Beyond the Bite

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

Recipe Index

Paleo Blueberry Ice Cream (AIP-Friendly)


Now that it is September, pretty much everyone I know is back in school, however, this week’s weather is anything but cool. That being said, recipes for pumpkin bread and apple pie are the last thing on my mind.  Speaking of fall desserts, make sure to check out Foodbabe’s investigation of Starbuck’s Pumpkin Spice Latte. Being a rather fast food coffee shop, it was quite obvious to me that their flavored products are full of hidden ingredients. Does that mean that you have to shun Starbucks? Not necessarily.  However, it makes you wonder what else is lurking behind the seemingly healthy labels of other products they stock. Personally, I would rather support a local, fair trade coffee shop (like Ben’s Beans ) that roasts daily and actually uses real ingredients, subsequently making their drinks naturally taste 10x better (without the need for toxic ingredients). In the end, I am not here to tell you what you can or cannot eat, that decision is up to you and only you.  However, I am not sure anyone in their right mind would openly drink petroleum oil, sulfites, pesticides, and ammonia, if they knew they were doing so.  All in all, simply being aware (not overly paranoid) of the ingredients behind processed food, and thus making the educated decision to eat (or not eat) something, is part of a balanced life.  If you are similar to me and would rather make your own pumpkin spice latte at home, check out this simple recipe by The Nourishing Gourmet. *As an update, for those of you who use Twitter, you can now find me by clinking the icon on the upper righthand corner of my site, or the link above.  Because last weekend was Labor day, and a close family friend was in town, I knew making something special to celebrate was a must.  After flipping through various cookbooks and being totally indecisive as to what I wanted to make, I decided to brainstorm and create my own recipe.  With a huge bowl of fresh picked, locally grown berries sitting on the kitchen room counter, blueberry ice cream it was! Sweet creaminess from the coconut milk, yet with a subtle pop of lime in the background, this frozen delicacy will leave you completely refreshed and satisfied. Not only will you not miss the dairy, but I can promise that you and your guests will always come back wanting more.


Blueberry Ice Cream
Print Recipe
Ingredients
  • 1 can full-fat coconut milk
  • 1 cup cashew milk
  • 1/2 cup maple syrup
  • 1 1/2 cup fresh blueberries
  • Juice of 1 lime
  • 1 tbsp vanilla 
Process
  • In a large blender, add the cashew and coconut milk, 1 cup of blueberries, vanilla, lime juice, maple syrup, and blend until fully incorporated. *If your blender is not large enough, simply add the blended mixture to a large bowl and then whisk in the maple syrup and cashew milk.
  • Place in prepared ice cream maker and churn for 30 minutes.
  • After 25 minutes have passed, sprinkle in the remaining 1/2 cup blueberries and allow to run for 5 more minutes.
  • Scoop ice cream into container and freeze for at the least 1 hour for firmer consistency.
  • When ready to eat, place out on the counter for 20-30 minutes, allowing the ice cream to soften a bit.
  • Scoop and serve topped with more blueberries or chocolate sauce.

Recipe Notes

Simply use all coconut milk in place of the cashew to make AIP-friendly






Lamentations 3:22-23 “The steadfast love of the Lord never ceases; His mercies never come to an end; they are new every morning; great is your faithfulness.” 

Your Pathway to Paleo

What is it?

From a strictly definition standpoint, Paleo (or Paleolithic) eating is a diet that mimics how our ancestors ate hundreds of years ago.  Also known as the “hunter gatherer” diet, people following this way of life try to eliminate as many modern day processed and unnecessary foods from their diet as possible.  The reasoning behind this is to not only strengthen the body from the inside out, but also to cut excess inflammation and irritation that is inevitable due to today’s industrialization. As the ever growing number of machine and lab invented products has expanded the idea of eating real foods, that were native to this earth, has been ignored.  This supposedly satisfactory lifestyle full of hidden toxins may seem easier and cheaper at present, however, the harmful, life altering effects always reign true either in the individual, or their offspring.  Looking too far for evidence is not necessary, as the rise of disease, heart attacks, food allergies, birth defects, and much more, steadily incline.

One common misconception of the Paleo diet is that it is “low carb,” and though it may be lower in carbohydrates than the standard Western diet (which is over 300 grams per 2000 calorie intake), it is in no way insufficient with carb sources.  Sweet potatoes, yuca, taro, plantains, parsnips, and winter squash are all promoted while eating Paleo.  The overall gist of this “diet” is to create a lifestyle that suits your body the best and helps it function in its utmost ability.  Though you may think your morning bagel, lunch sandwich, and pasta dinner make you feel great (gluten free  or not) they have actually been proven to do more harm than good in even the healthiest of individuals. 
What I like the most about Paleo is that it is not a diet plan where “one size fits all.”  After a 30-60 day elimination trial, experimenting with grey area foods such as white potatoes, rice, and dairy, are all part of the journey.  Some people find they do fine with a white potato at dinner or a bit of jasmine rice throughout their day, and truly know it is helping them thrive.  However, in the end, everyone is made different and can handle different foods better or worse than the next.  One example of this is dairy (technically from the neolithic era), a food that can be somewhat beneficial when raw, yet is a food intolerance becoming incredibly common in today’s world.  However, if raw milk, real butter, or grass fed yogurt sit well in your stomach, then most Paleo experts say to go ahead and eat it.  Though there seems to always be an ongoing debate as to whether a food is “caveman worthy” or not, it answer ultimately comes down if is a real, wholesome food.  Therefore, is Vermont maple syrup, straight from the hands that prepared it paleo? I’d say, in moderation, yes.  Is a white potato grown in a local farmer’s backyard paleo?  Certainly!  Again, the Paleo lifestyle is not a strict list of “do’s” and “don’ts,” and really, could not be easier once your mind is out of the LED lit grocery store shelves. That being said, the Paleo diet is not about who can eat the least, lose the most weight, or exercise the hardest.  Though shedding unnecessary weight and being at the peek of athleticism can be results of living a truly nourishing life, the Paleo approach is really about feeling and being the best that you can be. 



Courtesy of Primalpalate.com 

JERF “Just Eat Real Food” 




If you would like to learn more about different aspects of a paleo life please visit the following links, or contact me through email or Facebook!










1 Corinthians 6:19 “Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own.”

Paleo Biscuits & Jam Thumbprint Cookies

Always be creative with what you’ve been given. 

I love food, obviously, and personally it doesn’t matter if I am making it for myself, or someone else, it is always enjoyable.  Giving and serving people with my food over the years has become almost like my way of making sure everyone is happy and getting the most out of their life. If somebody had told me that, by the age of 14 I would be sick in bed going to various doctors, I most likely would have been ten times more adventurous and appreciative of everything going on around me. It is not to say that I was a boring individual, however, when everything is taken away in life, you realize how good you truly had it. I am sure that most of you reading this can understand what I mean. We tend to trudge through our days apathetically, wishing something exciting would happen. In reality, every moment of life, especially when in true health, is a blessing.  This however, is something that is sorely taken advantage of.  Most people don’t get what it means to appreciate every little thing or detail in life, until they are on their death bed or told they only have a few months to live. When we experience these eye opening moments, our minds go into overdrive, trying to see if we have checked off as many things on our bucket lists as planned. However, enjoying life does not always have to be from these mountain top events, but also can be in the small day to day things. One way that we can do this is by finding something we love in our life, regardless of if it is easy or not, and make the best of it.  For me, this is working in the kitchen. Not only does it give me gratification, but those who are receiving end up with satisfied stomachs and a smile on their face.  Starting a blog seemed to be just another way that I could reach people with my talent and passion.  “Beyond the Bite” is a reference to about three different things, all of which come together as one.  Not only is my blog about getting beyond the tick bite and fighting chronic lyme and its numerous complications, but it is also about addressing the fact that what you eat does effect your body in different ways, regardless of your health.  My third mission of Beyond the Bite is to show others that eating in a way that’s different from the standard American diet can be just as fun, and if anything, more interesting and satisfying regardless of if it is “health food.”  This reference of simply getting beyond the mental block of eating something you think you won’t like because its ingredients are foreign, is where today’s recipe stemmed from.  


Like I said earlier, though I cannot eat sweets, baking them for others does not bother me one bit. I am not tempted to eat things that harm my body, and I got over long ago of feeling deprived. Of course I have my moments when I feel so awful that I wish I could just forget it all and eat anything I wanted. However, I do not let this way of thinking ruin my attitude towards my situation, nor let it take me away from enjoying and embracing the few foods my body can tolerate. That being said, I do occasionally make “normal” baked goods full of wheat, cane sugar, and dairy. However, most times I like to make things that trick even my 15 year old brother into thinking he’s eating “junk food.” There have been many successful attempts, all of which I like to capture on Instagram. Through my experience and various experiments with “alternative” cooking, I have come to learn the science behind making something worth eating.  For me, if something is not tasty or the texture not right, then there is no use in wasting what I call  “my allergy” on it.  So, though I cannot eat thumbprint cookies, my friends and family can, both of which loved the treat before I even told them the ingredients. The difference between my recipe and normal thumbprint cookies? They feature wholesome ingredients that will not leave a pit in your stomach, nor make your blood sugar drop a hour later. In reality, you could have them in place of a meal, or right a long with one if that is your thing (my parents has been having them with their morning of eggs and bacon). You will notice that I do not title my recipes as “paleo,” even though 90% of them are.  This is because 1. Paleo means a diet in most peoples minds, 2. Diets mean restriction, and 3. Restriction means no fun, or in this case, flavor. Therefore, instead of telling people I made super healthy cookies that are guilt free, gluten free, dairy free, and refined sugar free (all of which make you think of anything BUT a cookie),  I first let them experience the deliciousness for themselves.  In the end, everyone who has tried these cookies has been quite surprised, and could care less of their ingredients because they are so dang good. I say this simple way of cooking and baking is how everything we eat should be.  Out with the processed foods with labels that sport a list of over 50 ingredients, and in with food that IS the ingredient list.  It is time for people to realize that real food, is truly good food.

 
Biscuits and Jam Thumbprint Cookies 
Print Recipe
(Makes 1 dozen cookies)
Ingredients
  • 1 cup almond four
  • 1/2 cup tapioca flour
  • 2 tbsp coconut flour
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 egg
  • 1/4 cup coconut oil (liquid to room temperature)
  • 2 tbsp maple syrup
  • 1/3 cup coconut sugar
  • 1/4 tsp almond extract
  • 1/2 cup jam (I used blueberry and strawberry rhubarb) 
  • Electric mixer (I use a stand Kitchenaid mixer)
  • Paddle attachment
Process
  • Preheat oven to 350 degrees.
  • In a medium sized bowl, sift together almond, tapioca, and coconut flour.
  • Add cinnamon and salt to the bowl and set aside. 
  • With an electric mixer, beat coconut oil and coconut sugar together on medium speed for about 2 minutes.
  • Switch speed to low and add the egg, maple syrup, and almond extract.
  • Turn speed to medium and continue to beat until the egg is fully incorporated.
  • With mixer on low, slowly spoon the dry mixture into the wet ingredients until a sticky dough forms.
  • Turn mixer off.
  • Let dough sit for a couple minutes. *This allows the coconut flour to soak up any extra liquid)
  • Using a cookie scoop, spoon dough on a parchment lined baking sheet 2-3 inches apart from each other. 
  • Using your thumb or back of a small spoon, make a indentation into the center of each cookie.
  • Place in oven and bake for 6-7 minutes.
  • Take out of the oven, indent your cookies again, and place back in the oven for 2-3 minutes.
  • Allow to cool slightly on baking sheet and then transfer to a wire lined rack.
  • Once able to handle, scoop 1 tsp of jam into the center of each cookie.
 
 
 
 
John 6:29 “Jesus answered, “the work of God is this: to believe in the one He has sent.” 

Paleo Egg McMuffins



Breakfast. Despite the fact that this meal is considered to be the most important of the day, most Americans skip it. Yet who can blame them, since eating on the run can seem impossible.  As a child, I was home schooled, which means there was no reason for me to get up at 5 A.M to go wait by a bus stop.  Though my mother had us get up relatively early, there was no stress in trying to get out the door fully clothed and fed. My routine usually consisted of working out, practicing the piano, chores, eating, and then school. If my brothers and I were to go anywhere early it was usually skiing, in which my mother would bring pre-toasted and buttered bagels, a long with fruit and some yogurt.   In the end, she never let us go without breakfast, or any meal for that matter, as she wanted us to always be fueled and nourished for the day ahead.  Personally, unless one is getting up early to work out, I don’t see how they could function the rest of the day without proper sustenance.  Though I get that some people truly don’t have time, skipping breakfast doesn’t have to be an option, and can be just as easy as making the kid’s school lunches. 

