Finally a Holiday cookbook that will have you sincerely appreciating all the hard work that I put into creating it. This cookbook not only has recipes that caters to your hypothyroidism but the recipes are extremely easy to prepare while still being delicious as they promote your health, help you begin to heal, and you’re eating cleaner on top of it all. These recipes can be used year-round not only around the holidays and will be a great addition to your library. I hope you find this Holiday book a Godsend to the particularly crazy holiday season. This book includes a good variety of recipes that I know you will find to be delicious, full of flavor, healthy and just perfect for your Thanksgiving and Christmas dinner table. From appetizers to main meals, side dishes and desserts these recipes are just wonderfully delicious. I am not kidding when I tell you that the recipe options in this book are endless and you won’t be disappointed! You will be able to find that perfect recipe in this book that makes your taste buds soar, fits your dietary needs and has your family bragging on your cooking skills. They may even think you secretly took lessons from Gordon Ramsay or Julia Childs.
Hypothyroidism Holiday RECIPE Guidebook: Surviving the Season
Hypothyroidism Holiday RECIPE Guidebook: Surviving the Season
Holiday Appetizers and Party Snacks
Chili Roasted Pumpkin Seeds
1 cup raw pumpkin seeds
2 tsp organic virgin coconut oil
1 tbsp. chili powder
1 tsp Himalayan sea salt or Celtic sea salt
In a large cast iron skillet place pumpkin seeds over medium heat
Stir frequently, for 3-5 minutes, until seeds start to make a crackling noise, some will even pop. Next remove the pan from the heat. Add the coconut oil, chili powder and salt. Mix completely and allow to cool a before serving.
Pomegranate Vanilla Cinnamon Chia Pudding
6 tbsp. of chia seeds
2 cups of nut milk (no soy!)
4 teaspoons of raw organic local honey
2 tsp of pure vanilla extract
1 tsp of ground Ceylon cinnamon
1 cup of fresh pomegranate seeds
In a bowl, mix chia seeds, milk, honey, vanilla extract and ground cinnamon together. Place your mixture in a mason jar and seal it with a lid. Allow the mixture chill overnight in the refrigerator.
Crispy Artichoke Hearts
3 cups frozen artichoke hearts (1 – 12 ounce bag)
2 tbsp. extra virgin olive oil
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1 tbsp. Lemon juice fresh squeezed
In a bowl place the frozen artichoke hearts and drizzle with the olive oil and lemon juice, stir to combine to coat. Sprinkle with seasoned salt and black pepper.
Arrange seasoned artichoke hearts in a single layer on a parchment lined cookie sheet and bake 45 minutes on 425 degrees, Stir several times during baking, until lightly brown. Remove from oven, hearts will crisp up further as they cool. Combine all ingredients for Horseradish Aioli and mix well. Chill in the refrigerator until ready to serve.
Bacon-Wrapped Butternut Squash
2 lbs. butternut squash, cut into cubes
15 slices of nitrate free, uncured bacon, cut in half
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
Dash of freshly ground black pepper
In a bowl, place the squash in a bowl and sprinkle with chili powder, garlic powder, paprika, and black pepper. Wrap each piece of squash cube with a bacon slice and place on a parchment-lined baking sheet.
Bake for 20 minutes in a 350 degree oven. After the 20 minutes flip the bites over and bake for another 20 minutes. If you like crunchier bacon turn on your broiler for 2 to 3 minutes, be careful not to burn.
Simple Cranberry Sauce
1 cup Orange Juice, freshly squeezed
1 lb. fresh Cranberries
1 Tbsp. Pure Grade B Maple Syrup
You want to check your cranberries by placing them in a colander, rinse them and remove any cranberries that have gone bad. Next in a sauce pan bring the orange juice and cranberries to a boil and stir occasionally.
When the cranberries will begin to pop open, stir in the pure maple syrup and allow to cool before serving. As the sauce cools it will thicken.
Fig, Cranberry and Walnut Sausage Stuffing
1.5 lbs. of Mild Italian Organic Chicken Sausages, diced
3 stalks organic celery, diced
2 large organic onions, peeled and diced
1 bag dried cranberries
6 dried figs
2 small organic apple, peeled and chopped, core thrown away
¼ cup walnuts, chopped
In a cast iron skillet, add the sausage, celery and onion. Sauté until the onions are translucent. This brand of chicken sausage is already cooked but if you are using another brand follow their directions to make sure your sausage is cooked through. After it’s cooked through, add the mixture to an oven proof dish along with the apples, chopped figs, walnuts and cranberries and combine well. Place in the over 350 degree oven for 1 hour.
Let’s talk Turkey!
The turkey is the centerpiece of most conversations this time of year. There’s no denying the importance of this Thanksgiving table’s show piece. The common rule of thumb is to allow at least 1 pound per person, plus an extra half pound per person if you want leftovers. My favorite is an organic “Pasture Raised” turkey. These birds are raised with organic standards, they taste incredible and no GMO feed is allowed. Federal regulations prohibit the use of hormones in raising turkeys but it doesn’t prohibit how they are raised, if antibiotics are injected, if animal by-products are in their feed and if there were any added solutions or injections to the animal. I look on the label for it to say “Pasture Raised” or I get to know a local farmer and speak with them on how they raise their birds and what they feed them. If a label reads “free range” or “cage free” birds, that doesn’t meant it was raised the good old-fashioned way, outdoors in a fresh pasture. If you purchase one with the label saying “Pasture Raised”, you know you are getting exactly that. These kind of turkey’s have a diet consisting of plenty of nutrient-rich and antioxidant-rich green grass with the ability to forage for worms, bugs and insects. Now if the farmer supplements with omega-3 rich flaxseed meal and vitamins and minerals that is ok, as long as these items aren’t the bulk of the turkey’s diet. It’s completely up to you if you purchase a “pasture raised” turkey or one from your local market.
