16 + Comforting Hypothyroidism Cozy Fall Foods: Surprise recipe-Slow Cooker Apple-Scented Venison Roast Plus All Natural Pumpkin latte Spiced Deodorant

A Whole Season of Autumnal Meals to Celebrate Fall.

This compilation of “stay-in” dinners is our first ever round up entirely composed from Thehypothyroidismchick.com list of awesome recipes! In light of that, do you think we’re officially allowed to call ourselves the “no need to look anywhere else weeknight dinner hypothyroidism blog”?

With the beginning of autumn comes the beginning of comfort-food season, when hearty dishes help us adjust to colder weather. 

Mother Nature paints this beautiful landscape of rich golden enchanting colors. The sound of leaves crackling benefit my feet as I take a deep breath of the fresh air crisp. My soul begins to feel the renewed harmony from the hot hazy, hustle and bustle days of summer. In the distance, I hear the gabble of a flock of geese all lined up in perfect formation beginning to head south for the winter. The smell of fall scented candles and Friday night football games let’s not fail to forget the fun of tailgating. I have many fond memories of laughing around a bonfire, and staying toasty while enjoying a night out with friends. I just love the way my oversized sweater snugs my skin and the warm pumpkin latte keeps my belly warm. Fall is one of the most packed holiday seasons. This is a season to be truly thankful, and to simply surround yourself with friend and family that are dear to your heart.

Slow Cooker Breakfast Baked Apples

This breakfast dish has the same taste as an apple pie without the guilt.  This certainly isn’t an everyday breakfast dish but it is a special weekend treat to reward yourself.  Did you know that just two Brazil nuts will give you your daily allowance of selenium?  Selenium will give your thyroid a boost that it needs. Not to mention the fiber in the apples and oats are benefit to keeping you regular.

1/4 cup coconut flour

¼ cup diced Brazil nuts

1/2 cup rolled steel cut oats

1/4 cup brown sugar

1 tsp Ceylon cinnamon

5 tbsp. real organic butter or Ghee

5 organic red apples

1/2 cup freshly made apple juice or apple cider

In a bowl, mix brown sugar, Brazil nuts, butter, and cinnamon. In another bowl, moisten the ¼ cup of rolled oats with a tablespoon of apple juice.  Add the oats to your 1st mixture and combine well.

I use a melon baller to core as much as I can of the center part. Try to reach as close as you can to ½ inch to the bottom of the apple. Also, keeping the skin on will help it hold the apple together as it bakes.  

Next, fill the apples with the filling and place them in the slow cooker.

After you’ve placed them in the slow cooker pour the apple juice or cider around the apples in the slow cooker. 

Cook for 2½ to 3 hours on high until the apples are soft and start to begin to collapse.

Slow Cooker Pumpkin Polenta

What is polenta? It is simply finely ground cornmeal. This recipe that always turns out creamy, lump-free, and delicious.

2 cups polenta

6 cups of water

1 tablespoon of Himalayan sea salt

1 tablespoon of pumpkin puree

Spray your slow cooker with non-stick spray. Whisk the cornmeal (or polenta), water and salt together in the slow cooker. Cook on low for 4-5 hours, stir one time half-way through.

Please don’t over stir the polenta and by letting it sit there and cook when you take off the lid? It’s ta-da! Perfect polenta.  Ladle into a bowl and serve.

Pumpkin Seed Dried Cherry Trail Mix

2 cup baby pumpkin seeds

1 cup slivered almonds

3⁄4 cup raw sunflower seeds

6 tablespoons pure Grade B maple syrup

1 coarse Himalayan sea salt

1 cup dried cherries, or cranberries

Mix in a bowl pumpkin seeds, almonds, sunflower seeds, and syrup until evenly coated. Spread mixture out in an even, single layer on parchment paper lined baking sheet. Bake for 20 minutes, stirring several times with wooden spoon, until just golden. Season with the salt.

