Is it Getting Hot in Here?

This coming week is the science fair at the school. I have been trying to keep my complaining to other people to a minimum, so if you have heard about it that means you were probably talking to me at a time that my stress was pretty high. Which was pretty much every day this past week between the hours of 11 am and 3 pm. One of my students is researching if body temperature is raised when someone is placed under stress. They decided to take a bunch of students and give them math tests and recorded their body temperature. It turns out that indeed, body temperature is raised when placed under stress. It just makes me wonder what my average body temperature was this week.

Now school science fairs definitely have their positives and their negatives. I love that each of my students get to learn about something they’re interested in, not just what they’re forced to memorize. (As much as I try to make my classes interesting, I know there is a truth to that.)  However, that is about where my appreciation for science fairs ends. I don’t like that students are forced to work in groups, because we can all remember how horrible that was. There’s always that one person who slacks off and does nothing, there’s one person who ends up doing everything, there’s one person who takes forever to do their part which causes stress to the other people in the group, there’s the person who does the bare minimum and refuses to take on any extra work because “It wasn’t assigned to them in the first place.” We all know the types. Then there’s the parents: The one who get frustrated that their student has to work outside of school, the one who refuses to let their kid go to another person’s house, the one who ends up doing the entire project for their student because they are the perfectionist. The list just goes on and on. And honestly, I can’t blame the kids. It is a lot of work to put in for a single day of presenting to the judges. 
    Yet here I am, planning something that no one really wants to do, all in the name of education. I wish there was a better way to do something like this but since it hasn’t been discovered yet, we all have to suffer through this process year after year. And don’t think that I’m not suffering too. If I never had to hear another “Miss Alyssa, can we change our project?” again I would be a happy person. I can now revise an entire display board in three minutes, I could probably spell the words “hypothesis,” “justification,” “procedure,” and “conclusion” out loud in my sleep, and I basically have the Webster’s Dictionary definition for abstract completely memorized word for word.

I got to thinking though. Since my world of the year is intentional, I asked myself “How can I be intentional in this? How can I use this project in a way to intentionally get to know my students more and help them learn not only science, but about life?” I can’t say that I made any novel discovery about planning a science fair, but I can say that my perspective definitely changed. My tasks went from something I had to do to something I was able to do to encourage my students to love science and learn about the world around them. And even if it didn’t change anything with how my students see the fair, it definitely changed how I see it. And as I’ve been learning lately, God is always only after my heart.

In all of this I have learned a lot. I have grown so much in my confidence of my Spanish. I have learned about the scientific process. I have learned when I can give a job to someone else and when I need to take it on myself. I have learned how to use my resources. And most of all I have learned about how I can be more supportive to my students and how I can help them learning a way that works for them. And I guess this is what really matters. Because at the end of the day, it doesn’t matter how well the project turned out. What really matters is how much my student’s learned. And that, as they say in Spanish, “vale la pena.”


November Oil Round-up!

Happy Sunday Everybody!

These past few weeks has been a CRAZY week with school stuff and I feel like I haven’t had time to do anything besides homework and sleep a little and eat. The good news is, I can now count on one hand the number of assignments I have left to do between now and finals week. I can’t believe Thanksgiving has come and passed already! Up next: Christmas!!! I cannot tell you how excited I am for it!

Speaking of Thanksgiving, the reason I haven’t put any recipes up is because none of them quite turned out how I wanted them to, so I will have to keep working on them until I perfect them. My lovely sister made fermented cranberry sauce and fabulous butternut squash casserole and I will get those recipes for you and put them up on the blog! I went to a cooking class this weekend for nourishing traditions and I got a lot of tips and tricks for fermenting and baking that I will share with you and incorporate into my recipes.

For today, I wanted to give you an overview of my essential oil order for this month. I feel like I got a bunch of different oils this month, but most of them are basic ones that I go through a lot and need to order frequently. I did get a couple of oils I have never had before and I am very excited to use them!


