Embrace change and step out of your comfort zone for traveling/trekking

Getting enough fuel for your favorite aerobic activity can be challenging if you have starch intolerance. My favorite summertime activity is hiking and backpacking. Unfortunately for me, I have starch intolerance which accompanies my other problem, fibromyalgia. 

Individuals with starch intolerance experience stomach distress after consuming starches and sugars. Starch intolerance is the body’s inability to completely process carbohydrates (sugars and starches) due to inadequate or absent enzymes needed for their digestion. Starch intolerance often goes hand in hand with fibromyalgia where sufferers have IBS and bacterial infections which damage the digestive tract's ability to produce enzymes for digestion.

Hikers/backpackers and individuals participating in other sports rely on carbohydrates to provide the fuel their bodies need during high energy activities.  Carbohydrates (sugars and starches) are our body’s primary source of energy. 

Energy bars loaded with grains, seeds/nuts, dried fruit and sugar are popular pack-along-food for hikers and other weekend warriors. Unfortunately, this food combination can be “lethal” for those with starch intolerance who experience gas, cramps, bloating and diarrhea and/or constipation from such foods.

 

Do you throw in the towel and give up the activities you love? Or do you get creative in gathering foods for your adventures?

I choose to get creative. I admit some of the foods I am packing for my upcoming hiking/camping trip are not ones I ever pictured myself eating. For instance, pemmican, a blend of jerky, animal fat and sometimes berries, was previously not on my shopping list but now it is. Pemmican was a food used by ancient peoples that was packable and full of energy.

Bailey, the cat, ready to travel

 

 Yes, I am choosing to fuel myself with foods from the paleo eating plan.
 
Here are some ideas for packable but low-starch foods:

·         Pemmican

·         Jerky

·         Hard-boiled eggs or pickled eggs

·         Kale or similar veggie chips

·         Homemade fruit leather (minus the added sugar)

 

Veggie chips drying in the oven at 175 degrees

This week I have been making watermelon and cantaloupe leathers. The recipe is simple.

What you need

8 cups watermelon or cantaloupe, cut into cubes

Watermelon leather puree in the oven

 

What you do

If you have a juicer, juice the watermelon or cantaloupe. Reserve the juice for another time and focus on the pulp or solids from the juicing process.

Spread the pulp on a parchment paper-lined baking sheet. Place in your oven, set to 175 degrees, for about four hours or until the fruit is dry.

Cut into pieces and store in Ziploc baggies for your adventures.

Dry and ready to cut watermelon leather

 

Alternative for no juicer:

Puree the fruit in your blender. Pour the puree through a cheesecloth over a bowl to separate the solids from the liquid. Remember to use the solids for your fruit leathers and save the liquid to drink.

Why use watermelon or cantaloupe? Both of these fruits contain sugars which are easily digested by those with starch intolerance. However, you still must limit how much you eat.

Kale veggie chips in the oven

  Article linked to:

 http://www.tessadomesticdiva.com/2015/08/allergy-free-wednesday-179.html

 

http://www.beingfibromom.com/chronic-friday-linkup-5/ 

 http://www.fibrobloggerdirectory.com/

When do I get some sleep?

Why can't I sleep like a husky?

My new juicer and assortment of veggies for juicing

Poor sleep is common in fibromyalgia sufferers. In fact, fibromyalgia has been called a sleep disorder. As a fibro sufferer, I haven't experienced the wonder of good sleep in years. But, after my fractured wrist from a bicycling accident, sleep has become as precious and elusive as the ring in the "Lord of the Rings."

I haven't slept well since my accident in late November. This chronic lack of sleep is the result of pain from my wrist as well as a "pain in the butt" husky, named Misha, who has decided he wants to wake everyone up at hours ranging from 2 a.m. to 5 a.m. His middle-of-the-night wake up calls are the last thing someone with fibromyalgia needs.

Now, I am basically what I would call a "basket case" most of the time. I am experiencing emotional outbursts, chronic fatigue, brain fog and depression. Yes, I am difficult to live with. Meditation helps some but what I really need is sleep. Do you hear me, Misha?

