Beyond the Bite

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

Recipe Index

Grilled Cauliflower Steaks with Ginger Plum Sauce

IMG_1389

 After a two week break, school is up and started again.  This quarter I am taking European cuisine, Garde Manger, Latin cuisine, and a lecture class on Sustainable Purchasing.  I am enjoying them all greatly, and especially look forward to learning more about purchasing foods, as this will certainly come in handy in my future business.  Before school started, I decided to get my kitchen juices flowing again.  Over break, my boyfriend and I went back to CT and MA, and while we did cook a couple meals, I felt as though it had been years since actually experimenting and trying out a new recipe.  So, with an empty Sunday in front of me, I decided to go head and change the typical meat dish up with the cauliflower still sitting in our fridge from before break.  I’ve always seen grilled cauliflower, but wasn’t sure if I’d like it.  However, I absolutely love crispy roasted cauliflower, and once I tasted this recipe, I realized grilling it wasn’t far off.  The cauliflower gets tender, with a nice char on the outside.  The smaller florets also get nice and crispy.  The plum sauce on the other hand, is something I dreamed up while standing in the produce isle of Publix.  I think the workers were a bit worried for me, as I stood there staring at ingredients mumbling flavor combinations to myself.  If they only knew! Overall, the dish came together fantastic, as the sauce is a sweet, sour, and bit earthy from the thyme, which accents the smokey flavor of the cauliflower quite well.  This dish can be served a long with meat as a side, or easily as the main star (sans the meat).  It’s your choice, so enjoy!

IMG_1369Grilled Cauliflower Steaks with Ginger Plum Sauce

Print Recipe

(Serves 4-6)
Ingredients

  • 1 whole cauliflower
  • 1 1/2 cups thinly sliced white onion
  • 4 plums, peeled, 1/4 inch slices
  • 1/4 tsp sea salt
  • 1 tsp ground ginger
  • 1/4 cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp minced fresh thyme
  • 2 tbsp olive oil
  • Sea salt for sprinkling on cauliflower

Process

  • Place 2 plums, onion, sea salt, ground ginger, vinegar, and thyme in a sauce pot, allowing the mixture to come to a boil, then reduce it to a simmer, letting the mixture thicken and the onions soften.
  • Once the sauce has reduced, add in remaining 2 plus, stirring until combined.
  • Cut cauliflower into 3/4-1 inch thick steaks, rub with olive oil, and sprinkle generously with sea salt.
  • Preheat grill to high, and once hot, place cauliflower on it, allowing them to cook 5-6 minutes per side until nicely charred.
  • Remove cauliflower from the grill and serve with ginger plum sauce.

 

 

 

 

 

Psalm 119:7 “I will praise You with uprightness of heart, When I learn Your righteous judgments.”

Chronic Lyme & Functional Fitness (Part 1)

CLFF

Since moving last fall, my body has had its ups and downs.  However, despite all the inevitable setbacks, it has continued to move forward.  It’s hard to tell in moment, however, when I look back, the process is quite obvious.  One of the more recent subjects that I have been encouraged to write about and share with you is my fitness journey.  More specifically, how I came to love and benefit from “functional fitness.”  But first, I must back up the train and share my past years of experience with exercising and how it has brought me to where I am today. This series will be done in a few posts…so stay tuned!

Where it All Began

My experience with fitness has varied throughout the years. Growing up, I was extremely athletic, always involved in sports and very active.  My goal was to be the strongest, fastest, and best of my kind.  I took training very seriously and worked out 5-6 days a week.  However, once the effects of chronic Lyme started to kick butt in my body, preforming how I once did slowly became more and more difficult.  No longer could I make it through a lacrosse game without my feet and ankles aching with pain. Going for a run became a battle against extreme hip and knee pain that left me lying in bed unable to move.  Once I hit the “brick wall” in the summer of 2011, not only did the pain increase all throughout my body, but utter weakness and fatigue also took over.  In the span of one day, I lost the ability to do what I loved most – preform.  In the months to come, my body declined rapidly.  I went from being “buff” and able to beat my brother in an arm wrestle, to not able to lift my head off a pillow.  My body mass declined significantly, quickly losing weight due to a variety of complications that had built up over the years from the undiagnosed  Lyme.  I almost felt as if I had lost my identity.  One day I could walk, talk, run, and play with my friends and family.  The next, I could do nothing of the sort.  It was a difficult reality to swallow.  Looking in the mirror I did not recognize myself.  I was frail, pale, with eyes that turned from a lively blue to dark and hallow.

Skinny

Keeping the Flame Alive

Despite how quickly my body was declining, my interest and love for the human body only grew.  It was during these rough years of being bed ridden, in and out of doctors and various hospitals, that I spent my days researching the science behind the human body, food, and many other subjects a long those lines.  From all of the past years of being so healthy, I knew what my body was capable of.  I knew I would get back to working out, and continually dreamed of the day I’d be back on the tennis court or lifting weights.  I never lost this scene in my head.  I was adamant, and I believe that is why I am here to talk to you about where I am with my fitness today.  Dreaming has been key to my healing, even when the dreams seemed near impossible.  However, I continued to dream, believing that if I did it enough they would come true. While the strong fire that once was my health had diminished into a small flame, that flame still flickered, causing the eagerness to reach my full physical potential and optimal health only grow over time.

Starting Over

After the first year or so of trying to figure out what was wrong with my body, a couple of my doctors challenged me to try to walk around a little bit each day.  I started with walking up and down the driveway with my mom, around the perimeter of our house, and eventually, the treadmill, which was a big feat in and of itself.  For Christmas one year, my parents got me a yoga DVD and mat, which I was able to do a couple times a week.  Stretching and walking a little bit each day became my “workout.” While it wasn’t a lot for a regular person, I was moving forward towards my goal of being the strong girl I used to be. Once I got bored of the yoga videos, I pushed myself to add some simple Pilates mat work back into my routine.  My aunt is a fantastic Pilates instructor out in Colorado, and she helped me put together a few movements that I could start trying on the reformer.

Progress

Easy Does it

 When doing any type of exercise with a body that is battling a chronic illness, one must be overly attentive to how they feel when preforming. Chronic fatigue and pain were too conditions I inevitably faced day in and day out, therefore causing  my recovery time after doing anything as simple as a 1 mile walk, to be significantly longer than a healthy human being.  It was, and still is, incredibly easy to over-do it.  In order to avoid being back in bed, unable to recover, and moving backwards in my health, I must always take extreme precautions.  No one in their right mind wants to move backwards, especially when the few steps made forward have been incredibly difficult to do. However, because movement helps my overall body pain significantly, I choose to move even when I don’t necessarily want too.

Three Steps Forward Two Steps Back

Despite being persistent in my daily movement therapy, there were still inevitable set backs in my health. At one point, despite being only 110 pounds, I could run 6 miles without ever feeling any detrimental physical effects. Yet after coming back from vacation one year, parasites and yeast completely took over my body, making my typical mat Pilates routine completely impossible to preform.  One week I felt like I could conquer the world, the next I lied in bed discouraged and battling another new symptom due to yet another unknown condition I had developed.  All this time I continued my studies in the realm of the human body, which included completing the Primal Blueprint Certification. This course gave me an in-depth, scientific explanation of how human beings were made to exercise and move, the detrimental effects of conventional exercise methods, and ultimately how to gain strength starting from nothing. It was during this time my family also became immersed in their local cross fit gym.  Being the exercise lover that I am, I told myself that “one day, I will join them at the gym.”

chnge

Turning Tables

Four whole years after my bodies initial breakdown, I did what I told myself I would one day do. I went to CrossFit.  The coach knew where I was coming from physically and was very attentive to my every need. With years of innumerable treatments behind me, I was finally feeling stronger. For about three months, I attended the CrossFit gym once a week, modifying the workouts as needed, and making sure to take ample time to rest and recover afterwards.  It was fun, and I could not have been more excited.  However, as most of my past experiences with changing my workouts, it did not last for long, but this time, for good reasons.  October of 2015 I moved out of my parents house to Nashville, TN.  The move was rough, especially for the first 5-6 months, as learning to live on my own was physically, mentally, and emotionally draining.  The strength that I had once gained and put towards going to CrossFit had to be used in other areas of life, such as driving, keeping house, and going to school.  At the time, I didn’t see how these things could drain me of all the stamina my body once had.  However, I was reminded time and time again by family and friends that moving and getting acclimated in a new city is exhausting for anyone, even those that are completely healthy.  I took my daily walks, did mat Pilates at home, and went to a reformer Pilates class once every Saturday morning. Much like the years before, I kept moving even when I didn’t want too.