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Just yesterday I had an early appointment in NY to get my port put in for future IV infusions. If you are curious as to how the surgery went, everything was pretty smooth.  Though it can be hard to find the positive in something that is not necessarily pleasant, God’s blessing of always giving me amazing surgeons is quite evident.  The procedure went well with no complications, and I came out of it with no allergic reactions to the medicine, thank You Jesus! As for the pain, I cannot lie it is uncomfortable.  However, I knew this going into the procedure, and was fully ready to deal with however my body reacted.  The port itself is down by my right armpit, meaning the muscles to my arm clench and tense up every time I try and use it.  While my body starts getting used to having something foreign in it, I have been talking it through every movement and treating it as if it is physical therapy. Three days a week I will have an IV needle inserted into my port, which I can tell definitely makes things more painful.  However, having a surgical drain in my stomach, after the release of my compressed celiac artery, has definitely helped me know how work through all the discomfort and know that eventually things will change. 
Anyways, the appointment was at 7, meaning my father and I had to leave in the wee hours of the morning.  As I was packing my food the day before, I realized my father was not going to be able to have his normal protein packed breakfast.  Therefore, instead of the standard hard boiled egg that stinks up the entire car when eating, I decided to spice things up a little with my grab’n go egg “McMuffins.”  Also known as eggs in a basket, or simply a baked egg omelette, these little guys were the perfect finger food that my father could easily eat while driving, without worrying about a mess.  For the fillings, I chose basil, tomato, and bacon, simply because that is what I already had at hand.  However, the options are endless  (spinach, peppers, onions, broccoli, sausage, cheese) and pretty interchangeable.  Because the amount of ingredients added will vary on the size of your muffin tin, ramekins could also be used as an alternative.  Also, if you are not using bacon on the bottom, I highly recommend greasing the pan with a little coconut oil or butter, otherwise you may have a hard time getting the eggs out.  If you wish to have scrambled eggs, simply whisk together a few in a bowl before pouring into the muffin tin.  Like I said, the ingredient combinations are countless, so have fun with it!

 

 
Egg McMuffins 
(Serves 1) 
Ingredients 
  • 2 eggs
  • 2 tbsp chopped basil
  • 2 pieces of bacon
  • 4 cherry tomatoes 
  • Salt & pepper 
  • Muffin tin 
Process
  • Preheat oven to 350 degrees.
  • Either tear bacon in half and make an X in the bottom of the muffin tin, or swirl around the bottom creating a little basket. 
  • Chop cherry tomatoes into small chunks and place on top of the bacon.
  • Sliver basil into strips and sprinkle equal amounts on top of the tomatoes.
  • Crack 1 egg over each bacon basket and sprinkle with salt and pepper.
  • Place muffin tin into oven and let bake for 25-30 minutes, depending on the depth of your baking dish. 
  • Once baked through, allow to cool completely until popping out of the dish. *I used an avocado spoon to cut around the sides and bottom. 
  • Either eat right away, or store in the fridge wrapped in tin foil for later.


Micah 7:7 “As for me, I watch in hope for the Lord, I wait for God my Savior; my God will hear me.”

Nuts for Seeds: Homemade Paleo Nut and Seed Butters

 

Let me first start off this post by saying that I love nut (and seed) butters.  When I was little, my mother never had candy in the house.  However, if my brothers and I were going to an event where it would be present, she always told us to bring her back a peanut butter Reese’s cup.  I never really understood this request, until my taste buds changed and I developed her same “obsession.”  At one point in my life, I literally ate a peanut butter and banana sandwich every day at lunch time, for about two weeks straight.  Funny thing is, peanuts are not even a nut at all, but a legume, hence the combination of  “pea” and “nut.”  One reason that legumes are not promoted on the paleo diet is that they are not considered a nutrient dense food, and have some side effects that may be harmful to certain individuals.  If you suffer from a stressed or leaky gut, legumes are not only a big FODMAP, but they also contain high amounts of phytic acid and lectins, both which can be harmful to the body through binding minerals, disturbing digestion enzymes, and attacking the intestinal wall.  Other foods high in these same properties are grains, soy, dairy products, nightshades (peppers, tomatoes, potatoes, eggplant etc..) and processed, GMO foods.  That being said, nuts and seeds also have a relatively moderate amount of these aspects.  However, as Mark Sisson points out in his article, you do not go around eating a plate of nuts and a side salad of seeds.  When eating nuts, it is usually in the form of trail mix or nut butter, both of which naturally satisfy the body quickly, leading you to eat in moderation. Though I follow a mostly “autoimmune paleo diet,” which excludes all nuts, seeds, eggs, cocoa, nightshades etc, as a way to minimize my pain and inflammation, the PK Protocol is supported through a ketogenic way of eating. This means carbohydrate intake must be incredibly low, while fat extremely high, making my diet even more restricted (no bowls of roasted sweet potatoes for me).  That being said, getting extra fat in is incredibly important for my healing, making nut and seed butters a must.  Though eating a handful of nuts wreaks havoc on my stomach, having them pre-broken down into butter form seems to make them somewhat more tolerable.  In the end, though they do have inflammatory factors that could weaken a body as sick as mine, eating them in small amounts ultimately helps my IV infusions do their job.  

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If you go to the store to purchase any nut and (or) seed butters, you will notice that they are a bit pricey.  Though some are delicious and quite worth the money spent, some end up being pungent, dry, and a total waste.  This is where owning a food processor can be extremely helpful.  Buying nuts in bulk to make homemade nut butters can not only save you half the cost, but allows you to adjust the flavor and texture to your liking.  Below I have included a step by step recipe of how I make a simple almond butter.  However, these steps can practically be done with any nut or seed of your liking.  Eliminating the roasting process to create raw “butters” is even easier, however, realize the finished product’s flavor will be distinctly different.   Though it may seem like the nuts and (or) seeds will never turn into the smooth confection that you buy in stores, I promise that eventually it will.  Just as a watched pot never boils, having patience while the natural oils of the nuts break down is key.  In the end, making anything homemade has its great deal of perks.  After experimenting with different spices, oils, nuts, seeds, and sweeteners, you may never pick up a jar from the store shelf again! The recipe below is for my basic almond butter, with the other variations I make for myself further down.  Almond butter is the only nut butter that I use roasted nuts, but truly you can roast any nut or seed. Though the ingredients may vary from recipe to recipe, the process is relatively the same for every flavor. 
 
Maple Roasted Almond Butter
Print Recipe
Ingredients
  • 2 cups raw almonds
  • 3 tbsp maple syrup
  • 1/2 tsp salt
  • Oven
  • Baking sheet
  • Food Processor * I use a Cuisinart 
Process
  • Preheat oven to 375 degrees.
  • Place almonds on a baking sheet in a single layer.
  • Once oven is hot, place sheet into oven and roast 12-14 minutes. *Watch your nuts carefully, or you will end up with a burnt taste in the finished product.
  • Once almonds are done roasting, transfer them into the food processor fitted with the “S” blade, and allow to run for 8 minutes. *The first 5 minutes, the almonds will turn into a grainy meal that climbs the sides of your food processor. There is no need to scrape down the sides, as the mixture will fall on its own. *At the 5 minute mark, your almond butter will start clumping together. Again, continue to let the machine run. 
  • After the 8-10 minute mark, your almond butter should be becoming pretty smooth.
  • Turn of food processor, scrape down the sides as needed, and run for 30 more seconds, allowing the crumbs to mix in. 
  • With the processor off, add maple syrup and salt, and then run for another 9 minutes. *Your almond butter may become grainy again due to the maple syrup being colder than the almond mixture.  However, this will go away after at the least 5 minutes. 
  • Turn off once more, scrape down the sides, and let then turn the processor on again for a couple more minutes, until everything is smooth and incorporated. *If your butter is not as smooth as you would like, add 3 tbsp of any neutral tasting oil.  I used unrefined, organic sunflower oil. 
  • Scoop into a 12 oz mason jar and store in fridge.
 

 

Vanilla Cardamom Hazelnut Butter
Print Recipe
Ingredients
  • 2 cups raw hazelnuts
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 tbsp sweetener of choice (coconut sugar, maple syrup, chicory root, etc..)
  • 1 tsp cardamom
  • 1/4 cup hazelnut oil 
 
Cinnamon Cashew Butter
Ingredients
  • 2 cups raw cashews 
  • 2 tsp cinnamon 
  • 1/4 tsp salt
  • 1/4 cup MCT oil (or any other neutral tasting oil-allows butter to become very smooth)
  • 2 tbsp maple syrup (optional)

Salted Pecan Butter
Print Recipe
Ingredients 
  • 2 cups raw pecans
  • 2 tbsp coconut sugar (optional)
  • 1/2-3/4 tsp salt
  • 2-3 tsp cinnamon (for my “Pecan Pie” variation) 
  • 1/4 cup coconut or MCT oil (optional-allows butter to become very smooth) 
 

Hemp Seed Butter
Print Recipe
Ingredients

  • 2 cups raw hemp seeds
  • 3-4 tbsp sweetener (I used chicory) 
  • 1/4 tsp salt
  • 1/4 cup walnut oil (or any other neutral oil) 

Process 

  • Add chosen nuts or seeds to a food processor and let run for 5-10 minutes until grainy and broken down.
  • Scrape down the sides, add sweetener, salt, and spices if using, and turn processor on once more, letting run until ingredients are incorporated.
  • With the food processor running, slowly pour the 1/4 cup of oil through the top hole until the nut and (or) seed butter has become silky and smooth. 
  • Scoop out with a spatula and store in a 12 oz mason jar in the fridge. 
 
 
 
 
Mark 10:45 “For even the Son of Man did not come to be served, but to serve, and to give His life as a ransom for many.”

Paleo Asian Pad Thai Noodle Bowl (AIP Friendly)

Plans to prosper you and not to harm you, plans to give you hope and a future.

This coming week is my 18th birthday. As a family tradition, my mother has always made a special birthday dinner for whomever’s birthday it is. Growing up, I absolutely loved local geese fajitas with sauteed peppers and onions, using the wild game that my father retrieved with our bird dogs. Not only did I whole heartedly enjoy them for dinner, but also cold the day after, which in my opinion may even be tastier. Other meals that my family requests of my mother include linguine and clam sauce, enchiladas, chicken caesar salads, and fish tacos with pan-fried striped bass from the Cape.  From scratch, homemade food, has always been my mother’s thing.  Though some people think this way of life is too “inconvenient,” it is truly the not-so-hidden secret behind all of her dishes.  Therefore, whatever we wanted on our birthday, my mother was always in the kitchen ready to tackle it.  Not only was (and still is) dinner always homemade and delicious, but desserts by my mother have always been exceptional.  An example would be my 12th birthday, when I promptly told my mother I wanted an ice cream cake like I had at all my friend’s birthday parties.  Instead of going to Price Chopper or Dairy Queen to buy a pre-made cake ladened with chemicals and artificial dies, my mother literally made the entire thing herself. Though the girls at my party may not have appreciated it very much, I sure did, and still wish going back and snapping a few pictures before devouring it was an option. Whether a molded cake of Thomas the Tank Engine, Poo Bear, Veggie Tales, or simply a rich chocolate cake with buttercream frosting and raspberry jam filling, my mother knows her stuff! It is from her that my passion and love for being in the kitchen has come.  I would never have been able to cook without a cookbook, bake without a noted baking time, or keep a clean kitchen while working, if hadn’t been for my mother’s guidance throughout my childhood.  Growing up means lots of changes, which in my case included becoming ill, much to my families surprise.  Therefore, as you can imagine, birthday dinners became harder for my mother to come up with.  Not because I am not eating, but because of the limited list of foods I can tolerate, which makes finding something special, that I haven’t eaten in the past few days, hard.  That being said, she has not ever given up on making something different or exciting for me throughout my sickness, and for that I thank her dearly.

Today’s recipe was created out of an attempt to satisfy my craving for pad thai last August on my birthday. Though the original dish and this version are absolutely nothing alike, my creation was able to fulfill my bodies desire for what it perceived as a bowl full of yummy noodles. Growing up, I always had a thing for Chinese, Japanese, or any “Asian” food. Going out to sushi with the family, heating up rice noodle bowls from Whole Foods for lunch, or having an “everything but the kitchen sink” stir fry for dinner, were all regular occurrences in my early childhood. That being said, pad thai became the dish I would order, compare, and rate at most restaurants that served it. Some were mediocre, while others (mainly in NYC) were pretty authentic. If you ever get a chance, visit Pok Pok in Brooklyn, NY , they are incredible! Though my recipe may not be deemed legitimate, it is still packed full of flavor. Free of any grains, I turned vegetables into the noodles, and frankly, no one realized what they were even eating. My older brother, the hater of all things squash, was slightly disturbed after I wrote down the recipe for him, though he still loved it nonetheless.  Because no one else in my family eats fully Paleo, they had their stir fry on top of rice, however, having it as is will definitely leave you satisfied without the carb load.  If you don’t have a good source of shrimp, the photo above can testify that using chicken is just as tasty! The recipe itself serves 4-6 people easily, depending on if it is your only main dish.

