• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • My Videos
    • Organ Meat Makeover
  • Recipes
  • Health Articles
  • Resources
    • Young Living Essential Oils

Beyond the Bite

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

  • E-books
    • Organ Meat Makeover
    • Practical Animal-Based Eating
  • About Me
    • Videos
    • Health Articles
  • Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipe Index

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

June 4, 2016

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.”

Filed Under: AIP, chronic illness, chronic lyme, chronic lyme disease, Personal Experiences

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

May 28, 2016

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.”

Filed Under: AIP, AIP & Paleo Reviews, autoimmune friendly, ketogenic, low carb, meat, organ meat, Protein Dishes, Recipes, turkey

Chronic Lyme & Culinary Arts (Part 1)

May 16, 2016

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.”

Filed Under: AIP, chronic illness, chronic lyme, chronic lyme disease, Personal Experiences

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

May 4, 2016

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

  • 1 cup Vital Protein’s collagen powder
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 oz cocoa butter
  • 1/4 cup Tinstar Food’s ghee
  • 1 cup Just Like Sugar  (or) other sugar substitute
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 batch of vanilla icing *use sugar sub for keto

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.”

Filed Under: cookies, ketogenic, low carb, nut free, paleo, Sweets and Snacks

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

April 29, 2016

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.”

Filed Under: AIP, autoimmune friendly, coconut free, condiments, egg free, grain free, ketogenic, paleo, plantains, Protein Dishes, seafood

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

April 22, 2016

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.”

Filed Under: AIP, autoimmune friendly, coconut free, ketogenic, low carb, vegetables, Vegetables and Sides

Fresh Grated Horseradish (AIP/Paleo, Keto)

April 11, 2016

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.”

Filed Under: condiments, Condiments and Sauces

Understanding Loved Ones That Battle Chronic Illness

April 3, 2016

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!””

Filed Under: AIP, chronic illness, chronic lyme, chronic lyme disease, Lyme 101

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

March 28, 2016

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.”

Filed Under: AIP, autoimmune friendly, cassava flour, Dessert, egg free, nut free, plantains, Sweets and Snacks, tigernut flour

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

March 21, 2016

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

  • 1 lb pork liver
  • 1/2 cup pork lard
  • 1/2 cup fresh sage leaves
  • 1/4 cup fresh chopped ginger
  • 1 tsp sea salt
  • 2 tbsp bone broth
  • 3/4 cup Pork dust pork rinds
  • 1 tsp ground ginger

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.”

Filed Under: AIP, autoimmune friendly, ketogenic, organ meat, pork, Protein Dishes

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

March 19, 2016

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.”

Filed Under: AIP, autoimmune friendly, cassava flour, chicken, meat, Protein Dishes

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

March 14, 2016

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.

Filed Under: AIP, autoimmune disease, beyond the bite community, chronic illness, chronic lyme, chronic lyme disease, Personal Experiences

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

March 7, 2016

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.”

Filed Under: AIP, autoimmune friendly, vegetables, Vegetables and Sides

Salted Caramel Fudge (AIP, Paleo, Keto Friendly)

February 29, 2016

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

  • 1/4 cup Tinstar Food’s brown butter ghee (or) non-hydrogenated palm shortening  for AIP
  • 1/4 cup coconut oil
  • 1/4 cup Vital Protein’s collagen powder
  • 2 tbsp maple sugar (or) stevia for Keto
  • 1 1/2 tsp maca powder (omit for AIP)
  • 1 1/2 tsp vanilla powder
  • 1 tbsp coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp sea salt

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.”

Filed Under: AIP, autoimmune friendly, candy, coconut free, Dessert, egg free, ketogenic, low carb, no bake, Sweets and Snacks

Essential Oils for Detoxing the Body

February 22, 2016

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.

Filed Under: autoimmune disease, chronic illness, chronic lyme, chronic lyme disease, essential oils, Food and The Human Body, health article

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

February 15, 2016

 

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.”

