Since I know many people with Hashimoto’s Thyroiditis have either a restricted diet or at the minimum are trying to cook more healthy food at home, I thought I’d do a post about “my favorite things” in the kitchen while also describing some of my staple foods at the same time because, well, they kind of go hand in hand. I’ll list the top 5 favorite items in my kitchen because I can go on and on about kitchen tools.
For those interested in hearing me talk about my healing journey, I was a guest on the “Know Your Food” podcast with Wardee Harmon this week! Wardee and I have known each other for a few years while I was seeking wellness through natural remedies and nutrient dense food which I learned to make through her fabulous online classes. She was there when I went through my mercury poisoning at the beginning of my GAPS Diet journey and has continued to be a huge support through the many months of my healing through gluten-free, amalgam removal, GAPS Diet Intro and the Full GAPS Diet, to now the fine tuning of my diet for further healing. Her support has been invaluable as well as other members in her classes who offered support through her private class forums.
As I look back over my 20 plus years of my Hashimoto’s Thyroiditis diagnoses, I see a blur of wasted time. For me, the time wasn’t wasted because I ignored the evidence of lifestyle interventions that can significantly help people with Hashimoto’s (see Izabella’s Wentz’ book Hashimoto’s Thyroiditis: Lifestyle Interventions for Finding and Treating the Root Cause or for immediate access, the eBook is here). No, I am innocent on this one because these discoveries were not understood well at that time. Nor was Dr. Kharrazian’s book out then either!
One of the most important things I learned a few years ago was how to make nutritious food at home. Yes, I always loved to cook, but the food I loved to cook was laden with my favorite foods, most of which I now need to avoid. And of course, I was a bit dependent on that box of chicken stock or cream of mushroom soup from the grocery store! Now I have so much more confidence in the kitchen because I am not dependent anymore on processed foods. To top it all off, the foods that can be cooked in your own kitchen are going to be more nutritious than any food you can get in the grocery store or a restaurant and of course, they will be much more safe from contaminants and toxins. It’s been at least 3 years now since I first started taking the online classes by GNOWFLINS and at that time, I was learning traditional food preparation as outlined in one of my favorite books by Sally Fallon called Nourishing Traditions. This is the main book that got me started with traditional food preparation but I was intimidated by the idea of cooking everything from scratch. When I found out that GNOWFLINS had online classes to teach me these basics, I had no hesitation to get into those classes and can you believe that I am STILL in her classes every week? Yes, she has since built upon these classes to include all kinds of offerings including cheese-making (for those who can still have dairy), naturally fermenting foods, dehydrating classes, and so many others. The pictures in this post represent just some of the foods she helped me learn to prepare for optimum nutrition. However, what prompted me to do this post was that she is now tackling the hardest thing for most of us and that is cooking around allergies/sensitivities! This is a class I have been looking forward to for many months now. If you are intimidated by the food restrictions you or a family member needs to avoid, look no further. Wardee will take you through all the common food allergies/sensitivities and help you learn how to cook nutritious alternatives with real food, not packaged food lacking nutrition! She understands your needs because her family has had great results in adopting these changes and have seen great health benefits along the way. Whether you are gluten-free, nut free, soy free, egg free, etc., Wardee will help you get around these allergies/sensitivities with ease (it CAN be done) and enjoy your food again! I owe a lot to Wardee because she really helped me get started on this journey to healing by her wonderful teaching skills and encouragement along the way. There are videos, PDF print outs, forums and more that are included in her eCourse packages but most exciting to me is that you have unlimited access to ALL prior classes and you can learn at your own pace! What a bonus feature! I still go back and refresh myself on how to make certain foods (I’m a visual learner) and just love the video format. It’s like having a video cookbook at my fingertips 24/7! So, if you are ready to get some nutritious and allergy free cooking going in your home, I highly recommend these classes. There is no long-term commitment but you do get a better deal when you buy the year in advance. And I want to let you know that although Wardee did not have an affiliate program for the first two years I was taking her classes, I am now happy to be an affiliate for her since I already promote her classes regularly. So, if you do decide to take these classes, you can also support my blog and Facebook Support Group efforts by using the links on my blog or in this post. Happy cooking!
Having the right tools for special treats when on a restricted diet is very helpful. My GAPS Diet has significantly improved the severe symptoms I was having from Hashimoto’s Thyroiditis. I say “special treats” only because when you are on a restricted diet like that of GAPS, SCD, Paleo-type diet, etc, your whole viewpoint of treats is switched from the sweet goodies of the past, like muffins, cookies, candies, etc., to other foods that are as convenient to grab but much better for you! Of course, they will be only convenient to grab, if you have made them in advance. That’s just the way it is when you have to make almost everything from scratch. So today I am going to describe how I have been helped tremendously by dehydrating food and snacks for myself while traveling as well as keeping myself emotionally satisfied with my diet. I have to admit, getting creative has been a by-product of a healthy diet. There may be people who will not be able to eat the same foods as what I might be showing here, however, in some cases, I have earned these foods back by the GAPS Diet. What was indigestible 18 months or so ago, I have been able to add back in, which makes these treats much more of a “treat” for me.
Even though my “daily bread” no longer is the traditional understanding of daily bread, I still consider it my daily “bread.” After all, I’m not only alive, but I am healthier after giving up the former for the latter! As most of you know, Hashimotos Thyroiditis does not think well of the glutened sustenance of the past. So, this post was requested by one of my readers to give an idea of my typical day of eating. I must say that there is much more variety in the summer for me so I am not picturing the occasional sweet indulgence of peaches, blueberries, watermelon, etc. but I am most interested in giving you a peek at my prepared food which most of the basics were learned over at the online class by GNOWFLINS which I highly recommend for anyone just starting out who wants to learn traditional food preparation methods. I love that God has given such a great variety of “fast foods” in the market during this time of year in the form of these beautiful organic fruits but it helps even more that I live in the San Joaquin Valley of California where produce is so concentrated and freshness is at it’s peak!