Beyond the Bite

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

Recipe Index

Keto Chocolate Cake with Avocado Fudge Frosting (Nut-free)

Between a recent tornado here in Nashville and the hysteria surrounding the outbreak of CoVid-19, I figured I needed to lighten the mood with a little chocolate cake. But first, toilet paper…I understand the shortage in hand sanitizer, but toilet paper? Today I went to the grocery store and all of the shelves were pretty much stripped except for a few, namely the produce isle (except potatoes, I guess that’s the only vegetable people know how to cook around here). While the virus certainly isn’t a laughing matter, I’m truly more concerned about how people might respond to the government ordering a state-wide quarantine. People are crazy, but thankfully everyone is stocked up on toilet paper and mac and cheese (you know, the essentials). Anyways, back to today’s recipe. As I was saying, can you ever go wrong with chocolate cake? I definitely don’t think so. When I set out to make this recipe I wanted to emulate a box cake both in simplicity and taste/texture. Overall, it was a great success and I’m here to tell you if you are looking for a great, standard-Paleo chocolate cake, you can look no further! And of course, if you’re like me and love your cake slathered with a rich frosting, be sure to top this chocolate cake with my chocolate avocado fudge.

Keto Chocolate Cake with Avocado Fudge Frosting

Ingredients

  • 1 1/3 cup coconut flour 
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 6 eggs
  • 1 cup granulated monk fruit
  • 1/2 cup avocado oil
  • 1 1/2 cup warm water
  • 1 batch chocolate avocado fudge
  • Morton’s flakey sea salt

Process

  • In a mixing bowl sift together dry ingredients.
  • In a separate bowl whisk together eggs, avocado oil, monk fruit, and water.
  • Mix dry ingredients into wet and stir until fully combined, then pour the batter into a greased and parchment lined rectangle baking dish.
  • Place the dish in a 350 degree preheated oven and allow to bake for 40 minutes until a toothpick comes out clean.
  • Allow the cake to cool completely before frosting with chocolate avocado fudge frosting and garnishing with a sprinkle of Morton’s flakey sea salt.

Romans 8:5 “Those who live according to the flesh have their minds set on what the flesh desires; but those who live in accordance with the Spirit have their minds set on what the Spirit desires.”

Postpartum, Lyme, & LDI Update (Part 2)

What do you do when you’re in a mid-school-semester lull and your baby is (somewhat) preoccupied? You make a video of course! In today’s post, I decided to update everyone on what my health has been like since Allie was born. While a flare of some sorts was expected, I definitely wasn’t sure what exactly to expect. Therefore, today I decided to cover the symptoms that have returned, a long with new lingering issues and new treatments. One of those that I mention is by Dr. Ty Vincent, someone I heard of through a podcast my mom recommended I listen to. In a nutshell, this therapy is to address. my chronic food reactions (and very possibly my IC symptoms) by de-sensitizing my over-active immune system. I’m still in the middle of finding my core dose, but to learn more about what that means and more about what low-dose immunotherapy can address, check out Dr. Vincent’s youtube channel here. Lastly, for all of the newcomers jumping on the train, you can check out my previous health updates and more by going to my youtube channel here. Thanks for tuning in!

Job 23:10-11 “But he knows the way that I take; when he has tested me, I will come forth as gold. My feet have closely followed his steps; I have kept to his way without turning aside”

Keto Chocolate Avocado Fudge (Nut-free, Coconut-free)

Valentine’s Day is upon us, and while it isn’t the biggest holiday celebrated, I simply had to create a special recipe for it. Of course, it needed to be chocolate, which is what led me to creating today’s decadent recipe…fudge. Though I’ve created plenty of freezer fudges before, I wanted to make something that was more stable at room temperature. I’ve always heard of dessert recipes using avocado, but I’ve never ventured out and tried it myself. However, after today’s recipe, I am truly hooked on the idea. You truly cannot taste any trace of avocado in this recipe, as the richness of the chocolate overwhelms your tastebuds in the best way possible. Overall, this fudge is rich, it’s creamy, and super deep in chocolate, just as a good fudge should be. For added texture, I topped mine with chocolate chips and flaked Maldon sea salt, though chopped nuts or flaked coconut would also be a great addition. While this recipe is not 100% AIP adaptable, if you are looking to experiment, try substituting the unsweetened chocolate for coconut butter, cocoa powder for carob, and butter for non-hydrogenated palm shortening. Enjoy!

Keto Chocolate Avocado Fudge

Ingredients

  • 2/3 cup ripe avocado
  • 2/3 cup unsalted butter (or) ghee
  • 1/2 cup cocoa powder
  • 1 1/2 cup granulated monk fruit
  • 2 oz unsweetened chocolate
  • 2 tbsp cassava flour
  • 1/4 tsp sea salt
  • 1/4 cup Lily’s chocolate chips
  • Flaked sea salt

Process

  • In a food processor, puree avocado, cocoa powder, and monk fruit until smooth.
  • Over a double broiler, slowly heat chocolate and butter until melted, then pour it into the food processor and blend until combined.
  • Pulse in cassava flour until combined.
  • Pour fudge mixture in a parchment lined pan, sprinkle with flaked sea salt and chocolate chips, then place the pan in the freezer to set.
  • Once set, remove from the freezer and serve. Store in fridge for later enjoyment.

