I love squash. I used to say I could live off of zucchini if I had to pick one food for the rest of my life. I don’t know it that’s what I would pick anymore, but I still love a variety of squash.
Butternut squash is up there as one of my favorites because it’s sweet, nutty and creamy! It’s one of the more starchy carbs so I do recommend including fat and protein when eating it, such as in this soup with bacon, coconut milk, and bone broth.
Cabbage has some great nutrition going for it, but many preparations make it low on people’s favorite vegetable list. If you’ve ever struggled with how to make cabbage taste better (me!), read on for a quick and easy recipe that can elevate this nutrient packed veggie to a more permanent place on your side dish rotation.
This creamy, dairy free chai is everything you want in a warm drink. Just by calling this a chai latte I’ll probably have the recipe police coming after me. That’s because this recipe contains neither component of a latte (no steamed milk and no coffee).
Whatever you call it, this is a warm, tasty drink that’s perfect for long winter nights when you’re tired of hot cocoa. Even I, a hot cocoa lover, sometimes like to mix it up. If you’re in the mood for hot cocoa still, check out my hormone healthy hot cocoa recipe.
Truth be told, I can drink hot chocolate all year round. I actually used to drink it in the middle of the heat of northern California summers and I had a hot chocolate bar at my wedding reception, where guests could mix their own cups. It’s the perfect combo of hot, flavorful, comforting, and delicious. But truth be told, I didn’t always feel the best after those cups because many of them are laden with sugar and dairy which can be problematic for many people.
So I’m sharing a couple recipes for how to make quick, easy, hormone healthy hot chocolate in your home without the sugar and dairy, but with the flavor you love!
Turmeric is all the rage these days and for good reason! It’s not just for dying your fingers perpetually yellow for a day, though I’ve done that too many times to count. It’s becoming more and more popular for its anti-inflammatory compounds. Inflammation is at the root cause of many illnesses, especially chronic illness. Inflammation has also been linked to infertility and pregnancy complications as well.
When I lived in the Philippines, I learned to eat copious amounts of rice. I ate so much rice when I got there in fact, it really plugged me up for awhile. That was not the greatest experience.
I still love white rice and even brown rice, but since starting to eat Paleo and AIP, I’ve stopped eating those grains for now. I do hope to reintroduce them in the future though, since I find them to be so delicious and comforting.
Now the go-to replacement for rice is riced cauliflower. I don’t know if the person who invented riced cauliflower as a rice replacement actually ate the cauliflower, because I’m sure that if they did, they would have discovered that cauliflower rice is NOTHING LIKE RICE! Everything warm, tasty, aromatic, fluffy, and amazing about rice is there in riced cauliflower. It’s just not.
One of my favorite ways to eat new vegetables is to add them to my online grocery order. Then I’m forced to find ways to work them into my meals!
I did this with fennel a few months ago and I’m STILL making this salad. With the warm weather coming, it’s the perfect refreshing way to get a sweet, salty crunchy salad in that somehow quenches my thirst and satisfies my itch for salty goodness.