Autoimmune Disease + Acupuncture (Post 3)

I can’t believe it’s been 3 months since my last acupuncture post.  So sorry!  If you follow my blog, Instagram or Facebook page you know there has been a lot going on with my health so finding time to write has been hard.  I have been dealing with my worst iritis flare to date and just can’t seem to shake it.  I am back on oral prednisone and have been using a stronger steroid eye drop called Durezol.  My eye doctor suggested I see my rheumatologist because at this point my body is not responding to the standard treatment and there is not much else he can do.  I feel very blessed to have a rheumatologist at the Mayo Clinic but it can be difficult to get in, especially at the last minute.  Luckily they were able to squeeze me in two weeks ago with my doctor’s nurse practitioner.  Overall, it was a good visit with no major surprises.  My inflammatory markers all looked really good which I attribute to my diet but I’m sure acupuncture is also playing a role.  I am still waiting for more clarity on my MRI results which I hope to get when I go back to Mayo at the end of August.  I will be visiting with an ophthalmologist who specializes in iritis and then with my rheumatologist.  The initial medication suggestion at my appointment two weeks ago was oral methotrexate.  Again, not a huge surprise given the research I have done.  I know methotrexate has been shown to really help control chronic iritis.  I can’t say I’m not scared to death at the thought of starting medication because I am.  I have tried to avoid medication for so long and the thought of being on anything long term with so many side effects is frightening.  Please know, I am not  saying medication is bad, I understand sometimes it’s a necessity.  Taking medication is a choice and must be right for the person.  I do not look down on anyone choosing to take medication.  I personally wanted to try others things first but this is not for everyone.  No one should feel bad for wanting to live the most pain free, symptom free life possible and however you achieve that is ok with me!  I love living the most natural, holistic life possible, but known there needs to be a balance.  I am blessed to even have a medication option that may help this condition regardless of…

Read More

Dandelion Walnut Pesto

It’s been a bit gloomy in Minneapolis the last few days and this is one of the first weekends in awhile that has been sans sunshine.  I am not a huge fan of gloomy weather but it does sort of force you to just take it easy and chill.  This weekend has been spent hanging around with my little guy and working on a few things for the blog while he is napping.  While I have been catching up my hubby has been hard at work on home projects.  I have not shared previously but we moved from a loft that we lived in for 7 years into a home almost 2 years ago.  We both love a more modern, eclectic aesthetic so when we ended up purchasing a home build in 1924 with lots of wood we got fast to work putting a modern spin on it and making it our own.  We worked like crazy for the first few months we lived here to do everything on the main floor minus the kitchen (a much larger future project), as well as most of the upstairs.  We took a break but are back at it designing our dream in home gym and office.  I am thinking of adding a section to the blog to share all of our home projects and some before and afters.  I have been really thinking about working toward more of a lifestyle blog vs. just food and health.  I have so many passions besides just cooking and healthy living that I would like to start sharing some of those things as well.  Let me know what you guys think. Now for a little health update.  As you know I have continually been dealing with an iritis flare.  Things are sort of is status quo right now as I wait to go back to the Mayo Clinic at the end of August.  My appointment happens to be on my birthday!  Not the way I wanted to spend my birthday but I’m just blessed they could get me in with an iritis specialist in the next few weeks.  I will be meeting with a new doctor who will work with my rheumatologist to determine the best course of treatment.  At this point I am just taking the time to continue researching so I know what questions to ask.  I am also really working on my stress…

Read More

Arugula Avocado Salad With Cherry Vinaigrette

This post has taken me more than a week to write!  If you follow my Instagram or Facebook you know I have been dealing with a really bad iritis flare.  This is technically my 4th time with iritis in the past 3 years and 3rd time since October of 2014.  Even though I am HLB-27 positive I still feel there has to be more at play from an environmental standpoint than just my genes.  I have been thinking hard about what was different during my 3-year lull and what has been going on since October that would cause a flare to continue for so long, and continue to get worse becoming resistant to standard treatment. During my 3-year lull I was vegan for a year and pretty much plant based gluten free for the rest of the time.  I ate little meat if any.  Not a huge shift to my current diet however, I eat more meat today than I did back then.  I personally don’t feel this has much to do with it given I was living with daily arthritis pain.  No iritis, but pain all over my body.  The autoimmune protocol has changed my life in regards to my body pain.  Sometimes I forget I even have ankylosing spondylitis because physically I feel so great.  The other thing I thought about was exercise.  Fitness was a huge part of my life.  I never missed a day and many times worked out more than once in a day.  During my pregnancy I was unable to workout and it has taken me 2.5 years to get back to where I feel like I am somewhat fit again.  I say somewhat, because even though I am back in my daily running routine I still have a few lbs. to lose and could be doing more.  Either way I am extremely happy with the progress I have made from a fitness perspective and I know it will only get better from here. So what has changed since October?  The only thing I can think of based off of what my eye doctor has mentioned is could it possibly be related to the two stomach bugs I have picked up in the past 6 months.  I had to take Cipro twice since December.  Cipro is a very strong antibiotic and kills off the good and the bad bacteria in your gut.  I made…

