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My journey to healing fibromyalgia

My journey to healing fibromyalgia

Today I feel like is the day where I write about things that has helped my fibromyalgia greatly over the years to be non-existent. I do still have some days where it will bother me, but not to the point I was back in 2009.

Let me fill you in on where I came from to lead you where I am now in my health.

I was first diagnosed with Fibromyalgia back in 2003, I was only 23 years old. All the doctors and specialists I went to said that I was very young to have to deal with something like I had. On top of the fibromyalgia I also had an unspecified spodylitis, meaning my spine was fusing together, a high anti-nuclear antibody (ANA) count, which is your body fighting itself on a daily basis, and endometriosis which was debilitating pain the first day of my cycle. Lots of fatigue, widespread pain, brain fog, and basically my youth taken away in a very short time.

How I functioned was taking pain pills on a daily basis and sometimes half a muscle relaxer and then a pain pill later to be able to make it thru the long days…and the days were LONG! I even was on Methotrexate for the spodylitis, an anti-malaria for who knows what, and Relafen as a daily anti-inflammatory. I was also living in Alaska at the time, so it was always cold, which is not good for fibromyalgia. Lugging around all the cold weather gear, a space heater at my desk 24-7 and constant tea and coffee to try and stay warm.

I also couldn’t stop my life for my condition, so I had to work a full time (high stress) job for a thriving engineering company, and after work I had a lot of functions with the church I was affiliated with Tuesday thru Sunday. I was living off of 4-5 hours of sleep a day, and I felt like I was dying. Plus I don’t think anyone really cared, or believed how much pain I was in daily because I had to hide it so people wouldn’t think I was complaining for attention. Really I just wanted someone to understand…

I tried going to naturopaths, but that was getting expensive with little results. The only doctor I didn’t quit going to was my chiropractor, which was actually the one who helped me start finding answers. (So not all cracks are quacks). I have been very fortunate to find some awesome chiropractors! They kept on me to clean up my diet and made me feel bad for the horrible foods and energy drinks I consumed, which I thank them now.

The only bad thing about chiropractors is, if you don’t drill them for questions, they will just keep you coming back and adjusting you. But that is only a band-aid for a underlying condition.

When I moved from Alaska to Portland, Oregon I felt like I was free from the cold… But that was only the beginning of my healing journey, because it rains A LOT here! I am a walking barometer… the day before it rains, I feel it. So not only internally, but environmentally I had triggers.

I also was starting to realize that everything that I put in my mouth was making me have pain. Like I was digesting knives type of pain. That was when I went gluten free, and within one month the endometriosis pain went from a 20 on the pain scale to a 5! I was amazed! There was one instance the month before where I had a pain attack as I was driving home, which was a 40 minute drive…I really should have either pulled over or gone to the ER. But I made it home and felt like I was dying.

I had to learn how to read labels, how to decode all the chemical language in packaged food, and to learn how to cook all over again. I was a really good cook…before I went gluten free… I subscribed to a lot of gluten free blogs, tried a lot of failed recipes, learned which restaurants I could get around the whole gluten issue.

Then six months later I tried going dairy free because I had horrible acne. I figured there were enough dairy subs out there so I could survive. A lot of my recipes on my blog were actually not bad for being desperate for something tasty to eat. My acne went down a little bit, but now that I had eliminated dairy from my diet I realize I was actually lactose intolerant.

When you eliminate something from your diet and later re-introduce it, the symptoms come back 10 times as strong. At least if it was something your body was fighting.

Then a year later, and I’m still dealing with the pain, my chiropractor mentions to try going off grains because they have been shown to loosen the ligaments and cause the bones to slip out of joint, (a term called ligament laxity). So I give it a shot. I used to eat oatmeal everyday for breakfast, so that sure wasn’t helping me. I did notice the pain getting better, but I didn’t really know what to eat, so I made a lot of bean soups for protein. That was when I realized that legumes were the main trigger for my fibromyalgia flare-ups!

Over the last 12 years I had to learn by trial and error because the medical industry is not interesting in healing you, but masking the symptoms. When I read 10 years ago that people were able to put their fibromyalgia into remission it would bring me to tears, because I never thought that would be me EVER! But today I do not take pharmaceutical medicines. I really can’t find any that don’t have gluten, dairy, or grain products in them. There are some, and I do have them as a backup if I REALLY need something, but that has not happened in a while.