A New Chapter

Since the beginning of 2016, my strength has slowly started to return back to where it was prior to moving.  This is partially due to finally becoming  used to my surroundings, while also receiving more treatment, and overall simply being blessed by the all mighty hands of God.  Though I was doing good in my fitness, I started to get in a rut of my typical walking and Pilates routine.  I had hit a plateau.   Yet little did I know that walking into my first class of American Regional cuisine at school would change all of that and more.

Psalm 55:22 “Cast your cares on the LORD and he will sustain you; he will never let the righteous be shaken.”

Tigernut Flour and Flake Blueberry Crisp (AIP, Paleo, Vegan)

IMG_1337

We all have dishes that our friends or family made for us growing up that automatically take us back to our childhood.  There are quite a few from my mother, specifically, that bring back an abundance of happy memories.  One of these is  blueberry crisp. Therefore, with a few new bags of Organic Gemini products on hand, I decided to replicate my childhood favorite.  If you are new to tigernuts, they are not a nut at all, rather a starchy tuber grown throughout the Mediterranean and surrounding locations.  They are rich in prebiotics, which are ultimately responsible for keeping your gut bacteria happy.  Today’s recipe uses both tigernut flour and sliced tigernuts, the latter being both very similar to oats in both texture and taste.  Overall, the recipe could not be easier, and the end result is a sweet, oozing, berry-full dessert that is sure to please anyone.  I decided to amp things up a little and serve mine with some coconut whipped cream, which I have included below in the recipe notes.  This cool, sweet, and creamy topping highlights the crunchy topping and bursting berries underneath quite well, turning it into a scrumptious dessert for your Fourth of July!

IMG_1313

Blueberry Crisp

Print Recipe

(Serves 12)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, pulse together tigernut flour, tigernut flakes, coconut sugar, and sea salt.
  • Pulse in palm shortening until the mixture is crumbly and sticks together.
  • Place blueberries in a 8×8 inch square baking pan and cover with crumble topping.
  • Place in preheated oven and bake for 35-45 minutes until top has browned and berries are oozing and bubbly.

Recipe Notes

Coconut whipped cream: chill 1 can of full-fat coconut milk overnight, then scoop out solids into a bowl, add 2-3 tbsp coconut sugar, and whip until fluffy.

 

 

 

 

Jeremiah 17:9-10 ““The heart is deceitful above all things, And desperately wicked; Who can know it? I, the Lord, search the heart, I test the mind, Even to give every man according to his ways, According to the fruit of his doings.”

Refreshing Watermelon Limemade (AIP, Paleo, Vegan)

IMG_1198

This year is my first summer in Nashville.  Just as I have been told for years prior to moving, it gets HOT, so hot it’s pretty much impossible to eat outside without feeling queasy.  Therefore, I decided to keep things light and refreshing for the household and make some limeade, or lemonade, as some would say.  If you cannot tell by the pictures, this drink is extremely thirst quenching.   Everyone in the house loved it, especially since I served it while the boys were in the garage-turned-recording studio, sweating their butts off playing drums and keyboard.  No one could get enough, and it was gone before I could blink! Exactly what I wanted. If you do not have watermelon, I would imagine any other melon, or even berry, such as strawberry, would taste fantastic!   Overall, this watermelon limeade is the perfect summer drink for anybody.  So sit back, relax, sip up some cold goodness, and try not to melt in this hot summer heat (which, by the way, I do love. No complaining here!)

IMG_1201

Watermelon Limemade

Print Recipes

(Serves 6-8)

Simple Syrup

  • 1/2 cup water
  • 1/2 cup coconut sugar

Limemade 

  • 6 cups watermelon – scooped out from one very large melon
  • 3/4 cup lime juice
  • 3-4 cups cold water

Watermelon Ice Cubes

  • 1-2 cups watermelon cubes or balls (using a melon baller)

Process

  • Place simple syrup ingredients together in a small sauce pot and allow the mixture to come to a simmer, allowing to cook until sugar has dissolved in the water.
  • To make the limeade, blend the watermelon until smooth, then filter through a fine mesh sieve and return to blending agent.
  • Pour in lime juice and simple syrup, into the watermelon and blend until smooth, then pour it into a large pitcher, finishing off with the cold water and stirring to combine.
  • Make the watermelon ice cubes by cutting watermelon into cubes or balls using a melon baller and placing them in the freezer to freeze until solid.
  • Serve each glass of watermelon limemade with 1-2 frozen watermelon ice cubes, a long with 4 regular ice cubes.

 

 

 

 

 

Psalm 121:7-8 “The Lord will keep you from all harm— he will watch over your life; the Lord will watch over your coming and going both now and forevermore”a

Vanilla Sugar Cookie Dough Ice Cream (AIP, Paleo, Keto-Friendly)

IMG_1040

It is never too early to start working on killer ice cream recipes for the summer. In fact, I begin messing around with this cookie dough ice cream this past March when we had a few 70-80 degrees here in TN.  I have always been a huge fan of cookie dough, because, well, who isn’t? Add that creamy, sweet, cookie-deliciousness to ice cream, and you’ve got one dang amazing treat.  Because I cannot eat chocolate due to mast cell induced histamine issues, I decided to go with a simple sugar cookie dough instead of the typical chocolate chip cookie dough.   My goal was to make it just as scrumptious, and man, did I succeed.  It is a rather rich ice cream, so be sure to have friends around to share it with, as devouring the entire batch yourself probably won’t leave you feeling to spiffy. Overall, this ice cream is sure to satisfy all your cravings for a cool treat this summer.

IMG_1031

Vanilla Sugar Cookie Dough Ice Cream

Print Recipe

Ice Cream Ingredients

  • 21 oz of full fat coconut milk (1 1/2 cans)
  • 1 tbsp vanilla extract (or) powder for AIP
  • 1/2 cup coconut sugar
  • 4 egg yolks (omit for elimination phase AIP)
  • Dash of sea salt

Cookie Dough Ingredients

Process

  • Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium-low heat until sugar and salt have dissolved.
  • If using, break the egg yolks into a separate mixing bowl and slowly temper in 1/2 cup of the warmed coconut milk, whisking vigorously to ensure the eggs do not scramble.
  • Whisk the tempered egg mixture back into the sauce pot and remove from the heat, allowing to cool completely before churning.
  • To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.
  • Whisk together the dry ingredients and add to the wet mixture, mixing until a dough has formed.
  • If the dough is too wet, stick in the fridge to firm up, otherwise create bite-size pieces of cookie dough with your fingers, placing them on a platter to later drop into the ice cream.
  • Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10-15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5-10 minutes until the consistency of soft serve.
  • If you would like your ice cream harder, scoop into a shallow dish and place in the freezer.  Otherwise, serve ice cream as is and enjoy.

Recipe Notes

Almond flour can be used in replace of the tigernut flour.
Make keto-friendly by subbing out the sugar with your favorite sugar substitute and use a low-carb flour such as almond, in place of the cassava and tigernut.

 

 

 

 

Psalm 56:4 “ In God I will praise his word, in God I have put my trust; I will not fear what flesh can do unto me.”

Culinary Arts and Chronic Lyme: A Letter to All My Fighters (Part 2)

IMG_5650 (1)

Anyone with an autoimmune disease, especially those battling chronic Lyme, know the saying”oh but you look so good” all too well.  If you are like myself, you’ve come to master that saying well.  As some of you might know, last fall I moved out of my parents house, to a completely different state, which is where I also began going to culinary school (see part 1).  I’ll admit the transition was pretty brutal the first four months, and while I am finally getting used to living on my own and taking care of myself 100%, there still are inevitable setbacks.  When these moments arise, whether it be in the form of feeling of being run over by a MAC truck, battling an extra cold or flu, or simply not being able to function correctly, there are many negative thoughts that can all too easily dominate any chronically ill individual’s mind.   Today I wanted to share a few thoughts of my own for other guys and gals facing similar circumstances (i.e. a letter to all my fighters).

Facing the Unknown 

You’re away from home, with no one but yourself to take care of you.  You’ve made new friends at school, but they typically only see you on a “good day.”  Even if it isn’t a good day, you still put on a happy face and power through, because, well, that’s what we, those with chronic illnesses, do best – keeping on keeping on, even when keeping on is seemingly impossible.   If you are lucky, these individuals can actually grasp that the word “chronic” means that you battle physical struggles day in and day out.  Of course, most of your acquaintances have no idea of your condition, and that is fine, as you do not want anyone to think you are using it as an advantage in school or any other area of life. However, what happens when a tiny set back goes from one lousy day, into an entire lousy week, or even month?  The very thought is almost debilitating, as the individuals that you thought were your support system may very well vanish like everyone else did in your past years of being sick.  Most college students are able to live life to the fullest and many don’t always understand why you do the things you do. However, we must remind ourselves that we cannot hide behind who we wish to be (completely healthy and acting like all of the guys and gals around us), rather we must embrace everything that our hardships have molded us into (strong, courageous, and bold inside and out).  You’re never asking too much by seeing if a friend will help you drive somewhere, cook a meal, or simply be with you.  A true friend would be willing to do this and more.  Always surround yourself with people that recognize your inner strength yet build you up in your weakness.

