This past week has been a busy one. I have had about four appointments in the span of 3 days, one of which is all the way up in New York, where I finally got an appointment to see my functional medicine doctor. It was an appointment much overdo, and we were able to discuss my previous blood work, as well as our further steps in the PK Protocol, and then get blood drawn to be sent to ACUMEN lab in England. That being said, I also had the pleasure of featuring Marisa, of Joy Filled Nourishment, on the blog this past Monday. She was so kind to share her Strawberry “Summer is Coming Mocktail,” of which you must try! This week also happens to be when I was on the calendar to guest post for the Paleo Parents. My last guest post with them was spiced gingerbread men, and though I have so many cookie recipes in the books to share with you all, I decided I wanted to post a dish that reflects what I can (and do) actually eat on a weekly basis. Much to my families dismay (they don’t like the smell), this recipe is duck, or more specifically, duck confit. While I am continually experimenting with cooking methods, times, and flavors for the duck I purchase from US Wellness Meats, this spiced grapefruit version was quite delicious. What is even better, is that by the end of the cooking process, you have turmeric and citrus infused duck fat that you can store for later use. I chose to use my leftover fat to sautee greens, of which came out very tasty. Overall, I am so very thankful for the opportunity to share on Stacy and Matt’s site, and truly the timing could not have worked any better. You can view the entire recipe here.
Romans 5:10 “For if when we were enemies we were reconciled to God through the death of His Son, much more, having been reconciled, we shall be saved by His life.”