Yesterday, I tried to lose, then kill, my cellphone, all of which resulted in a meltdown on my part. This is not me. I am normally calm and reasoned. If any of this sounds like you, you are probably sleep deprived too!

The quality of sleep in fibro sufferers is usually poor. I go to bed fully intending to get 8-9 hours of sleep which is highly recommended for those of us with fibro. Unfortunately, the wrist and other pains, husky and husband snoring reduce the quality of my sleep. The problem is all these interruptions prevent me from experiencing the deeper stages of sleep (stages 3 and 4).

In one study, fibro symptoms were created in healthy volunteers who were constantly awakened during the night for two weeks. Without these deep stages of sleep, many of the repair processes needed for good health don't get taken care of by your body.

Veggies, fruit for juicing

What can we do as fibro sufferers to get better sleep? Before my accident, I was doing pretty well on getting sleep. I purchased a Sleep Number bed which was a big plus. I also took lots of vitamin supplements to boost their levels in my body.

 Poor absorption of vitamins and minerals may be a contributing factor in the poor sleep of fibro sufferers. You see your brain needs certain vitamins and minerals in order to sleep. I have suffered from poor absorption for years due to poor digestion. Tests revealed extremely low Vitamin B, magnesium, Vitamin D and calcium.

Studies have shown that maintaining sufficient levels of Vitamins B3, B5, B6, B9 and B12 particularly help in achieving good sleep. I take a B complex vitamin and a B12 supplement. Prior to my accident, these vitamins, plus eating good food sources of B vitamins, had helped improve my sleep.Good natural sources of B Vitamins include animal products in general but especially clams, beef liver, fatty fish (mackerel, smoked salmon, tuna), crab, fortified cereals, red meat, skim milk, cheese and eggs.

Among other affects, the group of B Vitamins is involved in regulating the body's level of tryptophan, an amino acid important for maintaining healthy sleep.

• Vitamin B3 (niacin) often promotes sleep in people who have insomnia caused by depression and increases effectiveness of tryptophan. It is reported to help people who fall asleep rapidly but keep waking up during the night.
• Vitamin B5 (pantothenic acid) is good for relieving stress and anxiety. A deficiency of B5 can cause sleep disturbances and fatigue.
• Vitamin B9 (folic acid) deficiency has been linked to insomnia.
• Vitamin B12 (cobalamin) is reported to help insomniacs who have problems falling asleep, as well as promoting normal sleep-awake cycles.

Okay, I drank it up before I remembered to snap a photo.

Poor absorption of vitamins and minerals is a big problem for fibro sufferers. I am now taking a bone builder supplement because my accident revealed I wasn't absorbing enough calcium.

 I also recently started juicing to ensure that I was getting more nutrients. Seventy percent of the nutrient content of fruit and vegetables is found in the juice. Individuals with normal guts probably can pull the nutrients out of whole fruits and vegetables but my sensitive gut isn't getting the job done. That's why I'm helping it out with juicing. I drink about 4 ounces of freshly made juice each day in addition to a healthy diet.

My favorite juice recipe includes a handful of spinach, two stalks of kale, 1 stalk of chard, 1 celery stalk, 3-4 cucumber slices, and sometimes a slice of pineapple and juice of a lemon. Most juicers like to do: greens, fruit, lemon juice, celery or cucumber, ginger. I omit the lemon juice because I have developed a sensitivity to it.

To make your juice taste delicious, always include these three ingredients: ½ inch nub of fresh ginger, juice of ½ lemon, and a piece of fruit, although I prefer one slice of fresh and frozen pineapple. Veggies to choose from include celery, cucumber, carrots, kale, spinach.

Here is my favorite juice blend:

3-4 slices of cucumber

1 handful spinach

2 small stalks of kale

1 slice of fresh pineapple

½ inch nub of fresh ginger

Optional: Juice of ½ lemon

 Someday, I hope to be back to snoozing like Misha.