Holiday Joy: DoTERRA’s annual oil blend for the holidays. It helps to get the mind, soul, and body ready for Christmas! I am excited to diffuse this in my house and hopefully get my roommates to get in the holiday spirit!

Geranium: I got this oil for the first time because I’m working on balancing my hormones. It’s also good for soothing skin, calming the mood, and calming down minor aches and pains.

Breathe: I love this blend and use it very frequently! It is the one oil that I give out samples of most frequently! It open up your airways and can help break up the mucus in the lungs. This past summer when I had Bronchitis, I used this to help me survive! I would rub a drop on my hands and huff it, rub a drop on my chest, and diffuse it while I slept. I don’t know what I did without it!

Lemon: This oil, like all of the citrus oils, are great for detoxification. I alternate drinking Lemon and Grapefruit in my water during the day and it helps me drink more water throughout the day because it isn’t so bland.

Melaleuca: More commonly known as Tea Tree Oil, this oil is fabulous for the skin and many skin care products are coming out with this oil in it. It is also an antibacterial and antiviral oil that has been used historically for preventing wounds from becoming infected. This oil can help heal ear infection within minutes, saving money and time from a doctor visit. I use it on a daily basis on my face and in a “flu bomb” capsule whenever I think a cold or other sickness might be coming on.

Peppermint: I cannot explain how much I love this oil! It has so many uses and I am rarely found without it. It is useful to help reduce or take away headaches, cool any burn (sunburn, curling iron burn, etc), increase alertness, calm tummy issues such as nausea and motion sickness, and make your breath smell good! I use this a lot when I am working the night shift at the hospital to keep me awake. I also use this a lot in my baking (buttermints, peppermint hot chocolate, or brownies anyone?!?).

Oregano: Oregano is a very powerful immune support oil. It has antiviral, antibacterial, antiseptic, antifungal and antiparasitic properties. It also can remove skin tags and moles. This is another oil I put in my “flu bomb” capsule when I feel a tingle in my throat. I will also be seen rubbing this on my feet frequently to support hormones and fend off illness. Be careful with this oil, however, as this is a “hot” oil that can burn your skin. Always dilute this oil before use on the skin, especially on children. I usually do not have a problem putting it straight on my feet, but you will have to experiment to see what your body can handle. Also, it is recommended to use this oil in a 10 days on 10 days off cycle because it is so powerful that your body needs time to rest while using it.

On Guard: DoTERRA’s immunity blend, this oil blend has antibacterial, antiviral, antiseptic, and antifungal properties. I use this oil as a hand sanitizer, in a diffuser to kill pathogens in my house, and in a “flu-bomb” capsule. Also, if you have a sore throat, you can gargle and swallow a small glass with a little water and a few drops of this oil and it will kill the pain temporarily (because the clove in the blend is a natural pain-killer), and kill the pathogens that are causing the sore-throat. You can also rub a drop or two of this oil on the outside of your throat to help alleviate the pain of a sore throat.

DigestZen: This blend has been crafted specifically to support the digestive system. It is another oil that I am rarely found without due to my sensitivities to food. If you are feeling bloated or even just icky, you can rub the oil on your belly button or take in a capsule. This also will help alleviate diarrhea and constipation (don’t ask how, but it really works!) and can kill any stomach “flu” within a few minutes. This is really amazing stuff! It also comes pre-made in a capsule.

On Guard Toothpaste: This toothpaste is  all-natural and contains On-Guard blend that I praised just a second ago, and Xylitol, which studies have been showing can help rebuild tooth enamel. Since it has no harsh or unnatural ingredients, the toothpaste will go in and kill only the bad bacteria in the mouth and leaves the good bacteria to repopulate the mouth. Since using this toothpaste, I wake up without bad breath or scummy teeth, which are both a result of the overpopulation of bad bacteria that grow when you strip your mouth of all the good bacteria (which traditional toothpaste does, along with giving the bad bacteria sugar to feed off of).

