Sometimes, I think I should just call this, “My Simple Life” Blog. I don’t think I ever make anything difficult. This red quinoa & garam masala cod fish takes 30 minutes, max. And if you prepare your Quinoa ahead of time like I do, it’s even less time than that, maybe 15 min.
Aren’t you glad there are so many delicious and easy to prepare meals available that only take a few minutes?
I love that!
I also love, that cod fish provides a good source of vitamins C, E, and B 12. As well as minerals magnesium and potassium. But best of all, cod fish has the heart healthy, joint lubricating, anti-inflammatory benefit of Omega 3. You can check out more facts about Cod all over the web, but I’m a little partial to Organic Facts.
The creamy sauce that goes well with this healthy fish is pretty tasty too!
A combination of 2 tablespoons Full Fat Greek Yogurt and 1 Teaspoon Sabal Oelek chili sauce… it’s delicious!
I hope you like this Quinoa & Garam Masala Cod fish as much as we do!
Red Quinoa & Garam Masala Cod
1 pound Thawed Cod Fillets
1 teaspoon Garam Masala (more if needed)
1 Tablespoon Organic Extra Virgin Olive Oil
1 Cup Quinoa (Rinsed and drained)
2 Cups Vegetable Broth
1 Teaspoon No Salt Spice Blend
2 Cups Salad Greens tossed with onion powder (1 tsp olive oil and 1/2 teaspoon apple cider vinegar.
Prepare Quinoa according to package directions with the No salt spice blend. (I like to prepare a whole pan on preparation day and use from that)
Prepare fish. Toss with the garam masala spice. Then cook according to your preference. Some people use their Air Fryer (that would be nice and quick) I just sauté mine in EVOO for 10 min and it's done. If I have my oven on for something else, then I bake it at 400 for 15-18 min.
I use 1 Tablespoon of Full Fat Yogurt with a teaspoon of Sambal Chilies for a fish dipping sauce.
Serve the fish on a bed of Quinoa and the tossed salad greens with homemade dressing.
Remember, What God put in the garden…and the ocean… is good!
When I see this quinoa & chia breakfast bowl in the morning and think about how many times I settled for cereal in the past, I just cringe. Really? Where was this energy packed breakfast when I was chasing my little girls around the yard? I did a class for my church a few years ago on Eating from God’s Garden and showed them this recipe alongside a glazed doughnut…
Needless to say, they were impressed with amount of goodness in this bowl compared to the doughnut.
There is no comparison with breakfast as far as macronutrients, or taste for that matter. Not only that, this doughnut does not fill us up! God’s wisdom in the garden in unparalleled.
“Wisdom reposes in the heart of the discerning and even among fools she lets herself be known.
” Proverbs 14:33
Although man’s pride continues to steer him away from God’s wisdom towards man made pleasures, God continues to let himself be known. The good news is we can start our day building wisdom in God’s word and from His garden. This simple quinoa & chia breakfast bowl is loaded with protein, fiber, whole grains, natural sweetness, omega 3 fat. As well as vitamins and minerals. All necessary for brain health and building wisdom!
On top of being nutrient packed, do you see all the seeds in this fruit? They are ready and waiting to propagate into the next generation. With just a little backyard space we can save the seeds from our next Kiwi and strawberries and grow them. All we have to do is rinse them well, place on a paper towel and dry them out at room temperature for about two weeks. Then plant them in some fertile soil and see if they grow. (The non-GMO seeds anyway ).
More importantly, as we age and face chronic disease, feeding our cells becomes necessary to function. The choices containing macronutrients to increase function begin to outweigh desire for sugar saturated “non-food” items. Also with just a little preparation we can enjoy new habits and convenience that provide cell building energy, without losing flavor.
Furthermore, our desire to use our hands without pain, open jars, and do crafts with our children and grandchildren doesn’t wan. It is something we need to thrive. We can continue to do these things with a little help from God’s garden.
Because we know… What God puts in the garden is good!
Quinoa & Chia Breakfast Bowl
1/2 Cup Precooked Quinoa
1/2 Cup Full Fat, Unsweetened Yogurt
1 Teaspoon Chia Seeds
1 Tablespoon Chopped Walnuts
1 Sliced Kiwi
3 Sliced Strawberries
1 Teaspoon Raw Honey
Precook Quinoa according to package directions on your preparation day ( I cook one or two cups ahead of time and refrigerate to use throughout the week in various recipes). Place in a bowl the quinoa and chia seeds add the honey (optional) and stir well. Then add the Greek yogurt. I prepare this the night before and place in 1 cup plastic holders. The next morning, I get them out and place my fresh fruit on top. Kiwi, blueberries, strawberries, whatever your favorite is. Then I top them with the walnuts.