Recipe contributed: http://www.realfoodallergyfree.com/

Brown mustard kale chips

Brown mustard kale chips

I have had IBS (irritable bowel syndrome) symptoms for years. Doctors have labeled the cause as everything from gastroparesis and candida to "you're a mystery." Candida was the only explanation that was credible. Until last summer, bacteria overgrowth (Small Intestine Bacterial Overgrowth-SIBO) was added to my list of probable causes.

SIBO is where the small intestine and sometimes the stomach have bacteria in large numbers that are not supposed to be there. The result is IBS symptoms, including bloating, nausea, digestive distress, burping, etc.
Last summer, I took a round of antibiotics, followed by antifungals, to kill off the excess bacteria and then the subsequent opportunistic candida. Unfortunately, the treatment didn't stick.

Now, I am treating my SIBO and candida using a restrictive diet with a few botanical supplements thrown in.

I'll have to give credit to the Paleo Autoimmune Protocol for helping me identify what my triggers are. Before that restrictive elimination diet, I had no idea. I just knew I continued to suffer with symptoms.

Most people need to eat more low-glycemic carbohydrates, like grains, veggies and fruits. In my case, carbohydrates of all kinds are the enemy. Even my vegetables that I have relied on so heavily in the absence of grains and most fruit could be potential problems.

Why? The reason is carbohydrates, which include vegetables, have complex molecular bonds that make them difficult to digest for some people. I would be one of those people. Without certain enzymes, the vegetables and other carbs sit around in the gut and ferment. The result is an overgrowth of bacteria and the resulting IBS-like symptoms.

"Don't worry, Mom. You'll get better."

There is no quick fix for this problem. It can take two-three years of following a rigid diet of foods with low "fermentation potential (FP). FP is a measure of how easily a food is digested or incompletely digested. Folks on this diet must eat a lot of protein and fat as opposed to carbohydrates. Carbs must be carefully measured and weighed  to avoid going too high on the FP scale. Some of my favorite veggies, such as butternut squash, have to be eaten in very small quantities to avoid tipping the FP scale in favor of the bacteria.

The goal is to eat foods that have an FP of zero as much as possible. Most veggies have an FP 1-16. Even kale has an FP of 6, meaning it has a high possibility of being not digested.

My Brown Mustard Kale Chips have to be eaten in small quantities and chewed at least 20 times per bite to even have a chance of not causing me problems. I still enjoy them but only a few at a time.

Here's what you need:

1/2 bunch of kale, leaves removed and torn into small pieces
Dressing of 2 T. brown mustard (I used Eden Brown Mustard), 1 T. olive oil, salt and pepper to taste, 1 T. apple cider vinegar and juice of 1/2 lemon.

Here's what you do:

Preheat oven to 350 degrees. Line large baking sheets with parchment paper. Prepare the kale and dressing. Toss the kale with about 2 T. of your mixture. Reserve the rest for salad dressing. 

Spread the kale on your baking sheets. Put in the oven for about 10-12 minutes. Remove and allow to cool before putting the kale in storage containers.

Recipe submitted to:  http://www.rickiheller.com/2014/02/wellness-weekend-february-20-24-2014/#more-22059

Asian veggie noodle bowl

A hug, Nika-style

Anyone want a hug from my 100-pound malamute, Nika?

Asian veggie noodle bowl, AIP

Maybe you'd also like a nourishing bowl of veggie noodles with a little bit of Asian fusion thrown in.This dish has become my favorite "fast-food" dinner. It's filled with great flavor, easy-to-make and fills the bill for the AIP and FODMAPs diets, which I have been experimenting with in recent weeks.

Here's what you need for 2 servings:

2 medium carrots, peeled
2 medium zucchini, trimmed
 2-3 cups kale leaves
3-4 bok choy leaves with stems
handful of fresh cilantro leaves
3 green onions, only the green parts
1-2-inch piece of gingerroot (amount depends on how much you like ginger)
1+ T. coconut aminos
1+ T. olive oil or coconut oil
 salt and pepper
1 cup chicken, cut into small pieces, or use tofu, if vegetarian/vegan
1/2 cup lemon spaghetti squash sauce for topping (see recipe here: http://catsinthekitchen.blogspot.com/2014/01/zucchini-noodles-with-lemony-squash.html )

Here's what you do:

Heat a large skillet with olive oil or coconut oil. Saute chicken (or optional tofu-not allowed for AIP) pieces until cooked. Remove chicken to a bowl and keep warm.

