Beyond the Bite

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

Recipe Index

Paleo Ginger Jam Thumbprint Cookies (AIP Friendly)

As part of my month of February recipes dedicated to using naturally red and pink, I simply had to include today’s ginger jam thumbprint cookies.  Originally, I had set out to make a red tinted cookie, however, the color of the sweet potato flour over-powered the hue of the beet, and therefore made the cookies orange.  Regardless, the jam filling was still red, and because my family and friends were so fond of them, I was left with no option but to share them with you all!  A few notes on the ingredients – The first time I made these cookies I used green plantain puree, as this is undoubtedly one of my favorite egg-free binders in both savory and sweet recipes.  However, because I wanted to make the recipe a bit more accessible for those that could not find plantains nearby, I decided to also make it using a yellow banana.  The results were great, as the cookies held up under cooking quite well, the only difference is that there is a slight “banana-y” flavor at the end. I also experimented further and made the cookies using arrowroot in place of the tapioca, which also came out fabulous.  With such great luck in today’s recipe of using banana, I am excited to say that this technique may work in some of my other recipes using green plantain, such as the gingerbread men, espresso fudge brownie bites, and cinnamon graham crackers.  In fact, a green banana would certainly work even better than a yellow variety, due to it being more starchy.  However, I cannot guarantee anything, so please, proceed at your own doing. For more ingredient substitutions, please locate the “recipe notes” below. As far as the jam filling goes, you can use whatever you have on hand, or make half batches of my raspberry jam or cranberry sauce recipe. Overall, these cookies were a hit, with the perfect sweetness and just a kick of ginger, they are perfect for any occasion.  My mom actually loved them better than the typical, over-sweetened treat, while my father noted that the banana version was his favorite.  Therefore, I know you will enjoy them just as much as all my family and friends this Valentine’s Day.

Ginger Jam Thumbprint Cookies 
Print Recipes
(Makes 16)
Ingredients

Process
  • Preheat oven to 350 degrees. 
  • In a small bowl, place pitted dates and fill with hot water, allowing to soak until soft.
  • Peel and puree green plantain with palm shortening softened dates until completely smooth.
  • In a small mixing bowl, mix together tapioca and sweet potato flour, ginger, sea salt, and baking soda.
  • Slowly add dry mixture to the wet ingredients, pulsing until a dough has formed. 
  • Use a cookie scoop to transfer dough onto a parchment lined baking sheet.
  • Make a large thumbprint over the top of each cookie.
  • Fill each thumbprint with 1 tbsp of jam, placing the cookie sheet in the oven once all are prepared.
  • Bake the cookies for 15 minutes, take the sheet out of the oven, and allow the cookies to cool for 15 minutes before removing from the sheet. 
Recipe Notes
Strawberry jam or cranberry sauce works great in place of raspberry.
If you do not have green plantain, substitute the same amount of banana. 
I have also successfully replaced the tapioca flour with arrowroot flour.
For Low-FODMAP, substitute 1/4 cup maple syrup in place of the medjool dates. 
 


Psalm 141:8 “But my eyes are fixed on you, Sovereign LORD; in you I take refuge–do not give me over to death.”

Paleo Autoimmune Protocol Ground Bison Sloppy Joes (Nightshade Free)

I never once saw myself making a recipe that featured “no-mato sauce,” but then again I never pictured half of the things that have happened in my life, and yet here I am.  As always, I was given the job of creating a dinner recipe on Thursday.  Of course, this is not obligatory, as my lack of energy could easily be an excuse for me not to do so.  However, most of the time I simply cannot help taking advantage of such a great opportunity to be alone in the kitchen creating new recipes.  I tell my mother to get out the type of protein she wants, and I will put together something in my head based off of what she chooses, and the vegetables we have on hand in the fridge.  Therefore, after hearing my mother mention the plethera of beets, carrots, and ground meat we had stocked, I knew exactly what I wanted to create – Sloppy Joes.
 
Honestly, I was a bit skeptical of making a “no-mato” sauce in place of regular tomato sauce, especially since I would be serving those who can eat tomatoes without an issue.  I also thought the process was going to be lengthy and draining of energy.  Therefore, to combat this, I decided to boil my beets the day before, so that all that needed to be done was the simmering of the sauce the next afternoon.  Overall, not only did the sauce come together without a hassle, but the taste was unlike anything I was expecting.  Sweet, yet a bit tangy, and with the same exact consistency as tomato sauce, these bison sloppy Joes are packed with nutrition and flavor beyond what a typical tomato sauce could offer.  They also are the perfect way to kick off my recipes for February that are naturally vibrant in pink and red.  In the end, I can assure you that these Joes are worth making even if you can eat nightshades.  My parents and friend enjoyed there’s on top of cauliflower rice (my mother’s new obsession) and sprinkled with crispy roasted leek greens, of which they thoroughly enjoyed.  In fact, my dad had completely NO idea that there were no tomatoes in the sauce.  Also, our friend noted that though he was never very fond of Sloppy Joes, today’s recipe won him over, and he would easily choose to eat it any day.  Again, my dad still cannot get over the fact that it is made out of beets, carrots, and sweet potato, not nightshades. That being said, this recipe will certainly be a hit with everyone around your table.

Ground Bison Sloppy Joes
Print Recipe
(Serves 4-6)
Sauce Ingredients

  • 3/4 cup red beet (2-3 small beets) – chopped
  • 1 cup white onion 
  • 1 1/2 cups carrots 
  • 1 1/2 cups sweet potato 
  • 4 garlic cloves 
  • 3/4 tsp dried oregano
  • 2 tsp dried basil
  • 1 1/2 tsp sea salt
  • 1 1/2 cups bone broth 
  • 1 tbsp lemon juice (1/2 lemon) 
  • 1 tbsp lard

Meat Ingredients 

  • 1 lb ground bison
  • 1 celery stock
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt 
  • 1 tbsp lard

Process

  • Cut beets into small, 1 inch chunks, and boil in a small sauce pan for 10 minutes until fork tender, draining into a cylinder once cooked. 
  • Next, chop sweet potato and carrots into 1/2-1 inch pieces, mince garlic, and dice onion and celery. 
  • Heat 1 tbsp lard in a large sauce pan over medium-low heat.
  • Once hot, add minced garlic, diced onion, chopped carrots and sweet potato, and boiled beets to the pan, sprinkling with 1 1/2 tsp sea salt, oregano, and dried basil.
  • Allow the mixture to cook on medium-low for 8 minutes.
  • Add in bone broth and turn the heat to medium-high, allowing the mixture to simmer for 10 minutes with a cracked lid.
  • Once finished simmering, add mixture to a food processor with lemon juice, blending until desired consistency is reached. 
  • Back in the large pan, heat remaining tbsp of lard over medium-low heat.
  • Once hot, add chopped celery and ground bison, sprinkling with garlic, sea salt, and onion powder, and allowing to cook for 5-8 minutes, until the meat is no longer pink.  
  • Pour prepared sauced over cooked meat, stir to combine, and turn the burner to low, allowing the mixture to fully incorporate and heat through.
  • Remove the pan from the heat and serve the sloppy joe sauce over spaghetti squash, a lettuce wrap, cauliflower rice, or anything else you like!
 
 
 
 
 
 
Ephesians 2:4-5 “ But because of his great love for us,God, who is rich in mercy, 5 made us alive with Christ even when we were dead in transgressions—it is by grace you have been saved”

Paleo Autoimmune Protocol Kipper Cakes (Featuring Pork Dust)

As someone who prepares each meal from scratch, having high quality protein sources already packed and portioned, is an enormous help.  Though canned herring may not be something on everyone’s lunch table, these cakes certainly should be, as they are not only very tasty, but also very affordable.  Herring, much like other cold water, oily fish such as wild salmon, mackerel, trout, and sardines, are high in omega-3 fatty acids, giving one even more the reason to include them into their diet. 
 
If you do not have ground pork rinds, do not fear, as in just one week, I will be giving two lucky readers a chance to win some from my favorite brand.  In the meantime, you can always make your own by simply grinding up pork rinds, or use another grain-free flour that you have on hand.  As a note, I have also made these kipper cakes using canned anchovies, and I believe that sardines would also work great.  With a pop of flavor from the turmeric and a bit of saltiness from the pork rinds, these fish cakes are a great lunch for on the go or at home. 


Kipper Cakes
Print Recipe
(Serves 1)
Ingredients
Process
  • Position oven rack 4-6 inches away from the broiler.
  • Preheat broiler on high.
  • In a small bowl, mash together drained kippers and pork dust until combined.
  • Add in avocado oil, chopped green onion, and turmeric powder, mixing until fully incorporated. 
  • Using your hands, form two, like-size patties and place on a creased baking dish.
  • Place dish in the oven and allow to broil for 3-5 minutes, until browned and heated through.
  • Use a spatula to remove the cakes from the pan and serve. 
Recipe Notes
If you do not have kippers, canned sardines or anchovies work great. 
 
 
 
 
 
 
 
 
 
Psalm 98:1 “O sing to the LORD a new song, For He has done wonderful things, His right hand and His holy arm have gained the victory for Him.”

