Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme


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Turkey, Egg, and Spaghetti Squash Casserole: Paleo, Dairy Free, Delicious

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Oh man, guys! This turned out great, you’ve got to go make this now! Sorry I didn’t get this recipe up sooner, I’ve been studying my face off for a big test I have tomorrow. Actually all of April is one big test/project/paper so I apologize in advance if posting becomes far and few between for the next month. I’ll try and keep it up but I can’t promise I’ll even have time to do much original cooking and baking. I can say I have another recipe to post in the upcoming week though! yay! Okay, on to this one….

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Ingredients:

1 medium spaghetti squash

1 lbs. ground turkey breast

1 medium yellow onion, diced

1 tbs. olive oil

6 eggs

Salt and Pepper

2 tbs. basil

1 tbs. paprika

1 tbs. rosemary

1/2 tbs. garlic salt

1/2 tbs. sage

(+more of any or all of these spices!

3/4 cup of canned coconut milk

3/4 cup spaghetti sauce (italian seasoning style)

Nutritional yeast (optional)

Alrighty- first preheat your oven to 400 F. Cut your spaghetti squash lengthwise, line a baking tray with tinfoil, then place your squash cut side down on the tray. Bake for 45-60 minutes until cooked and easily spaghetti-able.

While your spaghetti squash is cooking, cook up your ground turkey breast in a skillet over medium high heat. Add half the spices to the meat while it is cooking. Season with salt and pepper. Cook just until not pink anymore.

Put the meat in a big bowl to the side. Add 1 tbs. of olive oil to the skillet and add your onion. Season with salt and pepper. Saute until soft and translucent. Add to your bowl with the meat. Once your squash is done and you have shredded it with a fork, add it to the bowl. Mix everything well.

Mix your eggs in a separate bowl with the rest of the spices. Beat well then pour over your spaghetti squash/meat mixture and mix everything together well. Feel free to add a little bit more of each of the spices at this point and mix in.

Add in your tomato sauce and coconut milk and mix well.

Pour into a greased baking dish. If you like, sprinkle nutritional yeast on top o add a bit of creamy, cheesiness. I don’t eat dairy so this is a great alternative to making a dish cheesy and gooey! You could always added your favorite shredded cheese to the top.

Cook for 25-35 minutes (at the 400 F), until not liquid-y anymore and eggs are cooked through.

Serve it up with some avocado slices on top! Devour.

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Banana, Coconut, Flax Single-Serving Pancake

First of all, you should all follow me on instagram: viciousfitness. You’ll get sneak peaks at recipes I’ll be posting plus a small sliver of my life outside the kitchen.

Anywho, onto the recipe. If you haven’t figured it out already, I like making single serving things, especially pancakes. I cook for one- myself- so I don’t want to make a huge batch of pancakes. I don’t have the time to cook all of them nor do I need that many. It’s easier this way. 

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Ingredients:

1/2 banana

1 egg

1 tbs. coconut flour

1/4 tsp. vanilla extract

1 tbs. ground flax meal

1/8 tsp. baking powder

pinch salt

2-3 tbs. blueberries (optional)

Coconut oil

Mash the banana with a fork then mix the egg in. Add the rest of your ingredients EXCEPT coconut oil and mix well. Fold in blueberries at the end if using (feel free to use other fruit or chocolate chips, etc). Heat up a skillet over medium to medium high heat. Pour batter into pan- I usually make 3 small pancakes I can stack, you could make 2 or 1 large one. Cook about 3 minutes on each side, until golden brown.

Stack your pancakes and spread coconut oil on top of each one (trust me this adds a lot of flavor and is delicious!). I always add sunflower seed butter on top, too. Eat ’em up!

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LLMD Appointment: 3/20/13

I had what I think was a successful LLMD appointment yesterday afternoon. I spent almost two and a half hours there, some waiting, but good talking.

I started the appointment off with cognitive testing. This was composed of computer testing to measure reaction time, higher level executive functioning, stuff like that. The first part of the test involved showing you 15 words then it mixed them in with a bunch of other words and when one of the original 15 popped on the screen you had to hit the space bar. They did this with shapes, too. There was some matching and coding stuff, a tap test to identify more reaction time stuff, and then repeated the 15 words/picture test. It only took about 30 minutes.

Earlier this week I got a call from the doctors office that the doctor I normally see had to move her trip up and was leaving today. I freaked when I got the message because I thought I was going to have to reschedule and I had come from CO so how would I reschedule?! Freakout, get it? Anyway, they said I could see the other doctor instead at the same time so that worked out. The other LLMD where I go is actually the guy who opened the clinic and is very knowledgeable- Lyme is truly his specialty! So I was actually quite excited to meet with him and see what he thought about my treatment and progress.