Prepare your veggies. Julienne slice carrots, zucchini and bok choy stems, lengthwise, into long thin pieces. Cut in half. Remove kale from stems (discard stems) and chop leaves into bite-size pieces. Peel the gingerroot and julienne slice. Dice green onion (green part only for FODMAPs).

Reheat the skillet. Add more oil, if needed. Steam the kale until tender. Set aside. Next, stir fry the carrot, bok choy, zucchini and ginger until somewhat tender. Add coconut aminos and continue stir-frying until veggies are tender-crisp. Season with salt and pepper to taste. Add the chicken, the green onion pieces and cilantro and cook until heated.

Serve veggie noodles on a bed of kale in a large bowl. Top with more coconut aminos and a dollop of lemon spaghetti squash sauce which, I guess, makes this kind of a fusion meal.

Recipe contributed to: http://www.phoenixhelix.com/2014/01/22/paleo-aip-recipe-roundtable-11/

http://wholenewmom.com/traditional-tuesday/peanut-butter-choc-chip-blondies-blueberry-scones-doughnut-scones-101-ez-grain-free-snacks-grain-free-nachos/

Zucchini noodles with lemony squash sauce

"You can't resist me. Can you?"

 My tummy is getting a little happier these days, thanks to the Paleo Autoimmune Protocol (AIP) with a bit of the FODMAPs diet thrown in.

"We don't like onions either, Mom."

 It's amazing how long a journey to wellness can take. The candida diet lead me to the AIP diet which lead me to the FODMAPs. On my FODMAPs journey, I have discovered that onions may be a culprit for me. They are one of the top 10 foods, containing inulin, and require an enzyme to break their fructose-fructose bond.

Zucchini noodles with lemony squash sauce

 I recently made the most delicious meal---zucchini noodles with a heavenly lemony squash sauce---onions optional.

 Here's what you need for two servings:

2 medium zucchini, ends trimmed
2 medium carrots, peeled, ends trimmed
3 large kale stalks, leaves removed
1 tsp. herbes de provence
salt and pepper
olive oil
1/2 small delicata squash
1 tsp. lemon zest, divided
juice of 1 lemon, divided
1/4 cup full-fat coconut milk

 Here's what you do:

Preheat oven to 400 degrees. Slice delicata squash in half lengthwise. Scoop out the seeds. Drizzle squash halves with olive oil, and season with salt and pepper. Lay squash halves, cut side down,  on a small baking sheet, lined with parchment paper. Roast for 30 minutes or until squash is tender. Allow to cool.

Prepare your zucchini and carrot ribbons. Use a potato peeler. Working lengthwise, peel off ribbons of zucchini and carrot as if you were peeling a potato.  You won't be able to use the entire zucchini or carrot. Wrap up the extra to use in a soup or salad at a later time.

Spread the zucchini and carrot ribbons on a large, parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Place in the oven for about 20 minutes or until the ribbons are slightly crispy. Remove and set aside.

Steam your kale in a large skillet with olive oil and a tiny bit of water. Cook until tender. Then, add one half of the lemon juice and zest, salt and pepper, to taste. Toss.

Meanwhile, reserve 1/2 of the squash for another meal. Scoop out the flesh of the other half, discard the skin (Or feed it to your poor starving pooches. Mine love anything squash.) and add the flesh to a food processor. Add the 1/2 tsp. lemon zest, half the lemon juice, coconut milk, salt and pepper, herbes de provence and blend.

Get ready to assemble your meal.

Start with a generous serving of lemony kale on the bottom. Pile on a helping of zucchini and carrot noodles. Spoon on some of the lemony squash creme. Serve with a side of some kind of protein.

