Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

What Beating Lyme Looks Like

by 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.”

Calming Essential Oils to Fight Stress & Anxiety

by Leave a Comment

o-MEDITATION-facebook

 We all have been there. Life is busy busy busy, and you’re exhausted. Yet when you go to sit down and relax, you can’t.  It seems impossible.  Your heart keeps racing, and it feels like you are internally buzzing from all of the activity. Though not always activity induced, I experience this quite a bit for a variety of reasons that other Lyme individuals can relate to.  This has led me to try and find  the best essential oils to help calm my mind and body. Whether you call it anxiety, nervousness, or simply an internal, unrested feeling, we all can relate to how rushed and busy the holiday season can leave us feeling. Therefore, I thought there would be no better post for the new year then to talk about the uses and benefits of essential oils, today being those that specifically help for stress and anxiety.  Whether it be internal or external stress, these essential oils can help your body combat this inevitable aspect of life. Lavender, ylang ylang, rose, melissa, orange, cederwood, hinoki, yuza, and hong kuai oils helps with calming agitation and hyperactivity, while lavender, bergamot, and valerian specifically are especially useful for inducing sleep.  These oils can be defused not the air, inhaled directly, or applied to hands.  They can also be massaged into the body with the use of a carrier oil, or dissolved into epson salts for taking a relaxing bath.

Calming Essential Oils

Lavender oil reduces both internal and external tension. It contains powerful antidepressant, and anti-inflammatory properties, along with being helpful for inducing sleep and lowering blood pressure. Studies have shown that the use of lavender oil before bedtime has increased the quality of individual’s sleep due to lowering the nervous system’s activity.  For those with sleep disorders, it has been shown to lift their mood.

ylang-ylang

Ylang ylang oil comes from the flower off of the ylang ylang tree native to the rainforests of Asia.  It has been shown to help those struggling with depression, high blood pressure, and sleep issues, by not only relaxing the body from the inside out, but also helping one feel more joyous.  Anxiety, and fear associated with this feeling, are also combated with ylang ylang, making it a great oil to add to your epson salt bath.  Overall, studies have shown individuals who use this oil to have a greater since of calmness and relaxation.

Rose oil is known for boosting one’s self confidence, which thereby reduces depression.  It also helps strengthen one’s nerves and balances out hormones responsible for both physical and mental health. Studies have shown that the use of rose oil decreased the activity of the autonomic nervous system, leaving individuals more calm and relaxed.

Melissa oil comes from the mint family and has a lemon like scent.  It helps boost one’s mood and bring on pleasant feelings and sensations.  Not only does it sooth inflammation in the body, but it also acts as a sedative oil, helping one feeling calm and at peace with life. It is said that soldier’s of war would use melissa oil to combat PTSD. It also naturally lowers blood pressure, a bi-product of being stressed internally and externally.  Overall, the use of this oil to combat stress and anxiety dates all the way back to the Middle Ages, where it was also used for indigestion.  It’s relaxing qualities are strengthened when blended with other herbs such as valerian and chamomile, and studies have shown that 81% of patients who used it reported better sleep.

lemon-balm

Orange oil is known to be relaxing, lowering inflammation and feelings of anger, anxiety, or depression.   Studies have suggested that this oil can be highly beneficial in lowering cortisol, the hormone responsible for the state of one’s internal and external stress load.  High cortisol has many negative effects on the body, making orange oil a great treatment option.

Cederwood oil relieves tension throughout the body, lowering anxiety, and helping one obtain quality rest, as the scent is known for inducing the production of serotonin, an important hormone that is later converted into melatonin.  This makes it also great for those suffering from depression.

Hinoki oil comes from the Japanese cypress tree. Not only does it relax the mind and body, but it helps create a sense of happiness and peace.

Much like orange oil, yuza is a citrusy oil and has many of the same uplifting qualities.  It lowers anxiety, nervousness, and depression.  The oil is also great a rejuvenating the body despite having a calming effect on the mind.

