for now we are closing out this chapter of our lives.

I must add, we are going very light on grains, especially wheat, rice and corn.  These are some of the starchier grains, so we are keeping them to a minimum in our diet.  I have returned to soaking or sprouting our wheat for bread or other baked goods.  I am wondering if because our diet wasn't so out of whack to begin with, that it took a shorter amount of time to heal our guts??  

For what its worth, my verdict on GAPS:

It really does work!  I know it would be quite a feat, especially for someone with a child with disabilities or food addictions to modernized foods.  But, isn't living with those things a trial in and of itself?  I would support anyone I know in doing the GAPS diet, for cleansing, for healing, for hope.  

That's a wrap!  I will still post grain-free recipes from time to time, because I believe in varying the diet as much as possible.  And I should be able to give gf options on some of my older recipes now that we've put it into practice for a while.  All in all, I am thankful we took this journey.

Love and Butter,

Mishelle

The views expressed in this article should not be considered professional medical advice, it is just opinion and personal experimentation.  For help with the GAPS diet find a GAPS practitioner near you.

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Grain-Free Morning Sickness

I can't believe I haven't fallen off this GAPS wagon yet!  I'm still super queasy all of the time, and on top of that, the GAPS diet has highlighted some of the digestion problems I have had all my life.  Ones I had been managing with balanced fiber intake.  But, GAPS is a healing diet and I know this is just part of the process to rebuilding my gut flora, so I am thankful I have taken this grain-free journey...well mostly.
This week when I was grocery shopping, I saw this lady with a bunch of ramen noodles in her buggy.  You know, the value pack that you used to keep in your dorm room?  Okay, I must say, that in another life, one I lived mostly eating healthy food.  I still ate my fare share of ramen noodles.  Also, this was one of my favorite morning sickness foods.
So there I am pushing my buggy filled with nuts and salad and juicing fruits and veggies...and there she is with her ramen noodles.  It took everything in me to pass that last aisle and not get some.  Then I spent the next 3 days...YES! THREE DAYS!!!  Thinking about ramen noodles.  I know this is crazy, but if you've ever been pregnant, you've been there, right?
I didn't give in.  I've been strong, so far.  I may have to come up with a healthy alternative, I know it won't be GAPS legal, but maybe just once?  So aside from day-dreaming of msg-laden, hydrogenated, college garbage food, I have found a couple of things that are easing my morning sickness.

1.  Lying down.  This seems to be the best, but it wastes a lot of time and isn't practical.

2.  Drinking very lemony water.

3.  Chewing raw ginger.  This is super nasty, and burns going down, but it works in about 5-10 minutes.  I take a thin slice about the size of a quarter and just chew it up and swallow.  I rinse it down with water.

4.  Sipping on pickle juice.  I'm doing the fermented Bubbies right now.  But I've almost been through a jar in the last 5 days, and at $6/a pop, that isn't something I can keep up.  I have an AH-mazing recipe for fermented pickles, I just have to source some cukes and February isn't really the best time of year to do that...so more on that later.

5.  Broth with a good amount of salt, but no other seasoning.  (I was adding garlic and ginger before, but just plain right now.) This is, of course, a requirement on GAPS.  I don't crave the broth, in fact looking at it in the fridge with the fat on top is kinda gagging me.  And having it simmering all of the time, also not helping with the gag factor.  But when my husband makes me some, (I know I'm spoiled) it always goes down well and makes my tummy calm down.

So that is it for now.  I may try some teas and other things.  According to my calendar, I have 4 more weeks of this...and to that I say...geesh!  The kids are giving me a ton of extra help and the extreme exhaustion seems to be passing...So I guess we are on our way to chubby knees and gurgling-toothless grins!

Thank you to my sweet readers for all of your messages of encouragement!  It means so much!

