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Chronic Lyme Disease and the Autoimmune Connection

One of the greatest components of living that I have used to fight back against Chronic Lyme Disease and the damaging effects that it has had on my body is food, real food. When I was diagnosed with Lyme disease it was a huge shock, luckily these days you can use a dna test for lyme disease so that you can keep on top of its progression, but back then I flew into action thinking of all the ways in which I could protect myself from health threats like Lyme disease and similar. Throughout the years, I have made various dietary changes, of which began as a simple gluten, soy, dairy, sugar, and corn-free diet. Later down the road, as the complications grew worse, I adopted Paleo, of which turned into Autoimmune-Paleo by my own intuition, implementations of low-FODMAP, and last but not least, ketogenic as part of the PK Protocol. Of course, many of the doctors that I have encountered have had little to say about what I put in my body, leaving the choice completely up to myself. That being said, it is easily one of the most important aspects of my healing journey. However, I do not believe that this is just for myself, but also everyone else who has Lyme and (or) some type of inflammatory or autoimmune health condition. Of course, it is a journey, taking some longer than others to get to where they are able to realize that food is truly medicine, and that what you eat does effect your past, present, and future. This brings us today’s topic of autoimmune, and the chronic Lyme Disease connection, which fits absolutely perfect with the fact that today is May 1st – the month of Lyme Disease Awareness.

Lyme and Autoimmunity

Quote, “Lyme borreliosis in humans is an inflammatory disease affecting multiple organ systems, including the nervous system, cardiovascular system, joints and muscles.” If you are new to Lyme Disease, it is an infection that from the Borrelia Burgdorferi spirochete, and is typically carried by ticks and the lesser known rats, mice, mosquitos, spiders and a variety of other organisms (such as mites), causing inflammation throughout the body. That being said, when Lyme is present in one’s body for an extended period of time, it can cause a serious autoimmune issues. To make things even more confusing, spirochetes can also have immunomodulatory and immunosuppressive effects on the body, of which can make it hard to find and eliminate the infection as a whole. However, for a large portion of patients, the body will react negatively to to invading Borrelia due to the proteins that are located on the surface of the bacteria themselves, called “VlsE.” When antibodies in the body see this protein, they call on their “attack crew” to respond and get rid of the invaders. Due to the high variety of epitopes (part of the antigen that activates the immune system) that Borrelia bacteria carry, it has been shown that in a chronic infection of Lyme, a diverse amount of antibodies is created as a result. When this happens, attacks that the body has on its own tissue and cells becomes quite common, due to the overwhelming need for new “attackers” to destroy the invading VlsE proteins from the spirochetes. Overall, the longer the infection is present in ones body, the greater variety of modified proteins found on the antigen (i.e. Lyme bacteria), causing a large variety of antibody production in the body, and thus a higher likely hood of autoimmunity (i.e. when the body mistakenly attacks itself). To summarize, there is a wide range of epitopes (a molecular region on the surface of an antigen capable of beginning an immune response) that Borrelia Burgdorferi spirochetes carry, thus causing a variety of internal immune responses, that in turn, can cause the body to attack itself. Therefore, it is quite clear that Lyme is and (or) has the significant potential of being a true, autoimmune disease. That being said, this may also apply to other chronic illnesses that all stem from an underlying infection as well, Parkinson’s and MS.

The Big Debate

Despite all of the proof behind Lyme causing autoimmune issues, there still still tends to remain a “big debate” in the medical community over chronic Lyme, as to whether or not it is resulting autoimmunity, or an actual infection, that is still causing the lingering symptoms despite patients being treated. Figuring out what the true cause behind one’s condition is tricky, especially since Borrelia Burgdorferi can become resistant to antibiotics, hide out in the body away from any attacks of the immune system or a given treatment, and can also change forms to kill the very cells of one’s body. Yet because it has been shown that autoimmunity is a large component of a chronic Lyme infection, (regardless of if it has been completely eradicated or not) it is more than likely both conditions causing one’s chronic illness (autoimmunity and a hiding infection). However, because everyone is affected differently by an infection of Lyme , it is rather obvious to conclude that the reason behind each patients chronic Lyme disease is not the same, and therefore must be treated differently.


The Autoimmune Protocol

While Lyme Disease can cause serious neurological damage in one’s body, it can also cause a large autoimmune flare as previously discussed. Though I had both neurological and autoimmune symptoms arising from my chronic Lyme Disease, I would say about 80-85% of my neuro-lyme was fixed through two, 6 month intervals of a weekly infusion known as IVIG. While I will be delving into that subject in another post, the conclusion was that this treatment did not come close to addressing everything that has (or is) going on in my body. Despite healing what we knew to be neurological damage, there were still many, debilitating symptoms in my gut, joints, bones, and muscles, that the IVIG was not fixing. This is ultimately how I found myself following the Autoimmune Protocol, as outlined by Dr. Sarah Ballantyne. While my symptoms may not match up to the next person with chronic Lyme disease, this protocol is certainly something anyone with an autoimmune condition should seriously consider doing.

Paleo and Autoimmunity

For some, simply removing all pro-inflammatory foods found in the standard American diet, can aid significantly in putting their autoimmune disease into remission (i.e. Paleo). However, for those whose immune system is simply too far gone to be fully effected by these changes, following the autoimmune-protocol may be necessary for a time. That being said, the major “food groups” that are eliminated on both Paleo and Autoimmune-Paleo are quite similar, with the exception of nuts and seeds, eggs, nightshades, and a few others. Yet the general gist is the same. In order to completely heal one’s body from the the vicious cycle of attacking itself, you must take away what accounts for 2/3rds of overall autoimmune conditions in the first place, and that is inflammatory food. While 1/3 of the cause behind an autoimmune disease is genetic, the other 2/3rds is caused by diet, lifestyle, and environmental factors. What this may look like for the standard American, is a diet high in grains (especially gluten), sugar, and other foods high in excess (and thus toxic) carbohydrate load. On top of poor diet, stress levels, toxins in one’s environment, cleaning supplies, makeup, skin care, and pretty much anything and everything we are exposed to on a daily basis if we are not careful, also contribute to the formation of an autoimmune disease. An example of this would be toxic cleaning products, of which contain estrogen mimicking compounds, which as a result ,cause a dysfunctional thyroid, and thus various types of thyroid disease (i.e. autoimmunity). However, the majority of “diet, lifestyle, and environment,” all comes back down to the food we eat, as it is undoubtedly one of the biggest aspects of life as we know it. Therefore, depending on the severity of your condition, following simple Paleo, or autoimmune-paleo if you see fit, is certainly one of the most important parts to start in getting your body back on track in the long run. Changing one’s diet to reduce immune system activity also applies to healing from an autoimmune disease that stems from an infection (i.e chronic Lyme).

