Beyond the Bite

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Recipe Index

AIP Paleo Grilled Yuca Flatbread with Garlic Chive Oil

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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!

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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

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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.

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Grilled Peaches with Maple Balsamic Glaze

Print Recipe

Ingredients

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)

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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!

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Cucumber Noodles with Tonnato Suace

Print Recipe

(Serves 2-4)
Ingredients

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

 

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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.

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 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

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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.

IMG_9040Strawberry 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)

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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)

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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

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

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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.

GrilledKaleChips(AIP:PALEO)

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)

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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.

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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

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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.”

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 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)

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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.

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Mixed Berry Cookies

Print Recipe

(Makes 16) 
Ingredients

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

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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.  

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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

PK Protocol

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

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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!

Pickled (1)

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

carob bars1 (2

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 ~

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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 bars7

Carob Fudge Popsicles

Print Recipe

Ingredients

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

AIPBurgers

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.

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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

 

DailyDoseEncouragement

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.  SCC

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.”

Paleo Autoimmune Protocol Shaved Asparagus Salad

Asparagus Salad

For some reason, I have never been a fan of asparagus.  While I don’t typically have an aversion to food, the stringy texture just never was very appetizing to me.  Grilled, baked, seasoned, or marinated, I just am simply never a fan.  However, when I saw today’s preparation method on ABC’s The Chew, I was intrigued.  While I have used a peeler to julienne carrots, jicama, cucumber, zucchini, parsnips, sweet potato, and pretty much every other vegetable on the planet, not once have I thought to do the same with asparagus. Yet by pairing the earthy asparagus and parsley with a hint of citrus, and naturally sweet ingredients such as a handful of tigernuts and shaved parsnips, the result is a vibrant salad that serves well as both a side dish or as the main star.   After all, who says veggies cannot be the center of attention on a plate?  While you may be skeptical at first because the salad is completely raw, or simply because you have never tried any of the ingredients before, I promise that your taste buds will be pleasantly surprised just like my parents who through it was very tasty.  If you do not have parsnips, feel free to substitute another root vegetable, and if you can have nuts, simply replace the tigernuts with hazelnuts or almonds.  Overall, the versatility of this dish is quite wide, and truly just serves as another creative way to enjoy vegetables.

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Shaved Asparagus Salad

Print Recipe

(Serves 4-6)
Ingredients

  • 4 jumbo asparagus stalks
  • 1 medium sized parsnip
  • 1 orange – peeled and cut into 1/4 inch chunks
  • Zest of one orange
  • Juice of one orange
  • 1/4 cup tigernuts (soaked)
  • 1/2 tsp sea salt
  • 1/4 cup olive oil
  • 1/4 cup fresh Italian parsley (plus more for garnish)

Process

  • Place tigernuts in a bowl and cover with cold water, allowing to soak for 6-24 hours.
  • Remove the ends from each asparagus stalk and peel lengthwise into long strips, and then do the same for the parsnip, placing the shavings in a large shallow bowl.
  • Zest and juice one orange, then peel the second orange and cut it into 1/4 inch chunks, placing the chunks in the bowl with the parsnip and asparagus.
  • Mix the zest, orange juice, sea salt, and olive oil in a bowl and pour over the shavings.
  • Roughly chop the parsley and sprinkle over the salad, then cover the bowl with plastic wrap and allow to marinate for 1-2 hours.
  • To serve, drain and chop tigernuts, plate the salad, and top with extra parsley and chopped tigernuts.

Psalms 103:2-3 “Praise the LORD, O my soul, and forget not all his benefits—who forgives all your sins and heals all your diseases.”