Asian Noodle Bowl

Print Recipe

Ingredients

  • 2 large zucchini -spiralized or peeled into strips
  • 7 large carrots -peeled into strips
  • 7 large swiss chard leaves (or) 4 cups chopped
  • 1 can bamboo shoots
  • 1lb deveined shrimp
  • 1/2 cup green onion

Sauce

  • 6 tbsp Coconut Aminos
  • 6 tbsp rice vinegar (use coconut vinegar for AIP)
  • 3 tbsp coconut oil
  • 1 tbsp sesame oil *Replace with more coconut oil if AIP
  • 1 tbsp fresh ginger (or 1 tsp dried)
  • 1/2 lime, juiced
  • 1 tsp fish sauce
  • 1 tbsp tapioca starch
  • 1 tbsp water

Process

  • Clean and devein your shrimp.
  • Place a medium pot of water on medium heat until boiling.
  • Clean and peel zucchini and carrots.
  • Either use your Spiralizer to make the zucchini noodles, or take your veggie peeler and make long noodle like strips. Repeat this step for carrots as well.
  • De-stem and chop swiss chard into 1/2-1 inch ribbons.
  • Once water is boiling, place zucchini and carrots in the pot for approximately 2-3 minutes. *if you leave them in longer you will have soggy noodles. This step is to simply blanch them.
  • Strain noodles immediately and rinse with cool water.
  • Drain bamboo shoots and set aside.
  • For the sauce, combine all ingredients except the coconut oil in a medium bowl except for the tapioca and water.
  • In another small bowl, make the tapioca and water slurry and set aside.
  • On a large skillet, heat the 3 tablespoons of coconut oil over medium heat.
  • Once hot, place shrimp and cook until tender and pink (about 5 minutes), transferring to a bowl to cool.
  • Next, add the chard and cook until slightly wilted.
  • After the chard has begun to cook down, add your “noodles,” bamboo shoots, pre-cooked shrimp, and sauce.
  • Once stirred and combined, add your tapioca slurry to thicken the stir fry up. *If you want it thicker, simply make a double batch of the slurry.
  • Stir with a wooden spoon until everything is incorporated and hot.
  • Serve in bowls and sprinkle with green onion.

Romans 12:12 “Be joyful in hope, patient in affliction, faithful in prayer”

Chronic Lyme: The PK Protocol + Paleo Pizza Frittata

pk

We are all different.

Regardless of if you struggle with health issues or not, you know that when it comes to finding a solution for any problem, everything/everyone differs. Years ago, scientists were able to confirm that God made every person’s DNA unique.  Yet, most doctors today, still fail to realize this means that every person reacts differently to supplements/drugs/treatment etc…
In treating my Chronic Lyme, along with its various complications, I can honestly say I have tried pretty much everything to heal and feel better.
Homeopathic supplements, IVIG infusions, antibiotics, surgery, and so on and so forth…
As a whole, these things have helped in my everyday coping, however, none have been able to fully address the mysterious underlying problem.
This fact has led me to devote a post on my newest form of treatment called the PK Protocol.
 
What is the PK Protocol? 
Well, to put it simply, the PK Protocol is to fix my non-functioning cells that, due to untreated Lyme, have slowly become increasingly damaged and toxic.
Pretty much, it is to make the supplements and wholesome food I have been ingesting my entire life, actually do their job.  Until my cells are healed, my body will stay in the circular state of never healing that it is.
 
From a more scientific definition, the PK Protocol addresses the bodies cells from the membrane standpoint.  Through blood work at John Hopkins Medical Hospital, doctors look at the red cell lipids, and identify the motion of chemicals, pesticides, microbials (bacteria, viruses, parasites, spirochetes, and fungus), and metals in the DNA. 
This inability to rid the body of these toxins has been shown to be linked to Autism, Multiple Sclerosis, Epilepsy, Alzheimer’s, Parkinson’s, as well as the effects of Chronic Lyme Disease. As time goes on, the accumulation of very long chain fatty acids (VLCFAs), are seen to hang around in the body of each cell.  These lipid rafts are a stress on the patients body, and cause cell membrane derangement.  Not only does the cell become increasingly disorganized, but the membrane phospholipids become abnormal and impaired.
As a result, they can not do their job as a cell, which is to provide the bodies structure, take in nutrients from food, convert those nutrients to energy, and carry out specialized functions.  Therefore, the more VLCFAs “hanging around” in your cell, the more exposure your body has to these “bad guy,” fat soluble, neurotoxins.
Once your body has had enough of these neurotoxins, and the expression of the bodies DNA becomes significantly altered, it simultaneously loses its ability to methylate properly. A cell’s methylation process is also known as its way of functioning. Again, the ability to “carry out specialized functions” becomes impaired. 
 
So, if you are still with me, after that somewhat simplified definition, you will see why this protocol is vital in my healing.  Main point?
My cells are damaged to the point that they can not function, and because of this, are full of various toxins that inhibit my body from healing itself. 
 
The IV and oral lipids that I will be given, as well as phenylbutyrate, will slowly give back the integrity of my cells, while also helping the beta-oxidization process of eliminating the unwanted VLCFAs.
In addition to the supplement protocol, I will also have to eat a certain way based on my blood work. Regardless of if a food is “healthy” or not does not matter.  Certain foods like spinach, carrot, and sweet potatoes, activate certain enzymes in my body that can counteract the bodies process of healing.
Thankfully, I have been following a Paleo diet for a few years now, so switching to a practically complete Ketogenic protocol should not be an issue!
 
For those of you wondering when I begin this treatment, my blood work is being examined at John Hopkins in Maryland as we speak.  This process can take up to three weeks, however, my family and I are praying that it will be acknowledged and read surprisingly quick!
 

 For the second part of this post, I wanted to share with you a quick and simple recipe, that can be made for any meal of the day!  This dish passes even the pickiest of eaters (Aka my 14 year old brother), who claims he hates, “all forms of squash and greens.”  The key is dicing everything small, while adding fresh basil, in which you can hide the fact that there are additional leafy greens. 
If you are curious as to further information of the PK Protocol, as well as the Dr. administering the treatment, you can visit the following websites:
http://www.pkprotocol.com/
http://www.neurolipid.org/our-focus/pk-protocol-membrane-stabilizing-therapy/
http://hudsonvalleyfunctionalmedicine.org/about-us/sheryl-leventhal-md/sheryl-leventhal-md

Paleo Pizza Frittata

Ingredients

  • 6-8 eggs
  • 1 medium zucchini
  • 1 small onion
  • 1 heirloom tomato
  • Crumbled goat chevre
  • 8-10 oz ground meat (I used pork sausage.)
  • 2 cups of greens of your choice (I used Olivia’s Organic Saute Blend.)
  • Fresh sage, basil, and chive to taste (I used a few tablespoons of each.)
  • 1/2-1 tsp Real Salt (The quantity is up to your taste buds. Salt that is not iodized is an essential ingredient for your body, so don’t be afraid of it!)
  • Pepper to taste
  • Olive Oil

Process:  

  • Heat a skillet to a medium flame.
  • Once the skillet is warm, add the ground meat of choice and allow to cook through.
  • After the meat is done, place it into a separate bowl for later.
  • Putting your skillet back over the heat, add a couple tablespoons of EVOO.
  • Once the oil has begun to sizzle, add the diced zucchini and onion, letting cook until partially softened.
  • Next, chop and add your greens and fresh herbs, and allow to wilt to your likeness.
  • Adding to the bowl with your cooked meat, mix the 6-8 eggs, pepper, and salt together.  (I used half duck eggs, therefore I only needed 6.  However, if you are using all chicken eggs, you will most likely need 8 eggs.  The more eggs you add, the thicker your frittata will be, and the more “camouflage” the hidden veggies become.)
  • Pour the egg and meat mixture over your veggies on the skillet, while making sure it is distributed evenly throughout the pan. 
  • Lightly place as many tomato slices as you are able to fit on the surface of your mixture.
  • Next, drop crumbled goat cheese chevre on top of the tomato slices.                                            
  • Let the frittata cook until the bottom has browned, and the top has begun to set (Mine took around 8 minutes, but the time will depend on how strong your stove is.)
  • Preheat oven broiler (I set mine on high) and position your rack to the highest shelf.
  • Once the frittata has lost its “gooey” egg appeal, place the skillet under your broiler. 
  • Note that the amount of time the frittata spends under the broiler may vary depending on the thickness and strength of your oven. Ultimately, you want the top to become brown around the edges, and fully set throughout the middle. (Mine took around 10 minutes total. Staying in close proximity to your kitchen is important in making sure your frittata does not get over-cooked and burnt on top. Closing the oven door is an option, just make sure to be extra careful when removing the pan from the shelf!)
  • Remove from oven and allow to cool slightly before slicing into like a deep dish pizza, enjoy!!!

Recipe Notes 
Alternatively, you can top your frittata with any chopped or shredded cheese of your choice (Blue, cheddar, mozzarella, gouda, brie, pecorino).
Depending on what produce you have stocked in your fridge can also determine what veggies you use, do not let my recipe limit your imagination! As always, the possibilities are endless, let your taste buds guide your work!









Ephesians 2:10 “For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.”

Paleo Plantain Chocolate Birthday Cake with Strawberry Frosting (Egg, Dairy, & Nut Free)