Autoimmune and Lyme Connection

 

While Lyme Disease in and of itself is special, due to stemming from the Borrelia Burgdorferi bacteria, the general gist of all autoimmune diseases is the same. They all begin through antibody production, of which is a protein that binds to antigens as a way to inactivate a given invader (in the case of Lyme, the spirochetes), then signaling other immune cells and proteins to attack it. Ultimately, an antibody is made up of four polypeptides, which contain short chains of amino acids, two of the chains being “light,” and two being “heavy,” thus forming a “Y” shaped molecule, with the tip of each extension in the “Y” being antigen binding sites. This is where the antibody binds to certain amino acid sequences on a foreign protein (i.e. invader such as a spirochete), of which are termed epitopes (VlsE for Borrelia Burgdorferi as previously discussed). Overall, there are 5 different kinds of antibodies that our body produces; IgA, IgD, IgE, IgM. As a note, this is why traditional allergy testing can prove to be unhelpful, as the body can undoubtedly produce an antibody, and thus allergic reaction through mast cells and resulting histamine, that the test is unable to detect. Ultimately, an antibody and its “immune system helpers” job is to get rid of any foreign or invading proteins in the body, of which can occur through food, environment, and infections such as Borrelia Burgdorferi. However, the cycle does not stop there. Due to there being only 20 amino acids that make up different sequences, and thus different aspects and parts of all living organisms, there are some sequences that are inevitably repeated throughout nature. That being said, the body only uses 15 of these amino acids to make its proteins, which creates an even greater risk for molecular mimicry when an antibody is trying to get rid of a given, harmful protein (such as Borrelia Burgdorferi). To summarize, autoimmunity occurs when the body mistakes its own proteins and cells for the “bad guy,” thus causing it to attack itself. Though molecular mimicry does happen in everyone’s body sometime or another, some people’s immune systems are simply unable to keep in check through what is called “selection” and “suppression” methods, of which ensure that the body doesn’t get stuck on attacking itself. When this happens, whether through genetic predisposition, systemic inflammation (via diet, lifestyle, and environment), one contracts an autoimmune disease, or in most cases, a few autoimmune conditions over time. This is one reason why chronic Lyme Disease can mimic so many other serious illnesses, and for this, is known as the “great imitator.”

Summary

In the end, Chronic Lyme Disease is an autoimmune disease, and there is simply no two ways around it. Therefore, while getting rid of “the bugs” as a way to stop the immune system from attacking itself is very much important, there is so much more we as a patient can do to heal, and that is through the food we eat, household products that we use, and mindful stress management. That being said, it is key to note that while Lyme in and of itself is an autoimmune condition, it can also mimic, and therefore “cause” other autoimmune diseases. When this happens, patients typically get treated for these more “common” conditions, without doctors ever trying to get to the route cause of their health problems. Because of this, it is very tricky, yet important, to rule out what hidden infection might be causing the autoimmune conditions in the first place, all of which could be easily caused by Lyme spirochetes, Borrelia Burgdorferi. Overall, the take away is that while autoimmunity is a disastrous result of a chronic Lyme infection, there is something that those infected can do about it, and it starts with food. I can only speak from experience when I say that Paleo, and the Autoimmune-Protocol by Dr. Sarah Ballantyne, have been a true life savor. Without this way of life, the never ending cycle that was infection, co-infection, and resulting damage, would never have been able to calm down. In the end, the power of food is tremendous, and in order to truly heal one’s body from the inside out, it is critical to make this lifestyle change. To learn more on chronic Lyme and autoimmunity, be sure to to check out the latest video for the Autoimmune Connection on chronic Lyme Disease, where Vanessa from True North AIP and I discuss differing aspects of our journey with Lyme.

 

1 Corinthians 5:20-22 “But now Christ is risen from the dead, and has become the first fruits of those who have fallen asleep. For since by man came death, by Man also came the resurrection of the dead. For as in Adam all die, even so in Christ all shall be made alive.”

Paleo Autoimmune Protocol Banana Bread Cookies (Coconut-Free)

There is nothing like being away for a long weekend, only to come back to half a dozen of appointments.  If you are just tuning in, the past few days my mother and I have been in Austin, Texas, attending the Paleof(x) conference.  Though it was definitely exhausting on my end, we had a blast, and I will be writing more on the subject in the close future.  Of course, not blogging for almost a week has left me itching to get a recipe posted.  Therefore, I decided to share a recipe that utilizes cricket flour, since, after all, that is all the craze now in days.  Ultimately, the cooking stemmed from me wanting to create a macaroon without coconut.  I know, I know, it sounds like an odd endeavor, however, I am happy to say that these fluffy, fruit sweetened morsels packed with sustainable protein were a complete success.   As previously seen in my cinnamon graham crackers, no-bake fig newton bars, no-bake carrot cake truffles, soda bread, and blueberry streusel muffins, I used my favorite combination of cricket and tigernut flour, to give the cookies a nutty taste that banana bread would otherwise have.  Overall, whether you are new to the world of insect protein or not, I urge you to jump the hurdle and purchase a bag of cricket flour, as these pillow cookies will help you realize just how palatable it can be.

a Rafflecopter giveaway

On top of sharing a recipe that features cricket flour, I also wanted to give folks a chance to try out one of my families favorite pale0-friendly protein bars to date.  Exo bars were created by two college students, Gabi and Greg, of whom I actually got to meet this past week at Paleof(x).  Not only are the bars gluten, grain, soy, and dairy free, but they also highlight one of the most popular, sustainable protein sources much like today’s banana bread cookies.  Once I got my family on the insect protein bandwagon, it was not hard for them to fall in love with Exo’s bars.  Being a chocolate lover, my mother’s favorite is the cocoa-nut, while my father was a big fan of both the apple and blueberry flavors, and therefore could not make up his mind.  Today’s giveaway highlights all three of these flavors, of which one lucky individual will win.  If you are not the winner, make sure to stick around, as there will be a special coupon code coming after the giveaway has finished! To learn more about “why crickets” make sure to visit Exo’s page here.  As a note, Exo protein bars contain nuts and seeds, thus making them non-compliant to AIP.  (GIVEAWAY OPEN TO US RESIDENTS ONLY, RUNS 4/29-5/6)

*USE THE PROMO CODE BEYONDTHEBITE TO GET 15% OF YOUR NEXT EXO BAR ORDER (runs to January 2016)

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Banana Bread Pillow Cookies

Print Recipe

(Makes 1 dozen)
Ingredient

Process

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Place pitted dates in a small bowl, and soak in very hot water until soft (10-15 minutes).
  • To prepare the plantain, peel and puree 2 plantains in the food processor, then transfer to a jar and set aside for later use.
  • Back in a food processor, combine 1/2 cup pre-pureed plantain, soaked and softened dates, shortening, and vanilla until smooth.
  • Add in cricket flour, tigernut flour, sea salt, baking soda, and cinnamon, and continue to puree until a smooth cookie dough has formed.
  • Use a cookie scoop to transfer the dough onto the prepared baking sheet, placing the dough about 3-4 inches apart.
  • Put the cookie sheet in the oven and allow the cookies to bake until gold around the edges, 15 minutes.
  • Allow the cookies to cool for at least five minutes, then transfer them to a wire rack for further cooling.
  • Store cookies in the fridge for maximum shelf life.

Recipe Notes
I prefer to purchase my cricket flour from Next Millennium Farms and (or) Aketta.

 

 

 

 

 

2 Peter 3:8-9 “But, beloved, do not forget this one thing, that with the Lord one day is as a thousand years, and a thousand years as one day. The Lord is not slack concerning His promise, as some count slackness, but is long suffering toward us, not willing that any should perish but that all should come to repentance.”

