Beyond the Bite

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

Recipe Index

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.”

Daily Dose of Encouragement: Faith in Trials

DailyDoseEncouragement

You are only as big as your faith, but faith in what? Well, really, this can apply to anything in life, from healing, to your personal relationship with God, to everyday relationships and activities.  If you don’t have faith in even the little things, you limit your potential to grow, learn, take chances, and ultimately find your greater purpose in life.  If you have read previous daily doses of encouragement, you will know that I speak of finding all that you were meant to be in life, through a chronic illness, or any trial in life for that matter, quite often.  This is because I truly believe that every circumstance has a reason, of which has been planned out by God, the creator of all things.  That being said, if you do not have any faith, or are severely lacking in it, you will never be able to find this.  Why? Because God is only as big as you let Him be, and if your faith is small, then He is going to be small as well, thus causing the significance of trials and tribulation to diminish. With an insignificant God, the possibilities of healing and seeing the good through life is impossible.  As the power of God shrinks, our own self worth and ego grows larger, causing everything to become unfair, an inconvenience, and never the way that we think it should be.  Yet if we realize that we as humans are limited, and God’s ways are supernatural and beyond anything we can imagine, then the boundaries of our faith simultaneously grow as well.  We know that despite how times may seem here and now, the future is truly up to God, whose ways are higher (Isaiah 55:9).   Limitless faith makes your life here and now all the sudden very bright, as all the negative aspects that can all too easily swallow us whole, fade away.  When you have faith, the opportunities and blessings that God may bring you in life are endless, making life with faith, full.  Faith ultimately brings you closer to God in a way that nothing else can.  It’s not to say that we will obtain huge faith overnight, rather we are to use daily occurrences and trials to grow our faith little by little.  Even Christ speaks of faith as small as a mustard seed, from which He says His children can move mountains (Matthew 17:20).   Faith is not flashy, no, that is more so self arrogance.   Instead it comes through in the little things, like when we are hit with the storm in life that we had no idea was coming.   Faith proves itself strong when suddenly we see a time of trying as a direct message from God.  We may not know what the messages are at the time, but eventually whether here on earth, or in eternity with Christ,  we will find out.

In the meantime it all comes back to faith,  it is as simple as that.   If you can not have faith in the small things, then it is no secret that the big things will come as a severe misfortune.  Though there may be trials that are physically and emotionally tormenting,  faith in something greater than our own bodies and our earthly existence, and is what gets us through time and time again.  If we are only having faith in ourselves, or in a doctor, or in a spouse, or in a parent, we will eventually be failed.  If we try and find our faith in an earthly, physical, and limited being, that is not faith at all. Suddenly, we will be become overrun with doubt, “what if’s” of “what if so and so can’t pull through for me,” or,  “what if they don’t have the money,” or, “what if they’re not smart enough,” or, “what if the test doesn’t go right,” and the list goes on and on…Sure, these are all plausible questions, however they are only applicable to our situation when we are speaking of, and putting our faith in, anything other than God. Yet if our faith is in the Lord, who is almighty all-powerful, omnipresent, and all-knowing,  we don’t have to worry about the “what ifs,” we can just have faith, no if, ands, or buts.  Now, it is not to say that sometimes we don’t struggle with faith,  and it is only natural to sometimes fall into feelings of doubt.   Yet does that mean we are a failure and should simply give up on trying to grow our faith? Of course not!  You don’t do pursue a hobby, job, or career once, and then simply give up because you were not the best person out there.  No, you keep going and you keep building and learning your craft continually throughout your whole life. Because we humans are sinful, there’s always room for improvement, but that doesn’t mean we should stop striving in our hobbies activities, school work, and jobs, rather, we keep doing it because that’s life. Of course those that don’t put any effort into life, don’t really have a life at all.  With all that said, it is the same for faith, as not only does it take courage to find faith in God during moments of complete despair, but it also takes many tears, sorry, grief, and pain, of which He will be there to help us through and reward us for in heaven, if we just have faith. (James 1:12)  See, we live in a world where everything is against faith in God, and everything for faith in yourself, what your heart tells you to do, or what everyone else is telling you is the best thing for you, because it is all about you, you, you.  However, the reality of the situation is much different.  If we try and find faith in the things around us here on earth, we constantly live a life of searching.  Whether seeking to try and fill that void in our soul, or looking for that “thing” or person that will give us comfort in times of sorrow, we are always left wandering.  Yet when you find faith in Christ, that searching is through.  Not only have you found the one true source of faith, you have found the One that promises to reward your faithfulness by never leaving you nor forsaking you, no matter how hard life on earth is, and even if we walk away at times,  He won’t leave you. (Deuteronomy 3:16)

 In a way, it is kind of funny that times of trial and hardship make people doubt their faith in God.  Really, it is through these storms that God is trying to tell us something, but because we are so into following our hearts, or what we had previously planned out in life to what we think is best, we automatically see the trials as from the devil, and that we are being “cursed.”  With all faith in our Savior out the window, we become thoroughly confused, frustrated, and left feeling helpless. Yet taking a step back, the correlation is quite obvious.  As we put away our faith in God, all of the sudden, life becomes impossible.  It just goes to show, that tough having faith in God during some of the most inhumane circumstances might be hard at the beginning, it is certainly easier than trying to figure out life and everything that it brings, on its own.  Ultimately, when we are actively trying to grow in our faith, we can see the inevitable trials of life as God’s way for shaping, using, and helping us meet what it is He wants us to find in life.  Truly, we never know the reason behind the small everyday events in our lives, or the big things that come and change our world completely, such as a chronic illness.  It could be that He wants you to meet the person that you get to spend the rest of your life with, or it may be because He wants to bless you later down the road with the job that you would never have had the chance to get if you didn’t go through this season of struggle.  Of course, the reason for everyone’s trials is different, as no one person is the same, rather we are all unique and God’s eyes.  In the end, God uses the sin and strife of this world, to craft us into His masterpiece (1 Corinthians 15).  He works through the blood, sweat, and tears, to bless us.  Nothing that we are going through, or may encounter in life is meaningless, and all we are called to do is have faith, even if it is as small as a mustard seed. Is that so hard to ask?

 
 
 
 
 


James 1:6 “But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind.”

FODMAP 101, Paleo, and Chronic Lyme

What is Low-FODMAP, or better yet, what in the world are FODMAPs?  If these two questions summarize your feelings toward the seemingly foreign acronym, then this post is for you. 
 
 

FODMAP Definition   

 
Overall, “FODMAP,” is an acronym used to summarize the varying types of fermentable carbohydrates found in food.  More specifically, “F” stands for “fermentable, ” “O” for “oligosaccharides,” “D” for “disaccharides, “M” for “monosaccharides,” and “P” for polyols, all of which are short and medium chain carbohydrates that contain high amounts of fructose molecules.  That being said, all carbohydrates contain carbon, hydrogen, and oxygen atoms, with the formula defining what type it is.   The simplest form of sugars are made up of 3-7 carbons in their chain, with multiple hydroxyl groups (1 hydrogen & oxygen bonded together & branched off of a carbon), and are known as monosaccharides.  These compounds are called “simple,” due to being the most basic form of sugars in food, and thus serve as the building blocks more complex carbohydrate structures. Common monosaccharides include glucose, fructose, and galactose, of which can be found in various natural and chemically engineered sugars including honey and corn syrup. Next, there are disaccharides, which are simply two monosaccharide sugar molecules linked together, with the most common dietary sources being lactose (i.e. milk and other, dairy derived products), maltose (usually derived from wheat), and sucrose (i.e. table sugar). 

Example of a monosaccharide on the left, and disaccharide on the left, which is 2 monosaccharides linked together by an oxygen. 


 Larger carbohydrate chains that are made up of 3-10 simple sugars (i.e. monosaccharides), are known as oligosaccharides, and are abundant in various foods including asparagus, onion, artichoke, legumes, wheat, and garlic.  Last but not least, there are polyols, which are sugar alcohols, or common sugar-free substitutes, including xylitol and sorbitol, while they are also found in real food sources such as grapes, mushrooms, avocado, apricots, and many others.  

