Swimming rama – Thai style beef peanut curry with cauliflower rice – low carb – paleo – grain free – gluten free

Swimming rama – Thai style beef peanut curry with cauliflower rice – low carb – paleo – grain free – gluten free
IMG_6332

Swimming Rama is my favorite of the Thai curries.  Maybe because I have such a soft spot for the ever controversial peanut butter.  But yum.

It is so rich, flavourful and satisfying.  If you can’t do peanuts you can substitute for cashew or almond butter, it will taste slightly different but will still provide that rich creaminess we are all chasing.

This curry can be made vegan by subbing the meat for tofu, it also is great with chicken, prawns or whatever protein you have on hand.

The magic is in the sauce.

Traditionally, swimming rama is poured over a bed of wilted greens, and served with rice.  I like broccolini, spinach or bok choy, but again, just use what you have on hand.

Because I’m feeling so good eating grain free, I obviously recommend subbing out those grains for a fluffy, steaming bowl of cauliflower rice, but that’s your call.

Meat or vegan, rice or cauliflower this is a perfect meal any day of the week that comes together quickly and pleases even picky family members.

Ingredients :

1 shallot

1-2 tbsp. red curry paste (adjust to personal spice preferences)

1 tbsp. coconut oil

1 can coconut milk

1-2 limes

chopped cilantro

3 tbsp. peanut butter

1 tsp fish sauce

2 cups protein of choice

As much steamed or sautéed greens as you like

As much cauliflower rice as you like

Directions :

Finely chop shallot and lightly saute in oil about 30 seconds

Add curry paste and continue to saute until the paste becomes fragrant

Toss in protein and roll around in the curry sauce and shallots

Slowly add coconut milk and allow to lightly simmer (don’t boil)

When the protein has cooked through (about 10 minutes) turn off heat

Add fish sauce, lime juice, peanut butter and cilantro

Stir to combine and salt and pepper to taste if needed

*Tip* Serve with an extra lime wedge and let everyone add their own chopped red chilis at the end to individually customize the heat and acid.

If you try this recipe and like it tag me @tha_wild_sage and give it a pin!

Grain free moderate carb diet

Grain free moderate carb diet
woman standing in a field

Photo by Tofros.com on Pexels.com

Since going grain free I have noticed a few major changes.

  1. My skin is consistently clear.  I am used to getting at least a couple doozies every month mainly around my period, but recently I have gone through 3 grain free cycles with flawless skin.
  2. My energy levels are higher.  Quitting gluten helped  tremendously at first, but then I reached a point where I felt like my progress had stalled.  Ditching grains and dairy has been the final push I needed to get me feeling like a woman in her early 30s rather than a rickety 90 year old.
  3. My breath is always fresh.  This is a weird one but a very welcome change.  In the past I have definitely had moments where I’ve had to fish through my purse for an emergency breath mint.  I’m not sure if its quitting the dairy, the grains, the uptick in chlorophyll from all those leafy greens, or a combo of the three, but I’ll take it.
  4. I can handle stress better and feel more positive about life.  Like most humans on earth, my life can occasionally get a bit nutty, and in my SAD diet days I Just. Could. Not. Deal.  Now I feel like there is no challenge I can not face. Even in the most hectic moments I feel a steady sense of calm, like my inner voice is able to speak more clearly than before, and give me constant reassurance that I’m on the right track.

I loved my new grain free life so much that I decided to push it all the way into Keto, I was already half way there and more of a good thing is even better right?  Big mistake.

Within weeks all of my hashi symptoms had accelerated.  My hair was coming out in handfuls (this is always the first alert my body gives me that something is amiss) and I was super cold.  I did have a slight uptick of energy but my breath was gross and I just really wanted a banana.

Finally, I did eat that banana and I haven’t looked back.

I’m sure a low carb lifestyle is great for some people as we are all so unique.  There truly isn’t a one size fits all diet plan. However, individuals with Hashimotos actually need a decent amount of carbs to convert T4 to T3 (the active thyroid hormone).  Dramatically reducing your intake can slow down your thyroid function and speed up its dysfunction causing a myriad of related hormonal issues.

