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AIP & Paleo Valentine’s Day Recipe Ideas

AIP & Paleo Valentine’s Day Recipe Ideas

Posted by By Sonora Lindsey February 6, 2024Posted inDesserts, Main Dishes
There are a lot of things I love in this life, but there are a few things that top my list. I love celebrating, I love food, and I love…
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perfect winter aip diet salad on two plates

Roasted Root Spinach Salad, Paleo & AIP Diet Salad

Posted by By Sonora Lindsey November 14, 2023Posted inMain Dishes
I’m a real big salad fan. But not just any iceberg lettuce and some shredded carrots kind of salad, I'm talking about real salad with carefully curated combinations that is…
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AIP Chicken vegetable soup easy

Cilantro Lime AIP Chicken Vegetable Soup (Simple AIP crockpot meals)

Posted by By Sonora Lindsey November 6, 2023Posted inMain Dishes
Deck the kitchen with lots of soup! (fa la la la la la la la la!) So I honestly like soup any time of the year, but cold weather and…
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AIP & Paleo Pumpkin pie ready to serve

AIP & Paleo Pumpkin Pie (Gluten Free, Egg Free Pumpkin Pie)

Posted by By Sonora Lindsey November 2, 2023Posted inDesserts
Pumpkin pie is a food for the holidays. I feel like there is something sacred about pumpkin pie and the cold. Hear me out, a pumpkin pie would not be…
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AIP Roast Chicken (Easy AIP & Paleo Whole Chicken Recipe)

AIP Roast Chicken (Easy AIP & Paleo Whole Chicken Recipe)

Posted by By Sonora Lindsey October 24, 2023Posted inMain Dishes
I’m not going to lie. Making an AIP whole roasted chicken used to be a scary thought to me. My mom didn’t cook entire chickens, and all I knew about…
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two plates with aip butternut squash recipe

AIP Butternut Squash Pasta Recipe (AIP Diet Dinner)

Posted by By Sonora Lindsey October 17, 2023Posted inMain Dishes
I think I’ve said this before, but fall weather puts me in a pasta type of mood (I'm looking at you Pumpkin Orzo and Italian Sausage Orzo). I’m not sure…
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Paleo & AIP Breakfast Pork (AIP fast and easy breakfast)

Paleo & AIP Breakfast Pork (AIP fast and easy breakfast)

Posted by By Sonora Lindsey October 10, 2023Posted inBreakfast & Snacks
Breakfast has had a total makeover since I started the AIP diet. I’ve had different breakfast phases in my life. For a while I was a raisin bran and granola…
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paleo fall apple desserts apple spice cake on plates

AIP & Paleo Apple Spice Cake (Paleo Fall Apple Desserts)

Posted by By Sonora Lindsey October 4, 2023Posted inBreakfast & Snacks, Desserts
Fall is a season that makes me think of Home when I bake. I don’t know if it was the same for you, but growing up my mom baked more…
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creamy pumpkin orzo finished and ready to eat a one skillet paleo meal

AIP Pumpkin Orzo Recipe (One skillet Paleo meal)

Posted by By Sonora Lindsey October 2, 2023Posted inMain Dishes
The best part about fall is all the pumpkin anti-inflammatory paleo recipes! There is something so cozy and delicious about pumpkin recipes, and when the fall season rolls around you…
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three paleo breakfast burrito on a cutting board

Paleo Breakfast Burrito (an Easy AIP Breakfast)

Posted by By Sonora Lindsey September 5, 2023Posted inBreakfast & Snacks
I was raised on Tex-Mex y’all. We ate at Tex-Mex restaurants almost every Sunday after church. One of the big parts of Tex-Mex is the breakfast burritos. And let me…
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Hey there, welcome to the blog!

I’m a food creative for whole foods and my goal is to help people with autoimmune issues eat well and live well. I love bold flavors, bold colors, bold ideas, and bold dreams. My mission is to share anti-inflammatory foods that are easy, healthy, and delicious. Read more…

