What Beating Lyme Looks Like

March 21, 2018 by beyondthebite4life Leave a Comment

It has almost been 4 years since launching Beyond the Bite. I originally began my blog to keep family and friends updated with my current health situation and treatments. When I started Beyond the Bite I was what I now term “really sick.” While I am still technically “sick,” I am definitely not as “sick.” However, the variety of health complications that have occurred over the past 6 months have had me thinking… If I am still not completely healthy after years of intensive treatment, what does beating chronic Lyme Disease even mean? What does it really look like?

The “Curable” Incurable Disease

Chronic Lyme Disease – It is one of a few diseases considered both an autoimmune and neurological illness. Whether it is “curable” or not remains a debate. Individuals like myself, who aim to remain optimistic about their bodies, choose to believe, in a sense, it is curable. That being said, while my body is light years ahead of where it was even just two years ago, things are certainly not 100%. There are good days, and there are bad days. There are days where I say to myself “wow, I really am defying the odds, I really am beating this awful disease.” And then there are the not-so-fantastic days. The days where brain fog is so dense I can hardly see straight, and the pain that radiates from inside my bones makes me want to curl up in a fetal position, fall asleep, and never wake up.

Since I can remember, my treatments have changed every 3-6 months to treat something different in my body. It’s the same old story…Once I finally get one condition under control, another, entirely new issue pops up. Just in the past 6 months my once doormat bartonella co-infection has become very active and ugly again. On top of that, I developed new infections, and was also officially diagnosed with interstitial cystitis, yet another disease deemed “incurable” by conventional medicine. So does it currently feel like I’m beating Lyme? Not one bit.

Yet somehow I still manage to “do life.” I run my own business, workout, am in a serious relationship with my soon-to-be husband, enjoy outings with friends and family, take care of the kids, shop, clean, shower, and do practically everything that a “normal” person does. In perspective, there were many years where all of these things were not only impossible, but tiring to even think about. So, when I look at life in this light, the answer is clear. Am I beating Lyme? You betchya. Does this mean I don’t ever get weary, beat down, discouraged, hopeless, depressed, frustrated, and angry? Not at all.

Yet still, this illness, does not define me, and while everyone’s journey looks different, this is what beating Lyme looks like for me. It’s not pretty. It’s not fun. And sometimes, it sure doesn’t feel like I’m beating it. However, there is a difference between feeling defeating, and actually being defeated. To fully accept defeat is to give up, give in, and not go on to see another day. But to overcome! That is to take one more step, it is to breathe one more breath, and it is to get up one more morning, even one you do not wish to meet. While you may be in the trenches, the reality of the situation is you are here, and therefore you are choosing to overcome. When you choose to overcome, you become stronger, and in the end, will most certainly beat whatever obstacle it is that lies in front of you.

Jeremiah 17: 7-8 “But blessed is the one who trusts in the Lord, whose confidence is in him. They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit.”

Brussel Slaw with Honey Mustard and Almonds

September 25, 2017 by beyondthebite4life Leave a Comment

Hey friends! I know, I know…long time, no see. As you must have guessed, life has been PRETTY busy. That being said, I’ve never forgotten about ya’ll, and think about posting on the blog almost daily. Aside from all of the things that consume my day as I learn the ropes of true “adulting,” the main obstacle I have faced when wanting to post on here is that I have absolutely zero new pictures of the food I have been creating lately. My handy-dandy camera has been stashed in the back of my car, and, well, hasn’t moved in months. It’s not that I don’t WANT to take pictures of my food, it’s just that it seems like there is no time. Today, however, as I am stuck home due to my car being in the shop, I decided I had no excuse but to sit down, give myself a half of a hour, and quickly share one of the many favored recipes I have made for my meal prep service (A Clean Slate LLC). As a chef, I am creating atleast 3-5 new recipes a week. The problem is, most of them are stored in the amazing file box that is my brain, hardly ever making it down on paper. For this reason, the amounts for mixing this recipe are not exact. Instead, I need ya’ll to channel your inner chef and use your sight and taste to determine the best consistency of the slaw. Overall, it truly is such a simple recipe. With a homemade honey mustard dressing, a little black pepper, slivered almonds, and brussel sprouts easily shredded in your food processor, this slaw couldn’t come together any quicker. If you are not so sure about brussel sprouts, especially RAW brussels, this recipe has been known to convert many folks who thought they would never touch (let a lone love), a brussel sprout again. So go ahead, channel your inner chef and enjoy this light, refreshing, yet very satisfying dish.

