The Power of Food

I used to think I ate pretty well.  Mostly paleo, decent amount of veggies, ate out in moderation...nothing too crazy.  I was able to lose the baby weight and maintain that, so I felt like I was doing okay.  Until my skin told me otherwise.  It started with a rash around my mouth and chin - perioral dermatitis.  Made my skin flake and was super annoying.  I was prescribed some antibiotics and a cream from my dermatologist.  The cream did nothing, but the antibiotics held it at bay.  It didn't go away entirely, though, and each time I came off the antibiotics, it would flare.

Then I started having an additional rash on the side of my face any time I went out in the sun.  Even the slightest exposure.  More antibiotics, and now a steroid cream.  Next, I got an itchy rash on my neck, and my left eye started to swell.  Different steroid cream, and steroid eye drops.  The rash on my face was so painful now, it felt like I had a severe sunburn, and I couldn't smile or open my mouth to eat without significant pain.  It hurt to nuzzle my face against my sweet baby's soft head.  It was agony.  And I felt lost.  I didn't want to take antibiotics my whole life, and steroid creams have all sorts of side effects.  It was truly depressing.

I turned to a holistic doctor, who immediately told me to take out all dairy, grains/gluten, and soy.  Basically STRICT paleo.  Pretty dramatic, but I was desperate. Even though I was eating fairly well, there were more cheat meals than I had realized.  I had to take a hard look at every single bite I was eating.  Crust of a sandwich here, handful of cheerios there, piece of pizza or ice cream at a party, cereal and milk for dessert sometimes.  Maybe I wasn't as paleo as I thought.  Plus my daily serving of yogurt that I loved had to go (total paleo cheat, but not unhealthy).  Between my nutrition coaching and Matt's diabetic diet, it wasn't as hard as it would have been for me a few years ago, though.  I knew plenty of alternative recipes, and I was determined to stick to it.

It took three full weeks to start seeing results.  The longest three weeks EVER.  Finally, after a month, I really saw the light at the end of the tunnel.  And I continue to see improvement.  My "normal" eczema, psoriasis and rosacea that I have had for years have all improved as well.  Sometimes I get sad that I'll never have things like pizza again, but with support from my fellow coaches and groups, I know I can do it.  Plus, I have can still vegan chocolate Shakeology for a treat (so glad they have a dairy/gluten/soy free formula...gotta have some chocolate in my life).  It's worth it to be able to snuggle with my baby and not feel pain.  To be able to put on makeup and not have my skin burning and flaking off.  I have SO. MUCH. sympathy and empathy for those dealing with any skin issues now.  It has been one of the most difficult health issues I have had in my life.  And it all stemmed from inflammation in my body from the food I was eating.

I never thought I would share these photos with anyone, let alone a blog, but I want to give hope to those suffering like I was.  Here is my before and after.  No medicine, no antibiotics, no steroids.  All FOOD choices.  The before wasn't even my worst.  Add in a swollen eye, and lots of flaking skin.  These are hard for me to post, y'all.  I don't even like to go to Target without my makeup on.  The first set was taken in the car...sorry for the bad lighting.  Second set was taken today...about 3 months later.

If you are suffering with skin issues, please know you are not alone!!  I would encourage you to try making healthy changes in your diet.  It takes planning and hard work, but it can truly heal your body.  If you don't know where to start,contact me HERE.  I would love to help you get on the right path!  Stay hopeful, my friends!!

Healthy Pizza Muffins (say what?!)

It's not even Muffin Monday, but I couldn't wait to share this recipe.  It's based on a low carb pizza crust that I make a lot (how-to video here).  I was brainstorming things to make for Luke to take in his lunch box, and this just came to me.  A pizza muffin vision from above.  I just took the ingredients for the crust, and added in the cheese and toppings, then put it in a silicone muffin pan (this is the kind I have).  Dip them in pizza sauce, and thank me later.  Low carb, high protein, high fiber, grain-free, gluten free, full of healthy fat....oh yes.  They are real.  I give you, the Healthy Pizza Muffin.