When winter arrives I need some simply wholesome potato soup to ward off the chill. You know, the kind that is creamy and melts in your mouth while keeping you full for hours. As the winter solstice passes and I catch a few glimpses of the Bethlehem star, the wind cuts through my clothes to chill me to the bone, it’s time to layer up.
So, I’m bundling up in my clothes, contemplating the season of that star, and thinking about what God has planned in the coming year. Although I won’t know what’s ahead, all I need to know is those lights in the sky are a testament to his power and glory. The Psalmists says,
When I look at your heavens, the work of your fingers, the moon and the stars, which you have set in place, 4 what is man that you are mindful of him, and the son of man that you care for him?
5 Yet you have made him a little lower than the heavenly beings and crowned him with glory and honor. 6 You have given him dominion over the works of your hands; you have put all things under his feet, Psalm 8:3-6
Regardless of what the coming year brings, I can be assured he cares for me. Sweet friend, he cares for you too. We can look forward to taking more time to absorb his word, layer up our hearts for the next phase of life, and prepare something wholesome and simple for supper. You ready?
I know potatoes get a bad rap because of their carb content, but really they are loaded with vitamin C, folate and fiber. Instead of raising blood sugar, they contain resistant starch, which can actually decrease it, according to a Healthline article with PubMed backed research. In addition they feed the good bacteria in our gut. Therefore helping with digestion, improving insulin resistance, and helpin us feel full longer (1).
More importantly, according to studies, the resistant starch in potatoes breaks down into short chain fatty acids called butyrate. An important fatty acid that helps reduce inflammation in the gut. While possibly aiding people with Chron’s Disease, diverticulitis, and ulcerative colitis. (2)
Simply Wholesome Potato Soup
6 Medium Potatoes, washed, peeled and chopped
1/2 small Onion, finely chopped
2 Medium Carrots, finely chopped
1 Medium Sweet Potato, peeled and chopped
1 Stalk of Celery Chopped
1 32 ounce Box Vegetable Broth
2 Cups Water
2 Teaspoon No Salt Spice Blend
1 Clove Garlic (minced)
1 Teaspoon Salt
1 Cup Unsweetened Almond Milk
Place all the washed and chopped vegetables in a soup pot on the stove and add the broth, spices, and water.
**By the way if you don't want to chop and drop all these carrots/onions/ and celery…you can buy a 12 ounce bag of them already frozen and chopped in the freezer section of the grocery store. ***
Bring all the vegetables to a boil and simmer until they are tender, about 40 minutes. When they are tender add the almond milk, stir and serve. NO, you don't drain the potatoes and add milk and butter, Trust me, you don't need it. just add the almond milk, and maybe a teaspoon of ghee to the starchy water and enjoy!
So, wrap up this winter, enjoy some simply wholesome potato soup, and enjoy those scriptures!
Dye-free red velvet cake roll may sound a little difficult, but it’s doable with beets. Avoiding harmful red dyes is always a plus when looking for optimal ways to enhance our health. Plus beets are from the garden, and we know what’s in the garden is good! Although, many people are reluctant to give beets a try, they will find they add a wonderful moistness to this cake roll.
Yes! Chopped cooked beets pureed into dark red deliciousness is a wonderful substitute for a dye free red velvet cake roll. Since it’s paired with allspice and cocoa, the spices mask any taste of beets. In fact, it’s so good, I hope we never use red dye again.
Benefits of a Dye-free Red Velvet Cake Roll
Beets are low in calories, a good source of fiber, and rich in heart healthy betaine and folate. Both of which decrease homocysteine levels in the blood and reduce inflammation. They are also a good source of potassium and magnesium, minerals necessary for vital blood pumping functions. You can read more about the benefits of beets here.
Not only will the health benefits be present, but this cake roll is also adds beautiful variation to Christmas dessert offerings. Not only do we need appealing options to choose from for our celebrations, we need ones that help us stay on track with healthier eating.