On Guard Throat Drops: Another product in the On Guard product line, these drops are throat lozenges (similar to sucrets). The help kill pathogenic bacteria and numbs the pain of a sore throat, if you have one. I will sometimes pop one in my mouth if my throat has a little tingle in the morning and I will have no symptoms by the next day!

Peppermint Beadlets: Each beadlet is 1/3 of a drop of peppermint EO. It has all of the same properties as I described above, but its more conveniently packaged for use when it isn’t exactly appropriate to whip out a bottle of essential oil and put a drop on your tongue, tummy, or forehead.

There is a run-down of the many oils I got this month! I have already opened (almost) all of them and they have been put to good use!

If you have any questions about essential oil uses, benefits, or how to order any, please comment here or on my Facebook page! I would love to be able to help you get started or continue on your journey to health through these wonderful tools! You can also visit my DoTERRA website to order!

I hope you had a great Thanksgiving and a blessed day!

The Perfect Recipe for a Thanksgiving Feast

I cannot believe that we are just two weeks away from Thanksgiving already! And with our first snowfall that we had this week, it is definitely starting to feel like the holidays… I even started listening to Christmas music already! (Don’t judge me, there’s just too much Christmas to pack between Thanksgiving and Christmas).

When I was eating just GF/ DF, I would subject myself to a plain, boring thanksgiving meal with turkey, mashed potatoes that had absolutely nothing in them (ew!), some steamed green beans, and maybe fresh cranberries. While that may sound appetizing for a normal meal, it is not exactly a recipe for a thanksgiving feast!

So, as thanksgiving approaches, I have made it my goal to find “GAPs approved” alternatives to all of my favorite thanksgiving meals. That’s right, every last one of them. And since almost all of my immediate family is on the diet in one way or another, the food will definitely not go to waste!

Here is the list of what I am thinking about preparing. I will update it as I add recipes (and pictures hopefully) on the blog!

  • Turkey (of course)
  • Mashed potatoes
  • Gravy
  • Cranberry dressing
  • Green bean casserole (or some form of green beans)
  • Dinner rolls
  • Pumpkin pie

Note: This list is subject to change. I want to get recipes for all of these up before (or on) Thanksgiving day, so you guys need to hold me accountable for that. I refuse to let work and school deter me from reaching my goals! Let me know if there is anything else you would like me to add to the list? Now let’s get ready to get into the holiday spirit!!!

Have a blessed day!

Why should I take Fermented Cod Liver Oil?

Once upon a time, there was no refrigeration. In those times, people had to rely on canning and fermenting to have any kind of fruits or vegetables in the off-seasons. They would catch their own fresh meat when they could and would bake some simple bread when possible to supplement their meals.

As wonderful as that all sounds, this is no fairy tale. This was real life and happened not that long ago. And guess what… people didn’t get sick! And our country didn’t have an obesity epidemic. Blame it on what you will, but I think we can all agree that a change in our diets and a decrease in physical activity has led our country to be where it is today in terms of health (or lack there-of). So what can we do about it?

There are small steps we can take everyday to improve our health. If you have researched diets such as GAPs or Paleo, you know that there is a lot of time and work that is put into those diets. It can also be inconvenient with a busy schedule while living in a society that thrives on a diet centered around processed carbs and sugar. Trust me, I know it’s hard! I am surrounded by it every single day, even in a nutrition program!

I definitely don’t want to tell you to not do either of those diets. They are so good for your health and can reduce inflammation in your body significantly. But, I also know that it can be hard to implement all of those changes at once. In all of my classes, my teachers have been emphasizing how important it is to only “bite of what you can chew” when it comes to changing your diet (all puns intended).

“Where, then, do you think I should start?” you ask. Well, that’s an excellent question! I’m so glad you brought it up! If I were to have you start with a few things without a ridiculous amount of effort, I would recommend three things: Cut back on as much sugar as possible (I fully support organic, raw honey), and start taking a probiotic, and fermented cod liver oil.

I will talk more about probiotics and sugar in future posts, but today I want to tell you how fermented cod liver oil can help your body.

