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Thursday, April 2, 2015

What is Paleo?

There seems to be some confusion about what I eat and what it means to be on a grain free diet.  I understand the confusion because I use the words "gluten free" in my blog.  The reason I do this is because my absolute non-negotiable, never eat food is wheat.  Wheat has the worst effects on my body and I choose to eliminate it completely. I eat mostly grain free, but not exclusively. Occasionally I eat rice and other grains like Amaranth, and some legumes. However, this is about 5% or less of the time.  So it is fairly unusual.

Most of my diet is Paleo-ish.  The main thing I incorporate into my own diet that strays from Paleo is cheese and yogurt.  For my dad, I keep him on a more strict diet than my own - he has a sensitivity to dairy while I do not.  He has multiple conditions that are impacted by his diet.  For my dad I never give him legumes, dairy, or any grains.  So, to eliminate any confusion, I am going to try to explain what my dad's diet is like and my own, for the most part:

What do you eat on a Paleo diet?
  • Eat meat -- ideally high quality meat (poultry, beef, shellfish, bison, other game meats).  
  • Eat plenty of vegetables and some fruit.   
    • My plate is usually a source of good protein and a plate full of vegetables. 
  • Use quality fats for cooking and dressing your food.   
    • I tend to use olive oil, coconut oil, avocado oil, and occasionally I use butter and ghee
  • Use the best quality ingredients you can.  
    • Organic food and grass fed beef, etc. is fairly expensive.  I don't always use this level of high quality ingredients because I can't afford it, but when I can, I do.   Do the best you can given your budget. 
  • Eat as much variety as possible.    
  • Eat little to no processed food.    
    • This point is key and always a point of confusion. DO NOT be fooled by the "gluten free" label and think that is good for you.  Read the labels carefully.  Most things that are labeled gluten free still have grains such as corn, are packed with sugar, and have so many artificial ingredients and preservatives that it is just plain scary.  If you do buy pre-packaged foods, read the labels carefully. 
What should you AVOID on a Paleo diet? 
  • Packaged foods that say "gluten free" - most will have sugar, other grains, and just a lot of stuff you don't want in your body.  For example, I just looked up Betty Crocker's Gluten free brownie mix and these are the ingredients: Sugar, Semi-Sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed with Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt. Scary right? It still has grains, and corn starch, sugar, soy and other things that are important to avoid on a Paleo diet.  
  • Grains like corn and rice
  • Gluten
  • Legumes
  • Dairy
  • Refined and processed sugars and oils
Why does a Paleo diet help people with autoimmune disorders (including Alzheimer's, Asthma, Celiac, Chronic Fatigue, Eczema, Hashimoto's, Lupus, MS, Rheumatoid Arthritis) and diabetes? 
  • A leaky gut is necessary for autoimmune conditions to develop and a leaky gut is caused by: the proteins in grains including gluten, agglutinins; digestive enzyme inhibitors in grains, legumes, and dairy products (for a full discussion on this you can read Sarah Ballantyne's book or Cordain's book). 
  • A high carbohydrate diet causes insulin resistance and leptin resistance.
  • Regulating blood glucose levels and insulin release by eating low to moderate glycemic load foods is important for regulating insulin. 
  • Gluten can be a trigger in all autoimmune disorders.  
There is so much more you really want more information in detail on the nutrition and science behind the diet, I recommend that you read The Paleo Diet by Loren Cordain.  Dr. Cordain has an excellent list of references if you would like to take the additional step of reading the studies yourself. 

Friday, February 20, 2015

Almond Pistachio Scones


These are the best paleo scones.  I've tried different combination of flours for scones and this is the best.  It travels well, and the almond extract in this recipe just adds a wonderful flavor.  Atzin is not big on breakfast, but he eats these up.  I put them in one of his bento boxes and eats it once he gets to school. 

Ingredients:
1 cup shelled pistachios
3/4 cup almond flour
3 TBS coconut flour
1/4 cup arrowroot starch
1/4 tsp sea salt
2 eggs
1/3 cup maple syrup
1 tsp pure vanilla
1 tsp almond extract
2 TBS coconut oil, melted
1 cup of dried cherries

1. Preheat oven for 350 degrees.
2. Line a baking sheet with parchment paper.
3. Combine dry ingredients (pistachios, almond flour, coconut flour, arrowroot, and sea salt).
4. Add the eggs, maple syrup, vanilla extract, and almond extract. 
5. Slowly add coconut oil.
6. Stir in the dried cherries.
7. Cover and refrigerate for an hour.
8. Dust your hands with arrowroot powder and shape the dough into a 2 inch thick disc.
9. Bake for 20 minutes.
10. Cut the disc into 8 wedges, gently sliding them apart and bake for another 8-10 minutes. 