But, there’s more good news, the dye-free red velvet cake roll can also be prepared gluten free. I hope you enjoy this recipe as you prepare your home and hearts for the spirit of the season. I am comforted daily in the hopeful story of redemption and salvation offered from Christ the Messiah in the Christmas story.
Dye-Free Red Velvet Cake Roll
Chopped cooked beets pureed into dark red deliciousness is a wonderful substitute for red velvet cake roll.
3 small Whole beets, washed, peeled and chopped
1/2 Cup Organic Sugar
3 Large Cage Free Eggs
1 scoop Pure Stevia or Monk fruit (This is less than 1/8 tsp)
1/2 Teaspoon Cocoa Powder
1/4 Teaspoon Allspice ground
1/4 Teaspoon Cloves ground
1/4 Teaspoon Cinnamon ground
1 Teaspoon Baking Powder
3/4 Cup Organic Unbleached Flour (**See gluten free alternative below*)
1/4 Cup Powdered Sugar
1, Place the chopped beets in a pan with 1 1/2 cups water and bring to a boil, let simmer until tender and preheat oven to 375 degrees.
2. When cool puree them well with a blender.
3. Place 1/2 cup of the beet puree into a mixing bowl, add the eggs and beat well.
4. In a separate small bowl mix the sugar and the stevia or monk fruit. Add the spices and combine with the beet mixture.
5. Add the flour and baking powder, blending well.
6. Butter a 9×13 cookie sheet and cover with parchment paper, butter it also. Place prepared batter onto cookie sheet and bake 10 minutes. When done, carefully place a dish towel covered with powdered sugar onto a flat surface. Carefully turn the cake onto the towel and remove the parchment paper. Using the towel gently roll the cake into a firm roll and place in the freezer for 15 minutes.
7. While your cake is cooling. Mix 1 8oz package of room temperature cream cheese with 1/4 cup maple syrup and blend well. set aside until cake is ready.
8. When the cake is cooled, gently unroll and place cream cheese filling onto inside of cake roll. Roll into a log, and sprinkle with powdered sugar. Refrigerate until ready to serve.
If you want to make this gluten free, just leave out the flour and mix together 1/2 cup almond flour and 1/2 cup arrowroot flour with 1 teaspoon xanthium gum.
Dessert
Have a blessed Christmas!
If you’re looking for fun Christmas things to do you can follow the link to Fun Christmas Ornaments on this site. As well as inspiration for holiday peace through the story of Christ in The Way of Peace on this site.
I hope you enjoy the site, I look forward to serving you and reading your comments.
Harvest Vegetable Soup
A harvest vegetable soup is a common second day meal after utilizing a savory pot roast on preparation day. After all, a good vegetable soup is in everyone’s arsenal of yummy go to soups!
I particularly like the spices in this soup. A few extra harvest root vegetables added to the traditional ones, make this soup unique. Although, many of you love your tomato based vegetable soups, I’d like to challenge us to try something a little different. After all, root vegetables have so much to offer in the form of fiber, rich minerals, and vitamin content, it’s a good idea to consider them in our balanced meal plan.
Furthermore, here is a place to read about Beet Benefits and Sweet Potato Benefits while enjoying a cup of vegetable soup on a cool fall or winter day!
Or, while the harvest vegetable soup is warming your belly, you can indulge in God’s word to warm your soul. Paul tells us in Corinthians, the same God who supplies the seed to sew our wonderful vegetables and for the wheat to make bread for food, is the Same God we rely on to build righteousness. This is on display in the mild gentleness of our speech. And as witnessed by the steadfastness in our adherence to the truth of God’s Word.
He who supplies seed to the sower and bread for food will supply and multiply your seed for sowing and increase the harvest of your righteousness.
Moreover, we can rely on God to always supply the right words, at the right time. tTherefore, multiplying the tiny seeds we sew.
I like to keep it simple. Food is simple and so is love. Let’s be lights in sharing God’s love. You can find more encouragement about sowing a harvest of righteousness on the Bold Faith page of this site.
Harvest Vegetable Soup
1 Cup Shredded Leftover Beef Pot Roast
1 12 oz Package of Frozen Mixed Vegetables (Use two if serving more than 4 people)
1 32 pz. Box Beef or Vegetable Broth
1 Small Beet
2 Medium Sweet Potatoes
1 Small Onion
2 Teaspoons Oregano
2 Teaspoons Onion Powder
2 Teaspoons Thyme
2 Cups Filtered Water
Place all ingredients in a soup pot and bring to a boil. Let simmer about an hour until all vegetables are tender.
