I wanted to apologize to everyone for not posting in a crazy long time, but I have a good excuse. My husband and I recently bought our first place and we are in the process of moving out of our rental. I didn’t want to post anything about it online until it was official. So, our entire life, including my kitchen, is in boxes. We don’t plan to unpack anytime soon, since we need to do renovations on our place first. We’ll be staying with my mother-in-law, Tazmin, until everything is fixed up, so here is a big THANK YOU for letting us crash with you!
My diet has been a disaster without my kitchen, but I’ve decided not to stress about it. I’m still avoiding dairy, because of my allergy, and I’ve been mostly avoiding carbs, with the exception of white rice, and rarely eating dessert. (Unless it’s a vegan restaurant, dessert always has dairy anyway) It’s not ideal, but I’m letting myself off the hook until we get our kitchen back. So please be patient with me, I promise I’ll be back posting recipes again before you know it!
I’ve decided to try and move my blog to WordPress so that my recipes are more user and seo friendly. In the mean time, please be understanding while I work through this process. Thank you for your support as I continue to grow my blog.
Thanks again!
Lauren
It’s my blog’s first birthday! It was actually March 4th, but time has flown by so fast that I almost missed it! I’m really proud of the work I’ve done this year. I’ve guest posted for Answers.com, I’ve had a couple photos on foodgawer, and I’m part of a few food blogging websites where my recipes get posted. I’ve also met a lot of cool food bloggers online and I’m really lucky to be a part of their facebook groups and community cookbooks. I would love to get my own cookbook out in the next year, hopefully one that has a print version!
Once again, thank you so much for your support, it’s really means a lot. I’m so excited for the next year, and hope you continue to enjoy my kick-ass recipes (can you tell I’m proud of them?) and my super helpful health articles. I’d love to hear your feedback on what you liked, what you disliked, and what you want to see for the next year. That way I can get a better idea what to focus on. Personally, I love creating new paleo recipes. In fact, I have one slow cooking right now…get ready for it…Slow Cooker Southwest Shredded Beef. I love my slow cooker, so plan on more of those recipes. I’m currently reading an awesome cookbook called All About Roasting by Molly Stevens, so plan on some crazy good oven recipes too! Later, health nuts!
Thank you everyone for your support! This is a big milestone for me. Growing our Twitter following has been slow at the beginning, but I finally feel like it is starting to take off. I would be happy to hear from you! My twitter account is
@healandeatI haven’t been a user of Twitter for long, but I have to say it has quickly become one of my favorite social media resources. Why?
- The format hasn’t become overly complicated or changed too much. I remember the old facebook days, and dislike every new change. I haven’t been on Twitter that long, to have that kind of wistful hindsight, but it seems like they’ve stuck with their niche market.
- It’s really easy to reach out to strangers. You don’t have to friend them to connect with them.
- I love seeing my numbers grow, it’s very satisfying for reasons I don’t want to examine too closely.
- It’s a great resource for publishing links to my free content and for discovering other people’s free content. Did I mention how much I love free unregulated content? Health information can be very political because healthcare is a business. Even universities get industry or government funding, which can lead to biased studies and interests.
I thought I would share with you how I grew my following. Hopefully, this will help you with your own twitter user experience. So how did I grow my following?
- I followed people with similar interests who were following around the same or more people than they had followers. These are the people who will likely follow you back. Become one of them, after all, you have to give love to get love…on social media.
- Then, I looked through their followers and I followed their followers who had similar interests or who I think might be interested in my content. Hopefully, that wasn’t too confusing.
- So my numbers don’t get too far apart, I regularly unfollow people with Tweepdash. Harsh, but we are ideally looking for a mutual following relationships. Which is what Tweepdash calls friendship, not a celebrity relationship. We are essentially looking for peers with similar interests. Not that I wouldn’t mind a friendship with a celebrity…it could happen.
I hope this is helpful for you. If it is, please give me some social love @healandeat! Thanks again for the support!
Normally I avoid eating a lot of carbs, but I have a cold and lots of cough drops and orange juice were upsetting my stomach, so I decided to make brown rice to absorb some of the acid. This is one of my favorite fast recipes, if I have leftover brown rice or quinoa in the fridge. The two essential ingredients are brown rice (or quinoa) and grass-fed eggs. Depending on your mood, the other ingredients and flavors can be altered for an Asian, Korean, or Mexican twist. Before going nightshade free, I’ve made this with kimchi, soy sauce and scallions, and even leftover chili. Since, I have a ton of fresh Italian herbs that I can never finish from the farmer’s market, I thought I’d make an Italian version that’s nightshade free for an easy satisfying breakfast.
Italian Fried Rice
1 tbsp coconut oil
3 cups of brown rice
1/3 cup of fresh basil
1/8 cup of fresh rosemary
1/8 cup of fresh chives
2 grass-fed eggs
1 . Add coconut oil to pan
2. Add leftover rice, herbs and eggs.
3. Mix together until eggs are scrambled and rice is warmed.
3. Add salt and pepper to taste.
4. Garnish with chives.
A Health and Wellness Blog
