Beyond the Bite

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

Chronic Lyme Disease & Keto + a VIDEO

by Leave a Comment

 

 

 

I get a great deal of questions regarding my journey with the ketogenic diet, which is why I decided it was time to start doing some videos to catch everyone up on my life with Lyme. Though I have tried a variety of different diets and treatments for Lyme, the ketogenic diet is something that has stayed.  Overall, it has truly been essential in my healing.  In today’s video I cover three of the most frequently asked questions regarding keto, so be sure to tune in and check it out!  While you are there, make sure to like and subscribe for future content, and if you have any other questions, leave a comment! I’d love to hear from you.

For more info, see my keto recipes & resources

 

Subscribe to Beyond the Bite

 

 

Psalm 18:30 “As for God, his way is perfect: The Lord’s word is flawless; he shields all who take refuge in him.”

Single Serving Paleo Braised Lamb Shank (AIP)

by 2 Comments

IMG_5997

Rarely do I upload a recipe to my blog the day of making it.  Usually, it takes a few days for me to get everything together, write up my thoughts, and then put it in my lineup for future posts.  However, this lamb shank recipe was too good not to share almost immediately.  As someone who has to a variety of different ways to heal from the effects of Chronic Lyme Disease, it was not long into my illness that I took over preparing my own meals, as a way to take away any extra stress from my mother creating two completely different dishes every.single.meal.  Subsequently, this causes most everything I make to be single servings, as I cannot eat leftovers due to a histamine-induced allergic response when I eat foods too close together.  That being said, today’s recipe is completely mouthwatering.  If you are not familiar with the term “braised,” it is when a cut of meat is seared in a hot pan or pot until brown, then water, stock, or some other type of liquid is added to the pan, it is covered, and the protein is allowed to cook at a slow, low temperature until it is practically falling apart.  This lamb shank is no exception, as 2 hours in the oven produced succulent, tender meat, that was salty, a bit sweet, and completely mind blowing delicious.  Not only does the meat become to-die-for, but because you are cooking the bone in liquid, the end result is a sticky, sweet, and gelatinous mixture, almost like a roux (minus the flour).  In the end, I couldn’t be more happy, and to be honest, a bit surprised on how tasty this lamb shank turned out, despite the rather simple ingredients used.  Whether you are a single gal like myself, or are simply trying to save money, you must make this recipe!  What is even greater, is that if you are looking to serve more than one person, doubling, tripling, or even quadrupling the ingredients is as easy as pie.

IMG_6011

Braised Lamb Shank (Single Serving)

Print Recipe

Ingredients

Process

  • Preheat the oven to 350 degrees.
  • In medium sized pan (or) dutch over, heat tallow on medium-low until hot.
  • Season lamb shank all over with 1/2 tsp sea salt and then place in the pan, searing on all sides until crispy and brown (about 5-7 minutes per side).
  • In a small bowl, combine broth (or) water, remaining 1 tsp sea salt, cinnamon, maple syrup, and apple cider vinegar.
  • Once the shank has fully browned, remove the pot from the stove and add in the chicken broth mixture, drop the bay leaf in, and cover the pot.
  • Place the pot in the preheated oven to bake for 2 hours until the lamb is falling off of the bone.

 

 

 

 

Romans 11:33 “Oh, the depth of the riches of the wisdom and knowledge of God! How unsearchable his judgments, and his paths beyond tracing out!”

Paleo Parents Guest Post: AIP-Friendly Spiced Grapefruit Confit

by 1 Comment

`
 
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.”

Paleo Autoimmune Protocol Sticky Moroccan Wings (Fruit Sweetened)

by 2 Comments

Despite typically being deep-fried, homemade wings made in the oven are just as, if not more, delicious as any restaurant version. Growing up, my mother always made a lemon thyme chicken recipe that she roasted until oozing with delicious herb and citrus flavors.  That being said, today’s recipe has been one that I have dreamed up awhile ago, yet wanted to wait till the right moment to make it a reality.  Therefore, once Thursday rolled around and my mother went off to her job at a local coffee shop, I knew it would be the perfect night to make a big batch wings that everyone could come home and devour. However, these are not just any typical baked chicken wing.  No, these are sticky, sweet and tangy, moroccan inspired wings, that are finger-licking delicious.  Though most glazed wings have some type of sugar in them, I wanted to make a recipe that relied completely on fruit for its sweetness, of which I chose to be figs.  This gives the dish an extra depth of flavor that would otherwise not be present in a sauce made of sugar, and while I use figs, you can just as easily use dates or apricots instead. These wings are just one of the many examples of the fact that cooking at home does not have to be difficult, long, hard, or drawn out, to create a dish bursting with flavor.  Overall, everyone around the dinner table loved these exotic wings (even my fifteen year old brother, who actually asked for them as lunch and snack in the days prior).  Not only is this a meal that tastes amazing, but it also makes the kitchen smell almost as good as if you were baking cookies.  In the end, these wings are great finger food for Good Friday, or any weekend for that matter, and I am sure you will enjoy them just as much as my family did.

