5-Days Whole30 Menu

I am participating next week in 5 days of clean eating with a health group. This will be a perfect time to reset my eating, as I'll abide by Whole30 recipes for the week! I intend on participating in a Whole30 during the month of May, so this will be a great prep!

I planned next week meals, as follows. Check out the recipes below if you need gluten-free, grain-free, egg-free, dairy-free recipes! And I even included the ingredient list below each recipe!

Dinners:

• Shrimp Pad Thai from Diane Sanfilippo's book - We LOVE this recipe! It tastes just like the original thing! Except you use zoodles! Yum! This time we will probably add in a sliced chicken breast in addition to the shrimp for extra protein sake!
• Ingredient list:

4 large zucchini or yellow squash

1 cup snow peas, sliced lengthwise into thin strips

4 dozen extra-large shrimp, peeled and deveined

FOR THE SAUCE

1/2 cup almond butter (raw or roasted)

1/2 cup coconut aminos

4 drops fish sauce

1/2 teaspoon minced or grated garlic

1/4 teaspoon minced fresh ginger

sea salt and black pepper to taste

FOR GARNISH

1 tablespoon white sesame seeds

1/4 cup sliced green onions (scallions)

1/4 cup thinly sliced cucumber

• Sweet Potato Nachos (in place of Taco Tuesday!)
• Ingredient list:

One bag Jackson’s sweet potato chips or one batch Primal Palate sweet potato chips
One batch avocado crema
1 pound grass-fed ground beef
1/2 yellow onion, sliced
1 bunch of cilantro, leaves removed and chopped
1 tsp sea salt
1 tsp garlic powder
1 bunch green onion, chopped
1/2 red onion, diced
1 small can of sliced black olives, drained
Lime slices for garnish, optional

Ingredients for Avocado Crema:
1 small avocado
3 tablespoons extra virgin olive oil
Juice of 1 lime
1/4 tsp sea salt + more to reach desired taste preference
1/2 clove elephant garlic or 2 cloves regular garlic (If you have access to elephant garlic for this, USE IT!)
5 tablespoons water

Ingredients for sweet potato chips:

sweet potatoes

coconut oil

• Blackened Salmon with Mango Avocado Salsa by Against All Grain - I will probably not use the spice based herbs on my own salmon, as I'm trying to stay mainly Autoimmune Paleo (AIP), but I think the husband will enjoy it! I am planning on serving some cilantro lime caulirice and maybe the collard greens listed below.
• Ingredient List:

1½ to 2 pounds wild salmon fillets, boneless and skin on
3 teaspoons melted grassfed butter
1 garlic clove, crushed
1½ tsp paprika
1 tsp sea salt
½ tsp onion powder
½ tsp oregano
½ tsp cumin
½ tsp chili powder
½ tsp cracked pepper
¼ tsp thyme
¼ tsp cayenne

Caulirice Ingredients

1 Head Cauliflower
1 Tablespoon Coconut Oil
1⁄2 Small Onion (diced)
1 Clove of Garlic (chopped)
1 Lime, juice and zest
1/4 Cup Cilantro, chopped

• Hawaiian Burgers - No picture but sounds SO good! And I will incorporate a sweet potato into dinner somehow, whether that's sweet potato fries or just roasted. I may not use the portabello bun and rather side for some lettuce (from my own garden!).
• Ingredient List:
8 whole portobello mushroom caps, stems removed (or as mentioned, some big lettuce leaves)
1 tablespoon coconut oil
1/2 teaspoon sea salt
1 pound ground beef
2/3 teaspoons garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
4 rings pineapple
2 whole avocados sliced
1/2 cup red onion sliced

Sweet potato or 2 for fries/side

• Slow Cooker Balsamic Chicken - I think I will try this with a whole chicken instead of just thighs. Served with brussell sprouts (listed below) and sweet potato (see a pattern?)!
• Ingredient List:

