Beyond the Bite

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

Recipe Index

Paleo Debunking: Is Animal Protein Really Necessary?

“Not eating meat is a decision, eating meat is an instinct.”

The statement that vegans/vegetarians are healthier than meat-eaters appears to be true, but only on the outside.  Do you ever see vegans gorging on alcohol, McDonalds, and smoking, all in which contribute to the rise of disease? Rarely.  Though somewhat of a stereotype, most vegans have a healthier lifestyle all around, as they frequently juice, eat salads, and exercise.  I have known quite a few vegans/vegetarians in my short 17 years of living, and though some were stricter than others, I have yet to see one commit to this way of eating for their entire life. Why? To put it simply, it is because protein, especially animal protein, is vital for thriving.  Through extensive research, anthropologists have discovered that the majority of our “hunter-gather” ancestors derived 50% or more of their calorie intake from animal sources. Protein makes up a large quantity of our tissue, and because essential amino acids are only found in meat, consuming adequate amounts is crucial in obtaining healthy muscle mass. Not only can we lose necessary weight from lack of meat, but our cells, nerves, enzymes, and hormones also become damaged, resulting in lowered immune function.  Without this source of amino acids, hunter-gatherers would not have been able to live up to their very name, proving that our bodies were created needing animal protein.

Vitamin B12

Probably one of the most well-known essential amino acids that our bodies need is vitamin B12.  Most non-meat eaters argue that this 1 of 8 key vitamins can be supplied through plants such as edible algae (seaweed, chlorella, spriulina). However, though these plants are thought to have moderate amounts of B12, what they truly contain are high amounts of analogues.  To put it simply, these cobamides, challenge the bodies surviving B12 from converting into usable nutrients, simultaneously increasing our need for it.  When this happens, our brains cannot think straight, nerve functions become compromised, and DNA cells are unable to detox/methylate.*It is interesting to note that in studies testing strict vegans, all patients eventually suffered from the devastating effects of no meat, despite vitamin supplements and large amounts of plant protein.  Though vegetarians have less of a risk for these health problems, they are not completely out of the woods.  Nutrient rich foods such as free-range eggs, contain adequate amounts of B12.  However, our bodies are only able to absorb 9% of it, where as the percentage from grass-fed red meat is 77%. Dairy, though beneficial when raw, has become so highly pasteurized that, in the process, has lost all forms of key nutrients.  Therefore, since vitamin B12 is derived from bacteria, we must consume meat products in order for our bodies to absorb and store substantial amounts of this key B vitamin, as well as all other nutrients (zinc, iron, selenium, vitamin B3, B6, etc…).

Meat Causes Disease

Some avoid meat because they believe that it makes the body toxic, resulting in specific diseases such as kidney, heart, and cancer.  However, through many differing studies, there has been no evidence to support this claim.  Meat consumption does not result in kidney disease, nor do patients with a single kidney suffer from higher risk rates of developing such an illness.  Heart disease and meat consumption, as lightly discussed in my previous post, are also completely unrelated. Many believe that high cholesterol is effected by the foods we eat, and that by eating lower amounts of saturated fat (meat, eggs, butter, etc…), we are lessening our risk of a heart attack.  However, it has been proven that these foods are not related to the blood-work ordered by our doctors.  Truly, it is when the meat is processed, and the oils refined, that damage to our body occurs (not from the grass-fed beef and unrefined, extra-virgin EVOO!).  Instead of avoiding properly raised protein, give up the real triggers of heart disease; refined crop oils, sugar, processed carbs, tobacco, and stress, all that result in nutrient deficiencies, inflammation, damaged cells, and insulin resistant.  Protection against other diseases such as asthma, cancer, autoimmune diseases, and arthritis, is done by the omega-3 fatty acids found in food, which contain acids EPA and DHA. Because the conversion of these acids depends on the amount of zinc, pyridoxine, and iron in the body, vegans have up to 60% lower amounts of EPA and DHA, and vegetarian’s 30%.  This is because, as pointed out earlier, when our bodies are not supplied with the key nutrients necessary for function, everything else cannot work properly.  *Tests by T. Colin Campbell actually proved that animal protein is not the underlying cause of cancer, nor can plant-protein help us fight against these potential health risks.  The real cause was the poison previously introduced into the two test groups.  Because animal protein stimulates the growth of tissue (bad or not), one group developed cancer markers. On the other hand, plant protein does not nourish our body the way meat does, which is why the other group suffered from damaged structures and dying cells, resulting in a much quicker death. Yet, when this test was repeated without previously poisoning the two groups, the group on animal protein ended up with incredibly healthy cells and protection against cancer, while the plant protein provided no such thing.

