LC/GF Spangled Dessert Pizza

This was fun to make, could have used more berries but I wanted to make sure mom had plenty left to freeze for her low carb smoothies.

What You’ll Need:

2 c almond flour

6 tblsp granulated sweetener

1 tsp baking soda

a pinch of kosher salt

2 1/2 tsp pure vanilla extract

1 stick of butter, chilled and cubed

1 8oz brick of cram cheese, softened

1 tsp lemon juice

2 tsp lemon zest

1/4 c granulated sweetener

Fresh blueberries and raspberries

Directions:

Line a 12in pizza pan with nonstick foil. Set aside.

In a food processor add dry ingredients. Pulse until combined. Add vanilla extract and butter, pulse until dough forms.

Spread dough out onto line pan as evenly as possible. Pop into the fridge for two hours.

Preheat oven to 375 degrees and bake cookie crust for 10-12 minutes, or until lightly browned and slightly firm to the touch. Set aside to cool completely.

In a medium bowl cream together cream cheese, lemon juice, lemon zest, and sweetener until fluffy. Spread onto cooled cookie crust in an even layer. Top with blueberries and raspberries in any design you prefer. I went with a flag.

Nutritional Information for 1/16 Serving(per MyFitnessPal)

Calories: 136

Fat: 11.9g

Carbs: 5.3g

Fiber: 1.5g

Net: 3.8g

I highly recommend using fresh lemon juice and zest in the cream cheese layer. It pairs perfectly with the blueberries and raspberries. The cookie base holds up beautifully, it’s chewy and not too sweet.

This is a fun holiday dessert and safer to enjoy for those who can’t have the excess sugar, carbs, or gluten. Hope you enjoy and have a blessed 4th of July!

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Keto Meatloaf Steaks

This recipe is crazy easy and doesn’t heat up the kitchen unlike baking a whole meatloaf in the oven does. Why did I not think of doing this sooner?! For real!

This is an oddball week for us, since my dad is home all week on vacation. Dinners are going to be low carb, as low as I can possibly make them, and hopefully not heat up the kitchen at the same time. I swear, I saw two hobbits earlier today tossing a ring into our backyard! Yes, it was THAT hot!

What You’ll Need:

2 1/2 pounds ground beef(80/20 preferred)

1 pound sausage, raw and thawed

1-2 tblsp dried minced onion

4 garlic cloves, minced, or more if you like

1 tsp kosher salt

1 tsp black pepper

1/2 tsp red pepper flakes, optional

1 tblsp dried parsley

1 tsp dried basil

3 large eggs

1/4 c heavy cream

1 c almond flour

Directions

In a large bowl, combine all the ingredients together and let sit for five minutes covered. (Letting it sit for a few allows the heavy cream to help tenderize the meat and for the dried minced onion to soften.) Heat up a large skillet over a medium heat and use your favorite cooking oil. I used refined coconut oil. Avocado oil works great too!

Shaping

The simplest way to explain this is…take some meat mixture and gently roll it into a fat, squatty oblong shape. In one hand begin patting it out to roughly the length of your hand. Meaning from the tip of your middle finger to the bottom edge of your palm, at the same time fitting it to the width of your hand as well. Exactness will vary, so don’t get too hung up on it being perfect. Place gently into the hot skillet, cook till well done and lightly crispy on the outside. You’ll know it’s done when the juices that flow are clear.

Serve with your favorite sides: country style green beans, fauxtatoes, salad, roasted veggies, or enjoy on a low carb wrap with sautรฉed peppers and onions, mustard and mayo!

Nutritional Information for 1/16 serving(as per MyFitnessPal)

Calories: 247

Fat: 16.8g

Carbs: 2.1g

Fiber: 0.8g

Net: 1.3g

Now, I was able to render 16 patties for this recipe. These freeze up great! So if you are a single person and balk at the idea of making that many patties, think about this…these are great for meal planning! Make a few for your current meal week and freeze the rest for the following month! Just thaw, warm up, and enjoy! Simple.

They’re tender, juicy, and oh so amazing with lots of yummy homemade mayonnaise! My picky eater gave these two thumbs WAY WAY up and we now have zero leftovers! Which is fine by me, means less that has to be stored for later.

Hope you all enjoy this K.I.S.S. recipe(keeping it simple, silly)! I have a couple of desserts I’m prepping for this week and will definitely share asap!

