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Easy Paleo & AIP Waffle Recipe (AIP Breakfast)

Easy Paleo & AIP Waffle Recipe (AIP Breakfast)

Posted by By Sonora Lindsey April 25, 2023Posted inBreakfast & Snacks
There seems to be a great debate throughout humanity about which is better, pancakes or waffles, but to tell you the truth I think I am team waffle (don’t hate…
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Oatmeal cookies for paleo valentine's day

N’oatmeal Coconut “Chocolate Chunk” AIP Cookie Recipe

Posted by By Sonora Lindsey April 20, 2023Posted inDesserts
Cookies have always been a favorite dessert of mine. I knew that when I started eating grain free that I would have to find a way to recreate all of…
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AIP chicken on towel for recipe

Easy AIP Honey Garlic Chicken (Paleo & AIP chicken breast recipe)

Posted by By Sonora Lindsey April 11, 2023Posted inMain Dishes4 Comments
When it comes to recipes in my daily life I like to keep them simple but flavorful. I need recipes in my repertoire that are quick to make and don’t…
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Avocado AIP Mayonnaise (An AIP salad dressing and dip)

Avocado AIP Mayonnaise (An AIP salad dressing and dip)

Posted by By Sonora Lindsey April 10, 2023Posted inMain Dishes2 Comments
I have always been a sauce girl. I was the one at the fast food restaurant with 5 different sauces open to dip my french fries in. And to tell…
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one plate with serving of AIP and Paleo kale salad

Brussel Sprouts & Bacon AIP Kale Salad (An AIP Diet Salad)

Posted by By Sonora Lindsey April 10, 2023Posted inMain Dishes
To be honest, growing up I was never a big salad fan. The whole iceberg lettuce with a few slivers of carrots and cherry tomatoes was just not my thing.…
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white bowl with frosting and spoon in it

Paleo & AIP Cream Cheese Frosting (Dairy-free)

Posted by By Sonora Lindsey April 4, 2023Posted inDesserts
To be honest I don’t know if I can trust someone who doesn’t like frosting. I love frosting. Probably because I have an incredible sweet tooth and still do. I…
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two plates with a slice of fruit pizza

Simple AIP Fruit Pizza (Paleo & AIP Sugar Cookie)

Posted by By Sonora Lindsey April 4, 2023Posted inDesserts
My husband makes fun of me because he says I have this soul connection with food. And I think he’s right. It’s just that for me, food comes with so…
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close up of jam in white bowl with spoon in it

Easy AIP & Paleo Jam (an AIP fruit compote)

Posted by By Sonora Lindsey March 29, 2023Posted inBreakfast & Snacks
Ok, I have already told you about my never ending love for breakfast. I really don’t need to say more. One of my favorite breakfast foods has always been a…
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large bowl of berry jam next to plate of aip cassava biscuits and jam

Everyday AIP Cassava Biscuits (AIP and Paleo Biscuit recipe)

Posted by By Sonora Lindsey March 29, 2023Posted inBreakfast & Snacks
My mom was a big breakfast person and cereal was not a normal part of our nutritious breakfast. She used to make bacon, eggs, sausage, pancakes, and biscuits for us…
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Recipe for Roasted Root Vegetables (Paleo & AIP Side dish)

Recipe for Roasted Root Vegetables (Paleo & AIP Side dish)

Posted by By Sonora Lindsey March 20, 2023Posted inMain Dishes
Growing up I used to think there were only two root vegetables in the world: russet potatoes and carrots. And those were the two root vegetables I exclusively ate. It…
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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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