Healing with Good Nutrition

Once upon a time, I really DID enjoy fresh baked breads and steamy hot oatmeal and fresh made pasta, too.  Ahhhh – It seems so long ago!

It was exactly 2 years ago that I gave up all that up – on the advice of a nutritionist/blood work analyst who quickly declared “NO MORE GRAINS FOR YOU”!   I followed his advice – and adhered to a fasting period, followed by an extremely restricted “elimination diet” and plenty of supplementation.  My focus was on becoming gluten free.  I was strict with myself and diligently followed the plan, but still was experiencing inflammatory responses that could not be explained.

About 6 months later, with the help of my friends at DLUX (evolutionary personalized training) in Crown Point, Indiana I discovered the PALEO diet, with a “30 Day Challenge” following the “Whole 9” program.  Wow!  Their combination of nutrition and exercise will transform your overall health!  It did mine!  I had already eliminated most grains, sugar, alcohol, dairy and processed foods.  Legumes (soy, bean) and rice were the last to go.  I began working out twice a week – about 1/2 hour each session.  And I began to heal!

I still have more healing to do – but, I have no doubt that I am on the right track.  I feel better than I have in 20 years; my inflammation and a host of other ailments have disappeared from my life –  I have more energy than I have ever had – my blood work is so greatly improved – and I am sleeping like a champ!

Good nutrition advice IS hard to find – but it can change your life.

Thanks 🙂

Wowsa! It’s Paleo Organic Spaghetti Squash with Grass Fed Organic Beef Bolognese!


Paleo Organic Spaghetti Squash with Organic Grass Fed Beef Bolognese

I love dishes that I can make ahead of time, and heat up at the end of a long day for a great meal.  This is one of my favorites.  On Sunday I baked a spaghetti squash and made a terrific beef bolognese sauce.  Tonight all I had to do was heat up the oven, and pick some fresh herbs from my indoor winter herb garden.  There you have it!  Dinner!

  • 1 Organic Spaghetti Squash, baked and prepared ($7 from Produce Depot)
  • 1 Tablespoon Organic Coconut Oil
  • 1 Organic Green Pepper, diced (<$1 from Meijer)
  • 1 Organic Onion, diced (<$1 from Herb Thyme)

If you have never baked a spaghetti squash, don’t worry.  It’s very easy to prepare.  Just google it!  There are plenty of instructions out there.  My squash was very large, and took over an hour to cook – at 350F.  While the squash was baking,

Paleo All Natural Pork Chop Dinner Tonight – so Simple!


Paleo All Natural Pork Chop Dinner

I found some Coleman, Natural Bone In Pork Chops on my last shopping trip – and found a great recipe that is oh so simple!

  • 4 Coleman Natural Bone-in Pork Chops (@ $19 at Meijer)
  • Organic Garlic Powder
  • Sea Salt and Fresh Ground Black Pepper
  • Smoked Paprika
  • Organic Coconut Oil

I seasoned the chops up, let them set while I prepared my sides and then fried them up in my iron skillet.  Serve with greens (I sautéed fresh organic spinach and leeks in the pan juices) and added a simple “Smashed” Cauliflower – steamed and then seasoned with Grass-Fed Butter. YUM!

And now I am nourished – AND I have time for the holidays!!!

Click here for the original recipe from MMM Paleo:


Serves 4 very hearty appetites @ $4 each

Paleo Herb Crusted Pork Loin Roast


Paleo Herb Crusted Pork Loin Roast

Yes.  I was so happy to see Coleman’s Natural Pork in the counter at my local Meijer.  I think you could use this seasoning with other meats, but it was absolutely perfect for the pork roast.  I found this recipe at the paleomom.com site … and modified it just a bit.  Let me know what you think.

  • 1-1/2 lb. Coleman Natural Pork Center Loin Roast (@ $9 from Meijer)
  • 1 T Fresh Rosemary, chopped
  • 1 T Fresh Thyme, chopped
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Cracked Black Pepper
  • 1 teaspoon Lemon Zest
  • 1/4 teaspoon Paprika

Preheat oven to 350.  Blend spices in a small food processor to create a rub.  Massage the rub over the entire roast.  Place roast fat side up on roasting pan.  Cook 20 minutes per pound – until internal temperature reaches 160F.  Remove roast from oven and let rest for 10 minutes before serving.

Serves 4 at approx. $3 per serving


I had some fresh organic spinach and organic grape tomatoes – made the perfect side for this dish!

Pumpkin Pie that is ORGANIC and delicious!

When I stray from my paleo eating plan, I seem to have the least problems if I stay with organic foods.  So … my family tries to keep me on the straight and narrow.  Even at the holidays!

This year, my daughter brought ingredients to make a fully organic pumpkin pie.  Of course, we made a traditional one, too.  But – guess which one was eaten up?  Yep!  I’m telling you,  there was not ONE bite left of this pie!

We will definitely be making this for Christmas 🙂

Pumpkin Pie

Organic Pumpkin Pie

I’m not sure where she found all her recipes – or how much the ingredients cost – but here is what I found!