So how does this apply to us humans? Though we are not necessarily “injected” with poison (though I beg to differ about vaccines), the surplus of refined foods that we have been told for years are “healthy,” is.  The saying, “You are what you eat,” has proven the lies big industries have been promoting, and sheds light on the need for real food. As Liz Wolfe says in her book “Eat the Yolks,””If it is from Tyson or Perdue, than it is not for you!”

In the end, it all comes down to eating a diet filled with a combination of wholesome meat and plants.  Unless you have a pre-existing medical condition, this healthy mixture will aid in helping you feel and live out the best life possible.  Am I saying that food is the answer to all of our health issues? Of course not! I for one am living proof of someone who ate right their entire life and still ended up with a severe illness.  Meat in general started giving me issues when my celiac artery was compressed, restricting blood-flow to my stomach.  Though surgery has fixed this issue, I still cannot digest fat due to my congested liver/gallbladder, which hits me hard with painful gallbladder attacks and morning sickness. As I have said before, everyone is different, and, if they are like me, who was born having a weaker tissue type, health issues may be more common. However, this is just one aspect of life. It is important to realize that nourishing our bodies is the best way possible to combat these obstacles of living on earth. We tend to give man-made food too much positive credit, while the devastating effects of it too little. When you put garbage in, you end up with garbage, regardless of if you feel it now or not.  My conclusion? Meat has never been proven to cause any health issues, and if anything, helps the body maintain a state of equilibrium.  I am not saying that every meal must include a big, 10 oz steak, that fills your entire plate. However, don’t let false health claims scare you away from “grilling-it-up” this summer, but instead have fun and know you are doing your body a favor!

If your are interested in more information concerning meat, and how much we should eat, you can visit the following resources:
http://chriskresser.com/5-reasons-you-may-need-more-protein-even-on-a-paleo-diet
http://chriskresser.com/why-you-should-think-twice-about-vegetarian-and-vegan-diets
http://realfoodliz.com/
http://foodbabe.com/





Genesis 1:28 “God blessed them and said to them, “Be fruitful and increase in number; fill the earth and subdue it. Rule over the fish in the sea and the birds in the sky and over every living creature that moves on the ground.”

Paleo Tropical Jicama Slaw (AIP Friendly)

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 Today I am sharing my own recipe that is a nutritional powerhouse. Cabbage, one of the worlds most favored foods, is easily the most nutritious vegetable found in the grocery store.  I chose to use red cabbage, due to its anthocyanin and antioxidant count being 6x higher than green varieties.  Mango, which contain 5x more vitamin C than an orange, more phytonutrients than a papaya, and 5x more fiber than a pineapple, gives this slaw just the right amount of sweetness.  The herb typically found in Asian and Mexican dishes known as Cilantro, has more antioxidants than spinach and lettuce, and has been proven to bind with toxins in the body, helping eliminate them faster.  Jicama, also known as “yam bean” in its origin, Mexico, provides 44%of your daily intake of vitamin C. Because an onion’s antioxidant activity is determined by its potency, I chose to use a very strong smelling one.  It is interesting to note that through a test tube study, potent onion extract proved to destroy 95% of human cancer cells, while extract from a sweet onion only killed 10%! (Robinson, Jo. Eating on the Wild Side: The Missing Link to Optimum Health. N.p.: n.p., n.d. Print.) Jicama, though it may sound foreign, is actually in most grocery stores around the world.  It is a root vegetable with a hard outer peel, and a sweet, almost pear-like texture inside. You can usually find it near the turnips and squash.  As a note, if you are on AIP, simply omit the Sriracha and replace the sesame oil with avocado or olive!