It Takes Fire To Make Good Steel 

Another fact that I have constantly tried to remind myself in the past seven months of living on my own is that, setbacks are setbacks, but rarely do they last forever.  I know, it sure as heck doesn’t feel like that at the moment.  If anything, it feels as though the entire world is falling apart and you are meeting your final doom.  Yet I’ve experienced my fair share of these bumps in the road during the past 5+ years of being sick, and if anything, I’ve come to accept that from every so called “set back,” there is an even greater breakthrough. Whether it be self-growth and strengthening or even for the growth and strength of those around you, setbacks have a purpose.  They’re lonely and painful, but sometimes I find myself thinking that yes, they are almost necessary to keep us humble and grateful for the full health that we are slowly but surely making our way towards.

Breakdowns are Breakthroughs

Bottom line, college with a chronic illness can be, and is, really hard. Just remember, your support system is not gone, they are still there for your 100 percent, even though you are away from home. If you are like me, this includes your family and God, but it could also be a counselor or a good friend from back home.  Remember, having a setback doesn’t make you any less of a person.  Being so weak you cannot get up off the couch doesn’t mean you’re a failure and this whole college thing is a waste.  And never forget to pass up opportunities and practice saying “no,” because yes, your body is top priority, and while doing this is certainly easier said than done, we must never forget it.  If you need to breakdown, breakdown, and let it all out, but just remember these breakdowns are simply breakthroughs.  Setbacks will come, but they too shall pass.

IMG_7483

Closing Thoughts

Just because you are a college student, doesn’t make the struggle any less real.  Everything; the pain, fatigue, weakness, food allergies, etc…they are all still there.  Going to college doesn’t make these things mysteriously disappear, and if anything, can be magnified due to being surrounded by many who do not experience them on a daily basis.  Yet we must not let this get us down.  Hear me when I say to stay strong, take care of yourself, and when you’ve hit a brick wall and there is no strength left in your bones, don’t become afraid.  Stay steady, be patient with yourself, rest ad nourish your body even more than normal.  If you cannot physically do this, try and find someone who is willing too.  Asking the question of whether or not they are willing to help may not be comfortable, as this is typically the last thing we want to do. However, you may just find a great companion in doing so.  And as one last note to all you ladies living out in the world while battling a chronic illness, remember, keep your chin up day in and day out, never loose your self worth, never lower yourself because you are different or “complicated.” You are worth so much more than anything that your external self might do to make you believe otherwise. Remember that there ARE other individuals out there like yourself ~ acting OK, looking OK, but not truly being OK on the inside.  Yet there is One who is higher and mightier than all you will face, and He knows your every step.  You are not alone.

Proverbs 18:10 “The name of the LORD is a fortified tower; the righteous run to it and are safe.”

Organ Meat Makeover Sneak Peak: Caramelized Balsamic Leek Turkey Hearts (AIP, Paleo, Low-FODMAP, Keto-friendly)

CoverPhoto

 It has bee a couple months since launching the Organ Meat Makeover, so I figured it was time to share one of the recipe included in the e-book.  The choice was a bit difficult, however, my final decision was turkey hearts, as these, a long with chicken and beef hearts, are a true favorite of mine.  That being said, today’s recipe is also one that easily won over the tastebuds of friends and family.  I know what you’re probably thinking…turkey hearts? really?  Yes, really.  Just as properly cooked beef heart is likened to a good steak, turkey hearts very closely resemble the dark meat of turkey.  If cooked too long, they become a bit rubbery, however, throw them in a pan for a quick sautee, and you have got yourself some dang good turkey (you’ll  forget about the heart part, I promise).  Along with hearts, leek greens are easily one of my favorite ingredients to play around with in savory dishes.  If you haven’t already, be sure to go purchase some leeks and make my Roasted Leek Greens.  They are sure to rock your world. As for today’s recipe, you can make it 100% low-FODMAP using just the green part of the leeks.  However, if you are not avoiding FODMAPs, go ahead and use the entire leek  (as seen in the photo above). Overall, this dish will have you re-thinking the way you view turkey heart.  The meat is cut into bite-size pieces, making it easier to “stomach,” while the contrasting tangy and sweet flavors of the balsamic and leeks hide any weird tastes your mind may try and tell you are present from the hearts.  My friend noted as she was tasting it, that it is an earthy dish, which makes the addition of fresh basil simply perfect. So, what are you waiting for?! Get your hands on some turkey hearts and go to town!

IMG_0322

Caramelized Balsamic Leek Turkey Hearts

Print Recipe

(Serves 2)
Ingredients 

  • 8 oz turkey hearts
  • 1/4 cup olive oil
  • 3/4 tsp sea salt
  • 2 tbsp balsamic vinegar
  • 3 cups leek greens – chopped
  • Fresh basil for garnish.

Process

  • Prepare turkey hearts by cutting each heart into fourths.
  • Heat 2 tbsp olive oil in a large pan over medium heat, and once hot, add leeks and allow-ing them to cook until tender and fragrant.
  • Remove cooked leeks from the pan and set aside for later use, then add remaining 2tbsp olive oil to the pan, turning the heat to low.
  • Add prepared turkey hearts to the pan, sprinkle with remaining sea salt and cover, allow-ing them to cook for 2-3 minutes until no longer pink in the middle.
  • Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar,quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

Recipe Notes

The basil is optional, but highly recommended, as it adds an extra pop of flavor especially loved by the individuals I served this dish to
If you don’t have turkey hearts, chicken hearts work equally as great.

 

 

 

 

 

 

Acts 20:24 “But none of these things move me; nor do I count my life dear to myself, so that I may finish my race with joy, and the ministry which I received from the Lord Jesus, to testify to the gospel of the grace of God.”

Chronic Lyme & Culinary Arts (Part 1)

13041476_1755840994652597_3881487938366572375_o

Hello everyone!

If you have been following my blog prior to 2016, you will probably notice that my blog posts are a bit, well, not as consistent, which is why I am sharing today’s post.

Last year I moved out of my parents house.  That in and of itself was a huge step, especially since the effects of chronic Lyme Disease still rule day in and day out. However, I did it anyway, as sometimes you just have to take risks and be uncomfortable for awhile in order to move forward in life.  That being said, not only did I move out, but I also transferred from doing online college to going to an actual institute – The Art Institute of Nashville.

As you may have noticed, it is a great passion of mine to reach others through food.  Yet it is an even greater passion to be able to reach individuals who battle health issues like myself, through the healing power of food.  This has caused a great desire to have my own business someday that combines both food and functional medicine to treat individuals.  While I have gone back and forth about attending medical school, or something a long those lines, it still isn’t something I am sure my body could handle, so culinary school it was.

Schoool

I get a lot of questions from readers and followers on my Instagram of how in the world I attend culinary school while eating according to the Autoimmune Protocol and (or) keto. Well, for starters, I don’t eat  lot of the food I make.  This may seem really odd to some of you, however, throughout the years I have learned how to create dishes without actually tasting them.  Therefore, it’s not really something I worry about, and it hasn’t let me down yet.  Of course,  I can taste some of the things I make, depending on the nature of the course.  In my fundamentals class, a lot of the dishes were based off of classic French dishes.  Not much wheat flour was used, and I would cook with olive oil or butter any chance I could.  Ultimately, I didn’t go into school expecting any of the classes to be making food I can eat (though sometimes I get lucky), and while they do have my disability papers on file, I typically just let the classmates I am cooking with know if I cannot take the risk of making a certain dish.  More times than not, everyone is very kind and willing to accommodate me.  If anything, being around foods that I cannot eat has helped me break the strong stigma or fear that can all too easily grow when you are allergic and (or) have inflammatory reactions to innumerable foods.  Being at school and around individuals from all walks of life has also reminded me that everyone has their own story of past or present battles.  It can be easy to feel like an outcast when dealing with a chronic illness, however, I have come to realize that the scars of many individuals I pass in the halls are just as invisible.  Never let the pains of today stop you from getting up and following your dreams tomorrow.  There is always hope on a new horizon.

Overall, the main reason I am posting this quick little update is so that you all know that I haven’t given up on blogging.  Quite the contrary. You all have, and remain my biggest motivation.  When I wake up in the morning and feel as though attending a four hour kitchen class is merely impossible, I think of you.  While it is no lie that cooking is a passion of mine, it is serving all of you that gives my passion purpose.  So, while I may not post as many articles or recipes during this busy point in my life, just know that at the end of the day, I am becoming a chef so that I can serve all of you in more ways than simply posting recipes.  Thank you all for the continuing support, I wouldn’t be where I am today if it wasn’t for you all.