My Journey with Chronic Lyme Disease on LEAF

LEAF

This week is busy, again.  A few weeks ago I had a hectic week like this, and while I tried to roll with the punches, it seemed as though my immune system didn’t feel like keeping up.  After a week of antibiotics, my wisdom tooth infection is completely better, of which I am so thankful for.  We were able to get into the oral surgeon, and it looks as if I will be getting them out the first week in May.  This means another round of antibiotics, chipmunk cheeks, pain killers, and an all-liquid diet.  Though this will certainly put a dent in my efforts to try and heal my gut, and overall body, it is necessary.  In the meantime, I have been sure to up my probiotics, eat probiotic foods, a lot of organ meat (say, 2-3 times a day?!), and continue my other gut-healing lifestyle and diet regimens.  Aside from my tooth fiasco, this Thursday my mother and I are flying out to Paleof(x)…Am I dreaming?  Though I am not entirely sure how my body will hold up, I know that God has given me this opportunity, and because of that, He will also help me through (even if it seems completely impossible by physical standards).  Because of the change in schedule (I will be away from home Thursday-Sunday), I have decided to swap out my usual Daily Dose of Encouragement for a feature I did not to long ago on LEAF. As time goes on and new people come across my blog, I am asked more and more to share my story with Chronic Lyme Disease. Typically, the answer is yes, as I not only see this as a way to spread awareness to the hidden epidemic, but also help others understand how to understand someone with Lyme, as well as personal healing on a mental and spiritual level.  Going back through some of the painful memories is inevitably hard, and can sometimes even stir up emotions.  Yet I don’t see this as a bad thing, rather another way I can work through it and grow from the experience.  Writing on my life with Chronic Lyme also strengthens what I know to be true, and that is the power and mighty hand of God that has, is, and always will be over me and the trials I face.  Somedays, I wonder when I will finally be able to write a post on my life and end it with how God has allowed me go overcome everything and regain my health fully.  However, I know that His timing is perfect, and He may have me write dozens of articles on my life until He blesses me with all that I have been praying and asking for all a long.  Even if He doesn’t, I will continue to give Him all the glory, as without Him, all that I have gone through, and go through on a daily basis, would not be possible, whether physically or mentally.

BeautifulTapestry

Just recently, the woman behind LEAF (Lyme expressions and fellowship) reached out to see if I would be willing to share a bit of my story, and of course, the answer was a yes.  Today she is sharing the article on her Facebook organization page, of which you can view here. Though the complications and details of my journey with Lyme would take numerous articles to write, I hope that you will enjoy reading it, as well as the numerous other testimonies by those dealing with many of the same issues from Chronic Lyme as myself.  I also wrote a post for the folks at Paleof(x) titled Finding Hope in Fighting Lyme, of which you can find here. 

 

 

 

 

 

 Deuteronomy 7:9 “ “Therefore know that the Lord your God, He is God, the faithful God who keeps covenant and mercy for a thousand generations with those who love Him and keep His commandments.”

Paleo Strawberry-Pom Fruit Gummies (Autoimmune-Friendly)

StrawberryPalm

I initially made today’s recipe as part of naturally red and pink lineup for this past Valentine’s Day.  However, between the ticking clock, and my mistake of not writing down the recipe, there simply was not enough time to get the post up before February 12th.  That being said, everyone in my family loved the gummies so much, that I found myself making them again and again, of which lead me to finally take the time and write up the simple recipe for you all.  Though I personally have a very bad allergic reaction to grass-fed gelatin, it is an amazing ingredient one can incorporate into their diet (as long as they can handle it of course).  Ultimately, this is because gelatin sourced from grass-fed beef and pork is rich in many amino acids, the “glue” that helps our body stay intact, and more notably an agent key in gut health.  Therefore, once I found out how much my family was enjoying these fruit gummies, I was very happy to continue making them, as not only are they a great little snack or dessert, but they are also very good for you.  As far as my reactions to gelatin go, I like to try and eat as much bone marrow and organ meats as possible, in order to get the critical amino acids into my diet.  I also recently began taking Vital Protein’s collagen peptides (blue lid) as part of the PK Protocol, and surprisingly, I have yet to react poorly to it.

Strawberry-Pom Fruit Gummies

Print Recipe
Ingredients

  • 1 cup frozen (or) fresh strawberries
  • 1 cup pure pomegranate juice
  • 1/4 tsp sea salt
  • 1/3 cup grass-fed gelatin
  • 2 tbsp maple syrup (or) 1/4 cup apple sauce 

Process

  • “In a blender, puree together pomegranate juice, sea salt, sweetener of juice, and strawberries, until smooth. 
  • Pour puree into a sauce pan, place the pan on the stovetop and heat on medium-high.
  • Whisk in gelatin, and continue to mix until the mixture comes up to a boil.
  • Turn the heat to low and allow the mixture to simmer for 7 minutes, whisking the entire time.
  • Once reduced after 7 minutes, allow the mixture to cool for a few minutes before transferring to desired molds or lined baking dish. 
  • Allow the gummies to set up for a few hours at room temperature, or place in the fridge for quicker cooling. 
  • Once set, pop out of molds, or cut into squares, storing in the fridge for optimal shelf life.

John 10:28-30 “And I give them eternal life, and they shall never perish; neither shall anyone snatch them out of My hand. My Father, who has given them to Me, is greater than all; and no one is able to snatch them out of My Father’s hand. I and My Father are one.”

Paleo Autoimmune Protocol Sweet Avocado Cream

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It is light, creamy, and just a bit sweet, almost like that of mayo.  Yet it certainly is not trying to act as a replacement, rather, a flavorful topping, dip, or condiment for anything you wish.  My mother enjoyed hers on top of a chicken patty that I made for her, while we later used the avocado cream on fish tacos and dolloped on top of salads, of which were both fantastic. It would also be great on top of burgers, used as a dip for sweet potato fries, plantain chips, or even baby carrots. While regular guacamole is absolutely delicious, today’s recipe is a nice change from the “usual,” and with a very refreshing, yet satisfying taste, this sweet avocado cream will have you coming back for seconds in no time!

Sweet Avocado Cream

Print Recipe

Ingredients

  • 1 small pear (1 cup chopped)
  • 1 avocado (1/2 cup mashed)
  • 1/4 tsp sea salt
  • Juice of 1 lime
  • 1/3 cup avocado oil

Process

  • Core pear and chop into small chunks, scoop flesh out of the avocado, and place in a blender or food processor.
  • Add sea salt, lime juice, and avocado oil to the blender and process until smooth and creamy.
  • Transfer avocado cream to a mason jar for storage purposes, or serve in a ramekin with breaded and baked fish,  crispy chicken patties, or fried plantain chips.

Exodus 16:7 “And in the morning you shall see the glory of the Lord…”

Paleo Autoimmune Protocol Skirt Steak Pinwheels (Low-FODMAP)

Pinwheel

This recipe is succulent, mouth watering, and truly de-licious.  Yet what gets me, is that I was unable to do the dish justice through photography.  Some days, I am just too out of it to hold a camera steady, have the energy to go get the camera stand, or get the lighting the way it needs to be.  However, I didn’t want this to take away from me posting the recipe, as I put my heart and soul into creating a dish that was low-FODMAP, yet captivating to all taste buds.  As mentioned in my previous post on FODMAPs, my diet is 95% free of fermentable carbohydrates, simply because my gut has not healed enough to be able to tolerate them without giving me extra symptoms, that I would otherwise chose to avoid.  That being said, initially beginning your journey on a low-FODMAP diet can seem rather daunting, as many of the nutritious, whole-foods that are emphasized on a Paleo meal plan, are taken away.  However, this doesn’t mean that creating dishes all of the sudden becomes boring, and that there are no longer any flavors to play around with.  In reality, there are many foods free of FODMAPs that, all it takes is a little adjusting. As far as today’s recipe goes, the skirt steak that I use is very similar to that of flank steak, and can almost be used interchangeably.  The difference between the two is the fact that flank steak comes from the lower abdominal area of the cow, where as skirt is from the diaphragm muscle.  Both are a relatively tough cut of meat, yet because they are so thin, pounding them out can make a piece of meat that is incredibly tender, of which is precisely what happens in today’s recipe.   Overall, my entire family devoured these pinwheel steaks, as they loved how much each bite simply melted in their mouth.