Hong Kuai essential oil is derived from trees in the rainforests of Taiwan.  It is great for boosting one’s confidence and helping them have a more positive outlook on life. Hong Kuai also lowers stress and overall helps one relax, while also helping relieve minor agitation of the mind.

*To learn more about where to purchase essential oils you can trust, as well as learning reward points and getting the most bang for your buck, be sure to check out my Young Living link here.”

Psalm 119:143 “Trouble and anguish have overtaken me, Yet Your commandments are my delights.”

Pan Fried Trout with Clementine Salsa (AIP, Paleo)

by Leave a Comment

IMG_1116

It’s definitely summer weather here in Nashville, which means new recipes must be made! My friend works at a fish market in town, so I decided to go and come up with the recipe based off of what was in front of me.  Previously that week I had made a trout dish in school, so I decided, why not a trout recipe? I don’t have one on here and it is such a tasty fish.  Prior to making this recipe, my family was in town, and my mom had bought the household an entire bag of clementines.  Needless to say, they didn’t all get eaten by the time she left, so I decided to also incorporate that into my recipe.  The salsa is bright, refreshing, and the perfect addition to a lightly pan fried fillet of fish.  I lightly dusted the fish in Otto’s cassava flour before cooking, as this creates an extra crispy skin when fried.  However, this isn’t completely necessary, and you can definitely make it without the flour.  If you want to skip the frying all together, feel free to grill or bake your trout. If you don’t have clementines on hand, that’s okay too! Simply substitute orange (blood orange would be AH-MAZING) or grapefruit, though that may be a bit more tangy.  The clementines have a nice, subtle citrus flavor that does not over-power the dish.  Overall, it is a light flavorful dish perfect for these hot summer nights.

IMG_1125 (1)

Pan Fried Trout with Clementine Salsa

Print Recipe

(Serves 2-4) 
Trout

Clementine Salsa

  • 1 cup clementine – peeled and cut into 1/4 inch chunks
  • 1/4 cup minced red onion
  • 2 tbsp minced fresh parsley
  • 2 tbsp white wine vinegar
  • 2 tbsp avocado oil
  • 1/4 tsp sea salt

Process

  • Mix all of the salsa ingredients together in a bowl and allow to sit and marinate until the fish is cooked.
  • Heat enough oil to fill your pan with 1/4 inch oil until crackling.
  • Starting with 1/4 cup flour, spread flour out on a large sheet tray and dredge trout fillets in the flour on each side, shaking off the excess.
  • Fry trout 3 minutes skin side down, then flip over and finish another 1 minute.
  • Remove from pan with a spatula and set on a parchment lined plate, sprinkling with more salt if desired and serving with clementine salsa.

 

 

 

1 Corinthians 13:4-7 “4 Love suffers long and is kind; love does not envy; love does not parade itself, is not puffed up; 5 does not behave rudely, does not seek its own, is not provoked, thinks no evil; 6 does not rejoice in iniquity, but rejoices in the truth; 7 bears all things, believes all things, hopes all things, endures all things.”

Chronic Lyme & Functional Fitness (Part 1)

by 2 Comments

CLFF

Since moving last fall, my body has had its ups and downs.  However, despite all the inevitable setbacks, it has continued to move forward.  It’s hard to tell in moment, however, when I look back, the process is quite obvious.  One of the more recent subjects that I have been encouraged to write about and share with you is my fitness journey.  More specifically, how I came to love and benefit from “functional fitness.”  But first, I must back up the train and share my past years of experience with exercising and how it has brought me to where I am today. This series will be done in a few posts…so stay tuned!

