So, guys…I’ve been on quite a journey the last six months or so, and so today I’m taking a quick break from sharing delicious recipes to talk a little about the tips I found for surviving (& doing amazingly on) a functional medicine detox and a longer gut health (SIBO, candida, leaky gut, etc.) protocol and diet.
I’ve had a number of friends ask if I could share more about the details, what I cooked, and more, so that’s what I’m doing here. A lot of you won’t necessarily care and that’s totally okay, just move on to the next delish recipe. I definitely won’t take it personally 🙂
Below I’ll share a little about the the diets I had to work within, some of the kitchen gear things that helped me, some tips for not being miserable, and then some of the recipes that were major winners and kept me sane and happy throughout.
About the protocols themselves (diet-wise)
First I wanted to share a little about the specific diet I had to follow, not because I’m trying to sell you on it, but because the specific requirements did inform what types of recipes I had to find and the tips that ended up working for me. I’ll speak to my results at the end of the post.
Plus, I DO believe that a good functional medicine detox is a really good thing to do, and I believe THIS approach to a candida/gut health protocol is the right one (even if you don’t use this company, but I’ve done a number of candida protocols in my time and this one is a cut above).
I started with a 7-day functional medicine detox, intended to help support the liver in detoxifying the body and clean out all sorts of things stashed around the body (particularly in the adipose tissue). I only did the 7-day as a kind of re-set before jumping into my gut health protocol, but really loved how I felt on it and will definitely go back and do the full 21-day at some point.
You can see the detox diet specifics here, but in general it includes a simple shake for breakfast (with vitamin/protein powder), a plant-based lunch, and the option for including animal protein with dinner, and there’s a list of approved proteins, vegetables, and fats.
Then I transitioned over to the 3+-month CBO protocol (Candida & Bacterial Overgrowth). The diet requirements are similar to the detox, but there are more allowed foods (especially veggies & fruits, and complex carbs), and I started having a real smoothie for breakfast (frozen wild organic blueberries, spinach, nut milk, and powders).
In both diets you fully cut out dairy, gluten, red meat, sugar, refined carbs, alcohol, and other things like that (though later in the gut health protocol you can have a weekly cheat meal). I also did a latent food sensitivities test and was cutting out dairy, gluten, and eggs for at least 12 weeks as well.
Why it was hard:
- Well…I love food and drinks 🙂 So for one, that was hard. Emotionally and in terms of the small rituals of my life, the ways I reward myself, what I enjoy, I had to find alternatives.
- But I also usually travel a lot, and my job also often has food and drink as a key part of socializing, so finding ways to work around that was difficult.
- Plus, I felt like I spent like 50% of my time either FIGURING out what to make, or actually prepping food. It took a lot of planning ahead to make sure I could stick to the plan.
- I already eat pretty healthy most of the time, but it was taking away some of my favorite things…garlic, brussels sprouts & cauliflower, my Mexican meat & beans for taco salad, etc.
So let’s talk about what actually worked, and how I got really good at this as time went on!
How to survive a functional medicine detox & candida protocol
I go into lots of detail below on some of the items I found super helpful (particularly for food logistics), how to bring more flavor to dishes and enjoy salads, how to “treat yo’self” within the confines of the diets, and then a bunch of recipes that were major winners.READ THE POST
I’m gonna be honest…this one snuck up on me. But somehow we’ve been doing this together for over a decade!
When I started Finding Time for Cooking back in the spring of 2012, it was a personal project intended to force me to try out new recipes. I was new to Pinterest and pinning like crazy, but kept making the same three dishes every week (one of which was this beloved pasta).
Basically, the internet was going to be my accountability partner…
But fast-forward ten years and there are somewhere between 10,000 and 20,000 of you coming to hang out every month, digging through the recipe archives, sending me comments on how a recipe turned out, and asking lots of great questions (some of which…I don’t have the answers to).
Ten years ago, my blog subheader was “adventures in a tiny kitchen” (thank you 600-sq-ft apartment), but now I have way more room to work in (and yet…still never enough cabinet space).
I’ve gotten SO much more adventurous in my culinary explorations than I originally was (for instance, yeast breads used to terrify me). And boy, have my photos improved!
And I finally got around to some long overdue improvements, including launching dedicated Instagram and Facebook profiles for this blog, where I’ll share recipes more consistently, more tips, and behind-the-scenes glimpses.