8 boneless, skinless organic chicken thighs
4 Garlic cloves, minced
1 Tbsp fresh basil
1 bunch fresh rosemary
1 tsp onion powder
½ onion, diced
¼ cup balsamic vinegar
¼ cup coconut oil
Salt and pepper to taste

2 Sweet potatoes for side

 

Breakfast: 

• Ground beef and sweet potato Breakfast hash. I make a big batch on Sunday that lasts us all week. It is a complete meal for us, in addition to my 1/4 of an avocado I eat every morning!
• Ingredient List:
3 large sweet potatoes, shredded (approx 1.5lbs)
12oz brussell sprouts, quartered
1/2 onion, diced
2 garlic cloves, minced
4 pieces of bacon, cut into 1/3 inch strips
1-3lbs ground meat*

2 Avocadoes for me the week

• If we ate eggs (we don't due to food sensitivities), I would totally make a batch of these Egg Nests, or ones similar to them! They seem so easy and are healthy.
• Ingredient list:

1 large Sweet Potato
1 Sweet Apple
2 Tbsp Coconut Oil + more for greasing muffin cups
5 large Eggs
Sea Salt, to taste
Chives, optional
3 slices uncooked Bacon, diced small
Balsamic Vinegar, optional

 Snacks:

• Baked kale chips - I have never tried kale chips but they look SO delicious! and the husband enjoys chips, so this would be a healthy alternative to try.
• Ingredient list:

2 bunches of kale
1-2 tablespoons of avocado oil
fleur de sel or your favorite seasoning salt

• Carrot cake smoothie - okay, hands down how good does this look and sound?! Maybe for a special snack or breakfast!
• Ingredient list:

1 cup carrots, peeled and then grated (if you have a high powered blender like a Vitamix, you could probably just roughly chop them)
1 organic banana, frozen
1 1/2 cups homemade almond milk (or other non-dairy milk of your choice)
1/4 cup raw unsalted cashews, soaked for two hours (or 1/4 cup homemade cashew nut butter)
1 teaspoon vanilla extract
1 Medjool date
1 tablespoon organic raw shelled hemp seeds (optional for protein)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Sides:

• Collard Greens  - As previously mentioned, these are so good! I try to serve greens with every meal, so this will make an appearance at least once.
• Ingredient list:

1 bunch collard greens

~1.5 cup broth 

up to 8 cloves garlic

1 TBSP Himalayan salt

sprinkle of:

 cayenne pepper

salt & pepper

chipotle chili seasoning

• Brussel Sprouts - These will be delicious! The husband loves brussel sprouts! Perfect side!
• Ingredient list:

For the Onions:
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 whole red onion

For the Brussel Sprouts:
1 tablespoon extra virgin olive oil
3-4 cups brussel sprouts
2 cloves minced garlic
Salt and pepper to taste

Note concerning lunches:

• It's just me and the husband in our house, but most recipes make 4 servings, at least. So our lunches are leftovers from the previous night's dinners. Some recipes will only make 2 servings, which is why I cook a big meal at the beginning of the week (that balsamic chicken), so we can have those leftovers a few times when other dinners lack. 
• I pack my own lunch every day, so I grab leftovers, a fruit, a sweet potato maybe (if it's a big workout day I especially have to), the other 1/4 of an avocado and a mason jar salad.

Here's the 411 on Mason Jar Salads:

1. Decide on using a pint sized (side salad portion) or quart sized (full salad) mas on jar. 
2. Add your salad dressing to the very bottom of your glass mason jar. (For us that's usually a homemade vinaigrette of EVOO, red wine vinegar or balsamic vinegar and some herbs!)
3. Put your hardier toppings in next: nuts, seeds, hardy veggies like carrots; toppings that won't get soggy or go bad sitting in the dressing all week.
4. Put in the remaining toppings such as mushrooms, tomatoes, cucumbers, any fruit etc. that might be soggy or turn bad if sitting in your dressing (other salad toppings suggestions: artichoke hearts, olives, celery, bell peppers, pomegranate seeds, apple slices, sugar snap peas, broccoli to name a few...what other ones do y'all like on your salad???). I do NOT recommend avocado in these jars though.
5. Your greenery is next: make sure it's fairly dry & doesn't touch the dressing! While iceberg lettuce is most common (as shown here, I found an Organic head on Manager's special!), it is also the least nutritional so venture out and try other salad greens like spinach (also shown), arugula, kale, turnip greens, etc. We usually buy the "spring mix" from the store that has a combo! (Remember to buy organic greens!)
6. Store in the fridge & when ready to consume, dump onto your plate & it's instantly mixed! Enjoy!

