Sunday

Physically, feeling about the same as yesterday. Emotionally, feeling much better. Amazing service at church today. Feel recharged and ready to keep fighting.

Also came across this statement in my devotional from Joyce Meyer: “It has been said that fear is the opposite of faith, and that is true. We can’t live in faith and fear at the same time. Fear paralyzes us and keeps us from receiving God’s promises. It keeps us from stepping out and obeying what God has called us to do.”

I’ve definitely been dealing with a little bit of fear lately. Fear that this is as well as I’m ever going to get. Fear that I’ll never be able to contribute financially again. Fear that if I push myself too hard, I’ll end up back in the hospital. I’m afraid to make commitments because of the fear of getting sick and not being able to keep them. But each of these fears is completely irrelevant in God’s bigger plan for my life. They just don’t matter. And allowing myself to focus on them just holds me back.

Breakfast was homemade granola (gluten free oats, walnuts, almonds, brazil nuts, sunflower seeds, coconut flakes, coconut oil, honey, and maple syrup) and blueberries with almond milk. And a green juice (kale, celery, fennel, apple, cucumbers).

20130610-053735.jpg

Lunch was leftover chicken soup (the last of it 😦 ) and more of the same green juice.

Dinner was tuna salad. Canned, chunk light tuna (lower mercury than albacore) with raw sauerkraut, soy-free vegenaise, and organic Dijon mustard. I desperately wanted to put this on a big bed of leafy greens, but knew I wouldn’t be able to eat them. Need a few more days of healing for my tongue to tackle raw leaves.

20130610-053744.jpg

My version of a milkshake. This juice tastes incredibly sweet to me, so it’s a perfect dessert/sweet treat. I should try blending it with frozen strawberries! That would be sooo good! It’s 3 beets, one HUGE carrot, a sweet potato, and a big chunk of ginger. Adding an apple would’ve made it even sweeter, but it didn’t need it.

20130610-053758.jpg

I’ve been struggling to get in my samento and banderol treatments. They’re the herbal tinctures I take to treat Lyme. They have to be taken on an empty stomach, at least 15 minutes apart from each other, and at least 15 minutes before eating a meal. This is easy to do in the morning, but I’m supposed to do it twice a day, and I forget to time it correctly. I’ve usually just eaten or am sitting down to eat when I think of it. I’ve also been trying to take L-glutamine to heal my leaky gut, but it also has to be taken on an empty stomach. I know it’s possible to get all these supplements in during the day, I just need a better system for taking them correctly. I did get in 2 servings of L-glutamine today. Mixed it in pomegranate juice. That’s motivation to remember to take it- it’s the only way I’d allow myself such a sweet, processed juice.

Took my end-of-day probiotics with a few watermelon slices. I’m currently taking 3 high potency probiotic capsules and 3 probiotic HSO (homeostatic soil organisms) tablets. Since I’m still taking nystatin and other herbal antifungals (grapeseed extract, oregano oil) during the day (even though it doesn’t appear to be working) I can only take the probiotics before bed. The antifungals would kill off the probiotics before they got a chance to colonize.

Tuesday

Had a little bit of a lesion outbreak that I started noticing late in the day yesterday. Two on my lip, two inside my cheeks, one on my tongue… all minor, but irritating, and seemed to be ready to grow into a major problem. I started using the dexamethasone mouthwash more regularly (I’ve been avoiding it, not wanting to disable my immune system even more than the prednisone is already, given the respiratory bug that’s been plaguing our house). But they (the lesions) seem to have calmed down today. I was a little nervous, but I think they’re going to head out before they become an issue. Whew!

Breakfast was homemade granola (from the Immune System Recovery Plan) with apples and almond milk.

20130604-191547.jpg

Dug some stuff out of the fridge to juice with lunch.

20130604-191600.jpg

And had the juice with leftover rosemary potatoes and a jarred, organic white cabbage and baby beet salad.

20130604-191613.jpg

My daughter’s favorite treat when we go shopping at the health food store. She loves her some seaweed snacks. But she let me eat a few.

20130604-191624.jpg

And MY favorite treat when we go to the health food store: kombucha.

20130604-200012.jpg

Snacked on these and some trail mix during nap time.

20130604-200022.jpg

And juiced this stuff. That’s a lot of ginger. Very spicy. But I want to fire up my gut and get to the next level of health before I go in to see the integrative doc at the end of this month and discuss tapering off prednisone. I’ve got to be strong and ready.

20130604-200117.jpg

Dinner was a microwaved burrito. I topped it with fermented carrots and cauliflower. That sounds weird, but it was actually really good. So far, fermented veggies seem to work well with any savory dish that could use a little extra salty flavor. And they improve digestion of whatever you’re eating.