Love and Butter,

Mishelle

Shared on: Real Food Wednesday, Simple Lives Thursday, The Home Acre Hop, Thrifty Thursday, Thank Your Body Thursday, Hearts 4 Home Thursday, Simple Living Wednesday, Wild Crafting Wednesday, Homemaking Wednesday, Whole Food Wednesday, Full Plate Thursday, Tasty Thursdays, Wise Woman Link-Up, Wellness Wednesday, Tasty Traditions, Thursday Favorite Things, Works for Me Wednesday, Healthy 2Day Wednesday

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Announcements and Apologies

I wish I had something of more use to you to share today, but I have been at a loss for words or recipes or tips these days.  You see I am 7 weeks pregnant, and for the most part I feel like a train has hit me.  I am dealing with a ton of morning sickness and just plain exhaustion.  It works that lying down makes my stomach stop turning, except I am sleeping away at least an hour a day when I could be writing for you fine people :)!

So I am first honored to say that I get to be a mom again, to a little heaven-sent miracle.  And no, I am not a dreamer, I do have kids already.  I know what I have coming, but for now, I will focus on the beauty of this, (later on the diapers and teething).

If you read my WAPF story, you know that the last two of my children were born under somewhat stressful circumstances for both my husband and I.  So we are most looking forward to receiving this child into clarity and peace...well, as peaceful as 1300 square feet with 6 people can be!  I am considering (with much prayer and research) having a home birth and will be excited to share our decision and journey with you.  (I also have a really exciting guest post coming from LittleOwlCrunchyMomma  on why she chose to have a home birth.)  I am most interested in her story because she chose to do so on her first child, and I know I was a nervous wreck about my first.  I think I was at the hospital before I even had contractions!

On the topic of the GAPS diet, which I have been most recently writing on, my family is still plugging along.  With the queasiness, my husband has been taking care of most of the meals and we have kept things really simple.  Just meat and veggies, lots of broth and pro-biotic foods.  My husband is really feeling great.  His sugar cravings are gone, and those he sort of has he can usually take care of with a apple dipped in peanut butter.  I must admit that I would love nothing more than to have a pack of saltines, but I am being strong...well trying to anyway.

I am also looking forward to sharing a post a friend of mine wrote on how much the GAPS diet helped her son who was diagnosed with Aspbergers, Bi-Polar and a host of other things.  She has been my biggest advocate on this journey.

For now, blessings to you.  I am very thankful for anyone who takes the time to read my words.  I have been picking up some new readers and it never ceases to amaze me that you all are out there.

Love and Butter,

Mishelle

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Happy Valentine's Day

We gathered at the table with plates of sausage and sauteed turnips in golden butter.  The children marveled at their chocolate-strawberry smoothies and asked if this meant we were "cheating" on our "no-sugar contest".  We blessed our food and dug in, and when silence had covered the table, which is a rare and precious thing.  He didn't bring me roses, or candy, but these words, 

" If I speak in the tongues of men or of angels, but do not have love, I am only a resounding gong or a clanging cymbal.  If I have the gift of prophecy and can fathom all mysteries and all knowledge, and if I have a faith that can move mountains, but do not have love, I am nothing.  If I give all I possess to the poor and give over my body to hardship that I may boast, but do not have love, I gain nothing.

 Love is patient, love is kind. It does not envy, it does not boast, it is not proud.  It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.   It always protects, always trusts, always hopes, always perseveres.

Love never fails. But where there are prophecies, they will cease; where there are tongues, they will be stilled; where there is knowledge, it will pass away.   For we know in part and we prophesy in part,  but when completeness comes, what is in part disappears.   When I was a child, I talked like a child, I thought like a child, I reasoned like a child. When I became a man, I put the ways of childhood behind me.   For now we see only a reflection as in a mirror; then we shall see face to face. Now I know in part; then I shall know fully, even as I am fully known.

And now these three remain: faith, hope and love. But the greatest of these is love. " 1 Corinthians 13, NIV

These words always cut straight into me.  I have them memorized, I have since I was 16 and was required to for a mission trip.  I have them committed to my heart as the only pure definition of this four-letter word that we throw around.  I know in my house and probably yours, this word  bounces off the walls, spoken in haste, in repetition, in habit.

But is it lived out?