Where it All Began

My experience with fitness has varied throughout the years. Growing up, I was extremely athletic, always involved in sports and very active.  My goal was to be the strongest, fastest, and best of my kind.  I took training very seriously and worked out 5-6 days a week.  However, once the effects of chronic Lyme started to kick butt in my body, preforming how I once did slowly became more and more difficult.  No longer could I make it through a lacrosse game without my feet and ankles aching with pain. Going for a run became a battle against extreme hip and knee pain that left me lying in bed unable to move.  Once I hit the “brick wall” in the summer of 2011, not only did the pain increase all throughout my body, but utter weakness and fatigue also took over.  In the span of one day, I lost the ability to do what I loved most – preform.  In the months to come, my body declined rapidly.  I went from being “buff” and able to beat my brother in an arm wrestle, to not able to lift my head off a pillow.  My body mass declined significantly, quickly losing weight due to a variety of complications that had built up over the years from the undiagnosed  Lyme.  I almost felt as if I had lost my identity.  One day I could walk, talk, run, and play with my friends and family.  The next, I could do nothing of the sort.  It was a difficult reality to swallow.  Looking in the mirror I did not recognize myself.  I was frail, pale, with eyes that turned from a lively blue to dark and hallow.

Skinny

Keeping the Flame Alive

Despite how quickly my body was declining, my interest and love for the human body only grew.  It was during these rough years of being bed ridden, in and out of doctors and various hospitals, that I spent my days researching the science behind the human body, food, and many other subjects a long those lines.  From all of the past years of being so healthy, I knew what my body was capable of.  I knew I would get back to working out, and continually dreamed of the day I’d be back on the tennis court or lifting weights.  I never lost this scene in my head.  I was adamant, and I believe that is why I am here to talk to you about where I am with my fitness today.  Dreaming has been key to my healing, even when the dreams seemed near impossible.  However, I continued to dream, believing that if I did it enough they would come true. While the strong fire that once was my health had diminished into a small flame, that flame still flickered, causing the eagerness to reach my full physical potential and optimal health only grow over time.

Starting Over

After the first year or so of trying to figure out what was wrong with my body, a couple of my doctors challenged me to try to walk around a little bit each day.  I started with walking up and down the driveway with my mom, around the perimeter of our house, and eventually, the treadmill, which was a big feat in and of itself.  For Christmas one year, my parents got me a yoga DVD and mat, which I was able to do a couple times a week.  Stretching and walking a little bit each day became my “workout.” While it wasn’t a lot for a regular person, I was moving forward towards my goal of being the strong girl I used to be. Once I got bored of the yoga videos, I pushed myself to add some simple Pilates mat work back into my routine.  My aunt is a fantastic Pilates instructor out in Colorado, and she helped me put together a few movements that I could start trying on the reformer.

Progress

Easy Does it

 When doing any type of exercise with a body that is battling a chronic illness, one must be overly attentive to how they feel when preforming. Chronic fatigue and pain were too conditions I inevitably faced day in and day out, therefore causing  my recovery time after doing anything as simple as a 1 mile walk, to be significantly longer than a healthy human being.  It was, and still is, incredibly easy to over-do it.  In order to avoid being back in bed, unable to recover, and moving backwards in my health, I must always take extreme precautions.  No one in their right mind wants to move backwards, especially when the few steps made forward have been incredibly difficult to do. However, because movement helps my overall body pain significantly, I choose to move even when I don’t necessarily want too.

Three Steps Forward Two Steps Back

Despite being persistent in my daily movement therapy, there were still inevitable set backs in my health. At one point, despite being only 110 pounds, I could run 6 miles without ever feeling any detrimental physical effects. Yet after coming back from vacation one year, parasites and yeast completely took over my body, making my typical mat Pilates routine completely impossible to preform.  One week I felt like I could conquer the world, the next I lied in bed discouraged and battling another new symptom due to yet another unknown condition I had developed.  All this time I continued my studies in the realm of the human body, which included completing the Primal Blueprint Certification. This course gave me an in-depth, scientific explanation of how human beings were made to exercise and move, the detrimental effects of conventional exercise methods, and ultimately how to gain strength starting from nothing. It was during this time my family also became immersed in their local cross fit gym.  Being the exercise lover that I am, I told myself that “one day, I will join them at the gym.”