 Why it Matters 

Overall, the main takeaway from these differing types of carbohydrates found in food, is that the bodies small intestine has a hard time digesting them.  In fact, this is even true for those that are completely healthy. Therefore, when the food that enters the small intestine is unable to be broken down, it remains so when it enters into the large intestine, where it then feeds gut bacteria.  Though having happy gut bacteria is important to obtaining a balanced GI tract, over-feeding them causes the microbes to become over-active, fermenting everything that they can get their “hands” on.  In turn, this causes one to have a variety of symptoms that can range from minor discomfort in one’s abdomen, to inhumane, debilitating pain throughout one’s entire body. Not only does undigested food in the small intestine cause overgrowth (i.e. SIBO), but it also hinders the large intestine from its key job (water absorption), which is why bloating, bowel issues (constipation and, or, diarrhea), gas, cramps, indigestion, and belching, are all common symptoms of FODMAP intolerance as well.    Enterocyte cells, as mentioned in my previous, leaky gut post here, are one of the major factors in the health status of one’s gut, and are also responsible for digesting many FODMAPs. Therefore, if they become damaged or dysfunctional, not only does allergies and other inflammatory health conditions come as a result, but also the chance of FODMAP intolerance and overgrowth. Common triggers of GI damage include gluten, medications (antibiotics, NSAIDs, birth control, etc…), alcohol, legumes, and other items prominent in the SAD (standard American diet), all of which lead to a a leaky gut, which, as mentioned above,  subsequently adds to the likely hood of one becoming noticeably FODMAP intolerant.  FODMAP intolerance can also occur when the expression of Glucose Transport Protein 5 present in the GI tract, becomes dysfunctional, due to it being one of the main fructose transporters in the body.  This cant occur through ingestion of polyols and sugar alochols, due to their direct effect on the function of GLUT5.  As Dr. Sarah Ballantyne mentions in her post, what type of FODMAP one adversely reacts to, can sometimes be brought back to what insufficiency is occuring in the body, with fructose and polyols being related to GLUT5 deficiency, and fructan containing foods, being from a lack of certain digestive enzymes. 

How to Heal 


If intolerance to FODMAPs is caused by a damaged gut, then it is quite obvious that one of the only ways to fully reverse this is to first begin to heal one’s gut.  For starters, it is important to eliminate, or at least decrease (depending on the extent of one’s intolerance), the amount of dietary sources of fermentable carbohydrates in one’s dietary intake, as well as other foods, medications, and substances that have a negative impact on gut health.  This can take anywhere from a few weeks, to months, or even years, depending on the degree of one’s health condition. It is also key to get one’s gut flora balanced, of which can be done through supplemental probiotics, or probiotic foods.  However, one must be careful while introducing more bacteria to the gut when experiencing FODMAP intolerance, as it may make their symptoms progressively worse.  Truly, it depends on the person, and what is the underlying cause of their gut imbalance.  Below is a brief list of foods high in FODMAPs, however, if you are looking for more information on both gut healing and the information discussed today, I encourage you to purchase Dr. Sarah Ballantyne’s, “The Paleo Approach,” or visit the various resources provided at the end of this post.  

Experiences With Low-FODMAP   

Dietary changes were the first in my battle with Chronic Lyme Disease.  Therefore, I tend to forget that acronyms such as “FODMAP,” are relatively foreign to those in the outside world.  My journey with a low-FODMAP approach to eating came about after I received surgery to release my celiac artery, which was being compressed by my diaphragm that had fallen and cut off all blood flow to my stomach and surrounding digestive organs.  Of course, a long with this major complication, other effects of the untreated Lyme were finally rearing their ugly heads, including small nerve damage throughout my body.  In turn, this caused my small intestine to be paralyzed, which, as you can imagine caused a plethora of other issues inside both my GI tract, and overall body. That being said, before I got surgery, I could barley east, as not only would it fill my entire body with a queer, haunting pain unmatchable to anything I can liken it too, but my face would drain to a deathly grey color, as my body tried to do all it could to the digest food and absorb the nutrients that I was eating.  Once we finally figured out what was wrong in my body through MRA imaging, liquids, typically in the form of smoothies, became my calorie source.  At the time, I wasn’t really aware of drinking bone broth to heal my gut, nor did I have a juicer to juice, and to be honest, I was half dead, with no brain power to even think straight.  Eventually, I was able to get surgery, after which I was told that I would be able to eat without any issues.  Of course, this was very exciting, yet much to my disappointment, when I woke up in the recovery room, the nurse told me they had also patched up a gaping hiatal hernia in my esophagus, of which explained much of the severe acid reflux I experienced as a child.  Though I was happy with the surgery, and very thankful indeed, I was left unable to eat solids for another 2-3 months, as my throat healed.  Even scrambled eggs felt like I was trying to swallow marbles, which caused me to choke on most solids, thus leaving me to rely on liquid calories, and mashed foods such as sweet potato and squash, for the majority of my meals once again.  Yet it wasn’t only my throat that was a wreck, but also my stomach.  Naturally, I thought that the severe bloating was simply from having no blood flow to my stomach, however, as the months passed and nothing got better, I started to realize that something else must be going on.  Fast forward 6 months, and the “air” that they said was in my stomach due to surgery, didn’t leave, nor the pain that came with having a 10 inch surgical drain in my side, once it was pulled out.  In fact, though I was eating 90% Paleo,  my GI symptoms progressively got worse the more I ate.  Not only that, but my skin color began to change for the worse again, and as I would sit outside sleeping on our lawn chairs, I begin to notice bugs would drop dead if they came near me.  It may sound really silly, and an over-exaggeration to some, but it is not, and even family friends thought I looked very toxic.  After countless hours of research, I knew for a fact that I had  SIBO, and while how I treated/still am dealing with this overgrowth is an entire story all together, it was putting these pieces of the puzzle together, that ultimately brought me to eating “low-FODMAP.” Soon, I will be delving deeper into how I sought out healing from SIBO, but in the meantime, if you are interested in further learning about FODMAPs, please visit the links located below.  All I can say is that, without eating a personalized paleo diet with the elimination of dietary FODMAPs, I would not be able to get through every day life, due to the severity of the symptoms that have previously plagued my body from various overgrowths and infections.  Overall, I do still follow a low-FODMAP approach to eating, as if I do not, the “bad guys” would be very happy campers.  Of course, I do not believe I will have to eat this way for life, as I am persistently working on not only healing my gut through the autoimmune-protocol, but I also currently doing the PK Protocol, to get to the bottom of the neurotoxicity in my cells.  All in all, low-FODMAP eating is just another way that I can support my body on all levels, and though it does take away from many of the foods that otherwise would be acceptable on a ketogenic diet (or what I call, an AIP-Keto approach), there comes a point in one’s illness where they will do absolutely anything to get better, and that is exactly where I have been for many years.  That being said, being aware of what foods contain FODMAPs for the everyday person can certainly serve as useful, simply because they are in many foods we eat, and knowing what we put in our bodies serves as one of the greatest means of finding and (or) maintain true health. 


Further Reading 
SIBO and FODMAPs 
The Paleo Approach 




Romans 5:13 “Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit.”

Ballantyne, Sarah. The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body. N.p.: n.p., n.d. Print

Paleo Purple Potato Leek Soup With Meatballs (Autoimmune-Friendly)


Every spring, ever since I was a baby (and even before then), my family has been vacationing in Colorado, where my uncle, aunt, and two cousins live.  Everyone in the family are big skiers, as we have all been hitting the slopes since the day we could walk.  Therefore, going to Colorado is something my parents make a priority, and despite how sick I have been the past few years, we have only missed it once.  Overall, despite traveling being hard on my body, I truly love the wide open mountains, where the sun is shining brightly, and the fresh air that is unlike anywhere else in the world.  Though I wish to move somewhere warmer when I am older, Colorado is certainly a place that I would love to live for a time as well, despite typically hating the thought of being land locked.  The reason for me telling you all of this, is that today’s recipe was made to feed the eight hungry mouths that are my cousins, brothers, parents, and aunt and uncle.  I felt that a warming dish would be very appropriate after everyone came off the mountain from skiing all day, which is why I decided to go with potato leek soup.  However, as you may have already guessed by the photos, this isn’t just any potato soup, it is purple sweet potato soup.  After flying into Denver and  stopping at MMM…Coffee (my friend’s Paleo bistro and cafe) for lunch, my mother and I headed up to the mountains, with a short (ish) stop at the new Whole Foods that is in Frisco.  As a foodie, I had fun looking at all of the different, locally made products, as well as some of the foods that I don’t always see out in the North East, Stoke’s purple sweet potatoes being one of them.  Once I scratched off some of the skin and saw the vibrant magenta flesh underneath, I knew immediately that I had to make something with them.  

 


As you may have guessed, the incredible color that Stoke’s sweet potatoes have, subsequently gives them a higher nutrient content.  This means that they are incredibly high in vitamin C, B6, manganese, and even more so in beta-carotene, and anthocyanins, of which are the antioxidants responsible for giving the potatoes their deep pigment, much like you would find in berries or grapes.  Therefore, unlike a typical potato leek soup that utilizes white potatoes, this purple variety is not only different in looks, but also in taste and nutrient content, of which makes the soup a very delicious meal for anytime of the day.  I personally served my family roasted leeks, broccoli, asparagus, and zucchini, as well as sauteed green beans with garlic and sauerkraut, of which everyone everyone thoroughly enjoyed.  My cousin kept telling me that though he was wary of what the soup may taste like do to, well, being PURPLE, in the end it was “incredible.”  Everyone else agreed, and my dad made note that he especially liked that the meatballs weren’t dry, but instead moist and succulent, something you wouldn’t necessarily expect from ground chicken.  In the end, I am pleased to say that this purple potato leek soup was a hit with all of my family members, as it left them pleasantly full, completely satisfied, and very happy.