Filed Under: AIP, autoimmune friendly, meat, Protein Dishes, soup, vegetables

Chewy Nutter Butter Cookies (AIP/Paleo)

February 8, 2016

IMG_0886

This week is midterm week in school, which means I am pretty much jammed packed with homework and studying.  Thankfully, I was able to find time last week to official publish the Organ Meat Makeover, and since Valentine’s Day is less than a week away, I figured I’d go ahead and squeeze in a recipe that I’ve been teasing you all about on Instagram for sometime now.  How to start? Well, the texture of today’s cookies is absolutely fantastic.  While I typically try and make sweet treats that are “coconut free,” I decided to embrace coconut in this recipe, and much like the name implies, highlight common coconut ingredients.   With just a bit of gelatin to bind the cookies, these sweet little morsels have a great crust on the outer edges that, once bitten into, gives way to a perfectly chewy interior.  In a way, both the looks and texture of these cookies remind me of the famous peanut butter cookies that have the criss cross marks on the top as well.  They are a sturdy cookie that you won’t have to worry about breaking or crumbling if taking them on a trip or traveling with them.  When my older brother taste tested this recipe, he thought they were peanut butter coconut cookies before I even said anything.  After I told him that it was tigernut flour that gave the cookies their nutty flavor, he still thought they highly resembled a peanut butter cookie, which is why I chose to title the recipe as “nutter butter.”  My mother was also a huge fan of these cookies, though to her tastebuds she tasted more coconut than any actual nut.  Overall, these cookies encompass both the “nutter” and “butter” part of their name, as they are naturally super buttery in flavor even when using coconut oil (rather than ghee). As noted previously, they have a great crunch and chew to each bite, and can easily be served without any icing, as they are naturally rich in flavor.  That being said, if you are looking to spruce up your cookies, topping them with a simple icing, or slathered with a bit of ghee or coconut oil makes for an incredibly decadent treat. Of course, if you do not feel like rolling and cutting the cookie dough, simple make in the style of a peanut butter cookie, using a fork to both flatten the cookie before baking and to create the criss-cross design on top.  All in all, either version works good, and it really just depends what you are in the mood for.  Of course, for Valentine’s Day, I highly encourage forming them into heart shape cookies.

IMG_0900 (1)

 

Chewy Nutter Butter Cookies

Print Recipes

(Makes 1 dozen)
Ingredients

  • 1/2 cup coconut flour 
  • 1/2 cup tigernut flour
  • 1/2 cup shredded coconut (or) Vital Protein’s collagen powder
  • 1 tbsp grass-fed gelatin
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup maple sugar
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

Process

  • Preheat oven to 350 degrees.
  • In a mixing bowl, sift together coconut flour, tigernut flour, shredded coconut, gelatin, sea salt, and baking soda.
  • Melted the coconut oil and add to the dry mixture a long with the maple syrup, maple sugar, and vanilla extract.
  • Use a spatula or fork to stir the mixture together until a wet dough has formed, then allow the dough to sit for 3-5 minutes to allow the coconut flour to soak up some of the moisture.
  • Either use your hands to roll the dough int 6 like-size balls, place them on a parchment lined baking sheet, and then use a fork to press them down, making criss cross marks on the top of each cookie (or) roll the dough out to 1/4 inch thickness and use desired cookie cutters to create shapes.
  • Place the cookies in the oven and allow them to bake 13-15 minutes if criss-cross, and 10-12 minutes if using the cookie cutter method.
  • Remove the cookies from the oven and allow to cool for a couple minutes before placing on a wire rack for further cooling and icing if desired.

Recipe Notes

To make coconut oil-free, substitute non-hydrogenated palm shortening or Tinstar Food’s brown butter ghee in place of the coconut oil.

The shredded coconut can be replaced with Vital Protein’s collagen powder (this variation makes rolling them out easier).

Otto’s Cassava Flour can be used in place of the coconut flour, though I personally like the coconut flour version better.

 

 

 

 

Matthew 5:44 “ But I say to you, love your enemies, bless those who curse you, do good to those who hate you, and pray for those who spitefully use you and persecute you.”