• Ingredient list:

greens (spinach is my preference)
cucumber, sliced
couple of carrots, sliced
various veggies, sliced

I am definitely looking forward to next week! Especially since the menu is planned! Woohoo!

~Rachel_unrefined

“To insure good health: eat lightly, breathe deeply, live moderately, 

cultivate cheerfulness, and maintain an interest in life.” ~William Londen

Asparagus Stuffed Chicken & Collard Greens

Dinner the other night was asparagus stuffed chicken with collard greens. It was SO delicious; we will absolutely be making this meal again!

For the collard greens, I saw this original recipe on Instagram (below). My husband has taken a liking to collard greens, so I knew I had to try this out! I used a whole bunch of collard greens, but upped the broth to about a cup and a half (enough for the greens to boil). Also, I used chicken broth!

I stumbled across this "Asparagus Stuffed Coconut Chicken" recipe online and thought it looked delicious! However, I had to do some altering to fit our dietary needs. I still followed the recipe instructions, just changed the ingredients up some. My changes are in red below:

• 2- 8 oz. boneless, skinless chicken breasts
• 1/2 cup almond flour
• 2 teaspoons garlic powder
• 1 teaspoon basil (more or less to liking)
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/4 cup coconut flakes
• 1 dash salt (more or less to liking)
• 1 dash pepper (more or less to liking)
• ~16 spear asparagus (2 or 3 per each wrap)
• 1 large egg white (substitute)

When we made this recipe, I didn't notice the coconut flakes weren't in the ingredient list, but I will be adding into the mix the next time I make it!

~Rachel_unrefined

Paleo Breakfast Hash

I love breakfast hashes. I make a big batch at the beginning of the week and reheat servings each morning. This ensures my husband can start the day with breakfast (because he doesn't cook anything on his own normally) with his morning coffee!

I was inspired by someone else's breakfast on Instagram, so we changed things up a bit based on what we had in our fridge and came up with this concoction. It is fantastic, tastey and, best of all, dairy-/egg-/grain-free! And there's bacon...we all love bacon!

Including Ol' Roc'!

This can be edited many ways. (Add in a handful or two of greens at the end of cooking to wilt.) Also, the amount of servings is variable on how much one eats at one time. I consume about 4oz of the hash at a time, but I believe my husband eats less...on weekdays.

Breakfast Hash

Servings: 6-10, depending

Ingredients:

3 large sweet potatoes, shredded (approx 1.5lbs)

12oz brussell sprouts, quartered

1/2 onion, diced

2 garlic cloves, minced

4 pieces of bacon, cut into 1/3inch strips

1-3lbs ground meat*

*Any type of ground meat; we went with ground beef this week, but I have been known to use ground bison, half turkey and half pork, etc. Also, the quantity of meat depends on your personal preference. 1lb ground meat would yield a more veggie based hash, 3lbs yields a protein packed hash (great for those of us upping our protein for increase muscle mass).

Directions:

1. Brown the meat. Possibly add in an herb or two during this portion. I used Majoram, salt & pepper.
2. While browning meat, prepare all veggies & bacon. (I shred my sweet potatoes using my Kitchen aid veggie shredder attachment. But this can also be done using a cheese grater, chopped in a food processor or diced by hand. You will need to adjust cooking time for the latter.)
3. If using one pan, wait until meat is browned, drain and set aside, then begin cooking all other ingredients. If using two pans, you can cook as you prepare all other ingredients. Begin by cooking the bacon pieces. Once slightly cooked, add in garlic and cook for a few more minutes. Add in brussell sprouts and onions, cover pan and cook until tender. Add in the sweet potatoes, cover and cook until sweet potatoes are tender. You may need to add in extra cooking oil (I use coconut oil) during this process if the bacon fat is not enough to prevent sticking). Stir periodically so sweet potatoes do not stick to bottom of pan.
4. Cook until tender. Then mix together with meat mixture. Enjoy! 