Thursday, January 8, 2015

Grief

I love this picture because it reminds me of my mother as a giver of life. She found this little bird injured and dying in her yard in Sabinas Hidalgo, Nuevo León.  She nursed the little bird back to health, feeding it with a dropper. She was showing my son, Atzin, how to take care of the bird.  That was my mother.  She gave life to plants, flowers, corn, etc.  She also lived life grateful for every moment.  She knew how to live in the present and honor her past.  In many ways, my mother was the keeper of our family's cultural identity.  She represented all the beautiful things in Mexican culture. She taught me so many things.  I know how to make a colcha by hand and how to cart wool.  I can sew, I have her love of cooking and nourishing my family with good food, I am completely fluent in Spanish thanks to her.  My mother was a poet.  She had a 6th grade education, but read everything she could, and had her little notebooks at home where she would write poems.  I found one recently that she wrote for her own mother.  If my mom would have had access to an education, she would have been a phenomenal intellectual.  She loved learning, thinking, and writing.  Losing her was not just about losing a mother, but also losing my direct connection to my own cultural identity and history.  I felt like there were still so many things I never asked her or learned from her that I needed to know, and that I took for granted I would have the time to ask.

This holiday was very difficult for me.  It has not yet been a year since she died.  I began the holiday break in an extremely sad emotional state.  It was as if I was finally was feeling the toll of all of the months of my mom's chemotherapy, her death, and then assuming care-giving for my dad.  Meanwhile, I was navigating a stressful and demanding work life and parenting a teenager.  All of these events had taken place in a little over a year with her beginning chemotherapy in November of 2013, completing her chemotherapy treatments in April/May of 2014, then dying of a brain aneurysm in May of 2014.  After her death, we scrambled to make funeral arrangements, which I still feel guilty about, because my mother did not have the service that I think she deserved.  It was rushed and affordable, not well planned.  There were many circumstances that shaped or limited what we could do for her.  Immediately after this, we scrambled to put in place a temporary plan for taking care of my dad; we felt it was important for all of us daughters to be present with him for a few weeks.  Then, we finally put in place a more long term plan for how we would all share in his care.  In the middle of all of this, I continued to teach both summer sessions and sort of make my way through some sense of "normal" at least in appearance to those on the outside.

This winter break, the first I thing I did was sit on my couch and cry.  I was hurting and I was tired. There was the part of me that knew I would get through this pain, and had to experience it.  At the same time there was this part of me that felt like the immediate depth of the pain was so severe that I could not tolerate it.  I wanted to hide and escape from the world.  I did not decorate or do anything for Christmas.  I did not celebrate the New Year.  In fact, I felt like it was almost insincere to do so.  The last year had been extremely difficult and I was in no mood to celebrate it.  I avoided Facebook, being bombarded with those "Thanks for being a part of my year" posts.  It was painful. I finally, finally, was able to bring myself to say the words "Happy New Year" to people as I saw them and they said it to me.  Honestly, I don't even want to remember that the holidays even happened this year.  I know, this all sounds very "negative," but I had to give myself permission to go there - the place of darkness, and be there, and honor it.  I know that I never want to be alone again during the holidays.  I know that I want to be with my dad in Mexico, with family in another state, or I want to be with family and friends here in Chicago.  But for this year, I needed to go inward.  I needed some space and time to escape and be with the darkness.