Low carb diets are also extremely stressful on the adrenals. Most people with any autoimmune disease experience some level of adrenal fatigue and our bodies needs healthy carbs like a car needs fuel.

Carbohydrates have gotten a super bad rep in recent years but like with many things in life I’m a firm believer in quality over quantity.

I generally consume somewhere between 100 and 150 grams of carbohydrates per day and they all mainly come from fruits, and veggies. I eat sweet potatoes on the regular and when I go to the movies with my kids I sneak in plantain chips to distract me from the glorious smell of popcorn.

Potatoes are still on the menu in moderation because they seem to agree with me, but I always choose organic and leave the skins on.  Potatoes are one of the dirty dozen so I eat them organic whenever I can.

For some hard science to further back up the benefits of grain free living I highly suggest the Wheat Belly books.  They are written by an MD and filled with mouth-watering recipes.

My mom keeps trying “grain free” but still eats croissants and has the occasional slice of pizza, she is adamant that grain free just doesn’t help improve her autoimmune symptoms. “How would you know?” I want to scream. Grain free (and gluten free) are things you have to commit to, you are either all in or all out if you want tangible results.

If you are suffering from autoimmune, adrenal or hormonal issues I challenge you to try one month completely grain free. Really get inside of your body and notice any changes that come, both good and bad. Journal it. Enjoy it. But don’t cheat! Even a little slip up puts you back at square one.  Take before and after pictures, the changes externally can be almost as dramatic as the internal ones.  And if you make it through alive (you will) and want to document your success feel free to tag me on Instagram @wildsagewellness.

Happy healthy carb-ing!

Lemon Dill Salmon

IMG_5441

Salmon is not my favorite fish.  But due to its high omega 3 content, relatively low mercury content and the fact that it can still be sustainably wild caught here in Canada, its one of the few fish I ever eat.  Still, to really enjoy it I’ve got to work it, and this recipe does the trick.

I love Asian inspired flavours with salmon, but I also love the freshness of dill and lemon.  It might seem like a bit of a weird combo but works really well here.

This can be on the table in under an hour from start to finish and even my kids love it.  I like to serve it with a creamy dill sauce and salad.  Usually I’ll also prepare some wild rice for my kiddos who are so not on board with my grain free lifestyle.

Lemon Dill Salmon

Ingredients:

A fresh wild caught salmon filet

Three cloves grated garlic

Two tablespoons honey

Four tablespoons coconut aminos (or tamari if you still consume soy products)

Drizzle of olive oil

Juice of one lemon (or lime)

Teaspoon of fresh chopped dill

Salt and pepper

Chopped veggies (I used cauliflower, shaved brussels sprouts and mushrooms)

Directions:

  1. Mix the oil, garlic, aminos, honey and most of the citrus into a marinade in the bottom of a baking pan. (Reserve one wedge of citrus for later)
  2. Add the salmon to the marinade and sprinkle both sides with salt and pepper.
  3. Marinade it for at least 30 minutes or up to 2 hours.
  4. Place the salmon and veggies into a 350 degree preheated oven. Bake for 15 minutes.
  5. Turn on the broiler and broil for an additional 3-4 minutes.
  6. Drizzle with the remaining citrus and top with the fresh dill.

Tip: Cook the salmon skin side up for crispy skin and more moist fish.

Creamy dill sauce (essentially my take on tzatziki)

Ingredients:

1 cup plain non dairy yogurt

1/2 cup finely grated cucumber

1 or 2 grated cloves of garlic

lemon zest

a squeeze of lemon

a generous amount of chopped dill

salt and pepper

drizzle of olive oil

Directions:

  1. Grate the cucumber, garlic and lemon zest into the yogurt.
  2. Season with lemon juice, salt and pepper.
  3. Drizzle with olive oil and serve.

If you try it out and like it please let me know in the comments!