Allergy Free and Whole Food Menu Planners for Anyone on a Limited Diet
Thanksgiving is only a week away! I’ve been enjoying working on a new menu planner that is autoimmune friendly and works with Dr. Kharrazian’s autoimmune diet protocol. My family has also been enjoying it because I have had to test a lot of recipes, especially this new apple pie recipe. It took me a few times but once I got it right, my husband just about devoured it.
The crust on this pie was made with mission figs which are dark. For a lighter crust, use Turkish figs.
Wow, so it’s been three months since I have done a blog post. This is mainly due to going through a detox the past couple of months that made doing anything above and beyond the most essential tasks of life pretty much impossible. I did start feeling better a couple weeks ago and this week I have felt much better.
I have been working on some new recipes for the menu planners I’m creating for Dr. Kharrazian’s autoimmune diet and wanted to create a pesto that is dairy and seed free. All the pesto recipes I have that are dairy-free have some kind of seed or nut in them so I was on a search for seed, nut and dairy-free pesto. I came across this nut-free Spinach Basil Pesto recipe that contains Parmesan and thought I could easily adapt it to being dairy-free.
This recipe happened by accident. I was trying to make Raw Cacao Mousse but I didn’t soak the dates long enough and so they simply would not blend into the the rest of the mixture in my food processor. They were also old dates that I was trying to salvage so they were no longer soft and gooey but rather hard. The taste was yummy but the texture was gritty from the date skins.
This recipe is simple, yummy and perfect for spring time. I based the recipe on a wrap that I enjoyed in a sweet little smoothie shop in Sherpherdstown, WV when Elijah was a baby. They used a tortilla but I really love using lettuce wraps for it. I hope you enjoy it as much as we do!
This is something I have been wanting to make for a long time! Ever since I saw a dairy-free recipe that uses spinach leaves by Gnowfglins, I wanted to try making my own concoction of this old time favorite. That was maybe two years ago…
photo from Corbis.com
Happy Easter! I’m excited about the menu planner I just created for Easter and wanted to share it here. Here is the run-down for you:
Breakfast:
I have to be honest. I have not been very motivated to blog lately. I think this is pretty apparent by the amount of posting I’ve been doing.
At first, I was just busy with the member site. It’s taken a bit of work to get it running the past couple of years. But slowly, something else has been peeking its head at me.
The following is a guest post by Magadalena Wszelaki, the Thyroid Diet Coach. I met Magdalena through the web last fall and have since been very impressed with her work, which helps people with many different health issues, specifically thyroid and autoimmune diseases. She is a health coach who healed herself from Hashimoto’s disease through the practices she teaches her clients.
Raw Lemon Tart
Happy New Year! Yeah, I know it’s now February. I’m a little behind. Some unexpected things happened in January which set me back a bit and kept me from doing some blog posts like I had intended. One blog post I hope to do soon will about about egg-free and grain-free baking with the use of grass-fed gelatin. I have been having great results using gelatin for baked goods and I want to share the ins and outs with you. Hopefully soon!