 

 

 

 

 

 

Psalm 147:11 “the Lord delights in those who fear him, who put their hope in his unfailing love.”

Keto Vital Proteins Chewy Vanilla Frosted Cookie Bars (Nut Free)

IMG_1107

Today’s recipe is one for all of the individuals like myself that have found healing through the Ketogenic diet.  There is a lot of “controversy,” should I say, about going keto while healing from an autoimmune disease.  However, all science aside, I believe it all ultimately comes down to the specific individual and their bodies personal needs.  Some women lose their cycle on keto, while my endocrine system on the other hand was, and continues to be, the happiest its ever been.  Some individuals lose weight, I on the other hand was able to reach “normal” range once again, after battling severe weight loss for years.  Some can’t focus, are lethargic, and just overall feel bad on a ketogenic diet.  I for one, feel quite the opposite.  This is not to say that I do not follow the Autoimmune Protocol.  Rather, I have found that by combining the two, my health is at its best and able to move forward in healing.  A sure sign of this is the ability to slowly reintroduce a few foods, all of which just so happen o be consumed on the Keto diet, ultimately helping me expand my diet  (i.e. ghee, grass-fed butter, eggs).  The reintroduction of eggs alone has made things a lot easier in the realm of baking, which brings us to today’s recipe.  While both a AIP & Keto diet should be focused around real, healing foods, I believe we all deserve a treat every now and then (especially when their persistent efforts to heal are slowly but surely proving to be helping). So, while I am a girl head over heals for good chocolate (nothing better than brownies, am I right?), my mast cell disorder makes cocoa a big no-no.  Therefore, I decided to try and make a bar similar to that of a brownie, only full of vanilla in flavor.  My inspiration ultimately stemmed from Joshua Weissman’s  (aka Slim Palate) 1 lb Chocolate Brownies, which, by the way, are beyond amazing and always a crowd pleaser.  Today’s recipe is almost like a chewy blondie, without the chocolate chips, though you could easy add some and skip the frosting if you’d like. The collagen powder gives the bars a big punch of protein, while the cocoa butter lends a subtle “chocolate” taste, without the actual cocoa.  Overall, these vanilla frosted cookie bars are quite scrumptious, and serve as just the perfect dessert for anyone looking for a little indulgence.  After all, life must be lived.

IMG_1103

Chewy Keto Vanilla Frosted Cookie Bars

Print Recipe

(Makes 16) 
Ingredients

Process

  • Preheat oven to 350, grease a 8 inch brownie pan, and line with parchment paper.
  • Melt cocoa butter and ghee separate.
  • In a food processor or stand mixer, beat together egg, sugar substitute, ghee, and vanilla until smooth, then slowly pour in cocoa butter until fully incorporated.
  • In a separate bowl, whisk together baking soda, sea salt, coconut flour, and collagen powder, then mix into wet mixture.
  • Pour the batter into the prepared baking pan and place in the oven to bake 25-30 minutes until set and golden around the edges, then remove from the oven and allow to cool completely before removing from the pan.
  • Once cooled completely, frost with vanilla icing or eat as desired.

Recipe Notes

The bars must cool COMPLETELY before removing from the baking pan.

It is important not to over beat the mixture after pouring in the cocoa butter, as it will separate. If this happens proceed with the recipe! The ingredients will fix themselves while baking.

 

 

 

 

 

Job 36:32 “”He covers His hands with the lightning, And commands it to strike the mark.”

Baked Fish Sticks with Cucumber Dill Relish (AIP, Paleo, Low-FODMAP, Keto Variation)

IMG_0800

Awhile back when I was home in New England for Christmas break, my mom and I set out for our usual grocery store haul to Whole Foods.  While I spend the majority of my time in the produce oil picking out a plethora of fresh greens, herbs, and miscellaneous items such as radish sprouts, fresh ginger, and stalks of lemongrass, I decided to grab a couple containers of plantain chips on my way through to the cash register.  I wanted to do something different with them, something unique.  While I had my thoughts about making some type of flatbread with them, I first decided to grind them up into a fine powder in the food processor.  This trick has been used many times before for plantain chip chicken fingers (as seen here), which then got me thinking about making a seafood version.  Battered shrimp was first on my mind, however, I then remembered the freezer full of fish back home and realize that should probably be first on my list, hence fish sticks were born!  Of course, I couldn’t serve the fish sticks without some type of sauce, which is why I created a riff on the typical mayo and sour cream based tartar sauce.  While it would typically use pickle relish and lemon juice, I  decided to keep my variation low in histamine, using chopped cucumber in place of the relish and omitting the citrus altogether.  Overall, this recipe is a great way to get more seafood into not only your diet, but also your kids.  Though I am no parent, I am an older sister to a picky and loud younger brother that, while he is starting to “mature,” is still rather vocal about what is on his plate.  Thankfully, and honestly, to my surprise, he didn’t mind these fish sticks one bit as he dipped them in ketchup and scarfed them right down, proving them to be quite the crowd pleaser.

IMG_0816

 

Baked Fish Sticks with Cucumber Dill Relish

Print Recipe

(Serves 2-4)

Ingredients 

  • 1 lb firm white fish
  • 1 1/2 ground plantain chips (from 2-3 cups of chips)
  • 1 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1 cup minced cucumber
  • 1/2 cup finely chopped dill
  • 1/2 cup minced green onion

Process

  • Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together in a bowl.
  • Preheat oven to 400 degrees, line a baking sheet with parchment paper, and place a wire rack on the sheet.
  • Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.
  • Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet. Repeat with remaining fish.
  • Once all of the fish sticks are prepared, place the baking sheet in the oven and allow the sticks to cook for 20-30 minutes depending on how thick your fish is.
  • Lastly, remove your fish sticks from the oven, allow to cool slightly, then serve with cucumber dill sauce.

Recipe Notes

To avoid mixing the olive oil and flour mixture, use one hand to coat the fish sticks in oil, and then your other hand to coat them in the plantain mixture.

The thinner your fish, the faster it will cook in the oven.

Keto variation: use almond flour in place of the plantain flour and use 1 egg in place of the olive oil.

Keto & AIP variation: use ground Pork Dust pork rinds in place of the plantain flour.

 

 

 

Philippians 2:8 “8 And being found in appearance as a man, He humbled Himself and became obedient to the point of death, even the death of the cross.”

Sweet Glazed Root Vegetables (AIP, Paleo, Keto-friendly)

Veggies

Savory glazed carrots was a side dish that I made innumerable times the past quarter of school in the beginning fundamentals class.  It was one of the dishes chef had us prepare simply to work on our batonnet knife cut (1/4 x 1/4 x 2-3 inches long).  Needless to say, I learned both how to make glazed carrots like the back of my hand, which is why I had to create my own variation to share with you all.  Typically, I only like my root vegetables mashed or roasted, however, the glazed carrots started to grow on me, and now I can say, if done right, that they are quite delicious. Optionally, you can cut your vegetables into any uniform shape as desired, such as 1/4 inch thick rounds. The key is to not have them too thick, as this will cause the stock to reduce too quickly without them being cooked all of the way through, leading to burnt (not glazed) vegetables.  Though I used a mixture of carrots, rutabaga, and radishes, feel free to use whatever vegetables you have on hand, as I believe parsnips would also be great in this dish.

IMG_0928 

Sweet Glazed Root Vegetables

Print Recipe

(Serves 4)

Ingredients

  • 1 cup of carrots, radish, and rutabaga – cut into 2 inch long, 1/4 inch thick pieces (3 cups total)
  • 2 tbsp lard
  • 1/2 tsp sea salt
  • 1/4 tsp ground sage
  • 1/4 tsp dried thyme
  • 1 cup chicken stock
  • 1 tbsp honey
  • Fresh parsley – chopped

Process

  • Cut vegetables into uniform pieces and set aside.
  • Heat lard in a large skillet over medium heat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3-5 minutes,
  • Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium-high heat.
  • Cover the skillet and allow to simmer for another 3 minutes until vegetables are just soft.
  • Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.
  • Garnish with parsley and serve immediately.

Recipe Notes

Use a mix of your favorite low-carb vegetables for a ketogenic friendly recipe and swap out honey for your favorite sweetener.

 

 

 

John 10:28-30 “I give them eternal life, and they shall never perish; no one will snatch them out of my hand. My Father, who has given them to me, is greater than all; no one can snatch them out of my Father’s hand. I and the Father are one.”

