Beyond the Bite

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

Recipe Index

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.

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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.”

Paleo Autoimmune Protocol Dry Rubbed Steak (Low-FODMAP)

AIPPaleoDryrubbed 2

I absolutely love grilling.  Whether it be for dinner, or even breakfast, you will more than likely find me outside grilling fish, muscle meat, organ meat, and even vegetables, rain or shine.  While I am perfectly happy with a simple marinade of salt and oil on most foods that I cook, my one pet peeve is chewy food.  Don’t get me wrong, chewing is great, in fact, I tend to always make sure to chew anywhere from 20-36 times in order to help my stomach digest properly.  However, when I pull out a steak from the freezer, I don’t want it to just be any old steak, no, I wanted it to be tender, juicy, and completely mouth watering, which is why I chose to brine it.  After successfully making a single-serving pork chop recipe that I had also previously brined, it seemed as though the only way to fully guarantee a fool-proof recipe was to do just that.  Much like my broiled Garlic Sage Pork Chops, the brining process of the rib steak locks in most all of the moisture in the meat, taking away any potential of a tough, rubbery, or extra-chewy meal.  While I chose to use the rib steaks from a local half of a cow, you truly can use any piece that you have.  In fact, because the recipe calls for a 4-6 hour brine, even lean, otherwise not-so-popular cuts of meat can be revived into a delicious meal that the entire family will love.  Though the recipe is naturally low-FODMAP, and autoimmune protocol friendly, my younger brother could have cared less.  In the end, we devoured the tender cuts of meat a long side a nice green salad, roasted vegetables, and sauteed greens.

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Grilled Dry Rubbed Rib Steak 

Print Recipe

(Serves 4-6)
Brine

  • 2 tbsp sea salt
  • 2 cups hot water
  • 6 cups cold water

Rub

  • 1 tbsp sea salt
  • 1 tbsp dried rosemary
  • 1 tbsp maple sugar
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 1 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric

Meat

  • 3 lb, bone-in beef rib steaks (I used 3, 1 lb, 1 inch thick steaks)

Process

  • To make the brine, combine the sea salt in the hot water and dissolve in a large mixing bowl, then add in the remaining cups of cold water to bring the mixture to room temperature.
  • Once room temperature, submerge the steaks in the brine, cover the bowl with plastic wrap, and place the bowl in the fridge to sit for 4-6 hours.
  • After 4-6 hours have passed, turn the grill on to preheat.
  • To prepare the steaks, remove them from the brine, pat dry with a paper towel, and place in a large dish.
  • Combine the rub ingredients together in a bowl, then sprinkle over the steak, lightly rubbing in over all sides.
  • Place the steaks on a hot grill and cook 7 minutes on the first side, then flip over to cook another 3-5 minutes or more, depending the thickness and how well-done you like your meat.
  • Remove from the grill immediately and allow to sit for 5-10 minutes to lock in the juices, then cut against the grain and serve!

 

 

 

 

 

 

Luke 16:15 “He said to them, “You are the ones who justify yourselves in the eyes of others, but God knows your hearts. What people value highly is detestable in God’s sight.”

AIP Paleo Rhubarb BBQ Sauce (Nightshade-Free)

 

BBQ Sauce

This spring (March 30th to be exact), marks the one year anniversary of Beyond the Bite. Therefore, I thought it would be rather appropriate to go back through the blog archives and re-make some of my first published Paleo recipes into autoimmune-friendly versions. One of my first posts from at the Cape was Shrimp Two Ways – BBQ and Pesto. While I have already remade an AIP-friendly pesto sauce, I wanted to begin by re-inventing BBQ sauce featuring rhubarb. As a plant that flourishes in the spring and summer months, I wanted to use it in a way outside from the typical strawberry-rhubarb combination, and I saw a nightshade-free BBQ sauce as the perfect way to do just that. While I served this to my family slathered over grilled chicken, it can easily be used in pulled pork, brisket, or any other grilling recipe that you enjoy making in the summer, including shrimp. I assume it would also be fabulous used as a dip for homemade sweet potato fries, or plantain chips. Either way, this BBQ sauce will have you reminiscing on past summer cookouts, and savoring every bite.

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AIP Rhubarb BBQ Sauce

Print Recipe

(Makes 2 Cups)
Ingredients

  • 3 cups chopped rhubarb  
  • 2 tbsp apple cider vinegar
  • 1/4 cup water
  • 1 tbsp garlic powder
  • 1/2 tsp ground ginger
  • 3 tbsp pure molasses
  • 3 tbsp pure maple syrup
  • 1 medium onion (1 1/2 cup chopped)
  • 1 tsp smoked sea salt

Process

  • Combine all of the ingredients in a medium sized sauce pan and bring to a low-boil on medium heat.
  • Allow the mixture to cook for 25-30 minutes until reduced by half and the rhubarb is very soft.
  • Transfer mixture to a blender and blend until smooth, then pour the sauce into a mason jar for later use, and store in the fridge.

 

 

Ephesians 3:17-19 “that Christ may dwell in your hearts through faith; that you, being rooted and grounded in love, may be able to comprehend with all the saints what is the width and length and depth and height— to know the love of Christ which passes knowledge; that you may be filled with all the fullness of God.”

