Beyond the Bite

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

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Food That Heals: Apple Cider Vinegar Tonic by Grace of Gracefully Primal (AIP/Paleo)

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A Note from Gabriella:  Welcome everyone! I am excited to share with you all the second post for a a series I am hosting on Beyond the Bite for the month of November called “Food That Heals.”  In a nut shell, this series highlights individuals who are actively living out Hippocrate’s famous quote “let food be thy medicine, and medicine be thy food.” Be sure to check out previous posts here. 

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Hey, guys! I’m Grace and I blog about primal eating and mindful living at Gracefully Primal.  As I’m sure was the case for many of you, I lived with digestive and skin problems for many years and failed to find relief from conventional medicine treatments. It wasn’t until a naturopath taught me how to naturally support my body that I finally saw improvement.

My Experience

One of the greatest remedies she brought into my life was apple cider vinegar and I’ve since become a total ACV evangelist! I’m super excited to share a bit about this liquid gold on Gabriella’s beautiful blog today. (Thanks, Gabriella!)  There are LOTS of articles online touting the benefits of ACV. (A few good ones are here and here.) While I can’t personally speak to all of its purported benefits, I can tell you that ACV has brought health and vitality to my life in multiple ways.  Applied topically, ACV has toned my skin and healed stubborn and infected blemishes and cuts all over my body. In the kitchen, I use ACV to release the minerals from bones in my homemade bone broth. I even mix it with water to clean my countertops, sink, shower and toilet.  But most important of all are the effects it’s had on my digestion. Drinking ACV has significantly improved my sluggish digestive system and reduced my chronic bloating symptoms. How? Well, it’s a bit like our fermented friends kombucha and sauerkraut. The chemical process that forms vinegar is actually a form of fermentation known as acid fermentation.

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About Apple Cider Vinegar

But what make ACV different from plain old white vinegar? Well, the bacteria that catalyzes the fermentation process in ACV is a special kind of bacteria known as the “mother” – a cloudy substance similar to a kombucha SCOBY. The “mother” infuses ACV with probiotic bacteria that’s good for our guts, as opposed to generic old bacteria from the air. Yay!  There is a bit of fine print here though. Not every brand of ACV is created equal. In fact, there’s only one I’ve found on the mass market that’s truly legit: Bragg’s.  Bragg’s is made from organic apples and it’s unfiltered, meaning it contains enzymes from apple peels which are rich in antioxidants. It’s also 100% raw, unpasteurized, and recognized as a “live food.” It costs a dollar or two more than generic brands, but nothing else (apart from small-batch ACV you might find at your farmer’s market) can match its quality.  When I first started experimenting with it, I’d drink a teaspoon of ACV diluted in 8 oz. of water before meals. I’m sure you can imagine, it was a bit intense going down the shoot. Ever since then, I’ve been on a mission to find delicious ways of incorporating it into my diet and my Ginger Berry Tonic is pretty legit (if I do say so myself)! It looks and feels like a fancy virgin cocktail, and when enjoyed before meals, primes your stomach by supporting your natural digestive enzymes.

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Ginger Berry Tonic

Print Recipe

Ingredients

Instructions Served cold

  • Combine all ingredients in a sealed container (I use a screw-top Mason jar) and place in refrigerator overnight.
  • Shake/mix well and serve cold.

Instructions Served hot

  • Combine all ingredients in a small saucepan and bring to a simmer on the stove.
  • Stir until honey dissolves, if using.
  • Pour into a big, cozy mug and sip happily.
  • Now sit back, sip and enjoy that happy stomach feeling.

Recipe Notes 

This recipe is great for experimentation! Try it with different frozen fruits, citrus juices or even herb infusions. Post a photo of your concoction on Instagram and tag me in it (@gracefullyprimal)!

 

 

 

Psalm 18:6 “In my distress I called to the Lord; I cried to my God for help.  From his temple he heard my voice; my cry came before him, into his ears.”

Fresh Chive and Bacon Fat Roasted Black Radishes (AIP/Paleo, Keto)

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Another roasted vegetable recipe? Why yes! Every week in the month of November, I will be featuring a new “Food That Heals” post, while also sharing a recipe of my own.  As for today’s, in the past couple of months, my family and I got slammed with bundles and bundles of black radishes from our local CSA.  While we thoroughly enjoy them shredded or chopped in salads, I wanted to come up with a different way to enjoy the tasty root vegetable.  Apparently, radishes are one of the easiest vegetable to grow, as they flourish in most all types of climates.  This would make sense of why they are so abundant here in New England.  There are a wide variety of radishes that you may see in stores, including the Easter egg radish, daikon radish, early scarlet globe, and many others.  Yet don’t be too confused, as the taste of a quite similar across the entire spectrum of options.  Much like turnips, I find that individuals either love or hate radishes.  Unlike their winter counterparts of squash and sweet potatoes,  radishes are not sweet, nor are they anywhere near full of the same carb content.  Therefore, I find one must have the right mindset and tastebuds when eating radishes.  You cannot expect a sweet roasted vegetable, as the slight bite will completely turn you off from the idea of ever eating a radish again.  Yet if you can appreciate them for what they are, you are sure to enjoy radishes.  While my tastebuds are quite accustomed to eating no form of sugar, my family is not quite to this extreme.  Therefore, I chose to roast the radishes until crispy and brown around the edges.  This is our favorite way to enjoy vegetables, as the slight char makes anything taste better.  By coating them in bacon fat before cooking, the radishes obtain a slightly smokey taste, which add to their depth of flavor, making them even more appetizing.  I would also suggest that they would be fantastic roasted in Tinstar Food’s ghee.  Overall, this recipe is perfect for those who have to limit their carb intake, yet love enjoying roasted vegetables.

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Fresh Chive and Bacon Fat Roasted Black Radishes

Print Recipe

(Serves 2-4)
Ingredients

  • 1 lb black radishes
  • 1/4 cup bacon fat
  • 1/2 tsp sea salt
  • 1/4 cup chopped chives (packed)

Process

  • Preheat oven to 425 degrees.
  • Rinse, dry, and cut radishes into 1/8ths to get like-size chunks, placing them in a roasting dish.
  • In a small sauce pan, melt the bacon fat, and once melted, stir in chopped chives and sea salt.
  • Pour the bacon fat mixture over the prepared radishes and mix together until they are evenly coated.
  • Place the roasting dish in the oven and allow the radishes to roast until tender and crispy around the edges, 35-45 minutes.

 

 

 

 

1 Timothy 2:1-2 “I urge, then, first of all, that petitions, prayers, intercession and thanksgiving be made for all people— for kings and all those in authority, that we may live peaceful and quiet lives in all godliness and holiness”

Food That Heals: Burdock Root With Toasted Coconut Sauce by Kat of Hope Heal Cook (AIP/Paleo)

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A Note from Gabriella:  Welcome everyone! I am excited to share with you all the first post for a new series I am hosting on Beyond the Bite for the month of November called “Food That Heals.”  In a nut shell, this series highlights individuals who are actively living out Hippocrate’s famous quote “let food be thy medicine, and medicine be thy food.”  

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Hello everyone, I’m Kat, the blogger behind HopeHealCook.com. I’m actively healing from Chronic Autoimmune Lyme Disease using holistic medicine, diet, and lifestyle. I’ve always loved cooking and have been interested in the connection between diet and health since I was a teenager. Two years ago, after trying all different diets and food philosophies, I finally found a way of eating that best suits my beloved body and continues to produce
healing results.  My current diet is based on the ketogenic diet outlined in the P.K. Protocol
for Lyme, Dr. Sarah Ballantyne’s Autoimmune Protocol, and the results of my food intolerance testing. I’ve found that eating this way has greatly reduced my inflammation, improved my energy and sleep, and decreased feelings of agitation, depression, and anxiety. Overall my diet, which I’ve tailored specifically for my body and it’s unique healing, has radically improved my quality of life.  The main focus of my diet is nutrient density. That means I prioritize foods that have the most nutritional bang for their buck. I believe that all whole foods contain healing properties, but some have greater medicinal benefit than others. One food that has been highly regarded in Asian cultures for it’s power to stimulate healing is burdock root.

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About Burdock

Burdock root has been used in traditional medicines as a blood purifier, a diuretic and to soothe conditions affecting the skin and joints. In combination with other herbs, traditional Chinese healers use burdock root as a remedy for colds and throat infections. Because it assists with detoxification, it’s also used for disorders of the liver, gallbladder, and kidneys. Burdock root also contains phytonutrients called polyacetylenes which are known to be effective antibacterials and antifungals, making it a beneficial medicinal food for those of us battling infections.  In Asia burdock root is eaten as a vegetable. It has a slightly sweet earthy flavor and is a good source of Vitamin B6, Magnesium, Phosphorus, Potassium and Manganese. Burdock root also contains inulin, a prebiotic that supports healthy intestinal bio-flora. This starchy root vegetable has twice the carbohydrates of carrots, and based on my experience it is not a low-FODMAP food. However its nutritional and medicinal benefits make burdock root worth incorporating into my low carb diet. Many health food stores now carry burdock root in the produce section, and I’ve found it at the farmer’s market too. When selecting burdock look for firm roots and avoid ones that seem shriveled or excessively limp.

Cooking With Burdock

The following recipe is one of my favorite ways to prepare burdock root. Tender cooked slices are dressed in a nutty coconut sauce that highlights the root’s natural sweetness. In Japanese cuisine burdock is often paired with creamy sauces made from toasted sesame seeds or miso. Using toasted Coconut Manna imparts a similar flavor and texture for a dish that’s reminiscent of traditional favorites and yet excitingly new. Serve Burdock Root with Toasted Coconut Sauce as a vegetable side or as a tasty snack. Because it’s good both hot and cold it also makes a great addition to packed lunches.

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Burdock Root With Toasted Coconut Sauce

Print Recipe

(Serves 2)
Ingredients

Process

  • Scrub the burdock root with a vegetable brush under running water to remove any dirt or small root fibers. Alternatively you can use a vegetable peeler and peel the root, but after a good scrubbing I find it’s not necessary.
  • Cut the root into 3 inch pieces, and then slice each piece lengthwise into “sticks” of relatively equal size like you’d do if preparing carrot sticks. Burdock root oxidizes quickly when exposed to air so to prevent it from browning you can soak it water with a couple teaspoons of vinegar.
  • Bring a pot of water to a boil on the stove over hight heat.
  • Lower the heat to medium high and add the sliced burdock.
  • Simmer the burdock for 10 minutes then drain well.
  •  Heat a pan over medium high heat and add the coconut oil and coconut manna. Use a spoon or whisk to mix the two together until blended while cooking for 2-3 minutes or until the coconut manna turn a golden color and develops a nutty aroma.
  • As soon as the coconut manna begins to color, turn off the heat.
  • Add the burdock root slices, Coconut Aminos, and a pinch of salt to the pan. Stir to coat the burdock with the sauce, adding another pinch of salt if you fancy.
  • Serve while warm and fragrant, give thanks for this healing food, and enjoy!

Recipe Notes

Coconut Manna is also known as coconut butter and is made from the whole flesh of the coconut.

