Peach Cardamom Coconut Milk Ice Cream

What a wonderful weekend we had.  My parents are visiting for the next week and we had so much fun taking my little guy to the playground after church Sunday morning.  When I moved to Minneapolis almost 10 years ago I swore I would be on my way back to St. Louis within 5 years.  Well, that obviously is not how things played out and to be honest the last 9 and a half years almost feels like a blink of an eye.  I still tell people I am from St. Louis but know my heart and home is now in Minneapolis.  Besides the winters and not seeing family as often as I would like, I have grown to love Minneapolis and everything it has to offer.  Luckily we are having a sunny and warm September this year so we have sort of been pretending it is still summer.  That’s ok right?  Last night we grilled burgers and then enjoyed this delicious Peach Cardamom Coconut Milk Ice Cream.  Well, I guess I should say everyone except for me since I’m in the middle of a 21 Day Sugar Detox.  Not getting to join in on the fun of eating this did not bother me at all.  Ok, I might be fibbing just a bit.  But really, I enjoy making yummy food for my family just as much as I enjoy eating.  If you are still in the mood for making ice cream before the winter officially moves in and are looking for a transitional flavor you are going to love the blend of summer peaches with the fall taste of cardamom.  Could not be more perfect.  Enjoy! Print Peach Cardamom Coconut Milk Ice Cream Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  30 mins Cook time:  24 mins Total time:  54 mins Serves: 2 Quarts   Dairy Free, Paleo, Refined Sugar Free, Vegan, Vegetarian, Pescatarian, Nightshade Free Ingredients 2 cans of full fat coconut milk ¼ cup raw honey 1 Tbsp arrowroot flour ¾ tsp vanilla extract ¼ – ½ dried cardamom depending on taste 2 bags frozen peaches ¼ tsp sea salt Instructions Shake cans of coconut milk and add all to a pan except ¼ cup of coconut milk. Place the remaining milk in a small bowl. Add raw honey to pan. On low heat gently whisk together the coconut milk and raw honey until smooth and clump…

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Oregano Marinated Mushrooms

I’m doing another 21 Day Sugar Detox and these Oregano Marinated Mushrooms have been a staple since I started.  They add a ton of flavor to everything from chicken, fish and burgers to salads and soups.  They are also great all by themselves.  What I love most about these mushrooms is they require absolutely no cooking.  These are as simple as tossing fresh sliced mushrooms in a bowl with vinegar, oil, sea salt and fresh oregano.  So simple and fast.  If you don’t love oregano try any of your favorite herbs solo or mixed together.  You really can’t go wrong.  Once the mushrooms are marinated store them in an airtight container or jar for up to week.  Mushrooms are rich in B vitamins, vitamin D as well as several other minerals such as selenium, copper, phosphorus, iron and potassium.  Mushrooms don’t always get the most attention but they are filled with a ton of health benefits so eat up.  Enjoy! Print Oregano Marinated Mushrooms Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Sides + Salads Prep time:  10 mins Total time:  10 mins Serves: 6-8 servings   Autoimmune Protocol, Paleo, 21 Day Sugar Detox, Whole 30, Vegan, Vegetarian, Pescatarian, Nightshade Free, Refined Sugar Free Ingredients 2 quarts white mushrooms ¼ cup fresh oregano 1 tsp sea salt ½ cup olive oil ¼ cup white wine vinegar Instructions Wash and slice mushrooms as thin as possible. Set aside. Chop oregano and set aside. In a medium sized bowl mix olive oil, vinegar and sea salt. Add mushrooms to bowl and mix well. Add oregano and mix well. Leave mushrooms on counter top for around an hour mixing every 15 to 30 min. Transfer to the refrigerator and continue to marinate for a few hours. Store in an airtight container or jar for up to a week. Notes Use organic whenever possible! Sub any herb you like or add a few to change up the flavor. I like to use white mushrooms but any can be used. 3.5.3208        