chnge

Turning Tables

Four whole years after my bodies initial breakdown, I did what I told myself I would one day do. I went to CrossFit.  The coach knew where I was coming from physically and was very attentive to my every need. With years of innumerable treatments behind me, I was finally feeling stronger. For about three months, I attended the CrossFit gym once a week, modifying the workouts as needed, and making sure to take ample time to rest and recover afterwards.  It was fun, and I could not have been more excited.  However, as most of my past experiences with changing my workouts, it did not last for long, but this time, for good reasons.  October of 2015 I moved out of my parents house to Nashville, TN.  The move was rough, especially for the first 5-6 months, as learning to live on my own was physically, mentally, and emotionally draining.  The strength that I had once gained and put towards going to CrossFit had to be used in other areas of life, such as driving, keeping house, and going to school.  At the time, I didn’t see how these things could drain me of all the stamina my body once had.  However, I was reminded time and time again by family and friends that moving and getting acclimated in a new city is exhausting for anyone, even those that are completely healthy.  I took my daily walks, did mat Pilates at home, and went to a reformer Pilates class once every Saturday morning. Much like the years before, I kept moving even when I didn’t want too.

A New Chapter

Since the beginning of 2016, my strength has slowly started to return back to where it was prior to moving.  This is partially due to finally becoming  used to my surroundings, while also receiving more treatment, and overall simply being blessed by the all mighty hands of God.  Though I was doing good in my fitness, I started to get in a rut of my typical walking and Pilates routine.  I had hit a plateau.   Yet little did I know that walking into my first class of American Regional cuisine at school would change all of that and more.

Psalm 55:22 “Cast your cares on the LORD and he will sustain you; he will never let the righteous be shaken.”

AIP Paleo Anti-Grain Flour Double Pumpkin Spice Cookies (Coconut Free)

by 10 Comments

DoublePumpkinSpice

I have three posts that I aim to share with you all before Thanksgiving officially rolls around.  The first are these pumpkin spice cookies that feature the one and only pumpkin flour from Anti-Grain Foods.  Yes, you heard me right, pumpkin flour. It is made from exactly what the name implies (i.e. pumpkin), is minimally processed, and drum dried precisely like the rest of Anti Grain’s fruit and vegetable flours.  For those of you on the elimination phase of the Autoimmune Protocol, the flour does contain some of the seeds for structural and texture reasons, so take precautions if you have not yet re-introduced seeds.  While I personally do not do well with nuts or seeds, I knew that my family would be happy candidates to evaluate and taste test the use of pumpkin flour.  Therefore, since we are neck deep in all things pumpkin spice, I decided to go ahead and make a recipe that literally combined pumpkin and spice, to make a festive cookie that everyone would enjoy.  Overall, I am thrilled with the results, as the combination of pumpkin puree and pumpkin flour gave the cookie a nice crusty outside with a light, chewy inside.  For mix-ins, I used dried currants, though if you are a fan of chocolate and pumpkin, using mini Enjoy Life chocolate chips or homemade carob chips, would be equally tasty.  Now, if you are wondering what the two other posts are that I am wanting to have up before Thanksgiving,  know that a new rendition on my famous AIP Spiced Pumpkin Pie and a low-FODMAP, keto friendly Thanksgiving gravy are coming your way! In the meantime, I urge you to bake off a batch of these cookies to enjoy with family and friends.