One of my favorite breakfasts!

~Rachel_unrefined

The Big D Climb-Partners in Health

Comerica Bank Tower-2015 Climb

A few weekends ago, my husband and I joined my work in participating in the Dallas Big D Climb with the Leukemia & Lymphoma Society. We climbed 53 flights of stairs in the Comerica Bank Tower in Downtown Dallas.

Yes, it was gruesome. Yes, it hurt. Yes, we LOVED it. Yes, we are odd.

This was my third year participating, and another PR for my books. I tell everyone I spend all year preparing for this climb, which is true! 

2013 was my first Big D Climb. By the end of the 52 story climb, my legs turned to JELLO (like the nasty sugar-laden, artificially dyed, not good for you at all kind). My work promised $50 to each individual who beat an employee's time from the year before, and I beat the time (boy do I love goals)! But I realized I had some major prep work to do if I want to do it the next year and not die.

We looked so young in 2013!

Fountain Place in Downtown Dallas

I climbed the Fountain Place in Downtown Dallas for the second time for the 2014 Big D Climb. Since my first climb, I began running with Roc' and adding air squats into my workout regime a few months before the climb. I shaved off about 40 seconds from the year prior with a time of 10:21.

My friend climbed with me, since James was out of town

I began adding weights to my squats last summer, so not only were my morning runs with Rocky and Warriors 1&2 in yoga class easier, but I felt great after the climb (I'm looking forward to skiing this year for the same reason! And because I have some gold ski pants to break in). In fact it was just my lungs that STUNG! But I dominated my time (10:16 for 53 flights) and shaved off a few more seconds from the year prior (even with adding an extra flight of stairs). I placed first in my age group and the husband placed 8th overall! What a hauss!

This year, my boss made a promise to pay each employee or family member registered with the company team $100 if they beat his time. Of the 10 people that beat his time, we took home 20% of the earnings. ;) He gave us a goal, and being the Goal Digger I am, I accepted that challenge.

Oh hello there Mr. Franklin

My husband bought a fishing pole and I, well, of course I bought some new kicks for work! ;)

Mermaid Shoes

I couldn't decide on just one pair...

And yes, I've already begun training for the 2016 Big D Climb! ;) My strategy for training: squats, running and stairmaster. My strategy for the day of: don't start with a sprint and just keep stepping! My husband's strategy: 2 steps at a time! (I'm going to try this for 2016)

As a couple, we make it a point to participate in 6 of these type of events a year-athletic events to help fundraise for different causes. We enjoy the fun, competitive atmosphere while participating in a bigger cause. We have made Turkey Trots our Thanksgiving holiday.

We realize not every couple is wired like us. Most don't Snapchat during their workouts, ask about their weight training before "how was work today?" over dinner, have group text messages with siblings to discuss fitness or wake up early on Saturdays to run or participate in these crazy events.

But then again, not every couple were workout buddies before they began dating.

Our whole relationship was founded on a friendship that blossomed by hitting the REC at college a couple of times a week. (Ladies, if a man has seen you sweaty in non-fashionista workout clothes and THEN chooses to pursue you, he's a keeper :P )

I recently read an article about "Partners in Health" and realized it perfectly hit the nail on the head. Working out together helps us achieve our personal goals, create healthy habits together, and we encourage each other!

This health-minded foundation is what has helped us tackle every fitness & health change we have encountered and implemented into our lives. Together we fought our way to a new lifestyle after food sensitivities tests. My husband has stayed by my side as I altered my already strict paleo diet to follow the Autoimmune Paleo Protocol. I cheer my husband on during his 150 mile bike rides and 13.1 mile half marathons.