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Cucumber Lime Mint Mocktail

This week I celebrated my 37th birthday (yes, I just shared my age with you, some people get all worked up about that sort of thing but not me) and can’t believe I am already past my mid 30’s, but at the same time turning 30 seems so long ago.  Either way, I view one year older as a good thing.  It means I am not only older but wiser (oops, I just totally sounded like my Mom).  As I have moved through my 30’s I have learned a lot about life and myself.  I would not trade my life or this very moment for anything.  My birthday happens to come right around my blog anniversary.  I had no idea what I was doing when I started this blog a year ago, all I knew is that I wanted to use it as a place to share what I am doing to live a whole lovely life as well as a format to reach people dealing with autoimmune disease or just wanting to get healthier.  Through Instagram and this blog, I have connected with a number of amazing people I am now blessed to call friends.  This last year is proof that when you embrace even the things that feel like a negative in your life something great will come. This year has been so freeing for me however, not free of challenges.  Through it all I have learned a few things and here they are.  I have been much more patient with myself.  I know I am doing the best I can and I truly believe that.  I used to always focus and worry about the future, but now I focus on the blessings God has granted me thus far.  I know there can only be good things ahead.  Perspective is a huge part of happiness.  Look for the good and you will find the good.  Connecting and helping others is less about them and more about you (sounds selfish but it isn’t).  You actually get more out of it then they do.  Nothing feels better than knowing you had an impact on someone and their life or situation.  Being a Mom rocks even more than the year before.  Loving a child and being loved by a child is the best thing in the world.  Surrounding yourself with people who support you and your mission makes what you are…

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Banana Cinnamon Maple Pudding Popsicles

Wow you guys, these Banana Cinnamon Maple Pudding Popsicle’s are so creamy, delicious and healthy.  They make me think of the pudding pops I used to love as a kid.  Probably not so healthy, but they were so yummy and totally make me think of summer!  I can’t believe it is already mid August and this is the first batch of popsicles I have made.  When I told my hubby I needed a popsicle mold last summer I told him I would use it all the time.  Ha!  I have only used it a handful of times so I figured it was about time I whip up a batch before we say goodbye to summer for good.  In Minnesota you just don’t know when that last warm day is going to be.  Fall tends to sneak in when you aren’t looking so you have to be ready.  There are still so many summer to do’s that just did not happen.  Although, I can’t complain because the things that we did do this summer were wonderful and filled with so many great memories.  This sounds silly but I get a bit choked up thinking about the fact that this is probably the last summer I will have a little one running around the backyard helping to water the plants in just his diaper.  He typically starts with clothes but always ends up getting soaked so all his clothes come off.  There is something about a baby or toddler in a diaper.  So darn cute!  Enjoy! Print Banana Cinnamon Maple Pudding Popsicles Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats Prep time:  10 mins Total time:  10 mins Serves: 8 popsicles   Autoimmune Protocol, Paleo, Vegan, Diary Free, Grain Free, Gluten Free, Refined Sugar Free, Pescatarian, Vegetarian Ingredients 4 ripe bananas 1 can of full fat coconut milk (if AIP make sure it’s free of Guar Gum) 2 tsp cinnamon 2 Tbsp grade B maple syrup Instructions Put all ingredients in a blender and blend on high until creamy. Pour into popsicle molds and freeze until set. Notes Use organic whenever possible! 3.3.3077  

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Arugula Mint Pesto Bites

I know, I know another pesto recipe.  You are probably getting so tired of all my pesto recipes but for some reason, it’s always a go to and I love trying all sorts of different combinations with different types of greens. This recipe came out of a need.  A need for a fun appetizer when I hosted a get together recently when a friend’s Mom and cousin where in town.  I had a huge tub of arugula in the fridge and beautiful mint growing in my little herb garden.  So, Arugula Mint Pesto Bites were created! For this pesto, I used my tried and true pepitos.  I really like using pepitas in pesto because they have a nice texture and great flavor.  I also had a huge mason jar filled with them! This pesto is a bit thicker because I wanted to be able to easily spoon it on top of cute little cucumber rounds.  If you want a thinner consistency just use more oil or less of the other ingredients.  These little bites were a huge hit.  Enjoy! Print Arugula Mint Pesto Bites Author: Katie at WHOLELOVELYLIFE Recipe type: Treats + Snacks Prep time:  15 mins Total time:  15 mins Serves: 25-30 pieces   Paleo, Vegan, Vegetarian, Grain Free, Gluten Free, 21 Day Sugar Detox, Whole 30, NIghtshade Free, Pescatarian, Refined Sugar Free, Dairy Free Ingredients 3 cups arugula leaves ½ cup raw pepitas 2 cloves of garlic ¼ cup olive oil juice from ½ lemon ¼ tsp sea salt + more to taste 1 English cucumbers 4-6 mint sprigs leaves removed Instructions Wash arugula, peel garlic cloves and juice lemon. Place arugula, garlic, pepitas, olive oil, lemon juice and sea salt in a food processor. Process on high to desired consistency. For this pesto, I wanted it smooth so I processed a little longer. Wash cucumber and slice rounds that are ⅛” – 14″ of an inch thick. Place a spoonful of the arugula pesto on top of each cucumber slice and top with a mint leaf. Notes Use organic whenever possible!Double or triple this recipe for larger parties. 3.3.3077  