There is a psychotherapist, Miriam Greenspan, who wrote a book called Healing Through the Dark Emotions: The Wisdom of Grief, Fear, and Despair.  In this book, she argues that the avoidance of dark emotions is part of why we see escalating levels of depression, addiction, anxiety, etc.  She sees dark emotions as spiritual teachers, if we can live mindfully with them.  She knows this from personal experience dealing with the death of one of her children and the disability of another.  She believes that conscious suffering can deepen our connection to life and make us more compassionate.  I believe this too.  I also understand as she says, that our tendency is to turn away from this.  This tendency is made worse by our society that expects us to "return to normal" as soon as possible.  I know that I felt the immediate expectation to return to work and didn't even feel like I could take the "cuarenta dias" [40 days] to be with my grief.  Even if I didn't return to work, being a caregiver would not have allowed that space.  I do appreciate that I had that time now.  Greenspan believes that dark emotions can be transformed into joy, grief with gratitude, and resilience.  And of course, she questions, as I do, the prevailing "mental health" and psychiatric attitude toward grief and despair, with such discomfort on the part of therapists and doctors with these emotions that psychopharmacology is the preferred method of helping people cope with this darkness, ultimately delaying their moving through the grief.  This approach returns people to a "normal" state rather than walking with people through the despair and focusing on transformation.  I am slowly returning to a state that I recognize, where I feel my drive and passion for my work and for life in general.  Why is all of this on my blog about recipes? Because, even though it was difficult to maintain, I knew that my healing and moving through this grief had to include maintaining my exercise and putting good, wholesome, unprocessed foods in my body.  I bought a book called How to Eat by Thich Nhat Hanh, slowed down, and practiced mindfulness when cooking and eating.  At each meal, I would read one of the reflections in the book to help me slow down, be in the moment, and eat with gratitude.  I will end with one of the meditations in his book in honor of my mother:

Slowing Down

     When we can slow down and really enjoy our food, our life takes on a much deeper quality. I love
     to sit and eat quietly and enjoy each bite, aware of the presence of my community, aware of all of
     the hard and loving work that has gone into my food. When I eat in this way, not only am I
     physically nourished, I am also spiritually nourished. The way I eat influences everything else that
     I do during the day.

     Eating is as important a time for meditation as sitting or walking meditation time. It's a chance to
     receive the many gifts of the Earth that I would not otherwise benefit from if my mind were
     elsewhere.  Here is the verse I like to recite when I eat:

          In the dimension of space and time, We chew as rhythmically as we breathe. Maintaining the
          lives of all our ancestors, opening an upward path for descendants.

     We can use the time of eating to nourish the best things our relatives have passed onto us and to
     transmit what is most precious to future generations. (p. 14-15).

 So you see, food is not just about eating.  It's about love and it's about honoring our ancestors and nurturing and teaching our children.  It's about healing both physically and spiritually.  Thank you mom, for your wonderful gifts and teaching me that food is love, and that we should make and do everything with love and joy, and nourish others, both physically with the food we eat, but also spiritually and emotionally with our presence, joy, and gratitude.  May you rest in peace and know that we carry on your legacy.  

Wednesday, December 31, 2014

Super Food Kale Salad



This salad was amazing!  The dressing was delicious.  For those of you who think that a main meal needs meat or if you think that you can't get full from a salad, this salad will show you otherwise.  You can make this salad for 2 as a main meal or you can make it for 4-6 as a side dish.  I started adding cabbage to salads because Atzin really likes the crunchiness of cabbage in his salads.  Cabbage is also a great anti-inflammatory, has protective properties against dementia, has cancer preventative compounds, etc. etc.

I used this salad as a main meal for us yesterday for lunch.  It was also great pre workout.

Ingredients:

6 cups chopped kale
2 cups thinly sliced cabbage
1/2 dried non-sweetened cherries (or other types of berries like blue, cran, or goji)
1/4 raw pumpkin seeds
2 TBS hemp seeds
1/4 cup olive oil
1/4 apple cider vinegar
2 TBS maple syrup
1 tsp ground ginger
1 tsp garlic powder
sea salt and pepper to taste.

1.  In a large bowl combine kale, cabbage, cherries, and seeds.
2. In a smaller bowl, make the dressing with the olive oil, vinegar, maple syrup, and spices.
3. Pour the dressing over the salad and add the sea salt and pepper to taste.

Tuesday, December 30, 2014

Easy Tandoori Chicken

This was soooo easy - so easy that  I almost feel guilty actually calling it Tandoori chicken.  I'm not using a tandoori oven, didn't put together my own blend of tandoori spices, and these are skinless chicken breasts! Nevertheless, Atzin loved these.