I scored pretty well on the cognitive testing but based on how I have been feeling, he believes I have some inflammation in my brain and especially with my cranial nerves. I get mad headaches, blurry vision, can’t concentrate or focus, ringing in my ears, and a general swollen feeling in my head. 

He examined everything I’ve been taking and tried to figure out which meds I may or may not be responding, too. He went over all my blood work with me and just generally explained everything very thoroughly. He says I have definitely improved but I’m not where I need to be, yet. Well Duh, but it’s always good to hear that from a doctor! After years of doctors not getting it he totally does and it is always nice to hear that.

He started me on a completely new treatment plan. I’ll be pulsing 4 different antibiotics and will stop taking all the ones I am currently on. Weeks 1 and 3 I will be taking two antibiotics, weeks 2 and 4 will consist of a different two- one will be taken Monday thru Wednesday and the second one Thursday thru Sunday.

I’ll be starting with half doses until we see how I respond and if I have a herx reaction and how severe. He said he has never tried this specific regimen (the pulsing with these antibiotics in particular) before so I’m a bit of a guinea pig, but I’m hoping it works out! One of the big reasons for doing things this way and monitoring me closely is due to my thyroid. I have Hoshimoto’s (autoimmune disorder that attacks my thyroid) and my thyroid levels are currently on the fence. They are fine for now but he said one of the antibiotics can cause major shifting.

Anyway, all in all a great appointment and I’m so glad I got to meet with him. I’ll be having a phone consult with him in 6 weeks to follow up on this new regimen then back to the office to meet with my usual doctor in 12 weeks.

Fingers crossed this helps bust through my plateau and things start getting better! I’m back to Colorado tomorrow- can’t wait!- and hopefully will have time to do some baking this weekend. I have a great recipe I’m planning on cooking up so expect that, as well. And I have a new breakfast pancake recipe I’ll be posting soon for you all.


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Low Fat Diet=High Sugar Diet

(So, my nutrition class is actually proving to be quite interesting and our professor is much more open about nutritional ideas besides the standard food pyramid guidelines. He certainly relies on the research and takes the time to interpret what it means. He isn’t apposed to low carb or paleo and believes that low carb can actually be very beneficial. Yay, a non-food pyramid nazi for a professor! Although, he isn’t my favorite professor… he lacks in other areas. But that’s not important for this post.

Anyway, we have a project in which we must watch THIS youtube video entitled “Sugar: The Bitter Truth.” And… WOW! You all should watch it! It is an hour and a half and I just watched it last night but it is incredibly interesting, especially if you are a nutrition nut, but even if you are not you should watch it! It has some great facts and information about obesity and health in the US and around the world plus the cause.

He basically argues that fructose is the main cause of… everything:). It is a toxin. It is metabolized like ethanol (aka ALCOHOL!) is…. take a moment to think about what chronic alcohol does- makes you fat, lethargic, causes hypertension, high blood cholesterol, addiction. Guess what? Fructose does all of that too because it is metabolized in a similar way.

First of all, fructose is metabolized in the liver… it can’t be used by other cells and organs in the body and the brain can’t metabolize it. With glucose and ethanol they can be used by other parts of the body (think glucose=carb loading=YAY for endurance athletes because can be stored in muscle and other cells, ethanol=alcohol=you all know what happens to your brain when you drink alcohol!). The liver is made to detoxify… funny that alllll the fructose you eat goes straight to your liver… hmmm.

HFCS_skull (http://nataliejillfitness.com/hfcs-it-doesnt-get-more-artificial-than-this/)

The metabolization of fructose results in increases in VLDL (bad cholesterol), lipid droplet formations in the liver, increases in JNCT 1 enzyme which causes insulin resistance and inflammation which increases blood pressure, it can also block leptin (the “I’m full” hormone) from telling your brain you are full (thus you eat more), fructose increases lipogenesis, aka makes you obese. I am not going to go into all the biochemistry behind this, but Dr. Lustig does in the video if you are interested in knowing more.

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http://z4.invisionfree.com/The_Great_Deception/ar/t9481.htm)

(That is a slide from Lustig’s presentation… the metabolism of fructose)

It’s all quite fascinating. Obesity and disease has increased since we’ve been told fat is bad and decreased our fat intakes. Why did we decrease fat intake? Because of LDL cholesterol which causes heart disease. Yes, LDL is bad but… Well, your blood cholesterol levels only increase to a certain max, no matter how much cholesterol you eat (generally, there are non-responders and responders who will react differently to the same level of ingested cholesterol). It’s a hyperbolic curve. Also, of the amount of cholesterol you ingest, only about 1/2 is absorbed (you poop the rest out) and then only about 1/3 is circulating in your blood… IN ALL OF YOUR BLOOD (that doesn’t end up being much cholesterol! Think about eating one egg…).