 

Purple Potato Leek Soup With Meatballs 
Print Recipe
(Serves 6-8)
Ingredients

  • 2 lb purple sweet potatoes (4-5 cups chopped) 
  • 3 large leeks (4 cups chopped) 
  • 5 cups bone broth 
  • 2 tbsp fresh thyme
  • 1 tbsp sea salt (divided) 
  • 1 1/2 lb ground organic chicken 
  • 1/2 cup chopped fresh parsley
  • 1/3 cup arrowroot flour 
  • 2 tbsp fresh chopped tarragon 
  • 2 tsp ground onion powder
  • 1 small lemon – juiced 
  • 1 dried bay leaf
  • 2 tbsp lard
  • Fresh chives for garnish

Process

  • Chop leeks into 1/2 inch rounds, rinse with water, and place in a salad spinner, spinning until dry. 
  • In a large pot, heat lard on medium-low until hot.
  • Add chopped leeks to the pot, turn the heat to low, and allow them to sautee until soft and fragrant (10 minutes), then add peeled and chopped sweet potatoes, allowing the mixture to cook for another 5 minutes. 
  • Sprinkling the vegetables with 1 tsp of sea salt, the bay leaf, and chopped thyme, then pour in the bone broth, turn the heat to medium-high,  and allow the mixture to come to a boil.
  • Once at a boil, turn the heat to medium-low, cover the pot, and allow to simmer for another 15-20 minutes until the potatoes have become fork tender.  
  • While the potatoes are cooking, combine ground chicken 2 tsp onion powder, juice of 1 lemon, chopped parsley and tarragon, remaining 2 tsp sea salt, and arrowroot powder in a medium sized bowl, forming into 40-45 small meatballs.  
  • Once the sweet potatoes are fork tender, transfer 6 cups of the soup into a blender, blending until smooth (this may have to be done in two steps).
  • Transfer blended soup back into the large sauce pan, stirring to combine with the remaining soup mixture.
  • Lightly drop the prepared meatballs onto the top of the soup, then turn the heat back up to medium-high, allowing it to come to a strong simmer.
  • Cover the pot and allow the meatballs to cook for another 15-20 minutes. 
  • Once the meatballs have cooked, allow to cool slightly, then ladle soup into desired serving bowls, sprinkle with chopped chives, and enjoy.  

Recipe Notes
To make Low-FODMAP, replace onion powder with more chopped chives in the meatballs, and use leek greens in soup base.
If you want a completely smooth soup, simply blend all of the mixture in step 6.
The arrowroot flour is not mandatory, however, it does make the meatballs more light and fluffy.

 
 
 


 
 
Proverbs 14:27 “Fear of the LORD is a life-giving fountain; it offers escape from the snares of death.”

Guest Post: Paleo Clementine Icebox Cookies (Autoimmune-Friendly)

Today I am excited to share yet another one of my recipes using Otto’s Cassava Flour – Clementine Icebox Cookies, of which I have guest posted on Lauren’s blog Empowered Sustenance.  
Though I share a bit on the original post, I just wanted to say again how easy preparing these cookies really is.  People always think that cooking or baking according to Paleo is complicated, or takes too much time in the kitchen.  Yet this is the furthest from the truth, unless you are trying to cook a 4 course sit-down meal, of which would take a long time regardless of the ingredients being used.  That being said, my Clementine Cookies take practically the same amount of time and effort as going to the store and buying pre-made  dough filled with extra ingredients that are completely unnecessary. After perfecting the recipe in Colorado while my family and I were on vacation, I had a few of my “blogger friends” test them out as we enjoyed lunch at MMM….Coffee, a Paleo bistro in downtown Denver.  There is just something about the flutters in my stomach that I feel when people try what I have created without me knowing how the dish or dessert turned out, that makes me so excited.  Thankfully, both my friends and family loved them, especially the undertones of clementine zest that came through at the end of each bite.   
You can view the entire recipe here, and if you haven’t yet, go buy some Otto’s Cassava Flour, you will have so much fun in the kitchen creating things! 

 





 
Psalm 139:13-14 ““For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful I know that full well.”

Alternative Autoimmune Cookbook Review and Giveaway



Everyone’s approach to dealing with a chronic illness is different. For myself, it wasn’t long after hitting my brick wall with Chronic Lyme Disease, that I began persistently doing research on health, the human body, and food, in hopes to do all in my power to heal. That being said, one of the first blogs that I bookmarked years ago, on my browser’s side bar, was a site by a woman named Angie Alt, called “The Alt-ternative Autoimmune.” At the time, I was eating full on Paleo, with a few exceptions, including the elimination of nightshades, nuts, seeds, coffee, and a variety of other foods otherwise tolerable for those simply eating Primal. However, what caught my eye on Angie’s site, was that she was actively trying to overcome autoimmune disease(s) through an autoimmune-paleo approach. Overall, this served as just the beginning of my journey with learning, applying, and benefiting from what is now called “AIP,” or the “Autoimmune-Protocol,” initially outlined by Dr. Sarah Ballantyne. Now, not only does Angie blog with her dear friend Mickey Trescott at the Autoimmune Paleo, but she also recently came out with her first cookbook, “The Alternative Autoimmune.” It is always exciting to see someone I have followed for a long while, write their very on book, and Angie’s book is no exception. Today I will give you a quick look into what the cookbook is as a whole, as well as your own chance to win it in ebook format!
(Note: The opinions expressed in this book review are completely my own)
The Alternative Autoimmune Cookbook
With a diverse recipe index, and a title including the word “cook,” you would most likely suppose that Angie Alt’s Alternative Autoimmune Cookbook is strictly a book filled with food related information that helps one comply to the Autoimmune Protocol. However, the book itself is so much more than that. Like Angie says herself, she is a storyteller, and though food has a large part in healing and fighting back against a given autoimmune disease, one certainly does not have to be a trained chef to succeed in using food as medicine.
Besides the beautiful, bright layout (the Book Layout Design really is fantastic, I’m not just saying that – I’m really impressed by whoever was in charge of the overall look of this thing!), the cookbook itself is set apart from others of its kind, in that it specifically written for those in all stages of the Autoimmune-Protocol.
First, the basics of the autoimmune elimination phase are explained, as well as foods that are used to heal, and those that are eliminated. Not only does the book provide what not to eat, but also how to slowly take the foods out of one’s diet week by week, something that can serve extremely beneficial for those afraid of jumping head first into the protocol. Next, the topic of reintroductions of food is tackled, which, frankly, is a lot easier sounding than actually done. However, Angie discusses many of the emotional and psychological aspects that come with adding foods back into one’s diet once remission of a given autoimmune disease has been accomplished. She also provides a very helpful chart that instructs one in the order of which one should do so. Throughout all of these sections, the “rules and regulations” of AIP are paired with a perfect balance of humor and honesty by Angie herself. Suddenly, following the protocol won’t seem so impossible, as the support and information provided will equip one with all of the confidence they would need to begin their healing journey. For those are a visual learner, the cookbook will be especially eye catching for you, as there are multiple charts and spreadsheets of how to eliminate foods, when to reintroduce them, and all of the different stages to do so, as well as a beneficial food reaction checklist, food journal, and wonderful food photography that will have you licking your lips and anxious to get in the kitchen to cook.

 



The Food

I haven’t been able to decide whether I like the story telling of The Alternative Autoimmune Cookbook better, or the recipes, as all of the food included is absolutely delicious, yet the stories

completely captivating. With a variety of meaty mains, soups, sides, drinks, and desserts, each section of the cookbook has recipes for the elimination phase of the Autoimmune-Protocol, as well as stage 1, stage 2, and stage 3 of food re-introductions. Therefore, this cookbook will serve as helpful not only when you begin the protocol, but also throughout, and even after one has reached remission. Overall, the recipes are incredibly diverse, from asian stir fry, to a rosemary elk tenderloin, twice fried plantains, and even hand pies! Whether you are experienced in the kitchen, or just beginning, there are recipes of all difficulties, all of which are ultimately very straight forward, flavorful, and show how eating real food does not have to be rocket science, nor does it cooking from scratch have to feel like a marathon. Throughout all of the recipes, Angie also openly discusses her personal road blocks in truly accepting the autoimmune protocol as a lifestyle change, not simply a one quick fix to get her back to living normally and eating the standard American diet. Before each section of recipes, she includes topics of discussion that openly talk about anger, fear, courage, balance, holistic healing, grief, acceptance, appreciation, cooking, eating, creativity, celebration, “cheating,” local food, further resources, and last but not least, gratitude. As for the recipes themselves, they are incredibly diverse, with tasty combinations intriguing any seasoned chef, yet simple enough so that beginners in the kitchen can easily tackle them as well. Of course, I was beyond thrilled to have another AIP resource to cook from for myself, as well as for the family. First, I decided to make

a rather straight forward recipe that is quite similar to what my mother makes, yet with a slight twist that made them completely new and exciting to their taste buds – Peppered Duck Fat Sweet Potatoes, of which my parents especially loved. My mother told me make sure and include the fact that they were even better eaten as leftovers in the days afterwords, heated up in a 400 degree oven for 10-15 minutes. Next, I made the cucumber spaghetti squash salad as yet another side dish to my families dinner. It was truly a delicious recipe that we will certainly be making later on when the warmer months of summer arrive, and my dad even enjoyed it cold, the next day at lunch. I also took advantage of the head of purple cauliflower in my fridge while visiting family last week in Colorado, and made the turmeric ginger roasted cauliflower, served with my sweet and sour meatballs. Despite many of my family members not being especially fond of the cruciferous vegetable, everyone really loved it, proving that Angie’s recipes can win over even picky eaters.

