Hashimoto's Chocolate Cake

Yes... chocolate cake!!!  Need I say more?  Let's just go straight to the recipe, right?! Okay. As always, buy organic ingredients.  I created some links for gluten, dairy, and soy-free products incase you don't have a favorite yet.  

"Many people will ask me, "Which diet do you think is best?"

My answer, as always, is the diet that works for you. You are unique. Your genes, your ethnicity, your blood type, your gender, your digestive capability, your intestinal environment, your food sensitivities ... all make you unique."

~ Dr. Isabella Wentz, Thyroid Pharmacist

Ingredients:
1/2 cup coconut oil
1/2 cup chocolate chips
2 tablespoons cocoa powder, dark chocolate
1/2 cup coconut sugar
1 cup gluten free flour
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 cup zucchini, shredded with the liquid squeezed out

1/2 tsp chia seeds
1/8 cup maple syrup

[confectioners sugar, added after cake cools]

Directions:  
1.Preheat oven to 350*F.
2. Grease a glass baking dish with coconut oil.
3.Heat the coconut oil and chocolate chips in a pan until melted.  
4. Mix all of the remaining ingredients in a mixing bowl until well blended.  Add the melted ingredients and blend.
5. Pour mixture into a glass baking dish.  Bake at 350* for 20-25 minutes.
6.  When cake has cooled, sprinkle with confectioners sugar.

"Finally, be strong in the Lord and in His mighty power."
Ephesians 6:10

Lunch Idea #2: Burger & Fries

If you're just starting out on a Hashimoto's diet, you're going to be so glad that you read this post!! Not only is this meal delicious, but it's quick and easy.  So heat up your grill and take out your potato cutter... you're going to eat like Hashi royalty!

If you're new to my blog, check out the recipe that I posted for sweet potato fries.  I've actually updated the post with tidbits that I've learned from making them about ten times.  Peel them, microwave them (briefly), and slice them with your potato cutter.  [You microwave them to make it easier to slice so 2-3 minutes on high will do the trick].  When you slice them, the thinner the cut  -- the crispier the fry.  If you prefer soft fries, use the larger slicer or just cut them in wedges.

Prep the fries as described in the blog post.  Slice your zucchini lengthwise in 4-5 pieces; coat with extra virgin olive oil and sprinkle with cinnamon.  Grab your patties and head outside! Heat your grill up to 450* and place the baking sheet with fries on it for about 20 minutes; stir occasionally.  Set the fries aside. Cook your *hamburgers and zucchini until done; let those rest.  Flip the fries over on the baking sheet and cook for another 15-20 minutes. 

Ingredients:
Hamburger patties
2 medium zucchini, sliced
4 medium sweet potatoes, sliced
Extra virgin olive oil
Cinnamon
Sea salt and pepper




*I bought Angus beef patties for the hamburgers; my husband only added salt & pepper.  Simple, right?

"The heavens declare the glory of God; the skies proclaim the work of His hands."
Psalms 19:1

Lemon Blueberry Mini Muffins

I've been trying to create a lemon flavored treat for my husband for about a month now (yes, that's where I disappeared to).  My experiments have led me to believe that there is a pile of clay tablets buried deep within the ruins of some ancient civilization that are chock-full of gluten and dairy-free recipes; I know people had to eat well before flour mills were invented. Anyway, I think I've finally concocted a delicious little Hashi's lemon muffin recipe.  They've been taste tested and approved by my husband so I'm betting that you'll enjoy them, too.

This recipe is easy and involves ingredients that you probably already have in your pantry with the exception of the flour. If you're a chocolate lover, you might even want to substitute the blueberries with chocolate baking chips -- I'm actually going to try that next time!  

Ingredients:

¼ cup + 2 tbsp olive oil

¼ cup pure maple syrup, organic

½ cup coconut sugar

2 eggs

1 tbsp lemon zest

1 tbsp lemon juice

¼ tsp chia seeds with ¾ tsp boiling water

1 1/2 cup Bob’s Red Mill Flour

¼ tsp baking powder

1/8 tsp baking soda

¼ tsp salt

Blueberries

Confectioners sugar

Directions:  Grease a mini muffin pan with coconut or olive oil.  Combine all but the last two ingredients in a mixing bowl and mix until blended. Spoon one tablespoon into each mini muffin tin; add blueberries as desired.  Bake at 350* for 9-11 minutes or until a toothpick comes out clean.  After the muffins cool, sprinkle with confectioners sugar. 

Note:  I finally found a gluten-free flour that worked well with baked goods... it's called Bob's Red Mill Flour and I actually found it at Walmart ($4.23 for 22 oz).   I tried multiple other products but this one had the best taste and texture.  If you find another product that you like better, please share it with us on Facebook!!