Daily Dose of Encouragement: Faith and Surrender

DailyDoseEncouragement

There comes a time in one’s journey to find healing that the question arises, “will I ever get better?”  As someone who deals with the effects of chronic Lyme on a daily basis, I personally can attest to how difficult it is to address this question head on.  Truly, even before one gets a diagnosis, it is finding true health that is the ultimate goal.  Yet, as weeks turn into months, and months into years, the sense that healing is possible becomes depleted.  Frustrated with the painful symptoms that just won’t let up, and hopeful that for once, a doctor will somehow figure out what is wrong and know how to fix it, easily overtakes the once hopeful outlook on life.  We get sad, mad, and fed up all at the same time, and can’t seem to understand why God would allow things to go on for so long.  Ultimately, we don’t know how the journey of our illness will end, whether we will be able to be healthy once more, or if this state of weakness and inability to live like a “normal” human being will always overtaking our body.  It is only natural to feel discouraged by this, however, there is another way we can view this uncertainty of events, and that is with faith and surrender.  Now, don’t get me wrong, I am not saying to give up on finding treatment and mechanisms to help your condition, but rather, accept what God has in store with a willing heart, regardless of the outcome.  Though we should always remain optimistic and hopeful for healing, realizing that there is a possibility that getting back to feeling “normal” may not be reality.  Yet, if this is the case, than we need not succumb to how depression it may seem from a physical standpoint, but realize that it may just be the way God is using us to our fullest.   Never once are we left hopeless and without help, as just like the unchanging nature of our illness, God’s promises remain.  It is not to say that we should stop asking Him for healing, but rather, change our perception on what His answer will be.  Is the overall goal of praying to simply get what we think we need to survive,  or is it to truly find out what God has in store for our lives, regardless of His answer?

FaithandSurrender

 

God says that He will never leave us or forsake us, will always give us strength and love through all things, as well as peace, wisdom, and contentment, even when life is crashing in.  Ultimately, even if we remain sick, God is using it to bring out the best in our life.  Though being healthy might seem like the best way to live life in man’s eyes, God is bringing you through this illness as a way to bring out your maximum potential in life.  Without this illness, the perfect plan that was in store for you ever since birth, would be incomplete.  Therefore, despite whether or not God brings true healing, He is right there with you, helping you, and directing your every move. I am not going to lie, being sick for a lifetime can make anyone want to cry, as I myself have dealt with the overwhelming feeling of despair that comes along with the mere thought.  Yet we must remember that God didn’t give us, His very children, trials in life to go through on our own, but rather so that He could prove His everlasting goodness in and through us.  Regardless of if you have a chronic illness or not, life will always be what we don’t expect, simply because it is ultimately not directed by our doing.  Therefore, viewing a chronic illness as an inconvenient, horrible, and impossible endeavor, ultimately takes away from the blessings that God has in store through that time.  He is not being cruel, no, He is simply fulfilling His promises, and giving you the tools you need to succeed in life.  Even if the healing does not come, God is faithful, and we can be confident that it is through a given chronic illness that we can become all that we were meant to be.  In the end, all that we must do is surrender and be open to the truly amazing, limitless plans that God has in store, regardless of how they fit our earthly framework.  If you are having trouble dealing with the debilitating daily symptoms like myself, I encourage you to cry out to God, because He is there ready and waiting to help you walk boldly and conquer the life He has in store.  In the end, a lifetime of surrender and hardship is far out weighed by the glorious eternity in heaven that we will spend with our Savior if we simply believe.

 

 

 

 

 

 

 

Matthew 26:39 “And going a little farther he fell on his face and prayed, saying, “My Father, if it be possible, let this cup pass from me; nevertheless, not as I will, but as you will.”

Paleo Roasted Bone Marrow With Endive Salad (AIP)

Bone marrow –  it is simple to prepare, succulent to the taste, and overall, just plain heavenly.

Typically, when I am having bone marrow for my meal while guests are over, the act of a teenage girl sitting down to the dinner table with large bones on her plate is a bit comedic.  However, despite it seeming a bit odd, have you ever looked at a menu from a gourmet restaurant?  One of the top appetizers is roasted bone marrow, and there is a clear reason for that, yet most people are too scared of to find out.

Outside of the amazing taste that bone marrow has, there are a slue of health benefits that make eating the tissue from the inside of grass-fed bones completely worth including in your weekly meal plan.  For starters, it is rich in many essential nutrients, including calcium, sulfur, iron, potassium, phosphorous, and magnesium, all of which help strengthen the bones and connective tissue in our body. Bone marrow is typically described as the sponge-like tissue from the inside of animal bones, however, we as humans have marrow in our own bodies as well.  Therefore, the collagen, gelatin and Chondroitin Sulfate that is present in a given animal to aid in the building block of their cells,  ultimately has the same effects on our bodies when we eat it as well. Outside of organ meat, bone marrow from grass-fed cows has to be one of the greatest health boosts you can do for your body, and what is even better, is that its taste matches the health benefits associated with it, making it very easy to take the leap and begin eating.

 
Roasted Bone Marrow with Endive Salad

Print Recipe
(Serves 1-2)
Ingredients

  • 3, 4-6 inch long beef marrow bones
  • 2 cups chopped endive (from 2 small heads, or 1 medium size) 
  • 1/2 cup chopped jicama  
  • 1/4 cup chopped parsley 
  • 1/4 cup sliced green onion
  • 1/2 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 1 lime – juiced

Process

  • Preheat oven to 400 degrees.
  • Place marrow bones in a rimmed baking dish and roast for 20-30 minutes, until bubbling.
  • While the bones are cooking, prepare salad by chopping endive into 1/2 inch slivers.
  • Chop parsley, green onion, and toss together with chopped endive in a medium sized mixing bowl. 
  • Juice lime over the bowl, and toss salad with lime juice, apple cider vinegar, and sea salt.
  • Remove bones from the oven once cooked and allow to cool slightly before removing the bone marrow with a long, skinny utensil. *I use an olive fork
  • Serve marrow a long side endive salad for a refreshing and energizing meal.  





Mark 9:35 “Sitting down, Jesus called the Twelve and said, “Anyone who wants to be first must be the very last, and the servant of all.”

Paleo Autoimmune Protocol Blueberry Streusel Coffee Cake Muffins (Cricket Flour)

Sure, entomophagy (the act of eating insects) may sound a bit disgusting at first.  After all, most people in today’s industrialized world did not grow up on grandma’s specialty of “cricket noodle soup.”  Yet as the pit falls of conventionally raised animal protein sources slowly begin to prove dangerous to the human race, the need for food justice inevitably rises.  Not only that, but supporting farmers committed to providing sustainable, safe, and real-food products also becomes very important.  This does not only apply to vegetables and meat, but also insects, yes insects, a food delicacy that has continually sustained more than half of the worlds population for decades.

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In the beginning, my family was not so keen on me baking with cricket flour.  In fact, the first time I got some my mother actually made me keep it in my room instead of the kitchen, as she claimed it gave her the “heebie-jeebies.”  I on the other hand, have always seen cricket flour from the total opposite end of the spectrum, as just another way I can maximize nutrient density in my diet.  That being said, because of the repulsive nature that my family and friends had against the innocent flour that they had never even tried, I made it my goal to trick them into eating some without ever knowing.  Overall, I am happy to say that I succeeded, and not only that, but I got my mother excited about having things to eat made with cricket flour, some of them being my cinnamon graham crackers, raw fig newtons bars, and another, these blueberry muffins.  Of course, having my mother as a taste tester is very very helpful in knowing if a recipe is a success.  Though she eats 90% Paleo, she does not have any allergies or health complications, and can eat “regular,” gluten, dairy, and egg filled baked goods without any ailments.  Therefore, having her critic any recipe that I make allows me to guarantee whether or not the flavor and texture of a dish is spot-on.  Overall, these muffins were voted to be amazing, and quickly got gobbled down every time that I made them.  As a note, if you are looking to eat them in the days after baking them off, make sure to store then in the fridge, and heat up in tinfoil in the oven before eating.  This allows the juices to get flowing from whole-food ingredients used, and makes them all the more tasty.  My friends and family enjoyed theirs both slathered with butter as part of their breakfast, as well as a late afternoon snack.  That being said if these cricket-filled muffins can win over my family, I am sure they will win over yours as well! After all, who can resist a blueberry muffin? For those of you wondering about ingredient substitutions, be sure to scroll down to the end of the recipe for my notes.  

Blueberry Streusel Coffee Cake Muffins

Print Recipe

(Makes 8 Muffins) 
Muffin Ingredients

Streusel Topping

Process

  • Preheat oven to 350 degrees.
  • Place pitted dates in a small heat proof bowl, allowing to soak in hot water for 5-10 minutes.
  • Grease your muffin tin with desired oil and set aside for later use.
  • While the dates are soaking, peel, measure, and puree plantain and banana together until smooth.
  • Add in softened dates, apple sauce, palm shortening, and cinnamon, pureeing until smooth.
  • Next, add cricket and tiger nut flour, grain free baking powder, and baking soda.
  • Allow the flour to become fully incorporated with the wet ingredients.
  • Remove the food processor blade and fold in blueberries.
  • Scoop muffin batter into greased muffin tin (or) muffin liners.
  • Back in the food processor, pulse together streusel topping ingredients.
  • Once mixed, crumble on top of muffins, place in the preheated oven, and bake for 30 minutes.
  • Remove from oven and allow to cool for another 30 minutes before popping out of the muffin tin.

Recipe Notes

To make grain-free baking powder, combine 1 tbsp of baking soda, 2 tbsp cream of tartar, and 2 tbsp tapioca starch in a sealable container and use as needed in place of regular baking powder.
If you can have nuts, substituting tiger nut and cricket flour for all almond flour works great.
Substituting all tiger nut flour also works in place of the cricket flour.
Cutting the recipe in half makes for a perfect 4 muffins if you do not want the full amount.
For a certified organic, non-GMO source of cricket flour, visit Next Millennium Farms. 
To make coconut free, simply use all banana chips in the topping.

 










John 15:4 “Abide in Me, and I in you.  As the branch cannot bear fruit of itself, unless it abides in the vine, neither can you, unless you abide in Me.”