Brussel Sprout Slaw with Honey Mustard and Almonds

Ingredients

8 oz extra virgin olive oil
4 oz apple cider vinegar
4 oz pure honey
4 oz dijon mustard
4 garlic cloves (or) 2 tbsp granulated garlic
1/2 tsp kosher salt
1 cup slivered almonds
1 tbsp black pepper, ground
1 lb brussel sprouts, shredded

Process

Place olive oil, vinegar, honey, mustard, garlic, and salt in a blender and blend until smooth. Adjust taste according to your liking.
Trim the bottom of the brussels, cut in half, and place through a running food processor fitted with the shredding blade.
Transfer shredded brussel sprouts into a large mixing bowl.
Toss the black pepper and slivered almonds in with the brussels until evenly distributed.
Pour in prepared honey mustard dressing and toss until the brussels are fully coated, with a distinct honey-mustard flavor when tasted.

Deuteronomy 32:4 “He is the Rock, his works are perfect, and all his ways are just. A faithful God who does no wrong, upright and just is He.”

My Favorite Nashville Paleo-Friendly Restaurants

June 23, 2017 by beyondthebite4life 1 Comment

Being a chef, I love to cook. Obviously. However, just like with anyone, there comes the day(s) that I don’t want to cook. No, I don’t even want to step foot inside the kitchen. This goes well, until I’m hungry, and then I am caught in a predicament. If I cook, I know the food will be good. It will be what I like, and I am sure that my body will not adversely react to it. On the other hand, I’m so tired of cooking that anything that I might whip up sounds terribly bland and unappetizing. Most days, unless my fiancé, the one and only Chef Mez decides to spoil me with one of his amazing dishes, this leaves me with only one other option….go out. Going out to any restaurant with the amount of food allergies I have (see previous posts on MCAD) is quite challenging. In fact, more times than not I’d rather choose eating “in” then going “out” simply because I can almost guarantee I’ll feel better afterwards. But, as they say, sometimes you just have to “live a little,” and this is when, yes, I “go out.” Since moving to Nashville, TN, I have had the privilege of tasting some fantastic food. Due to being such an up and coming city, many restaurants are sensitive to people’s dietary wants and needs. While there are a few posts out there on Google search about Paleo restaurants in Nashville, I decided I’d write up a post for all of my personal followers. So, without further ado, here are some of MY top picks for paleo-friendly restaurants in Music City.

5th and Taylor

I’ve been to 5th and Taylor for a few different occasions, including both dinner and Sunday brunch. This lovely restaurant is located in what is known as Germantown in downtown Nashville. Outside of the outstanding food and service, 5th and Taylor has an amazing atmosphere that will draw you in the second you walk through the doors. Once arrived, simply let you server know that you are gluten-free (or) celiac, and they are certain to guide you towards which items are naturally gluten-free on the menu. Some servers have even gone so far as to bring me special sides, while also volunteering to speak to the chef about seeing what substitutions could be made in selected dishes. What I also love about this restaurant is that 5th and Taylor also sources many of their meats from local farmers. Some of my favorite dishes include the bacon wrapped quail appetizer, grilled romaine salad, leg of lamb, and the duck’am, served with pears, smoked cabbage, and red wine gravy. I also highly recommend the mixed grill entree, which features venison, andouille sausage, and an amazing duck confit that will have you licking your lips with satisfaction. In the end 5th in Taylor is certainly upscale, yet with a relaxed atmosphere perfect for a special date night.

Butchertown Hall

Much as the name implies, Butchertown Hall is one of the more meat-centric restaurants in Nashville. It is located in East Nashville, not too far down the road from 5th and Taylor itself. It too sources many of its meats from local farmers, making it that much more tasty. That being said, Butchertown is certainly able to set itself apart. While not all items are gluten-free, servers are very good at accommodating one’s needs. The atmosphere is fun, business casual, and laid back. It is a bit louder than some restaurants, so if you are looking for an intimate date night, I’d seek somewhere else (see above). However, the food itself should give you all the reason in the world to come back. After a few visits, I can easily say that the oak-roasted marrow bones are my absolute favorite on the menu, while their 12 oz ribeye is in a close second. They have a great salad selection, and a variety of “street plate” entrees featuring a variety of their wood smoked meats, including brisket, sausage, turkey, and more. I’ve also ordered one of their taco plates, with lettuce cups substituted for the tortillas. Overall, If you are looking for a fun place to bring your paleo & not-so-paleo friends, Butchertown is your place.

