And that's pretty much because I've been eating straightforward foodstuff for the past few months (still on my Leaky Gut healing journey) which doesn't require any "recipes" per se.
That's not to say that I've been eating bland, because well...I just don't do that. When you grow up in a family of cooks, you learn to make any food taste good!
So, my healing journey started with GAPS, then GAPS Intro, then a modified SCD/low FODMAP plan, then a Low Histamine program (for Histamine Intolerance), until I graduated to a full-on AIP (Autoimmune Diet Protocol), which is what I am still following, and my body and belly are finally quite happy with (which is sayin' somethin'! ) Basically, the AIP has finally allowed my body to quiet down from all the inflammation and start letting some healing take place. And it's taken three months just to get to this point. Whew!
Let's face it: my poor gut is a mess! In the future I will write all about it, but in the meantime, I want to share a couple of recipes that have really gotten me through this whole ordeal: Butternut Squash Latkes (reminiscent of fried mashed potato pancakes) and Coconut Shortbread Cookies (recipe coming!)
With all of the special diets mentioned above, the common denominator is that they all seek to omit grains and heavy starches (except the AIP), and therefore you end up eating a lot of winter squash because they are low in starch yet higher in carbohydrates (which is why people who follow these diets always end up losing weight because of the massive reduction in carbs).
Since I've had squash coming out of my ears for the past few months, I've had to figure out different ways to cook it so I wouldn't gag when faced with yet another serving of squash -- hence, Butternut Squash Latkes were born. With Vitamin A off the charts, potassium, calcium and good amounts of magnesium, they are a rich, nutrient dense addition to your diet.
1 cup cooked squash, cubed, sliced or plain 'ol scooped out (frozen cubes work fine)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon chopped chives
1/2 teaspoon coconut flour
1/2 teaspoon arrowroot flour
salt to taste
sprinkling of coconut sugar (brings out the flavor of the squash, especially when not in season)
optional: 1/8 teaspoon sage (AIP friendly) OR
optional: sprinkling of cumin (not AIP) - inflammatory, comes from a seed
optional: sprinkling of ground coriander (not AIP) - inflammatory, comes from a seed
1 tablespoon bacon fat (coconut oil substitution is fine)
In a small bowl heat the squash in a microwave for about 45 seconds to warm it up (this makes easier mashing). Mash thoroughly with a fork, then add the onion & garlic powders, chives, coconut and arrowroot flours, salt, coconut sugar and spices. Mix until combined. Shape into two patties.
In a small pan, heat fat on medium-high until nice and hot--this is to make a nice crust. Add the patties and cook for 30 seconds to a minute on each side--making sure you get that crust going, cuz that's the best part!
Remove from pan and eat up!
For more AIP recipes, check out the AIP Recipe Roundtable.