Sticky Moroccan Wings 
Print Recipe
(Serves 6-8)
Ingredients

Process

  • Place figs in a heat proof bowl, and cover with boiled water, allowing to soak for 3-5 hours, until very soft. 
  • Once soft, place figs in a food processor with lemon and orange juice, pureeing until smooth and setting aside for later use. 
  • Preheat oven to 400 degrees.
  • Remove chicken from its packaging and place in a large baking dish, drying thoroughly with paper towels, and then drizzling with avocado oil. 
  • In a small ramekin, toss together garlic, sea salt, turmeric, ginger, and cinnamon.
  • Sprinkle spices over the chicken and toss together with the oil until fully coated.
  • After coating the chicken with the spices, spoon the pureed fig mixture over it and mix again until fully covering the meat.
  • Place baking dish in the preheated oven and bake for 25 minutes until the chicken is crispy and brown. 
  • Remove from the oven and allow to cool for a couple minutes before serving on desired plates.
 
 
 
 
 




 
 
Psalm 33:4-5 “For the word of the Lord is right and true; he is faithful in all he does. The Lord loves righteousness and justice; the earth is full of his unfailing love.”

Paleo Cinnamon Ghee Baked Cod (Featuring Tin Star Foods)

by Leave a Comment

 

You know that silly question that goes something like, “if you were stranded on a island and could only have one food what would it be?” I never really knew how to answer this question, and usually was too indecisive to come up with one in the time-span that whomever was asking the question would wait.  Yet as I continue to learn more and more about the human body through Chronic Lyme Disease, while also starting the PK Protocol, my answer to that seemingly insignificant question undoubtedly became one word, “fat.”  Of course, some people (i.e. more than half of America) have fallen into the pit of lies that is “body fat = dietary fat intake,” and that you really only need to eat it when you are underweight.  Yet this is so far from true, as real (not man-made), nutrient-dense fat sources are truly the best things we as humans can give our body.  Without it, we cannot function, and though not everyone may be as sick as myself, I personally have found a HUGE dependence on getting as much fat into my day as possible (see my PK Protocol Diet post).  Ultimately, it is this acceptance of eating fat, while also making it a big part of my life, that has brought me to today’s recipe.   Before I go any further, I would just like to point out for those that are following the Autoimmune-Protocol, grass-fed ghee is in the first stage of food introductions, and therefore while it is not entirely “AIP-Friendly,” it certainly an amazing addition to your diet once beginning to heal.

Served over a bed of roasted spaghetti squash, that has been tossed in warm ghee, bone broth, with a bit of salt, then topped with a few chopped scallions, this cinnamon ghee baked cod will have your mouth savoring every last bite.  I was once told that ghee was “tasteless,” and therefore decided it probably wasn’t worth even trying to introduce into my diet, due to the reaction my body has to all dairy derived products.  Yet, over time, I slowly was able to eat small amounts of raw, sheep dairy in the form of butter.  This gave me hope that I’d be able to tolerate ghee, and after seeing Tin Star Foods brand pop up all over my social media channels, I thought I’d give it a try.  My PK Protocol doctor, who has me on a ketogenic diet to help restore my body at a cellular level, also kept encouraging me to try ghee, and therefore became fully convinced I must get some.  What makes ghee different than regular butter is that the milk solids have been removed from the cream, which makes it quite suitable for those that react to lactose and casein proteins.  Tin Star Foods gets their 100% grass-fed cream from Ireland, where it is treated with 0 growth-hormones, antibiotics, or GMOs.  Bottom line? It is to die for, and the description that it holds as “liquid gold” is no overstatement! So far, I think my body is welcoming the cultured ghee pretty well, and therefore, I have had quite some fun playing around with it in both sweet and savory recipes.  That being said,  I am not ashamed to admit that my absolute favorite way to eat it is simply straight out of the jar, with a spoon, sprinkled with a bit of sea salt.  If I would have to describe it outside of being liquid gold, I’d say it tastes like caramel, with sweet undertones that are more delicate than normal butter.  Outside from the magnificent taste, I love that the folks at Tin Star Foods address fat phobia, by stating that their products are full of tonalin CLA (Conjugated Linoleic Aicd – “a fatty acid that packs a punch, crucial in maintaining a healthy metabolism and weight.”), vitamin D, and other essential nutrients necessary for us humans.  Final thoughts? Go buy some ghee, and then come back and try this recipe, as it is seriously one of the easiest, most delicious ways to eat fish that will win over both your heart and tastebuds.  As a note, if you are looking to serve it to more than one person, just double, triple, quadruple (and so on and so forth…) the ingredients for the amount of people you are serving.  Then again, if you are anything like me, sharing your precious ghee might be hard, though I still highly encourage it.

