Follow-up Post-Ox Bile

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I realize, I haven’t been so great at following-up on previous blog posts, things I’m doing or trying, cooking or making (example: I still haven’t posted about my experiences growing my kombucha SCOBY [process started in January!] and subsequently how I’m now continuously brewing my kombucha). Ahh well, life is busy.

Anyway, I wanted to post a short follow-up to my original post about starting the supplement Ox Bile, found here. Believe it or not, I have received lots of emails, questions and comments from many who are still suffering post gall-bladder removal, correlation? I think not. Oh, you’re having GI issues, let’s just remove an organ! 

When I ordered the Ox Bile (from Amazon), I only saw a 500mg option. I ordered it, and followed the directions for supplementing, with 1 capsule before each meal. I noticed that my GI system was far more active (also loud!) than it typically is, however, it was too active and I encountered stomach upset. Because of my sorted and chronic GI struggles, I stuck with it to see if this was just an initial issue and my body would get accustomed to it. I took it for 30 days, and then I stopped as things still had not improved. There was a very noticeable improvement upon stopping the Ox Bile, almost immediately. Upon further research, I saw there was a 125mg option, somehow I completely missed this on Amazon, so I am going to try this smaller dose to see if it helps with digestion. I haven’t started it yet as I’m trying a few other things, but will let you know when I give it a go. My initial experience definitely isn’t a deterrent from trying to supplement with it again.

Mark Sisson of Mark’s Daily Apple just had a post in his Dear Mark series from a reader who wishes to eat primal, but is lacking a gall bladder. It’s a good read and I’d recommend it for anyone struggling along the GI path.

Spicy Chicken Salad

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Salad season is in full swing. Really, when is it not? 🙂 Still, with the dry, warm weather, I am craving salads like no other! Last night we threw together a spicy chicken salad from veggies we had on hand, and pre-grilled spicy chicken.

Spicy Chicken Salad

  • 1 bag butter lettuce (it’s one of my fave lettuces ever)
  • 2 cups halved cherry or grape tomatoes
  • 1/2 diced white onion
  • 3 avocados, diced
  • Pepperoncinis (how every many you prefer)
  • Spicy grilled chicken, cut into pieces
  • Black olives (added to my salad only, hubs says NO to olives)
  • Cholula or hot sauce of choice
  • Kosher salt/pepp

Combine all ingredients and toss, then sprinkle hot sauce for a little kick 🙂

Without olives (for my hubs):DSC_0928With olives (for me):DSC_0933

Dirty 12 and Clean 15

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It’s that time of year again, when the Environmental Working Group (EWG) publishes their list of dirtiest and cleanest fruits and vegetables with regard to pesticide residue. I’m no fan of pesticides but sometimes they can’t be avoided (as hard as I try), even with proper washing procedures; still, in my mind an apple is healthier than a Special K Bar (40 ingredients, 40! Including chemicals, soy, corn, milk, wheat, rice, and four different low quality oils-and in the Strawberry Bar, there are no strawberries, but artificially flavored cranberries!). Healthy snacking, Special K diet MY ASS.

See the updated list below:dirty-dozen-and-clean-15-2013-411x540

You can find more information at the EWG’s website about methodology and even more detailed lists here!

Thanks to Ingredients of Wellness for the photo.

Orange Bacon Brussels Sprout Hash

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Yes, make this asap, because it’s pretty (that’s not really why). I don’t often blog immediately after I create a recipe, because, well, I’m eating or living life or sleeping-but it’s Friday so yay, I can stay up late! I’m so old.

Super stressful, busy week here, and I have about 50 kajillion things I want to blog about, but don’t have the time-sleep is valuable for helping my brain function, or repair. Therefore, I came home tonight, poured myself a glass of red wine, started bacon cooking, had a bite of Theo Chocolate, then starting cooking. In that order.

Orange Bacon Brussels Sprout Hash

  • 1 small red onion, diced
  • 1 TBSP Tropical Traditions Gold Label Coconut Oil
  • 1 bag shredded Brussels sprouts (TJ’s)
  • 1 medium orange (zest, juice, and flesh!)
  • 1/2 package cooked bacon, cut into chunks
  • 3 eggs, over-easy
  • Kosher salt/pepp
  • Garlic powder

I began by sautéing the onion in the coconut oil over medium heat, seasoning with kosher salt/pepp/garlic powder. Then I turned the heat down to low and added the entire bag of shredded sprouts, sautéing until cooked, but still crisp. I added the juice of the orange and let it simmer for about 15 minutes. Then I cut the bacon into pieces right into the pan, added the orange zest, and scraped the flesh pieces of the orange out of each orange 1/2. I let everything heat throughout.

Then I ate it with some over-easy eggs. What what.

Orange happens to be one of my favorite flavors, of all time. It is exceptional with salty, veggie, sweet, chocolate, etc. flavors. Enjoy!DSC_0910DSC_0919DSC_0922