My Daily Routine

So I get asked what my daily routine is for keeping MS at bay. Most of the items on this list are directly related to fighting MS but some of these are just things that need to get done. I think the former should be included so that you can get a feel for the number of “spoons” I use during the course of a day and have a realistic view of my life.

-Wake up by 6:30 am

-Yoga. Every morning first thing in the morning. Fight Master Yoga on youtube has a great 30 day beginner yoga challenge to get you started.

-French. Duolingo French lesson. Tomorrow is my 365 day without missing one.

-20 mins of cardio every other day. Depending on weather it is either swimming, walking, or the exercise bike.

-Water plants and check on garden.

-Take supplements and make tea. Fish oil, Vitamin D3, fermented food (I’m currently using Gut Shots Beet and Ginger) and ginger turmeric tea with a dash of cinnamon and splash of lemon juice.

-Breakfast

-Social Media and correspondences with friends.

-Shower

-Meditation. I use various guided meditations available on youtube. If you are just starting out you may want to begin with a 5 minute one and build up from there.

-Bullet Journal. Making sure I have a set plan for the day and know what I need to get done. It lowers my stress considerably.

-Oil Pulling. Gross, yes. Time consuming, yes. Worth it, yes. I frequently combine oil pulling with another activity from my list like reading or work. After oil pulling I brush with water and then floss.

-Work (Nutritional therapist, Author, and/or Justice or the Peace. Whichever needs my attention that day.)

-Lunch. Normally leftovers from the night before.

-Reading. Anything at any point during the day for any length of time.

-Learn or practice a skill. I switch between drawing, music, and crafting/sewing.

-Write. Everyday. This sometimes takes the form of editing instead of actual writing depending on what point of the process I am at.

-Some form of house work. It is not all the housework but what I feel like I can do that day. It might be something heavy duty like vacuuming or lighter like dusting. I gauge where I am at ability and energy-wise.

-Dinner

-Time unwinding with my husband watching tv or playing games.

-Brush teeth with coconut oil.

-Spread a thin layer of coconut oil over face and lips as a night time moisturizer.

-In bed by 10:30pm

-Two drops of lavender oil on my pillow

Now these sometimes vary depending on other events going on in life. The timing of them in my day and the length of time I have to devote to each but for the most part these get done every single day. It is not easy. It takes planning, time and commitment but for me, it is worth it.

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Easy Paleo Fudge

Paleo Fudge

Ready for some quick and easy dairy free fudge? I know I am.

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What you will need:

  • 1 cup Enjoy Life Chocolate chips
  • 6 Tbsp coconut milk
  • 1 Tbsp coconut oil

Instructions:

  1. Throw everything into a double boiler on medium heat. I don’t have a double boiler so I just use two pots. Water in the bottom one, chocolate in the top one.
  2. Stir continually till melted and smooth.
  3. Pour into mini cupcake wrappers and freeze for 30 minutes.DSCF7427

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Maple Pumpkin Seed Clusters

Maple Pumpkin Seed Clusters

I frequently get the munchies for something sweet and crunchy. This fills that spot perfectly and is quick and easy to make.

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What You Will Need:

-1 cup pumpkin seeds

-1/4 cup paleo chocolate chips (We use Enjoy Life)

-4 tsp maple syrup

-4 tsp coconut sugar

-1/2 tsp cinnamon

-pinch of salt

Instructions:

  1. In a small bowl mix syrup, coconut sugar, cinnamon, and salt. It should form a loose runny paste.
  2. Stir in pumpkin seeds and chocolate chips. Make sure they are fully coated.
  3. Spoon onto parchment lined baking sheet. I like mine to be bite sized but pick whatever size you want. You can even spread them evenly across the pan to make a pumpkin seed brittle.
  4. Bake at 305 degrees for 12 minutes (time may vary for your oven)
  5. Let cool and harden. In the summer I use the fridge to get it to set faster. I don’t like waiting for my snacks.
  6. Enjoy!

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Zoodle Casserole

Zoodle Casserole
This dish has become an immediate favorite in our household. It is delicious the next day as leftovers as well.

I also want to take a minute to mention that any seasonings that I use are to our taste. Feel free to adjust the amounts to what you like. It won’t hurt the recipe. Don’t like chili? Leave it out. Low salt diet? Cut the salt in half. Everyone has different seasoning comfort levels, and that’s okay. Make food you like to eat.

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What you will need:

  • 1 pound ground turkey
  • 6 zucchinis or summer squash
  • 2 jalapenos
  • 1/8 cup chopped chives
  • ¼ cup parsley
  • 1 Tbsp minced garlic
  • 13.5 ounce can coconut cream
  • 2 Tbsp coconut flour
  • 2 Tbsp spicy brown mustard
  • 1 Tbsp turmeric
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp salt
  • 2 tsp paprika (for topping)
  • 1 black pepper to taste
  • 1-2 tbsp coconut oil for browning turkey

 

Instructions:

1) Preheat over to 350 degrees.

2) Make your zoodles! Use a spiral cutter on the wide ribbon blade. Feel free to use just zucchini or just summer squash or what we did, which was a combination of both. This is the one we use and we love it.

