Delicious recipes that I can cook, pop in the fridge or freezer and reheat when I need a nourishing meal in a hurry are such a blessing. They give me the time and freedom to get out of the kitchen and do other things with my life.
One of the first challenges I overcame when I started the Autoimmune Protocol (AIP) was how to flavour my dishes.
Things have been a bit quiet on the blog front lately. This is firstly because our doctor prescribed us a week of eating no fruit. In my family the total food allergies, intolerances and sensitivities I have to cater for are; additives, beans, cassava, coconut, coffee, colours, corn, dairy, eggs, mushroom, gluten, grains, legumes, nightshades,…
There are some veggies that my kids will happily eat raw, like carrot and cucumber. There are some veggies that they prefer cooked, like roasted broccoli. Then there are others that they flat out refuse to eat like Zucchini and Pumpkin.