"And we know that for those who love God all things work together for good, for those who are called according to his purpose."  Romans 8:28

Banana Bread Mini-Muffins

If you're like me, life is a continuous search for your next healthy recipe -- preferably one with lots of flavor and texture.  Meals don't seem quite as challenging to conjure up as they were a year ago… it’s the small, on-the-go type snacks that I spend most of my time experimenting on lately.  In the past week and a half, I've come across these ‘breakfast cookie’ recipes; most of them are two or three healthy ingredients.  You know what I'm talking about – quick and easy but tough and tasteless!  So I started with one of those two-ingredient recipes and kept adding to it until I designed a delicious little muffin that you can pack for your afternoon snack.  You’ll love them!

Ingredients:

2 ripe bananas

4 packs of instant maple-brown sugar oatmeal (organic)

1 tablespoon coconut oil

1 tablespoon maple syrup

1 egg

½ teaspoon baking soda

½ teaspoon lemon juice

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1/8 teaspoon ground cloves

½ teaspoon salt

¼ cup raisins

¼ cup pecan pieces

I know this looks like a lot, but you just throw it all in a food processor and scoop it into your baking pan! 

Directions: Combine all ingredients except the raisins and nuts; blend in a food processor for 30-60 seconds.  Mix in the raisins and nuts.  Scoop one spoonful each into a greased 24 mini-muffin baking pan; you can use coconut or extra virgin olive oil to grease the pan.  Bake at 350* for 15 minutes.

The priest told them, "Go in peace.  The Lord approves of your journey."

Judges 18:6

Hashi Pasta Delight

This recipe is almost accidental... it started out as a simple pasta dish (gluten-free) and quickly morphed  into this scrumptious concoction that complimented our main dish perfectly!  The original recipe was a little bland but I really wanted some pasta tonight so I thought I'd try it.  My husband was grilling the meat; he also grilled some zucchini and pineapple chunks.  So when it all got to the table, it ended up in one delicious pile on our plates -- and the Hashi Pasta Delight was born!!

It's actually a pretty simple dish.  Cook the pasta and blend up the sauce.  You can grill the zucchini and pineapple or saute them on the stove; my husband just happened to be grilling tonight.  Here's the recipe:

Ingredients: 

1 package of gluten-free pasta
1 medium avocado, pitted
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon basil
1 tablespoon lemon peel
1 large zucchini, sliced lengthwise
1/2 can pineapple chunks, drained
Cinnamon

Zucchini and Pineapple Directions:
1. Slice zucchini and rub with olive oil and cinnamon; place on grill or saute pan.
2. Drain pineapple chunks and sprinkle with cinnamon; place on grill or saute pan.
3. Cook zucchini and pineapple until tender.  Cut both into small bites.

Pasta and Sauce Directions:
4. Cook the pasta using the instructions on the package.  I use the Andean Dream Quinoa Pasta -- it's the best gluten-free pasta that we've found.
5. Cut the avocado in half and scoop out the flesh; place in a food processor.  Add the lemon juice, olive oil, salt, basil and lemon peel.  Blend until smooth.
6. Place a serving of pasta on a dish.  Cover pasta with 2 tablespoons of sauce.  Sprinkle with lemon peel to taste.

7. Mix the zucchini and pineapple with pasta and sauce mixture.  Enjoy!!!

"The Lord has made the heavens His throne; from there He rules over everything."
Psalm 103:19

Best Meatloaf Ever

My husband and I both love meatloaf.  I guess it's the generation we grew up in... it just seems like an old family favorite.  Our mom's both used eggs and bread crumbs to bind it together.  But being gluten-free poses a little binding issue...  have you ever tried to make a meatloaf without bread? It just doesn't turn out as pretty, does it?!  Well, after trialing several different ingredients as a bread substitute, I think my husband has figured it out (he is a genius). He used two eggs and some protein powder that we use in our smoothies.  It worked awesome! 

But before you try the recipe, I need to share his real secret ingredient with you!  If you want the tastiest meatloaf ever, serve some Pork Chops & Carrots and save some of the leftover stock for this recipe.  Substitute the marinara sauce with that leftover stock. I'm telling you -- it's the best meatloaf I've ever tasted!!!  

Ingredients:  

1 pound ground beef

½ pound ground pork

2 eggs

1 tablespoon protein powder

1 carrot, diced

¼ cup oatmeal

¼ cup marinara sauce

Dash of salt & pepper 

1 tablespoon Italian seasoning

1/8 teaspoon cayenne pepper

Catsup

Combine all of the ingredients and pat into a loaf mold; set in a meatloaf pan.  Top it with as much catsup as you like.  Cook at 350* for about 45 minutes or until thoroughly cooked.