Ingredients
3 T butter (or olive oil, or coconut oil)
3 eggs
3/8 cup almond meal
3/8 cup flax meal
3/4 tsp baking powder
3/4 tsp Italian seasoning
1/4 tsp salt (optional, depending on toppings)
3/4 cup shredded mozzarella cheese
Toppings of choice (I used browned Italian sausage crumbles and mini pepperoni)

Directions
1) In a glass pyrex, melt the butter or coconut oil (no need to melt olive oil).
2) Add remaining ingredients, in order.  Just stir 'em all up with a fork.  Kids can help.
3) Pour into silicone muffin pans (makes 12 muffins).
4) Bake at 350 for 20-25 minutes (test to make sure they are done in the middle)

These can be made ahead of time and eaten cold, room temp, or reheated in the toaster oven (yum).  Dip in your favorite pizza sauce.  You're welcome.

Need help with your health and fitness journey?  Contact me HERE!  I would love to work with you!

Clean and Simple Squash Casserole

YOU GUYS.  This was so yummy.  I had a bunch of yellow squash I needed to use up ASAP, as I underestimated the shelf life of organic summer squash.  It's not super long.  I remembered having squash casserole as a kid, and loving it.  I also remember lots of Ritz and cheese being involved, which are now banned from my diet (I cry).  But really, this was dang good.  So, here you go.  

Slice up 5-6 yellow squash (about 5-6 cups worth).  I did this last night to save time this morning.  Behold my glamorous baggie o'squash.

Preheat your oven to 350.  In a bowl, combine 4 eggs, 4 tablespoons of almond meal (the sub for Ritz), 1 teaspoon of sea salt, 3 tablespoons of milk (I used unsweetened almond milk, to be dairy free), and 1 tablespoon of coconut oil, melted (could use butter or ghee).  

Then toss the squash in the mixture, making sure you coat every piece.  This would be fun for kids (Luke was asleep, bless him).  Then layer the slices in a greased casserole dish.

Once you've placed the last lovely slice of squash, pour the remainder of the egg mixture over the top, and crumble an extra tablespoon of almond meal and a sprinkle of salt and pepper for a crispy crust.

Pop it in the oven at 350 for an hour, and enjoy!!

Ingredients:
5-6 cups yellow squash sliced
4 eggs
4 tbsp. almond meal (plus an extra tbsp for topping)
1 tbsp. coconut oil (or butter)
3 tbsp. almond milk (or regular milk)
1 tsp. sea salt

Optional, but I didn't have on hand: 
Shallots - would be nice sliced thin on top
Fresh chives - would be a pretty garnish!

Directions:

Preheat oven to 350.  Whisk together eggs, almond meal, coconut oil, milk and salt in a large bowl. Add the sliced squash in the mixture and stir to coat all of the squash. Remove the squash from the mixture and begin layering it in a casserole dish that has been greased with coconut oil or butter. Repeat until you have used all of the squash. Pour any remaining egg mixture over the casserole. Sprinkle remaining tablespoon of almond meal, and a dash of salt and pepper on the top of the casserole, and bake for 60 minutes. Leave uncovered to get a nice crust on top.  Garnish with chives, if you so desire :)

Baby Steps

If you follow me on Facebook, you know my sweet, baby girl just took her first steps recently.  It's a pretty fun and exciting time to be a parent.  There is nothing quite like watching your children learn something brand new about themselves or the world.  Watching them light up.

Baby steps as an adult are not usually as fun.  I know my husband had to take a few when he was diagnosed with diabetes (and so did I, as his wife), and I recently did when I was diagnosed with Hashimoto's.  We didn't have our parents there, clapping and cheering for our every, little step.  Sometimes, it feels overly hard, and like we're the only ones going through tough times.

But then, I think back to my baby girl.  She has fallen a lot more times than she has taken a step.  Yet, she doesn't stop trying to walk.  It doesn't cross her mind to quit.  That drive to move forward is in her, even as a one-year-old baby.  She could just keep crawling forever.  She's more efficient at it.  It's more comfortable.  But she sees all of us walking, and has decided she will do the same.  Amazing, really.  When do we lose that as adults?  Why do we give up?  

