Facelift

Facelift in progress....

The blog, that is.  Head over to my new place at www.simply-rooted.com.

See you there!

A Sweet Start

Anyone who's been around me lately knows I've been on the search for a natural remedy to cure my itchy, dry, red eyes.  I'm very pleased to announce that I have found a sweet solution.

A little background on the situation.  I developed a rash (gross, I know...) around my eyes in February. It came and went, but never fully healed.  I was convinced that it was a result of the high histamine diet I was eating:  bacon, bone broth, avocados, fish, chicken with the skin, kombucha, sauerkraut, chocolate, curry powder, and citrus fruits.  Check out Chris Kresser's article about histamine intolerance.  Determined to cure my rash by eliminating the above foods, I suffered through my days without bacon and chocolate and still awoke to swollen eyes.  I decided to ditch the misery that life is without my favorite foods and explore other options.

After twenty-seven trips to Whole Foods, six acupuncture sessions, two trips to the ophthalmologist, and one trip to the dermatologist, I finally bit the bullet and made an appointment to see an allergist.

Seventy-five needles later, I learn that I'm highly allergic to grass, weeds, trees, and mold.  I was sent into the world that is pollen, holding my breath and squinting my eyes as I run to my car.  I couldn't continue to act like a lunatic every time I encountered nature (I was informed that it would be best to minimize going outside between the months of February and November...what?!?!)  

Enter trip #28 to Whole Foods.  I knew what I had to do and should have done right from the beginning.  Honey.  That sweet, sweet nectar.  "Why didn't she try this earlier you ask?"  Honest answer.  Fear.

Despite all the health benefits of raw honey, it still doesn't change the fact that it's sugar.  I focus so much of my time and planning into eating a low sugar diet that the thought of eating honey by the spoonful seemed to go against everything I stand (stood) for.   Let me tell you...a nice rash on the face for a few months and you'll try just about anything once.  Vanity's a bitch....until you take that first lick of honey and you completely forget about the rash of 4 months along with the 29 grams of sugar that just melted on your tongue.  It was so good that I decided to add it to my morning drink.  I alternate green tea and decaf coffee depending on my mood.  This morning I choose to go with the depth of the coffee flavor to make the best latte ever experienced...at least in my house.

In a blender combine the following:

1-2 T grass fed, unsalted butter

1 T raw local honey

6-8 oz hot liquid of choice (coffee or tea)

Blend until frothy

I thought the addition of honey to my diet was something sweet to add for my Juniper month where the focus is balance, love, and health.  Who knows...maybe the rigidity of my diet was only making mr. rash worse.  Sometimes all you need is a touch of sweetness to start your day.  What sweet things are you doing for yourself this month?  (And no, it doesn't have to contain sugar grams...)

Juniper

After a great conversation with one of my besties, Lizzie B, I was so inspired to share the work that we've been doing.  I walked away with a commitment to sharing what we're up to for the next 30 days, a sense of clarity, and a partner in crime :)

I am so, so grateful to spend my time in an environment where growth is the norm.  Heck, norm doesn't even begin to describe it, as it's nearly impossible to ignore self-cultivation with provided tools like Brian Tracey, Gabrielle Bernstein, Tim Ferriss, and the granddaddy of them all....Landmark.  All of these provided opportunities have influenced my growth and the way I strive to live my life.

A few weeks ago, I came across an index card turned book market I had made last year.

What is essential to you?  I've started using it as my calendar bookmark (yes, I still use a paper calendar...) where I see it first thing.  It's been a nice reminder as I plan my days and weeks to only plan and commit to things that resonate with my truth.  I try to only commit to things if I can answer yes to this question:  Would I do this if it were my last week?  Obviously, there are things that have to be done, but just by asking this question, you start to see what speaks to your truth and what can be weeded out.  Maybe nothing changes...and that's great!  Maybe you end up with a few more hours a week to read a good book, go for a walk, or spend time with your partner or kids.  Try it...let me know what you think.

So, for the month of June, I'm setting the intention to get back to the essentials.  Every action will be proceeded by the question, "What is essential to you?"  I love the idea of starting this practice in June, as it's the first month of summer.  Appropriately named since it's latin root, uniores, is defined as "younger ones."