PumpkinCookings

Pumpkin Spice Cookies

Print Recipe

(Makes 1 1/2 dozen)
Cookie Ingredients

AIP Pumpkin Pie Spice 

  • 1 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • 1 1/2 tsp clove

Process

  • In a standard mixer, beat together vanilla, shortening, maple syrup, canned pumpkin, and maple sugar.
  • In a separate mixing bowl, whisk together pumpkin pie spice, salt, baking soda, pumpkin flour, and gelatin.
  • With the mixer running on low, slowly spoon in the dry ingredients into the mixing bowl until all of the dry ingredients have been added.
  • Allow the mixer to beat until a cookie dough has formed, then add in raisins or currents, allowing it to beat until fully incorporated.
  • Form 1 inch balls, flatten with palm, place on a lined baking sheet, and cook at 350 degrees for 15 minutes until golden brown around the edges.
  • Allow the cookies to cool on their sheets for atleast 15 minutes, then transfer to a plate to serve.

Recipes Notes

If you do not have, or cannot eat pumpkin flour, simply substitute Anti-Grain sweet potato flour or butternut squash flour.

 

 

Colossians 1:9 “For this reason, since the day we heard about you, we have not stopped praying for you. We continually ask God to fill you with the knowledge of his will through all the wisdom and understanding that the Spirit gives”

Paleo Duck Fat Fiddlehead Ferns (Autoimmune Friendly)

by 2 Comments

DuckFatFiddleheads

Fiddleheads are an ingredient seen only for a month or so in the spring and early summer.  While these edible ferns remain rather a mystery to many individuals, they are truly not something anyone should be intimidated by.  They contain a slight nutty flavor and deep earthiness that, if you are a fan of asparagus or artichokes, will prove to be quite tasty.    In order to get the most out of your purchase, be sure to always buy fiddleheads that are bright green and tightly coiled, as this means they are still quite fresh.  That being said, if the ends are getting a bit brown and old, simply snap them off like you would when preparing asparagus.  Overall, today’s recipe is one that is getting “back to the basics,” at it is truly one of the quickest and simplest ways to prepare fiddleheads.  If you are looking for an even simpler method, skip the sauteeing and head right for the oven. Of course, yours do not have to end up looking as shriveled as the pictures of mine do, however, my family prefers their roasted vegetables quite crispy.  Either way, fiddleheads serve as yet another way to expand your palate and try new, exciting foods.

Duck Fat Fiddlehead Ferns

Print Recipe

Ingredients

Process

  • Thoroughly wash ferns, snap off any brown ends, and dry completely.
  • Heat duck fat in a pan and heat on medium-low until hot.
  • Add ferns and sautee 3 minutes on medium-low, then add in white wine vinegar, and remove the pan from the heat.
  • Transfer pan to 450 degree oven and roast for 13 minutes until beginning to brown and become crispy.

 

 

 

 

 

Matthew 7:13-14 ““Enter by the narrow gate; for wide is the gate and broad is the way that leads to destruction, and there are many who go in by it. Because narrow is the gate and difficult is the way which leads to life, and there are few who find it.”

Paleo Fruit Sweetened Guava Paste (AIP)

by 1 Comment

 

IMG_58992

If you leave in small town New England like myself, guava is certainly not a fruit that you use, or even see, on a daily basis. However, this did not stop me from picking up a few at a nearby Whole Foods to take home and experiment with.  There are many different types of guava that have been cultivated over the centuries, though the it is thought to have originated from Southern Mexico into (or) through Central America.  It is also very common in other warm climates across the glob, including tropical areas of America, the West Indies, Bahamas, Bermuda, Southern Florida, while also being adopted in Asia, Africa, and India, where the country grows a whopping 27,219 tons per year.  It is through these various cultivations of the guava, that different varieties occur, including Red Malaysian, Lemon Guava, Tropical Pink, Tropical White, Mexican Yellow, and the Apple Guava, of which is the most common in the U.S.   Today’s recipe, which is also known as ‘Dulce De Guayaba” in Spanish, or “Mexican candy” is simply made by cooking down Apple Guava flesh with sugar, letting it set until firm, and then using the paste in both sweet and savory recipes.  While it is typically used as the filling for pastry, or paired with one’s favorite cheese, the possibilities of guava paste are pretty endless. Therefore, while I will be sharing in the future what I made with today’s guava past, I first wanted to show you how to make your own.  Typically, you can find guava past in local ethnic markets, however, more than likely they will be filled with refined sugar and other, unnecessary ingredients.  On the other hand, my version simply uses medjool dates to add natural sweetness and an extra depth of flavor that white cane sugar would otherwise lack.  So, what do you do with guava paste?  Overall, it can be used in a variety of dishes, both savory and sweet.  You can use it as a glaze for grilled chicken or pork tenderloin, make a tart, crumble bars, or as I will be sharing in tomorrow’s post, a tasty tropical ice cream.

