Heal your gut. Heal your life.
I have shared this Oatless Protein Oatmeal many times before on Instagram (usually in Stories), and each time I do, several people message me, “Can you please share with me exactly what’s in that?”
These Pumpkin Spiced Donuts are going to be a hit for everyone at your house.
I wanted to save my Sweet Potato Hash recipe for today, the first day of fall.
I’ve already told you about how much we love smoothies, right? Today I have 3 healthy smoothie recipes to share with you.
p.s. Remember, “healthy” is subjective. For the average and “normal” person, though, these are some of the best and healthiest.
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But first, I need to make something very clear. People who know me in real life think that I live and preach a juicing, salad, smoothie, Vegan lifestyle. I am not sure where the miscommunication came from (after all, I did write a free e-book on how to slow cook a chicken and then make bone broth from it), but this could not be further from the truth. In fact, back in October, the World Health Organization came out with news that red and processed meats cause cancer and I cringed for the blanket statement. There is another side to that blanket statement.
This is not a post to argue one way or another, but to celebrate the fact that you can indeed enjoy juicing, salads and smoothies in addition to all things Carnivore.
As the Content Editor at Nutiva, I recently worked on 3 new smoothie recipes from Tess Masters, The Blender Girl.
Click each recipe title below for the full recipe. To get 97 more awesome recipes from Tess, click HERE to grab her book, The Blender Girl Smoothies: 100 Gluten-Free, Vegan, and Paleo-Friendly Recipes and click HERE to grab her app, The Blender Girl Smoothies App.
Notes: If you have active SIBO (unless of course, you are currently taking the antibiotic!), this is not the smoothie for you. If you try it, you must add the chia seeds because they add such an awesome boost! {Click HERE to save this recipe for later.}
Apple Alkalaid SmoothieNotes: If you have active SIBO, you will need to replace the apple with a different fruit. I would recommend an orange, and in which case you can just call it an Orange Alkalaid Smoothie! And again, do add the chia seeds. {Click HERE to save this recipe for later.}
Notes: This smoothie recipe, while high in fruit content, is low in FODMAPS. I would, however, recommend skipping the added liquid sweetener, as the smoothie on its own is already sweet (and awesome). I added the Nutiva Organic Coconut Oil, and if you have active SIBO, you should not add in the pomegranate powder. {Click HERE to save this recipe for later.}
Xox,
SKH
8 Holiday Dessert Recipes inspired by the Superfood Coconut
It’s here! It’s finally here….
{Share this e-book on FACEBOOK with friends and family you want to bake for with you:)}
If you follow me on Facebook, you saw last Tuesday that my tests results came back:
Turns out that not all doctors are created equally. After 10+ years, I *finally* have answers to all lingering gut issues…..a little scared, but mostly beyond grateful!!!!
Back in October, I mentioned procrastinating on getting all these tests done. But then I got worse and super motivated when I found out that my doctor, Dr. Sunjya Schweig, is Chris Kresser‘s doctor, too!
I was not prepared to find out so much. And yet, I can’t help but feel grateful. I am still deciding what pieces of the information to share publicly. And today was not the day to do so, partially because I’m still processing it and figuring out how to do this “newer life” I so desperately need to do.
But mostly, today was not the day to do it because I’m focused on the positive which is the fact that this e-book, and these brand new recipes, are here!
There are 8 in total, and 4 of which are mine.
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Yes, with the A Loving Spoon Honey Vanilla Bourbon Peanut Butter!
I made these for our Holiday Party last year. They were such a hit that I debated ever giving the recipe out. Alas, I have…..you’re welcome.
Did I ever tell you that we call Samarah, “Josephine” sometimes? Her full name is: Samarah Josephina Hoffman, and Josephina comes from my grandmother, Josephine.
I always get emotional around the holidays. I’m not even sure why, but I think it’s because it’s the one time of year when I remember so much. Wait, or maybe it’s because I found out at far too young of an age that Santa isn’t real?!
Either way, I have so many great memories. My grandmother Josephine’s donuts are one. Her house always smelled like a freshly baked one. I manipulated her recipe to make them gluten free 2 years ago. This time, I also made them grain free (and they are so much better).
p.s. I have created yet another donut recipe you might enjoy for the holiday season, Pumpkin Spiced Donuts.
I realize there a million baked apple stuffed something-or-others out there already.
You’ve probably had several.
But honestly, you’ve never had a stuffed crumble until you’ve had one that includes a crumble filled with chia seed and hempseed.
I didn’t put ice cream on mine, but you should. I mean, you really should right as this warm lovely comes strolling out of the oven.
Fair warning: If you place these in the freezer as a save-for-later snack, be aware that when you take them out of the freezer to consume, there may not be any left to share with anyone else.
I’m serious.
Crunchy. Sweet. No Bake. Chocolate, but no dairy.
Not everyone craves sweets like me, so I wanted to make a no-bake version that was more savory.
I used Red Palm Oil (but please if you make these, be sure you’re using Nutiva’s Red Palm Oil which does not contribute to deforestation), and added some herbs with just a hint of sweet.
Seriously, the e-book is free.
I am grateful for Nutiva.
I am grateful for you.
Xox,
SKH
Today I have 3 real food recipes for babies to share with you.