Read More

Heirloom Radishes With Sweet Lemon Butter

I have iritis again!  Can you believe it?  It has only been around 4 weeks since I have been off of my eye drops.  In the last 4 weeks I have gotten used to wearing contacts again and enjoying how much easier it is to workout without having glasses sliding down your face.  I also loved that I could wear any pair of sunglasses I wanted, not just my prescription pair.  Not to mention, it has been so fun to be able to wear makeup again, especially winged liner.  As they say, things could always be much worse and for many others it is.  Right now I am just trying to stay focused on healing.  I was ready for a new challenge anyway! I really want to figure this iritis thing out.  Why does my iritis keep flaring while my ankylosing spondylitis symptoms seem to be pretty well under control?  How is it that I went for 3 years before I got iritis for the second time and now I have had it ongoing since last Sept?  I keep researching, yet I have not found anything solid or any major success stories so I’m going to have to keep trying things and figure this one out on my own or with the help of one of my practitioners.  Currently I am on a macular support supplement my naturopathic Dr. prescribed.  I’m not sure it has made much of a difference given I am flaring again.  My eye Dr. thinks potentially this flare is due to the gastrointestinal bug I brought back with me from my recent trip to India.  I ended up having to take Cipro (an antibiotic) to get better.  He said even the smallest thing that triggers my immune system can set things off.  My acupuncturist told me that in Chinese medicine the liver controls the iris.  A flare is considered heat/fire in the liver so she is going to work on calming my liver.  I’m also thinking of trying some Chinese herbs to see if they make a difference.  Who knows!  All I know is that I just want to go longer than a few weeks flare free. I feel my iritis is taking away from my daily life and is in control of me vs. me being in control of it.  I hate that feeling.  It’s hard to not let it control everything you do because…

Read More

Grapefruit Rosemary Fizz

Grapefruit and rosemary.  YES PLEASE! This past week I was in Atlanta for work.  It’s been a long time since I have visited Atlanta.  Probably around 10 years.  I was really impressed with the choice of restaurants and how easy it was to find something clean and healthy on the menu.   Love when that happens!  We ate at The Optimist, St. Cecilia, Bar Taco, Ladybird and Miller Union.  All of these restaurants had ingredients that were either organic, local, grass fed or pasture raised.  I was impressed!  My favorite meal was at St. Cecilia but the restaurant with the best vibe was by far Ladybird.  Do you have any Atlanta favorites? While I was there I was able to visit with friends that moved from Minneapolis to Atlanta almost a year ago.  They have a 6 month old daughter who happens to have the same birthday as my little guy.  How good it is for the soul to visit with friends you have not seen in a while.  It was a short reunion but we got to catch up and I got to meet their beautiful little girl. Summer sure is zipping by.  I hope you are spending lots of time outdoors enjoying delicious food, drinks and making memories with family and friends.  That is what summer is about right?  If you are looking for a new summer drink that is really refreshing and alcohol free you are going to love this Grapefruit Rosemary Fizz.  Enjoy! Lovely Ingredients For Vibrant Heath: Grapefruit is high in Vitamin C and contains fiber, lycopene, choline, and potassium.  It also tastes amazing! Rosemary can help with relieving stress as well as strengthening the immune system. Print Grapefruit Rosemary Fizz Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Smoothies + Drinks + Juices Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 8 servings   Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Vegetarian, Vegan, Pescatarian, Refined Sugar Free, Nightshade Free Ingredients 2 cups grapefruit juice 4 sprigs fresh rosemary 8 cups sparkling water Optional: additional sprigs of rosemary for garnish Instructions Put grapefruit juice in a pot and bring to a slight boil. Remove from heat and add sprigs of rosemary. Mix and let sit for 30 min to 1 hour. The longer it sits the stronger the rosemary flavor. Remove rosemary springs and chill in the refrigerator until cold. To serve fill glass halfway with ice.…

