Finding the time to eat when I am at home looking after my little pickle can be a challenge so I find myself grabbing easy things I find around the house – a handful of nuts here, a piece of fruit there and at times a hard boiled egg. What makes it more challenging is that I have an autoimmune condition (hashimotos) which means I am completely gluten free and also have to avoid night-shades (such as white potato, capsicum, chilli, tomato, paprika and eggplant).
I am exclusively breast feeding the little pickle so its important that my health is always at 100% so I aim to eat at least two to three serves on a daily basis of what I consider to be the top 10 most nourishing foods on the planet:
- Organ meats from grass-finished animals (e.g Liver)
- Organic Kale
- Egg yolk
- Organic vegetables (especially dark leafy greens)
- Grass-finished meat (lamb, beef, chicken, turkey)
- Bone broth (bones from grass-finished animals)
- Fermented foods (fermented cod liver oil, sauerkraut, kefir, kimchi)
- Wild caught seafood (especially oily fish)
- Superfoods such as Quinoa, Chia seeds, raw Cacao and Maca)
- Filtered water – free from chlorine, flouride and other drugs and chemicals.
I buy all my meat in bulk direct from the farms, its organic grass-finished and pre-cut into portion size. It’s cold but not frozen when it arrives and I get a variety of cuts including scotch fillets, rump steaks, t-bone, rump roasts, sausages and mince. I also ask for a portion of organ meat which gets added to my order.
I have also signed up for a weekly delivery box of organic and sustainable fruit and vegetables plus a juicing box which includes all the green leafy vegetables perfect for juicing.
There are days when there are no opportunities to hop into the kitchen to cook up a healthy lunch; so with my limited time and all this beautiful food in the house, here are just a few recipes that can be made in bulk and kept in the fridge to snack on during the day which are not only nutritious and healthy but easy to eat and delicious!
- Basil leaves
- Red onion
[I haven’t put any quantities down as it’s entirely up to you – add more of what you like and less or none of what you don’t. When making this salad for myself I like to chop up all the vegetables really small].
- 1 big handful of Kale
- 2 big handfuls of Spinach
- 200g of Frozen blueberries
- 1 Banana
- 3 cups of cold filtered water
- Cooked quinoa
- Snow peas
- Fetta cheese
- Fresh mint leaves
- Fresh lemon juice
[I like to cut up all my ingredients really small and again, no quantities just put as much or as little as you like – I add all my ingredients to the quinoa and then toss it with lemon juice.]
I use organic grass-finished liver (minced) which I roll into 100s of tiny little balls (the size of a tic-tac) and put it on a tray in my freezer. Each day I take out 6 frozen liver balls and swallow them with water.
To make this soup you have to have a large 10L pot – if you don’t have one that big just add as much of all of the ingredients as you can.
- 1 whole organic grass-fed free range chicken (including bones)
- 1 tablespoon of minced liver
- 1 butternut pumpkin (can use any type of pumpkin though)
- 1 large sweet potato
- 3 carrots
- 4 sticks of celery
- 2 cobs of corn
- 1 bunch of parsley
- 4 cloves of garlic
- 4 cubes of chicken stock (I use Massel cubes)
- Salt and pepper to taste