Recipe contributed to:

 http://www.phoenixhelix.com/2014/01/15/paleo-aip-recipe-roundtable-10/#more-8560

 http://wholenewmom.com/traditional-tuesday/grain-free-poptarts-ground-beef-jerky-jalapeno-popper-dip-14-year-old-talks-diet/

 http://www.rickiheller.com/2014/01/wellness-weekend-january-16-20-2014/

Veggie breakfast hash

Nika, the malamute, and Bailey, the cat, conspire to takeover my computer.

I love veggies and fruits but not all veggies/fruits love me. That's why I have added the FODMAPs diet to the Paleo Autoimmune Protocol.  FODMAPs is basically a diet that limits but does not eliminate foods that contain: lactose, fructose, fructans, galactans and sugar alcohols. These compounds are not tolerated by individuals who lack the enzymes to digest them. See this link for more information: http://gutsybynature.com/2013/10/02/low-fodmap-and-paleo-autoimmune-protocol-what-can-i-eat/

Garden veggie breakfast (or anytime) hash

As I read over the FODMAPs diet information, everything about my problem with veggies and fruits made sense to me. I don't have the necessary enzymes to digest them which creates numerous digestive problems for me and leads to bacterial overgrowth. In some cases, you can eat just a small quantity of the high FODMAPs foods without having any problem.

If you eat too many high FODMAPs foods in one meal, you probably will pay for it if you are sensitive. I can attest to that. I recently made a delicious veggie breakfast hash (or anytime hash) that was loaded with veggies. I was trying to copy a dish I had seen at a local restaurant. Unfortunately, it contained five high FODMAPs vegetables. Boy, did I enjoy it until a few hours later when the digestive distress hit.

If you don't have any problem with cauliflower, beets, onions, avocado or artichokes, you're going to love this dish. But the great thing is you can substitute other veggies, make it vegetarian or add meat. I used cauliflower mash for the base but another possibility is sweet potato mash or even diced roasted sweet potatoes.

Garden veggie mash with ground turkey

Here's what you need:

2-3 cups spinach
2-3 leaves kale, torn into small pieces
1/2 avocado, diced
optional: garlic, to taste (also high FODMAPs)
1/2 onion, sliced
6 artichokes hearts
2 zucchini, diced
1-2 T. olive oil
1/4 cauliflower, steamed and pureed with coconut milk
protein of choice: diced tofu, ground turkey, egg are possibilities

Here's what you do:

Make your cauliflower mash for the base. Steam the cauliflower, cut into florets, about 5 minutes. Cool slightly. Toss the cauliflower florets into your food processor with salt and pepper, and 1/4 cup coconut milk. Process until the mixture resembles mashed potatoes. Set aside.

Heat a large skillet with 1-2 T. olive oil. Saute the onion until soft. Add the diced zucchini, artichoke hearts and continue sauteeing until tender. Finally, toss in the kale-spinach mix. Cook until wilted. Season with salt and pepper. After plating up your hash, garnish with diced avocado.

"Mom will never suspect a thing. We even turned off the computer."

This hash makes a great breakfast for the AIP diet. But you can eat it anytime. It's also easily modified for the FODMAPs diet. The next time I make it I will use just 1/4 avocado, FODMAPs recommended. I might try spaghetti squash for the base.

Recipe contributed to:  http://www.phoenixhelix.com/2014/01/08/paleo-aip-recipe-roundtable-9/#more-8478

 http://wholenewmom.com/traditional-tuesday/12-secretly-healthy-treats-double-chocolate-cookie-brittle-cranberry-coconut-gummies-asian-chicken-paleo-noodles/

 http://www.rickiheller.com/2014/01/wellness-weekend-january-9-13-2014/

 http://allergyfreecookery.blogspot.com/2014/01/paleo-party-11014.html

Winter veggie pile-up for Thanksgiving

 Bailey, the cat, spent hours trying to figure out how to "catch" a leaf that was plastered to the outside of the window by a rain and wind storm. Once again, this proves that cats have dogged determination, just like their dog buddies, who in this case, provided the moral support.