IMG_5903

Fruit Sweetened Guava Paste

Print Recipe

Ingredients

  • 2 lb fresh guava
  • 4-5 cups of water
  • 20 medjool dates (1 1/4 cups)

Process

  • Cut each guava into 4 chunks, then place the chunks in a large sauce pan and fill with water until just covered.
  • Place the pan on the stove and allow the mixture to come to a boil, then turn down to medium-low and allow to cook for simmer for 15-20 minutes until fork tender.
  • Drain the guava and place in a blender or food processor, blending until smooth, then straining through a fine mesh sieve into a large measuring bowl (you should have about 3 cups of strained guava mixture).
  • Place the strained guava mixture back in the large sauce pan, a long with 20, pitted and roughly chopped medjool dates.
  • Heat the mixture on medium till bubbling and popping, then turn the heat to low, allowing the mixture to lightly cook for 20-25 until thick, stirring every now and then to ensure the sugars don’t burn to the bottom of the pan. *You will know it is thick enough when you can draw a line through the mixture with the edge of a spatula and it stays.
  • Transfer the mixture to the blender or food processor once more, blending until smooth.
    scoop the mixture into a large mason jar or glass container and allow to cool completely before using.

Recipe Notes

See my Tropical Ice Cream that uses this guava paste, here.

 

Psalms 103:17-18 “But the mercy of the Lord is from everlasting to everlasting On those who fear Him, And His righteousness to children’s children, To such as keep His covenant, And to those who remember His commandments to do them”

 

Paleo Autoimmune Protocol Cantaloupe Cucumber Salsa (Low-FODMAP)

by Leave a Comment

 IMG_4417

Light and refreshing, today’s salsa recipe is the perfect addition to any meal to spring or summer.

IMG_4420

After writing up a post on FODMAPs, and also eating low-FODMAP myself as a way to heal my GI tract, I wanted to share a few recipes that proved just how tasty eating without the common fermentable carbohydrates could be.  In fact, this salsa just so happens to pair perfectly with my Plantain Tortilla Chips as a crunchy appetizer or snack.  My parents had the pleasure of having the cantaloupe and cucumber salsa on many of their daily dishes.  This included on salad, with homemade chicken fingers, and as a side over some fried fish.  Truly, how you chose to serve the salsa is very versatile, as it is subtle enough in flavor to blend well with most all dishes, yet undoubtedly can brighten up any dish.

IMG_4423

Cantaloupe and Cucumber Salsa

Print Recipe

(Serves 4-6)
Ingredients

  • 3 cups cantaloupe chunks
  • 1 1/2 cups English cucumber
  • 1 tsp sea salt
  • 1 cup lightly packed cilantro
  • 1/4 cup avocado oil
  • 2 limes – juiced
  • 1/4 cup chopped green onion

Process 

  • Cut the cantaloupe in half, scrape out the seeds, shave the skin off, and cut into 1/4 inch cube sized chunks.
  • Peel cucumber, cut in half, then cut into further slices, and chop the slices into 1/4 inch cube-sized chunks similar to that of the cantaloupe.
  • Lightly chop the cilantro leaves, juice the limes, chop the green onion into small slivers, and place all of the items in a large mixing bowl.
  • Mix in sea salt and avocado oil to the bowl.
  • Add in chopped cantaloupe and cucumber, tossing until the ingredients are evenly incorporated with each other.

