by kathryn matthews | Feb 9, 2020 | Gluten-Free Baking
When I bake, buckwheat flour and tiger nut flour are my go-to gluten-free flours. Because I have Non-Celiac Gluten Sensitivity (NCGS) and hypothyroidism, I stopped eating wheat and gluten-containing grains (oats, barley, spelt, rye) about seven years ago. Since then,...
by kathryn matthews | Feb 5, 2020 | Autoimmune-friendly, Hormone Balance, Paleo, Salads, Thyroid-friendly
Americans LOVE eating shrimp. Hands down, shrimp is the #1 seafood consumed in the U.S. Shrimp is also a thyroid-friendly source of protein: 4 ounces contains an impressive 26 grams of protein. It is an excellent source of the mineral selenium, which helps activate...
by kathryn matthews | Jan 29, 2020 | Hormone Balance, Immune Health
Okay…the holidays (including Martin Luther King Day!) are officially over. If you overindulged during the holidays (and into January) and find yourself struggling to get back to your “normal” eating routine; or, you feel challenged to make healthier food and lifestyle...
by kathryn matthews | Jan 26, 2020 | Animal Protein
Happy Lunar New Year! For many years, I celebrated Chinese New Year by cooking (and eating) traditional “good luck” dishes, often shared with friends. It was fun. And it took place in the winter, the time of year I most craved Chinese food. But, after being diagnosed...
by kathryn matthews | Jan 25, 2020 | Vegetables
While I am NOT a fan of the common cabbage, I love Napa cabbage, which does not smell or taste “cabbage-y”. Its cylindrical-shaped head of tightly packed leaves are longer, softer, mild-tasting and almost sweet when cooked. Napa cabbage is also budget-friendly ($1.29...
