Beyond the Bite

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

Recipe Index

Breastfeeding & Frenectomy – Our Experience

With August being breastfeeding awareness month, I wanted to bring light to a topic strongly related to breastfeeding and the struggles that may come with it – frenum. This word is otherwise known as the tissue membrane that connects the surfaces of the mouth (tongue to the bottom of the mouth, lips to the gums, and gums to the cheeks). While the exact cause of cheek, lip, or tongue ties is not 100% known, it is to believed to be related to genetics and the MTHFR gene mutation. It’s been confirmed that I have this mutation and therefore it didn’t come with much surprise that my first born had a significant tongue tie and my second born had all three types; buccal, labial, and lingual. I’ve mentioned the tongue tie revision that my first born received soon after birth and our struggles with nursing here.  However, I wanted to expand on this topic and our experience with multiple ties in today’s post.

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On November 19th, just after 1 PM, our son John Miguel was brought earthside at home with the help of my great midwife and doula team.  Upon physical examination, it was determined that he had a weak suck and possible tongue tie.  While he was very interested in nursing, the midwives observations proved to be true and he could hardly stay latched. In the days to come, this caused a lot of pain and soreness when feeding and eventually caused me to bleed. With my first, her tongue tie that went unrecognized at the hospital proved to cause issues in the form of acid reflux and spitting up. I never experienced pain or bleeding with nursing and she stay latched rather well, which just goes to show how signs of a tie may vary with the baby. While she tried to adapt to her anatomy, she still swallowed air while eating, causing acid reflux. This caused us to have issues with traditional breastfeeding positions (such as across the body or “football” position), and I was forced to nurse with her and I both practically sitting straight up.  I also had to make a point to keep her in an upright position atleast 30 minutes after feeding.  This may sound simple, but to a breastfeeding mom, this is not only exhausting, but difficult for both mom and baby.  I personally did not want her to continue suffering which is why we chose to do the frenectomy at her pediatrician’s office.

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While Miki did not have any signs of indigestion, he clearly was getting frustrated when it was time to nurse.  In turn, he wasn’t getting enough to eat, which made him fussier all around.  Much like with Allie, I wasn’t messing around, and decided to have the. a lactation consultant come to the house to do a thorough examination.  Jane determined that not only did Miki have a tongue tie, but also a strong lip tie and cheek ties. This caused him to have a very weak suck, which is why he would frequently bite my nipples when trying to get milk.  His chin was also noticeably receded and his ability to fully open his mouth was limited. Due to the multiple ties that he had (and the fact that his NP couldn’t see him for another 3 weeks), we decided to do a laser revision at a local cosmetic dentist’s office. While both laser and regular revisions have proved to be effective for our family, laser revisions are touted for having a quicker healing period and a more precise cut. Overall, the procedure took around 5 minutes with minimal bleeding and Miki calmed rather quickly afterwards. While no parent likes having to put their child through hard things, I knew doing the revision at such a young age would be best for everyone. The craziest part is that his facial expression and appearance was noticeably different immediately following the operation. Not only were his cheeks and lips much more relaxed, his cry was much louder since he could actually open his mouth to let the sound out (we always noted he was such a soft crier – not anymore!).  Healing took time and I spent almost 3 months doing the post-revision care exercises with him every 3 or so hours (including at night). He hated every minute of it but I am so thankful to say he has become a nursing pro. We no longer struggle with feeding and his suck has gotten noticeably stronger.  Not only that, but he gets compliments on his lips all the time (I guess thats an added plus for him once he’s older? haha) 

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Overall, while some people choose to opt out of a frenectomy despite extra tissue noticeably present, it truly is up to the parents discretion on what should be done. That being said, it’s always important to make sure the baby is not experiencing low weight due to inability to feed properly. Outside of issues with nursing, one may also choose to get a revision due to the fact that the excess tissue can later cause speech issues, jaw pain/clicking, a space between the two front teeth, etc…Personally, I could tell by the look of my son’s face that there was a great deal of tension being stored in his mouth and jaw even at 3 weeks old. I myself deal with a great deal of neck and jaw pain (likely do to my lip tie) and didn’t want him to have to deal with the same if I could help it. All things aside, if you’re a mamma dealing with a painful breastfeeding experience, I highly encourage you to have your baby evaluated.  Tongue, lip, and cheek ties are more common than most of us realize and can have a big impact on a child even past nursing years. Please feel free to reach out if you have any questions about our experiences with tie revisions!

Matthew 18:15 ““If your brother or sister sins, go and point out their fault, just between the two of you. If they listen to you, you have won them over.”

Paleo Strawberry Jam Pop-Tarts (Keto-friendly, coconut-free)

I had a thing for strawberries when I was pregnant with my first. I never knew I could crave a fruit so badly. While I’m definitely not pregnant, I still have a thing for strawberries. Growing up, my mom would take any chance she could get to take us to the local farm and fill up large flats full of PYO strawberries. Though living near the city in Nashville does not make continuing this tradition quite as easy, I’ll take any excuse to pack up the car and go strawberry picking. Just this past week, it was opening day and with studying for finals truly the last way I wanted to spend a sunny day in April, my friend and I drove 45 minutes East to go picking. Allie enjoyed grazing on strawberries like it was her job while I picked a bucket to take home. While it was only a couple pounds worth, I quickly realized that they were going to last a lot longer now that I wasn’t pregnant and devouring every strawberry in site. So what to do? Pop-tarts, duh.

Call them pop-tarts, hand-pies, or a strawberry breakfast pastry – I don’t care! These pop-tarts can truly serve as breakfast, a snack, or treat. I chose to let the strawberries shine and not use too much sweetener. For the frosting, I made things quick and simple by using Drink Everly fruit punch flavored drink powder. My toddler loves these mixes and has them daily in her “agua” (so she calls it). The drink mix is naturally colored with red radish, but you could also opt for using powdered monk fruit sweetener and a natural food dye. Overall, I tried to make the instructions to make these pop-tarts as straight forward as possible, with their shape being completely up to you. So have fun and enjoy!