1 Corinthians 13:4-5 “Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs.”

AIP & Keto-friendly Cocoa Pots de Creme

Cocoa pots de creme…aka a fancy name for chocolate pudding, is one of those recipes that takes me back to my childhood. While I didn’t exactly grow up on sugary chocolate pudding, there’s just something about chocolate pudding that draws me in. Overall, making pudding or pots de creme truly is very simple. That being said, most of the recipes online call for baking chocolate or chocolate chips. While using the latter does, undoubtedly yield a very creamy, rich dessert, I chose to forfeit the use of chocolate not only to make the process of making this recipe easier, but also to avoid ingredients that are not friendly to the Paleo Autoimmune Protocol. In order to make this recipe both Keto and AIP friendly, I chose cocoa as the star ingredient as it is easily interchangeable and readily found in many people’s kitchens. For those on the AIP, simply omit the sweetener and use carob (carob is typically sweet enough on its own, but you decide). Overall, this recipe is not only simple but very tasty and desired by all ages. Want to impress your kids with fancy homemade chocolate pudding? This is your recipe!

Cocoa Pots de Creme

Ingredients

  • 4 cups coconut cream (or) heavy cream 
  • 1 tbsp gelatin
  • 1/3 cup maple sugar (or) monk fruit
  • 1/3 cup cocoa powder (or) carob *omit sweetener if using carob
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 1/4 cup warm water

Process

  • Whisk together gelatin and warm water in a small bowl and allow to sit until set.
  • In a sauce pot, whisk together cream, sweetener, cocoa or carob, vanilla, and a pinch of sea salt, heating until just simmering.
  • Reduce the heat and whisk in the gelatin, mixing until smooth, then pour the cream into 4-6 ramekins.
  • Place the ramekins in the fridge and allow them to set 4-6 hours (or) preferably over night.
  • Once the pots de creme has set, remove from the fridge and serve with fresh raspberries.

Psalm 86:5 “You, Lord, are forgiving and good, abounding in love to all who call to you.”

Tigernut Flour Chocolate Chip Cookie Bites (Egg-free, Nut-free, Coconut-free, AIP-friendly)

Chocolate chip cookies…who doesn’t love them? While I have an incredible recipe for tigernut flour chocolate chip cookies, I wanted to alter it a bit with the mini muffin tin I got over Christmas. While my original recipe is inherently autoimmune-protocol paleo in nature, I made today’s recipe with both my low carb and AIP followers in mind. While tigernut and arrowroot flour aren’t necessarily low in carbs per-say, I still wanted to make a version of my beloved cookie recipe with monk fruit instead of the added sugars. Overall, you can use maple sugar, monk fruit, or coconut sugar – the choice is yours. Whichever you choose, I know you will not be disappointed. As a note, if you are following the AIP, simply use raisins or homemade carob chips in place of the chocolate chips. Overall, there is not much more to say about this recipe except for try it! I know you’ll love them just as much as myself.

Tigernut Flour Chocolate Chip Cookie Bites

Yields 24 mini cookie bites

Ingredients

  • 1/2 cup non hydrogenated palm shortening (or) ghee, melted
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tbsp gelatin 
  • 1 tsp vanilla extract
  • 1/2 cup maple sugar (or) monk fruit
  • 3/4 cup tiger nut flour 
  • 1/2 cup arrowroot flour
  • 1/2 cup Lily’s chocolate chips (or) carob chips

Process

  • Mix together dry ingredients, then add in melted fat and vanilla, stirring until a crumbly dough has formed, then mix in chocolate chips. 
  • In a mini muffin tin, measure 1 tbsp dough into each mini muffin well, pressing the dough down lightly into the well.
  • Place the mini muffin tin into the oven and bake for 12 minutes.
  • Remove the mini muffin tin from and allow to cool completely before removing cookie bites.

 

Jude 1:24-25 “To him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy — to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen.”

Keto Gingerbread Cake (Nut-free, Low-carb, Paleo)

Gingerbread – are you a fan?  I feel as though ginger in any dessert is an acquired taste, similar to that of peppermint.  While peppermint in desserts, especially when paired with chocolate, sounds great to me, I know others do not feel the same way.  Anyways, back to ginger.  As many of you know, I love ginger.   I credit this mainly to being introduced to it starting at a young age in foods outside of a sugary gingerale.   Whether it be devouring the pickled ginger on our family date nights to a local sushi restaurant, or picking apart the gingerbread houses my brothers and I made using homemade gingerbread (yeah, my mom’s that hardcore), it wasn’t hard for me to start loving ginger.  All that to say, I think today’s recipe will be warmly accepted by those that both love or dislike ginger.  While gingerbread is typically heavy on the molasses, this recipe is meant to suit those following a diet lower in carbs.  For this reason, there is not as much of a pronounced molasses undertone to the cake’s flavor.    Instead, it is much lighter, with only wisps of molasses and spice in each bite.  Overall, while the addition of whipped cream and crushed, canned pineapple might appear odd, it seriously is so delicious. I credit this unique yet extremely satisfying combination to my Nanny, who has been serving her gingerbread like this for years.  If you cannot eat dairy, simply substitute the whipped cream for coconut whipped cream made with chilled coconut cream. As a whole, this cake was a big hit this holiday season and turned into my mom’s go-to for all dinners and events. I hope you enjoy it and Happy 2020!

Spiced Gingerbread Cake

Ingredients

  • 3/4 cup coconut flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp all spice 
  • 1/4 tsp nutmeg 
  • 1 tbsp cocoa
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp molasses
  • 1/2 cup monk fruit
  • 6 eggs
  • 1/3 cup avocado oil
  • 1/2 cup warm water

Process

  • Whisk together coconut flour, spices, cocoa, baking soda, and salt in a small bowl.
  • In a second bowl, whisk together molasses, monk fruit, eggs, oil, and water until completely combined.
  • Whisk in dry mixture until a smooth batter has formed.
  • Pour batter into a greased 8 inch cake or pie pan, placing in a 350 degree oven to bake for 30-35 minutes.

