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Many with Lyme disease tend to follow the paleo diet in attempt to aid in healing, or at the very least some sort of low/anti-inflammatory diet. Inflammation is often considered the root of illness, so it makes sense that we would want to lower or try to eliminate inflammation to help our bodies heal from disease. Paleo eliminates many foods that are considered to be inflammatory, especially gluten and grains. These can also affect the gut, leading to leaky gut and increasing symptoms or autoimmunity. Anti-inflammatory diets focus on whole foods and many with Lyme also lean towards eating organic in order to avoid any extra toxins that could suppress our immune systems further.
Since Lyme disease and all the co-infections and co-morbidities that come with it can be very hard on the body, affecting every organ and system, it’s important to support the body as much as possible while in treatment (and beyond!). One of my favorite ways to do that is with nutrition. I know that making sure I get enough calories, vitamins and minerals, and overall nutrients into my system is important to help my body fight disease, support my immune system, and heal!
Being a paleo eater can be tough sometimes, especially when you are dealing with a chronic illness! Who misses sandwiches or wraps?! *raises hand*. Who has time to make everything from scratch all the time? *doesn’t raise hand*
I recently discovered an amazing brand called Nuco which makes coconut wraps. These are completely grain and gluten free and absolutely delicious. They are also completely vegan, organic, and AIP compliant! Basically, they fit any dietary restrictions and we all know how hard it can be to find a product that fits numerous food allergies or intolerances.
Nuco wraps have become my new substitute for making delicious wrap sandwiches for lunch. They are a great substitute for many of your typical dishes that require a bread, but they’re extremely versatile for incorporating in new recipes, as well. They have 4 different flavors of wraps, all made with whole foods and natural ingredients. The variety gives you the option to create savory or sweet dishes. It’s such an easy way to make a quick meal or snack with little effort.
The different flavors are original (for easy ability to go any direction in flavor), turmeric (great for anti-inflammatory benefits), moringa (#superfoods), and cinnamon (great for blood sugar balance or sweeter recipes)!
The company itself is also fantastic. They work with local coconut farmers in the Philippines and work to support the organic and natural coconut industry there. They also only partner with “businesses that support local and global communities.” You can read more about their company and values here.
I’ve also had a chance to try their grain free Coconut Crunch cereal. Ya’ll, it didn’t last long! I missed cereal and this is a no-sugar added, grain free alternative that was absolutely scrumptious. Mixed with some dairy-free milk and fresh berries…. seriously, that bag of cereal was gone in only a couple of days.
I created a low-sugar, paleo friendly dessert below using their cinnamon wraps: Apple Pie Cups! A fun and easy way to have a little treat in your day. Also, be sure you are following me on Instagram because I’ll be a hosting a giveaway with Nuco in September!
Apple Pie Cups
Makes 8 mini apple pies
-2 large apples, diced
-1 tbs. coconut oil
-1 tbs. lemon juice
-1 tsp. vanilla extract
-1 tsp. cinnamon
-1 tbs. honey or maple syrup
-1/4 cup coconut milk
-pinch of sea salt
Preheat oven to 350 F.
While you are chopping your apples, melt your coconut oil over medium heat in a medium saucepan.
Add all ingredients, except the wraps, to the saucepan and stir evenly to coat apples. Let apples cook for about 7-10 minutes until soft and most liquid is cooked off, stirring occasionally.
Cut each wrap into 4 equal squares and press one piece into a muffin tin (so that you are basically creating a muffin liner with the wrap). Scoop 1-2 tbs. of the apple mixture into the wrap. Repeat until all wraps are filled.
Bake for about 15-20 minutes, until wrap edges are crispy and it smells like fall (aka apple pie).
While apple pies are baking, soak your dates in hot water for 5 minutes.
Drain the dates, saving the water, and place in a small blender or food processor (if you only have a big blender, you will have to make a larger batch of this to get it to blend well. You’ll just have leftovers and that’s okay!) with the salt and 1/4 cup of liquid. I like to use coconut milk to get a nice, creamy caramel but you can also use the reserved liquid from draining the dates or a combo. Blend until creamy, adding liquid 1 tbs. at a time to reach desired consistency.
Remove and let cool slightly. Place your caramel into a piping bag with a small tip OR into a ziplock bag, pressing all the caramel into one corner of the bag. Snip off a small piece of the corner, then pipe caramel over the mini apple pies before serving. I like to serve these with a dollop of coconut whipped cream on top, too.