Read More

Berries With Lemon Thyme Coconut Whipped Cream

I cannot believe it’s already the 4th of July!  I hate how fast this summer is going but I have enjoyed every single minute so far and can’t wait for the rest of July and August.  We are typically in St. Louis for the 4th of July visiting family but not this year. It was a hard decision not to make our yearly summer trip back since moving 10 years ago but with a little one running around we have really enjoyed exploring Minneapolis and doing fun things around the city.  Today we enjoyed kayaking with our little guy and he loved it!  I have to say I was kind of nervous at the idea (insert visual of your 2.5 year old jumping out of the kayak into the lake) but all went well and we will definitely be taking him out again. I will miss being with family this year but we will be making our own memories here in Minneapolis.  Our neighborhood is having their annual 4th of July get together which I’m excited to finally participate in.  Word on the street is there will be a firetruck for the little ones to explore.  I don’t think my little guy is going to know what to do with himself.  I can’t wait to experience it with him.  This year we are skipping out on fireworks which makes me sad but a well rested toddler is much more important. I will miss being with family this year but we will be making our own memories here in Minneapolis.  Our neighborhood is having their annual 4th of July get together which I’m excited to finally participate in.  Word on the street is there will be a firetruck for the little ones to explore.  I don’t think my little guy is going to know what to do with himself.  I can’t wait to experience it with him.  This year we are skipping out on fireworks which makes me sad but a well rested toddler is much more important. If you are still scrambling to figure out what you want to make for dessert tonight I may just have the perfect thing.  Berries With Lemon Thyme Coconut Whipped Cream!  Sound good?  Berries and coconut whip cream are one of my favorite sweet treats. I wanted to kick up the interest of this basic dessert so I looked around my yard and realized…

Read More

Thin + Crisp Italian Plantain Crust Pizza

I cannot believe it is already the end of June!  Summer always goes fast, but I really can’t believe next weekend is the 4th of July.  I just can’t even think of winter being only a few months away. Sorry to get all Debby downer but I savor ever single second of summer and the warmer months it brings.  I just don’t want it to come to an end.  Ok, enough of my rant about Minnesota weather. On a more positive note my twin sister (I may have forgotten in the past to mention I have a twin.  Pretty cool right?), her hubby and son were in town all last week.  Their son is 11 weeks younger than my little guy so we call them twin cousins.  And, they literally could be.  They look so much alike.  So much fun!  While they were here we made super fast and simple meals so we could spend all our time playing with the kids and being outside.  One of the last nights they were here we had pizza.  Since I follow the autoimmune protocol I obviously could not partake in the yummy Whole Foods pizza everyone else had.  Also, I’m still avoiding nuts so that meant my other pizza crusts were out.  Instead of watching everyone enjoy their pizza while I ate a smoothie I reached for a few plantains.  Turned out to be a great decision! I’m pretty excited to share this recipe with you!  I love the texture and taste of my Plantain Tortillas so much that I decided to see how the same recipe would fare as a pizza crust.  Low and behold it worked great!  What I love about this crust over my other crust recipes is how simple it is to make.  You only need 2 ingredients so there is no measuring and mixing which means no mess!  Even better, this crust is autoimmune protocol compliant!  A nut free, autoimmune protocol, paleo pizza crust, can I get a whoohoo!  I made this pizza super crisp but you can adjust the cooking time either shorter for a softer crust or longer for a crisper crust.  The choice is yours.  I did not put a sauce on this pizza so can’t share how the crust holds up under more wet ingredients but I would image pretty well since the tortillas do.  Feel free to get crazy and add any and every ingredient you want.  You really can’t…

Read More

Coconut Crusted Chicken Strips

Chicken strips anyone?  Not just chicken strips but Coconut Crusted Chicken Strips!  They sound pretty yummy don’t you think?  I have been back on strict autoimmune protocol for a few months now and am sad to say these are not compliant.  This only means I can’t enjoy them right now, but luckily the rest of my family can.  A lot of people have a hard time sticking to their healthy lifestyle when they have to cook for others but for some reason this is not an issue for me.  In fact, I get a huge amount of enjoyment out of cooking for my family and friends.  This was not always the case.  In the past I actually hated cooking.  Ask my family or any of my friends and they will validate this statement.  So, what changed you asked?  My strong yearning for healing and health.  If you have been following my blog for awhile you know that I have been on every real food, healthy lifestyle aka “diet” you can think of.  Vegan, vegetarian, gluten free and dairy free just to name a few.  I hate everything about processed food and have for a long time.  Don’t get me wrong, I love a chip every once in a while as much as the next guy but there is something so different about buying a bag of chips vs. picking out the sweet potato at the store, slicing and frying it yourself.  When you cook for others as well as yourself consider putting positive intentions into your food.  This might sound a bit nutty but I have been doing it for awhile and it has not only brought me enjoyment in the cooking process but I believe it makes food even healthier as you pass the good vibes on to those who consume your food.  We all are busy in our lives and sometimes cooking takes a back seat.  If that is you, try to figure out how to cook a few nights a week at home.  Make it a family affair and get everyone involved.  I can’t wait for the day my little guy is old enough to really get involved.  He is an amazing little kale peeling and salad spinning assistant, but I can’t wait for him to play a bigger role.  I hope that by cooking not only for him, but also with him leads to excitement in…