Low-FODMAP Paleo Herbed Chicken Liver Pate (AIP)

 
This pate is incredibly simple, so much so that that I am having a hard time coming up with what to say about it.  After creating my Asian Beef Liver Pate recipe, I decided to mimic a more traditional pate recipes using fresh herbs.  However, because I can not tolerate onions and garlic due to the FODMAP content, I decided to use leek greens to give a similar flavor profile.  Using the green part of a leek stalk is easily becoming one of my favorite ingredients this winter, as I am also enjoying them roasted with a bit of balsamic vinegar.  Much like green onions, the white part of the leek is the only section high in fructose, making the greens a perfect, Low-FODMAP alternative. Overall, not only are the ingredients for this pate easy, but it is also super quick to create, as I simply sauteed the liver at breakfast, and then ran everything through the food processor before lunch. Whether served on plantain crackers, lettuce wraps, or your favorite raw vegetable, this herbed chicken liver pate is a great way to enjoy a boost of nutrients.  

Herbed Chicken Liver Pate
Print Recipe
(Serves 4-6) 
Ingredients
  • 1 lb chicken liver
  • 1/4 cup chicken fat + 1 tbsp for cooking
  • 1/2 cup leek greens – chopped
  • 1 tbsp fresh sage
  • 1 tbsp fresh thyme
  • 1 tsp sea salt
  • 1 tbsp bone broth
  • 1 tbsp apple cider vinegar

Process

  • Place two tbsp of chicken fat into a medium sized skillet, and het on medium-low heat.
  • Rinse and pat dry your chicken livers, placing in the pan once hot.
  • Cook chicken livers for 5-7 minutes, until no longer pink in the middle.
  • Once cooked, allow to rest while preparing the herbs.
  • In a food processor, pulse together leek greens, sage, thyme, and sea salt.
  • Add in chicken liver and chicken fat, until fully incorporated. 
  • With the food processor running, pour in bone broth and vinegar, allowing to mix until the pate has become smooth.
  • Scoop pate in desired serving dishes and place them in the freezer to chill for at least 3 hours (or) over night.
Recipe Notes
Any animal fat can be substituted for the chicken fat, though the mild flavor of chicken fat marries the herbs together best. 
 

 

 
Isaiah 40:29 “He gives strength to the weary and increases the power of the weak.”

Paleo Slow Cooker Mongolian Beef (Soy and Coconut Free)

It was a Thursday, which could only mean one thing – dinner recipe development.  Typically, my mother is in charge of making dinner for my younger brother and father.  However, because Thursday is the day that she works, I always try and make something so that she does not have to try and cook when she gets home.  Much like my Chicken Curry Soup, this dish comes together in a slow cooker, allowing me (or anyone making it for that matter) to conserve energy and not be a total wreck when everyone gets home from work.  I am also particularly proud of this recipe because it mimics that of a tradition Mongolian beef recipe, yet does not contain and soy or coconut ingredients.  Instead of soy sauce, or the Paleo alternative Coconut Secret Coconut Aminos, I chose to use a bit of molasses and fish sauce to create the similar umami taste. Also, the way that the sauce acts more as a flavoring agent, rather than part of what you’re actually eating, makes it easily suitable for those looking to avoid FODMAPS like myself.  
Whichever way you choose to prepare this dish, it is very tasty, and makes your house smell glorious as it is slowly cooking away. For steak, I used a chuck steak, though any cut of meat works great.  However, using a less-expensive piece of beef can be a great way to save money, as slow cooking yields in a succulent texture that otherwise would not happen if you were to cook it on the grill or oven.  Another recipe that uses a naturally tough cut of meat and turns it into a tender, juicy steak, is my recipe for Braised Beef and Root Vegetables. Overall, my parents loved this dish, as my mom served it over cauliflower rice and sauteed broccoli rabi.  Not only did they declare it a “keeper” and want to make it again the next week, but not once could they tell that there was no soy or coconut in the sauce! 
Slow Cooker Mongolian Beef 
Print Recipe
(Serves 3-4)
Ingredients
Process
  • Cut steak into thin slices, place it in a slow cooker, and sprinkle the beef with 1/2 tsp sea salt.
  • Chop green onion, garlic, and ginger, and sprinkle over the beef. 
  • In a blender, blend together bone broth, honey, molasses, fish sauce, vinegar, ground ginger, and garlic powder.
  • Pour sauce into the slow cooker and over steak.
  • Put lid on the slow cooker and set the temperature to low, allowing the beef to cook for 4-6 hours.  
  • Once cooked, serve Mongolian beef over cauliflower rice, spaghetti squash, or anything else that you enjoy.

 
 





 
 
1 Thessalonians 6:16-18 “ Rejoice always,  pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus.”

Paleo Solutions: Finding Primal Play in a Modern Word


While this past year on Beyond the Bite I have discussed a range of important diet and lifestyle topics, such as eating fat, avoiding toxic personal care items, getting enough sunlight, keeping your lymph system clean, avoiding blue light, and sourcing local food, there is still one major factor of life that I have yet to dedicate a post too – play.  Though it is true that having a schedule and “sticking to it” can help you have a productive day at work or school, having times of of creative, carefree, and enjoyable activities is truly key to finding optimum health and wellness.  Therefore, today I will discuss the importance of making play a priority, as well as some of the most beneficial ways to do so that I have learned through the Primal Blueprint Certification course.

Play is More Than Fun

                           

It is no secret that play makes people feel good, as it undoubtedly is one of the greatest known stress relievers to this day.  However, studies have shown that not only does it lighten one’s mood, but it also creates a better sense of humor, perceived quality and positive outlook on life, higher self competence, socializing skills, and competitive nature.  Ultimately, play allows the brain to be shaped into a strong, organized system, with new connects and circuits being made, allowing it to function at maximum potential.  Consequences of inadequate amounts of play can be seen clearly in both growing children and adults, as emotional, behavioral, intellectual, and social deficients inevitably occur.  Overall, not getting enough play is very detrimental to the human body from the inside out, causing a noticeable decrease in one’s ability to thrive throughout life.

The Definition of Play

While the definition of play is rather vast, forms where one is excited and taking personal risks, not only causes a spike in adrenalin, but also brief, fight-or-flight reactions inside the body, which then leads an individual’s preconceived boundaries or limits of life to broaden.  Spontaneous play allows one to “push the envelop,” take a break from day-to-day routines of life, and ultimately provide a fresh state of mind that allows one to increase in efficiency, fulfillment, and productivity back in usual circumstances.  This is due to the fact that, when play becomes a moment of impulsive risk, the end result in one’s body is a higher level of consciousness and peak performance.  However, not everything that humans have termed to be “play” is necessarily right, causing humans to suffer mentally and physically.  A typical example of this would be play “dates,” where children are rushed too and from an activity, and thus not allowed anytime to be creative and grow mentally.  On the other hand, true primal play is how it would have been hundreds of years ago, when technology and other industrialized aspects of life were not crowding one’s personal space.  Overall, this classifies play as a time where one is spontaneous, not attached to the outcome of the events occurring, and is ultimately having fun, breaking free of routine responsibilities, and maybe even getting a little adrenalin rush in there for kicks. Play can be anything that brings mind-body awareness, is physically vigorous, strengthens the sense of community with others, distractions one from an illness, and overall calls on the various senses of our body; seeing, hearing, touching, motor planning, and emotion.  This makes practically anything, from writing, taking photographs, doing arts and crafts, having a casual game of basketball, or creating recipes in the kitchen, to be suitable, and equally enjoyable classifications of play, depending on one’s interests.  As noted above, play does not only have to be “down time,” as exciting, healthy thrills within one’s personal risk factor, are also incredibly beneficial as well.

Where to Play

As previously stated, though there are various suitable types of play that take place indoors, the environment that reigns far above all for this activity is nature.  As human beings, the body was made to prefer the sounds, sensations, smells, and sights of being outside, causing the modernization of today’s world to dull the keen perceptions once present in all individuals.  However, while the calamity of acute eyesight, touch, smell, and hearing may be rising in most individuals today, it is not something that cannot be reversed.  This is due to the fact that playing in the outdoors can be very rewarding for not only one’s mental health, but also physical aspects.Studies done in Japan have shown that when people spent time in wooded settings, hormone and cellular responses became very active.  Not only that, but the marker for stress, known as “salivary cortisol,” lowered an average of 13.4% after just 20 minutes, while blood pressure, fight-or-flight nervous system activity, and pulse rate also decreased.   What is even more interesting, is that NK lymphocyte cells (i.e. “natural killers”) produced in great quantity, reducing the risk of infection and  cancer growth for the long-term.  That being said, if one is going to spend large amounts of time in the woods, it is important to wear tick protection and do a full-body check for them afterwards, as the effects of obtaining a tick born illness are equally life changing and threatening.

Another prime environment for play is on the water, as this allows one’s body to restore back to its original settings.  Not only can simply floating cause one’s parasympathetic nervous system to activate and thus cause one to feel calm, but joints and muscles also benefit due to the water reducing one’s body weight a near 90%. However, being active in water-based sports, such as surfing, can also be relaxing to both the mind and body.  Due to the close proximity to the water, surfing is used as therapy for marines suffering from PTSD, as it effectively allows their over-active fight-or-flight reactions and anxiety to be naturally relieved.  Apart from the therapeutic effects of being on the water, research has shown that the immune system and muscle recovery highly benefits from quick, cold-water immersions, as it acts as a brief stress that has an overall positive effect on the body.  When this happens, the adrenals release a momentary rise in the stress hormone cortisol (much like when one does a sprint session), causing beneficial effects to flood the body.