 


a Rafflecopter giveaway

Overall, I can not express how much I have enjoyed being able to have a resource like Angie’s. Because of how much I truly stand behind the Alternative Autoimmune Cookbook, and because Angie herself is very gracious, today I am giving away a free e-book version of the cookbook. Hopefully, you will find it just as inspiring, helpful, and funny (in a good way) as I did. While you are busy entering the giveaway, make sure to head on over to Angie’s Instagram, where she is giving away two aprons (one for a commenter and one for the commenter’s friend), every Monday, until they are gone, so don’t miss out! Overall, not only does The Alternative Autoimmune Cookbook make you realize that no you are not alone in your autoimmune disease, and after making your way through all of the stories, recipes, and useful charts, you will see just how powerful food and lifestyle changes can be for turning your life around for the better.


(Pin Post For Later)






Job 19:25 “I know that my redeemer lives, and that in the end he will stand on the earth.”

Paleo Autoimmune Protocol Bacon Balsamic Wrapped Asparagus

 

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

 

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

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



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

Daily Dose of Encouragement: Friendship

DailyDoseEncouragement

If there was one thing that is rarely talked about in regards to having a chronic illness, it is friendship.  Somehow, once your health goes down the tubes, it seems as though your friends (or so you thought), go with it.  All of the sudden, no one understands you, and frankly, they don’t have the time on their hands to even try.  If you are lucky, they may stick around for a little while, acting as though you aren’t even sick.  Yet then the day comes when you can’t physically or mentally try and even pretend that you can do the activities that you once did together, and therefore, your friendship becomes seemingly meaningless.  You are stuck going to doctors appointments, getting treatments, trying to recuperate, and then doing it all over again, all of which makes you out of sight, and therefore out of mind to all the individuals once termed “friends.”  You are surprised at how rude, odd, and weird people treat you.  Instead of easily talking to you, conversation becomes scarce, and people have a hard time even looking at you in the face.  It is as if you came down with leprosy, moved to a foreign country, and no one knows how to take you or your condition.  Ultimately, people who have never experienced a chronic illness, can’t seem to wrap their heads around what “chronic” actually means, therefore leaving you in the dust as they live out their life like they never even knew you.  Now, some of the distance that occurs between relationships when one person becomes chronically ill is only natural, as you as the patient are inevitably left with little energy to try and explain yourself to others outside of your close family circle, even if you wanted too.  Just having your family “get it” takes time, and truly, no person will ever fully comprehend how you feel or what you are going through.  Overall, the process of letting go and accepting that life with a chronic illness is not going away anytime soon, can be extremely difficult. In fact, sometimes this is even harder for your friends, then it is for you, making it even more difficult for them to realize that you are not the same person as before.  All of this is rather heartbreaking, and I myself have experienced many nights of pain, confusion and loneliness, wondering, and working through, how I was going to get through a chronic illness, and no form of human support or friendship.  It feels as though everyone is going on their merry way in life, and though you were set up to go right along with them, all the sudden things have changed, and you are left crumpled in the dust, unable to simply get through the day.  Yet this is where I learned over and over again, the significance of my relationship with not only my family, but also with God.

It is hard to believe when you are going through the storms of life, that God would also take the opportunity to sift out any unneeded friend or relationships in your life, so that He could bless you with a special few, or even one, later down the road.  Not only that, but it is even harder to accept that all you really need in life is Him, no matter what, despite how desolate life can seem without friends.  Now, it is not to say that God doesn’t want to give us earthly companionship.  However, it is for certain that He only wants the best for His children, and if that means taking away those that may hinder you in your walk with Him, or are just not important in the overall plan for your life and healing, then He will do so.   Having a chronic illness will also prove just who is and is not, your real friend, and it is through this difficult time of parting ways, that our faith will be bent every which direction, and tested to see if it will break.  If it does, not only will we be friend-less, but we will be left without a reason to live, heal, or look beyond our current illness.  However, if we stand firm in our belief that God is making us go through these seemingly inhumane, unfair, and painful seasons of life to bring about something greater, we will not waver when all that we once knew, including our friends, has been stripped away from us.  Again, it is hard, really hard, and Job, the servant of God in the Bible, can serve as the perfect example of how hard it can be to get through severe, earthly suffering when all forms of physical support (including family and friends) is stripped away.  Yet the passage of Job is also one of the greatest testimonies of God’s faithfulness, and how relying on Him can get us through the most tragic, hopeless, and sorrowful of events.  In the end, we must remember that despite all of the broken relationships that come a long with a chronic illness, we have a friend that sticks closer than a brother, and His name is Jesus Christ, our Lord and Savior, who promises to never leave us nor forsake us, no matter what.  We do not have to worry about trying to explain how we feel or what we are going through, all we must do is cry out to Him, believe in His faithfulness, and He will be there to support and guide us through every tear that falls here on this earth.










Job 1:20-21 “Then Job arose, tore his robe, and shaved his head; and he fell to the ground and worshiped.  And he said, “Naked I came from my mother’s womb, and naked shall I return there.  The Lord gave, and the Lord has taken away; Blessed be the name of the Lord. “

Paleo Autoimmune Protocol Nomato Italian Beef Roast (Nightshade-Free)


Like many of the recipes that I post that can feed a crowd, today’s roast came out of what I call “recipe development Thursday.”  My mother works that day, and therefore I cook dinner.  This past week, I decided to utilize the lone roast that was in our freezer, and because my mother is not entirely fond of roasts as a whole, I decided to put my own special spin on what would otherwise be a typical Italian dish.  Overall, all I can say is, it’s crazy that something so far from actual tomatoes, can actually mimic the taste of a real tomato so closely. Every time that I make a no-mato recipe, everyone around the table cannot wrap their heads around the fact that there is, well, no tomatoes.  In fact, unlike my previous recipe of Ground Bison Sloppy Joes, I didn’t even bother telling my friends and family what they were eating until afterwords.  There faces were priceless, as they all thought it was “very delicious,” even more so than a typical tomato sauce.  Even my father, who brought the leftovers of this dish to to work, had his employees fully convinced that it was simply a very flavorful tomato sauce, not made with three different root vegetables that they otherwise would shun.  With all that said, I can ensure you that this Italian Beef Roast will be a hit with all that you serve it to.  


Nomatao Italian Beef Roast 
Print Recipe
(Serves 6-8)

  • 2 1/2 lb beef roast
  • 2 tsp sea salt
  • 2 tbsp tallow
  • 2 cups sliced leek
  • 6 garlic cloves
  • 2 cups chopped orange sweet potato 
  • 2 cups chopped carrot
  • 1 cup chopped red beet
  • 1 tbsp dried basil
  • 1 tsp dried oregano, thyme, and rosemary
  • 1 tsp fish sauce
  • 1 lemon – juiced
  • 1/2 cup white wine 
  • 2 cups beef bone broth
Process 
  • Heat tallow in a large dutch oven on medium-low heat until hot.
  • Coat beef roast with 1 tsp sea salt and add to the hot pan, browning the meat on all sides, for a total of about 15 minutes.
  • While the meat is browning, chop beets, carrots, and sweet potato into like-size sticks.
  • Place vegetables in a large pot of boiling water, allowing to cook until fork tender, for about 10 minutes. 
  • Drain the vegetables in a colander and allow to cool slightly before placing in a food processor or high speed blender with  1 1/2 cups of bone broth, dried basil, oregano, rosemary, thyme, fish sauce, lemon juice, and remaining 1 tsp sea salt, blending until the consistency of tomato sauce. 
  • Preheat oven to 350 degrees. 
  • Back in the dutch oven, remove the meat from the pot once browned, turn the stove heat to low, and add the chopped leeks and whole garlic cloves to the dutch oven, allowing to cook until fragrant, about 5-7 minutes, scraping up all of the crispy bits from the browned meat.
  • Add the beef back into the pot, and pour in prepared sauce, remaining 1/2 cup bone broth, and white wine.
  • Cover the dutch oven and place in a preheat oven, allowing to cook for 2 1/2 hours.
Recipe Notes
A note on alcohol – after 2 1/2 hours, there is only 5% alcohol content left in the sauce. 











 Joshua 1:5 “No one will be able to stand against you all the days of your life. As I was with Moses, so I will be with you; I will never leave you nor forsake you.”