We aren't competitive with each other, or even others really. We set personal goals, sometimes inspired by others, and find a way to achieve our goals.

Having a common interest with your spouse is probably what brought y'all together. The hardest part of our marriage (not to suggest we have problems-keep reading mom!) was when we were giving up our lunch workouts to run home and let the dog out, and we hadn't made time in our week to workout together. I was stressed from lack of fitness and while we were enjoying being together doing other things, something just wasn't right. (You know that quote from Legally Blonde-totally applicable here. You know, this one: "Exercise gives you endorphins. Endorphins make you happy. Happy people just don't shoot their husbands. They just don't!" -the wise words of Elle Woods)

This was our first year of marriage and while we tackled diet changes, we hadn't tackled workouts.

The one thing our relationship was founded on was no where in our lives. Once we pinpointed the problem and we fixed it, things have been back to normal and then some.

Most importantly, we value our health and the health of each other. We are a team; we train together, eat together and support each other. I couldn't imagine a better teammate, or a hotter spotter. ;) Do you and your spouse work together for your health?

~RR

"Number one, like yourself. Number two, you have to eat healthy. 

And number three, you've got to squeeze your buns. That's my formula."

-Richard Simmons

Camera Strap!

I have owned my sewing machine for 3 years now. I am slightly ashamed to say I have not used it enough times these past few years. So to correct this wrong, I have been working on a few projects the last few weeks!

One particular project I started and finished yesterday! We are going camping with friends in a few weeks, and we found out that 3 of us all have the exact same camera (Nikon D3200)! While I don't think it will be a HUGE problem, I decided this was a perfect opportunity to put my sewing skills to work and make a camera strap I have been eyeing for a bit, so I will know exactly which camera is mine without having to scroll through pictures!

I rounded up a few pieces of scrap material I had at home and followed the instructions HERE . Here's the fabrics I found that worked well together. Perfect combo for a random project right?

The instructions were super easy to follow! Though I do think I need a fancy measuring grid to help cutting fabric, I'll invest when I get a little more serious about sewing. Following instructions, I cut the fabric, ironed them, and then sewed them together with finished sides facing in.

See? It made a tube, if you will.

Next was time to put the fleece on the fabric. This is where I improvised with what I had (hey it was SLEETING outside & I wanted to finish the project in one sitting!), so I did not use an iron on fleece, but rather just pressed some extra batting I have leftover from my aforementioned other project. I ended up having to pin it in place on the edges, and it got a bit tricky; if you are new to sewing or OCD, I'd recommend following the instructions to a T. Which I don't do often.

Ever.

You then turn the tube inside out so it's right-side out! 

(Is that confusing? The fleece/batting is inside now)

I didn't capture the next few steps in pictures (I tend to do that..a lot), but they are outlined perfectly on the original instructional website! Fold those unfinished edges inside, and sew them shut. Now you have a pad! Then fold said pad hotdog style, iron to get a crisp fold and sew edges together (if that doesn't make sense, just go to the other website, please). 

Now you have another tube, with your inner fabric inside (my green) and the exterior fabric outside (my floral print). I had some issues with my sewing machine and the thick fabric, so this last step took WAY too much time; maybe because it was 9PM, maybe because I'm still a newbie at sewing and using my machine, maybe because I used quilting batting and not the recommended iron on fleece, and definitely because I didn't have enough thread on my spindle and had to refill it mid-sew (ugh). 

WHATEVER the true problem, I still finished the project in about an hour and half, and now have a rocking camera strap! I love it!

If I didn't love using my camera enough before, now I have even more reason to use it! And it won't get mistaken for anyone else's camera, either!

I think what I love most about these projects, whether sewing or crocheting, or heck, even cooking, is that I am actively working to learn lost art forms. Seriously. How many people do any of those type of activities now-a-days on a regular basis? More importantly, how many can pass on those skills to future generations? 