So what did I do besides eliminate foods that triggered pain? I eat organic! The pesticides, herbicides, and GMO foods are HORRIBLE for a compromised immune system! I shop the perimeter of the grocery store, and just about everything that I buy has to be cooked. I don’t own a microwave (they are just as bad and kill the nutrients in your food).

I also take a combo of supplements and essential oils to help maintain my overall health. Three key supplements are Vanadyl Sulfate also known as vanadium, which helps insulin production. With me being hypoglycemic, this was key! Because when I was feeling like I was hungry I found my body hurt the most, but vanadium helped. Not everyone believes they have blood sugar issues, but try vanadium which is a natural source from mushrooms and shellfish, and see how your body feels. It won’t hurt you if you don’t have insulin problems.

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Another supplement which is a trace mineral is Chromium Picolinate, which helps keep blood sugar at normal levels by improving the way your body uses insulin. So think of Vanadium as the car, and Chromium as the driver which takes your food and delivers it to the right places for you to utilize nutrients. It works really well to balance blood sugar spikes if you tend to eat a lot of sugary foods such as fruit, dried fruit, or juices.

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The last key supplement is an amino acid called L-Glutamine. This supplement helps heal a leaky gut, improves brain function, and helps in cell hydration to recover faster from injuries. I take this first thing in the morning on an empty stomach (which is key), and wait about an hour before eating breakfast. This should be taken EVERY morning for best results. I get the powdered form and put a teaspoon scoopful in my mouth and wash it down with some water, that way I know I’m getting every last drop. It has no taste, so that’s even better!

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This has become quite lengthy, so I will cut it short here and will write a part two on essential oils I take for different symptoms, and ingredients to look out for to minimize flare ups.

If you have any questions or tips that has helped you in healing fibromyalgia please leave a comment below, I would love to hear about it! I have included links to the three supplement brands I use that are free of bad ingredients and paleo safe. I do not get paid for recommending these products, I am honestly just offering tips that has helped me.

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Posted by on August 15, 2015 in A day in the life of Jeni, Health

 

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Mediterranean Summer Salad

Long time no see! The last few months since I started my new job I have been trying to play catchup in life and have not been very inspired to cook. This usually happens when I start a new employment until I start to get into a routine. But as of late I’ve been eating out a lot and finally am getting sick of it. So now I’m creating. 🙂
Last night I threw together an experiment and hoped for the best. Thankfully it was a winner! 😀 Thankfully it’s really easy to make as well. The flavors in this salad are perfect for summer as it’s very fresh and light. This dish was inspired by a conversation about the Mediterranean Diet someone at work has been on lately. I think I might look more into it!

I call for “cans of”, but if you want to put in the extra time to cook your garbanzo beans I made mine in a “beyond rice, cooker” crockpot so it could soak for 3-4 hours and then cook for a minimum of 3 hours. I cooked mine in water, pink hymilian salt, and dropped a vegetable bouillon cube in for added protein and flavor.
Give it a try and plan a picnic on a beautiful day. I paired this with red lentils and green beans. Rinse and cook red lentils in chicken broth for 10 minutes, adding onion powder, garlic powder, salt, pepper, and 1/2 – 1 tsp dried thyme. Once cooked, add in cooked and drained green beans, and a little olive oil and that’s it. It packs a lot of protein in these two dishes and no meat had to be thawed (which is the main reason I barely eat meat…lack of planning lol!)
So now on to the recipe! 🙂

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Mediterranean Summer Salad

Ingredients:
• 1 can Garbanzo beans, rinsed and drained
• 1 can black olives, drained and sliced
• 1 can artichoke hearts, drained (I got the ones in water to cut the cost)
• 1/4 – 1/2 red onion, diced
• 1 green onion, diced
• Lemon zest of 1 lemon
• Juice of 1/2 a lemon
• Olive Oil to coat (3-5 Tbs)
• 1 Tbs Italian seasoning
• Salt and Pepper to taste

Combine all ingredients in a large bowl and marinate in the fridge overnight. It will taste good when freshly made, but even better if you marinate it.
Serves 4-6

I hope you are enjoying the beautiful spring and cooking fresh homemade meals. It really is an investment to your health to cook instead of eating out. I just feel better when I know what goes into my food instead of hoping I don’t get sick from an ingredient someone forgot to tell me, or cross contamination.
Also a recent change to my diet, I have been off corn for almost six months now if not longer, and cheating doesn’t even appeal to me anymore. It really made a difference in my digestion. When I ate corn it was organic as much as possible, and even that bothered me. Now I am starting to cut out nightshades too. I do notice when I eat potatoes on how much it effects my alertness and pain levels. Potatoes are my #1 comfort food too. But I do want to feel even better than I have been and hopefully one day the weather changes will not effect me as much as it does.
Look forward to more creations coming up and fresh meal ideas.
Thank you also for hanging in there while my life was put on hold.