What is fermented cod liver oil (Or FCLO for short)? FCLO is made by fermenting cod livers. (Don’t make this a huge turn-off because you can get it in a capsule form where you don’t have to taste the fish. It is also available in three flavors (un-flavored, cinnamon, and orange), and in a butter, liquid, and butter oil blend.) This allows the fat-soluble vitamins and beneficial oils to separate from the rest of the liver without damaging the vitamins. The cool-temperature fermentation process allows the oil to maintain its Vitamin-D, Vitamin-A and Omega-3 content. Fermentation allows 100% of the nutrients to be broken down the right way… the way our body recognizes it. (Check out this blog for more of the science behind how it’s made) Heat, on the other hand, will damage the nutrients so that they are unrecognizable to our bodies and can be toxic.

Lets look at the main nutrients supplied in FCLO and why your body needs them:

  • Vitamin A: Helps form and maintain healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin as well as promoting good vision, reproduction, and breast-feeding. A deficiency in this vitamin can lead to a higher likelihood of developing infectious diseases and vision problems.
  • Vitamin D: Helps the body absorb calcium (which is needed for healthy bone function). Also has a role in nerve, muscle, and immune system. According to the Western A. Price Foundation, “At least 2,000 genes, or nearly 10 percent of your genes, have been identified that are directly influenced by vitamin D, which in turn impact a wide variety of health issues, from preventing the common cold and flu to inhibiting at least sixteen different types of cancer. There’s even evidence linking vitamin D to the process of brain detoxification of heavy metals such as mercury. Widespread vitamin D deficiency has also been strongly linked to the childhood epidemics of autism, asthma, and diabetes, both type 1 and 2.” A deficiency in this vitamin can cause osteoporosis in adults and rickets in children as well as a plethora of other health issues in the body.
  • Vitamin K2: Plays a major role in blood clotting, bone function, and skin integrity. A deficiency of this vitamin can increase the likelihood of bruising and bleeding. It can also lead to osteoporosis in the elderly.
  • Omega-3: Vital for brain function. Also supports blood clotting and protects against heart disease and possibly strokes. Deficiency in this nutrient is associated with poor brain and nerve function.
  • Other nutrients supplied by FCLO: CoQ10(antioxidant needed for basic cell function) and quinones (known for anti-tumor and anti-microbacterial properties)

Other benefits from taking FCLO:

  • Vitamin A and D need each other for your body to properly absorb the nutrients. FCLO has an appropriate ratio of A and D to help your body best utilize them.
  • All nutrients provided in FCLO are in high concentrations and in a whole-foods form (which your body knows how to use).
  • The EPA/DHA content of FCLO is naturally 15% and 10%, respectively.

You may be thinking, “I already take a fish oil supplement. Isn’t that enough?” The short answer is no, because taking a commercially produced or processed supplement is never going to be as good for you as a whole-foods version of a supplement. The long answer to why FCLO is better for your body than standard fish oil supplement includes:

  • Processing: Cold processing will always protect and preserve the naturally occurring nutrients, whereas heat will damage them. Synthetic breakdown of nutrients is damaging to them as well.
  • Digestion and fermentation is by far the safest and most effective way to reduce nutrients into their usable form. Fermentation gets the process started for your body in a safe and effective way.

I cannot emphasize enough how much more beneficial it is for you to have a whole-foods supplement than any isolated, chemically altered, or synthetically made supplement!

Still aren’t convinced? Here are two more opinions on why FCLO will help you! Balanced Bites and Wellness Mama. (I am not associated with them at all, I just liked how they presented the benefits of FCLO)

Ready to buy some now? Here’s where you can! Green Pastures is the only brand that sells properly prepared FCLO in the United States. I use the cinnamon tingle oil, but I have heard great things about the cinnamon tingle butter blend. Try some with a teaspoon of honey (Yum!!!)!

What are your thoughts or questions about FCLO? I would love to hear what you think!

Have a blessed day!