Take care!

LC/GF Cheesecake Swirled Chocolate Pound Cake

If you are wanting a good basic chocolate pound cake recipe that’s not only gluten free but also sugar free, then you’ve come to the right place!

What You’ll Need:

2 sticks organic butter with salt

1 c granulated sweetener, I use Stevia

8 large eggs

1 tsp vanilla extract

1/2 c Dutch Processed Cocoa

1 c super fine almond flour

2/3 c coconut flour

1/2 tsp baking soda

Optional Add-in:

Chopped walnuts

Sugar free chocolate morsels

Cheesecake Topping:

1 brick cream cheese, softened

1/4 c granulated sweetener

1 egg

1/2 tsp vanilla extract

Directions:

Set oven temp to 350 degrees. Prep a 7×11 inch baking pan with non-stick foil.

In a large bowl, melt butter. With hand mixer combine butter with granulated sweetener, eggs, vanilla extract, and cocoa powder. Mix for at least 2 minutes to make sure everything is combined completely. Fold in almond flour, coconut flour, and baking soda. Spread thick batter into prepared pan evenly. Set aside.

In a medium bowl mix all the ingredients for the cheesecake topping with hand mixer. It will be thin, this is good! Pour over the cake batter and spread evenly. With a knife, swirl the cream cheese mixture into the batter. Don’t over do it.

Bake for 35 minutes or until a clean knife inserted into the center comes out mostly clean. Let rest for 10 minutes before serving.

This roughly comes out to 4g net carbs per serving. If you substitute with low fat ingredients or add in extra ingredients such as chocolate morsels, that will increase the carb count.

My picky eater enjoyed it so much he ate two pieces last night and another one today. Needless to say this was a hit! Definitely a keeper, can also be baked into muffins or mini loaves. This also makes great holiday gifts for neighbors, family, and friends who need a safe gluten/sugar free treat!

Happy Baking!

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LC/GF Biscuits, Sausage, & Gravy

This, I must say, is one of the BEST recipes I have tried yet! For starters, why no xanthan gum? Every blessed recipe I have come across called 1/2 teaspoon and up to a full teaspoon. My beef with xanthan gum is that I know it’s origin and refuse to use it. If you would like to read more about that, click here.

So after clicking on all the five star recipes and not feeling too impressed with each one calling for xanthan gum, I decided to come up with my own. None of this is dairy free, however, the biscuits can be made with equal amounts of ghee or coconut oil in place of the organic butter. As for the gravy, it is basically three ingredients with some added salt and pepper which can be omitted if needed.

Are you ready?!

What you’ll need:

2 cups almond flour, super fine preferred

2 tsp baking powder

1 pinch of Celtic sea salt, or 1/2 tsp if using coconut oil

2 eggs

5 tblsp butter, melted(same amount for ghee or coconut oil)

Directions:

In a medium bowl combine almond flour, salt, and baking powder. I used a gloved hand to break up the clumps, you can use a whisk or fork. Make a well in the center, add eggs and melted butter. Whisk as much as you can and stop once the dough is mixed. Line a baking sheet with either release foil or parchment paper and divvy out portions of your dough. Some folks get 12, I got 10. (We southerners love big biscuits! ๐Ÿ˜‰) Form the dough balls and slightly flatten to resemble a biscuit shape. If they’re touching that’s fine!

Bake in a 350 degree oven for 15 minutes.

Sausage and Gravy

1 pound mild sausage, use your favorite, organic is preferred

1 brick of cream cheese

Heavy cream(roughly 1 cup)

Salt and black pepper, to taste

Directions:

While biscuits are baking, brown up the sausage in a skillet and chop it down as it cooks. Once done, add cream cheese and cover with a lid. Let this sit over medium heat for a few minutes to let the cream cheese soften. Begin incorporating the cream cheese completely into the sausage, leaving no lump behind. Add just enough heavy cream to give it that gravy texture but not too runny. If you add too much, bring it to a boil and then reduce the heat to let it simmer. Stirring often so it doesn’t stick and burn. Season with salt and pepper and serve!

Quite simply this was one of the easiest and tastiest breakfasts I have made in a LONG time! And the best part? I shared it with my mom! This version doesn’t take the place of the high carb stuff, but it is a strong contender!

Net Carbs for 1 Biscuit and 1/6 serving of Sausage Gravy: 4.2g

You can’t even begin to touch that carb count with the real deal version. I’ll take this version every time!

