Uh Oh, Note to Self.

Oh no.

In regards to my last post, Gluten-Free Pizza, which I ate about 2 hours ago, my blood sugars are up at 24. When the normal is supposed to be between 4 and 8, 24 is seriously out of control. I just injected 7 units of insulin to bring that shit down.

I don’t know if it was the dairy, or the tapioca starch, but I won’t be able to eat this pizza again. I’m definitely going to have to tinker with the ingredients to make it dairy free, and maybe use arrowroot flour too. Right now I feel like I ate a football and it’s just sitting in my stomach. I feel disgusting.

Live and learn I suppose, and now my eczema is starting the flare up. Even though I was anticipating this, this is still going to suck.


Why did I do this to myself?

I don’t even know if, in retrospect, it was worth it. This is the worst.



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


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.



I’m an Elitist

My husband told me tonight that I’m an elitist. I (half) joked that my snack was better than his snack. I had home made liver paté smeared on cucumbers with raw goat milk cheese. It was accompanied by garlic stuffed olives and a delicious 2008 cab-merlot and some wonderful company. My best friend Maddy. He had BBQ lays chips. An entire bag.

I was really insulted, and I think maybe it’s because it’s a little bit true.

I have a really hard time doing anything halfway. Go big or go home, I’m either in or I’m out. When I was a vegetarian (gasp!) I used to scorn the consumption of meat. I talked myself into how positively disgusting meat smelled. However, I was always tempted by it, and when I gave in to temptation, it always tasted as delicious as I remembered it being.

I guess the same is true about paleo. I crave ice cream. I enjoy chips. I miss the convenience of fast food. But I don’t eat these things (especially for the next 30 days while I do this thyroid meal plan) and it’s hard for me to forgo something without delineating exactly why it’s not good for me, and you.

I can’t imagine how hard it must be to live with someone who nags you constantly about what you eat, which is why I won’t do that to my husband. He’s made his choice, and that’s fine. However, I think he feels more guilty about it than I am angry because he told me I was on his case all day about everything he ate. Which is funny, since he slept in until noon and I got him a sandwich from the deli for his lunch. When he said he wanted a calzone for dinner, I told him to feel free and get himself one. I happily made Maddy and I some deviled eggs, which were delicious and quite filling. I never said a word to him about his choices.

I know that he knows that he’s not eating healthy. I know that right now he doesn’t want to worry about the food he’s eating because he thinks it makes him happy. I know this has nothing to do with paleo, but with him being in control (even though his eating is out of control). I have faith that at some point (hopefully soon, but I’m willing to wait) he’ll realize that he’s not doing himself any favours by gorging himself and eventually he’ll come around. He even told me that he can’t un-know what he’s learned about eating healthy. Right now he just wants to eat what makes him happy, which unfortunately is junk.

Anyway, I’m trying to be there for him, and I think that’s all I can do at this point. It just sucks that he’s telling me that I’m on his case about his eating when I’m not. In fact, I’m more worried than anything. He’s gaining weight and doesn’t seem to notice or care how much his eating is affecting him. Like I said, I have hope that at some point he’ll hit his rock bottom and realize that this gorging has to stop. I love him and I’m worried about him. I’m also worried about the message this is sending to the kids. I don’t want to be so strict with them that food becomes an issue; I don’t want Martin to eat whatever he wants whenever he wants because I don’t want food to be an issue.

All that being said, I made the kids a lovely paleo dinner tonight. I cooked them organic hot dogs in a coconut oil, sliced with an egg over-easy on top. Rowan calls these eggs he can pop. He loves to pop the yokes, and he’s only recently decided he likes eggs, so I’m over the moon about that. He’s a super picky eater. I also served it with half an avocado. Rowan usually just picks at his dinner, and it freaks me out because unless I force feed him, some nights he won’t eat at all. So many issues revolving around food in this house!

The one thing I have to keep in mind though, is that I’m doing this for my health. I believe in this the way to a healthier life. I don’t want to be that mom that can’t play at the park because she’s too old/tired/sore etc. I want to be active and fit and healthy. I want to eat real food and cook up a delicious storm in my kitchen! I want to feed my kids well and have them make healthy choices when it comes to what they put in their bodies!

I asked River (who will be 5 on Monday) if I could make her a cake for her birthday. She was very enthused by the idea. I made her a gluten free lemon cake with maple cream cheese frosting and blueberry syrop in the middle. I made it refined-sugar free, with raw honey and maple syrop. Everything was sourced as locally/organically as I could. Yes there is sugar in it. Yes this is for her birthday and is considered a treat. I don’t mind though! I don’t mind her enjoying a delicious, gluten free cake for her birthday! I wouldn’t say it’s healthy, but I would say it’s a hell of a lot healthier than anything you could buy at the store.