Cranberry Orange Muffins

1 Ripe Avocado

1 Cup of grade B Maple Syrup

1/3 Cup of Melted Coconut Oil

2 tsp pure vanilla extract

¾ Cup of Fresh Orange Juice

¾ Cup of Coconut Flour

1 tsp of Baking Soda

½ tsp of Cream of Tartar

½ tsp of Himalayan Sea Salt

1 ½ Cups of Fresh Whole Cranberries

2 tsp Grated Orange Peel

½ tsp Ground Ceylon Cinnamon

    In a blender combine your avocado, maple syrup, coconut oil, vanilla extract and orange juice. Mix until combined. In a bowl, blend together your coconut flour, baking soda, cream of tartar, sea salt, cranberries, orange peel, and cinnamon.

    Completely stir your wet ingredients along with your dry ingredients until a thick dough forms. Grease your muffin tins or line them with paper liners. Fill each muffin cup about three quarters of the way full. Bake on 350 for 25-30 minutes or until a toothpick comes out clean.  

Happy Colon Smoothie

1 cup pumpkin puree

2 stalks of celery

1 tablespoon raw honey

½ of a peeled grapefruit

1 cup unsweetened almond milk (nut allergy use coconut milk)

2 tablespoon flaxseed meal

½ inch fresh raw ginger

½ teaspoon cinnamon, nutmeg & turmeric

This a delicious, easy drink to make. Add all ingredients into the blender and voila!

Chocolate cherry Butter Ginger Shake

1 cup unsweetened chocolate almond milk

2 celery stalks

½ inch fresh ginger, peeled

½ cup frozen cherries

1 tablespoon coconut oil

1 teaspoon of Ceylon cinnamon

1 tablespoon of almond butter

1 scoop of chocolate raw meal- garden of life

Add all ingredients to blender and blend until smooth. Enjoy!

Spicy pumpkin seeds

Dash of Himalayan sea salt

1 teaspoon of coconut oil

¼ teaspoon of smoked paprika

¼ teaspoon of garlic powder

1/8 teaspoon of chili powder

1 cup of raw pumpkin seeds

Melt coconut oil. Mix everything with the seeds in a bowl. Lay seeds on a baking dish. Roast for 20 minutes tossing after 10. Keep an eye on them to make sure they don’t become overly brown. That means the inside of the seed is burning.   

Fermented Apple Sauce

6-8 red organic apples

2 tablespoons of water kefir

1 teaspoon of cinnamon

½ teaspoon of Himalayan sea salt

Core and slice apples. Blend in a food processor, add your kefir, cinnamon and salt.

Pour apple sauce into clean mason jars and seal with the lids. Leave about an inch of space from the apple sauce to the lid of the jars. (Might explode if not) Store in your food dehydrator for 3 days on the lowest warm tempura available. 100 F. Next place it in your fridge and make sure you eat it within two months.

I wanted to create a fall cookbook for those of us suffering from hypothyroidism that makes you feel as if you’re inviting an old friend in for coffee.

If you’ve been considering switching to a hypothyroidism diet, you may be wondering if you have to give up your favorite foods along with flavor. This is far from the truth.  Switching to a hypothyroidism diet means that you are catering to heal your thyroid.  You can still enjoy your favorite fall recipes following a hypothyroidism diet- you’ll just need to learn what substitutions you will need to make to create wonderful fall hypothyroidism recipes.

This is where this book that I’ve written for you comes into play. In this book, you will find a collection of many fall favorite recipes that you and your family are sure to love.

If you’ve ever considered a hypothyroidism diet, this recipe book is a great starting resource. I will teach you the benefits and restrictions of a hypothyroidism diet. Eating to cater to your hypothyroidism is very healthy and as you’re enjoying the wonderfully delightful fall foods you are also starting to heal your hypothyroidism.

If we don’t change, how can we expect change? We have to create a movement within. Read labels. Do research. Listen with an open ear. There is a bigger picture with a hidden agenda. Why be their guinea pigs? Ponds in their game? You really do must ask what I am “YELLING”!? The drugs u take, the food u eat, the chemicals u surrounds yourself with. Can it be that easy to be set up for bad health?