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Veggie Chicken Rice Soup

I have heard the H1N1 virus (aka swine flu) has been going around lately and so now is the time to build up the immune system!
I personally am against vaccinating myself because I have an over reactive immune system that it would challenge my system even more. (That is exactly what my doctor told me). If you get vaccinated, I hope it helps you. For me it’s not worth the risk. So I do things more naturally to prevent from getting sick. And so far it’s been working for years!
First off, to help when I feel the tickle in my throat, or the glands swelling I go immediately to these natural remedies. I also follow up by adding some dōTERRA OnGuard oil to my water and it really does the trick!
My friend says to me “whatever placebo effect works for you”. but his family is ALWAYS sick! I think the placebo is working. 😉

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Another thing to do to help your immune system is drink LOTS of water! If you consume a lot of sugar (aka bottled juice) it actually will not help much unless it’s freshly juiced, then you are getting the live enzymes to help you recover. Bottled juice is dead enzymes.
And the another thing you can do to prevent getting sick, STOP EATING FAST FOOD! You want whole foods, good produce, not antibiotic filled tumor cows and GMO veggies. Home cooked or raw veggies are what you want to build up immunity in the winter.
There is time to achieve this on a busy schedule. I usually make enough for a small army and either freeze part for next week or eat it all in one week. To add variety (because I do get bored with food) I cut up different veggies to eat with some hummus or other healthy snacks. I could eat soup every day all day though. :-]
So speaking of soup, there’s a recipe! Read, create, enjoy!

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Veggie Chicken Rice Soup

To start out:
I took a rotisserie chicken carcass and put it in to the crockpot, added 4 cups of chicken broth, then filled to the 10 cup line and dropped in a vegetable bullion cube. Put on high setting for 2 hours.

If you have the meat from the carcass then skip the chicken prep. If not, read the steps below.

Ingredients for chicken prep:
• 1 lb chicken breasts (I started mine from frozen)
• 1 tbs oil (grapeseed, or avocado oil works good).
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
-In a large soup pot heat oil and add chicken (frozen or fresh). Sprinkle seasonings on chicken as it’s cooking, and cook until browned on both sides. (No pink in the center).
Once cooked set aside to chop later.

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Soup prep:
• 4 carrots, peeled and chopped
• 1 onion, chopped
• 6 celery stocks, chopped
• 2 cups red cabbage, chopped
• 4 garlic cloves, smashed or minced
• 1 Tbs oil

Once removed chicken from large pot, add the above ingredients and sauté for 5-10 min on medium heat until onions are almost translucent.

When your chicken stock is ready, sift out the bones and leftover meat and pour the broth into your large pot.

Then add:
• 1 lb chopped cooked chicken
• 1 tsp dried parsley
• 1 tsp salt
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/4 tsp celery seed
• 1/4 tsp black pepper
• 1/2 cup Jasmine rice

Bring to a boil, then simmer for 30 minutes or until rice is cooked.
Yum yum!
I added the cabbage for an extra punch of Vitamin C. The carrots and celery are loaded with folate and calcium. A good combo to ward off the flu bug by building your immune system.
This recipe was super easy for me and I’m having a tired slow kinda day after my chiropractor torture chamber treatment. Tomorrow is always a better day. 🙂 But if I can do it feeling like I do, than it’s pretty easy. 😉
Try it, it packs a lot of flavor! Yum yum!