This question burns.  Am I patient?  Am I kind?  During lessons, when my children will not behave?  When my husband is absorbed in work and doesn't notice my emotional state?  When I speak of my Savior and what He has done?  Do I do it with love, that hopes?  That perseveres?  Do I keep a list in my head of the ways my heart has been broken?  Or do I leave these things at my Saviors feet and "go in peace"?

I can't always answer on the yes side of these questions.  But I do know that when I do choose love, hopeful, patient, self-less love....IT NEVER FAILS!!

Happy Valentines Day to you, God Bless.

Love and Butter,

Mishelle

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Week 2 Grain-Free Menu

I would love to say we made it all the way 100% on our second week of GAPS, but I have to admit we cheated this week.  Just once...I promise.  And it stood as a confirmation as to why we we are doing this in the first place.

During our post-holiday cleanse, we had identified my husband's eczema was directly related to his wheat consumption.  This was devastating to me, especially since I just figured out how to make the most amazing soaked bread.  But I know, after reading GAPS and hearing an amazing lecture by a GAPS practitioner that if my husband has eczema showing on the outside, he has other stuff going on inside.

On Friday, which is our usually pizza night I planned fully on making a Grain-free Crust.  But then I let my grumpiness get to me (which will have to be explained in a later post), and I settled with my regular Sprouted Pizza Crust Recipe.  My husband's eczema flared in 2.5 hours!  

I retreated like a cat with it's tail tucked in.  I will stay GAPS as best I can, and will channel my grumpiness into searching for new Grain-free recipes.  I need my family to be healed on the inside.  The traditional diet has done so much for us, but I know along the way my husband wasn't 100% on board and his body needs this extra care.  

I also can't complain, the detox we did after Christmas removed my cravings for coffee in the morning. And removing sugar completely with GAPS has done wonders for my skin and mood balance...well once we got past the craving phase.  This week my kids weren't requesting carbs like last week.  So we are settling in nicely.  My littlest monkey had a battle with some diarrea, but that has cleared up.  I think he was just getting too much fat and not enough for it to "stick" to.  My body is having a hard time adjusting to less fiber...hence my grumpiness, and Friday I could tell when I stepped on the scale and then tried to button my jeans.  I am hoping I will be able to find the right balance with GAPS approved beans and lentils to keep my gut moving the way it should....well now that I've said all that, can I really move into what we ate?  

Oh!  I should mention I am trying to empty out my freezer, so excuse the randomness this week.  I found a bunch of packs of sausages I had bought on markdown at the bottom of the freezer...and some steaks.  

Sunday: Grain-Free Chicken Tenders, Veggie Plate w/ Avocado Ranch Dip

Monday: GF Chicken Sausages and Purple Garlic Kraut, Sauted Brocolli

Tuesday: Italian Stuffed Peppers (recipe coming), My Go-To Salad

Wednesday: Steak & Chopped Salad with Ranch

Thursday: GF Chicken Sausages and Purple Garlic Kraut (we also finished off our potatoes, roasted with onions and butter...they will be our last for a while)

Friday:  BIG FAT CHEATER DAY...Pizza (At least it was homemade and sprouted!?!)

Saturday:  Spicy Andouille Lentil Soup (recipe coming too)

I am embarrassed we ate the same thing twice, but Tuesdays and Thursdays are really busy for us.  You know you have weeks like that too!

Love and Butter,

Mishelle

Waste Not Want Not Wednesday, Real Food Wednesday, Meal Plan Monday

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Grain-Free Salmon Patties

These are my hubby's specialty.  He is Southern through and through.  It's one of the things I love most about him.   We love cooking together, but I must admit as our children get older and our schedule fills with activities it is less often we get to share this pleasure.

My love usually takes at least one dinner off my hands and a couple of lunches a week.  I must admit this is the greatest perks of him working at home...well besides stealing kisses whenever I like :)

In the spirit of the South, here's a traditional recipe made to fit into our GAPS lifestyle.  Hope you like it!   We eat these every other week or so, it is a tasty way to get your fish servings in.

These are super filling and they reheat well in the oven (or microwave), you can also freeze them for another night.  For the cause of laziness, whenever I make the mess of frying, I try to make extra if it will freeze well or at least put it in the fridge for lunch the next day.