This is a long, slow process, but I know eventually they’ll come around. I have my convictions of good health and I just have to lead by example. It’s tough though. It’s really tough when every meal I make the kids groan, “is this another paleo meal?” Or my favourite, “I don’t like that.” That seems to be Willow’s reflexive answer to anything I talk about making for dinner. Anyway, I had the kids look through Eat Like a Dinosaur and Practical Paleo for recipes that they would actually enjoy eating. It’s easier to have them on board. Willow’s almost 10, so she’s definitely old enough to be helping me in the kitchen.

Elitist or not, I know paleo is better for you than any other SAD diet out there. Whether it’s primal, paleo, or tweaked in whatever way to fit into your life, real, whole foods is still better than anything from a package. I just wish my husband could see that.

Balsamic Glazed Stir Fry

I made balsamic chicken glazed drumsticks the other night for dinner and the sauce was delicious. The more I dipped it, the more I thought how much better it would be with lime and some chili pepper. I made it again, with lime (I was out of chili pepper) and it was so delicious, it reminded me of hot and sour soup. I plan on making a hot and sour soup, when I remember to get chili pepper.

Tonight, though, I decided I was going to make a delicious hot and sour glaze for my stir fry. It’s tangy and delicious, and since I’m still out of chili pepper, or anything really spicy for that matter, I used a bit of chipotle hot sauce that I had in the fridge.

I used the veggies that I had on hand, which were onions, garlic, carrots and beets from the farmer’s market. I shredded the carrots and beets and added them last, so they would retain their crunch. The beets lend their very powerful flavour to this dish, so next time I would add mushrooms sauteed in butter/ghee, and perhaps sautée the meat in lard/tallow too, before adding it to the sauce.


  • 1 cup balsamic vinaigrette
  • juice of one lime, plus more to taste
  • 4 TBLS of wheat-free tamari sauce
  • 1 TBLS honey (optional)
  • 2 ladles full of bone broth
  • beef strips
  • 4 medium carrots, grated or shredded in a food processor
  • 2 small to medium beets
  • 1 onion, chopped
  • 2 TBLS of fat of your choice (I used wild boar fat that I had leftover from bacon that I cooked, I think coconut oil would add a lovely flavour too.)
  • 3-4 cloves of garlic, minced
  • cilantro
  • mixed greens
  • sesame seeds


In a large wok, add the balsamic vinegar, 2 cloves garlic, tamari, and lime. Cook on medium high heat until it’s reduced by almost half and is starting to thicken. Add the 2 ladles of bone broth. Cook down again until it’s thick and saucy-looking. Add the onion and simmer for a few minutes. At this point, add the TBLS honey. I only added it because my husband wasn’t a fan of how tangy it was. If you still find it too tangy, add another TBLS or 2 of honey. I can’t eat that much sugar, but I think my family would have liked it better. Next time I would also add something to give this a little kick, like chili peppers or chipotle.

Add the beef and when it’s almost cooked, also add the beets and carrots, and the last clove of garlic. Add the fat of choice, and drizzle with lime juice, mix well. Turn the heat off and let it simmer for a few minutes.

Serve over a bed of mixed greens and sprinkle sesame seeds and cilantro on top as a garnish.


A Breakfast/Dessert Recipe and Two Dinners

I’ve been making some delicious food but I haven’t had time to post them. Here are a few things I’ve done. An easy breakfast I made for the kids one morning, there are 2 variations.

Bake 2 sweet potatoes, wrapped in tinfoil with coconut oil, in the oven for 1 hour at 400F. Let them cool a bit, then put them in an oven safe dish. Beat 2 eggs, and mash well with the potatoes. Add 1 TBLS of honey and a sprinkle of cinnamon. Bake for 35-40 minutes at 375F. Take it out of the oven and let it cool. Place in the fridge for the children to eat for breakfast.

The other variation is to cut a butternut squash in half, scrape out the guts and lay them flat, cut side down, on a baking sheet. Bake for 1 hour at 375F. Take them out of the oven and let them cool for a bit. Turn them over and scrape out all the squash into a pie plate or a loaf pan. Mash well with 1 banana, 1 egg, 1/3 cup coconut flour, and 1 TBLS honey. Oh yeah, and lots of cinnamon. Bake in the oven for 35-40 minutes at 375F.  Great for dessert or for breakfast the next day!