Daily Dose of Encouragement: What We Crave

DailyDoseEncouragement

As Joel and Luke of for King and Country sing, “hope is what we crave…” But wait, is it really hope we are craving? Or is it simply us wanting to know the answer to our troubles, or the end result of our current circumstance? If it was hope we were after, we would be done searching. Why? Because our God, the Maker of  the entire universe, is the God of hope. Not only did He make the world and is actively in control of everything (Proverbs 19:21), He has also overcome it (John 16:33).  God is the essence of hope, whenever, throughout whatever, and forever. Through Christ we can have hope in the unknown, what is viewed as impossible, and the trials and pain that seem as though they will never come to an end.  Whether it is here on earth, or in our eternal home in heaven, God promises that those who trust in Him “will never be put to shame” (Romans 10:11).  Therefore, whether you have a seemingly incurable chronic illness, or are being knocked to your knees by the reoccurring storms in other ares of life, there is everlasting, unwavering hope for those who believe (1 Timothy 4:10).

FaithFrancis A. Schaeffer points out that “Christianity is realistic, because it says that if there is no truth, there is also no hope.”  Yet guess what?  There is hope, as God’s promises have reigned true for thousands of years, and are evident not only in my life, but millions of others.  Three truths that I have had written on my marker board for more than four years as I have battled chronic Lyme are, “I can do all things through God who gives me strength,” (Philippians 4:13) “God is BIGGER than any of my pain,” (Psalm 147:5), and “This is not meaningless! God has a purpose” (Jeremiah 29:11).  While these statements may seem rather simple and plain to the eye, the power behind them is truly beyond our limits to even begin to grasp.  Time and time again, these truths have pulled me through some of the darkest valleys, both physically and mentally, as my soul was supernaturally strengthened by the One who speaks and guides only in truth.  (John 16:13).  One of my all-time favorite passages resides in Romans 5, where we are told that those who are justified by faith in Christ, will also obtain peace through Him.  Not only that, but we can continue to rejoice in the hope and glory of God, even in the midst of trials,  because “tribulation produces perseverance;  and perseverance, character; and character, hope. Now hope does not disappoint, because the love of God has been poured out in our hearts by the Holy Spirit who was given to us.” In the end, the earthly craving for hope that our bodies long for can be completely satisfied through Him.  Could we ask for anything better? I don’t believe so.  Put your faith in God, find hope in all that He is doing in your life, and watch as He never lets you down (Deuteronomy 3:16). 

Psalms 46:5 “God is in the midst of her, she will not be moved; God will help her when morning dawns.”

AIP Creamy Blueberry Tart + Q&A With The Common Woman

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As I write this, it is May 30th, the official 1 year anniversary of Beyond the Bite.  I truly cannot believe 365 days have passed since I posted my first recipe – Plantain Taco Shells.  It is crazy how my topics and recipes have evolved, and I couldn’t thank God more for how He has (and continues) to guide me through my journey with chronic Lyme Disease.  Throughout all the months of blogging, I have come into contact with some very extraordinary people, some of which have chosen to support and cheer me on even from the very beginning. My friend Holly Nakashima is one of these gals, and I am over-the-moon excited that she has officially launched her own website – The Common Woman! Being the kind woman that she is, Holly reached out to me with the opportunity to share a couple posts on her site, one being the blueberry tart I made for my family on Easter!  The crust features Anti-Grain sweet potato and apple flour, and utilizes Japanese sweet potato to create a luxurious, creamy filling. As a thank you, I thought it would be perfect to have a little, “Q&A” with Holly, as a way to show my support and spread the word of her new site.  Enjoy!

commonwoman

What lead you to create the Common Woman? 

The Common Woman is a place of vulnerability, honesty, and speaking heartfelt truth.  I strongly believe every woman should have a voice, shake things up, and make impact.  I am creating a loving space where freedom, creativity and woman-hood can evolve and take shape.

Can you explain the exclusive apparel aspect of the Common Woman? 

 Minimalist fashion is my love language and created a life style brand woman can wear that was comfortable and transition from any element.  I made apparel I love and live in, and want woman to join me as we create a community of Healthful Woman-Hood!

Do you follow any specific ways of eating, and if so, why?

Health and self care is my number one since I have lived my adolescent and adult life with several autoimmune diseases.  Autoimmunity does not define me but my biggest surge of healing and health was from adopting a deconstructed Ketonic Paleo Diet and creating a loving environment of self-care.  From these simple principals I was able to put my Hashimotos into remission and am now living a healthful and vibrant life.  I believe anything is possible, love heals all things and “we are community.”

 

To follow, support, and learn more about Holly’s endeavors, be sure to find her on Facebook, Twitter, Instagram, and on her site, The Common Woman.