Resources

Burdock Root. (2014). Nutrition facts. Retrieved from http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2823/2

Natural Herbs Guide. (2010). Burdock root uses, benefits, and side effects. Retrieved from http://naturalherbsguide.com/burdock.html

Psalm 37:4 “Take delight in the Lord, and he will give you the desires of your heart.”

A Family Review of Paleo Treats + “Tigernut Joy” Cookie Dough Bites (AIP/Paleo)

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Today’s post is a double whammy. With Halloween being tomorrow, I figured it would be the perfect time to publish my review of Paleo Treats AND share with a killer treat recipe that I have been teasing my Instagram followers with for some time now. To be honest, I should probably stop doing this, as I’ll probably end up losing some followers if I do it for much longer. And that definitely won’t be good. I’ve heard that some people decide to use this free instagram followers app to help them gain more followers on their account. I think it’s a great idea, especially if you have a lot of posts that you want people to see, as well as regaining more followers in case you lose any. I would love for more Instagram users to see my recipes and posts!

My friend did recommend me to check out this blog where Earthweb have reviewed Follow Fox. That might be something I should check out soon. Unfortunately, I can’t now as I’ve been far too busy making some delicious treats. First off, the lowdown on Paleo Treats. I call this as “family review,” because I used my aunt, uncle, cousin, and parents to taste test the paleo desserts by Paleo Treats for me. While my parents eat Paleo on a regular basis, my extended family does not, thus putting these products to the ultimate test. (Disclaimer: the views shared in this review are honest opinions, not payed or endorsed by Paleo Treats).

Background Info

What I love more than the products of the various Paleo certified companies out there, is that they start from humble beginnings of are either family or friends. They are always real people, with real stories, and a huge heart for their company, and Paleo Treats is no exception. The company originally began back 6 years ago, in 2009, with three good friends; Dave, Lee, and Nik. It is a company based out of San Diego California, where their treats are made in a local facility, mixed, packaged, and labeled all by hand (the best way – in my opinion). They also strive to use organic ingredients whenever possible. Overall, Paleo Treats prizes themselves for “[focusing] on excellence,” and truly, it does show. Whether you live in the U.S., or half way across the world, Paleo Treats sends their desserts all over, from Australia to Afghanistan. Each dessert is made with the average of five different ingredients, usually some type of nut and seed, coconut or coconut oil, dried fruit, cocoa butter or powder, and honey.

The Test

There are dozens of certified Paleo treats out there, and like yourself, I am always a bit skeptical of those that claim they are the “best available.” My family rarely purchases the from the store, as, after all, they have me to make them anything and everything their hearts could ever desire. Yet there comes a time that I am sure all of you can relate to, and that is the day when you simply want the luxury of having a Paleo compliant treat already made for you. No turning on the oven, no kitchen mess, and no waiting for the dessert to cool until digging in. Is this too much to ask? Well, the folks at Paleo Treats would have to say no, it certainly is not! Therefore, with a house full of both direct and extended family members, I knew I had the perfect opportunity to truly test the paleo desserts by Paleo Treats.

Paleo Desserts

The treats are certified Paleo, gluten free, and all lightly sweetened with honey. They are made with minimal, whole-food ingredients, and as mentioned previously, strive to be organic and local when possible. Paleo Treats sent me five different treats of theirs to try, all of which I have pictured above. After placing the desserts in the freezer to chill (it is instructed that the treats are best served cold), I cut each one of them into 6th for the family to try. The first to go was the “Cocoa Now!” cookie, which got rave reviews from the start. Everyone loved the combination of sweet and tangy flavor from the raisins and goji berries that was mixed with the crunch of almonds and pistashios. Overall, the mix of salty and sweet was just right, as no flavor overpowered the other, rather highlighted each other just right to make the perfect, chocolate-y treat. From my observance the Cocoa Now is the equivalent of your favorite trail mix formed into a handy snack or dessert. Next up was the “Brownie Bomb.” My mother, the lover of all things brownies, thought these were literally “the bomb,” while my father, who isn’t necessarily a huge fan of brownies, happily scarfed his down with a look of satisfaction. While my parents were the ones who gave me the longest descriptions of why they liked the paleo desserts, I must make note that my cousin, aunt, and uncle, were nodding in agreement the entire time. I also think my uncle may have said “these are really good” about a dozen times. The “Mac Attack” is just what the name implies, as it is a fun twist on the typical macaroon. Aside from the Bandito, the Mac Attack is the lowest in sugar out of all of Paleo Treats products. Yet who are we kidding…Who is looking at the grams of sugar when indulging in a treat handmade with quality ingredients and a whole bunch of love? Um, no one. That being said, no matter how healthy you think your diet or snacks are, we should all be doing more to reduce our sugar intake. Eating too many sugary treats can lead to oral health issues such as cavities, gum disease and even tooth decay so therefore it is vital that you take steps to eat less sugar. We should all aim to see a Cosmetic dentist in Hampton or a dentist closer to home once every six months too if we want to look after our teeth. Overall, if you love coconut, you will absolutely love this treat. On the other hand, those that were not huge fans of coconut still found it enjoyable. While the main flavor is coconut, this fancy macaroon has a hint of chocolate that adds to the overall depth of flavor. Next, the Mustang Bar was put to the test. As stated on Paleo Treat’s website, this treat is “a cross between paleo granola and a sweet snack bar,” that has a “a whisper of vanilla” paired with “creamy buttery nutty opulence.” I would try and summarize what my family loved about this bar, however, the description by Paleo Treats is so exact that it would simply be verbatim. That being said, my family especially loved that the cookie was held together by almond butter, which created a creamy texture that offset the nutty chew of the walnuts, almonds, pumpkin seeds, and coconut. To my mother, it felt “healthier” than the other paleo desserts by Paleo Treats, yet with the same amount of decadence. Lastly, everyone tried the Bandito. Though it appears to be a typical nut butter cup, the use of roasted almonds makes for an extra special taste. The chocolate top is nice and soft, so you don’t have to worry about breaking your front teeth on a frozen cookie. My mother especially liked the hint of salt, as this highlighted the chocolate quite well.

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Overall, my family was seriously thrilled with the paleo desserts by Paleo Treats. Personally, they brought back memories of eating frozen cookie dough at youth group, only this time it’s 10 x better because they’re Paleo. Each treat is in a perfectly portioned circle that can either be cut into individual servings, or thrown into your purse or backpack for later down the road. Because they are best served frozen, I couldn’t help but realize that they would be great treats to stash in my families ski jackets when we visit our family in Colorado. It has always been a tradition to keep our pockets full of “goodies,” and the desserts by Paleo Treats couldn’t fit the occasion better. While you may take one glance at Paleo Treats and write them off due to the price, I must say, you get what you pay for. Obviously, paleo desserts aren’t something those living a Primal lifestyle consume all the time, rather, should be just what the name implies (a “treat”). With all that behind us, Paleo Treats is certainly a company worth supporting. Pure, Paleo ingredients hand mixed, baked, and carefully shipped in boxes with hilarious wrapping tape straight to your doorstep, folks, I am not sure it gets much better than that!

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Tigernut joy? What does that mean? Well, the flavors in today’s cookies resemble that of an “Almond Joy,” however, instead of using almonds as the name implies, I chose to use tigernuts. While whole tigernuts would be a great addition to this no-bake treate, I am currently out of them, and am trying to save money and not buy any extra ingredients until I have used up all that I currently have. As notes, you can use chocolate chips or homemade carob chips, a recipe from Flame to Fork. I have seen many individuals make my Tigernut Flour Chocolate Chip Cookies using these same carob chips, and the results turn out fantastic. However, because my family is biased towards chocolate and doesn’t have any reason not to eat it, I chose to use mini Enjoy Life chocolate chips for mine. In reality, the choice is up to you, but either way, you will get a quick, easy, no-bake cookie dough bites. I also incorporated Vital Protein’s collagen peptides. This product is truly revolutionary for both those looking for a clean protein powder, as well as those seeking an extra gut-healing boost in their diet. You can literally dissolve the powder into anything, or, as I have done in today’s recipe, add it to a sweet treat to make it more satisfying. All in all, this recipe can be whipped together in a matter of minutes. Truly, the hardest part is waiting for them to set up in the freezer, but I promise you, it is worth it.

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Tigernut Joy No-Bake Cookie Dough Bites

Print Recipe

(Makes 1 dozen)
Ingredients

Process

  • In a medium sized mixing bowl, sift together tigernut flour, collagen powder, shredded coconut, and sea salt.
  • In a separate bowl, whisk together vanilla, maple syrup, and coconut oil, then pour it over the dry ingredients, mixing with a spatula until just combined, then fold in the chocolate chips.
  • Use your hands (or) a cookie scoop to form 12 like-size cookie dough bites, placing each one on a parchment lined plate.
  • Once through with making all 12 bites, place the plate in the freezer and allow to chill for atleast 30-40 minutes until the coconut oil has solidified.
  • Store the treats in the freezer or fridge and remove when ready to eat.

Recipe Notes

If you can have nuts, Honeyville almond flour will work great in place of the tigernut flour.
Raisins, currants, or homemade carob chips make great AIP substitutions for chocolate chips.

Psalm 91:14 “Because he has set his love upon Me, therefore I will deliver him;
I will set him on high, because he has known My name.”

Maple Sugar Brined Chicken (AIP/Paleo, Low-FODMAP)

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I absolutely love brining meat.  Whether it be a slow bring, such as with my dry rubbed steak recipe, or  a simple, 30 minutes dry brine, the end result is always a juicy, tender cut of meat.  Brining takes meat to a whole new level, whether it be a prized cut of steak, or an otherwise chewy pork chop, you cannot go wrong with brining.  While it may be a bit foreign to you at first, once you get the basic rules and ratios down, brining is a breeze.  So, where do you start?  Well, thanks to various articles online that have served as education for me on the topic of brining, I am going to summarize them for you in today’s post.  The most basic form of bringing is a sea salt and sugar brine, as adding other flavoring agents requires a method called “boil brining,” which adds a few more steps, so we won’t be expanding upon that.  For every 4 cups of water that you use in the brine, you will add 1/4 cup of sea salt and 1/8th cup of sugar (in this case, I am using granulated maple sugar).  Ultimately, you want enough water in the brine to cover the entire chicken (or other cut of meat) when submerged.  So, while brining a ginormous turkey at thanksgiving may seem like it contains tons of sugar, you do not have to worry because you are not actually consuming it.  Instead, the salt and sugar simply serve as tools that allows the meat to absorb moisture that otherwise is not present, while also breaking down the structure in the protein molecules, resulting in tender meat.  The sugar also makes a super crisp skin, especially if you take the extra effort to remove the chicken from the brine one hour prior to cooking and allowing it to air dry in the fridge before roasting.   As far as cooking goes, my mother always uses the rule of thumb to cook your roaster 20 minutes per pound at 325 degrees.

Remember, the recipe below is based off of the weight of my chicken an how much water I needed to cover the chicken in the given stock pot that I was using.  If your chicken or stock pot is bigger or smaller, simply adjust the recipe with the pointers noted below. 

  • Use 1/8th cup of maple sugar for every 4 cups of water in your brine.
  • Use 1/4th cup of sea salt for every 4 cups of water in your brine.
  • Boil 1-2 cups of the brining water to make the dissolving easier without changing the overall cool temperature of the brine. 
  • Allow your chicken to brine at least 1 hour per lb, but never over 12 hours. 
  • Roast our chicken for 20 minutes per pound, in an oven set to 325 degrees. 