Steadfast Coffee

Steadfast coffee isn’t just a cool, Nashville-hipster coffee joint in East Nashville. Nope. While they do serve exceptional coffee (and might I just recommend the “Atlas”), they also have a small kitchen in the back where they prepare surprisingly delicious breakfast, lunch, and dinner dishes. What I love about Steadfast is that the chefs are always very innovative, and easily break the mold for standard coffee-house fare. The atmosphere is very family-friendly, relaxed, and perfect for those looking to sit in a nook and do computer work (as I’ve been here many times to grab an iced coffee and do just that). Though the menu does contain a number of sandwiches, the chefs are typically willing to accommodate any of your requests, including putting what would be a sandwich, on a bed of greens. Because it is such a small joint compared to a regular restaurant, you are practically guaranteed satisfaction, as everyone from the baristas, to servers, and chef are all very tight knit. Though their menu changes seasonally, some of my favorite dishes include the green salad and poached eggs with crispy leeks (yes, you heard me right, and they’re amazing). In the end, if you are looking for a good cup of Joe and somewhere to grab a quick BUT truly delicious bite to eat, stop in to Steadfast. They’ve got you covered.

AMOT Eatery

I had the pleasure of dining at AMOT, which stands for “A Matter of Taste,” for my birthday last year. Unlike the previous restaurants I have mentioned, AMOT is a 100% gluten-free facility. It is located in East Nashville (surprise, surprise) and has a calm, cool, and collected type of atmosphere. The servers are great with letting you customize your dish to specific dietary needs. Overall, with a bright and airy feel, this place is one of those where you can really sit back and relax, no matter who you are with. Though I went for brunch, they have just recently come out with a dinner menu. Because AMOT is 100% gluten-free, it is a restaurant you can feel completely safe and at home in. On the other hand, their dishes certainly don’t TASTE “gluten-free,” making it a place all individuals are sure to enjoy. In the end, I’ve only been to AMOT once, but it is certainly a place I look forward to going back to.

For more good eats around Music City be sure to follow me on Instagram @Beyondthebite4life (or) @acleanslatecatering

Psalm 121:7-8 “The Lord will keep you from all harm— He will watch over your life; the Lord will watch over your coming and going both now and forevermore.”

A 2017 Update: My Life and My Future

May 15, 2017 by beyondthebite4life Leave a Comment

Life has been ever changing since I moved to Nashville. I never thought I’d see the day I was so busy I’d hardly be able to post on here. However, after it being almost a month since my last recipe, I decided I owed all my faithful followers yet another personal update. Afterall, being able to serve and help ya’ll is one of the reasons why I went to culinary school in the first place, which is why this special story is one I think I should share. I first wrote those post many months back. However, with such a busy schedule and may new recipes to post, it got lost back in the drafts. Needless to say, it remains just as important as ever. That being said, If you are not one that is very interested in my personal life, then feel free to skip on over. Though I initially wrote it as part of my Chronic Lyme & Functional Fitness series, I decided it needed to stand on its own. So, without further ado, here is one of the main reasons why my life has gotten undoubtedly busier, better, and brighter than ever. Here is the story of how I met my fiancé.

Busier

I started culinary school the fall of 2015. Fast forward to May, 2017, and I am officially graduated and neck-deep in cooking for my new business, A Clean Slate. A great deal has changed in my life since the start of school, the beginning of last year’s spring semester being where much of that change began. April 5^th was the beginning of my spring semester, the first class being American Regional cuisine. The routine was the same as always. Get to school 20 minutes early, put my belongings in the locker room, put my neck tie and non-stick shoes on, high-tail it to the classroom, talk to the chef about getting a stool to sit on, get my apron and cap on, take my knives out, and line up for attendance. As always, about a quarter of the classmates were late, which is no surprise (me on the other hand, am way to type A to ever let that happen). As Chef went down the name list in alphabetical order, he got to letter “M” and paused…Robbie? or should I say Chef Mez? Where is he?” Two minutes later, the so-called “Chef Mez” came rushing in the door, all suited up in his uniform and ready to roll.