I'm avoiding setting strict guidelines for myself and focusing more on the end result.  My goals for the month can be divided into 3 categories:

Mind

Meditation

Forgiveness

Writing/Journaling 

Breathing

Technology hiatus

News fast

Body

Movement that feels good (yoga/pilates/walking)

Sunshine everyday (at least 20 minutes)

Mobility work everyday (15 minutes)

Breathing

Intuitive eating

Hydration

Sleep (8 hours a night)

Space

Organize

Declutter

Spending freeze

Deep clean

I'll touch more on my goals throughout the month and what I'm doing to meet them.  In the meantime, I would love to hear what you guys are working on for the month!  Make sure to check out Lizzie's blog over at Bulletproof Bananas!

Happy Juniper!!

Meatzzapalooza

Last year, when Josh was traveling for work quite a bit, I met him in Chicago for a weekend getaway that may have involved a meatzza and two(ish) bottles of champagne.  I'll set the scene.

Josh:  Where should we go for dinner?

Christie:  I'm fine with anything.  Let's just make sure they can do gluten free.  Oh, and dairy free.  Maybe we could see if there's a place that doesn't use canola oil?  But other than that, I'm up for anything!

Josh, having been through this before, pops a bottle of bubbly to prepare for the series of interviews he will have to conduct to find a suitable dining experience....what a trooper.

Josh: (On the phone with pizza place #17) Hi, yes, can you guys accomodate for gluten and dairy allergies?  A meatzza, you say?  We'll need a reservation for two.  Oh...and do you guys use canola oil on that meatzza?  Perfect.  

I love this man.  

Two bottles of champagne later, we are on our way to enjoy our first meatzza in the deep dish capital of the world.  The meatzza was described as  gluten free option that allows you to enjoy the experience of eating a traditional deep dish pizza with out the dose of gluten.  A ground beef/pork blend is used to form the crust of the pizza with the option to fill the pizza with any veggies, cheese, or, you guessed it, meat.  I opted for a veggie filled pizza, hold the cheese, while Josh went for a meat lovers nirvana.

At the time, we had never come across such a creation and were enthralled that we had found a decent gluten free option with so much substance.  Looking back, I'm not sure if the meatzza was just that good or if the two bottles of bubbly were talking to us.  I would guess the latter. 

We do get a hankering for a pizza taste every now and again, and when we do, you can be sure we'll make it a meatzza night.

1/2 pound ground pork (pastured)

1/2 pound ground beef (grass-fed 90/10)

1 large zucchini

6 small radishes

pizza sauce

5-6 slices bacon

raw goat milk cheese

salt

cayenne pepper

Pop a bottle of champagne.

Preheat oven to 350.

Mix pork and beef mixture with salt and cayenne pepper.

Mold mixture to a cast iron skillet.

Make sure to take crust all the way up the edge as you will loose volume once the water cooks out.

Place crust in oven and bake for 20 minutes.

Bake bacon until crispy.  Reserve fat.

Dice zucchini and sauté in bacon fat.

Top crust with pizza sauce, zucchini, sliced radishes, cheese, and crumbled bacon.

Bake for 10 more minutes or until cheese is melted.

Enjoy*

*Optional second bottle of champagne can be opened here...

"Is this Paleo?"

I love eating with people that don't necessarily eat the way I eat, but are genuinely interested and excited about a new way of eating. We are so engrained to label the way we eat...it just feels so much better to have it fit inside a box that can be taped up and shipped out, right?  I'm definitely not knocking the path, or evolution, that is so important in finding your personal recipe.

I most certainly started out asking this same question, and I wouldn't have found my way without the paradigm that Paleo provides. The Paleo way introduced me to trusting myself and my body when it comes to making the right decision for me.  There is so much to learn and tinker with when it comes to diet and nutrition, it's silly to think that there is one "Paleo" diet that works for everyone.

So, my reply to the question, "Is this Paleo?", is simply "I don't know.  How does it make you feel?"  Unless of course the question is asked of this....

.

...then my answer is "NO, run for your life."

