What I Eat For Breakfast, AIP Style + FAQs

Hey, ya’ll!
If you have no idea what I’m talking about with all this AIP stuff, check out this post.

So. Before I tell ya guys all about the awesome breakfasts I’ve been having lately, I thought I’d update ya on how this thang’s goin (or, answer some FAQs). If you don’t care and just want breakfast, then feel free to skip this bit. I ain’t gonna stop ya.

Probably the most common question I’ve been getting lately is have I noticed any difference in my eczema. I think It’s  too early to start looking for any huge change, but I actually have noticed that I’m not crazy inflamed any more. Like, before my hands would be red and inflamed all the time, and no matter what I put on them, and stuff like coconut oil or even water would still make it flare. It’s still dry and wrinkly (makes me feel like an old lady sometimes), but it’s actually a lot better.

And then there’s those peeps who have no idea what AIP (autoimmune protocol) is (there are a LOT of those people), and I have a link at the top of the page that goes to my first post on this stuff, and explains all that so I don’t have to try to explain it twice.

And now….. FOOD!

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Ooh, yum! Homemade breakfast sausage patties, bright pink sauerkraut, and sweet potato hash browns…
So, where would one find the recipes for those amazing looking thangs? The sausage recipe is basically just ground beef with spices formed into patties, and the pinkraut is pretty much my invention. Just sauerkraut made with red cabbage and some beets. The hash browns, simple and AWESOME! Grate up some sweet potato and saute in lots of coconut oil. Too speed it up, I added a little bone broth and put a lid on it to steam and simmer for a bit, then take the lid off and brown till awesome too you’re liking. Done! Super fast, awesome breakfast (I keep saying awesome…), made even quicker if you happen to have kraut in your fridge and patties in your freezer. Then I like to have it all with a big cuppa’ bone broth and I’m good to go!IMG_0266

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Here We Go… Food!

So, I started the autoimmune protocol today (if you have no idea what I’m talking about, check out my previous post). I’ve been making a TON of food lately! First, I made barbecue sauce, which came out awesome. I tried to take some pics for you guys, but they all came out… well, not so pretty. You can find the recipe here, along with some much nicer pictures! Right now, I have some pork cooking in the crockpot to put the sauce on, so of course I haven’t tried it yet, but it looks (and smells) like it’s going to be delish! The recipe’s here. For a side, I’ll make some variation on this fried cabbage recipe .A few days ago, I made some awesome breakfast sausage patties that I froze for some quick breakfasts. I also made this ‘hummus‘, that is super simple but came out super yummy!!! I even tried some beef liver pate, but it has bacon in it, so of course it’s good! I tried to make pita bread, but I baked it too long, so I got crackers :). This no-mato sauce is yummy.  I butchered a whole chicken and baked it plain for quick meals. As for today’s meals, for breakfast I had a smoothie made with frozen strawberries, frozen local kale, some coconut milk I made yesterday, and a few spoonfuls of grass fed beef gelatin for protein, then I had a cup of bone broth. I have no idea what I’ll have for lunch, though as you can see I have a lot of options! And for dinner of course I’m having the pulled pork and barbecue sauce!

So, ya. Lotsa food!!! I’m planning on sharing some actual recipes soon, so stick around! And if you want more cool recipes and fun stuff, check me out on pinterest! I have a whole board on AIP recipes!

Also, I want to know what you want to see! More pictures? What I ate this week? Chickens? Let me know, in the comments below! (:

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The New Year (AKA Chicken Poo and Diet Changes)

Happy New Year!
I hope your holidays were awesome! Personally, my Christmas was great. Got to chill at home then go to our friends house for Christmas dinner. New Years Eve I spent running around town too see various performers. New Years day, on the other hand, a chicken pooped on my head. Sorry. TMI? That was an interesting way to bring in the new year, aye? I guess that means my year will be awesome, because nothing worse can happen to me all year.

Right???

Anyway, with the new year comes an interesting change for me. I’ve had eczema on my hands (as in, literally on my hands) for pretty much as long as I can remember. If your wondering what eczema is, I was lazy and just looked up the definition for you:

ec·ze·ma
ˈeɡzəmə,ˈeksəmə,iɡˈzēmə/
noun
noun: eczema
  1. a medical condition in which patches of skin become rough and inflamed, with blisters that cause itching and bleeding, sometimes resulting from a reaction to irritation (eczematous dermatitis) but more typically having no obvious external cause.
    (Thanks Google).

