Bulletproof challenge: Days 6-9

Today’s brunch: Pumpkin pancakes. 



Adding a little complex carb: spinach, eggs, guacamole and a little bit of purple sweet potato.



On Day 7 I did the Protein Fast…about 15-20 grams for the whole day. I also did a big workout. The combo was not so great. I was ravenous the next day and unable to reel in my appetite. So, of the 4 lbs I’d lost, I regained 3. 

That is just not going to work long term. 

In light of my leptin resistance and borderline insulin resistance, I’m pulling out my old copy of “Mastering Leptin.”



I’m going to put this together as a mash-up: Mastering the Bulletproof Walhs-Protocol Structured Paleo.  The Recovery Road Protocol. Or something like that. 😉

  • I’m using the Bulletproof coffee with collagen for breakfast.  Adding a Bulletproof meal of I’m recovering from a workout the day before. 
  • Using the Bulletproof food lists, using avocados and grassfed butter liberally. 
  • No snacking. At least 5 hours between meals.  Never eat after dinner.
  • Small amount of complex carbohydrates with lunch and dinner. Yuca, sweet potatoes, pumpkin, roasted carrots or the occasional potato or serving of white rice.
  • Slow walking for 1 hour 4-5x per week. 
  • Load with antioxidants pre-workout. Acetyl-L-carnitine, CoQ10, and Vit C.  

Pumpkin Pancakes

Ingredients:

  • 1 c. canned organic pumpkin 
  • 4 eggs
  • 1/2 c. almond meal
  • 3 Tbsp xylitol 
  • 1 tsp cinnamon 
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder

Directions:

  • Blend everything together in blender
  • Cook over medium heat in your favorite pancake pan. 
  • Top with butter (I used a little Walden Farms pancake syrup)

These are very soft. I used a ceramic-coated “pancake flipper” pan. 

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Bulletproof Challenge Days 2-5

I was listening to a Bulletproof podcast and Dave Asprey said “If you’re hungry, it’s your own fault.” Well, yeah. How about that?

I’m a few days in and I’m kind of amazed at the decrease in my hunger. My insulin-resistant, leptin-resistant, hormonally out-of-whack hunger has decreased.  True, I am consuming a LOT of Kerrygold butter.  A freaking lot of butter.  But I’m doing it according to plan: in my morning coffee, on my steamed veggies at lunch and dinner, in an afternoon tea or coffee (usually just a small amount) and in an emergency stash of almond butter-butter-and-chocolate powder blended together.  Oh, and at least half an avocado with dinner. I take less than 1/2 tsp MCT oil in my first coffee of the day and no other coconut oil. I’m working my way through some grass-fed mild Italian sausage, so that’s lunch, with a vegetable steamed greens, Brussels spouts, or cauliflower mash.  Dinner is usually eggs or chicken.

  • I’ve lost 4 pounds
  • I’ve been able to start working out. Woo hoo!  One full hour on the treadmill, including 1-2 minute bursts of high-intensity incline or speed, with almost NO post-exertion exhaustion.  I haven’t been able to do that in YEARS.  I’ve been increasing my walking just through dog walks, but that’s 15-20 minutes at a time, slowly with lots of stops. (Seriously, get a puppy for built in, graded exercise)
  • Less brain fog.

And I’m not hungry.  Did I mention I’m not hungry?

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Kale and sausage soup

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Completely delicious, easy to throw together, and packed with nutrition, especially if you choose grass-fed beef and homemade chicken broth.

Ingredients:

  • 8 cups homemade chicken broth
  • 3/4 lb. bulk Italian sausage (I used one made with grass-fed ground beef)
  • 3 cups peeled and cubed potatoes
  • 2 cups chopped kale
  • 2 cups sliced mushrooms
  • 1 Tbsp olive oil
  • salt and pepper to taste

Directions:

  • Preheat dutch oven or large soup pot on medium heat on stove top. Add oil then sausage and cook thoroughly, crumbling the sausage.
  • Add mushrooms and cook until soft.
  • Add broth to soup pot, cubed potatoes and chopped kale.
  • Cook on medium heat until potatoes are fork tender.
  • Season to taste with salt and pepper.
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Day 1: My Bulletproof Challenge

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I’m a bit of a Dave Asprey fan-girl. I <3 my Bulletproof coffee; I like to think of biomed support for special needs as a form of biohacking for optimal performance; I'm a fan of neurofeedback; and I'd like to think there's a lot of room for improvement in my own quality of life and mental performance and that I can achieve it despite years of fatigue, brain fog, and unspecified malaise.

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So yes, I pre-ordered a copy of "The Bulletproof Diet."