Paleo Autoimmune Protocol Taco Tuesday Roundup

TacoTuesday

Tacos – who doesn’t love tacos?  Growing up, my mother would always feed my brother and I tacos, on Tuesday’s of course, as this was the day we hurried off to youth group in the evening.  Soft shell or hard? Extra guac? Pinto or black beans? These are the questions that always come to mind when reminiscing of the glorious taco Tuesdays.  Whether with ground turkey during the winter, or fresh caught striped bass of our boat at Cape Cod, MA, tacos never fail.  Whether hot for dinner, or cold for lunch the next day, the Mexican flavor profile just seems to keep on giving.  That being said, without the primary nightshades (pepper and tomatoes), is it possible to eat tacos? I say yes!  In fact, you can have tons of fun with creating a delicious, AIP friendly taco, and today’s post will prove just that. Not only have I included taco recipes as a whole, but also all the fixings to create your very own, custom taco…The possibilities are endless!

tacos

Entrees

Beef Tacos – Enjoying This Journey

Fish Taco Lettuce Wraps – Heart Beet Kitchen

Pork Tacos with Avocado Crema – It’s Me Charlotte

Soft Beef Tacos with Balsamic Blueberries – Petra8Paleo

Pork Carnitas with Cranberry Relish – The Bacon Mum

Salsa

Salsa, Guac, and More

Cherry Mango Salsa – A Squirrel in the Kitchen

Cantaloupe Cucumber Salsa

Mango Kiwi Salsa – Heart Beet Kitchen

No Nightshade Salsa – He Won’t Know it’s Paleo

Strawberry Spinach Guacamole – Adventures in Partaking

Sweet Avocado Cream

Basic Guacamole – It’s Me Charlotte

Fried Tostones – Gutsy By Nature

protein

Pick a Protein 

Hidden Liver Taco Meat – Adventures in Partaking

Pulled Pork – Comfort Bites Blog

Shrimp Ceviche – Phoenix Helix

Slow Cooker Pork Carnita – Salixisme

Pineapple Avocado Salmon – Sweet Potatoes and Social Change

Fried Fish – Gutsy by Nature

Tropical Grilled Chicken

Eastern NC Style Pulled BBQ Pork – Sweet Potatoes and Social Change

Coconut Breaded Cod – Autoimmune Paleo

Cilantro Grilled Tuna

Smokey Shredded Chicken – Grazed and Enthused

shells

Wraps/Shells

Cassava Flour Soft Tortillas – Fork and Beans

Plantain Taco Shells

Texas Tortillas – He Won’t Know it’s Paleo

Collard Wraps – Grazed and Enthused

 

KeepCalmandTacoOn

 

 

 

Proverbs 23:24 “The father of the righteous will greatly rejoice, And he who begets a wise child will delight in him.”

AIP Paleo Cassava and Tigernut Flour Honey Graham Crackers (Coconut, Egg, Dairy, Nut Free)

AIP PaleoHoney Grahams (1)

Sometimes going back through the archives and recreating old recipes is one of the greatest ways to expand the diversity of one’s blog.  This past week there was a few days where I didn’t have any appointments (shocker, I know), and the sun was also behind some puffy clouds, therefore leading me to experiment a bit in the kitchen after the day’s school work had been finished.  I am currently taking an english college class, leading me to be a bit “typed” out by the time I get to the blog, so bear with my while I try and summarize my ramblings.   While I could easily spend hours recreating allergen friendly cookies, I figured it would be a good idea to rotate the type of desserts I share with you all.  Therefore, I decided to re-create my Cinnamon Graham Crackers that use tiger and cricket flour, into a honey graham using Otto’s Cassava flour and Organic Gemini’s tigernut flour.  While I  tried to make things simple by only using one type of flour, the results were not what I was looking for.  All cassava flour made them oddly tough, while a mixture of tigernut and arrowroot, with just a bit of cassava, made them way too soft.   After many different batches made with various flour ratios, the best combination consisted of half cassava and half tigernut.  The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.   Overall, today’s recipe was a hit in my family, and my mom noted that toddlers would absolutely love the honey grahams.  As for myself, all I can think of is summertime smores  around the camp fire. Real marshmallow and raw, Pure7 chocolate (or carob chunks for AIP), sandwiched between these homemade honey grahams…Could it get any better?

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Honey Graham Crackers (Cassava and Tigernut Flour)

Print Recipe

Ingredients

Process

  • In a food processor, place peeled plantains and puree until smooth, then transfer the mixture to a mason jar for later use.
  • Back in the food processor, puree palm shortening, honey, sea salt,  vanilla, and previously pureed plantain together until smooth.
  • Add in the cassava flour, tigernut flour, and baking soda, blending until just combined.
  • Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.
  • Preheat the oven to 350 degrees.
  • Transfer the dough covered in parchment to a baking sheet, and roll out 1/4-1/8th inch rectangle.
  • Use a pizza cutter or large knife to score the dough into desired square or rectangular shapes, then use a fork to poke holes 2-3 times in each cracker.
  • Place the baking sheet in the oven and allow to bake for 20 minutes.
  • Remove from the oven and allow to cool completely before enjoying.

