food journal

Food Journal

March 7, 2014 By Kristen Helmstetter

BREAKFAST

Kamea (she has an amazing appetite for Real Food)

Raw grass fed cheese 5-Spoke brand found at Whole Foods. This gives us tooth building calcium and phosphorous plus other amazing fat soluble vitamins.
1 tablespoon wild caught salmon roe
grass fed organic summer sausage
soaked raw almonds
2 oranges
filtered water to drink
FCLO (fermented cod liver oil)

Kristen

Coffee Shake (today’s had MCT oil. Grass fed Butter. Vanilla drops.)
Vitamins (multi, CoQ 10, digestive enzymes, chlorella, L-Carnitine, Organic India’s turmeric-n-ginger, HVBO (high vitamin butter oil), and FCLO). I heard in a health podcast that Americans who live to be age 85 have a 1 in 2 chance of having “diagnosable” Alzheimer’s Disease. I was blown away by that stat. It’s much lower in other parts of the world like India where their diets are rich in turmeric and ginger. And, if it’s diagnosable that means those people started down the Alzheimer path 20 years prior. So, it’s important to eat plenty of anti-inflammatory foods and I take supplements like Organic India’s Turmeric to help prevent Alzheimer’s in my future (while young, don’t wait). It’s a great product, check out the reviews. I usually take 1-2 in the morning and 1-2 in the evening. I also add organic turmeric to my food.
Spoonful Coconut oil swallowed with water
Wild caught salmon roe This is great fertility boosting, longevity, anti-aging and brain boosting food – loaded with vitamin D and other important nutrients like iodine, retinon (true skin building and immune boosting vitamin A), selenium, zinc, B vitamins, omega fatty acids.I’m not eating it for its flavor, though Kamea loves it. Wish I was raised on this stuff then I’d love it too. I simply swallow a big spoonful with water like they’re pretty little vitamin balls.
Organic grass fed yogurt plus soaked raw organic almonds stirred in

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Food Journal

February 28, 2014 By Kristen Helmstetter

BREAKFAST

Kamea (my 3.5 year old):

2 pasture raised organic gently scrambled eggs, over low heat, in Ancient Organic’s grass fed organic ghee with 5-Spoke raw grass fed cheese
organic banana
pasture raised homemade chicken liver pate
salsa and fresh organic thyme
Plus fermented cod liver oil.
Attune probiotic chocolate square.

Myself:

Liposomal Glutathione on an empty stomach
Then 20 minutes later I had my decaf iced coffee shake (recipes here)
Followed by a cup of organic herbal tea to support fertility (red clover, raspberry leaf, chaga, rooibos, and nettle) with a tablespoon of grass fed collagen stirred in for beauty and structural support.

Greg: He usually doesn’t wake up until early afternoon, and at that time he has his Coffee Shake.

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Omnivore Food Journal

February 14, 2014 By Kristen Helmstetter

Here’s what’s on tap at our house…

Cinnamon Apple Chicken with Buttered Purple Cabbage

Breakfast:

Kamea: Wild caught salmon roe, pasture raised organic chicken liver pate (homemade), raw grassfed goat mozzarella cheese, organic banana, organic strawberries, organic herbal tea with Upgraded Grassfed Collagen, Liposomal vitamin C chased by chia seed kombucha. (I’ll be making my own liposomal vitamin C soon with a detailed blog post showing you how.)
Kristen: Bulletproof Style Coffee Shake. Wild caught salmon roe. Fermented Cod Liver Oil. High Vitamin Butter Oil. Pasture raised organic chicken liver pate.
Greg is usually sleeping while we have our breakfast, so I make his Coffee Shake when I make mine and put it in the refrigerator.

Lunch:

Kamea: organic raw orange bell pepper, organic strawberries, couple bites of the pasture raised organic chicken liver pate, organic steamed romanesco broccoli topped with grass fed butter and fresh thyme, and organic grass fed summer sausage.
Kristen: 2 cups homemade bone broth, organic steamed romanesco broccoli topped with grassfed butter and fresh thyme, pasture raised organic chicken liver pate.
Greg: Bulletproof style shake with collagen, raw egg yolks, and upgraded whey protein. Liposomal Vitamin C mixed with Organic Elderberry Syrup. Fermented Cod Liver Oil.

Dinner:

Kamea, Kristen, and Greg: Cinnamon Apple Chicken and Buttered Purple Cabbage

Omni Status Update: One Year Post-Vegan

January 23, 2014 By Kristen Helmstetter

Kamea when she turned 3 over the summer. — Kamea when she turned three over the summer.

I frequently get asked about my life these days. How is my family faring on our omnivore diet since ending a decade of being vegan (read more about that here and here)? What are we eating? How’s life in general?

