Grain Free Girl

This is a great hearty fall dish. I made it for my non GrF Family and they loved it. Its great for a blustery cold day!

Ingredients:

1 whole squash (acorn, winter, or dutch)

1 pound natural pork sausage

2 Sticks of celery, chopped

2 apples chopped

2 shallots chopped

white wine

salt pepper

nutmeg

olive oil

Directions: Cook pork in a saute pan over medium heat until thoroughly cooked. Drain fat and set aside. With a clean pan add a splash of olive oil, apple, shallots, celery. Saute until browned. Add Pork salt, pepper, and a few dashes of nutmeg. Cook over medium high heat and add white wine. Let it reduce a few minutes.

Salt the squash with kosher salt, add a touch of olive oil. Scoop pork mixture into half of each cleaned a de-seeded squash. Wrap in Tin foil and put in the over for 1 hour.

Serve with white wine!

I like to cook out of my cupboards which I could keep more stocked on a regular basis,  but it always seems to work out. Today I’m sharing with you the lunch I made with items I had on hand. It just happened to turn out to be a major success and a new way to eat GrF.

Ingredients:

1 Eggplant

3 slices Natural roasted turkey

Green Tabasco sauce

Some fresh Arugula

Sweet onion(Walla Walla preferred)

Olive oil

Garlic

Sea Salt and pepper

Chili flakes

It looks like a lot of ingredients but its actually quite simple:

Cut your round eggplant into 1/4 inch Slices. in a small bowl add olive oil, chili flakes, salt and pepper and chopped garlic(You can just eyeball it. For a whole eggplant I used 1/4 cup olive oil. Take a basting brush and brush the slices with the olive oil mixture on BOTH sides. Let stand for a few minutes.

OK, now make your sandwich: Add the turkey, sliced onion,  fresh arugula, and a couple dabs of green Tabasco.

This is a very tasty sandwich! I had two of them.

With the rest of the Eggplant, I brushed them on both sides with the olive oil mixture then grilled them in a pan over medium heat. So good!

This Comment below was posted on the site today and I want to offer my own non-medical advice:

“Maybe you can help us? My mother is 79 yrs old and working at being grain free. She was very allergic to wheat and most grains many yrs ago and was off the wheat for 3 yrs then began a rotation diet, which she did fairly well with but never felt great. After hearing Know The Cause with Doug Kauffman on tv who touts no grains at all to rid the body of fungus, my mom has gone grain free. It has been about 4-6 weeks we calculate. She is feeling good, but has been feeling faint. Not dizzy, just like she could faint. She is eating lots of veggies, a little fruit, nuts and eggs and dairy, very little meat. Any ideas? Thanks so much for any input you might offer.”
Julie

First of all, good for you for helping your mom and good for her for seeking better health. I love to hear stories of people taking control of thier health. I have to say that I also began feeling faint after I went grain free. I do feel in part that it is because I was detoxing the fungi, sugars and nasties that grains deposit in the body but also from not absorbing the nutrients that I need to function from having small intestine damage from years of eating grains.

This is what I did to combat the faintness and it made me feel so much better, healthier and more energetic:

I supplement with:

 Vitamin D (so important, especially for elderly who do not get outside as often ans younger people, generally)

Magnesium (Most women and especially post menapausal women are magnesium deficient, it can cause a host of  symptoms including fatigue, sluggish bowel, and allergies and hormonal rollercoaters)

Krill Oil ( Its a great alternative to fish oil which can be hard to get in pure form and is great for those allergic to fish, like me. Krill oil is a great source of omega 3 fats which are essential for brain function and metabolism.)

Then, are far as diet is concerned, you mentioned that she is eating very little meat. I think that can be a good thing but she should listen to her body. I ascribe to the idea of metabolic typing. I am a proien type. If I eat too little meat I get very weak. She might consider her metabolic type. Here is a great on line test to determine her tendencies:http://www.lowcarbnz.co.nz/MTD/metabolic_type.htm

So, those things worked for me as well as this vital action: I eat 6 or so smaller meals a day when I can and I eat snacks as well. I’ll be posting a great list of GrF snacks soon..

I hope any and all of these things help your mother. Perfect Health to you both!

This is my favorite soup from my childhood. This is real peasant food in action. Looking back I’m sure the reason we had it so often was the real peasant factor, but it was as tasty then as it is now, only now I’m a peasant-gourmet(sic). Big difference. This is an Italian variation on stone soup, but one thing my Nonna always has handy is chickens. So, this dish is ever present and quite handy for a hearty meal on the cheap and a nice shot of protein.

I called my Dad-Chef to cull this recipe from the family archives.  I recommend this soup as an easy lunch or antipasto, especially in the fall/winter. This recipe is incredibly fast and facile but it’s also fun!

Ingredienti:

rind of 1 whole lemon grated

3-4 Eggs

1 box of organic chicken broth (Costco, and its GF) or,

Make from scratch by boiling a roasted chicken

1/2 cup Parmeggiano

1/2 cup chopped parsley

salt to taste (but taste first! parmeggiano is salty)

1. Bring 1.5 quarts of water to a boil, add box of chicken broth.

2. Combine eggs and 1/4 cup finely grated Parmesan cheese, parsley, beat well.

3. Add lemon rind to boiling water.

4. Grab a whisk. Turn off heat as you begin to pour egg mixture into stock pot. Pour egg mixture in slowly while whisking. The egg will cook as soon as it hit the hot broth, the whisk will break it up for the perfect texture. Let cool slightly, and ladle into bowls.

5. Top with Parmesan shavings and parsley garnish.

6. Enjoy on a brisk fall day!