We all get knocked down sometimes.  Might be your health or the health of someone you love, or losing a job, or moving across the country where you don't know anyone.  Change is scary.  Life is scary.  But I think I'm starting to be more comfortable with the discomfort that growth brings.  I want to become a better person, and move toward my goals, and the only way to do that, is to lose the fear and take the baby steps.  I'll run eventually.

Stay hopeful, friends.

~J-L

Magical Avocado Dip

I made a twist on an avocado hummus recipe I found online the other day.  It uses raw zucchini, which let's face it, not too tasty on it's own.  Sorry zucchini.  Avocado, on the other hand, is delicious and addictive.  And fairly caloric...so if you can make a dip that cuts the calories in half, that's pretty much magical in my book.

We started with our zucchini and avocado.  Let's pause to admire the beauty of the avocado...

It's pretty exciting when you get a perfectly ripe avocado with no bruises.  Am I right?  Yes, I am.  So, we peeled and chopped the zucchini, and scored the avocado, then dumped it all in the food processor.  Next came a couple of cloves of garlic, some lemon juice, olive oil, cumin, and salt.  That's it!

Spider-Man assisted with this step.  We processed on high until it was all smooth and creamy.  Very kid friendly job.  Luke loves turning on the food processor.  Then he yells loudly to see if he is louder than it is.  It's an awesome game.  Almost done!

Lastly, I chopped up some red pepper to throw on top.  Because garnish is pretty and makes everything fancy.   This was super tasty on taco meat, and would make a great, healthy dip for chips.  You could thin it out more with olive oil to make a yummy salad dressing, or thicken it with tahini for more of a hummus texture.  So many fun things about Magical Avocado Dip.

Ingredients

2 Large Zucchini – Peeled and Cubed

1 Medium Avocado – Peeled, Pitted and Cubed

½ Lemon – Juiced

2 Large Cloves Garlic – Minced

1 Tbs. Olive Oil

1 tsp. Cumin

1 tsp. Sea Salt 

 (Optional 1/4 cup tahini for hummus, or 1/4 cup olive oil for dressing)

Dump it all in the food processor and let 'er rip.  Eazy peasy.  Super hero assistance optional.

The perfect mom (who doesn't exist)

I was picking Luke up from VBS this morning when I saw what appeared to be the perfect mom.  Her blonde hair was subtly highlighted and styled in long, beachy waves; she had on white skinny jeans (on skinny legs, of course), and a flowy top and sandals that did not scream "I have little kids."  She did, of course, and she calmly loaded them into her clean, sparkly Audi SUV.  I have no idea who she is, or what her life is like (other than she has a great wardrobe, hair dresser, and vehicle).  But, I bet she has something.  We all have something.  That thing that makes us, and our lives, way less than perfect.

I was in workout clothes (they did match at least), and I had my makeup done.  So, it's not like I was falling apart.  Some might have thought I had it together.  But here's how my morning went.  My kid didn't want to go to VBS. He didn't know anybody, or his teacher, and he just wanted to stay home.  I dragged him there anyway (late), and had to escort him to a section that wasn't his group so he could sit with the one kid he did know.  Next, I took Elizabeth to Whole Foods to get a few things.  That went smoothly, but I was stressing over how much money I've been spending on groceries.  Yes, eating healthy is a big priority for us, but how far do I take it?  My mind starts spinning....

Then I got home and sat down to start on my to do list.  First thing - order school supplies for kindergarten.  I got on the website only to find out that I was a day late.  Now, I would have to get them myself.  Not a huge deal, except I have the kid who will notice if his folder is a slightly different color of red, or has a different kind of pocket.  And the pencils better match everybody else's.  I glance over to see Elizabeth has picked up the spoon that Luke ate peanut butter from this morning (or was it last night), and she is rubbing peanut butter everywhere, including in her mouth (she's never had nuts).  We are batting a thousand over here. 

This doesn't even count the constant, daily struggle of living in a diabetic/autoimmune household.  Low carb meal and snack prep, making sure we have enough baby cokes in stock for sugar crashes, researching new recipes, picking up prescriptions.  It's not super fun.  I don't say that to complain, but it just is what it is.  A struggle that we have.