While being in the forest and on the water, are both great climates to play in, becoming “grounded” with the earth has also been shown to be extremely beneficial to the body and mind. It has been observed in various studies, that just 30 minutes of “earthing” (i.e. sitting, standing, walking across grass, sand, and (or) dirt), reduces inflammation, physical pain, and emotional stress, while also improving the state of individuals blood.  Not only that but, research has shown evening stress levels to decrease, simultaneously enhancing ones night’s sleep through synchronization of the circadian rhythm.  That being said, while being grounded may sound like an easy task, it easily taken away in today’s nation by the use of wearing shoes and having flooring made out of items such as wood.  Therefore, making the effort to get outside and play, letting one’s feet touch the ground and come in contact with the electoral fields of the earth, can do the body surprisingly good.

Overall, all of the types of play mentioned above have one thing in common, they all take place outside, in nature.  What is important about this is the presence of negative ions, which are otherwise known as molecules with more electrons then protons, and thus are very energizing to the human body all the way down to one’s cells.  This increase in cell reactivity causes them to help increase oxygen to the brain, simultaneously decreasing tiredness and one’s rising attentiveness and focus.  Though negative ions are in higher amounts than those that are positive all throughout nature, it is wherever wind, water, or solar radiation from the sun is present, that there is a notable increase.  Examples of environments where there are literally thousands upon thousands of negative (yet positive for our bodies) ions include waterfalls or high, mountain-top areas, making activities such as skiing, snowboarding, or hiking to be very restoring to the body.  This is a large comparison to that of a city or subdivision, which might only have less than a hundred, while indoor rooms, such as an office or hospital room, with no natural air flow have little to none at all.  Overall, it is these negative ions present in nature that making being outside feel so great, while the positive ions that are produced from stagnant air, recirculation of indoor air, in enclosed places, as well as from electronics and power lines, to have a bad effect on the body.  However, it is encouraging to note that spending enough time outside in negative ions can, and will, reduce and reverse the effects of positive ions (i.e. bone loss, insomnia, adrenal and body fatigue, dysfunctional immune system, mood disorders, brain and cardiovascular disfunction, electrolyte imbalances, systemic inflammation, and emotional disturbances).

Summary

Overall, one can never be too old to play, nor is there such thing not having enough time to do so.  Regardless of the type, whether relaxing or exhilarating, play is essential to thriving in life, as it plays (no pun intended) a very important role in shaping one’s brain and physical body.  How people grow up to think, act, and feel, all can be brought back to how much true play they received as a child, as well as the types they are continuing into their adult years.  However, it is important to note that play is not a time to deliberately be stupid.  Of course, things happen, and sometimes the results are not always what one expected.  Yet this is the spontaneous, creative nature of play.  The outcome is not always perfect, but this is just the thing that we as humans need, to learn, grow, and experience life.

 

Further Reading

 

 

 

 

Psalm 149:3 “Let them praise his name with dancing and make music to him with timbrel and harp.”

Paleo Crispy Baked Collard Chips (AIP)

Introducing the new kale chip – crispy baked collard greens.
 
 
  If you follow me on Instagram, you will more likely than not see these chips on my dinner plate at least once a week.  Though kale chips are great, my stomach does NOT like them. Therefore, I decided to come up with a great alternative that produced the same, crunchy and nutritious snack or side dish – collard chips. Of course, I am assuming that I am not the first to create them, but I thought I’d share the recipe anyways.   In the summer I like to brush oil on whole collard leaves and grill them until charred around the outsides (I call them “collards on the cob”).  However, since the cold, January nights have officially set in, baking the green indoors is a much better option.  If you have ever had, and liked, a kale chip, you will love this version.  Of course, for those of you who have an aversion to kale chips, these collard chips are a great place to start, as they are pretty non-offending to most all palates.  Not only that, but I find the term “collard greens” to be much less “offensive” to those that believe that they hate greens.  Due to there being no super-food-hype over collards, no one tends to have an already pre-conceived notion that they are healthy and thus unappetizing.  Instead, my collard green chips are intriguing to everyone, and almost always get stolen by friends and family members.  I like to serve them as both an appetizer when waiting for dinner, or as my “side dish,” that just so happens to take up more room then other items on my plate.  Really, I can never get enough of this crispy, crunchy collard chips, and I know that you will be the same way! 
 

Crispy Baked Collard Chips 
Print Recipe
Ingredients

  • 1 bundle of collard greens – washed and patted dry 
  • 1-2 tbsp avocado oil
  • 2 tsp sea salt

Process 

  • Preheat oven to 400 degrees.
  • Line 2 baking sheets with parchment paper
  • Wash and dry collard greens, cutting off the stem into long strips.
  • Cut strips of leaves into like-size squares, placing in a mixing bowl. 
  • Start with 1 tbsp of avocado oil, drizzling over leaves and mixing together with hands until every “chip” is coated. *If 1 tbsp is not enough, add an extra tbsp, one tsp at a time.
  • Place collard chips in a single layer onto lined baking sheets, sprinkling each tray with 1 tsp of sea salt.
  • Put baking sheets in the oven and allow chips to bake for 5-7 minutes, until brown around the edges.
  • Remove from the oven and allow to cool for a few minutes before transferring chips to a serving bowl.  

 
Galatians 6:7-8 “Do not be deceived: God cannot be mocked. A man reaps what he sows. Whoever sows to please their flesh, from the flesh will reap destruction; whoever sows to please the Spirit, from the Spirit will reap eternal life.”

Paleo Autoimmune Protocol Creamy Lemon Squares (Coconut Free)

 

The past couple of weeks I have been on a savory recipe kick. This is mostly due to the fact that I don’t eat sweets, while my mother has also been spending more time baking, which means those treats must get eaten first before I can create a new dessert recipe.  Of course, this is fine with me, as it allows me to focus more energy on sharing what I eat in a week, an example being last week’s post of Beef Tongue and Chimichurri.  That being said, lemon bars have been something I have wanted to re-create into an Autoimmune Paleo friendly treat for quite some time now.  As one of my father’s favorite treats, I knew that he would be the perfect candidate for taste-testing, as he would undoubtedly let me know some way or another that they were not his favorite.   That being said, the results were rather remarkable, as everyone, including my mother who is more fond of chocolate treats, loved them immensely.  Instead of eggs, I used white Japanese sweet potato, which worked perfectly for a substitute, as it is naturally sweet with no strong “potato” flavor.  Therefore, not only did the bars come out super creamy, but my father though they were fantastic, so much so he wanted to go back for more.  The crust is based off my Iced Sugar Cookie recipe, of which I simply reduced the amount of maple sugar in.  However, if you are looking to make these bars fruit sweetened, using soaked dates would most likely work great for both the crust and filling.  As a note for those wondering, I have yet to try and replace the water chestnut flour with anything, and therefore cannot guarantee any substitutions will work.  However, I have a feeling that sweet potato, coconut, or tiger nut flour would be fine.  Despite the numerous steps noted below, do not be fooled, this recipe is truly much simpler than it appears.  In fact, it comes together even easier if you do it in stages, allowing the bars to chill overnight and intensify in flavor.  To save energy, I boiled the sweet potato while making my dinner, prepared the crust and filling the next day, allowed them to chill over night, and then served them the next afternoon as my parents sat down for their Sunday cups of coffee.  Overall, these lemon squares taste divine, as they are not only delightfully creamy, but they also have a flakey, sugar cookie crust that lends perfectly to the tangy citrus filling, much like a “normal” lemon bar would.  Served a long side your favorite beverage, or even to a group of friends, these lemon square are sure to be a hit with everyone, and hey, they can even count for your daily vegetable intake (kidding, of course). 

Creamy Lemon Squares

Print Recipe

Cook Time: 50 Minutes
(Makes 16-20 squares)
Crust Ingredients

Filling Ingredients 

  • 1 1/2 cup (12 oz) white Japanese sweet potato
  • 1/4 cup maple sugar
  • 1/4 tsp sea salt
  • 1/2 cup lemon juice (from 4 lemons)
  • 2 tbsp grass-fed gelatin
  • 1/4 cup water

Crust Process 

  • Preheat oven to 350 degrees.
  • In a food processor, pulse together crust ingredients until a smooth dough has formed.
  • Scoop dough into a greased, 8 inch square baking dish.
  • Wet the back of your spatula and evenly spread the dough to all four corners of the dish, and use a fork to poke holes throughout the crust.
  • Place in a preheated oven and bake for 10 minutes, until the crust is just beginning to brown around the edges.
  • Remove the crust from the oven and allow to cool while preparing the filling.

Filling Process 

  • While the crust is cooling, peel and chop sweet potato into 1 inch chunks.
  • Place sweet potato in a small sauce pan filled with water, boiling the potato chunks until fork tender (10 minutes).
  • While the sweet potato is cooking, prepare gelatin egg by sprinkling the gelatin over the 1/4 cup water in a shallow bowl.
  • Once the sweet potatoes are finish cooking, drain, pat dry, and place in the food processor, along with the maple sugar, lemon juice,  and sea salt.
  • Blend filling until smooth, then add in gelatin mixture, allowing to mix until fully incorporated.
  • Scoop filling onto the prepared crust, spreading to all four corners in an even layer.
  • Place baking dish back in the oven and allow it to bake for 30 minutes.
  • Remove bars from the oven and allow to cool completely, then place the dish in the fridge and allow to chill for at least 3 hours (or) overnight.
  • Once chilled, remove from fridge, slice into desired squares, and enjoy!

Recipe Notes

Sweet potato flour, coconut flour, or tiger nut flour may work in place of the water chestnut flour.
To make fully fruit sweetened, replace the maple syrup and maple sugar with soaked and pureed medjool dates to taste (anywhere from 12-18 dates total).
If making 1/2 of a recipe, simply use a loaf pan instead of an 8×8 square pan. 

 

 


 
James 1:2-3 “Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance.”

