Recipe Index

Book Review: Paleo in 28 by Kenzie Swanhart

August 25, 2015

Overview

Are you faced with the fear that changing your diet will be too difficult, or even worse, that it won’t be worth it in the long run? Much like many individuals who seek Paleo for a healthier body and overall well-being, Kenzie Swanhart was faced with the dilemma of no longer being able to quickly stop at her favorite cafe for a bite to eat before heading to work in the city. However, this did not stop her from pursuing Paleo, rather inspired her to share her experiences with adopting a Paleo lifestyle on her blog, Cave Girl in the City. Now, she has taken the next step and published her very first cookbook, Paleo in 28, of which she kindly gave me the opportunity to review.

Paleo in 28

As someone who has been following the Paleo diet and lifestyle since my early teenage years, I am always looking for resources that can help my friends and (or) family members who are knew to this way of living. Yet with Paleo in 28, I now have the perfect resource. Kenzie’s cookbook is exactly what the name implies – 4 weeks of delicious meals to help you kick start your Paleo lifestyle. There is also a fifth week included, of which is left blank so you can use your own imagination in creating a meal plan filled with your favorite dishes. While desserts should be sweet “treats,” and therefore are not necessarily emphasized while eating Paleo, a great roundup of Paleo friendly desserts are also included in the end of Paleo in 28 for when you are looking to indulge. As a whole…

Paleo in 28 contains 4 weeks worth of meal plans (shopping lists included), all of which use 5 ingredients or less, making up a total of 130 recipes.
Paleo in 28 is divided into three sections that are easy to understand and learn from.
Part 1 takes a closer look into what the Paleo diet is as a whole, part 2 goes over the four weeks of prepared meal plans, and part 3 is comprised of all of the delicious recipes to help you turn a “diet” into your lifestyle.
Paleo in 28 is full of a great variety of dishes, stemming from breakfast recipes, smoothies, salads, soups, and stews, snacks, sides, entrees, desserts, and kitchen staples.
The meal plans are very straightforward, simple, and quite tasty, with easy to read shopping lists and notes by Kenzie to help you stay stress-free while shopping and stocking up the pantry.

Kenzie takes you through all of the basics, not only including what the Paleo diet is, but how it compares to SAD (the Standard American Diet), and why eating primal is the optimal way our bodies ware created to be fueled. She brings to your attention what to expect, both the good and bad, as symptoms of sugar withdrawals when transitioning to a “fat burner” are never pleasant, but do subside. For those who have been on the Paleo diet for quite some time, answering the most common newbie question, “is it Paleo?” can seem quite obvious. However, for those who are just beginning, putting two and two together of what is considered “Paleo” can be quite frustrating. Kenzie answers all these questions with diagrams of foods to avoid and (or) emphasize. She teaches you how to make a balanced meal, which foods and kitchen tools should be essential in your household, as well as other aspects of the Paleo lifestyle including exercise and movement that will not only help benefit your body, but also state of mind as you make the transition to better health.

The Food

There are so many recipes that use readily available and practical ingredients that there really was no need for my mother or I to take an extra trip to the grocery store in order to make recipes from Paleo in 28. What is great about the book is that many of the recipes are small portions, meaning that you are not left with a huge batch of something you are unsure that you will even enjoy. The 1-4 serving sizes in each recipe allows you to mix and match throughout the weeks, finding your favorite dishes and ones that you would tweak to your own liking. After all, the Paleo lifestyle is about meeting your individual needs. No one Paleo plan looks the same, and throughout the four weeks that Paleo in 28 maps out for each individual, you will realize just how functional living in such a way really is.

What to Expect

As for the recipes my family enjoyed…The granola smelled like a cinnamon bun while baking, and the end result was a crisp, crunchy, and totally scrumptious granola that will have you forget about your oat-based cereal in a matter of seconds! We have continued to make this, as it is a sure keeper in my families house. Next, my mother whipped up a batch of the tomato gazpacho, of which is made entirely in a blender. She especially loved that there was no extra chopping involved, as all you must do is stick it into the blender and go! The gazpacho was said to be very refreshing, while both my family and friends enjoyed it the following weekend that we spent on the boat in the hot Cape Cod sun. It was very simple recipe packed with flavor, and reminded her exactly of the gazpacho she ate as a kid. My mom and I then decided to put Kenzie’s almond flour pancakes to the test on my 16 year old brother. Typically he refuses to eat anything that is “Paleo,” however, he was reluctant to try them, and in the end, gobbled up quite a few, declaring they were “a lot better than I expected.” I too found this to be true, as the batter whipped up like any other “normal” pancake batter would, cooked easily, and turned out to be light, fluffy, and tasting quite like my last recollection of fried dough served at summer camp when I was little. As for vegetables and entrees, my mother chose to make the cabbage slaw and roasted broccoli as the two sides for dinner. Both dishes came together super quick, and as previously mentioned, all necessary ingredients were already in our fridge, proving them to be very easy and accessible. As a chocolate lover, my mother also made the flour-less chocolate brownies, which got an exclamation of “wow” from both friends and family members. We even fed them to my brother’s picky eater friends, who didn’t even bat an eyelash and gobbled them up quickly. Overall, I couldn’t speak any more highly of Kenzie’s book, as it proves just how fun, easy, tasty, and exciting the Paleo lifestyle is. My entire family genuinely loves it and cannot get enough. Therefore, wether you are new to Paleo, or a seasoned “veteran,” P aleo in 28 is a great addition to your cookbook collection. Below I am excited to share the opportunity for one lucky person to a win a copy of Paleo in 28!

a Rafflecopter giveaway

Giveaway

*Giveaway is open to US residents only and will run from 8/25-9/01.*

Psalms 94:18-19 “If I say, “My foot slips,” Your mercy, O Lord, will hold me up. In the multitude of my anxieties within me, Your comforts delight my soul.”

Beyond the Bite: What 19 Feels Like – Notes from an Overcomer

August 20, 2015

This August (today to be exact) is my 19th birthday. What does it feel like? Well, that is a complicated question. I have been able to accomplish a lot in the past year. Last August around this time I began the PK Protocol, of which I am still currently on, and will be for atleast another year in what is termed “maintenance mode.” I made the decision to implant a medi-port, as IV’s were not working in my veins anymore (best decision ever). There has been a lot of heartache, physical ache, and lessons learned, as well as times of confusion and not knowing where to go next in pursuit of healing. However, it is through these trials and storms that surround me that God’s hand has proven to be very involved in my life. For one, I was able to officially complete high school in the fall of 2014. I got my license Christmas Eve, and have slowly been able to work up driving stamina, a long with learning stick shift from my father. After that, I had the privilege of taking Mark Sisson’s, Primal Blueprint Certification course. This past spring, I began my first online college course, which is a huge risk and accomplishment in and of itself. I then had the amazing opportunity to go to Paleof(x) with my mother, where I was able to meet up with many blogger friends and make various connections with those in the Paleo-sphere. On Beyond the Bite, I also began Daily Dose of Encouragement posts, and even started my very own Beyond the Bite Community, a place where individuals seeking to overcome and live beyond chronic Lyme Disease, can connect and share information, as well as encouragement.

Throughout the past year I have continued the Autoimmune Protocol, though I am pleased to say with a few re-introductions. Occasionally, I can tolerate small amounts of cocoa and raw sheep yogurt, and on a more weekly basis, TinStar Food’s ghee. I am also in the process of incorporating egg yolks, which I must say, may be the most exciting food introduction of all. For all of you just beginning AIP and wondering how you will ever get used to offal, let me just say that one year later, eating organ meat has become second nature to me. Some weeks I go on what I joke are organ meat “winning streak,” where some type of nose-to-tail protein has been incorporated into at least one of my meals for numerous days in a row. Bone marrow, lamb liver, duck tongue, chicken heart, turkey liver, beef heart, duck liver, chicken feet, and so on and so forth…You name it, I eat it. If you are interested, most of the odds and ends that I consume are purchased from US Wellness Meats. I’ve also been able to slowly add in fermented foods, primarily Eileen’s from Phoenix Helix, No Fail No Pound Sauerkraut, of which is the easiest recipe of all time. While my gut healing still has a bit to go, I am currently working with my functional medicine doctor to treat the chronic parasite and protozoa infection that I has been undermining my healing for quite some time now. I believe finally getting this under control will help both my gut health, overall fatigue, and strength immensely, and I am very excited to see what the healing protocol has in store.