Hope you all have a great weekend!

LC/GF/DF Chocolate Chip Cookies w/Pecans

Pinterest came through with a scrumptious cookie recipe that I have twice since last night! Definitely a keeper ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ Click here to see the original recipe.

Ingredients:

2 tblsp raw organic coconut oil, solid not melted

3 tblsp raw organic honey

1 organic egg

1 tsp organic vanilla extract

2 c blanched super fine almond flour

1/2 tsp baking soda

Pinch of kosher salt

8 tblsp semi-sweet chocolate chips

5 tblsp chopped pecans

Directions:

In a medium bowl add coconut oil and honey. Combine completely working out any lumps. Add egg and vanilla extract, mix again. Add remaining ingredients and use a silicone spatula to combine. Using a melon baller, dole out the cookie dough onto parchment or non-stick foil lined sheet pans. Flatten slightly with palm of hand and bake in a 350-375 degree oven for 8 minutes. (I used a toaster oven to bake my batches and found that 350 degrees worked better than 375. Adjust the temp and time according to your oven(s).) Let cool completely on sheet pans and move to cooling wrack or serving plate.

I was able to get 37 cookies.

Nutritional Info for 1/37 of a serving(according to MyFitnessPal:

Calories: 102

Fat: 7.9g

Carbs: 6g

Fiber: 1.5g

Net Carbs: 4.5g

Definitely a keeper and a must try for anyone needing to satisfy a sweet tooth.

Happy Eating!

Paleo Chocolate Pudding

Now, yโ€™all know Iโ€™m not a chocolate fan, but on the rarest occasions I get a craving for something with chocolate. And itโ€™s been worse now since Iโ€™ve been on the GAPS Diet. I finally caved and indulged in ahealthier version of what I was craving. Plus it called for gelatin, and well…

The end result was absolutely spectacular! Super chocolaty, rich, and a small serving is all it took(even though the above picture shows more). 

What youโ€™ll need:

14 oz can full fat coconut milk

1/2 c raw organic unfiltered honey

1 1/2 T bovine gelatin

1 tsp organic vanilla extract

Pinch of Pink Himalayan salt

Directions

In a sauce pan add all the ingredients and cook over low/medium heat whisking constantly. Do not bring to a boil. Cook until gelatin is dissolved. Pout into a glass storage container and refrigerate until set. 

Itโ€™s that easy, sets up beautifully, and surprisingly there wasnโ€™t the tiniest bit of coconut flavor. Now, to make this more low carb friendly simply replace the honey with your favorite natural sweetener. Although hereโ€™s a surprisingly handy tidbit, raw organic unfiltered honey is safe even when living a lower carb lifestyle. Trust me, I struggled with accepting this until I read that our bodies react to honey differently than it does to regular sugar. This makes it safe for even diabetics. This does not mean you should start using copious amounts in everything, moderation is key. I never use more than a tablespoon of honey in my warm lemon water. When I use it in my baked good and desserts I make sure to take a smaller portion and savor the treat. If all of this were false then I should not have been able to lose 35 pounds since August 12th. The honey alone should have sabotaged all my efforts. 

Understanding though that there are those out there that must err on the side of caution for health sake, I urge you to do what is best for you and use the appropriate sweetener for this recipe. 

I hope you all enjoy this recipe as much as I have, it is definitely a keeper. If you have any questions please feel free to ask. Hope you all have a blessed weekend!!!

Roasted Pepper and Acorn Squash Soup

What youโ€™ll need:

3 red bell peppers, chopped

1 acorn squash, peeled, chopped

2 pounds organic ground beef(or bulk sausage if not doing GAPS)

1 onion, chopped

1 carrot, peeled, chopped

1 parsnip, peeled, chopped

3 celery, washed, chopped

2 tblsp minced garlic

6 c Homemade chicken stock

2 c filtered water

1 tblsp smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Pinch crushed red pepper

Avocado oil, optional garnish

Directions

Set oven to 400*F. Line sheet pan with baking mat or parchment paper. Add chopped peppers and acorn squash. Toss with avocado oil and sea salt. Bake for 35 minutes. 

In dutch oven soup pot, add beef(or sausage), onions, carrot, parsnip, celery, and garlic. Cook till vegetables are tender. Add homemade stock, water, sea salt, black pepper, and crushed red pepper(if using). Simmer for 15minutes and add roasted veggies and simmer for another 10 minutes. 

