What I’ve Been Eatin’

Today has been a long day. Despite my best efforts, I haven’t been getting to sleep early enough the past few days, and it’s caught up to me. I have several oral lesions and I’m exhausted. I’d call it a mini flare. I’m still able to eat normal foods, it just takes a bit more time and effort. Planning on knocking out early tonight. Hoping that’ll jumpstart the healing process.

Here’s what I’ve been eating lately:

Coconut butter is a new discovery for me. The Artisana brand is super delicious and way smoother than what I can make in my own food processor. Spread it on some pear slices- fantastic AIP snack.

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This was breakfast, but it would work any time of day. Sautéed sweet potatoes with garlic and spinach, and my very own AIP meatloaf patties. I always make a double batch and freeze extras for quick meals when I’m tired or rushed (or sick). Love ’em!

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This was my plate of food from a recent party. I brought a salmon salad for me and a dish of roasted garlicky broccoli to share so I’d be sure to have something to eat. But it turned out that there was more food that was AIP compliant at the party. My husband’s grandfather made a delicious baked yuca dish, and my mother-in-law smoked a brisket (she only used a tenderizer on it, which wasn’t ideal for my diet, but not a huge deviation from it). It was soooo delicious. And really fun to enjoy eating with a large group (without having my own “special” food). There was a lot at the party that I couldn’t eat, but I was full on this stuff. So it didn’t matter.

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I’ve been having this for breakfast most mornings. AIP meatloaf patties made into an actual meatloaf, alongside mashed cauliflower or fermented cabbage (pictured here). And a big ol’ mug of bone broth.

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This works as a snack or light lunch alongside a smoothie. Smoked salmon and olive rolls. The brand of smoked salmon that I use (Echo Falls) has only wild caught salmon, salt, and natural hardwood smoke as ingredients.

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Off to bed! Hope the little one cooperates!

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).

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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.

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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.

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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.

Saturday

Homemade granola with apples and almond milk.

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

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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.

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

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

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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.

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