Paleo Mushroom, Leek, and Ham Spaghetti Squash (AIP)

 
 
Hopefully, this dish (outside of an upcoming one for Mongolian beef)  will be the last that I share using Iphone pictures.  I know that taking food pictures on an Iphone or Ipad is possible, however, I simply am too picky to like the quality that they produce.  On a completely different note, I am very excited (as always) to share today’s recipe.  Before I got sick, spaghetti squash was a mystery to me, yet once we (i.e. me and spaghetti squash) were introduced, I have never stopped loving it.  I find it truly incredibly that God created such a vegetable that when cooked, turns into spaghetti.  It makes you think those that created pasta were simply copying the characteristics of the vegetable itself.  Anyways, due to the slightly sweet, yet mild taste of the spaghetti squash, there is absolutely no wrong way to prepare it.   The only downfall, just like regular pasta, is over-cooking it, which yields in a slightly mushy texture.  That being said, it seems that every squash is different, and you don’t really know what you are getting until it is cooked and you are sitting down to eat your meal.  However, today’s recipe is one that is great even if you do happen to mess it up, as the flavors of mushrooms, leeks, and ham, all come together to create a dish so tasty that no one even realizes what they are eating (in a good way).  My family thought it was great as a side dish, though it was equally enjoyed as a lunch as well.  In the end, this dish will certainly convince you to continue making spaghetti squash time and time again. 
 

Mushroom, Leek, and Ham Spaghetti Squash
Print Recipe
(Serves 3-4)
Ingredients

  • 1 small spaghetti squash (1 – 1 1/2 lb)
  • 1 cup leeks – sliced
  • 1 cup mushrooms – chopped
  • 1 cup organic ham – chopped *Omit ham if making as a side dish 
  • 6 garlic cloves – crushed and chopped
  • 1 tbsp white wine
  • 1 tsp sea salt *If using ham, reduce salt to 1/2 tsp 
  • 1/2 tsp dried basil
  • 2 tbsp lard
Process
  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half lengthwise.
  • Scoop and discard seeds, placing the spaghetti squash flesh side down in a baking pan.
  • Once preheated, place squash in the oven and bake for 30-45 minutes *Time will depend on how big your squash is.  
  • After the squash is soft to touch and browned on top, remove the baking pan from the oven and set aside to cool.
  • In a large skillet, heat lard over medium low heat.
  • Once hot, add in chopped mushrooms, garlic and leeks.
  • Place the lid over the skillet, allowing the vegetables to sweat for five minutes.
  • Once the mushrooms have browned, add in ham, white wine, and sea salt, stirring to incorporate.
  • Turn the heat to low, allowing the mixture to cook for another 5 minutes.
  • While the mixture is finished cooking, flip the spaghetti squash over and use a fork to gently scrape the flesh away from the skin into long pasta-like strands.
  • Turn the heat off, and add in the spaghetti squash, stirring till everything is fully incorporated.
  • Scoop into a serving dish and serve as a side dish or main course.
Recipe Notes
This dish can serve as either a side dish, or a main course.
If making into a side dish, simply omit the ham and add an extra 1/2 tsp of sea salt.
 
 










Romans 11:33 “Oh, the depth of the riches and wisdom and knowledge of God! How unsearchable are his judgments and how inscrutable His ways!”

Daily dose of Encouragement: Finding True Rest

DailyDoseEncouragement

Sometimes you just need a break.  Yet who are we kidding? Catching a break with a chronic illness is unheard of, and certainly won’t be happening anytime soon.  However, with the little strength left in your fighting bones, pushing forward seems utterly impossible, and it truly does not seem like you will be able to take another day. This leaves you with two options, either continue carrying the weight of the physical battle on your own shoulders, or give the weight of it all to God.  Now, this may sound easy, however, it is certainly easier said then done.  When living with a chronic illness, we naturally find ways to keep our brains and bodies busy, trying to stay distracted from the pain that comes a long with simply living.  For me, this means a daily routine of various mental and physical activities that, all together, not only benefit my body, but help me cope and make the time pass.  While having a schedule is important (even when you are sick and unable to live a “normal” life), the physical strain of dealing with a chronic illness quite often leads to burn out.  Though being productive and keeping your brain pre-occupied is beneficial in may ways, somedays it simply is not physically or mentally possible.  Therefore, it is in times like these that we must realize that slowing down, resting, and not sticking to the usual routine is OK.  Doing this does not make us lazy, but rather, allows us to realize how little is under our control, and how much of the day’s plans our Gods.  Though it is true that we cannot see beyond a few mere hours into the future, God already knows what is going to happen, how He is going to help us, use us for His glory, and ultimately get us through today, tomorrow, and the next, victoriously. Though we may not physically feel like we have conquered the feeling of utter weakness, it is in times like these that God is able to take the load, shine through, and use His amazing power on our behalf.

Strength

When we rest, lean in on God, and do not rely on our own will-power to get through the day, unexplainable peace and restoration become inevitably available.  Instead of trying to figure out how you are going to get through one more moment feeling so completely awful, God is right there to help us, taking our burdens, and letting us be free.  Though we may still remain tired and weak, there is a renewed sense of tranquility that surpasses all understanding.  Those who experience it cannot quite explain it, however, there is no question as to when one obtains God’s strength and peace, as it inevitably allows them to keep going, regardless of the circumstances.  In the end, we need not be afraid to stop now and again, take a breather, deviate from the daily schedule, and trust God that it is in your best interest to simply stop and rest. Not only will the burden that so frequently builds up on our own shoulders be lifted, but the sense of restoration in even the sickest of bodies, will be renewed as well.   We tend to think the struggles of today are too much for us to handle, yet when in reality, it is just God calling us to have faith and find rest in Him.




Exodus 33:14 “My presence will go with you, and I will give you rest.”

Autoimmune Protocol Paleo Apple Cinnamon Plantain Waffles

Weekends are when I typically choose to do recipe development in the mornings.  Though I tend to be rather strict with myself staying on schedule during the weeks, I have been trying to change things around on Saturdays and Sundays.  Therefore, this weekend I felt led to revisit my Sunday Morning Waffle recipe, and make it Autoimmune-Paleo friendly.  After a couple different variations, I believe I found the recipe that mimics my original waffles quite closely. The key is to use a very green plantain, as this allows them to be more airy and crisp, rather than chewy and a bit dense.  Both variations of waffles were equally tasty, however, today’s recipe is the one that was voted best overall, as my parents enjoyed theres with maple syrup a long side the usual eggs and bacon.  If you are looking to avoid all forms of sugar, you can also easily make this recipe more of a savory waffle by omitting the cinnamon and maple sugar.  Either way you choose to make them, they are a great addition to your weekend breakfast, brunch, or even dinner for a fun twist! 
Apple Cinnamon Plantain Waffles 
Ingredients
Process
  • Grease waffle iron with extra oil and preheat.
  • To make the gelatin egg, place the hot water in a small bowl and sprinkle the gelatin over it, allowing to bloom for 5 minutes (or) whisk the gelatin quickly into the hot water and place directly in the food processor along with the peeled plantain, apple sauce, avocado oil, cinnamon, baking soda, and sea salt.
  • Blend mixture until smooth. 
  • Once the waffle iron is preheated, scoop batter into the iron, sprinkling with maple sugar as desired. 
  • Close waffle iron and allow to cook until the iron beeps green and the waffles are firm and crisp.
  • Using a knife, loosen the edges of the waffle to remove.
Recipe Notes
If you have issues getting the waffles out of the iron, simply open the iron and allow them to sit for a few minutes before removing.  
If you wish to make the waffles savory, simple omit the cinnamon and maple sugar. 
I use an all-clad, stainless steel waffle iron. Results may vary.
 
 
 
 
 
 
 
 
John 9:25 “He replied, “Whether he is a sinner or not, I don’t know. One thing I do know. I was blind but now I see!”

Paleo Beef Tongue With Chimichurri Sauce (AIP)

 
Today’s recipe is one I am sharing in request to what I, personally, eat on a weekly basis.  Making vinaigrettes with various fresh herbs is one of my absolute favorite ways to jazz up any dish, and therefore is something I typically serve with my meals.  Beef tongue, which might make people gross out at first, is actually one of the most underused, yet succulent cuts of meat on a cow, and thus has become one of my all-time favorites.  In fact, it is technically a muscle meat, giving people no excuse to be afraid of it!  Honestly this recipe is so easy to prepare, and can even be made days in advance for a convenient lunch. As a note, my recipe is for a 1-2 person serving, therefore, if your beef tongue is rather large, simply cut off a 1 lb slab, or add an extra 45-60 minutes per extra pound.  In the case of using more meat, make note to also double or triple the sauce recipe according to how much tongue you are cooking.  Overall, the recipe is incredibly simple, and equally tasty, making it the perfect introductory dish for those looking to expand their palate in nose-to-tail eating.

Beef Tongue With Chimichurri 
Print Recipe
(Serves 1-2) 
Ingredients
  • 1 lb piece of beef tongue
  • 1 1/2 tsp sea salt
  • 1/4 cup fresh cilantro 
  • 3 tbsp green onion
  • 2 tbsp fresh parsley 
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp oregano 
Process
  • Place the beef tongue in a large stock pot and fill the pot with water until the tongue is covered by a few inches of water.
  • Put the stock pot on the stove, turn the burner to medium-high, and allow the water to come to a boil.
  • Once the water has come to a boil, add 1 tsp sea salt to the water, and allow to lightly boil for 30-45 minutes, until the tongue has floated to the top.
  • Remove the pot from the burner and pour into a strainer.
  • While the beef tongue cools, chop cilantro, green onion, and parsley, adding to a small mixing bowl.
  • To the mixing bowl, add vinegar, olive oil, oregano, and remaining 1/2 tsp of sea salt.
  • Once the beef is cool enough to handle, remove skin with a knife and cut the tongue into thin slices.
  • Stir together the chimichurri sauce and serve with sliced beef tongue.
Recipe Notes
If your beef tongue is larger than noted above, simply add 45-60 minutes per extra pound of meat, while also adjusting the sauce accordingly. 
Apple cider vinegar works great in place of the red wine vinegar. 
 