Here's the recipe:
Makes 10-12 Patties (See below for 1/2 the recipe.)
Ingredients:

4 cans of Alaskan Wild-Caught Salmon (with bones and skin)

4 eggs (preferably from free-range chickens)

1 tsp. of dill

juice of one lime

2 tsp. of Old Bay or your favorite Seafood Seasoning*

6 cloves of garlic minced

1 1/2 cups of Almond flour (preferably from Activated Almonds)

2 chopped green onions or 2 tsp of minced dried onions
1/8 cup or more of frying substance (I used tallow, but lard or palm shortening would work great too.  Butter might be okay, but it would be harder to keep it from burning.)

Add all of the ingredients to a large bowl (very large), except the Almond Flour.  Mix very well.  With a fork if you must, but the best is with your hands.  I'm not going to lie, I am totally grossed out by this, so again I state, this is my husband's specialty!

You have to break up the bones as you go, or you will bite into them, so spend some time mixing this stuff until it almost looks like pate.  Then mix in the Almond Flour and continue mixing until it is fully combined.

Heat fat over medium-med/hi heat.  Form patties and add to hot grease.  Cook each side 3-5 minutes and flip as necessary.  I know a burger you are only supposed to flip once, but this doesn't get drier if you keep flipping it.  Just keep cooking until they are browned on the outside and warm all the way through.  As the eggs cook, the patty will become nice and firm.

When done place on a wire rack and add another round to the pan.  Serve with Southern side dish of your choice and Creamy Dill Sauce.  (recipe follows)

Creamy Dill Sauce
1 tsp. of dill
1/4 cup of kefir or buttermilk
juice of 1 lime
1/2 tsp. of Old Bay
1 tsp. dried minced onions
1/4 cup of mayo (make your own)
1/8 tsp. of garlic powder
a dash of cayenne (optional)

Mix all of the ingredients together.  Allow to sit for 10 minutes or so.  Serve.

Here's 1/2 the recipe if you don't have an army to feed like I do.
Makes 5-6 patties

2 cans of Alaskan Wild-Caught Salmon (with bones and skin)
2 eggs
1/2 tsp of dill
1 tsp of Old Bay Seasoning or your favorite Seafood Seasoning*
Juice of 1/2 a lime
3 cloves of minced garlic
3/4 cup of almond flour
1 chopped green onion or 1 tsp of dried minced onions
3 tbsp or more of frying substance

*Old Bay Seasoning contains a lot of salt.  If you are using a seafood seasoning that is salt-free, make sure to add sea salt to your mixture as well.

Today, these made the perfect Sunday lunch fare and we had a few leftover for later this week.  I served them with a Grain-free Squash casserole (which needs some perfecting) and Cinnamon Buttered Apples.  Now I'm ready for a Sunday nap!

Love and Butter,

Mishelle

Shared on: Real Food Wednesday, Wheat Free Wednesday, Fight Back Friday, Fresh Bites Friday

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Purple Garlic Kraut

Purple Garlic Kraut

Makes 3-4 Quarts

Ingredients:

1 medium head of red cabbage

1/2 medium head of green cabbage (or 1/4 of a ginormous one)

1 large jalapeno pepper or 2 small

8 cloves of garlic

1 1/2 Tbsp of Real Salt or sea salt
1/8 cup of whey

Shred all of the cabbage.  I like to do this with the slicing attachment of my food processor, because it is so quick.  You could also use a mandolin or even a knife.  You would get a great arm workout too!  I must say that my food processor was an investment, but not one I ever look back on and regret.  (Like when I spent $100 on an automatic sprouter, when I could have used a jar and a $3 lid.)

I wanted to keep the garlic and jalapeno really fine so not to over power the kraut, so I used the shredding attachment on my food processor.  You could also just chop them really finely, just make sure not to touch your eyes until you are done and wash your hands.  My family is so fussy about spicy food, much to my avail.  I didn't want anyone biting into either and complaining that it was "too hot".  If your family can handle spicy stuff, by all means put some more jalapenos in there!