Ingredients:
2 lbs chicken breasts
sea salt
pepper
1 cup coconut milk
1 1/2 TBS tandoori seasoning (I used the one they have at Whole Foods --- but I'm thinking about making my own blend because it was not spicy enough for me - but I wanted something easy and didn't want all those added ingredients in tandoori seasoning you might get some place else).
Juice from 1 lime

1.  Mix the tandoori seasoning, coconut milk, and lime juice.
2.  Salt and pepper the chicken breasts.
3. Add the marinade and let it marinade for about 8 hours in the fridge.  I prepared this the evening before, then had it ready to go in the fridge for the next day's dinner.
4. Grease the wire oven rack and place chicken breasts on the rack. Bake the chicken for abut 40 minutes, turning it over half way through.

Monday, December 29, 2014

Broccoli Sausage Bake

I love any type of breakfast/brunch "bake," pie, frittata, or quiche type thing.  Why? Because these make great left-overs.  This is the type of thing that I put in Atzin's lunch.  It's great eaten cold, if you don't have access to a microwave or a way to heat it.  You can get creative, adding the veggies you want to add (I had to hold back from adding kale or other greens to this because I add kale to almost everything!  Atzin has even said, "mom, what's with you and the kale?") and also the type of pan you want -- for example, I tend to make this type of thing in muffin tins, particularly if it is something I'm going to pack for lunch.  This is also a great pre and post workout type of meal, with the carbs from the butternut squash and the protein sources.  Plus, yes it has green veggies -- the broccoli!

You will see here that my second obsession lately, in addition to the leeks, is using all types of squash, partly because they are dense sources of carbs in a Paleo diet and good for Atzin's and my workout.  In addition to the "good carbs" butternut squash is a good source of vitamin A and vitamin C.

So here is the recipe.....

Ingredients:

1 small butternut squash (about 1 lb), peeled, seeded and cut into 1/2 inch chunks.
(I use the pre-cut that I buy at Coscto - 2 lbs in a container because I had peeling and seeding hard squash.  If you do cut it yourself, I recommend microwaving it for about 2-3 minutes so it's a bit softer.  Cut the ends off, then use a vegetable peeler to peel the skin off.  Then, but into chunks.)
1 TBS olive oil or coconut oil
sea salt and black pepper to taste
1/2 lb turkey or chicken sausage
1 cup chopped broccoli
1/2 cup chopped yellow onion
11 large eggs
2 TBS almond milk

1. Preheat oven to 375 degrees.
2. Toss the squash with your preferred oil and season with salt and pepper.  Bake for about 25-30 minutes.
3. In a large skillet, cook the sausage, crumbling it up, add the onion, and then the broccoli.
4. Spray or oil the bottom of the pan you are going to use for baking and arrange the roasted squash in the bottom.  I used an 8 x 11 baking pan.
5.  Add the sausage and broccoli mixture and even spread in the pan.
6. Whisk the eggs in a bowl with the almond milk.  Pour it over the squash, broccoli, sausage mixture in the baking pan, also evenly spreading it.  Add more salt and pepper to taste. ( I also added about 1/2 tsp of New Mexico green chile powder because I add that to almost everything when I have it!)
7. Bake for 35-40 minutes.

We had this for another "brunch" - late breakfast with a side of blackberries in a small bowl.



Sunday, December 28, 2014

Sweet Potato Pecan Muffins


Ahhh.  I am about to sit down for a muffin and some freshly brewed tea.  This muffin recipe was a very successful experiment on Christmas day.  I am posting this before I forget the recipe.  These were inspired by the common sweet potato pies and such that are made during the holiday season.  It was also inspired by the ingredients I had available to me between the ingredients I took to my sister's house and what she had available at her place.

So here it is!

Ingredients:
1 sweet potato (a regular sized one, not one of those giant ones).
1/4 cup of full fat coconut milk
1 banana
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 TBS vanilla
8 drops of vanilla stevia
1 TBS raw organic honey
1/4 tsp salt
1 tsp baking soda
1/4 cup coconut oil
3 eggs
1 1/2 cup almond flour
2 TBS coconut flour
1/2 cup chopped raw pecans

Instructions:
1. Bake the sweet potato (it takes about an hour-  you can cheat and microwave, but I prefer baking even if it takes long).
2. Mash the sweet potato.
3.  Add the coconut milk, mashed banana, cinnamon, nutmeg, ginger, vanilla, stevia, honey, salt, baking soda, and eggs.  Use an immersion blender to get a fluffy and really smooth mix.
4.  Add the coconut oil, almond flour, and coconut flour and mix.
5. Place in muffin cups or tins and bake for about 20 minutes.