Throughout the past year (and primarily thanks to the PK Protocol) I have become a lot stronger both physically and mentally. While fatigue is still something that I struggle with, and a key aspect that my doctors are working on, I have been able to incorporate more physical activity into my weekly routine. Exciting enough, pilates has come back into my life, and I now enjoy reformer workouts both at home and classes out of the house. I have slowly added in the basic primal movements (as outlined by Mark Sisson here), including squats and pushups. The key to all of this is to listen to my body more than ever, get necessary rest in between, adequate amounts of sleep every night, and ultimately make sure that my cortisol hormones do not remain raised. Spikes in my “flight or fight” response can be good, however, if they remain prolonged, my body becomes exhausted beyond ATP repair, and that is when the potential for going backwards becomes very high. In the next few months, I am looking to expand my movement and exercise, as I incorporating more strength and conditioning exercises at Crossfit (all according to my bodies needs of course). On top of being stronger, I am up to my complete normal weight after years of never being able to put on an ounce, or keep an one ounce of weight on for that matter. For the first summer in almost five years, I’ve enjoyed swimming, boating, laughing, playing games, going places with my family and friends during both the night and daytime. 95% of my neurological symptoms from chronic Lyme have healed enough that I can actually listen to music now and be around loud noises without getting completely overwhelmed. A part of this is due to IVIG, the PK Protocol, as well as the Listening Program, which is something I do on a daily basis to help exercise my brain. As far as being stronger, I also got my wisdom teeth out (woot woot), traveled via plane to more than four places in the past year, neither of which made me go backwards in my health (a complete opposite of what used to happen).

It is truly crazy how much you can learn about the human body in just the span of 365 days seeking to do all in your power to heal from the inside out. The great thing is, this act of learning all the knowledge I can possibly get my hands on, will only continue throughout my healing journey. This past year has shown me even more specifically where my passions in life lay. Going through the PK Protocol and having to study my body at a cellular level has spiked a serious interest in becoming a functional medicine doctor, and (or) having my own practice where I combine science based medicine with the healing power of food and culinary arts. Overall, this past year has been a time of great growth. While it is still very trying, life is also very exciting. It can be easy to get “down in the dumps,” with all that still must be healed in my body, however, I choose not to dwell on these things. A given illness never will and never does define a person, and despite having seemingly impossible obstacles to overcome in life, God has given me the tools and resources I need to do just that. Even when healing seems like it will never come, we serve a God who can do all things, is constantly working on our behalf, and is always ready and waiting to help us through whatever may come our way. While a given trial in life may come as a surprise to us, He already knew it was going to happen, and He also already knows how it is going to end. Therefore, in order to keep persevering, we must hold on to God and continually seek Him, for He is our Redeemer. So, where will I be at the age twenty? I have absolutely no idea! However, I do have many goals, plans, and dreams that I am currently working on and praying about. As these aspects of my life become a reality, I will sure to keep all of you clued in (one of which is culinary school). Yet in the meantime, I just want to spread a word of encouragement for anyone recently diagnosed with a chronic illness, beginning AIP and completely overwhelmed, or anyone simply looking to get more out of life as we know it. While there have been many aspects of living, such as diet, lifestyle, stress management, skilled doctors, and family support that have all gotten me this far in my healing journey, the One, and ultimate source of all my strength is God. There is nothing else here in this world that has gotten me to where I am more than His hope, peace, wisdom, love, grace, guidance, mercy, and forgiveness. Throughout the ups and downs, seemingly minor and major accomplishments, He is there, and He is never leaving (Deuteronomy 31:8).

Numbers 6:24-26 “The Lord bless you and keep you; The Lord make His face shine upon you, and be gracious to you; The Lord lift up His countenance upon you, and give you peace.”

AIP Paleo Fresh Citrus Tuna Ceviche

August 18, 2015

As mentioned in previous posts, every summer my family and I go to Cape Cod. This is something that my parents have been doing long before I was even born, as my mother in particular, grew up spending summers here in MA. Though my father didn’t come into the picture many years later, he quickly embraced the Cape because of his strong love for fishing. Due to this passion of his, I grew up with sea legs, knowing how to fish for the “big ones,” never really being afraid of big waves, and ultimately loving every moment of being on the water. There is just something about the open sea and fresh, salty air that my body loves, especially after battling chronic Lyme for many years. However, I don’t always go on all of the fishing trips my father takes, especially when they are at 4 or 5 am in the morning. Those are for the hardcore, completely healthy people, and while I eventually plan on being able to get up that early and actually enjoy myself, I’ll leave it to my brother and father for now. Of course, you can never guarantee that you will hook up when setting out for a long fishing trip, however, my family got very lucky last time, as they reeled in a whopping number of 9 bluefin tunas. Therefore, with a freezer and fridge full of tuna, I knew I had to create a recipe highlighting the fresh fish. For some, the thought of eating raw fish is detestable. However, ceviche is not truly raw, as citrus is always used. This slow act of cooking is due to the acid component of the citrus coagulating the proteins in the given seafood. There truly is no right or wrong way to make a ceviche dish, however, it is recommended that the fish or seafood semi-firm, with fresh always being best. That being said, it is good to know that the longer the dish marinates, the more cooked the fish will become, making day-old ceviche a completely different mouthfeel all together. Overall, I am happy to say that both my parents, brothers, cousins, aunt, and uncle, thoroughly enjoyed the citrus ceviche. The tuna was highlighted perfectly with just the right amount of citrus pop and refreshing crunch from the raw veggies. If you are interested in seeing beautiful scenery on the water, and how this fish was caught, be sure to check out my younger brother’s video he created on him and the boys in action – click here*

Fresh Tuna Ceviche

Print Recipe

Ingredients

1 1/2-2 cups chopped fresh bluefin tuna
1 cup chopped jicama
1/2 grapefruit – juiced
2 tbsp olive oil
1/2 tsp sea salt
1/2 lime – juiced
1/4 cup chopped fresh parsley
1, 12 inch cucumber

Process

Cut the tuna into like-size chunks, and place in a large mixing bowl.
To the bowl, add the juice from 1/2 of a grapefruit, olive oil, chopped jicama, and sea salt, and toss with the tuna chunks.
Cover the bowl with plastic wrap and place in the fridge, allowing to marinate for 20-25 minutes.
Once marinated, toss in the chopped parsley and squeeze the juice from 1/2 the lime over the fish.
Peel and cut the cucumber into 1/4 inch rounds and top with prepared ceviche.

2 Corinthians 10:17-18 “But, “Let the one who boasts boast in the Lord.” For it is not the one who commends himself who is approved, but the one whom the Lord commends.”

AIP Paleo Blueberry Cobbler (Fruit Sweetened & Coconut Free)

August 14, 2015

Now that it is officially August, my family and I are back from the Cape, only returning on weekends. School has also begun, and while it still is rather warm here in New England, the feeling of summer has almost passed. Yet this does not take me away from being outdoors, as I try and do as much of my studying out on our patio. My mother and I also like to blueberry pick, which we try and do at least twice a week. With all the blueberries hanging around, I couldn’t help myself but come up with a new recipe. That being said, when I set out to make a recipe, I typically have certain individuals in mind, today’s being those who prefer only to eat sugar derived from fruit. Of course, dates were the perfect way to do this, especially when paired with Anti-Grain apple flour, as it also contains a natural sweetness and tang that any apple would have. Much like all other dessert recipes I make, this recipe is compliant for those on AIP. While sweet treats are certainly to be kept to a minimum and seen as a special “treat” (much like the name implies), I truly find much joy in making AIP desserts that can pass the test of my family. Of course, I got the run around by my younger brother, who views Paleo eating as the “devil,” despite eating 75% this way without even realizing it. He kept asking if the cobbler was “real,” and I replied there wasn’t anything more real than fresh picked blueberries from right down the road. While he wasn’t too thrilled with my answer, he eventually tried some, and not begrudgingly. In fact, he actually enjoyed it very much, and I didn’t once here a comment or complain. Overall, I am thrilled with the responses over this cobbler from both family members and friends, and am sure you will equally enjoy it as well!