Isaiah 43:16,19-19 “This is what the Lord says— he who made a way through the sea, a path through the mighty waters, “Forget the former things; do not dwell on the past. See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.”

AIP Sweet Potato Cobbler (Paleo, Egg-free, Nut-free)

Today’s recipe is one that I came up with on a whim on a Sunday afternoon where I was tired of studying for finals and in need of a brain break. Sound familiar? You’re right. That’s how most all of my great recipes begin. Recipe development for me cannot be forced. Instead, it must be a creative process. For today’s recipe, I wanted to create something very tasty yet with little hassle. While I love making pies for Thanksgiving and Christmas, I don’t exactly enjoy the process of making pie crust, which is why I decided to make a cobbler. Though my first thought of a “cobbler” is a dessert with fruit (peach, apple, or blueberry, etc…), cobbler simply means that the dish’s filling is covered with biscuit, dumpling, or batter, making this recipe very much a cobbler. To be honest, I’m not usually a fan of sweet potato desserts. Sweet potato is sweet enough in my opinion, and shines best in the presence of lots of sea salt. However, this recipe surprised me, so much so I enjoyed some of it cold out of the fridge after finishing my finals for the semester. All that to say, if you still aren’t too keen on the idea of using sweet potato, go ahead and use pumpkin or a squash of your liking. You really cannot go wrong whichever you choose. Overall, this recipe is very straightforward, simple to make, and yields a wonderful, bubbly cobbler ready for devouring. Enjoy!

Sweet Potato Cobbler

Yields 2, 6 inch Cobblers

Filling

  • 15 oz canned sweet potato
  • 2-4 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla
  • Pinch of sea salt

Crust

  • 3/4 cup coconut flour
  • 3/4 cup arrowroot flour
  • 1/4 tsp sea salt
  • 1/2 cup lard, coconut oil, or non-hydrogenated palm shortening 
  • 1/4 cup maple syrup

Process

  • In a bowl, mix together filling ingredients until fully combined, then pour equal amounts into the casserole dishes.
  • Using a food processor, pulse together crust ingredients until a cookie-like dough has formed, then crumble it over the top of each casserole dish filled with the sweet potato filling.
  • Place the crumbles into a 350 dg preheated oven, baking for 50 minutes until the top has become golden brown and the filling is bubbling.

Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”

Paleo Homemade Hot Cocoa Mix (Keto-friendly, Dairy-free)

If you are a fan of deep, dark, choclate-y drinks, then you’ve come to the right place! This hot chocolate mix is seriously the best. Hot chocolate is one of those things that reminds me of my childhood. Whether it was the hot cocoa my mom would brew up for us after playing for hours out in the snow, or the chocolate, sugary goodness up on the mountain top lodge while skiing, hot chocolate was always my favorite. Maybe it was because I only enjoyed it in the winter that made it so special, or maybe it was because it’s chocolate, and you can never go wrong with chocolate. Either way, this mix did not disappoint. Overall, my goal with this recipe was to NOT make it taste like we were simply sipping on cocoa powder that had been whisked into some water and heated. I wanted a hot cocoa mix that had a greater depth of flavor, which is where the powdered coconut milk comes into play. While you can certainly whisk the mix into some hot water, I recommend using coconut milk, as it creates a rich, satisfying hot chocolate that is truly unbeatable. If you follow a low-carb diet, simply use monk fruit sweetener the mix, but if not, maple sugar or coconut sugar work equally well.

Paleo Hot Cocoa Mix

Ingredients

  • 1/2 cup monk fruit sweetener, maple sugar, or coconut sugar
  • 1 cup powdered coconut milk
  • 1/3 cup unsweetened cocoa powder

Process

  • Whisk together all of the ingredients and store in a sealed jar.
  • To use, whisk 2-4 tbsp of the mix per 8 oz of hot liquid.

John 10:14-15 ““I am the good shepherd; I know my sheep and my sheep know me— just as the Father knows me and I know the Father—and I lay down my life for the sheep.”

Paleo Maple Caramel Apple Cake (Nut-free)

Making homemade caramel apples has been on my list since, well, the beginning of Fall. However after a full day of studying last Sunday, and a bag of apples left untouched in the fridge, I decided I wanted to create something that ya’ll could make at Thanksgiving. Most years, I personally am in charge of making a cheesecake (I love using Nancy’s probiotic cream cheese for this…so good) and pumpkin pie. My mom is in charge of the Apple pie, and whatever else we decide to make. Our Thanksgivings are typically pretty big, as they turn into more of a “friendsgiving” than anything. This year, my husband is doing his open fire cooking on Thursday (everything is turned into tacos), and on Friday we are having a “traditional” Thanksgiving with turkey and all the goods. That being said, with two Thanksgivings to cook for, this cake may just have to make an appearance. Overall, I could not be more happy with how it turned out, while the kids too, couldn’t get enough. And P.S. if I were you, I’d make more caramel. That stuff is insane, you’ll want to drizzle it on everything!