Sweet Potato & Steak Wraps
Sweet potato and steak wraps are one of those easy to prepare meals that keep you full for hours! I like ideas that make my work week a little less hectic. I’m guessing maybe you do too. Hopefully, these tasty wraps will help you out too.
Therefore, I’m a big fan of cooking the bulk of my meals on one day, then portioning them throughout the week in various ways. I call the one day of cooking my preparation day. The Israelites observed a preparation day when getting ready for their Sabbath rest.
Although, we New Testament believers honor the Lord’s Day instead, we too need that rest day! A day to just rest in Jesus and thank Him for all he does for us.
Jesus says, “Come to me all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls.
Mathew 11:28-29
So, while these Sweet Potato & Steak wraps feed my belly well, I need something a little deeper to feed my soul. God’s word meets that need. I pray He meets you on the page as well and fills your soul as well!
Sweet Potato & Steak Wraps
Cast Iron Skillet or Grill
2 Lean Steaks ((I had Ribeye on hand and trimmed the fat))
4 Cups Mixed Green Salad
1/4 Cup Ranch Dressing
8 Tortilla Shells
2 Baked Sweet Potatoes
Bake your potatoes for one hour at 375. ( I do this on my prep day). Sauté your steak to your desired doneness. Set aside to rest, then slice very thin. Prepare your wraps by placing a tablespoon of dressing on the bottom, loading with mixed greens, then your sliced steak and sliced potatoes. Yum!
Delicious Tortilla recipes to use for your wraps throughout the week can be found HereTortillas 3 Ways:
So, enjoy this iron and protein rich wrap and learn more about the benefits of Beef!
Jalapeño Chicken & Butternut Squash Enchilada
“We give thanks to you, O God; we give thanks, for your name is near. We recount your wondrous deeds.” Psalm 75:1
We have so much to be thankful for! How many countries have fully loaded produce sections with everything we need for our harvest feasts? None like our country. In light of that reality, I love having a special day dedicated to giving credit where credit is due!
Credit to our mighty God, who provides everything we need in addition to more, for helping other countries. Although, “In God we trust”, may be our nation’s motto, it’s not just a motto. Scripture is clear:
“For what great nation is there that has a god so near to it as the Lord our God is to us, whenever we call upon Him? Deuteronomy 4:7
“Blessed is the nation whose God is the Lord, the people whom he has chosen as his heritage!
Psalm 33:12
With all these blessings and our God ever present to hear our call to Him, we can express our thanks every day. I am especially thankful to Him for friends, family and patients I’ve met over the years. It is a privilege and joy to revamp favorite recipes to help them stay on a healthier eating plan. Moreover, without losing the flavors they love!
With that in mind, I’d like to introduce to you an enchilada dish removed of all it’s highly processed cheese and cream! Although it does have some cheese, it’s not the 2 cups you find in most enchilada recipes.
[wds id=”2″]
You might ask, “Why is cheese a problem?”
Cheese is one of those preservative and salt laden items that cause the blood to be more acidic. The more acidic our blood, the more inflammation we have in our joints, our blood vessels, and our gastrointestinal tract. Not good. Since, that means more pain, artery clogging, and mental fogginess.
Moreover, using your own fresh tortillas bring added flavor and nutrients to this dish! Recipes for making your own tortilla shells are HERE.
Also, I’m also using leftover butternut squash soup to use as my “sauce” on these enchiladas, that recipe can be found HERE
Jalapeño Butternut Squash & Chicken Enchiladas
A healthier, tasty, alternative to preservative laden enchiladas can be made using homemade tortillas. Using leftover chicken breasts, butternut squash soup, and premade tortillas shells make this dish easy as well.
6 Soft Tortilla Shells (See Recipe link above)
2 Cups Butternut Squash Soup (See Recipe link above)
2 Cooked and Shredded Chicken Breast
1 15 oz. Can of Great Northern Beans
1 4 oz. Can Jalapeño Peppers
1/4 Cup Small Chopped Onion
2 Cloves Minced Garlic
1 Tsp Ground Cumin
2 Ounces Cream Cheese
1/4 Cup Monterrey Jack Cheese ((optional))
Preheat oven to 350 degrees.