I had never made pork tenderloin before, so I called my mom. She told me that I could slice it up and wrap the pieces in bacon. I did, and they turned out amazing. I used pastured bacon, and the slices were thicker than the grocery store bacon. I coupled it with a lovely coleslaw that I made on the fly with red cabbage, sour cream, a bit of mayo, the juice from half a lemon, and lots of pepper.

Finally, I made the most amazing burgers last night. They were salty and moist. I used roughly 2lbs of pork, and 1lbs of ground beef. Mixed it with 2 eggs, garlic powder, salt and pepper. I formed them into patties and pan fried them in some leftover bacon grease that was still in the pan. I served it over a grilled portobello mushroom on some mixed greens, with some yummy guacamole. I just mashed up 1 avocado with lots of cilantro and the juice from half of 1 lemon.

I gotta say, this was one of the best burgers I’ve ever made. Next time I’ll do them up on the BBQ for some extra flavour. However, my blood sugars stayed a bit high after dinner and into the evening. I guess there’s more carbs in avocados than I thought? Anyway, it was delicious.

Nothing Much to Report

We went out for dinner last night. I had a bun-less burger with the house salad with balsamic vinaigrette. I forgot to ask them to leave off the BBQ sauce, so I ate it. I wouldn’t be surprised if it had gluten or a ton of glucose in it because my blood sugars were a bit higher than usual for after dinner. I got as high as a 12.8, which, normally I wouldn’t be terribly concerned about. However, since that’s the highest they’ve ever been since I started my Paleo Challenge, I gave myself 3 units of novorapid. They slowly started coming down, and then I gave myself the now 16 units of levemir (down from 18!)

I gave Martin the crispy onions from on top of my burger because they were probably dusted in flour and then fried. He told me that it probably wouldn’t matter if I ate them. I do love them. But I told him that weight loss meant a lot to me and that I was really trying hard to stick to the Challenge. He commended me and told me he was proud of me while he ate my onions.

It’s not so hard to implement paleo at home. I just got the kids Sarah Fragoso’s book, Paleo Pals: Jimmy and the Carrot Rocket Ship. River is excited to be a paleo pal superhero, but she’s still eating macaroni and gross crap at my mom’s. I need to talk to my mom about the way she feeds the kids. Now if only I could find a way to do it without pissing her off. At least I got her to stop drinking gingerale. What I really want to do is get them to stop using margarine and use butter instead.

Anyway, nothing terribly delicious to report on, hopefully I’ll have a yummy pork tenderloin dinner tonight, but we’ll see.

Here’s some pictures I took from  my walk yesterday. My mom had Rowan, so I got to run with Poe down by the river. It was awesome. She scared a bunch of geese into the river, they were honking and grumpy.

Breakfast Sausage Frittata

I’ve been yearning to use my cast iron skillet in the oven for some kind of fun recipe. I kept thinking I would find a paleo crumble or some such. I finally have it! Frittata! Also, I love breakfast for dinner. You really can’t go wrong with eggs.

As I write this, I realize I had eggs for breakfast. Oh well. To make this delectable dish you will need:

  • 10 eggs
  • 1 package of super awesome pastured breakfast sausages (obviously I got mine from Peasant’s Craft Farms, and these little piggy delights taste like a party in your mouth!)
  • 2 yellow onions
  • half a package of presliced mushrooms, chopped
  • a cast iron skillet! (or a skillet that can be put in the oven READ: no plastic handles!)

Toss the sausages into the heated skillet and cook them up for a bit. Take a knife and chop them up in the skillet. Add the chopped onions and mushrooms and let them cook until the onions start to caramelize. My kids always tell me they hate onions, but honestly, when you caramelize them and call them ‘sugar onions’, they’ll gobble them right down.


Turn the oven on to broil. Turn up the heat to medium high on the sausages and while it’s getting nice and hot, mix the eggs in a bowl with lots of pepper. When the skillet is sizzling hot, add the eggs, then turn the heat down to low and cook for 5 minutes.

Now, for my favourite part. Put the skillet in the oven! Cook it for another 5 minutes, until the eggs are cooked through and there’s a little brown on top. Remember how I feel about the snot-like consistency of uncooked eggs. Make sure they are cooked, but not overcooked. I also have a thing against overcooked eggs. Yuck.

Anyway, when it’s finished, make sure you are careful taking it out of the oven! Let it cool for a few minutes (if you can wait that long) and then serve it up!