To create that space where you can let it all go, start fresh and breath deep. That is what I was looking for in my pursuit to create a morning routine. I am the type of person who gets up, slow, take my supplements, sip coffee, tea or something warm. I then stagger into the kitchen and start the boys breakfast. Hair on end, pjs layered with vintage teas and oversized sweaters. Bed head is on point and then as I am feeling the slow wake up I get a hungry boy burst into the kitchen. Begging for food and needing it immediately. I slowly say, it’s ok, I am making you something right now. But he continues to open all the cabinets, and fridge and start eating leftovers from last nights dinner. It’s just a whirl wind, it’s not sweet every morning and it’s just a jolt to my body and mind. I often find myself craving the slow wake up. So I decided to satisfy that craving and start a morning ritual before the hungry hippo kids pounce on me.
My morning routines have been true to giving me just that. I roll over and grab my phone and head to the kitchen. From there I make a large mason jar of camomile tea, as it’s stepping I set myself up for my 10 minute meditation on the porch. I use the headspace app and honestly I think it’s a beautiful place to start. My mind is a wandering mess, I think and over think and analyze and strategize and then I leave it spinning. So for me to pull away for 10 minutes with a very guided meditation it’s just what I need for now and I am hoping that 10 goes to 15 minutes and so on while I learn my own guided meditations.
After that 10 minutes I find my self struck with the critters that visit on the porch. We have squirrels and the most beautiful humming birds who visit the porch every morning and this morning we had a deer join nibbling on the flowers. I sip my tea and breath in the warm mountain morning air.
I follow this with my laptop and 10 minutes of writing. This may have been the most powerful, heart revealing part so far. The things that are pouring out are a true reflection of the heart and I am learning that it’s a safe place, and it’s ok to write and not hide the hurt, disappointment or the joys that can be just mine and then extended out in a act of self awareness.
I finish this beautiful time in 60 minutes with a good face wash, tone and moisturizer and brush my teeth. From that place I am ready for the day, the hungry little boys and all their needs.
My yoga mat took it all, I gave it all away, surrendered. I choose freedom over understanding or control of knowing – thief of the wander. “She is free in her wildness, she is a wanderess, a drop of free water. She knows nothing of borders and cares nothing for rules or customs. ‘Time’ for her isn’t something to fight against. Her life flows clean, with passion, like fresh water.”
(We tried the BBQ Chicken Pizza, below and LOVED it. But I am about to get really honest! I got 3 kids who have different allergies and who need their own pizzas. We started just making the crust because it’s really quick and very easy. Then adding the meat we prepped for the week (above it was pulled pork) and the veggies in our fridge. Always topped with a ton of Arugula!)
BBQ Chicken Pizza (autoimmune paleo)
This recipe is for an AIP BBQ chicken pizza with gelatin in the crust for a deliciously crunchy yet chewy texture!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: one 12-inch pizza
For the crust
- 1-1/2 cups tapioca starch (not cassava flour)
- 1/2 cup coconut flour
- 1/2 tsp unrefined salt
- 3 Tbsp nutritional yeast (optional)
- 1/2 – 1 tsp dried rosemary (optional)
- 1/2 – 1 tsp dried oregano (optional)
- 4 -5 Tbsp extra-virgin olive oil (+ extra for drizzling)
- 2 Tbsp gelatin (NOT collagen)
- 3/4 cup filtered water
- 1 cup shredded chicken (approximate – adjust per your preferences)
- 1/2 cup AIP BBQ sauce (recipe from The Autoimmune Paleo Cookbook or this one by AIP Lifestyle
- approx 1/2 cup red onion, thinly sliced
- 3-4 baby bella mushrooms (optional)
- 1 shallot, minced
- cilantro, minced, added to taste
NOTE: you can also just use a simple no-mato marinara sauce if you don’t want to do BBQ chicken – I’ve got the best recipe ever right here.
- Preheat oven to 450F.
- Prepare gelatin: add filtered water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 Tbsp at a time. Let sit a few minutes and work on the dry ingredients while you are waiting.
- Add flours, salt, and spices and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutter for this.
- Heat your wet gelatin over medium low heat until all gelatin dissolves.
- Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don’t have a dough cutter (but be careful not to burn yourself on the hot water!)
- Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will become less sticky as it cools. If it still seems too sticky after cooling, sprinkle in a bit extra yuca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won’t go away no matter how much extra flour you add.
- Work dough into a large ball and place in the middle of a 12-inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color.
- While crust is cooking, mix your shredded chicken with 4 Tbsp of BBQ sauce and set aside.
- Prep all vegetable toppings that you will be including. Place them in a bowl and drizzle olive oil on top and toss to coat. They need this oil bath since there is no cheese on top of this pizza.
- When it’s done, remove crust and spread 4 Tbsp of BBQ sauce over it. I recommend getting as close to the edge as possible, because the unexposed crust will be VERY hard. It’s nice if it’s just a thin sliver, but if you leave a large portion (like a “normal” pizza crust) I don’t think it will turn out well.
- Evenly spread all toppings that you will be using EXCEPT the cilantro. Again, push them as close to the edges as possible leaving only a very thin strip of crust at the edge.
- Bake for an additional 10 minutes.
- Before serving, generously sprinkle with chopped fresh cilantro. Don’t sprinkle it on any slices that won’t be served immediately.
- Serve and enjoy!!
- This recipe reheats VERY well and even tastes good cold (if you are into cold pizza). Just pop it in a 350F oven until warmed (just takes a couple of minutes)
- You can also try this recipe with only 1 Tbsp of gelatin for a less sticky, and less chewy crust.
- If you don’t have any leftover shredded chicken, you can get what you need for this pizza from 1 large or 2 small chicken thighs. Bake them at 425F until the juices run clear, somewhere around 20-30 minutes.