Cinnamon Ghee Baked Cod

Print Recipe

(Serves 1)
Ingredients

  • 5 oz wild cod fillet
  • 1 tbsp Tin Star Food Ghee
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • Roasted spaghetti squash (for serving)

Process

  • Preheated your oven to 400 degrees.
  • Place your cod a well-seasoned baking pan, and sprinkle with sea salt and cinnamon.
  • Dollop 1 tbsp of ghee on top of the cod and place it in the preheated oven to bake for 10 minutes until opaque.
  • Serve fish over a bed of roasted spaghetti squash that has been tossed with more ghee and enjoy!

Recipe Notes 

How long you cook your cod will depend on the thickness, mine was under an inch thick.
This recipe is for one person, so simply adjust the amount of ingredients according to the amount of people you are serving.

 

 

 

Philippians 1:29 “For to you it has been granted on behalf of Christ, not only to believe in Him, but also to suffer for His sake…”

Paleo Slow Cooked Veal Cheek and Greens (Autoimmune-Friendly)

by Leave a Comment

 
At the beginning of this month, my family and I were in Colorado, visiting family.  While everyone else had their special, “vacation treats,” I was blessed with a butcher right down the road, and a variety of protein sources I otherwise would not get at home.  This included quail, beef cheek, foie gras (not necessarily an organ meat to eat very often, but as a foodie, I just had to try it), elk, opah fish, and today’s beef cheek recipe. 
On another note, it is almost April, which means today’s slow cooker recipe should be (at least I hope), the last of its kind.  Cheek might be rather foreign to you, but let me just say, it is unlike anything else that I have ever eaten.  Despite being a very lean cut of meat, it becomes incredibly succulent and tender when cooked at a slowly, low temperature.  That being said, it is best to make every last bit of the cheek your purchase worth it, as it is not always a cheap cut of meat, which is why I chose a rather straight forward method and flavor combination for today’s dish.  Though I make the recipe in a slow cooker, you could just as easily braise the meat in a  dutch oven. Overall, not only does cooking the meat for eight hours make an extremely delicious, melt-in-your-mouth dish, but it also transforms the simple meat and greens into complete comfort for the soul.  comforting to the soul. As a note, if you do not have cheek, you can really use any cut of meat, such as a roast, though the options are truly endless.  All I can say is that if your local butcher or farm has cheek, you must try it, even if it is only a little bit, you won’t be sorry.  Below I have linked to US Wellness Meat’s beef cheek, which is a completely grass-fed and grass-fed cut of beef that can easily be used in place of veal.  If you have never ordered from US Wellness Meats, they are easily one of my favorite suppliers of protein sources (and everything in between), and their duck in particular, has become a staple in my diet.  As a note, if you do not own truffle salt, it is ok to use regular sea salt, however, the truffle salt adds an extra special flavor to the dish that is also unmatchable, much like the cheek meat itself.   Though today’s recipe may seem rather plain and simple at first, the complexity of each ingredient used, truly makes it a delectable dish like no other.  
 


Slow Cooked Veal Cheek and Greens
Print Recipe
(Serves 4-6) 
Ingredients

Process
  • In a large skillet, heat tallow on medium heat until hot. 
  • Pat the veal cheek dry, season with 1/2 tsp truffle sea salt, and sear in the pan for 3-5 minutes per side until a nice golden brown crust has formed.
  • Transfer the veal cheek to the slow cooker and pour in bone broth and apple cider vinegar.
  • Nestle the bay leaf and fresh thyme down into the side of the slow cooker, add the chopped greens to the top, and sprinkle remaining 1 tsp of truffle salt over the top of everything. 
  • Turn the heat to low cover, and allow the cheeks to slow cook for at the least, 6-8 hours, stirring once, half way through. 
 