The other question I get quite often is, "how do you know what foods to buy?"  Real food would be the easy answer, but it's apparent that we have largely lost our perception and connection with what real food actually is.  Going to the store can be overwhelming if you are new to this way of eating, but in actuality, it is so much easier than reading labels, calculating calories, deciphering ingredients and all the other fun stuff that comes with America's diet culture.  

It takes me a quick lap around the perimeter of Whole Foods to load up for the week.  My cart ends up looking something like this:

Produce

Kale

Avocados

Lemons

Lime

Sweet Potatoes

Turnip

Broccoli

Cauliflower

Brussel Sprouts

Diakon Radish

Zucchini

Squash

Radish

Basil

Carrots

Choose local and organic when available.  

You can tell what's in season by what's available from local sources!

Meat

Grass-fed beef 

*typically a few cuts of brisket, chuck roast, or ground 85/15 (all local)

Pastured ground pork (local)

Hickory Smoked Bacon (local)

Pastured whole chicken 

*chickens that have been pastured average 4-5 pounds in weight, including bones.  

Use bones to make a stock or broth.

Dairy

Vital Farms Pastured Eggs

Minka Farms Duck Eggs

Kerrygold unsalted butter 

Raw, grass-fed goat cheese 

Condiments/Treats 

Ghee

Coconut Butter raw, organic

Sprouted Almond butter

Dried Kelp

Olive Oil 

Coconut Oil

Himalayan Pink Sea Salt

Turmeric Powder 

*I actually get this from Whole Body as a supplement.
It comes in capsule form that you can break open and sprinkle out.  This helps maintain freshness and prevents spices from going rancid.

So, my answer to your question, "Is this Paleo?"  It depends.  It depends on your activity level, allergies, gender, weight, goals, stress level, taste preferences, genetics, and so many other factors that contribute to your "right" way of eating.  Learning to trust your body, rather than a label will tell you better than I can on what's "Paleo," or not, for you.

Lazy Sunday Brunch

Whether you're cooking for one or 10, it's easy to whip up a fancy little ramekin of deliciousness that's fit for a lazy sunday brunch.

What you need:

2 eggs per person  

I've been using Duck eggs from Minka Farms.  The yolks are so creamy and almost twice as big as chicken eggs).

Cheese of choice

Omit if you're dairy free.  I do mine without, but put a raw goat cheese on hubby's for a little texture.

Broccoli

I like to use frozen organic broccoli for ease and it gives a little moisture to the quiche.  

Butter (Kerrygold)

Use Ghee if you're dairy free

What to do:

Preheat oven to 350.

Place frozen broccoli on a baking sheet and bake until slightly browned.

Crack and whisk eggs with salt in a bowl, set aside.

Place ramekins, with a slab of butter in each, in the oven just until the butter melts. 

Swirl butter in ramekin to coat the sides.

Place broccoli in ramekin, about halfway full, and pour egg mixture to almost the top.

Bake for 30-35 minutes (add cheese towards the end and bake for aprox. 5 more minutes).

If you fancy, serve with bacon, freshly sliced avocado, and any remaining broccoli.

...you may or may not want to drizzle your rendered bacon fat over each quiche.  Don't judge.

Bacon + Almond Butter Bowl

I mentioned in my morning routine post that I prepped lunch in the mornings, and thought I'd share what I've been loving lately!

When making lunch, I typically try to make something that:

• tastes good cold (I try to avoid the microwave unless absolutely necessary....).
• fits in one bowl.
• can be eaten with only a fork or a spoon (I don't have a table to eat at on break, so a single utensil situation works better).
• includes bacon in some way.  This is a non-negotiable.

This little bowl of goodness hit the spot, tasted delicious, and met all of the above criteria!

1.  Roast a bunch (1-2 BIG handfuls) of raw baby organic carrots + one diced diakon radish + a T or   so of coconut oil at 350°.

2.  Lay bacon flat on a baking pan (5-6 pieces usually does the trick) and place in the oven after the veggies have cooked for about 20 minutes.  Let bacon cook for about 15 minutes or until crispy.

3.  Crumble cooled bacon over roasted veggies and top with a dollop of your favorite nut butter and sea salt!  I use this almond butter from whole foods and any brand of Pink Himalayan salt will do just fine).

4.  Give it a little whirl with utensil of choice and enjoy!