Blueberry Cobbler

Print Recipe

Topping

1/2 cup pureed green plantain (from 2 peeled plantains)
1/4 cup lard (or) non-hydrogenated palm shortening + 1 tbsp for greasing
8 medjool dates – softened
1/2 cup Anti-Grain apple flour
1/2 cup Organic Gemini tigernut flour
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Filling

4 cups fresh blueberries
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp sea salt

Process

Peel and puree green plantains in a food processor until smooth to make the plantain puree.
Measure out 1/2 cup of the puree and add it to the processor a long with 1/4 cup lard (or) shortening, vanilla, and softened dates, pureeing until smooth.
Whisk together the apple flour, tigernut flour, sea salt, and baking soda, then add to the food processor, pulsing until a ball of dough forms.
Transfer the dough to the fridge wrapped in plastic wrap, allowing to chill for at the least, 30 minutes.
Preheat oven to 375 degrees.
While the dough is chilling, grease a 8 inch pie plate with remaining 1 tbsp fat.
Mix the blueberries with the remaining 1 tsp vanilla, cinnamon, and remaining 1/4 tsp sea salt, then evenly spread them out in the greased pie plate.
Once chilled, cover the blueberries with the biscuit topping.
Place the cobbler in the oven and allow it to cook for 25-35 minutes, keeping a close eye on the topping until it is golden brown.

Ephesians 2:10 “For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.”

Paleo Debunking: Fat Phobia Recap – Refined Vegetable Oils & Saturated Fat

August 11, 2015

This past spring I successfully enrolled in an online college. This is an enormous accomplishment for me, as I took it slow, one class at a time. Now that the summer has passed, I am starting courses again, this time with two classes. I am not sure how well this would go, but I am constantly pushing myself and believe God will certainly help me tackle the classes. The last paper I had to write in the spring for my english composition class was a concise academic paper, of which I chose to write on why humans need to avoid refined vegetable oils, with the solution of consuming more saturated fats. Overall, I am happy to say I received an A, and thought why not share it with you all, as the subject fits perfectly with Beyond the Bite. You can view my past posts on “fat phobia” here in parts 1,2, and 3, and the paper I wrote divided into the sections below.

Intro

Refined vegetable oils are very harmful to the health of human beings. Due to their polyunsaturated chemical structure, they are extremely prone to damage. This causes inevitable oxidation when processed which damages the human body at a cellular level. In turn, deranged cells set the stage for a wide variety of health complications. Therefore, in order to avoid damaged fat, cellular degradation, and disease, individuals need to avoid all forms of vegetable oil, instead replacing them with health promoting saturated fats.

The Dangers

The chemical structure of vegetable oils is polyunsaturated, thus causing them to be significantly fragile and very easily damaged. The use of vegetable oils began in the 1900’s with Crisco, a popular trans fat that was later banned by the FDA in 2013, due to being linked to to heart disease, cancer, and infertility (Wolfe, 2014, p. 67). However, the use of refined vegetable oils, including canola, peanut, cottonseed, and corn continued, simultaneously degrading human health. The issue stems from their fatty acid chain of carbon and hydrogen atoms which have two or more insecure links (Fallon and Enig, 2000). In turn, this causes the chemical makeup of the oils to be very reactive, with a structure that is inevitably damaged when exposed to even the smallest amount of light, heat, and oxygen (Wolfe, 2014, p. 70). Yet these elements are impossible to avoid through the lengthy refining process of high heat, chemical extraction, removal of impurities through deodorization, toxic solvent treatments, bleaching, and degumming, all of which is needed to make vegetable oils fit for selling (2014, p. 67). Not only does this result in rancid oil void of nutrition, but due to the large amount of reactive free radicals, consuming them “[triggers] mutations in tissue, blood vessels and skin,” while also causing the buildup of plaque in arteries, tumors, as well as premature aging, and even autoimmune disease (Fallon and Enig, 2000). Overall, refined vegetable oils have been shown to spike inflammation throughout the body, causing an increase for heart attacks, heart disease, insulin resistance, obesity, and even damage to DNA, which in turn can set the stage for a variety of cancers (Wolfe, 2014, p. 70).

The Solution

There is a solution to avoiding the health conditions caused by refined vegetable oils, and that is through the consumption of saturated fats. Unlike vegetable oils, saturated fats are fully secure in their carbon hydrogen bonds, causing them to be very stable, therefore unable to be damaged when exposed to heat, oxygen, or light (Fallon and Enig, 2000). The most common sources of saturated fats come from animals, including red meat and animal fat, eggs yolks, high fat butter and other dairy products, as well as coconut oil. The sources themselves create an extra barrier against damage, as the antioxidants by the plant or animal itself are passed down to the end product (Wolfe, 2014, pp. 68-69). When saturated fats are eaten, they are directly supporting the human body at a cellular level, therefore proving to be a very integrated part of how one’s body functions (Fallon and Enig, 2000). This is due to the fact that 50% of cell membranes are made up of saturated fat, which are the building blocks of the human body (2000). Due to this significant, health promoting role that saturated fats have in the body at a cellular level, they are inevitably a key component of many biological processes, including the regulation of hormones and appetite. They have also been shown to be vital in allowing calcium to be absorbed into bones (2000, The Skinny on Fats). Saturated fats are also important in keeping a healthy GI tract, immune and reproductive system, skin, eyes, emotions, and heart (2000; Wolfe, 2014, p.74). Not only do they promote cell health, they are also full of fat-soluble nutrients, including vitamins K2, A, and D, all of which are only absorbed properly by the body when eaten from the fat sources themselves (Wolfe, 2014, p. 74).

Debunking Myths

Unlike popular belief, there has never been a study proving a direct link between saturated fat intake and heart disease, high cholesterol, or arterial plaque (2014, p. 37). According to the American Journal of Clinical Nutrition, out of the 350,000 participants that they used to prove saturated fats were linked to heart disease, “no significant evidence was found” (as cited in Wolfe, 2014, p. 62). In a 2011, systemic review released by the Cochrane collaboration, out of all of the “[combined] data from numerous randomized controlled trials,” saturated fats proved to have “no effect on death or death from heart disease” (as cited on Authority Nutrition, n.d., Does Saturated Fat Cause Heart Disease). Instead, figures show that when refined vegetable oil intake increased, and saturated fats decreased through the years 1980-2008, obesity in the United States doubled, and even quadrupled in terms of “extreme obesity” (Wolfe, 2014, p. 43). However, when intake of saturated fats is sufficient, the body is supported as inflammation decreases.

Summary

Overall, the health of many human beings has been degraded by the consumption of refined vegetable oils due to their altered structure, thus being unhealthy at a cellular level and causing a wide range of health complications. In order to avoid widespread inflammation throughout the body, saturated fats should be eaten instead, as they have never been proven to be harmful to the body, while instead, supporting the body on many levels, including the heart and cellular function.

References

Authority Nutrition. (n.d.). Saturated Fat: Good or Bad? Retrieved from

http://authoritynutrition.com/saturated-fat-good-or-bad/

Fallon, Sally, Enig, G. Mary. (2000, January 1). The Skinny on Fats. Retrieved from

http://www.westonaprice.org/health-topics/the-skinny-on-fats/

NTP, Wolfe, Liz. (2014). Eat the Yolks: Discover Paleo, Fight Food Lies, and Reclaim Your Health. Las Vegas: Victory Belt Publishing, Inc.

Psalms 119:15-16 “I meditate on your precepts
and consider your ways. I delight in your decrees;
I will not neglect your word.”

AIP Paleo Grilled Yuca Flatbread with Garlic Chive Oil

August 7, 2015

I began this recipe before heading out to Paleof(x) in April with my mother (if you are interested, you can read my experiences here). The initial recipe I cooked off in the oven. However, my goal is to create as many recipes made on the grill as possible this summer, so I decided to try and revise the flatbread and make it without heating up the kitchen. For those of you concerned about yuca on the autoimmune-protocol, the present anti-nutrients that make it a grey area food are shown to be eliminated after soaking the tuber for 24 hours. Therefore, if you are not following AIP, you can certainly skip this step and boil the yuca as is after peeling. I also chose to use Otto’s cassava flour to dust the dough due to the fact that it does not burn like tapioca or arrowroot. All recipe specifics aside, my family is absolutely addicted to this flatbread, especially my mom, who simply can not get enough. They also found it to be great slathered in homemade pesto and heated up in the days after. Overall, not only is the flatbread good, but the garlic chive oil is unbeatable, and makes your kitchen smell heavenly. Are you worried about garlic breath? Don’t worry, two garlics cancel each other out, so don’t be shy, dig right in!

