Milk Blisters Update

The milk blisters (as I’ve come to call them) have all but resolved. I have lots of peeling on my hands and feet, but the blisters themselves are gone and they don’t hurt anymore. Yay!

I had eggs twice over the weekend, and now I can confirm with certainty that I don’t tolerate eggs very well. My eczema flared up pretty bad and is still itchy 3 days later. Ugh. I love eggs, adore them, even. This definitely makes me sad. I also ate some gluten this weekend, which made me feel like junk. I really have to stop succumbing to being tired. I need to make myself a plan and actually stick to it. I need to make food for breakfast so I have something to eat at 6am besides a handful of cherries and some summer sausage. (Yikes, I know. I need more fat and protein.) I also need to plan out my dinners better. I’m not sure what the plan is yet, but I’m working on it. This whole working business keeps me busier than I thought it would.

Speaking of paleo, my husband begged me to make him paleo cereal. I was surprised, but I think he’s starting to feel self conscious about the weight he’s gained, and if I make him cereal than at least he’s making a step towards pale. Using lots of nuts, dehydrated fruit, and coconut flakes, I managed to make a really delicious cereal that he can enjoy that is paleo! I think it’s a good thing I’m following (or I will adhere more strictly to) the autoimmune protocol because after munching on the nuts while I made the cereal, I had the most nose-hair-curling farts. Positively diabolical. I had some macadamia nut butter today with the pad thai and I’ve been a bit gassy, but not stinking rancid, so that’s good. It could be the nuts or the 2 cloves of garlic I put in it. I love garlic.

This weekend we went over to my mother in law’s place. She made lunch for the kids, (decidedly un-paleo) and it was pretty good. However, as we were leaving she handed me a big bag (a white garbage bag) full of all the pasta that she had in her house that my father in law can no longer eat. I’ve told her more than a few times that we don’t eat this stuff anymore. I don’t understand why every time I see her she is surprised that I tell her I don’t eat gluten. I make the kids paleo lunches for school and try to keep the food they eat as paleo-friendly as I can. It’s hard though, because I can’t control what they eat when they’re visiting the grandparents (even though I’ve tried to tell them, no one listens.) Anyway, I’ll be giving all that pasta to the food shelter.

I haven’t done a blood test in almost 3 days and now I’m starting to get worried. I ran out of test strips and the pharmacist told me that I was testing too much and the insurance wouldn’t cover it. He told me that I would have to go and see my doctor to ask for a specific prescription even though he wrote “use as directed” on the original one. I explained this to the doctor’s office and they told me that the pharmacist could just request a new prescription by fax and my doctor would sign it. Well, if I had known it would have been that easy, I would have done it a lot sooner! Anyway, they got it today so I’ll pick it up when it’s filled. It freaks me out though, because I never know where I am in terms of my blood sugars being high or low, which affects how much insulin I take.

Anyway, that’s all for now. Take of yourself and keep it paleo!

Paleo Pad Thai

I used to love Pad Thai. As with sushi, though, the noodles are made out of rice and had an intense amount of carbohydrates in them. Like sushi, the rice noodes made my blood sugars spike really high, but not just after the meal, it was a continuous rise throughout the evening. It really sucked, and I can’t even remember the last time I had Pad Thai. I missed it terribly.

Now, I can’t believe it, but I finally found a solution to the blood-sugar-spiking-rice-noodles-of-death, for paleo. Kelp Noodles! They contain ONLY mineral-rich kelp, are low in carbohydrates and they are so easy to make. They don’t have any flavour to them, so it’s important to use a sauce or a flavour that you really enjoy so the noodles can absorb it. I tried some raw, right after I rinsed them, and they had a little crunch to them. There was nothing weird or off-putting about them either, so I was really happy with the way this turned out.

This is my own version of what I think pad Thai tastes like, so if you like it spicy, or you like more/different veggies, then go wild and make it your own. I used only the ingredients that I had laying around, and I made this for lunch just for myself. You could easily double or triple this to accomodate a family.

Ingredients:

  • 1/4 package kelp noodles (I would use a whole package if making this for a family.)
  • 1 small onion
  • 1-2 cloves of garlic, minced (I love garlic, but not everyone can eat it, so you can easily opt out of using it.)
  • 1 bunch of spinach
  • 1 can of wild caught salmon
  • 2-3 TBLS wheat-free tamari sauce
  • 2 heaping TBLS of macadamia/almond/nut butter (Not autoimmune friendly, sorry.)
  • 2 heaping TBLS of bacon fat (or any fat of choice.)
  • cilantro and lime, as a garnish
  • kelp granules (optional)

Directions:

Sautée the onions and garlic in the bacon fat. Turn the heat down to medium low, and toss in the spinach, then the can of salmon. Mix well, but don’t leave it too long otherwise the spinach gets mushy instead of just wilted. Add the nut butter (I made my own macadamia nut butter the night before, and it’s so delicious!) and toss everything very well. Add the noodles, and make sure you wait until this end step to add the tamari so the noodles can soak it up. The noodles don’t really need to be cooked, they just need to be warmed up a bit. Mix it well again and serve, garnished with cilantro and a squirt of lime. You can also garnish with a little sprinkle of organic kelp granules if you have them.

There are so many variations of this. You could use shrimp or fresh salmon instead of canned salmon, you could add any number of vegetables. Shredded cucumber and carrots would go so nice too.

If you make this, please take pictures and add them to the comments!

Farmer’s Market Plate

I just made the most delicious dinner, and all three kids, even Rowan, ate it all. It was amazing. It was so amazing in fact, that I didn’t even think to take a picture until after. This is a picture of one of the kids’s bowls.

 

 

To make this delicious meal, you’ll need:

  • 4 large sausages (I used red deer and boar sausages that I got at the farmer’s market, but you could use any kind you like!), with the casings removed
  • 1 large red onion, chopped
  • bacon fat (I made bacon yesterday and I just used the leftovers that were in the cast iron pan.)
  • 1/4 cup of balsamic vinegar
  • 2 cloves of garlic, minced
  • 3-4 medium carrots (I used one really large yellow and green heirloom tomato that I got fresh from the farmer’s market today, and a smallish regular orange carrot.), grated or shredded in the food processor
  • pepper, and mustard to garnish

Directions:

Sautée the red onion in the bacon fat for a couple of minutes until the onions become translucent. Add the balsamic vinegar and sautée for a few more minutes until it cooks down a bit. Once it has a syrop-like texture, add the sausage and garlic. Break up the sausage as it cooks. When the sausage is almost done, add the garlic. Stir a few times, then add the shredded carrots. I don’t like carrots that are overcooked, so once they start to look a bit wilted, serve with mustard and enjoy!

I also made roasted mushrooms to go with this dish. Obviously the children (nor the husband) partook of these amazing mushrooms. But Maddy and I enjoyed every last bite. All you need is 12 small mushrooms, stems removed, placed in a baking dish. Crack some sea salt on them, and place a pat of butter in each cap. Add some fresh, crushed garlic and pepper. Bake at 350F for 15-20 minutes, until the mushrooms start to release their juices and the butter has had a chance to melt and simmer the garlic. Make sure the lid on your salt shaker isn’t broken. However, if it is, make sure you mention that to your friend when they start cracking the salt on. Otherwise you end up with most of your salt shaker all over the mushrooms. Sorry, Maddy.