 

 

1 Corinthians 1:4-5 “I thank my God always concerning you for the grace of God which was given to you by Christ Jesus, 5 that you were enriched in everything by Him in all utterance and all knowledge,”

AIP Paleo Grilled Spaghetti Squash Shrimp Scampi (Low-FODMAP)

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Have you ever grilled spaghetti squash?  If not, today’s recipe will rock your world. All that is needed is a bit of aluminum foil, and you have got yourself a summer friendly meal that doesn’t require turning on the oven for even a minute! While cooking spaghetti squash in the oven, slow-cooker, or even the instant pot (as Eileen from Phoenix Helix does here) is very simple, I was looking for a way that I could prepare it without being inside, heating up the kitchen.  As I have mentioned before, the house we rent at Cape Cod does not have well functioning appliances, therefore leaving me to heavily rely on the grill for the majority of my cooking.  Because of this, I decided to start my experimentation with the grill a few months ahead of schedule, before we left our house for the summer.   At first, I wasn’t sure if the squash would cook properly, and couldn’t help imagining a partially cooked, semi-raw and hard vegetable.  However, the end results couldn’t have been more opposite, as the squash turned out to be the perfect texture and taste.  If you’ve never tried having spaghetti squash in place of noodles, I encourage you to do so, as its tender, naturally sweet flavor pairs well with any topping such as homemade pesto, sloppy joes,  or like today’s dish, a simple shrimp scampi.  Overall, I couldn’t have been more thrilled with how this recipe turned out.  As my father said, the spaghetti squash in particular was “flipping amazing,” and the marinated shrimp, equally so.

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Grilled Spaghetti Squash Shrimp Scampi

Print Recipe

(Serves 4-6) 
Spaghetti Ingredients

  • 1 medium-large spaghetti squash
  • 2-3 lemons (cut in half)
  • 1/2 tsp sea salt
  • 2 tbsp avocado oil + more for tossing

Shrimp Ingredients

  • 1 1/2 – 2 lb shrimp (peeled and deveined)
  • 1/4 cup lemon juice
  • 3/4 tsp sea salt
  • 1 tbsp fresh chopped parsley
  • 1/4 cup avocado oil

Process

  • Preheat grill to high.
  • Cut spaghetti squash in half, remove the seeds with a spoon, and place each half on a large sheet of tin foil.
  • Drizzle the inside of each half with avocado oil and sprinkle with salt, then securely wrap the tin foil around each half of squash (you may want to add an extra piece and double wrap them).
  • Place the foil packets on the grill, cover, and all allow to cook for 40 minutes until the squash is tender.
  • Cut the 2-3 lemons in half and place of the grill as well, allowing them to caramelize.
  • After 40 minutes, remove the foil packets from the grill, unwrap, and carefully use a fork to remove the squash into spaghetti like strands.
  • Transfer the cooked squash to a large serving bowl, squeeze caramelized lemons over it, and toss with lemon juice, sea salt to taste, and extra avocado oil.
  • To prepare the shrimp, place the deveined and peeled shrimp in a bowl a long with the lemon juice, sea salt, chopped parsley, and avocado, allowing them to marinate for 30 minutes.
  • Once marinated, heat the grill to high and place the shrimp on metal skewers.
  • After the grill has become hot, place the skewers on the grill and allow to cook 2-3 minutes per side.
  • Remove from the grill, and carefully take the shrimp of the skewers and toss with the prepared spaghetti squash.

 

 

 

 

 

 

Revelations 21:4 “He will wipe every tear from their eyes. There will be no more death’ or mourning or crying or pain, for the old order of things has passed away.”

Paleo Autoimmune Protocol Tropical Guava Ice Cream (Fruit Sweetened)

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I am super pumped about today’s ice cream.  About a month ago, I came down with highly infected wisdom teeth, putting me out (literally) for about a week until we figured out what the issue was and I got antibiotics.  With my throat and mouth on fire, the only thing that I could tolerate eating were liquids, of which came in the form of PK Protocol shakes, Tin Star Food Ghee (the very best), bone broth, and a few other odd items.  That being said, I couldn’t help myself but have a serious craving for ice cream, as it seemed that would cool the burning inside my mouth.  Therefore, once I got a bit to myself after a few days of healing, I decided to take the previously made guava paste, and make a tropical ice cream for the family.  The real test for this recipe was to see if it would hold its custard-like texture after being in the freezer.  Therefore, while I served the ice cream to my friend right after being churned, we then stuck it in the freezer for 7 hours to see what would happen.  The results were amazing, as not only did the ice cream keep a smooth (not icy) texture, but it scooped perfectly.  I know, it is hard to believe, and most recipes that do not include dairy ingredients tend to get rock hard and simply nothing like real ice cream.  However, I am happy to report that today’s recipe is not the case.  I credit this to the guava paste, as it unlike granulated sugar, and give the mixture a super creamy texture even before being place in the ice cream maker.  That being said, if your ice cream does mis-behave and turn super hard, simply allow it to thaw for 15-30 minutes on the counter before scooping. Overall, my family and friends raved for this ice cream with a tropical flare, and therefore I am certain it will be popping up further in the summer months as well!

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Tropical Guava Ice Cream

Print Recipe

(Makes 1 Quart)
Ingredients 

Process

  • In a food processor or high speed blender, puree pre-made, 1 cup homemade guava past,lemon juice, coconut milk, and sea salt.
  • Pour the mixture into a mixing bowl and chill in the fridge for at least 3 hours (this stop is optional but yields in a creamier ice cream out of the maker).
  • Once chilled, pour into ice cream maker and churn for 15.
  • After 15 minutes, dollop in remaining 1/4 cup guava paste to make the swirl, and then allow it continue to churn for another 5-10 minutes  until thick and no longer mixing.
  • Serve immediately, or, for a firmer ice cream, store in the freezer for 3-5 hours.