Paleo Maple Caramel Apple Cake

Cake Ingredients

Maple Caramel Ingredients

Process

  • Begin with the caramel by placing the coconut milk and maple sugar in a small pot.
  • Heat the mixture over medium-high heating, whisking until maple sugar has melted and the mixture is simmering.
  • Simmer the mixture until it has thickened and heavily coats the back of a spoon, 15-25 minutes, then set aside.
  • For the cake, whisk together avocado oil, eggs, maple sugar, and water in bowl.
  • In a separate bowl sift together coconut flour, cinnamon, sea salt, and baking soda.
  • Whisk dry mixture into the wet until a smooth batter has formed.
  • Grease and line a 8 inch cake pan with parchment paper.
  • Sliced apples into wedges and place in the bottom of the pan, then drizzle half of the caramel over the apples.
  • Pour the batter over the caramel and apples, place in a preheated 350 degree oven, allowing the cake to bake 45-50 minutes until golden brown on the top and a toothpick comes out clean.

1 Corinthians 1:4-5 “I always thank my God for you because of his grace given you in Christ Jesus. For in him you have been enriched in every way—with all kinds of speech and with all knowledge”

Low Carb Dark Chocolate Truffles (Keto, nut-free, dairy-free)

Things have been a little slow around here, I’ll admit. But that is only because it is an opposite reflection of what my life really looks like. The end of the semester is always a crazy time, with professors dropping random assignments on the class, coupled with the last two exams that somehow end up way to close to each other. It is a real crunch time, leaving me with little time to do much out side of my studies. All of that to say, that is where today’s recipe came from. While I don’t have a ton of time for the kitchen, one evening after a long day of school I decided it was time to get creative. With chocolate heavy on the brain, I knew that was the way to go. Overall, these truffles came together super easy and tasted so great it inspired me to make a vanilla version (soon to come). Though I have not tried them with any other flour but coconut, the fat (coconut, butter, ghee, etc…) and sweetener used is very versatile. If you are looking to get creative for the holidays, add some peppermint oil or spice. Either way, you can’t go wrong!

Low Carb Dark Chocolate Truffles

Ingredients

  • 3/4 cup coconut flour
  • 1/2 cup monk fruit, coconut sugar, or maple sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1/3 cup melted coconut oil, non-hydrogenated palm shortening, or ghee
  • 1 oz unsweetened baking chocolate 
  • 4 oz Lily’s chocolate chips (see notes)
  • Maldon sea salt for garnish

Process

  • Melt fat of choice with unsweetened baking chocolate over a double boiler, then whisk in cocoa powder, sweetener of choice, and sea salt.
  • Mix in coconut flour until a chunky dough has formed, then use your hands or a cookie scoop to form the dough into balls.
  • Place the truffles in the fridge to harden.
  • Once hardened, melt the chocolate chips (see notes below) then roll the truffles in the chocolate, finishing each with a sprinkle of Maldon sea salt flakes.

Notes: for a homemade chocolate coating melt and whisk together 2 oz unsweetened baking chocolate, 1/4 cup sweetener of choice, and 1 oz fat of choice.

Colossians 1:9 “For this reason, since the day we heard about you, we have not stopped praying for you. We continually ask God to fill you with the knowledge of his will through all the wisdom and understanding that the Spirit gives,”

Keto Crispy Chicken Wraps with Avocado Oil Ranch (Paleo, Nut-free, Coconut-free)

The other day my husband and I were educating the two older kids what chicken nuggets were TRULY made out of (gross). After being thoroughly disgusted by the conventional farming methods used to produce the “chicken” for this popular finger food, my husband suggested I show the kids how to make real chicken nuggets using a whole bird. At first I wasn’t sure what I wanted to use for the breading (crushed plantain chips, coconut flour, almond flour, etc…), as ultimately the inner child in me wanted to be able to enjoy the nuggets as well. Then I thought of it…pork rinds, duh. The end result was fantastic, the kids are obsessed, and overall, they’re the perfect way to change up the usual roasted chicken. For my sauce, I used Sir Kensington’s avocado oil ranch dressing, though mayo, or Primal Kitchen’s ranch sauce would also be a great option. While the kids thoroughly enjoyed theirs dipped in ketchup with carrot sticks on the side, I decided to make some lettuce wraps for myself. Overall, the combination of crispy chicken and fresh, crisp iceberg is absolutely perfect. Drizzle a little ranch on there and you’ve got yourself a meal pleasing to any palate. Believe me, we’re obsessed!

Crispy Chicken Wraps with Avocado Oil Ranch

Serves 2-4

Ingredients

  • 2 large chicken breast
  • 5 oz pork rinds
  • 1 tbsp avocado oil
  • 3 eggs
  • 1 tsp sea salt
  • Avocado oil ranch
  • 1 iceberg

Process

  • Preheat oven to 375 degrees.
  • Crush pork rinds until a fine dust, then mix with 1 tsp sea salt in a medium sized mixing bowl.
  • Whisk together eggs and avocado oil in a separate mixing bowl.
  • Slice chicken into 1/4 inch slices, then deep each slice once in the egg mixture and then directly into the pork rind dust, coating on both sides.
  • Once coated, place chicken on a parchment lined baking sheet and allow to bake 10-15 minutes.
  • Serve chicken on iceberg leaves with a drizzle of your favorite ranch sauce.

Psalm 27:14 “Wait for the Lord; be strong and take heart and wait for the Lord.”