The crust:

  • 2 C Organic Pastry Flour
  • ½ tsp. Salt
  • ¼ tsp. Baking Powder
  • ½ C Organic Safflower Oil
  • ¼ C Water

Preheat oven to 325°F.  Put your dry ingredients in the pie pan and mix well with your hands. Add wet ingredients and mix with your hands – until it is blended.  Once it’s mixed, start smooching it out towards the edges of the pie pan. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges.

Pre-bake this crust for 10 minutes.

While this is baking, mix up the filling:

  • 1 can Organic Pumpkin
  • 1 1/2 cup Organic Heavy Whipping Cream
  • 1/2 cup packed Organic Dark Brown Sugar
  • 1/3 cup Organic Cane Sugar
  • 1/2 teaspoon salt
  • Organic, Free Range Eggs plus the yolk of a third egg
  • 4 teaspoons Trader Joe’s Pumpkin Pie Spice

Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk all together. Pour into pie shell.  Turn oven up to 425°F and bake pie at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Just before serving, whip up your creamy topping:

  • 1 Cup Organic Whipping Cream
  • 2 Tablespoons Organic Cane Sugar

Whisk together for 10 minutes – and put on top!  MMMMMMM!


Organic Paleo Turkey Soup – No Noodles


Organic Paleo Turkey Soup – No Noodles

The photos aren’t so great – but the soup was!  I started with a recipe called “Grain Free Turkey Noodle Soup (Paleo, Gaps, SCD, Low Carb)” that I found by GrassFedGirl.com.   But, I didn’t want to cook a spaghetti squash.  Yep.  I was tired!!!  And I needed soup.  And I had all this great organic turkey – and the broth I saved  – from Thanksgiving.  So …. anyway … this is how I made a delicious after the holidays meal!

  • 1 Tbsp Grass Fed Butter or Ghee (<$1 at Amazon)
  • 1 Organic Onion, diced  (<$1 from Meijer)
  • 3 Organic Celery Stalks, diced  (@ $1 from Meijer)
  • 2 Organic Carrots, sliced (<$1 from Costco)
  • Sea salt and pepper to taste
  • 6 cups homemade turkey/chicken broth (mine was a little sweet and savory, because of the maple syrup in my broth)
  • 1/4 cup Chopped Parsley
  • 3 cups Organic Cooked Turkey, cubed – leftovers
  • 1 package Organic Broccoli Slaw (@ $3 @ Meijers)

Melt the butter in a soup pot.  Add the carrots, celery, onions, salt and pepper to the pot and cook for 5 minutes over medium heat.  When the onions are soft add the parsley and meat to simmer for 20 minutes.  Add the broccoli slaw to the pot and cook for 10 more minutes.  Adjust seasonings to taste and top with more parsley if desired.

Top with a little more butter/ghee or olive oil if desired.  It’s just that easy.

And – Noodles?  What noodles?  I did not miss them at all!!!

Serves 10 people at less than $1 per serving (using the leftover turkey) – Wow!

Paleo style Organic Cranberry Relish

I love the old-fashioned deli-style cranberry relish.


Paleo style Organic Cranberry Relish

No, not the cooked jelly-kind of sauce that comes in a can.  Fresh ingredients.  Oranges and apples.  So I was a little skeptical when I found this recipe with gelatin in it at ourpaleolife.com.  Then – it was really hard for me to find all the ingredients.  I ended up ordering several items through Amazon.  But the result was worth all the wait!  Of course, I made a few changes to the original recipe. Here it is:

  • 2 Organic Gala Apples, cored and peeled (@$1 from Meijer)
  • 2 Organic Navel Oranges, peeled and segmented (@$1 from Meijer)
  • 2 cups Organic Cranberries, washed  (@$5 from Meijer)
  • 1 cup Fresh, Frozen or Canned Pineapple (@$2 from Meijer)
  • *4 Tbsp Grass-Fed Gelatin (@$1 from Amazon) …but the full container cost @$20
  • 2 cups Unsweetened Organic Cranberry Juice (@$6 from Amazon) …but the full container cost @$12
  • ⅔ cup Raw Honey (@$3 from Amazon) …but the full container cost @$8
  • Pecans for garnish (optional)

Bring cranberry juice to room temperature.  Coarse-chop all fruit in a food processor or by hand. Set aside. Pour the cranberry juice into a 2 quart bowl. Add in the honey and whisk to combine, until the honey is dissolved.  Sprinkle the gelatin onto the surface of the juice and let it sit for a minute to soften. Whisk the gelatin until dissolved in the juice.  Add the apples, oranges, cranberries, and pineapple to the juice. Stir to evenly mix everything.  Cover and refrigerate 6 hours or overnight, until firm. Serve cold. Garnish with  pecans, if desired.

This make a large amount … filled a 2 qt bowl, with another side dish for sampling!

My guess is that this recipe will serve 12-15 at about $1.50 per serving