Courtney Snyder, MD
Though steeped in nutrition professionally and personally, I don't like to spend a lot of time in the kitchen. Most of what I prepare has very few ingredients, though the ingredients are whole (unprocessed). And most of my food preparation has very few steps. I'm hoping my culinary limitations, which I've honed over these past few years, will be useful to someone else.
Before getting into the below "recipes", I should add,
All of these recipes are gluten free, all but one (the ranch dip) are casein free. None of these recipes use grains (unless you replace nuts with gluten-free grains) and therefore would be relatively consistent with the GAPS (Gut and Psychology Syndrome) diet and the SCD (Specific Carbohydrate) diet - diets that avoid grains. Many of these recipes would also work with a Paleo Autoimmune Diet and most, (except those with banana, honey or yogurt) would work for a candida/yeast free diet.
After each of these, I would add..."or something like that." Use these as ideas, experiment and make them your own.
12/12/2015 09:18:37 am
I forwarded this post to the psychopharmacology seminar for the child psychiatry fellows. They felt baffled about what they would eat or feed their kids when I talked to them yesterday about healthy diet. The timing and content of your post could not have been more perfect.
12/13/2015 01:06:25 pm
Thanks Judy - glad this is useful. This came out of a conversation with a friend who is trying to make changes for her family. I realized that I've taken for granted how much practical information I've learned in the kitchen these past few years. I hope this can save someone else some time.
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Courtney Snyder, MD
I'm a conventionally trained child, adolescent and adult psychiatrist. My current approach to health is both holistic (pertaining to the whole person) and functional (addressing the root causes of illness). I write this blog to share what I've learned.