Autoimmune Paleo Protocol Banana Pudding with Vanilla Cookie Crumble (Dairy-free, egg-free)

Before moving to the south, I had never heard of banana pudding. Sure, I. grew up eating the occasional vanilla or chocolate [rice milk] pudding from the grocery store, but banana? nah. However, after moving to Nashville and realizing that banana puddin’ was a real thing, I have wanted to re-invent it ever since. If you know me by now, you know that I typically create new recipes using ingredients that have been sitting around the kitchen for awhile. While our fruit purchases tend to be limited in this family (My husband and I don’t really eat it, and thus, tend to forget to buy it) my in-laws were in town recently and bought pretty much everything the kid’s requested (of course). Therefore, with a couple old bananas sitting around and an opened packaged of coconut milk that I couldn’t seem to drink fast enough, I decided it was finally my time to try out some banana pudding. The recipe is simple as simple can be. While traditional banana puddin’ is served with vanilla wafers, I decided to put a spin on things and make a vanilla cookie crumble. I used tigernut flour to give the crumble a sweet, nutty flavor that just so happens to compliment the banana flavor perfectly. I also chose to use maple sugar a dear friend gifted from Vermont, though this can easily be replaced with coconut sugar, maple syrup, honey, or no sweetener at all (depending on how ripe your bananers are). Overall, I could not be happier with how this recipe came out. The pudding is thick, sweet, but not too sweet, and the cookie crumble adds just the right amount of crunchy texture to satisfy all the mouth feels.

AIP Paleo Banana Pudding

Serves 4-6

Pudding Ingredients

Cookie Crumble Ingredients

Process

  • Whisk together cookie crumble ingredients until a crumble dough has formed, then crumble onto a baking sheet and bake in a 350 degree preheated oven for 10 minutes until golden.
  • Once golden remove from the oven and set aside to cool.
  • In a food processor, blend together coconut milk, 2 bananas, vanilla extract, maple sugar, and sea salt until smooth.
  • Pour mixture into a sauce pot and heat until just beginning to bubble.
  • Stir together 2 tbsp arrowroot flour and 2 tbsp water in a small bowl and whisk into hot banana mixture, whisking until mixture has thickened enough to coat the back of a spoon.
  • Remove the pot from the heat and allow to cool slightly.
  • Cut remaining 2 bananas into 1/4 inch slices, then pour the pudding into desired serving bowls or glasses, layering with sliced banana and pudding.
  • Once ready to serve, sprinkle pudding with cookie crumble and enjoy!

Notes: reduce the amount of maple sugar depending on the ripeness of your bananas and (or) desired sweetness.

Philippians 4:4 “Rejoice in the Lord always. I will say it again: Rejoice!”

Keto Spiced Pumpkin Bread (Nut-free, Dairy-free)

I’m not a huge fan of “pumpkin spice” anything. However, there are two exceptions: Pumpkin pie and pumpkin bread. Pumpkin bread is the quintessential fall baked good from my childhood. To this day I still dream of tasting that delicious, soft, cream cheese smeared spiced bread again. And let’s be honest, the pumpkin bread itself is great, but my favorite part was always the slightly sweet, slightly tangy frosting that accompanied it. So, after successfully re-introduced Nancy’s probiotic cream cheese into my diet (not a regular, more for special occasions), I decided it was finally time to try and recreate my mom’s recipe. Overall, my results turned out to be slightly addicting (in the best way possible). The kids devour it and even my mom approved and couldn’t stop snacking on it herself. If you cannot eat dairy, there is always the option o fu sing Miyoko’s dairy-free, vegan cream cheese in place of the Nancy’s. If you can’t handle nuts, feel free to make it without any frosting, it seriously is so tasty on its own.

Spiced Pumpkin Loaf

Bread Ingredients

Frosting Ingredients

Process

  • Whisk together dry ingredients in a large bowl.
  • Whisk together eggs, avocado oil, monk fruit, vanilla, pumpkin, and water in a separate bowl then whisk dry ingredients into the wet until smooth.
  • Transfer mixture to a greased and parchment lined loaf pan.
  • Place in a preheated 350 dg oven and allow to bake 55-60 minutes until done in the center.
  • Allow bread to cool completely before removing from the pan.
  • To make the frosting, beat cream cheese and shortening until smooth, then add vanilla salt, and monk fruit sweetener, mixing until smooth.

Matthew 5: 11-12 ““Blessed are you when people insult you, persecute you and falsely say all kinds of evil against you because of me. Rejoice and be glad, because great is your reward in heaven, for in the same way they persecuted the prophets who were before you.”

Chronic Lyme and Postpartum (Part 1) + a Video

It’s been awhile since I have been able to get behind the camera and make a video for ya’ll. Aside from having a 4 month old keeping me on my toes, the biggest thing standing in-between me and making a video for my channel is washing my hair. I know that sounds funny, but it’s true. While a makeup-less face and greasy hair may be the reality of postpartum for many, I would prefer to at least look halfway decent in front of the camera. So, while my hair certainly wasn’t styled, and the makeup on my face a bare minimum, I thought the perfect way to take a break from studying biology and chemistry would be to make a video, so here it is (finally). If this Is your first time tuning in, be sure to check out my previous posts on Chronic Lyme & pregnancy here.

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As mentioned in the video, our little girl was stubbornly breached (more like stuck), and we had a bit of a health scare with her weight and heart.  However, everything seemed to resolve itself and at 39 weeks we chose to try an external cephalic version. After the procedure failed I went right into a c-section. While this was not my hope and desire, Allie was born very healthy and in the end, that is what truly matters. Fast forwarding a bit, we did have our bout with an unsuspecting tongue tie that we decided to get revised due to the severity of how it was affecting Allie’s overall wellbeing. We caught it soon enough she did not have any issue gaining weight, however, the reflux, sleep deprivation, and visible pain she was going through on the daily basis was easily enough to convince us the procedure was necessary.  While laser was an option, we opted for getting it done the traditional way at our practitioner’s office due to cost and needing to get it done as soon as possible.  Overall, Allie only had a slight re-adhesion and nurses much much better to this day.  It was a process for her to relearn how to properly eat again, and I’ll definitely be going into more detail about our journey with a tongue tie in a separate video post. Overall, Allie is doing great and has turned into a total chunk. As of now, the only supplements that she is taking is Seeking Health’s ProBiota infant probiotic powder and Biotic’s Research vitamin-K drops.   Since 3 months (So far Allie seems to be hitting most all her developmental milestones a tad early) we’ve been dealing with teething and the joy that comes with that.  Again, I’d love to discuss what we’ve been doing to help her through this process in a separate post (if you’re interested in weekly updates, follow me on my instagram here)