And the perfect, blonde mommy has them, too.  Maybe more than I do.  I have no idea.  Sometimes, we all just need to be reminded that there is no perfect mom, or perfect anybody.  So, be kind, smile, and keep trying.  There is only one "you", so just be the best version you can - workout clothes and all.

A day in the life of a 21 Day Fixee

I've eaten "clean" for a while now, but I've never been a huge fan of counting calories.  I like check boxes and lists, but not to the point where I have to look up every item I'm eating.  I do love numbers, but not that much.  My solution...the 21 Day Fix.  Some of you might have seen me post about it, so I thought I'd share what a day of food looks like on "the Fix" as we call it in our coaching world.  Let's start with the fun, colored containers.  

Colored tupperware!  How is that not fun?

Each color corresponds to a food group, and you have an allotted number of each color for your day, depending on your calorie needs (which you calculate in the booklet).  Yes, it's counting, but much less work that looking up calories/carbs/fat/etc for every item you eat during the day.  There are lots of options for each color, so if you have restrictions, like no dairy or gluten or nuts or whatever, or if you just want to do paleo or low carb, this can easily adapt to that. Going out to eat?  That is covered, too. 

For breakfast, I started off with what most of you would probably have for dinner, but that's just me lately.  I had a red container of ground beef with sea salt, yellow of roasted sweet potato fries, and green of baby kale (measured before cooking - greens shrink up a ton).

This would be super tasty as an egg scramble, just sub 2 eggs for the beef, dice the sweet potato, and throw it all in one skillet.  Yum!  So, that was meal 1, and very filling!  I liked the baby kale I found at Whole Foods.  It's still attached to the root and seems to stay fresh longer.

A few hours later, I had my first snack.  A purple container of berries and an orange of toasted coconut flakes.  I have a thing for crunch.

These coconut flakes are awesome.  So great for homemade trail mix, or topping oatmeal, yogurt, or a healthy dessert.  LOVE THEM.

Lunch was some homemade chicken soup, which is always welcome.  See my earlier blog post for the recipe (chipper chicken).  I've been making this once a week lately.  Some might call it a rut.  I call it "the only way I can function and meal plan with mommy brain."  Repetition is your friend, mommies.  And it was delicious.

Counts as 1 red and 1 green

Mid-afternoon snack is when I like to have my Shakeology.  Pre-Beachbody, that had become my time of day to go to the pantry and shovel handfuls of chocolate chips in my mouth to avoid tending to the children.  So, this is my answer.  I blended it with a blue container of full fat coconut milk (canned kind, love Native Forest brand), and 1/2 a frozen banana (1 purple).  Plus unsweetened almond milk and ice.  12 cubes.  I told you I like numbers.  Creamy chocolate goodness...my kind of snack.

Bonus points if you have a cute straw.  This was all I had.

Dinner was similar to breakfast today, but doesn't have to be.  This program can be as flexible as you want, and some day when I have more time, that's what I plan to do.  For now, I really enjoyed my salmon and veggies, which I sauteed in coconut oil (yum). 

Counts as 1 red, 2 green and 1 tsp healthy fat

It really is plenty of food, and I was never hungry.  Or hangry (when hunger and anger join forces).  You ladies know what I'm talking about.  And you'll notice I didn't have any grains or dairy, but you can definitely have them.  You just trade out for some of the choices I made.  Like eggs or greek yogurt instead of meat, or corn tortillas in place of sweet potato.  It's all about balance and finding what works for you and your lifestyle.  And that's what I love to help people do!

I met the trainer who designed the program, Autumn, at our annual Beachbody Summit this past June.  I learned a little about her, and she was a very genuine person, and a mom, so it made me love the program even more.  

So, there you have it!  Add in your 30 minute workout (super effective, and there is a different one each day), check in with your coach, get a virtual high five from your online support group, and you have a day in the life of a challenger on the 21 Day Fix.  Message me through Facebook, or email me at jennielauriehope@gmail.com if you are interested in joining our next group!  I would love to work with you!