 
 
1 Thessalonians 5:14 “Now we exhort you brethren, warn those who are unruly, confort the fainthearted, uphold the weak, be patient with all.”

Paleo Sweet Garlic Biscuits (AIP Friendly)

I haven’t exactly been “up to par” on blog posts lately.  Bartonella, one of the many co-infections that I have dealt with along side of the Lyme, is flaring quite badly, making everything, even writing this post, very difficult. Therefore, the past week I have been taking it very easy, trying to rest my body and brain as much as possible.  When I feel extra bad, I become very indecisive, and I pretty much don’t know what recipes to post, nor do I like any of the pictures I take to go along side of them, so please, bear with me.

This recipe is a great way to use leftover roasted vegetables, or in my case, the roasted garlic dip that I had made for Christmas.  Really, I am sure any combination of vegetable mash would work, though the end product might taste a bit different.  As most AIP-friendly baked goods, these biscuits are best served warm, right out of the oven.  Even though my family doesn’t typically like “bread replacements,” my mother surprisingly approved of these biscuits.   What is even more exciting is that I know you all can make them, because Anti-Grain is now selling their flours online!


 Sweet Garlic Biscuits
Print Recipe
(Makes 4-6)
Ingredients
Process
  • Preheat oven to 400 degrees. 
  • In a medium mixing bowl, whisk together baking powder, sea salt, water chestnut flour, butternut squash flour, and arrowroot flour.
  • In a food processor fitted with the “S” blade, combine leftover roasted garlic dip, honey, and chicken fat.
  • Add in dry mixture, pulsing until a dough has formed.  
  • Form dough into 5 like-size biscuits, 2 inches wide and about 3/4 inch high.
  • Place biscuits on a baking sheet, and brush extra chicken fat over the top of each biscuit. 
  • Place baking sheet in the preheated oven, allow to cook for 10 minutes.
  • Cover with tin foil if browning too quickly, allowing the biscuits to cook for another 10 minutes.
  • Remove from oven and place on a cloth napkin to cool.
  • Serve with extra fat, dip in soup, or enjoy as is.  







1 Chronicles 16:11 “Seek the LORD and his strength;  seek his presence continually!”

Paleo Italian Meatloaf With Pesto Sauce (AIP)

For some reason, my childhood never once saw a meatloaf.  This is probably due to my mother never entirely loving them, as well as the fact that she was much more of a cook than simply throwing things into a baking dish and calling it a meal.  Despite all of this, meatloaf still remains one of the greatest convenient foods to this day.  Therefore, I knew it would be great it I could create a recipe that those on an Autoimmune approach to Paleo could enjoy.  I do not believe that healing diets need to seem impossible, hard, and frustrating, which is why I set out to always include some easy dishes that can be made regardless of how much energy or time you have.  After receiving December’s addition of the Paleo Magazine, my mom decided to break her streak of never making a meatloaf, and make the recipe that was included in the magazine.  When my father came home from work and asked “what is for dinner,” he seemed a bit shocked when my mother told him, “meatloaf.”  However, the results of this once loathed dish came out incredible, completely changing how everyone in my family viewed meatloaf.  That being said, I knew that my version now had a recipe it must “one up,” if it was ever going to get eaten by my family.  All in all, not only was my meatloaf a hit, but the entire dish got eaten in one night.  Though it was my dad who exclaimed “I could eat the whole thing,” it was really everyone in the family that thoroughly enjoyed the dinner.  Not only that, but there are a few hidden vegetables, both of which my younger brother claims he hates.  Therefore, this recipe marks the second dish that I have gotten past his “sweet potato radar,” along with my Salmon Fish Chowder – 2 points for me!

Italian Meatloaf

Print Recipe

(Serves 4-6)
Ingredients

Process 

  • Preheat oven to 375 degrees.
  • Peel and puree plantain until smooth in a food processor fitted with the “S” blade.
  • Add in canned sweet potato, letting run until fully combined.
  • In a medium sized mixing bowl, combine ground beef, herbs, garlic, onion, and sea salt.
  • Add in pureed vegetables, mixing together until fully incorporated.
  • Squish meat into a loaf pan.
  • On a lined baking sheet, flip the loaf pan over, allowing the meatloaf to invert on the sheet.
  • Place meatloaf on baking sheet and bake for 40 minutes.
  • Remove from oven and pour pesto sauce over, placing back in the oven to cook for another 5 minutes.
  • Once finished, take meatloaf out of the oven, slicing to desired thickness and serve with extra pesto sauce.

Recipe Notes

If you do not have canned sweet potato puree on hand, simply boil or steam 2 oz peeled sweet potato until fork tender, pureeing in a food processor until smooth or mashing with a potato masher.
Canned pumpkin or butternut squash can also replace the sweet potato.

 

 

 

 

Psalm 126:5 “Those who sow with tears will reap with songs of joy.”

The PK Protocol Diet: Healing Through a Ketogenic Approach

pkprotocoldiet-1

Now that I have talked in various posts about what the PK Protocol includes as a whole, I decided it was time to explain an aspect that is just as (if not more) important than the IV and oral supplements taken on the protocol – diet.  While a low carb, ketogenic diet may not be suitable for everyone, the PK Protocol uses this way of eating to aid in the help of healing those with neurodegenerative and neurological diseases. I, personally, am receiving this protocol to heal from the damage that untreated Lyme spirochetes created in my body.  Therefore, through this article, I will explain some of the “what,” “why,” and “hows” of the PK Protocol diet, as well as my own personal implementations and experience. 

 
The Basics 
 
Overall, the diet that a patient follows while receiving the PK Protocol is very close to that of a Paleo/Primal approach.  However, there are a few aspects that are a bit different, due to the intention of healing one’s deranged cellular makeup.  Much like a ketogenic diet, the PK Protocol is very high in fat, as this has shown to be the most beneficial to patients on the protocol, and thus helps them find the maximum improvements in their health. Cell membranes are made up of fat, and therefore, in order to fully restore them, one must avoid all processed forms of food, sugar (including fruit), starchy vegetables (sweet potato, squash, yuca, etc..), damaged seed oils, and grains, as these will all ultimately sabotage one’s effort in healing.  Along with the  elimination of these food groups, all other forms of toxins (GMOs in food, lead, mold, carpet/car fumes, cleaning and personal care products, pesticides, heavy metals, etc…) are also sought to be avoided, as these can also take away from the protocol’s results.  Yet it is not to say that one is left high and dry, as there are many, real food options one is able to enjoy while on the protocol.  All around, utilizing the ketogenic diet approach during the protocol allows patients to detox efficiently, maximize nutrient density, stay satiated, reduce insulin response, rebuild cell membranes, and therefore heal. Food source is also a key aspect of the protocol, as organic, fresh, and (or) local products are always the least processed and thus lower in potential GMOs, pesticides, herbicides, and other detrimental chemicals.  Of course, there are many other aspects of the PK Protocol that go into one’s treatment, but for the purpose of today’s post, I will stick to strictly the diet component. 
 
 Carbohydrates 
 
While consuming foods such as sweet potatoes, winter squash, taro root, and yuca, may be part of a well balanced Paleo diet, they are not to be eaten during the PK Protocol.  For starters, the overall protocol aims to repair ones damaged cells.  When carbohydrates enter into the body, it responds with insulin production to allow this glucose into surrounding cells.  Therefore, when carbohydrates are consumed continually throughout the day, and (or) in higher amounts than our bodies need or can deal with, not only does the the pancreas becomes stressed and thus cause weight gain, but an enzyme, known as “Phospholipase A2,” is stimulated.  When this happens, inflammation is provoked, due to the enzyme breaking down vital, fatty acid structures in cell membranes.   Therefore, not only does the stimulation of PLA2 degrade the cellular makeup of one’s body, but it also blocks proper detoxification methods, making its avoidance key to healing in the PK Protocol.  To do so, one must eat very, very low carb, as to not instigate any insulin response in the body, eliminating any potential PLA2 stimulation.  Not only does this mean eliminating all grains and starchy veggies, but also any form of sugar, whether fruit, cane, maple syrup, honey, or any other food that is converted over to glucose in the body. 
 
