Getting Answers

The last few days I have woken before my alarm and without an ache that makes my eyes want to shut again. I am praying I am finally on the rode to recover after a few years of feeling progressively worse and worse. Part of me thought it was getting older, having young kids, maybe the combination, but last year I knew something was wrong when my body hurt so bad it was hard to walk and the fatigue was so strong I could spend all day in bed. My digestive tract operated at a snails pace, I would forget the most simplest of things, and my lungs hurt continually. Last fall I began seeing a Dr who said I had fibromyalgia and depression. Fibromyalgia, maybe? Depression, no. I have walked through a season of depression and I knew this was not that.  He insisted and even laughed when I told him that was not it. He refused to do other testing until I took depression medication that should also help my so called fibromyalgia. I did in desperation. I got sicker. Like could no longer function sicker. He refused to listen and I walked away. The beginning of this year I was accepted in to an integrative practice that is in high demand locally and rarely has openings. She is part Dr and practices holistic remedies. First day in and she took every possible test imaginable. This brought me comfort. Once all the tests were back in she found an overgrowth of candida. Like EVERYWHERE. Some candida is good and mine simply was taking over causing my body to shut down. I am taking a good amount of supplements and Nystain to ward off the yeast. My diet is minimal. Kind of like paleo on steroids. Basically we are trying to starve the yeast and in turn me too. ha. I kid. It will also help build back my gut health. I am also being treated for Wilson's Syndrome. It's when your body temperature sits at a low rate. Mine on average is between 96.5 and 97 and can sometimes dip to 96 degrees. I am now taking a timed release of T-3 to try to get my body temp up to 98. She also found that I am allergic to eggs. Who knew. So happy my paleo loving self ate them in multitude daily. Will this be my cure all to get my body and life back? Time will tell, but at least I feel like I am moving forward with some real answers.

*I start my day with this candida detox juice by Elana's Pantry. I use only two big cumbers and always forget to add the ginger. I use my vitamix and remove the skins. I make two mason jars at a time and save one for the next morning or a mid-day push.

* This book is still a fave for all things gut health.

Every Last Crumb

Can I tell you how long it has been since I've had a mouth watering flaky biscuit? So long that I can't even remember what they actually taste like until I came across these in Brittany Angell's cook book Every Last Crumb. They are AMAZING! I had my first biscuit and sausage this past summer since going gluten free before gluten free was a thing and I was over the moon. This is also where the myth of being gluten free can keep you skinny. Ha. I am 99% sure I can't share the recipe on my website do to copy-write laws, but I would be more than happy to share it with you all as friends. Just send me a message!

Her cookbook is amazing. I've tried quite a few recipes thus far and all have been rather amazing. Also how many times can I say amazing in one post, but it's really the one word that encompasses my thoughts on this book. AMAZING.

In the Kitchen

The iphone 6 may have changed the way I blog. I was hesitant to get it since I do battle with the phone in general, but the Mr insisted that I would love it for the camera alone. He was right. Granted they will never surpass our pro cameras, but the ease will most definitely help me keep on top of posting. So here is my life in the kitchen as of late through the lens of my iphone...

I have made this fruit crisp three times in the last two weeks. I am obsessed. The recipe is from the book Bread & Wine. It's gluten free and fairly healthy. I eat it as a breakfast and a dessert when topped with my version of ice cream.

recipe: {from Bread & Wine with my additions}

4 cups of fruit, any will do really, but here I am using a frozen mix of blueberries, blackberries, and raspberries.

crisp topping:

1 cup of old-fashioned oats {I used gluten free}

1/2 cup raw, unsalted pecans, halved or chopped {I take mine for a fine chopping in the vitamix, which we bought at a fraction refurbished}

1/2 cup almond meal {this is my favorite to bake with}

1/4 cup maple syrup

1/4 cup olive oil

1/2 tsp salt {I used kosher, and eyeballed a little less than recommended}

Mix together crisp ingredients. Pour berries in 8x8 pan and layer the crisp topping over it. Bake at 350 35 to 40 minutes, or up to 10 min more if it's frozen, until fruit is bubbling and topping is crisp and golden. {takes me 45 min}


This little space above the microwave makes me happy. It's also the view I see from the sofa in the tv room.

{little vase found locally from AT HOME, frame bought locally {similar}, black pot {old target, but I like this one too} , cow print, beads I made, tray}

Have you ever made your own pesto? I have not, but found it so easy! I adapted this recipe from Little Dixie Cook. I used what I had on hand since we were sick and was not fit to run to the store. I used arugula in place of the spinach and left out the cheese all together since dairy tends to make me feel bad at times. I used gluten free corn/rice noodles, but can see using it over out trout tonight for dinner. YUM. KJ was a fan too, but the Mr and Ellie would not touch it since it was green. Monkey see monkey do.