That is what the Scriptures mean when they say, "No eye has seen, no ear has heard, and no mind has imagined what God has prepared for those who love him."
1 Corinthians 2:9

Hashimoto's Kitchen Coconut Bar

Need an easy fix for a sweet tooth?  I've got an idea for you and it doesn't even involve cooking! My husband created a delicious little snack bar that's quick and easy to throw together (he let me name it).  Now, honestly I'm not a big fan of coconut so I was a little hesitant to try it. But after I tasted it the first time, I ate a whole one and the rest of his! They're awesome... try it and see.

Ingredients:
3 cups coconut, shredded large flakes
1/8 cup maple syrup
1 tablespoon gelatin
4-5 medjool dates
1 tablespoon chia seeds
4-5 squares dark chocolate bar
2 tablespoon coconut oil
1 tablespoon coconut butter
salt, pinch



Keep in mind that all of the ingredients that we used were fresh and organic; I'm certain that it will make a huge difference in quality and taste.  My husband highly recommends that you use the large coconut flakes as opposed to shredded or small flake products.  The gelatin is pure protein; you can add it if you have it on hand. Make sure you include the coconut oil though... it binds the ingredients together.

The directions are super simple!!  Place all ingredients into a food processor and mix.  It takes ~ one minute to blend them together.  Grease your mini loaf pan with coconut oil. Fill each mini loaf about half full and place them in the refrigerator for about 2 hours. Makes 4 bars.

"To live differently, we must think differently.  We must not seek to be like the world but to use our bodies in God's service."
Romans 12:1

Sweet Potato Fries

Yes, you can have french fries!!!  I'm so excited about this recipe!  I love the idea that we can make these with dinner and I get to eat them, too! If you love a baked sweet potato with butter and cinnamon, you'll love these fries.  I actually prefer these over regular french fries because of the added sweetness.

Before I tell you the recipe, I want to share the secret behind slicing the potato into these perfect little french fries.  It's called a PrepWorks Jumbo Potato Cutter.  I bought it on Amazon for $17.39.  When you first use it, you'll think you're going to break it when you push down the handle; soften the potatoes up in the microwave for 2-3 minutes and they'll slice perfectly!  I watched a video on youtube before I bought it so if you're a little leary, there are plenty of videos out there for your review.

Here are the ingredients:

3-5 small sweet potatoes, peeled and sliced

2 tablespoons Extra Virgin Olive Oil

1 teaspoon cinnamon

1/2 - 1 teaspoon sea salt

1/2 teaspoon crushed red pepper or cayenne pepper

Peel the potatoes and cook in the microwave for 2-3 minutes -- just enough to soften them enough so they slice well.  Place them on a baking sheet.  Pour a small amount of olive oil in your hands and toss the potato slices until all of the potatoes are covered with oil.  Place them on a baking sheet.  Sprinkle with the cinnamon and salt; if you like them spicy, sprinkle pepper of choice and toss them again.  Make sure the fries are spread out so that there is only one layer of fries. Cook them in a preheated oven at 450*F for 20 minutes; flip the fries over and bake them another 15-20 minutes.

Want to grill your fries?  Here's a link for the BBQ Pit Boys grilling them outside on a charcoal grill.

"Do not be afraid little flock, for it is your Father's good pleasure to give you the kingdom."

Luke 12:32

Zucchini Pizza Boats

Tonight, we tried out a recipe from a blogger named Jo called "Stuffed Zucchini."  I actually found the recipe on Pinterest through a friend's board.  If you're accustomed to a light dinner, this is a perfect meal -- and it's quick and easy.  In fact, we can't wait to throw them on the grill when it warms up outside!  The flavor reminds me a little of a healthy pizza snack.  I modified Jo's recipe a bit to keep it Hashi friendly (note that Jo's picture includes cheese; my recipe is dairy-free).

Ingredients:
3 large zucchini, sliced in half lengthwise
1/4 - 1/2 pound ground beef
1/4 cup spaghetti sauce
2 small tomatoes, chopped
Italian seasoning
sea salt
pepper



Directions:
1. Preheat the oven to 375* (or grill).
2. In a skillet, cook the meat until it's no longer pink.  Blend in the seasonings and spaghetti sauce; cook for 5 more minutes over medium heat.
3. Wash and cut the zucchini lengthwise.  Using a spoon, scoop out the flesh.
4. Fill each zucchini half with the meat mixture.  Top with tomatoes.  Mushrooms and/or onions might be delicious additional toppings if you like them.
5. Bake for 15-20 minutes. 

Jo's blog is called:  Blog Her/Life Well Said.  It's filled with information -- check it out!

"How good and pleasant it is when God's people live together in unity!"
Psalms 133:1