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Maple Sugar Brined Chicken

Print Recipe

(Serves 4-6)
Ingredients

  • 4 lb roaster chicken
  • 12 cups of cold water
  • 3/4 cup sea salt
  • 1/2 cup maple sugar

Process

  • In a large stock pot, dissolve salt and maple sugar in the water *If you heat the water to dissolve the ingredients, allow it to cool before submerging the chicken.
  • Once dissolved, submerge the chicken into the brine . *If the chicken floats to the top, place something heavy on it to keep it fully covered with water.
  • Place the stock pot in a fridge, or wherever the temperature is kept cool.
  • Allow the chicken to brine at least 3-4 hours.
  • An hour before cooking, remove the chicken from the brine, rinse it in cool water, pat it dry with paper towels, and allow it to air dry in the fridge for a hour.
  • Preheat oven to 325.
  • Place roasted chicken on a wired baking sheet lined with foil.
  • Once preheated, allow the chicken to bake 1 hour and 20 minutes.
  • Remove the chicken from the oven and allow to cool 5-10 minutes until carving and serving.

Recipe Notes

Of course, if you do not have tons of maple sugar on hand, simply use regular cane sugar or brown sugar.
Adjust the cooking time according to how many lbs your chicken is (20 minute per extra lb).

 

 

 

Hebrews 4:12 “For the word of God is alive and active. Sharper than any double-edged sword, it penetrates even to dividing soul and spirit, joints and marrow; it judges the thoughts and attitudes of the heart.”

My Experience With Primary Immunodeficiency

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Primary Immunodeficiency – it is one of my most recent diagnosis by my allergist/immunologist.  Typically, I am not one to seek out definitive diagnosis, as chronic Lyme Disease can so closely mimic a myriad of conditions, that simply the acknowledgement and proper treatment by my functional medicine doctors is typically enough. However, this time, things are different.  For over a year now, I have been working with an allergist/immunologist to first figure out the reason I am allergic to everything, and then to find why I developed Mast Cell Activation Disorder.  While I have an entire article saved under my “drafts” on the topic of mast cells, I first wanted to share an update on my personal journey with this disorder.  After the most recent panel of extensive bloodwork by my allergist/immunologist, it was clear that I have a Primary Immune Deficiency.

 Immunodeficiency

Without going into detail, an immunodeficiency disease (whether primary or secondary) is where one’s immune system is lacking adequate pieces to function properly. When this happens, fighting against literally anything and everything becomes impossible.  In turn, this creates extreme susceptibility, and in my case, chronic infection despite sufficient treatment, mast cell activation disorder, and overall autonomic nervous system damage.  My doctor believes that this “hole” in my immune system has been present since I was born (i.e. primary).  However, it was not a serious issue until it got hit with a few factors, whether it be the Lyme infection or other stressors such as the various sinus infections I had in middle school. Many years ago when I was first ruling out the beginning factors of my Lyme, my Lyme literate neurologist found that I had small nerve damage, for which he put me on IVIG.  Though I have had two Lyme tests come back positive, one of them showed the bands to be very faint.  Why? Because my body never had enough antibodies to actually fight against the Lyme and show on the test.

The Diagnosis

In short, aside from having chronically low white blood counts, my blood work also showed that I have no antibodies.  Therefore, I am left unable to fight for myself, susceptible to anything that comes my way, including staph, strep and a variety of other infections I have been dealing with for over 4 years now. Not only am I susceptible to the “bad guys,” but as a result of having no antibodies to fight, my mast cells compensate and continually misfire.  My doctor likes to the use the analogy of the police coming to the rescue of a raging fire.  While it is nice that they are there, what the situation really needs is a slue of firefighters who can actually put the fire out.   In the case of my body, the mast cells are the police men.  It’s great that they are there, but really, they are quite useless in their act of defense, and in turn, create a myriad of other health complications due to the substances they are constantly releasing in my body (histamine – to name one of the most commonly known).  All in all, this diagnosis accounts for a large portion of the symptoms and conditions I experience on a daily basis.  While it was always quite obvious to me as the patient that something was wrong, a definitive diagnosis allows us to pinpoint how to fix the issues at hand.

Intravenous Immunoglobulin

The treatment my doctor has prescribed is IVIG, something I did for two, six month intervals a few years ago.  However, unlike my LLMD neurologist, she is going to start me very low and slow, with 2.5 grams per week, slowly adding up until I reach 60 grams.  Because I have gotten to the point of not being able to restore my body on its own, I must call on other’s supply for help.  By receiving immunoglobulins on a weekly basis, I will be able to slowly rebuild my immune system.  In turn, this will help my POTS, Mast Cell Activation Disorder, state of chronic infection, and resulting, body wide symptoms and health complications.  While there still is a long road ahead of me to obtain true health, this diagnosis will serve as a large piece of the puzzle to restoring my body.

What About AIP?

This situation serves as a great example of both the strong influence that proper diet and lifestyle can have, while also showing its limitations.  I have been following the Autoimmune Protocol, a long with various other healing diet and lifestyle protocols that I have needed in order to try and heal.  Yet despite following everything to the T (I’m a major type A personality), my body has not healed like it should.  As someone who hasn’t touched any form of sugar in years, eats organ meat almost everyday of the week, has successfully reduced stress, gets enough sleep, movement, and the variety of other primal life principles, I still deal with various issues that I technically shouldn’t be.  Yes, following AIP/Paleo has and continues to be a huge factor in my healing.  Even my allergist/immunologist recognized the fact that if it were not for this extremely healthy way of living that aims to support my body on all levels, I would be a lot sicker than I am today. That being said, everything I do has not healed me, rather has allowed me to cope and make the best of what I have.  However, it doesn’t and isn’t going to be this way forever, as getting my immune system back in action will allow my health-promoting diet and lifestyle make me thrive (not just cope).

Note: This is not a highly technical article, rather one sharing my person experiences and knowledge learned by my doctor.

 

References

Fernandez, J. (2015). Overview of immunodeficiency disorders. Retrieved from http://www.merckmanuals.com/home/immune-disorders/immunodeficiency-disorders/overview-of-immunodeficiency-disorders

Immune Deficiency. (2015). Immune Deficiency Foundation. Retrieved from http://primaryimmune.org

2 Samuel 7:22 ““How great you are, Sovereign Lord! There is no one like you, and there is no God but you, as we have heard with our own ears.”

Tuscan Roasted Cauliflower (AIP/Paleo, Keto)

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 I am always looking for ways to change up the typical version of a recipe.  Yes, roasting cauliflower in some avocado oil with just a dash of sea salt is amazing, yet I didn’t feel that it would be sufficient enough to share with you all.  With the limited amount of ingredients when following the Autoimmune Protocol, it can be difficult to make recipes that are completely different in their flavor profile than the next.  Really, it just comes down to the different ratios and combinations of ingredients one uses that makes foods new and exciting to their tastebuds.  Therefore, while I could go on all month sharing recipes that are based off of Asian cuisine, I decided to take a turn towards Italian flavors, and more specifically, Tuscany.  On the Cooking Channel, there is a show that I have loved watching called “Extra Virgin.”  It is about a couple who moved to and fro Brooklyn, LA, and finally, Tuscany, where Gabriele Corcos is originally from.  The show is full of great recipes based off of real food sourced locally from the land right outside the families window.  Better yet, it is full of history and beautiful Tuscan scenery, something that I simply cannot get enough of.  With all that in mind, today’s recipe was my way of expressing just a bit of this Italian flare that I enjoy watching and absorbing through Debi Mazar and Gabriele Corcos.  Overall, I am happy to say that my inspiration shined through with great flavor in the end dish, and it was enthusiastically welcomed by everyone around the table.  Are there any cooking shows in particular that inspire you?

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Tuscan Roasted Cauliflower

Print Recipe

(Serves 2-4)
Ingredients

  • 1 head of cauliflower (1 lb)
  • 1/4 cup Kasandrino’s olive oil
  • 1 tsp sea salt
  • 1/4 cup chopped parsley
  • 4 garlic cloves
  • 1 tbsp lemon zest
  • 1/2 lemon – juiced

Process

  • Preheat oven to 400 degrees.
  • Cut cauliflower into like-size florets and place in a large baking dish.
  • In a small mixing bowl, whisk together olive oil, sea salt, lemon zest, lemon juice, and chopped parsley.
  • Put the garlic through a garlic press, adding it to the mixing bowl.
  • Pour the olive oil mixture over the cauliflower, tossing until fully coated.
  • Place the baking dish in the oven and allow the cauliflower to roast for about 30-40 minutes, or until done to your liking.

 

 

 

Romans 15:7 “Accept one another, then, just as Christ accepted you, in order to bring praise to God”

Spiced Mini Carrot Muffins (AIP/Paleo – Edible Insect Challenge)

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While I typically would follow up a treat recipe with some more, real food recipes, there is a due date for today’s post, so I must divert from the norm and share an AIP/Paleo friendly muffin recipe. When I was approached to enter into an Edible Insect Recipe Challenge, of course I could not resist!  While some may gag at this opportunity, I saw it as just another chance to brainstorm on how to present entomophagy to a nation that otherwise abhors the thought, as I have done in many previously posted recipes utilizing cricket flour.  Though the contest isn’t necessarily geared towards Paleo eating, I wanted to stay true to my roots and make a muffin that was both Paleo and Autoimmune Protocol approved.  While my parents have come to love when I creat recipes with cricket flour, there are some other members in the household that aren’t such a fan.  After my younger brother saw my post about receiving my insects from Marx Food Pantry, I was met with plenty of funny faces and gagging noises., at which I couldn’t help but laugh at.  Yet in order to take the drama out of it all, I chose to secretly add the edible insects to a muffin recipe I had been working on.  Much to what I had hoped, no one guessed the secret ingredients, but instead thoroughly enjoyed them with a cup of coffee and tea.   Overall, the tigernut, cricket flour, and pureed plantain make for a great texture.  Outside, the muffins have a slight crisp, as the spiced currant topping seeps into the muffins and caramelizes the tops.  The muffins are the perfect bread-y yet moist texture, as the shredded carrots add a nice natural sweetness, while the sustainable protein adds a subtle nuttiness to the muffins that highlights the spices quite well.  All in all, my family and I thoroughly enjoyed these mini muffins warm out of the oven slathered with Tinstar Food’s ghee, and still to this day, no one but myself knows of the secret ingredients.  As far as the contest goes, voting is live until October 25th here!

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Spiced Mini Carrot Muffins

Print Recipe

(Yields 12 mini muffins)
Muffin Ingredients

Topping Ingredients 

Process

  • Preheat oven to 375 degrees.
  • In a food processor, blend crickets and larva until a fine flour has formed.
  • Transfer flour to a bowl and mix with tigernut flour, sea salt, baking powder, basking soda, cinnamon, and ginger.
  • Back in the food processor, shred carrot then use the “S” blade to pulse the shredded carrot into smaller pieces.
  • Remove the carrot from the food processor and set aside for later use.
  • Back in the food processor, pure the lard, plantain, and vanilla until smooth.
  • Spoon dry mixture into the wet until full incorporated, then add in shredded carrot, pulsing until just combined.
  • Grease a mini muffin tin and use a cookie scoop to place an even amount of batter into each muffin hole.
  • To make the topping process larva until smooth, then add lard, dried currents, cinnamon, and ginger, processing until just combined.
  • Dollop the top of each muffin with a bit of the topping.
  • Place the muffins in the oven and allow to bake for 40 minute.