There ya go.
BUT, there are studies that show and people who believe that eczema is not a skin deep problem, but directly related to the gut. Or, to be exact, a leaky gut or autoimmune disease.
To heal it, supposedly you have to cut out all potentially inflammatory foods, including (if I’m remembering everything):

Nightshades
Nuts
Seeds
Beans
Grains
Eggs
Dairy
Alcohol
Non-nutritive sweeteners
Yucky additives and stuff

I’m also going to be limiting all kinds of sugar, including fruit sugar.
Along with cutting out all of those foods, I’m going to be trying to eat a lot of vegetables, bone broth, fish, organ meat, good fats, and fermented foods. I’m also going to be taking fermented cod liver oil.
So, yeah. I’m basically going on a restrictive diet/meal plan thingy to try to heal my eczema. And I’m actually pretty excited about it.
I’ll keep you guys updated on this (with recipes!) and I will definitely let you know if this works for me.

(I pretty much stole all this info from The Paleo Mom, and you can find a lot more detailed information there.)

Have you ever dealt with eczema? Have you ever gone a restrictive meal plan to heal yourself from something? Has a chicken ever pooped on you? Leave a comment and tell me about it!

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The Story of the Tiniest Egg Ever

So. I’m gonna tell ya a story about an egg. A really little one. Egg, not story.

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A comparison for you: green egg is what you would consider a typical size for an egg, the size that we will usually get from our full grown hens. This one is from one of our younger chickens, who had recently started laying.
And the little one? That’s just the tiniest chickens’ egg in the history of the world.

Okay, probably not. But it’s still so TINY!
Here’s the story:

Late July. Lucy finds this egg and, of course, we all go crazy over this egg. Every person who passed through our threshold had to look upon this egg.

The problem? Who would eat it?! This egg was so special, no one could agree on who would eat it. I thought I should eat it because I take care of the chickens, cleaning the coop, getting them food and water, letting them out in the morning, and closing them in again at night. Lucy thought she should eat it because she had found it. I thought maybe mom or dad should eat it, because they pay for the food and for the pine shavings for the floor of the coop.
And you can only cut an egg that small into pieces so small.

After several weeks of this, I was heating a pan to make omelets and decided that it was about time somebody cracked the thing open.

Now, eggs, at least natural unprocessed ones, given enough time, will eventually completely dry up on the inside. So that means no nothing inside. You basically just have a hollow shell. This happens in varying amounts of time, depending on the size of the egg. A goose egg for instance will take a lot longer than, say, a chicken egg.
Both my mother and I knew this. In fact, she suspected this might have happened. So it didn’t surprise us too much when I cracked it open and saw this:

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Terrible pic, I know, but you get the idea. No egg!!!

So, the moral of the story: Don’t put things off. Or you’re egg will turn out dry. (;

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Wordless Wednesday: Chicks, Gardens, Sunset, and Doodle

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Mexican Hot Chocolate Snickerdoodles

Look at that beautiful thing.

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Don’t you just want to eat it all up?

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But, then again, you probably want to eat this one more. These, my friends, are Mexican Hot Chocolate Snickerdoodles. In all capitals. I made them just for you. Sort of.

If you’ve ever had Mexican hot chocolate, you know that it’s a little different. Often times it’s made with chili in it,so it’s a little bit spicy, thus the chili powder in the cookies. You don’t need to make them spicy, just omit the chili powder, they are still very good without. These are also very simple to make (no mixer or five bowls necessary), and can be dairy free if ya want, just replace the butter with the same amount of oil (canola of vegetable, though it would probably work with coconut…) and the milk with a non-dairy milk. Alright, no more talk, lets get to the cookies!

Ingredients:

For The Topping:
1/3 cup sugar
1 heaping tsp. ground cinnamon

For The Cookies:
1/2 cup (1 stick) butter, melted
1 cup sugar
1/4 cup maple syrup
3 Tbls. milk
1 2/3 cup flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cayenne (optional)

Preheat oven to 350 F.
Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate or shallow bowl. Set aside
In a medium mixing bowl, use a fork to beat together butter, sugar, syrup, and milk. Sift in remaining ingredients, and stir well. It should look like this:

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Except you’ll have more, of course.
Scoop out tablespoon size balls and roll in the topping mixture.

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Place on the baking sheet about two inches apart.

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Then, once you got them all on there, smoosh them down a little with your fingers, they should look something like this:

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Then, bake for about ten minutes, they should still be really soft., and let them cool a few minute before photographing eating them.

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Oh yum.

Enjoy!

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Chicken Update

Spring is coming!!!
Well, we still have a couple feet of snow on the ground, but hey, ya gotta start somewhere! The past couple days have lingered around fifty degrees, and the snow is just starting to soften up. Its about time.

the snow and the coop, which used to be an outhouse.

the snow and the coop, which used to be an outhouse.

So as many of you know, last May we moved to Massachusetts, leaving the three left of our original flock with friends.

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Big Mama, Dusty, and…

why, hello

Mrs. Fuzzy Faced Beast.
AKA Tequila.

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Dusty died over the summer. ):
But Mama and Tequila are still doing fine.

