Friday, July 20, 2018

The Missing Piece To My Puzzle (Plus a Recipe—and a Giveaway)

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

I’m thrilled to share Cristina Curp’s success story today. You might know her as the creator (and chef) of The Castaway Kitchen. And she’s now the author of the brand new Made Whole Cookbook, just out this week—a book I was proud to write the foreword for. She’s got an inspiring Primal story to share as well as awesome recipe and generous giveaway today. Enjoy, everyone!

You’d think a foodie with restaurant chef experience would have their food situation down pat right? Well, this chef didn’t. While I have always loved fresh foods, veggies, cooking from scratch and more…I found myself about to turn thirty and pretty damn unhealthy. Living with what was probably leaky gut and definitely a predisposition to autoimmune disease as a kid, I was sick, a lot. Combined with being overweight for as long as I can remember and a diagnosis for Hidradenitis Suppurativa when I was 13. I settled into a subpar quality of life and just dealt with it.

A constant parade of binge eating and crash diets. The constant struggle to not only cope with my debilitating skin condition but hide it from others too. How I lived like that? The person I am today hardly knows. What I do know is that I was able to turn it all around.

Obese, pre-diabetic with chronic fatigue and inflammation. Two years post-partum, depressed and about to thirty, things felt dire. Dire enough for me to stop playing the ol’ “but I eat healthy enough” excuses in my head. So I began to research alternative remedies for my skin condition, and I found a post on Robb Wolf’s website, and then a book titled The Hidden Plague by Tara Grant. There it was, in black and white. FOOD AS MEDICINE. DIET TO REMISSION.

Down the ancestral health rabbit hole I went. Sort of like the Goldilocks of elimination diets and healing protocols. I tried them all. Whole30®, Paleo, Primal, Autoimmune Protocol, Specific Carbohydrate Diet. With each passing month, I got better. What one approach didn’t do for me another did. I saw enough improvement to know that I didn’t want to give up.

I had a newfound love for moving my body, lifting things and connecting with nature. This crazy venture of mine had become a full-fledged lifestyle.

All of my N=1 experiments pointed to keto. However, there weren’t many keto resources two years ago that spoke to my ancestral health roots. So, I did the Primal Blueprint Program! From there I tweaked my macros, lowered carbs, kept out the foods I learned were inflammatory to me via the autoimmune protocol. 

I became fat adapted. I had energy. Visceral fat melted off of my body. Brain fog lifted. I had boundless energy. It was the missing piece to my puzzle.

This AIP-Paleo-Keto mashup I call life has been liberating and empowering. Most of all the major commitment to my health and to myself has been cathartic!  I have found remission, I love my body and I’m living the life I always wanted.

Made Whole is my gift to this amazing community that helped me heal. A book to empower, inspire and guide others. A book full of amazing recipes so you enjoy every bite of your own journey.

Salmon Salad Avocado Boats

Made Whole Cookbook by Cristina Curp | @thecastawaykitchen | thecastawaykitchen.com

No-cook meals don’t have to be boring. These delicious avocado boats come together in minutes. Canned wild-caught salmon is a fantastic affordable option that delivers omega-3 fats and protein. I always opt for the boneless, skinless version. Mixed with crunchy and spicy radishes, sweet and juicy blueberries, and creamy mayo, it makes this seafood salad absolutely stunning. So many textures, flavors and colors packed in to one easy meal.

Makes 2 servings

Prep Time: 10 minutes

Ingredients

  • 1 medium hass avocado
  • ¼ cup fresh blueberries
  • ¼ cup sliced radishes
  • 2 tablespoons minced fresh parsley
  • 1 (6-ounce) can wild- caught salmon
  • 3 tablespoons homemade mayo (or Primal Kitchen® Mayo!)
  • Pinch of fine Himalayan salt
  • ½ teaspoon ground black pepper
  • Squeeze of lemon (optional)
  • ¼ cup Pickled Red Onions (also in the book, page 88), for serving

Instructions

• Cut the avocado in half and remove the pit. Cut a ¼-inch grid pattern in to each avocado half with a paring knife. Use a spoon to scoop out the few squares of avocado where the pit used o be and surrounding area. You want to make space for the salad.

• Place the scooped-out avocado in a small bowl. Add the blueberries, sliced radishes and parsley. Drain the salmon and use a fork to flake it into the bowl.

• Add the mayo, salt and pepper. Mix until well combined. Then spoon half of the mixture into one avocado boat and the rest into the second. Give them a squeeze of lemon (if desired) and serve with pickled onions on the side.

Substitutions:

  • To make this egg free use Primal Kitchen Vegan Ranch or AIP compliant mayo.
  • If you don’t like radishes you may use cucumber or celery instead.

Per Serving: Calories 450, Fat 36.9, Carbs 13g, Fiber 7.5g, Protein 19.1g

Now For a Giveaway!

Enter HERE to win one of three signed copies of The Made Whole Cookbook. And for good measure, we’re throwing in the entire line of Primal Kitchen® Avocado Oils, Condiments, Dressings and Marinades for each winner. Winners will be chosen at random on 7/25.

The post The Missing Piece To My Puzzle (Plus a Recipe—and a Giveaway) appeared first on Mark's Daily Apple.



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Those Summer Nights

Happy Summer Friday!! Here’s a recap of this week.

I had a little mug of leftover whipped banana oatmeal and threw it into a smoothie. The result was very thick and creamy! I mixed it with some plain yogurt, banana, fresh strawberries, and Vega Coconut Almond. Yum!!

I see you down there Gussie!

Another day – eggs + fruit + toast!

Mazen told me he had been on a nature hike during his camp day and asked me if I would go on it with him at pickup. Of course, I said, and I made sure I was wearing athletic clothes when I picked him up the next day. But about 8 minutes into the “hike” we had to turn around because the brush was so thick I was scared of poison ivy and snakes and I had about 10 mosquitos all over my legs!! We also saw a trap and were really close to a presumably snake-filled stream. I felt bad for chickening out, but I promised we would go on another family hike on a cleared path soon.

Here he is at the entrance! We will have to try again in the winter…

MY OTHER RECIPES

26 weeks this week!! Does that make this my golden birth week? :mrgreen: There is no fooling anyone anymore – strangers comment on the baby all the time. He is moving around like CRAZY these days. It’s so funny how desperate I was to feel a movement just 6ish weeks ago and now it’s such a normal part of my every day (every hour, really).

I’ve been loving eggs for lunch (when I don’t have them for breakfast) and I made a little egg salad sandwich with pickle and arugula. Served with chips.

And when a cold salad isn’t appealing – scramble her up! This was 2 eggs, 1/4 a red pepper, 2 big handfuls of spinach, and more cheese than a person should probably have in a sitting, all melted in 🙂 Super delicious! +strawberries

We’ve been eating Blue Apron this week for a post I have coming later this year. (I’m trying to work ahead to actually take a little maternity leave this time around – more on that later.) This meal was paprika lemon chicken with asparagus and rice.

And this one was chicken with coconut curry and rice batch-cooked in advance and finished just before dinner!

Mazey and I played Uno out on the new walkway after dinner after he enjoyed a little ice cream cone. Thooooooose suuuuuuummmmerrrrr niiiiiiiiiiiiightsssssss.

Have a great weekend!



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