 

 

 

 

 

Psalms 56:4 “In God (I will praise His word), In God I have put my trust; I will not fear. What can flesh do to me?”

Paleo Fruit Sweetened Guava Paste (AIP)

 

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

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Fruit Sweetened Guava Paste

Print Recipe

Ingredients

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

Process

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

Recipe Notes

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

 

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

 

Review: AIP Paleo Cajun Cookbook by Tara Perillo + A GIVEAWAY

AIPPCCiPadcoverYes, another cookbook in the world of AIP.  What sets this one apart from the rest?  It is Cajun.  Throughout the past year of beginning a blog, I have been blessed with the opportunity to come into contact with many amazing women who are fighting back for their health in similar ways as myself.  Tara, from The Paleo Cajun Lady, is one of these ladies, whom I just so happened to meet up with at the Paleof(x) conference in Austin this past April.  Tara has always inspired me, aside from her knowledge in the field of health, she can speak five languages, and has studied various self defense systems, including jitsu, judo, krav maga, and jiu…How cool is that?!  Not to mention, she is also very talented in the kitchen.

The AIP Paleo Cajun Lady Cookbook

Once you figure out all the “ins” and “outs” eating Paleo is rather simple, as all one must really do is eat foods that don’t have an ingredient list, are edible straight from the land or sea, and ultimately are items that were not cultivated to support society at the dawn of civilization (i.e. grains, sugar, legumes, processed food, etc…).  Yet if you are anything like me, you still like food with a creative flare, or in other words, “ethnic food.”  There is no saying that Paleo food cannot be this way, and Tara Perillo is forging the way and proving just that with her new E-book, “The AIP Paleo Cajun Lady Cookbook.” What makes Tara’s book extra special, is that it is autoimmune-friendly, meaning that she delivers a variety of cajun recipes without the common nightshade vegetables, seed-based spices, nuts, and eggs. If you are unfamiliar with what, exactly “cajun” cuisine refers to, it is said to originate from a mixture of Canadian, French, African, and Native American cooking.  However, it is said that Louisiana, USA, is the “hub” of Cajun cooking, which is precisely where Tara Parillo grew up, a long side her grandfather who had a boat named “Cajun Lady,” hence the name of her book.  Much like many individuals who find the autoimmune-protocol by Dr. Sarah Ballantyne, Tara was able to use the protocol to heal her autoimmune conditions and“reconnect with the lifestyle she was born to live.”

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An Overview

The AIP Paleo Cajun Lady Cookbook starts of with a short history and introduction of Tara herself, followed by an easy-to-read list of foods to include in their healing journey.  What I enjoyed is that Tara does not harp, or even mention, foods that are not allowed on the protocol.  In a way, this makes it easier for individuals memorize and expand on those that they can cook with and eat, while also making it less overwhelming. Sections in the cookbook include soups, salads, sauces, meats, seafood, sides, sweets, drinks, and last but not least, tips and tricks, AIP resources, and a recipe index for quick and easy searching.  Together, there are 63 autoimmune-friendly, cajun recipes, of which all include links to the ingredients that are used throughout the cookbook.   Outside from the simple layout, all of the recipes fit on one page.  What does this mean?  It means that everything Tara shares is no-fuss, and available to anyone who is simply looking for flavorful dishes to fill their stomach and heal their body. Cheesy Cauli-Grits, Fried Okra, Maple Cinnamon Ice Cream, Sweet Potato Coconut Crisps, Stuffed Mushrooms, and Crispy Pork Belly, what is not to love? It is both a cajun and all-things food lovers dream! While my family had yet to ever have okra, Tara’s shrimp gumbo completely won them over.   To learn more and support Tara, you can find her at her site The Paleo Cajun Lady, or through social media channels Instagram and Facebook.  Also, for your chance to win a copy of The AIP Paleo Cajun Cookbook, enter in the giveaway below! (Open worldwide – ends June 2nd) 

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John 3:17 “For God did not send His Son into the world to condemn the world, but that the world through Him might be saved.”

Paleo Autoimmune Protocol Cantaloupe Cucumber Salsa (Low-FODMAP)

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

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

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Cantaloupe and Cucumber Salsa

Print Recipe

(Serves 4-6)
Ingredients

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

Process 

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

Recipe Notes

Olive oil also works great in place of avocado.