Confessions of a Meat-A-Holic

Hello, my name is Alyssa, and I am a meat-a-holic. No, I will not go to a support group and I will not change my ways because frankly, I see absolutely no reason to give up eating meat. No, I won’t hate you if you are a vegetarian or a vegan. That is the lifestyle you choose, and I can love you and support you even if we disagree on some things. I will say that you have a lot of strength or courage or something to give up something as amazing as meat and eggs. I simply could never do that. The main reason: Bacon and eggs for breakfast. Every. single. day.

Why have I classified myself as a meat-a-holic? Well, besides the aforementioned reason, I have done a lot of research and have come to to a few simple conclusions. If you disagree, I would love to hear your opinion and will look into it in an unbiased opinion, but from all I have researched, I have not found a single reason to give up that main food group.

1. Our bodies need protein. This is a fact that is undisputed in the medical and nutritional community. What people aren’t so apt to admit, though, is that animal protein really is the best form of protein for our bodies. We have been created to be able to efficiently and effectively use all of the protein, fats, and other nutrients in meat in our bodies. If you think about it, animals and us are made from the same building blocks. So why wouldn’t you want to feed your body with the foods your body recognizes? Without protein, our muscles, bones and some of our hormones cannot be maintained properly.

2.Meat is incredibly nutritious. Besides having necessary protein and amino acids for your body, Red meats are high in B12, B6, B3, Iron, Zinc, Selenium, and many other vitamins and minerals. Vitamin B12 cannot be found in any plant product. Creatinine, Carnosine, DHA, and EPA are also nutrients that are only found in animal products, and are crucial as energy reserves, anti-oxidants, and Omega-3s.

3.Meat is full of good fats. I don’t know where you stand in your beliefs on fats, but the evidence that has been released recently proves that fat is not bad for you, as it has been preached in the past. There are so many things I could say about the benefits of fats, but I will save that for a later post. What I will tell you is that fats are good for you. Your body needs it to heal inflammation, maintain muscle and bones, and so many other things. And if you eat grass-fed meat, it is shown to have up to 5 times higher levels of Omega-3s, which are extremely important for mental well-being.

4. There are no proven benefits to avoiding meat. I haven’t found one. There are observational studies that show vegetarians (who are usually health-conscious, don’t smoke and exercise less) have a lower chance of getting diseases compared to someone on a normal diet (one example found here) Weird! Who would have thought that people who take care of themselves have a lower risk of getting a disease! But compare that same health-conscious person who eats a vegetarian diet with a health-conscious person who eats meat. What do we find? They both had the same low rates of disease (found here).  So why cut something out of your diet it if isn’t hurting you?

Basically, you should never even consider giving up meat to be healthier… it simply won’t help! If you are considering giving up meat to be healthier, you should really reconsider. First, look at other ways to change your lifestyle. Increase your consumption of fruits and vegetables. Yes, eating a lot of fruits and vegetables is very important, but it will never replace the nutritional value only obtained from meat. Reduce your intake of sugar and other processed foods. Exercise a little. Try to quit smoking. Drink less alcohol. There are much more effective means to change your lifestyle to become more healthy without eliminating this important food group.  And whenever you are tempted to think otherwise, remember my mantra: Bacon is your best friend.

Have a blessed day and a great weekend!



The Dirty Dozen (No, I’m not talking about a box of donuts)

I get it. Eating organic is pricey. I am a single gal paying for her college out of pocket from a part time job. If you think I’m made of money, I can give you a reality check… I’m not. And whenever I go to the store and look through produce and see the price difference between regular and organic I’m tempted to think, “maybe those chemicals aren’t sounding that bad. after all, isn’t a roof over my head more important that eating organic produce?” The truth is, when it comes to what you buy, some is better than none. Eating some organic is better than trying to nix the idea of having any at all. This is because when you eat chemicals, they can build up in your body unless you are detoxifying regularly. So, the less you put in your body, the better.