There comes a time in life where we all think back on the “what ifs.” Whether it has to do with silly things, or major events, you will notice that when looking back, everything always leads up to where you are at the present moment.  If some of those seemingly insignificant incidents had never occurred, or even had been slightly altered, chances are your life would be a lot different.  When it comes to the small things like deciding to take a different road to work, only to find out there was an accident on your normal route, it is easy for us to look back and go “oh yeah! Now I know why that happened!” However, when if it is an event ending in disaster or a quote on quote “tragedy,” we tend to ignore looking backwards to see how it is shaping our future, and instead get stuck on how it has ruined everything. We all have these moments of despair and uncertainty, including myself.  Somedays I get ornery at my family, moody at our dogs, or mad because nothing seems to be going right.  Either I am fed up with my body causing me discomfort, or I am simply sick of being at a standstill in my illness.  In effort to make me feel better, some people tend to tell me they wish things were different, or that I had never gotten sick.  As I have said in previous posts, sympathy can make me feel uncomfortable because, even though I may be down for the moment, I wouldn’t change my life for a million bucks. This may sound slightly odd, as eating fish for breakfast, being bed ridden, literally drinking oil for extra calories, getting stuck with a needle every week, waiting in doctor’s offices weekly, and not being able to “go out,” is anything but ideal for any teenager. Before I got sick, it seemed I had everything in life going for me. Excelling in hobbies such as piano and tennis, getting superb grades in school, and having a blast with friends and family, were all part of God’s blessings on my early childhood.  Yet if you were to ask me if I could change any of my past events leading up to my illness, I would whole heartedly say no.  In fact, though everything familiar was stripped away as time went on, the answer to this question is not something I have ever had to think twice about. Of course I miss my old activities, being able to give my parents the breaks they need, or even helping out with the chores around the house.  If you are a teenager reading this you probably won’t understand, however, being sick for a long time will do that to someone.  Carrying beach chairs, washing the car, and dusting the despised baseboard all become things you yearn to do.  That being said, my illness is still something I would not change. Without it, I would not be where I am today, and that is a fact.  The greatest testament to this truth is how I have learned what I truly enjoy in life.  Helping and serving others, learning science and health information, cooking and baking, and anything else to do with food, have all become a major part of my life.  If I had stayed healthy, who knows where I would be.  Though my life before hand was not in any way bad or destructive, I am not sure how I would ever had grown to be the person I am today.  Everyone has to go through some sort of trial or event to shape them into what they are to become.  Sometimes it seems small, sometimes it is big, but either way it is ultimately bringing you one step closer to becoming who you were meant to be.  Don’t go around wishing you could change past events, but instead embrace the journey they are taking you on, and realize you are lucky it happened in the first place.  If our circumstances around us never changed, we would never learn, grow, mature, thrive, meet new people, or go different places.  In the end, life without alterations would not be a life at all.A part of my life that I know would be much different if I had not become ill, is the differing relationships that I would encounter.  Not only have many people and acquaintances dropped out of my life, but I have also had the privilege of meeting some rather extraordinary individuals.  One of these people is my friend Audrea (the girl behind A Bountiful Blessing) who just so happens to be into health and nutrition just as much as I am.  Not only do we connect over food, family, and God, but also on the little day to day things, making a close friendship with her that much easier.  Most teenagers, and adults for that matter, are not comfortable around someone who has a chronic illness.  They do not know how to handle the altered situation, or how to talk to them like any other human being with interests and feelings.  However, being with Audrea is anything but strenuous. Not only does she always know how to be an encouragement, but she treats me like a “normal person,” yet without forgetting that I am actually sick and need caring for. Throughout the years, it seemed as though I would never meet someone who understood me, or my illness, so well.  We may come from practically opposite backgrounds, but the end result of these different childhoods has led us both to a friendship I for one wouldn’t change for the world!

~~~~~~~~

Just last week, Audrea celebrated her birthday and, as a friend of hers, I of course wanted to make something special out it.  Because she too eats paleo, and is experimenting with Low FODMAP, I knew having any type of birthday treat would be far and few in between. For myself, birthday cake first turned into an Edible Arrangement, and the next year a baked chicken wing (not kidding).  Funny enough, letting go the very act of blowing out candles on my birthday was, and still is, about ten times harder than not having cake itself.  That being said, throughout the past few years, I have researched, experimented, and racked my brain for some way to make a birthday cake that my body could handle.  Most paleo recipes are either ladened with nuts, use eggs as a binder, or simply contain too many coconut products, all in which I cannot eat well.  However, this all changed in the past year when I started cooking with plantains.  Whether sweet or savory, they never disappoint, and seem to make the best paleo dishes out there! Because I cannot eat sugar (for many reason), and Audrea is trying to avoid it for the time being, I used chicory root as the sweetener.  As the root of which endive and radicchio grow, chicory in the form of granules is also brewed with coffee, which has become the famous drink originated from Cafe du Monde in New Orleans. Though it is a natural prebiotic, and also an Oligosaccharide carbohydrate (the “O” in FODMAP), my body handles it quite well.  This is probably due to the fact that the properties in chicory root help gallbladder bile flow, as well as liver detoxification and kidney function.  Whether you have to eat a certain way due to a health complication, or are simply trying to cut down on your fake carb and sugar intake, this dense chocolate cake is for you! As an added bonus, the frosting I created is also free of dairy and refined powdered sugar, so don’t be afraid to go ahead and indulge! Your body might actually thank you 🙂

Plantain Paleo Chocolate Cake (Egg-free)

Print Recipe

Ingredients
  •  8 oz green plantain
  • 1/3 cup maple sugar
  • 6 tbsp sheep yogurt (or) coconut cream
  • 1/3 cup cocoa
  • 4 oz dark chocolate *I used Lily’s stevia chocolate chips
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 3 tbsp coconut oil (or any other oil at hand)
Process
  • Preheat oven to 350 degrees.
  • Peel and dice plantain and place into a food processor.
  • In a medium sized sauce pan over low heat, melt maple sugar, chocolate chips, coconut oil, cocoa, and yogurt together.
  • Once mixture is incorporated and melted, add to food processor and pulse with plantain until slightly mixed.
  • Add vanilla and baking soda and run processor until mixture is smooth and creamy.
  • Grease a small, 6 inch cake pan, place a piece of fitted parchment paper in the bottom (I used a small cake pan), and pour cake mixture evenly in.
  • Place pan into oven and bake for 30-35 minutes.
  • Let cool for at the least 20 minutes and then flip the cake upside down onto a serving plate to frost.

Recipe Notes

If you cannot have any type of yogurt, it can easily be replaced with coconut cream from the top of a full-fat, refrigerated, can of coconut milk.

Strawberry Buttercream Frosting

Print Recipe

Ingredients
  •  1 cup non-hydrogenated palm shortening
  • 7 tbsp maple sugar
  • 1 tsp vanilla
  • 1 tsp coconut flour
  • 1/2 cup freeze dried strawberries
Process
  •  Place strawberries in a blender (I used a Magic Bullet), and whiz until chopped into a fine powder.
  • In a mixing bowl with paddle attachment, beat palm shortening, maple sugar, and strawberry powder until fully incorporated.
  • Add coconut flour and vanilla and beat again until just combined.
  • Either frost cake right away, or place in fridge for later use.

Recipe Notes

This frosting will firm up in the fridge! Therefore, if you wish to pipe later with it, simply place into the bag ahead of refrigeration.

2 Corinthians 5:17 ” Therefore, if anyone is in Christ, the new creation has come: The old has gone, the new is here! “

Paleo Homemade Mustard

Homemade condiments probably have to be the easiest thing to make. Whether mayo, mustard, ketchup, BBQ sauce, pesto, or salsa, store bought varieties simply do not do them justice. If you turn over any mainstream brand bottle, the list of ingredients is practically a paragraph long. Not only that, but the ingredients themselves are anything but real. That being said, replacing store bought condiments, with homemade versions, is very easy. Mayonnaise can be as simple as an egg and some mild oil such as unrefined grapeseed or sunflower. Ketchup and BBQ sauce truly need about half the added sugar, and double the spices that give it their distinct sweet and smokey flavors. Out of all the condiments filling your fridge, mustard has got to be the easiest. Not only that, but also the most versatile. Adding herbs, honey, spices, and different vinegars is all part of the fun, making the flavor ultimately up to you! My version is the most basic type of mustard, as I cannot have the listed “spices” on even the most wholesome of store bought brands. Though I did not add horseradish, this recipe has a distinct spiciness that I cannot fully explain. Yet don’t be alarmed, it is not the type of hot that turns your mouth into one big numb fireball, leaving you clamoring for the milk, bread, or ice cubes. Instead, it is the kind that cleanses your sinuses and makes your eyes water like you just cut open a big onion. If you are not a fan of spicy things, simply going light on the mustard will add enough flavor to your dish, without compromising your tastebuds. However, if you are like my dad who is into wasabi, hot sauce, or pepper, then load on up, and enjoy the healthy cleansing effects as an added bonus 😉

Spicy Brown Mustard

Ingredients

  • 1 cup brown mustard seeds, whole
  • 1 cup apple cider vinegar
  • 6 tbsp water (this helps to dilute a bit of the tang)
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • 3 tbsp maple syrup

Process

  • Combine mustard seeds and vinegar in a bowl and let soak for 24 hours.
  • Once soaked, place mustard seeds into a food processor.
  • Add water, salt, and turmeric and blend until seeds have broken down and become “mustard” texture.
  • If using, add maple syrup and continue processing until fully incorporated.
  • Store in an airtight container in the fridge. 
 
 







James 1:5 “If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you.”

A Second Look: Life with Chronic Lyme

A Not-so-Normal Teenager.

Hi, my name is Gabriella Schneider and I have Chronic Lyme Disease.
No, not just Lyme Disease, Chronic Lyme Disease. There is an enormous difference, and I am here to prove to you, and all the naive doctors out there that yes, it does exist.
So what is the difference between plain old acute Lyme and chronic Lyme? Well for one thing, Lyme spirochaetes are not the only thing I am fighting. In fact, besides around the full moon cycle when bacteria get “rowdy,” it is the multiple other complications caused by the once active Lyme that I am battling. Doctors are now realizing these tricky spirochaetes carried by ticks can look like, or pose as, more diseases than any other known bacteria.
When I was bit we are not for sure. My neurological Lyme doctor agrees it was sometime when I was very young (7 yrs of age perhaps). Symptoms of early, acute Lyme started around the age of 12, but it was not until the summer of 2011 that my immune system gave up fighting and I literally collapsed.
Most people think that when I say I have been suffering from Lyme Disease for a long time, migraines, joint pain, and the standard bulls eye rash come to the forefront of their mind. However, the symptoms for Chronic Lyme patients are much more severe then a few lazy, “pajama days.” For me, the multiple complications started with my late stage neurological Lyme creating small nerve damage throughout my body. From this I have autonomic neuropathy (paralyzation of my small intestine), damage to my kidneys and thyroid, and severe orthostatic hypertension (no blood pressure from sitting to standing, causing fainting). Though there are many more issues caused by the Lyme being in my body for so long, these three main problems caused an unstoppable downward spiral of other complications; major surgery for a collapsed celiac artery/large hiatal hernia (blood flow unable to go into my stomach), Severe SIBO (small intestinal bacteria overgrowth), H.Pylori infection, yeast infections, Lyme co-infections Babesia and Bartonella, chronic fatigue syndrome, tapeworm parasites, Aeromonas Hydrophila bacteria infection, both hyper and hypothyrodism due to damaged pituitary gland, gallbladder disfunction/stones, arthritic joint, bone, and muscles, clogged lymphatic system, severe leaky gut, mast cell activation disorder causing uncountable allergies to food/environmental factors, and the list goes on… Some of these issues have been helped by an IV infusion from my Lyme doctor. Others did not present themselves till later on in my illness, once another factor was patched up. For the most part, the major symptoms I struggle with on a daily basis now are low blood pressure, thyroid disfunction (yes, I do take meds for it now, but not for life), extreme fatigue and exhaustion (I feel like the walking dead), GI inflammation, swelling, and pain due to leaky gut and contributing infections, joint/muscle/bone pain, chronic fatigue, and allergies.
If you have ever been ill, you know that getting into seeing doctors even remotely worth it is a long and hard process. This is where I discovered my love for food and cooking. While waiting 6 months to see my first major doctor “out of the system” (because the “system” doesn’t believe in me, or any other patient for that matter with an “untreatable” health problem), I spent most of my time bed ridden, strapped in the best available compression sleeve for arm pain and leg pain, and sleeping, or at least trying too, but failing due to many painful reasons. It was through these rough hours I began watching the Food Network and Martha Stewart show, studying their techniques and tricks, and researching recipes online. Out of sheer determination and drive (and my loving mother’s helping hand that got everything set up and helped me literally sit upright), I baked my first pumpkin cheesecake. Though I had only ever baked a few times prior, everyone loved it, and I have never looked back since then.
As you would imagine lack of blood flow to my stomach, small nerve damage in my small intestine, reoccurring bacterial infections, leaky gut and the allergies, inflammation, and pain caused from these differing factors, does not leave one able to eat very easily. Before I hit the brick wall in 2011, I started noticing eating gluten and dairy would give me severe, week long reactions. Little by little, as I got worse and worse, more food groups began dropping out as well. Though there has been a lot of experimentation with trial and error about what to eat, I have come to realize that the paleo diet suites my body the best. Because of ever changing, ever growing food allergies, it simply would be easier to tell you what I can eat, as supposed to what I cannot. Low FODMAP to keep SIBO at bay, and no nightshades to help my liver and joints, are also a permanent part of my diet. It seems the more “up and coming” name for this is the Autoimmune Paleo diet.