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

Paleo Autoimmune Protocol Sweet Cinnamon Tigernut Granola (Coconut-Free)

 

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My previously posted tigernut granola seemed to be pretty well received.  However, much like many of my other recipes, I strive to make them adaptable to those who do not do well with coconut products like myself.  I have also come across individuals who do not do well with foods in the banana family, therefore, making a granola recipe without these two ingredients became my goal.  That being said, it was not until my good friend Audrea brought my attention to a new Paleo granola she picked up at her local food market that I knew what I would replace the coconut and banana with.  Though sweet potato may sound like an odd addition, it makes for a truly delicious granola.  Because it is naturally sweet, I chose to use apple sauce as the sweetener instead of maple syrup like my previous recipe.  However, if your taste buds are still not accustomed to slightly sweetened “sweets,” by all means replace the apple sauce with raw honey or maple syrup.  Instead of currents, I chose to use dried blueberries as a fun addition to the granola, as it gives it an overall “summer” feel.  I imagine this recipe could easily be turned into carrot cake flavor, with the simple substitution for shredded carrots in place of the sweet potato, and raisins for the blueberries.  All in all, I am thrilled with how this granola turned out, and just had to send it to another one of my dear friends for her approval and pleasure!  Overall, we both came to the conclusion that compared to my first version of tigernut granola, it is definitely more “earthy crunchy,” yet still equally delicious.

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Sweet Cinnamon Tigernut Granola

Print Recipe

Ingredients

Process

  • Place tigernuts in a small mason jar, cover with cold water, and allow to soak anywhere from 6-48 hours (the longer, the softer and more “plump” they will become – if soaking 48 hrs, change water at 24 hours)
  • Once the tigernuts have soaked, shred your sweet potato in a food processor, and transfer to a mixing bowl for later use.
  • Switch the shredder blade to the “s” blade, and pulverize the soaked tigernuts until chopped up.
  • Add the sweet potato back in and pulse a few times until everything is combined.
  • Pour the mixture back into the mixing bowl and fold in the cinnamon, sea salt, and blueberries.
  • Add in the applesauce and melted non-hydrogenated palm shortening, and mix until well combined.
  • Preheat the oven to 300 degrees.
  • Transfer the mixture to a parchment lined baking sheet and spread out evenly to all four corners of the sheet.
  • Place in the preheated oven and bake for 45 minutes, then turn the oven up to 400 degrees, and bake for 7 more minutes until brown and crisp around the edges.
  • Remove the granola from the oven and allow to cool, then transfer to a mason jar and eat as desired.

Recipe Notes

See more original tigernut granola recipe here

 

 

 

 

 

Galatians 5:13 “For you, brethren, have been called to liberty; only do not use liberty as an opportunity for the flesh, but through love serve one another.”

Daily Dose of Encouragement: Prayer

 

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One of the greatest gifts from God that we humans have is prayer.  While I grew up in a Christian home, always said prayers before every meal, before bed, and occasionally when a crisis arose, it was not until I began my battle with chronic Lyme Disease that I truly learned the power of prayer.  Whether in moments of desperation, or thankfulness, praying has become an aspect of my daily life that I simply could not live without.  I remember many times where I was too weak to get up from my bed and take my weekly bath.  It was during these moments where I found my own physical being to be completely powerless, that the omnipotent aspect of Christ became completely evident.  While I laid in a hospital bed alone, confined in a room where I was accused of being a liar, for making my illness up in my head, ignored when asking if certain tests could be done, and forced to do things that only damaged my deteriorated body further, I learned to confide in God through prayer.  When the doctors can’t seem to come up with any answers on why my body is like it is, and when my parents have no words that would make things “right,” prayer has, and still does, give me direct communication with the One who knows all things. Through all of the excruciating pain, moments of collapsing to the floor in utter weakness, inability to walk, stand, or even sit upright, prayer is available.  Whether the few minutes before being put under for various major surgeries, or simply sitting alone in my room trying to make the minutes pass, prayer has become a stronghold.  Yet I am not boasting in this, no, prayer is available to all, and it can become the same  for you as well.

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When everything here on this earth may seem as though it has been striped away from you, never to return, there is one thing that can never be taken, and that is prayer.  So why pray?  For one it connects you to the One that has put you in a given circumstance in the first place.  It allows your soul to be filled with strength, courage, peace, hope, comfort, and even joy in the most inhumane conditions. While God may know all things, this does not mean that He doesn’t want His children to keep our request from Him.  In fact, He commands us in His word to “pray without ceasing” (1 Thessalonians 5:16-18). While praying before meals, before falling asleep, or during our devotion time that we have set apart is very important, prayer is not meant to be “scheduled,” nor is it supposed to be structured or follow a certain repetition of thoughts you have been taught to be “acceptable” to ask or talk to God about.  No, you can bring anything and everything to God.  Your darkest fears, deepest “secrets,” the good, the bad, the ugly.  You don’t have to act perfect, rather you can discuss both your struggles and desires openly.  Yet if we neglect this act of communication with God, our world becomes like a whirlwind.  Suddenly everything becomes overwhelming, we feel hopeless and helpless.  As George Mueller writes in his autobiography, “If I desire more power over temptations, wisdom, grace, or anything else that I may need in service for my God, what else should I do but make use of my fellowship with the Father and with the Son?  By prayer and faith, we may obtain necessary temporal and spiritual help and blessings.” “In all simplicity, we can pour out our hearts before God.”  “Then we have to believe He will give us according to our need.” Overall, real, unrestrained prayer takes courage, and sometimes, may very well evoke hidden emotions.  Why?  Because if we are truly asking God everything He says He is capable of, we are inevitably stepping out of our comfort zone,  recognizing our inadequacy, God’s sovereignty, and ultimately having faith in the limitless abilities of our Creator (Hebrews 11:1).