Better

Now, if there is one thing you should understand before I go any further, it is that going to an art institute means there are some, well, interesting people. Some of the classes I have been in have been a motley crew to say the least. So, when it’s the first day of class, the first thing we students do are, 1. look for familiar faces 2. naturally gravitate towards those that seem like they have their crap together (aka this means there is a lower likelihood you won’t be forced to clean their dishes while they sit in the corner and Snapchat), and 3. look around for any normal, attractive looking people. OK, maybe I’m just a bit conceited and number three isn’t true for everyone. But heck, I am at school, right? If there is an attractive person in my class that ends up being a bomb cook and is genuine inside and out, well, then it’s almost a done deal (just joking of course, or maybe not? I promise I’m not that shallow). So, with all that said, you can imagine where my mind went when the infamous “Chef Mez” walked into class. Of course, it truly was a rough day. I was emotionally drained, in pain, tired, my eyes were swollen, and I was just there to cook, all business, no time to mess around. It was game time folks. No nonsense. After lineup, the individuals at my table set up shop and we started cooking. I was focused as heck, with not much more thought about the mysterious “Chef Mez” over at the table to my far left. However, apparently the same could not be said on his end. The next day, my interest was peeked again. Not because Chef Mez was late (though he was, again, haha, but for legitimate reasons I must say), but because Chef kept mentioning how Robbie knew about the health benefits of certain foods we were using that week. “Robbie should know, this grain has good fiber and protein content.”Yeah, if you need to go the bathroom, this is where it’s at” Chef Mez joked. Of course, no female in the room really laughed at his potty joke. I on the other hand, couldn’t help but giggle because who are we kidding, bowel movements are a true gift from God when you battle a chronic illness (TMI? Oh well)

Brighter

As I said earlier, this man was very mysterious. He looked like he was always on a mission, was quick on his feet, and seemed like the type of person that, if something went wrong in the kitchen (or anywhere for that matter), could handle it. It was clear from the beginning he was a very capable person, not to mention an amazing chef. I could tell by his cooking style that he thought outside of the box, and as one who lives by this moto, it was very attractive. Add that to the dark complexion and muscles, and I was sold. Again, kidding, but you know what I’m saying. To be honest, I didn’t think of him as someone who would notice me, maybe because (despite my comments above), I wasn’t really in the mood. Finds out, this came across in my facial expressions greatly, a look later to be deemed my “blue steel” face.

My Life

Fast forward a week later, while I am browsing on my Beyond the Bite Instagram, I notice I have a few new followers, one being “chefmez.” I looked at his pictures and thought, man, this guy really looks familiar. Then it hit me, this has to be the guy from American Regional class. But is it? I honestly hadn’t thought too much about him since the ending of our class the past week. What did strike me though, was that somehow, he found my blog. If you know me personally, you know that two of the big keys to my heart are 1. lamb (of course, duh, it’s amazing) and 2. a guy actually takes the times to learn about my past and read my blog. Of course, he didn’t know this, but what truly caught my eye was the Bible verse in his IG profile. I also saw that he owned a gym and was big into fitness, which made all the previous comments by Chef tie together and finally make sense. I can’t deny I thought it was really neat that he, somehow, found my blog (not such a coincidence after all, I later found out). The next day, he messaged me, which began the very beginning of one of the most important, challenging, blessed, and amazing relationships of my life.

My Future

Since meeting Robbie over a year ago, we have jumped many hurtles together, in both my life and his. His love for me and genuine care for me has shown through even since the beginning of our friendship. Though he has undoubtedly been blessed with charm and good looks, it was his work ethic and drive that initially caught my attention. My father has always been my standard for the men I choose in my life, and when I compare Robbie and him, they are astonishingly similar. He is a rock to me when I feel unstoppable, and on days when I feel like my body and its condition is going to be the death of me. He points me to the One that is higher than I, is my biggest inspiration in life, and continually pushes me to be the very best version of myself I could ever be. We’re both very passionate people, and for that reason we’ve always challenged each other in our weaknesses, both external and internal. Yet it is through this that we have grown as individuals and as a couple. It is easy to say that my love for this man stretches and grows with every day that passes, and I could not be more proud to call him my future husband.

Philippians 4:19 “And my God will meet all your needs according to the riches of his glory in Christ Jesus.”

Daily Dose of Encouragement: Heartbroken

March 13, 2017 by beyondthebite4life 5 Comments

DailyDoseEncouragement

Heartbroken, it’s the word that came to me as I sat in the isle seat on an airplane back home. Was I heartbroken? In a way, but certainly not the way one would automatically think of. Heartbroken looks different for everyone. While this word is typically associated with a disastrous relationship or “breakup,” I believe it is a term that can easily be applied to many of the emotions we experience throughout life (not just those attaining to broken relationships). In reality, experiencing heartbreak is inevitable one way or another. Whether it be brought on by physical, emotional, mental, or relational means, heartbreak is something we are bound to come across. For myself, it is throughout the many years of battling chronic Lyme Disease that I have seen heartbreak portrayed in various ways. Whether it be the sorrow of my parents over my own heal issues, or the distant look in a friend’s eyes as they personally grieve trials in their life, the brokenness was there. That being said, though heartbreak can be expressed outwardly through an expression, it is undoubtedly a hard, hallowing, and unshakable feeling that settles as a pit in the depths of your stomach. It is an incredibly strong emotion that can easily take over your entire being, paralyzing us in a state of depression, loneliness, vulnerability, hopelessness, and overall a seemingly unquenchable, incurable brokenness that radiates from within. You are left feeling utterly and completely broken, which, in turn, is exactly why they call it being “heart-broken.”