Paleo Strawberry Jam Pop-Tarts (Keto-friendly, coconut-free)

Ingredients

  • 2 cups almond four
  • 1/4 tsp sea salt
  • 1/4 cup cold unsalted butter
  • 1/4 cup granulated monk fruit sweetener
  • 1 tsp vanilla extract
  • 1 egg

Process

  • Remove the stems from the strawberry and place them in a pot with water, sea salt, monk fruit sweetener, and juice of clementine, allowing to simmer over medium heat until the berries have softened. 
  • Once the liquid has reduced by half, add arrowroot slurry and whisk to combine.
  • Cook the mixture for 30-60 seconds until just thickened then remove from the heat and cool the jam for use. 
  • To make the dough, add almond flour, sea salt, vanilla, and monk fruit to a food processor and pulse to combine. 
  • Add in the cold butter and pulse to combine, then add egg and pulse just until a ball of dough forms. 
  • Place the dough on a large sheet of parchment, cover with another sheet of parchment, and roll out to 1/2 inch thick. Place the dough in the fridge to chill.
  • Once fully chilled, roll out the dough to 1/4 inch thick and cut into desired shapes. 
  • Brush the insides of the dough with egg white, then place 1 tbsp of jelly on the inside of half of the shapes. 
  • Place the equivalent of dough on top of the shape with jelly, lightly press around the edges with a fork, poke 3 holes in the top, and brush with egg white. 
  • Repeat for remaining dough and bake at 375 for 15 minutes until golden around the edges.
  • Allow the pop-tarts to cool fully before frosting and serving. 
  • To make the frosting, beat together softened cream cheese, butter, and desired amount of Drink Everly fruit punch drink mix. 

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

AIP Paleo Shredded Pineapple Chicken (Keto-friendly)

I don’t have too much additional things to say about today’s recipe, so here are a few notes…For those looking to avoid coconut try using gluten-free tamari sauce. Thrive’s mushroom bone broth gives the dish a nice added savory touch but is not completely necessary. Any broth or stock will do! You can also make this recipe using a pre-cooked rotisserie chicken. Simply cut the cooking time in half and you’ve got an easy meal on your hands. I used fresh pineapple because that is what I had on hand (thank you Kroger clearance rack), however, a 16 oz can of crushed pineapple will do just fine. While I have a recommended amount of seasoning listed, feel free to bump up the ginger for a little fire-y, nightshade-free kick. That being said, while I only had half of a chicken on hand, spatchcocking and utilizing a whole one will totally work. If you do this, just don’t forget to double all of the other ingredients. That being said, if you don’t have any part of a whole chicken on hand, simply substitute 2-3 lbs of your favorite cut of chicken. I recommend skin-on, boneless thighs if you can get some. Enjoy!

Shredded Haiwian Chicken

Ingredients

  • 1/2 whole chicken
  • 16 oz diced pineapple
  • 1 cup Thrive mushroom bone broth
  • 1/2 cup coconut aminos
  • 1/2 diced yellow onion
  • 1 orange, juiced
  • 1 tsp ground ginger
  • 1 tbsp garlic powder
  • 1/2 tsp sea salt
  • Cilantro (for serving)

Process

  • Season chicken liberally with garlic powder, ground ginger, and sea salt.
  • Place ginger in a baking pan with diced pineapple, onion, juice of 1 orange, bone broth, and coconut aminos.
  • Place in a 250 dg preheated oven and cook for for 6-8 hours until easily pulling apart with a fork.
  • Remove the baking pan from the oven and shred chicken with remaining pan juices.
  • Serve in lettuce cups and garnish with cilantro

John 10:28 “I give them eternal life, and they shall never perish; no one will snatch them out of my hand. “

Sweet Potato Waffles (AIP Paleo, Vegan, Coconut-free)

I love shopping at grocery stores like Whole Foods and the local Turnip Truck because the brands they carry excite me and I love to see what is new on the shelves. But you know what I love more? The clearance produce rack at my local Kroger. For just 99 cents a bag I am able to diversify my families diet without braking the bank. It is awesome (and half the time it is organic too!). This past week, as this recipe might suggest, I scored a bunch of sweet potatoes. While sweet potato fries are on our regular dinner rotation, I wanted to do something a little more fun for the blog. Hence…waffles.

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A few notes about today’s recipe…First off, the batter will be thick. Second, I haven’t tried the recipe with anything but green banana flour, but I have a slight feeling that almond or tigernut flour will also work. Third, you can replace the avocado oil with whatever you have on hand, such as coconut oil, ghee, or butter (the choice is yours – just don’t leave it out!). For the sweet potato, it is best to roast the them whole until able to be pierced with a fork. This ensures no extra moisture is introduced to the batter, which is key to avoid a gummy waffle.

Sweet Potato Waffles (AIP Paleo, Vegan, Coconut-free)

Ingredients

(Yields 6-8 waffle wedges)

  • 1 cup roasted & peeled sweet potato
  • 3/4 cup green banana flour
  • 1/2 yellow banana
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup (optional)

Process

  • Roast whole sweet potatoes until fork tender, then peel and place in a food processor with the remaining ingredients.
  • Blend until smooth, then pour the batter into a hot waffle iron and cook until just beginning to brown.
  • Remove from the iron with a fork and allow to cool slightly before serving.
  • Repeat with remaining batter.

Romans 13:8 “Let no debt remain outstanding, except the continuing debt to love one another, for whoever loves others has fulfilled the law.”