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Rainbow Jicama Slaw

Print Recipe

Ingredients

  • 2 medium jicama, peeled and shredded
  • 1 large mango, diced
  • 1 small purple cabbage, shredded
  • 1 yellow onion, diced
  • 1/2 cup cilantro, minced

Pantry:

  • 4 oz lime juice
  • 2 tsp apple cider vinegar
  • 2 tbsp honey
  • 1 tsp Sriracha *Omit if AIP
  • 1 tsp ground ginger
  • 1 tsp sesame oil *Omit if AIP
  • 1 tsp kosher salt

Timeline:

  • Prep: In a large mixing bowl combined jicama, cabbage, mango, onion, and cilantro, then add remaining pantry items and mix until combined.

Notes:

It is best if you are able to let the slaw sit for at least one hour. This allows the flavors to marinate and ingredients to become tender.

 

 

 

 

Ephesians 5:29 “After all, no one ever hated their own body, but they feed and care for their body, just as Christ does the church.”

Chronic Lyme Disease: Overcomer

Have eternal perspective.

Ever feel like everything is against you? For me it is my health. You try and be hopeful, but the more days that pass, the worse off you are. Everything in your body is fighting against you, and all your efforts to help it are in vain because nothing works right. Your brain, heart, intestines, pancreas, liver, gallbladder, esophagus, eyes, muscles, bones, they are all screaming NO! They don’t want to go on, but you know, somehow, you have to trick them into surviving.  You fight sleep with pain, only to wake up worse off than the night before.  Dead, would be the perfect way to describe it. Completely dead, with no drive left in your bones to keep on breathing.  So why then, should you keep going? If everything is seemingly against you living, why put so much effort into beating it? Well, regardless of if you beat it or not, you keep going because there is a purpose. That purpose? Glorifying God, even through the most inhumane circumstances. If you were supposed to be gone, dead, at this very moment, then you would be. But you are not. Somehow, after all that you have been through, you are still alive. You still have people looking out for you, loving on you, and doing whatever it takes to keep you going. Though your life does not look like the rest of your peers, you still have a great purpose. You were born on this earth for one reason, to prove the existence of God IS REAL and IS POWERFUL! Without this circumstance, you could not fulfill your life’s purpose. Without this trial, your life would be pointless. God has a reason, whatever it is your going through.  You cannot see what exactly His plan is, but that is because we are only human, we are limited. God, however, is all-powerful, all-knowing. Nothing, not even the most awful issues, go unnoticed by Him. In the end, they are all to bring us closer to the Lord. If it makes you want to cry, that is ok. Cry out to Him, He is listening.

Psalm 6:26 “Truly he is my rock and my salvation; he is my fortress, I will not be shaken.”

Optimum Health for the 21st Century & Homemade Paleo Salad Dressing

“Let food be thy medicine, and let medicine be thy food.”

Do you ever wonder why our Biblical ancestors seemed so much healthier than people today?  Why is it that carrots are large and orange, strawberries are the size of golfballs, and tomatoes the width of pork chops? Is it true that bigger is really better? Do vibrant colors really indicate higher nutrition content? Also, if there are really 400 varieties of bananas around the world, why do we only see one in our grocery stores today?
To put it simply, before the Agriculture Revolution, civilizations did not have a choice as to whether they were going to harvest cherry sized apples, scrawny purple carrots, or blue corn.  Despite the fact that some of these were difficult to peel, slightly bitter, and smaller in size, people relied on these sources for survival.  Subsequently, these native varieties were significantly higher in protein, fiber, omega fatty acids, vitamins, and minerals.
So what happened? Well, we humans got opinionated and decided that forging and hunting for food was not on our agenda. Skilled farmers decided that they were only going to cultivate the most “tasty” versions of food. Next, scientists began experimenting and using breeding techniques in order to mass produce the foods people loved.  By the time the 21st century rolled around, the ability to create new varieties in a matter of hours was obtained through foreign gene insertion (Aka GMO).  Today, a food is deemed a “triumph” if it is disease resistant, attractive, and pleasing to eat, not nutrient dense or disease curing.
So besides the health reasons, in what way do we humans suffer from the lack of wild fruits and vegetables?  One thing that man-made hybrids sold nation wide cannot offer us is simple, FLAVOR!