Grilled Yuca Flatbread with Garlic Chive Oil

Print Recipe

(Serves 4-6)
Ingredients

1 1/2 lb yuca root (peeled and cut into chunks)
1/2 cup olive oil + 1 tbsp
1 tbsp onion powder
1 1/2 tsp sea salt
2 tbsp olive oil
9 cloves of garlic
1 hand full of chives
Otto’s Cassava Flour for dusting

Process

Peel yuca, cut into chunks, and place in a large bowl.
Cover yuca with water and allow to soak 24 hours.
Once soaked, drain yuca and place in a large pot filled with water, bring to a boil, and allow to cook until tender, about 15 minutes.
Drain yuca and place in a food process0r, along with 1/2 cup olive oil, onion powder, 1 tsp sea salt.
Puree until smooth and sticky.
Transfer dough to a medium sized mixing bowl.
Sprinkle with cassava flour and pat the dough down with your fingers into a round sphere.
In a mortar and pestle, mash the garlic cloves and salt, then add chives and continue to mash until well combined.
Add in remaining 1 tbsp oil and continue to mash until desired consistency, then set aside for later use.
Place pizza stone on the grill, brush with extra oil, and heat until very hot.
Once the dough is prepared into a flat disk, place it on the heated pizza stone, using your fingers to carefully press it down until 1/2-1/4 inch thick.
Cover grill and allow to grill until golden brown and crispy, anywhere from 45-55 minutes.
Transfer flatbread to a large plate and brush with infused oil.

Recipe Notes

Cooking time will vary on the heat of your grill and how thinly you are able to press the dough out.
While I have yet to try it, flipping the flatbread half way through cooking may result in a crispier bread at a faster cooking time.
You can also make individual sized flatbreads instead of one large one.

Isaiah 33:22 “For the Lord is our Judge, The Lord is our Lawgiver, The Lord is our King; He will save us”

AIP Paleo Grilled Peaches with Maple Balsamic Glaze

August 4, 2015

During the month of July, my family spends time at a beach cottage. While we pack up many of the essentials, bringing a variety of baking items to make sweet treats for the family, isn’t entirely an option. Of course, I am sure I could have, however, it was just another thing I would have had to add to my list, and therefore chose to take a break from baking for the month. That being said, I didn’t exactly want to stop creating recipes for an entire month, as it is simply in my nature to constantly be coming up with new creations on a daily basis. Yet summer is a time for quick, easy, and simple dishes, not to mention ones that do not heat up the kitchen. Therefore, I chose to make a grilled fruit dessert, drizzled with a balsamic glaze, and equally tasty with a dollop of coconut cream or your favorite ice cream. Hot off the grill or room temperature, everyone in my family thoroughly enjoyed the dessert, giving them a two thumbs up.

Grilled Peaches with Maple Balsamic Glaze

Print Recipe

Ingredients

3 ripe peaches
2 tbsp avocado oil
1/4th tsp sea salt
1/2 cup balsamic vinegar
1/3 cup maple syrup
1/8th tsp sea salt

Process

Half and the pit peaches, brushing the inside flesh with avocado oil, and sprinkling with 1/4th tsp sea salt.
Heat grill on high, and once hot, turn to medium, placing the peaches flesh side down to grill for 10 minutes until soft, lightly charred, and juices are flowing (optional: flip the peaches halfway through cooking)
To make the glaze, combine 1/8th tsp sea salt, maple syrup, and vinegar in a small sauce pan.
Bring the mixture to a roaring boil, then turn to a strong simmer, allowing it to reduce by half for 7-10 minutes.
Allow the glaze to cool slightly then drizzle over freshly grilled peaches.

Recipe Notes

The longer the glaze cools, the stickier it will be.

1 Samuel 16:7 “But the Lord said to Samuel, “Do not look at his appearance or at his physical stature, because I have refused him. For the Lord does not see as man sees; for man looks at the outward appearance, but the Lord looks at the heart.”

Paleo Cucumber Noodles with Tonnato Sauce (AIP)

July 31, 2015

What in the world, you may ask, is tonnato sauce? While it may sound like a bad pronunciation of “tomato” sauce, it is actually quite the opposite. While “vitello tonnato” is a a legit, Italian dish, I personally was introduced to the creamy tuna sauce while listening to Michell Tam’s, Nom Nom Paleo podcast. Originally, “tonnato,” which is a fish and mayonnaise based sauce, is served over cold cutlets of thinly sliced veal. The exact origination is from Piedmontese Italy, and it is commonly served as an antipasto or main course. However, as one following the autoimmune protocol would know, eggs are out of the picture on AIP, and with dozens of quickly ripening avocados in my families fridge, I decided to make none other than an AIP friendly tonnato recipe. When I think of protein, I inevitably think of some type of vegetable, as that is what all of my meals looks like. The thought of putting a seafood rich sauce with another protein such as veal just strikes me funny, and while there is absolutely nothing wrong with it, I was looking for a lighter dish that fit the ingredients available in our house at the time. Therefore, I chose to make noodles out of cucumbers, as my mother had just picked up a dozen from the local farmers market. Can I just say…There is nothing like a farm fresh cucumber, or any fresh picked vegetable or fruit for that matter. While my family enjoyed their tonnato sauce over cucumber noodles, my mother also chose to slather it over salads in the days after. Overall, even though this recipe may vary a bit from the authentic Italian dish, it certainly is a crowd pleaser!

Cucumber Noodles with Tonnato Suace

Print Recipe

(Serves 2-4)
Ingredients

1, 5 oz can of Wild Planet tuna
8 flat fillet anchovies
1 tbsp capers
2 tbsp lemon juice
1/2 cup olive oil
1/3 cup avocado oil
1/4 tsp sea salt
1 tsp apple cider vinegar
1 1/2 ripe avocados (1/2 cup mashed)
1 large English cucumber
Fresh parsley for garnish (optional)

Process

In a food processor or blender, blend together avocados, apple cider vinegar, and avocado oil until smooth.
To the blender, add tuna, anchovies, capers, lemon juice, sea salt, and olive oil, blending until smooth.
Peel cucumber and spiralize with a Spiralizer (or) use a vegetable peeler to create long ribbons.
Plate cucumber noodles and top with tonnato sauce, garnishing with fresh parsley if desired.

Recipe Notes

The sauce will begin to separate if not re-blended or mixed.

Deuteronomy 31:8 “The Lord himself goes before you and will be with you; he will never leave you nor forsake you. Do not be afraid; do not be discouraged.”

Daily Dose of Encouragement: Different

July 28, 2015

Last summer I shared a post on my adventures with continuing the PK Protocol. The title of the post is “not impossible, just different.” While at the time I was referring to the fact that my families summer had been turned upside down due to having to travel to New York City for various doctors, the statement can be applied to all areas of life. As previously discussed, we live in a world where everything and everyone is seeking pleasure. We want things our way, and we want them that way NOW. Therefore, when things go haywire and become completely out of our control, we automatically view the events as difficult and impossible to get through. While all hope very well may be lost from human perspective and ability, it is during these times that we must realize what we are going through is not impossible, rather different. Whether this means a change in physical well being, an emotionally and (or) mentally trying time, nothing is impossible to overcome through God (Matthew 19:26). Of course, the devil will try and make us think otherwise. As we go through the seemingly impossible, our emotional and physical well being will inevitably become drained if we are not continually seeking and drawing near to God. However, this is precisely what satan wants, as he is there waiting, ready to pounce. When this occurs, fear and doubt to creep in like no other, our minds stay focused on the tribulation, not God, thus causing a downward spiral of discouragement, anxiety, and anger. In reality, impossible is just a word that we as humans have come to develop due to the limited nature of our being. However, when we seek the One who can do all things, knows all things, and is over all things, that which is “impossible,” is truly not at all.