BustedHeart

More than likely you have experienced this feeling, or just maybe, you are going through a heart break right now as we speak. You’ve tried to let time do its work and heal your, however, nothing seems to help and you are unsure how to survive and keep persevering. Yet when the things of this world leave us broken, and when the situations, storms, and trials we face never seem to end, there is only One thing that can bring wholeness to our hearts that cry out for comfort and healing, and that is Christ. He came to save us, the broken, the helpless, the beaten down, the sinners living in a sin-filled world unable to escape inevitable pain, suffering, and yes, heartbreak. God knew we would feel this way, and He knew we would experience moments, months, or even years of brokenness. Because of this, He sent His son to be beaten and crucified on a cross so that our hearts could be healed. In fact, it was through this brokenness that God’s sacrificial love was poured out onto all man kind to give eternal salvation for those who believe. Overall, He knows your feelings, your thoughts, actions, hopes, dreams, and yes, even your heartbrokenness. He has been through it all. Even when it seems no one on earth can feel the pain inside your chest that is eating away at your soul, He knows, and He is there to be your greatest and only source of true comfort, peace, and healing. He promises to hear your crying and lift up your head when it seems there is no strength from within your soul to do so (Psalm 4). He will fill you with peace (Psalm 5), and when you are weary with groaning and have drenched your couch in tears (Psalm 6), He will hear you, deliver you (Psalm 7), and continue to always be your refuge (Psalm 9). For He is the helper of the fatherless (Psalm 10), a God who deals bountifully with the righteous (Psalm 13) and does not allow those who seek Him to be moved (Psalm 16). No matter how deep and dark the brokenness in your heart becomes, and when the snares of death seem to be caving in on all sides (Psalm 18), He is there to steady your heart. Yes, He will deliver you, for He delights in you (Psalm 18). He is there to be the one and only rock that will not fail you, be shaken, or waver when you experience these trials, for He is there to save His anointed with the saving strength of his right hand (Psalm 20). When your heart is like wax and melted within you and all of your strength dries up like dust (Psalm 22), the Lord will hide you from trouble and help you rise above (Psalm 27). He will take care of you and strengthen your heart. If you trust in Him, He will help you through the brokenness (Psalm 28). Though you may stumble, fall, and grow faint in the process, He will uphold you (Psalm 37), for the Lord “heals the brokenhearted and binds up their wounds” (Psalm 147:3)

Psalm 34:18-19 “The Lord is close to the brokenhearted and saves those who are crushed in spirit.The righteous person may have many troubles, but the Lord delivers him from them all.”

Tigernut Flour Cast Iron Cookie Pie (Paleo, AIP-friendly, Nut Free, Egg Free, Coconut Free)

February 14, 2017 by beyondthebite4life 4 Comments

I’ve been waiting to post this recipe for some time now. Mainly because with New Years, comes New Years resolutions, many of which are to avoid sweet treats and sugar. That being said, I believe Valentines Day is the perfect excuse to share a decadent dessert recipe. I played around with the idea of a “cookie pie” for quite awhile. At first, I started with a regular Paleo version made with almond flour, twerking it to perfection. Then I decided to try and omit the eggs and nuts and make an autoimmune friendly variation (using carob chips of course). The end results between the two are slightly different, the egg version being lighter and fluffier, while this cookie pie is chewy and fudge-y, just the way I like it. You can decorate this cookie pie any which way you like. I chose to swirl melted chocolate on the top and garnish with strawberry slices. My vanilla icing and a few fresh raspberries would be equally delicious and festive. On another note, if you are without a cast-iron, no fear, this recipe bakes up just as tasty in a 8×8 inch brownie pan. That being said, if you are going to use your cast iron, I recommend it be one dedicated specifically to baked goods, as any savory cooking you may have previously used the pan for may leech unwanted flavors into your baked good.

For more Valentine’s Day themed sweet treats be sure to check out this recipe roundup here.

Happy Valentines Day!

