Mom Inspired Show with Amber Sandberg

4: How to treat seasonal allergies, acid reflux, eczema, cradle cap and lose weight using autoimmune Paleo diet (AIP) with Doni Rivers

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doni-riversHey guys I am excited to share today’s episode with Doni Rivers! We dive into how food allergies have really impacted her life especially her four kids… How she realized cradle cap, eczema, reflux and even her seasonal allergies were all tied to food choices.
We talk about how this has sparked a passion for her to start her journey to become a naturopath… and how she wants to help other families.
We will touch base on how they eat (autoimmune paleo diet – AIP) and how her husband accidentally lost 20 pounds by changing to this way of eating and how they are doing today. Let’s go to the show!

Guest Contact Info:

PURE haven essentials

Resources Mentioned:

  • www.RealPlans.com
  • Protein powder mentioned – Paleo Pro
  • Green bean casserole recipe – dairy, soy, corn, grain free (recipe below)

Doni Rivers Green bean casserole – dairy, soy, corn, grain free

Ingredients

  • Onion Topping
  • 2-3 medium onions, very thinly sliced
  • 2 eggs
  • 3 tablespoons of canned coconut milk
  • 2-3 tablespoons of coconut flour
  • ½ cup coconut oil 

Beans

  • 2 quarts water
  • 1 tablespoon table salt
  • 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces OR 2 12-ounce packages frozen cut green beans (thawed)

Sauce

  • 10 ounces mushrooms 
  • 3 cloves garlic, minced
  • Salt to taste
  • 2 tablespoons coconut flour
  • 3/4 cup vegetable broth (I used Imagine’s No-Chicken)
  • 3/4 cup canned (full fat) coconut milk

Onion topping instructions: 

  1. Thinly slice all the onions, separate, and put in medium bowl.
  2. Add the two eggs and the coconut milk and mix well until evenly incorporated.
  3. Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
  4. Put coconut oil in large skillet and turn on medium high heat.
  5. When hot, add the coated onions and evenly brown, turning occasionally.
  6. When browned, remove from heat and set aside.

Instructions

  1. Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water. IF USING FROZEN, you do not have to boil, just make sure they are thawed. 
  2. Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Coat pan with coconut oil and heat it. Add the mushrooms, garlic, and salt. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms. Simmer, stirring, until mixture thickens. Add the coconut milk and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
  3. To assemble: Put the green beans into an oiled casserole dish and top with the onions. Bake at 400 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.