For those of you who find what I just said completely foreign, you are one of the reasons why I am writing this blog. Not only do I wish to shed light on Chronic Lyme Disease (and the life-altering results of a disease ignored by the majority of the medical community), I also wish to share information about true health, and the diet and lifestyle that support it. Most people do not seek or use anything but conventional medicine, and though I am not against it, I do believe there is life and healing beyond simply masking the underlying problems of any health issue. Western medicine has had its part in my journey, and in fact I am blessed with an endocrinologist doctor who happens to be top 10 in the country. However, there are many supplementary treatments to consider as well. I talked about many of these solutions already but there are a few I haven’t tried. Some friends encouraged me to look to where can I buy Delta 8 suppliments as that is apparently known to relieve many of the pain and inflammation symptoms. There’s also CBD oil, pumpkin seeds, and other tinctures that may be worth looking into. Not everyone’s solutions are the same so I encourage you to research thoroughly. Of course there is one more treatment of sorts that I need to mention, it would not be an exaggeration to say if it were not for my families persistent and self advocating personalities, I would not be where I am today, or even “here” in general. The latest treatment that we are trying (since everything else has failed) is the PK Protocol which I have previously written about, as well as a Chinese herbalist doctor in NYC, with whom I am also receiving acupuncture (my new love). Though my journey with a chronic illness is not over, I do believe through Jesus Christ, you can overcome any obstacle or trial in life. All in all, I hope you enjoy the food creations, personal thoughts, and health information that I share, thank you for stopping by!
*If you have any questions regarding doctors, treatment, or more personal information, please feel free to comment below, email me at beyondthebite4life@gmail.com, or get in touch through social media (icon links located in the upper right hand corner).


John 16:27
May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.

Paleo Black Raspberry Custard Pie

Are you not happy about your present situation? Feel as though God’s blessing fell short when it came your “turn in line?” It is easy for us humans to get down in the dumps concerning our place in life. Sometimes, it is as though we just need something to look forward too, in order to keep our spirits lifted. As you would imagine, being sick for many years has its fair share of these moments. It can happen in times that I become “sick of being sick,” tired of only having enough energy to rest, or when the hope of something new to help me seems like it will never actually happen. 
If you have read previous posts, you will know that starting the PK Protocol through a doctor in NY has been in the works.  It is exciting to think that there may be another option to push my body out of the never ending, never healing cycle that it is in.  After getting the first infusion my second visit to NY, we were quite hopeful that they would continue right away as discussed.  However, after long and exhausting car trips, getting the wrong IV supplies in the mail, and multiple miscommunications between nurses, my much anticipated treatment ended up being delayed longer than anyone would have liked. 
After doing everything in our ability to get my IV started, there came a time when I realized there was literally nothing more that could be done on our end of the deal, and all we could do was wait.  Not only was I drained of energy as I normally am, but my friends and family were all tired of trying to make things right.  After accepting the fact that the situation was out of our control, I came to the conclusion that really, this is our true position through everything in life. See, we tend to go around controlling our circumstances so that they benefit us, thinking it is by our own decisions and energy that things happen according to our desires.   It usually takes until the tables have turned, and people or events do not cooperate like they were supposed too, for us to realize that this power-seeking attitude is really a prideful and deceiving way of life.  When things do not go our way, or seem to be getting worse instead of better, we automatically try fixing the problem through our own limited efforts.  
Now, I am not saying that every time something goes wrong in a day that what we wanted to happen had bad intentions behind it.  However, when something does turn off course, it is key to realize that the reason behind this “change of plans” was not intended to hurt us, but to bring about something greater. There may have been a flaw in our seemingly well thought out plan, but that does not mean the good is gone or the future ruined. Over every turmoil, inconvenient, or painful reroute in our life, Someone greater is watching out for you, and is taking care of things.  Therefore, the once frustrating and tiresome event is no longer a burden, but simply part of His original and perfect plan for you. Cease striving to fix things and simply enjoy being in God’s presence of unfailing love that is independent from all circumstances. Don’t let tunnel vision blind you from the truth that through Jesus, every occurrence in life will and does end in the very best possible. 
It is not easy to give God absolute control, and doing so might lead to tears, anger, and exhaustion in the process.  Sometimes, I let negative thoughts enter my brain, the “what ifs” start to take over, and I try to figure out the future that was once so perfectly aligned.  It all seems to be going down hill, and maybe in “reality” it really is. However, this is when God’s power becomes all too real. I know that somehow, no matter how messed up and twisted my situation might seem from a human perspective, it will always end up better then I had planned out. Not only does it all work out for good, but it is in times of utter hopelessness that we all are taught to be patient, and realize that God is always faithful to pull us through. As Carson Tinker says in his book, “A Season to Remember,” stay focused on the vision, not the circumstance. We have a choice, out of the dozens of things occurring around us, which ones we will dwell on. Naturally, it is the painful, stress-filled things our bodies and brain pick up the most. However, if we stop and consciously think through what is happening, it is much easier to pick out and dwell on the good aspects.  Sometimes, these good things, end up being the small things.  
 
 
Every summer near our beach cottage, wild black raspberries grow in the thick bushes of weeds and poison ivy that line the marshland.  Trying to pick them is definitely not easy, and beating the birds is a whole greater challenge.  However, getting these hidden gems, as hard as it might be, is completely worth it. Picking berries alone by the beach, with the sound of crashing surf in the background, dogs barking, and kids playing is incredibly peaceful, and very stress relieving.  At first I was not sure what to do with the over abundance of berries, since this summer I’ve made many different crumbles, pies, and tarts. We are also moving out of our cottage, making baking supplies far and few between.  Because a crust means double the ingredients, and about double the more prep time, I chose to skip this aspect of the dessert. My black raspberries are tart, due to being wild, so you many need less sugar in your pie depending on the fruit chosen. However, any berry would be fabulous, especially regular blackberries or blueberries, as they are now in season.  

 

Black Raspberry Custard Pie

Ingredients

  • 1, 13.5 oz can full fat coconut milk 
  • 4 eggs
  • 1/4 cup almond milk
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 3/4-1 cup coconut sugar
  • 3 tbsp tapioca starch
  • 1/4 cup almond flour 
  • 2 1/2 cups black raspberries or blackberries 
  • 9 inch pie plate
  • 1 tbsp coconut oil
Process
  • Preheat oven to 350 degrees.
  • In a blender or food processor, combine first 6 ingredients and blend until fully combined.
  • Add remaining tapioca and almond flour and blend in with the rest of the mixture.
  • Grease the pie plate with the coconut oil.
  • Sprinkle one cup of berries onto the pie plate and pour mixture over the berries.
  • Carefully add the next 1 cup of berries to the custard base and put into hot oven.
  • Bake for 50 minutes or until brown around the edges.
  • Once out of the oven, sprinkle the rest 1/2 berries over the top of the pie.
  • Cool for at the least a hour and then place into the fridge to further chill.

 

 

 

 

 

Micah 7:7 “As for me, I watch in hope for the Lord, I wait for God my Savior, my God will hear me.”

Paleo Restaurant Review: Hu Kitchen

Food for Humans

Good food is hard to come by now a days, and is especially difficult to decipher in a city with literally hundreds of options.  Once my illness and the various complications really set in, one of the first (and foremost) places I saw doctors was NYC.  Before this time, I had only ever been to the city a few times with my family. Once for the Martha Stewart show, at christmas time for the Rocketts, and for my 8th birthday to pick out my first official American Girl Doll. They were all pleasant experiences, yet much different than going half a dozen times, in less than two weeks, to visit numerous specialists and doctors. Not only were the men and women I saw (and still see) incredibly smart and skillful, but they believed in me, making my love for the NYC grow tremendously.
One thing you may realize about the city, even on your first visit, is the number of independent restaurants.  Truly, there is no reason to ever step foot into a fast food chain such as Wendy’s in NYC. The options are endless and you are sure to find something within your price range and (or) palate (aka best 99 cent slice of pizza ever)! As a foodie, I took the opportunity of frequent city visits to search and find the best food available. Whether it was a kitchen that would cater to my needs, or simply a meal for my family, searching and then rechecking every nook and cranny of each NYC burrow became my way of passing long and painful hours. It didn’t matter how sick I was, my job became to find the “destination restaurant.”  This is how I stumbled across Hu Kitchen.



Planted right on 5th avenue, Hu is any food-lovers paradise.  Whether you eat paleo, vegan, raw, gluten free, or simply “normal,” I promise you will not be disappointed. If you suffer from health issues, you get that going out to eat is anything but fun and relaxing, especially when cooking at home results in a much more satisfying and tasty meal.  I can not tell you how many times I have gone to an openly “accommodating” restaurant, only to end up with a plate of wilted lettuce and a small piece of farmed raised protein. Somehow, in the process of trying to reach out to all “diet” types, chefs lose the concept of serving real food.  However, this is not the case at Hu! There is no “hold on, let me go ask the kitchen” going on in this hotspot, as the staff is super knowledgable and friendly (they know what nightshades are, yay!)  Hu’s whole concept is to serve and use real, pure ingredients, or as they say “food for humans.” After dreaming over the extensive online menu, and one failed attempt at visiting New Years day (60% of why we even drove 3 hours), I finally was able eat “out,” and man was I excited! With fun background music, and enough room to actually breath, (yes, there is an upstairs) you are instantly pulled in to the relaxing atmosphere. Whether you want to grab a quick drink, juice, or smoothie, take food to go, or have a sit down family style meal, Hu Kitchen is the place for you. Want breakfast? They’ll make your eggs any way you like, right before your eyes.  Need a quick afternoon snack? Their almond banana smoothie is to die for! And for dinner, well, don’t get me started on dinner. The coconut sugar brined rotisserie chicken is incredibly succulent inside and has a crispy, to die for skin on the outside.  Hot sides usually include grilled pineapple, roasted sweet potatoes or broccoli, a sauteed green medley, and other protein dishes. Not satisfied? Try the sweet and (or) savory “Mash Bar” or turn to your left to sample dozens of their prepared foods (caesar salad, chicken wings or tenders, fish sticks, meatballs, stuffed portabellas, stuffed peppers, etc…) If you look closely, you will notice that every single ingredient used is written out on an index card in front of the dish.  Not only that, but each staff member is ready to help and make sure your every need is met! You will never leave hungry and dissatisfied with your purchase.






For every visit to the city, Hu Kitchen has become my safe haven, as they help me relax after any long and complicated doctors appointment.  Instead of worrying over where I will eat, or if I should bring my own food from home, my mom and I know that Hu’s got it covered.  My friend and I both agreed that if we lived in the city, we’d be in there morning, noon, and night, to try every dish available.  Chicken parmesan, maple creme brulee, almond butter puffed quinoa chocolate bar, iced coconut milk mocha, and of course my beloved roaster chicken, were just a few of our most recent highlights at Hu, leaving us wanting more and more. Regardless of your eating style, I encourage you to make Hu Kitchen one of your must-see NYC destinations! All in all, the sense of community that they are able to bring together in a large city through one small restaurant is amazing. Check out their menu here.








Psalm 9:10 “Those who know Your name trust in You, for You, Lord, have never forsaken those who seek You.”

Paleo Debunking: Hormones and Their Hidden Identity

When the word “hormone” is mentioned, what comes to mind?

Unless you are nearing the later years of womanhood, or a teenager going through the highs and lows of puberty, hormones are probably not anywhere on your “radar.” Women undergoing hormonal changes often experience things like a vaginal pH imbalane which is why hormones are a concern of many women – things like products form pH-D Feminine Health are available to help restore this balance, however. It is true, hormones never seem to get the attention they deserve, and if anything, are usually advertised to the general public from a conventional, pharmaceutical standpoint. Because most of the advertisements we see for hormones are in the form of TV commercials for men and women (i.e “Viagra”, “Planned Parenthood”, and other birth control pills), no one else seems to take notice of how misleading these synthetic pills actually are. When the factors of poor diet, stress, and lack of exercise are added together, not only does the physical appearance of America suffer, but also many external issues. This is one reason why severe menopausal symptoms, autoimmune disorders, osteoporosis, birth defects, infertility, obesity, various cancers, and other major diseases continue to rise. Hormones, one of the most largely overlooked areas of true health, are effecting not only people here and now, but also the fate of future generations. So, whether you are an expecting mother, grandmother/father, parent, college student, teenager, or simply classify as a “human being,” I encourage you to please keep reading.

To begin, there are three definitions that come up online when searching the word “hormone.” Keep in mind, the key to having the first two definitions balanced, is usually to avoid the third.
1. A regulatory substance produced in an organism and transported in tissue fluids such as blood, to stimulate specific cells or tissue into action.
2. A person’s sex hormones as held to influence behavior or mood.
3. A synthetic substance with an effect similar to that of an animal or plant hormone.