Serve with a drizzle with avocado oil for some extra healthy fat and enjoy! 

I made this for the family and it is such a major hit! The acorn squash sorta disintegrated into the soup, not that anyone minded really. It flavorful and satisfying! Now, you can make this without meat and use an immersion blender to make it a creamy soup. Serve with some toasted pecans and a little coconut milk on top. Or just eat it as is, itโ€™s a yummy soup no matter how you fix it and definitely a keeper. 

An Update and Recipe

Afternoon everyone!

Been a while since the last post, a lot has changed. Before I get into that, please keep Florida in your thoughts and prayers. I have family and friends who are hunkering down for various reasons and naturally we are worried about them. 

About a month ago I started doing the anti-candida diet. Started out great, lost 10Lbs of bloat that first week everything was awesome. A week later I had gained a pound and the week after that I was up another two pounds. Very discouraging. ๐Ÿ˜  That’s when I started reading about the underlying cause for my candida issue…leaky gut. This wasn’t a new topic for me, I had read about, talked about, and even listened to numerous discussions about leaky gut syndrome with it’s laundry list of issues that come with it. Yay me! ๐Ÿ˜’

So, what’s the go to protocol to treat leaky gut syndrome? GAPS Diet. Gut and Psychological/Physiological Syndrome Diet, it’s designed to help those with leaky gut issues and those who are autistic, have ADD/ADHD, are schizophrenic, and have skin issues such as eczema and psoriasis. It is certainly good for a whole host of other issues as well, especially candida. My mother is currently living with fibromyalgia and suffering from side effects after taking Cipro(she’s been floxed), last night was her first time trying one of my GAPS soups and it was a hit(will share it in another post). 

Currently I have completed two weeks of the GAPS Intro stages 1 & 2. There are six stages in this intro diet and it is not for the faint of heart. I first started out almost immediately with cold like symptoms. I was miserable, cold, coughing, unabel to sleep lying down, beginning to doubt my decision to go stage by stage. Typically beginners are encouraged to do the full GAPS Diet which allows them to eat everything from all six stages and it eases them into it rather than eliminating everything all at once. I was unaware of THAT tid bit of information until I was already halfway through my first week. No matter, I pushed through the first week proud that I had stuck it out. 

You see, I have a lot of food issues. Dairy is usually a biggie for me, eggs, and gluten. This is why I tend to shun such foods and tend to miss out on a lot of low carb treats. For me, going stage by stage is helping me to identify where my real issues are. I’ll break it down…

Stage 1 was not fun, easy but not a walk in the park. Most of what I was allowed to have that first week was homemade stocks, overcooked vegetables, boiled meats, and could only season with salt(either Himalayan Pink or Celtic). Not that exciting. I was developing a sore throat from all the coughing so I drank a lot of warm lemon honey water. I won’t lie, I was miserable since I couldn’t take cough meds because of the alcohol, cough drops were out of the question due to the sugar. I sounded rough and could not wait to get into the second stage. 

Stage 1 meals:

Chicken & Vegetable Soup–basically boiled chicken, homemade stock, carrots, leeks, minced garlic, and Himalayan Pink Salt to taste.

Beef and Vegetable Soup–grass fed beef & stock, leeks, carrots, zucchini slices, minced garlic, and Celtic Sea salt.

Turkey Meatball Soup–homemade raw turkey meatballs, chicken stock, yellow squash, zucchini, leeks, minced garlic, and Himalayan Pink Salt.

Mexican Turkey Soup–chicken stock, half head of cauliflower(destemmed), small onion, oregano, minced garlic, 4oz jar green chiles(big mistake on my part) turkey meatballs, and Himalayan Pink salt.

Stage 2 came and the first thing I made, without even trying, was an egg drop soup. I had been reading about how onions and eggs help with sore throats so I got busy eating lots of eggy onion soups those first few days of that second week. It. Was. Divine! Sweet relief for my throat. By Wednesday I was finally feeling somewhat normal and began including bovine gelatin to my soups. 

