Tag Archives: Nutrition

Last chance to get Dr. Izabella’s free 2-week recipe plan

The success stories of people feeling better after trying Dr. Izabella’s Autoimmune Paleo Diet protocol just keep pouring in!  I personally have watched The Thyroid Secret series and have read her recent book, Hashimoto’s Protocol.  You see, I have struggled with Thyroid issues as well.

 

I’m curious, have you downloaded your free 2-week recipe book yet?

 

This special offer is about to end, and I’m not sure it’ll ever be free again, so go ahead and click here to get your free copy.

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Here’s what you’ll get:

 

  • 14-Day Meal Plan — so you don’t have to worry about what you’re going to eat.
  • 2-Weeks Worth of Recipes — breakfasts, snacks, lunches, and dinners, that are filling, refreshing, and delicious.
  • Hassle-free Shopping Lists — for both weeks so that you get in and get out of the grocery quickly and efficiently.

 

It can’t hurt to give this diet a try because you win either way. 🙂

 

You’ll either get a breakthrough in your health and lose your thyroid symptoms, or you’ll go back to the way you’re eating right now. I hope you’ll let me know what you find out.

 

But like I said, this deal ends tonight at Midnight Pacific, so go ahead and download your free copy now.

 

To better health,

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P.S. Dr. Izabella’s step-by-step protocol guide can help you recover your health from thyroid disease in as little as two weeks. Click here to get your copy of Hashimoto’s Protocol today.

Your 2-week recipe plan to take back your health

One of the first things you can do to empower yourself to start feeling better right away,
is to take charge of your nutrition.  This is what I did to make myself feel better. Let food be thy medicine, right?
You’ve likely heard about the Autoimmune Paleo Diet and my friend, Dr. Izabella Wentz,
a rebel pharmacist and thyroid expert, has found that 75% of people feel better when
they implement this Autoimmune Paleo diet!  I know I talk about eating bread a lot, but I only started eating it after I felt better and I only eat the bread that I make since I grind my own flour.
This diet can help eliminate the symptoms of thyroid disease and in some cases, help
some people get into a complete remission…
She’s seen numerous people shed symptoms like skin breakouts, headaches, fatigue,
stomach issues, depression (not to mention unwanted pounds), within days of starting
this protocol! She’s even seen thyroid nodules disappear with this protocol (this even
surprised me at first!).
I know it can seem intimidating, and even daunting to remove the most common
offending foods like gluten, dairy and soy…and nightshades and people often ask,
“What Can I Eat?”
So I want to make this easy for you, and share Izabella’s simple, quick start guide that
contains everything you need to get started on the diet – so that you can be one of the
thousands of success stories and start feeling better too!
Here’s a free 2-week recipe eBook to get you started!
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  • You’ll get 14-days worth of delicious meal plans and recipes. That’s breakfast, lunch,
dinner and snack, for two weeks, so you’ll never get bored or feel deprived.
  • You’ll have a shopping list for each week, so that you can go to the store, stock up on
everything you need and move on with your life.
So without further ado, go ahead and download your two weeks worth of recipes, meal
plans and shopping lists based on the Autoimmune Paleo Diet template!
Give it a try, and please let me know what you find. Remember, if it doesn’t work for
you, you can always go back to the way you were eating before, you have nothing but
your thyroid symptoms to lose 🙂

Blessings,

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P.S.
If you’re ready to start feeling better in as little as two weeks,

Why I Grind My Own Flour

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Do you love bread?  Or anything made from flour for that matter?  Like, do you have to have a slice of bread from Longhorn every time you go?  Do you know what I mean?  Like a cookie or what about Chicken Pot Pie with a yummy crust!

For those that do not know, I was diagnosed about four years ago with an intolerance to Gluten so I stopped eating bread.  Yeah, it was pretty miserable.  I didn’t understand what was causing it.  I spent the next few years researching and trying to make some sense of it. After meeting an amazing lady a few years ago, she changed my entire outlook on flour.  well, that’s what bread is made from, right?  I learned that it’s not the Gluten that is bothering us.  It’s the fact that the miller’s from the 1900’s started to remove the vital nutrients of the Wheat Germ and the Bran and added in a few things to give the flour a longer shelf life.  Well. that stinks.  Why would they mess with our nutrients just to keep the flour from going rancid too quickly?  It’s more money in their pockets, that’s why.

This lady that I am talking about is named Sue Becker. Click HERE  for a little more info on Sue.  I learned so much from her and I joined her Co-Op and started buying my own grains in 2015.  I thought to myself, “I’m going to try the grains and see what it does to me”.  I use to have bad “chicken skin” on my elbows and I had developed a horrible rash on my neck that would not go away for anything.  I started making homemade blueberry muffins and I noticed no bloating.  Uhmm, that’s a good sign.  I then made a homemade loaf of bread.  No side effect there either.  What!!!