This way you don’t have to see my personal feed full of kitties, sunrises, and travel shenanigans! So follow me @findingtimeforcooking on both platforms! (And/or, sign up for email updates if that’s more your style…there should be a little pop-up box to sign up)
So here’s to 10 more years full of deliciousness!
So this is a departure from my normal cooking and baking content, and definitely just skip over if this doesn’t apply to you. However, I decided I needed to write this post because when I was preparing myself for my bunion surgery recovery (Tailor’s bunion, to be exact), I had the DARNEDEST time finding good detailed information on the interwebs.
First things first and a MAJOR caveat…I can only speak to what *my* Tailor’s bunion surgery recovery was like, and what *my* surgeon had me do. I’m assuming that there is some variance based on many factors so you shouldn’t consider this a “what to do” list, just me detailing my personal experience for your benefit.
Again, I AM NOT A DOCTOR. I can’t guarantee that what worked for me is right for everyone, and you should consult your various health professionals (for me, that was my surgeon as well as my kinesiologist and chiropractor).
One key learning I’ll mention up front (and I’m sure mileage varies, depending on your doctor)…even when you’re allowed to start doing things, putting weight on your boot a bit, etc., I’d keep it super minimal. I ended up having to spend more time in the wrap, wait a little longer to get my sutures out, and had a setback later in the healing because I did too much too soon. So even once the doctor lets you do some things, be super conservative!
The right tools make all the difference in the world. They save time, energy, and frustration, and make the difference between a “so-so” dish and perfection. So today we’re talking about the must-have kitchen items that every cook or baker needs to have on-hand.
Why do I believe that good tools are so critical?? For starters, the number of times I got my finger instead of the potato with my old vegetable peeler. Or just straight-up avoided grating fresh cheese because it was the WORST with a box grater. Or made rubbery grilled chicken breasts.
BUT NO MORE! Over the years I’ve found what I think are the best kitchen gadgets (and the must-haves) that are foundational to stocking any kitchen. I’m not really getting into big appliances as much, like my stand mixer or large food processor…this is mostly small, more affordable staples.
Absolute must-have kitchen tools
A meat thermometer is critical to getting your meat perfectly done without overcooking it and also without cutting into it constantly (thereby drying it out). It is my forever companion when grilling in particular, and it’s how I made the most amazing grilled chicken breasts.
I use it for bread as well, to make sure the bread is done, avoid a doughy center, and know when the bread is cool enough for slicing.
I have a deep and abiding love for great coffee. But historically I haven’t had a lot of iced coffee. One here or there, but it wasn’t a habit. Until the last six months of being at home due to coronavirus, when all the sudden I became a total master at making iced coffee at home using my Aeropress.
And I somewhat accidentally discovered my hack for the best iced coffee ever…using sweetened condensed milk. Now it’s not like I’m the first person to ever think of that (in fact, it’s a staple of Thai and Vietnamese coffee and iced tea).
But I had some sweetened condensed milk sitting in my fridge from making a delicious bourbon milk punch cocktail, and wasn’t sure what to do with it. On a whim I decided to use it instead of simple syrup, and realized that it added a lovely rich velvety quality, enough sweetness, and didn’t water down the end result like milk does.
A long, long time ago I posted about the Pioneer Woman’s cold brew iced coffee recipe, and hadn’t really tried anything else until this Aeropress style. It tasted fine enough but not amazing, and was kind of a pain to make, so I just never ended up doing it often.
Just as I was about the publish this post, I found this article on Epicurious that explains why cold brew *doesn’t* give you the best tasting iced coffee, and it finally made sense to me. It creates a more deadened, kind of stale flavor, uses way more coffee beans, and gets oxidized over time. READ THE POST
Anyone who knows me is well aware of my love of good coffee. It’s insanely well-documented (including in a detailed guide to Italy’s coffee and spending a morning exploring a Colombian coffee farm), and a great daily pleasure.
And while I love spending time in local coffee shops, I spend almost every morning sitting on my couch with my kitties…and I need that to include great coffee. So one of the tools in my arsenal is a milk frother that helps me froth milk at home and make delicious cappuccino on my own!
And the thing is, they’re super affordable and easy to use—I highly recommend getting one to up your at-home coffee game! I’ve had a few different ones over the past decade, and these are a few of my all-time favorites.
This one has been a game-changer for me. It was recommended by My Cheese when I visited her in L.A. last year, and I loved how easy it is to use! My milk steams and froths in less than 30 seconds with a great foam texture, and it’s super easy to clean (which is a major bonus).
Wrapping up our trip with a few days in the Rotorua area of the North Island!