Read More

Romanesca With Roasted Lemon + Garlic

The first time I had romanesca was during my first trip to China more than five years ago.  If you have not had it before it has a similar consistency to cauliflower and tastes a lot like broccoli.  Upon returning from my trip I looked everywhere for it.  I not only loved the flavor but also loved how it looked.  I mean how cool does this vegetable look?  The color, the intricate detail of the florets.  Seriously, so beautiful!  A lot of time went by before I finally found it at my local Whole Foods but when I did I could hardly contain my excitement.  Romanesca has a short growing season and is typically available during the month of March but you may find it at other times.  If you can’t find romanesca in your local store I recommend substituting either cauliflower or broccoli for this recipe.  If you do find romanesca jump for joy and serve it at your next dinner party.  You will certainly impress your friends.  Like all cruciferous vegetables Romanesca is high in carotenoids lutein, zeaxanthin and beta-carotene, as well as other anti-oxidants. I think you are going to love this Romanesca With Roasted Lemon + Garlic recipe!  It makes the perfect summer dish alongside your favorite paleo or vegan protein.  Enjoy! Print Romanesca With Roasted Lemon Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  30 mins Cook time:  60 mins Total time:  1 hour 30 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Whole 30, 21 Day Sugar Detox, Grain Free, Gluten Free, Vegan, Vegetarian, Nightshade Free, Dairy Free, Pescatarian Ingredients 1 head of romanesca 2 Tbsp olive oil or ghee if you eat dairy + a slight more to brush on garlic and lemons 1 head garlic ¼ tsp sea salt 1 lemon 2 Tbsp filtered water Instructions Roast garlic head by removing peeling and cutting off about ¼ inch off the top to reveal garlic cloves. Brush garlic head lightly with olive oil and wrap in foil. Bake at 400 degrees for around 40 min. While garlic is roasting wash lemon well as you will consume the skin. Slice and lay out on a parchment line baking sheet. Optional: To remove bitterness from lemon you can drop slices in a pot of boiling water for 1-2 minutes prior to roasting. But I personally love the slight bitterness of a roasted lemon. You decide! Lightly brush lemons with olive oil. Roast…

Read More

Roasted Mushrooms With Garlic, Lemon + Parsley

I hope you are all having an amazing start to the summer.  I can’t believe it’s already June.  I just got back from a two and a half week work trip overseas and can’t even express how happy I am to be home.  I missed most of May so am looking forward to June.  Summer is by far one of my favorite seasons, especially in Minneapolis.  Weather tends to be pretty amazing here and this is the time of year you practically live outside.  Summer is not only about spending time outdoors but it’s also about simplicity.  Simple meals means more time with family in the evenings and more time to just be.  These Roasted Mushrooms With Garlic, Lemon + Parsley are a super simple side dish that can be made ahead of time and eaten chilled or reheated in the oven.  I make these weekly and can’t seem to get enough.  Mushrooms are a great source of antioxidants and other vitamins and minerals so eat up.  Enjoy! Print Roasted Mushrooms With Garlic, Lemon + Parsley Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Whole 30, 21 Day Sugar Detox, Dairy Free, Gluten Free, Grain Free, Nightshade Free, Pescatarian Ingredients 2 small packs or one large pack white mushrooms 2 Tbsp olive oil or ghee if you consume dairy juice from ½ lemon 5 cloves of garlic ¼ cup Italian parsley (more or less depending on taste) sprinkling of sea salt to taste Instructions Wash mushrooms and remove entire stem. I like to just manually put the stem out as I wash them but you can cut the stem off as well. Place mushrooms face up in a shallow baking dish. Peel and finely chop garlic. Sprinkle garlic over the top of the mushrooms. Drizzle olive oil or ghee over the top. If using ghee melt first. Bake at 425 for 20-30 min. Stir mushrooms a few times throughout so they get fully covered in garlic and fat while baking. Wash and chop parsley. Remove from oven and squeeze lemon over the top and lightly sprinkle with sea salt. Toss and then sprinkle parsley over the top of mushrooms. Notes Use organic whenever possible! 3.3.3077  

Read More