Fresh Grated Horseradish (AIP/Paleo, Keto)

IMG_30028

Horseradish is one powerful plant.  Its use can be traced back to the Egyptians as early as 1500 B.C, along with the Greeks and Jews, who used it both to treat physical ailments, as it was found helpful in healing anything from the common cold to inflammation throughout one’s joints, muscle, and tissue.   It is believed that term “horseradish” initially stemmed from the German translation of meerrettich, which means “sea radish, as the plant grows by the sea.  The popularity of this food spread from Central Europe over to Europe, where it became standard fare for English men and weary travels of the like.  By 1840, early settlers in North America were growing the root in abundance, most notably near Boston, MA.  Now in days, with its popularity spreading throughout the U.S., it is estimated that “6 million gallons of prepared horseradish are produced annually.”  That is a heck of a lot of horseradish!  The reason for the pungent, eye-watering bite that horseradish has is due to the fact that it is part of the mustard family, a long side other vegetable such as kale and turnips.  It is a root vegetable and therefore is at its peak of season during fall and winter months, much like sweet potatoes and carrots.  To learn more on the history, usage, and growing techniques for horseradish, be sure to check out this article. Overall, today’s recipe is simply the basic preparation method for horseradish.  You can use this as is, dolloped on top of a burger or stirred into dressing or sauces.  Instead of water, you can use apple cider vinegar in the recipe to make the horseradish a bit more moist, however,  I chose to use water, as vinegar is high histamine.  I also must forewarn you all, beware that fresh grated horseradish is extremely strong, so don’t stick your head too close to the food processor close unless you want a full on sinus draining session in the comfort of your own kitchen.

IMG_0035-1500x1000 (1)

Fresh Grated Horseradish

Print Recipe

Ingredients 

  • 2 cups fresh horseradish chunks – peeled
  • 2 tbsp water

Process

  • Peel, chop, and place horseradish in a food processor fitted with the “S” blade.
  • Pulse the horseradish until broken up, then turn the food processor on and allow it to run until finely ground, pouring in the water as needed.
  • Scoop the horseradish into a 10 oz mason jar and store in the fridge.

Recipe Notes

Beware of sticking your head too close to the horseradish once ground, it is VERY strong and will clear your nostrils and make you cry.

 

 

 

 

 

 

1 Peter 2:24 “who Himself bore our sins in His own body on the tree, that we, having died to sins, might live for righteousness—by whose stripes you were healed.”

Understanding Loved Ones That Battle Chronic Illness

iceberg

Sometimes we are tired of being tough.

Always putting on a good face can be tiring in and of itself.  Add in never ending symptoms and sometimes we just need to breakdown.  Not only that, but we need to know from our friends and family that having a melt down doesn’t make us any less of a fighter. We need someone to catch us when we fall, acknowledge how much it truly takes out of us to persevere through each day, and ultimately help build us back up so that we can keep on keeping on.

Verbally asking for help can be harder than keeping our mouths shut.

Being a burden to those around us is something we can’t help but hate.  The last thing we want to do is bring inconvenience into your life.  Yet sometimes we simply can’t do it all on our own, and finding the courage to express this weakness to others can leave us feeling very vulnerable.  If you are willing to help, never underestimate the meaning behind our seemingly simple “thank you.”  It contains more gratitude, gratefulness, and appreciation than you may ever be able to fully grasp.  We mean it with our entire being.

We need you there most when we express it the least.

We don’t want to tell you, but sometimes we are in desperate need of company. It can be easy to shut down and go inward, however, this quietness only means we need you there more. Much like asking for help, telling others that we need them to simply be with us, especially those who are busy with everyday life, can be truly so difficult.  If we are not expressing our emotions or seem aloof, it is only because we are hurting and need you that much more.

Being alone can make things worse, not better.

Depending on our personality, being by ourselves to work through things can be quite helpful.  On the flipside, spending too much time alone, especially during a really rough day, can be just as harmful.  The more we are alone, the more we can wallow in the scary unknown of our future.   Ultimately, the problems we are facing do not have a quick fix, making distraction or simply the presence of another loving human being, the best to combat the deep loneliness that so easily can take over.

Your presence is stronger than words.

While empathetic words can be quite comforting, they are in passing, and typically it is your presence that speaks louder than words.  We simply need to know that someone is there.  They don’t have to have all the answer, say all the right things, or even necessarily do anything. We just need you there, and we need to not have to explain why.

We are not proud of the bad days.

All we want is to be self-sufficient, independent, able to function steadily with setbacks. We can see the frustration cross your face when we have off days.  We just want to make them go away. We just want to be completely better. Yet these days are inevitable, and just because we have come to accept this doesn’t mean we enjoy it.  If we come off as annoyed or ornery, please do not take it personally, it is only because we are trying to inwardly work through this setback and not affect our overall demeanor.  We didn’t mean it, we love you with all of our hearts.

Revelation 22:12 “Jesus said, “Behold, I am coming soon!””

Cassava and Tigernut Flour Iced Ginger Scones (AIP/Paleo)

Scones

I’m a little late on the sweet-treats train, as yesterday was Easter.  However, I’ve been a bit busy lately with finishing up my quarter in school (we begin again April 4th), and I simply wanted to take an electronic break.  So, today’s recipe will just have to be for another special occasion in your future. I’ve made soda bread, cinnamon rolls, muffins, cakes, cookies, and more, however, I have never tackled a scone recipe, until today.  Scones are a pastry that originated from Scotland, where they were originally a type of quick bread made with oats and ingredients of the sort. They then became very popular in England after the Duchess of Bedford fell in love with them.  This trend has continued throughout the decades, as scones are lower in sugar and great served at breakfast, brunch, and even dessert, with a nice cup of tea or coffee (if that is your kind of thing).   That being said, the addition of mix-ins and icing is certainly an all-American touch, as British scones are typically made with much less sugar and kept plain to then be topped with plenty of jam or preserves.  Sometimes they will have added cheese, currants, or raisins.  Most all American scones on the other hand, have a bunch of mix ins such as dried fruit, chocolate, nuts, or in the case of today’s recipe, ginger and blueberries.  Overall, scones they are one of the most versatile pastries out there, which is why I decided to finally tackle them and make an Autoimmune Protocol friendly version. Please enjoy!

IMG_0492

Cassava and Tigernut Flour Ginger Scones

Print Recipe

(Serves 6-8)

Scone Ingredients

  • 1 cup Otto’s cassava flour
  • 1 cup Organic Gemini tigernut flour
  • 1/2 cup pureed green plantain
  • 1/2 cup non-hydrogenated palm shortening
  • 1/2 cup maple sugar
  • 1 tbsp grain free baking powder
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup full fat coconut milk

Filling Ingredients

  • 1/2 cup maple sugar
  • 1/4 cup pure coconut cream
  • 1/4 cup room non-hydrogenated palm shortening
  • 1/4 cup fresh ginger – minced
  • 1 tbsp ground ginger
  • 1/4 tsp sea salt

Icing Ingredients 

  • 1/2 cup non-hydrogenated palm shortening
  • 1/2 cup full fat coconut milk
  • 1/2 cup maple sugar
  • 1/4 cup coconut flour (or) cassava flour
  • 1 tbsp ground ginger
  • 1/4 tsp sea salt

Process

  • To make the scone dough, pulse together cassava flour, tiger nut flour, maple sugar, baking powder, and sea salt in a food processor.
  • Next, drop in cold lard 1 tbsp at a time, pulsing until the mixture has become the texture of sand.
  • Add in pureed green plantain, vanilla extract, and coconut milk,  pulsing until just combined, then scoop the dough out onto a large piece of parchment paper.
  • Flatten the dough into a rectangle and cover with another piece of parchment, placing in the fridge to chill.
  • While the dough is chilling, make the filling by pureeing the shortening, maple sugar, fresh and ground ginger, coconut cream, and sea salt in a food processor until smooth.
  • Once chilled, remove the dough from the fridge and use a rolling pin to roll it out to a large, 1/4-1/8th inch thick rectangle.
  • Preheat oven to 375 degrees.
  • Spread the past evenly across the rectangle of dough, then sprinkle remaining tbsp of chopped ginger over it.
  • Starting from the short end, roll the dough into a long log, then cut into 6-8, like-size rolls, placing them on a parchment lined baking sheet, and putting in the preheated oven to bake for 25-30 minutes until golden brown around the edges.
  • While the scones are baking, prepare the frosting by pureeing everything but the coconut or cassava flour in the food processor until combined, then add in the flour and allow to puree until whipped and smooth.
  • Remove the scones from the oven and allow to cool slightly before dolloping with frosting and serving.

Recipes Notes

You can get both the coconut cream and milk by chilling 1 can of full fat coconut milk in a fridge overnight.
Reduce the sugar to 1/4 cup if you want a less sweet scone.
1/2 cup of arrowroot flour or Otto’s cassava flour can replace the coconut flour in the frosting.

 

 

 

 

1 Timothy 2:5-6  “For there is one God and one Mediator between God and men, the Man Christ Jesus, who gave Himself a ransom for all, to be testified in due time.”