 

Every wonder why “pick your own” blueberries taste 10x better than store bought varieties? Well, due to monstrous farms producing an over abundance of American “dream food,” long distance shipping became a necessity.  In order for a food to be “shipment worthy,” it must be able to be dumped, banged, and machine-handled without ever showing signs of bruising or decay. It must be able to look fresh after up to 6 months in a warehouse, the time in which it endures before appearing on a store’s shelf.  It is during this time period that all phytonutrients and natural sugars that once occurred in the plant to make it taste good, vanish. This oxidation process of a plant, in which it slowly burns up its active antioxidants, results in a tasteless, bland, and pale product.  The only way to stop a plant from naturally burning off its compounds is to limit the amount of oxygen and sunlight it encounters.  Therefore, brightly lit, grocery store conditions are fresh fruit and vegetables worst enemy, as they contribute to the rapid removal of their key benefits. 

 

So what can we do to combat the over-industrialization of our food, the very thing that is supposed to keep us alive?  Really, the answer is quite simple, EAT LOCAL!  Seek out the closest farmer’s market or stand in your area and replace your store bought boxes of wilted spinach for handpicked, locally grown, fresh bundles of greens.  It is important to not let the lack of “organic” labels keep your from buying these foods.  Though the “organic” usually identifies something as the best option, an apple picked even one day prior to when it is being sold at the farmers market, has the potential to be 10x more nutrient dense and healthy than an organic, store-bought version from Whole Foods.  However, don’t get me wrong, if locally sourced ingredients are not available in your area, Non-GMO, Organic products are the next best option.  If you are into growing your own food, purchasing heirloom seeds and gardening your own food is even better!  Either way, whether you are supporting hard working farmers, or doing the labor yourself, filling your body with the freshest foods possible will help maintain your state of health.

 

*If you are one of those people that claims to care less about eating anything “good for you,” eating local food is still the best option.  No one in their right mind can deny that they would rather eat something bland over a food that is delicious in both texture and flavor!

 

 

Interesting Facts:

  • Garlic: when raw and fresh, contains antioxidants proven to prevent and fight against diseases. *In order to keep these components alive when cooking, chop and allow it to sit aside for 10 minutes before exposing it to heat. 3 cloves of garlic has the same amount of antibacterial activity as one standard dose of penicillin. 
  • Lettuce/leafy greens: to slow the process of oxidization, wash and dry freshly bought lettuce, rip it into pieces, and place into a sealable bag pricked with 10-20 tiny holes.  The lettuce will have 4x the amount of antioxidants as when it was first picked. This is because as a defense mechanism, the lettuce quickly creates extra phytonutrients. If you do this, try and eat the lettuce within the week, as its key nutrients will be oxidizing quickly:  *Dark red varieties contain the same antioxidants that give blueberries and strawberries their vibrant colors. These anthocyanins fight cancer, lower blood pressure, and slow memory loss. 
  • Onions: the stronger the flavor, the more antioxidants present.  Green onions in particular are medicinals in Chinese medicine, and have 20% more antioxidants and phytonutrients than a regular, sweet onion.  Both garlic and onions have been used as stamina enhancers for Egyptian slaves, olympic athletes, and civil war soldiers. 
  • Artichokes: despite their pale complexion (that is due to the invisible pigment of certain polyphenals), are one of the most nutritious foods. 
  • Tomatoes: Smaller & sweeter tomatoes, such as the Cherry, are highest in antioxidants. *Simmering tomatoes (such as a spaghetti sauce), for many hours, actually triples the amount of lycopene present.
  • Corn: though once moderate in nutrients, todays corn is stripped of all protein and anthocyanin compounds, and is infused with 40% more sugar. 
  • Peaches/nectarines: looks for white flesh varieties, which are 2x higher in bionutrients than yellow flesh kinds.   
  • Berries: though full of antioxidants when raw, they are significantly multiplied the longer cooked.
  • Grapes: Dark red or even black such as Concord are highest in antioxidants, while Thompson Seedless have little to no resveratrol content. 
  • Carrots: keep them whole before cooking to allow the carrots to become sweeter, while also strengthening their ability to fight cancer.
  • Watermelons: when left out on the counter for many days after purchasing, they significantly increase in nutritional value.
  • Mangoes: contain 5x more vitamin C than an orange.     
  • Apples: purchase fruit with bright red flesh all over, as this bright color indicates much sun exposure to the plant that, in defense, created more phytonutrients.       
  • Plums: blue, black, an red options are higher in antioxidants than yellow and green varieties.    
  • Melons: Honeydew and casaba are least nutritious, except for the orange-fleshed variety, which has significant more beta-carotene than other melons.                                                        