Add all of the ingredients to a large container and use a potato masher or meat tenderizer to start to break down the cabbage.  If it isn't breaking down you can let it sit for 30 minutes and then start to work it.  I think mine would have done better had I done this.  My head of cabbage was very firm and I shredded it into bigger pieces.  When I make my Simple Kraut, I shred the cabbage finer and it breaks down quite quickly.   But I read on Wild Fermentation, that it is okay to walk away for a little bit and let the salt begin to soften the cabbage.

When it has produced some liquid, you can add it to your jars.  Make sure to push the cabbage down under the liquid.  You can also add a small amount of filtered water to the top to cover it.  Put the lid on tight and place in a warm part of your kitchen.  And ferment for 3 days.  This winter, I've been using my Slow Cooker to keep my ferments happy and going.  Plus, I always have broth on hand.  I also made a batch of Kimchi to go along with this.  I love the way the Purple and Orange look next to each other. 

We loved this kraut!  More than I expected.  It wasn't very hot, like a homemade mild/medium salsa.  We ate it on fajitas that I made grain-free tortillas for.  The tortillas were a toss up with my kids, because we are so new to this GAPS/grain-free lifestyle.  But the Kraut was a hit all around.  The color is amazing and red cabbage is much milder than green cabbage in my opinion, you don't get that peppery bite.  

This is definitely one of the brightest meals we've ever had!  We also ate the kraut on some Apple Sausages this week and loved it straight out of the jar!  Well, happy fermenting to you.  Hope you give this one a try, you will not be disappointed!

Love and Butter,

Mishelle

Shared on:  Real Food Wednesday, Simple Lives Thursday,  Mama Moments Monday, Monday's Homestead Barn Hop, Mix It Up Monday, Better Moms Monday, Inspire Me Monday, Modesty Monday, Make Your Own Monday, Homemade Mondays, Waste Not Want Not Wednesday

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Grain-Free Chicken Tenders

So here we are trucking along with the grain-free lifestyle in hopes to relieve some auto-immune issues, allergies, joint pain, and to overall improve out digestion and immune system.  Then comes the Super Bowl.  I must admit, literally, parts of my heart were crying out for 7 layer dip and organic Blue tortilla chips.  But we just got this thing underway and healing could take 6 months-2 years, so how am I going to fall off the wagon right now when I just started.  On the other hand, "football food" is our tradition.  We lay out a picnic blanket and enjoy dippable, scarfable food in front of the TV.

So what am I to do??  In the words of Barney, on How I Met Your Mother (which is my current Netflix addiction) ...CHALLENGE ACCEPTED!!  Here's a Grain-free version of Chicken Nuggets/Tenders.  These went over really well with my family.  I also must add, that being covered in nuts and cheese instead of flour, these were crazy-filling!  We had a bunch leftover, which we ate on salads for lunch on Monday.

Grain-Free Chicken Nuggets

I am wishing I could have my Chick-fil-a Knock-off Nuggets, but will have to save that for later.  I am using the same sweet/salty combo, just with honey instead.  Also, instead of pan frying them I will oven bake them.

Chicken (2.5-3.5  lbs) Boneless Skinless breast or tenders, cut into bite size pieces or left as tenders

2 cups Almond Flour (preferably from Activated Almonds)

1 cup of Parmesan Cheese (Any other hard cheese will work too.  I had some Spanish Cheeses on hand and used them, it was still really good.)

1 tsp. parsley
1/2 tsp. garlic powder and black pepper

2 tsp. of Real Salt or sea salt

1 cup (more or less) Tallow, Lard, Palm Shortening, or Butter melted

2 tbsp. honey

Melt Tallow and add in honey, mix well. I did this by putting my tallow in a loaf pan and putting it in the pre-heating oven.

Don't drop your spoon in!!

In another bowl, combine all other ingredients, mix well.  Dice chicken into Bite Size Pieces or Strips.

Dip in Tallow/Honey Mixture and then in Dry Mixture.  (You will have to keep stirring the honey/tallow mixture, because the weight of the honey will cause it to settle.)

