Check out the FREE Holiday Recipes for Hashimoto's Below!

 I'm so happy you decided to check this page out! In general, meal prepping can be an overwhelming undertaking; but meal prepping for an autoimmune disease can be daunting and frustrating. My goal is to help reduce the anxiety and confusion surrounding meal planning and prepping.

So imagine how thrilled I was when I learned that I could heal naturally of my autoimmune diseases through food! I love to cook for my family and friends, it's the way I say, "I love and care for you." And now that passion for cooking is also an act of self-love because through clean and creative recipes, I am healing my gut from inflammation caused by my Hashimoto's Hypothyroidism and Rheumatoid Arthritis.

Literally.  And I've learned that healthy foods are meant to heal and fuel the body. Eating healthy is not meant to be boring nor is it some form of punishment.

I want to help you learn how to change your mindset and view on food so that you will come to believe with your whole being that eating healthy is normal. Once you adapt to this way of thinking and eating, you will never turn back! Your body and mind will crave more of what's good for you! 

•1/8 cup of melted coconut oil

•10 tablespoons Organic 100% maple

•1 tablespoon organic unsweetened coconut milk (no guar gum)

•1 cup of Gluten free 1 to 1 Bob Red Mills Baking Flour

•1/4 to 1/2 cup of coconut flour

•1 cup brown rice flour

•Pinch salt

•4 apples, cored, peeled and finely sliced (I leave the skin on)

•1 teaspoon coconut oil

•6 tablespoons coconut sugar

•1 teaspoon of 100% vanilla extract (not imitation)

•1 teaspoon ground cinnamon

•Pinch salt to taste

•2 teaspoons arrowroot starch mixed with 2 tablespoons of cold water

1. Preheat oven to 350 degrees.
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
3. Add the maple syrup, coconut milk, all three flours, salt and mix well – add an extra splash of milk if it’s looking too dry to combine (should be moist enough to mold together and not crumble when molding into the base).
4. Divide the dough in half (I actually divided mine 3/4 for crust and 1/4 for crumble top).
5. Transfer one half of the dough into a square or rectangular baking tin lined with greased baking paper.
6. Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.
7. Bake in oven for 10 minutes (Careful not to over bake or base will become too hard to bite into).

1. Place the apples, coconut oil, coconut sugar, vanilla, cinnamon and salt in a pan with a lid.
2. Leave to cook on a low heat, stirring occasionally, for about 20 minutes until softened.
3. Dissolve by whisking with a fork the arrowroot in a tiny splash of water in a small bowl.
4. Once the apples have cooked, add the arrowroot and water mixture and mix well.
5. Once the apples have thickened (takes about 30 seconds), turn off the heat.

1. Place the cooked apples over the cooked base until completely evenly covered.
2. Use your fingers to crumble the rest of the dough mixture over the top until it is all used up and the apples are completely covered.
3. Bake in the oven for around 20 minutes, or until golden brown.
4. Leave to cool completely before cutting into squares (I found it best to remove the entire bar from the baking dish by lifting/sliding it out with the parchment paper and laying it flat on a cookie sheet or large cutting board to cool. I then set the cookie sheet with the uncut bar in the refrigerator overnight covered with aluminum foil to cool and firm up.
5. Once firm cut into desired size strips or squares.
6. Tastes best when fresh but keeps covered in the fridge for up to 3-4 days. Freezes well.