Psalms 145:18 “The LORD is near to all them that call on him, to all that call on him in truth.”

Chronic Lyme Disease and Paleo: Victoria Faling of Lemons’N Lyme

cropped-B1For the past couple of months I have been working away hard at Beyond the Bite Community. Essentially, this group is for those with chronic Lyme Disease to connect, inspire, and encourage one another that there is life beyond Lyme! While I have yet to write up a post and “announce” this community on Beyond the Bite, I thought that highlighting some of the members during the month of May (i.e Lyme Disease Awareness month), would be a great way to share what we in BTBC are all about! As you can read here, the three pillars of Beyond the Bite Community are paleo, prayer, and perseverance.  It is not a place that individuals dwell on one’s illness, rather how we can use these three concepts to overcome our current circumstances and live a healthy, joy filled life. Today’s guest post serves as just that, as I chose to have Victoria Faling from the blog Lemons ‘N Lyme share a bit about her story.  You can view the community site here, where I share some of the information posted in the exclusive, weekly newsletter that is sent out to all community members.

Victoria’s Story

Hi, I’m Victoria! Some of you may already know me from my blog Lemons ‘N Lyme. I’ve had Lyme for over 10 years but was not diagnosed until 3 years ago. I’m 24 and currently living in Santa Fe, NM. I grew up in Washington DC (where I contracted Lyme) and went to college in Colorado. I’ve been through it all in my Lyme journey from many mis-diagnoses, to every oral antibiotic and anti malarial you can think of, to IV medication, to mold and heavy metal treatments, to herbal protocols, and now focusing on a very holistic and well rounded approach to healing. Although I am still going through treatment, I’m at a point where I can work and lead a relatively productive life. I still have some progress to make, though!

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I have been lucky enough to find a fantastic doctor who treats for Lyme here in Santa Fe. We are focusing on building my system back up and supporting every aspect of my body. I’m currently taking many supplements, Byron White formulas for Lyme and Babesia, completing UVBI treatments and an array of other IV therapies (phosphatidyl choline, Meyers cocktails, glutathione pushes), and have just added in low dose immunotherapy for Lyme and co-infections. I also focus heavily on detoxing which includes green juices every day, detox teas, dry brushing, using my far-infrared sauna, detox baths, and castor oil packs (when I have time!).  My doctor also believes diet plays a huge role in healing, just as I do! I actually discovered the paleo way of eating a few months before I got very sick 3 years ago. I was dealing with a bad bout of candida and discovered paleo as a way to help treat the candida. I had suffered with gut issues since I was in high school (my first major Lyme symptom) and adapting a more paleo diet began to help for the first time in years! The constant bloating decreased, I actually started eating during the day (I would go all day without eating because it made me feel so sick and so bloated that I would not want to move), and my digestive system felt less stressed. I was astonished and began researching as much as I could. I connected with all of the information I read, it made so much sense that I decided to continue with paleo eating even after the initial 30 days (Whole 30).  Then, when I first fell extremely ill with Lyme I fell off the paleo wagon because I did not know what was going on, was exhausted, had horrible cravings, and was very depressed so I just didn’t care. Once I got my Lyme diagnosis and began treatment, I knew I needed to get my diet back in line. This is when I started my blog, as a way to document my treatment and the recipes I tried and developed. I have always been interested in health and I knew food played a huge role so now that I understood what was going on inside my diseased body, I knew I had to make an effort to improve my healing with food.

Victoria

Over the past three years, my research on the connection between diet and disease and health continued. The more I learned the more excited and fascinated I became with using food to heal. Last year, when I completely relapsed after coming off of IV medication, I turned to juicing and a raw food diet. I truly believe in the power of a raw food diet as much as I believe in paleo. I basically ate paleo-raw (although did include some sprouted grains). My gut was a mess from antibiotics and juicing finally allowed my system to absorb nutrients easily. I began juicing 3x a day and now I continue to juice to improve and maintain my health. Green juice is excellent for detoxing, boosting energy, and cleansing your system, so I still am able to enjoy the benefits of juice.  Constitutionally, I believe my body does need some animal protein and I feel better when I include it in my diet, so I transitioned from less of a raw diet back into paleo and eating more meat again. My diet now consists of NO grains, legumes, dairy, processed sugar, minimal natural sugars (I try and avoid most fruit but I have a BIG sweet tooth and I do use honey occasionally). I focus on eating as many vegetables as I can, include meat (I try to only buy free-range and organic), and lots of healthy fats (coconut oil, avocado, some nuts and seeds). I eat almost 100% organic since the pesticides in conventional food are extremely harmful and can make us sick! I think the phrase “Let Food Be They Medicine” (Hippocrates) could not be more true! As soon as I slip on my paleo way of eating, I feel it. If I eat anything “non-paleo” I immediately become extremely bloated, feel hung-over, have horrible stomach pain, and many of my Lyme symptoms flair for the next 1-5 days. This is how I know that my diet has a huge impact on the way I feel and my healing. When I stick to a 100% paleo diet, I feel almost normal again- my symptoms decrease dramatically, I have more energy, my digestive system bothers meless, and I’m in a way better mood. I’m still constantly learning about nutrition and healing and plan to continue to do so for the rest of my life. I make small tweaks in my diet as I learn new information but I know that I will stick to the general paleo style of eating for the rest of my life. I have played around with variations of paleo, including autoimmune paleo (AIP) and cutting out nightshades. Although I am not following AIP 100% at the moment, I have discovered some, normally paleo, foods that cause major symptoms for me through testing out AIP. I love food so it can be tough at times to know I can’t taste or eat certain things, but that is what allows me to be creative in the kitchen and develop recipes that work with my diet and still allow me to heal. 