Three of the most well known hormones in the human body are estrogen, progesterone, and testosterone. It is important to note that, when “estrogen” is mentioned, it does not simply mean one single hormone. In fact, there is a whole class of hormones called “estrogen,” all in which have a different job to fulfill in the body. Progesterone and testosterone on the other hand, are truly only one hormone with a single job. For some people, they may lack in such hormones as testoserone and will require help like hcg diet injections for weight loss issues in both men and women. Though there are many differing hormones in the body, each one is quite similar in that it has the same basic structure. However, with just a slight difference in the atom’s structure, each hormone has a significantly different role. When one hormone is transformed into another, it is done so through enzymes. These substances only work properly when we supply our bodies with the much need vitamins and minerals (via real food & supplements). Because of natural hormone’s molecular “blueprint,” synthetic, doctor prescribed versions (aka foreigners), mess with our enzymatic pathways, thus leading to illness and imbalances in the body. Scary enough, these effects do not just stop at your body, but are passed from generation to generation, much like physical traits. The more hidden toxins your parents, grandparents, and great-grandparents were exposed too, the more prone you are to their destructive consequences.


Who are these foreign invaders? (*Click on the names to learn more)

Xenoestrogens: particularly harmful to the endocrine system (brain, adrenal, thyroid, and hormones).
Xenobiotics: mostly made from petroleum oil, which then spreads through air, water, soil, and eventually into our bodies. Because these toxins are non-biodegradable and sit in fatty tissues, once they enter the body, they are almost impossible to fully eliminate.
Organchlorines: By-products that are formed when the chlorine used by manufacturers is mixed with organic matter in the environment. These chemicals are just as, if not more harmful than carcinogens.
Petrochemicals: Aka “pollutant” chemicals with the same basic structure as the bodies natural hormones. Because of their similar shape, these toxins are able to trick our hormone receptors into activating.


Though the 4 toxins listed above may not ring a bell, they are actually in many common household items including plastics, medicines, foods, soaps, hair products, perfumes, clothing, etc…



What is the big deal?

Exposure to these factors can cause a wide range of symptoms in our everyday lives. Not only do they suppress our immune system, and lower our bodies natural “fighting cells,” they activate enzymes that damage DNA and cause illnesses such as cancer. Not only do xenobiotics harm humans, they also harm animals intoxicated by them as well. This is why birds and alligators exposed to pesticide or gas spills end up with inability to reproduce, eggshell thinning, clubbed feet, etc…If these health defects are so widely noticed and addressed for animals, why are they simultaneously ignored for us humans? In chemical manufacturing facilities, large and concentrated amounts of these chemicals are stored in special containers to avoid exposure to the workers. In the event of a spill, immediate clean up has to be done by using spill kits, which you can read more about and understand. If these chemicals are so toxic, then why is it okay to consume via food and other daily use products? One example is DES, a synthetic estrogen supplement (aka a toxic, one of many synthetic forms of xenoestrogens) given to many pregnant women, was supposed to prevent miscarriage, fight against cancer, and menopausal symptoms. Instead, it proved to actually cause cancer, birth defects, and infertility. Children whose mother were on DES while pregnant, were also shown to be more prone to “change” genders, due to the truly damaging effects of fetal sexual development in their first trimester. Despite microwaves being harmful to your health in general, studies on microwaving with plastic wrap in particular proved to produce 10,000,000 more carcinogens than the FDA actually allows. So, after all of this rather overwhelming information, how do I limit exposure without living in a hole? Below I have listed some of the most frequently used or experienced toxins, as well as links to further information on the topic.


Avoid/Limit: (*Clink on names for further information)
Pesticides, Herbicides, & fungicides
*Industrialized meat and dairy product are given estrogen growth hormones and (or) are strictly fed pesticide sprayed grains to fatten them up for slaughter. This is why eating organic, non-GMO foods is so important. Xenoestrogen tainted products are one of the main reasons why brain, breast, and liver (i.e. fatty tissue) cancer have become so prevalent. Unless a meat, fruit, vegetable, or dairy product is noted otherwise, all non-organic foods are sprayed with one of these three toxic chemicals. Studies showed that children eating non-organic fruit/veggies had 6x the amount pesticide by-products in their body than those eating organic varieties. If we are what we eat, and what we eat consumes toxins, then our bodies become toxic, bottom line.
Dry Cleaning Chemicals & Mainstream Detergents
Solvents, adhesives, skin products, hair products, toothpaste, & plastic *Products such as nail polish, paint remover, fabric softeners, perfumes, bug sprays, and glue can all have both immediate and long term, chronic effects on the central nervous system. The ever-growing number of these products is one of the main reasons why memory loss, fatigue, attention deficients, anxiety, personality disorders, and incoordination have all become so common in young children. Solvents also have a highly damaging effect on developing babies, which is why some states require warnings to pregnant women on all nail products. *Phthalate compounds are found in common household items such as bottled water and toddler toys. If a developing baby is exposed to these chemicals, severe birth defects can/will occur.


Summary

With all the items listed above (and I only mentioned a few), you may feel somewhat hopeless. After all, many of these products have become inevitable factors of living in an industrialized nation. However, limiting you and your families exposure is not impossible, as long as you can truly see the horrible and immense impact they are having on people everywhere. Some ways to decrease these toxins and support hormonal balance are by having wood flooring, using organic shampoo and deodorant, drinking from a glass water-bottle, ditching Tide and using Seventh Generation to clean clothes, steering clear from mainstream medical advice, finding a Dr. using bioidentical hormone replacement, getting enough sleep, decreasing stress, and of course eating local/organic foods. Below I have listed some other interesting and helpful articles, in hopes to make the subject a bit more understandable.


The Hormone Diet Connection
How to Treat Hormone Imbalance
Female Hormone Invaders
Say No to HTR
Skin Products to Avoid
BalancedBites Podcast: Stress and Hormones -Either listen to the entire talk, or skip to around minute 32 for some great insight on hormone balance.
Petroleum in the Bathroom?!
Detoxing Your Home
Top Organic Detergents
Common Household Toxins


John. R. Lee M.D., “What Your Doctor May Not Tell You About Menopause,” A Breakthrough Book on Natural Hormone Balance


Matthew 6:34 “Therefore do not be anxious about tomorrow, for tomorrow will be anxious for itself. Sufficient for the day is its own trouble.

Paleo Debunking: Sun Exposure is Dangerous

For the most part, the sun has always been a close friend of mine.  You see, when my symptoms of Chronic Lyme started to get prominent over the years 2009-2010, my skin started developing weird rashes and allergic reactions to the sun.  I would cover my face in zinc oxide sunscreen, wear a hat, and do whatever else it took to shield my skin from the sun.  Yet blisters, rashes, and full facial peeling would still occur, regardless of the fact that I wasn’t actually sunburned.  No one has a direct answer as to why these reactions occurred, except for it simply being Lyme ruining my immune system.  Besides these painful reactions, along with other side effects from antibiotics or drugs, my skin naturally likes the sun.  I suppose I get it from my mother’s side, whose father has given us the ability to become “brown as a berry.”  Going to the beach and being out in the sunshine is something my family enjoys immensely, however, it seems that not everyone is on the same boat as us.  

 

 
Just recently I came across an article by Chris Kresser about the dangers of decreased sun exposure, as well as how much we should have, and why most sun screens are a quack when it comes to preventing the majority of skin cancers.  Most medical and dermatology associations warn patients about being “safe in the sun,” and give out tips on how to decrease the chances of being harmed from the strong rays.  However, most fail to note that the sun has two types of rays, UVB and UVA.  Sunburn, the one thing that most American’s are deathly afraid of, is caused by UVB rays, which is why sunscreens are made to block them.  Consequently, it is UVA exposure that we should really be worried about. 

 

Courtesy via Primaldocs.com 

 

Walking into any gas station, grocery or drug store, you will most likely see sunscreens advertising their “SPF 50, 75 or even 100.”  Most fare-skinned individuals are lured to these high numbered bottles because they believe it is the only way they can enjoy a day at the beach.  However, these sunscreens are another one of the many government propagandas misguiding us today.  Not only are SPF’s over 50 a complete joke and proven to not work any better than the leading SPF 30, they are also incredibly toxic to the body.  Because the FDA’s focus is on blocking UVB rays (the type more well known and studied), they use ingredients that are foreign and dangerous to the human body.  Thus, the higher the SPF, the more concentrated these chemicals become.  Approved ingredients such as oxybenzone, and retinyl palmitate (often marked as an “inactive ingredient) have been proven to cause allergic reactions, tissue damage, serious hormone disruption, as well as quickening the growth of skin tumors. Countries outside of the U.S such as Australia have actually banned sunscreens above SPF 30, due to the high amount of harmful ingredients, and the misleading evidence of their effectiveness. 
In Chris’ article, he talks about the dangers of being over-protective of your skin when it comes to the sun.  When we do not get enough vitamin D, our bodies become more prone to serious health issues (heart attack, birth defects, MS, various cancers, stroke etc…).  Not only does the sun help lower overall inflammation and stimulate appetite, but it also strengthens our bodies ability to repair DNA. Though too much sun can bring its own issues, studies in Sweden proved that women who avoided the sun had twice the risk of dying early than the group with normal sun exposure. It is also interesting to note that the women who enjoyed the sun did not actually have a higher risk of melanoma-type skin cancers as frequently warned or advertised.  

 

Courtesy via FoodBabe.com

 

As kids, we all grew up being taught in science that, if the sun was any closer to the earth we would burn up, and if further away, we would freeze to death. Why then, as we grow older, do we buy into the falsehoods that we should avoid the sun? Though it is true that certain skin types can handle UV rays better than others, the belief that longevity is caused by staying indoors, is rather silly. In the end, the key to sun exposure is like anything else in life, balance. Without it, our risk of becoming depressed, nutritionally deficient, suppressed internally, and eventually chronically ill is very high. Vitamin D is something are body needs, craves, and uses to fuel many of its important functions. Instead of relying on the deceiving bottles of SPF 80 to ensure a comfortable day at the beach, and more importantly solid health, use your own perception. You know your own tolerance to the sun, and if that means only a couple of hours, bring a hat, t-shirt, or umbrella to an outdoor outing. Don’t slather on the “big guns,” thinking your doing yourself a favor because, frankly, you are not.  Most importantly, just have fun in the sun! If you are interested into the further information, or the articles I am referring to, please visit the following links; Sunscreen and Melanoma, UVA vs. UVB, Do High SPF’s Work?, Sunscreen101, Bad vs. Good Sunscreen Brands. 

 












Isaiah 60:19 “No longer will you have the sun for light by day, Nor for brightness will the moon give you light; But you will have the LORD for an everlasting light, And your God for your glory.

Summer Grilling: Paleo BBQ & Pesto Shrimp

 

Bacon BBQ Grilled Shrimp

Print Recipe

(Serves 3-4)
Ingredients

  • 12 jumbo shrimp
  • 1 bottle of BBQ sauce
  • 6 bacon slices
  • 4 skewers

Process

  • Peel and devein shrimp.
  • Preheat grill to medium-high heat.
  • Using a knife, cut bacon slices into two long strips.
  • On a skillet over medium heat, partially cook bacon for 3-4 minutes, until soft and oozing fat.
  • Once cooled, wrap 1 slice of bacon around each shrimp, and pierce with skewer where the bacon overlaps.
  • Place shrimp kabobs on grill and baste with BBQ sauce.
  • Let cook for 3-4 minutes, baste with more sauce, and turn over.
  • Finish cooking shrimp for another 3-4 minutes, or until pink. *The last few minutes will vary depending on how “jumbo” your shrimp are.
  • Baste with more sauce if desired and serve.

Pesto Grilled Shrimp

Print Recipe

(Serves 3-4)
Ingredients

  • 12 jump shrimp
  • 1 batch of homemade pesto (recipe below), or 8 oz store bought version
  • 1 cedar plank
Process
  • Place cedar plank in water and let soak for at the least 2 hours.
  • Peel and devein shrimp.
  • Preheat grill to medium-high heat.
  • Mix shrimp with 1/2 of the pesto.
  • Place on cedar plank and put on grill.
  • Cover and cook for 15 minutes, or until shrimp are pink.
  • Baste with remaining pesto sauce and serve.

Pesto Sauce

(Print Recipe)

Ingredients

  • 1/4 cup pine nuts
  • 1 1/2 cup fresh basil (well-packed)
  • 1/2 cup grated pecorino or parmesan
  • 1 clove of garlic
  • 1/2 cup olive oil
  • 1/4 tsp salt
  • 1/2 lemon
  • Pulse first 4 ingredients together in a food processor fitted with the “S” blade, until minced small.
  • With the food processor still running, pour in olive oil through the top hole until the mixture is emulsified.
  • Add lemon juice and run until fully incorporated.

 

Matthew 4:4 “But He answered and said, “It is written, ‘Man shall not live by bread alone, but by every word that proceeds from the mouth of God.”

Paleo Fish and Chips With Tuna & Plantains (AIP)

Simple Summer Dish
Now that I have my new recipe page up, I thought I would start sharing more of my simple, dinner-in-a-flash recipes.  Most nights, it is a scavenger hunt in the fridge to find ingredients I am not allergic too, yet will still taste and blend well together.  Because I must rotate my food as much as possible (usually every 3-4 days), it can be hard to come up with recipes to cook, due to literally running out of options.  However, sometimes the right foods seem to all fall together on the same day. Today’s recipe just so happens to be one of those days, and I suppose it could also be called a “5 ingredients or less” kind of deal. Not only is it literally done in less than half a hour, but it is the perfect single-serving size, that can easily be adapted for more people.
If you have never had plantains before, believe me, there is nothing to be afraid of. They are one of the least offending foods, and are somewhat mild and starchy like a potato.  Technically, they are in the banana family, but are usually considered the “cousin” of the group.  The more yellow/black the plantain is, the sweeter it is, due to its starches converting into sugars.  Either way is good, but for this dish, I chose a less ripe version to add a more savory taste.  Plantains are sold in most grocery stores around the country (and world), and can be found right next to the bundles of bananas. Duck fat  (click on the name to purchase) on the other hand, can be a little harder to find.  Therefore, you can easily substitute butter, coconut oil, lard, or any other yummy saturated fat of your choice.  I have made this recipe with all, however, animal fats (lard, tallow, and duck fat), seem to make the plantains the crispiest!  All in all, this recipe is quick, simple, and cheap, yet still gives you the signature flavors of any authentic Mexican dish. If you are looking for additions, jarred salsa, guacamole, fresh pico de gallo, or my mojo sauce, all go great with plantain chips! If you are not a fan of fish, a chunk of steak would also work well in place of the tuna. As they say in Spanish, comer bien mi amigo!
 

 