Filed Under: AIP, autoimmune friendly, cassava flour, coconut free, cookies, egg free, nut free, Sweets and Snacks, tigernut flour

Announcing the Organ Meat Makeover by Gabriella Schneider (AIP, Paleo, Low-FODMAP, Keto, & Low-Histamine)

February 2, 2016

CoverPhoto

Hey everyone! Guess what? Today is the day I release my very first e-book! For all of the individuals who have ever contacted me regarding how I enjoy organ meat on the Autoimmune Protocol, this e-book is for you! For everyone who finds organ meat foreign and daunting, this book is also for you!  Eating nose-to-tail is also one of the best ways to respect the entire animal, making this book great for those seeking sustainability in their diet and lifestyle.  Overall, the Organ Meat Makeover has over a dozen recipes dedicated to helping individuals maximize their health and healing through the consumption of offal.

Why I chose Organ Meat

Human beings have been eating organ meat since the beginning of time.  Yet during the past few decades, there has been a steady and rapid decline in the practice of nose-to-tail eating.  With processed food dominating grocery store shelves, the average American finds these cuts of meat as gross and unappetizing, not only creating an epidemic of selective eating, but also highly influencing the risk chronic disease and illness.  Throughout the years of battling chronic Lyme Disease, I have found significant help and healing through the Paleo Autoimmune Protocol.  A key factor of this diet and lifestyle is the consumption of organ meat, and after more than a year of eating this way, I decided it was time to share some of my favorite offal (but not awful) recipes with you all! The recipes themselves follow the dietary guidelines that I have personally found necessary and beneficial in my healing, including not only AIP Paleo, but also low-FODMAP, ketogenic, and low-histamine.

The book includes….

  • 15 recipes: Paleo, Autoimmune Protocol, low-FODMAP, low-histamine, and Ketogenic friendly.
  • FAQ: Why organ meat? What is organ meat? What is the best way to prepare organ meat? What if I don’t like the taste of organ meat?
  • A simple grocery list of ingredients used throughout the book.
  • A recipe index by Animal, covering cuts of beef, lamb, chicken, duck, pork, and turkey.
  • Recipes using everything from heart, liver, and tripe, to marrow, gizzard, and tongue.

Note: While the recipes in the Organ Meat Makeover may follow specific dietary protocols, many of the recipes have been 100% approved by my non-organ meat eating friends and family!  Remember, organ meat isn’t just for those battling chronic disease. The nutrients found in these meats are vital for all humans seeking optimal health and wellness (and not to mention cheap cuts of tasty meat).

IMG_0302

Recipes included…

  • Asian Gizzard Lettuce Cups
  • Rutabaga Dirty Rice
  • Rosemary and Horseradish Pate
  • Heart Skewers with Creamy Turmeric Sauce


>>>Buy the Organ Meat Makeover<<<

 

Filed Under: AIP, AIP & Paleo Reviews, autoimmune disease, autoimmune paleo, beef, beyond the bite, chronic lyme disease, dairy free, egg free, ketogenic, low carb, meat, nut free, organ meat, paleo, plantains, Protein Dishes, turkey

Fried Turkey Nuggets (AIP, Paleo, Keto, Low-FODMAP)

January 30, 2016

IMG_0761

One of the Sundays I had over break, I spent a good half a hour butchering a turkey that our friends gave us.  It went surprisingly well, filling our freezer with plenty of turkey to eat throughout the winter.  Though we froze most of it, I decided I wanted to create a recipe for my brother.  I chose to make turkey nuggets, a play on the typical chicken nugget.   First, I tried baking them, but that didn’t seem to work.  The flour didn’t brown, and the nuggets were not crisp and tender like I had hoped.  Therefore, I knew I had to go the alternate route, which was pan frying them.  To my delight both the elimination phase AIP and stage 1 re-intro AIP versions came out fantastic.  Both were crisp and crunchy on the outside, with tender, juicy meat inside.  While I was extremely excited with the results, I knew my brother would be the ultimate test.  As he quickly ran to the lunch table and grabbed his first nugget, his exclamation was priceless.  “dang, these are really good!” he said, and the best part about it was that he had picked up an egg-free nugget, proving both variations to be equally a success.  I made sure that he saved a few for my mom (though he wanted to eat them all), and she said that they were simply amazing, perfect looking nuggets.  Overall the herbs added to the batter don’t make these nuggets taste like an Italian dish.  Instead, they serve as layers of flavor that work together to create a mighty tasty nugget.  While the ingredients list might seem a little overwhelming with the different variations, you will notice that the process is really quite simple.  I recommend reading the recipe notes below for tips and tricks on making the most out of your frying experience.  If you are going to make elimination phase AIP & Keto friendly nuggets, definitely read the recipe notes, as they contain key information about how to cook your turkey.