Skirt Steak Pinwheels

Print Recipe

(Serves 4-6) 
Ingredients

  • 2 lb beef skirt steak
  • 2 cups baby spinach
  • 2 cup chopped leek greens
  • 2 medium lemons
  • 1 1/2 tsp lemon zest
  • 2 cups lightly packed, fresh basil
  • 1 cup lightly packed, fresh parsley
  • 1 tsp sea salt
  • 4 green onion sprigs
  • 4 tbsp avocado oil
Process
  • Preheat oven to 425 degrees.
  • Cut the flank steak into two, like-size strips, and place each on a sheet of plastic wrap.
  • Cover each piece of steak with a second sheet of plastic wrap, and use a meat mallet to pound them out until an even 1/4 inch thick.
  • Zest the lemons, then cut each lemon into 5-6 slices, and place each slice on the bottom of your medium sized baking dish, along with the sprigs of green onion.
  • Chop the leek greens into 1/4 inch rounds, and lightly tear the basil and parsley leaves.
  • In a medium sized skillet, heat 2 tbsp avocado oil on medium-low.
  • Once the skillet is hot, sautee the leek greens and baby spinach for 5 minutes, then add in 1 tbsp of lemon zest, torn basil, parsley, and 1 tsp sea salt, allowing the mixture to cook for 2 more minutes until the fresh herbs have just begun to wilt.
  • Allow the mixture to cool slightly, then scatter an equal amount of filling along the length of each pounded piece of skirt steak, leaving 1/2 inch boarder all around.
  • Start at one of the ends, and tightly roll the skirt steaks up into two large pinwheels, and tie each one with three strings, one in the middle, and two on either side of the center string.
  • Drizzle each pinwheel with remaining 2 tbsp of oil, sprinkle with remaining 1/2 tbsp lemon zest, and salt to taste.
  • Place the pinwheels in the preheated oven and bake for at least 40-55 minutes, depending on how well-done you like your meat to be.
  • Remove the baking dish from the oven and allow the steaks to cool before slicing into pieces of desired thickness.

Recipe Notes

You can use flank steak in place of the skirt steak.
 
 
 
 

Romans 10:9-10 “…That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. For with the heart one believes unto righteousness, and with the mouth confession is made unto salvation.”

Eating Primal in Step With The Spring and Summer Seasons

Going to farmer’s markets is one of my favorite things about the spring, summer, and fall months.  Though there is one that is held indoors during the winter, there is truly nothing like getting to spend time outside in the fresh air and picking up ingredients freshly picked from a local farmer’s field.  Ultimately, this is what brings us to today’s post.  How do you get the most out of your purchases at the market or grocery store?  Eat in season.  Not only will the food taste better, but the nutrient content will be much higher, ensuring that both you and your taste buds will be healthier and happier.  With spring finally rolling around, you will be faced with a variety of new, and sometimes foreign, produce items, which is why I have created a simple chart to help you know what to look for, as well as a few fun and interesting facts abut the ingredients.

What to Look For 

Know Your Produce

Though I assume everyone knows what in asparagus looks like, the term “ramp” or “fiddlehead,” may still be a bit foreign.  Therefore, to help you decipher and find ingredients included in the list above, I have included photos of some of the produce that may be popping up in your are now that the Spring and Summer months are arriving.

 

How to Use Your Ingredients

 Overall, there is nothing more exciting for a cook like myself, to see new ingredient popping in the stores or markets, or welcoming the freshness of otherwise dull, bland, and withered ingredients that are sold during winter months.  In the end, the spring and summer months are a great time to start experimenting in the kitchen, trying new foods, and creating new dishes.  Therefore, below I have included a variety of recipes that use a variety of the in-season fruits, vegetables, and herbs discussed in todays post, to help you do just that.  I also encourage you to look at Jo Robinson’s book, “Eating on the Wild Side,” as it is a truly fascinating source of history and information behind the produce we see and eat in today’s modern world.

Vegetables

Chicken Curry
Garlic Grilled Kale
Roasted Leek Greens
Shaved Jicama Slaw
Creamy Roasted Broccoli
Crispy Baked Collard Chips
Veal Cheek and Greens
Bacon Balsamic Wrapped Asparagus
Mushroom, Leek, and Ham Spaghetti Squash
Cauliflower, Spinach, and Bacon Soup – Salix is Me
Fennel Spinach Soup – Healing Family Eats
Lemon Thyme Braised Leeks – Salix is Me
Cauliflower Rice (4 flavors) – Phoenix Helix
Steak Salad with Arugula – Phoenix Helix
Kohlrabi, Carrot, and Apple Salad – This Sydney Life

Herbs

Pesto Sauce
Foiled Baked Cod
Herbed Chicken Liver Pate
Garlic, Leek, and Watercress Soup – Salix is Me

Fruit

Hawaiian Pork Roast
Sage and Citrus Salmon
Sweet Blueberry Glazed Salmon 
Strawberry Rhubarb Ice Cream – Healing Family Eats
Blackberry Basil Popsicles – Healing Family Eats
Melon Popsicles – Salix is Me
Raspberry Green Teat Lemonade – Salix is Me
Raspberry Coconut Panna Cotta – Healing Family Eats
Plum Crumble – Healing Family Eats
Peach Glazed Mini Meatballs – Grazed and Enthused
No-Sugar Added Cherry Pie Bars – Grazed and Enthused
Rhubarb Ginger Glazed Bok Choy – Petra 8 Paleo
Roasted Asparagus with Bitter Lemon Pesto – Petra 8 Paleo

1 Corinthians 1:18 “For the message of the cross is foolishness to those who are perishing, but to us who are being saved it is the power of God.”

Paleo Autoimmune Protocol Lemon Cream Sandwich Cookies (Tigernut Flour)

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You may, or may not have noticed, but the past week I have been a bit MIA.  First, I tok the leap and began the process of switching my blog from Blogger to WordPress.  Then, on Friday, I started feeling the affects of what I now know to be a bad infection of strep.  Therefore, the past 4-5 days have been filled with horrible fevers, inability to keep my eyelids open, and a variety of other symptoms that pretty much made me feel as though I was seriously dying.  If you are one who has a chronic illness, you will know how getting sick on top of already being sick is simply awful.  Pretty much, I am still living off of bone broth and my PC shakes that are part of the PK Protocol.  So, while I still am quite under the weather and out of it, I figured I’d try and post my first, official post using WordPress, of which I promised you all before the whole fiasco.   Today’s lemon cream sandwich cookies are simply amazing.  By replacing the gelatin in my Chocolate Chip Cookies with a bit of pureed green plantain, the cookies rise just a bit, and have a scrumptious light and airy quality that makes them almost pillow-like.  They are also the right balance sweetness, with just a bit of honey, and a creamy frosting that highlights their slight citrus flavor perfectly.  That being said, if you are a fan of a cookie that is similar to that of an Oreo (rather than a whoopie pie), I recommend making my sugar cookie cutouts, adding a bit of lemon zest and juice, and using them to sandwich the lemon cream frosting in between instead.   Though my mother is a fan of chocolate, and usually only chocolate, these cookies had her hooked by the first bite.  Overall, they are an absolutely scrumptious spring treat that will have everyone of your family or friends coming back for more. As a note, if you do not have plantain, you may be able to substitute a green-yellow banana, though it may change the overall texture of the cookie a bit. You can also use maple syrup in place of the honey if you are looking to make them a bit lower in FODMAPs.  In the end, I do not have much more to say about today’s sandwich cookies, except for that they are an incredible, and once you taste one for yourself, you will understand why there are simply no words good enough to describe them in today’s post.