Tigernut Flour Cast Iron Cookie Pie

Print Recipe

(Serves 8-12)
Ingredients

1 1/4 cup Organic Gemini tigernut flour
1 1/4 cup tapioca starch
2 tbsp gelatin + 3 tbsp water
1 cup non-hydrogenated palm shortening (or) ghee
1 3/4 cups maple sugar
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla extract
1 cup chocolate (or) carob chips for AIP
1/2 batch of vanilla icing (optional)
Melted chocolate or carob chips for drizzling (optional)
Fresh strawberries for serving (optional)

Process

Preheat oven to 350 degrees.
In a bowl, sift together sea salt, baking soda,tapioca starch, and tigernut flour.
In a second bowl, beat shortening, coconut sugar ,and vanilla until smooth.
Add the dry ingredients into the wet, mixing with a spatula until smooth.
Whisk together gelatin and water to create a slurry, then add to the mixer and beat quickly to combine.
Fold in chocolate chips.
Scoop cookie dough into a greased, 10 inch cast iron pan and place in the preheated oven to bake for 20-25 minutes.
Remove the pan from the oven and allow to cool completely before decorating, cutting, and serving.

Recipe Notes

This recipe can be made using almond flour in place of the tigernut flour and butter or coconut oil in place of the shortening.

1 Corinthians 13:3 ” If I give all I possess to the poorand give over my body to hardship that I may boast, but do not have love, I gain nothing.”

Creamy Tarragon Chicken Salad (AIP, Paleo, Keto)

February 6, 2017 by beyondthebite4life 2 Comments

Tis the season for eating on the run. I know, because I’m right there with you. These next eleven weeks encompass my last semester of school. Between countless medical related appointments every week and being in classes every day but Friday, there is little time to eat a lavish breakfast or lunch. Most meals consist of an outrageously large salad, an egg or two if I’m lucky, and lots, and lots, of butter (to keep the ketones going, of course). However, if you are like me and get tired of eating boiled eggs, I believe chicken salad is the best next thing. Today’s recipe is one for all of the individuals on the Autoimmune-Paleo Protocol, as it is free of an egg based mayo, using a thick and creamy dressing instead. Though tarragon isn’t an entirely common herb, it was actually part of the first chicken salad I found myself loving as a child. That being said, if you are not entirely fond of the licorice-y type flavor that is has, please feel free to substitute parsley. Also, if you are new to the AIP Paleo Protocol and are hesitant to consume pomegranate seeds, you can omit them entirely, or add some chopped tigernuts for an added crunch. Overall, with a little crunch from the pomegranate, sweetness from the pear, creaminess from the dressing, and tanginess from the sherry, this recipe is one that encompasses everything most everyone loves about a good chicken salad. Plus, it is a fantastic way to make sure no leftovers from your week night’s roasted chicken dinner goes to waste.

Creamy Tarragon Chicken Salad

Print Recipe

(Serves 4-6)

Ingredients

3 cups white chicken meat, chopped
¼ cup avocado oil
2 tbsp sherry vinegar
2 medium pears (1 1/2 cup total)
¼ cup red onion, 1/4th inch dice
¼ cup pomegranate seeds (optional)
2 tbsp fresh tarragon, minced
1 tsp sea salt

Process

Place chopped chicken in a large mixing bowl.
Mince the tarragon and add to the bowl, along with the pomegranate seeds if using.
Peel and chop the pears, placing 1/2 cup into the mixing bowl.
Blend remaining 1 cup of chopped pear, avocado oil, sherry vinegar, and sea salt until thick and smooth.
Pour the dressing over the chicken and toss around in the bowl until evenly coated then serve over a bed of leafy greens.

Isaiah 58:11 “The LORD will guide you always; he will satisfy your needs in a sun-scorched land and will strengthen your frame. You will be like a well-watered garden, like a spring whose waters never fail.”

AIP Paleo Yellow Lebanese Rice (Keto, Low-FODMAP)

January 24, 2017 by beyondthebite4life 4 Comments

Today’s recipe comes from an authentic cookbook covering all cuisines throughout the Far East. Many of the recipes take many hours to prepare, as the typical cooking procedures are low, slow, and long. However, this yellow rice is quite the opposite. Once I laid eyes on the original, grain-based recipe, I was determined to make it into an AIP-friendly dish. I used riced rutabaga, as the FODMAPs in cauliflower are still quite bothersome to my gut, which is why I also replace the typical diced onions and garlic for a bit of green onion. Overall, I am thoroughly pleased to say both the texture and taste of this dish is very satisfying. I served mine with Jo Romero’s Lemon Chinese Chicken, which is the perfect addition to make the ultimate, comfort food kind of meal. If you want to get truly authentic with your meal, serve your rice with sliced hard boiled egg, banana, roasted cashews, and a few coriander sprigs for garnish. Last but not least, put everything in a bowl and slowly devour with chopsticks and a big smile on your face, because let’s face it, it’s just that good.

