Pesto + Pancetta Bolognese with gluten-free pasta 🎉 my mother in law made her bolognese last night and it was SO GOOD I had seconds, but today I had terrible neck pain (because tomatoes = nightshades = inflammation for me, but this instance was #worthit ). So tonight I made my own #nightshadefree#bolognese with carrots, mushroom, onion, garlic, and pancetta, mixed with a pesto yogurt sauce. Also so good. Know your bodies, y’all! #glutenfree#healthydinner#balance#foodfreedom#pcos#hashimotos
Been at a seminar all day but despite it being ever so interesting, I was just itching to get out and enjoy the fabulous weather. Went for a long walk soaking up the late afternoon rays and the summer vibes filling every corner of my beloved city. Got home pretty late and absolutely ravenous so dinner had to be quick. My local supermarket had organic steak on offer, so really, it would be rude not to 😆 Served with a homemade chimichurri sauce, fresh asparagus as well as a side of freshly shelved peas, radishes and spring onions tossed in a dressing made from @alpro unsweetened yogurt, garlic and parsley
Been craving something sweet all day. Instead of trying to ignore the craving I Decided to make a healthy treat. 🍫chocolate covered bliss balls 🍫 They are super simple to make and only contain 5 ingredients ✨Medjool dates ✨Gluten-free oats ✨Cinnamon ✨Ground almonds ✨ @doisyanddam Maca, Vanilla & Cacao Dark Chocolate
What’s your go to snack to satisfy your sweet tooth? .
Reuse a glass jar. Add cucumber slices. Fill with tap water. Pop in fridge. Done ✅ Drink. Refill. Feel good about using an empty coconut oil jar and keeping hydrated at the same time 💚😊#wednesdaywisdom
Before it gets messy 😬 I’ve been busy making @mygoodnessrecipes Five Spice Granola. And does the kitchen smell divine or what!?! There’s more in the oven slowly baking and I’m using all my willpower not to just eat it all. There’s enough for a week of healthy crunchy yummy brekkies for me and a little jar (in case she doesn’t like it) for my lovely @mamma_witch No raisins in this, I hate them but I will add dried apple to the next batch. The recipe is easy to follow (#radiantcookbook ) and I used @mornflake jumbo oats and @thecoconutco coconut oil and coconut nectar so the taste is soooooo good. You can use honey or maple syrup as the recipe suggests but I do lurvvve coconut 😋 Happy Wednesday kids 💚✌️
Repost: @foodiepages we are so thrilled for this feature!!! 💜💜💜 We asked the newly rebranded La Dee Da Gourmet Sauces why sourcing ingredients from close to their home base of Stoneycreek, ON was important to them and this is what they had to say .
“We set off to start building relationships with farmers, meeting local wineries in the Niagara region as we wanted to help support other likeminded business and to help sustain the accessibility of one local company to another. We wanted to thrive and we wanted other businesses to do the same. This was important to us as a core value of our company motto." Shop the whole line of La Dee Da Gourmet Sauces linked below! #MeetTheVendor#vegan#nightshadefree#plantbased
I can’t believe I’m saying this but I like chickpea pasta now! This coming from a girl who used to mock customers for requesting whole wheat pasta at my restaurant (behind their backs of course). But @eatbanza is actually pretty good - especially packed with broccoli rabe, spicy Italian sausage and a garlic olive oil sauce. So good. Video saved in my highlights 👆🏽Here’s what you need:
Box @eatbanza pasta, shells 🐚
1 lbs spicy Italian sausage, removed from casing, broken into bite size pieces.
1 large onion, chopped
I bunch broccoli rabe, chopped
Roasted Red Pepper Flakes
6 (or more!)garlic cloves, minced
1/3 olive oil
1/4 cup bone broth
1 tablespoon ghee
1. In a large pot boil water
2. In a large cast iron pan on medium highheat a glug of olive oil and cook sausages for about 7 minutes, until cooked through and just browned on all sides. Remove from pan and set aside.
3. Turn heat down to medium and add onions to pan and cook in sausage fat. Cook for 10-15 minutes, you want them slightly browned on edges. Remove from pan and set aside.
4. Boil pasta, takes about 10 minutes
5. Add greens to pan, quickly wilt, around 2-3 minutes remove from heat and set aside.
6. Turn heat to low, add 1/3 cup olive oil and garlic. Quickly sauté garlic, making sure not to burn the garlic. This could happen at any second so you gotta keep an eye out!
