Tag Archives: Paleo

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

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

Southern Style Wilted Collard Greens

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I caught up with a friend from NC yesterday, and we chatted about missing our home states, so I was inspired to cook a NC recipe. I ended up modifying a recipe that might be one of my new favorites, holy crow! It was fabulous, and now that it’s home taste-tested approved, I can’t wait to make it for her and her hubs. I’ll have to make a double batch though, because it was so good I wanted to eat it all. ALL.

I haven’t cooked much with collard greens, but I love greens, and I don’t discriminate. Since some of the greens that I don’t often cook with are so packed with vitamins and minerals, I’ve been changing things up. While this recipe took a while to wilt, it was easy.

Wilted Collard Greens

  • 2 TBSP coconut oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, diced
  • 2 bay leaves
  • 2 quarts chicken stock/broth
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1 1/2 TBSP raw honey
  • 6 strips bacon, cut into pieces
  • 1 tsp red pepper flakes
  • 1 bag collard greens

Melt oil in wok and sautĂ© onions until browning. Add garlic cloves and toss for a couple of minutes. Add the rest of the ingredients except the greens and bring to a boil; let boil for about 5 minutes, and then add the entire bag of collard greens. Let greens wilt until cooked down, which took a while. This could be shortened by higher heat and/or using less broth. Depends on your preferred wilt 🙂 The flavor was so intense though and I think that’s in large part because they wilted for so long! The spice of the red pepper flakes gets you after the fact, so if you like spice, add more to your taste!

In just the collard greens alone, here are the vitamins we had: vitamin A, E, C, K (the entire bag has 2,880%!), B6, calcium, thiamin, niacin, folate, phosphorus, copper, beta carotene  alpha carotene, lutein, zeaxanthin, iron, riboflavin, pantothenic acid, magnesium, and manganese. Super food!

Wilted Collard GreensFull disclosure: this recipe was modified from the Cut ‘N Clean Greens recipe for Southern Style Cut ‘N Clean Country Greens. I replaced the vegetable oil with coconut oil, added more garlic, used bacon instead of ham hocks, and replaced the refined white sugar with raw honey.

Best. Fecking. Salad. Eva.

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This is what I coined a new salad creation about a week and a half ago on my Facebook page (hey! did you know I have a Facebook page? Give it a like for tips, food, articles, inspiration, garden stuff, etc.: livinglikelinds).

It has started warming up, which brings for me, an urge to garden and make lots of salads-some staple salads, and some new salads. I think you’ll enjoy this cinnamon balsamic pear salad as much as I did!

Best. Fecking. Salad. Eva.

  • 3/4 bag butter lettuce
  • 2 Bosc pears, cut in chunks
  • 1/2 small diced red onion
  • 3-4 bacon strips, broken into bits
  • 1 TBSP (or drizzle) raw honey
  • Drizzle of balsamic vinegar
  • Sprinkle of kosher salt/pepp
  • Generous sprinkle of cinnamon

I threw all the dry ingredients (except for the bacon) into a large bowl, and drizzled with honey and balsamic vinegar, and tossed. This incorporated the cinnamon well (sidenote: Why have I not added cinnamon to salads before?). I topped with bacon bits. The light sweetness of the honey, toned down the balsamic, and the strong red onion paired well with the sweet Bosc pears. It’d be a great party or summer grilling salad!

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