Beyond the Bite’s Paleo Autoimmune Protocol Flour Guide

 
AIPFlours101

As I was putting together another one of my recipes to share with you all, my mother had a fabulous idea.  “Why not make a chart of the different types of flours you typically use, so that people can know where and how to use them?” she asked, and I answered, “that’s a really good idea!”  So here it is folks, a quick little guide to most of the flours that you will be seeing here at Beyond the Bite on a regular basis.  I simply summarized each flour, then directed you to my page of “Paleo Flours,” where you can get a feel for how I like to utilize them.  There are some autoimmune-friendly flours that I have not used very much here on the blog (such as coconut), and therefore chose to not go into detail on them, simply because I didn’t want to give people the wrong impression of something I didn’t even know what I was talking about.  With all that said, I hope that you find this chart helpful ~ bake and cook on!


 
 

 

1 John 4:4 “You, dear children, are from God and have overcome them, because the one who is in you is greater than the one who is in the world.”

No-Bake Paleo Lime Tartlets (Autoimmune-Friendly)

 

With St.Patty’s Day right around the corner, I thought it to be only appropriate to share a green recipe.  I have always wanted to make a key lime pie in all the days of making desserts, and though I didn’t necessarily have key limes on hand, today’s mini lime tarts certainly did the trick. With a sweet, nutty crust, and a creamy filling that has just a light tang, these tarts are very similar to that of my Lemon Bars, minus the baking time, though if you wanted too, the filling would be great poured on the same sugar cookie crust.  Of course, if you have been following my blog for sometime now, it will not come as a surprise to find a combination of cricket and tigernut flour in the tart’s crust.  Personally, this has easily become my favorite replacement for nuts and seeds in no-bake recipes, as not only is it friendly those on the autoimmune-protocol, but it is also a great way to eat insects (yes, you heard me right), without even realizing it.  As a note, though I used small tart pans, you can easily make today’s recipe in a lined cupcake pan.  Overall, not only are these time tartlets naturally colored green, they also contain two vegetables (though avocado is technically a fruit)…Therefore, whether for a snack, or special treat, I know you will love this no-bake recipe on your St. Patty’s day.  If you are looking for another festive recipe, make sure and check out my Cinnamon Raisin Soda Bread as well.

No-Bake Paleo Lime Tartlets

Print Recipe

(Makes 3, 4 inch tartlets) 
Crust Ingredients

Filling Ingredients

  • 1 ripe avocado
  • 1/2 cup white sweet potato chunks – boiled until fork tender
  • 1/4 cup raw honey
  • 1/4 cup lime juice (from 2-3 limes)
  • 1 tbsp grass-fed gelatin
  • 1 tbsp warm water
  • 2 tsp lime zest
  • 1/4 tsp sea salt
Process
  • Place dates in a bowl and soak in warm water until soft (about 10 minutes).
  • Grease 3, 4 inch tartlet pans and set aside.
  • Once partially soft, place dates in a food processor fitted with the “S” blade, pureeing until broken down into small pieces.
  • Add in tigernut flour, cricket flour, sea salt, and lime zest, pulsing until a sticky dough has formed.
  • Transfer 1/4 cup of the dough to each tart pan, smooth out with wet fingers until the crust is even and reaches all edges of the tart pans, and placing in the freezer to set while preparing the filling.
  • Back in the food processor, puree boiled sweet potato, avocado, honey, lie juice, lime zest, and sea salt together until smooth.
  • In a small bowl, mix together gelatin and warm water, adding to the food processor and pureeing until fully incorporated.
  • Remove the tart pans from the freezer and scoop even amounts into each, smoothing out with the back of the spatula, and sprinkling with extra lime zest if desired.
  • Place tart pans back in the fridge to set for at the least, 1 hour.
  • Once set, pop the tarts are of their mold cut into desired slices and serve.

Recipe Notes

If you soak the dates too long, the crust will not stay firm.
Make sure and store the tarts in the fridge.
I like to source my cricket flour from Next Millennium Farms, or AspireFoods
 

 

 

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 Creamy Chicken Soup (Autoimmune-Friendly)

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

 

 

 
 
 
 
 
 
 
 
 
 

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

Daily Dose of Encouragement: Storms

DailyDoseEncouragement 

The Lord brings storms into our life, in order to sanctify us.  Sanctification is where He is able to set us apart, give us our purpose and plan in life, and ultimately make us more like Him.  However, no one ever said that the lifelong process of sanctification would be easy, and many times we are brought to a place where we are without the ability to see any light at the end of the tunnel.  When this happens, it is only natural to get discouraged, and wish that life did not include times of trial in order to find our way and live out our greater purpose.  Yet because God can see further into our future than we could ever imagine, He knows best, and sometimes, what is necessary to mold us into all we were meant to be in life, are rough, trying, heart breaking, and physically tormenting storms.  Overall, accepting the fact that sanctification means hardship and pain, may be something that we reject at first.  After all, living in our own bubble, doing what we enjoy, and limiting our exposure to hurtful things in life, is only our natural instinct.  In fact, truly embracing that times of struggle are necessary for us to grow, can bring a lot of sadness and confusion.  Just when we feel as though we have fully come to terms with all that is changing in our life, something else gets added to the plate, leavings us feel as though everything is officially impossible.  Overcome with grief, the last thing that we want to do is be positive, and even try to look for the bright side of things.  Yet that is ok, and I am not entirely sure that God calls us to necessarily be happy in times of struggle, but rather, at peace.  In order for this to occur, we must have put our full trust in God’s hands, and not rely on our physical mind and bodies to get us through the storm. This can be a process, and it certainly does not happen overnight, as we must tear our own prideful ambitions down day in and day out.

 If we are not striving towards accepting the trials that come along with God sanctifying us, then we put ourselves in a place of complete failure.  We are not allowing God to do what He promised us through salvation, and are ultimately still living a self-centered life.  Therefore, instead of shrinking away from the process of striving to become like Christ, we must see storms as a time of transformation.  Every one that comes has a purpose, and as long as we look to God for strength to get through, never once will we be left high and dry, unable to find the reason for such a season. That being said, we must not let the quest for finding our purpose in each storm become our main focus, as in doing so, we counteract the initial surrender to God’s will.  Not only that, but the reason for our suffering may not even present itself while we are here on earth.  In the end,  if we have eternal perspective and strive to always focus on Christ, every storm, no matter how big, long, hard, and exhausting it may be, will not only seem tiny, but it will serve as yet another way we can grow closer to Him.  Of course, trials are not something we as humans naturally embrace.  In fact, most days we do all in our capability to avoid even the smallest of inconveniences.  While this may be ok for being productive, staying on task, and arriving on time for appointments, we must not view storms in the same light.  Instead of being a waste of our time, money, and energy, we take the trial at hand, and squeeze out as much of what we can learn from it as possible.  We do this by talking to God, all day, any day, reading and meditating on His word, and ultimately always trying to keep our eyes fixed on Him, not the storm.  Ultimately, trying to get through a rough period in life as fast as we humanly can,  will only lead to fatigue, frustration, and anger.  We forget that there is even any reason to the suffering, and just wish it would be over with.  However, if we stick close to God and allow His will, storms no longer become a stumbling block, but rather an advantage point where we can get further in life and closer with God, spiritually and eternally.

 
 
 
 
 

James 1:12 “Blessed is the one who perseveres under trial because, having stood the test, that person will receive the crown of life that the Lord has promised to those who love him.”