 
 

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Porcupine Meatballs (no road kill was used in this recipe…)

I had tasted this recipe on Sunday at a friends house and usually I bring my own food but I had been eating mine the last few days so I was open to something different. When I ask my friends “what’s all in it” usually a few key ingredients get missed and I end up hurting.
I think I asked my friend 2-3 times before eating it to be sure the story was straight. So I gave one a try. They were sooo good! So I asked again so I can copy down the recipe and when she said tomato soup instead of sauce my eyes got real big! Uh oh! But she just miss spoke and it was really sauce. (I’m sure not all ingredients used were completely GF cuz I did notice some stomach cramping, but I lived).
After asking the last (probably 6th time by now) what all was in it, she finally found the recipe card and I snapped a few pics. Yea!
So here’s the recipe. It’s pretty easy. Probably 45 minutes from start to finish. Or an hour if you include cleanup.
I’m all for quick and easy! Even though my back feels like I was standing in the kitchen for 2 hours…makes it hard for me to enjoy cooking with my defects!
For some reason I enjoy baking more than cooking, maybe less chopping? But I barely bake anymore because I’ve been avoiding sugar.
Which do you prefer? Cooking or baking? Is it possible to like to both? Let me know in the comments which you prefer more? That way I can also add more of those recipes to my page. 😉
Enjoy!

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Porcupine Meatballs
• 1/2 Cup Jasmine Rice
• 1/2 Cup water
• 1/3 Cup diced onions
• 1/4 tsp celery seed
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/8 tsp GF garlic powder (or a few cloves fresh pressed garlic).
Side note: I’m thinking this recipe needs an herb, but can’t decide which to use. Parsley? Rosemary? Basil? Any of them would deepen the flavor for sure. About 1/2 tsp.
Also refrigerating over night would really enhance the flavor of these little porcupine balls.

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• 1 Pound Lean Ground Beef
—————-
For Sauce:
• 1 (15 oz) can GF tomato sauce
• 1 cup water
• 2 TBS brown sugar
• 2 tsp Worcestershire Sauce (Lea & Perrins brand is Gluten Free).

The Steps:
1) Preheat oven to 400°F

2) Mix the first 7 ingredients together and let sit for 5-10 minutes to let the rice soak up some water or the rice will be crunchy when it’s finished.

3) Then add to the above mixture:
1 pound lean ground beef (preferably grass fed).
Mix together with hands until all incorporated. Roll into 1-1/2″ balls.

4) Heat 2 TBS coconut oil in a large skillet on medium heat and drop 1-1/2″ round meatballs in heated oil until brown on all sides.

5) In separate bowl mix all the ingredients for the sauce together until incorporated.

6) Using a 9″x9″ or 9″x13″ pan (depending how big your meatballs turned out). Transfer all cooked meatballs into this dish and pour tomato sauce mixture over top.
Place in oven and bake for 30 minutes. Turning and basting with the tomato sauce after 15 minutes.

7) Remove from oven and check the center to be sure they are cooked all the way through. Then serve over rice, GF pasta, or whatever your heart desires.

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Food Journaling

The last two weeks I have been writing down everything I eat and everything I drink no matter if it is healthy or not, I am going to the naturopath today to present it and see what he has to say about it. For the most part I eat really healthy, but it’s been a stressful few weeks so chocolate has definitely been a staple almost every day, I know that sounds bad but it’s good for the heart! 😉
I have been following his recommendation for having one cup of coffee before noon which has been easy because I just do it in the morning as I’m getting ready. I also have been taking a really strong probiotic in the morning and taking magnesium, fish oil, and vitamin D3 morning and night. At night I have also been taking cortisol prescribed supplement to help me sleep better along with 3 mg. melatonin.
I have been feeling better incrementally but the Central Sensitization has still been bothering me to the point I have bought a few pairs of new pants and are about to return them again. I am running out of clothes that do not make my legs hurt. There is a medicine that can help this that my doc had mentioned and I think I’ll just try it because I need to be able to live life in clothes!!
Also an update on life, I did just lose my job yesterday. I think I’m still in shock. But pretty much since I got sick my performance went way down because it was, for one: really hard to focus on work dealing with that much pain, and two: the pain was making it hard to sit. It is a fast paced job that needed a high production turnover and although I loved the work and learning all about fiber optics, that fast paced is not something I can do every day for months on end. I am one who is very detail oriented and can make a plan set look really professional. (I’m not bragging, that’s usually what others have said they like about my work). It was driving me crazy on how sloppy some I the plans others were working on to get it out the door looked. But the client wanted fast, so they get sloppy. That’s not something I want my name attached to. Enough about that…
Since I have no 9-5 job now (besides looking for a job) you might see more blog posts on what I’ve been eating. So that’s a plus. I’m really going to try to not lose my focus on the more important things this time around.
So now that I’ve chattered on, here’s my food journal for the last few weeks. I am posting it because some may be needing ideas, or you are curious, or you wonder how a single person eats. Whichever category you fall in, I hope it gives you inspiration. I will work harder on eating better now that I have more time to prepare food.