This a fantastic book is for anyone suffering from hypothyroidism, especially someone recently diagnosed. I’ve given you some good ideas from a wide range of options! 

Slow Cooker Navy Beans with Smoked Turkey legs

1 pounds dried pinto beans 

 8 cups water, or more if needed 

 1 small onion, chopped

 2 teaspoons garlic powder 

 1/2 teaspoon onion powder 

 1 teaspoon ground black pepper 

 2 bay leaves 

 1 smoked turkey leg 

 1/3 cup olive oil 

Place your beans in a colander bowl to rinse off and pick over the beans, then place them in a large bowl. Fill the bowl with cold water, and soak the beans for 6 to 8 hours over night.

Soaking beans for many hours before cooking them produces a lot of scum which is course,   you rinse and drain away after you’ve soaked them overnight.

What is all that scum anyway?  Anti-nutrients, that’s what!  Those anti-nutrients such as phytic acid and enzyme inhibitors are going to be in your gut causing you gas, heartburn, reflux and maybe other digestive upsets when you eat the beans you soak them before cooking.   Traditional cultures took great care to prepare their legumes with a long soak before cooking to enhance digestibility and nutrient absorption.

After you’ve soaked your beans drain and rinse the beans, then place into a slow cooker. Pour in 8 cups of water. Stir in onion, garlic powder, onion powder, black pepper, and bay leaves. Place the turkey leg into the cooker, cover, and cook on Low setting for 6 hours. Stir in olive oil, and add more water if the beans are beginning to dry out; cook until the beans are very tender, an additional 2 hours. This recipe is great with a side of gluten free cornbread and some minced red onions on top!

Slow-Cooker Chicken Pot Roast Dinner

1 lb. small red potatoes, cleaned, diced and skin left on (if you are sensitive to nightshades or are AIP use sweet potatoes)

2   cups ready-to-eat baby-cut carrots 

1 cup frozen small whole onions 

6 boneless free-range organic skinless chicken thighs

1/2   teaspoon Himalayan Sea Salt  

 1/8   teaspoon pepper   

 1 1/2   cup frozen sweet peas

 Spray the slow cooker with cooking spray. Place potatoes, carrots and onions in slow cooker. Sprinkle chicken with salt and pepper; lay the chicken over vegetables in the slow cooker. Cover; cook on a Low heat setting 6 hours. Next you want to stir in peas. Increase heat setting to High. Cover again and cook about 1 more hour or until peas are tender.

Slow Cooker Spicy Salmon Chowder

8 oz. organic red potatoes, diced into 1/2-inch chunks (if you are sensitive to nightshades or are AIP use sweet potatoes)

8 oz. roasted frozen corn

15 oz. can creamed corn

1 small onion, diced

1 medium red bell pepper, seeded and diced

1 jalapeno pepper, seeded and diced

2 cups seafood broth (if you can’t find seafood broth use chicken or vegetable broth)

1 tsp. Old bay seafood seasoning

2 5 oz. cans salmon, drained (or 1 cup leftover cooked salmon, flaked)

1 cup coconut cream

5 dashes hot sauce (optional)

I place my salmon in a bowl and pick the bones out. The bones are edible but I prefer not to eat them.  Place everything in your slow cooker except the Salmon, cream and hot sauce. Cover and cook on low for 7-8 hours or high for 3-4 hours.

30 minutes prior to being done. Using an immersion blender, puree the soup until thickened. If you don’t have an immersion blender. Ladle the soup in batches a regular blender.  Remember this is hot soup! Return the blended soup to the slow cooker if you’re having to use the blender. Stir in the salmon and cream and the hot sauce. Finish cooking for an additional 30 minutes. Give the soup a sample taste. You can add more seafood seasoning if necessary. Ladle into bowls and serve. This recipe is perfect with a side of gluten free cornbread!

