Are you starting, or thinking about starting the Autoimmune Protocol (AIP) yourself? 

Or perhaps on the lookout for a dairy free milk substitute?

Look no further my lovely friend.

Coconut Cream Icing - It’s so simple to make, it’s refined sugar and fructose free (your liver thanks you!), and if you’re a non-dairy eater like me …. you still get to make your cake and eat it too!

It's not a new concept, and it's definitely not my concept, but I'm a lover and wanted to share how mind-blowingly easy and delicious Cauliflower Rice is.

Whilst I'm currently off grains while my tummy heals (yep, even the gluten free grains), and whilst it's at its peak and in season, cauliflower rice has been a staple in my home.  Not only is it sooo good for our bodies (see here) it's been a wonderful addition to mid-week stir-frys or served alongside a slow cooked casserole made on the weekend.

However you want to eat it, it takes only two steps.

Yep, just 2!

Chocoholic.  Nope, not me.

In my past life I was what you’d call a lolly-oholic.  I could inhale bags of jelly frogs and snakes in a heartbeat, and would you believe that I thought this was the healthier choice….because I wasn’t eating fat!  Jeez Louise!

Now in my current life, I’ve turned to chocolate.  But not just any chocolate.  You’ll find none of those sugar laden supermarket brands in my trolley.   No siree.  All you’ll find are 4 simple, no-fuss, organic ingredients:

In my past life when a recipe called for stock I would simply reach into the dark depths of my pantry and pull out a stock cube.  Often a nice organic one, but a dried up little stock cube all the same.    Occasionally when feeling a little posh I would reach for the box of liquid stock.  Oh la la.

Oh how times have changed.

Now my pantry door stays firmly shut and I simply reach into my freezer and pull out a freezer bag filled with homemade organic stock.  Filled to the brim with nutrition and none of those pesky other things like preservatives, MSG, sugar and salt.

It’s super cheap to make (as I keep the bones from any roast I’ve made stored in the freezer) and I utilise whatever veggies and spices I have in my lying around in my fridge at the time.  I never have to shop for ingredients to make stock which means no stock made in my kitchen is ever a repeat of the last, and I kinda like it like that.

Breakfast.  I'm a fan.

My breakfast of choice.  Eggs.

When I'm wanting indulgence.  Only hollandaise will do, and this recipe is foolproof.

In my past life I would whip hollandaise up by hand, which if you've done this before, is a bloody effort.  Thank God for the invention of the blender, as this foolproof recipe creates hot, silky smooth and fluffy hollandaise, rich in protein, with a simple press of a button.  Seriously, why would you order potentially inferior hollandaise when eating out anymore.  I don't!

Dairy.  Good or bad?

I've been researching this topic A LOT lately in connection with my thyroid issues.  I'm still not sure how I feel.  Anxious, scared, relieved, curious?

I have, however chosen to ignore all the research when it comes to my daily latte (for now).

Chicken for breakfast.  Yep, you heard me right.  I've been doing it for a little while now and am loving myself sick....well, loving my breakfast anyway.

I poach organic chicken breasts on the weekend, slice them, batch them and pop them in the freezer.  

With some left over veggies and a big dollop of hummus...breakfast is ready my friend!