Paleo Autoimmune Protocol Raw TigerNut Sweets

Tigernuts, have you heard of them? In the spring of 2014, I ran across tigernuts in the depths of my internet searching.  Interested to find out what they were, I decided to order a bag from Amazon, not entirely sure what to expect when they arrived. My first experience with them was of mixed feelings, as they were certainly different than anything else I had ever tried in my entire life. They are a bit sweet, with a little crunch, almost reminding me of the flavor profile of a raw almond. However, despite containing the term “nut” in their name, they are actually the starchy tuber that is found at the end of cyprus grass, of which is typically grown in areas around Egypt and the Delta Nile.  Much like I discussed in a previous post here, tigernuts, there are many health benefits of consuming tigernuts.  As part of the crop family of Cyperaceae, as well as a perennial crop related to cyprus grass, the starchy tuber is a staple in the diets of those living in North Africa and Spain, while it is also known for being used to embalm the bodies of ancient Egyptian Pharaohs.  Overall, the “nuts” are valued for their nutritious starch content, digestible carbohydrates, and minerals including calcium, sodium, potassium, zinc, and magnesium.  As a note, tigernuts are dried in order to preserve their shelf life for many years, as well as their nutritional content, however, that does not take away from their versatility, as they can be eaten raw, roasted, soaked, baked, more traditionally in drinks such as horchata, or in the form of tigernut oil.  If you do not wish to eat them dried, simply soaking them for 6-12 hours, can reconstitute them into a softer tuber.  It is also important to note that after just 6 hours of soaking, the amount of anti-nutrients (tannins, alkaloids and polyphenols) present is significantly reduced.

~~~~~~~~

 

You truly never know what you will come across when looking for ways to use new, foreign ingredients in the kitchen.  An example would be today’s recipe, of which I stumbled upon during my recent researching on tigernuts.  If you are not familiar with tigernut sweets, they are an ancient Egyptian treat that have been made by hand for many centuries.  Typically made with dates, tigernuts, and some additional spices, these bite-sized treats are a reflection on how simple, real-food ingredients truly are the tastiest. Overall, I am happy to report that, much like my no-bake Fig Newton Bars, my father said that today’s cinnamon spiced tigernut sweets were “glorious,” after which I told him he could thank the ancient Egyptians.  My mother was also pumped about these, as she enjoyed them for pre and (or) post-workout fuel.   Not only do these snack balls taste amazing, but they are very simple to prepare.  If tigernuts have yet to become a staple in your pantry, I encourage you to purchase some so that you too can experience their great versatility and taste.  If you are interested in more recipe that my friends and family have loved using tigernuts, please visit my new, “Paleo Flour”  recipe page here.

Raw Tigernut Sweets 
Print Recipe
(Makes 12-14)
Ingredients 
Process
  • Place tiger nuts in a bowl and fill the bowl the water, enough so that the tiger nuts are fully covered.
  • Allow the tiger nuts to soak for at least 6 hours, up to 12.
  • Pit your dates and place them in a bowl as well, soaking in hot water until soft.
  • Drain tiger nuts and place in a food processor, pulsing a few times until broken down.
  • Add in your soaked dates, cinnamon and sea salt, processing until a sticky dough has formed.
  • Using a cookie scoop, form dough into balls, placing on a plate and sticking in the fridge to firm up for at the least 1 hour.

 









Romans 5:35,37 “Who shall separate us from the love of Christ? Shall trouble or hardship or persecution or famine or nakedness or danger or sword? No, in all these things we are more than conquerors through him who loved us.”

The PK Protocol Revisited: Phenylbutyrate for Chronic Lyme

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

 

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

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

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

 





Isaiah 58:11 “The LORD will guide you always; he will satisfy your needs in a sun-scorched land and will strengthen your frame. You will be like a well-watered garden, like a spring whose waters never fail.”

Paleo Cassava Flour Korean Pork Dumplings (Autoimmune-Friendly)

I have been wanting to make dumplings for quite some time now, and when Otto’s cassava flour arrived on my doorstep just last weekend, I knew it was just my ticket to do so.   I chose to make this recipe in two stages, with the first day being when I prepared the dumpling wrappers, put them on a baking sheet wrapped in plastic wrap, and placed them in the freezer over night.  Then, after cooking off my filling the next day, I removed the sheet from the freezer and allowed the wrappers to thaw for about 15 minutes before filling them with the meat mixture, and then frying.  As a note, this recipe is not a deep-fry recipe per-say, but more of a searing, so there is no need to worry about not having a deep fryer.  Though the process written below may seem a bit long, there truly are only four main steps; make the dumpling wrappers, cook off the filling, fill the dumplings, and cook the dumplings – that is it!  If there is leftover filling, simply freeze it for later use.  

I served these at lunch for my mother, who insisted my brother had to at least taste one. Needless to say, he wanted much more than a small bite, and ended up loving them so much that he even asked for more,  of which my mother kindly gave him some of hers (though she was sad to do so).  Overall, these pork dumplings were a big hit, and were described as “perfect,” with my mother now saying she wants to make the recipe on a daily basis.  I also could not be more happy with how Otto’s flour worked and held together in the dumpling wrappers. Though it is supposed to replace wheat flour 1:1, I actually had to add twice the amount of water needed in a regular recipe.  Besides that, the flour handled very well, had a fantastic texture, and didn’t crumble or break apart once.  In the words of my family, today’s Korean pork dumplings are “so good” and both my brother and mother could have easily eaten many more.  In fact, there was not even any questioning by my brother, as to whether or not they were “Paleo,” or “special” as he calls some of my recipes.  Though today’s dumplings may not necessarily be an authentic Korean dish, it is from a traditional mandu that I got my inspiration.  Overall, my family and I were truly ecstatic on how today’s recipe not only looked, but tasted as well. I know you will feel the same when making the recipe, so enjoy, and savor every last bite!

Korean Pork Dumplings
Print Recipe
(Makes 8 Dumplings)
Ingredients

  • 1 cup Otto’s cassava flour
  • 1/4 tsp sea salt
  • 2/3 cup water
  • 1/4 lb ground pork
  • 1/2 cup shredded cabbage
  • 1/3 cup diced carrots
  • 1/4 cup chopped green onion
  • 1 lime – juiced 
  • 1 1/2 tsp garlic powder
  • 1 tsp ground ginger
  • 2 tbsp honey
  • 1/2 tsp Red Boat fish sauce 
  •  6 tbsp lard
Process
  • To make the dough, combine cassava flour, sea salt, and water in a bowl with a wooden spoon until combined.
  • Use your hands to further kneed the dough until a ball has formed, placing the dough in a plastic bag and squeezing out all of the air, allowing it to rest for 15 minutes.
  • After 15 minutes, remove the dough from the bag and kneed for 5 minutes by hand until smooth, forming into a even log at the end. 
  • Cut log into 8 like-size pieces, and roll out to 4 inch circles on a surface dusted with extra cassava flour. (You can do this by hand or with a rolling pin).
  • Place circles on a sheet lined with plastic wrap and place another piece of plastic wrap over them, allowing them to rest while making the filling, or storing in the in freezer for later use.
  • To make the filling, shred cabbage with a sharp knife or in a food processor, dice carrots into small pieces, and chop green onion. 
  • Combine lime juice, garlic powder, ground ginger, honey, and fish sauce in a small ramekin and set aside.
  • Heat 2 tbsp lard on medium-low heat in a large skillet.
  • Once hot, add prepared vegetables to the skillet and sautee for 5 minutes, then add the ground pork and prepared sauce, sauteeing for another 5 minutes until the meat has fully cooked, then transferring the mixture to a large bowl. 
  • Spoon a couple tablespoons of the filling into the center of each prepared dumpling wrapper,  and then fold the wrapper in half, sealing with your fingers by pressing the two edges together, and folding up the sides.  
  • Back in the skillet, heat 4 tbsp of lard on medium-heat until hot, then lower to medium-low.
  • Place prepared dumplings in the pan on one of there sides, allowing to cook for 3-5 minutes until golden, then flipping over so they are standing straight up and down, cooking for another 3-5 minutes until golden until the bottoms are golden as well. 
  • Flip the dumplings over once more onto their 3rd side, allowing to cook for 3-5 minutes until browned, then add 3 tbsp of water to the skillet and quickly cover, allowing the dumplings to cook 3 minutes more.
  • Once cooked and golden on all three sides, remove dumplings from the pan and place on desired serving platter.
  • Dip in Coconut Aminos or your favorite sauce and enjoy! 
 
 



 
 
 
 
Hebrews 1:10-11 “You, Lord, in the beginning laid the foundation of the earth, And the heavens are the work of Your hands.  They will perish, but You remain.”

Paleo Bacon Wrapped Beef Heart (Autoimmune-Friendly)

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

 

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

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

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

Process

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

 

 
 
 
 
 


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

Daily Dose of Encouragement: Trust

DailyDoseEncouragement

Trust, otherwise known as a “firm belief in the reliability, truth, strength, of someone or something,” is crucial in healing, and living life in general.  Why?  Because if we never trust, then we will never take chances.  If we never push ourselves out of our comfort zones, we will never do hard things, and just as anyone with a chronic illness knows, getting better is certainly more difficult than becoming sick in the first place.   Of course, there are times in all of our lives that we are called to rest and wait, yet this does not last forever, and sooner or later God will call us to stretch the boundaries and trust in Him.  A personal example would be this week, when my family and I are taking a trip across the U.S to visit our family in Colorado.  While I am very happy to go, see my family, and have new experiences, traveling at this point in my illness is still very hard on my body.  Somehow, I always end up with a cold or extra sickness of some sort that makes me feel even worse than I normally do.  Not only that, but just the act of being away from home, can throw my body for a loop.  Naturally, it is only human to fear how my body might handle the plane ride, if I am going to be able to physically have enough energy to deal with the airport, or be able to deal with the physical pain that comes with  having to put how I feel aside, and do the hard thing that traveling is.  Yet, despite all of these rather seemingly logical reasons as to why going to Colorado might leave me fearful and hesitant, I have learned throughout the years that I must continually remind myself not to let the worry and dread of stretching my bodies limits overcome me, but instead, trust that God will take care of me and provide all that I need.  Truly, we never know how God might use or work in us, therefore, not only does trusting in Him to help us through everyday challenges lift a ginormous burden off of our shoulders, but it also gives us the freedom to dream of all that God can do.  We as humans think we are good at trusting, yet this only lasts until the moment something goes wrong.  Then, we become anxious, leading us to panic and forget that we were ever trusting in the situation to begin with.  However, it is key to continually remind ourselves that the Lord is with us wherever we go, He will give us strength to do all things, and not once do we need to worry about how seemingly bad or good, the turn of events will pan out.  If all of these promises are true, why do we ever find ourselves becoming worrisome and not putting our full trust in God? I find that if my trust is wavering, in whatever situation it may be, it is because I never truly put my entire belief in Christ’s ability to do all that He promises, but rather was trying to figure out how I could make the situation go perfectly through my own physical effort.  However, just a little trust, is not trust at all, and we must realize that in order to firmly plant our belief in Christ and all that He can, and will do for us, we must completely surrender.  Giving our everything to the unknown can be frightening, especially in the case of a chronic illness, when we know that there may be pain and extra exhaustion involved.  Yet we must put to side all that we think will happen, and trust that God will be in control, and whatever happens, He will not bring us to something, without leading us through it victoriously.  We cannot know what God may do for us, unless we would give Him the chance to prove His everlasting power and strength through a situation in life that we otherwise would not choose to conquer if it was up to our own doing.  However, when we trust in something bigger then ourselves, there is no need to fret or become worrisome, about what we think will happen, or all of the reasons why it is impossible for us to do such a thing. Rather, we can be bold, brave, and stand firm in knowing that we can place our full trust in God, whenever, through whatever, because He will never leave us nor forsake us, and will always help us do all things.

 

 
 



 
 
Psalms 118:6 “The LORD is with me; I will not be afraid. What can mere mortals do to me?”

Paleo Auotimmune Protocol Cinnamon Raisin Soda Bread (Tigernut Flour)

I am not one to try and replicate bread products.  Throughout all the years of being sick, and having to give up foods otherwise very prominent in the standard American diet, I simply don’t have desire, or tastebuds, to ever eat anything like bread again.  To me, if a “food” requires other ingredients to be put on top of it in order to taste good, it is not real food at all.  That being said, I still certainly find joy in re-creating classic recipes for others, with a more whole-foods, low-inflammatory approach.  Today’s soda bread recipe is a perfect example, as not only is it autoimmune-friendly, but it also remarkably similar to that of a traditional soda bread.  Not only that, but the bread as a whole is tasty enough on its own, though using it as a vessel for your favorite fat is still certainly acceptable.  If you are not familiar with soda bread, it is a bread from the 19th century leavened with baking soda (hence the word soda) in place of yeast, of which is reacted with sour buttermilk to cause the dough to rise. Though my recipe, and many of the originals, are on the sweeter side, Irish soda bread was seen as a poor mans food, eaten as a main course.  The cross marked on the top of the round loaf was done so by those in the Southern regions of Ireland, while those in the Northern parts of the country skipped the crisscross and cut it into 4 triangles before cooking on a flat griddle, of which they then slathered in warm butter.

