I approach cooking with an emphasis on satisfying meals and the tastiest ways to eat healthy together! When not in my kitchen, I'm reading, writing, traveling, or visiting friends. My favorite food is anything shared with people I love!
My journey started just over 22 years ago.
A couple of weeks after I got married, hubby was diagnosed with Type 2 diabetes, passed on from his mom who died of diabetes complications and lack of insulin, restricted due to "dual purpose," during the Iraq sanctions.
Diabetes was something I had no experience with because no one in my family ever had it. While hubby resigned himself to living the rest of his life on skinless baked chicken and salads, I recognized that was no way to live. I immediately began researching various theories on how to approach diabetes management, though the internet was in its infancy.
Over the years, we managed to keep him off insulin as well as reduce his diabetes meds three times.
About 10 years ago, my niece was diagnosed with Lymes Disease and Multiple Sclerosis, an autoimmune disease. At 30-years-old, she was using a walker and doctors predicted she would be in a wheelchair within a couple of years... and that she would never carry a pregnancy to term. Again, I went on a quest of management theories. She went on to lose the walker and have 2 children.
While I was in law school, a friend was diagnosed with Hashimoto's and Lupus. Within a couple of years, she was hospitalized with extreme weight loss and her body was covered with skin rashes. Food was a problem on so many levels, physical and emotional. I brought her to my home and within 6 months we found a series of management regiments she could live with and she's still doing better five years later.
When my bestie, Tara, came to me about her need to implement AIP, I will admit, with all my "experience," even I saw AIP as major a challenge.
It wasn't just that it restricted a lot of food staples, it was that it included a lot of food items I had either never heard of, like Arrowroot starch and nutritional yeast, or foods I had never utilized before. What the hell is a parsnip? And who knew sweet potatoes, which I cannot stand, also came in "white" which is less sweet and can be made savory? Canned pumpkin and beets can make a faux tomato sauce?
Tara and I have been on this journey for over a month and I've learned a lot about new foods and what can be done with them. I mean, a lot.
And Tara Ijai reports that she is feeling amazing. Her sister has joined our food club.
And hubby has been a real trouper, being my live-in taste tester... and his diabetes numbers are even better than ever.
I have been cooking for a long time and experimenting with recipes for various food restrictions, from diabetes to autoimmune diseases. I work to make my food as simple as possible, with lots of options, and yet recognizable, with a focus on "comfort food" adaptations.
If you ever have any questions, please don't hesitate to ask by sending a message or posting a comment.
You can send me a message or ask me a general question using this form.
I will do my best to get back to you soon!