 While Bailey and canine sidekick kept busy with the leaf project, I was whipping up a delicious dish that would be perfect for Thanksgiving or anytime. It was not only tasty, but visually appealing and chocked with nutrition. Add your protein of choice to make a complete meal.

Here's what you need for 2 servings:

1 delicata squash or similar small squash
6 brussel sprouts
1 beet
6 or more large kale leaves
1/2 small yellow onion
salt and pepper
olive oil

Here's what you do:

Preheat oven to 400 degrees. Line several baking sheets with parchment paper. Wash, trim and cut brussel sprouts in half. Cut squash in half and remove seeds. Peel and cut beet into slices. Toss all veggies with olive oil and salt and pepper. Spread veggies on baking sheets and roast until golden and tender. Times vary but brussel sprouts will take about 15 minutes, squash 20-30 minutes and beets 20+ minutes.

In the meantime, slice onion and cut kale into small pieces. Saute the kale with onions until tender. Season with salt and pepper.

To serve, pile half of kale on a plate. Top with half a squash. Cut beet slices into small pieces. Arrange remaining veggies on top.

Recipe contributed to:

http://www.rickiheller.com/2013/11/wellness-weekend-november-21-25-2013/#more-21268

Apple pie kale chips

Apple pie kale chips

Day 30 of the paleo autoimmune protocol (AIP) is coming up in just two days. I went on this elimination diet in hopes of isolating foods that might be contributing to my fibromyalgia, an autoimmune disease.

When I started the diet, this is what I wrote about how I was feeling:

some daily stomach upset, sometimes interrupts daily activities
many foods are not tolerated but not as many as before
no chronic sinus pain or headaches
daily pain is generally mild but sometimes more intense
able to exercise and return to many physical activities, although with some increased pain
pain seldom interrupts sleep
able to travel but with increased stiffness and pain
good energy
less morning stiffness and pain

Apple pie kale chips

During the past 30 days, sometimes I've felt better than described above but I haven't achieved a consistent remission of symptoms. I'm still working on it!

I've been turning kale into a real treat during my time on the AIP. There has been pumpkin spice kale chips http://catsinthekitchen.blogspot.com/2013/10/pumpkin-spice-kale.html , carrot cake kale chips http://catsinthekitchen.blogspot.com/2013/10/carrot-cake-kale-chips-with-coconut.html  and now, apple pie kale chips.

Misha, the husky, strikes another one of his relaxation poses.

Here's what you need:

1 bunch of kale leaves, removed from stems
1/2 apple, such as Pink Lady or gala, cored and cut into small pieces
1/4 cup coconut milk, unsweetened
1/2 tsp. vanilla extract, alcohol free
stevia, to taste
1-2 tsp. cinnamon

Here's what you do:

Wash your kale. Remove the leaves from the stems and set aside to dry. Set you oven to 325 degrees or get out you food dehydrator to make a raw version.

Cook the apple pieces in coconut milk, cinnamon, stevia and vanilla extract until you get chunky applesauce. Omit cooking the apples if making a raw version. Process the applesauce in a food processor until it's smooth.

Toss the applesauce with the kale. Massage in the mixture to make sure all pieces are coated.

Place the coated kale on several large baking sheets, covered with parchment paper. Drizzle on coconut butter for an extra special treat.

Recipe contributed to: http://wholenewmom.com/traditional-tuesday/pumpkin-doughnuts-pumpkin-spiced-oat-bars-pumpkin-cranberry-bread-and-cauliflower-tabbouleh/#more-23796


 http://allergyfreecookery.blogspot.com/2013/11/its-linky-party_8.html

 http://www.rickiheller.com/2013/11/wellness-weekend-november-7-11-2013/#more-21166

Carrot cake kale chips with coconut butter frosting

Out kayaking on a windy afternoon

I went kayaking! My son gave me a quick lesson and off I went with an inflatable kayak into choppy water. The water sloshed into my little "Firefly" but I kept on paddling. It was great fun except for our encounter with the government shutdown.