~~~~~~~~

 At first, soda bread may not sound too exciting.  However, today’s cinnamon raisin version is sure to convince you otherwise, as both my family and friends thought it was truly outstanding.  With a crusty outside, yet moist, bread-like texture on the inside, and a slight sweetness from the maple syrup, this cinnamon raisin bread pairs perfectly with your morning cup of tea or coffee, as a treat, or, as my mom plans to enjoy hers, on a plane ride while we traveled to Colorado.  What is even better, is that it is yet another great way to sneak entomophagy into your weekly eats.  As a note, if you wish to make it completely fruit sweetened, you can easily substitute the maple syrup for date paste puree, or apple sauce, though that results in much less sweet loaf.  The yellow plantain may also be replaced with a yellow-green banana, though I cannot 100% guarantee anything.  Overall, I wouldn’t change one thing about today’s recipe, nor would those who taste tested it for me, ensuring that you too will love making it as well.  But that is not all, I have two things that I must remind you of.  First, make sure and enter my Organic Gemini giveaway for your chance to win some tigernut products, and second, head on over to The Paleo Mom to learn all about her new show, Paleo Bites, and spread the word to all your friends and family!

Cinnamon Raisin Soda Bread

Print Recipe

(Makes 4, 6 inch round loaves) 
Ingredients

Process 

  • In a food processor, puree peeled plantain until smooth, then add in maple syrup, melted palm shortening, and vanilla, processing until fully combined.
  • In a small bowl, sift together tigernut flour, arrowroot flour, cricket flour, gelatin, cinnamon, sea salt, and baking soda.
  • In a small ramekin, dissolve the grain free baking powder in the lemon juice and water.
  • Add both the dry mixture and baking powder slurry to the food processor, allowing the mixture to puree until a sticky dough has formed.
  • Remove the blade from the food processor, fold in the raisins, and allow the dough to sit for 30 minutes at room temperature.
  • Preheat oven to 350 degrees.
  • Once the dough has rested, use floured hands to divide the dough into 4 equal pieces.
  • Form each piece of dough into a 4 inch wide, 1 1/2-2 inchs tall circular loaf, placing each on a parchment lined baking sheet. *If the dough is too sticky to handle, simply sprinkle more flour on top of the loaves until it is easier to work with.
  • Score the top of each loaf with a knife, making a shallow crisscross.
  • Place the baking sheet in a preheated oven, allowing them to bake for 25 minutes, until golden around the edges.
  • Remove from the oven and allow the loaves to cool 10-15 minutes before removing and cooling further on a wired rack.
  • Cut into fourths, slather with your favorite fat, and enjoy!

Recipe Notes 

If you do not have cricket flour, it is worth trying to replace it with either more tigernut flour, or almond flour if you can have nuts.

 










Joshua 1:9 “Have I not commanded you? Be strong and of good courage; do not be afraid, nor be dismayed, for the Lord your God is with you wherever you go.”

The Paleo Approach and the Case of a Leaky Gut

 
The gut is a very complex, important system in the body.  Not only does it act as one’s second “brain,” but it also serves as the absolute best portrayal of an individuals overall health.  That being said, when the GI tract becomes compromised, whether due to dietary or lifestyle factors, one’s entire body is going to take a large tole, of which can lead some pretty disastrous health conditions, including autoimmune disease(s).  Ultimately this happens when intestinal permeability increases, thus causing gut bacteria imbalances, while also the lining of the gut being damaged and subsequently becoming leaky.  Though it might seem that only those that are suffering from a chronic illness have a gut susceptible to becoming leaky, it may come as a surprise to you to know that a damaged GI tract almost always begins first, not second to a given health condition.  Therefore, today I will lightly discuss how one’s gut can become leaky, and overall how to repair any damage that has already taken place. 
 
Defenders of the Gut  
There are various ways that one can develop a leaky gut through both diet and lifestyle factors.  More specifically, it is damage to the enterocyte cells present in the gut, and tight junctions that hold these cells together.  Enterocytes are the transport cells, of which reside in the mucosa of the intestine, that bring digested nutrients from the food we eat, into the outside of the gut lining, where they can then be carried to wherever in the body they are needed through blood and lymph vessels.  Overall, it is these enterocyte cells that keep the good in our GI tract, and the bad out.  Yet, in the case of a leaky gut, contents of the intestines (both good and bad) can leak into ones bloodstream, lymphatic and immune system, therefore causing the body to adversely react, attack itself, and cause many of the symptoms that make up a given illness or disease. This is due to the fact that, on the other side of the enterocyte cells of the gut, there are immune cells.  These cells act as soldiers,  ready to protect the body from any foreign invaders that may get through the protective gut lining, which, as previously mentioned, occurs when enterocytes become damaged and leave holes in the gut lining.  Another way that toxins, pathogens, bacteria, and waste products can seep through the gut barrier, is when the protein structures that hold together the various cells of the gut, are damaged.  These are called tight junctions, and overall are responsible for keeping the intestinal lining functioning optimally, while also allowing nutrients the body needs to be absorbed. However, when these junctions become unraveled, or become dysfunctional and stuck wide open, they serve as yet another way contents from the GI tract can trigger immune responses that cause the body to go into attack mode.  This can create minor, to severe health complications including food and environmental allergies, autoimmune disease, FODMAP intolerance, nutrient, fat, and vitamin malabsorption, and various other inflammatory health conditions stemming from seemingly insignificant skin disorders such as eczema, to debilitating illnesses such as MS or rheumatoid arthritis.  

General outline – See The Paleo Approach for details. 
Enemies of the Gut 

The effects that occur after a leaky gut is formed can be extremely hard to fix, and certainly something everyone should do their very best to avoid.  To do so, it is even more important for individuals to understand and realize what commonly causes a leaky gut in the first place.   Enterocytes, which are the cells that make up part of the GI tract’s lining, can meet their death in a few different ways, including pathogens present in the body, toxins, and foods that the body is unable to properly digest, of which include grains (not just gluten), nightshade vegetables (pepper, tomato, eggplant, potato), legumes (beans, lentils, etc…), pseudo-grains, and dairy.  Together, these food groups contain high amounts of lectins (such as prolamins, agglutinins), anti-nutrients (also known as digestive enzyme inhibitors), phytates (also present in smaller amounts in nuts and seeds) and saponins, all of which can damage, or even cause death to the vital cells that comprise the GI tract’s lining as a whole.  Not only do these compounds inhibit critical digestive enzymes, but they also are hard on the gut lining itself due to the inability for the body to digest them, which in turn feeds gut dysbiosis (i.e. gut bacteria imbalance), another complication that arises a long side a leaky gut (ex: SIBO).  