 
 
 
 



 
 
Genesis 12:3 “I will bless those who bless you, And I will curse him who curses you; And in you all the families of the earth shall be blessed.”

Paleo Autoimmune Protocol Bacon Balsamic Wrapped Asparagus

by Leave a Comment

 

I never was a big fan of asparagus.  There was just something about the texture, and the way that it broke down when chewing, that I never took to liking.  That being said, if you are like me and can easily pass on eating asparagus, I encourage you to try today’s recipe.  Just last month, it was my mother’s birthday, and because of this, I knew that I wanted to make her something special for dinner.  However, there is really only so many ways that you can prepare a given vegetable, before it becomes just a typical dish.  Therefore, though my mother’s favorite way to eat asparagus is roasted in the oven, burnt to almost (but not quite) a crisp, I decided to put a fun spin on it by adding bacon and balsamic.  Truly, this combination of flavors tastes heavenly on just about any ingredient you can think of, turning asparagus into vegetable one can’t help but actually look forward to at dinner time.  Overall, I am delighted to say that all of the family and friends around our table thoroughly enjoyed today’s recipe.  Despite being a rather simple preparation, both of my parents thought they were simply to-die-for, and definitely blog worthy, therefore leading me to share the recipe with you all today.  Don’t be fooled by the seemingly plain appearance and ingredient list, as the overall flavor of these asparagus is one that cannot be matched any other way.  In the end, these bacon wrapped asparagus are a delicious, fun way to get both greens and fat into one’s diet, both of which are equally tasty and essential to life.  As a note, I used 25-30 spears of asparagus, simply because they were very skinny.  However, if your asparagus has very thick stocks, simply cut the amount that is used in half, while keeping the remaining ingredients the same.

 

Bacon Balsamic Wrapped Asparagus
Print Recipe
(Serves 3-4)
Ingredients

  • 25-30 spears of asparagus *Amount will depend on their size 
  • 10 pieces of grass-fed bacon
  • 1/2 cup balsamic vinegar
  • 1 tbsp avocado oil
Process
  • Preheat oven to 400 degrees
  • Trim the bottom of your asparagus spears, and divide them into 5 bundles.
  • Wrap each bundle with 2 pieces of bacon, placing them one next to another in a baking dish.
  • Brush the bundles with avocado oil and pour the balsamic over them.  
  • Place the baking dish in the oven and roast for 40 minutes until the bacon is crispy and the asparagus have cooked. 
  • Remove from oven and allow to rest a few minutes before serving.
 
 
 



1 John 4:10 “This is love: not that we loved God, but that he loved us and sent his Son as an atoning sacrifice for our sins.”

Paleo Creamy Chicken Soup (Autoimmune-Friendly)

by 2 Comments

 
Today’s recipe is a fun twist on a typical chicken soup.  Ultimately, I wanted to make a soup that was creamy, yet low in FODMAP content, as well as fee of coconut milk, which is subsequently also somewhat troublesome to those with compromised GI tracts like myself.  Therefore, with local celery root in our fridge, and a freezer full of leftover meat my father had previously smoked, I decided to whip up a quick, creamy chicken soup.  Despite being made with relatively plain ingredients, this recipe comes together as a very tasty soup, of which those with or without allergies or restrictions will equally enjoy.  By omitting the chopped celery typically found in a chicken soup, and replacing it with pureed celery root, as well as using leeks greens in place of onion, all of the traditional flavors of chicken soup are present, yet without any high FODMAP ingredients.  As a note, depending on how salted your bone broth or stock is, how much salt is needed will vary.  Though my recipe uses leftover chicken, any leftover meat, such as pork or beef, would be equally delicious.  Overall, today’s cream chicken soup is not only flavorful, but it s very simple to prepare, making it the perfect recipe find quick warmth on a chilly winter day. 
 