Fresh Vegetable Soup

 2 tablespoons extra virgin olive oil

 1 medium red onion, diced

 4 cloves fresh garlic, chopped

2 medium zucchini squash, trimmed, diced

2 medium carrots, chopped

1 heaping cup thinly shredded cabbage

2-14-oz cans Muir Glen fire roasted tomatoes with juice

1/2 cup chopped roasted green chiles- mild or hot, to taste

2-3 cups light GF broth, as needed

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil or cilantro

Sea salt and fresh ground pepper, to taste

Teaspoon of organic raw coconut sugar (this cuts the acid of the tomatoes)

Mix 2 tablespoons of olive oil with the chopped garlic, red inions and fresh vegetables in the bottom of the slow cooker.  Add the diced tomatoes and roasted green chiles. Gently stir to mix.

Pour enough broth in to cover the veggies at least an inch of the liquid. Season with fresh herbs, sea salt, ground pepper, and red pepper flakes. Cook on low for 6 hours or on high for 3. After it is done. Mix in the coconut sugar. Ladle into bowls and serve. This would be perfect with some Sweet Potato gluten free Cornbread.

Sweet Potato Cornbread Recipe

This gluten-free sweet potato cornbread is super easy to make and perfect for a crowd.

½ cup unsalted butter (1 stick)

1½ cups Bob’s Red mill, gluten free, ground cornmeal

1½ cups almond flour/meal

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon ground cinnamon

½ cup maple syrup

1½ cups cooked, mashed sweet potato (about 2 medium)

3 large eggs, room temperature

½ teaspoon pure vanilla extract

1 cup non-dairy buttermilk (I used almond), room temperature

Preheat oven to 375 degrees. Put stick of butter in a 12-inch cast-iron skillet and place on middle rack in oven until butter is melted. In a medium bowl, combine cornmeal, almond meal, salt, baking powder, baking soda, and ground cinnamon. In a large bowl, with an electric mixer, beat maple syrup and sweet potatoes until combined. Beat in eggs, as well as vanilla extract. In batches, alternate adding dry ingredients and buttermilk until well combined. When butter has melted in skillet, carefully remove from oven. Making sure skillet is evenly coated, pour excess butter into batter. Mix until evenly incorporated. Bake for 25-35 minutes until golden brown and a toothpick comes out clean. Allow the cornbread to cool for 10 minutes before serving.

Slow Cooker Apple-Scented Venison Roast

1 tablespoon olive oil

3 pounds boneless venison roast

1 large apple, cored and quartered

2 small onions, sliced

4 cloves crushed garlic

1 cup boiling water

1 cube beef bouillon

Spray your slow cooker with olive oil spray. Place the venison roast inside, and cover with apple, onions, and garlic. Cook on Low for 6 to 8 hours until the roast is tender. After the roast is done, remove it from the slow cooker, throw away the apple.  Mix the water and bouillon into the slow cooker until the bouillon has dissolved.  You can serve this as a delicious sauce with the roast.

Sweet Corn Chowder with Hot-Smoked Salmon

1 tablespoon non-dairy or non-soy butter

2 cups chopped onion

1 1/2 cups cubed peeled baking potato (if you are sensitive to nightshades or are AIP use sweet potatoes)

3 cups fat-free, less-sodium chicken broth 

1 1/2 cups fresh corn kernels

1 (15-ounce) can no-salt-added cream-style corn

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 (4.5-ounce) packages hot-smoked salmon, flaked

4 teaspoons chopped fresh chives


Melt butter in a large saucepan over medium-high heat. Add onion; sauté 4 minutes until soft. Add potato and broth; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Add corn kernels and cream-style corn; cook 5 minutes. Stir in peppers. Ladle 1 1/4 cups chowder into each of 4 soup bowls. Divide salmon evenly among bowls. Garnish each serving with 1 teaspoon chives.