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Autoimmune Disease + Acupuncture (Post 3)

I can’t believe it’s been 3 months since my last acupuncture post.  So sorry!  If you follow my blog, Instagram or Facebook page you know there has been a lot going on with my health so finding time to write has been hard.  I have been dealing with my worst iritis flare to date and just can’t seem to shake it.  I am back on oral prednisone and have been using a stronger steroid eye drop called Durezol.  My eye doctor suggested I see my rheumatologist because at this point my body is not responding to the standard treatment and there is not much else he can do.  I feel very blessed to have a rheumatologist at the Mayo Clinic but it can be difficult to get in, especially at the last minute.  Luckily they were able to squeeze me in two weeks ago with my doctor’s nurse practitioner.  Overall, it was a good visit with no major surprises.  My inflammatory markers all looked really good which I attribute to my diet but I’m sure acupuncture is also playing a role.  I am still waiting for more clarity on my MRI results which I hope to get when I go back to Mayo at the end of August.  I will be visiting with an ophthalmologist who specializes in iritis and then with my rheumatologist.  The initial medication suggestion at my appointment two weeks ago was oral methotrexate.  Again, not a huge surprise given the research I have done.  I know methotrexate has been shown to really help control chronic iritis.  I can’t say I’m not scared to death at the thought of starting medication because I am.  I have tried to avoid medication for so long and the thought of being on anything long term with so many side effects is frightening.  Please know, I am not  saying medication is bad, I understand sometimes it’s a necessity.  Taking medication is a choice and must be right for the person.  I do not look down on anyone choosing to take medication.  I personally wanted to try others things first but this is not for everyone.  No one should feel bad for wanting to live the most pain free, symptom free life possible and however you achieve that is ok with me!  I love living the most natural, holistic life possible, but known there needs to be a balance.  I am blessed to even have a medication option that may help this condition regardless of…

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Dandelion Walnut Pesto

It’s been a bit gloomy in Minneapolis the last few days and this is one of the first weekends in awhile that has been sans sunshine.  I am not a huge fan of gloomy weather but it does sort of force you to just take it easy and chill.  This weekend has been spent hanging around with my little guy and working on a few things for the blog while he is napping.  While I have been catching up my hubby has been hard at work on home projects.  I have not shared previously but we moved from a loft that we lived in for 7 years into a home almost 2 years ago.  We both love a more modern, eclectic aesthetic so when we ended up purchasing a home build in 1924 with lots of wood we got fast to work putting a modern spin on it and making it our own.  We worked like crazy for the first few months we lived here to do everything on the main floor minus the kitchen (a much larger future project), as well as most of the upstairs.  We took a break but are back at it designing our dream in home gym and office.  I am thinking of adding a section to the blog to share all of our home projects and some before and afters.  I have been really thinking about working toward more of a lifestyle blog vs. just food and health.  I have so many passions besides just cooking and healthy living that I would like to start sharing some of those things as well.  Let me know what you guys think. Now for a little health update.  As you know I have continually been dealing with an iritis flare.  Things are sort of is status quo right now as I wait to go back to the Mayo Clinic at the end of August.  My appointment happens to be on my birthday!  Not the way I wanted to spend my birthday but I’m just blessed they could get me in with an iritis specialist in the next few weeks.  I will be meeting with a new doctor who will work with my rheumatologist to determine the best course of treatment.  At this point I am just taking the time to continue researching so I know what questions to ask.  I am also really working on my stress…

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Arugula Avocado Salad With Cherry Vinaigrette

This post has taken me more than a week to write!  If you follow my Instagram or Facebook you know I have been dealing with a really bad iritis flare.  This is technically my 4th time with iritis in the past 3 years and 3rd time since October of 2014.  Even though I am HLB-27 positive I still feel there has to be more at play from an environmental standpoint than just my genes.  I have been thinking hard about what was different during my 3-year lull and what has been going on since October that would cause a flare to continue for so long, and continue to get worse becoming resistant to standard treatment. During my 3-year lull I was vegan for a year and pretty much plant based gluten free for the rest of the time.  I ate little meat if any.  Not a huge shift to my current diet however, I eat more meat today than I did back then.  I personally don’t feel this has much to do with it given I was living with daily arthritis pain.  No iritis, but pain all over my body.  The autoimmune protocol has changed my life in regards to my body pain.  Sometimes I forget I even have ankylosing spondylitis because physically I feel so great.  The other thing I thought about was exercise.  Fitness was a huge part of my life.  I never missed a day and many times worked out more than once in a day.  During my pregnancy I was unable to workout and it has taken me 2.5 years to get back to where I feel like I am somewhat fit again.  I say somewhat, because even though I am back in my daily running routine I still have a few lbs. to lose and could be doing more.  Either way I am extremely happy with the progress I have made from a fitness perspective and I know it will only get better from here. So what has changed since October?  The only thing I can think of based off of what my eye doctor has mentioned is could it possibly be related to the two stomach bugs I have picked up in the past 6 months.  I had to take Cipro twice since December.  Cipro is a very strong antibiotic and kills off the good and the bad bacteria in your gut.  I made…