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So how is mama doing? Well, while a c-section wasn’t my preferred choice of delivery  (for baby or mama if we’re being honest), however, major abdominal surgery (thanks, compressed celiac artery) is something I am very familiar with and thus I rebounded very quickly. The worst part of it all was trying to nurse a squirming baby next to my incision site.  As far as surgery wise goes, I’ve been been very pro-active in releasing the scar tissue associated with my incision site.  Built up scar tissue can do a myriad of negative things to your body in ways you’d never even think of (more on this in a later post). As far as my overall health goes, everything seems to be hanging in there.  I check my thyroid labs every couple months (or more if desired), and everything has remained stable. I’ve continued my bartonella treatment as I did throughout pregnancy. Keeping my detox pathways open and flowing is still the most important thing for me. I do this through routine colonics, activated charcoal, infrared sauna sessions (short, as a precautionary to make sure nothing gets released into my milk supply), and coffee enemas (the caffeine didn’t affect me or Allie during pregnancy and does not affect my milk postpartum). I’d like to say my allergies and related symptoms remained as great as they were during pregnancy, but unfortunately they have slowly reappeared (thought not as bad as before). Come December I will be trying a new treatment for my allergies, which I’ll go into more detail in future posts. Overall, my body handled pregnancy quite well and seems to be handling postpartum equally as well. Of course, I have my days where I struggle to get through (as any human would), but overall I wouldn’t trade it for the world.

2 Corinthians 13:14 “May the grace of the Lord Jesus Christ, and the love of God, and the fellowship of the Holy Spirit be with you all.”

Keto Double Chocolate Doughnuts (Nut-free, Dairy-free)

Everyone loves a good doughnut, and these most certainly made the cut. It was a Friday night, and by some miracle, both the kids and baby had fallen asleep early. Most of the time I quickly follow their lead, however, this night in particular I was itching to get in the kitchen and use some creativity. Initially, I wanted to make mini chocolate chip muffins. However, after realizing my mini muffin tin mysteriously disappeared, I decided to reach for the doughnut pan instead. In about 10 minutes flat I had whipped up an amazing chocolate, chocolate chip doughnut recipe, frosting and all. I was quite impressed, if I don’t say so myself, but I knew the real test would be by my husband and kids. That being said, I am here to tell you that if you think being on a low-carb diet means that you have to miss out on decadent chocolate-y goodness. Well, you’re wrong. These doughnuts are so good, by the time I went to take pictures just two days later, there were only 2 left. Overall, if you’re craving some chocolate, but tired of brownies (not that that is even POSSIBLE!), change it up and make these doughnuts. You’ll be quite happy you did.

Keto Double Chocolate Doughnuts

Ingredients

Process

  • In a mixing bowl, sift together coconut flour, cocoa powder, baking soda, salt, and granulated monk fruit.
  • Stir in warm water, melted shortening, and warm water until a thick batter has formed, then fold in the chocolate chips.
  • Portion batter into a lightly greased silicon doughnut mold and place in a 350 degree preheated oven for 20 minutes.
  • Allow the doughnuts to cool completely in the mold.
  • To make the frosting whisk together the cocoa powder, softened shortening, powdered monk fruit, and sea salt, frosting the doughnuts once cooled.

Notes: If you can eat dairy, simply substitute butter or ghee in place of the shortening.

Psalm 119: 93 “I will never forget your precepts, for by them you have preserved my life.”

Keto Chocolate Chip Collagen Cookie Bites (Nut-free)

I made this recipe over a year ago yet am just now posting it because I never got good picture taken, and I wanted to re-do the recipe video (I was quite the newbie when making it, sorry in advance for the shaky camera). However, as you can tell, I got a bit distracted (and busy) and never did either of those things. So, I decided to just post the recipe anyways because it is too great not to share simply because of some poor cinematography. I’ve always loved putting coconut flour and collagen together. There is something about this combo that just works. Though I try and consume collagen daily, sometimes making a shake gets a bit boring, which is why I created today’s recipe. The recipe is similar to that of my chewy vanilla cookie bars, with a slightly different texture due to the use of coconut butter. Overall, there is not much else to say abut this recipe. It is simple, straightforward, and a great way to get a hidden collagen-fix.

Keto Chocolate Chip Collagen Cookie Bites

Ingredients

Process

  • Whisk together all of the dry ingredients together in a large bowl, then slowly whisk in melted butter, vanilla, coconut butter, and eggs until a smooth, sticky batter has formed.
  • Scoop batter into a greased 8×8 pan and sprinkle with chocolate chips.
  • Bake for 25 minutes in a preheated 350 degree oven until golden around the edges and top.
  • Remove from the oven and allow to fully cool before slicing and serving.

Revelation 3:20 “Here I am! I stand at the door and knock. If anyone hears my voice and opens the door, I will come in and eat with that person, and they with me.”