Keto Almond Butter White Chocolate Bar (Paleo-friendly, Peanut-free)

Easter is upon us once again! I love this holiday for many reasons, one being that it means spring is upon us. However, this also tends to mean that all outdoor Easter festivities are postponed due to rain (currently our situation here in Nashville). Nevertheless, I decided it was time to share my recreation of one of the favored candies in most Easter egg hunts: Reese’s White Peanut Butter Easter Egg. While I am a huge dark chocolate lover and enjoy my fair share of it on almost a regular basis, the occasional white “chocolate” still has its place. For me, it’s less about the actual taste and more about the nostalgia of my youth that comes with it. However, whatever your reason for loving white chocolate, I know today’s recipe will definitely hit the spot. While I didn’t have a fun egg-shaped chocolate mold to make these almond butter bars *look* exactly like Reese’s eggs, the texture and flavor are certainly very similar. Per usual, I like to keep my little bars cut up and stored in a deli container in the freezer for a quick snack or treat. The best part is, unlike the traditional candy, these bars are low in sugar and high in fat, sure to keep you satiated (and satisfied). My personal choice of almond butter is Barney’s bare and smooth. Unlike many brands, Barney’s almond butter is from blanched nuts (skins removed), which I find is easier for my gut to digest. Not only does this make the almond butter easier on my body, but the resulting flavor and texture is truly unbeatable (try it, and see!).

Keto Almond Butter White Chocolate Bar

Ingredients

Process

  • In a small sauce pot, heat butter until melted, then mix with monk fruit, vanilla, sea salt, and almond butter until smooth.
  • Pour mixture into a parchment lined baking dish and place in the freezer to set.
  • Once set, melt butter and white chocolate chips over a double broiler until smooth and combined.
  • Pour the chocolate over the top of the almond butter base and spread over the surface evenly.
  • Place the baking dish back in the freezer to allow the chocolate to harden.
  • Once set, remove from the freezer and cut into bars.

Note: alternatively to melting the butter, simply have all ingredients at room temperature for easy mixing.

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.”

Raspberry Electrolyte Gummy Bears (AIP, Paleo, Keto-friendly)

Gummy bears! What person doesn’t like them? To be honest, it’s been awhile since I’ve played around with gelatin treats. However, I’m always looking for new snacks to make for the family and figured gummies would be loved by all, big or small. While recipes typically use juice as their base, I decided I wanted to forego the fruit sugar and make a version lower in sugar but still full of fruity flavor. This is where Ultima drink mixes come in to play. In today’s recipe I used the raspberry flavor, though I’ve previously used the grape mix in the past. I’ve even made lemon gummies with a little bit of natural food die powder to make them vibrant yellow. I love to get my Ultima from Thrive Market, as you simply cannot beat the price. If you don’t have Ultima, there is a possibility that using another electrolyte powder will work. The trick when making the base is, when you think you’ve added enough flavoring, add more. While it may seem plenty tasty when dissolving the gelatin and flavoring into the water, once the liquid sets, the flavor mellows out a bit. For this reason, you want it to be very concentrate before pouring into the molds. I like to keep my gummies in the fridge in a covered container and simply remove them 10-15 minutes before eating. This keeps them fresh and stops them from sticking to eachother too much. Overall, this recipe is an easy way to get kids in the kitchen and have a little fun creating a gut-friendly snack.

Raspberry Electrolyte Gummy Bears

Ingredients

Process

  • In a small pot over medium heat, gently dissolve gelatin and electrolyte powder in the water until thoroughly combined.
  • Use a dropper to transfer the liquid into your gummy molds and allow to cool 2-4 hours before removing from the molds.

Jeremiah 17:7 ““But blessed is the one who trusts in the Lord, whose confidence is in him.”

AIP-Paleo Scallion Pork Stir-fry (Keto-friendly)

These days, I’m lucky to find any uninterrupted time in the kitchen. New recipes usually come on the fly and stem from a need to feed my family something different from the same old-same old. With all of the delicious aromatics used in Asian cuisine, I’ve always leaned more towards these recipe types when concocting a new dish. Not only does sauteed garlic, onion, and ginger make the end dish taste amazing, smelling it as it cooks is equally as amazing. As far as today’s recipe goes, if you don’t have ground pork, feel free to use any ground meat that you have on hand. I recommend them all except, maybe, ground lamb. The recipe can also be simplified using dried aromatics, such as ground ginger, onion, and garlic. However, the end result may not be quite as rich in flavor. I chose to serve our pork with a side of rice for the husband and kiddos, as well as some steamed broccoli and radish for myself. Overall, this recipe can easily be prepped beforehand and quickly thrown in a skillet before mealtime, making it a great meal for any busy individual like myself.

Scallion Pork Stir-fry

Ingredients

  • 1 lb ground pork
  • 1 inch fresh ginger
  • 3 garlic cloves
  • 1 cup sliced scallions
  • 1/2 large yellow onion, sliced
  • 1/2 tsp fish sauce
  • 1/2 cup coconut aminos
  • 1 tbsp maple syrup (optional)
  • Avocado oil

Process

  • Finely mince garlic and ginger, slice scallions on a bias, and onion into 1/4 inch slices
  • Heat avocado oil in a skillet on medium-low and then add scallions and onion, sauteing until just turning translucent, then add in garlic and ginger, sauteing until fragrant.
  • Add in ground pork and sautee until just beginning to cook through, then add in fish sauce, coconut aminos, and maple syrup.
  • Turn the heat up to medium and continue to cook until the sauce has reduced slightly and the pork is cooked through.
  • Serve with cauliflower rice or your choice of vegetables.

Deuteronomy 7:9 “Know therefore that the Lord your God is God; he is the faithful God, keeping his covenant of love to a thousand generations of those who love him and keep his commandments.”

Chocolate Chip Collagen Protein Bites (Paleo, Keto, Low-carb)

While I’ve made a variety of baked goods with a splash of collagen here and there, never has a recipe stuck like today’s. This recipe has easily become my favorite to keep stashed in the freezer and cut into little pieces to dish out to my toddler whenever she is asking for a snack. They’ve become so common in our house that she frequently visits the fridge, pulls at the freezer door, and exclaims “please, please!” (which sounds more like peas at this point – lol). I’ve made a few different varieties, some with 1/3 cup of cocoa added for a brownie bar, as well as with tigernut in place of the almond flour. Regardless of these changes, they come out equally as delicious each time. I keep them in the freezer, not just because it makes them last longer, but also because they are naturally super dense and fudge-like. The high fat and collagen content make them nice and chewy, and I’ve found storing them below fridge temperature makes their texture exceptional. I choose to use Thrive Market’s collagen, not just because of its affordable price, but because it comes in a 20 oz pouch that lasts for quite a few rounds of these bars. I also use Lily’s chocolate chips to keep these yummy morsels low in sugars and rich in protein and fat. Overall, these collagen bites are not only super easy to make, they’re a great power-house snack for on-the-go adults or growing toddlers who seem to always be hungry.