Pumpkin Cranberry Bars

    ½ cup pumpkin puree

    ½ cup coconut butter, softened

    ¼ cup honey

    2 eggs

    1 teaspoon vanilla

    2 teaspoons pumpkin pie spice

    ½ teaspoon salt

    1 teaspoon baking soda

    ½ cup dried cranberries

    In a medium bowl, mix the pumpkin puree, coconut butter, and honey together.

    Add the eggs, vanilla, spice, salt, and baking soda and mix well. If you have an egg allergy you can replace this with 2 tablespoon of chia seeds that have been soaked in 2 tablespoons of water.  Next mix in the dried cranberries. Place the batter on a greased baking pan or line it with parchment paper and place it in the oven.  Bake for 30-35 minutes in a 350 degree oven until the edges are beginning to brown and the center is set.  These will seem very soft almost appear under-done in the middle but the set up nicely if you allow them to cool completely. Cut into 16 pieces and store in the refrigerator or freezer.

Cookie Crumb Cranberry Bars

    2 eggs

    1/2 cup organic coconut sugar

    1/2 cup organic coconut oil melted

    1 tsp pure vanilla extract

    3/4 cup organic coconut flour

    A pinch of Himalayan sea salt

    1 cup homemade cranberry sauce or if you don’t have any on hand you can use organic whole berry cranberry sauce

    Extra sprinkle of coconut sugar to top

 In a large bowl, whisk together the eggs and coconut sugar until smooth, then the coconut oil and vanilla until combined.

    Combine the coconut flour and salt, then add to the wet ingredients to form a dough. Coconut flour is very dense and will expand after it’s added, so the dough will become thicker as it sits. To firm it up enough to press it into the baking dish, you can place it in the freezer for 5-10 minutes.

    After its been chilled, press about 2/3 of the dough into the bottom of the parchment lined baking dish using another piece of parchment paper to press down since it will be sticky. You want the bottom layer to be about 1/4-1/2 inch thick, take more dough from the remaining mixture if needed.  Next preheat your oven to 350 degrees and line an 8 x 8″ square baking dish with parchment paper.

    Bake the bottom crust in the preheated oven for about 7 minutes until it’s almost set. While this is baking you can place the remaining dough in the freezer to chill.

    Remove the bottom crust and immediately top with the cranberry sauce, then crumbled the remaining chilled dough all over the top. Sprinkle with a bit more coconut sugar as desired, then return to the oven to bake for another 18-20 minutes, or until crust and topped are golden brown and filling is bubbly.

    After removing from oven, allow the bars to cool completely before cutting into squares and serving.

Homemade All Natural Pumpkin latte Spiced Deodorant

I’ve been making my own deodorant for years. I wanted to share a recipe out of my latest book, A Survivor’s Cookbook Guide to Kicking Hypothyroidism’s booty.  It all started when I came across an article on the Internet about how aluminum-based antiperspirants may increase the risk for breast cancer, Alzheimer’s disease and kidney disease. (Scientists noticed that dialysis patients who had these high aluminum levels were more likely to develop dementia too.) Our bodies are supposed to sweat. Sweat isn’t inherently stinky either. In fact, it’s nearly odorless. The stench comes from bacteria that break down from one of two types of sweat on your skin. Deodorant advertisers have done a pretty neat job of convincing us that we’re disgustingly smelly people who in fact need to be refined and save our stinky selves by their products. We’ve been wonderfully brainwashed into thinking sweating is a bad thing. Sweating from the heat, sweating from exercise, and sweating from stress are all different, chemically speaking. Stress sweat smells the worst. That’s because smelly sweat is only produced by one of the two types of sweat glands called the apocrine glands, which are usually in areas with lots of hair—like our armpits, the groin area, and scalp. The odor is the result of the bacteria that break down the sweat once it’s released onto your skin. Fun fact: While women have more sweat glands than men, men’s sweat glands produce more sweat.