Ginger Sage Pork Liver Pate (AIP, Paleo, Low-FODMAP, & Keto Friendly)

IMG_0722

I have become a sucker for pate.  This is probably due to the creamy texture and rich taste, a combination that is truly hard to beat.  This past fall, my family purchased a whole head (heads and all), from local farmer friends.   On top of all of the amazing nose-to-tail cuts that we got from the pig, the farmer also gave me a bunch of liver for free (BONUS!).  Due to their kind generosity, our freezer is packed full of pork liver, so much so it is almost a bit overwhelming.  While I eat liver at least 3 times a week, I have yet to put a dent into the pounds and pounds that we have.  Therefore, I decided to make a pate recipe out of it, as a single batch uses 1 lb (i.e. 1 package of the many).  While I’ve previously made an Asian and Herbed Pate, I decided to combine the two into one recipe with the use of ginger and sage together.  Overall, the pate has quite an unique and delicious flavor profile.  There is a subtle earthiness from the liver and sage, while the fresh ginger adds a bit of zip and zing to each bite.  While the pork rind topping is optional, it adds a nice, light crunch to the otherwise nutrient and flavor dense pate.  I served the pate to my father, who enjoyed it with plantain chips, while I personally ate some using roasted nori sheets.  All in all, you can’t go wrong with this pate.  Whether it is served as an appetizer, snack, breakfast, or lunch, anything from sweet potato chips, cucumber slices, raw carrot sticks, or even roasted veggies can easily be dipped in this pate to make for a delicious and nutritious dish.  If you are interested in more out-of-the-box organ meat recipes, be sure to check out my new e-book, the Organ Meat Makeover!

IMG_0673

Ginger Sage Pork Liver Pate

Print Recipe

(Serves 4-6)
Ingredients

Process

  • In a large skillet, heat 2 tbsp of lard on medium heat and once hot, cook pork liver until no longer pink in the center.
  • In a food processor, pulse together sea salt, ginger, and sage leaves until broken down, then add in remaining pork lard.
  • Once the liver has cooked through, add it to the food processor, letting it run until broken down, then puree in bone broth until smooth.
  • Scoop the pate into desired serving dishes and place in the fridge to set.
  • To make the topping, mix together ground ginger and pork rinds and press onto the top of the pate, then garnish with a fresh sage leaf if desired. *Do not top the pate until set orals the pork rinds will get soggy.

 

 

 

Revelation 7:17 “For the Lamb in the center of the throne will be their shepherd, and will guide them to springs of the water of life; and God will wipe every tear from their eyes.”

Vietnamese Caramelized Ginger Chicken (Ga Kho – AIP, Paleo, Low-FODMAP)

IMG_1147

Today’s recipe is one that was inspired by Jo Romero’s Chinese Lemon Chicken.  Awhile back this winter, I prepared the ultimate comfort food dish –  AIP Paleo Lebonese yellow rice a long side the Chinese Lemon Chicken as seen here on Comfort Bites Blog. It was an amazing recipe that I thoroughly enjoyed, which is why how I happened upon today’s recipe, another twist on classic takeout, only a Vietnamese version.  Traditionally, caramel chicken includes an equal ratio of vinegar to fish sauce, which creates the ultimate umami flavor profile.  Couple this killer taste with sweet coconut sugar and pungent ginger, and you’ve got yourself a chopstick worthy meal.  I chose to serve mine with a mixture of peppery green and herbs, including the daikon radish sprouts pictured along side the chicken. Overall, this recipe is incredibly tasty and a great treat sure to squash any greasy takeout cravings.

IMG_1146

Vietnamese Caramelized Ginger Chicken

Print Recipe

(Serves 4-6)

Ingredients

  • 2 lb chicken thighs
  • 2 tbsp apple cider vinegar
  • 2 tbsp fish sauce
  • 1/4 cup chopped green onion
  • 1/2 cup coconut sugar
  • 1/4 cup minced fresh ginger
  • 1 tbsp Otto’s Cassava Flour
  • 2 tbsp water
  • 2 tbsp coconut oil

Process

  • Heat 1 tbsp oil in a large pan over medium-low heat and saute ginger until fragrant, 1-2 minutes, then remove from the pan and set aside.
  • In a bowl, mix together fish sauce, vinegar, coconut sugar, and ginger.
  • Cut chicken into bite size pieces and pat dry with a paper towel.
  • Heat pan with remaining tbsp of oil over medium heat and sear the chicken on both sides until golden, then pour half of the sauce into the pan, allowing to cook until chicken is 3/4 of the way cooked through.
  • Whisk cassava flour and water together, then add into remaining sauce and pour the sauce over the chicken and allow to cook until thickened and coating the chicken.

 

 

Psalm 116:1-1 “I love the Lord, because He has heard My voice and my supplications. Because He has inclined His ear to me, Therefore I will call upon Him as long as I live.”

Picture Me Rollin’ – An Update With Chronic Lyme by Andrew Hurley

IMG_0712

Picture Me Rollin’

Back in September, I wrote an article chronicling my experience with Lyme Disease so far.  I couldn’t believe the outpouring of support I received. I had the privilege to encourage people I’d never met, reconnect with some old friends, and raise awareness of the disease.  Once the endorsement deals, fan mail, and sweet, sweet royalty checks stopped pouring in, I hit what we call in the business a “rough patch.”  The thing about a “rough patch” when you’re dealing with Lyme Disease is that it can be pretty damn rough. This particular time around my whole brain felt inflamed – I had trouble thinking of which word I wanted to use.  I was getting irritable with friends and family.  I felt like isolating because my personality felt dull and uninteresting.  I knew that these were just symptoms of an infection that had temporarily flared up for some reason, but that didn’t make it much easier to deal with. I panicked to think I was losing progress – something I hadn’t had to come to terms with in over a year.  I had just come off the best summer in recent memory where I was spending time with friends and living what I would consider a fairly “back to normal” life.  I was planning for the future, I was starting a podcast… I was having fun.  But late September brought this intense and significant setback, so I ended up making the decision to spend the winter at my parent’s home in Florida to give myself a chance to regroup, recharge, and decide which direction to head in next. Since I’ve been down here, I’ve been thinking quite a bit about “setbacks” – those related to Lyme and those that are not. Two saying popped into my mind.

“If you want to make God laugh, tell Him your plans.”

“Two men are at different heights on a ladder.  Which one is better off?  Whichever man is still climbing.”

 Every time I think I have a handle on becoming well, a monkey wrench seems to find its way into my plans. But without fail these “setbacks” reveal truth. This time around it’s been another class on letting go of what I can’t control, taking bold ownership of what I can control, and appreciating life happening around me.  What’s that saying about learning how to “dance in the rain?” Oh no, somebody stop me with these quotes before I quite literally turn into a hacky Hallmark card.

IMG_0582

A Troubled Track

It’s hard to explain, but I get embarrassed when I’m not doing well health-wise.  People I’m close with can tell when I’m struggling.  I’m not as talkative.  Not as quick with a joke.  Not as interested in what they’re telling me.  I’ll tell ya, NOTHING is as bad as that look that someone I’m close with gives me that goes along with a question like, “You haven’t been feeling well lately, huh?”  That look in their eyes is BRUTAL.  A mix of helplessness, pity, and sympathy.  It’s a real cocktail of sadness.  (Cocktail of Sadness… good band name? Or great band name?)  It honestly breaks my heart and makes me feel like I’m back at square one.  But I’ve come to understand two things about that look recently.  The first thing is that people give me that look because they love me.  If only everyone should be so lucky as to have people who truly care for me. Waterworks, table for one!

The second thing is that I am nowhere near square one anymore.  You have to know a little bit about Lyme Disease to understand the next thought, but Lyme is like an onion.  Just because I’ve busted through another layer of the disease and feel awful right now doesn’t mean I haven’t made enormous physical, mental, and spiritual progress.  I have.  I just need to constantly remind myself of that.  Especially when people ask me how I’m doing and I have to honestly say, “not great.” By the way, stop asking me if Lyme is possible to ever get better from.  It is.  Or asking me when I’ll get better.  Workin’ on it. Thanks! Bye! Seeya never!

Real Juice.  Drink it Up

I’m sitting here writing this from a community called The Villages near Lady Lake in Florida.  Go ahead, give The Villages a Google.  Are you seeing a lot of golf carts?  Visors?  Old white people?  That would be because it is a retirement community.  A strapping, young twenty-five year old in a retirement community voluntarily?  Not exactly living life to the fullest. I came down here with the hopes of feeling better.  A few months away from the land of “It’s so cold my brain actually physically hurts in my head” (Boston) seemed like it would help solve my immediate problem of this setback.  But I don’t feel physically any better than I did when I got down here 2 months ago.  I tried a medication for treatment that I had high hopes for that didn’t pan out. And I’d be lying if I said that wasn’t kind of devastating.  That being said, my experience over the years has given me the perspective to look for what to be thankful for over the past few months and how to be hopeful about the future.  In years past, I don’t think I would have noticed these treasures or even known where to look.