Chocolate Chip Collagen Protein Bars

Ingredients

Process

  • Whisk together the dry ingredients in a bowl.
  • Crack eggs in the bowl one at a time, then add melted butter, stevia, and vanilla.
  • Stir until everything is evenly incorporated, then fold in the chocolate chips
  • Pour batter into a parchment lined 8×8 baking dish and bake for 20 minutes at 350 dg until golden on the top.

Notes

Substitute maple syrup for stevia and tigernut flour for almond flour.

1 Chronicles 16:11 “Look to the LORD and his strength; seek his face always.”

Chronic Lyme & Home Birth (Pt. 1)

Our little boy came to us just after 1 o’clock on November 19th.  The days leading up to his birth were just like any other.  I was busy preparing for Fall finals and everything else that comes with being a full-time student and mother.  That being said, this pregnancy was much different than the last.  I felt much better with my chronic Lyme and saw a great reduction in my inflammation and allergies.  I also felt minimal morning sickness, allowing me to workout through the entire duration of my pregnancy.  My cravings were slim to none, and it was as if my body knew what it was doing this second time around.  While my first was born a c-section due to being in a breeched position, I chose to go the route of a midwife and doula this time around.  Though our boy did a lot of flip-flopping around, he remained head down and I was able to proceed with a plans for a home-birth (hallelujah!).

As I was saying, the weeks and days leading up to labor weren’t anything out of the ordinary.  Our little guy’s projected “due date” was November 26th, however, around the 11th I started experiencing Braxton Hicks contractions every afternoon for a few hours.  They would come and go but eventually die out around bed time and I was able to sleep peacefully.  After about a week of experiencing these I realized one afternoon that they were, in fact, not going away. Picking up the kids legos got suddenly much more difficult and the contractions continued all night, slowly getting stronger and stronger with each hour.   I chose to remain in denial of their significance, as I didn’t want to work myself up over something I knew would not be the worst of the pain I would feel. On top of that, I was supposed to drive to campus and complete an anatomy exam first thing in the morning (yeah right).  The joke was definitely on me.  By 5 AM I was tired of lying in bed and timing my contractions so I got up and spent some time on my bosu ball.  By 6:30, Allie had woken up and we decided to get on with our day just like any other.  Reluctantly, I emailed my professor while my husband cooked off a big breakfast of eggs and bacon.  I ate the food as quickly as I could between contractions, soon realizing just how strong they were getting.  I went to the shower to try and ease some of the pain and my husband, being the super man that he is, quickly got the birth pool and supplies ready.  To be honest, due to planning on our boy being born a week later (and me being distracted by school), we were a little ill-prepared for his arrival.  Don’t get me wrong, we had *mostly* everything for the home-birth, it was just wasn’t prepped and ready (like oh, I don’t know, the faucet-hose converter to fill up the birth tub – oops). Everything turned into what seemed like a whirlwind real fast. I called my doula inbetween contractions to update her on my progress and within a hour, the entire birth team had showed up. Thankfully, we found a way around the hose converter and after continuing in active labor for about 4 hours, our little boy John Miguel was born.

My Experience

Overall, giving birth at home was a magical experience (all pain aside). While there were moments that I truly wasn’t sure how I would keep going from the exhaustion, I wouldn’t have chosen any other way. In the moments of weakness I sought strength from my husband and birth team. I knew God would help me finish the task at hand, I just needed to stay mentally strong so my body would follow. While everyone’s preferences are different, I chose to labor without music or extra noise (aside from the HEPA filter in our bedroom). Noise annoyed me and I didn’t like being distracted mentally. On the other hand, I did enjoy being able to move around while in labor. My team (husband included) was great about pushing my limits and making me change positions (sitting, lying down, in the birthpool, etc…). I can’t imagine laboring any other way! It was also really nice physically to give birth in a warm birth pool, and John definitely benefited as well. He was so chill once emerging from the water and cuddled up on my chest right away. On top of this, we got to do delayed chord clamping to give John all the goods from my placenta. I am so thankful!

Testing

In regards to my chronic Lyme this time around, I chose not to do placenta testing through Igenex (see post here on my 1st). There was no specific reason except for my first test was negative and with this pregnancy I felt even better than I did with our daughter.  I’m all about going based off of your gut feeling, and my gut feeling this time around was that it just wasn’t necessary. So far, our boy has been perfectly healthy aside from some low-level, breastmilk jaundice that has slowly cleared up on its own. Similar to Allie, John had a tongue tie, as well as very predominant cheek ties and a lip tie. We chose to get these revised through laser treatment, as they were inhibiting proper growth of his jaw and were causing his latch to be weak. Overall, he has recovered well from this procedure and the proceeding weeks of stretches/exercises, causing nursing to be much easier. In fact, as of now, he is gaining almost 1/2 of an oz a week!

Postpartum

As for myself, this postpartum experience has definitely been different than my first as well.  My hormones seem to be much more balanced, and while I’ve had plenty of the new-mom emotions, things are much less of a rollercoaster.  My allergies have also been kept somewhat in-check, likely due to my hormones being more balanced (and thus less histamine release).  I’m crossing my fingers things stay this week now that we are about 2.5 months in.  Physical recovery was much different this time around than with the C-section.  For the first 6 or so weeks I experienced terrible pelvic pain surrounding the pubic symphysis joint.  This was likely due to his positioning during birth, as his head got a little stuck on the way out).  Thankfully I have been able to recover on my own without any additional PT.  The key to this has been keeping my inner thigh muscles and other muscles attached to my pubic bone from getting too tight. I have been able to resume working out without any issues as well. However, this did not come without first doing weeks of deep pelvic floor breathing and exercises to reestablish those key connections with my core muscles. Recovering from birth, whether natural or c-section is no joke. There were definitely some moments I thought my body would never recover. I had to remind myself that, just as growing a child takes time and patience, recovering from birth takes just as long.

