What an exciting day. . . it's Toddler-Meal-Tuesday and Super Tuesday. I hope you had a chance to vote today!

I've been posting a sampling of the foods we eat at mealtime and wanted to share a recipe for an unconventional favorite around our house- marinated artichokes. Any vegetable my toddler will eat is a great vegetable!

I've made a few tweaks from the recipe in Danielle Walker's Against all Grain. These prepare quickly with ingredients you have on hand and taste SO MUCH better than store bought artichokes. If your child is texture averse, you can always throw these in the blender for "hummus."

Ingredients

2 12-oz bag frozen artichoke hearts, thawed
1 cup extra-virgin olive oil
5 cloves garlic, minced
3 teaspoons apple cider vinegar
2 teaspoons sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon chili flakes
2 tablespoons fresh lemon juice

Method

Place all the ingredients except the lemon juice in a sauce pan and bring to a boil over medium-high heat. I like to mix all the ingredients up and then add the apple cider vinegar last in order to keep the garlic from turning blue (blue garlic is apparently unappetizing to small children. . .) Continue to boil 10 minutes.
Stir in the lemon juice, then cool to room temperature before storing in a glass jar in the refrigerator for later use.

I know many of you will be thinking of positive changes that you want to make this year, so I thought I would share a little about my health journey. I had some complications after my oldest daughter was born and felt fatigued, sore, and if I'm honest with you, grumpy, for her entire first year of life. I kept thinking that once I got more rest I would start feeling better. . . but that never happened. I read about the Autoimmune Protocol (AIP) and decided to give it a try last Christmas. It was hard doing such an intense food modification around the holidays, but I was desperate to feel more like myself, and eating stinky cod for breakfast seemed like the least of my worries. I followed AIP for 3 months and felt amazing by the end. I continue to feel healthy and energetic despite having interrupted sleep and two little ones to chase. I know a change in eating habits made a huge difference for me.

I've spoken to a few friends who are planning to start Whole30® soon to jump-start their health in 2016. AIP and Whole30 are very similar, although AIP has stricter guidelines as it is used to determine food sensitivities as well. If you are used to reaching for a bowl of cereal or piece of bread to finish off your meal, then you might find yourself perpetually hungry on Whole30. (Whole30 emphasizes non-processed foods and increased intake of meats and whole foods like fruits and vegetables.) I wanted to share some healthy ideas that help you stay full!

Sweet potatoes- Can't eat cereal for breakfast? Sweet potato hash. Can't eat a tortilla with your taco? Baked sweet potatoes. Can't eat rice with your meat? Diced sweet potatoes. You get the idea. These are a staple at our house!
Coconut milk- Dairy is off limits on Whole30, but coconut milk is a great substitute to add creaminess to recipes or to use in smoothies. Cartons of coconut milk typically contain additives, so I prefer canned.
Homemade bone broth- Store bought broth has a lot of water, but homemade bone broth is so healthy and incredibly filling!
Smoothies with collagen- Smoothies are a great way to increase your veggie intake and adding collagen protein is a fantastic way to fill up and improve your health. The collagen thickens your smoothie, so I add extra water to mine.
Almond butter- We are fans of almond butter around my house. It's a great substitute to Thai dishes that traditionally call for peanut butter or tastes great with sliced apples as a snack. Avoid brands that contain added sugar and look for blanched almonds- they taste the best!

Happy eating!

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