Recipe Notes

For max shelf life, store your graham crackers in the fridge.
Because the crackers contain plantain, they may soften a bit in the days proceeding.
If you can tolerate nuts, almond flour would make a great substitute for tigernut flour.
When making the plantain puree, you may need to stop the food processor and scrape down the sides a few times.

Luke 11:13 “If you then, being evil, know how to give good gifts to your children, how much more will your heavenly Father give the Holy Spirit to those who ask Him.

Hope For Healing: IVIG and Chronic Lyme Disease

CLD&IVIG IVIG

While I have talked a lot about my diet on the PK Protocol for chronic Lyme Disease, what it consists of as a whole in parts 1 and 2, the phenylbutryate aspect of the IV’s, this treatment is really only one of many tools and aspects of my healing journey.  One of the first, and very important treatments that I did for the beginning year and a half after hitting my “brick wall” was called IVIG.  While the scientific evidence supporting IVIG and all that it is potentially useful for is still not completely known, this article simply serves as a testimony from my own, personal experiences. 

My Background 

Rewind to the summer of 2011, when my body finally collapsed under the years of untreated Lyme.  In the span of one day, all previous, seemingly insignificant GI, joint, muscle, head, skin, and circulation symptoms came crashing in, leaving me unable to sit or stand without passing out, in an extreme brain fog, no strength in both muscles and bones, worsened gastrointestinal issues, and a variety of other conditions that spiraled downward very quickly in the months proceeding.  Many people ask what the first thing they should do when suspecting chronic Lyme.  Though the wide range of resources (or lack there of), can be somewhat overwhelming and thus make it hard to move forward in pursuing a diagnosis, my parents had a close family friend whose daughter had gone through similar trials in her health due to Lyme.  Therefore, we were directed almost instantly to get a blood panel done through our naturopath, as well as book an appointment with a Lyme literate neurologist, as there was truly no reason to waste time with general practitioners, conventional medical doctors, and their denial of what my body was experiencing.  Fast forward about six months, and I was waste deep in various tests that my Lyme literate neurologist was using to rule out and verify the fact that it was, in fact, the effects of chronic Lyme in my body that was causing all of the suspected damage.  Ultimately, through all of the blood panels that he created specifically to test for hidden Lyme, as well as the variety of extensive procedures such as a spinal tap and those to see the functioning of my small nerves, the verdict was officially clear – Due to the previous years that Borrelia Burgdorferi had been left untreated, and thus unrestrained in my body, it was left to reign supreme throughout all of my internal organs, systems, and everything in between.  Ultimately, the Lyme testing that he did come back positive with Lyme, of which he termed “late stage neurological Lyme disease,” due to how faint and inactive it was.  In a way, this proved how long it had really been in my body, and while I have never been one to dwell on diagnosis, this was very important in my overall journey back to health.  Instead of being an acute infection, the Lyme had unknowingly wrecked its havoc during the previous years that I experienced those “minor” symptoms that rotated in and out every other month.  While I still struggle with the Lyme infection rearing its ugly head every now and then, my neurologist did not see IV antibiotics to be very helpful.  Instead, he chose to treat what he had proven to be true, and that was that Borrelia Burgdorferi had severely damaged small nerves throughout my body.  This could, and still can, explain many of the symptoms and conditions that I experience and (or) have/had developed throughout the years.  Aside from the neuropathy it caused through my legs, arms, extremities, different parts of my back and neck, the damage also affected my orthostatic hypertension.  In other words, my blood pressure is non-existant, kidneys do not retain water properly, nor does my thyroid work correctly (causing both hypo and hyper-thyroid, as well as a  pituitary gland ), poor circulation flow, and the most obvious, serious neurological decline, and a paralyzed GI tract. 

