I get patients in my practice who are frustrated with the limitations their autoimmune disease and leaky gut has placed on their dietary choices. I always feel nothing but compassion for these frustrated patients of mine. Navigating the dietary changes necessary to reverse inflammation, hormone imbalances, digestive issues, chronic pain, and autoimmune disease can feel very overwhelming. I know I was completely frustrated and overwhelmed when I was first diagnosed with rheumatoid arthritis.
People trying to figure out life with an autoimmune disease can also be overwhelmed by the conflicting information out there. Why is it conflicting? Because we are all different and there is no one-size-fits-all diet for autoimmune reversal. That’s why I do individualized testing for my patients so they know exactly what their immune system is attacking and what they can safely eat. Fear not if you are one of these frustrated people. Your food can be easy to prepare and absolutely delicious. An autoimmune diagnosis does not banish you to the inner circle of hell and tasteless food. On the contrary, it can be a culinary adventure as you try out new ingredients for the first time. The secret to a seamless transition? Have your ingredients such as coconut flour, coconut milk, coconut oil, almond
flour, almond milk, ghee, avocado oil, and plenty of veggies already stocked in your kitchen.
One of the most frustrating experiences for mothers or children with autoimmune disease is cooking something the whole family will enjoy. No one wants to cook 3 different meals for picky people. Back to school means having some of those easy to make, enjoyable breakfasts at the ready. My paleo muffin tin frittatas fit the bill perfectly. You can make a bunch ahead of time and freeze them. Then just pop them in the oven to rewarm them and send your child off to school, or get yourself ready for your busy day, with a nutrient dense breakfast.
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Back to School Paleo Muffin Frittatas
- 6 Pastured eggs
- 1/2 cup coconut or almond milk
- 1/4 tsp. sea salt
- 1/8 tsp. pepper
- 3/4 cup chopped organic zucchini
- 2 TBSP. chopped green onion
- 2 TBSP chopped sun dried tomatoes (unless you are avoiding night shades)
- 4 TBSP goat cheese (if your immune system allows it)
- (any other veggies you would like to try)
- 2 TBSP diced fresh basil
- ½ cup diced meat of your choice (I like turkey or chicken)
Yields: 6 servings/12 muffin frittatas
- HEAT oven to 350°F. BEAT eggs, coconut or almond milk, salt and pepper in medium bowl until well-
blended. ADD veggies, meat, cheese, and basil; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
- BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm. Can make ahead, freeze and rewarm.
Dr. Keesha Ewers, PhD, ARNP is a Doctor of Sexology, trauma informed therapist, is board certified in Functional medicine and holds an advanced certification in Ayurvedic medicine, and is the founder and medical director of the Academy for Integrative Medicine Health Coach Certification Program.
Dr. Keesha has been in the medical field for over 30 years. After being diagnosed with rheumatoid arthritis—an incurable disease according to Western medicine—she discovered how to reverse autoimmunity using her Freedom Framework® Method, which she has now used with thousands of her own patients and teaches to her health coach students in her online certification program.
Dr. Keesha is a popular speaker, including at Harvard and from the TEDx stage, and the best-selling author of Solving the Autoimmune Puzzle: The Woman’s Guide to Reclaiming Emotional Freedom and Vibrant Health and Your Libido Story: A workbook for women who want to find, fix, and free their sexual desire. You can listen to her Healthy YOU! Radio Show and find her programs at DrKeesha.com.