When in doubt…

When in doubt…


Something I had to remind myself of…I was tempted to eat out every time I saw a gluten free/organic restaurant while on vacation. I kept thinking back to when I wasn’t sick…when I didn’t have numerous food allergies…when I was able to eat at these kinds of restaurants…memories of coming to this area and eating.

I made puppy-dog-eyes at every menu posted outside. I seriously thought I was “over” the seductive eateries…but this vacation brought back fond memories of eating out around here.

Thank God for my mom who was very supportive of me during this time; I have no idea what I would’ve done without her. 😊 

I am going to post what foods I took with me on my vacation while on the Nutritional Balancing Program (in the near future)…stay tuned!

What do you pack on a trip with your food allergies/special diet?



Well, here is my first recipe on my blog! Whoop whoop.
My mom and I set up a prep station in our front yard with my sister’s left over wedding décor. One of our neighbors drove by and gave us a weird look. I must say that it looked like a redneck cooking show. ;P

Okay…maybe a hippie/red-neck cooking show…
Anyways, let’s DO THIS THING!

I am always trying to find ways to make my meals tasty on my restrictive/numerous food allergy diet…so here is a simple recipe that I eat while on the Nutritional Balancing Program.

You will need: rutabagas, broccoli, ground ginger, garlic granules, salt, duck fat, broth or water, veggie peeler, spiralizer, , knife, skillet with lid, timer, etc. (more info below in recipe)


First, chop the ends of the rutabagas, and peel them.
Use your veggie spiralizer to make noooooooodles and then chop up the heads of broccoli.
I LOVE duck fat! You can render your own by making a duck confit or buy one of my favorite brands. On the Nutritional Balancing Program we (slow oxidizer here) are only supposed to have 2 Tbs. of fat per day…and BOY, is it easy to overdose on this stuff. So, measure out each glob of duck fat every time you cook with it (I am saying this as a reminder to myself more than to you). 😉
Turn the heat to medium-low and warm up the duck fat (smoke point is 375 degrees F).
Add garlic, ginger, salt to veggie mixture and stir together.


Take a piece of your noodles and dip it in the fat. If you hear a nice sizzling sound then it’s ready! Add the veggies and cook without stirring for 4 min. Turn the heat on one notch above low heat, add broth (or water), stir, cover, and set timer for 20 min.
372Add chicken from homemade broth or chicken patty (how to make patty will be in next recipe blog post). Don’t forget the side of Nutritional Balancing supplements! 😉




  • 3 smallish rutabagas
  • 1-2 small heads of broccoli
  • 1/2 and 1/4 cup (or as needed) of broth or water
  • 1/2-2 tsp. ground ginger (I like it more spicy)
  • 1 tsp. garlic granules
  • dash of salt
  • 1 Tbs. of duck fat


Wash, peel, and cut ends off of rutabagas. Sprialize them. Chop up broccoli and add to rutabaga noodles. Add seasonings to veggie mixture. Warm up duck fat on medium-low heat on stovetop in large skillet. Take a piece of noodle and dip in pan, if you hear a sizzling sound, then it’s ready. Add veggies and let cook for 4 minutes or until slightly browned.
Change temperature to one notch above low heat. Add broth (or water), stir to make sure it doesn’t burn. Cover with lid and simmer for 20 min.
Enjoy with chicken from homemade broth or a chicken patty (which will be shown on my next recipe post)!

Disclaimer: I am not a medical professional nor do I hold any dietary/medical license. This website is not intended to diagnose or cure disease. I suggest that you speak with your health care professional or holistic healer before making any dramatic lifestyle changes. This website is about my health journey, nutritious cooking, and my writings.