Food journal:
Saturday 11-2
Egg scramble (black beans, veggies, almond cheese), homemade Guac with organic non-gmo corn chips, water, coffee, green tea, sweet potatoes.

Sunday 11-3
Egg scramble (black beans, veggies, almond cheese), tortilla bean soup with organic non-gmo corn chips, water, coffee, CF peppermint tea, sweet potatoes.

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Monday 11-4
Sweet potatoes, smoothie (purple kale, celery, avocado, ginger, pear, banana, carrot, apple juice, lime, spiralina, chia seeds, kelp granules, cinnamon, hemp powder), coffee, white tea, water, tortilla bean soup with organic non-gmo corn chips, 1 square dark chocolate, banana, curry hummus w/ mushrooms & sugar snap peas.

Tuesday 11-5
Coffee, banana, smoothie (purple kale, celery, avocado, ginger, pear, banana, carrot, apple juice, lime, spiralina, chia seeds, kelp granules, cinnamon, hemp powder), oolong tea, water, tortilla bean soup with organic non-gmo corn chips, dried mango, black olives, 3 fried eggs.

Wednesday 11-6
Banana, coffee, water, oolong tea, smoothie (banana, avocado, ginger, lemon, whole beet, huckleberries, hemp protein powder, chia seeds, kelp granules, cinnamon, unfiltered apple juice), tortilla bean soup with organic non-gmo corn chips, Kombucha, chicken broth, salad rolls w/peanut sauce, salted caramel macaron.

Thursday 11-7
Banana, coffee, water, oolong tea, smoothie (banana, avocado, ginger, lemon, whole beet, huckleberries, hemp protein powder, chia seeds, kelp granules, cinnamon, unfiltered apple juice), poached chicken w/ginger sauce, jasmine rice, spinach, tortilla chips, sweet potato

Friday 11-8
Coffee, water, tea, GF oatmeal w/ walnuts, crasins, stevia, spices. Chips & salsa, sweet potatoes. Couple squares of dark chocolate.

Saturday 11-9
Coffee, water, sweet potatoes, egg scramble (eggs, black beans, onions, almond cheese, cilantro), BBQ ribs, sweet potato.

Sunday 11-10
Coffee, water, egg scramble (eggs, black beans, onions, almond cheese, cilantro), handful chips and salsa, quinoa noodle dish (w/ turkey sausage, cabbage, onions, garlic, kale, green peppers,…), chips and salsa, small almond huckleberry muffin (made by me).

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Monday 11-11
Coffee, water, mint green tea, 5 small almond meal muffins, Granny Smith apple, poached chicken with jasmine rice and steamed spinach (this was left overs, both time made my stomach cramp), black olives, dark peppermint chocolate, jasmine green tea. Chips & salsa.

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Tuesday 11-12
Coffee, water, tea, 5 small almond meal muffins, sautéed apples & cinnamon, leftover quinoa noodle dish, green Kombucha, few squares dark chocolate.

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Wednesday 11-13
Coffee, water, tea, GF oatmeal w/walnuts and crasins, 1 small almond meal muffin, pear, small sirloin steak & BBQ sauce, leftover quinoa noodle dish, few squares dark chocolate. Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac

Thursday 11-14
Coffee, tea, water, banana, GF oatmeal w/ walnuts & Crasins, Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac. Quinoa noodle dish, chips & salsa, milk chocolate squares.

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Friday 11-15
Coffee, quinoa noodle dish, Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac.

It kinda ends abruptly today because it’s only noon right now. So I hope this gives you some ideas. Most of my recipes I’ve listed except the muffins are in my blog, I will link some of the recipes or you can use the search feature to find them. For the sweet potatoes I just did butter (which I recommend ghee instead) and salt and pepper until they are soft.