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Overall, my first home birth was a great experience and I am completely open to sharing more with anyone that may ask. I plan to try and keep you all updated as time continues but first….back to studying for an anatomy and physiology exam. See ya!

1 Corinthians 13:1 “If I speak in the tongues of men or of angels, but do not have love, I am only a resounding gong or a clanging cymbal. “

Paleo Asian Sesame Beef (Keto & AIP-friendly)

I like easy recipes, and today’s post is one of them. This recipe can be thrown together in a matter of minutes. Not only that, it can be prepped early on and cooked at a later time. While not part of today’s recipe, the salad I also whipped up is also super easy. Simply slice up whatever vegetables you have on hand and toss with a little rice or apple cider vinegar plus a pinch of sea salt. For the meat, we had a bunch of steak in the bottom of our freezer waiting to be used. However, ground beef would work just as well (and make the recipe even quicker!). I don’t have much more to say than that other than if you’re a parent who works, is in school (or does anything else for that matter) this recipe is for you. Enjoy!

Ingredients

  • 2 lb flank steak
  • 1 cup coconut aminos
  • 4 garlic cloves
  • 1/4 cup sesame oil
  • 1/4 cup granulated monk fruit (or) coconut sugar
  • 1 tbsp sesame seeds
  • Scallion, sliced

Process

  • Mince garlic and place in a large mixing bowl, along with the aminos, sesame oil, sesame seeds, and sweetener of choice.
  • Slice flank across the grain into desired sized pieces and place in the bowl, allowing the meat to marinade anywhere from 2 hours to overnight.
  • Heat a medium sized pan over medium heat until hot.
  • Once hot, add beef and cook until tender and the sauce begins to thicken.
  • Slice scallion for garnish and serve.

Notes – If you follow the AIP, omit the sesame seeds and use tigernut oil in place of the sesame oil.

Ephesians 4:2 “Be completely humble and gentle; be patient, bearing with one another in love.”

Keto-friendly Hot Cocoa Brownies (Nut-free, coconut-free, low-carb)

There’s nothing much better than a good brownie. I like mine full of chocolate, fudgy, and moist (yes – moist). If you like a cakey brownie, you’ve come to the wrong place. While a fudgy brownie is truly plenty, I decided to make my brownies a little *extra* and add some different toppings and mix-ins. This was my first time baking with Dandie’s marshmallows thanks to a free gift through my Thrive Market order. Side note – I just have to say, having a Thrive Market membership truly is the best way to save money all the healthy brands out there (and you get free gifts!). But back to the brownies…While Dandie’s do have some sugar, I chose to make the rest of my brownies relatively low-carb. You can use all tigernut or almond flour, or use half and half. I chose to use granulated monk fruit but feel free to substitute granulated maple or coconut sugar as well. The butterscotch chips my mom and I found at our local Walmart, and they really do add a little something special to the flavor to the brownies (though not completely necessary). Enjoy and Happy 2021!

Keto-friendly Hot Cocoa Brownies

Ingredients

Topping

Process

  • In a double broiler, melt chocolate chips, ghee, salt, and vanilla together until smooth.
  • Whisk together flour, cocoa, and sweetener until combined, then add in eggs and warm chocolate mixture, mixing together until smooth.
  • Fold in butterscotch chips then pour the batter into a 8×8 pan and finish with toppings, then bake at 350 for 20-25 minutes.
  • Remove from the oven and allow to fully cool before slicing and serving.

Isaiah 26:9 “My soul yearns for you in the night; in the morning my spirit longs for you.”

Paleo Tigernut Flour Snickerdoodles (Nut-free, Coconut-free)

The past month has been nuts…For starters, we welcomed our baby boy Miki (John Miguel) into the world on the 19th of November. His “due” date was actually the 26th, and I was doing all I could to prepare for finals before he would arrive (more on that later).  It’s been a lot trying to adjust to having 2 under 2, as well as 2 older kiddos while trying to finish off my semester strong. But I’m happy to say all my final grades ended up being great and I am officially done with the Fall 20 semester! I’ve got one more come spring and I am *that* much closer to becoming a PA (but more on that later too). Today’s post isn’t about my professional career path or babies, though those are soon to come. Instead, today’s post is about snickerdoodles.  After doing all the studying my sleep deprived brain could handle this weekend, I decided to take get in the kitchen and focus on some Christmas baking. The result of this was these buttery snickerdoodles.  As always, while I used monk fruit as my sweetener, they can easily be made with coconut and maple sugar. Overall, these cookies are simple, delicious, and a perfect way to celebrate the Christmas season despite everything going on in the world around us.  

Tigernut Flour Snickerdoodles

Ingredients

Coating

  • 1/3 cup granulated monk fruit 
  • 2-3 tbsp cinnamon

Process

  • Cream together ghee and sweetener of choice.
  • Add in vanilla and eggs one at a time, beating just until the yolk is no longer visible.
  • Mix together dry ingredients and slowly beat into wet until just combined
  • Transfer the dough to plastic wrap and chill in the fridge for 30+ minutes.
  • Remove from the fridge and quickly roll into like-size balls, rolling in the cinnamon and sugar mixture before placing on a parchment lined baking sheet.
  • Bake the cookies for 10 minutes until just golden, then remove from the oven and allow to cool completely before serving. 

Galatians 4:4-5 “But when the set time had fully come, God sent his Son, born of a woman, born under the law, to redeem those under the law, that we might receive adoption to sonship.”