Life in general is awesome. :) I’m living a dream life and feeling overflowing gratitude every day. We’ve been traveling a bit, going on lots of play dates, spending extra time with my parents, and we have seen the movie Frozen three times. :)

What are we eating? Has anything changed since my last update? Not much. You can pretty much see what we’ve been eating from my food journals and all of the recipes I post. But, for those who are new here, our diet is higher in fat, moderate for carbs (with some days being lower in carbs), and comprises a ton of high-quality animal products, including:

Wild caught fish, usually salmon (including wild caught salmon roe)
Grass-fed and pasture-raised meats (including massively nutrient dense organ meats and bone broths) How can I eat organ meats? Well, it’s been a process to find the best way I like them but finally that’s happened. I hide liver in butter-and-brandy-rich pate as well as in cheeseburgers smothered in BBQ sauce like this one. I hide beef heart in stew and enjoy some weird beef tongue in this recipe here (and beef tongue in ratatouille is my new favorite way, recipe coming soon). I am determined to keep my family eating grass fed offal (i.e., organ meats), and so far they’re totally loving them, thankfully, because the nutrition is stellar and unbelievable. These organ meats are the true super foods of the world.
Sardines, Oysters (and other shell fish)
Pasture-raised organic eggs
Organic vegetables
A little fruit (usually in the form of berries)
Grass-fed butter
High-quality oils (grass-fed ghee, high vitamin butter oil, coconut oil, MCT oil)
Coffee shakes (yum!)
Organic Norwalk cold pressed fresh green juice but the recipe is different from what I used to in the past (no heavy greens like kale, collards, or spinach because when we consume those now they’re cooked). The recipe is usually celery, cucumbers, romaine, cilantro, occasionally parsley and other herbs, and we might have a pint or two every week or so.
Supplements These change based on our diet for the week as well as new things I learn every day. I’ll soon share how I make my own liposomal vitamin C.
White rice (occasionally)
Dark organic fair trade chocolate
Raw organic sauerkraut (I love Farmhouse Kraut)
Nuts and seeds (sometimes these appear in the form of paleo style treats like my Vanilla Chocolate Chunk Cookies)
Dairy products like raw grass-fed organic cheese, grass-fed organic ice cream (not raw, usually Straus brand), and grass-fed organic yogurt (not raw). After some experimentation it seems we tolerate them very well. The ice cream and yogurt make up a very small percentage of our diet and it doesn’t make a regular appearance, but we do have it sometimes. It must be from free range grass fed cows and organic. I go back and forth on dairy… some say it creates inflammation but others say if it’s high quality and tolerated then it can be very nutrient dense.Therefore, we enjoy it at times and other times we abstain for awhile.

As you can imagine, we don’t eat out very much. As much as I love cooking, I do need a break from the kitchen. I make almost everything from scratch, and that’s a lot of time in the kitchen for three meals a day. So on occasion we go out to eat for gluten-free pizza (maybe once every 10 to 14 days) and we also go to Chipotle every couple of weeks. I really don’t care for Chipotle’s crap oils they use on their rice and for cooking, but a girl needs a break from meal prep, ya know? I sure wish there were some options with truly high quality everything. I can find a grass fed burger here in Scottsdale, but the salad it’s served with has junk canola oil on it as an example. Sigh.

Omnivore Food Journal (Gluten Free)

January 15, 2014 By Kristen Helmstetter

Veggie Dinner (Gluten Free Paleo Vegetarian)

BREAKFAST

Kamea

Homemade Liposomal Vitamin C I like vitamin C in a liposomal form because it’s supposedly SO much better absorbed and assimilated. But, it’s not cheap to buy and take on a regular basis, therefore I’m now making my own to reduce the cost drastically, but you can buy it here.
Grass fed beef n liver cheeseburger (no bun) from last night’s dinner. When I make her a patty I cut it in half so she has half for dinner and 1/2 the next morning cold from the fridge. The cheese is always raw, grass fed, organic/hormone free. My favorite way to consume grass fed liver is to hide it inside grass fed ground beef cheeseburgers (no bun). Will share my killer recipe soon.
Organic strawberries

Kristen

Glutathione. This master antioxidant needs to be on an empty stomach. Then I waited 20 minutes and had…
Liposomal Vitamin C
2 raw egg yolks
1 tsp High Vitamin Butter Oil
1 tsp Fermented Cod Liver Oil I don’t consume this daily. In fact, as I create my weekly meal plans to have wild caught roe 2x week, wild caught salmon 1x a week, and sardines (check out my amazing sardine recipes here), I am getting lots of omegas, as well as the ever important retinol from roe and grass fed liver, so I don’t need to supplement all the time.

Bison Burgers, Buttered Cauliflower Puree, Basil Tomatoes Provencal (Gluten Free)

January 2, 2014 By Kristen Helmstetter

Buttered Cauliflower Puree topped with grass fed bison and Baked Tomatoes Provencal — Buttered Cauliflower Puree, grass fed bison steak burger, and Basil Tomatoes Provencal

A lot of people tell me they’re looking for dinner ideas. Here’s a dinner I quickly threw together one night, and Greg said he definitely wanted me to make it more often.

Simply:

Basically, while the tomatoes were baking, I steamed organic cauliflower. Then, I put the burgers on my Le Creuset enameled cast iron skinny grill (mine is the round one, but the one featured on Amazon is rectangle). While those were cooking I blended the cauliflower with grass fed butter and sea salt.

I did my best to present our plates in a fancy way, because I am continuoulsy inspired by cooking shows. That’s clearly an area in which I need practice. Sigh.

food journal

Food Journal

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