Recipe Notes

Those allergic to shellfish may be allergic to insects.
Tigernut flour can be replaced for almond flour if you are not AIP.
I made the muffins “mini” due to the small amounts of edible insects that I was sent by Marx Pantry.

 

 

 

Psalm 25:14-15 “The Lord confides in those who fear him; he makes his covenant known to them. My eyes are ever on the Lord, for only he will release my feet from the snare.”

Daily Dose of Encouragement: Limitless

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Limitless, without boundaries, and complete freedom.  All three of these terms can easily seem impossible to obtain in today’s world, especially when dealing with trials or tribulation.  Whether it be mental, emotional, or physical, there are innumerable instances that we will encounter that will feel like immovable obstacles that have stopped us in our tracks.  These road blocks make moving forward in life seem impossible.    Much like you do while coming across road construction on your way to work or an appointment, the only thing to do is wait until the man in orange gives you the OK to slowly progress forward.  There are many times in life where this man in orange is God, and we feel like we have been left waiting for the “OK” to take another step forward.  It is not to say we can’t move forward by our own doing.  However, we are tired, worn, and without any solution or strength to get out of this mess through your own efforts.  Overall, we just feel plain stuck, and there is absolutely nothing we can do about it.  Not only do we feel stuck, but we feel like we are slowly sinking deeper and deeper into the hole of going nowhere.

Limitless

There are various instances in life that can make us feel as if we are unable to budge, one of them being physical limitations.  Anyone who has ever experienced a form of hindrance in their physical well-being can understand what this feels like.  Whether it be a sports injury or a chronic illness, we are left feeling immobile.  Sometimes, the situations are so severe that there is no thought or solution produced by man kind that could ever get us out of such of a predicament.   Yet we must remember one thing, as this one thing will help us to endure such seemingly unshakable circumstances, and that is, with God, there are no limitations.  There are no boundaries with the God who is “mighty in powder” with understanding of “no limit” (Psalm 147:5, NIV).  He is a God greater than anything we will ever encounter here on earth, and in the words of Susie Larson, “He is stronger than your fears, greater than your hurts, and deeper than your insecurities. And He has you in His hand.”  Yet satan will try and plague us with thoughts of despair.  “You will never get out of this,” “this will never end,” “just give up now, it will be easier in the long run.”  Yet these statements are pure lies, brought on to discourage and weaken our souls.  However, we must remind ourselves that yes, this will end, yes, God does have a plan, and yes He will get me out of here.   No, there are no boundaries when are lives are in the hands of the Almighty Creator.  No, the solutions we can come up with are nothing like what our Lord has in mind for getting us around these road blocks, over the mountain that won’t seem to move, or out of the miry mud that we are slowly sinking deeper and deeper into. When we change our thoughts  “I will get out of this,” to “God will get me out of this,”  we no longer have to wrestle with plans that are ultimately in God’s control all along.  So keep your head up valiant soldier, for if you keep pressing on, He promises to take care of the rest.

Jeremiah 32:27 “I am the Lord, the God of all mankind. Is anything too hard for me?”

Cassava Flour Fried Apple Donut Holes (AIP/Paleo)

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It is officially fall, the leaves are changing, the farmer’s markets are ramping up, and yes, the smell of cider doughnuts is in full swing.  To be honest, I’ve never actually tasted a cider doughnut.  I believe this to be due to the fact that I got sick at such a young age, and therefore the opportunity never really had time to present itself.  However, my mother certainly has had a few cider doughnuts in her lifetime, which is where the inspiration for today’s recipe came from.  I’ve always wanted to make some sort of “doughnut” utilizing Paleo friendly ingredients.  Of course, I hesitate to call a “doughnut,” “Paleo,” but, you get the point.  Yet due to never purchasing a doughnut pan, I was always left to making my recipes into muffins or cakes.  However, this past spring this all changed, as my family purchased mini, Cuisinart fryer.  We have filled ours with lots of healthy lard, and seriously, it is the best thing ever.  Automatically, this made my mother think of the doughnuts she had as a kid that were deep fried in lard (not rancid vegetable oil).  Therefore, with a mini fryer on hand and apples at their peak of season, I just had to replicate this treat from her childhood.  Overall, I was absolutely thrilled with how the doughnuts held together while frying, how they puffed up despite not containing yeast or eggs, and the best yet, how they tasted.  The fluffy interior and crispy exterior texture of these doughnuts is so scrumptious that the first words out of my mother’s mouth were “are these even Paleo?!”  Yes, in fact, they are Paleo-friendly, and just so happen to be AIP friendly as well!  After I got the approval of my mom, the rest of the doughnuts got passed out to my visiting extended family, all of which thought they were absolutely amazing.  Truly, no one cared that they didn’t contain the typical doughnut ingredients, as there was no evidence that pureed plantains were used as a binder, or that there was hardly any added sugar.  All in all, they were just too plain delicious.  Yet I must make note that aside from their taste, these doughnuts are truly very simple and quick to make.  If you don’t have a little fryer filled with lard, then this recipe can be your excuse to get one.

IMG_0114Fried Apple Doughnut Holes

Print Recipe

(Yields 16 Doughnut Holes )
Ingredients

Process

  • Whisk together the cassava flour, cinnamon, sea salt, baking powder, and maple sugar.
  • In a food processor puree the lard, plantain, and vanilla together until smooth.
  • Add dry ingredients to the wet mixture and pulse until the mixture is crumbly.
  • Add in chopped apples and pulse until the mixture is no longer crumbly and the dough can be pressed together with your fingers.
  • Preheat your fryer to 375 degrees.
  • Roll the dough into 16 donut holes.
  • Carefully drop the doughnut holes in the oil 3 or 4 at a time, and allow them to cook 7-8 minutes, using a slotting spoon to move them around every now and then so that they cook evenly.
  • Once cooked, use a slotted spoon to remove the doughnuts from the oil, placing them first on a paper towel lined plate, then rolling them each in the maple sugar.
  • Place each doughnut hole in a parchment paper lined bowl or plate for serving.

Recipe Notes

370 is the smoke point for lard, and while I have not had any issues with frying the doughnuts at 375, I do not recommend continually using this temperature.  If you want to avoid any potential pitfalls, simply cook the doughnuts at 370 and add a couple minutes to the cooking time.

 

 

 

Deuteronomy 13:4 “It is the Lord your God you must follow, and him you must revere. Keep his commands and obey him; serve him and hold fast to him.”

Oven Baked Pork Ribs with Ginger Thyme Peach Sauce (AIP/Paleo)

 

Ribs

I grew up absolutely loving ribs.  My parents should have known they were doing atleast one thing right in their parenting style! Right?  That being said, creating AIP friendly BBQ that actually stood the taste test against real, nightshade-full BBQ was once slightly intimidating.  Yet after successfully making two different recipes for pulled pork, as well as a loved Rhubarb BBQ Sauce, I was feeling a bit adventurous and decided to expand upon my experience in the realm of BBQ. Much like the sauce that I made this past summer, I chose to use peaches as the base for today’s recipe, as they are in season and therefore in great abundance here in New England.  The pork ribs that I used were also from a farm down the road, which made the entire dish locally sourced, something that I absolutely love both the idea and taste of.  While I have a deep love for ginger, other members in my family tend to shy away from it when cooking.  Therefore, I typically take any chance I can get to introduce it to them in subtle ways, all of which they end up loving once tasting.  In today’s recipe, ginger serves as a the “spicy” factor that would otherwise be present in BBQ in the form of chili powder and paprika.  The peaches give the sauce a natural sweetness, while the vinegar acts as the underlying “tang.”  In place of the umami factor that tomato paste would otherwise give a barbecue sauce, I used just a bit of fish sauce to give it this sweet, sour, bitter, and salty flavor that our taste buds can’t help but jump at.  Overall, these ribs were eagerly accepted at the dinner table.  Even my younger brother, who first asked what they were made of, ate them without any negative comments, instead saying “cool” after I rambled off the ingredients.  As noted below, if your ribs are naturally lean like mine, basting the ribs with extra fat while roasting can help yield in a more succulent rib.  On the other hand, placing all of the ingredients in a slow cooker and cooking anywhere from 4-8 hours would also be another fantastic method to make these finger-licking ribs.

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Oven Baked Pork Ribs with Ginger Thyme Peach Sauce

Print Recipe

(Serves 4-6)
Rib Ingredients

  • 3 lb baby back pork ribs
  • 1 tsp sea salt
  • 1 tbsp ground ginger
  • 1 tbsp dried thyme
  • 3 tbsp avocado oil

Sauce Ingredients (Yields 1 1/2 cups) 

  • 6 whole peaches (3 cups chunked)
  • 1/4 cup white wine vinegar
  • 1 tbsp minced fresh ginger
  • 4 minced garlic cloves
  • 1 tbsp fresh thyme
  • 1 tsp Red Boat fish sauce

Process

  • Preheat oven to 250 degrees.
  • Prepare ribs by removing the thin membrane on the back of the meat and cutting off any tough end pieces of meat.
  • Place ribs on a large baking sheet and rub down on both sides with sea salt, ground ginger, dried thyme, and avocado oil.
  • Put the ribs in the preheated oven and allow to bake for 2 hours.
  • While the ribs bake, it is time to prepare the sauce.
  • Pit the peaches, cut them into chunks, and place them in a medium sized sauce pan on medium heat, a long with the fish sauce and white wine vinegar.
  • Allow the mixture to heat up, then add in fresh thyme, minced ginger and garlic.
  • Let the mixture come up to a strong simmer and allow it to cook for 10 minutes, stirring every now and then to ensure the mixture doesn’t stick to the bottom and burn.
  • After 10 minutes, turn the heat to low and let the mixture cook another 5 minutes.
  • Once reduced,  pour the mixture into a blender to make a sauce the consistency of your liking.
  • After 2 hours, slather the ribs generously with the peach sauce and place them back in the oven to roast for another 2 hours, slathering with sauce as you see fit.
  • After the 4 hours are up and the ribs are tender, remove them from the oven and slather with more peach sauce if desired and fresh thyme.

Recipe Notes 

If your pork ribs are naturally lean, basting them with lard or bacon fat throughout the cooking process can help yield in a more succulent end product.

 

 

 

Exodus 15:2 ““The Lord is my strength and my defense; he has become my salvation. He is my God, and I will praise him, my father’s God, and I will exalt him.”

The Healing Art of Pilates for Chronic Lyme Disease

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Much like real food, movement, especially in the form of pilates, has been a huge component of my healing journey from chronic Lyme Disease. Though it was something that I began even before I was sick, it has been during the many years of striving to regain my health that I have found Pilates to be helpful down to my very bone. It doesn’t matter what the circumstances, Pilates allows me to reconnect, relieve tension, be faced with a challenge yet have fun, and ultimately feel better in my own skin.