Drain and place the beans in a small mixing bowl and mash with a fork. Add the shredded chicken, cumin, onion, jalapeños, minced garlic, and cream cheese. Combine all ingredients well and set aside.
Take a 1/4 of cup of the butternut squash soup and spread onto the bottom of an 8 x 8 square pan. Take a tortilla shell and place a couple of tablespoons of the chicken filling onto the center, then roll and place into baking dish. Repeat this process until all the filling is gone and the pan is full.
Cover the rolled enchiladas with the remaining soup and cover with the shredded Monterrey jack cheese. Bake for 30 minutes then serve.
So, I hope you enjoy this belly filling chicken enchilada remake with butternut squash and jalapeños! It’s loaded with antioxidants, fiber, protein, and best of all…flavor!
Gluten Free Pumpkin Roll
A gluten free pumpkin roll is always on my Thanksgiving dessert list each year. My celiac and gluten sensitive friends like their fall treats too! So, with hosting responsibilities on my mind, I’d like to give you and I another way to please our guests.
The best part is…they won’t even recognize the slight change in ingredients.
As our fall holiday plans begin to take shape and we check off our list of things to do, the blessings mount, don’t they? You and I may have managed to lose a little weight, or we are maintaining our current weight!
Whoop Hoo! What if we just want to sustain a healthier eating pattern?
Whatever the plans and dreams in our hearts we have an opportunity this Holiday to give glory to God in thanks and praise.
He restores joy and long months of distance by giving us time together for a holiday. The prolonged separation helps us see how much we miss and need each other.
May the Lord draw us closer spiritually as we gather and cherish this special day.
I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds.
Psalms 9:1
Gluten Free Pumpkin Roll
The big plus for a gluten free pumpkin roll is decreasing exposure to wheat sensitive guts that stimulate the immune system to attack itself. We will both benefit from a little diligence in decreasing inflammation, right?
Since our immune systems can be under constant attack eating a few ultra -processed foods. Food sensitivities play a role in making us feel bad. Staying on track is important to both of us. That’s why you’ll find me giggling like a schoolgirl when I get to brainstorm ideas with my clients.
They love creating their own meal plans to enjoy!
Now when it comes to baking, I am not the best gluten free baker. However, I care about the people in my life who are susceptible to the damaging effects of wheat.
So, even though developing this recipe took several tries, it was worth it!
The one I made for a friend’s dinner and went over pretty well. Therefore, I hope it is a pumpkin roll you can use too!
Gluten Free Pumpkin Roll Recipe
Gluten Free Pumpkin Roll
I love sharing one of our Thanksgiving favorites for all of you. This particular pumpkin roll meets the needs of gluten sensitive people in our community.
1/2 Cup Almond Flour
1/2 Cup Arrowroot Starch/Flour
1/2 Cup Pumpkin Puree'
1/4 Cup Sugar with 1 scoop Pure Stevia (Or 1/4 Cup Stevia Blend)
1/4 Cup Maple Syrup (Optional)
3 Large Eggs
1 Tsp Baking Powder
1 Tsp Xanthan Gum
1 Tsp Pumpkin Pie Spice
1/4 Cup Powdered Sugar
1 8 ounce Block of Cream Cheese
1 tsp Vanilla
1/4 Cup Maple Sugar (Yes, another one, for the filling.)
Preheat oven to 375 degrees. Combine the flours, stevia blend or sugar (your preference) and spices in a bowl and whisk well. Add the Eggs and pumpkin and also blend. Line a baking sheet with parchment paper, lightly grease the top of the paper with butter. Pour the batter over the parchment paper and spread out evenly. Bake for 10 minutes.
Sprinkle a dish towel with 1/4 cup of the powdered sugar. When the cake is done, handle the baking sheet with oven mitts and turn the cake onto the surface of the towel. Pull off the parchment paper. Gently roll the cake into a log while in the towel. Place the towel in the freezer and set your timer for 15 minutes.
Meanwhile, Whisk 1 block of cream cheese with 1/4 cup maple syrup and 1 tsp vanilla until soft.** See notes below for alternatives.
Remove the cake from the freezer, and apply the cream chees frosting to the inside of the cake. Roll back into a log and cover with plastic wrap. Refrigerate until ready to serve.