Creamy Chicken Soup
(Serves 6-8)
Ingredients
  • 3 cups leftover rotisserie chicken 
  • 2 cups chopped celery root (from 2 medium sized roots)
  • 6 cups chicken bone broth
  • 1 1/4 cup chopped carrots
  • 1 cup chopped leek greens
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh tarragon 
  • 1 tbsp chopped fresh parsley
  • 2 tsp sea salt
  • 1 tsp dried thyme
Process
  • Peel and chop celery root into 1 inch chunks.
  • Place celery root in a medium sized sauce pan filled with water and boil until for tender, 10-15 minutes.
  • In a large stock pot, heat olive oil on medium-low heat.
  • Chop carrots into 1/4 inch rounds and place in stock pot, sauteeing for 3 minutes.
  • Chop leeks into 1/2 inch rounds, and stir into the carrots. 
  • Chop tarragon and parsley, sprinkling on top of the mixture, a long with the sea salt and dried thyme, allowing the mixture to cook for another 5 minutes.
  • Shred rotisserie chicken and add to the stock pot, stirring with a spatula to combine all of the ingredients.
  • Turn the heat to medium and add in 4 cups of bone broth.
  • In a blender, blend together the boiled celery root and remaining 2 cups of broth until smooth.
  • Pour into the stock pot, stirring until fully incorporated.
  • Turn heat to medium-high, and allow the mixture to come to a light simmer, letting cook for another 6-8 minutes, until the vegetables are cooked to your liking.
  • Remove from heat and use a ladle to serve in desired bowls. 
Recipe Notes
If you do not have leftover roaster chicken, simply cook off the equivalent of ground chicken.
To ensure your soup is completely free of FODMAPs, make your own bone broth without any garlic, onion, or celery.  

 

 

 
 
 
 
 
 
 
 
 
 

1 Corinthians 1:3-4 “ Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort, who comforts us in all our tribulation, that we may be able to comfort those who are in any trouble, with the comfort with which we ourselves are comforted by God.”

The PK Protocol Revisited: Phenylbutyrate for Chronic Lyme

by 64 Comments

 
 
As many of you know, the medical treatment that I am currently doing to treat the effects of Chronic Lyme Disease is the PK Protocol.  This treatment as a whole is an IV, supplement, and dietary protocol.  In the past, I have talked about how this protocol is used to reverse the neurodegenerative aspects of many neurological diseases, by restoring the body at the cellular level.  However, it is not until now, that I have begun what is termed the second part of the treatment, of which I will be sharing with you a bit today.
 
Review 

 

The main aspects of my PK Protocol are still quite similar to that of the first part of the treatment, with intravenous phosphatidylcholine 4-5 times a week, glutathione and leucovorin injections, B12 shots, and various supplements base off of what my initial blood work indicates that I need.  After completing around 4 months of the PC IVs,  it was time for my doctor to re-check all of my blood markers, to see if my body has made any progress.   Most of these labs went to Dr. Patricia Kane‘s special Body Bio Lab, where they are able to intensively look at my blood, the state of my cells, and what then needs to be adjusted in both my IV, supplement, and dietary regimen.  Overall, the first 6 months of the protocol was supposed to get my cells out of the negative zone, supplying them with all that was needed to restore their actual membranes and subsequent counterparts.  After this has occurred, my body is ready for the second round of the treatment, which is supposed to be the major “game changer,” according to my doctor, and other patients that I have talked to who have gone through the treatment previously.  
 
What’s New 
 
There are a few changes in the second part of the the protocol, mainly Phenylbutryate, of which I take orally, as well as through IV, before the PC infusions.  The reason for the use of phenylbutyrate is to activate the beta oxidation process of very long chain fatty acids in the body, of which aids in the rebuilding of one’s cells.  Interestingly enough, phenylbutyrate is being studied for the treatment of Parkinson’s Disease, cancer, and microbial infections, due to its ability to strengthen the epithelial antimicrobial barriers, of which are extremely important in how our bodies react to the environment, and the bacteria that it holds.  Overall, butryate as a whole is a short chain fatty acid that not only helps promote a healthy gut, but also the detoxification of various toxins, and thus create a balanced immune system.  Changes in the nutrient part of the protocol were also customized based off of my blood work.  Much to our surprise, my body is still extremely high in omega-3’s, which is actually a bad thing in the case of trying to restore cells, or health in general.  My blood work also revealed that despite how strict I have been following the protocol for the past 6 months, there is something present in my body that is keeping my cells toxic.  Because of this, Dr. Patricia Kane is ordering more special blood work to be sent to a lab in England, where they can test for mercury toxicity and other potential toxins.  For the time being, I am continuing my PC and Phenylbutryate infusions, a ketogenic diet (of which I personalize with AIP), and a variety of new supplements.  These include the following from BodyBio and a few other brands: Balance oil, PC, evening primrose oil, inositol powder, the contents of Energizing Iron (liquid liver), Collagen Powder by Vital Proteins, Enada NADH, liposimilase enzyme, VSL3 probiotic, Free Aminos, a high potency B complex, 5MTHF, Vitamin K, drops of selenium, maganese, iodine, and a variety of other liquid and capsule items.  Ultimately, I am taking all of these things because my body needs them, so keep in mind, everyone’s supplement list on the protocol is therefore different.  My Dr. is also pushing for me to get more probiotic foods into my diet.  Because of this, I made Phoneix Helix sauerkraut in hopes that I will be able to tolerate it despite the FODMAP content of cabbage.  Due to the continuing toxicity in my body, I am also to avoid fish that may have even the slightest potential of mercury, even if their selenium count is high enough to counteract it.  This is simply because my body is so depleted that the chances of eating any food that may hinder my cells healing, cannot be taken.  