Where it All Began

UntitledIt all began In the 1900’s with Joseph Pilates, a German man who “turned to exercise and athletics to battle” the physical ailments that plagued him since his childhood. As a young boy, Joseph studied various anatomy books, intently watched how different animals moved with grace yet precision, and used the greek philosophy of man being balanced in his body, mind, and spirit, to create his own set of movements that did just that. This personalized exercise system allowed him to grow from a frail young boy into a strong man, so much so, that he later became Scotland Yard’s self-defense instructor for detectives in England. He then became a German “enemy alien” in World War I, which is where he ultimately refined his movements for what is now termed as “Pilates.” Funny enough, he actually “rigged springs to hospital beds,” which then allowed “bedridden patients to exercise against resistance, an innovation that led to his later equipment designs.” An example of one of these machines is the Pilates reformer, which is pictured in the middle image above. Fast forward to 1926, after Joe’s exercise method had become so popular in Germany that he actually immigrated to America, and more specifically, to New York, where he and his wife had a fitness studio. Many of the individuals from the New York City Ballet attended his studio, while outside of New York, his popularity spread quickly. Even after Joe died, Pilates continued to grow, and in the 1970’s, many celebrities jumped on the bandwagon. Now in days, not only is it in the “mainstream,” but it is also a key component for world renown, elite athlete’s training (those in the NFL, NBA, MLB, MLS, NHL, and Olympics).

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Yes, Pilates is quite legit, so much so that it benefits both those recovering from health complications like myself, and those looking to be the best athlete in the world. This is an aspect of pilates that cannot be said for many other exercise regimens, as they typically prove to be too stressful on the body, thus causing them to either hinder one’s healing process or are unable to be continued into one’s old age. Yet not Pilates, as the young Joseph himself used it to heal from “asthma, rickets, and rheumatic fever.” Pilates produces strength, length, and flexibility, all of which are cannot be truly obtained through anything but depth, breadth, and relaxation in your workout. It may sound counter intuitive, as we have been taught that “pain is gain” or that you have to work your body to the ground to ever get the shapely form that you want. Yet this is the furthest thing from the truth, and can be detrimental to your health later on in life. You want your joints to last a long time, that’s why you exercise, take fish oil, or even take Vibes CBD oil to help keep them supple. But all that can be undone just by pushing yourself when in pain during exercise. Professional athletes have had entire careers wiped because they did one more push while hurting.

Pilates is not about forcing our bodies into motion, as this will result in little benefits and true physical fitness. As Joseph Pilates once said, “ideally our muscles should obey our will. Reasonably, our will should not be dominated by the reflex actions of our muscles.”. Pilates is a system that focuses on using the mind to connect and move the body without any tension or pain, strengthening our body down to its very core (no pun intended).

Breath in, Breath out

Without getting too technical, one of the most obvious reasons why Pilates is so beneficial to the body, is due its foundation being based on diaphragm breathing. Before you begin learning any of the movements, mastering this technique is very important, as it will later be brought with you into the more intense exercises. While diaphragm breathing is typically overlooked by the busy society that we live in, the benefits associated with this way of breathing are something that every individual needs. Long, deep breaths are shown to activate the parasympathetic nervous system, which is part of the autonomic nervous system, and ultimately responsible for involuntary actions of our body (the GI tract, heart, and various glands). This causes the deep breathing in Pilates to inevitably be related to relief of muscle tension, stress, simultaneously connecting the mind and body. Other benefits include increase of oxygen flow throughout the body, concentration improvement, strengthening of the lungs, and increases blood flow to muscles. Due to the relationship between emotions and breathing, the quality breaths used throughout Pilates are also beneficial to our mental well-being, as various types of respiration patters are actually linked directly to different emotions that we express. We can all probably think back on a time that we were anxious, scared, happy, or excited. How did your breathing vary throughout these situations? When anxiety or stress is high, our breath tends to be shallow and quick, yet when when we are happy, our body is able to open up and breath fully, even when we don’t even realize it. Due to this strong link between mood and breathing, Pilates is able to stable one’s emotional and mental state of mind, while also preparing the body for future events that may be stressful, as it teaches you how to carry on with diaphragm breathing even outside of the studio or workout. I personally have found that when my body is being put through stressful situations, whether it be a busy week or simply flying in an airplane, focusing on taking deep breaths eliminates large portion of tension and resulting body ache that I can easily experience from chronic Lyme.

Alignment & Posture

Before I got sick, all of my friends always commented that my posture was always so “perfect.” While they weren’t sold on my statement saying it was from Pilates, the ability to keep my back straight and flat while sitting and standing truly was from just that. This is due to the fact that Pilates focuses on proper alignment, where muscles are not strained, rather in the right position to work at maximum potential. Again, the posture and flexibility from doing Pilates is inevitable, as you find yourself striving to lengthen your spine throughout both the simple and complicated movements. That being said, from all of the pain that my body has been in, as well as the many months lying vertical in bed, being able to stand up straight became very difficult. In fact, after receiving the surgery to release my compressed celiac artery, the stiches and surgical drain that were imported in the side of my abdomen made it practically impossible to stand upright. To this day, I still do not live a pain free life, therefore making it difficult to keep my posture correct and shoulders back. However, doing so has become a lot easier with Pilates. I have been able to open up both my back and front of the body through using the muscles deep in my core. In doing so, I also release tension in my shoulders, hips, and neck. This has allowed me to migrate out of the fetal position that my body has been in for years as an expression of of self defense and protection, into being the tall individual I was originally made.

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For Everyone, For Life

From an exercise standpoint, Pilates is something I can do whenever, wherever, regardless of how I am feeling. It is not to say I am doing an extreme workout everyday, however, at the very least, I strive to incorporate even the smallest of movements encompassed in Pilates throughout my week. While I prefer the reformer, mat Pilates is something that I can do on the floor of a hotel room or even when we are staying overnight on our boat in the summer (as funny as that may sound). Listening to my body is key, and with Pilates, I can do as little or as much of a given exercise as my body sees fit. Truly, you can find a great deal of work for your muscles in the smallest of movements. Nothing has to be big or dramatic. Instead, by focusing in on a specific group of muscles while releasing tension and lengthening through the spine, your body is put into the ideal form of exertion. Overall, Pilates helps you “tune in” with your body and “tune out” when you want nothing to do with your body. It is the best of both worlds. Somedays I zero in on the exercises I am doing, focusing on precision and various muscle groups throughout my core. Other days I focus solely on my breathing, not caring how many repetitions I do or what the form looks like. Pilates can also a fantastic way to “play,” which as previously discussed in my post on finding primal play in today’s modern world, is very important to keeping life new and exciting. True play is enjoyable, relieves tension, and helps you express yourself. Therefore, with Pilates as a clear form of play, it inevitably helps your cognitive, social, communication, and physical development. While elite athletes do it as part of their exercise regimen, Pilates is truly something that you can do simply as a daily treat for yourself. As pain therapy, pain management, pain reduction, and overall pain distraction, Pilates is my little get away from the rest of the world and all the responsibilities that come a long with chronic Lyme. I also find that Pilates helps significantly with keeping my lymphatic system flowing, while also helping regulate blood flow throughout my body. In the end, while posture, breathing, gaining strength and relaxation are just a few of the positive effects I personally experience from Pilates, there truly is a whole world of other benefits that each and every individual has the chance to find for themselves. Overall, Pilates is just plain fun, and the best thing is, it is fun that heals.

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

References

Balance Body. (n.d.). Benefits of pilates. Retrieved from http://www.pilates.com/BBAPP/V/pilates/benefits-of-pilates.html

Pilates Bridge. (n.d.). 12 scientifically proven benefits of pilates for your peace of mind. Retrieved from http://pilatesbridge.com/12-scientifically-proven-benefits-of-pilates-for-your-peace-of-mind/

Thomson, B. (n.d.). Joseph pilates life and biography. Retrieved from http://www.easyvigour.net.nz/pilates/h_biography.htm

Wednesday Wellness. (n.d.). Importance of the breath. Retrieved from https://www.nmu.edu/wellness/sites/DrupalWellness/files/UserFiles/9.19_final.pdf

Turnip, Leek, and Greens Hash (AIP/Paleo, Keto)

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I am working on a few articles that I cannot wait to share in the upcoming weeks, one being on how pilates has helped me heal through chronic Lyme Disease, and another being on mast cells.  However, before I post those, I wanted to share a little bit of what is currently going down in my kitchen.  Now that my family and I are home for the fall, we are getting the local farm share full of a variety of veggies.  Therefore, with all of the produce on hand, I decided to make it my goal to share the different ways that my family typically enjoys the vegetables.  Truly, it is not hard to make sweet potatoes, kohlrabi, turnips, radishes, leeks, dark leafy green, and broccoli incredibly tasty.  Today I decided to combine three of these to make a savory dinner hash, though it could easily be served for breakfast.  The leeks make the kitchen smell absolutely wonderful, as they caramelize just a bit and add natural sweetness to the dish that offsets the slight bitterness of the turnips and kale.  If you are not usually a fat of turnips, thinly shredding them makes them a hundred times more appealing.  The same can also be said for kale.  I served this as a side dish to my families dinner of roasted chicken, sweet potatoes, and my upcoming rutabaga gravy recipe.  It easily passed the taste test of everyone around the table, including my aunt and uncle who were visiting from out of state.  Overall, today’s recipe is an incredibly tasty way to add a punch of nutrients to any meal, and quite honestly, I could have eaten the entire hash.

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Turnip, Leek, and Greens Hash

Print Recipe

(Serves 4-6)
Ingredients 

  • 3 cups shredded turnips (from 4 medium size turnips)
  • 4 cups shredded kale
  • 2 cups shredded leeks
  • 2 tbsp balsamic vinegar
  • 2 tbsp lard
  • 1 tsp sea salt

Process

  • Use a food processor with the shredder attachment to shred the turnips and kale.
  • Use a knife to thinly slice the leeks.
  • Heat a large pan with lard on medium-low, and once hot, add in leeks.
  • Stir the leeks around until fragrant, then add in shredded kale and sea salt.
  • Allow the mixture to cook 2-3 minutes, then add in the balsamic vinegar, mixing it around until the vinegar has dissipated.
  • Add in the shredded turnips, stir the mixture around, allowing it to cook until the turnips have just softened and then serve.

Recipes Notes

For low-FODMAP, simply use leek greens instead of the white part of the leek.

 

 

 

 

 

Romans 5:3-4 “Not only so, but we also glory in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope.”