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Lemon Cream Sandwich Cookies

Print Recipe

Ingredients

Process

  • Peel and puree one green plantain in a food processor and set aside for later use.
  • Preheat the oven to 350 degrees.
  • Back in the food processor, pule together tigernut flour, arrowroot flour, baking soda, sea salt, and lemon zest.
  • Add in 2 tbsp pureed green plantain, raw honey, lemon juice, and vanilla extract, pureeing until a smooth cookie dough has formed.
  • Transfer 1 tbsp dough to a parchment lined baking sheet to form cookies.
  • Place the baking sheet in the oven and allow to bake for 12 minutes, until golden around the edges.
  • Remove the sheet from the oven and allow the cookies to cool for 10 minutes, then transfer them to a wire rack to cool completely before frosting with lemon cream.

Recipe Notes

1 tbsp of grass-fed gelatin may work in place of the pureed green plantain, though they may come out flatter.
If you do not have plantain, try and substitute with green banana.

Romans 13:6-7 ” For because of this you also pay taxes, for they are God’s ministers attending continually to this very thing. Render therefore to all their due: taxes to whom taxes are due, customs to whom customs, fear to whom fear, honor to whom honor.”

Paleo Autoimmune Protocol Lemon Cream Frosting

 Today’s recipe is the first of two.  Sweet, creamy, and completely scrumptious, this lemon frosting is the filling for my Lemon Sandwich Cookies, of which I will be posting tomorrow.  While there are various methods to making a frosting without dairy, eggs, or refined sugar, I have found that my absolute favorite is pureed white sweet potato.  Adding this vegetable not only adds a natural sweetness to the frosting, but it also ensures that it doesn’t completely solidify when stored in the fridge.  What is even greater is that no one will ever guess what they are eating, and more importantly, certainly won’t care, as the overall taste and texture is unbeatable. Though I used this lemon cream to fill the middle of my Lemon Cream Sandwich cookies, it is also great iced on my AIP-friendly Sugar Cookie Cutouts, or piped onto cake or cupcakes.  Despite being biased towards the “real thing,” my family has grown very fond of frostings that I make with Japanese sweet potato, and the best part is, it is super simple, and super tasty. If you are interested in more recipes using this, make sure to check out my Cranberry Chocolate Truffles.  On a completely different note, I wanted to bring light to a campaign that Exo Protein is doing for the next week, where they are giving those interested a Paleo 2 Bar Sample Pack for FREE!  Seriously, my parents (especially my mother), are hooked on these bars, and have already ordered many packs of Exo’s cocoa and blueberry flavors.   So what are you waiting for?  Hop on the cricket flour bandwagon (no pun intended) by simply clicking the affiliate link above, and in the meantime, stay tuned for tomorrow’s cookies!

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Lemon Cream Frosting

Print Recipe

Ingredients 

Process

  • To make the sweet potato puree, peel, chop, and boil 1 medium sized Japanese sweet potato until fork tender, then place in a food processor, blending until smooth, and setting aside in a container for later use.
  • Back in the food processor, puree together 1/2 cup non-hydrogenated palm shortening, 1/2 cup pre-pureed sweet potato, honey, sea salt, lemon juice, and lemon zest, until fully combined and creamy.
  • Transfer frosting to a piping bag to frost lemon sandwich cookies.

 

 

 

Isaiah 53:5-6 “But He was wounded for our transgressions, He was bruised for our iniquities; The chastisement for our peace was upon Him, And by His stripes we are healed. All we like sheep have gone astray; We have turned, every one, to his own way; And the Lord has laid on Him the iniquity of us all.”

Daily Dose of Encouragement: Another Step

 
DailyDoseEncouragement 
There comes a time in everyone’s illness (or life in general), that you aren’t quite sure what is going to happen next. It seems like you have barked up every tree, exhausted every resource, and simply can’t find the answers to anything. Ultimately, you do not know what direction to take the next step, and are almost paralyzed in fear that if you do try and move forward, it won’t be the right way. Overall, it seems as though God simply does not want to give you answers to finding health, or whatever it is you are in search of at the moment.  Because of how long of a journey it has been, you have almost come to expect this, and therefore are not necessarily surprised.  We assume this is must just be how your life was supposed to be, and while this place is not necessarily bad, we must not forget one thing, and that is even though we may be at the end of the plan that we had mapped out, God’s is anything but finished.   
 
When we have uncertainty of what the future might entail, we tend to forget the fact that God’s ways are completely separate from our resources and plans here on earth.  Instead, we look at the unknown with sorrow, depression, confusion, and sometimes even anger, wondering why God can’t just answer our prayers now.  When you are dealing with a chronic illness, you tend to always look for ways to advance your health, whether by going to doctors, getting treatments, or implementing your own  supplements and protocols.  While this is important, and definitely something God calls us to do, sometimes it just doesn’t seem to get us all the way.  Suddenly, we are left with nothing to turn to from an earthly standpoint, and thus feel as though our journey has ended.  Personally, I am in one of these states right now.  For the past four years my family and I have been searching for answers to the effects of Chronic Lyme Disease.  We have done every test in the book, spent tons of money, time, and energy to find the right doctors and treatments.  While this has certainly been necessary, and has gotten me better than when we began, I am still here struggling, everyday, trying to make the best of my life despite the health issues that arise daily. Now,  is it so wrong for me to want to be healthy again? Of course not.   Yet the simple thought of my family and I being at our last stop shop, is heart wrenching.  Of course, it is not to say that we are giving up on trying to find health, and we still do believe that there is answer behind all of my health complications.  However, the fact of the matter is that beyond the current protocol I am doing right now, we don’t really have a plan. 
 
Isaiah 58:11
 
Whether we know the future or not, we must always remember to trust God, and keep our eyes on Him.  In doing so we can take another step in life regardless of the fact that we don’t know where it might bring us or what the outcome may be. We must also remember that though we don’t know what is coming, and that everything we thought we knew is said and done, God is not finished with us, or our life.  Though all of our human and earthly resources may be empty and dry,  God’s are forever abundant.   He will finish what He has started in our life, and that includes not only seeing us through, but making something beautiful out of what we otherwise view as a disaster.   Just because the goal we were reaching for may not be available to us right now, it doesn’t mean God won’t allow it to be later down the road, nor does it mean that He isn’t working on our behalf, right now, as we speak.   When we whole heartedly believe this, moving forward in the unknown and taking a leap of faith, becomes possible, simply because we know God will be there to catch us.  Not only will He be on the other end of the dark tunnel with awaiting arms, but He also will use that time of trusting to help us grow.  Never once will we be asked to walk through something that He isn’t using towards bettering our life, and though we might not always have a plan as we are going through these moments, God does.  Ultimately, His plan with our life is not over until He brings us home with Him, in heaven.  In the meantime, God will grant us wisdom, find joy in our hearts, and ultimately be able brave the unknown with certainty in our soul that God’s hands are holding us, and that is all that matters.  In the end, we are able to have strength and be bold to take another step forward.
 
 
 
 
 
 
 
Proverbs 16:9 “The heart of man plans his way, but the Lord establishes his steps” 

Paleo Parents Guest Post: AIP-Friendly Spiced Grapefruit Confit

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This past week has been a busy one.  I have had about four appointments in the span of 3 days, one of which is all the way up in New York, where I finally got an appointment to see my functional medicine doctor.  It was an appointment much overdo, and we were able to discuss my previous blood work, as well as our further steps in the PK Protocol, and then get blood drawn to be sent to ACUMEN lab in England.  That being said, I also had the pleasure of featuring Marisa, of Joy Filled Nourishment, on the blog this past Monday.  She was so kind to share her Strawberry “Summer is Coming Mocktail,” of which you must try!  This week also happens to be when I was on the calendar to guest post for the Paleo Parents.  My last guest post with them was spiced gingerbread men, and though I have so many cookie recipes in the books to share with you all, I decided I wanted to post a dish that reflects what I can (and do) actually eat on a weekly basis.  Much to my families dismay (they don’t like the smell), this recipe is duck, or more specifically, duck confit.  While I am continually experimenting with cooking methods, times, and flavors for the duck I purchase from US Wellness Meats, this spiced grapefruit version was quite delicious.  What is even better, is that by the end of the cooking process, you have turmeric and citrus infused duck fat that you can store for later use.  I chose to use my leftover fat to sautee greens, of which came out very tasty.  Overall, I am so very thankful for the opportunity to share on Stacy and Matt’s site, and truly the timing could not have worked any better. You can view the entire recipe here. 
 