What did our kayaking adventure have to do with the government shutdown? We have a lake about 8 miles from our home but it's part of a national wildlife refuge and was closed because of the government shutdown. We didn't know that when we headed out to this nearby lake. Talk about a downer when we discovered it was closed. We were thirsting for kayaking so we drove 100 miles round trip to reach another body of water. What do you think? Should the government compensate us for our extra gas?

Carrot cake kale chips with coconut butter frosting

I had a choppy start to my first kayaking trip but after paddling around for a few hours everything seemed right with the world. Things got even better when I made some Carrot Cake Kale Chips with Coconut Butter Frosting.

 Here's what you need:

2 medium carrots, peeled and steamed
1 bunch kale
1/4 cup coconut milk
2 T. softened coconut oil
1 1/2 tsp. cinnamon
2 T. coconut flakes
vanilla stevia, to taste
coconut frosting: 2 T. coconut butter and 2 T. coconut oil

Here's what you do:

Preheat oven to 325 degrees. Note: As an option, you also could use a dehydrator and raw carrots. Steam and cool carrots. Wash and tear kale into bite-sized pieces. Place the kale in a large bowl.

Puree the carrots with coconut milk, cinnamon, coconut oil, stevia and 1 T. coconut flakes in a food processor. Massage the carrot mixture into the kale with your hands. Try to make sure all the kale pieces are covered.

Place on several large baking sheets covered with parchment paper. Sprinkle with additional coconut flakes and cinnamon, if desired. Place in the oven for about 15 minutes or until kale is crispy.

To serve, place some of the chips on a plate and drizzle with softened coconut butter.

Yes, it was that good!!!!!

Recipe contributed to:
http://www.rickiheller.com/2013/10/wellness-weekend-october-17-21-2013/#more-20950

http://wholenewmom.com/traditional-tuesday/pumpkin-caramel-swirl-brownies-pumpkin-whoopie-pies-sweet-potato-cupcakes-chocolate-pumpkin-brownies-and-kfc-coleslaw-sf/ 

 http://www.glutenfreecat.com/2013/10/raw-foods-thursday-october-24-2013/

Pumpkin spice kale

Pumpkin (or butternut) spice kale

 I love kale chips! I've grown a huge crop of kale in my garden to feed my habit. Kale chips make a great snack while following any diet, but especially the paleo autoimmune protocol (AIP). I have been following this diet for about five days in hopes of finding hidden food sensitivities that might be contributing to my fibromyalgia and digestive issues.

 I also have a bumper crop of butternut squash which I combined with the kale to make Pumpkin-spice kale. Feel free to use pumpkin or other types of winter squash for this reciipe.

Here's what you need:

1 bunch of kale
1 cup butternut or pumpkin puree
1/4 cup coconut milk
2 T. coconut oil, melted
1-2 tsp. cinnamon, depending on your preference

When do I get some pumpkin-spice kale chips?

Here's what you do:

Preheat your oven to 350 degrees. Line two large baking sheets with parchment paper. Optionally, this kale may be dried in a food dryer.

Wash your kale and tear into bite-sized pieces. Some say you should dry the kale after washing but I usually skip this step. Place the kale pieces in a large bowl.

Puree your squash in a food processor. Blend in cinnamon, coconut milk and melted coconut oil.

Pour the squash mixture on top of the kale. Massage it in with your hands. Try to make sure all the kale pieces are covered.

Spread the kale on the baking sheets. Place in the oven for about 15 minutes, monitoring to avoid overcooking.

Store cooled kale in a container.

Recipe submitted to:  http://www.linkytools.com/wordpress_list.aspx?id=214496&type=thumbnail&AspxAutoDetectCookieSupport=1

http://wholenewmom.com/traditional-tuesday/vegan-snickers-bars-vegan-pumpkin-cheesecake-gf-chocolate-cupcakes-w-surprise-ingredient-frosting-and-grain-free-vegan-tacos/#more-23426 

 http://www.rickiheller.com/2013/10/wellness-weekend-october-17-21-2013/#more-20950

 http://allergyfreecookery.blogspot.com/2013/10/its-linky-party_18.html