Homemade Onnit Coldbrew Coffee

My husband and I are big iced (preferably cold brew) coffee lovers. We are constantly trying new flavours and reading reviews, similar to this Bulletproof Brain Octane Cold Brew Coffee Review, to rate all of the cold brew coffees out there. Yes, we really do love them! In fact, he was the one that had my try reintroducing coffee into my AIP diet when we were traveling across country from Nashville to CT. Before then, my last experience of iced coffee was not exactly a pleasant one (extreme nervous system stimulation and overload). After taking a break for over 3 years, and a great deal of healing, I was happily able to enjoy small amounts of caffeine again. That went on for some time, until I started experiencing symptoms of Interstitial Cystitis (see here), which is when my daily coldbrews officially ended. I’ve remained off coffee due to pregnancy and breastfeeding post-partum, however, that does not stop me from making a big batch for my husband every week. I know there are a few places online such as Best For Mums that say it’s fine to drink coffee while breastfeeding but I decided not to, but I digress. While most all grocery stores sell a variety of pre-made coldbrew, there really isn’t anything like making it at home. Instead of being a boring, bland flavor, you can customize the taste of your coldbrew through the beans you use and the amount of time you allow it to brew. My husband’s favorite whole-bean coffee is made by Onnit, which is why I decided to feature it in today’s recipe. My friend recommended beans from this coffee supplier Birmingham, which we definitely want to try when we get over the UK. If you thought going through the drive-thru was quick, try having your own stash of coldbrew at home. It saves both time AND money, so try it out!

Simple Homemade Coldbrew

Ingredients

Process

  • Weigh & coarsely grind 8 oz of Onnit coffee beans & place in a 8 quart Cambro container.
  • Pour in 5 quarts of cold water and stir to combine with a chopstick.
  • Cover the container with plastic wrap, poke with a few holes, and allow to brew at room temperature for 12-24 hours.
  • Strain coffee into desired storage glasses and store in the fridge for 7-10 days.
  • Pour a glass and enjoy!

Notes: The longer you brew your coffee, the stronger it will be.

John 1:12-13 “Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God— children born not of natural descent, nor of human decision or a husband’s will, but born of God.”

Strawberry Vanilla Collagen Snack Cake (Keto, Low-carb, Dairy-free)

I’m a bit obsessed with strawberries this summer, if you can’t already tell. For some reason, blueberries just aren’t cutting it for me (sorry guys). There’s something about strawberries that are just 100 times more appealing to my palate. Now in days with a 2 month old baby, most recipes come from the necessity to use up food in my fridge that is reaching its true expiration date, the strawberries in today’s recipe being a perfect example. While still perfectly edible, I knew baking with them would be the best way to honor their life’s purpose (haha). If you’ve never had a “snack” cake, well, you’re missing out. Especially one spiked with gut-friendly collagen. When I told the kids that I had made a “snack” cake, they couldn’t quite wrap there minds around it (but boy did they love it!). Cakes usually a treat right? Well not today’s. You can feel happy eating this for both a special breakfast or snack with no crazy sugar hangovers or resulting cravings. Awesome right? I personally found it is great for when you’re on the run but need something to fuel you through the next few hours until meal time. Overall, this cake is perfectly sweetened with a moist (I said it) texture in t thanks to the juicy strawberries. You and you’re family will love every bite!

Strawberry Vanilla Collagen Snack Cake

Ingredients

Process

  • Preheat oven to 350 degrees
  • In a large bowl, whisk together monk fruit, eggs, water, vanilla, and melted shortening until smooth.
  • Add in collagen, coconut flour, sea salt, and baking soda, whisking until a smooth batter has formed.
  • Fold in diced strawberries and pour batter into a parchment lined 8×8 inch pan.
  • Place pan in the oven and bake for 35 minutes until the cake is golden and a toothpick comes out clean from the center.

Notes: If you are not on a low-carb diet, simply use maple or coconut sugar in place of the monk fruit. The shortening can also be substituted for ghee or butter.

Psalm 112:5 “Good will come to those who are generous and lend freely, who conduct their affairs with justice.”

AIP Paleo Strawberry Mango Ice Cream (Dairy-free, Vegan)

If you’re an ice cream lover, better skip to the end of today’s post and get’a churnin’! Ok, that was a bit cheesy, but in all seriousness, I’ve never been happier with a homemade, dairy-free ice cream before. Today’s recipe stems from the desire to eat ice cream, but needing it to be dairy free (obviously). If you follow me on Instagram (@beyondthebite4life), you know that I successfully reintroduced Nancy’s probiotic rich dairy products (the low-histamine ones that is), which has allowed me to also re-introduce small amounts of heavy cream. I’m also able to tolerate goat and cows milk as well, though I typically only eat it when I’m splurging on Jeni’s ice cream. All that to say, starting a few weeks after Allie was born, I started to sense that something was not right. I couldn’t tell if she was allergic to something in my breast milk, or uncomfortable from eating for another reason. While I knew she had a “slight tongue tie” from our 1st initial appointment with the pediatrician, I didn’t realize how much it was affecting her eating. While I hardly experienced any symptoms of a latch issue, it was clear that baby girl was swallowing large amounts of air with every feeding. Eventually, this turned into terrible reflux, which had her screaming, hungry, sleep deprived and overall just very uncomfortable. Though I had decided to take dairy out of my diet as a precautionary measure before the tongue tie related reflux issue was in full swing, I have continued to do so in hopes to ease the irritation in her sensitive GI tract (and as we heal from a tongue tie revision, but more on that later). That being said, getting rid of my beloved butter, Nancy’s probiotic yogurt, cream cheese, and heavy cream has left me, well, hungry. Without all of the extra fat in my daily meals I found myself grasping for anything with a little extra fattiness (and sorry extra virgin olive oil, you just don’t seem to cut it). Because of this, I decided to go back to my AIP go-to’s: Tinstar Food’s ghee and full fat coconut milk. Thankfully, Allie does not seem to be bothered by the ghee (though I have not ventured to try any other brand, as I trusted Tinstar with my own health when I was very sick and sensitive to dairy, and thus the health of my daughter). With all that to say, I had a bunch of open coconut milk in my fridge that I wanted to put to use before it went sour. Since it has been in the high 90’s pretty much every day here in Nashville, I decided I needed more ice cream in my life. With a lonely mango in the fridge, and leftover strawberries from my Low-Carb Strawberry Peach Shortcakes, I decided a strawberry mango ice cream would be perfect. It’s creamy, not too sweet, and overall, you definitely won’t be missing the dairy.