Chunky Monkey Tigernut Flour Banana Bread (AIP/Paleo, Coconut Free)

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 Before getting into all-things-pumpkin spice, I wanted to share today’s banana bread.  Growing up, my mother didn’t make banana based treats very often, as my dad was known for allergically reacting to them.  After reading the Paleo Approach, I realized this was probably due to antibody cross-reactivity, as bananas are grouped under those associated with ragweed-pollen allergies, something my father struggles with.    This lack of banana bread (I know, I was so deprived haha), resulted in a deep love for the snack whenever I was served it at friend’s house.  I can always remember the deep, rich, caramel-like flavor that the bread had.  Whether hot or cold, the moist yet scrumptious texture of banana bread simply cannot be beaten.  These memories and flavor profile that I remember from my childhood are exactly what I tried to encompass in today’s recipe.  Typically, the name “chunky monkey” indicates that the recipe has nuts, however, in place of this  I chose to use a bit of tiger nut flour to replicate this.  The great thing about this recipe is that it is practically flourless, as the bananas themselves act as a great binding and rising agent.  Not only that, but aside from the chocolate (or carob) chips that are used, there is no added sugar.  I always like to refer back to Flame to Fork’s carob chips, as these have proven to be a fantastic replacement for chocolate chips in many Autoimmune-Protocol Paleo recipes.  That being said, if you want to go completely fruit sweetened, dried currants, chopped dates, or even raisins, would work as a great substitute.  For those of you worried about to many “sweets” on the Autoimmune Protocol.…No, sweet treats shouldn’t necessarily be a “staple” in your healing diet.  However, I do like to offer the recipes my family thoroughly enjoys that just so happen to be AIP in nature.   In fact, this recipe proved to be just that, as I found my dad asking “where are those banana bars you made the other day?”  Overall, the rich flavor, moist center, and caramelized banana topping make these bars a sure winner.

hunkymonkey

Chunky Monkey Banana Bread Blondies

Print Recipe

(Serves 8)
Blondies

Topping 

Process

  • Heat oven to 350 degrees.
  • Puree 2 banans, vanilla, and shortening until smooth.
  • Add in tigernut flour, baking soda, and sea salt, continuing to puree until a smooth batter has formed.
  • Fold in chocolate or carob chunks.
  • Line a loaf pan with parchment paper, and transfer batter into the pan, smoothing out the top with your spatula.
  • Slice the remaining banana on a diagonal, placing each slice on top of the batter in a single, even layer.
  • Sprinkle with maple sugar, dollop remaining 1 tbsp of shortening, and place in the oven to bake for 45 minutes.
  • Once golden and pulled away from the edges, remove the pan from the oven and allow to cool for at least 20 minutes before removing the loaf from the pan to continue to cool in the parchment.

Recipe Notes

If you are feeding a crowd, feel free to double the recipe and bake them off in a 8×8 inch brownie pan.

 

 

 

 

 

Romans 15:7 “Accept one another, then, just as Christ accepted you, in order to bring praise to God.”

Grilled Asian Lamb Chops (AIP/Paleo, Keto)

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Today’s recipe was my 19th birthday present to myself back in August. While I did play around with experimenting an AIP friendly treat based off of this chocolate cake, I have to say that I thoroughly enjoyed my lamb chops much more than anything else on my plate. Prepared in an Asian marinade and full of juicy fat, this dish includes all of my favorite aspects of food piled into one. Honestly, I’d rather have a cut of meat accompanied by a thick slab of fat over a baked good any day. I served my chops alongside two heads of sauteed local swiss chard, as the dish is so satisfying there is really no need to make anything else to go with it. It is the kind of recipe that has your mouth salivating even before the chops are off the grill, and once they are, you will be making sure ever last bit of meat is off the bone and licking your fingers wishing there was more (atleast that is what I was doing). If that sounds anything like you, I’d recommend making a double recipe. Of course, if you are not a fan of lamb (which I have heard is an actual thing), you can easily use pork chops, steak, or even chicken thighs in place of the lamb. The marinade contains a few ingredients that are harder to find so I could suggest using an asian grocery delivery service as they will have everything you need. Plus, it has a healthy dose of fish sauce but I still like to finish my chops off with a sprinkle of salt once cooked, which helps round out the savory and sweet flavor. Though it is currently almost October and indoor cooking seems to be coming back in season, I believe that the grill should be used for cooking until snow literally prohibits me from walking out on the patio to turn it on. Therefore, even if it is a bit chilly in the state that you reside, I promise that these lamb chops are worth the fresh air. Overall, this recipe is quite flavorful, yet not so much as to take away from the delicious, natural taste of the lamb. If grilling, juicy cuts of meat, or anything Asian related is up your alley, you are sure to love this dish.

LambChops

Grilled Asian Lamb Chops

Print Recipe

(Serves 2-3)
Ingredients

  • 1 lb lamb chops
  • 2 limes – juiced
  • 1 tbsp molasses
  • 1 tbsp apple cider vinegar
  • 1 tbsp Redboat fish sauce
  • 1/2 tbsp sriracha
  • 1 cup sliced scallions
  • 1/2 tsp ground ginger
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/2 tsp Sichuan pepper

Process

  • Place lamb chops in a sealable gallon sized bag.
  • Whisk together marinade ingredients and pour over the lamb chops.
  • Squeeze out all of the air in the bag and tightly seal the bag, allowing to marinade anywhere from 1-8 hours.
  • Once through with marinading, turn the grill to medium-high.
  • Place chops on the grill, watch them closely as to not allow them to burn to a crisp, and allow to cook for 3-5 minutes per side.
  • After the chops have cooked to your desire, remove them from the grill and serve.

Recipe Notes

Cooking time depends on how rare you like your lamb to be.
For a completely Low-FODMAP version, substitute maple syrup for the molasses, or omit all together.
Molasses on its own is not Keto, however, due to the extremely small amount left after the chops have been marinated and cooked, it is not an issue.

 

 

Job 42:2 “I know that You can do all things; no purpose of Yours can be thwarted.”

Beyond the Bite Community: Andrew Hurley’s Story with Lyme

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Today’s post is one by a Andrew Hurley, an individual that is part of Beyond the Bite Community.  We both thought that my blog would be the perfect starting place for him to share his article of dealing with chronic Lyme Disease.  Not only does it show the depths of what battling Lyme is like, but it also contains humor and hope, both of which are essential to healing.   So, without further adieu…

Andrew’s Story

There are 3 reasons I want to tell the story about my experience with Lyme Disease: To educate people on this disease and spread awareness of its effects, to provide a beacon of hope for those who are currently suffering with Lyme, and to help people find silver linings during difficult times. My dear, dear friend and mentor Curtis “Fifty Cent” Jackson once said, “Sunny days wouldn’t be special, if it wasn’t for rain/Joy wouldn’t feel so good, if it wasn’t for pain.”  Preach on, Fitty!  So, is this a serious story? Yes, it involves my 2 bouts with near suicidal depression. Hey guys, don’t worry – I’m still here. Is this a happy story?  Yes, it involves a man completely changing his life for the better.

Where To Begin?

Let’s start with my Yelp review of Bishop Guertin High School in Nashua, NH: “Class of 2009.  5 stars! Would recommend to others!  I got to drink and be with friends all the time and had not a care in the world. Life is easy!”  Naturally, I assumed life would just keep getting better and better. But as Stephen King once wrote, “The World eventually sends out a mean ass patrol boy to slow your progress and show you who’s boss.  You reading this have undoubtedly met yours (or will).”

I met the patrol boy during the fall of 2010 in my second year at Northeastern University in Boston.  Seemingly out of nowhere I started developing some extreme symptoms that I had never experienced before.  I started feeling horribly depressed, anxious, dizzy, sore, tired, and just overall not like myself.  I heard everyone telling me college was supposed to be the best years of my life, and I panicked.  These are some of the thoughts that were running through my head around the fall of 2010.  Do I have cancer?  I feel so weak I can hardly get out of bed.  I feel tired all of the time.  I’m really dizzy 24/7.  Do I have some sort of chemical imbalance?  I’m suddenly Captain Anxiety and the only power I gained was the ability to compulsively eat pizza like I’m on a game show and the object of the game we’re playing is to eat the most pizza.  Why can’t I think through what I need to pack in a bag for a weekend trip?  Why do I feel like I’m in a dream (and not the cool kind of dream where you can fly or that girl you always had a crush on confesses her love for you)? Am I ever going to feel well again?

Folsom Prison

Lyme Disease affects the brain, so part of the frustration of trying to figure out what was wrong with me was the psychological and physical symptoms of this disease bleeding into one another.  At one point when we were trying to arrive at an explanation and diagnosis, I remember my mom asking, “Okay we know there is a problem here.  But, Andrew, is this physical or is this emotional?”  Thinking I was losing my mind, but still physically feeling like I got hit by a truck, I yelled through tears “I don’t know!”

Lyme is so hard to diagnose that from the Fall of 2010 through the end of 2013 I spent time with doctors that could not figure out what was wrong with me.  They were treating my symptoms instead of figuring out what the root cause of all of this was.  During this time I thought I had something called Adrenal Fatigue (which it turns out I did, but it was just a symptom of Lyme) and gut-health issues that were affecting my brain (sexy, I know).  I tried every remedy under the sun.  Adrenal supplements, bone broth, lots of kale, sinus surgery, and Native American Witch Doctors.  I didn’t try that last one, but I was desperate enough to consider it.

My symptoms did improve somewhat over this time as some of these treatments worked, but they only acted to mask symptoms – I was not actually getting any healthier.  Life ranged from bearable at best to “I can’t take this anymore” at worst.  I kept my head down, kept attending class at Northeastern, and completed three different full time 6-month internships while at school.  Looking back, I have no idea how I did I graduated on time and kept working, but it had to be strength from God.  We’ll get into God a little later.  But for now, here is the turning point.

Help Me, Obi-Wan Kenobi.  You’re My Only Hope.

I did so much research on the human body and doctors in the area from 2010 – 2013 that I basically became Dr. Gregory House (minus the Vicodin addiction).  At the beginning of 2014, I came across this facility in Central Massachusetts called the Ultrawellness Center.  It sounded like the name of a Scientology center so I was skeptical, but it had a fantastic reputation for diagnosing people properly who had bounced around from doctor to doctor without answers.  I booked an appointment for January 4th, 2014.

I saw Dr. Todd Lapine and within about 20 minutes of me telling him the history of the previous 3+ years, he was pretty sure that I had Lyme Disease.  I told him that I couldn’t possibly have Lyme because I was tested back in 2010 when this whole debacle started.  He replied by telling me that Lyme tests are very unreliable and that I most likely had a false negative. Touché, Lapine.  He told me that while Lyme Disease is difficult to diagnose, it is even more difficult to treat. Translation: the battle has just begun.

I drove home that afternoon in a snowstorm that turned a 3-hour drive into a 5-hour drive.  I was completely overwhelmed because I had just had this bomb dropped on me and I was supposed to start my first full-time job that Monday. I got home and went into my room alone for a few hours.  I just wanted to be alone and feel bad for myself.  A few weeks later, I officially got diagnosed with Lyme.  I still have the voicemail on my phone.  The woman leaving the message seemed so nervous… I remember thinking, “you’re not the one with Lyme, so why do you care so much?”  I had to take the next few months day by day.   I started my new job and would pretty much go to bed immediately after getting home every day.  This was a dark time in my life, but I started writing down everything positive from each day, no matter how small it was.  I started actually being treated for Lyme that March when I found a specialist in Hanover, NH.  I have made an incredible amount of progress since then, and I continue to make my way back to health little by little every month.  I have a long way to go, but there is absolutely light at the end of the tunnel.

This Is Major Tom To Ground Control.