Both my mother and mother-in-law are rockstar seamstresses that quilt and sew clothing. Although it is in no way expected of me to live up to their standards, I WANT to learn these skills so that I may also pass them down to my daughter (or ambitious son). Everyone should know how to sew on a button or fix a hem. Everyone. But taking it a step further and doing these small projects make me feel a little more in touch with my ancestors who could do everything needed to live day to day, and they didn't have to rely on anyone else! 

In case of apocalypse, I will have the skills necessary to sew easy garments for my family; currently those garments would stop at tubes, but I intend to work on my skills the next few years. Wish me luck!

~Rachel

“Learn to do common things uncommonly well; we must always keep in mind that anything that helps full the dinner pail is valuable.” 

― George Washington Carver

Free-Range Cookies

A bit ago I re-grammed the following imagine on Instagram:

Just because something is a healthier alternative, doesn't mean it's necessarily healthy. Cookies & treats should still be consumed in moderation, and for enjoyment, not in an attempt to extinguish the sugar monster's cravings or as emotional comfort. Even though they are paleo friendly (hence the paleo free-range cookie joke by the husband), they should still be rare treats.

In this past year, I have completed 2 sugar detoxes and 4 Whole30's.

I have learned to analyze my food options based on nutrition; which meal will provide what's best for my body right now? Sometimes that is more proteins, more fats or more carbs, depending on the day and level of exercise.

I also have strengthened my self-control incredibly. I never would have imagined how many times I could turn down sugary, allergen-filled foods. I grew up using the crutch of "having a sweet tooth", and it wasn't until this past year that I called it what it is: lack of self control and intense sugar cravings.

There is a level of hormone issues and nutrition I had to sort out. My body needed to re-adjust to real food and my taste buds needed to learn the true sweetness of non-processed foods! This is where those sugar detoxes and Whole30's came in!

However, my biggest struggle was with self-control. And just like any other muscle, the more I flex it, the stronger it gets.

This past week we had a "snow" day (for all of you northerners, don't laugh. The roads were icey & I don't drive then!). So, I decided to bake to warm up the house. It has been awhile since I've baked, I rarely have time to do so now-a-days.

I baked Lemon Poppy Seed Cookies from The Paleo Kitchen Cookbook and subbed out the eggs to fit our dietary needs. These aren't Autoimmune Paleo since I used almond flour, so I have made an effort to only enjoy a few. And I have succeeded.

I legitimately forgot about them for 2 days. The cookie monster would be ashamed.

So much has changed this year. I should probably freeze these cookies before they mold (this happens more often then naught when baking gluten-free and paleo I've noticed) because we don't eat them fast enough (a good problem to have). I can enjoy one and be satisfied, without cramming my face full or eating multiple throughout the day.

I walk by the sweets at work and choose not to eat them not because I have a better alternative at home (sometimes I do), but because I neither want them nor need them. Sweets aren't a staple in our diet anymore, so I actually enjoy them when I choose to have them, without just eating because it is routine.  

I am grateful for this past year's journey and how my relationship with food has changed. I can enjoy these treats for what they are, treats, and not have any unhealthy feelings of shame or guilt (as long as they agree with my tummy!).

So final verdict: Lemon Poppy Seed Cookies were fantastic, even though they weren't chocolate! ;)

I think I'm going to go have one. Just one.

~Rachel

“Self-control is the chief element in self-respect, and self-respect is the chief element in courage.” 

-Thucydides

Sorry I'm Not Sorry: My Passion & Meals

Raise your hand if you enjoy discussing gastrointestinal issues. Everyone, take a look around the room. Besides for your grandma, your friend in the medical field & the teenage boy in the corner, there probably aren't too many people raising their hands.

That's because GI issues aren't quite dinner conversations, small talk, or well, fun to talk about. Nobody thinks "I am going to wow this girl/boy/my boss by bringing up my digestion disorders." Nobody says, "I am going to become the most popular person ever by being open about my intestinal distress." Nobody wants to bring these up.

So they aren't discussed. At all.

