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It’s been a busy past few months — to put it lightly. I’ve been taking some pretty amazing continuing ed classes and certifications and now I have a few new letters to put behind my name. Read on to find out what I’ve been up to!

Certified GAPS Practitioner (CGP)

So… you’re probably wondering what is GAPS and if you can get a good pair of jeans there? GAPS is short for Gut and Psychology Syndrome or Gut and Physiology Syndrome… depending on your presentation. It is an absolutely beautiful healing diet by Dr. Natasha Campbell-McBride and focuses on sealing and healing the gut in order for the body to heal itself of its ailments. We’ve been successfully using it in our house for a year to help heal myself and my husband and I just fell in love with it! It’s effective for autoimmunity, fertility, autism, ADD, ADHD, dyspraxia, dyslexia, IBS, bipolar disorder — the list goes on and on! GAPS is not for the faint of heart and really takes some doing but the final result is amazing!

Restorative Wellness Solutions (RWP)

I’m sure you’ve never heard of this one. So don’t feel bad. It’s specific to Nutritional Therapists. In this class, I learned how to use the DUTCH Adrenal test, various saliva cortisol tests, the MRT, and a stool test in order to better assess HPA (Hypothalamus, Pituitary, and Adrenal) Axis health, colon health, and food sensitivities. I also have the power to legally order these tests. The MRT tests for mediated response. Basically, when we get allergy tested, they’re looking for antibodies. The problem is that antibodies are only about 25% of an immune response. The rest of that immune response is mediated. This test checks for that and lets you know which foods and chemicals are causing hidden inflammation. It has completely changed my outlook and I am enjoying using this tests alongside GAPS for wonderfully effective healing!

And there’s no rest for the weary! In January, I’ll be starting a class on interpreting Hair Tissue Mineral Analysis and the second class in the Restorative Wellness Solutions offerings – which will cover hormone testing for both men and women. I’m excited!

If you’re interested in learning how these tests can help you achieve your health goals or are interested in learning more about how the GAPS diet might work for you, request your free 30-minute consultation below.


Two Meat Chili

So before I tell you what meat is in here, let me just preface this with a disclaimer: Organ meats are really really good for you! And beef heart is no exception. Especially when it’s organic and pasture-raised. (That preface didn’t last long.)

A few months ago, my local food buying club had a buy on a whole cow. There were various cuts and it was first come, first serve. Ironically, no one wanted the ox tail, the heart or the Rocky Mountain Oysters. Okay. I didn’t want the latter, either. But for $10, now was a good a time as any to buy a beef heart. So I did. And it sat in my freezer until I was tired of looking at it this past week.


Beef heart gets a bad rap for being a “gamey” chunk of meat. (For those of you who are gagging over this, it’s a muscle. And it’s the hardest working muscle in the body and it needs gobs of nutrients to work, making it nutrient-dense and really good for you. So… Think of it that way.)

This chili wasn’t gamey at all. It’s rich, the spices compliment each other and the beef heart is the most tender piece of meat you may ever put in your mouth. I cut the pieces up into stew meat sized bites. To the untrained observer – aka your family, they’ll have no idea.

Preparing it is a bit of a trick, you want to cut away the connective tissue (it’s tough), the valves and tendons (no one wants to chew on something that much) and the fat (it’s a hard, grisly fat that doesn’t cook well). Then, just cut it up like I would stew meat. Voila! No one knew… Until I told them. (And I did because I like to see the look on their faces. I’m mean like that.)


