Avocado Chicken Salad

 

 

Ingredients:

  • 2-3 Boneless, skinless chicken breasts boiled, cooled, and shredded
  • 1 Avocado
  • 1/4 of a red onion, chopped
  • juice of 1/2 a lime
  • 2 TBSP chopped cilantro or basil
  • Salt and pepper to taste

Directions

  1. Place the chicken in a large pot and cover with water
  2. Bring to a boil on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink, about 25 minutes
  3. When the chicken is cooked, drain the water and let them cool
  4. Shred the chicken using two forks
  5. Combine the chicken and the rest of the ingredients in a bowl and mix
  6. Eat plain, on toast, or on a raw collard green leaf!

This recipe is candida safe, refined sugar free, gluten free, AIP friendly and paleo

This Too Shall Pass

I got all of my lab work from last week back and had a follow-up appointment with my doctor yesterday. For once, I’m feeling at ease. My blood cell counts are back to normal, I don’t have hepatits, HIV, cancer or Lupus, and generally, things are looking a lot better than they were this time last year. My doctor told me that she’s not worried. That’s really all I’ve been needing to hear for the past 12 months. Only one of my lab results looked a little off and she thinks its due to an immunodeficiency I may have had since birth. This could be why my body reacted so poorly to the diet I did last year. I just put myself through shock and my immune system wasn’t ready to fight it. My doctor thinks I’m getting better. I still have stomach pain, but its not as bad as it once was. I’m scheduled to see a specialist for the deficiency just to be sure, but that’s not until September. For now I’m just going to focus on staying healthy and getting my life back. I deserve it. A year ago, at the start of all of this, someone told me “this too shall pass,” and I didn’t believe them. Months and months went by, and nothing changed, and I was still miserable. A year later, I finally take comfort in knowing that no matter what you go through, no matter how hard life my seem, this too shall pass.

Coconut Carrot Soup

IMG_6512

Ingredients

  • 3 TBSP Coconut Oil
  • 1 LB Carrots, peeled and chopped
  • 1 Red Apple, peeled, cored, and chopped
  • 1 Large Onion, chopped
  • 2 Medium Leeks, white and pale-green parts only, 1 chopped, 1 thinly sliced
  • 2 Garlic Cloves, chopped
  • 1 TBSP Ginger, minced
  • Pink Salt to taste
  • Black Pepper to taste
  • 4 Cups Homemade Bone Broth (or vegetable broth if vegetarian or vegan)
  • 1 13.5 oz can Unsweetened Coconut Milk

Directions

  1. Heat 1 TBSP coconut oil in a large pot over medium-high heat
  2. Add carrots, apple, onion, chopped leek, garlic, ginger, and salt and pepper to taste
  3. Stir until vegetables begin to soften (5-10 minutes)
  4. Add broth, coconut milk, and 1 cup of water, bring to a boil, reduce heat and simmer for 25 minutes
  5. Let cool, and then puree soup in a blender in small batches until smooth
  6. Heat remaining coconut oil over medium high heat, add sliced leek and cook until golden crisp. Transfer to a paper towel to drain, and season with salt.
  7. Garnish with crispy leeks and crushed red pepper, enjoy

*This recipe is candida safe, vegan friendly, refined sugar free, gluten free, AIP friendly and paleo

A Perpetual Waiting Game

I feel like i’m always waiting for something. The next test result, the next doctors appointment, the next piece of good or bad news. I saw a new primary care provider this week for my annual physical. She was referred to me by my integrative medicine doctor, so I had really high hopes, and rightfully so. This new doctor seemed to care so much about my case. She listened to everything I had to tell her starting with what led to my stomach pain, and every single thing I’ve been through the past year. She was impressed by how hard I’ve been advocating for myself. Sometimes, doctors are wrong, and I experienced that a lot throughout the past year, so I started putting every ounce of energy I had into fixing myself. This new doctor was concerned about some of the blood work I’ve had recently, and was frustrated to know that none of my doctors thus far had addressed it. She sent me for almost 15 blood tests and outlined an entire plan to figure this out. It feels good to have someone care so much. I think i’m finally in the hands of someone who’s going to fix me. I’ve been refreshing my patient account every 5 minutes waiting for the results of my blood work. I’ve been here before. At least 100 times. Sitting on edge knowing that my fate could be determined when the results come in. An all too familiar feeling. A perpetual waiting game….

Vegan Cashew Butter Cups

IMG_2860

Ingredients

  • 1/2 cup of coconut oil, melted
  • 1/2 cup of cacao powder
  • 1 TBSP Non-Alcoholic Vanilla extract
  • 1/3 cup raw cashew butter
  • Stevia to taste (be careful, a little goes a long way)
  • Sea Salt

Directions

  1. Line a mini muffin tin with small cupcake liners
  2. Whisk together the melted coconut oil, cacao powder, vanilla, and stevia
  3. Pour a small amount of the mixture into the bottom of each liner until the bottom is covered with a very thin layer
  4. Place it in the refrigerator for 10 minutes to harden
  5. Once the bottom layer has hardened, place 1/2 tsp of cashew butter over the chocolate, followed by enough chocolate mixture to cover it. Repeat until all cups are covered.
  6. Sprinkle the top of each cup with sea salt and return the refrigerator to harden completely.
  7. Enjoy 🙂

*This recipe is candida safe, vegan friendly, refined sugar free, gluten free, and paleo