IMG_0775

Fried Turkey Nuggets

Print Recipe

Ingredients 

  • 1 lb turkey – cut into 1-2 inch pieces
  • 1 cup avocado oil

Dry Mixture (AIP, Paleo)

  • 1 lb, skinless, boneless turkey
  • 1 cup Otto’s cassava flour
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp ground onion (omit for low-FODMAP)
  • 1 tsp ground garlic (omit for low-FODMAP)
  • 1 tsp sea salt
  • 1/4 tsp dried oregano

Dry Mixture (Keto) 

  • 1 cup Pork Dust pork rinds – ground into dust in a food processor

Wet Mixture  (stage 1 AIP re-intro, Keto)

  • 2 egg yolks
  • 1 tbsp avocado oil

Wet Mixture (Elimination phase AIP, Keto)

  • 1/4 cup avocado oil

Process

  • Cut your turkey (white or dark meat) into 1-2 inch pieces.
  • Whisk together the dry mixture in one shallow bowl, then whisk together the wet mixture in a second shallow bowl. If you are using pork rinds, grind them in the food processor to make them into a fine powder. 
  • Cover a large baking sheet with parchment paper and place a wire rack on top.
  • Prepare the turkey nuggets by first dredging the meat in the egg (or) oil mixture, and then place it in the flour mixture, tossing around until coated, and putting on a plate. Repeat with remaining meat.
  • Heat your 1 cup of avocado oil in a large, 2 inch deep skillet, on medium heat until crackling and hot.
  • Once hot, add the breaded nuggets, allowing to cook 3-4 minutes per side until golden brown on each side, then remove with a slotted spoon and place on the prepared baking sheet. Repeat with remaining meat, then serve. *If you are using pork rinds, see notes below.

Recipe Notes

Place a splatter screen over your skillet to avoid excess oil being all over your kitchen.

If you are making an elimination phase AIP & Keto recipe using ground Pork Dust pork rinds, DO NOT fry.  Simply bake in the oven at 400 degrees for 20-30 minutes.  The cooking time will depend on the size of your turkey pieces.

To make less of a mess, use one hand to dredge the meat in the wet ingredients, and your other hand to dredge in the dry ingredients.

 

 

 

 

Ephesians 4:7 “ But to each one of us grace was given according to the measure of Christ’s gift.”

Filed Under: autoimmune friendly, autoimmune paleo, egg free, low carb, paleo, Protein Dishes, turkey

Chronic Lyme, Essential Oils, and Their Healing Science

January 23, 2016

Essential-oils

Whether you are familiar with conventional, holistic, or a combination of these to types of medicine, essential oils can still remain somewhat of a mystery. After all, rubbing a bit of pungent oil on your skin doesn’t seem like it would have very much effect on one’s body….or does it? In today’s post, I will discuss the science behind essential oils, and ultimately, why they are truly one of the greatest healing components one can use to overcome hundreds of health conditions or complications.

Definition

Essential oils are an incredibly complex and diverse group of chemical compounds in concentrate form, that are derived from various bushes, seeds, flower, shrubs, and trees. Due to their high oxygenated qualities, they are very useful in transporting nutrients into one’s cells, which then allows the body to stay strong and healthy. That being said, each type of essential oil species can have varying chemotypes, all of which can be described as botonical variations in a plant species, of which have different chemical compositions, and thus different effects on the body. This means that while one chemotype of a given oil may be good for its antiseptic properties, another may be only useful for anti-inflammatory use. Overall, these special oils made from a variety of plants and their components, are incredibly beneficial to the human body, and have been shown to be useful for anything from physical ailments to emotional distress.

