Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!


Italian Turkey Stir-Fry

Again, I was inspired by one of Sarah Fragoso's Everyday Paleo recipe, Puerto Rican Beef. It's a wonderful combination of flavors served on mashed sweet potatoes. I have high iron levels, therefore use red meat sparingly, but this is delicious with ground turkey or chicken. The Italian flavor profile of my version reminds me a bit of a Cacciatore. Feel free to play with the flavors and vegetables. It would be delish over spaghetti squash for a heartier meal. Serves 4 in about 25 minutes. Enjoy!

1 pound of ground turkey (Organic Prarie or Harvestland is what I usually have on hand)
1 white onion, medium chop
2 Tbls Italian Seasoning
Dash of crushed red pepper
Salt and Pepper to taste
1/2 each of red and green bell pepper
1 bunch of chard and stems, rough chop
14 ounce can diced tomatoes with juice (Costco has cases of S&W organic)
1 cup green olives, rough chop
  • In a wok or large skillet, brown turkey, adding onion when turkey is almost done
  • Stir in seasoning
  • Add peppers and chard. Cook, stiring frequently until mostly wilted, 5 minutes-ish
  • Add tomatoes, heat through
  • Stir in green olives and serve


Blueberry Coconut Pancakes

Although I love eggs for breakfast, sometimes blueberry pancakes are exactly what I crave with my morning coffee. In order to keep it low on the glycemic index I use fruit only jam or just some butter and a little agave. My kids love it with warmed maple syrup, though. Feel free to eat yours however your craving demands.

3 eggs
1 Tbsp coconut oil or butter, melted
1 Tbsp Agave
2 tsp vanilla
1/4 tsp cinnamon (optional)
1/4 tsp salt
1/2 tsp baking soda
3 Tbsp coconut flour
1/2 cup fresh or frozen blueberries
  • Mix all ingredients except blueberries in a blender until smooth
  • Place 1/4 cup batter on hot oiled grill (I use butter or coconut oil), sprinkle blueberries onto batter on grill
  • Flip when browned on underside of pancake. These don't bubble like traditional pancakes, so I just look and flip when ready.