We’d planned to head down to Hamilton for one night so we could do a dawn hot air balloon ride, but the weather didn’t cooperate so we headed straight to our rental house on Lake Tarawera, about 20 minutes from Rotorua. It was dark when we arrived, but early the next morning Sarai and I took our coffee down the hill to our little jetty and watched the sunrise.
Our deck had a great view! We were totally off the grid out there—no cell service or wifi—so we lit the fireplace, sat on the deck, drank wine and talked. It was so relaxing!
The Rotorua area is famous for being a “thermal wonderland”. One day we visited Wai-o-Tapu, probably the most well-known of the thermal areas. The gorgeous Champagne Pool, with its “artist’s palette” came to life for us, and this highlighter-yellow lake was unbelievable! But everything smelled like rotten egg, which was really gross—I haven’t been up for eating eggs since then…
We found this awesome cafe called Capers in Rotorua. They had all sorts of great stuff, so we stopped there twice for brunch. The second time I had this amazing toasted brioche with ricotta and local honey.READ THE POST
We spent the last eight days in the Nelson/Tasman region of the South Island. We’d rented a lovely little house in Richmond and based ourselves there for various food and beverage explorations, as well as attending the Feast of Tabernacles. Nelson is one of the bigger cities in the area, about 46,000 people. It’s about an area from the Abel Tasman National Park, which has gorgeous coastal tracks and kayaking and seals and beaches. It and the Marlborough region are also acclaimed for their local wines and beers, so it was the perfect place for our foursome to stay!
The scenery in this part of the South Island was so different from where we were previously. Golden beaches, turquoise waters, green hills—it was like Hawaii up in here.
Split Apple Rock in Abel Tasman. Not an actual apple.
We hiked Pinchgut Trail in Nelson Lakes National Park, up Mt. Robert…it was crazy steep and we just about died. We rewarded our delirious, exhausted selves with a giant dinner and beer at The Vic.
We took a boat ride along the Abel Tasman coast and then had an awesome dinner of lamb and good wine at Ford’s in Nelson.
This area is particularly known for its wines, so I put on my comfy wine tasting skirt and got down to business…READ THE POST
Greetings from the future!!!
No, really, it’s tomorrow here. I’m in gorgeous, sunny New Zealand, soaking up the unbelievable scenery, talking to awesome Kiwis (the people, not the bird), and hanging out with three cool friends. We’re here for the Feast of Tabernacles, but since we were coming so far (and spending so much money!) we wanted to cram as much awesome into our trip as possible. As always when I travel, I am also super excited about trying all kinds of local food and drink!
We spent our first few days in the Mackenzie region, after flying into Christchurch and then driving a few hours down to Lake Tekapo. When we arrived at our first rental house, we were utterly charmed, and visions of coffee and wine in front of the fire danced in our heads.
We immediately set out to explore, taking in the gorgeous turquoise waters of Lake Tekapo before heading into the village in search of sustenance.
We had decent pizzas and good local beer. Great, interesting beer is one of the things New Zealand seems to offer in abundance. This is a local oyster stout, and when I asked the waiter if it had oysters in it he said no, but then the internet told me otherwise. Oops… :SREAD THE POST
It’s been a whirlwind two weeks! My parents and I spent a week and a half exploring the nooks and crannies of Croatia, Slovenia, and northern Italy. We started our trip in the unreal beauty of the Plitvice Lakes National Park, a UNESCO world heritage site. We walked through the rushing waterfalls and gorgeous teal and green waters.
For more foodie + travel adventures, try:
Well. This has been a long time coming. Somehow it’s now August, when I should have posted it back in April, but better late than never. Right??
Some of you may have noticed that I changed my blog’s subtitle—though most of you probably didn’t, because who reads blog subtitles anyway? It used to be “adventures in a tiny kitchen”, but that’s not really true any more. Because I bought a condo (that’s right, I’m a grown-up) and now have an awesome kitchen!
The kitchen is really what sold me on this place. New, stainless steel appliances, gas stove and oven, nicer cabinets (and lots of them). And most importantly, lots of counter space. I’d lamented my one square foot of counter space in my old apartment enough times that you know how much that means!READ THE POST
A week ago today, I was seeing people mention on Twitter that the Northeast was preparing for a hurricane. Having not paid much attention to the news recently, I assumed it was typical overreaction.
Spoiler alert: it wasn’t. It’s the first time I remember watching a natural disaster through the Twitter lens, seeing everyone’s reactions in real time. Most fascinating/horrifying for me is this one of the waters breaking into a New Jersey transit station—like the waters flooding through the rooms of the Titanic.