Recipe Notes

Olive oil also works great in place of avocado.

James 1:19 “So then, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath”

Paleo Autoimmune Protocol Strawberry Peach Hand Pies (Coconut Free)

by 7 Comments

I love being creative in the kitchen.  Of course, this most likely will not come to a surprise to many of you who follow Beyond the Bite.   However, I truly do love seeing how different ingredients work together, or in some cases, don’t work together at all.  Today’s recipe features Organic Gemini tigernut flour, and Anti-Grain apple flour, two companies that I have come to support 100%, not simply because of their products, but because of the genuine individuals that are behind the companies.  As for today’s hand pies, I wanted to challenge myself a bit further than the average AIP, coconut-free cookie that I would typically post (though I seriously cannot get enough of making the various types of cookies using autoimmune-friendly ingredients).  My father thought they were “fantastic,” and that the filling was “absolutely amazing.”   Much to his surprise, they were not made out of almond flour, but rather apple and tigernut, a tasty combination that makes for a soft, lightly sweetened crust.  My parents especially liked the combination of strawberry and peach, as it’s natural sweetness of the fresh  fruit explode in their mouth.  Of course, if you do not have fresh fruit on hand, feel free to use frozen varieties, as long as that they are thoroughly thawed and drained before put into the pies, as this will undoubtedly make them soggy.  If you do not have tigernut or apple flour, make sure to check out my other pie crust of which I based today’s recipe off of, here.  Also, you are able to eat nuts, go ahead and use almond flour.  Overall, the beauty of hand pies is that they do not have to be absolutely perfect.  Rather, they are unique and different according to the hands that prepare them.  All that is needed is a little love and patience, and you will end up with a dessert that  is absolutely scrumptious, not to mention in the perfect, individual portions, which makes them even better for this week’s Mothers Day!

SPHandpies

Strawberry Peach Hand Pies

Print Recipe

(Makes 6-8 Individual Pies) 
Crust

Filling

  • 1 cup fresh chopped strawberry
  • 1 cup chopped fresh peach
  • 2 tbsp arrowroot flour (plus more for dusting)
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp lard – melted

Process

  • In a food processor puree 1 green plantain, transfer mixture to a bowl once blended smooth, and set aside for later use.
  • Back in the food processor, pulse together the tigernut flour, apple flour, sea salt, maple sugar, and 1/2 cup pureed green plantain.
  • Once crumbly, pulse in lard one tbsp at a time, then the cold water, until a ball of dough has just begun to form.
  • Transfer the dough to plastic wrap, form into a flat circle, and wrap up, allowing to chill in the fridge for at least 1 hour.
  • To make the filling, chop fresh strawberry and peaches into like-size chunks.
  • Place the fruit in a bowl and mix together with the arrowroot flour, maple sugar, vanilla, sea salt, and ground cinnamon.
  • Once the dough has chilled, flour your work space with arrowroot flour, and roll the dough out to about 1/4 inch thick rectangle.
  • Use a circular cut-out (such as a biscuit cutter, or the top of a mason jar)  to cut an even amount of dough circles, transferring them to a parchment lined baking sheet. *Repeat with dough until all is used up.
  • Next, spoon 1 tbsp of the filling into the center of half of the prepared circles, use your fingers to rim the bottom circle with melted lard, and  then lightly place a second circle of dough on top of each filled pie, lightly pressing down the edges with your fingers.
  • Use a fork to create a textured boarder around the rim of each pie, and then use a knife to slit a criss cross in the top of each pie.
  • Brush the tops of each pie lightly with remaining lard, and then place the baking sheet in the freezer for 15 minutes.
  • Preheat the oven to 350 degrees, and once the pies are done chilling for 15 minutes, bake them for 20-25 minutes until lightly golden.
  • Remove the baking sheet from the oven and allow the pies to cool at the least, 10 minutes, for serving.

