As some of you know, I recently graduated as a Holistic Nutritionist! After a (much needed) break, I have finally started working on building a business, hence not posting much these last few months.
Living Lovely Autoimmune has been such an amazing journey! When I started writing in 2014, I honestly never thought I would end up with such a following of awesome autoimmune warriors, or that I would get to hang out (virtually) with so many of my AIP heroes, OR that I would end up creating one the most beloved biscuit recipes of the AIP world 🙃 Needless to say, it’s been incredible!
As I grow into my role as a Holistic Nutritionist, I will continue to have a focus in autoimmunity, and will definitely use tools such as the AIP and Wahls, etc. in my practice. But I will also be providing so much more, so that I can help a wider range of you in your healing journeys.
The Living Lovely Blog will stay up and running for a while, and most of my recipes will be transferred over to the new site. I encourage you to save and print your favs!
I am beyond excited to share this new leg of my own journey with you, and I can’t wait to get started!
Searching high and low for a pumpkin-spice-free recipe? I gotcha covered! In this loose take on the traditional latke, mild fennel pairs deliciously with zucchini and herbs in this veggie-packed fritter. The ingredients are easily customizable, and easily made vegan or AIP (see notes), so go ahead and get creative! Tasty served hot or cold, with guacamole or a little squeeze of lime juice, these Zucchini Fennel Fritters can be fried in a pan or baked in the oven – your choice!
Happy Sunday! I wanted to do a little positive review today for a great new AIP resource! One of the top AIP food bloggers, Michelle of Unbound Wellness, has released the “30 Day Autoimmune Makeover Guide.” I’ve had a look, and I gotta say, I love it! It’s absolutely gorgeous, has delicious and uncomplicated recipes, and includes 30 days of meal plans and shopping lists. The Autoimmune Makeover Guide approaches the AIP in a Whole30 style, while breaking down into understandable terms everything you need to know about the who/what/where/when/and how of implementing the Autoimmune Protocol. Whew!
Apples may be available all year round in the northern hemisphere, but they are simply the best (in flavour and nutrient content) during their peak in autumn – approximately August to November. Blackberries also appear around August, and have a short growing season, so it is great to stock up and preserve some of those luscious berries for the winter. Being an invasive species here, the berries in this gorgeous Blackberry Apple Crumble were easily foraged locally in and around my city, but they can also be found at farmers’ markets and grocery stores throughout their short season. Read more
Hello! I’ve been sharing so many recipes lately, but it’s been a long time since I shared anything about myself, or gave you an update on real life with an autoimmune condition. So here I am! One thing I am very excited to share is that I will be graduating in December with a Diploma in Holistic Nutrition! I am thrilled to be able to soon offer nutrition services with a specialization in autoimmune disease. Keep an eye out for that! Read more
If you didn’t yet know that I’m a pesto fiend… here’s extra proof! And if you aren’t sick of pesto yourself yet, I present to you the latest green sauce innovation to hit my fridge – Broccoli Pesto with Capers!Read more
Granita has roots in Italy as a sorbet-like dessert or a savoury-sweet palate cleanser between courses. All you need to know, though, is that it’s a refreshing frozen summer treat that beats the heat! This Pineapple Basil Granita is simple to make and delightful to eat! (Okay, I’m done rhyming now…) Read more
Spring is a time for shedding the winter layers and lightening up with more fresh, cooling vegetables and herbs, boosting detoxification processes and getting all the sunshine! It’s also the perfect time to start foraging wild leaves and purchasing locally grown produce. This Radish Mint Salad will help you slide gracefully into the new season, boost your digestion, and leave you happy and satisfied! Read more
This pretty dish takes a new look at “salad” for the colder months! A warm winter salad such as this is a lovely, moreish change from the fresh light greens of summer, or from your regular pan of roasted root veggies. It features local winter veggies and fruit, with a touch of salty prosciutto to round out the flavours. Read more