Though a normal individual with no present health complications is able to continually repair these re-occurring insults to their gut lining, this does not happen in a compromised system, of which could stem from an unknown infection, microbial imbalance, genes susceptible to a given health problem, or simply too much of the same, harmful dietary and lifestyle factors mentioned above.  When this happens, contents present in the gut, whether beneficial or harmful, leak into the immune system  through the holes where enterocyte cells would otherwise be.  It is important to note that while harmful food choices make up a large portion of the diet aspects that undermine our gut, medications, NSAIDS (ibuprofen, aleve, etc..), and antibiotics can contribute to the formation of a leaky gut as well.   Aside from enterocyte cell death, the gut can become leaky when the tight junctions that hold it together, become dysfunction and left open.  This can happen when  zonulin (the modulator of the opening and closing of cells in the GI barrier), becomes over-active, leaving the junctions wide open, when normally, they should be closed tightly, only allowing certain nutrients to be absorbed into the body.  Zonulin can become dysfunctional for a few reasons, the primary contributor being the indigestible proteins found in wheat products.  Alcohol consumption is also a key factor in damaging tight junctions, as it literally unravels what would otherwise be a “tight junction” between enterocyte cells.  When this happens, the result is similar to that of when zonulin becomes over-active, leaving the doors wide open for foreign particles to distribute into the immune system.   Whether through cell death, tight junction dysfunction, or the harmful diet and lifestyle that come a long with these factors, having a leaky gut has been shown to be not only present in all individuals with health conditions, but also the precursor to developing one.  Because of this, it is important for those not only with a chronic illness, but healthy individuals as well, to protect their GI tract from many of the harmful diet and lifestyle factors that have become so common in today’s modern world. 

General outline – See The Paleo Approach for details. 
 How to Find Healing

Despite it seeming as though the odds of healing are stacked against one who has developed a leaky gut, and a subsequent autoimmune disease, there is hope.  As Dr. Sarah Ballantyne discusses in The Paleo Approach, removing all pro-inflammatory foods from ones diet, while simultaneously maximizing nutrient density, can aid significantly in healing one’s gut and thus entire body.  It just so happens that some of the most beneficial foods that are emphasized on the autoimmune-protocol, are also high in glycine, an amino acid that is critical in sealing off leaky patches in the GI tract.  Offal (i.e. organ meat) such as liver, kidney, and heart, meat that is cooked on a bone, bones themselves, and therefore, bone broth, are all great ways to get large amounts of glycine into one’s diet.  Probiotics are also crucial in healing the gut, whether in the form of food such as sauerkraut, kombucha, and kvass, or specially formulated supplements such as Prescript Assist and Gut Pro.  Utilizing Great-Lakes, grass-fed gelatin, or Vital Proteins collagen, in cooking,  or taken as a supplement, can also provide support for your gut by getting an extra boost of extra “glue,” and subsequent nutrients that the body needs to heal.  Having enough of the amino acid glutamine, is also crucial in order to heal, therefore making the supplement L-Glutamine beneficial for maximizing GI health.  For those that have developed a leaky gut, it is very likely that they will become intolerant to FODMAPs, which is why avoiding these foods while trying to heal, can be very helpful to reduce extra symptoms and inflammation.  That being said, while changes in one’s diet are fully necessary to heal leaky gut, there are also some lifestyle factors that must be taken into account.  Minimizing stress, getting 9+ hours of sleep, and chewing your food thoroughly (30+ times per bite), are all equally important.
Just as the formation of microscopic holes in one’s GI tract, healing from a leaky gut certainly does not happen over night.  It can take many months of persistent changes in one’s diet and lifestyle, to fully fix the damage that has been done.  However, just as hippocrates said, all disease begins in the gut, and as Dr. Sarah Ballantyne mentions in her book, it is pretty much impossible to have an autoimmune disease without already having a leaky gut, therefore proving the only way to find true health is to begin with the GI tract.  For those with an autoimmune condition, or any other inflammatory health condition, following the autoimmune-approach outlined in The Paleo Approach, can have you well on your way to restoring the integrity of the gut, no matter how minor or severe your condition may be.  

As for myself, leaky gut has certainly been something that I have struggle even before I hit my brick wall with Chronic Lyme Disease.  It was in the months before my body completely collapsed that I began having mysterious GI issues, therefore leading me to take gluten, dairy, corn, soy, and sugar out of my diet in hopes to relieve symptoms.  Though this helped, it didn’t get rid of all of my symptoms, which is due to the fact that there was still an underlying cause for my weakened body (i.e untreated Lyme).  That being said, when my immune system finally gave up fighting Lyme, and the effects that it caused/was causing in 2011, my gut only got worse from there.  Ever since then, I have been persistently trying to do everything that I can to heal what we now know to be “leaky gut,” and though it can seem completely hopeless at times, I do believe someday, somehow, my gut will be restored.  Last year, I found myself following Dr. Sarah Ballantyne’s protocol, of which has helped tremendously in minimizing inflammatory symptoms, and overall trying to fix my leak gut.   I also take many of the supplements mentioned earlier in today’s post, however, my body tends to have an aversion to gelatin and bone broth, no matter what way that I take it.  Not only has the development of a leaky gut caused severe, re-occurring infections, allergies, and additional, inflammatory symptoms in my journey with Chronic Lyme Disease, it has simultaneously become one of the biggest road blocks in my healing to this date.  Therefore, I cannot stress how important gut health truly is, not just for those who are already sick, but for those who are healthy and looking to maintain their present state of well being. In the end, the information presented in today’s post is just the beginning of all that goes into getting, and then healing a leaky gut, and if you are interested in further information, make sure to check out The Paleo Approach, and The Paleo Approach Cookbook by Dr. Sarah Ballantyne. 

 

 
 





Job 23:10-11 “But He knows the way that I take; When He has tested me, I shall come forth as gold. My foot has held fast to His steps; I have kept His way and not turned aside.”
 
Ballantyne, Sarah. The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body. N.p.: n.p., 2014. Print.

Paleo Sage and Citrus Marinated Salmon (Autoimmune-Friendly)

You may think that my salmon in today’s recipe looks a bit, well, weird, and in fact you would be right.  One of the cheapest sources of seafood that I have yet to find, is salmon belly at my local fish shop.  Because the entire world is still in its craze of “fat phobia,” apparently no one wants these succulent cuts of the salmon, as well as other fish, including tuna belly, which is seriously the best part of the fish.  Naturally fatty, with a rich flavor, cooking with salmon belly ensures that you will never have a dry fillet of fish, even if you over-cook it.  That being said, salmon belly isn’t available everywhere, as my brother who lives in Tennessee, is told everywhere that he checked, that the fish they receive is already cut into fillets.  However, if you are lucky enough to live near the coast, where the fish is fresh right from the boats and brought to a business still whole, you may just be in for a special treat.  Bottom line, ask around, as you never know what gems you may find hiding out at your local fish store.  

Though my family typically enjoys bluefin tuna and striped bass that was previously caught by my father and brother during the summer, this past year was void of good fishing.  Therefore, despite my mother not being entirely fond of fish, she has been making it a priority to prepare it at the least, once a week.  Of course, getting salmon belly for one dollar per pound at a local fish store certainly made eating fish much easier, as that is a major discount.  With all that said, today’s recipe is amazing regardless of if you are lucky enough to find salmon belly.  Marinated in a sweet, citrus dressing, and topped with just a sprinkle of fresh sage before baking, this salmon dish will take your taste buds to new heights.  Though I served it for dinner, it would also be a great breakfast recipe, regardless of if you can eat eggs or not.

Sage and Citrus Marinated Salmon

Print Recipe

(Serves 3-4)
Ingredient

  • 1 1/2 lb salmon fillets
  • 1 medium sized lemon
  • 1 small orange
  • 2 tbsp fresh sage – chopped
  • 2 tbsp avocado oil
  • 1 tbsp honey
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tsp sea salt

Process

  • Place salmon in a medium sized bowl.
  • Zest both the lemon and orange, the cut the lemon and orange in half, squeezing one half of the juice into a small mixing bowl.
  • Add the zest, avocado oil, honey, and sea salt to the small mixing bowl, and stir until the marinade is combined.
  • Pour marinade over the salmon, cover bowl with plastic wrap, and place in the fridge for 30-60 minutes.
  • Preheat oven to 400 degrees.
  • While the salmon is marinading, chop up fresh sage, and cut remaining halves of the orange and lemon into three thin slices each.
  • Once the salmon is done marinading, place the fish a baking dish, sprinkling with the chopped sage, and placing lemon and orange circles on the top.
  • Place the baking dish in the preheated oven and bake for 12-14 minutes, until the salmon is no longer translucent.
  • Remove from the oven and allow to set for a couple of minutes before plating and serving with your favorite vegetables.












1 John 4:11-12 “Dear friends, since God so loved us, we also ought to love one another. No one has ever seen God; but if we love one another, God lives in us and his love is made complete in us.”