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I thought I would have to be gluten free for the r I thought I would have to be gluten free for the rest of my life. At 20 I was diagnosed with Hashimoto's autoimmune disorder. One of the first things that was recommended was to change my diet and gluten was the first to go. And truthfully, taking it out of my diet helped my symptoms of extreme fatigue and bloat, which encouraged me in my health journey. But I was also sad. I love a good piece of bread, and I really thought I would never get to make it a normal part of my diet again. But, crazy as it sounds, the Bible brought me back to bread. Jesus claiming to be the bread of life and bread also being one of my main triggers just didn't sit well with me. After years of being "gluten free" I started looking more into the research, and realized that maybe I had gotten it wrong. Maybe it wasn't the gluten, maybe it was what we had done to the wheat: the chemicals, the genetic modification, the processing, the bleaching and added vitamins that was hurting my body. I decided to try and make bread as ancestral as possible. I decided to use ancient grain verities, I learned to soak and sprout my grain, and I learned to ferment my dough. The result? Bread that nourished my body and let's be honest, my soul too. And that is a good reason to say hallelujah, amen! ______ Ancestral eating, bread making, clean eating, wise traditions
Why are we a generation who's afraid of needing pe Why are we a generation who's afraid of needing people? Growing up I felt like I was told to be my own person. I shouldn't need anyone, or depend on others. I should be a strong, independent woman. But what if we weren't created to live like that? What if we were created to need each other? What if we were all created to bring something different to the table? What if we were created to freely give and receive? Some recent conversations with friends have had me ruminating on this idea that maybe God made us to need each other, and that's not just ok, but good. Life is made richer in community. "For just as the body is one and has many members, and all the members of the body, though many, are one body, so it is with Christ. For in one Spirit we were all baptized into one body—Jews or Greeks, slaves or free—and all were made to drink of one Spirit." 1 Corinthians 12:12-13 _____ Sahm, christian encouragement, mom encouragement
A small study done in 2021 had alarming results. A small study done in 2021 had alarming results. Taking 3 meconium samples and stool samples from six infants and ten adults in New York state, the scientists tested for micro particles of Polyethylene Terephthalate (PET) and Polycarbonate (PC) In the meconium they found PET between 0-12,000 ng/g, in the adult samples the median was 2,600 ng/g, and in the infant sample the median was 36,000 ng/g. Well over 10xs the adult median. The interesting part is that the meconium had a much lower rate than the infant samples. Which means that infants are not starting out with high levels of PET in their stool. Babies are being exposed after birth to this plastic and at a very high rate. The study estimated that food was a major source of infant PET exposure. But PETs are used in a host of baby items from food pouches and toys to textiles and baby gear. While this was a small sample size, I think very likely if the study was expanded the findings would be similar. Why does this matter? As research continues around microplastics, we are finding that they stay in the body. They cause inflammation and oxidative stress, and are endocrine disruptors. All things linked to chronic disease. I know it can feel overwhelming because EVERYTHING is made out of plastics. But change takes one little step at a time. Studies like this remind me why I go the extra mile to find low tox swaps for my family. And when we know better, we can do better. ____________ Healthy living, traditional wisdom, low tox swaps, sahm, mom content
Ok moms, what do you think about "mom guilt"? Have Ok moms, what do you think about "mom guilt"? Have you felt it, and what do you do in those moments? ___ Motherhood, Christian encouragement, slow living, SAHM
The Bible brought me back to bread. I was gluten f The Bible brought me back to bread. I was gluten free for a solid 8 years. When I was diagnosed with Hashimoto's autoimmune disorder, gluten was one of the first things to go. I was not "allergic" to wheat, but taking it out of my diet helped me go into remission and improved my health. I thought, "I'll just have to be gluten free for the rest of my life." But a couple years ago, after the birth of my first baby, I thought about how I had grown up eating fresh baked bread from fresh milled flour. My mom always had some on hand, and my friends said our "house smell" was bread. It was a core memory, and I wanted my kids to have a similar experience. But I wasn't about to use bleached flour. I started researching, and like a nudge from the holy spirit two phrases came to mind: "I am the bread of life." (John 6:35) "Take and eat." (Matthew 26:26, Which Jesus said when breaking bread during the Passover supper.) And I couldn't help but think, if Jesus uses bread as a symbol of how he gives life, how is it that bread is killing us? Spoiler alert, it's not the bread. As I did more research, the more I realized it wasn't the bread, but what we had done to it: The modifications, the chemicals, the way we process it, the additives. I realized we had taken a food that has once life giving, and turned it into a dead food. (We're pretty good at doing that sometimes). So for the past two years, I've been on a journey back to bread. I've been learning more about traditional bread making methods, ancient grains, and how to turn our dead bread back to bread of life. I'm not an expert by any means, but If you want to join me in this journey, I'd love to have you follow along! ____ Traditional bread making, crunchy living, whole foods, healthy eating, wise traditions
Say hello to your guts new best friend, Sauerkraut Say hello to your guts new best friend, Sauerkraut💁🏻‍♀️ It's such an easy fermented food to make because it doesn't require a starter, just salt and veggies! And you don't need any special equipment, just a bowl, your hands, and a couple of glass jars Trust me you're gonna love it (even my mom did)! Have you had sauerkraut before? Recipe: 900 grams cabbage (8 cups) 180 grams carrots (1 large carrot) 80 grams onion (1/2 onion) 15 grams garlic (4-5 cloves garlic) 15 grams cilantro (about 1 bunch) 2 Teaspoons sea salt 1-2 Jalapeños Thinly slice or grate all veggies and and add them to a bowl with salt (don't add the jalapeños!). Massage with your hands for 7-10 minutes. It will start releasing juice. Pack it tight in a jar adding the jalapeños in as you go. The juice should cover the top. Leave on your counter for 7-14 days until it reaches your desired flavor. Check on it every day, and push the cabbage down to keep it covered by the juice. ____ Real food, crunchy living, natural living, traditional wisdom, sahm, homemade pantry
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