Fat
 
Much like a standard ketogenic diet, the PK Protocol is considered to be high fat, moderate in protein, and low carb.  However, the protocol is not necessarily all about only eating sticks of butter, but rather the oils and fats that one’s blood work indicates that the patient is deficient in.  This includes all forms; polyunsaturated, monounsaturated, and saturated.  Despite the subset of polyunsaturated fats known as “omega-3s” being seen as the heart healthy, “good fats,” consuming adequate amounts of omega-6 LA (i.e Lineolic Acid) in the correct forms, is actually a very important aspect of the PK Protocol.  As discussed previously in my Fat Phobia series, researchers have found it is not necessarily the level of essential fatty acids in one’s diet to be the most important, but rather the ratio.  Patients on the protocol aim for a ratio of 4:1, and are given a special formula called “Balance Oil,” created specially by BodyBio.  Other, unrefined, expeller/cold pressed oils such as hemp, pumpkin, sesame, and walnut, are also encouraged on the PK Protocol, and are always consumed in their chilled state to prevent any risk of oxidation.  To ensure that patients do not consume damaged oils, doctors provide their patients with a list of specific products, which typically come from BodyBio, a company derived from Dr. Patricia Kane herself.  Sufficient amounts of GLA (i.e Gamma-Linoleic Acid) and AA (i.e Arachidonic Acid) are other omega-6 fats that are supplemented through evening primrose oil and (or) borage oil, while omega-3‘s come in the form of organic, unrefined, expeller pressed flax and fish oil.   However, it is key to note that doctors are sure to not over-supplement of omega3’s, and monitor one’s levels through extensive, BodyBio lab analysis blood work.  Unrefined, organic forms of saturated fat are also fully promoted on the PK Protocol, thus including organic butter, ghee, and coconut oil, almond or avocado oil, chicken and bacon fat, lard, and other animal derived fats.  Olive oil, as long as it is organic, extra-virgin, and cold pressed, is also acceptable, though it is also very heat-sensitive, and thus should aim to be eaten raw and (or) cooked in low temperatures for those trying to heal their cells.   Ultimately, those behind the PK Protocol realize the difference between bad oils and fats, and those that one’s cell truly need to be healthy.  Therefore, soybean, corn, cottonseed, canola, and other so-called “vegetable” and seed oils are to always be avoided, much like any individual looking to keep their health.  Bad fats also include trans-fats, hydrogenated or partially-hydrogenated oils, and margarine.  

Protein 
 
While protein is not the central part of the diet, it is certainly an important portion.  Fatty fish, high in omega-3’s such as mackerel, salmon, trout, sardines, and herring, are all great sources of both beneficial fat and protein.  Red meat, raw dairy, nuts, seeds, and eggs, also make up a majority of the diet.  That being said, it is key to obtain these protein sources from local, organic, grass-fed, and small scale farms, to reduce the amount of potential toxins.  Organ meat is also incredibly encouraged, as this allows one to maximize nutrient density.  All around, seafood, meat, poultry, and eggs (which are rich is vital fatty acids), are all important, while which foods to emphasize are based solely on ones blood panel, much like the types of fat to eat.  
 
Vegetables
While there is a lot of emphasis on fat in the PK Protocol, consuming a large amount of vegetables is also key to restoration at a cellular level.  While all forms of starchy vegetables (including carrots, rutabaga, parsnips and beets) are off limits, low carb varieties, such as leafy greens, cauliflower/broccoli, brussels sprouts, cabbage, leeks/shallots, snow/snap peas, cucumber, peppers, tomatoes, artichokes, and lettuce, are all completely acceptable.  Much like one’s fat and protein, the quality of produce is extremely important, making organic, local, heirloom, and small-scale farmers the best option for patients. As a note, spinach is not allowed on the PK Protocol, as it is high in oxalates.  


Putting The Diet to Practice 

While the food sources one should consume to obtain optimal cell rejuvenation are quite clear on paper, problems typically arise based off of the patients condition.  Nuts, seeds, and eggs, which contain many of the essential fatty acids needed to regrow cells, can be quite aggravating to those with compromised, leaky guts, especially if their disease is partially autoimmune.  Personally, I cannot tolerate eggs at this point in my healing, due to always have a huge inflammatory, allergic response when ingesting them.  However, I can somewhat handle nut and seed oils (from the right sources that is), though nut and seed butters still remain very irritating to my overall well being.  That being said, after avoiding them for many years prior to beginning this protocol, I now find that consuming small amounts of raw, soaked, sprouted, and dehydrated nut butters, to be quite tolerable and cause a minimum (to no) stress on my body.  Another aspect of the PK Protocol that Dr. Patricia Kane encourages all patients to play with is raw dairy. Therefore, while cow products have not worked for me for many years, I have found that raw sheep and camel milk products to be somewhat tolerable, especially in an aged, raw form.  Overall, because my body is still very depleted and damaged, eating certain foods that are otherwise emphasized on the diet, are not yet part of my daily meals.   However, if I could sum up the diet that I have been following in a few words it would be fat, green, and more fat.  By green I mean vegetables, of which I consume in green juice, sauteed greens, salads, and roasted greens.  Fat is put on top of anything that I cook, even if it is partially fatty and (or) cooked with fat.  Therefore, because of this high fat and vegetable content, the need and even want for carbohydrates in any form is very very minimal.  As long as I am getting enough fat in the day, not once do I find myself wishing I could eat something starchy and sweet, but instead am completely satiated.  As one’s cells heal, so will their leaky gut, which will ultimately fix histamine intolerance, leaky gut, and other neuroautoimmune dysfunctions.  However, this is a very broad statement, as what goes into healing is much more complicated than simply healing one’s cells.  Overall, the diet one follows is customized and discussed between  Dr. Patricia Kane, the patients given doctor, and the patient themselves.  Though I am not through with the PK Protocol, I have found the individualization of the protocol as a whole to be quite remarkable.  Not only are my specific health complications and needs taken into consideration, but they are also being addressed, even those outside of the dietary department. 

Recommended Diet Outline 

Though one’s dietary intake is customized based off their BodyBio labs, there is an overall outline for recommended food intake.  1 serving of any protein (seafood, red meat, wild game, poultry, etc…at least three ounces) at each meal, 1-3 daily servings of seeds and nuts (1 oz each – no chestnuts or peanuts) a day,  multiple servings of BodyBio Balance oil (2-6 tbsp daily), 2-4 eggs per day, 1 serving of full-fat yogurt (if tolerated), 1-2 servings (1 tbsp each) of soft cheeses, many servings of healthy oils (BodyBio and (or) Flora brand, cold-pressed walnut, sunflower, pumpkin, flax, walnut, sesame, hemp, etc…), multiple servings of fats for higher temperature cooking (coconut, ghee, bacon fat, etc…), as well as numerous servings of oils/fats for medium-temperature cooking (olive oil, tallow, lard, chicken fat), 6-12 servings of vegetables (1/2-1 cup each) per day, at least one salad, and fresh or dried herbs/spices as preferred.  If one is going to “cheat,” coconut, avocado, berries, green apple, legumes, beans, and olives are allowed in 1-2 servings per day.  

membranestabilizingtherapy

My Experience

Lucky for me, I had already found the Paleo diet many years before the PK Protocol, and thus do not have a hard time switching to a more low-carb approach.  The change was breaking down of the autoimmune aspects that I had implemented years prior.  That being said, I still do not touch eggs or nightshades, and very little nuts. Therefore, despite following Autoimmune Paleo 95% of the time, I tend to tolerate nut and seed oils quite fine, as well as the BodyBio “Balanced Oil” that is a flax and sunflower mixture.  The variety of oils and fats that you can find in my kitchen are quite large, including sheep, chicken, goose, and duck fat, as well as lard, tallow, avocado, macadamia, walnut, pistachio, red palm, almond, coconut, MCT, and hazelnut oil.  Saturated fats I use for cooking, as well as topping food once it has been cooked, while the monounsaturated and polyunsaturated fats I reserve for use after cooking.  Vegetables that I consume on a daily to weekly basis include kale, dandelion greens, bok choy, broccoli rabi, endive, escarole, lettuce (red, green, romaine, bibb), turnip greens, green onion, leek, cucumber, radish, jicama (in very small quantities), arugula, swiss chard, collard greens, and seaweed (nori, wakame, kelp, etc).  Half of the leafy greens I make into juices, while the other I eat sauteed or as a salad.   For meat and poultry, I pretty much eat anything I can get my hands on, thought I try and eat as local as possible, and rotate to minimize histamine and MAST cell allergic reactions.  This includes wild venison, lamb, pork, buffalo, beef, chicken, turkey, lamb, duck, and ostrich (when I am lucky to find it).  Because there tends to be many more species of fish than land animals, I tend to consume these on a daily basis, more so than muscle meats.  White fish is usually my top choice for breakfast, as it is the most easily digestible protein, making monk fish, striped bass, mahi mahi, flounder, fluke, skate wings, tilapia, cod, and halibut a great replacement for eggs.  Other fish include the top, oily, cold-water varieties such as herring, salmon, sardines, trout, tuna, and mackerel.  Like meat products, I seek out local fish as much as possible, and when buying from the store, strive to ensure it is wild and domestic. Eating nose-to-tail as a way to maximize nutrient density, is also a big part of the PK Protocol, which is why I am to eat items such as organ meat 4-5 days a week.  This includes venison liver, chicken heart, gizzards, and liver, beef heart, tongue, marrow, and liver, all of which I am able to source from local farms.  Overall, the fats, vegetables, and proteins mentioned above are what my PK Protocol diet consists of for the most part.  Other foods that are included in my rotation when tolerable are raw sheep yogurt, raw camel milk, raw goat and sheep cheese, and vinegars (apple cider, balsamic, red wine, champagne, infused, etc).  If I am craving “treats,” I tend to have a bit of coconut butter, or make a ketogenic, single serving treat high in fat and very low in carbs.  I have found that because I have been on an Autoimmune-approach to Paleo for so long prior to the PK Protocol, having small amounts of nut or seed butters (soaked and raw when possible) does not irritate me very much, and are my first choice when looking to increase calories and fat intake for the day.  For alternative sweeteners, I use pure stevia or chicory root powder, though I make sure to use these in very very minimal amounts, on a rare basis, as they are not “whole foods.” Together, a typical day includes a green at each meal (whether raw, sauteed, or juiced), a protein, and extra fat on top of it all, plus a few snacks throughout the day that fit into the categories above. Overall, if  an ingredient or food is not mentioned in the above categories, then it is most likely eliminated.  However, for the sake of this article, I have chosen to refrain from listing all of these foods. 