I could sit here and tell you how hard my life has been since 2010.  Sorry, I think I am going to do that for me like 30 seconds.  But then it gets happy.  I promise. Have you ever had a problem that you literally couldn’t ever get away from – not even for a minute?  The amount of frustration I had watching my friends have fun and not being able to explain just how sick I was cannot be put into words.  I went to countless doctors who ran countless tests and responded every time with little more than shoulder shrugs.  It made having a girlfriend or meeting new people seem so far out of reach.  How are you supposed to even talk to people when you don’t feel like yourself and you want to crawl in a hole? For a few periods of time, I stopped wearing a seatbelt and considered driving my car into something.  But I don’t want to dwell on all of that.  I want to tell you about some of the amazing lessons I have learned since 2010 and how my life has changed in some unexpectedly beautiful ways.

Fun (With Problems)

So let’s lighten it up, shall we?  Through my years of trying to figure out what was wrong with me, I have learned so much about food. I basically minored in nutrition and completely changed my diet.  I also learned how to cook (LADIES???).  At the time that this all started going down, I hadn’t eaten so much as a carrot since the Bush Administration and would’ve lived inside a pepperoni Hotpocket if given the chance, so this was a big adjustment.  My sophomore year college roommate and I single handedly kept a Papa John’s in business one fall – I’m pretty sure we bathed in the garlic sauce.  Are you seeing a trend? I had a problem.  When I first changed my diet, I lost 55 pounds in about 3 months.  I thought that I was “big boned” my whole life.  Turns out I was just an extra thick milkshake that needed to lose about a quarter of his body weight.

Also, I loved drinking.  I have been crowned “Best drinking partner” on multiple occasions and I believe I deserve that honor.  But I don’t drink anymore.  Yes, it’s for my health, but I am not sure I want to drink even when I can some day. A casual 3 beers with friends around a campfire?  Sounds ideal!  Personally, I can’t do it.  I was always a 100 proof Rum guy.  More specifically I was a “drink too much 100 proof rum and attempt to yell at members of the New York Yankees through the television” guy (this really happened but it was 4 Loko.  OG 4 Loko.  I ain’t no rookie).   Although I feel like the Jimi Hendrix of drinking (cut down in his prime), alcoholism runs deep in my family and I feel like stopping at the age of 20 allowed me to dodge a potentially huge bullet. It’s been about more than just the physically harmful effects of drinking though.  I’ve taught myself how to be comfortable with silence and not rely on alcohol as a social crutch.  I have learned how to ask questions and listen intently during conversations rather than just stay in idle chitchat.  I also haven’t thrown up in almost five years, so I’ve got that going for me… which is nice. And as for me and pepperoni Hotpockets? We are never, ever, ever getting back together.

We Can Rebuild Him…

I have completely different goals, interests, and aspirations than I did a few years ago. I am a more well-rounded person, and I have a clear vision of what I want my future to look like.  Since I have had my health taken away from me for a (temporary) period of time, I now cherish the thoughts of hiking, running, camping, singing, drawing, and climbing.  Most “ing” words, really, that don’t involve “sitting.”  In these past few years, I have watched enough Netflix for a lifetime and can quote every line to Dumb & Dumber (“Excuse me, Flo?”).  Enough is enough.  I plan on being that annoying healthy old guy who is running marathons with the young guns.

“Patience is a virtue.” I believe it was Andrew Hurley who gave us that nugget of wisdom back in 2014.  I agree with him.  The whole time period has given me much more patience.  Those who know me well might say that the last sentence might not be saying much, but it’s still an improvement.  So now when I can’t get a parking spot at Trader Joe’s, I just swear at the guy taking up two spots for 30 seconds instead of a full minute.  Silently and in the safety of my car, obviously. What am I, a tough guy?  In all seriousness, I am much more patient in many other areas of my life – difficulty at work, moving stresses, unexpected relationship problems.  It’s given me so much perspective on what is worth getting upset about and what is simply out of my control.  But in less seriousness, that guy at TJ’s has to know he’s taking up two spots, right?

Once More Unto The Breach, Dear Friends, Once More.

This time period has allowed me to empathize with those who are struggling.  I am not just talking about Lyme Disease – there are other physical and mental health problems that can be treated if people are pointed in the right direction.  Hopelessness doesn’t have to be the norm for those suffering.  Now that I am getting treated, I feel so much better than I did in 2010.  My depression and anxiety are going away. I am a living example that you can come through the deepest darkest times of your life if you just keep going.  I really thought that I was in an absolutely hopeless situation and that I was never going to get better.  These feelings were the strongest during the winter of 2010-2011 and when I found out I had Lyme in early 2014. I never specifically planned on killing myself, but a few times I thought, “I can’t do this anymore.  If this lasts any longer, I am going to have to die.  That’s that.”

But life got better.  That’s what I would say to anyone who is really having a hard time.  Just keep pushing. Clean up your diet. Exercise.  Seek professional help.  Make sure medication is the last house on the block, but make sure it’s still on the block.  Don’t take it off the table.  And please don’t be embarrassed to talk to someone about your struggles.  Crying is like throwing up for the soul- you will feel so much better.

I’m No Longer A Slave To Fear.

Above all, the most important change in my life has been the development of my relationship with God.  Full disclosure: I’m about to get a pretty Jesus-y here, and I mean that in the best way.  I grew up in a Christian home, but my faith didn’t become real until I was confronted with extremely trying times.  I learned what it was like to give up control over circumstances I was trying to hold on to in vain and see God work things together for good.  God replaced some of my selfishness with a desire to love others more than myself.  I have never felt adequate in sharing the Gospel with others and cannot eloquently put into words the changes I have seen in my life since putting faith in God, but I can say I am nowhere near perfect and never will be.  Neither is anyone else, and that is the whole point – grace for all exists anyway.

Studying Jesus himself has been fascinating – I’m actually reading the Bible instead of being told what it says by “Christians” who don’t act like Jesus whatsoever.  I don’t have all of the answers and struggle with questions all of the time, but I do know that I am more kind, gentle, accepting, loving, generous, and honest than I have ever been.  I take approximately zero credit for that, personally.  God pulled me close to Him during this seemingly impossible time of my life and I quite literally could not have survived without Him and the friends & family in my life.

The Best Of What’s Around

I recently dug through some old notes I wrote down and this is what I had to say in November of 2010: “All I want is to feel normal again so I can move in a positive direction in my life, but this is not happening right now.  I have been pleading with God to heal me, but I am honestly not very optimistic.  I’m trying to be, but it’s just not really in my nature.  All of my other issues, whether it be about girls or friends or school or whatever have kind of fallen by the wayside right now.  This is like the sound of a jet plane, drowning out everything else.  It’s the only thing I think about because I can always feel it.”  I still can feel like that some days. But instead of waddling in despair, I get excited about everything I am going to accomplish in the future and I thank God for all that I have learned. I don’t know when I will be completely better, but I know I will be some day.  I’m lucky enough to see the bright side of this difficult season of my life and feel honored to share it with you.

Now if you’ll excuse me, I’m off to get a “Smooth Seas Never Made a Skilled Sailor” tattoo.

-Hurlz 2.0

P.S.

I’ve added a FAQ portion on the next few pages that dives into diagnosing and treating Lyme if you are so inclined.  If not, that’s cool too.  This is America and I can’t make you do anything you don’t want to do.  As a bonus to reward you for reading the FAQ’s, I have included some pictures from the past 5 years.  I’m realizing now that you can totally just scroll past the FAQ’s and look at the pictures.  Welp… what can I say?  With great power comes great responsibility.

End p.s.

faq

Lyme disease is misunderstood, under diagnosed, and significantly less delicious than it sounds.  Here are some questions that have come my way over the years, and I hope that these can help steer people in the right direction if they suspect that they have Lyme:

1. What are the symptoms of Lyme Disease?

Here is an example of a chart that doctors will use to measure potential symptoms of Lyme.

lymesymptoms LymeSymptoms2

(Luckily I managed to avoid the “bedwetting” symptom.  Hey, you gotta count your blessings, maaaaaaaan.)

2.  I have some of those symptoms, but not all.  What does this mean for me?

Lyme is called the “Great Imitator”.  This means that it can mimic the symptoms of other diseases and vary wildly in intensity.  Some people with Lyme need a wheelchair to get around while others could have Lyme living in their bodies and never have symptoms.  Patients with Lyme usually have some unexplained medical issues that have gone on for a few years and they have never been able to figure them out.  It is very possible to have one or two of the symptoms in the chart above or almost all of them.  It completely depends on the patient.

3. If basically every symptom under the sun could be Lyme, how do you diagnose it?

That, my friends, is one of the million dollar questions.  Tests for Lyme are incredibly unreliable and mostly inaccurate.  For example, I was tested for Lyme in early 2011, and it came back negative.  I crossed that off my list and pursued other diagnoses.  Little did I know that this test was a false negative.  The best course of action is to find what is called a Lyme Literate Doctor.  These doctors have much more reliable tests than others, but more importantly they will listen to your symptoms and try to put the puzzle together on whether or not you have Lyme.

4. How do I find a Lyme Literate Doctor?

Lyme Literate Doctors who treat for Lyme in certain states can be prosecuted for long-term antibiotic use.  It is absolutely unexplainable why this happens, but it is the reality.  As a result, LLMDs are hard to find and contact.  Please see the below site for information on how to get in touch with a LLMD: http://ilads.org/ilads_media/physician-referral/

5. What protocol for food and medicine are you on?

It is best to eat a nutrient-dense diet that supports your immune system while you are healing.  This means a lot of vegetables, fermented food, fish, and genuinely “real” food.  This means very little sugar and no processed food.  This keeps inflammation down and aides your body in healing.  This inevitably leads to people asking me, “So what do you actually eat every day?”.  I respond by saying “vegetables and meat”.  As far as medicine goes, I am currently on antibiotics.  I take clarithromycin, rifampin, and hydroxychloroquine.  I am in the process of seeing a new doctor and adding some additional support for my body in the form of supplements, probiotics, and the like.

6. Why is there so much conflicting information on Lyme treatment online?

Doctors and researchers are still trying to figure out exactly how Lyme behaves.  As a result, opinions on how to best treat Lyme vary.  It also depends on the person’s body and how they respond to certain treatment.  Some people barely respond at all to antibiotics and claim to be completely healed by the use of essential oils.  Others have had an incredible amount of success with antibiotics.  Basically, whatever method you are using, you will be able to find contradictory information online that you are doing the wrong thing (you stupid idiot).  It is important to get in touch with your body (sorry for how hippy dippy that sounds, but it is kinda valid) and see what treatment is working for you.  It’s vital to stick with a treatment plan long enough to see if it’s working, but to also change strategies if you are not improving.

7. Is there a good resource for symptom and treatment information and to keep up to date with Lyme news?

Yes, http://tbdalliance.org.

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Fall 2009. I want to be formal, but I’m here to party.

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 Summer 2010 vs Summer 2013.  Still was in the midst of figuring out what was wrong with me, but at least I didn’t look like I had just eaten the entire McDonald’s Dollar Menu and then drank 30 beers.
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Florida in February 2014. Crazy how deceptive pictures can be. I look like I’m having fun, but that month was one of the worst of my life. I was transitioning doctors and was in the midst of still learning a new job.  I got to escape the harsh New England winter to go to Florida for a week, so I guess it wasn’t all bad.
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Graduation in May of 2014.  Had just started Lyme treatment with antibiotics about 2 months previous to this.  I look a little… shall we say… Mellow Yellow.