6.5 years ago I had a unique experience of being diagnosed with crohn's & having 3 feet of my intestines removed. No, couldn't have been a broken bone with a cool cast, sinus issues that everyone can sympathize with, or joint inflammation that just sounds painful. I get the guts problems. I get the butt of the joke. I, a semi preppy, blonde teenage girl, got the one thing nobody really wants to discuss: gas, bloating, and painful bowels.

And I talk about it. Boy do I talk about it!

Not because I enjoy grossing people out (just SOME people), or because there's a certain wow factor in knowing how digestion works. But because the more I have been open about it, the more people have been open with me. The more people confide in me their issues. The more people come out of the woodwork to share their GI problems. The more people come to me for help and direction because they have seen me struggle & recover and THRIVE. And they want in on that (the main diff between them and my grandma-she's just complaining).

As cool as it is, I mean, come on, who wants that kind of popularity? "Yes, PLEASE go on about your bowels."

Hint: nobody is interested in the issues aspect and nobody wants to be in THAT popularity contest-except maybe gastroenterologists trying to bring in business...and personally I'd prefer a Dr. to have theirs under control before they tell me what to do. But that's another blog.

I can't tell you how many family members, friends, acquaintances and strangers with whom I have shared my experience. I have been open on social media (and in real life) about my diet (long term lifestyle change, not short term weightloss rollercoaster fad). The more I share online, the more people talk to me offline.

I post my meals and talk about different food groups on InstaGram in a way to show just how easy it is to live healthy. I share nutrition or health articles on Facebook to show different sides and to get people thinking about changes. After doing this for about 2 years, I can honestly say people are interested in health and can identify that they aren't healthy. My sharing of personal stories and online references get people thinking, talking and analyzing their health.

(Before I say anything more, I will admit it is a bit selfish motive here. It is a sort of therapeutic treatment for myself to use my experience for good by helping others through what I've learned in my own pain. It makes me feel better knowing what I went through has a higher reason.)

I want to help people. I want them to talk about their unhealthy bodies, because that is how you start looking for answers. If you can identify things are not right, and you have the motive (and guts-hehe) to talk to someone else about it, there is a better chance you will make a healthy change for your body.

If you are reading this, you either have heard me talk/read about my journey, have talked to me about your own problems or are my stalker so you've heard me talk and seen others talk to me?

My point is, I'm transparent about my issues because of the people I have helped. (In fact I am too transparent about everything in my life.) I empathize with those having issues, and rejoice with those who have found the light through my sharing of experience and knowledge. It brings me joy to know people are now like me-pain free, enjoying life and not suffering due to foods.

So, this is my public announcement for the day: Sorry I'm not sorry for taking pictures of my meal everyday and bringing up THAT DANG SURGERY, again.

If my sharing frustrates you, unfollow my Instagtam and stop reading this blog. Plenty of people, friends and family members already have blocked me. Sure, it initially confuses me that they have chosen to block me out for sharing one of my greatest passions, but for each person who stops reading, I talk to a handful of more people in person about what steps they should to take to begin their health journey. (No, I'm not a medical prpfessional, but ya don't need a degree to suggest eating vegetables is healthy ;)) And I'm not one to truly care about other's opinions. :)

It brings me joy to help others.

What's that saying? God doesn't call the qualified; He qualifies the called.

In my case, He qualified me & gave me purpose when that doctor gave me the diagnosis & when I found paleo, Whole30 & Autoimmune Paleo Protocol.

So here I am, sharing my meals, shouting from the rooftops about the light at the end of the tunnel. I will share about the miracle God gifted me & the journey He has set me on until I can no longer speak, type, take pictures, or be.

So if you are holding back questions, don't. If you are afraid or embarrased to ask for help, stop. There are no judgments around my dinner table, so as long as you actually want to make a change (warning: that change will involve not eating what you deem "foods you can't live without"). I would love to share my journey, how I went from a teenage girl curled up in a ball from pain to a mid-20 year old eating my way into autoimmune disease remission drugfree & living life pain free.

Next time you see a crazy health foodie post about their fitness regime or dinner, maybe you will understand they share because that change in their life made a huge difference, and they can't hold it in.

-RR