My Experiences 

If you are familiar with the human body, you will know that healing, and thus repairing a damaged nerve is not an easy task.  Truly, there is not a clear answer as to if full recovery is even completely possible, and if anything, takes many, many years to get full function back.  Therefore, to address these issues, my Lyme literate neurologist began me on an IV treatment known as IVIG.  To put it simply, the IV’s consisted of purified blood plasma, of which was used to help support, and thus restore my nerves in a way that my body otherwise could not do at its own due to the degree of damage that had already taken place.  The IV’s came once a week, and took about 5-6 hours.  The drip had to go very slow, as adverse side effects were common, and I personally would experience screaming migraines and increased lethargy afterwards.  My white blood cell count would also dip very low, therefore causing the infusions to be taken treatment by treatment, as if they did not return to the normal range, I could not receive my IV.  According to Amiram Katz, the doctor who administered my IV’s,  IVIG “may be the only safe immune-modulating treatment in the presence of infection,” and though it “has worked with 5,000 patients with Lyme disease,” it is typically “given for complications of Lyme and not for Lyme itself.”  Much like most all treatments for chronic Lyme, one undoubtedly feels worse before they begin to see any improvement. Moving one step forward and two steps back is the name of the game, and I truly cannot say I ever felt “good” when getting IVIG.  Overall, I did the treatments for 2, six month intervals, with a nurse coming to the house to administer my IV’s once a week.   I cannot say when, exactly, things began to turn around, but the most obvious came in the form of neurological improvement.  Though still in a brain fog and very sensitive to noise, anything fast paced, light, and tasks such as reading, I was able to return back to continuing school where I had left off at home (I was always home schooled).  Slowly but surely, one class at the time, I was able to catch up and complete high school.  Of course, this didn’t happen overnight, but I am proud to say that I did the unthinkable and graduated on time, despite missing over a year of school.  Through time, the neuropathy throughout my body also improved, simultaneously bringing back my blood pressure to a number that people and machines could actually read.  Though very low, and still supported by a medication (1/2 of a pill I am proud to say), I could finally go from laying to sitting, and sitting to standing without blacking out and dropping to the floor. These improvement have been huge in my overall healing, and truly I wouldn’t be where I was without IVIG.  I can say in all certainty that the 1+ year that I struggled through those IV’s was very well worth it, and I am sure they have helped me in more ways that I even realize.

IVIG101

Aside from my neurological issues, it truly is the nerve damage in my intestines that has led to and (or) contributed to many of the other complications that I experience from chronic Lyme.  To be frank, my intestines don’t work, or as my neurologist put it, I have “bell’s palsy of the gut.”  Nothing moves through correctly, and while the IVIG treatments have definitely helped in restoring some of my mobility in the long run, there are still many missing pieces to the puzzle. Of course, there are many other factors that play into the state of my intestines, whether it be additional infections and various other factors I have encountered that have had serious trauma on my overall immune system.  Somedays I wonder if my intestine will ever work properly, or if this is simply something that I will have to deal with forever.  That being said, I remain persistent in healing my gut, especially by using food as medicine through the PK Protocol, and the autoimmune protocol as outline by Dr. Sarah Ballantyne.  I also know that whatever the outcome may be, God will help me continue to  overcome the obstacles that I  face.  Aside from helping restore my neurological damage, it is also believed that receiving the IVIG treatments as one my first, major steps of action, allowed me to avoid the development of any other autoimmune diseases such as Hashimoto’s, which is very common with those dealing with chronic Lyme. Though everyone’s bodies are different, thus making the effects of untreated, chronic Lyme Disease different, it is said that spirochetes target one of two place in the body, the gut or the brain, of which I have seen IVIG to help both in my body.  While there is not much information out on the web concerning IVIG treatments, I have included two posts below for additional information. 

Further Reading

Dr. Katz and IVIG

IVIG Therapy

 

 

 

 

 

Psalms 119:49-50 “Remember your word to your servant in which you have made me hope. This is my comfort in my affliction, that your promise gives me life.”

Paleo Duck Fat Fiddlehead Ferns (Autoimmune Friendly)

DuckFatFiddleheads

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

Duck Fat Fiddlehead Ferns

Print Recipe

Ingredients

Process

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

 

 

 

 

 

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