Feeling better

It’s been just over a month since I’ve been diagnosed with Ulcerative Colitis.  It’s also been just over a month that I’ve been following the Autoimmune Protocol (AIP) to help my disease.  This protocol isn’t forever – it’s only temporary and depending on each person can last anywhere from 30 days to 3 years.  During this period you eliminate foods that cause inflammation and irritations to your gut: nightshades (tomatoes, eggplants, cocoa, coffee beans, all peppers, spices such as cumin, chili powder (anything derived from peppers)), nuts and seeds (including cocoa and coffee beans – GULP!), eggs, or alcohol.  This is in addition of course to the paleo restrictions of no dairy, legumes, grains.  To begin with I did have the overwhelming feeling of: Well, what CAN I eat?! The answer is actually really simple.. I can eat everything except the above listed foods.   I’m talking lots of vegetables and good quality meats.  In the beginning it was pretty difficult, I won’t lie.  However after only about two weeks everything started to fall into place and became “business as usual.”

After the first week or so I was still experiencing a fair bit of abdominal cramping, but no where near as much.  By week 3 I was feeling much better – no cramping at all! What was even better – no bleeding.  No bleeding at all.  For the past year of my life every time I went to the bathroom I experienced blood (and usually a fair bit of it) – but no longer.  The bleeding is very rare and I’m very hopeful that sooner rather than later it will be completely gone – and same with the abdominal cramping.

It hasn’t been easy staying away from coffee or chocolate.  You may find it surprising that I miss eggs and nuts more than coffee and chocolate though.   Eggs were a staple to me – I had them EVERY day for breakfast — and hey, perhaps that’s why I was feeling SO bad.  Same with nuts.  I’ve actually thought back on the months leading up to finally getting diagnosed (the worst 3 months I experienced) and the foods I ate actually make me laugh.  Eggs, nuts, lots of raw vegetables especially tomatoes and red peppers – basically all of the foods that cause inflammation.. I was eating in abundance.  I’m not saying these aren’t healthy foods – they are – it’s the simple fact that I (for now at least) can’t tolerate them.  

At times I do still feel disheartened, discouraged, and sometimes just plain sad.  However, I have some friends and family (and one amazing boyfriend) who support me and show me love.  If you’ve been diagnosed with an IBS (Irritable Bowel Syndrome), an IBD (Inflammatory Bowel Disease), an autoimmune disease, I strongly recommend you trying the Autoimmune Protocol for a minimum of 30 days.

Transformation

Transformation

Not all that long ago I wasn’t conscious of what I consumed, and I didn’t exercise on a regular basis. With that being said, I wasn’t as bad as I could’ve been, however I was no where near where I should’ve, needed, or even wanted to be. In 8 months I turned that around, and took control of my body. With eating a generally clean diet, and regular exercise, I’ve come a long way. Now, there’s no stopping me.

Look out world 🙂

Who says making quiche is hard?

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My favorite food is breakfast. Or even better, brunch.  I don’t know what it is about these delectable foods that we get to consume in the AM that I love so much, but I do.  Quiche however, is an exception.  You can have quiche with literally any meal.  Breakfast? Yes. Brunch? Aww yea! Dinner? Oh, why yes you can. Snack time? Don’t mind if I do.  Pair your quiche with a salad and some balsamic vinegar and you’ve got a fantastic meal.

Unfortunately though, there’s this illusion that quiche is hard to make.  I’m here to tell you on the contrary, quiche is quite simple to make.  You can make it as a big quiche for everyone to share, or in muffin tins so everyone can just grab their own.  Honestly, I prefer mini quiches.. Probably because they’re just so darn cute. But also, you don’t have to make the entire batch the same.  Which would be especially useful if you had a vegetarian friend coming over, but you would personally like some ham or sausage in yours.

All right, all right.. I’ll stop blabbing on now.

What you’ll need:

*The veggies you put in is going to depend on what kind of quiche you want to make! The one below is just for spinach and mushroom. You can easily add cherry tomatoes, peppers (aka capsicum), onion, artichoke, etc.  With all of these I would do about about 1 cup.

  • 4 eggs
  • 2 cups spinach
  • 8 oz (or 1-2 cups) baby-bella mushrooms, sliced
  • 1 cup shredded cheese of your choice (optional)
  • Splash of milk (optional)
  • 1 tbsp basil and/or oregano (optional)

Steps:

  • Preheat to 375F/190C
  • Sautee mushroom
  • Using about medium heat, cook the spinach until wilted

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  • Mix all ingredients together
  • Lightly spray pan with cooking spray (or put liners in)
  • Fill about 3/4 full

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  • Bake for 20-25 minutes

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If you would prefer to do these in a bigger dish, you don’t have the change anything for the recipe, only add about 10 minutes to the cook time.  Use the toothpick trick to check if it’s done.

Grinch Fruit Kebabs

I found this idea on Pinterest, so I unfortunately can’t take the credit for these cuties.  Over the holidays I saw several different versions: some opting out of the banana altogether.  Another (which I think is my favorite) was chopping just a little bit of the grape off so that it could stand on it’s own – so then they’re standing upright on the plate.  I believe next year that’s how I will make these.  They were just so easy to put together, and I actually had majority of the ingredients. 