 

“Eating on the Wild Side,” by Jo Robinson, is one of the most intriguing books regarding food and how its changed over the many years of mass-production.  She covers almost every vegetable and fruit available, how ancient civilizations used it, how we can ensure we are growing the original, “wild” varieties, and how to “reclaim the nutrients and flavor we’ve lost.”
I highly recommend reading it, and if you wish to get an inside look as to the topics covered, please visit the following link and locate podcast #14: https://itunes.apple.com/podcast/revolution-health-radio/id372257397?mt=2*Visit Jo’s website for many other useful and informative resources such as, finding farmers in your area, the whys behind grass-fed meats, and the health benefits of eating this way. 

Wayne from Wayne’s Organic
Putnam Farmers Market
Typical farmers market run

 

 

The Putnam market, along with the Coventry farmers market, are some of the best sources of affordable, locally farmed food in CT.  The farmers are very friendly, and the food available is super tasty.  Who wouldn’t take advantage of this easy resource?! To find out more information, including vendors and selling hours, click on the named links above.  Some items that you are bound to come across in abundance at a farmers market are greens, cucumbers, and radishes.  Since this post is advocating the eating of local foods, I decided to post a simple salad dressing to go with it.  The best thing you can do after purchasing fresh veggies is go home and make a huge salad! In all honesty, the natural flavors are so great, there isn’t any need for a dressing.  However, I have been making homemade dressings for my family for some time now, and they all agree that they reign high over store bought versions. As a note, we store ours in a glass bottle similar to this one.

Italian Herb Dressing 
Print Recipe
Ingredients

  • 3/4 cup of extra virgin olive oil
  • 1/4 cup apple cider vinegar 
  • 1/2 lemon (juiced)
  • 1 tbsp dijon mustard *Omit for AIP
  • 1-2 tbsp raw honey
  • 1 1/2 tsp Real salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp ground fennel *Omit for AIP
Process:
  • Place all ingredients in a blender (I use the MagicBullet), and blend until fully incorporated. 
Recipe Notes
The herbs, garlic, and onion listed can easily be changed to the fresh version.  If you are without certain ingredients, simply substitute with what you have on hand. Experimenting with different flavors and ingredients is one of the many joys of preparing salad dressing at home…Have fun with it, you will be pleasantly surprised as to how quick and simple it really is! 




Genesis 1:29 “Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.”

Weekly Highlights & Paleo Mojo Dip Recipe

Have major appreciation for he seemingly minor things.

We go through life feeling as though we are entitled to various pleasures and desires.  However, everything we are given to in life is a blessing, and should not be taken for granted.  Too often, the act of giving is more readily disregarded than the act of taking.  Once I became very sick, the very things that were familiar and comfortable to me were taken away, and I found that serving others gave me more gratitude then trying to please myself.  The more we focus on the fact that nothing in life is ours to “own,” the more innately giving we become. When this happens, and we let go of the things once viewed as being vital for our “happiness,”the joys of life come abundantly.  Of course I sometimes still struggle with giving freely towards others, but it is when I do that I am the most content.  Pictured are the four highlights of my past week.  God’s blessing of giving me a doctor five minutes away from the beach, a perfectly cooked dinner eaten outside on the patio, a mojo dipping sauce, and my brother already turning fifteen and, thank God, still in good health.  It truly is the little things in life, that can make the biggest impact.