Last fall though, we got a new flock.


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We got eight birds, two easter egg layers:
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photo 3 (34)They don’t really have official names but I call them Runaway (for obvious reasons) and The New Fuzzy Faced Beast.

Two golden laced wyondots (anyone know how that’s spelled?):
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Both of which ended up being roosters. Nice. I don’t have good names for the either, because we don’t know if they’ll end up being dinner or whatever, so its the rooster with the collar and the rooster without a collar.

Two rhode island reds,
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Then we had two golden ones, one of which was a rooster, and, to say it in a nicer way, he tasted good. (;

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But the golden one we have left is super friendly and adorable.

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Awwwwwwwwww, rooster protecting his girl from the iphone camera!!!!!!!

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And there’s always the chicken with the beard and lazer eyes.

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Who’s fun to take pictures of.

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And some of the girls started laying! We are in the process of teaching them to lay in the nesting boxes, so the grosser ones are off the floor, and the perfect clean ones are from the boxes. I’m also trying to figure out who’s been laying, I know Runaway has, she layed that clean green one in the back, and I’m pretty sure the other green one is from Fuzzy Face, but the others I’m still not sure about.

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One more thing: notice the feathers missing from around the top of Runaway’s neck? I’m pretty sure someone’s been picking on her, but I’m not sure who, and I cant stand out there and watch them all the time, so I don’t know how to stop it from happening. Anyone know any tricks?

Till next time….

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MELT

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Breakfast Today: Health Nut Chia Seed Oatmeal

For the health nut in your life. Even if the health nut in your life just happens to be you…….

I guess the title for this post really should be breakfast yesterday, but I have a thing going now and I’m not stopping.

So yesterday’s breakfast was one of those ‘I slept in really late and now I’m starving and need something healthy and filling’ type of breakfast. So, I thought I’d make oatmeal with chia seeds for something different. I also wanted something nutty, so I pulled some almonds and coconut from the back of the pantry and added those in to. Then, I thought it needed something sweet, so when I had it in the bowl, I topped it with blueberries and honey. All good stuff.

First, heat coconut oil in a small sauce pan.

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Meanwhile, chop your nuts. I used almonds and coconut, but use whatever you have.

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I do a coarse chop, so I still get chunks.

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Add to the coconut oil and toast till it’s, well, toasty!

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Then add the water, salt, and chia seeds.

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Bring it all to a gentle boil. By now it will look something like runny blue goo, but stick with me!

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Add the oats and simmer till you like the consistency. The chia seeds will expand a lot, making it look like chia seeds with a little bit of oats.

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It’s not very photogenic…

Then throw into a bowl or two and top with whatever toppings you like.

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Enjoy!

Ingredients:

1 big teaspoon coconut oil

Whatever kind of nuts that you’d like

1 cup water

2 Tablespoons chia seeds

A pinch of salt

1/3 cup whole oats

Desired toppings: honey, fruit, maple syrup, peanut butter, more nuts, whatever you’d like

Heat coconut oil in a small sauce pan. Meanwhile, chop whatever nuts you want. Toast nuts in the coconut oil until they’re all toasty. Add water, salt, and chia seeds and bring to a boil. Once boiling, add oats and simmer till as thick as you like. Top with desired toppings and enjoy! Makes two regular servings or one huge serving

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That one again? yeah, I really like that one. (;

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Breakfast Today: Nut Lovers Toast!

This morning I was craving some of that Elvis toast. So I started pulling out ingredients but guess what? We are out of cocoa. Sniff sniff. ):

So I spread peanut butter on the toast and topped with sliced bananas but instead of drizzling with chocolate, I topped it with chopped walnuts and shredded coconut. Thus, the invention of the nut lovers.

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Ingredients:

A slice of your favorite bread

Peanut butter

A banana

Walnuts

Shredded coconut

Maple syrup, optional

 

Toast your bread. While the toast is toasting, chop the walnuts. It should be a coarse chop, so you still have larger chunks of nut. Then, slice the banana. Now spread some peanut butter on the toast, add sliced banana, then sprinkle with walnuts and some shredded coconut. And, if you’d like, drizzle with a touch of maple syrup for extra sweetness. I know, easy, right?

 

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A Quick Sunbeam Photo Shoot

Yup. Another photography post. I guess I’ve been liking snapping photos a lot this week. And ya know what else? I don’t even have a section on my blog just for photos! Time to work on that… coming soon!!!

So, coming up the stairs earlier this morning I saw some beautiful rays of sunshine coming from the window in the hall.

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Isn’t it pretty?

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I got a couple different angles on it, to!

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looks a little antique, right? Well, that’s because our house is pretty much and antique.

 

And before I close this post, I’d like to remind everybody that now’s the time to enter your favorite book or books for the book of the year. I’m always looking for more reading ideas!!!

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