It is not to say that the turn of events are not difficult, as the pain and suffering that we will and (or) do experience here on earth is very real and very debilitating. Yet we must not forget that God knew our lives were going to happen like this. Not only did He know that this event in our life would happen, He also knows how it is going to end, and has never stop working on our behalf even through the darkest of moments. Of course, there is a risk in believing that God will pull you out of the pit and prove His hand active in our life, especially when everything has crumbled to pieces both around us and in us, nothing is going right, and the walls of hardship lock us in on every side. Yet despite how disastrous the storms may rage, regardless of how high the mountain planted in front of us is that we must climb, God is still there, and His presence will become exceedingly more real, powerful, and mighty than ever. Drawing from personal experiences, I can say without a shadow of a doubt that it is when we are at our lowest, that God’s hand is the most evident in our life (2 Corinthians 12:10). It is no secret that there are times in life where it feels like the the trials will never end, that you never will be able to heal an emotional wound or find peace in the turn of events. From a human standpoint, this very well may be true. However, we have a God whose ways are much different than ours (Isaiah 55:9), and it is in this truth that we can draw strength when every inch of our body, soul, and heart does not wish to see the sunrise that will meet us at the dawn of the very next day. So how do we get through the inevitable storms that stretch, torment, and hurt both physically and emotionally? We seek God, immerse ourselves in His word, flood our minds with His promises, praise Him through the tears and heartache, and ultimately don’t allow anything around us distract us from keeping our eyes on Him (Psalms 16:8). In the end, this may never come as an easy task. However, God promises that He is for us, and will never let the righteous be moved (Psalms 55:22;Romans 8:31), so “what can mere mortals do to [us]?” (Psalms 118:6)

AIP Paleo Strawberry Balsamic Glazed Chicken

July 24, 2015

At the beginning of the summer, my mom and I were able to go strawberry picking at a farm literally right down the hill. Picking berries has been something I have done with her since I was little, and while my brothers typically chose to eat more than they actually put in their buckets, I was always right there a long side my mom picking as fast as I possibly could. It was almost like a game to see how many berries we could pick in an allotted slot of time, typically only 30 minutes or so. However, I must say, the number we would have picked (or should I say eaten by my brothers?), was impressive, and so the competitive berry picking continues still until this day. Much to our delight, the strawberries this year were gorgeous, perfectly red, plump, and not too big or too small. Of course, this lead me to thinking of how I could high light them in a non-typical way. Don’t get me wrong, I love the idea of strawberry rhubarb pie, strawberry ice cream, or even a strawberry shortcake, however, I wanted to do something different. While the combination of balsamic and strawberry is usually mixed with a bit of sugar and served as an ice cream sundae topping, I chose to go the savory route and use chicken legs as my vehicle. By turning the marinade into the actually sauce, no ingredients go to waste. Overall, the sauce is like BBQ, only better, and the chicken turns into sticky, sweet, grilled perfection. That being said, feel free to use the sauce on any other type of meat you have on hand, as I glazed a few lamb loin chops with it, and they turned out absolutely phenomenal.

Strawberry Balsamic Glazed Chicken

Print Recipe

Ingredients

10 organic chicken legs
1/2 cup balsamic vinegar
1 cup chopped fresh strawberries
1 tbsp sea salt
1 tbsp Otto’s cassava flour

Process

Place chicken legs in a gallon bag, and then pour in vinegar, strawberries, and sea salt, allowing to marinate for 6 hours.
Remove the chicken from the marinade, place on a plate for grilling, and pour the marinade in a sauce pan.
Mix two tbsp of the marinade with 1 tbsp otto’s cassava flour until a thick slurry has formed.
Heat the mixture until boiling, then turn to medium-low, allowing it to simmer and thicken for 6 minutes.
After 6 minutes, quickly whisk in the flour slurry, turn the burner heat to low, and continue to whisk for one minutes until thick and no lumps.
Heat the grill on high, and once hot, place chicken on it, allowing them to cook for 15 minutes, rotating as needed.
15 minutes into cooking, brush the chicken prepared glaze, rotating as needed, and continuing to cook for 5-10 minutes more, until chicken is no longer pink inside.
Remove the chicken from the grill and brush with more glaze as desired.

2 Samuel 7:28 “And now, O Lord GOD, you are that God, and your words be true, and you have promised this goodness to your servant.”

AIP Paleo Cherry Rhubarb Crumble Ice Cream (Dairy Free)

July 17, 2015

Ice cream…it just never gets old does it? There are truly and endless amount of flavor combinations that you can experiment with. Therefore, with the summer in full swing, I though why not do just that? Last summer when my cousins were in town, I had an ice cream “tasting.” As someone who loves to give through serving others, it was especially fun for me to present the various flavors in little bowls accompanied with equally tiny spoons. Needless to say, everyone loved it, and I am sure that they will request for me to do the same again this year. In the meantime, I decided to have some fun coming up with some crazy, autoimmune friendly flavors, which brings us to today’s recipe – Cherry Rhubarb Crumble. I admit, it is a mouthful, but certainly a tasty one. After my mother brought home a bunch of rhubarb from the local farmers market, I was very indecisive as to how I would use it in a way that wasn’t “the usual.” I came up with about five options, of which I wrote on pieces of paper, folded, and put in a bowl. As a friend suggested, I decided to have some fun and blindly choose one of the five options Out of cookie pinwheels, crumble bars, cheesecake, ice cream, and a baked “crisp,” ice cream is what I picked, so ice cream it was. While my family is typically thrilled to try new recipes out for me, they left for Tennessee the day after I made this, so my visiting friend ended up being my handy dandy taste tester. Overall, she absolutely loved it, and noted that the natural sweetness from the fruit really shined through nicely. As for my parents, well, let’s just say my mom couldn’t wait to get home to try some out herself! (Pictured below the ice cream is the brownie recipe from The Paleo Parents, Beyond Bacon – a fantastic cookbook that respects the whole hog)

Cherry Rhubarb Crumble Ice Cream

Print Recipe

(Makes 1 Quart)

Ice Cream Ingredients

2 cups chopped rhubarb
2 cups frozen (or) fresh cherries
1/4 cup maple syrup
1/8th tsp sea salt
1 1/2 13.5 oz cans of full fat coconut milk
1/2 cup chopped frozen cherries (optional)

Crumble Ingredients

3/4 cup tigernut flour
1/4 cup arrowroot flour
4-6 tbsp maple sugar *depending on one’s sweet tooth
6 tbsp non-hydrogenated palm shortening
1 tbsp grass-fed gelatin
1 tsp cinnamon
1/8th tsp sea salt

Process

To make the crumble, whisk together the dry ingredients in a bowl, then add in shortening, using your fingers to mix it all together until wet and crumbly.
Preheat the oven to 400 degrees.
Transfer cookie crumble to a parchment lined baking sheet and place in the hot oven to bake until golden brown, about 8-10 minutes.
Allow the crumble to cool completely and then place it in the freezer to chill before using in the ice cream.
To make the ice cream, in a small sauce pan combine rhubarb, 2 cups cherries, maple syrup, and sea salt.
Allow the mixture to come to a simmer, stirring every now and then until thickened and reduced by half (will result in about 1 1/4 cup).
Transfer the mixture to a large bowl and mix together with the 2 cans of full fat coconut milk until smooth.
Place the bowl in a fridge to chill.
Once cold, pour the mixture in a prepared ice cream maker and churn for 10-15 minutes, then add in optional frozen and chopped cherries, as well as the prepared cookie crumble.
Allow the mixture to churn until the texture of soft serve, then serve right away, or place in a container to harden further in the freezer.

Colossians 2:9-10 “For in Him dwells all the fullness of the Godhead bodily; and you are complete in Him, who is the head of all principality and power.”

Paleo Autoimmune Protocol Grilled Kale Chips

July 13, 2015

Mid July seemed to be the perfect time to take a semi-break from blogging. After all, we all need time away from our computers and technology. At first I wasn’t sure if I would even want to take a break, but then when my computer unexpectedly started having issues, I knew it was a definite “God thing.” That being said, I still have a pretty awesome line up to share with you, which brings us to today’s recipe. When I was thinking of new dishes to create this year, I had an idea. What if I went through all of last years recipes and revised them to be autoimmune protocol friendly? While I may have been following AIP last year, some of my first recipes that I shared on Beyond the Bite were only paleo, and therefore I thought it would be fun to revisit them. Much like my original kale chip recipe, today’s utilizes the grill. While kale chips are almost always made in the oven, the appliances available at our Cape rental house are a bit old and worn out. Because of this, I try and cook everything on the grill, including vegetables, and most of the time, even my breakfast. The original recipe uses pine nuts, which obviously aren’t AIP, so I decided to keep it simple and just add garlic. I also used a bit of nutritional yeast, not necessarily to create a “cheesy” flavor, but simply to add an extra smokiness to the charred, garlic flavor. Overall, these kale chips are easy peasy. The only note that I have is do not get distracted and leave the grill for an extended period of time. When one does this, more than likely they will return to a heap of charcoal….Believe me, I have done it one too many times. You can view last year’s recipe by clicking here.

Grilled Kale Chips

Print Recipe

(Serves 1-2)

Ingredients

1 bundle of kale (8 cups torn)
2 tbsp olive oil
1/2 tsp sea salt
1 tbsp nutritional yeast
1 tbsp garlic powder

Process

Tear kale into small pieces, place in a salad spinner, rinse with water, and spin dry.
Place washed kale in a large mixing bowl and toss with oil, sea salt, nutritional yeast, and garlic powder until evenly coated.
Line a large baking sheet with foil, and spread kale out in an even layer.
Place baking sheet on a hot grill, cover the grill, and allow to cook for until brown and crisp, about 5 or more minutes, depending on the heat of your grill. *Do not get distracted and leave the grill or else you will end up with charcoal kale.