Quality

Despite there being various brands that claim their essential oils are “100% pure” and therefore safe, this is anything but the case, as essential oils are not created equal, regardless of their label. Because essential oils have many different chemical constituents (varieties in a given species), there are many different types that can result based off of how, when, and where the oils are harvested, as well as how they produced. In order for companies to create an oil that is therapeutic grade, the plant must start free of potential toxins (pesticides, herbicides, etc), and then must be carefully processed under low temperature and pressure to make sure that the chemical make up does not become damaged. Overall, just one type of essential oil (such as peppermint, lavender, or rose), can be produced into hundreds of different chemical compounds depending on how they are handled, some of which can be very hazardous to the human body. Because of this, an essential oil is only guaranteed as safe if it is approved by AFNOR and ISO standards. The Association French Normalization Organization Regulation analysis in particular, was originally created by a botanical chemist known as Hervi Casabianca in France, and is now used to determine whether or not a given essential oil has high enough percentage of constituents to make it therapeutic grade, regardless of if it is “high quality,” or “grade A.” Overall, it is the detailed chemistry of each essential oil, that makes it safe for use. That being said, there are many counterfeit essential oils today on the market, with Young Living being the one of only company that meets both ISO and AFNOR standards. I am not fully aware of DoTerra’s standards, but I believe them to be extremely high quality as well. Overall, due to improper equipment and methods of analyzing and producing essential oils, many are laced with synthetic chemical solvents and fragrances, all of which can cause people’s bodies to react in a negative way. It would be more ideal for essential oil manufacturers and producers to look into equipment from a site like https://www.sciquip.co.uk/products/freeze-dryers-and-lyophilizers.html and others to find suitable equipment to test and analyze various oils produced. There are also many hybrids of essential oils sold in the United States, which are diluted with various synthetic chemicals and solvents and then filled with toxic compounds, such as propylene glycol, to enhance their smell. However, it is not just the integrity of one’s oils that is a problem, but also how they affect one’s body, as reactions can range from minor skin irritation, to horrible burns, allergic reactions, and rashes. This is why people need to start investing in naturally made fragrances, like the ones from True Pheromones! These use natural pheromone hormones as the scent, and the best thing is it secretly lures people in because as animals, this hormone is our natural way to signal for a mate! So it smells great, and it has purpose! There’s no need to waste money on all these synthetic and damaging fragrances instead.

Uses

Essential oils have been used for thousands and thousands of years, as some of the first records date all the way back to 4500 B.C. in the religious documents of Ancient writings. The Egyptians are also very famous for their use of essential oils in pyramid and temple ceremonies, as well as household fragrances. Outside of the various medical scrolls and historical documents mentioning these special oils, the Bible also has over 200 references to aromatics (frankincense, myrrh, cinnamon, rosemary, etc…), incense, and ointments, all of which were used for many different reasons, including healing ointments. That being said, it is important to realize the reality that if one does not see an improvement from using an essential oil, it is most likely because it is not truly a therapeutically approved oil. However, when one does obtain pure, AFNOR oils (such as those from Young Living or DoTerra) and uses it properly, there are many noteworthy things that they can accomplish. Though they can be applied to the skin, inhaling essential oils is another great way to get the healing compounds into one’s system. By inhaling through the nose, the molecules from the oil then enter into receptor cells in the olfactory epithelium. When this happens, the millions of nerve cells that line this membrane become stimulated, causing them to transmit pulses to various parts of the brain (amygdala, gustatory center, and other limbic systems). Overall, this activation of the limbic system influences one’s physiological and psychological being, due to it being in direct contact with the other parts of the brain that control one’s hormones, stress, memory, breathing, heart rate, blood pressure, and overall mood. The hypothalamus (i.e. master gland), which has many key roles in the body, is also positively effected by the inhalation of essential oils, as it will produce needed hormones and neurotransmitters, essential for health. On the other hand, essential oils can be very effective when massaged into the bottoms of ones feet, as well as direct application to wherever one is experiencing discomfort, depending on the oil and its intended use. If one experiences any discomfort while using pure essential oils (which can happen due to the potency), it is beneficial to dilute it with a given cooking or vegetable oil. Whether to sooth digestion, support immune function, purify the air, relax one’s body, calm emotions, fight off infection, or cleanse skin irritations, essential oils have a slue of uses and benefits that are unmatched by conventional medicine.