 
 
 
 
 
 
Romans 5:10 “For if when we were enemies we were reconciled to God through the death of His Son, much more, having been reconciled, we shall be saved by His life.”

Guest Post: Paleo “Summer is Coming” Strawberry Mocktail (AIP)

During the short period that I blogged on Beyond the Bite, the number of people that I have come across, that are like myself and are using real food to heal their bodies, is truly astounding. One of these individuals was Marissa from Joy Filled Nourishment, who not only caught my eye due to similar interests, but also the amazing autoimmune-friendly recipes she creates, as well as her keen eye for food photography. After today’s recipe, I know that you will quickly become just as big of a fan as I am.

About the Cook ~

Marissa Franklin is a wife, believer, and real food enthusiast. She is healing her body through the autoimmune protocol fight IBS, eczema, leaky gut, and difficulty sleeping. She is a nutritional therapist practitioner in training and loves helping people to see that real food can be utterly delicious and healing. In her spare time she loves hiking, painting, board games, drinking tea, and geeking out over nutrition and chemical-free skincare. You can find Marissa through the following social media channels, as well as her own blog, Joy Filled Nourishment

Notes From the Cook ~

As the first day of spring came and went, I yearned more and more for the warm summer months. Something about the summer season is so carefree and I look forward to it each year. While many people enjoy fun drinks during the summertime, I wanted to create one that I felt good about consuming and could enjoy right now! Additionally, I wanted to have a special drink to spice up a weeknight when water, herbal tea, and bone broth begin to get a little boring. This drink is perfect for the mundane and dinner party alike and I love that about it. Of course, if you want to be a little bit naughty, maybe use a site like fakeYourDrank.com to get an id so you can buy some vodka and spice your drink up a bit. In my opinion, though, it doesn’t really need alcohol. The fresh squeezed orange juice mixed with the rich strawberry flavor and sparkling water really makes it feel like a treat. It is truly beautiful to look at as well and I love watching the colors mix together like an old school lava lamp. My husband and I both loved it and I can tell this will be something we look forward to making every strawberry season.

Summer is Coming Strawberry Mocktail

Print Recipe

(Serves 4, 12 oz servings)

Ingredients

  • 1 lb fresh strawberries
  • 1/4 cup water
  • 2 tablespoons honey
  • 1.5 cups sparkling water, divided
  • 2 cups fresh squeezed orange juice, divided
  • fresh mint leaves and limes for serving
  • crushed ice

Process

  • Hull strawberries and puree in food processor or blender. Strain with fine mesh strainer to remove seeds
  • Add strawberries, water, and honey to medium saucepan and bring to a gentle boil. Turn down heat and simmer for 15 minutes. Let strawberry compote cool slightly. I stuck mine in the freezer for 30 minutes.
  • Add crushed ice to four 12 oz glasses
  • Pour 1/3 cup sparkling water into each glass
  • Follow with 1/2 cup fresh squeezed orange juice into each glass
  • Add 3-4 tablespoons strawberry compote into each glass and stir to combine
  • Garnish with fresh mint leaves and lime and enjoy!

Romans 1:20 “For since the creation of the world God’s invisible qualities–his eternal power and divine nature–have been clearly seen, being understood from what has been made, so that people are without excuse.”

A Roundup of Five Autoimmune Paleo Easter Roundups

 
 
This weekend is Easter.  Truly, I feel as though we were just here, and cannot believe that another year has already gone by.  Though life is tough in the moment, and some days seem like they will never be over with, taking the time to look back on the past year makes it seem as if it went by very fast.  A lot has happened in the realm of my treatments, doctors that I see, and growth of my own personal knowledge on food, the human body.  God has also blessed me with new friendships over the past year that I seriously would not change for the world.  In a way, it can also be hard to look back on your past, without wishing that your health was at least a little better than it seems.  However, I must always remember that where God has me, is exactly where He wants me, and for that I can be very grateful.  On an entirely different note, I decided that today’s post was going to be a roundup of all of the recently posted Easter meal plans and menus that have been circulating the web by some of my autoimmune-Paleo friends.  Years past, I can remember scouring the web for recipes that fit all of my dietary needs, and though at the time they were scarce (typically leading me to create my own), the amount of recipes that are out there now is quite astounding.  No longer do you have to fret over making a carrot cake without eggs, nor does hosting an Easter dinner party become seemingly impossible.  Because of this, I decided to pull all of the recipe roundups together and put them in one simple, straightforward post, as a way for you to access them all at once.  Hopefully, it will serve as encouragement that you can still have fun in the kitchen this Easter, entertaining (if you wish), and ultimately able to spread the good health while we celebrate our Lord and Savior dying for our sins and rising again so that we can spend eternity in Him! 
 
Sweet Potato Lefse, Bacon Herb Biscuits, and Sweet Potato Pita Bread. 
 
1. As Jo, from Comfort Bites Blog says, her roundup is “all for the love of AIP breads and wraps,” of which she was so kind to include a few of my recipes, a long with a few other flatbreads, wraps, and even bacon biscuits. All recipes are great as appetizers, or side dishes to your main, Easter supper.

Homemade Ginger Ale, Bacon Balsamic Wrapped Asparagus, and Homemade Marshmallows.
 
2. Next up, we have a large roundup with a huge variety of dishes (75 in all) by Charlotte of Salix is Me.  Her Easter roundup covers every category of food in your day, including brunch, appetizers, soups, salads, entrees, side dishes, beverages, desserts, and last but not least, sweet treats and candy (yes, autoimmune-friendly Easter candy can be on the menu for your kids).  
 
Cilantro Carrot Mash, Naturally Dyed Easter Eggs, and Lamb Roast with Beets.
 
3. Another recent roundup is by Adventures in Partaking, where even more breakfast and brunch, appetizer, main dishes, side dishes, desserts, soups, and other Easter ideas, are all put together.  What is even greater is that Bethany’s roundup includes a list of ideas and activities you can spend with your children on this special holiday.  
 
Strawberry Layer Cake, Pastaless Salad, and Pigs in a Pillow. 
 
4. If you have yet to read my review on He Won’t Know It’s Paleo, well, you should, because this Easter, Bre’anna is giving you a sneak peak into some of the recipes included in her newly released 100+ AIP recipe cookbook.  She also provides links to those that have been previously shared on the blog, including Pigs in a Pillow (a fun riff on the typical pigs in a blanket), ranch dressing, and Honey Seared Pork Tenderloin.  
Fish soup, Slow Cooker Lamb, and Carrot Cake Cupcakes.
 
5. Last but certainly not least, is an Easter roundup by Samantha at Sweet Potatoes and Social Change.  I am not sure you could ask for anything better than a gorgeous layout of appetizers, drinks, sides, main courses, and desserts.  Seriously, if you are not convinced by now that you can have a delightful Easter menu while following the Autoimmune-Protocol, I am not quite sure what will! 
 
 
 
 
 
 
 
 
 
 


Hebrews 12:2 “Looking unto Jesus, the author and finisher of our faith, who for the joy that was set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God.”