Stage 2 Meals:

Egg Drop Soup–chicken stock, a small onion chopped, an egg yolk, minced garlic, ghee, and Celtic Sea salt

Warm Chicken Stock-just warmed up chicken stock with Celtic Sea salt for flavor(very soothing)

Turkey Vegetable Stew–ground turkey meat, ghee, zucchini and yellow squash slices, leeks, Celtic Sea salt and bovine gelatin

Italian Meatball Soup–beef meatballs, carrots, onions, celery(not stage 2 legal, I know), minced garlic, beef stock, chicken stock, diced tomatoes, Celtic Sea salt, ghee, coconut oil, and avocado oil(family loved this!)

Now As I approach the third stage I am prepping for a little bit more food options such as: boiled and scrambled eggs, fermented foods like sauerkraut(in small doses), fully cooked vegetables that aren’t boiled in stock, and add some new organic vegetables to my menu. The one thing I’ve started doing is taking a drop of organic kraut juice in the morning. Wicked stuff, I say that because I’m not a fan of fermented things anyway, especially sauerkraut. ๐Ÿ˜‘ BUT it’s a must since it’s good for digestion. 

And I decided to try pancakes this morning. These are most likely NOT GAPS stage 2 legal since I chose to use coconut flour instead of butternut squash and a nut butter as the base of my pancakes. (Original recipe for these coconut flour pancakes is here.)


What you’ll need:

1/2 c coconut flour

3 tblsp favorite granulated sweetener–I used about 4 packets of Naturevia)

1 tsp baking powder

1/2 tsp finely ground Celtic Sea salt

6 organic eggs

1/4 c coconut oil, melted

3/4 c sparkling mineral water

Coconut oil for cooking

Directions:

Heat griddle over medium heat, just until you’re ready to cook. 

In a medius bowl combine coconut flour, granulated sweetener, baking powder, and sea salt. Add eggs, coconut oil, and mineral water, whisking vigorously until well combined. Let the batter sit for a few minutes to thicken up. Use 1/4 cup of batter per pancake, should yield 12 pancakes. Add a little coconut oil to the hot griddle and add batter. Reduce heat if needed so nothing burns, little bubble will form on top and the edges will dry a bit. That’s when you’ll know they’re ready to flip. 

I ate mine with a thin spread of ghee and a drizzle of raw unfiltered honey(since it’s GAPS approved). So far I’m feeling ok, still full but no discomfort. Will see how I am by tomorrow, please don’t follow my example if you are not sure exactly how coconut flour is going to affect your system. We’re all different, but if you are further along in your GAPS journey then I hope you will enjoy these pancakes! 

This whole experience has been a reeducation of not looking at certain foods as “I can’t have that because of the carbs”, but rather, “I’ll have a little because I do need some carbs but not the entire serving.” Since starting all of this I’ve dropped 19 pounds and obviously everything is working out smoothly. My die off is at a manageable state, my guts have quieted down more, there’s less churning and gurgling without the cramping discomfort. 

I will not be making these pancakes too often, as much as I loved their fluffy goodness! Definitely a keeper ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ Even G liked them! 

If you do give these a try let me know what you think, feel free to share this recipe with others, and reblog if you like! I have shared certain GAPS recipes on on my IG account(nok_amandagayle), but I will be moving those recipes over here so everyone can have access to them. 

Have a blessed weekend! 

Maple Turkey Sausage Patties(LC/DF/GF/SF)

Afternoon all, trust everyone has recouped from the after effects of watching the solar eclipse yesterday. I know a lot of folks were complaining of having headaches, eyes were burning, and feeling tired. If you’re still not feeling well I pray for speedy recovery soon, I know how draining those types of headaches can be. 

Yesterday I spent some time, post solar eclipse, making some breakfast meat for myself. I love maple flavored sausage, especially with extra maple syrup drizzled on top…mmmmm, the best! But carb wise it’s like the plague attacking my body, which is why I haven’t had that in quite awhile. I do miss regular sausage though…and bacon, deli ham, spam, kielbasa…๐Ÿ˜‘I’ll stop. (Le sigh)


Most of what’s available in stores I can’t even trust. There are hidden sugars, preservatives, and msg in almost everything. I’m not being as strict with my anti-candida lifestyle as some folks have suggested. I still eat meat whereas others tend to become vegetarian. Nothing wrong with that at all, I personally cannot go without meat, which is why I think such things ought to be tailored for each person. There is no clear cut and dry protocol that will work for everyone. I’ve learned a lot in the last few weeks about the various candida protocols and have taken from each one customizing what I think will work best for me. So far, everything that I’ve been doing is helping and most of the die off on my chest has cleared up. PTL!! Since I have to resort to making my own breakfast meats, desserts, and meals, it does take a little extra time and effort, but the end results are worth it! 