  • I’ve taken ownership of the improvement of my health and am no longer a bystander, but an active participant
  • I have a clear strategy moving forward for my health
  • I have an upcoming appointment with a renowned Lyme expert who I will be seeing as a patient moving forward
  • I’ve grown to rely on God for everything (last, but certainly not least)

That is the same God who sent me down a path that I would not have chosen on my own 5 years ago, but it is a path that I am eternally grateful for.  More than ever I have a purpose and clear ideas of what I want my life to look like when this disease is in the rear mirror.  And, folks, I don’t think you can put a price on that.  (Sorry for saying “folks.”  The old people keep rubbing off on me.)

IMG_0770

Finishing This Fight

I’ve recently come to the conclusion of why Lyme Disease is so hard to get better from.  It’s not just because it attacks every organ in your body.  It’s not just because many doctors deny it’s chronic existance.  It’s not just because it can steal your very mind from out of your head. It’s because it takes years of relentless effort to work towards healing not only your body, but your mind and spirit as well.

That might sounds like an exaggeration, but let’s break that sentence down.  In many cases, it takes years to actually figure out you have Lyme Disease because so many doctors misdiagnose the problem.  You then have to work to heal your body through tons of research and trial & error treatment.  This takes a huge emotional toll on you as your life is totally disrupted, and it is proven that dealing with emotional baggage is a huge indicator of whether or not people get well.

Also, go ahead and read the comments on any article written about Lyme online. It will be filled with people denying its existence and telling others to “get over it.”  Realizing that I have the mental strength required to keep climbing despite all of those factors has been nothing less transformative.

When I received my diagnosis of Lyme Disease in early 2014,  I felt relieved in a sense.  I had validation.  I didn’t have to search for answers anymore.  All I had to do was take the pills that someone prescribed to me and I would get better (or so I was led to believe).

But this past setback caused me to dig deep.  It caused me to become my own advocate.  I’ve become my own librarian too, sifting through the overload of Lyme information that can overwhelm anyone who has ever taken a look online.

A few months ago over the summer I was feeling great compared to years past… probably around 75-80% of what it feels like to be healthy.  If not for this setback I might have stayed content at 80%, but now I know that when I am completely healthy again, I will astound myself with what I can accomplish. Over the summer, I was even lucky enough to get a tiny peek at what that will look and feel like some day to be at full speed.

A Handful of Quiet

Sometimes people ask what they can do for me.  I used to respond by saying, “Oh, I don’t think there really is too much you can do!”  I’ve changed my answer to that question.  I want you to picture my future with me.

IMG_0577

Picture me healthy and strong.  

Picture me fulfilling a years-long goal of climbing Mount Kilimanjaro.  

Picture me married to an amazing woman who challenges me every day.  

Picture me coaching my kid’s T-ball team.

Picture me helping others climb out of similar dark places I’ve been.

Picture me refusing to shut up about all that Jesus has done for me.

And in the more immediate future, if you could also picture me on the next flight out of Florida, that would be great too.  I think it’s time to rejoin people born after the roaring twenties.

-Hurlz

 

2 Corinthians 12:9-10 

But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me.  For the sake of Christ, then, I am content with weaknesses, insults, hardships, persecutions, and calamities. For when I am weak, then I am strong.

Crispy Crunchy Sea Salt & Rosemary Taro Root Rounds (AIP/Paleo, Low-FODMAP)

IMG_0030

Carbohydrates, they’re terribly controversial.  Therefore, in order to not get stuck in the middle of it all, I stick with doing what is best for my body.  For over a year now, carbohydrates have certainly not been my friend, and while doing the PK Protocol (which is ketogenic in nature), I eliminated all forms to get the most out of this cell-healing protocol.  Doing so was not only key to restoring my oxidative cell membranes, but also in gaining back the weight I could never successfully put on while eating AIP Paleo friendly carbohydrates.  Yet as time goes on, there have been new diagnosis and health complications that I am blessed to say my doctors and I have come to find and slowly address.  So, while I still eat primarily high fat, low carb, moderate protein, I am now being a tad less strict about it all and experimenting with small amounts of carbohydrates a few times a month.  I don’t typically plan when these experiments will be, which is precisely how I like it.  Awhile back I played around what some of you may know as “carb cycling,” however, my body did not do well with this frequent switching back and forth of fat to sugar burning (even if it was only once a week).   While not my personal reason, many women do carb cycling to help keep their hormones happy. My endocrine system on the other hand, does best fully ketogenic, with a few bites of carbohydrates a couple times a month.  Allowing these moments of healthy splurging has not only helped me learn my body even better, but it has also helped  me find balance in life.

IMG_0009

Now that you know where today’s recipe stemmed from, it’s time to get on describing it.  Just as the name implies, these taro root rounds are delightfully crispy and crunchy.  With a  grocery store just down the road that supplies a great deal of yuca, taro, name, and a bunch of other Spanish root vegetables, I simply couldn’t help but pick up some taro on my way through.  Overall, the recipe couldn’t be simpler, and what is even greater is that you can get the taro all prepped and ready to cook days before you plan on actually cooking it.  When you are ready to chow down, simply heat some coconut oil in a skillet and fry away, it is that easy!  As noted in the recipe process below, the thinner you cut your taro after par-boiling it, the crispier and crunchier the taro rounds will be.  However, beware, if you decide to slice them very thin, you will have to watch that they do not burn in the oil.   All in all, these taro root rounds were the perfect little “carb-up” addition to my meal.  They are crispy, crunchy, and salty just like your favorite potato chip. If you like sea salt and vinegar chips, go ahead and spray a bit of coconut vinegar over the top after cooking!  For another tasty taro root recipe, be sure to try out my  Herbed Thanksgiving Stuffing.  

IMG_0025

Crispy Crunchy Rosemary & Sea Salt Taro Root Rounds

Print Recipe

(Serves 2-4)
Ingredients

  • 7 fist size taro root
  • Coconut oil for frying
  • Coarse sea salt
  • Fresh rosemary

Process

  • Place whole taro root in a large sauce pan, fill with water, and bring to a boil, allowing the taro root to boil for 22 minutes until fork tender and the skin can easily peel off.
  • Drain taro root and allow to cool slightly, then peel off skin (this should be easy).
  • Cut taro root into thin rounds (the thickness is up to you, the thinner the crispier they will be and faster they will cook).
  • In a small skillet heat 1/4 inch coconut oil on medium heat until hot.
  • Place sliced taro root rounds in the oil and fry 2-3 minutes per side until golden brown and crisp.
  • Drain taro root rounds and place on a parchment lined plate, repeating with the rest until all of the taro is cooked.
  • Chop fresh rosemary and sprinkle over fried taro with a few generous pinches of coarse sea salt.

Recipe Notes

To make coconut free, simply use lard, tallow, avocado oil or ghee.

 

 

 

 

Isaiah 25:1 “O Lord, You are my God. I will exalt You, I will praise Your name, For You have done wonderful things; Your counsels of old are faithfulness and truth.”

Salted Caramel Fudge (AIP, Paleo, Keto Friendly)

IMG_0731 (1)

You can’t go wrong with fudge.  You also can’t go wrong with anything titled “salted caramel,” so why not put the two together? Ever since my mother was young, she has been spending the summers up in Cape Cod, MA, which is a tradition that she kept with my brothers and I as well.  Downtown, there is the incredibly popular “Candy Manor,” a shop supplying both eager tourists and “yocal locals” alike with everything from penny candy, to truffles, chocolates, and their specialty fudge.  You don’t even have to walk into that little shop to smell the overwhelmingly rich smell of fudge.  Whether it be peanut butter swirl, marshmallow flush, peppermint, oreo, or cranberry pecan, they have every type of flavor anyone could ever want.  Aside from the unforgettable smell, the last memory I have of tasting this fudge dates back to when I was around the age of 10.  It is a taste I will never forget and is something that had a large influence on today’s recipe that I created back around the Holidays. Around Thanksgiving, Christmas, and New Years, there are a lot of sweet treats going around.  However, because my body is not in a place where it can handle AIP cookies and things of the like, I choose to go for fudge instead.  With the combination of Tinstar Food’s brown butter ghee, maca powder, and coconut products, the fudge on its own is naturally sweet.  Overall, it is a very versatile recipe.  That being said, I would say that the best version is that which contains both coconut oil and ghee, as well as maca powder, which, as a note, is not 100% AIP friendly. Together, these ingredients make for a perfectly decadent fudge.  If you want your fudge to have texture, do not puree the shredded coconut into the fudge.  On the other hand, if you want a creamy, smooth, melt-in-your-mouth kind of fudge, then go ahead a puree away.  All in all, this fudge has a strong resemblance of sweet, salt, and oh so yummy salted caramels, only in a protein packed, fudge form. What could be better?  If you are not following the AIP, feel free to add chopped walnuts or pecans.

