Hello. Welcome to Recipe Idea Shop, where we give you recipes for comfort food with a healthy twist.
October is Vegetarian Awareness Month. That goes hand-in-hand with National Breast Cancer Awareness Month because reducing saturated fats and increasing certain types of fruits and vegetables help to reduce cancer.
I will be featuring lots of vegetarian recipes over the course of the month. Even if you aren’t vegetarian, I think you’re going to love them. Don and I eat vegetarian meals a few times a week, partly because I developed several health issues a few years ago. Eating vegetarian meals is not only healthier for us, it is less expensive than eating meat.
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.