Today I am sharing with you my spin on a mojo sauce. As my illness grew worse and the inflammation increased, my liver, intestines, and lymph system stopped working.  Through trial and error, I discovered that eating nightshades (tomatoes, white potatoes, all peppers, eggplant etc…) caused even more excess pain. How is this possible? Interesting enough, nightshade plants are stocked full of glycoilkaloid and capsaicin chemicals, as well as lectins, which are all toxic and harmful to the body. A healthy body is able to defend and drain itself of these components, however, when ingesting them with compromised system, they cause an exaggerated autoimmune response (the body attacking itself). In my case, something as small as red chili flakes, causes my legs, head, eyes, and stomach to burn incredibly. Therefore, ketchup, tomato, and french fries are all out of the question in regards to burger night. Instead, I created a tangy, yet slightly sweet, dipping sauce to pair with my yuca root (cassava) french fries.  Out of all the potato “substitutes” that I have tried, yuca root ranks equal, if not higher in tastiness, due to its high starch content.  Interesting enough, this combination of yuca and mojo sauce is quite common in the Cuban cuisine.  Please enjoy!

If you have further questions regarding nightshades and leaky gut please visit the following links: Causes of Leaky Gut, What are Nightshades?, The Whys behind AIP, The Paleo Approach: Autoimmune Protocol

Mexican Mojo Sauce

Ingredients
  • 1 cup of homemade mayo
  • 1/2 cup fresh chopped cilantro
  • 1 tbsp maple syrup
  • 1-2 tsp sriracha
  • 1/2 tsp salt
  • 1/2 medium lime, juiced

Process

  • In a medium bowl, mix together mayo, maple syrup, sriracha, and salt.
  • Once incorporated, add salt, lime juice, and chopped cilantro.
  • Mix until just combined.
  • Serve in individual ramekins or in one medium sized bowl.

Recipe Notes

If you are not a huge fan of mayonnaise, feel free to sub out 1/2 a cup of the mayo for sour cream or plain yogurt. Alternatively, you could replace all the mayo, it will just be tangier. Also, if you are without sriracha, the use of hot sauce should be just as effective.

 

 

 

1 Peter 4:10-11 “As each one has received a gift, minister it to one another, as good stewards of the manifold grace of God. If anyone speaks, let him speak as the oracles of God. If anyone ministers, let him do it as with the ability which God supplies, that in all things God may be glorified through Jesus Christ, to whom belong the glory and the dominion forever and ever. Amen.”

Paleo Peaches’N Cream Rawbars

Just do it.

This Nike slogan has grown to be a worldwide saying.  Sadly, it has simultaneously become very misused in the medical community. 
As a sick person, being your own advocate is one of the biggest roles you must play. Many patients fall in to the trap of viewing their doctors as “gods,” and do not think twice about what they are told. Frustrating enough, most doctors in the “system,” are simply out to make money through selling prescription drugs. Because Chronic Lyme is rejected by 90% of doctors, I have gone through dozens. Frankly, if I had listened and done what most of them said, it is not an understatement to say I would have died. Though your health issues may not be as severe as mine, it is important to realize that even the “little things” that doctors claim are vital in living a healthy life (vaccines, mammograms, heart drugs, etc…) may be wearing your body out more than you are aware of. 
Do you buy into the dogma that fats are bad for the body, statin drugs cure heart disease, and high cholesterol in your blood is caused by “bad food?” Or do you go home and research for yourself, only to find out blood cholesterol is not effected by food, and actually becomes higher when the intake of natural cholesterol (eggs, bacon, and butter) is lowered.  It is also important to know that statin drugs, seen as a cure for strokes, have been shown to only help 0.4-2.0% of patients struggling with heart disease, whether it was pre-existing or not, and have never once been proven to extend one’s life.  You would also find out that fats, the very thing most people try and escape, are vital for cell function, and can actually help in aiding a healthy weight. 

Bottom line? Take the initiative, don’t believe everything you are told, and use logic to seek out where errors are being taught. In doing so, I can guarantee that you will never feel better in life.  As my insightful endocrinologist always says, “we doctors do not know everything, that is why it is merely called ‘practicing’ medicine.” 

