Hello. Welcome to Recipe Idea Shop, where we give you recipes for comfort food with a healthy twist.
April! How can it be April already? April 12th is Easter and that means a special meal, right? Well, maybe not this year with the crazy health lockdowns.
I’ll pretend it isn’t happening and post our usual holiday meals of Baked Ham (my family’s preference), Lamb (Don’s family’s preference) and egg dishes. If you typically dye eggs this time of year, you will want to know what to do with all those hard-boiled eggs, right? (That is, if you can find eggs in the store!)
And even though you can’t have the big social gatherings, you can still make some chicken wings. What kind of sauce do you like? I like sweet and sour and this Coconut Shrimp Dip Sauce is super good with wings.
I do love to eat. I have to be careful with what I eat, though, because I developed several health issues a few years ago. I need to watch my carbs and avoid sugar and saturated fats. Who doesn’t follow some special diet these days? If you’d like to learn more about my health story, read on.
A few years ago I was overweight, stressed, and a prime target for health problems. I had a heart attack, followed by gut issues. You know everything in your body is related, right? During my recovery, I found that I didn’t eat properly, even though I made most of my food at home. I began to change the way I eat.
Food can make you sick, or it can nourish and heal you. It helped me heal my gut and my heart. Read my story, How I Healed Myself with Food. I learned I had food sensitivities and what a pain (literally) that is.
Lately, we seldom eat in restaurants because I have developed food sensitivities that make eating out difficult. Gluten seems to be the biggest culprit—although I’m not celiac—but I also have trouble with commercial milk products. I have to stick with A2 milk or I get severe joint pain, almost immediately. So…we are cooking more gluten-free and dairy-free recipes, and I am busy converting all my cookies and cakes to gluten-free. Baking gluten free is quite a challenge. Getting the texture right is hard, but when I get it right, I share the recipe and tips on how to do it.