I’m dying for Pizza! Used to make this 10 years ago when we were low-carbing. YUM! :) Thanks PaleoFriggenDelish!

Originally posted on PaleoFriggenDelish:

Alright here it is! I cannot take credit for this, I recently helped my family become Paleo, and they were missing pizza so I told them about meatza recipes, and they found some and made it thier own! Let me tell you..this was absolutely amazing. There is also so many ways to play around with it! As you can see, we even added the purple cauliflower that I found to ours!

Servings: 4

Prep Time: 10mins

Cook Time: 35 mins

  • 2 pounds ground beef
  • 2 eggs
  • 2 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 cups chopped fresh veggies of choice
  • 1/4cup tomato sauce
  1. Preheat oven to 350. Combine ground beef, egg, and seasonings in a bowl. Mix with until thoroughly combined. Spread mixture out thinly but evenly in a 13×9 baking dish or round pizza pan. Put in oven and cook for…

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Some of the most common symptoms of celiac disease include:

Bloating or Gas Diarrhea Constipation Fatigue
Itchy Skin Rash Tingling/Numbness Pale Mouth Sores Joint Pain
Delayed Growth Poor Weight Gain Thin Bones Infertility
Headaches Depression Irritability Discolored Teeth

Anemia, delayed growth, and weight loss are signs of malnutrition. Malnutrition is a serious problem for anyone, but particularly for children because they need adequate nutrition to develop properly. Failure to thrive during childhood development is a common indicator of celiac.

Some people with celiac disease may have no symptoms at all.

This is known as asymptomatic celiac disease. The undamaged part of their small intestine is able to absorb enough nutrients to prevent symptoms. However, people without symptoms are still at risk for the complications of celiac disease.

This entry was posted on September 13, 2012. 3 Comments

Originally posted on PaleONeil:

Repetitive, a post from my Celiac group.  Funny how the people who have it SEE it and GET it

July 17, 2012

This is going to be LONG but I want to put it all out there… thanks in advance for reading and please excuse my anxiety.

Family History
  ~maternal grandmother-never felt well, irritable and mean, body aches, dental problems, memory loss, fibroids,
back and hip problems, unable to lose weight/bloat 20lbs overweight, gall bladder removed, colon cancer tumor, had surgery and thrived
while on a liquid diet, cancer returned and killed her.
  ~maternal great uncle- I know he had eczema
  ~maternal great aunt- died at 6 yrs of age (in the 30’s) from complications of a cut foot. (auto-immune related??)
  ~maternal great uncle- very skinny, unable to gain weight, digestive problems, ulcers, D, eye cancer, tremors, dementia, frozen/fused joints
  ~Maternal grandfather– died…

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Setting up My Kombucha SCOBY Hotel aka Continuous Brew





I found this gorgeous water dispenser at the Amish Store

This is how my Kombucha SCOBY arrived.

I am using a mixture of black tea and green tea

If I drain a quart off, I replenish with 2 green tea bags, 1 black and 1/4 c sugar per quart of tea. Let cool to room temp. This is it’s “food”.


:) Delicious! Let brew for 24 to 48 hours and start tasting! I like it right out of the spigot but you can do a 2nd ferment in a grolsch-style bottle adding fruit or juice to flavor it and it adds more fizz.

The cover has to be a tight weave cotton with a rubberband around it. I use this fugly bandana ;)

This is a Baby SCOBY forming

 I’m not posting a recipe because it depends on the size of your vessel and how much you are brewing.  There are specifics in the links I posted.  Most importantly, cleanliness is a must!  AND NO SOAP!  I wash and rinse everything that comes in contact with the brew thoroughly and then rinse with white vinegar to be safe.