Saturday, January 7, 2012
What's for lunch: Grilled Chicken Sausages and Veggies
We had a scrumptious and easy lunch today. I used Aidell's Chicken Sausages with Gruyere and Garlic (no added starches). I also made some skewers of zuchini, yellow squash, and green bell pepper. A little time on the grill and we had a healthy and easy lunch.
How I'm eating right now
Right now I find myself a bit limited in food options. I am slowly expanding to include new foods as my body becomes able to handle them. I am gluten-free for the last 3 weeks so that is providing a new challenge for me.
I think it is important to focus on food quality. Free-range meats and eggs, pastured butters, good fats such as olive and coconut oils are all staples in my home now.
I think it is important to focus on food quality. Free-range meats and eggs, pastured butters, good fats such as olive and coconut oils are all staples in my home now.
The How's
I have heard so many success stories about the GAPS and SCD diets. I know they are scientifically sound and, once allowed the full range of foods, could be very nutritious and satisfying.
But I am not ready emotionally or physically to jump right in. So what am I doing? I am practicing. I aim to make 70% of meals grain, sugar, and lactose free. My goal is eventually is to get to 100%, but this allows me to re-adjust my shopping, my cooking, my tastebuds, and my emotional attachments to food and get prepared for the full diet.
The ironic thing is, I thought I already ate very healthy. I bought many things organic, stayed away from artificial ingredients, and did most of my grocery shopping at Trader Joe's or sometimes Whole Foods. But my eyes have been opened recently that although that may have been better than the Standard American Diet, I still have a long way to go.
For further reading that will explain some of the principles I am trying to incorporate into our new way of eating, you can read Nourishing Traditions by Sally Fallon.
But I am not ready emotionally or physically to jump right in. So what am I doing? I am practicing. I aim to make 70% of meals grain, sugar, and lactose free. My goal is eventually is to get to 100%, but this allows me to re-adjust my shopping, my cooking, my tastebuds, and my emotional attachments to food and get prepared for the full diet.
The ironic thing is, I thought I already ate very healthy. I bought many things organic, stayed away from artificial ingredients, and did most of my grocery shopping at Trader Joe's or sometimes Whole Foods. But my eyes have been opened recently that although that may have been better than the Standard American Diet, I still have a long way to go.
For further reading that will explain some of the principles I am trying to incorporate into our new way of eating, you can read Nourishing Traditions by Sally Fallon.
The Why's
Why am I writing here? This summer I was diagnosed with an auto-immune disease. One day I was healthy, the next I was not, and it has been stressful to say the least. The drugs offered to me had scary side effects and I knew I had to explore a natural way to heal. So after much prayer and some natural supplements I am doing better - but I know I am not completely healed. I am looking towards the GAPS or SCD diet to address the root causes of my illness and further my healing.
But wow, all the changes that will require can be overwhelming. So I am babystepping towards it, making changes to my diet slowly but surely, adjusting to the new way of life a bit at a time, to hopefully set myself up for success.
Join me here as I post recipes, helpful tips, and learn a new way to be healthy.
But wow, all the changes that will require can be overwhelming. So I am babystepping towards it, making changes to my diet slowly but surely, adjusting to the new way of life a bit at a time, to hopefully set myself up for success.
Join me here as I post recipes, helpful tips, and learn a new way to be healthy.
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