But, did you know that all foods are not created equal when it comes to the harm your body can receive from choosing non-organic over organic? There are two fairly popular lists I have found, they are called the “dirty dozen” and “clean fifteen” (catcy, eh?) These are the two lists that I try to follow when shopping for produce. Now remember, if you are on a specific healing diet (like the GAPs intro diet), it is important to eat all organic produce if possible to help your body heal faster, but again, better some than none. So without further ado… The lists

The Dirty Dozen:

  • Apples
  • Strawberries
  • Grapes
  • Celery
  • Peaches
  • Spinach
  • Sweet Bell Peppers
  • Nectarines
  • Cucumbers
  • Cherry Tomatoes
  • Snap Peas
  • Potatoes
  • Hot Peppers
  • Kale

(If you were counting, you might have seen that you got a couple of freebies in there.) My rule of thumb is, if it has little or no peel, go with organic produce. The fact that most of these could hold on to pesticides isn’t necessarily why they made the list, but that is what makes sense to me, so I’ve remembered it that way. But, of course, there is always some exceptions to that rule, seen in the next list…

The Clean Fifteen:

  • Avacados
  • Sweet Corn
  • Pineapples
  • Cabbage
  • Sweet Peas
  • Onions
  • Asparagus
  • Mangos
  • Papayas
  • Kiwi
  • Eggplant
  • Grapefruit
  • Cantaloupe
  • Cauliflower
  • Sweet Potato

See why I get confused sometimes? Why is cabbage considered “clean” and spinach considered “dirty”? It’s a mystery to me.

So there you go. You just have about 30 foods to remember whether you should buy them organic or not, and the others, well, the price usually determines which one I buy. Hey, I am still on a college-student budget! But I do still try to lean more towards more organic than not.

I did not come up with this list on my own, fortunately there were many people who came before me and who were much smarter than me and had much more money for research. Here are a couple of websites I used and you can look at if you want more information.


I hope this helps you  as you’re shopping for food! I’d love to hear other guidelines you guys use  as you’re shopping to be resourceful while buying quality food!

Have a blessed day!

And the Winner is…

Wow, where did this week go?!? It was just Monday yesterday, wasn’t it? For that matter, where did October go? How did it get to be the end of the month without asking my permission!!! Rude!

Anyway, while the past two weeks have been tough, I have been feeling awesome! It’s weird what happens when you eat food that your body recognizes! I have so much energy, I haven’t needed coffee at all! I also have seen changes in my acne which is one of the main reasons why I re-started the diet. My other main reason I restarted was to balance out my hormone, and the jury is still out on that one. But it has only been just over two weeks. I can’t wait to see what will happen in more time!

Any who. Here is the moment you all have been waiting for, the reveal of my favorite GAPs approved soup EVER!!! I was introduced to this recipe by a dear friend of mine that is also on the GAPs diet. I had eaten a similar soup growing up, but instead of spaghetti squash and zucchini or yellow squash, there was spaghetti noodles and potatoes in it. Talk about starch overload! I was never a  fan of it growing up (sorry, mom), but obviously my eyes have been opened to a new and approved spaghetti soup!

So without further ado…

Spaghetti Soup

  • 1 lb ground beef (organic, grass-fed)
  • 1 small onion
  • 6 cloves garlic
  • 1 medium spaghetti squash
  • 1 medium yellow squash or zucchini, peeled and sliced
  • 6 cups chicken broth

Pre-heat oven to 350°F. Cook spaghetti squash in oven until almost done (about 35 min. If you need to know how to, look HERE). In the meantime, brown ground beef, onions and garlic in large pot. Add squash for about 5 minutes then add chicken broth. Bring to a boil and let simmer. Add spaghetti squash when it’s finished in the oven and let simmer for 20 minutes


I was very skeptical about using chicken broth for a soup with ground beef, but I think it makes the soup taste that much better! I seriously can’t talk enough about how much I love this soup! Delicious and nutritious… does it get better than that? I submit that it can not!

Well, I hope you all have a Fabulous Friday and a great weekend! I will be celebrating Halloween with a dear friend whose birthday is tomorrow! We’ll be carving pumpkins and

The Best Chicken Soup Ever!