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Summer 2015.  On the road to recovery.  Let’s get after it.

 

 

John 16:33 “I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.”

AIP Paleo Lemon Garlic Chicken Salad

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Growing up, I never was a fan of mayonnaise, and therefore was never drawn towards dishes such as chicken, tuna, or egg salad.  Yet one day I had a taste of the tarragon chicken salad from a cafe up at Cape Cod that was unlike anything I had ever tasted.  From that day on, I was sold, not only on chicken salad and mayo, but also the amazing herb that tarragon is.  While the back story of how I came to love mayo may seem like a weird segway into today’s recipe, it isn’t that far off.  You see, once you cannot eat eggs, you realize that chicken salad just isn’t the same without the mayo.  No amount of added avocado or olive oil results in the rich, tasty dish that chicken salad otherwise should be.  So far, throughout all my experimentations of trying to find a good egg-free substitute for mayo in chicken and tuna salad, the best yet is leftover melted marrow.  I plan on sharing a recipe for that eventually, but for now, I am sharing my second technique, which is making a creamy garlic sauce to smother the chicken in.  Whenever we roast a chicken for dinner, more than likely my family will end up having plenty of leftover white meat (watch out, I hoard all the skin).  This will typically get used in quesadillas for my younger brother, however, this time around I wanted to make a recipe that my mom would enjoy as well.  Overall, she was a fan, regardless of her deep love for Primal Kitchen’s Mayo (which she is addicted to).  Afterall, garlic makes everything better, right?

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Lemon Garlic Chicken Salad

Print Recipe

(Serves 3-4) 
Ingredients

  • 2 1/2 cup chopped roaster chicken
  • 4-6 garlic garlic cloves
  • 1 lemon – juiced
  • 1 tbsp lemon zest
  • 1/4 cup Kasanindro’s EVOO
  • 1 tbsp white wine vinegar
  • 1 tsp sea salt

Process

  • In a NutriBullet, blend together olive oil, white wine vinegar, sea salt, and garlic cloves until smooth.
  • Place chopped chicken in a bowl and mix with garlic puree, then add in lemon zest and lemon juice, mixing until just combined.
  • Serve chicken salad on lettuce wraps and enjoy!

Recipe Notes

 

Using a large blender may be difficult due to the small quantity of the garlic sauce.  It may be helpful to opt for a food processor if you don’t have a Magic or Nutribullet.

 

Isaiah 46:4 “Even to your old age, I am He, And even to gray hairs I will carry you! I have made, and I will bear; Even I will carry, and will deliver you.”

Daily Dose of Encouragement: The Silence

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There are various types of trials and hardships in life.  Some are physical, while others are emotional, mental, or a combination of all three. Whether the trying circumstance you are going through is caused by your personal doing or by those that surround you, all three types of tribulation are equally difficult to get through.  While the trials themselves may be made up of entirely different types of suffering, it is through these past years of my teenage life that I have noticed one similarity between all the differing hardships that ail us humans, and that is the struggle in the silence.  We are promised that God will “never leave us nor forsake us” (Deuteronomy 31:6, NIV), that “if we ask anything according to His will He hears us” (1 John 5:14, ESV) as He gives generously to all without reproach” (James 1:5, ESV).  Yet if you have ever been in the midst of a seemingly relentless storm in life, you know how hard it can be to hear God’s voice above the loud pounding and crashing of the waves around us.  We plead for God to show us the way out, or at least give us some sort of answer or understanding to the problem at hand.  Patiently, fervently, and in complete surrender, we wait.  It is in this waiting period that we experience the silence, a time where we can very easily feel lost, with no sense of direction, wondering where to turn, and ultimately, completely helplessness and hopeless.  Events continue to pile up on our shoulders and the weight of the burdens they bring become too great to handle.  It is here, in the silence, with the walls pressuring in on all sides, that we come to our breaking point.

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Much like David who was experiencing affliction on every side, it is during these times that we must cry out to God.  It is true, without Him we will be lost, broken, consumed, and utterly destroyed by the storms that surround us.  However, we must realize that simply because we are in a season of silence, does not mean that He has stopped working on our behalf (John 5:17).  In fact, while the silence may seem unbearable at times, it is a time that we can find the most growth in our souls.  The pain we are experiencing is very real, and there is no shame in crying out to God both physically and verbally.  Yet we must not let the silence ring so loudly in our ears that we cannot find peace through Christ.  This can be extremely difficult, especially when the events that are taking place seem completely unfair.  In reality, they very well may be unjust, however, this is simply the sinful world we live in.  Yet as horrible as things may seem, God only acts out of love for His children.  Even when our  “enemies surround [us] like a herd of bulls” and our “strength has dried up like sunbaked clay” (Psalm 22:12-13, NIV) God promises to always rescue, protect, answer, be with, and ultimately deliver us if we make the Most High our dwelling place (Psalm 91, NIV).  Therefore, while all of our own efforts may prove useless in getting ourselves out of present situation, we have a God whose ways are higher than ours and can make all things possible (Isaiah 55:8-11; Matthew 19:26, NIV).  Overall, dealing with the silence can be a tricky task, as we are naturally inclined to run from it.  However, this is precisely what the Devil wants.  Instead, we must learn not to resist the silence, but embrace it, as it is in these moments God is doing His greatest work in and through us.  While we may not know when the silence will end, He does, and He will see us through (Colossians 1:13) 

1 Kings 19:12 “After the earthquake came a fire, but the LORD was not in the fire. And after the fire came a gentle whisper.”

AIP Paleo Pina Colada Shake (Dairy Free)

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After purchasing a bottle of pineapple juice to create my pickled pineapple relish , I wanted to come up with other creative ways to use it up.  With a few hot days in a row here in New England, I figured both my mother and brother would absolutely love a refreshing smoothie.  Much to what I had hoped, they slurped it right up.  What’s even greater is that due to the natural sweetness of the pineapple, no extra sugar is needed. It even hit the spot for my little brother, who typically thinks the “sweets” I make are not “sweet enough.”  While collagen typically gets confused with gelatin, it is quite different in that it does not gel.  As pointed out on Vital Protein’s site, collagen is made up of “short chain amino acids naturally derived from pasture-raised collagen protein.”  Not only that, but they are “identical to the protein found in skin, nails, hair, bones, cartilage, and joint,” and thus are also incredibly helpful in healing the tight junctions of one’s gut lining.  My family especially like collagen because it makes for the perfect protein powder, as there is no added ingredients or aftertaste.  This also makes it indistinguishable for picky eaters (like my younger brother).  By adding collagen and MCT oil, the shake has a bit more sustenance, as well as extra creaminess from the fat and protein. Overall, this pina colada was a clear winner with my family, and certainly the best way to cool off this summer.  If you are looking for ways to “change things up,” pouring the mixture into an ice cream maker would also make for a fantastic AIP friendly sherbert!

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Pina Colada Shake

Print Recipe

(Serves 2) 
Ingredients

Process

  • Pour fresh pineapple juice into ice cubes trays and freeze until solid.
  • Remove the ice cubes from the trays and place 1 cups worth in a high speed blender, a long with the coconut milk, blending until just combined.
  • Add in remaining 3/4 cup ice cubes, MCT oil, and collagen, blending again until smooth and frothy.
  • Pour into two glasses and enjoy!

 

 

 

 

 

Isaiah 48:7 “This is what the Lord says— your Redeemer, the Holy One of Israel: “I am the Lord your God, who teaches you what is best for you, who directs you in the way you should go.”

AIP Paleo Honey Glazed Grilled Baby Broccoli

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Typically, grilled broccoli requires par-boiling before placing on the hot grill, in order to ensure an edible dish.  However, I felt that this took away from the initial reason to grill in the first place, and that is to avoid any extra clean up in the kitchen.  Therefore, I decided to take a route a bit different than the usual, and that is to spread the broccoli on a large roasting sheet. Yet instead of placing the sheet in the oven, I use the grill as a heat source much like my grilled kale chips. Not only does this eliminate heating up the kitchen (which is the last thing you want to do on a hot summer night), but it also gives the broccoli an amazing, smokey flavor unlike any other cooking method would yield.  Of course, if you cannot find baby broccoli (sometimes called “broccolini), you can just as easily use a regular head of broccoli.  Otherwise, this recipe is just another great way to enjoy greens, and I am sure you and your family will like it just as much as mine!

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Honey Glazed Grilled Baby Broccoli

Print Recipe

(Serves 3-4)
Ingredients

Process

  • Rinse and dry broccoli, then cut off the end of the stems like you would to prepare asparagus, then place in a large mixing bowl.
  • Whisk together olive oil, vinegar, garlic and onion powder, fish sauce, and honey in a mixing bowl, then pour over broccoli and toss until fully coated.
  • Heat the grill to high, and once hot, place broccoli on a foil lined baking sheet, and place the sheet on the grill, allowing the broccoli to cook for 35-40 minutes until brown and crispy around the edges.

Recipe Notes

Be sure to line your baking sheet very well with the foil.  Once cooked, the marinade becomes very sticky!
Keep in mind, how fast your broccoli cooks depends on its size, as well as the temperature of your grill.  Take the time to check it about every 10 minutes to make sure it doesn’t get over cooked!

 

 

Psalm 91:1 “Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty.” 

AIP Paleo Marinated Orange Ginger Shrimp (Coconut-Free)

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Orange ginger shrimp – it’s quick, it’s simple, and it slightly reminds me of Chinese takeout…Fresh, local shrimp are pretty rare to find here in Connecticut, and it is only by surprise that they show up at a fish market a few towns over from where I live.  Due to this, shrimp are not something that I eat every week.  However, sometimes it is just nice to have something out of the “norm.”  With a deep love for anything remotely related to Asian cuisine,  I chose to marinate the shrimp in orange juice and maple syrup.  If you are like myself and chose not to eat sugar while healing your gut, this recipe is one that I ate with full pleasure due to barely any of the marinade actually remaining on the shrimp once cooked.  Truly, it just acts as a nice flavoring agent, and not something you should be afraid of.  That being said, to give the shrimp an even stronger pop of citrus, I recommend slicing a few pieces of orange for serving.  Overall, this recipe was great on the hot summer night that I prepared it, as there was hardly any prep or cook time, and the end dish was just what I was looking for – light, tasty, yet satisfying.  To make the recipe even more like Chinese takeout, whip up a batch of cauliflower rice to serve it over, and maybe even douse a few drops of fish sauce or Coconut Aminos over the top.

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Orange Ginger Shrimp

Print Recipe

(Serves 2-4)
Ingredients

  • 1 lb deveined shrimp
  • 1 cup orange juice
  • 1/4 cup maple syrup
  • 2 tsp ground ginger
  • 1 tsp sea salt
  • Chopped fresh chives

Process

  • Whisk together the juice, maple syrup, ginger, and sea salt, then place the shrimp in the bowl and allow to marinate for 30 minutes (or) up to 2 hours.
  • Heat grill to high, then place shrimp on it once hot, turning the heat to medium, and cooking 2-3 minutes per side.
  • Use a grill spatula to remove the shrimp from the grill, garnish with optional chopped chives, an extra squeeze of orange, and a sprinkle of sea salt.

 

 

 

 

John 6:29 “Jesus answered, ‘The work of God is this: to believe in the one he has sent.'”