Arrange on a Baking pan and bake at 375 degrees for about 20-25 minutes.  When they look golden brown and meat is firm, they are done!  This time will vary based on if you cut your pieces up or left them in tenders.

These could easily be made in bulk and frozen or kept in the fridge to munch on throughout the week.  They were good cold and good re-heated.

Honey Mustard Dipping Sauce 

If you mix 2 parts Mustard to 1 part honey you can make a  simple honey mustard sauce.  If you want a creamy honey mustard (like Ken's Steakhouse Brand, which by the way is full of HFCS and soybean oil), you could add in 1 part mayo.  This is a great reason to try your hand at making homemade mayo.  After you mix all of the ingredients together, taste it and change it to fit your taste buds.  More honey?  More mayo?  Your call.  But it really is so easy to make, no reason to buy it!

Verdict:  This was super yum!  No one asked for chips.  I served it with a veggie tray and some Avocado Ranch Dip, that I need to tweak a little before posting.  I would say overall, it was a win!

Love and Butter,

Mishelle


Shared on: Simple Lives Thursday, Tasty Traditions, Natural Living, Thank Your Body Thursday, Fight Back Friday, Weekend Whatever Link Up, Wheat Free Wednesday, Mama Moments Monday, Monday's Homestead Barn Hop, Natural Living Monday, Mix It Up Monday, Modesty Monday, Inspire Me Monday, Make It Yourself Monday, Better Moms Monday, Clever Chicks Monday, Make Your Own Monday, Homemade Mondays, Hearth and Soul Tuesday, Domestically Divine Tuesday, Titus 2sday, Fat Tuesday, Tasteful Tuesday, Teach Me Tuesday, Making a Home, Tuesday Greens, Whole Foods Wednesday, Waste Not Want Not Wednesday, Encourage One Another, Real Food Wednesday, Simple Living Wednesday, Wellness Wednesday, Wise Woman Link Up, Show and Share Wednesday, Works for Me Wednesday, Proverbs 31 Thursday, Fresh Bites Friday, Little House in the Suburbs

Featured on: Make Your Own Monday, Wellness Wednesday

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A Week Grain-Free

I am trying to wrap my mind around the GAPS diet, and my husband has been almost completely off of grains since after Christmas and seeing a ton of results.  We are moving out of the detox phase (or Intro) and into eating real food.  I should note that we did not do the entire Intro as described in the book, but did implement a broth regiment and introduce fresh juice for detoxing.  My husband's eczema has disappeared and only comes back when he has wheat, but even then is gone the next day.  I am so glad to know, that as his healing happens, his liver is starting to do its job!  If you have read my WAPF story, you would understand why I have so much concern for the function of my husband's liver.  After years on way too many pharmaceuticals, it is a beautiful thing to see him begin to live free and clear of even over-the-counter meds.  We are pushing this diet through now in hopes that he can find healing before allergy season starts.

So this week we are grain-free, and I thought I would share my menu for anyone on the same journey.  We weren't bean free or totally GAPS, but pretty close this week.

Sunday: Grain-free Salmon Patties w/ creamy fermented dill sauce (recipe coming)

Monday: Beef and Veggie Soup (I used my Beef and Barley recipe, without the barley)

Tuesday:  Crustless Quiche w/ Pastured Pork Sausage, bell peppers, spinach, olives, and artichokes 

Wednesday: Roasted Turkey and Fauxtatoes ( I'll probably do 1/2 potatoes 1/2 cauliflower, to use them up before we are all-out GAPS), Also some Chia Seed Pudding for dessert (Wednesday is our "nice" dinner night)

Thursday: Chicken Fajitas w/ grain free tortillas and Hot Pink Garlic Kraut (this was a BIG hit in our house!)

Friday: Chili  (I will try to use GAPS approved beans, but I may not make it to the store)

Saturday: Cobb Salads w/ leftover Turkey and Homemade Ranch

For lunches, I will cook 2 chickens on Tuesday and shred the meat for Bombay Chicken Salad, which we will eat on sliced cucumbers or lettuce wraps.  Other than that, we will work through the leftover soups in the fridge.  We usually eat tuna w/ homemade mayo and fermented dill relish once a week anyway, so that will probably be on the menu too.  I serve tuna on cucumber "crackers" or wrapped in lettuce.