 

HO HO HOpe everyone enjoyed this Holiday season! Now, I’m ready to start the new year!

 

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Chocolate-Avocado Muffins

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I don’t know about you, but even though I eat clean, does NOT mean I don’t have a sweet tooth. And because of this, in order to refrain from having guilty pleasures ohh I don’t know..everyyyday: I find healthy alternatives to foods that usually would blow my diet completely out of whack.  (Also, can I just say that when I use the word ‘diet’ I mean it by the kinds of foods that I habitually eat – rather than a ‘restricted’ food list).  I’d apologize about stepping onto my soapbox buuut, I’m actually not sorry 😉

 

INGREDIENTS:

  • 1 1/2 cup Wholewheat OR wholemeal flour
  • 1/3 cup coconut oil, melted
  • 1/2 cup honey or maple syrup or agave nectar 
  • 3/4 cup almond/coconut/OR soy milk (your preference)
  • 1/2 cup cocoa or cacao (preferably dark)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 medium avocado, pitted
  • 1/2 teaspoon cinnamon 

OPTIONAL:

  • 1/2 cup (dark) chocolate chips
  • 1/4 cup chopped nuts (almonds, walnuts, etc)

 

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INSTRUCTIONS:

  • Mix avocado, oil, vanilla together in food processor or blender until smooth.
  • Gradually add the rest of the dry ingredients, adding milk as you go so that it makes them easier to mix

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  • Put in muffin tins, or even do in a bread loaf if you prefer
  • Bake for 20 minutes, or until toothpick comes out clean
  • Now.. ENJOY YOUR SCRUMPTIOUS AND HEALTHY MUFFINS 🙂

 

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Oh, and if you’re wondering if you can taste the avo; no, no you can’t. So enjoy those extra nutrients in your muffins without having to suffer through an avo (though, avocados are lovely anyway!)

Busy bee

My mom has always called me a busy bee, and I guess it really is true.  I tend to keep myself extremely busy with work, school, gym, cooking, errands, trying to have a bit of life.. You know how it is!

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Fortunately, this fall semester is coming to a close in just about a week now, so I’m going to have a little bit more free time on my hands.  Which means more time to make posts on here!  There are so many recipes that I’m eager to share.   There are also many topics that I want to discuss, such as the benefits of lots of foods, plants, herbs, etc.  I want to address some questions that I’ve had, that some of you may have, such as: what is an omega-3, fatty acid, Do I need them, and if so why, and where can I get it?  Vitamin A, B, C, D, E, K? Iron? Potassium? Is all saturated fat, bad fat?

I think one of the reasons I love health and nutrition so much is I’m constantly learning, and trying new things.  The biggest problem we have as a whole, is we simply don’t know what it is that our bodies need.  Hopefully that’s where I can come in 🙂

How to make aloe vera water, or juice!

About a week ago my boyfriend and I were watching a few documentaries on health, nutrition and wellness.  Holy Moly – they’re so eye opening!  Anyway, lots of foods and herbs were being named and one thing that stuck out to me was aloe vera.  Aloe vera? What?? How do you eat aloe vera? I thought it was only used in lotions and for sunburn?

Aloe vera is anti-bacterial, anti-fungal, anti-viral, and full of healing properties. 

Well, then we ended up at this very strange and weird “World Supermarket.”  When I say they had nearly everything, I mean it: from guava, avocados bigger than your fist, to dried shrimp and fresh beef tongue.  I’m trailing off again.. ANYWAY, they had aloe vera! Huge aloe vera leaves for only $.99.  Needless to say, we took that bad boy home with us.

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While in the store we also kept seeing “Aloe Vera Juice” and “Aloe Vera Water” – It was extremely tempting to get some, however after reviewing the nutrition labels and seeing that they loaded it up with a ton of garbage and sugar, I decided I could try to make our own. Anddd, It was unbelievably simple to do!

To cut the aloe vera – you want to remove the green rind, so slice longways.  You also want to be sure to not use the ‘yellow’ gel (closest to the rind), as it can cause stomach cramps and diarrhea (not so cute!).

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You’ll slice until you have just a slab of clear aloe vera.  Just a tip, keep a towel handy as you’re doing this because aloe vera is extremely slimy!

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If you’re like me and you bought a big leaf, then you’re going to have a lot of extra.  I stored the remainder of mine in a mason jar, in the fridge.  However, if you used a smaller leaf, perhaps from aloe vera you’ve grown yourself, you probably will only have about 2 tbsp, which is exactly the amount you need for this “juice”

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To make the juice/water:

2 tbsp aloe vera

8 ounce (1 cup) of juice or water.

Mix in blender, and drink immediately, or store in air tight container in the fridge.

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I personally don’t drink juice, so I did water, then squeezed one slice of lime into it.   It didn’t have much of a taste, so the lime really made it.

You can consume this juice/water, whatever you want to call it up to twice daily.