But I didn't read it all the way through. Oh snap!

What I did do was get my 70-something Dad and 10 year old kid with treatment-resistant epilepsy on Bulletproof coffee every morning when my parents were out here for a two-week visit. (My son gets decaf!) By the end of the two weeks, my dad's word recall was noticeably better, his sudoko puzzle time improved, and he stopped having panic-stricken moments of memory lapse. Win-win-win. I sent him home with a bottle of Brain Octane. 10 days later my mom admitted they hadn't used it and the difference was noticeable…and not in a good way. So, Grandpa's back on the good stuff and zapping up a Bulletproof coffee every morning.

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I've been making a decaf version for my kid with epilepsy and it seems to help smooth things out for him. More stable blood sugar, more ketones, more brain-building fats. I'm looking seriously at the ketogenic diet for him and this is a solid first step.

Of course I had to try it for myself. I finally read the book. The whole book! I've been walking around with it for a couple of days and it's spouting Post-Its. Today was my Day 1. I forgot to weigh myself, but I did get a baseline blood pressure of 112/77. Not perfect, but I did OK:

Breakfast: Bulletproof coffee: Coffee, 1 Tbsp Kerrygold unsalted butter, 1/2 tsp MCT, with added collagen (because I’m a woman over 40 with some extra weight to lose)

Lunch: 2 grass-fed hamburgers, 1/2 an avocado, 2 cups steamed spinach, 1 tsp butter

4 pm: Chai Bulletproof style–blended hot water with 1/2 tsp butter, 1/2 tsp xylitol, then added organic chai-style tea bag.

Dinner: 6 oz or so organic chicken breast cooked on stove top over low heat with salt, lemon juice and zest, cilantro, a little olive oil, the other 1/2 of that avocado and roasted curried cauliflower.

Updates to come.

Like the kid in The Incredibles replied when asked “What are you waiting for?”

“Something AMAZING!”

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Ear Ache 911 Rescue

You’ll need garlic, olive oil, dry rice, and a spare sock…

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My youngest woke up at midnight last night screaming in pain. His ear hurt–a LOT! His allergies have been kicking up with our early spring, coupled with a day spent at camp in the woods and a long soak in the tub for a very filthy kid, his little ear decided to protest at its poor treatment.

I ran down to my cupboard of mom’s witchy goodness and came up short. No pulsatilla. And no mullein oil drops.

I did have olive oil and garlic. I crushed one clove and let it sit for a few seconds to release the sulfur, heated about 1tbsp of oil on low heat and tossed the crushed garlic clove in.

I set it aside to cool a bit and grabbed a lone sock (we have a pile so I sorted through for an extra soft one), filled it about halfway full with dry, uncooked rice. And honestly, it doesn’t matter what type. It was midnight and I think I grabbed sushi rice.

I secured the top with a rubber band, folded over the top to cover the rubber band, then heated it for about a minute in the microwave. I sprinkled a few drops of lavender essential oil on it.

I use a Q-tip to place 3-4 drops of the garlic oil in his sore ear and had him lay with that ear up so the oil would stay put.

The sock full of rice held against the sure ear was for comfort. I used a little jojoba oil with another drop of lavender to massage around the ear, moving in a downward motion to support lymph drainage.

A melatonin and a foot rub got him back to sleep eventually and when he woke up at 7 am…no ear ache!!

For the record, that’s 2-for-2 in the past few months. My kiddo told me he’s going to do the SAME thing for his kids when they get ear aches.

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Product Review: The Sneaky Chef’s No-Nut Butter

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Grocery shopping takes up a lot of brain space. What do we need? What do we have? Can I eat this? Is it GMO-free? Allergen-free? Can any of my children eat this? And more importantly, will they eat this?

So every time I hit my local Whole Foods or Sprouts Market, I am on the lookout for something that checks all those boxes. Oh, and one more: Can I pack it in a lunch box?

This week I hit pay-out! The Sneaky Chef’s No-Nut Butter was hiding out at my Sprouts, on the bottom shelf. It would have been sooooo very easy to pass it by. There’s also a chocolate version!

Chocolate!

It’s good! Really good! It makes an honest-to-goodness no-nut butter and jelly sandwich. On Udi’s bread it looks completely indistinguishable from a regular, non-allergen PB&J!! Pairing the chocolate with GF pretzels for dipping…delicious! And jealousy triggering, which is something my kiddos don’t get to experience very often.

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What can you do when your kid can’t, you know, GO!

I’m over at Thinking Moms’ Revolution today. A nice long list of things to try for constipation in kids that DOESN’T include Miralax.

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