Healing is a Journey 
As for myself, I definitely feel as though eating Autoimmune-Keto approach, and taking all of the IV/oral supplements is supporting my body better than anything else I have ever done.  Despite still feeling extremely exhausted everyday, continually trying to heal my leaky gut, keep my histamine and mast cells at bay, I firmly believe in the PK Protocol, and am very hopefull for what this next round of treatment and testing will bring.  It is especially nice to have doctors willing to go the extra mile and figure out what has been keeping my body in this weakened state for so many years, despite all that my family and I have persistently done to fix me.  Those with a chronic illness will understand when I say that  healing is a waiting game.  Whether it be for a treatment to start helping, news from a doctor on a given test, or simply the bodies response in trying to heal, nothing happens overnight.  At this point in the game, I do not have much more to tell about the PK Protocol, except for that I am in the

middle of it, and will be sure to give more updates as time passes.  In the meantime, you can check out the latest podcast that I had the opportunity to share a little bit about Chronic Lyme Disease, at Lyme Ninja Radio.  I really liked the angle of Mackay’s questions, and am thankful for the time I got to discuss my illness, as that in and of itself can be very freeing and healing.  If you have any further questions regarding my treatment for Lyme, or anything else you may have on mind, feel free to shoot me an email and I will do my very best at answering.  

 





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.”

Paleo Bacon Wrapped Beef Heart (Autoimmune-Friendly)

by 2 Comments

I love organ meat, and bacon, so why not put the two together?  Despite how fond my body and taste buds have grown for offal, convincing those around me that it is seriously very tasty, hasn’t exactly been very successful.  My father will eat it if I prepare it for him, simply because he grew up eating it and is therefore already gotten over the mental-block that organ meat brings.  At first, it can come as a shock to your taste buds, as it can be very rich, and almost too-flavorful for our tongue to handle.  However, as time goes on, and you slowly incorporate it more and more into your weekly meals, all of the sudden your body (and mind) will forget that there was ever an aversion to offal.

 

 There are a few, key reasons why eating organ meat is important, for everyone, not just for those who are trying to heal from a chronic illness like myself.   Much like kidney, and liver, heart is very high in nutrients compared to that of regular, muscle meat.  Not only is it the highest food source of copper to-date, but it is also chock full of the enzyme CoQ10, which is critical for not only health at the cellular level, but also supports collagen growth, which is what keeps our hair, connective tissue, and cardiovascular system happy and strong.  Overall, today’s recipe serves as the perfect way to introduce beef heart into your diet, after all, who doesn’t like something wrapped in bacon? Not only that, but if you are expecting heart to be as pungent as liver, you are in for a treat, as beef heart has a very mild flavor, with an overall texture 99.9% like muscle meat from beef.

Bacon Wrapped Beef Heart
Print Recipe
(Serves 1-2)
Ingredients

  • 6 oz grass-fed beef heart (1 inch tall, 6 inch long cut strip) 
  • 2 slices of bacon
  • 1 tbsp fresh chopped sage
  • 1 tsp lard

Process

  • Preheat oven to 375 degrees.
  • In a small skillet, heat lard on medium-low heat until hot.
  • Wrap your strip of beef heart in bacon from end to end.
  • Once the skillet is hot, sear the beef heart on one side for 3-5 minutes, then flip it over and do the same on the other side for 3-5 minutes.
  • Once the oven is preheated, sprinkle half of the chopped sage on to of the beef heart, and place in the oven, allowing to bake for 13 minutes.
  • Remove the heart from the oven and allow to sit for 5 minutes, before sprinkling with remaining sage and slicing into desired pieces.

 

 
 
 
 
 


Isaiah 25:1 “O Lord, You are my God. I will exalt You, I will praise Your name, For You have done wonderful things; Your counsels of old are faithfulness and truth”