I often say that nature is my holy place. When I’m stressed or sad about something, the easiest place for me to get centered, think, and pray is outside. I love going to the mountains because being surrounded by towering peaks and spiking evergreens is truly a religious experience. Now that I live on the peninsula, it’s a lot easier to make it to the water than it is the mountains. Fresh air tinged with salt and seaweed, loud-mouthed seagulls, and crashing waves are medicine for me. Not the kind I can swallow, but definitely the kind I can feel.
This recipe is AIP (autoimmune protocol) friendly. All ingredients are rough-chopped, taking into account that many people on the AIP diet, as I am, suffer from joint-related illnesses, making it hard to spend time finely dicing veggies. An added bonus is that this recipe is also kosher if you follow Jewish dietary laws.
This was made utilizing leftover chicken that had been smoked/grilled the previous evening. We have a Char-Broil Tru-Infrared Grill/Smoker/Roaster and it has literally changed the way we eat. We grill out practically every day, have become wood chip connoisseurs (hickory is the way to go if you’re curious), and are always experimenting with grilling. If it can be put on a grate, wrapped in foil, or put on a skewer, we’re going to grill it!
Hello! I’m not new to WordPress, having blogged here for the past six years. This is a new address, though – a new home on the web. (Do people even still call the internet the “web”?) For why I’ve started over, please read this, which is the final post on my old blog.