Testimony of the Day
“AAAH Maria! So after a week of pure protein and fat (which was MUCH easier than I’d imagined) I lost almost 12 lbs, and I have not taken my acid reflux meds in 3 days ! You are a miracle worker. I have been on those (and a host of other meds) for 8+ years !” Nicole
Nicole purchased the Accelerated 30 day meal plans along with a HAQ health assessment. To get started on your journey to health and healing, click HERE. A year from now you will thank yourself!
THYROID TIP: Thiamine is one of the B vitamins, known as B1 (the tuna in this recipe is filled with thiamine). Its main responsibility is to change carbohydrates into energy and it also helps with the digestion of proteins and fats. Thiamine is necessary for proper release of hydrochloric acid in our stomachs, which is required for proper protein digestion. Most people with Hashimoto’s have low stomach acid or do not release any stomach acid.
1. Organic butter: Fresh butter is one of the best sources of fat and medium chain triglycerides, according to nutritional experts and authors of “Nourishing Traditions,” Sally Fallon and Mary G. Enig, PhD. Butter contains about 12 to 15 percent short and medium chain fatty acids, according to the authors. This is the type of fat that can be used quickly by the human body for energy. Fresh butter, according to “Nourishing Traditions,” has both antifungal and antitumor properties
2. Coconut oil
This probably looks like I slaved in the kitchen all day preparing this, but no, we were riding bikes and exploring with my parents all day. Let me tell you my tricks:
1. Smoked Ribs: These ribs are amazing! The beautiful color comes from the smoking process; there is NO sauce or marinade on them at all. Craig just seasons the ribs a little then smokes them in a smoker (click HERE to find the one we love on sale!) He often smokes 6 or more racks of ribs at a time and then we wrap them in tinfoil very well and freeze them until the day we want to eat them. All I had to do is put the frozen ribs in a delay timer at 250 degrees for 2 to 3 hours (depending on how much you want them to fall apart) and I set my delay timer to finish when I wanted to serve dinner. TADA! easy!
2. Tomato salad: I sliced up ripe tomatoes and drizzled with a homemade pesto sauce; which I made the night before.
3. I boiled extra green beans when I made the Nicoise Salad so I could serve them as a side. I just added organic butter and salt once I finished boiling them.
4. Nicoise Salad: I made the night before and stored in the fridge.
So after our adventures in Minneapolis, all I had to do was take the salad out of the fridge, ribs out of the oven, slice the tomatoes, boil the beans for 5 minutes and tada! All done!
If you choose canned tuna, please use a brand like Vital Choice which uses tuna that is lowest in mercury and is in BPA free cans.
Thank you for your love and support!
Do you think my parents would mind if I served dessert first?
You can find my ice cream recipe and caramel sauce in my cookbook, The Art of Healthy Eating COMBINED COOKBOOK.
Thank you all for your support with purchasing my books! It helps my family more than I can ever express!