Move forward to today and I am making something with the flour almost every day.  If it’s not bagels, it’s bread or rolls or my new thing is hamburger buns.  Do you understand how much I missed a Hamburger Bun??

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I’m telling you I won’t go back.  Go back to eating any other bread than this.  I highly recommend buying a grain mill and grinding your own flour.  It is so worth it.

I know not everyone will do that, so I wanted to let you know that I am going to start grinding and selling 5lb. bags of fresh milled flour.  If you are interested in buying some, please email me at wendy@littlehousesimpleliving.com.  It’s easily kept in the freezer so you can pull it out any time you need it.

I want everyone to benefit from the nutrients from the grains.  It’s loaded with vitamins and minerals that our bodies are lacking.

While I am here and sharing all of this with you, I have had several people want my bagel recipe.  I have only branched out to plain and Cinnamon & Raisin but I will let you know when I feel a little more daring and try some other variations.  Just wait.  You are going to be telling Panera to move over cause your bagels will be so amazing, especially when they come right out of the oven.  I kid my family that the “Hot Fresh Now” light is on LOL.

Whole Wheat Bagels

  • Servings: 12
  • Difficulty: easy
  • Print

This recipe comes to you from Sue Becker with a few twists of my own.  They are fun to make and freeze well; the recipe can easily be doubled.

INGREDIENTS:

2 ¼ cup of warm water                                  5 cups of freshly milled Hard White flour

2 Tbsp. of raw local honey                             2 tsp. Instant yeast

2 ¼ tsp. Himalayan salt

 DIRECTIONS:           

Combine water, honey and salt.  Add half the flour and yeast and mix well.  Add remaining flour and knead to form a slightly stiff dough (8-10 minutes).  Cover and let rise until double.  If you are using a Kitchen aid mixer or similar type, lessen the water by ¼ cup and only knead for 8 minutes.

 Divide the risen dough into 12 pieces and shape into balls, allowing them to rest.  Meanwhile, fill a large pot with water, bringing it to a boil and then add 1/3 cup of honey.  Working with only 6 balls at a time, take each ball and poke a hole in the middle with your thumb and twirl it around to enlarge the hole.  Let each bagel rest for 5 minutes.  Place 2-3 bagels at a time in the water for 1 minute. While these cook, prepare the next 6 bagels.  The bagels should sink and will rise.  After the minute, remove them from the water with a slotted spoon and place side by side on a greased cookie sheet.  I put parchment paper down to make it easier for clean up.  Bake at once in a 425 degree oven for about 35 minutes.  Now, I have a convection oven and I back mine at 400 for 20 minutes.  You can cut them immediately and spread them with cream cheese or make a breakfast sandwich like we do.  Oh my holy bagel!  You won’t buy store bought ever again!!!

 Here’s a variation for Cinnamon & Raisin: Add 1 tbsp. of cinnamon and 2 tbsp. of honey after the dough has been kneaded.  If you want to make 6 plain and 6 of these, then just ½ the measurements.  Enjoy!

If you want to know more about grinding your own flour or just have questions, please comment here or email me at wendy@littlehousesimpleliving.com.  Happy Baking!

I’m Going Back to School

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Well, I know she looks nothing like me, but I can’t believe at my age, I am going back to school!!!

My passion for nutrition, health and wellness is growing deeper and deeper so I have decided to take a nutrition class from none other than Dr. Josh Axe himself.  He is very respected in the health community, from right here in Central Florida and currently lives in Nashville.

I value all of his input and medical knowledge.  I had the pleasure of meeting him last fall at a workshop here in Mount Dora.  It was a small gathering as most people probably didn’t even know who he was or that he was even in town!

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I learned about Dr. Axe through my other following of Jordan Rubin.  When I got sick several years ago, Jordan was my go to guy to get me back on my feet.  I since then have found Dr. Axe and was so excited when he decided to offer this nutrition class online.

Here’s what I will be learning about in my class:

– DIETS THAT WORK AND DIET DANGERS

– RESTORING DIGESTION

– BALANCE HORMONES AND THYROID

– ESSENTIAL OILS

– FITNESS AND WEIGHT LOSS

– EMOTIONAL, MENTAL AND SPIRITUAL HEALTH

– DETOXIFICATION AND ALTERNATIVE THERAPIES

So, why am I wanting to learn all of this? Everything I am learning is everything that I went through when I got sick.  In 2010, I had to have a hysterectomy and ever since then I have been on a mission to figure out why I got so sick.  Everything that Dr. Axe is teaching me will allow me to further my knowledge and passion of nutrition so I can help others!

Stay tuned throughout the next few months and I hope you will join me on this journey!

Blessings,

Wendy

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