Paleo Autoimmune Protocol Sticky Moroccan Wings (Fruit Sweetened)

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

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

Process

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




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

Daily Dose of Encouragement: Worn

DailyDoseEncouragement

Every now and then, I have people tell me that they simply don’t know how I do it, continuing to live despite my condition.  The truth is, I don’t do anything, God does.  Though I still may stumble, fall, sin, and don’t necessarily always put Him first like I should, God has always been there to pick me up off the ground and help me keep going.  In the past years of my illness, there have been times where I have hit what I call a “brick wall” of emotion, and if you have ever had struggles or trials in life, you will know exactly what I am talking about.  When you spend all of your energy trying to cope with symptoms, figure out what is causing the symptoms, and comply to various treatments and protocols year after year, sometimes your emotional, mental, and physical well-being simply cannot handle it anymore.  This can also happen when you are called to do a variety of seemingly impossible tasks all at once, knocking you off schedule, draining you of energy, and suddenly life becomes like a whirlwind.  As for myself, there have been many instances where the unknown outcome of a given doctors appointment, test, or treatment, has left me thoroughly exhausted and void of any hope to keep on trying.  Somedays, I never thought that the the tears would stop, nor could I find any plausible reason as to how I was going to get up off of the floor where I had previously collapsed in utter despair.  With the internal battle that continually rages on in my body, there have been times where I seriously cannot, and do not, want to deal with the symptoms any longer.   Honestly, if it were ever up to me, I would have never gotten up from the crumpled pile on the ground, couch, or bed and pulled it together time and time again.  Yet somehow, it happens, and there are many like myself who have lived to tell about it.

While there may be various earthly reasons that have gotten people through their heartaches in life, it is ultimately God who has allowed me to  “keep on keeping on” despite how hard pressed, perplexed, and struck down my body becomes.  However, this does not mean that I am always able to keep a calm, straight face, acting as though the pain and strife that I have encountered has not effected me.  We are only human, and must show emotion as a way to grow from our experiences, and while crying to ourselves more than likely will cause a pity party out of our circumstance, crying out to God is an entirely different story.  When we break down, we are proving just how much we do need God, and it is through the act of being down on our knees with a heavy heart, that we are surrendering our entirety to Him. This is one of the greatest forms of living out a life of sacrifice to our Heavenly Father.  Yet it is not to say that this will not include many painful experience, as a life where we take up our cross and follow Christ will almost always involve the act of giving up any earthly attachments, desires, and pleasures.  As for those like myself  who have chronic illness, it means accepting that God might just want to use our weak, sick, and troubled body to prove His power and glory.  Of course, it is not to say that we should simply give up on trying to find healing, rather, we must realize that the road to recovery is ultimately steered by God’s will, and if that means giving you another symptom or condition to deal with, it is not to make us suffer, but rather, bring us closer to Him, use us as His servant here on earth, and ultimately allow us to live our life poured out as a drink offering (Philippians 2:17).  That being said, God has never said that we cannot  show any emotion, or that we can’t admit to being completely worn out and helpless as we work through these difficulties  Instead, this is when He calls us to draw near to Him and find safety in His wings (Psalm 91:4).  Of course, this is certainly easier said than done, and as I struggle to get through this week, there have been a few songs that have been really hitting home with me, and have allowed me to turn my weakness into times of spiritual growth.  These songs remind me that through Christ there is “hope for the helpless,  mercy and healing,” and though I may be tired and worn with a heavy heart “from the weight it takes to keep on breathing,” the Lord can give give me rest.   Though sometimes the way is lonely, and steep and filled pain, and if your sky is dark and pours the rain, then cry to Jesus,” as He is the ultimate source of all comfort and encouragement (2 Corinthians 1:3).

 
 
 

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

AIP/Paleo No-Bake Carrot Cake Protein Bites (Cricket Flour)

I can’t believe that Easter is upon us yet again.  Somehow, the years go by so fast, yet so slow in the moment.  Though a true carrot cake was definitely something that I wanted to make, there simply are not enough mouths to continually eat all of the recipes I am creating in my head.  Therefore, I thought it would be a bit more practical, to make the Easter-theme dessert into something that my father actually eats on a regular basis.  Raw bars, though typically made with nuts and seeds, are a item that I have loved remaking into an autoimmune-friendly treat, of which I do with a bit of cricket flour (yes….you heard me right) and tigernut flour.  Together, these to flours mimic the taste and texture of ground nut and seeds quite well, while still providing a rather great nutritional benefit.   That being said, if you can have nuts or seeds, and are a bit “weebed” out by the though of entomophagy, then by all means, use the alternative.  However, my family serves as proof that once you try cricket flour, you will soon realize it is not as it first may seem or sound.  Overall, I have to admit that I really knew if my family would get on the insect bandwagon, but am excited to announce that they officially are on board (and happy to be so as well).   As far as today’s recipe goes, even my father declared that he likes cricket flour, which are words I certainly never expected to come out of his mouth.  However, I do have to admit that it is pretty dang awesome. If you are looking for more similar recipes, check out my no-bake fig newton bars, as well as my flour search page.

No-Bake Carrot Cake Protein Bites

Print Recipe

Ingredients

Process

  • Soften the dates by soaking them in a bowl of boiling water for 10-15 minutes.
  • In a food processor, shred the carrots with the shredding blade, then switch the blade to the “S” attachment and pulse a few times until broken down a bit more, then transfer the carrots to a bowl for later use.
  • Back in the food processor, blend together the dates, sea salt, spices, cricket flour, gelatin, and tigernut flour until just combined.
  • Add in shredded carrots and pulse until just combined.
  • Use a cook scoop to transfer the dough to a parchment lined baking sheet.
  • Place the sheet in the freezer to set, then store the bites in the fridge for up to 7-10 days, or in the freezer for longer shelf life.

Recipe Notes

I source my cricket flour from Next Millennium Farms and Aketta by Aspire.
If you do not have gelatin, simply increase the amount of tigernut flour by 2 tbsp.
Almond, cashew, or sunflower flour can be used in place of cricket flour.

 

 

 

 

 

Psalm 14:1 “The fool has said in his heart, “There is no God.” They are corrupt, They have done abominable works, There is none who does good.”

Paleo Autoimmune Protocol Slow Cooked Beef Marrow Bone Broth (Low-FODMAP)

 
Bone broth, it is amazing for you, yet the funny thing is, not everyone’s body tolerates it very well.  This may come as a surprise to some, especially if you are one who can guzzle it down with no issues and feel the benefits flood your body.  However, I, personally (and I know for a fact I am not the only one) react quite differently.  Bone broth makes me swell up, itchy, bloated, and overall just a hot mess.  In fact, if I try and drink bone broth more than once in the span of a week (at the least), my throat closes up and I have an awful anaphylactic allergic reaction.  I have found this to be partially due to the fact that bone broths almost always have some sort of ingredient high in FODMAPs (garlic, onion, celery), or simply the fact because they are cooked for a very longtime, of which raises the histamine content.   However, that only truly accounts for around 50% of the issues that I experience, making the other half a complete mystery (at least for now).  Overall, it is a bummer that I can’t handle bone broth at this point in my life, as I undoubtedly need the gelatin, amino acids, and minerals in order to heal my gut (and body) from the damaged caused by Chronic Lyme Disease.  Surprisingly, I have found Vital Protein’s Collagen Peptides to be something my body can handle, thank goodness, and I have been adding them to my morning, PK Protocol shake for about a month now.  Overall, this bone broth is very versatile, and can be done with any type of bone that you have on hand.  I chose to your beef marrow bones, simply because I had many left over from my weekly roasted bone marrow.  
 