Recipes Notes

For another pie crust alternative to today’s recipe, click here.
You can fill your pies with whatever you like, just be aware of the water content of the fruit you choose.
You are used to low-sugar treats, simply omit the maple sugar that is used in the filling.
If you can eat egg yolks, use a beaten egg yolk in place of the lard for both sealing and brushing the pies.

 

 

 

Colossians 4:5-6 “Be wise in the way you act toward outsiders; make the most of every opportunity. Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.”

Paleo Autoimmune Protocol Crispy Plantain Tortilla Chips

by 8 Comments

There are truly so many ways that you can use plantains.  Whether green and starchy, or ripe and sweet, the possibilities pose to be endless.  While I may not be eating them now due to following the PK Protocol as part of my treatment for chronic Lyme, I certainly do not give up the opportunity to experiment with them for my families sake. Because green plantains are not always around, I typically stock up on them when I do happen to stumble upon them at our local Stop and Shop.  If the plantains begin to ripen faster than I would like, even after keeping them in the fridge, I will puree them and keep them in the freezer for later use.  Though the plantains will inevitably turn brown when thawing, the overall texture is quite exact to that of when they are fresh.  Because plantains are so versatile, there are many recipes in the “paleosphere,” including those similar to today’s recipe.  Therefore, of course I cannot take full credit for the idea of baked plantain chips.  That being said, I still wanted to share my rendition simply because the more options out there for people scouring the internet for recipes, the better.  The difference in my recipe is that it uses lamb tallow, which may sound completely foreign at first, but really it just like the more common beef tallow, simply from lamb instead.  Though I purchase my lamb tallow from Miller’s Organic Farm, you can also do so through US Wellness Meats, of which is where I get many of my delicious grass-fed muscle and organ meat products.  One of my most recent orders included chicken feet, lamb sweetbreads, and duck hearts.  Talk about being excited?! Anyways, back to the recipe.  Due to the fatty acid content of tallow making it harden at room temperature, these chips get super crispy after coming out of the oven and cooling.  My parents both enjoyed there chips both plane, however, it is for certain that they would also be great dipped in guacamole, my sweet garlic dip, or even my sweet avocado cream.  Truly the ways you enjoy this crispy and crunchy snack is up to you!

IMG_5025

Crispy Plantain Tortilla Chips

Print Recipe

(Serves 2-4) 
Ingredients

  • 1 cup pureed green-yellow plantain
  • 1 1/4 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup lamb tallow

Process

  • Preheat oven to 350 degrees.
  • Peel and chop plantains into small chunks, puree them in a food processor until smooth, then transfer them to a bowl for later use.
  • Melt lard and then pour into the food processor until fully incorporated with the plantain.
  • On a parchment lined baking sheet, spread the plantain mixture out to about 1/4th inch thick with the back of a wet spoon or spatula, then place another piece of parchment paper over the mixture and use a rolling pin to further spread it to 1/8th inch thick.
  • Place in the pre-heated oven bake for 350 degrees for 15 minutes, then use a pizza roller to cut into triangles
  • Allow the chips to cook for another 8-10 minutes, then remove from the oven, flip over, and break apart into the chips, placing back in a oven that is preheated to 425 and allow them to bake for 3-5 more minutes. *The time will vary depending on the thickness of your chips.  *DO NOT STEP AWAY FROM THE OVEN OR YOU RUN THE RISK OF BURNING YOUR CHIPS.
  • Remove from the oven and allow to cool before serving with my roasted garlic dip, or anything else that you enjoy.

Recipe Notes

Lard or bacon fat may work in place of tallow
See my plantain tortillas for another fun plantain recipe.
Store the chips in a mason jar or plastic bag in the fridge for optimal shelf life.

 

 

2 Chronicles 7:14 “if my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then I will hear from heaven, and I will forgive their sin and will heal their land.”