Connect with Victoria on Facebook and Instagram, or on her site Lemons’N Lyme

Zephaniah 3:17 “The Lord your God is with you, the Mighty Warrior who saves. He will take great delight in you; in his love he will no longer rebuke you, but will rejoice over you with singing.”

Single Serving Paleo Braised Lamb Shank (AIP)

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

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Braised Lamb Shank (Single Serving)

Print Recipe

Ingredients

Process

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

 

 

 

 

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

Paleo Raspberry Acai Smoothie Bowl (Dairy-Free): A Guest Post by Macy of Paleo Crumbs

 

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Blogging has opened up a whole other world of individuals with similar interests like myself, and I absolutely love it!  One of these lovely ladies is Macy, the blogger behind Paleo Crumbs.  Not only isMacy a fantastic baker and paleo-foodie, but she is also a follow of Christ, of which makes our friendship extra special.  After meeting up at Paleof(x) just last month, both of us decided it would be fun to guest post on each others blogs, on the same day.  While you can find my Autoimmune-Paleo Veggie Bacon Bites on her site, I hope you will enjoy Macy’s equally fun and delicious take on the typical smoothie.  You can reach Macy through her blog, Paleo Crumbs, as well as through Facebook, Pinterest, Twitter, and Instagram.

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Hi everyone! I’m Macy the blogger from Paleo Crumbs! And I am so excited to be guest posting on Gabriella’s blog today! Gabriella and I quickly became friends with our shared love for being in the kitchen, living with a chronic illness, and being teen foodie bloggers, as well as just having a passion for real food! I am so glad to have met Gabriella in this blogging community and was glad to get the chance to meet her in person at Paleo f(x) this year! We have been talking about doing this guest post/ recipe swap for a while now and I am so excited to share this recipe with you!  I make smoothies pretty much daily as they are easy to digest for my stomach, so I love trying out new smoothie recipes and getting creative with my own! Smoothie bowls are pretty much just another fun way to eat a smoothie but thicker and eaten with a spoon instead of through a straw! But the real fun part is the toppings!  Once you make your smoothie and pour it into your favorite bowl, top it with fresh fruit, grain free granola, shredded coconut, hemp seeds, or whatever your heart desires! And get creative and make your smoothie bowl a piece of art by arranging your fruit and toppings in fun ways! If you are like me and just prefer to enjoy your smoothie with a straw, just skip the toppings step and use more liquid while blending! Have fun making your smoothie bowl art and enjoy! And, thanks, Gabriella, for inviting me to share this recipe on your blog! 😀

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Raspberry Acai Smoothie Bowl (dairy free & paleo)

Print Recipe

By: Macy Diulus
(Serves: 1)
Time: 5 min.
Ingredients

  • 1/3 cup raspberries, frozen
  • ½ frozen acai packet
  • ½ cup organic baby spinach
  • ½ banana, frozen
  • 4-6 chunks of frozen mango
  • ½ cup maple water (or coconut water)
  • 1 tbsp. coconut oil
  • 1 tbsp. hemp seeds
  • ½ – 1 tbsp collagen
  • 1 tsp. chia seeds

Topping ideas

  • Fresh fruit and berries
  • Hemp seeds
  •  Chia seeds
  •  Grain free granola
  •  Shredded coconut
  •  Nut/seed butter

Process 

  • In a blender (preferably high-speed) blend together all the ingredients until smooth and creamy. Pour into a bowl and top with desired toppings! Eat with a spoon and enjoy!

Recipe Notes

Generally, smoothie bowls are a thicker consistency, but if you prefer them to be thinner or want to drink this with a straw, just blend with more maple water to reach your desired consistency.
Use organic produce when possible.
Frozen fruit and fresh fruit can be subbed interchangeably, but frozen fruit produces a thicker and colder smoothie!
Maple water can easily be subbed for coconut water!
Frozen acai packets can be found in the frozen fruit section of most grocery stores, if you aren’t able to find it, just use more berries!

 

 

 

 

 

Proverbs 31:30 “Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised.”

Paleo Autoimmune Protocol Sea Salt and Vinegar Rutabaga Fries

 

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There are some dishes that never stop being a classic.  Sea salt and vinegar chips are always something that reminds me of the summertime fair that is held in a few towns over from where I live, of which my brothers and I would attend one day out of the year.  Though those fries are cooked in damaged oils and made with potatoes, I sought to replicate this delicious flavor combination with the use of rutabaga,  a rather underused, under appreciated root vegetable. If you have never cooked with rutabaga, they are a bit like turnips in that their water content is higher than that of a starchy vegetable such as sweet potatoes or parsnips.  That being said, they are certainly not as pungent as turnips, and a lot easier to love. Though we Americans call them rutabagas, the vegetable is typically known as “swedes” around the world.  Because they are likened to turnips, my mother was not entirely sure I could make something that would fit her fancy.  However, as I was sprinkling on the truffle salt, I instantly new that I had her.  In the end, the fries turned out amazing, and even my parents said so themselves as they ate away.