IMG_0728

Salted Caramel Fudge

Print Recipe

(Serves 4-6)
Ingredients

Process

  • In a food processor, puree the first six ingredients together until smooth.
  • Next, either pulse in the shredded coconut until broken down (or) mix it in by hand to keep it in shredded form.
  • Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.

Recipe Notes

To make low-FODMAP, omit coconut flour and shredded coconut.

Sprinkle with more sea salt for garnish.

 

 

 

 

 

2 Timothy 1:7 “For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline.”

Essential Oils for Detoxing the Body

Amber-Glass-Bottles-Essential-Dropper

The term “detox” can seem rather mainstream, however, for those with health conditions, keeping the body cleansed of toxins is key to living.  Therefore, I thought there would be no better topic for the new year than how to use essential oils to naturally detox the body (see part 1 of my essential oil series here).  There are various organs that must work properly in order for detoxing to be effective.  In today’s post, I will be addressing the spleen, liver, pancreas, lymphatic system, skin, colon, and blood, all major systems in the body that are responsible for proper detoxification.  You will notice that many of the oils are the same for each organ, which is great as it makes purchasing these oils a lot less complicated and pricey.

 Kidneys

Kidneys

The kidneys are a pair of organs in the body located in the back of the abdomen cavity that help filter toxins from the blood, which then creates urine and is excreted from the body.  It is important to keep this organ system at optimal function, as kidney stones or infection can occur.  Kidneys are also a key component of hormone production.  Overall, essential oils that have been shown to be beneficial to the kidneys include lemongrass, thyme, calamus, juniper, grapefruit, and geranium.

Spleen

The spleen is an organ located in the upper lefthand corner of the abdomen, right off of the stomach.   This organ is key to having healthy blood cells, as much like the kidneys, filters blood, stores white blood cells, and recycles red blood cells.  The spleen is also an important component of fighting certain bacteria that are harmful to the body, as it is part of the lymphatic system. Essential oils that have been shown to be beneficial for the spleen include marjoram and laurel.

PicMonkey Collage

Colon

While all of the organs mentioned in today’s post are certainly vital for optimal health, the colon is easily one of the biggest detox pathways in the body, as it spans over 5 feet long. Not only does your colon pull nutrients from ingested food to use throughout the body, but it is full of bacteria needed for proper function.  However, when the colon becomes compromised for any number of reasons, the loss of proper elimination can cause an insufficient amount of cleansing.  Essential oils that have been shown to especially help the liver include sedum, dill, rosemary, caraway, sage, geranium, German chamomile, and thyme.

PicMonkey Collage

Liver

Much like the spleen, the liver has there responsibility of filtering the bodies blood.  It also produces bile, the substance released by the gallbladder in the presence of fat, while also storing glycogen for energy, various other vitamins and minerals, and metabolizing fats and protein.  Overall, the liver has many jobs, including the breakdown of toxic substances, bacteria, viruses, and anything else harmful that enters into the body. Essential oils that help detox the liver include sedum, and cranium, while dill, German chamomile, rosemary, thyme, goldenrod, and caraway are also helpful.  For livers that have been damaged to the point of cirrhosis, frankincense and myrrh are the most helpful to help with this condition.  Oils especially used for cleansing purposes include clove, helichrysum, geranium, and German chamomile.

Lymphatic

The lymphatic system resides just underneath the skin where it acts as a subset of our circulatory system, purifying our blood, regulating fluid retention, stimulating digestion, and various other mechanisms to keep the body clean and supported.  Unlike the blood, which flows all around, the lymphatic system flows upward, and is only stimulated through movement.  That being said, a sluggish lymph can cause a great variety of symptoms, anything from the flu, to anemia, infections, and more. Oils that help support the lymphatic system include cypress, sage, and sandalwood.  Lemon and lime are great for cleansing the lymphatic system, while cypress and grapefruit help decongest it.  Helichrysum and lemongrass are good for draining, while lavender supports proper elimination of waste, and lemon oil increases the function of lymph fluid.

PicMonkey Collage

Blood

Without blood, we wouldn’t be alive.  Therefore, it is extremely important that this life source is kept clean, as it supports our body at a cellular level by distributing oxygen, transporting nutrients, controlling body temperature, eliminating waste, healing from infections, and more.  If the blood is not healthy, no other organ system in the body will be either.  When your blood is “dirty,” the side effects will most typically be seen through the largest organ system that covers the blood itself, and that is the skin. Other symptoms include bad headaches, fevers, and other signs of a lowered immune system.  Oils that help prevent clotting include clove, fennel, and helichrysum. Helichrysum is also good for cleansing the blood.

Skin

The skin is easily one of the most overlooked organs on the body. It removes up to one third of all of the toxins and foreign invaders that enter into the body, while also helping out the other detox organs mentioned above when they become overburdened. When the skin is constantly eliminating toxins through its pores, they become clogged, causing redness, rashes, acne, and other signs of inflammation.  There are innumerable ways essential oils can be used for the skin.  However, for those that address symptoms related to toxins being excreted, jasmine and orange work for dull skin, bergamot and orange address greasy skin, while rosewood, geranium, and lavender help dry skin. Rashes are best helped with melaleuca, melrose, and hinoki.  Eczema and dermatitis are best addressed with helichrysum, German chamomile, rosewood, thyme, patchouli, and juniper.

 

Essentialoils

 

Other oils good for detoxification include helichrysum, juniper, rosemary, and dill, which can be applied over the abdominal area.  Those specific for removing heavy metals include helichrysum and clove.  For toxins, hyssop, lemongrass, and patchouli.

To learn more about essential oils and how to become a member, check out my latest affiliate link with Young Living Essential Oils here!

1 Peter 5:6-7  Humble yourselves, therefore, under the mighty hand of God so that at the proper time he may exalt you,  casting all your anxieties on him, because he cares for you.

Creamy Cranberry Beef Chili (AIP/Paleo – Nightshade Free)

 

Chili

Today’s chili started out as one of those “everything but the kitchen sink” recipe.  You see, I’m all for taking random ingredients that are going bad in the pantry or fridge, and turning them into a tasty dish.  Lately, there have been a bunch of old bananas around the house, which I have been making banana bread and things of the sort.  There are also two huge bags of oats in the bottom of our kitchen closet, which I have ground into flour and am using to bake for all of my housemates.  This chili on the other hand, was created due to having dozens of sweet potatoes stocked up from a local farm CSA, while also having an abundance of leeks stalks due to me only being able to eat the green part.  The freezer was full of leftover cranberries from the two years we have had Thanksgiving in Nashville as well, while the parsnips were simply leftover from a past Whole Food’s run and were looking a little worn down.  So, what do I do? I throw all of the ingredients in a pot and make soup! You can’t go wrong with soup, especially when it is frigid outside.  That being said, because I live in a house full of guys, I have to make sure that my soups are substantial enough to fill them up.  Much like my Roasted Butternut Leek Soup with Bacon, today’s chili is not only very satisfying, but is a nutritional powerhouse.   The meat you choose to fill it with is also quite versatile, as you can use shredded beef, pork, or chicken from a leftover roaster.  Due to the cranberries being naturally very tangy, I added a bit of maple sugar, while the sweet potato and leeks also act to counteract the natural sourness of the berries. Overall, despite this being a chili free of nightshades, it got a two thumbs up from all of my housemates, ensuring that your friends and family will thoroughly enjoy it as well.

IMG_0534

Creamy Cranberry Beef Chili

Print Recipe

(Serves 6-8)
Ingredients

  • 5 cups marrow stock
  • 1 lb ground beef
  • 2 cups sliced leeks
  • 2 cups fresh cranberries
  • 1 1/2 cups sweet potato chunks
  • 1 1 /2 cups parsnip chunks
  • 1/4 cup fresh minced ginger
  • 1/4 cup maple sugar
  • 1 1/2 tsp sea salt

Process

  • Place 3/4 tsp sea salt, cranberries, sweet potato, parsnip, ginger, maple sugar, bone broth, and leeks a large stock pot.
  • Bring the mixture to a boil and then turn down to a simmer, allowing everything to cook until the sweet potatoes and parsnips are fork tender.
  • Transfer the 3/4 of the mixture to a high speed blender and blend until smooth, then pour back into the pot.
  • In a large skillet, brown meat with remaining 3/4 tsp sea salt, and once cooked through, add to the large pot with the puree, stir to combine, and serve.

 

 

 

 

 

John 13:34-35 “A new commandment I give to you, that you love one another; as I have loved you, that you also love one another. By this all will know that you are My disciples, if you have love for one another.”