I do want to mention that the maple flavoring is optional, I only added it because I personally LOVE it. ๐Ÿ˜๐Ÿ˜‰ However, you can use maple syrup if the carbs are not an issue for you. Ground chicken can also be used in lieu of ground turkey. Or you can mix ground turkey with ground hamburger, which I’ve done in the past when making meatballs. It’s just as good and the ground beef lends some fat to the mixture since ground turkey tends to be lean. 

What you’ll need: 

1 pound ground turkey

2 tsp poultry seasoning

2 tsp maple extract(optional)

1 tblsp granulated stevia(optional)

1/8 tsp marjoram

1/2 tsp black pepper

1/4 tsp nutmeg

1/4 tsp Cassia cinnamon(purchased from The Spice House)

1/8 tsp red pepper flakes

1 tsp Himalyan pink salt

Coconut oil, for cooking

Heat oven to 375*F, line sheet pan with parchment paper and set aside. In a medium size bowl mix all the ingredients by hand thoroughly. There are a few methods with which you can make sausage patties. METHOD 1: on a clean work surface place a piece of wax paper down and add half of the meat mixture on it. Cover with another sheet of wax paper, then use a rolling pin to flatten out to desired thickness. Cut into 8 rectangular pieces and repeat with second half of mixture. METHOD 2: skip the wax paper all together and free form patties by hand. METHOD 3: on clean work surface lay down wax paper, place half of the meat mixture down and flatten out with hands to desired thickness. Use a biscuit cutter cut to shape the patties. Repeat with second half of the meat mixture. Cook in coconut oil over medium heat until browned on both sides. 

You can freeze these raw or cooked, I went ahead and cooked all of mine up to help cut down on my time in the kitchen each morning. I used wax paper to keep the patties separated and put them into a quart size freezer bag. 

Depending on the size and how thick or thin you make the patties will determine how many it yields. I was able to get 16 rectangular patties. The carb count for these is basically non existent. Using maple syrup would change that, so keep that in mind. If you decide to make these with maple syrup just remember to omit the granulated stevia. 

I had three this morning with a couple of egg muffins that I made, such a nice carb free meal! 

(Pictured above: Half of the egg muffins are dairy and meat free for me. The other half have ham, pepperoni, and mozzarella cheese which are G-Man’s fave!) A simple and easy low carb breakfast that you can customize with any flavor and add ins. These were really fluffy, the almod milk added a nice light texture to these. I used cajun seasoning, turmeric powder, kosher salt, dried oregano, and dried parsley. Gave a good whisking and portioned it out to all the silicone muffin cups. Baked @375*F for 20 minutes, plan to make more to freeze. I love breakfasts that I can grab and warm up. Makes for a hassel free morning. 

Hope you give these sausage patties a try, play around with the seasonings and let me know what you think. I love getting feedback from you all! If you have any questions please email me at nightowlkitchen@yahoo.com. You can also follow me on Instagram: @nok_amandagayle, for more recipe ideas/inspirations. 

Have a blessed week! 

My Life with Candida Albicans(Here I Go Again)

Afternoon everyone, hope your Wednesday has been a blessed one so far. Today I want to share an update on my candida detox, plus an article I just found that explains what foods to eliminate when you suspect you have a candida overgrowth, and a recipe that I made a couple of nights ago that was absolutely delicious and dairy free! So this will be a jam packed post, but bear with me! โ˜บ๏ธ Below is a picture that is NOT the most flattering, but it shows just how bad this mess has gotten. 

Picture from Sunday night. It spans from shoulder to shoulder, the worst of it in the center. It’s still creeping slowly up my neck, but for now it’s not as bad as it was last Wednesday. As of today, it only itches around the edges of the rash site. There is a soap I found that I plan to try, it’s designed for these areas so I’ll share more after I give it a go. 