7. Add bone broth, salt and pepper and mix for a minute or so till somewhat combined. There is no thickener or rue added so it won’t totally emulsify.
8. Add cook and strained pasta, sausage, onions and broccoli rabe. Cook for 1-2 minutes so the pasta absorbs the garlic oil sauce. Add a few dashes of red pepper flakes and salt and pepper to taste. Eat!
Bone broth, it's a must for everyone! Gut health, bonehealth, muscles and joints all benefit from good bone broth, and Erie Bone Broth is THE BEST! ... see my linktr.ee (affiliate link) for site link! .
Highly recommend #EBB Bison and Chicken for cooking and sipping! #organic#w30#paleo#keto#nightshadefree#gf#cf#dairyfree#bonebroth
@Erie Bone Broth ... "What are you cooking up for dinner? I think I might make our Beef Pho recipe. The Beef Bone Broth is a crazy good shortcut for hours of broth simmering. Head over to our website for the recipe." #BeefBroth#SoupsOn#Pho
On the menu tonight...Immunity Ramen from my...you guessed it...Radiant cookbook. Ok I’m fangirling @mygoodnessrecipes but I like to plan my food and took all the inspo from one cookbook this month. Don’t judge me. 😊💚✌️
We asked the newly rebranded @ladeedagourmetsauces why sourcing ingredients from close to their home base of Stoney Creek, ON was important to them and this is what they had to say 〰️
“We set off to start building relationships with farmers, meeting local wineries in the Niagara region as we wanted to help support other likeminded business and to help sustain the accessibility of one local company to another. We wanted to thrive and we wanted other businesses to do the same. This was important to us as a core value of our company motto." Shop the whole line of La Dee Da Gourmet Sauces linked in our profile! #MeetTheVendor#vegan#nightshadefree#plantbased
Using up the last bits and pieces from the fridge ain’t such a chore when this is what you end up with for breakfast: Danish asparagus wrapped in Serrano ham and served with an egg. And the coffee....because there’s always coffee 😆.... is with oats milk and coconut oil. Sets me up nicely for the day I should think 👍
Last night, we reintroduced nightshades. So far, so good, but I'm going to give it a week or two before I can confidently call it a success.
So, in the meantime, I'm going back to aip to nurture my body. Tonight, I made chicken sweet potato nuggets and roasted broccoli. Easy, quick, delicious.
The bulk of my prep for this week was done before dark, but I had to wait a little longer for the masterpiece (swipe): rhubarb cake! It was entirely experimental, because the last time I cooked with rhubarb was probably this week a year ago and I didn't have any notes, but very tasty. The batter was my usual base of yellow plantain, coconut flour, baking powder, and olive oil, but I added strawberries this time instead of the usual veggies, and I covered it with rhubarb pieces. Perfect. And vegan and AIP elimination phase compliant.
The rest of tonight's cooking was, row by row from the top:
- sauteed zucchini slices
- roasted beetroot chunks
- roasted skin-on chicken thighs
- roasted broccoli florets
- roasted green asparagus and sweet potato chips
- pan fried chicken hearts
- sprouted and steamed lentil
- pan fried oyster mushrooms
- pulled pork withth balsamic vinegar, thyme, and sage
- sauteed pak choi
When doing shift-work, losing track of bank holidays is easily done. So once again I kinda forgot to stock up my fridge. Which explains this combo: Gluten free rolls straight out of the freezer, manchego cheese, tomatoes, coriander, finely chopped garlic and my all time favourite, caramelized red onions. Not bad for an improvised Meat Free Monday, eh?!
All those batch cooked veggies from last night? They now make their debut appearance in my food 🌟
Are you as obsessed with eating food in bowls as I am? 😂
Layer 1: arugula (really helps give that peppery bite when you can’t eat pepper)
Layer 2: leftover “taco” meat from Friday’s empandas, leftover dill and garlic parsnip fries, carrots roasted with salt and duck fat, asparagus roasted with avocado oil, blueberries, rainbow chard braised with garlic and shallots, roasted beets, and a pesto sauce to finish it all off (basil, parsley, garlic, sea salt, olive oil). #aip#autoimmunepaleo