Paleo AIP-friendly Tigernut Flour Apple Crisp (Nut-free, Coconut-free)

Fall desserts are probably my favorite. Maybe it is because I don’t make them all year long (as compared to cookies or ice cream), which causes them even more special when Autumn rolls around. Or maybe it is because for years I couldn’t even handle the tiniest dash of cinnamon (thanks to MCAD). Either way, Fall desserts are just special. So, since it suddenly went from being August to November (am I the only one who feels this way?), I decided it was time for a nice, cinnamon-y treat to warm everyone’s bones. If you love the idea of pumpkin pie, but are a bit intimidated by the though of making pie dough, this recipe is for you. There really are no hidden secrets or tricks, just simply mix, layer, bake, and you’re golden.

AIP Paleo Apple Crisp

Ingredients

Process

  • Peel, core, and dice apples then mix in a bowl with cinnamon, lemon juice, maple sugar, and sea salt then pour into a large baking dish.
  • In a clean mixing bowl, sift together tigernut flour, cinnamon, and sea salt, then mix in the maple syrup, vanilla, and palm shortening with a large fork.
  • Crumble the topping over the apple mixture and bake for 55 minutes at 325 degrees until the top is brown and crispy.
  • Remove from the oven and serve with whipped coconut cream sweetened as desired.

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

Keto-friendly Twix Candy Bars (Dairy-free, sugar-free, nut-free)

Today’s recipe started with a new batch of caramel I honestly wasn’t sure how to put to good use. While I would have loved to make a recipe utilizing apple, pumpkin, or something of the sort, taking a trip to the grocery store wasn’t exactly an option. So, sticking with what I had on hand I decided to make some copy-cat Twix bars. Oddly enough, the drier, cooler days lately have had me in a major Halloween candy mood. I say odd because, honestly, I never really desire candy. But chocolate candies are given me all the feels lately, which is where today’s recipe stems from. While I’ve managed to try a few different Twix copy-cats lately from bloggers I followed, I new making my own version was a must. For the keto caramel I chose to use stevia syrup, though granulated monk fruit may work just as well (just watch the cooking time so you don’t get stuck with a burnt mess!). I also used full fat coconut cream as I have two big jars sitting in the back of my fridge from my last trip to the Asian market. The cookie base I adapted from my chocolate-covered peppermint patty cookies (see here), and the topping is just some good ole Lily’s dark chocolate. As always, if you can handle natural sugars, feel free to use maple syrup or honey, and, since I’m all about a flexible recipe with multiple substitutions, feel free to use heavy. cream in place of the coconut, or even make your own chocolate topping with coconut oil and cocoa powder. Enjoy!

Keto-friendly Twix Candy Bars

Caramel

Cookie

Topping

Process

  • Add all caramel ingredients but vanilla to a pot and heat over medium-high, boiling for 5 min then reducing to a simmer until golden, about 15-20 minutes, then stir in vanilla and allow to cool completely.
  • In a bowl, mix together cookie ingredients and press into a 8×8 inch square baking pan, baking at 350 for 15 minutes until golden around the edges. Remove from the oven and allow to cool fully.
  • Once the cookie base is cooled, spread cooled caramel over the top and place in the freezer to set.
  • While the caramel is setting, slowly melt chocolate chips and coconut cream over a double broiler until smooth, then spread evenly over the set cookie and caramel base.
  • Place the pan back in to the freezer to allow the bars to fully set then slice and enjoy.

Isaiah 55:6 “Seek the Lord while he may be found; call on him while he is near”

Paleo Allergen Friendly Chocolate Chip Cookies (Keto, Nut-free, Coconut-free, Sugar-free)

A good chocolate chip cookie that fits within multiple allergy guidelines can be hard to come by. Sure, you can form dough into what looks like cookies, but do they really taste like a real cookie? That is always my biggest hangup on allergen-friendly cookies. Today’s recipe is one that comes with a variety of versions and substitutes. While it doesn’t necessarily fit into a single category such as Keto or AIP-friendly, I thought it would be good to share since the results of my combination of ingredients is absolutely fabulous. I get it though, not everyone desires or can eat “fake” sugar alternatives such as stevia syrup or monk fruit. Are they the most pure things in the world? Obviously not. However, these are the ingredients my body does best with at this time and maybe they are for you too (or not), which is why I’ve given a variety of alternatives to try. Overall, these cookies bake up absolutely perfect. There is no need to press them down, simply mix, scoop, and bake like regular cookies. For those of you on the low-carb, keto train, you may be wondering if the molasses is absolutely necessary, and my answer is YES! This tiny bit of sugar is to help replace what brown sugar would otherwise do in a traditional cookie made with a mix of white and brown sugar. I chose to use a mix of tigernut and almond flour because for starters, I’m not afraid of a little carbs here and there as long as my body can handle them and two, I find recipes made with all nuts are a little heavy on the stomach. That being said, as I mentioned previously there are many different ways you can make this recipe, all of which you can find below in the recipe’s notes. Enjoy!

Paleo Allergen Friendly Chocolate Chip Cookies

Ingredients

Process

  • In a stand mixer, whisk together butter, molasses, monk fruit, and stevia syrup until smooth, then beat in eggs one at a time and vanilla extract until just combined.
  • In a separate bowl whisk together dry ingredients then slowly add to the stand mixer until a smooth dough has formed.
  • Fold in chocolate chips and transfer dough to a parchment lined baking sheet with a cookie scoop, baking at 350 for 10-12 minutes.

Notes

  • For keto, replace tigernut flour for almond flour.
  • For nut-free, replace almond flour with arrowroot or tapioca starch.
  • For paleo, replace monk fruit with granulated maple sugar or coconut sugar and stevia syrup with maple syrup, honey, or coconut nectar.
  • For dairy-free, replace butter with non-hydrogenated palm shortening or ghee.
  • For an egg-free, AIP friendly chocolate chip cookie recipe click here.

John 3:20-21 “Everyone who does evil hates the light, and will not come into the light for fear that their deeds will be exposed. But whoever lives by the truth comes into the light, so that it may be seen plainly that what they have done has been done in the sight of God.”