Ephesians 3:20-21 “Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us, to Him be glory in the church by Christ Jesus to all generations, forever and ever. Amen”

AIP Paleo Slow Cooker Pulled Pork (Nightshade Free)

July 6, 2015

Today’s recipe could very well be my new favorite way to eat pork (watch out bacon). I don’t typically eat pork products on a weekly basis, as it seems my body is never too happy when I do so. Whether it be from histamine, or simply my body just not being wired to like pork, the allergic response ensures that when I do eat pork, it is completely worth it. Therefore, while I was completely content with the friend duck tongues I had previously prepared for my own meal, after hearing my families raving comments on the pulled pork at dinner time, I just had to try it the next day for lunch. While I have always been one to love BBQ (especially ribs), it has been hard to find a seasoning free of nightshades that my body wouldn’t flare from, yet at the same time, mimic the flavors of real barbecue. To my taste buds, this means smokey, a tad sweet, combined with a bit of tang. As my dad pointed out, this pulled pork was just this, as the the meat was not overpowered by any strong, sickeningly sweet BBQ sauce, rather perfectly infused to compliment the meat, without overpowering it. At the same time, the pork remains very succulent, not dry as many pulled pork recipe can become. Overall, I am happy to report that not only was this recipe a hit with myself, but also my entire family. Not once did they care to guess that it was autoimmune protocol friendly, free of the usual nightshades, and full of ingredients rarely the star players in a BBQ dish. Whether hot out of the slow cooker, or cold the next day over a salad, this pulled pork will satisfy even the largest of BBQ cravings.

Slow Cooker Pulled Pork

Print Recipe

(Serves 4-6)

Ingredients

2.5 lb pork butt
3/4 cup balsamic vinegar
2 tbsp molasses
1 tbsp garlic powder
1 tsp dried thyme
1 tsp sea salt
1/2 tsp cinnamon
1/4 tsp turmeric

Process

Place bork butt in a slow cooker.
Rub down with garlic, thyme, salt, cinnamon, turmeric, and molasses.
Pour in balsamic vinegar, cover, and allow to cook on low for 8-10 hours.
Once tender, use two forks to shred the pork, then serve as desired.

Matthew 24:35 “Heaven and earth will pass away, but My words will by no means pass away.”

Daily Dose of Encouragement: Focus

July 3, 2015

You must rise above your circumstances or else they will swallow you up. Even when there is no brighter side of things aside from the fact that God is God, look to these things. It is not unfair to say that we all too easily belittle the one everlasting truth of who God is and His role in our past, present, and future. If anything, God should be the one and only thing we need to put things into perspective and see the good in the bad. Yet many times this tends to be the last thing on our list. After we have tried to find happiness in all the things that surround us in the world, it is then we grudgingly turn to God and say “well at least You’re still here.” But wait, what do we mean “at least?!” That is probably one of the most ignorant statements we humans could say. As A.W. Tozer simply puts it,“Trying to be happy without a sense of God’s presence is like trying to have a bright day without the sun.”

God should not be the last One we call upon, nor the One we see as our backup plan when all our plans go awry. No, He should always be at the forefront of our minds, and as Steven C. Chapman puts it, “our magnificent obsession.” Not only in the good times, but also through the trials, when His blessings become disguised by the sin of the world. Quite frankly, God’s blesses are not always evident by earthly standards, and we must always be on the look out for them. It is our job to distinguish them throughout the turmoil we may face, and we can do this by keeping Christ at the forefront of our consciousness, heart, and soul. God gives us a perspective like none other. It is not something that can be taught, explained, or merely happen. No, it is something that by His grace, He allows through the various promises and truths provided in His word. Therefore, in order to rise above all that we may experience in life, we must constantly be immersed in scripture, praising God regardless of the circumstances, and talking to Him through prayer as if He were right there next to us. After all, when no one else understands what we may be going through, God always knows exactly our pain, hurt, sorrow, and temptations (Hebrews 4:15; Psalms 139). Even so, He remains high above the roller coaster ride that is life, including the mountain top experiences where it feels like things could not get any better, as well as when you have fallen into the deepest pit of despair and cannot rise up by your own doing. Ultimately, no matter how high or low you are, God allows us to overcome and see the blessings in the seemingly awful and rise above when everything around us tells us it is unfeasible. We must remember that nothing is impossible in the hands of our Redeemer (Matthew 19:26). However, this statement means nothing until we have placed our focus solely on Him, not allowing the things of this world to distract us. No one said it was easy, and more than likely we will try to have the best of both worlds, dipping one foot into earthly pleasures, simultaneously keeping the other in what we have called “our religion.” Yet this will never work, and will really only leave us more frustrated with our situation. Instead, we must give Christ are all, keeping our focus solely on Him as He makes everything fall into place (Matthew 6:33).

Proverbs 4:18 “The path of the righteous is like the morning sun, shining ever brighter till the full light of day.”

AIP Paleo Tigernut and Apple Flour Mixed Berry Cookies (Coconut Free)

July 1, 2015

Baking cookies is my niche. I’d rather spending many hours over perfecting a cookie dough recipe over any other baked item any day, though I am not entirely sure why. Maybe it is because there is nothing like the texture and taste of a real, good cookie. Yet when you take away the common grains, eggs, dairy, and cane sugar, it seems as though the art of the once easy and straightforward cookie recipe becomes complicated and messy. Suddenly, cookies become either too gummy, or dry and crumbly. However, I do not believe that it has to be this way, all that it takes is a little brain-power, science, and experimentation to make a cookie that is, well, a COOKIE! Today’s recipe is similar to that of a cinnamon raisin cookie. In fact, I first started off making a snicker doodle, which I thought I’d then make into a cinnamon raisin cookie, but then quickly turned it into a blueberry cookie due to having dried blueberries on hand. I also thought it would be fun to add freeze dried strawberries, and while you may not stumble across cookie with berries on a daily basis, these cookies will prove why, in fact, they should be a common variety sold in stores and made in houses nation wide. While there not be an ingredient that is necessarily white in these cookies, I found the blue and red from the dried fruit to be perfect of fourth of July! Overall, I am pleased to say that despite being void of chocolate or caramel, they were gobbled up very quickly in my house, and therefore an easy favorite.

Mixed Berry Cookies

Print Recipe

(Makes 16)
Ingredients

3/4 cup tigernut flour
3/4 cup Anti-Grain Apple Flour
1 tbsp grass-fed gelatin
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
1/3 cup raw honey
1/2 cup non-hydrogenated palm shortening
1 tbsp vanilla
1/4 cup dried blueberries
1/4 cup freeze dried strawberries

Process

Preheat oven to 350 degrees.
In a food processor or stand mixer, mix together the first 6 ingredients (dry ingredients).
Add to the mixer the honey, shortening, and vanilla, beating until a dough as formed.
Pulse in dried blueberries and strawberries until just combined.
Line a baking sheet with parchment paper, and transfer dough onto the sheet with a cookie scoop and placing in the hot oven to bake for 12 minutes.
Once the middle of the cookies is no longer wet looking, and the sides have browned slightly, remove the cookies and allow them to cool for 5 minutes on the baking sheet, then transfer them to a wire rack for further cooling.

Recipe Notes

This recipe also works when replacing the tigernut flour with Otto’s cassava Flour, all that must be changed is that you need to pre-flatten the cookies with a spoon or the palm of your hand before baking.
The baking time varies a bit when using cassava flour.
Almond flour may be another suitable replacement if you can tolerate nuts.

2 Thessalonians 2:16-17 “ Now may our Lord Jesus Christ Himself, and our God and Father, who has loved us and given us everlasting consolation and good hope by grace, comfort your hearts and establish you in every good word and work.”

AIP Paleo Grilled Sweet Potatoes with Black Garlic

June 29, 2015

First things first…Black garlic, have you heard of it? Better yet, have you tried it? Just this past month I was surprised in the mail with a gift of fermented black garlic. Unlike fresh garlic, the black variety is sweet, sticky, and overall a completely different texture. According to Black Garlic, “it’s loaded with nearly twice as many antioxidants as raw garlic.” While it may be new to the United States, black garlic has been made for many centuries in Korea, and is also very popular in surrounding countries, including Thailand. Overall, the luxurious texture and taste of black garlic is due to its fermentation process, which typically lasts anywhere from one week to thirty days. The bottom line is that it is good with anything, especially with grilled sweet potatoes, as the smokey, sweet, and rich flavors marry perfectly together. While my family loved theirs straight off the grill for dinner, they equally enjoyed them in the days after, whether cold on a salad, or tossed in a frying pan with some roasted leek greens.