Cilantro Grilled Tuna with Duck Fat Plantains

(Serves One) 
Ingredients

Process

  • In a medium sized skillet, heat 1/3 cup duck fat over medium heat.
  • Peel the plantain and slice into thin coin shaped disks.
  • Line a plate with parchment paper or a paper towel and set aside.
  • Place half of the sliced plantain in the sizzling oil and fry, flipping over onto the other side after 4-5 minutes of cooking, allowing each side to brown. *The thinner the slices, the more chip-like they become.
  • Repeat this process with remaining plantain chips.
  • Once done cooking, remove plantains from heat and place on the lined plate to soak up excess oil.
  • Heat grill to medium-high heat.
  • Pour avocado oil over tuna steak and rub all over.
  • Sprinkle a generous pinch of salt over the top of the fish.
  • Place on grill and cover, cooking for 3 minutes on each side. *For a well done (or as I say, dry) fillet, cook 4-5 minutes per side, depending on the thickness. My piece was 2 inches thick. 
  • In the same skillet used for the plantains, heat another 2 tablespoons of either duck fat.
  • Add 1/4 chopped cilantro, along with 1 tbsp of vinegar or lime juice, and a generous pinch of salt.
  • Pour sauce over grilled tuna steak and plantains and enjoy!







Colossians 3:17 “And whatever you do in word or deed, do all in the name of the Lord Jesus, giving thanks to God the Father through Him.”

Paleo Italian Inspired Fish Dinner

 
During the summer, the smartest thing for meal time is to utilize outside cooking methods. Roasted root vegetables, sauteed greens, and baked chicken breasts, all usually take up the majority of my fall and winter meals.  However, when we start our vacation at Cape Cod, using the oven and stove are out of the picture due to a 99% sure gas leak.  In the end, using a small toaster oven and an outside grill become my two options for making breakfast and dinner.  That is why, after a nice day at the beach, I decided to make up and share with you a three dish meal that is cooked entirely on the grill! The key to this meal is the one and only aluminum foil.  Cooking fish can be tricky, as the little moisture that it holds is very prone to escaping quickly. By cooking the cod in foil, the juices become trapped, making sure that the fillet is left perfectly succulent.  As for the tomatoes and kale, well, who doesn’t love garlic and cheese?  All together these three dishes are satisfying, yet light.  If you can handle grains alright, and need some extra carbs on your plate, toss in some cooked pasta, rice, or quinoa, making for a delicious pasta dish.  Bon Appetit!
 
 
 

Lemon Parsley Cod

Ingredients

  • 6-8 oz cod per person
  • 1 lemon per person
  • 1 bunch of fresh parsley
  • Salt & Pepper *Omit pepper if AIP 
  • Olive Oil
  • Tin Foil
  • Grill
Process
  • Preheat grill to medium-high heat
  • For every fillet, tear a large rectangle of tin foil. *I made this recipe for 7 people and made 3 large foil packets instead of 7 individual ones. 
  • Place cod on foil and drizzle with a couple tbsp of EVOO, and sprinkle with salt and pepper
  • For each foil packet, slice 1 lemon in half, and then slice two rounds off the insides of the 2 halves
  • Place the two rounds of lemon on top of the fish, along with a few sprigs of fresh parsley
  • Fold the edges of the foil together over the fish and crimp like a package to seal
  • Place on grill and cover, cooking for 10-12 minutes, or until juices are flowing and the fish is flakey.
  • While the fish is cooking, place lemon ends on the girl until char marks from the grill are present and the lemons have caramelized. 



Pecorino Balsamic Tomatoes

Ingredients

  • 1 pint of cherry tomatoes (or 1 heirloom tomato per person)
  • Salt & Pepper
  • 1/2 cup of Pecorino
  • Olive Oil
  • Balsamic Vinegar
  • Garlic powder (optional)
  • Tin Foil
  • Grill
Process
  • Preheat grill to medium-high heat
  • Tear 2 big rectangles of tin foil 
  • Cut the tops off the tomatoes
  • Place 1/2 of the tomatoes onto one sheet of foil, while the other 1/2 on the second sheet
  • Pour desired amounts of both EVOO and Balsamic over each tomato packet
  • Next, sprinkle 1/4 cup of cheese, salt, pepper, and garlic powder (to taste, if using), onto both oiled tomato packets.
  • Fold the edges of foil over the mixture and crimp like a sealed package
  • Place on grill and let cook, covered, for about 15-20 minutes
 
Grilling kale is purely genius. 



Garlic Grilled Kale

Ingredients

  • 1 head of kale
  • 1/3 cup of pine nuts *Omit if AIP
  • 2 small heads of garlic
  • 2 tsp of both salt & pepper
  • 3 tbsp of Olive Oil
  • Tin Foil
  • Baking sheet (optional)
  • Grill
Process
  • Preheat grill to medium-high heat
  • Ether line a baking sheet with oil, or make your own “sheet” with a few pieces of overlapping foil crimped together
  • Wash, dry, and de-stem the kale, chopping into long, two inch slivers 
  • Chop garlic into small chunks
  • In a large bowl, combine the kale, garlic, pine nuts, salt, pepper, and oil till evenly coated
  • Transfer mixture to chosen baking sheet, place on grill, and cook covered for 5-8 minutes until the kale has begun to brown around the edges.
 
 
 
 
 
 
 
2 Corinthians 9:8 “And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.”

Chronic Lyme Disease: The PK Protocol Part 2

pk2

Not impossible, just different.

The past two days my mom and I have done quite a lot of driving. Tuesday morning we hightaled it from Cape Cod all the way to New York. On wednesday morning, I had an appointment in Rhode Island, after which we drove back down to the Cape. Not only was it long, it was early and way off of my coping schedule. In all, my day was 17 hours. Growing up, summer consisted of a never-leave-stay at our rented beach cottage. But for the past few years, due to my condition, that has been slightly impossible.

With no school, summer has become labeled as a time of fun, partying, and “YOLO.” Yet this definition was created by the same world that promotes killing innocent, unborn children, shakes off divorce like its hunky dory, and tells girls selling their bodies is vital for success. Yes, it would be nice to be able to relax at the beach all day, everyday. However, this view of life, that everything should aim to please us, is really something we humans have created over the years. Fulfilling our inner desires in order to truly be “happy,” will not get you very far in life. It might excite you in the moment, but later will leave you empty and wanting something more. It is for certain, my summer may be much different from the average teenager. However, I have come to terms that, it is not cruddy, just different, and that is OK.

You can adapt to anything, whether physically, mentally, externally or internally, the key being to not fixate on the situation. No, my summer will not contain any ice cream sundaes, mini golfing, boogey boarding, late night town outings, or anything else labeled “summer fun.” Instead, there will be weekly blood draws, IV’s, doctors appointments, and extended car trips. I am not saying it is easy, and some days I blow up mad at everything. At what I am not sure, usually just because I cannot deal with the nagging pain that never leaves my body.  God did not create us humans in pain, but because of sin, it is a large part of life. Sometimes, when the pain is really excruciating, I try and change the way I view it. You see, the world also preaches that pain, in any form, is completely awful. Though this may be true to some extent, wallowing in this fact does not help it in any way. Instead, I try to change my mind’s perspective from pain=bad, to it is just another feeling, much like stomach butterflies, happiness, or being tired. I am not saying pain is right, and in most cases hurting means something is truly wrong. This is why we perceive the hurt in life as bad, and try and run from it.  Yet, what if, instead of avoiding it like the plague, we confronted it head on, and realized it is a part of life just as big as the other things we enjoy. This is truly the hardest thing to do in life, and I am not saying we should ignore the pain. However, don’t let it make you become bitter and angry because you can’t have everything the media promotes or your peers have. While I am waiting for my health to come back, I must constantly remind myself of this, otherwise my illness gets its way and rules over me. Life is not about pleasing ourselves, but about letting God have His perfect way in and through us. Yeah it is not always fun, and I can assure it will probably never match the world’s deceiving framework of the “good life.”  But I also can promise that, in the end, you’ll never view life’s inconveniences the same again. When this happens, everything becomes just a little bit easier, and much more meaningful, despite how it looks or feels. As I have said before, the pain is not meaningless, everything has a reason, praise be to God.

Tuesday, I had my 2nd appointment with Dr. Levynthall in NY for my 1st official PK Protocoll IV infusion. For future treatments, I will have a nurse-friend hook me up to an IV at home, so the trips to NY will only be every five weeks. This infusion will last at the least a year and a half, depending on how damaged my cell membranes are, and how long it takes to remove the toxins ruining their function. The infusion itself starts off about a hour an a half long, and builds as the weeks go on. Ultimately, you cannot overdose with the infusion, and can do it as many times a week as you would like or can handle. In Europe, most patients recieve the IV 5-6 days straight. Once their cells begin to heal, the days taper down, until it is only once a week. Personally, I will do it as many times a week as our great nurse-friend will do! I also met with their nutritionist, however, I am pretty much doing everything right, so that was no problem. They have me on some supplements to aid in digesting the mother load of saturted fats that my body is deficient in, as well as some other things specificly addressing my bloodwork. The IV fluid itself is called phosphatidylcholine. Once that is finished dripping, I recieve a push of vitamen B12 in the back of my arm, as well as a seringe push of Leucovorin. The doctor will order these supplements so that we can administer the IV itself, but until then, I just cannot wait to get home. Back to Cape Cod we go.

 

John 16:33 “I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world.

Summer Ice Cream Recipes

We all scream for ice cream!

When ice cream was first starting to cultivate in the 1600’s, it was done so through the invention of an automatic pail or metal can that used a mixture of salt and ice to freeze ingredients.  Later, in the 1700-1800’s, sorbets and “ices” became highly popular through Europe’s high class, and were mainly made out of almond milk due to its long-standing use in the country.  Instead of being stored in cartons, these frozen treats were formed and served in fancy molds.  Interestingly enough, it was not until 1968 that dairy free ice cream was even allowed to be sold in New York, and not until 1978 that California let up on its prohibition of banning dairy-free soft serve.  You will also notice that, due to the state departments of agriculture, the term “ice cream” will not be seen on any non-dairy dessert. Instead, “frozen dessert, “coconut bliss,” or “rice dream,” is used in place of the original term.  So what is the difference between ice cream, gelato, sorbet, sherbet, and granita? Mainly, it has to do with the amount of air whipped into the finished product.  Regular ice cream can have 60% air content, and 10-11% butterfat.  Soft serve is the same as ice cream, except for it is served at a higher temperature, tricking your taste buds into believing it is tastier.  Gelato, Italian for “ice cream,” is slightly different than ice cream in that it has egg yolks for an added creaminess, and only contains 20% of whipped air, therefore is denser and truly more flavorful. Sorbet, and sherbet, both of which are close cousins, are almost identical due to the very light whipping process involved.  However, sherbet has an added 2% (no more) of butterfat, where as sorbet is all fruit puree with no dairy. Granita, originally from Sicily, is similar to sorbet but is made by hand with no whipping processes, therefore allowing large ice crystals to form into a harder block.

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Whether making ice cream, gelato, sorbet, sherbet, or a simple granita, homemade takes these treats to a whole knew level.  When I was younger, my Nanny and Papa gave me a Cuisinart ice cream machine as a Christmas present.  I was intrigued by the kitchen device, but had yet to begin my true journey in the kitchen.  Even though it was still mid-February, dreary, and cold, I decided to make my first raspberry sorbet.  After anxiously waiting for the sorbet to freeze, and finger-testing the consistency every five minutes,  I finally was rewarded with my finished product. Let me tell you, it was nothing like I had ever had in my life! Ever since that day,  I have been experimenting with different ice cream and sorbet recipes.  Some with egg yolks, some without, some dairy based, some non-dairy.  The key is to have enough sugar and fat in the recipe, whether naturally occurring or not, to make sure that it does not freeze into one solid chunk of pure ice.  Buying an ice cream maker is a rather cheap investment, and pays itself off after using it just a few times.  Below are my own recipes for some decadent ice creams and fruity sorbets.  The basic ice cream base is adapted from this recipe, created by the one and only Jeni Bauer from Jeni’s Splendid Ice Cream.  Instead of using corn products, I substituted potato starch and maple syrup for the corn starch and syrup.  If you do not have potato starch, tapioca starch is another great option. Depending on if you can handle dairy or not, I encourage you to either order Jeni’s online, or search for the nearest store location. You will not be disappointed. 

 

Orange Creamsicle Ice Cream 

Ingredients

  • 1 1/2 cups raw milk
  • 1 1/2 cups heavy cream + 4 Tbsp
  • 2/3 cup coconut sugar
  • 3/4 pure orange juice concentrate
  • 2 Tbsp potato starch
  • 2 tsp vanilla

Process

  • Blend raw milk, 1 1/2 cups of heavy cream, vanilla, sugar, orange juice together.
  • In a separate bowl, combine 2 Tbsp of potato starch with 4 tbsp of heavy cream.
  • Whisk (or) blend the slurry into the ice cream base until smooth.
  • Pour mixture into an ice cream maker, and churn for 20-25 minutes. 

Citrus Mango Sorbet

Ingredients

  • 2, 16 oz bags of frozen mango (thawed)
  • 1/3 cup water
  • 1 lemon, juiced
  • 1/4 cup coconut sugar
  • 2-3 tbsp honey *depending on tartness of lemon
  • 1/4 tsp turmeric *optional, adds to the great orangey color. 
  • Food processor
Process
  • Process mango until a thick liquid.
  • Add water, juice of lemon, 2 Tbsp honey, and coconut sugar, processing until fully incorporated.
  • If the sorbet is too tart, add an extra Tbsp of honey.
  • Add turmeric for extra color.
  • Pour mixture into an ice cream maker and churn for 20-25 minutes.
 



Nehemiah 8:10 “Nehemiah said, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared. This day is holy to our Lord. Do not grieve, for the joy of the Lord is your strength.”

Chronic Lyme Disease: Stop, Drop, and Roll

Think things aren’t going to turn around? Think again.

One of the greatest aspects of life, that no one seems to realize, is the ability to think.  There are many definitions, but one way to describe this action is, “directing one’s mind towards a specific person or thing.” Like everything, balance is key to thinking.  When we think too little, we do stupid things.  When we think too much, we become anxious about even the smallest details of life.  This is one area of living that can be greatly altered when you become chronically ill, because everything comes down to a science.  The supplements you take, the coping mechanisms you develop, what you ingest into your body, how you react to the trauma, how you let these events shape you, and lastly where you find your peace of mind.  You will notice that many of these things are the same for someone who is fully healthy, just maybe not to the same extreme. When the mood in your household is happy, the temperature outside to your liking, and you are free of any stress or pain, you think clearer.  You also tend to think less, because everything seems to be going as “planned.” However, when things take a turn for the “worse,” aka it gets cold out, your body is rebelling, and everything on your schedule is a strain, then your mind goes in overdrive, trying to put it all back into place.  Allowing your mind to do this is only natural, however, in the end, it is is not right, nor does it help one iota.