3) Brown turkey in coconut oil. Season with ½ tsp salt and black pepper Add jalapenos, minced garlic and mustard toward the end of browning.

4) While turkey is browning, in your largest skillet, simmer coconut milk or cream, coconut flour, turmeric, chili powder, garlic powder, remaining half tsp salt, and turmeric.

5) When the milk mixture begins to simmer add chives, parsley, and zoodles. Mix thoroughly.

6) Simmer for a few minutes and then add your browned turkey to the zoodles. Mix well again.

7) Throw everything in a baking dish, top with paprika, and then toss it in the oven. 350 for 15 minutes.

8) Finally crank the oven to broil for another 10 minutes. (Keep an eye on it. Ovens vary. You want golden brown not black.)

9) Serve.

Paleo Chocolate Peppermint Ice Cream

Paleo Chocolate Peppermint Ice Cream

I don’t know about you, but I love how refreshing peppermint can make almost anything else. For this recipe, you are going to use peppermint essential oil. Some places use solvents in the process of producing essential oils. Because of this be sure that you know the source of your oils and that they are food grade. Don’t be afraid to email the company and ask questions. I do this with almost everything I eat that I don’t grow or make myself.

You may also be looking at the number of drops in the recipe and thinking, “Now that can’t be right. Maybe she meant tsp.” Trust me, it is correct. I use just one drop myself but if you want a stronger flavor, feel free to add a second. You should not need more than that. The first time my husband tried to make this he accidentally added 4 drops and it was close to inedible. Just taste after your first drop and decide if you need a second.

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What you will need:

-4 cups coconut milk (Homemade Coconut Milk)

-8oz can sweetened condensed coconut milk (We use Whole Foods)

-1 cup honey

-3/4 cup 100% cocoa powder

-1 or 2 drops peppermint essential oil

Instructions:

  1. Mix everything together (making sure to taste after each drop of peppermint)
  2. Chill till cold.
  3. Follow the instructions on your ice cream maker.

*It will be soft serve if you eat it directly from the machine but will harden nicely in the freezer. We use small freezer containers that are about a half a cup each which makes handy single servings.

**You can make this without the sweetened condensed coconut milk but the texture will be less creamy and more icy.

Paleo Cinnamon Roll Ice Cream

AIP Cinnamon Roll Ice Cream

This started off as an attempt at a maple cinnamon ice cream. What it became was something more magical. Eating it brought back the memories of getting the coveted doughy undercooked center cinnamon roll without having to fight someone for it.

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What you will need:

-4 cups coconut milk (can or this: homemade coconut milk )

-1 8oz can sweetened condensed coconut milk (We found ours at Whole Foods)

-1/2 cup maple syrup

-2 tsp cinnamon

Instructions:

  1. Combine all ingredients and chill until cold.
  2. Following instructions on your ice cream maker, make ice cream.

It will be soft serve if you eat it directly from the machine but will harden nicely in the freezer. We use small freezer containers that are about a half a cup each which makes handy single servings.

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Paleo Caramel Sauce

Paleo Caramel Sauce

Get excited. Finally a dairy free caramel. And it’s super easy. You may have noticed a theme here over the years. I don’t like recipes that take a billion steps to make.

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What you will need:

¼ cup melted coconut oil

1/3 cup almond butter

1/3 cup maple syrup

Instructions:

  1. Dump everything in the blender and blend until smooth.
  2. That’s it. Why are you still here? Go eat your caramel sauce. Seriously. Go.

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Meringue Cookies

Meringue Cookies

Hmm, I really want to eat a lot of something but I also don’t want to be immense when I am done. I am also not feeling the grocery store today. What do I have?

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What you will need:

-2 egg whites

-1/2 cup maple syrup

Instructions:

  1. Add egg whites and maple syrup to a medium size pot over the lowest temperature setting on your stovetop.
  2. Beat eggs with hand mixer until firm peaks form. I start at a low speed and use the whisk attachment. When you see froth turn the speed up to medium.
  3. Spoon out one-inch dollops onto a parchment lined cookie sheet. It normally takes two sheets for me. You will end up with about 64 one inch cookies. (If you want to be fancy use a piping bag instead of a spoon.)
  4. Bake for 2 hours at 200 degrees.
  5. Let cool 30-45 minutes and enjoy. We eat them all the first day. Partly because they get a little sticky throughout the day if it is humid and partly because we can.

Enjoy. If you want to get really weird? Make a bigger circle of meringue and bake it. Then use it as a dessert pizza crust. We have done this with raspberries and chocolate sauce. So good.

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Cherry BBQ Sauce

I am going for a more straight forward approach to recipe writing for a little while. Less talk more food.

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BBQ Sauce

Ingredients:

-one bag frozen cherries

-4-6 cloves of garlic

-2 tbsp coconut oil

-2 tbsp honey

-2 tbsp balsamic vinegar

-pinch of cayenne powder

-salt and pepper

  1. Throw all ingredients in a skillet over medium heat.
  2. After boil, reduce to low and simmer for 10 minutes.
  3. Blend in blender till smooth. Serve hot or cold. Store in the refrigerator for up to one week.

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