Disclosure: I was sent all products used below from Infantino. I was not compensated for this post, and all thoughts (and recipes) are my own. But let’s at least get this out of the way immediately –> WE LOVE, LOVE, LOVE our Fresh Squeezed Squeeze Station. Mother’s everywhere are asking if it’s “worth it,” and if they should get one. The answer is “yes,” but this will become very clear throughout this post.
Sam was born A Gutsy Baby, but even if she were not, feeding her the very best would still have been on the top of my list.
People used to always say to me,
You just wait. Once you have children, you will not spend time in the kitchen anymore.
They were wrong then. They are wrong now.
I still spend hours and hours a week in the kitchen. For you, for me, for A Loving Spoon nut butter, but mostly for Samarah.
Feeding her the very best I can is a true passion. This includes at home and on-the-go. So when a friend of mine reached out on the Fresh Squeezed Squeeze Station, I was so excited! Making my own baby food and combining it with a way for us to have it on-the-go = perfection.
Note: I have not used the Keeper Squeeze Pouch or Couple a Spoons quite yet.
I post a lot of baby food stuffs on Instagram, and consequently, people are always asking me the “hows….” How do I know what to make? How do I know what flavors to combine? How do I do it? For me, this all feels very natural. It comes to me quickly, but I know it’s not that simple, and so I am happy to share what I do.
But the absolutely biggest piece of advice I could ever give any parent on “how to make baby food concoctions” is this: Ask yourself, “Would I eat it?” Babies don’t need a ton of flavor, but the last time I checked peaches, apricots, carrots and yogurt – pureed – just sounds plain rotten. I wouldn’t eat it, so I don’t feed it to her. (I could write a million posts on this. I’ll spare you.)
Ready?!
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(Do not judge the recipe names. When I’m in the kitchen doing these for hours on end and talking baby talk to Samarah, they just kind of start rolling off my tongue. She loves it. You would, too.)
Let me first start off by saying that I did not plan to have purple yams. Our local farmers’ market has one stand that I am in.love.with. I get my Moringa each week there (post coming on this soon) and so when I saw some hefty yams, I figured they would be perfect for this recipe.
But then I got them home, washed them and baked them, and when I cut them open, purple is what I saw.
Seriously, how awesome is that?!
You can use any color sweet potato/yam you want.
Just preheat the oven to 400 degrees.
Place the potatoes on a tinfoil-covered pan, poke a few holes in each and lightly brush with coconut oil. Bake them for about 60 minutes.
When the potatoes are ready, you can dive into the rest of this recipe.
NOTE: this recipe uses honey, so if your child is not yet 1 years of age, make sure to ask your Pediatrician if honey is okay (it’s generally noted to not be okay until age 1. In that case, substitute with maple syrup.)
* Recipe made about 8 pouches.
Honestly, I wish I had a more dramatic way of explaining it to you, but I don’t because it really is that simple. Pouches slide in and out easily. Puree pours in easily. Cleanup is simple. Having one of these ensures me that for our next baby I will never, ever need to buy an on-the-go pouch again (I lie, unless of course we are stuck in an airport or something ridiculous like that sans-baby food.)
I do not make my child be gluten free like I am. Unless we find out she is intolerant or allergic to something (i.e. dairy like she is!), then I am doing my best to ensure that she is eating the most nutritionally-sound, gut-friendly diet possible.
Except for oats. She does eat gluten-free oats. This is purely because these are the oats I used to eat, and I think they are the best.
For her oats, I first grind them into a flour.
I then take 3 Tbsp oat flour and mix it on the stove with 5 Tbsp coconut milk light.
It takes all of 1 minute, and then we get ready for the Squeeze Station.
* Recipe made about 3 pouches. I made 2 batches.
We need a moment for full disclosure on this one. Samarah absolutely loved this one. The problem is that it did not love her back.
Even though I am A Gutsy Girl and should have known better with A Gutsy Baby, I wanted to at least try it. As I mentioned above, I do not believe in food group restrictions on our baby unless we are 100% sure she is intolerant or allergic to something.
But beans….ah, beans. There are easier ways to digest beans, but for her, I just mish-mashed some things together and fed her.
What I mean by mish-mash is quite important and is a money-saving baby food secret: I go to the local farmers’ market and find the stands with the “old fruit” (i.e. extremely ripened). I buy this in bulk because it’s only 75 cents per pound, and then I freeze it to puree later. So when I mention “mixed fruit” in the ingredients below, this mish-mash is exactly what I am referring to (recipe is called “Tropical” because those are the sorts of fruits I used). You can use whatever fruits your baby likes best (though you probably won’t want to mix oranges, kiwi, strawberries, etc. in this one)
This has been a really long post. I get that.
Where once it was my goal to solely teach you how to eat real food and live with your IBS and/or IBD in the best way possible, has now turned into the *ADDITION* of doing the same for mother’s trying to make the best real food possible for their babies.
After all, babies guts grow into children’s guts, which then become adult guts.
I hope you’ve enjoyed this, and if you know of a mother or soon-to-be mother who might benefit from this post, click HERE to share it on Facebook and HERE to share it on Twitter. You can also email this link directly to them: http://agutsygirl.com/2014/10/14/3-real-food-baby-food-recipes/
Xox,
SKH