The first signs of my illness began around the age of 12.  Prior to then, I do not remember ever feeling bad for more than a week or so at a time. Once, before 7th grade, my mother was talking with a friend about a certain health issue.  They proceeded to ask me if I was in any pain.  After sitting there for quite some time, examining my body, and really thinking deep, the only answer I could come up with was simply “no.”  However, as I grew older, this fact began to change.  I started developing constant symptoms such as migraines, sinus infections, achey joints to the point where I couldn’t exercise, and loss of intestinal peristalsis which then created horrible stomach pains.  Because I have always been more of a quiet individual, I did not complain or really think much of it.  Inside, I believed that it was just an aspect of life that everyone around me was dealing with.  If they weren’t saying anything, why should I?

2011, the year my immune system completely gave way and the symptoms got much more numbered and severe, I still kept it to myself.  Of course now I had to tell my parents, their friends, and doctors what I was feeling, but I never got the sense that it was unfair.  All those years before hand that I suffered from acute symptoms, had been perfectly planned out by God so that, when I became severely ill, my mind and spirit were more ready.  As weeks turned into months, and months into years, I was able to “roll with the punches.” I didn’t know what was happening to me, why I couldn’t eat, go the bathroom, sleep, walk, talk clearly, or let alone think straight.  This is probably one reason why I never saw my situation as being “unreasonable,” along with the belief that all have sinned, fallen short of the glory of God (Romans 3:23), and can expect to experience difficulties in life. That being said, after various ER visits, the reality of the situation finally hit me. Though I couldn’t communicate well to people, even my parents, have someone tell me what was wrong, or live like any other human being around me, my heart new one thing for sure.  God was with me, whenever, wherever, through whatever.

Sleepless nights in a hospital room where the doctors told me I was crazy.  My failed attempts to take the once-a-week bath, long waits in the doctors office, and the severe reactions to laughing gas that gave me horrible pins and needles throughout my entire body.  Dozens of painful ultrasounds, lying down on a hospital bed for major surgery, inability to breath from such severe rib pain, and the list goes on.  Whether minor, like not being able to eat out at restaurants, play tennis, sit at the dinner table with my family, or major, according to human standards, God.was.there.  He never left, and because of that, I learned to talk to Him like He was sitting right next to me, just like a friend would.

Day to day, the struggle for life is still severe.  Problems have been fixed, just in time for others to come around.  When everything seems to be going “ok,” my thumb gets slammed in the door, parasites take over my body, or a severe skin disorder spreads throughout my hands, making me learn how to do everything left handed.  This is where the title of my post comes into play, “think things aren’t going to turn around? Well I challenge you to think again.”

When we get so wrapped up in the situations surrounding us, we tend to start over-thinking everything, simultaneously stopping to remember the one most important thing in our life, God.

He is all-knowing, all-powerful, all-mighty.  Everything, even the little events of life, like simply getting behind a slow truck on your way to work, is planned out by God.  He knows why it is happening, even when we cannot even fathom why something so inconvenient would happen.  We try and think of all the ways that we, or someone we know, can fix the issue.  Yet, these man-made attempts to put our life back in order are in vain.  They never work, but only leave us feeling more miserable, exhausted, stressed, and fearful.  If you are anything like me, you know that, when something doesn’t go your way, you tend to “freak out.” Even if you don’t show it, your mind is freaking out, which then translates to your words, actions, and emotions.

So what do we do when our mind goes into overdrive? The answers is quite simple, first we must stop.  Stop, not to examine our situation, but to give it to God.  A simple prayer will calm your thought process, allowing Jesus to take control, thus giving you an abundance of overflowing peace.  You don’t realize it at the time, but this event has a purpose.  We cannot see the purpose, nor do we know how in the world the future will align with it.  However, we must remember that there is a reason, which in the end will turn out for our best, another word for perfection.   James 1:12 says that those who persevere under trials, are blessed by God.  It is when we give up, lose touch with God, and walk away from Him that the blessing never seems to come.  It is not God’s fault, He had it all aligned.  But we doubted, tried to make things go our way, and didn’t let Him finish His perfect plan.  Yep, that is right, perfect, again. When you fully grasp this truth, I can promise that you WILL experience a multitude of inexplicable feelings.  The joy, peace, and gratitude overriding the life around you, are all due to you allowing God to flood your heart and fill the void we, as humans, are all born with.

I began by saying that we “first” must stop and give our situation to God.  However, there are not truly any steps after this first one.  Why? Because once we give our problem to God, everything else falls into place.  Ultimately, we have no control over what is going to happen, how it is going to happen, or when it will come to place.

It is not to say that I did not realize this fact before I got very sick, however, when you are healthy, it is easy to just go through life without thinking of this truth.  Since I have been sick, and my relationship with God has grown, I not only “think” on this fact, but I dwell on it.  Some evenings, I sit outside and take in the amazing nature that surrounds me: the chirping of the birds, the airplanes high in the sky, and the fact that I can even see the differing colors all around me.  I stop, realize how lucky I am, that everything is in control, and become filled with the greatest joy ever experienced in my lifetime. I become so thankful I could jump for joy, despite my pounding headache and sore bones. The realization that I have God, and therefore can sit back and watch everything fall into place before me is surreal.

Humans are born into a world that teaches every good aspect in life is by your own doing, and that karma controls the future.  Truly, we are separated from God, yet given a chance, a choice, to become one with Him. When we do this, and obtain salvation with Him through faith, the lack of energy or strength you may experience becomes OK.  Remember, you don’t have to lift a finger, God is taking care of it all.  Yes, there is a difference between being responsible, and living completely carefree and up “in the clouds,” but there is no reason to worry over anything. If you quiet your mind, God will speak to you and allow you to think clearer than ever before.  Though I could go on forever of examples of how God’s way is proving to be perfect in my life, despite my condition, the same can be said for you.  No matter what is going on in your life, big or small, it is all part of His giant puzzle.  As time goes on, and you give your life to God, the pieces will start falling into places.  However, if we deny Him, looking back, we will not be able to see how anything has worked together for our good.  But when we just stop, rest, and realize He is in control, everything in life appears to be perfect.  Whether spotless by the world’s standards or not, your life is going perfectly.  Don’t let your own opinions and thoughts create anxiety that override the everlasting truth that God is faithful and sovereign.  Remember, the Father’s hands that hold you are bigger and stronger than anything you will ever encounter. Trust in God, cast it all upon Him, and He will sustain you.

Romans 5:1-5 “Therefore, having been justified by faith, we have[a] peace with God through our Lord Jesus Christ, 2 through whom also we have access by faith into this grace in which we stand, and rejoice in hope of the glory of God. 3 And not only that, but we also glory in tribulations, knowing that tribulation produces perseverance; 4 and perseverance, character; and character, hope. 5 Now hope does not disappoint, because the love of God has been poured out in our hearts by the Holy Spirit who was given to us.”

Paleo Debunking: Is Salt Healthy?

The human body contains over 40 teaspoons of natural salt. Why then, are we told by most doctors to consume no more than 1 tsp a day? If salt, much like water, makes up a large percentage of our body, why are we commanded to avoid it like poison? Most believe that the reason for high blood pressure, rising risk of stroke, diabetes, and other heart diseases are due to the excessive intake of sodium in our diets. Yet if this is true, why then, were ancient Africans and Europeans trading salt for its weight in gold, using it as medicine, and preserving the majority of their food with it?

Salt’s Role

As each day goes on, our bodies expel salt through urination and exercise. Simply breathing means we are losing stored salt. That being said, in order to merely survive, we must consume at the least 500 mg per day. Salt has many important roles in our body including regulating our heart, adrenal glands, fluids, and nerves, as well as digestion and carrying nutrients too and from cells. Without it, we would not be able to eat, sleep, walk, or talk! Bottom line, salt is the primary reason why our bodies are able to maintain an internal state of homeostasis.

 

Are there consequences of salt deficiency?

 

*If our salt intake drops below 1.5 tsps, (aka is in a sodium-sparing mode), then our blood pressure raises, causing hypertension. Studies show that low salt intake is actually closer associated with cardiovascular disease then the “excessive” salt consumption theory. When our bodies are low in salt, extra hormones and lipids enter into the bloodstream, making our triglycerides, renin, and cholesterol skyrocket, thus creating high blood pressure. When studying the case of Type 2 diabetes, patients following a low salt diet were more likely to die faster than those not. In 2010, Harvard studies also proved that low salt consumption was one of the main causes for insulin resistance, which is the precursor of Type 2 diabetes. Sports, in particular, are one area that replacing our electrolytes is highly important. Having low blood sodium can not only effect our performance, but in severe cases, can lead to death. Another thing to remember is that, as we age, our bodies lose more of the natural salt that once occurred. When this happens, and the individual restricts their intake of salt, cognitive and motor skills become increasingly slow and weakened. Doctors diagnose this as Hyponatremia, which has become quite common in elderly people, and is the main reason behind their high risk of falling and breaking a hip. Little do they know that, by simply adding real salt to their meals throughout the day, their risk of salt deficiency can be easily reversed. In the end, after years of various studies, there is no direct evidence showing that salt intake truly causes any type of disease. If anything, studies trying to put the blame on salt always point towards the fact that lowering our intake actually raises our risk of fatality.

 

Is there such thing as too much?
Like anything, too much salt in the body has potentially harmful side effects, in fact, salt is no better for your health than sugar. However, the same can be said for pretty much everything we encounter in our lives, the key that many people cannot seem to find is balance. One of the main reasons why salt has become so highly demonized is due to politics and the industrialization of our food. Much like the processed animal products, vegetables, and fruit that fill our grocery stores, salt has become a target for money making. In its natural state, raw sea salt (though, technically, all salt is from the sea) contains minerals such as potassium, calcium, sulfur, and magnesium, as well as sodium chloride. When we ingest real, unprocessed salt, the body is able to use this combination of minerals and sodium chloride to function properly. However, when the salt becomes highly processed, all of these trace minerals that our bodies need are completely destroyed. Not only are the processed, GMO “fast” foods causing the rise for disease, but the fake, refined salt dumped on top of them is so stripped of all nutrients that it is unable to counter-act the foods harmful side-effects. In the end, salt’s refinement began just as any other food. Like the golfball size strawberries and tomatoes the width of porkchops, salt in its natural state is many different shapes, sizes, and colors. In order for salt to be marketable, this lack of uniformity must be altered, thus creating the white, super-fine table salt we see everywhere. Without this modified version, every packaged food found on grocery store’s shelfs would taste completely bland.
What to look for:
  • Redmonds Real Salt
  • Small, artisanal owned companies
  • Celtic sea salt
  • Himalayan salt
What to avoid:
  • Table salt
  • Kosher salt
  • Iodized salt- A refined salt with added potassium iodide, a type of iodine. It was created by the government in the 1900’s when goiters (enlargement of thyroid gland) became prevalent due to lack of foods and soils naturally rich in iodine. The FDA has taught that this salt is better than raw versions, which is why an unrefined salt must state that it does not contain iodide, a necessary nutrient. However, iodized salt is in no way “special,” and if anything, has contributed to the rise of non-goiter thyroid disease due to the lack of important nutrients.

How much should I consume?

We all know that processed foods contain large quantities of added “bad” sodium. Therefore, by simply taking these foods out of our diet, the consumption of excess salt is greatly reduced. Conclusion? As always, the answer comes down to the fact that our man-made foods are contributing to the high risk of disease, not the salt on the product itself. Salt is not the underlying cause for any disease, however, if one is more prone to kidney stones, or salt sensitivity, than lowering your intake may be somewhat helpful in maintaining a balanced body. Some weeks, when my body is rebelling quite badly, I become allergic to both iodized, and raw salt. It is one of the hardest food allergies for me to detect on my own, however, is not something that a healthy individual will ever encounter.
Do not automatically believe that salt is the cause for your health issue, but instead look for the true underlying culprit that is trying to put the blame on salt, the very thing our bodies need. Use your own judgment and decide for yourself how much salt your body wants, and if it is saying it needs alot, then it probably does.
Through my sickness, my salt intake has remained “high” according to western medicine standards. Because my kidneys do not like to retain the many liters of water I drink, my body is always craving salt. Due to my constant need for rehydration, one of my doctors has supplied me with an E-lyte electrolyte water that is free of sugar, in which I dilute in my regular drinking water. Though this is not available to everyone, simply sipping on plain, non-flavored Pedialyte can have the same beneficial effect. When it comes to everyday cooking, do not be afraid of adding real salt to all of your meals. Not only will your body thank you for supplying it with necessary nutrients, but your tastebuds will be estatic!

“Eat the Yolks,” Liz Wolfe

 




Matthew 5:13-14 “You are the salt of the earth; but if the salt loses its flavor, how shall it be seasoned? It is then good for nothing but to be thrown out and trampled underfoot by men. You are the light of the world…”