Happy Easter! What a beautiful day to share hope and love and joy. The whole weekend actually really made me reflect on the gifts and blessings I have been given. Like cooking. Oh how I have been frustrated that I have health issues, allergies etc…But then I was reminded this weekend that I am also very blessed. I can cook. I can create recipes in my mind, I can shop for ingredients, I can discuss with fellow bloggers, I can dream, and plan, and cook and bake, over and over. I have the ability to transform my life one meal, one bite at a time. That is privilege. That is beautiful.
I have been embracing the autoimmune paleo protocol because it can make a difference in my life. Its challenging, its a lot of work to cook, cook and cook; its also a great gift . This weekend, I made:
- bacon wrapped dates
- mixed greens with cilantro, cucumber and dilled cooked beats
- rosemary breadsticks by He won’t know its Paleo
- Bacon AIP Biscuits by Civilized Caveman
- Perfect Paleo Cookies by Merit and Fork
- Curried chicken salad from the Autoimmune Paleo cookbook
- and hummus. AIP hummus
- one small zucchini
- one 14oz jar of artichokes in brine
- ⅛c avocado oil
- 1 garlic clove (or 1tsp fresh iced garlic)
- ⅛ tsp sea salt
- Place chopped zuchinni and drained artichokes in bowl of large processor
- Chop until fine pieces
- Add oil, garlic and salt
- process until smooth
- serve with plantain chips, cucumber slices, or on a salad like I enjoy it.
And the content, full-bellie, less inflamed me. I am liking where this is going.