If you, or anyone you know, are interested in learning about the many more food and medicine myths, you can visit the following sites:
http://chriskresser.com/the-diet-heart-myth-cholesterol-and-saturated-fat-are-not-the-enemy
http://chriskresser.com/the-diet-heart-myth-why-everyone-should-know-their-ldl-particle-number
http://chriskresser.com/category/myths-truths

Chris Kresser has many interesting, yet simple to understand, articles, podcasts, and free e-books regarding all forms of health and wellness. 
Dr. Leo Galland, my “primary” doctor in NYC, also has many great resources on his website, as well as the website run by his son, http://pilladvised.com. 
You can find additional interviews, such as this one by Dr. Oz, about Dr. Galland’s books, “Super Immunity,” and “Super Immunity for Kids,” in which I highly recommend listening to (http://www.doctoroz.com/videos/interview-dr-leo-galland-0)!

“Eat the Yolks,” by Liz Wolfe, is one of the most straight forward books on food myths I have ever read.  She writes with humor and simplicity, that really hits home regardless of reader’s age. Click on the link below to learn more: 
http://realfoodliz.com/eat-the-yolks/

 

Paleo Snack Bars

These bars are my take on the grocery store classic, “Larabar.” Whether you are looking to save some extra money, or limit your amount of processed foods, these bars are for you! As my dad switched his eating to primarily paleo, he wanted something that he could grab and go. Though He never loved Larabars, my homemade version hit the spot, and now he eats one every day as an afternoon snack. They have no added sugars, and are the perfect snack to fix your late-afternoon hunger slump. All you need is a food processor, and voila, you’ll never need to buy stale, store bought bars again!

 
Peaches’N Cream Raw-bar
Ingredients
  • 1 1/2  cup dried apricots
  • 2 cups raw, unsalted cashews
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Pinch of sea salt
  • 1/3 cup unsweetened, dried coconut 
Process
  • Pulse cashews and coconut in a food processor until well chopped.
  • Next, add the dried apricots and continue to pulse.
  • Once the mixture begins to adhere to one another, add the salt, cinnamon, and vanilla extract.  (At this point you can allow your processor to run continuously until the mixture forms a somewhat “dough,” and is workable)
  • Divide and shape the mixture into single serving bars, simultaneously wrapping them each in their own piece of plastic wrap.  (The ideal serving size is measured 2 oz, which is perfect for my dad.)
  • Place bars in freezer or fridge to set firmer. (If you store these in the freezer like me, make sure to take the bar out 10 before you are planning on eating it so that it can soften a bit.)
Variations:
 
Blueberry Pie: 1/2 cup dried dates, 1/2 cup dried blueberries, 1 cup raw cashews, 1/2 tsp cinnamon, 1 tsp lemon zest
 
Pecan Cherry Crisp: 1/2 cup dried pitted dates, 1/2 cup dried tart cherries (or cranberries), 1/2 cup almonds, 1/2 cup pecans, 1/2 tsp cinnamon
 
Cookie Dough: 1 cup cashews, 2/3 cup dried pitted dates, 2 tbsp chocolate chips or cocoa nibs, pinch of sea salt, 1 tsp vanilla extract
 
*Don’t let lack of exact ingredients keep you from making these bars! Switch out any dried fruit or nut for what is in your pantry. If the mixture is too crumbly and does not want to form a “dough,” add a tbsp or two of coconut oil. The extra fat helps bind the ingredients together, and makes for a more workable mixture. 


James 1:15 ” If any of you lacks wisdom, let him ask God, who gives generously to all without reproach, and it will be given him.”