Grilled Sweet Potatoes With Black Garlic

Print Recipe

(Serves 4)

1 lb sweet potato – cut into 1/2 inch cubes
6 tbsp avocado oil
1 tsp sea salt
1 tbsp fresh chopped rosemary
6 cloves black garlic
1 small red onion – sliced

Process

Peel and chop sweet potato into small, like-size cubes, placing in a bowl to toss with 1/4 cup avocado oil, sea salt, chopped rosemary, and sliced red onion.
Slice the black garlic into small pieces, tossing in with the rest of the sweet potato mixture.
Make 3-4 large sheets of tin foil, placing an even amount of the sweet potato mixture in the center of each sheet.
Fold up the sides of the foil and crimp at the top, creating a sealed packet.
Place the sweet potato packets on a hot grill, cover the grill, and allow to cook for 20-25 minutes.
After 20-25 minutes, open the foil packets from the top, brushing remaining 2 tbsp of oil over the top of each packet, and allow to cook open for 5-7 minutes longer.
Remove from the grill and serve.

Psalms 56:8 “You number my wanderings; Put my tears into Your bottle; Are they not in Your book?”

The PK Protocol: Chronic Lyme Disease & Chronic Fatigue

June 26, 2015

Since last August, 2014, I have been receiving the PK Protocol (see parts 2, 3, 4) Overall, My parents and I are very pleased with the doctors that we are working with, and certainly will not be “abandoning ship” anytime soon. In the meantime, I thought I would update everyone on what is going on in regards to my treatment and where we are headed.

An Update

After a bit over 6 months of full blow treatment, with about 4-5 IV’s per week, my doctor had me go into what they call “maintenance mode.” To summarize, my body should have technically had enough phosphatidyl choline (PC) to clean off all of the toxins on my cell’s DNA. I must, however, point out that it was not just the PC doing its job, but also me following a strict Ketogenic diet (combined with AIP to address the autoimmunity aspects of chronic Lyme), in order to ensure that my cells were able to rebuild as necessary. I also am on a specific nutrient and supplement regime that has been customized to my blood work. Anyways, with a good chunk of the protocol under our belts, my doctor decided it was time to run an ACUMEN test, of which is done by a biochemist in Europe. While there is a lot of information presented the test, and certainly too much to cover in today’s post, there are two main aspects that I found too fascinating not too share.

My Background

One of the largest aspects of my journey through chronic Lyme Disease, is the missing piece that is “energy.” Ever since the summer afternoon in July, 2011 when my body hit its “brick wall” and literally collapsed, I have had no energy. When I say no energy, I mean energy that nothing, not even sleep can help restore. Now, you may not necessarily think I lack energy if you saw me in person, however, this is simply because I have learned to cope and do things regardless of the underlying extreme fatigue that never stop nagging at my bones. While my body would be perfectly happy laying down all day trying to “sleep,” I am constantly pushing myself. Of course this comes with a great deal of troubles, as I have to make sure not to “over-do” it, and ultimately, have to think about every little thing I do each day. This is rough, as there are many times I wish I could do something such as going to church, visit with a friend, or go to my brother’s lacrosse game, yet my body just revolts. In fact, not only has it been something difficult that I have had to come to terms with, deal with, and learn from, but it can be quite heartbreaking. It’s really hard for people to understand why you can “do” something one day, and the next be a completely different ball game. Yet this struggle with real, deep, chronic fatigue is nothing to take lightly, nor is it simply “in my head.” For years my family has been in search of how to fix this issue, and finally, after 4 1/2 years of not knowing why chronic Lyme Disease has caused “chronic fatigue syndrome” in my body, I have learned why.

Acumen Testing

ACUMEN blood work tests the various aspects of one’s cells, including DNA, blood plasma, red cell superoxide dismutase (SOD), toxins present on DNA and mitochondria, the amount of metallothionein and cardiolipin present, lymphocyte sensitivity, as well as the state of one’s mitochondrial membrane TL protein. While many of these things may just sound like a bunch of long, confusing words, the one I am going to focus on in today’s post is the mitochondrial TL protein. Much to what we had hoped, my DNA, though still very fragile, is clear of toxins. However, there is still a problem with my mitochondria due to the presence of a chemical named “GSH-complex,” a “12 amino acid peptide with the glutathione tri-peptide at one end of the peptide chain.” While it may not sound like that big of a deal, it is, as this toxin is attached directly to the TL protein of my mitochondria, of which is responsible for turning ADP into ATP energy, as well as recycling ATP energy as a normal human being does. To put it simply, there is a chemical present on my mitochondrial that is directly inhibiting them from allowing my cells to make energy.

How it Works

Let me back up a bit and explain how the body works, as really, this is quite fascinating….The body produces energy through the mitochondrial present in each and every cell, of which can be up to “several thousands” “depending on its function.” Mitochondrial first take in oxygen, sugar, and ADP (adenosine diphosphate), and in turn create energy, carbon dioxide, and ATP (adenosine-5’-triphosphate). Ultimately, ATP is responsible for transferring energy throughout the cells in one’s body, and energy is released when it is then converted into ADP. Many different enzymes and cellular processes use ATP, such as transportation of nutrient ions and muscle contractions throughout the body. However, when ADP cannot be recycled back to ATP, one experiences “fatigue.” Quite literally, when cells run out of ATP, they go into a “rest period” until more can be made or recycled from ADP. That being said, if one uses more ATP energy than the cells literally have, it then taps into ADP stores, of which must convert into AMP (adenosine monophosphate), a type of energy that cannot be recycled. Therefore, whenever AMP energy must be used, it cannot be easily replaced. Instead, new ATP production through proteins, triglycerides, fatty acids, and sugars in the body, must start all over again to create new, raw energy. Ultimately, creating new ATP takes a very long time, and therefore will cause fatigue to linger until one’s energy (ATP) stores are replenished. This is the cause for one’s extreme fatigue in the case of “chronic fatigue syndrome,” and is also while those like myself with chronic Lyme Disease must take it easy, pace themselves, and make sure not to “over-do” it. Quite simply, one’s cells can very easily be stretched beyond their limits, not able to keep up with sufficient energy (ATP) production, therefore tapping into the cell’s last resort (ADP converted into ATP), which then puts the body into a state of making brand-spanking-new energy, something that is seriously exhausting. Ultimately, one is are asking their bodies to create energy faster than they are able.

Summary

Wait, there ought to be a cause for this insufficient energy production? This is precisely what I found out through my ACUMEN test. Not only are my bodies cells unable to release ATP energy, but they are then, also, unable to recycle ADP back into more energy. Instead, my mitochondrial’s transport proteins, which are supposed to carry produced and recycled energy past the membrane, are being hindered, and therefore aren’t doing their job. Bottom line? Damaged mitochondrial transport proteins = no cellular energy available = tired Gaby. The answer to how do I get rid of this toxin and thus allow my cells to function properly? We aren’t sure yet, as my doctor is still consulting with the doctor in England. In the meantime, I thought I’d bring to attention of “chronic fatigue” and the true science behind it, and share the fact that I remain persistent in believing that there is hope for healing, whether solely through God, or God working through the resources here on earth.

Proverbs 4:11 “I instruct you in the way of wisdom and lead you along straight paths.”

Paleo Autoimmune Protocol Pickled Pineapple Relish

June 25, 2015

Pickled pineapple…At first, it may sound a bit odd. In fact, when I told my dad what I was making with the all of the ingredients I was hauling from the outside fridge onto the cutting board in the kitchen, his remark was, “oh, interesting.” Of course, this didn’t stop me from making the recipe I had dreamed up in my head, and if anything, motivated me to prove to everyone just how tasty pickled pineapple would be. After a few days pickling in the fridge, I grilled some chicken for the family to try out my new concoction on. At first, I wasn’t entirely sure how it would be received. Yet without even knowing what he was eating, my dad exclaimed that “whatever the pineapple stuff is, it is phenomenal!” Much to his surprise, it was the pineapple I had decided to pickle a few days prior. After that, my mom tried some, and even my younger brother, who gobbled it up without any whines or complains peeping out of his sassy 16 year old mouth. The verdict? Pickled pineapple is a clear winner! As for my dad, his favorite part was the hints of pungent garlic and ginger. All in all, my family was ecstatic over the recipe, putting it on everything they could get their hands on in the days after. Now I just cannot wait to get back in the kitchen to pickle more random ingredients!

