Monthly Archives: October 2013

Honeyed Baked Apples (GAPS, GF)


We had this last night and liked it so well that I’m making it again tonight…


Honeyed Baked Apples (GAPS, GF)

These were super easy and awesome.  I’m not even going to go into measurements or anything precise like that 🙂 so here it is:

Peel and core as many apples as you want.  I melted a little coconut oil in a 8×8 Pyrex baking dish.  Place apples in baking dish.  Put 1 T. raw honey in the hollowed out part.  I put 1-2 T. ghee (you could use butter or coconut oil) over each apple, dusted them liberally with cinnamon and put them in the oven.  Bake at 350 degrees for about an hour.  Midpoint, I spooned the liquid over them so they didn’t dry out.  I also decided I hadn’t been quite liberal enough with the cinnamon, so I added more. 🙂

Cool a little bit…and enjoy!  We topped ours with chopped walnuts, which are optional if you are dealing with nut allergies.

This post was shared at Real Food Foragers’ Fat Tuesdays; Intentionally Domestic’s Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesdays;


Toxic Elements Testing Update


This will be short and sweet.  I saw my doctor last week to get the results of my most recent toxic elements testing after three months on DMSA for mercury chelation.  My mercury levels did not budge, and remain at 13 roughly (within normal limits is 2.19).  My lead level dropped significantly, but is still high, and now I’m also testing high for platinum.  My understanding from the test results was that platinum can show up in connection with the DMSA that I was taking, so he was not overly concerned.

Anyhow, here’s what the results look like…fascinating, I know. 🙂  I’ve been testing through my doctor/Genova Diagnostics:


I quit taking my DMSA with my doctor’s blessing a couple weeks ago.  I was taking 500 mg Monday/Wednesday/Friday.   Because I’m also on the GAPS Diet and am already chelating by virtue of the diet, I can only speculate that it was just “too much” and my system couldn’t handle it.  I had a resurgence of candida which caused a yeast infection of the sinuses, mystery rashes, headaches, recurrent chiropractic problems in my neck, extreme lethargy and brain fog, gut problems, a massive flare of joint and muscle pain/fibro symptoms.  If you’re taking DMSA – I’m not implying you should quit.  It simply did not work for me.  Always consult your doctor before doing anything drastic or changing protocols.  However, a good reference if you are on the GAPS Diet is page 300 in the GAPS book where Dr. Natasha talks about DMSA and DMPS.  Food for thought…

Because of the range of problems I was having, I decided to go back on GAPS intro a week and a half ago and am glad I did.  Many of those issues subsided within a few days.  Doing intro by myself (and not with 3-5 people) is much less daunting!  I also got a script for Diflucan (antifungal) yesterday and I’m hopeful that this sinus infection will go away shortly.

So now, my new protocol through my integrative physician is to continue GAPS, juice daily, and start eating cilantro daily as well as taking chlorella.  I hope that this works and starts to budge this stuff soon…  I love it though when I can go to the doctor and fill at least part of my script at the grocery store :-).

I’ve also done some other researching in the past few weeks and came across other chelation information by Dr. Andrew Cutler and Dr. Lawrence Wilson’s Nutritional Balancing protocols.  Both have different protocols and there are things about each that I find interesting.  I am not a doctor, and am simply giving links to other resources.  Please consult with your physician.  I’d be interested if anyone has other protocols, so please feel free to share in the comments section.

This post was shared at Real Food Forager’s Fat Tuesdays; Intentionally Domestic’s Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesdays;

Chicken Veggie Soup (GAPS, GF, Grain Free)


I made this for supper tonight and I got an “This soup is awesome, Mama!” from my four year old, so I thought I’d better share.


Chicken Veggie Soup (GAPS, GF, Grain Free)

6-8 cups of diced or chopped chicken (I had two small roasting birds that I roasted, took the meat off and added)

4 quarts of chicken broth (this is how I make mine – I use chicken carcasses from dinners-gone-by, with onion/carrot/celery)

8-10 large carrots, peeled and chopped

4 c. chopped celery including the leaves (I planted celery this year…alot of it.  I highly recommend it – best celery ever!)

3-4 big leeks, sliced

4-5 c. chopped bok choy

2 c. halved brussels sprouts

4-5 chopped onions

4 chopped cloves of garlic

sea salt to taste

I roasted the chickens for an hour and a half and they were done.  You can use whatever you want – boneless skinless chicken breasts, whole birds whatever.  I just went with what I had.  When thoroughly cooked, chop meat into bite sized pieces.

In a separate large pot – I sauteed the onions in some coconut oil – but just use whatever you’ve got on hand.  Except, heaven forbid, a “vegetable oil”.  Throw that stuff out.  Here’s a great article from a blog I just discovered tonight on just why you’d want to avoid soy like the plague.  Check out the Weston A. Price Foundation website, and Dr. Kaayla Daniel’s website for even more good info on soy.

Ok, I digress.  I just dislike soy so much I had to throw that in.  Sorry.  It won’t happen again, at least in this post.

Anyhow.  I added the broth and the rest of the veggies to the pot – except the bok choy and garlic.  Cook for about 20-25 minutes, add the bok choy and then cook another 5-10 minutes.  Add the meat at the very end so it doesn’t get tough and take your soup off the burner.  I also added my garlic at the end, so we could get the great benefits of raw garlic.  Add sea salt at the end, season to taste.

This makes a lot of soup…if you don’t want so much just half the recipe.  With all five of us on the GAPS Diet, we eat alot anyhow, and we will take the rest for lunch tomorrow.  There may be a little bit left for the weekend even…  🙂