Paleo Autoimmune Protocol Plantain Taco Shells

Food.  Who doesn’t have an opinion about food? Even if it is not a loving one, people care whether they are forced to eat something or not.  Growing up, my mom instilled in my brothers and I a very healthy relationship with real, wholesome food.  Yes, my older brother may have hidden his dinner snap peas, in his pants pockets. And yes, when they were found in the dryer I was blamed. Regardless of what we “thought” we hated, my mom made us eat it anyways, or else it was “zucchini for breakfast!”
Through my illness, I have really taken the diet aspect by the horns. When I completely hit the brick wall in late 2011, I took “advantage” of being bed-ridden to search the internet. Not only did I find amazing moms like the SpunkyCoconut and, but also others my age struggling to reclaim their health by getting smart and thinking for themselves.  Some of the long-term effects of my Chronic Lyme are severe leaky gut (dozens of ever-changing allergies), multiple co-infections (parasites, SIBO, Bartonella, aeromonas, etc…), and small nerve damage (autonomic neuropathy). None of these elements can be fixed until the further damage done to the structure of my cells is healed (I will get into my treatment for that in another post). Due to these recurring traumas, eating has become anything but pleasant for my body. Pretty much anything I put in it ticks off histamines or unfriendly bacteria, which then triggers another series of debilitating symptoms. Because of this autoimmune response, and lack of intestinal peristalsis, I follow a Low FODMAP-AIP-Paleo diet, in which I rotate specific foods every 5-7 days.  Because of how depleted my body is, no, this diet alone has not cured me like it has done for others. However, it has given me a way to maintain what strength my body is left with, and try to help it not slide any further downhill. That being said, I have not let my bodies condition give me an excuse to create an unhealthy relationship with food.  Yes, sometimes I want nothing to do with it, and no, following a strict regime is not fun. But it is important to also remember, food is not the end all be all! There is so much more to life than BBQ’s and dinner parties!  I believe one should never allow their situation to take them over, but instead mold them into something even greater. That does not mean some days are not harder than others, and sometimes giving up seems like the only plausible option.  However, as my mom always says,”you just have to pull yourself up by your boot straps, and keep on going.”  So back to where I began…Your either one of two persons regarding food.  Either, you live to eat, or you eat to live. In my case, I’d say I am both.  Through my illness I have become a total foodie, while also super adventurous in trying anything new, as I grasp for something I am NOT allergic too. Yet at the same time I have to eat regardless of the pain. Losing more weight is not an option, due to my bodies state of inability to gain weight (again, loss of cell function) I may look very thin, but believe me, my plates at dinner have remained the same size as my 14 year old brothers 🙂
The difference? I eat “weird foods.”
That is what brings us to today’s post of Plantain Tacos!!!
 
Now, plantains aren’t necessarily anything “weird,” but I can assure you there may be future posts highlighting things you may never see in Stop&Shop or Walmart (yuca root, or tiger nuts anyone?!)
Really, these foods are staples in many countries outside of the U.S. Including Puerto Rico, the Caribbean, Venezuela, and the list goes on!  Most American stores sell plantains as roasted or fried chips. However, because of their starchy, dense structure, you can virtually create anything with them (cookies, breads, waffles, etc…)
Though this recipe was originally made with ripe plantains, I found using green ones to be just as successful. Note that the cooking time will change depending on how hot your oven is. At 350, in my convection oven, the shells took about 30 minutes total. Ultimately, you want to take them off the baking sheet when they are still flimsy, so that you can fold and hang them over the oven rack. I filled mine with a grilled tuna steak caught last summer at the Cape, locally sourced shredded lettuce, and tangy sheep yogurt for the “sour cream” effect. My mom piled grilled chicken, lettuce, and salsa in hers. Both ways were delicious, so have fun exploring the endless possibilities!
Plantain Taco Shells
Print Recipe 
(Makes 10 shells)
Ingredients
  • 3 green plantains – peeled 
  • 1/2 cup avocado oil
  • Salt to taste (plus for sprinkling on top)
  • 1/2 lime – juiced 
Process
  • Preheat oven to 350.
  • Puree all ingredients in a food processor until smooth. *You should be left with a thick, yet workable “paste.”
  • Line a baking sheet with parchment paper.
  • Dollop a big spoonful of the mixture and spread thin with the back of the spoon *It helps to use a spoon dipped in water so that it wont stick.
  • Make sure the tortillas are thin and even so that they don’t crack when folding, then sprinkle with some sea salt
  • Repeat with remaining batter, it should total to around 10 shells.
  • Place in oven until they are lightly browned and become durable. *Mine took around 15 minutes.
  • Take of sheet and carefully fold the tortillas in half, simultaneously hanging them over and through the oven rack.
  • Let cook for another 15 min or so… *They should become crispy and brown like a corn tortilla chip.
  • Remove and cool upside down so that the shells stay propped open.

 
 
Matthew 6:25-27 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?  Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Can any one of you by worrying add a single hour to your life?”