Pumpkin latte Spiced Deodorant

1/2 cup baking soda

1/2 cup arrowroot powder or 1/2 cup of cornstarch

5 tablespoon unrefined virgin coconut oil

10 drops of Pumpkin Spice or Fall Leaves or Happy Holidays If your wanting more traditional all natural smell them just use 10 drops of   lavender essential oil

Mix baking soda and arrowroot together. Melt your coconut oil in the microwave in a microwave-safe bowl. Mix all ingredients (the baking soda and arrowroot powder) with the oil. Pour into clean small Mason jar. Add your essential oil to the Mason jar; close with the lid. Give it a good shake to combine the essential oil with the other mixture. By doing it this way, you can still use that bowl to eat with.  Once you mix that essential oil in the bowl, it can only be used for the purpose of making your deodorant. Everything you’ve used is edible except the essential oils. Let cool.

The Best Little Hypothyroidism Autumn CookBook 

I don’t know where to start

Hang in there. This wont happen overnight.

I know, there is so much information overload that most people are confused as to where to start.  You can start by taking ownership of your health. I wanted you to understand or get a idea of how everything has a part to play in your body. I am on a  path to help you, lead you and inform you through this terrible illness. Being diagnosed with hypothyroidism isn’t just here take this pill and it will fix your issues. Hypothyroidism has a root cause. Once you start addressing the root of your problems then your body can start healing itself. Your body is an awesome design but there is a complex balance between everything. It’s a domino affect. If you have something in your body that is overworked  it will cause a major shift in your body. Don’t worry the good news is it can be healed.

Sometimes we have to do a little pruning of the branches, in order for the tree to be healthy again. A number of things can be the reason why you have hormonal imbalances, food intolerances, thyroid issues, adrenal fatigue, weight gain, insomnia, personality changes, leaky gut, depression, an autoimmune disorder, chronic pain, no metabolism and low sex drive, bloating, anxiety, menstrual problems and infertility. It starts with becoming aware and how your health can be influenced by many different circumstances.
How would you define good health? Logically one would define good health as absence of a disease or following some sort of ground rules that avoid developing a disease. This book can help you begin to understand what a Keto Autoimmune protocol is and start guiding you in the redevelopment and healing of your body. You will begin to understand how to fix your gut, strengthen your immunity and fight inflammation with an autoimmune approach. The Keto AIP removes all the common inflammatory food triggers that stimulate a possible autoimmune reaction in the body. Along with helping to reset those adrenals, boosting that energy and doing a little ass kicking to those hormones that have decided to act like a wild college student and pull an all-nighter the day before final exams.
Your health doesn’t have to be a difficult situation but a positive realization that things need to change. This new lifestyle change has many parts to it and I hope you will embrace not only the physical but the spiritual awakening. Common food intolerances that are known to trigger inflammation are eliminated in this Keto AIP protocol are Nightshades, Eggs, Grains (gluten), Dairy, Legumes, Corn, Soy, Dairy and lectins.

The Keto Autoimmune Protocol Healing Book for Women: Strengthen Your Immunity, Fight Inflammation and Love Your Incredible Body


A Women’s Holistic Holy Grail Handbook for Hypothyroidism and Hashimoto’s: How I healed my Hypothyroidism and Autoimmune Disorder with Personalized Nutrition

Poisoned Profit


The information and recipes contained in blog is based upon the research and the personal experiences of the author. It’s for entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. By reading this blog, the reader agrees that under no circumstance the author is not responsible for any loss, direct or indirect, which are incurred by using this information contained within this blog. Including but not limited to errors, omissions or inaccuracies. This blog is not intended as replacements from what your health care provider has suggested.  The author is not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations or procedures discussed in this blog. All matters pertaining to your health should be supervised by a health care professional. I am not a doctor, or a medical professional. This blog is designed for as an educational and entertainment tool only. Please always check with your health practitioner before taking any vitamins, supplements, or herbs, as they may have side-effects, especially when combined with medications, alcohol, or other vitamins or supplements.  Knowledge is power, educate yourself and find the answer to your health care needs. Wisdom is a wonderful thing to seek.  I hope this blog will teach and encourage you to take leaps in your life to educate yourself for a happier & healthier life. You have to take ownership of your health.

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