 

Slow Cooker Bone Broth
Print Recipe
(Makes 8 cups)

  • 5 lb leftover beef marrow bones
  • 1 tbsp sea salt
  • 1 tbsp apple cider vinegar
  • 8 cups of water
  • 1 cup chopped carrots
  • 1 bundle fresh parsley (1/4 cup)`
  • 2 dried bay leaves
Process
  • Place chopped carrots in the bottom of your slow cooker, piling the bones on top, and tucking the parsley and bay leaves down under the bones 
  • Sprinkle with sea salt, and pour 8 cups of water over the bones.
  • Add apple cider vinegar, cover, and allow the bones to cook for 8-10 hours on low.
  • Once cooked, allow to cool a bit before straining bones, herbs, and carrots out of the broth. 
  • Store broth in large mason jars in the fridge, or freeze for later use. 
Recipe Notes
Feel free to use any other bones on hand, if you do not have marrow bones. 
If using marrow bones, the cartilage that becomes soft on the side of the bones is very delicious and nutritious to eat. 
 





1 John 3:16 “By this we know love, because He laid down His life for us. And we also ought to lay down our lives for the brethren.”

Paleo Cinnamon Ghee Baked Cod (Featuring Tin Star Foods)

 

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

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

Cinnamon Ghee Baked Cod

Print Recipe

(Serves 1)
Ingredients

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

Process

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

Recipe Notes 

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

 

 

 

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

Paleo Date Sweetened Chocolate Frosting (AIP-Friendly)

The past week I had the joy of making a Paleo compliant birthday cake.  The Crossfit gym my parents go to is doing a 100 day Paleo challenge, and because one of the gals participating didn’t want to lose any points simply because it was her birthday, I had the privilege of making her Zen Belly’s No Joke Dark Chocolate Cake.  The feedback was great, as both individuals of the couple told my mom that it was so good they were eating it for breakfast. I have made Zen Belly’s cake a few times now, the first being using tigernut flour in place of the almond flour to make it nut-free for a friend.  I am happy to say that both results came out fantastic, and it is definitely my go-to cake for those looking for an indulgence.  Today’s recipe is the chocolate frosting that I made to occompany the latest cake that I made, of which is sweetened with dates instead of refined, powered sugar.  Of course, 18 dates might seem like a lot at first glance, however, if you compare it to the multiple cups of cane sugar that is typically used in a buttercream frosting, you will realize it is not that much after all.  As a note, today’s frosting can be made autoimmune-protocol compliant, simply by using carob in place of the cocoa, of which will allow you to reduce the amounts of dates used in the recipe as carob is rather sweet on its own. Enjoy, and don’t forget to lick the spoon! (See my egg, nut, seed, and coconut free Triple Threat Chocolate Cake) 
 

 Date Sweetened Dark Chocolate Frosting 
Print Recipe
(Frosts a 2 tier, 8 inch cake) 
Ingredients

Process
  • In a small bowl, soak dates in hot water until soft (30 minutes).
  • Remove the pits from the dates, and place them in a food processor.
  • Add 1 cup of the shortening to the food processor, and blend until the mixture has become smooth.
  • Add in remaining 1/2 cup shortening and vanilla extract, blending until smooth.
  • Mix together cocoa, sea salt, and arrowroot in a dish, then spoon the dry ingredients into the wet, and allowing the processor to run until it has become fully incorporated.  
 
Recipe Notes

Avoid over-mixing – If you process the mixture too long, the shortening will start to break down and you will have to allow it to firm up before re-mixing.

The cake pictured is Zenbelly’s No Joke Dark Chocolate Cake.   
To make AIP-friendly, use carob in place of the cocoa, and decrease the sweetness by removing at the last, half of the dates, or more to taste. 
 
 
 
 
 
 





2 Corinthians 5:21 “For He made Him who knew no sin to be sin for us, that we might become the righteousness of God in Him”

Paleo Triple Threat Chocolate Cake (Egg, Nut, & Coconut Free)

 

March 20th was officially the first day of spring, or at least it was supposed to be…Yet here in Connecticut, spring came in the form of snow, which ultimately made my entire family a bit frustrated.  While I prefer warm weather any day over the cold, I tend to try and keep myself busy, as to not looking out the windows and get depressed myself.  Therefore, I thought it would be perfect to spend time in the kitchen making a chocolate cake for my mom, of which would end up keeping us both happy.  I am thrilled to say that my plan worked, and what is even greater, is that the sun came out the next day, which brightened things up just a bit.

My mom, the chocolate lover and critic told me that the cake was “REALLY good,” and was astonished that I came up with the recipe myself.  My father, who isn’t a big fan on sweets or chocolate in general, was going to wait until after dinner to try a piece, but after seeing my mom’s reaction, he simply could not wait any longer.  His response? “This is flipping AMAZING!”  Overall, they loved it, a lot, and not once would one guess, or even care, that it was free of grains, eggs, nuts, or coconut products, let a lone “Paleo” compliant.  Now, I would not necessarily call this cake “Paleo,” as really, it is definitely not a nutrient dense, healing, sustainable food source.  However, I just wanted to make a dessert where my imagination and creativity could go wild.  I also wanted to prove to myself that, for future reference, I could make a killer birthday cake that could be eaten by those with some of the most common allergies outside of grains and dairy.  In the end, the cake came out a complete success, and I truly could not be more excited with how much everyone in my family loved it.  Tomorrow I will be sharing the chocolate buttercream that I made to frost the inside of the cake, so be sure and stay tuned for that, while if you are looking for a similar recipe, check out my strawberry snack cake here.

Triple Threat Chocolate Cake

Print Recipe

(Serves 10-12) 
Ingredients

Filling

Topping

Cake Process

  • Use avocado oil to grease the sides and bottoms of 2, 8 inch cake pans.
  • Place greased cake pans upside down on a large piece of parchment paper, trace around the outside of the pans with a pencil to draw a circle, then cut the circles out, fitting the pieces of paper into the bottom of each cake pan.
  • Preheat oven to 350 degrees.
  • In a large bowl, sift together tigernut flour, water chestnut flour, arrowroot flour, cocoa powder, baking soda, baking powder, and sea salt.
  • In a food processor, blend together avocado oil, maple syrup, and vanilla extract.
  • Place gelatin in a small bowl, and pour boiling water over the top, whisking quickly to dissolve the gelatin, then pouring it into the food processor with the rest of the wet ingredients, running until combined.
  • Add in dry ingredients and pulse the food processor until the dry has become fully incorporated with the wet, forming a smooth batter.
  • Pour equal amounts of the batter into each prepared cake pan.
  • Place cake pans in the oven and and allow them to cook for 25 minutes.
  • Remove the cake from the oven and allow to cool until the bottoms are no longer warm (at least 20-30 minutes).
  • Once cool, remove cakes from their pan and allow to set up even further on a wire rack.

Frosting Process  

  • To frost, remove one of the cake rounds from its pan so that it is facing up on a large plate, and spread 3/4 of chocolate frosting evenly across its surface.
  • Once cool, transfer the second cake round on top of the first by slowly flipping it over off of the wire rack and on top of the first round.
  • Prepare the ganache topping by melting the shortening, unsweetened chocolate, and maple syrup in a small heat proof pan over low heat.
  • Allow the mixture to cool slightly, then drizzle over the top of the cake with a spoon.
  • Once the ganache begins to harden on the cake, sprinkle with sea salt and serve.

Recipe Notes

If you do not want a two tiered cake, simply half the ingredients and cook in one, 8 inch prepared cake pan.

Psalm 62:7 “In God is my salvation and my glory; The rock of my strength, And my refuge, is in God.”

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

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


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

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



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