Vibration

Everything on the earth has a vibration that is measured in the unit of hertz (Hz), which is a name referring the German physicists who discovered this electrical energy flowing throughout all life forms, known as Heinrich Hertz. Much like the plants, food, and animals around us, our bodies are made up of innumerable molecules that are constantly in motion, moving, and giving off energetic vibrations. The more lively a given organism is, the faster their cycling is, and thus result in a higher frequency. That being said, GMO, canned, and processed foods has 0 Hz, while fresh food around 15 Hz, and fresh herbs, up to 27, which is why they can be used in many healing treatments. However, there is no other object on earth that is as high in vibration as essential oils, of which are measured in megahertz (MHz) due to their frequency being abundantly faster than that of electricity, at 1,000,000 cycles per second. Vibrations of essential oils start at 52 MHz, yet can reach as high as 320 MHz (rose oil). In contrast, the human bodies natural vibrations for living range from 62-70 MHz, yet if they drop below 62, there is a high risk of developing anything from a cold (at 55 MHz), to cancer (at 42 MHz), while death begins at 20 MHz. The more things we encounter during our life that are low in energy, the more susceptible our bodies become to sickness or disease, including harmful bacteria, environmental pollutants, and EMFs which give off radiation. It has also been shown that negative emotions, can lower one’s MHz by 10-12 units, while, as noted above, eating processed foods is like putting death straight into your mouth, due to it being completely void of vibrations. Overall, it is because of all of these different stressors on our body that we encounter on a daily basis, that make essential oils so beneficial. With their high intensity of vibrations, including essential oils into one’s daily life can be an incredibly helpful way to combat the harmful effects from the world around us and keep one’s body resilient down to the very cellular makeup.

Summary

Essential oils in their finest form are truly some of the greatest forms of medicine on planet earth. However, as the awareness of the healing benefits that these precious oils posses rises, so does the the amount counterfeit oils available on the market. Therefore, it is is very important to know your craft and only use those that are therapeutic grade and 100% approved by the AFNOR. That being said, once one does obtain and use a given essential oil, it is no secret as to how remarkable the results of using such a potent compounds are. Overall, there are hundreds of uses for essential oils, of which can be found on Young Living’s website guide here. If you would like to learn more on essential oils and their healing science, please visit the reading resource cited below.

FavoriteOils

EssentialOils Essentialoils2

Oils

My Experience

Because there are so many different avenues you can explore when healing for Lyme, it was not until this past spring that I was finally able to get a hold of some real, therapeutic grade essential oils by Young Living. In short, I am a complete addict. While there are oils for every and any type of ailment, symptom, or condition under the book, I primarily use them for pain management and digestive support. More specifically, I use DiGize on my stomache to help digestion after meals as well as in killing parasites. The lemon essential oil helps a great deal with my digestion, especially with all the fat I must eat, so I rub that directly over my liver and gallbladder area. The peppermint I use for bloating, indigestion, as well as on aches and pains in my neck, back or forehead. I have not even thought of taken NSAIDS in months, it is so freeing. The lavender I use primarily to help relax before bedtime. I literally rub this oil anywhere and everywhere on my body. It is also great for your skin and burns, so if it was of great use when I spent bit too long out in the sun this past summer. Stress Away is a blend for exactly what the name implies. Just smelling this oil out of the bottle puts my body into a state of complete relaxation. I also bought this one for my dad to diffuse in his office, which he absolutely loves. I use oregano on both my stomach to help fight against infection, as well as on any zits or pimples that may appear while I am detoxing. The blend called Thieves, as well as Frankisence, are both oils I use to support my overall immune system. Every now and then I experiment with different digestive aids, such as fennel, black pepper, and ginger. Overall, now that I have been using essential oils for some time now, I do not believe I could ever go back to living without them. They help my body tremendously, whether through easing symptoms, or simply helping me cope. What is even greater is that they are actually helping heal my body, not simply masking the problem. Of course, everyone’s body is different, and others handle oils better than the person next to them. Overall, it is all about learning to listen to your body. So, do you use essential oils? If so, what are your experiences? I would love to hear from you all! If you are interested in signing up for the essential oils that I use through Young Living, be sure to do so here through my affiliate link!