Keto Churro Cheesecake Bars (Grain-free, Nut-free Option)

Sad story, I’ve never actually had a real churro (real meaning glutinous). I grew up seeing them on TV and music videos (thanks, Avril Lavigne haha), but never actually got to experience one for myself thanks to my health plummeting from chronic Lyme. All that to say, while I never had a churro growing up, I did have my fair share of cinnamon sugar on toast. It was my mom’s special treat in the cold winter mornings and I definitely loved every bite. While toast isn’t necessarily a piece of fried dough, it certainly helped me guess just how amazing churros really are, hence today’s recipe… Cheesecake is another one of my childhood favorites, which is why I found it completely appropriate to combine the two and make a decadent churro cheesecake. Though it is still technically summer, this cheesecake is the perfect dessert to welcome Fall without diving into full-blown-pumpkin spice. I made the recipe using almond flour and all the full-fat dairy products in the filling. However, if these things do not work for your, I encourage you to try tigernut flour and an alternative cream cheese. As for the taste, this cheesecake got rave reviews from kids, adults, and babies alike (Allie kept exclaiming “mmmmm”). With a cinnamon-sugar topping and cinnamon shortbread cookie crust, it was described to be like a cheesecake-filled churro. What could be better?!

Keto Churro Cheesecake Bars

Crust

  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp cinnamon
  • 4 oz butter, cold
  • 2 tbsp cold water

Filling

Topping

Process

  • In a food processor, pulse together crust ingredients until a dough has formed, then press it into the bottom of a springform pan.
  • Par-bake the crust at 350. dg for 10 minutes, then remove from the oven and allow to cool while preparing the filling.
  • In a stand mixer, whisk together cream cheese and source cream until smooth, then add in monk fruit, stevia, vanilla, and orange juice until just combined.
  • Add in the eggs 1 at a time, mixing slowly just until you can no longer see the yellow of the yolk.
  • Pour the filling over the cooled crust and sprinkle with topping, swirling with a toothpick as desired, then place the cheesecake in a 325 dg preheated oven and bake for 60 minutes until just. set.
  • Remove the pan from the oven and allow the cheesecake to cool 4-6 hours or overnight before slicing and serving.

Notes

For a nut-free option, simply use tigernut flour in place of the almond flour. I purchase both of my flours and monk fruit sweetener from Thrive Market.

The filling can be made dairy-free using your favorite dairy-free, unsweetened cream cheese and sour cream or yogurt.

Psalm 143:10 “Teach me to do your will, for you are my God; may your good Spirit lead me on level ground.”

My 2nd Pregnancy with Chronic Lyme

Twenty-eight weeks pregnant (again) with my second, and this time it’s a boy. With my first pregnancy I tried to keep ya’ll up to date on how I was feeling and how chronic Lyme was affecting my pregnancy on a regular basis. This time around I’ve been a little more laid back about my updates, though no purposefully. I think this is primarily due to things being somewhat similar to my previous experience being pregnant with Lyme. However, there are definitely some differences that I decided I definitely needed to share. I talk about all of these in my video (linked below), but let’s take a second to recap…For starters, the first thing I noticed early on in my pregnancy was my changes in reactions (allergies). With Allie I found my tolerance to food increased most drastically once into my 2nd trimester. However, this time around it seems my over-reactivity to foods quickly lowered early on in my 1st trimester. Another difference was that with Allie I had debilitating all-day-morning sickness into my 2nd trimester. With our little guy this time around I only had morning sickness for a couple weeks (the clue to me thinking to take a pregnancy test) and haven’t felt near as crappy as before. I’ve been able to continue working out and it seems to help me feel more human this time around as well. Overall, I believe there were a few things that helped contribute to feeling better this second time around, which I discuss briefly in my video. As always, please feel free to reach out if you have any questions! I feel blessed to be able to even write the title of this post and am always open to sharing the intricacies of my story to anyone interested.

Psalms 107:8-9 “Let them give thanks to the Lord for his unfailing love and his wonderful deeds for mankind, for he satisfies the thirsty and fills the hungry with good things.”

AIP Paleo Orange Creamsicle Ice Cream (Dairy-free, Low-carb friendly)

I love ice cream, I mean, who doesn’t? But orange creamsicle ice cream? Now that is just on a completely different level of “love.” I’m sure I’ve written about it somewhere on here, but anything “orange-cream” automatically takes me back to my childhood. I grew up going to Ocean City, NJ once a year for a long weekend to enjoy the sun and sand, and also, the boardwalk’s amazing orange creamiscle softserve. Of course, however, after having to drastically change my diet due to chronic Lyme and the ensuing gut issues and allergies, both oranges and cream were out of the picture. It’s been awhile since I’ve been able to handle any type of citrus (thanks to MCAD & Interstitial Cystitis), however, with being in my second pregnancy I’ve found I can tolerate certain things better than even with my first. Therefore, with a bag of 99 cent oranges and a can of coconut milk sitting in the back of my fridge, I decided to make my childhood memories come true. Overall, to get the most out of this recipe, I highly recommend you freshly squeeze your own orange juice. There’s just something about fresh juice compared to flat-tasting, boxed juice that does not compare. Secondly, use the lightest tasting sweetener you can get your hands on. Personally, I used NuNaturals vanilla stevia syrup because my body handles it well. And lastly, if you can handle dairy, go for the heavy cream (there’s nothing like a dairy-based ice cream in my opinion).

AIP Paleo Orange Creamsicle Ice Cream

Ingredients

  • 1 1/5 cups fresh squeezed orange juice
  • 1 1/4 cup pure coconut cream
  • 1/3 cup coconut nectar
  • Zest of 1 orange
  • 1 tbsp vanilla bean powder

Process

  • In a blender combine all ingredients until smooth, then pour into your ice cream maker and churn 15-25 minutes until thickened.

Notes

Use vanilla stevia syrup and heavy cream for low-carb/keto version. You can also sub honey if following the AIP.

2 Corinthians 10:17-18 “But, “Let the one who boasts boast in the Lord.” For it is not the one who commends himself who is approved, but the one whom the Lord commends.”