Yellow Lebanese Rice

Print Recipe

(Serves 4-6)

Ingredients

1 large rutabaga (4-5 cups total)
1 tbsp turmeric, ground
1 cup coconut milk, full fat
1 tsp sea salt
1 cup green onion, chopped
Cilantro, fresh
1 tsp lemon zest
2 tbsp coconut oil

Process

Peel rutabaga, cut into chunks, and pulse into rice-size pieces in a food processor.
Heat coconut oil in a large skillet over medium-low heat, stir in the turmeric powder until fragrant and then add in riced rutabaga.
Sprinkle with sea salt and toss around until the rutabaga is fully coated in the turmeric, allowing to sweat for 2-3 minutes.
Sprinkle in chopped green onion, turn the heat to medium-high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2-3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.
Remove and garnish with chopped cilantro.

1 Corinthians 13:1 “If I speak in the tongues of men or of angels, but do not have love, I am only a resounding gong or a clanging cymbal.”

Chronic Lyme & Culinary Arts: 2017 New Year’s Update

January 5, 2017 by beyondthebite4life 1 Comment

Hey ya’ll! It feels like centuries since I’ve been dable to give Beyond the Bite some love and attention. During the school semester, it is hard to keep up with writing new posts, sending out newsletters, and continually posting on all of the various social media channels. However, after two weeks away from home, and less than a week left for winter break, I decided it was time to give everyone a New Year’s update before all the craziness begins again.

2016 undoubtedly came with a lot of surprises, challenges, and blessings. As far as school goes, I successfully made it through all of my classes as an honor student, and just have 11 more weeks to go before I am an official graduate. This next and final quarter will consist of A La Carte, Capstone/Portfolio (a business class), and Art Culinaire. Outside of school, I have started to do quite a bit of catering with my boyfriend on the weekends, while I also am working on my own business concept for the near future. I also make personalized meal plans for individuals at my boyfriend’s gym, Fit Force, and hope to extend that service through my blog this year as well. Health wise I have seen slow, subtle, but undeniable progress in my body. I was able to connect with two Lyme doctors here in TN; Dr.Bernui and Dr.Kalb, both of which have been great resources amd support for me. I have continued doing the PK Protocol, though I am slowly putting the IV’s to an end, as I am persuing a new treatment for the two main issues that still arise on a daily basis; allergies and chronic infection. More specifically, Mast Cell Activation Disorder and a chronic yeast infection, both of which go hand and hand, and are ultimateley what we are striving to completely fix. While I have found both natural remedies and conventional medicine treatments to help keep symptoms somewhat at bay on a daily basis, healing the underlying cause is still a work in process. That being said, regular chiropractic adjustments and acupuncture significantly help me get through my weeks, especially when my immune system is being rebellious and decides it wants to flare. This past year I also did many series of BrainCore, a neurofeedback training therapy to regulate brain waves that have been altered throughout one’s lifetime. BrainCore therapy is used for a wide variety of symptoms and conditions, including anxiety, depression, sleep disorders, PTSD, chronic pain, ADHD, and migraines. We focused mainly on sleep, and I am happy to say almost 12 months later, insomnia is no longer an issue. When I first moved to Nashville, TN more than a year ago, getting through a day was still very difficult. My personal schedule was still pretty regimented, as there was quite a bit that had to get done during the day for my body, simply to make it through. This began to lessen month by month as various treatments continued and I got more adjusted to living on my own. Looking back to January 2016 and comparing it to today as I write this, I see significant difference in my daily life, especially in what my body is able to handle. While afternoon naps are sometimes necessary, I am able to workout on a regular basis, hardly have to use my stool during culinary classes, am able to drive to all of my various medical related appointments, cook my own meals, and keep up with my social life, all without going backwards. Overall, While I could probably go on forever about the ups and downs that are my health, now it’s time to focus on the more exciting things about my life.