I am stocked with lots of Saurkraut and Cortido we will be working out way through.  I will start a batch of Hot Pink Garlic Kraut and Kimchi on Tuesday as well.  We will have kefir, fresh juice, and raw garlic every day and water with ACV in it before meals.

I am trying to source a few more things before I will feel really ready to be 100%.  I also am trying to empty out my freezer before my side of beef is ready in a couple of weeks.  So there may be some things we eat from there with traditionally prepared grains.  (Like some meatballs I made with sourdough bread crumbs or a couple of sauces or soups that may have beans or cornstarch in them.)

All in all, it was a great--and more importantly TASTY week.

Love and Butter,

Mishelle

Shared on: Meal Plan Monday, Modest Monday, Family Table Tuesday, Real Food Wednesday, Whole Foods Wednesday, Natural Living, Tasty Traditions, Simple Lives Thursday, Thank Your Body Thursday

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Simple Yummy Veggies

Today we are sitting out a Tornado Watch, here in the Southeast.  My little town was wiped out by a tornado in April 2011, so it goes without saying we are all a little on edge.  We've been glued to the television all morning, so by default I have heard all about the world of "news" that I am usually too busy to care about.  Like the kid president and the commercial knocking vegetables that taco bell pulled.  Before I am misunderstood, I do believe this should be a free country.  But, I hate marketing lies, especially in the food industry, like McDonalds new campaigns to make you think their food is farm fresh.*  The thing is, with the freedom for them to say what they want, we have the freedom to not be stupid.  So if you think you are getting pure wild-caught fish that will up your omega-3's when you order a fillet-o-fish...you are the one at fault for being an idiot.  And if you think those apples in your kids meal are grown with "rain and sunshine", I don't think you can point your finger at them.  You and I are responsible to use our brains to decifer truth from lies.  I should add (before I get off my soapbox) that I do support all legislation for truth in labeling, and frankly I think everyone should, even if you want to eat Oreos and Doritos, you have the right to know what they are made of.  Okay, stepping down.  What I really want to share is a great, and very simple way to eat veggies, so you can prepare them quickly and get more of them at your table and ultimately in your belly.

I grew up eating veggies "steamed" in the microwave.  No flavor, no crunch, no nothing.  It is no wonder, by college I would only eat salad and not cooked veggies.  The problem with salad, is you have to keep so much stuff on hand and you have to eat it before it goes bad.  So once, I didn't have the convenience of my college cafeteria salad bar, I found it almost impossible to eat enough veggies.  Then I married my hubby and he was raised in the great South on slow, long cooked veggies.  Which I figured he could always get from his mom!  Until about a year ago, I'd been making mostly salads and occasionally steamed or roasted veggies.
If you aren't familiar with Nourishing Traditions or some other form of traditional food way of cooking, you might be interested to know that raw vegetables are NOT the MOST healthy veggies.  When vegetables are raw your body has to work so hard to digest them, that most of the nutrients pass out of your body without being absorbed.  The best thing to do is slightly cook the veggies and then add a form of saturated fat to aid in the digestion of the nutrients.  Most nutrients you want out of veggies are fat soluble, so if you eat them steamed with no fat you will not be able to absorb their goodness.  My fat of choice is usually butter, unless I'm cooking leafy greens then I like to use bacon grease.  Here's how I do it:

Heat a small amount of water in a skillet.  It doesn't matter if it is

Add some salt to the water.  A generous pinch will do, you can add more later.

While that's heating, wash and prepare (chop or snap) your veggies.

Add to the hot salted water.

Cook to desired tenderness, stirring as needed.  Green beans or leafy greens are quick, like 2-3 minutes.  Something like carrots, may take 6-10 minutes.  Squash, broccoli, or the like, somewhere in the middle.