How to Keep Going 

 Because the portion of ketogenic that my body can tolerate is somewhat restrictive, due to not being able to tolerate some of the main foods (low-carb FODMAP vegetables, eggs, dairy, etc), eating the items that I can have, in different forms, makes things seem not so boring and dull.  Examples include my fish intake, which I try and rotate from fresh, canned, and smoked varieties.  One day I might make something with ground turkey with some  chicken liver mixed into it, while the next time I eat turkey it is in the form of a roasted leg or wing.  Creativity is truly a key aspect of keeping a diet “interesting,” and easy to obtain.  When I begin to feel “blah” about my body and what I have to eat, I know that it is time to start creating new ways to eat things.  That being said, it is also important to focus on what you CAN eat, not what the PK Protocol says that you CAN’T.  Really, this is key to any way of eating, especially when the specific diet is being utilized to find true healing.  Ultimately, there is so much more to health than food, and if you can get past the mental block of not having what everyone else eating, you will undoubtedly succeed.  In the end, you have to believe in what you are doing.  Ways to accomplish this include self-education on what exactly the PK Protocol is, and how it is helping your body.  That being said, tough this post includes much of the information on the food aspect of the PK Protocol, one’s diet is truly based off of what their body says it needs (via blood work), therefore making the recommendations included in today’s post merely an overall outline.  For more information, please feel free to contact me through email or social media, or visit Neurolipid Research Foundation’s website here. 




 
 
1 Peter 1:15-16 “But just as he who called you is holy, so be holy in all you do; for it is written: “Be holy, because I am holy.”

No-Bake Paleo Fig Newton Raw Bars (AIP Friendly)

 
I absolutely loved Fig Newman’s as a kid.  No, not the typical fig “Newton,” fig “Newman’s,” aka the healthified version that Paul Newman sold.  Both fudgey and sweet, they were a snack I always looked forward to after a strenuous class of YMCA “swim lessons.”  That being said, I thought it would awesome to create a “raw bar” version of my childhood favorite, as my dad always loves when I make homemade snacks for him to enjoy during long afternoons at the office.   I wasn’t quite sure how omitting the nuts and seeds would make the bar taste, however, after just one bar, my father exclaimed they were like “eating a jelly filled donut.” The crust, he described, was the perfect texture and flavor, while the filling was unexplainably smooth and delicious.   He said whatever I did different to this recipe, to save it, because they are a definite “keeper.”  Hearing this literally had me jumping up and down for joy, as not only are they just as easy as the typical raw bar, but they are autoimmune-friendly!  Because of this, I knew sharing the recipe with you all was a must.  The key to getting the same flavor profile is Next Millennium cricket flour, plus some tiger nut flour, which together, round out the overall “nutty,” yet nut-free, taste, while the clementine adds just a touch of citrus to balance out the fig’s sweetness.  Besides that, I do not have much more to say about this recipe, except for I could not be more proud, excited, and pleased of how much my dad loved it.  Despite not having a regular camera on hand to capture the yumminess of the recipe, I know for certain from my father’s reaction, that you too, will absolutely love making and eating these Fig “Newman” bar.  Want more cricket flour recipes? Check out my Cinnamon Graham Crackers here. 

 

 

 

Raw Fig Newtons
Print Recipe
Ingredients

Process

  • Place dates and figs in two separate, heat proof bowls, and poor boiling water over then until fully submerged.
  • Allow the dates and figs to soak for at the least, 30 minutes.
  • Once soft, place dates in a food processor fitted with the “S” blade, blending until a thick paste has formed. 
  • Add in cinnamon, sea salt, and shortening, running the processor until fully combined.
  • Next, add cricket and tiger nut flour to the food processor, running until a sticky dough has formed.
  • Scoop the dough out of the food processor, squishing into a parchment lined loaf pan.
  • Place loaf pan in the freezer to set while making the filling.
  • To make the filling, place soaked figs, clementine juice, clementine zest, vanilla, and 1 tbsp water from the soaked figs, into the food processor.
  • Allow the mixture to blend until smooth.
  • Remove loaf pan from the freezer, scoop filling onto the crust, and spreading evenly to all four corners.
  • Place the bars back into the freezer to set for another hour. 
  • Remove from the freezer and cut into desired sized squares.
  • If saving for later, wrap individual slices in plastic wrap and store in freezer.
Luke 21:15 “For I will give you words and wisdom that none of your adversaries will be able to resist or contradict.”

A Daily Dose of Encouragement: Finding Your Identity

DailyDoseEncouragement

It is time to go out, yes, out in public.  You cringe at the thought of seeing any familiar faces.  Why?  Because let’s be real, anyone outside of your family just doesn’t get “it,” and to put it plainly, they don’t get you.  Whatever it was you were good at before that people have come to know you by, has all been taken away, and almost makes you feel as though you are having an identity crisis.  You feel the judging eyes of strangers and acquaintances even more.  “What’s up with her?” they might question, yet rarely take the time to actually invest in you to find out.  Do people see a sick person? Usually not.  Typically they say oh, “you look so good.”  However, this is where the fact of not caring what people think, truly comes into play.  Now, this does not mean to never stick up for yourself and get the proper treatment for your illness, but rather, look beyond those on the outside never fully knowing, or “getting” everything you’re going through.  In the long run, all that really matters is that you are trying.  This does not necessarily mean to look “good” according to societies standards, but to live, regardless of your illness, to the best of your ability at serving God.

IdentityCrisis

That being said, having a chronic illness with seemingly never-ending symptoms and complications can get discouraging, not only for you, but those around you.  When this happens, we as the patient tend to feel like more a burden than a blessing to those that are in contact with us.  However, it is in these times where we feel like we can’t please or make anyone happy, that we must to stop worrying about what those around us think, and refocus our eyes solely on God.  Instead of trying to make sure everyone around has everything straight and figured out about us, it is important to realize all that really matters is your relationship with God, and how you are striving to live according to His will and His perfect plan for your life right here and now.  When we do this, and choose to put Him above all other human opinions and feelings, we find our true identity once more.  No longer does does the who, what, where, when, and why’s of being sick really matter.  People’s opinions of how you look, feel, and are living up to their “standards,” no longer have control over your life.  In the end, you’ve given the reigns over to God, simultaneously allowing you to live life confident and bold, knowing that He is holding and directing your every move.   Find your identity in Him, and the cares and suffering of today’s world will slip to the way side.

Low-FODMAP Paleo Asian Beef Liver Pate (AIP)

I have to admit, I am pretty dang proud of today’s recipe.  Pate is something I have never made before, let alone ever tried.  Before eating any type of pate, I decided to first get accustomed to eating organ meat so that when I did try it, my taste buds would not freak out.  Therefore, after months of experimenting with different ways to eat heart, liver, and gizzards, I am happy to say that my strategy worked!

 

For almost as long as I can remember, my father has been getting half of a cow from our friends, who raise their own beef.  However, this year is the first that we requested to have the organs as well.  Though the beef tongue and heart was easy to gobble up , I am having a small problem with the over-abundance of liver that has taken over our downstairs freezer.  I guess it didn’t occur to me how  much larger a cow’s liver is compared to that of a chicken.  So, while I have done my best to make hidden liver meatballs and burgers on a weekly basis, these dishes have barely even put a dent in the liver supply.  Therefore, I decided it was officially time to make a pate, but not just any pate, an Asian pate.  Of course, you may have never heard or eaten such a thing, as pate’s are typically a European delicacy served as a spread over bread or crackers.  However, the flavors of a tradition pate are not something that my body can handle, as they tend to be high in FODMAPS.  Therefore, I decided to create my own version, utilizing the Asian inspired ingredients that I love to use in a wide variety of my cooking, that also happen to be low-inflammatory.  As a note for those who have never eaten organ meat, I am not going to try and trick you, but rather be up front and say that this pate is slightly strong.  After all, it is made with beef liver, which is on the more “irony” range of a taste scale.  That being said, if you are new to organ meat, substituting chicken livers would be a fabulous idea to dilute this distinct flavor.  However, if you are an organ meat junky like myself, I am sure you will not only be excited by this pate, but your taste buds and body will be as well.  I enjoyed mine slathered over roasted nori snacks, cucumber with some chicken fat, and even by the spoonful.  If you are interested, you can read more about the amazing super-food qualities of beef liver, you can do so here on Chris Kresser’s site.

 

Asian Beef Liver Pate
Print Recipe
Ingredients
  • 1 lb grass-fed beef liver
  • 1/2 cup green onion – chopped *Green part only for Low-FODMAP
  • 1/4 cup Coconut Secret coconut vinegar
  • 3 tbsp Coconut Aminos
  • 3/4 tsp sea salt
  • 1 tsp turmeric powder
  • 1 1/4 tsp ground ginger
  • 1 tbsp fresh lemongrass – chopped
  • 1/4 cup bacon fat

Process

  • Heat 2 tbsp bacon fat over medium-low heat in a large sautee pan. 
  • Rinse beef liver under cold water, and pat dry with a paper towel. 
  • Once hot, add liver to the pan, allowing to cook for 5-7 minutes, until no longer pink.
  • Add liver to a food processor fitted with the “S” blade, puree green onion, turmeric, sea salt, ginger, lemon grass, and remaining 2 tbsp bacon fat together.
  • After the beef liver has cooked, add it to the food processor as well.
  • With the food processor running, pour in coconut vinegar and Aminos, until the mixture is completely smooth.
  • Scoop pate into desired serving dishes and chill in fridge for a few hours (or) over night.
  • Once chilled, serve pate with cucumber slices, plantain chips, baby carrots, nori, or anything else you enjoy! 

Recipe Notes

Apple cider Vinegar can easily substitute for the coconut vinegar.
Bacon fat can be replaced with lard, tallow, duck fat, butter, or ghee.
 
 
 
 




Matthew 7:14 “But small is the gate and narrow the road that leads to life, and only a few find it.”