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Sea Salt and Vinegar Rutabaga Fries

Print Recipe

(Serves 4-6)
Ingredients

Process

  • Peel rutabaga, and cut into match stick sized fries.
  • Place the chopped rutabaga in a shallow bowl and toss with sea salt and vinegar
  • Cover the bowl with plastic wrap, and allow to sit in the fridge for 1-2 hours.
  • Preheat oven to 425 degrees.
  • After the rutabaga has marinated, remove from the bowl and place on a large baking sheet, and pat dry with paper towels.
  • Toss the fries with avocado oil and truffle salt, and place in the preheated oven to bake for 35-40 minutes until beginning to brown around the edges.
  • Remove from the oven and sprinkle with fresh chopped rosemary if desired.

 

 

 

 

 

 Ephesians 4:32 “Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you.”

Paleo Autoimmune Protocol Cookbook Review: Nourish by Rachael Bryant

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This past month, Rachael Bryant of the blog “Meatified,” came out with her very own book, of which she was so kind to send me.  So far, my family and I have made quite a few dishes from Nourish, and truly don’t plan on stop anytime soon. After quickly flipping through the pages of Rachael Bryant’s cookbook, I then went through and slowly read through each and every recipe, deciding with my mother which ones we could add to the weekly menu.  Overall, there were so many recipes that we already had the ingredients for, that it was not hard to get started right away trying the recipes.

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Though all cookbooks that we have are amazing, and certainly useful when trying to come up with meals during the weeks, my mother typically already has the meals already planned out.  Therefore, if I come to her saying I would like to change things up, it can be a bit stressful.  However, this was not the case with Nourish, as all of the recipes were right in my mother and I’s wheel house, whether due to the ingredients, or simply the flavor combinations being what we naturally steered towards.  I decided to first make the asparagus with creamy apple dressing, of which my brother thought was cheese, and therefore was actually a bit jealous of my father’s dinner plate.  That being said, both of my parents thoroughly enjoyed the dish, and we have been using the dressing to dress our salads throughout the week.  Next up, we made the carrot parsnip salad, of which we served a long side some grilled chicken.  My mother thought it was certainly a dish that would be great served on a hot summer night, something that we are all looking forward too. With this past weekend being Mother’s Day, I wanted to make a special meal for my mother, where she did not have to do any of the cooking.  Because she likes anything related to Mexican food, I chose to make the chicken tacos with blueberry salsa.  Both our dinner guest and family members loved the flavor combinations, including the one year old.  Despite making a triple recipe, everything was quickly eating.  While my family enjoyed many of the recipes, I decided to try out one that I knew non one else would volunteer for – crispy fried sardine salad.  Overall, I thought it was delicious, and definitely a nice way to change up how I typically eat sardines (i.e. right out of a can).  It would also be a recipe fantastic for those looking to introduce sardines into their life, and are a bit hesitant at the thought.

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What I especially love about Nourish, is that despite being a cookbook directed towards those on the Autoimmune Protocol, it is also very friendly for other modifications of Paleo, including Ketogenic, which is currently how I must eat for the PK Protocol (a protocol for Chronic Lyme).  Therefore, while some recipes may be off limits due to being higher in carbohydrates than my body can tolerate at the moment, there is a wide variety of recipes that I can (and will) be making for myself, such as the beef tongue collard wraps.  Rachel’s book also features some creative ideas for flavoring agents when cooking, such as the infused sea salts.  In all seriousness, you would think you had bought the salts at a speciality store, but no, you can make them at home in absolutely no time, taking an otherwise simple meal into a flavor wonderland.  Overall, Nourish by Rachael Bryant is a diverse cookbook filled with accessible, family-friendly, yet nutrient-dense, creative (but not foreign), recipes that the entire family will love.  If I had to rate it, I would most certainly give it five golden stars!

A Sneak Peak

Pan Fried Sardines (Recipe Featured in Nourish)

Print Recipe

(Serves 4)

Ingredients 

WARM: 

  • Zest and juice the limes, reserving both the zest and the juice for later. Heat the oil in a skillet over low-medium heat. Add the garlic and cook until softened and fragrant, about a minute. Pour in the lime juice and cook until it bubbles and reduces a little, about a minute. Add the drained sardines to the pan and stir them through the oil to coat. Cook until the sardines are warmed through, another 2-3 minutes.

TOSS:

  •  Remove the pan from the heat and add the lime zest, cilantro, mint and capers, tossing to combine. Divide the arugula between plates and top the leaves with the pan-fried sardines. Sprinkle the crushed pork rinds on top and serve immediately!

 

 

 

 

 

 

Exodus 15:13 “You in Your mercy have led forth The people whom You have redeemed; You have guided them in Your strength To Your holy habitation.”