Instapot Brisket and Sweet Potatoes (AIP/Paleo)

Now that I have a few weeks between summer and fall semester, I’ve had more time to plan meals ahead of time. While brisket and sweet potatoes are typically seen as more of a fall-inspired dish, the convenience of this 1 pot meal was too great to pass up. That being said, am I the only one who hates to smell my food cooking? Thanks to a side porch and outdoor outlet, not only was the cleanup for this dish minimal, I didn’t have to hear, see, or smell my dinner cooking. To me, this is when food is the tastiest, as it is almost like someone else cooked for you (thank you, Instapot). While my favorite way to eat brisket is most certainly smoked, I was pleasantly surprised to rank this dish a close second. The sweet potatoes and onion cook down to a mash, while the brisket remains fatty and succulent. On the other hand, if you have the patience, I urge you to cook your brisket for 3 hours in place of 1.5 to allow the protein fibers to fully break down, resulting in amazing, shreddable meat. Is it the most pretty dish? Nope, but it sure is tasty. Enjoy!

Instapot Brisket and Sweet Potatoes

Serves 6

Ingredients

  • 4-5 lb fatty brisket
  • 2 large sweet potatoes, cut into chunks
  • 3 medium onions, sliced
  • Salt, pepper, garlic powder, onion powder
  • 2 cups beef broth
  • 1/3 cup sherry vinegar
  • 1 bundle of fresh thyme
  • Extra virgin olive oil

Process

  • Cut brisket into large chunks and liberally coat with salt, pepper, garlic, and onion powder.
  • Drizzle the bottom of the Instapot pot with olive oil, followed by the sweet potato chunks, sliced onions, and fresh thyme.
  • Lastly, place the brisket over the sweet potato and onion, pour in the beef broth and sherry vinegar.
  • Turn your Instapot on and set for 1 1/2 hours.
  • Once cooked, release the pressure and serve as desired.

Psalm 149:4 “For the Lord takes delight in his people; he crowns the humble with victory.”

Chocolate-covered Coconut Collagen Bars (Paleo, Keto, Low-carb)

It’s just been one of those weeks…I’m tired from cooking, my feet ache, its 92 and feels like 100+ outside, and real food just doesn’t appeal to me (atleast the stuff I have to cook). I love cooking, and I love nourishing myself with whole foods, but we all have our moments, right? Well, I was having one of those “moments” all week last week, which is where today’s recipe came from. These coconut bars are filling, not too sweet, crumbly like a shortbread cookie, and have just the right amount of chocolate to satisfy any craving. Personally, I used Lily’s milk chocolate chips, however, any dark chocolate would work great. You could also make your own chocolate coating using coconut oil, cocoa powder, and sweetener of choice if you don’t have any actual chocolate on hand. Overall, while I stored my bars in the freezer, they maintain their shape and texture equally well in the fridge. To be honest, there’s not much more to say about them except they’re great, and I’m happy to share them with ya’ll. Enjoy!

Chocolate-covered Coconut Collagen Bars

Ingredients

  • 1 cup toasted coconut butter, melted
  • 3/4 cup coconut flour
  • 1/2 cup collagen
  • 1/4 tsp sea salt
  • 1/4 cup vanilla stevia syrup
  • 2/3 cup Lily’s chocolate chips
  • 2 tbsp salted butter, melted

Process

  • In a large bowl or food processor mix together melted coconut butter, collagen, coconut flour, stevia syrup, and sea salt until a crumbly, wet dough forms.
  • Line a loaf pan with parchment paper and transfer the dough to the pan, pressing the dough equally across the bottom of the pan.
  • Place the pan in the freezer to set while preparing the chocolate.
  • In a double broiler, slowly heat chocolate chips and butter until fully melted and combined.
  • Spread the chocolate over the top of the set cookie dough, sprinkle with additional chocolate chips, and place in the fridge or freezer to fully set.

Psalm 31:19 “Many are the afflictions of the righteous, But the LORD delivers him out of them all.”

AIP Mixed Berry Clafoutis (Paleo, Coconut-free)

I love summer, I love berries, and I love celebrating 4th of July. End of story, need I write anymore? But really, in all seriousness there is not much to explain about this recipe except for it came from my love for the latter three things mentioned above. If you’ve never heard of or ever had a clafoutis, think of it as a fancy custard, but a bit less pudding-like thanks to the added flour. While traditionally made from a base of eggs, cream, and flour, I transformed this delightful French dessert into an Autoimmune-Paleo Protocol classic using bananas and tigernut products. If tigernut milk is not sold near you and you can tolerate coconut, feel free to use full-fat coconut milk in place of it. For the berries, feel free to use any you have on hand, or substitute with cherries (my original plan but Kroger was out of them). Overall, this recipe is a true crowd-pleaser, getting a two thumbs up from the older kids who definitely *don’t* eat AIP. My hope is that you will be able to enjoy it with friends and family on a hot, 4th of July day. Enjoy!

AIP Mixed Berry Clafoutis

Ingredients

  • 1 cup raspberries
  • 1 cup blackberries
  • 2 small yellow bananas
  • 1 cup tigernut flour
  • 1 1/4 cup tigernut milk
  • 2 tbsp honey
  • 1 tsp vanilla
  • zest of 1 lemon
  • 1/8th tsp sea salt

Process

  • In a food processor, blend together bananas, tigernut milk, lemon zest, vanilla, sea salt, and honey, and tigernut flour.
  • Grease a flame-proof baking dish that is atleast 1 1/5 inches thick, then pour in half of the batter and place the dish over a stove burner.
  • Slowly heat the dish over the stove until the batter is bubbling and beginning to set.
  • Remove from the heat, add 1/2 of the berries, then pour in the remaining batter, topping with the rest of the berries.
  • Place the baking dish in a preheated 350 degree oven and allow to bake 45-50 minutes until the berries are bubbling and the filling is set and golden around the edges.
  • Remove the dish from the oven and allow to cool completely before serving.

Jeremiah 17:9-10 “The heart is deceitful above all things and beyond cure. Who can understand it? “I the Lord search the heart and examine the mind, to reward each person according to their conduct, according to what their deeds deserve.”