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Heirloom Radishes With Sweet Lemon Butter

I have iritis again!  Can you believe it?  It has only been around 4 weeks since I have been off of my eye drops.  In the last 4 weeks I have gotten used to wearing contacts again and enjoying how much easier it is to workout without having glasses sliding down your face.  I also loved that I could wear any pair of sunglasses I wanted, not just my prescription pair.  Not to mention, it has been so fun to be able to wear makeup again, especially winged liner.  As they say, things could always be much worse and for many others it is.  Right now I am just trying to stay focused on healing.  I was ready for a new challenge anyway! I really want to figure this iritis thing out.  Why does my iritis keep flaring while my ankylosing spondylitis symptoms seem to be pretty well under control?  How is it that I went for 3 years before I got iritis for the second time and now I have had it ongoing since last Sept?  I keep researching, yet I have not found anything solid or any major success stories so I’m going to have to keep trying things and figure this one out on my own or with the help of one of my practitioners.  Currently I am on a macular support supplement my naturopathic Dr. prescribed.  I’m not sure it has made much of a difference given I am flaring again.  My eye Dr. thinks potentially this flare is due to the gastrointestinal bug I brought back with me from my recent trip to India.  I ended up having to take Cipro (an antibiotic) to get better.  He said even the smallest thing that triggers my immune system can set things off.  My acupuncturist told me that in Chinese medicine the liver controls the iris.  A flare is considered heat/fire in the liver so she is going to work on calming my liver.  I’m also thinking of trying some Chinese herbs to see if they make a difference.  Who knows!  All I know is that I just want to go longer than a few weeks flare free. I feel my iritis is taking away from my daily life and is in control of me vs. me being in control of it.  I hate that feeling.  It’s hard to not let it control everything you do because…

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Grapefruit Rosemary Fizz

Grapefruit and rosemary.  YES PLEASE! This past week I was in Atlanta for work.  It’s been a long time since I have visited Atlanta.  Probably around 10 years.  I was really impressed with the choice of restaurants and how easy it was to find something clean and healthy on the menu.   Love when that happens!  We ate at The Optimist, St. Cecilia, Bar Taco, Ladybird and Miller Union.  All of these restaurants had ingredients that were either organic, local, grass fed or pasture raised.  I was impressed!  My favorite meal was at St. Cecilia but the restaurant with the best vibe was by far Ladybird.  Do you have any Atlanta favorites? While I was there I was able to visit with friends that moved from Minneapolis to Atlanta almost a year ago.  They have a 6 month old daughter who happens to have the same birthday as my little guy.  How good it is for the soul to visit with friends you have not seen in a while.  It was a short reunion but we got to catch up and I got to meet their beautiful little girl. Summer sure is zipping by.  I hope you are spending lots of time outdoors enjoying delicious food, drinks and making memories with family and friends.  That is what summer is about right?  If you are looking for a new summer drink that is really refreshing and alcohol free you are going to love this Grapefruit Rosemary Fizz.  Enjoy! Lovely Ingredients For Vibrant Heath: Grapefruit is high in Vitamin C and contains fiber, lycopene, choline, and potassium.  It also tastes amazing! Rosemary can help with relieving stress as well as strengthening the immune system. Print Grapefruit Rosemary Fizz Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Smoothies + Drinks + Juices Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 8 servings   Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Vegetarian, Vegan, Pescatarian, Refined Sugar Free, Nightshade Free Ingredients 2 cups grapefruit juice 4 sprigs fresh rosemary 8 cups sparkling water Optional: additional sprigs of rosemary for garnish Instructions Put grapefruit juice in a pot and bring to a slight boil. Remove from heat and add sprigs of rosemary. Mix and let sit for 30 min to 1 hour. The longer it sits the stronger the rosemary flavor. Remove rosemary springs and chill in the refrigerator until cold. To serve fill glass halfway with ice.…

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