Two Meat Chili

  • 3 tbsp Coconut Oil
  • 1 medium Organic Yellow Onion, chopped
  • 1 Organic Green Bell Pepper, chopped
  • 1 Jicama, peeled and diced
  • 3 Garlic Cloves, minced
  • 1 lbs Ground Pasture-Raised Organic Pork
  • 1 Pasture-Raised Organic Beef Heart, trimmed and cut up like small pieces of stew meat
  • 1-28 oz can Organic BPA-free Crushed Tomatoes
  • ½ cup Filtered Water
  • 1 tbsp Chilli Powder
  • 2 tbsp Cumin
  • 1 tbsp Oregano
  • 1 tbsp Organic Cocoa Powder
  • 1 tsp Garlic Powder
  • 1 ½ tsp Onion Powder
  • 1 tsp Cinnamon
  • 1 tsp Paprika
  • 1 tsp Nutmeg
  • ½ tsp Cayenne
  • 1 ½ tsp Salt or salt to taste
  • 1 tsp Pepper
  1. In a stock pot over medium heat with 1 tbsp coconut oil, brown beef and ground pork.
  2. In a separate skillet over medium heat, saute jicama in 2 tbsp coconut oil until slightly translucent.
  3. When beef is lightly browned, add onion, garlic and spices. Continue to cook for about 3 minutes, stirring often.
  4. Add jicama (after about 6-8 minutes) to the beef, pork and onion mixture. Stir to incorporate.
  5. Add tomatoes and water.
  6. Simmer until done, about 1 hour.
  7. Serve with your favorite raw milk aged cheddar or Crème fraîche.


Salmon Patties and Paleo Tartar Sauce

I was craving salmon the other day and since I’ve gone on this diet, my cravings have shifted – where I once craved chocolate, I still crave chocolate. Okay. Bad example. Where I once craved salt and vinegar potato chips for my salt intake, I now crave pistachios. The other thing I’ve started doing – listening to my cravings.  It’s my body’s way of telling me I need more of a mineral or vitamin. But, back to the salmon.

It’s possible that salmon just might be the best fish ever. And I’m not talking farmed salmon, I’m talking about wild-caught Pacific Northwest salmon. And if you’re looking for a quick and easy dinner on a hot night, this is perfect. (Such as tonight if you’re in NW Oregon.)

I used canned salmon. It’s quick, it’s cheap, and it’s there. A little note about the salmon, it’s canned in its skin and with bones. Simply remove the skin as you remove the salmon from the can. As for the bones, squish them and add them to the mix. They’ll fall apart quickly and are a great source of calcium. That and it’s kind of fun to feel the spine pop. Yes, I’m aware that’s gross. But it’s what you do.

The patties go together well enough. And toss in a few key ingredients and you’re there. Served on a bed of fresh greens and it’s a perfect hot night dinner item.



Salmon Patties

  • 1 15-oz can canned Pacific Northwest or Alaskan Wild Caught Salmon, drained
  • 2 Tbsp (to 1/4 cup) coconut flour
  • 2 eggs, slightly beaten
  • 2 ribs celery, diced
  • ½ red onion, diced
  • 1 Tbsp dill seed
  • ¾ tsp dried lemon peel (it was all I had around)
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • Coconut Oil (for the skillet)
  • Tartar Sauce (see below)
  • Butter lettuce or your favorite salad greens
  1. In a bowl, mix the salmon and the celery and onion.
  2. Add the spices and mix.
  3. Add the eggs and mix until blended.
  4. Add the coconut flour a little bit at a time, stirring until the mixture isn’t too moist or too dry. You should be able to form a ball and flatten it without it falling apart.
  5. Shape the mixture into patties – patties should be between 2 and 3″ wide and place in a skillet with 2 tbsp coconut oil over medium heat.
  6. Cook both sides until golden brown, roughly 3-5 minutes each. Put in an oven-safe container and keep in the oven to stay warm.
  7. Serve with tartar sauce or lemon juice and on a bed of butter lettuce (or greens of choice).


Tartar  Sauce

  • 1 cup Homemade Mayo
  • 1-2 Tbsp honey
  • 1-2 Tbsp lemon juice
  • 3 raw and probiotic dill pickles, minced
  • ¼ tsp kosher salt
  • few cranks of the black pepper

Mix all ingredients and enjoy! You may have to play around a bit with the recipe to get your desired taste but, that’s the joy of homemade condiments! Serve atop your favorite fish.