I trust that this week has been treating you as well as it has been treating me! I’ve been keeping myself busy with schoolwork and studying for a Chemistry CLEP test, and somehow those two things have been taking up all of my time! I did get a nice break on Tuesday when my roommates and I had people over for dinner and we sat around the campfire for a few hours because it’s been so nice outside! I seriously have been loving this weather and I am so glad that fall has been so much longer this year than last year, especially because all of the leaves are still changing. Literally every time I walk out of my house I think of how blessed I am to live in Colorado.

Today marks one week plus one day on the GAPs diet. I haven’t noticed a huge difference in my body, except I have had more energy and haven’t had any negative reactions to anything I’ve eaten all week! Usually I have something about once a week, but that typically happens after I eat too much fruit or honey. So, when I eliminate those from my diet, I don’t feel bad! Weird!

Today’s soup holds a special place in my heart. It is one of the basic soup recipes from Dr. Natasha’s Gut and Psychology Syndrome book (found HERE), and that single soup brought me through my first round of the GAPs Intro diet when I originally went through it in May. That was before I started looking for other ideas for soups and was happy with just that one! If that doesn’t speak to how delicious this soup is, nothing will. It holds the prize for the best chicken soup.

And, for a treat, this is a 2-in-1 post! I will also tell you how to properly make chicken stock. This is important, especially for people who are just starting the diet because if you cook your chicken stock too long, you can release enzymes from the bones that are harmful to people with very damaged guts. And you will be eating (or drinking) a lot of chicken stock in the intro diet.

Chicken Garlic Soup

From Gut and Psychology Syndrome by Dr. Natasha Campbell


  • Whole chicken, organic, free range. preferably from a local farm
  • 6 organic carrots, washed and sliced
  • 1 organic onion, chopped
  • Filtered water
  • 1 head of organic cauliflower, chopped
  • 2-3 zucchini, peeled and sliced
  • 10 cloves garlic,
  • Coconut oil or lard
  • Peppercorns
  • Salt (I prefer Celtic salt, but you can also use real salt or anything else without iodine added)

How to Prepare Chicken Stock:

Take a whole chicken, giblets and all, and put in a crock pot with the carrots and onion. Fill crock pot with water and let cook on high for 2-3 hours. That’s it! Super simple!! You don’t want to overcook it because cooking within that time frame is when the maximum nutrients and fat are released from the chicken.

Chicken Soup:

After your stock is made, remove chicken from broth and let cool. While that is cooling, pre-heat oven to 400ºF and cut cauliflower and zucchini and toss in melted lard or coconut oil in a large glass baking dish. Cut the bottoms off of the garlic, but leave the “shell” on and throw in with the zucchini and cauliflower. Stick in oven for 45 minutes to roast, then let cool. De-shell the garlic and put in the food processor and chop until small, but not mashed. You may have to do this in parts. Then throw all of the vegetables (including onions and carrots) in a large pot with the stock, de-boned chicken,* and peppercorns. Let simmer for 15-20 min and serve.

*If you are planning to make bone broth, keep all of the bones after de-boning the chicken and stick back in the crock pot with water (to the top) and a splash of apple cider vinegar (I use Bragg Organic Apple Cider Vinegar) to release the nutrients from the bones. Cook for about 8 hours.

 I cannot stress enough how delicious this soup is! It is one that I almost always have on hand and haven’t gotten sick of it!

I hope you all are having a wonderful day! And join me tomorrow to see what soup made number one one on the list!!!


GAPs Day 6: The Secret to Success…ful Soup!

I hope you all had a fantastic weekend! Mine was very busy and full of family, friends, and food! I took a much-needed break from school, this blog, and other responsibilities and got to start the week feeling refreshed and rejuvenated!

Today, I am going to talk about my 3rd favorite soup. I found a secret to adding an amazing flavor to the soup that I never would have thought could change the taste of a soup so much! How did I discover this secret? Well, I was making soup one day (I tend to make about two weeks worth of soup in one day and then not have to cook too much for a while, except to replenish on stock), and was also in the process of making ginger tea. I decided to finish off my ginger root in the soup along with some chicken and vegetables leftover from other soups. And let me tell you, it made some of the best tasting broth EVER!!! No kidding! It was amazing how just a little bit of ginger can change a soup so much!