1 12-15 lb. Whole turkey breast, fresh or frozen and thawed
(Adjust amount of turkey stock for larger turkey)
2 apples, whole
4 large shallots, peeled
3 sprigs thyme
1 sprig rosemary
Bunch of fresh sage leaves
2 celery sticks, cut into thirds
Cheesecloth (large enough for triple layer over turkey)
TURKEY STOCK INGREDIENTS
1 turkey neck
2 tablespoons extra virgin olive oil
Himalayan sea Salt and freshly ground black pepper
2 onions, quartered
2 carrots, chopped in thirds
3 stalks celery, chopped in thirds
1 tsp Himalayan sea salt
2 tsp freshly ground pepper
6 fresh sage leaves
2 cups of water
UNDER THE SKIN
3/4 cup Kerry Gold Butter, ghee or coconut oil or non-dairy whipped butter, softened
1 1/2 teaspoons poultry seasoning
(Mix this in a bowl and set aside)
After you have cleaned your turkey form the brine mixture
Pat the inside of your turkey dry. Season with salt and pepper.
Stuff turkey with celery, apples and sage, thyme, shallots, rosemary. I also like to use my fingers to carefully loosen the skin around the entire bird. Take the butter mixture and rub all over the inside of the skin of the turkey. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. You can also place few sage leaves in between breast flesh and breast skin for extra seasoning.
Place turkey in roasting pan, over a rack. Cover entire turkey with cheesecloth. Place the stock ingredients in the bottom of the pan. Roast for in a 350 degree oven until the internal temperature of the thigh reaches a minimum 165. Remember to remove the cheesecloth halfway through the cooking time, carefully remove the cheesecloth from the turkey and use the remaining butter/wine mixture to continue to baste the turkey. Always allow the turkey to rest 30 minutes before carving. If you find that the liquid is evaporating too much for the turkey stock you can always add more water or chicken stock to the bottom of the pan. To make turkey gravy please go follow the directions that I have listed in the “sides” section of this book.
What does HEALING look like? Healing comes from a deeper place from within yourself, and taking the necessary steps to come into alignment with the truth. Every step, breath and decision you take that brings you closer to your truth, it will simultaneously bring you one step closer to what your healing will look like. It doesn’t matter what treatment you undertake for hypothyroidism. This is your truth and your healing journey. To deny this is to miss the great opportunity and message that hypothyroidism brings. We all have different paths to walk and we must learn from our walk and grow from it or we will stay stuck on that hamster wheel and continue to fall down that rabbit hole of uncertainty. Asking the questions, finding the answers and ultimately learning how to step on that path to create change is where the true healing begins then you will soon see the beginning steps of your body becoming whole again.
Finally, a drop of truth in this Ocean of Propaganda we are given daily.
There is a war raging against humanity and our earth. We have been passively indoctrinated and so utterly pre-programmed that we do not ask the questions that need to ask. We have laid our trust completely in those in power or someone with a title behind their name. People conditioned blindly believing in things simply because enough people assured us it was true. Infectious diseases have been irradiated but chronic diseases are the new black plague of our modern time. This book is profoundly personal as it represents a mission brimming with meaning. As I reflect on extraordinary truths about our nation’s health history, current, and future, I also offer you wisdom, knowledge, and understanding. We must stop the atrocities if we want to become a healthier nation in the future. We must stop the atrocities if we want the human race to survive. I hope my voice and advocacy will continue to help lead the way and this book will make changes for current and future generations to come. No, I simply do not have all the answers but I have written plenty in this book to make you start questioning EVERYTHING.
What you are about to discover is terrifying.
The Keto Autoimmune Protocol Healing Book for Women: Strengthen Your Immunity, Fight Inflammation and Love Your Incredible Body
I hoped you’ve been enlightened and not frightened by my latest blog — A tale of recovery to save a woman who caught OCD, Hypothyroidism and an Autoimmune Disorder –
Please follow along with me on this journey of discovery as I share with you my brush of madness with exquisite clarity. Luckily, I was never a quick fix-it junkie where I said no to many suggestions from board certified or certifiable doctors because I felt it in my soul that it was merely a banaide being placed on my issues. The names of certain doctors have been changed because frankly, I don’t want to be sued for proven their lack in their field.
Hippocrates was right when he said: Let they food be thy medicine and thy medicine be thy food.
Audrey Childers is a published author, blogger, freelance journalist and an entrepreneur with over a decade of experience in research and editorial writing. She is also the creator and founder of the website the hypothyroidismchick.com. Where you can find great tips on everyday living with hypothyroidism. She enjoys raising her children and being a voice for optimal human health and wellness. She is the published author of : A survivors cookbook guide to kicking hypothyroidism booty, Reset your Thyroid, The Ultimate guide to healing hypothyroidism and A survivors cookbook guide to kicking hypothyroidism booty: the slow cooker way. You can find all these books on Amazon. This blog may be re-posted freely with proper attribution, author bio, and this copyright statement.
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