I hope you are having a wonderful Friday and please comment below any of your favorite gluten free dishes you like to eat or if you have tried out any of my recipes. I love new ideas and would love the feedback. Please hit “like” if you enjoyed reading this.
***Update*** Doc said what I eat is really good, a lot of the same things…. But good. 🙂 but I have to cut out corn to see I it makes a difference. I will miss my chips and salsa. :-(…

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Spicy Tortilla Soup

Tis the season for a warm soup! One of the reasons I love autumn is because it’s a great excuse to make SOUP! I am totally a soup person. I hated breakfast foods when I was a teen, so I would eat Campbell’s select chicken noodle for breakfast. And ya, I was hungry like 1 hour later. Haha.
This soup is gluten free and very hearty. I served this Sunday and most my friends made soup or chili too. We all had that look on our face like we barely ate but were sooo full! I ate mine with my Organic non-GMO white corn chips and they had their Juanita’s. They asked why I brought my own….umm…everything about Juanita’s chips are tainted! To each his own. :-p
This soup got the crowd approval, so it’s edible. I hope you try it, it can be made in the crockpot too. If you use canned beans then you don’t have to cook as long, 20-30 minutes to simmer is fine. I wish I had more chicken to work with but there were only 2 rotisserie chickens left; small or smaller. 😦 I had run all over town Saturday to get my stuff I between errands and avoiding car wrecks on the freeway. No greater joy then hitting every red light it town! :-p
I hope you try it out. Enjoy!

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Tortilla Soup

• 1 lb. dried black beans, rinsed
• 6 cups Chicken stock
• 1 large onion, chopped
• 2 ribs celery, chopped
• 3 carrot, finely chopped
• 4 cloves garlic, pressed
• 2 tsp. cumin
• 1/2 tsp. red pepper flakes
• 2 bay leaves
• 3 T. tomato paste
• salt to taste (about 3/4 – 1 tsp)
• 1/2-1 tsp pepper
• 1 rotisserie chicken, de-boned and shredded
• Cilantro, chopped for topping
• Cheese for topping (I use almond cheese)
• Tortilla chips

How To:
Cover and soak beans overnight, or bring to boil and then turn off stove and soak for 1 hour. Drain. (Or cheat if in a time crunch and use 2-3 15oz cans rinsed and drained)
Add chicken stock, onion, celery, carrot, garlic, cumin, red pepper flakes, and bay leaves. Bring to boil and simmer gently about 1 hour.
Stir in tomato paste, chicken bouillon, salt and pepper.
Simmer another 30-45 minutes, till beans are cooked through. Add chicken.
Remove bay leaves.
Serve topped with cilantro and cheese and tortilla chips.

*Note* I usually add more veggies than called for because I like a nice chunky soup to dip my chips in. 🙂

 
 

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Protein Breakfast Scramble: Part 2

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So yesterday I FINALLY got to talk to my new naturopath doc. I am really hopeful this guy can help me get better. After an hour and a half “history” of my health problems he’s scheming up different ways to go about this. And the fact that he is allowing me to have 1 cup of coffee a day and to eat my dark chocolate means he will live another day. Lol!
The last few days I have been getting some raging headaches from trying to quit coffee and I don’t normally get headaches. So for now I’m gonna follow the doctors orders and drink my coffee. :-}
He also explained why my deep leg pains and the SUPER Sensitivity I’ve been having where it literally hurts to wear clothes (but they are kinda necessary!). It’s called “Central Sensitization” and it totally makes sense! (Is that too much senses for one sentence?). All my senses except sight (cuz I’m super blind) are pretty heightened. I’m a big texture person, smells bother me more than a pregnant lady, sounds and light bother me a lot and all those tend to make my pain worse. For a while I thought I might be autistic because I know that’s what they deal with too. But I am not.
Anyway. He also said I need more fat in my diet because it helps feed the brain. Healthy fats, not saturated fats. So I am experimenting…
This is a basic recipe I embellished today from this post.
Wanna know what is under this layer of dairy free jalapaño cheese? Just keep reading.

Ingredients:

• 1/2 onion, chopped
• 2 cloves garlic, smashed
• 1 Tbs olive oil
• 7 oz. cooked black beans (half a can rinsed and drained).

Sauté all those ingredients together until onions are done. The sprinkle in:

• smoked paprika
• sea salt & pepper
• ground curry (I thought I grabbed the cumin. Haha)
• ground Turmeric
• dash of ground cayenne

Mix that all together and add 3 eggs, bacon bits, and a handful of washed fresh spinach.
Cook until eggs are done.

Shred dairy free cheese and add on top. Cook until “cheese” is melted.
I used Lisanatti brand Jalapaño jack cheese.

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It really does not smell very good to me. But the taste? OH MY GOODNESS! I could have eaten the whole thing to myself. 🙂
It serves two. Maybe I am two people?? 😉

So go ahead and try it out if you are adventurous. It really is D-lish! 😀

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