Strawberry Mango Ice Cream

Ingredients

Process

  • Blend all ingredients until smooth then pour into an ice cream maker and churn until the ice cream has set.

Notes: For a version lower in carbs, use granulated monk fruit sweetener in place of the maple sugar. You can also substitute coconut sugar, honey, or maple syrup as well, simply adjust to taste.

Zachariah 14:9 “The Lord will be king over the whole earth. On that day there will be one Lord, and his name the only name.”

Paleo Strawberry Peach Shortcake (Nut-free, Low-carb)

This recipe honestly turned out way more legit than I thought it would. For years, one of my favorite summer desserts has been strawberry shortcake (with the exception of ice cream of course). I can still smell the fresh baked biscuits and taste the homemade whipped cream and macerated strawberries. There truly is nothing better! Obviously, after going on a healing diet, strawberry shortcake was out of the picture. Even with the ability to eat allergen-friendly flours like coconut flour, I never believed I’d be able to make a strawberry shortcake recipe that really “made the cut.” But lo and behold, it actually is possible, so much so I’m sad I didn’t double today’s recipe. The shortcake has the perfect dry, “cakey” texture, while the macerated fruit and coconut whipped cream compliment it perfectly. Though you can totally make this recipe using just strawberries, I wanted to do something a little bit different since both strawberries and peaches are in full swing here in TN. Overall, this recipe is great for dessert or a special breakfast, as the healthy fats from the coconut flour and cream will keep you satiated for hours. To make the whipped cream I highly recommend purchasing this coconut cream here. Not only is it naturally sweet and free of thickeners, it thickens up in the fridge in no time.

Strawberry Peach Shortcake

Yields 8 shortcakes

Ingredients

Process

  • Cut strawberries and peaches as desired and place in a bowl with 1/4 cup monk fruit and lemon juice, place in fridge to allow the fruit to macerate.
  • Preheat oven to 350 degrees.
  • In a food processor, pulse together coconut flour, baking powder, salt, vanilla, and shortening and once rumbly, add in eggs one at a time until a smooth dough is formed (it will be slightly sticky)
  • Form the dough into 8, like size biscuits and place on a parchment lined baking sheet, baking in the oven for 30 minutes until just golden on top.
  • Remove the biscuits from the oven and allow to fully cool.
  • To make the whipped cream, place chilled coconut cream, salt, and powdered swerve to taste in a bowl and whip until creamy.
  • To serve, cut biscuits in half and assemble layers of macerated fruit and whipped cream.

2 Thessalonians 3:3 “But the Lord is faithful, and he will strengthen you and protect you from the evil one”

Simple Roasted Broccoli Bacon Salad (Keto & AIP-friendly)

Today’s recipe was inspired by a broccoli salad my mom used to make starting a few summers back at the Cape. I’ve never, ever, been a fan of raw cruciferous vegetables. While I typically love all veggies (except for string beans) for some reason raw broccoli is just not my jam. The only I’ve found I can tolerate it is smothered in lots of dijon and mayonnaise like in my mom’s raw broccoli salad. However, I wanted to make today’s recipe a bit lighter, which is why I chose to roast the broccoli until al dente. Overall, this recipe encompasses everything I love about a good slaw…sweet, but mostly tangy, with a bit of crunch. It pairs perfectly with meat straight off the grill, pulled pork, or even roasted chicken. Honestly, there is no way to go wrong with this broccoli salad. If you feel the need, add more mayo. If you want more crunch to your salad, add some toasted almond slivers or chopped pecans. If you can eat dairy, a sprinkle of blue cheese or chevre would be fantastic. All in all, this recipe is a great summer recipe that serves as a nutrient dense alternative to the traditional potato salad. Enjoy!

Roasted Broccoli Bacon Salad

Ingredients

Process

  • 1 medium head broccoli
  • 6 strips of bacon, cooked
  • 3/4 cup diced onion
  • 1/4 cup raisins – omit for keto
  • 1 tbsp coconut sugar
  • 1/4 cup sherry vinegar
  • 2 tbsp avocado oil mayo – omit for AIP
  • 1 tsp black pepper – omit for AIP
  • 1/2 tsp sea salt
  • Cut broccoli into florets and lightly roast at 425 degrees for 20 minutes until just cooked, transferring to a mixing bowl.
  • Pan-fry or bake off the bacon in the oven until crunchy, then crumble into pieces and add to the broccoli.
  • Add diced onion, bacon, broccoli, and raisins to the bowl.
  • Whisk together sherry, coconut sugar, mayo, pepper, and salt, then poor it over the broccoli and mix all contents of the bowl until fully incorporated.

Notes: Add chopped, toasted nuts, or a creamy goat or blue cheese for extra texture and flavor.

Psalm 90:2,4 “Before the mountains were born or you brought forth the whole world, from everlasting to everlasting you are God. A thousand years in your sight are like a day that has just gone by, or like a watch in the night.”