Drain off excess water and add some butter.  A generous amount.  (this was a little too much for green beans.  It will depend on how much your veggie will absorb.)  Carrots or squash will absorb more than beans.  Broccoli or cauliflower will absorb a good amount too.  Use as much butter as they will absorb...butter (grass-fed butter) is your friend, it has nutrients in it you cannot get anywhere else!

Taste for salt, and add more if needed.

Add a generous amount of garlic powder.  Fresh Garlic diced would also be nice, but if you are in hurry, just shake on some powder.  This technique is all about simplicity!

Toss to coat with the butter-garlic mixture, remove from heat, and serve.

Here's some carrots and quash I did the same way.  

Happy Veggies to you!

Love and Butter,

Mishelle

*The ideas in this article and the comments are to show the American majority opinion on farming and food.  Let it be reiterated that I am not in the majority on almost all subjects :)

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Everybody's Gotta Start Somewhere!

Are you feeling overwhelmed about how to make healthy decisions for your family?
I just attended a seminar on the GAPS diet.  I have been pretty familiar with this book and diet for several years now and it was amazing to hear from a practitioner about how much success she has had in treating patients with so many different symptoms.  My husband has started to introduce GAPS after being on a way-too-long round of antibiotics...that let me mention in the end, he had a pinched nerve not an infection...but antibiotics are routinely given.  I'm going to stop there before I start a rant on the stupidity of the modern money medical industry.   That's not why I sat down to write this.

I have had a couple of conversations in the last week or so with moms who are newbie's on their journey.  They have a ton of questions.  Where do I start?  How can I do this on a budget?  What if my kids hate the food?  What if my husband thinks I'm nuts?  I must step back and say, I'm here today, but I was not here yesterday, or last week or a year ago.  So I guess what I would say to these ladies, is to step back and take a deep breath.  (In fact, I did say that to a commenter the other day!)  You can do one thing at a time, and I'm going to give my advice on where someone might want to start.

#1 Get a copy of Nourishing Traditions.  (I know books?  Can't I get it online?...no, you cannot find all of the info online in one place like you can in NT).  Besides being a great cookbook, this book has so much information on tricky food labeling, where ingredients come from, and the history of the decline of American health.  It is priceless!

#2 Get in the Kitchen.  And just cook.  From Ingredients you can pronounce and your kids can pronounce.  Even if you just use butter, garlic and salt, you will be successful most of the time.

#3  If you are here, welcome!  I hope I can be of an encourage you that it is well worth it to your health and your family for you to embark on this endeavor.  From my blog, these are staples in my kitchen and could be in your's too with a minor amount of effort.

Taco Seasoning:  I use it in Chili, tacos, fajitas, anything tex-mex.  I keep it pre-mixed in the cabinet, being able to make all of these dishes w/o any packets from the store goes a long way!  And already having it mixed means dinner can be quick and effortless!

Milk Kefir: This is especially important if you aren't able to source Real Milk.  You can ferment store-bought whole milk and then use it to make whey...but again, don't get overwhelmed right now.  Start with the kefir, make a smoothie and enjoy the health benefits of this ancient fermented beverage.  You can get Milk kefir grains from here.

Mayo: This is always in my fridge.  It is much easier than it looks and it makes amazing Ranch Dressing.  I also keep that Ranch powder in the cabinet, there are a lot of simple "crap" food recipes that call for a packet of ranch, so that gives you the power to quickly recreate something without much thought or extra $$.  With Mayo, you can also whip up all kinds of other sauces and dressings.

#4 Last I would say try to buy a whole chicken and roast it.  Shred the meat, and use the bones to make broth.  If you have never done this, it may seem a little gross.  But I think by doing it, you will feel empowered and strong.  It is also very economical.  With your shredded meat, you can make Chicken Salad with your mayo, or Soup or any dish that calls for diced or shredded chicken, even casserole.

I'll leave it there, so not to overwhelm you.  I'll write another post on picky eaters and pleasing kiddos.  But for now, I must say YOU can do it!!  I welcome any questions you might have in your journey.  Blessings to you on all of your endeavors 

Love and Butter,

Mishelle

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