Chicken Ginger Soup

  • 6 cups chicken stock
  • 2 tsp ginger root, wash, peeled, and sliced thinly
  • 1 lb or so of chicken
  • 1 head cauliflower, chopped
  • 6 carrots, sliced
  • salt and pepper to taste.

For the chicken, I have used both chicken breasts and part of a whole chicken I cooked to make stock. I have no preference as to which one tastes better, so whichever you have on hand.

Put stock, ginger, and chicken (only if uncooked) in a large pot and let simmer for 20 minutes.  This will release the ginger flavoring into the stock. Add carrots then cook for 10 minutes, then add cauliflower and chicken (if cooked before-hand) and cook to desired done-ness. I like my vegetables soft but not falling apart.

I am so excited, as Thanksgiving is approaching way faster than I was prepared for it, to create new recipes that my sisters and I are able to eat this year! No more starving for us while our family has a smorgasbord of food that won’t sit well! Just kidding, we never starve, just don’t get to enjoy as many things, and I had never even thought of adapting recipes to make them friendly for those with allergies! So I am very excited to stretch my creative muscles and create some new, delicious foods, as you could probably tell by me talking about it already. So stay tuned! I will be starting recipes soon to share!

What have you found to be a great secret to making soup taste better?

Have a blessed day and I’ll see you tomorrow for my second favorite soup ever!

Day 3~ Lovin’ Me Some Cauliflower

When people say you should take a few days off when you start this diet, they are not kidding you! And if you haven’t heard this before, let me tell you: Please, for your own sake and for the sake of those around you, take a few days off when you start this diet! Or at least don’t be as stupid as I was and work a night shift without getting much sleep beforehand and start this diet and stop coffee cold turkey. It’s just a bad idea overall. Don’t even try it.

But, beyond being incredibly sleepy, I feel fine today! No stomach upsets, or anything! Praise the Lord!

Also, exciting news… I officially switched my major today! I had been putting it off for no apparent reason, but now I’m being very intentional to do things when I am assigned to them rather than when they are due. So I am taking the initiative and doing many projects now, including studying for tests, starting case studies and other assignments, and working on other projects that don’t relate to school. For instance, I have had some apples sitting in my pantry for almost a week now that I picked and have now made into apple sauce!Although that’s something I can’t eat until stage 4 (I’ll share that recipe later) it’s all ready for me to eat, which will be nice considering I’m coming up on a busy time in school. Really, it’s taunting me in my pantry but it will definitely be worth the wait.

Here is my recipe for cauliflower “meatball” soup! I wouldn’t recommend this one cold, but it is very satisfying, especially if you like cauliflower as much as I do! This recipe is another one that you can multi-task while making, even if you aren’t a very good multi-tasker. Plus if you forget about it on the stove, you don’t have to worry about it getting too mushy or anything!


Cauliflower Meatball Soup

  • 1 head cauliflower, chopped
  • 1 small yellow squash, peeled  and sliced
  • 5 cloves garlic; 4 sliced, 1 diced
  • 4 cups chicken stock
  • 1 lb organic, cage-free ground chicken
  • salt to taste

Put chicken stock, cauliflower, yellow squash and 4 cloves garlic in large pot. Cook until very soft (about 25 minutes). Puree using an immersion blender or food processor. While vegetables are cooking, mix chicken, garlic, and a pinch of salt together. Form into balls. After blending vegetables, put soup back into the pot and drop the meatballs in. Let simmer until chicken is cooked thoroughly.


There you go! Pretty simple and very delicious. I have seen variations done with ground beef rather than chicken, such as this recipe from Journey to Foods that bring Life.

I hope you all have a blessed day and I can’t wait to see you back tomorrow for more updates on the GAPs Journey!