Easy Pickled Pineapple

Print Recipe

(Makes 2, 16 oz jars)
Ingredients

2 cups chopped fresh pineapple
1 tbsp minced ginger
4 garlic cloves
1 tsp Red Boat fish sauce
1 tbsp raw honey
1/3 cup 100% pineapple juice
1/3 cup fresh lime juice

Process

Cut the top and skin off of one pineapple, then cut in half, chopping 2 cups into 1/2-1/4 inch cubes.
Place 1 cup of the cubes in a 16 oz mason jar.
In a mixing bowl, whisk together honey, fish sauce, pineapple and lime juice.
Mince ginger, smash and mince garlic cloves, and add to the mixing bowl, a long with the remaining 1 cup of pineapple cubes.
Transfer for the remaining pineapple and marinade to the mason jar, squishing down with your fingers until all is tightly packed in the jar.
Seal the jar, place in the fridge, and allow to pickle for one week.

Jeremiah 23:24 “Can anyone hide himself in secret places, So I shall not see him?” says the Lord; “Do I not fill heaven and earth?” says the Lord.”

AIP Paleo Carob Fudge Popsicles (Fruit Sweetened): Hold the Grain Guest Post

June 23, 2015

Much like Macy, from Paleo Crumbs, Tess of Hold the Grain was another gal I had the privilege of getting to know at Paleof(x) this past April. With similar passions, health complications, and also being close in age, it was great to connect the few days we were in Austin, Texas. At the end of May, I had the opportunity to guest post my AIP Plantain Fritters on her site, so of course I had to ask her share a recipe on Beyond the Bite, as all of her creations are undoubtedly fantastic! I could not have been more pleased when she agreed, and with summer in full swing, I am sure you will be equally thrilled with today’s AIP carob fudge pops.

About the Cook ~

Tess is the author, cook and photographer behind the website Hold the Grain. She shares new gluten-free, grain-free and allergy-friendly recipes each week. You can connect with her on Facebook, Instagram, Pinterest, and Twitter.

Notes from the Cook ~

Hey everyone! A big thanks to Gabriella for letting me share a recipe with you today. I’m excited to share these AIP friendly fudge bars! Lately I’ve really been loving carob as an alternative to chocolate. The flavor is different- fruitier compared to a bitter cocoa. It does, however, works well as a unique treat where you would usually place chocolate, especially if chocolate isn’t something you can eat.My favorite application of carob has been in coconut milk ice cream, and now in easy to make fudge pops! Thanks to full fat coconut milk and avocado, these popsicles have a thick, creamy texture like a chocolate fudgsicle. The bottom of the popsicles are coated with crushed banana chips for a crunchy texture that is nut and seed free. Just make sure the only ingredients are bananas and coconut oil. Enjoy carob fudge popsicles as an allergy-friendly, cooling summer treat!

Carob Fudge Popsicles

Print Recipe

Ingredients

1 (14 ounce) can full-fat coconut milk
1 large hass avocado
2 Tablespoons + 2 Teaspoon carob powder
1/3 cup medjool dates (pitted)
Pinch of sea salt
¼ cup collagen hydrolysate (optional)
Unsweetened banana chips

Process

Place all of the ingredients in a high speed blender.
Blend until the dates are well chopped and the mixture is completely smooth.
Pour the mixture into your popsicle molds (will fill about 6 molds) and place a popsicle stick in the center.
Roughly chop up a handful of banana chips until broken into small bits. Sprinkle the banana chips around the popsicle stick.
Gently tap the filled popsicle molds on the counter, then freeze until solid. At least 4 hours but preferably overnight.
To remove the popsicles from the molds, run the mold until warm water to soften.
Keep the popsicles frozen until ready to enjoy.

Isaiah 40:31 “But those who wait on the Lord Shall renew their strength; They shall mount up with wings like eagles, They shall run and not be weary, They shall walk and not faint.”

Paleo Autoimmune Protocol Grilled Guacamole Sliders

June 20, 2015

We have a gazillion avocados. No, I am not kidding, we literally have a whole box full and they are ripening fast. So what does my family do? Well, aside from making guacamole almost everyday, I decided to try and change things up a bit and put the guac in a burger. While guacamole is not typically autoimmune protocol friendly due to containing nightshades, I found there to be no reason why I couldn’t replace the tomatoes with another fruit that my mother has recently stocked up on – cherries. Though it may seem like an odd ingredient and (or) flavor combination, believe me when I say, it just so happens to work quite well. With each bite, you et creaminess from the avocado, a bit of tang and sweetness from the cherries and limes that is paired with an overall mild flavor from the turkey, these sliders serve as both the perfect lunch, dinner, or breakfast. You can also turn these sliders into full size burgers, or even meatballs for a fun, Mexican twist on an Italian classic. Overall, these sliders are just another fun way to celebrate and enjoy the warm summer months.

Grilled Guacamole Sliders

Print Recipe

(Serves 4-6)
Ingredients

1 lb ground organic turkey
1 large avocado
2 tbsp lime juice
1 tsp sea salt
1/4 cup rough chopped cilantro
3/4 cup chopped onion
1/2 cup chopped red cherries

Process

Pit and chop cherries, avocado, cilantro, and onion, and place in a medium sized mixing bowl.
To the bowl add your ground turkey, lime juice, and sea salt, then mix everything together by hand.
Form the mixture into about 8 like-size sliders, and place on a hot grill, allowing to cook an average of 3 minutes per side.
Remove from the grill and serve with desired toppings.

Recipe Notes

Be sure to chop your ingredients small enough or else the meat will not stick together on the grill and you will end up with crumbly sliders.

Exodus 15:2 “The Lord is my strength and song, And He has become my salvation; He is my God, and I will praise Him; My father’s God, and I will exalt Him.”

Daily Dose of Encouragement: Rejoice

June 19, 2015

There are some times in life that everything we do seems completely mundane. We go through the motions day after day, and while nothing may necessarily be wrong, we can easily get in a place where it feels like nothing is, or will, ever change. We do not really have a reason for feeling like this, as we are still very thankful and content for where we are in life. Yet everything just seems, well, boring. Slowly, the “boredom” turns little things into a stress, nothing seems to go right, and you find yourself just wanting to break down at every little thing. Why you seem to be an emotional wreck, you cannot quite pinpoint, therefore leaving you with no idea how to get out of this “funk.” So, what are we to do? How do we get out of this odd emotional and mental place that we cannot even begin to explain? While things of this world, whether watching a funny movie, playing your favorite game, or hanging out with close friends, may help for a moment, one thing that we can do that will undoubtedly bring us out of the confusing way we feel, is to praise God, rejoice in Jesus, and sing to our King.

There will be many times here on earth that we will experience things that we as humans cannot wrap our heads entirely around. Whether it be through a tragedy, a blessing, or simply one of those days that just keeps tediously going and going, God is still working in mysterious ways (Romans 11:33). We must remember that even in the quiet moments of life, through the everyday chores and school work, God hasn’t stopped loving us, guiding us, or working on our behalf (Exodus 14:14). Therefore, when life becomes just a bit dull, we must remember to stop dwelling on what our eyes see here on earth, and instead, focus them on the bigger picture – God (Ephesians 1:20-21). Truly, there is no better way to get through the everyday life of this world, than to be in communication and dwell on the one who has overcome it (John 16:33). Not only will it lift your spirits, but you will remember you are not in this race alone, nor are the monotonous days that seem to pass by without a clear meaning, pointless. In the end, we have innumerable reasons to rejoice, every, single, day. Think about it, we have been given the wonderful opportunity to be the children of God (1 John 1:9). All we must do is believe, confess our sins, surrender our lives (Ephesians 2:8). Now, don’t just think it, say it out loud to yourself, shout it from the roof tops. We are God’s children! He has made us in the image of His son! Not only that, but Christ has given us numerous eternal gifts and promises that don’t only apply to when we are in heaven, but as we go through each day here on earth. God loves us and has claimed us as his own. He is our Father, and we are his children (Galatians 3:26), how can we keep from rejoicing? It doesn’t matter what your week may look like, how busy, boring, or difficult, God is still on His throne, singing over us (Zephaniah 3:17), breathing life into us (Acts 17:25).

Zephaniah 3:17 “The Lord your God in your midst, The Mighty One, will save; He will rejoice over you with gladness, He will quiet you with His love, He will rejoice over you with singing.”

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