I have replaced the sugar in the cake with stevia or monk fruit blends and it works well for those on special eating plans. But I forgot to add the maple syrup in the video and FYI, I did not miss the extra carbs at all! It was sweet enough with the maple sweetened filling.
Also, my preference for sweetening the cream cheese filling is to use 1/4 cup maple syrup with the vanilla to sweeten. You may of course use 1/4 cup powdered sugar if you are not concerned about the added sugar, just remember portion control.
And let the peace of Christ rule in your hearts, to which indeed you were called in one body. And be thankful
I hope you enjoy this gluten free pumpkin roll for your gluten sensitive friends! God wants you and I thriving spiritually and physically. He also gave us the power to do that! The blessing of His Son for our redemption and the provision of all good things in the garden to heal our bodies. We can be truly thankful.
I am here for you if you have any questions about the recipe or if you want to talk to a health coach about making some changes in your lifestyle, exercise, attitude, or nutrition. You can contact me here at Book an Appointment for a 30-minute free consultation.
Roasted Butternut Squash & Green Beans
Roasted Butternut Squash is definitely a great side dish for fall. Paired with Garden fresh green beans and onions and this trio will compliment any main dish.
I particularly like this side dish because it’s low carb, nutrient rich, and you can plop it in the oven, set the timer and go do something else for a 30 minutes!
Although getting to this buttery goodness can sometimes be tricky, it’s worth it. In fact if you’ve let rest in the sun to harden for winter storage, tackling the outer skin can even be a hassle. Some people like to use a microwave to loosen the skin on their squash. While others will use their InstaPot or stovetop to steam/boil 5-10 minutes to loosen. I like to bake mine 30 minutes, let it cool a few, then remove the skin.
However you choose to prepare your squash I hope you enjoy it with your family as much as I do mine. Since, Thanksgiving will be upon us soon, I’m sure many are looking for lower carb, healthier options to serve with their bird. They can give thanks this one fits the bill. God bless you and keep you today!
Remember…What’s in the garden is good!
I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds. Psalm 9:1
Roasted Butternut Squash & Green Beans
Harvest Time side dishes are easy.
1 Large Butternut Squash
1 Pound Fresh Green Beans
1 Small Onion (Chopped)
1 TBSP Olive Oil (Organic Extra Virgin)
1/4 tsp Salt
1/2 tsp Onion Powder
Preheat oven to 400 Degrees. Wash Squash and Green Beans.
Pick one of two ways to prepare your squash:
1. Microwave, boil or use an InstaPot to steam the Squash for 5 minutes to loosen the outer skin. Cool enough to handle then peel and dice.
2. Bake the squash ahead of beans for 30 minutes, then cool enough to handle, peel and dice.
In a separate dish place the washed green beans and chopped onion, season with salt, onion powder and olive oil. Add the peeled partially cooked squash. Bake at 400 for 20 minutes.
Side Dish
American
Give Thanks for Mexican Butternut Squash Wraps
Oh give thanks to the Lord; call upon his name; make known his deeds among the peoples!
I give thanks to the Lord for another day to enjoy His goodness! The goodness from this winter squash harvest will last several months stored properly in a cool dry place. We’ll begin with using some left over butternut squash soup to begin making delicious wraps.
Butternut squash wraps can replace any tomato based salsa for people who have chronic reflux disease. Or if they are avoiding nightshade plants.
However, anyone can enjoy these easy squash wraps! Especially if they are having a craving for Mexican food.
Sauté the ground meat with chopped onion, minced garlic and spices. Prepare tortilla shells (heat if necessary in microwave 10 seconds) Spread 1-2 tablespoons of the warmed butternut squash soup on a shell, place 2 tablespoons of the meat mixture over that, then top with a sprinkle of cheese and a cup of greens. Enjoy!
Main Course
butternut squash, wraps
Enjoy these wraps today! And don’t hesitate to call upon the name of our Lord, He loves you so much!
Why are Nightshades a Problem for some people? Nightshades are thought to contribute to inflammation and chronic gastrointestinal permeability. This can result in reflux disease (GERD) in some people. The enzyme solanine is a natural pesticide found in these plants to protect them from disease. This substance may cause inflammation when consumed and contribute to arthritis pain, inflamed blood vessels, and irritates the lining of the gastrointestinal tract. There are no clinical studies on people to support this claim, however some medical personnel are advising patients to try removing them from the diet for a period of time to determine if there is relief of symptoms.
).