References

Essential Science Publishing. (2000). Essential oils desk reference. Essential Science Publishing; 2nd edition

James 1:5 “If any of you lacks wisdom, let him ask of God, who gives to all liberally and without reproach, and it will be given to him”

Filed Under: autoimmune disease, autoimmune paleo, beyondthebite, chronic illness, chronic lyme, chronic lyme disease, health article, Treatment Tagged With: AFNOR, essential oils, Health info, therapeutic grade, vibrations, young leaving

Roasted Radish Hash (AIP, Paleo, Keto, Low-FODMAP)

January 18, 2016

IMG_0866

I’ve dedicated the year of 2016 to sharing more recipes that reflect my personal daily eats while following the AIP combined with low-FODMAP, low-histamine, and Ketogenic.  Therefore, with the past and present winter months being full of radishes from various local providers, I decided to get creative with how I chose to enjoy them.  Let’s face it, there is a big misconception surrounding radishes and their versatility.  Yes, they are fantastic served on salads, yet what makes them limited to being raw and only raw?  As previously seen in my Bacon Fat & Chive Roasted Black Radishes, I love sticking radishes in the oven. For me, they are the equivalent of roasted sweet potatoes or squash, without all the carbohydrates and starches that my body has difficulty handling. As far as today’s recipe goes, I tried different variations of this hash, the first being made in a skillet, the second being in the oven like today’s recipe.  What I discovered is that the texture of the radish is completely different in both cooking methods. I use black radishes because they are bigger and tend to have less water content then Easter egg radishes, however, I have successfully used the later variation as well. You will notice that 20 minutes or so into the baking time that some of the radishes will begin to burn.  That is ok! The outsides get a little burt and crispy, while some of the radish near the middle of the pan remain a bit soft.  Together, the crisp and tender bits come together to make a delicious hash that satisfies the desire for a bit of saltiness, a bit of crunch, and overall a versatile hash that can easily be eaten on its own or served for any meal of the day.

IMG_0881

Roasted Radish Hash

Print Recipe

(Serves 1-2)
Ingredients

  • 5 cups shredded radishes
  • 1/4 cup finely chopped fresh dill
  • 1 tsp sea salt
  • 1-2 tbsp extra virgin olive oil

Process

  • Wash and dry radishes, then cut them in two and shred in a food processor using the shredder attachment.
  • Lay the shredded radish out on a paper towel, cover with another, and press out any extra moisture from the radish.
  • Preheat the oven to 425 degrees.
  • Transfer the radish to a large baking sheet lined with parchment paper, drizzle with oil, sprinkle with sea salt and chopped dill, tossing around until fully coated, then spread out the radish in an even layer across the sheet.
  • Once preheated, put the baking sheet in the oven and allow the radishes to roast until beginning to brown around the edge, 30 minutes.
  • For a little extra crunch, transfer the sheet to the highest baking rack and broil for 1-2 minutes until extra crisp, then serve.

 

 

 

 

Philippians 2:8 “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”

Filed Under: AIP, autoimmune friendly, ketogenic, low carb, vegan, vegetables, Vegetables and Sides

« Previous Page
Next Page »

Primary Sidebar

Recent Posts

My Guide to Practical Animal-based Eating

Paleo Banana Collagen Bars with Coconut Flour (Nut-free)

Paleo AIP Cinnamon Raisin Collagen Bars (Fruit-sweetened, Coconut-free)

Coconut Flour Molasses Spice Cookie Bites (AIP-friendly, Nut-free)

Crustless Keto Cheesecake (Carnivore-friendly)

Paleo Fruit Sweetened Harvest Bread (Gluten-free)

Copyright © 2025 · LBD Pro V on Genesis Framework · WordPress · Log in