For a while now I have been dealing with this candida overgrowth and die off. Ever since my first die off from a few years ago I have done just enough to get over the worst of the symptoms and once the die off would clear up I would slowly begin to add certain foods back into my low carb diet. I can already hear the clucking of tongues from certain folks ๐Ÿ˜‰, trust me I have been kicking myself since last week for not having realized sooner how detrimental that decision was to my health. Just like low carb/keto is more than a diet, it’s a lifestyle, so is eat to keep your candida in check. And yes, EVERYONE has candida in their bodies. It’s a nasty bacteria in your digestive system and when we aren’t eating right, when we are pumping our bodies full of antibiotics(including the animal meats we eat) we are feeding the candida. That’s when things get out of balance and we start having issues with our sinuses, allergies, skin related problems(ie rashes, eczema), flatulence, brain fog, IBS, fibromyalgia, yeast infections, and so on. It just seems to snowball and we can’t figure out why all of the sudden we are having all these issues. 
That’s been my life now since 2011 and quite possibly longer if I think about it. This could explain my most recent issue with the top of my left foot. It was hurting to the point where I could barely walk. Which that has actually started to improve over the last few days! I’m not hobbling around as much and I can stand for short periods of time with minimal issues. This is great news since this means I will be able to get back to my workouts! 

So what is it EXACTLY am I doing to improve my health? What protocol am I following to eliminate the candida overgrowth? It’s not any one thing or method. I spent last weekend reading anything and everything online, refreshing my memory of what needs to be done. The first thing I did was change my diet. Since I am already living a lower carb life, I knew I was going to have to give up more even MORE foods that may have been contributing to the overgrowth. And Saturday night proved to be a near breaking point for me. I was emotionally drained and frustrated by the realization that I would have to give up a lot of my favorite low carb foods for a while(possibly forever) and it all hit me that night. I was hungry and wanting stuffed green olives. My go to snack food when I have the munchies. High in fat, zero carbs, and I can easily eat half a jar! No judging. ๐Ÿ˜’My 13 yr old comes in and asks me what I’m doing. Trying to keep the shreds of emotions in check I tell him I’m hungry and can’t have the things that I would normally go to. At this point I could feels the tears welling up and I absolutely hate crying in front of people. When I cry it’s messy and ugly, so I took a few breaths to calm myself and without skipping a beat G-Man told me “so fix yourself some eggs.” 

I won’t lie, I scoffed at that idea. For one eggs don’t like me. Honestly, they make me sulfur gassy(and there goes any hope for finding a future husband). Before I could stop him, G-Man was already grabbing the container of eggs and asking me what meats and veggies I can have. He was shocked when I told him I can’t have sausage patties, deli ham or turkey, and no more bacon. Pitiful, I know. ๐Ÿ˜” So he grabbed tomatoes(which aren’t EXACTLY a safe thing but it added color to my dish), frozen green beans, and a green onion. He stood there watching me fry a couple of eggs in coconut oil with a handful of green beans, added in a few tomatoes for color, seasoned it all with Himalayan seas salt, black pepper, and turmeric. Garnishing the top with thin slices of green onion. And that was dinner! It was so satisfying, delicious, and simple! 

I know not too many folks like to give God credit these days, but I have to take a moment to. If my son hadn’t come into the kitchen when he did I wouldn’t have eaten such an amazing meal. I would have eaten half a jar of stuffed green olives, maybe some cheese slices, and hated myself later. God intervened by using my son to ground me (meaning forcing me to focus) and get me thinking what I should do instead and kept me from eating the very things that have led to this overgrowth and further the issue more. 

Sunday was even better! I had to make the decision to stay home from church since I was experiencing some IBS issues(again I’m just killing my prospects here lol) and didn’t want to chance anything. I rarely eat breakfast y’all, I take after my Memaw, leave me alone for an hour after I get up and let me enjoy my morning coffee(only for her it was hot tea). Coffee fills me up but I made half a cup instead and fried up two eggs just so I could get something into my system. Lunch came and I was starving! That’s when I made this…


All right, it’s not the prettiest bowl of food, but it was tasy! Stir fry veggies and garlic ginger chicken, it made four servings so I had enough for dinner and some to freeze! Sunday afternoon my detox pills arrived and I was actually excited! Me, I hate swallowing pills, but I was actually excited about having THOSE! I know, crazy. ๐Ÿ˜ With my biggest meal I take my pills every day and haven’t had too many issues with them(mild burping…I’m batting a thousand already who cares anymore?!). And this is what is helping me to combat the candida overgrowth. I still pine for the foods that I used to eat, but I know in the end it’s better that I go without and finally get well after years of neglect. 

