What I Ate Today

 

These were my carrot fries (recipe from paleoomg.com). 

   Today I ate very little due to my stomach and intestines waging war with each other. The past week I have had to miss work and school due to severe abdominal stress, throwing up, chills/fever, and just feeling crappy. I went to see my nurse practitioner Laura who was a God send!! Instead of telling me to go home, she took action. She had my blood drawn, stool samples taken, and went over my long list of symptoms. Laura thinks it might be irritable bowel syndrome (IBS), celiac disease, etc. Personally, I find these options a bit comforting because it validates my symptoms and my gut instinct (could not resist). In a few days I should have answers and hopefully an easier time with my stomach troubles.

   In the interest of saving myself from doubling over, I refused pizza from my husband. Severe gastro symptoms have taken away any craving for junk food. While perusing my new cookbook +Michelle Tam Food for Humans , I found a recipe for baked carrot fries. My bountiful basket gave me lots of carrots and I have olive oil, Himalayan pink sea salt, and crushed red pepper. This recipe is so easy a girl sick as a dog can do it! Pre-heat the oven to 425 and slice up 6 carrots, spread them on a parchment lined baking sheet, pour olive oil over the carrots, add sea salt and spread mixture evenly over the carrots. I added crushed red pepper flakes for fun and because I live in Texas :). Bake for 15 minutes, flip over the carrots, and then bake for an additional 11 minutes. Viola! Easy, healthy, and very delicious. My fries did not upset my stomach in the slightest and I can't wait to make them again.   For dinner I made a beet smoothie that also played nice with my insides. The website www.paleomg.com gave me the recipe for the smoothie. This is a great website if you are curious about Crossfit or paleo. 

Stomach friendly beet smoothie.   

Here is the recipe from paleomg:

Serves: 1

Ingredients

• 1 large beet, peeled and diced (equivalent to 1 cup diced beets)
• 1 banana, peeled and diced
• ½ cup frozen berries (I used strawberries and raspberries)
• ½ cup canned coconut milk
• ½ cup water
• 1 scoop egg protein (or protein powder of your choice)
• 1 tablespoon raw honey (optional)

Instructions

1. First you gotta roast your beets. Try biting into one of those raw. No fun. So preheat your oven to 400 degrees.
2. Wash and peel your beets and dice them up.
3. Arrange pieces on a baking sheet then drizzle with about 2 tablespoons of coconut oil on top.
4. Bake in oven for about 45 minutes or until they are tender.
5. Let cool.
6. Once your beets are cooled, add all ingredients to a food processor and puree until smooth. Add more coconut milk or water if needed.
7. Drink up!