As the strength and vitality of my body has increased, so has the degree of which I am able to thrive in my daily life. It’s hard to start from January 2016 and list all of my accomplishments and all of the things that have taken place to put me where I am today. However, easily one of the biggest events was meeting my now boyfriend, Robbie, whom I met in culinary school and will be posting about in the near future. Meeting him expanded my culinary endeavors and introduced me to many people that I am now blessed to call my friends. In short, he is very hard working and challenges me in the best way possible, all while loving, caring, guiding, and supporting for me on both the very best days and the very worst days. I could probably go on for awhile, but for the sake of everyone reading this, let’s just say I am one lucky lady. Over the past year I’ve also made a number of personal accomplishments, including being a worker at the Nashville Food and Wine Festival, where I got to work along side some pretty awesome chefs, including Sean Brock (hence the silly picture above). If you are unsure of who this man is, go watch Mind of a Chef, like now. Over fall break I was also able to take my first non-family related road trip to Florida with my great friend Cera. We spent a few nights in Destin and soaked in as much salt and sun as possible. More importantly I was able to do half of the driving and felt completely fine after doing so. In fact, I got out of the car antsy and wanting to run a few laps around my friend’s house. Accomplishment? I think so.

Overall, the past year has been a whirlwind of events. Somedays I feel like I never stop moving and for these reasons, I have not been able to post on Beyond the Bite as much as I wish. Due to being so busy, I typically use my days off as ones for rest and recovery, as I have to be very careful not to overburden my body. However, despite all of this, you can be sure that I haven’t forgotten about ya’ll, and if anything, you are the ones who push me to keep moving forward towards my dreams, both in and outside of the kitchen. In the end, I hope this post helped everyone get a little glimpse into what life is currently like behind the scenes at Beyond the Bite, and served as encouragement for the rest of those battling life with a chronic illness. From day one, God has, and continues to be my ultimate source of strength, and He is able to do more in your life than you could ever imagine. So, stay hopeful my friends, keep those chins up, and stick around for some of the things I have in store for the new year.

Psalm 31:24 “Be of good courage, And He shall strengthen your heart, All you who hope in the Lord.”

Paleo Vanilla Caffe Latte (Keto, AIP-Friendly, Vegan)

December 13, 2016 by beyondthebite4life 1 Comment

Christmas is here, and so is the cold weather. Actually, I take that back. Nashville, TN is known for having bi-polar weather, and while this past weekend it got down to a low of 15 degrees, today it was a high of 55…Not exactly what I call “Christmas weather.” As someone who grew up in CT, I never realized how festive snowfall made this time of year feel. Now, with living in the south, half of the time I practically forget it is even December. While I don’t enjoy the coldness that comes with snow fall, I am (just a tiny bit) hoping that when I go back to CT for winter break, it snows and becomes a “white Christmas” after all. That being said, with all the cold weather comes the desire for hot drinks. This past year I have been able to reintroduce my beloved friend, coffee. It’s been well over five years since I had my last cup, my last cup literally making me feel like I was going to die due to an extreme nervous-system overload. However, after taking a break and healing over the years, I am now able to enjoy it a few times per week at most, bulletproof being my favorite (butter + coffee = heaven). With my love for this amazing drink, I decided to start playing around with the concept of butter and coffee, making a sweet variation that can be served both hot and cold. The catch to serving it cold is the use of Tinstar Food’s ghee. Unlike butter, there are no milk proteins in ghee, and therefore no weird separation that occurs. The other catch is that all ingredients must first start out as room temperature, and then can be chilled either in the fridge or by ice. Overall, both variations are equally tasty. However, if you are anything like me, there is nothing like a hot mug on a cold winter day. Stay warm my friends!

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Vanilla Caffe Latte

Print Recipe

Process
(Serves 1-2)
Ingredients

12 oz coconut milk, full fat
6 oz hot or cold coffee (or) herbal AIP coffee
1 oz maple sugar (or) xylitol
1 vanilla bean
1 oz Tinstar Food’s brown butter ghee
1 tbsp vanilla extract (or) vanilla powder for AIP

Process

Split vanilla bean down the middle and place in a sauce pot a long with the coconut milk.
Bring the milk to a boil then remove from the heat, allowing the mixture to sit for 10-15 minutes and infuse with vanilla flavor. Remove vanilla bean after infusing.

(Cold version)

Allow coconut milk, ghee, and coffee to come to room temperature, then blend with sugar and vanilla extract until frothy. Serve over ice.

(Hot version)

Brew 6 oz of coffee and place in a blender a long with the hot coconut milk, maple sugar, ghee, and vanilla extract. Blend until frothy and serve in a mug.

Galatians 4:4-5 “But when the fullness of the time had come, God sent forth His Son, born of a woman, born under the law, to redeem those who were under the law, that we might receive the adoption as sons.”