This recipe is: Paleo + AIP (Autoimmune Protocol) + Whole30 + vegan + low carb/ketogenic + low-FODMAP + coconut-free
This recipe is all about Summer: it features cucumber and celery which both have a cooling effect on the body and contain hydrating cell salts. Orange juice and zest provide a touch of sweetness to create a balanced and refreshing side dish or snack that’s easy to make and a good source of gut-healing probiotics.
These eggs are the fluffiest. Because who doesn’t love fluffy? Once you makes eggs with my secret ingredient I think you’ll agree: this is the only way to make a scramble. My recipe calls for garlic chives, because well, they’re awesome.
Garlic chives are a must have in any garlic-lover’s LowFODMAP kitchen. Even your gut is great with regular garlic, these chives pack an impressive nutritional punch so if you can, include them! (Click HERE to learn more about the nutritional radness of garlic chives.) However, if you can’t track some down, substitute regular onion chives or scallions.
A low carb, high fat, creamy iced latte with notes of nutty sweetness.
I love strong, black iced coffee. However, since adopting a ketogenic diet to help myself heal from the neurological aspects of Lyme Disease, I’ve been experimenting with different “bulletproof” coffee drinks. Essentially, the term “bulletproof” refers to blending your coffee with fats (specifically grass-fed butter and coconut oil.)
It’s not my fave. For somewhat mysterious reasons, I just don’t like butter in my coffee. So I’ve been playing around with adding other high quality fats to my homemade coldbrew coffee.