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August brings a couple of special days for me, the day I gave birth to my daughter (August 16) and the day I survived a moderate heart attack (August 7). Although I thought I ate well, the heart educators helped me understand that I did not. Despite using whole foods and eating most of our meals at home, I found that I was eating significantly more calories than necessary, way too much sugar and lots of simple carbs.
I was overweight, stressed, and a prime target for health problems. The heart attack was followed by gut issues. That’s because everything in your body is related. 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.