So we decreased fat intake because the government said to. Low fat food tastes like crap, right? Right. So what did we do to make those foods taste better? We added sugar…. mainly high fructose corn syrup. When did obesity and disease rise? As the consumption of, you guessed it, FRUCTOSE rose.

Lustig’s main point is a high fat diet is really a high sugar (specifically fructose) diet, which is why fat was considered bad. It’s the sugar that is bad. FRUCTOSE is what is making us sick. Here’s the thing, we normally eat sucrose which is composed of glucose + fructose. Sucrose is table sugar. There is a little FYI.

I’ve just barely touched on all the information in the video and the facts that back this up, but that’s a preview and I hope it will make you go watch it. I think everyone should see this video! Now, as part of my project for this class I have to summarize the video (blah blah blah) and then write a critique using a few sources to back up my argument. I certainly plan on finding an article or two that suggests the opposite of what Lustig has argued, especially to make sure I have all the facts and have done my own research. But, generally, I think he is right. Based on what I’ve learned so far in classes and whatnot, Lustig is certainly headed in the right direction if he hasn’t already hit the nail on the head!

Now GO WATCH IT! And tell me what you think!


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Good Friends, Good Food, Good Times

I’m so glad to know you guys like my new header! Yay :).

Anyway, sorry about the lack of posting. Honestly, this blog for me is supposed to be fun so I’m not going to stress about posting alllll the time. I hope you all can deal with that ;).

I don’t have a new recipe for you because 1. School has been crazy and 2. My roommates friend is staying with us and has been cooking up a storm of delicious food for us!

Last Friday we celebrated Shabbat and my roommate and her friend cooked ALLL DAY. They made gluten free versions of everything for me including gluten free challah!

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Every burner was used, the oven was FULL (and I mean FULL, multiple things on every rack!).

We started with a soup of vegetables and sweet potatoes then moved on to a variety of salads.

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Egg and potato salad, simple salad with tomatoes and cucumber, a coleslaw type of salad (very light, though), roasted carrots, eggplant and red pepper, avocado, and gluten free challah.

Then we had roasted sweet potatoes and potatoes, a mushroom egg dish, rice and vegetables (like fried rice but tasted even better!), and this amazing tomato sauce type of thing (the tomatoes were boiled then mashed with tomato paste and a ton of spices) that you put on top of everything!

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(Mind my friend on the right who aimed to make faces in all my pictures!)

We had a few friends over to enjoy the food, as well. We did all the prayers and what not and ate until we were stuffed! We finished the night off with cut pineapple

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Simple, yet delicious. All the food was pretty simple but the way they spiced it made it perfect!

It honestly felt like thanksgiving, so much food and company. My roommate said her mom gets up at 5 or 6 every Friday to cook for Shabbat- wow!

The next night, Modish (my roommates friend pictured above) cooked for Sara and I again.

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She made an egg dish with onions, other veggies, tomatoes, and a ton of spices. Don’t worry, she cooked it until the eggs were cooked through. It was FANTASTIC! She is going to give me the recipe before she leaves. I told her she can’t leave and needs to stay and cook forever and she said Okay because she loves cooking! Awesome, my own personal chief! 😉

It has been quite a delicious week of eating, I must say! I’m headed back to DC this weekend to see my LLMD for cognitive testing and a follow up. I don’t have a new recipe, I have a brownie recipe I made but it needs some perfecting before I can share. Due to traveling I probably won’t have one for you for another week or two. my appetite has also been limited, I’ve been living off of coconut pancakes and chicken (not together, don’t worry!). My energy has also been really low and school has been busy.

Anywho, off to enjoy the beautiful weather we have for 2 days (ohhhh Colorado!) and study for an exam (not as fun!).


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NEW HEADER, WHAT?!

LOOK AT ME BEING ALL TECHNOLOGICALLY INCLINED!

WOAH! New Header… What do you think? Be honest. I was having trouble deciding on photos… I’ll probably mess with it more and search my iphoto library more thoroughly for better photos. Sorry the quality of them isn’t fantastic (it happened when I changed the image size).

I can’t thank this girl enough for helping me “master” the art of a blog header :)!


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Another Reason Not To Eat Junk

So, if you didn’t already know (which most of you already do), junk food is bad for you :). Well, here is another reason not to eat it, especially if you already have an autoimmune disorder or fear developing one. The article I linked to provides some new research about the link between junk, specifically foods drenched in processed salt, with autoimmune disorders. Check it out.