20130605-084208.jpg

Saturday

Homemade granola with apples and almond milk.

20130601-231600.jpg

Haven’t been juicing lately (stretching our food budget) so supplementing with this. It’s not the same, but it’s alkalizing.

20130601-231610.jpg

Lunch looked almost identical to a previous meal, so I didn’t bother with a photo. Open faced sandwiches (gf/egg free bread, black bean hummus, big tomato slice, soy free vegenaise, organic Dijon mustard, and clover sprouts) with roasted beets and fermented carrots and cauliflower.

And this delicious smoothie. Kale, banana, blueberries, sambazon acai unsweetened smoothie packet, 5 prunes, almond milk, hempseed oil, and a smidge of coconut nectar.

20130601-231621.jpg

Made a fresh batch of farmhouse seed bread (from Nourishing Meals). Added chopped garlic and rosemary. Been dipping it in olive oil. Amazing.

20130601-231632.jpg

Afternoon treat. Had 6 squares (half a serving) with a glass of almond milk with stevia and vanilla extract.

20130601-231644.jpg

And dinner was stuffed peppers, seed bread, and raw sauerkraut. Trying to incorporate raw fermented veggies as much as possible for their probiotics.

The peppers were super easy. I already had frozen cooked brown rice and grassfed ground beef sautéed with onions and garlic. So I just set those out to defrost around lunchtime. Once they’d thawed a bit, I mixed in a jar of simple marinara (no weird ingredients, no sugar), a can of mushrooms, and the chopped “lids” from the peppers. Filled the peppers, then put them in a casserole dish with water in the bottom (to steam) and baked them at 375 for an hour.

20130601-231702.jpg

Thursday

Woke up with a slightly swollen lip this morning. Not sure if its a reaction to the tiny bit of dairy I had yesterday or something else. I’d had a few very small lesions already, and the swelling is because one of them got worse overnight. All the other lesions (5 of them) are still barely noticeable.

Another weird symptom I noticed this morning is a rash around several mosquito bites on my legs. One of the rashes is pretty big, but none of them hurt or itch at all. Usually, when a bite or injury (any kind of “trauma” that triggers the immune system) is turning into a skin lesion, there’s a lot of itching, and it eventually forms a white crater at the site of the bite, which takes a long time (several months) to heal and always leaves a scar. It doesn’t seem like that is what’s happening here, but I feel like my immune system is still doing something wonky with these bites.

On to today’s food… Breakfast was a homemade granola recipe from the Immune System Recovery Plan’s chapter on Healing the Gut. GF oats, shredded unsweetened coconut, Brazil nuts, walnuts, almonds, sesame seeds, honey, coconut nectar, coconut oil, maple syrup, raisins, banana chips, and lots of cinnamon and ginger. This was so easy to make. I’ll definitely try to keep this jar filled with homemade granola at all times. Should last a while, and will be such a quick, easy breakfast on busy days. Can’t wait to make coconut kefir to go with it.

20130530-192301.jpg

Lunch was leftover gf spaghetti with pastured meat sauce. And topped with daiya cheese.

20130530-192311.jpg

Dinner is a Brazilian fish stew called Moqueca. Could also be called coconut-lime fish soup. Here’s a link to the recipe I looked at, but didn’t exactly follow. http://www.simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/

I used culantro instead of cilantro, and added red potatoes and a cup of rice, among other things. It ended up being a coconutty cross between chowder and Puerto Rican asopao. Delicious.

Side note about the fish I used, Swai. It’s a type of catfish, which doesn’t have scales. I’m noting this, because I’ve been reading The Maker’s Diet, which mostly suggests what I’m doing already. But one of the distinctions of this diet is that it restricts foods considered biblically unclean. The idea is that our Maker knows how our bodies are meant to function and has given us clear direction on how to stay healthy. Among the foods that are restricted: pork, shellfish, fish without scales (such as my swai). These animals apparently eat indiscriminately, and are sort of the cleaner-uppers of nature, so their flesh is “unclean” and not fit for human consumption.

The swai had been in our freezer for months. I’d purchased it a while back, long before reading the Maker’s Diet. I also have some shrimp in my freezer that I may or may not eat eventually. But moving forward, I’m going to try not to purchase “unclean” foods. I need all the help I can get to get well, and who better to rely on than the Great Physician?

20130531-001930.jpg

Served it with a spinach and fennel salad with roasted beets and orange vinaigrette.

20130531-002045.jpg

I’ve been reading that fennel contains a compound that acts as a TNF (tumor necrosis factor) inhibitor. Not really sure what that is, but I know it’s common for Behcet’s patients to be prescribed TNF blocker medications. So I figure it can’t hurt to get more fennel in my diet. I put this one through my spiralizer to get that thin, circular cut.