But I digress. It got me to thinking about the more fortunate of the hurricane victims, all the people who rode out the storms safely in their homes without any major damage, but now are kind of stranded until all the stores open up (and get more supplies in). If the Yankees were anything like Atlanta preparing for a storm, all the stores have been out of alcohol, milk, bread, water, and toilet paper for quite some time. A few years ago, the South was hit by a “Snowpocalypse”. Atlanta has like eight snow plows for the entire city, four of which are generally out of repair at any point in time. It also has insanely curvy and hilly roads. So any time there’s even the slightest hint of winter precipitation, the city just pre-emptively shuts down. Schools close before there’s even a snowflake, stores are emptied, everyone leaves work. And probably nine times out of ten, it ends up being a false alarm.READ THE POST
So, if you’ll remember, I tried out a 1-Hour French Bread recipe a couple weeks ago for my family, and it was awesome. This morning was my breakfast day at work (we take turns bringing in breakfast for our department), so I decided to make the Kale, Bacon, & Egg Breakfast Casserole and (given time restraints) the French bread and also some fresh strawberry jam. I also ended up having unannounced company last night, so I was a little distracted when I was making everything.
Funny story…I forgot that I’d halved the recipe last time I made it, because I didn’t need two loaves of bread. When I rolled the loaf out, I was thinking, “man, this is huge!” (that’s what she said…). But then it just kept expanding as it baked. Needless to say, I’m pretty sure I set a record for the world’s largest loaf of French bread.
Just meant I could feed half the office, not just my department…
This one will be short (and—promise—isn’t sponsored or anything). When I was on the West Coast last weekend for a girls’ weekend with my best friend, she loaded up on Trader Joe’s snacks to keep in our hotel room for when we were feeling peckish. Our first morning at the resort, she brewed up some french press coffee & busted out these gems.
They’re soft, crumbly awesome biscotti. About three of them equals one regular biscotti (both in size & calories), and what I love about them is that you don’t have to gnaw on them to be able to bite into them. They have them in almond and chocolate. Delicious!
While we’re on the subject of things I absolutely love, this is the only coffee I drink at home. Eight O’Clock hazelnut whole bean coffee, brewed extra strong. It’s like $3-5 at most grocery stores. Add some frothed milk, a little cinnamon, and you’re good to go! [Note…it’s almost 2019 and this is still what I drink every single morning, with a bit of French roast added. That’s true love.]
Perfect weekend morning!
Weekdays are long. I mean, really long. As much as I love cooking, it just plain doesn’t happen most weeknights. And since I don’t want to live on takeout and cereal all the time, I’ve found a few great weeknight pre-made meal options that are delicious and not quite as bad for you as some of the others. Behold, the Kashi frozen pizza.
I’ve tried several different kinds, but my two favorite (by FAR) are the roasted vegetable and the Mediterranean. They bake in 8-10 minutes, and are a great standby for those nights when you get home from work at 8:00 and feel like your stomach is eating itself.
An entire pizza (which, let’s face it, I eat) is about 750 calories, over half your daily fiber allotment, almost 60% of your daily protein, and full of veggies and whole grains. The only things you need to watch out for are saturated fat and sodium intake–about 60% and 70%, respectively, of your daily needs. Since my regular diet doesn’t have tons of these, I don’t worry about it on a once-a-week basis.
Plus, you get a few good servings of veggies, which can be a struggle on any given day. Mostly a win all around!
That’s why I held off doing this for so long, honestly. I don’t have anything new or earth-shattering to add in this respect. Like many people, I love cooking & baking, particularly for large groups. But I find it challenging to find the time for it in my busy schedule, accomplish more complicated recipes in my tiny apartment kitchen–seriously, I have like one square foot of counter space–and accommodate new recipe ingredients in my budget despite rising food costs for one person. But then I got peer-pressured into Pinterest, which has
pulled me into a time-suck vortex renewed my interest in trying new recipes and reminded me just how much I love food photography.
So we’ll give this a try. I’ll be trying out recipes I’ve seen or saved from Pinterest, magazines, or other food blogs (Pioneer Woman is a favorite), and including my successes, failures, and suggestions. I’ll also be posting old family secret recipes, photos of awesome food I’ve had, meals I’ve tried at new restaurants, cool food I find as I travel, and anything else food-related that strikes my fancy. And hopefully this will force me to try new recipes more often. So here goes…