So…

Goodbye to : dairy(heavy cream, butter, cheeses, cream cheese), processed meats(kielbasa, spam, hot dogs, bacon, pepperoni, deli meats), mushrooms, peanut oil, mini sweet peppers, fathead pizza dough and bagels, creamy/cheesy casseroles, homemade ranch dressing, ketchup, mayonnaise, low carb brownies(because of the chocolate and butter), pork rinds, low carb protein smoothies(because the protein powder I love has whey in it), mashed cauliflower(I tend to make it with cream cheese, parm cheese, and heavy cream), pickled foods(sliced jalapenos, dill pickles, stuffed green olives), naturally sweet veggies and fruit, and the list goes on. 

Say hello to: dark green veggies(kale, broccoli, chard, romaine), cruciferous veggies(cauliflower, cabbage), organic meats(beef, chicken, and pork…not a fish fan), peppers, fermented foods(soy sauce, sauerkrauts, kimchi), squash, zucchini, green beans, onions, garlic, coconut oil, evoo, safflower oil, avocado oil(and avocados), hemp seeds, chia seeds, almonds, eggplant, blueberries, unsweetened cranberries, stevia, xylitol, vitamins and supplements, and candida detox pills(two pills once a day). 

Here’s a link to a site I found today that gives a basic outline of what foods to avoid and what foods are safe when killing off the candida. CLICK HERE

A friend recently asked me how my ice cube diet is going. ๐Ÿ˜ I love her cheekiness! If it were anyone else I wouldn’t have laughed. For the most part I am able to maintain my low carb lifestyle while incorporating more of the anti-candida regimen. I don’t feel as bloated, the gas is slowly going away, mental clarity is emerging, I’m not as tired during the afternoon, but I am still battling with cold extremities, that might take a bit longer to get over since I’ve dealt with it for years. Plus I actually dropped a pound over the weekend which I haven’t been able to do for a while! 

Now, what yummy recipe do I have for you?! 


It’s baked chicken legs(you can use breasts, thighs, wings, or the whole chicken, go nuts!!) with oven roasted broccoli and cauliflower, served over a very basic romain salad topped with spicy brown mustard. 

What you’ll need:

12 chicken legs, skin on

No salt added seasoning of your choice(the one I used is pictured below)

Evoo

2 pounds frozen broccoli

1 pound frozen cauliflower

Pink Himalayan Sea Salt

Directions:

Heat the oven to 375 degrees. Line two sheet pans with non stick foil. Coat the chicken legs evenly with salt free seasoning and place on sheet pan. Bake for 40 minutes uncovered. Crank the heat up to 425 degrees and bake for another 30 minutes. 

In a large mixing add frozen broccoli and cauliflower. Drizzle on evoo and season with pink Himalayan sea salt. Spread out on remaining sheet pan and bake for 30 minutes or until it reaches a desired doneness. 

Serve with chopped organic romaine lettuce and use your favorite dressing. It’s simple, it’s easy, and leftovers are great the next day for breakfast with a couple of fried eggs. Leftovers can be frozen or used for those Bento boxes. Just make sure to debone the chicken first before storing. Makes it easier to enjoy later on! 

Below is the no salt added seasoning recipe I used. 


I store mine in a regular mouth glass jar and washed off a screw on lid from a Kraft Parmesan cheese container. This way I can shake on the seasoning on one side or measure it out from the other. I can’t remember if I doubled or tripled the recipe at the time I made this, but it is worth it! I use it on my eggs, veggies, beef, pork, and of course chicken. 

You can make a non-spicy version by leaving out the cayenne pepper. I think the next batch I make I’ll add turmeric and ginger powder since both of those are amazing anti-candida seasonings. 


If you have any questions please feel free to ask me below or email me at nightowlkitchen@yahoo.com, don’t forget to follow me on Instagram(@nok_amandagayle). I tend to post a little more frequently on IG these days since it’s quicker. But I hope this post has helped to shed some light on this growing issue. If you suspect you are suffering from a candida overgrowth, here is a link with a list of symptoms. CLICK HERE. This is definitely something you DO NOT want to leave untreated. I will be honest with you, there is a lot of controversial information out there, please be careful with your research and take a majority of it with a massive grain of salt. What works for one person won’t always work for another, there is no one size fits all protocol. There’s a basic outline that we all have to follow, but how I am approaching treatment is not necessarily going to work for the next person. 

In the meantime, take care, happy healthy eating, and hope you all have a blessed week!