New Discoveries

I’ve been taking a new course on microbiome health and part of the curriculum involves the GI-MAP test, analyzing results, and designing protocols to address any imbalances found. Little did I know I would discover harboring an unfriendly pathogen that’s throwing off some key friendly strains and requires eradication!

In addition, we conduct a food sensitivities test in order to remove inflammatory foods to allow the gut to heal fully as the desired protocol (antimicrobials, functional supports, probiotics) does its work. I had my fingers crossed hoping against an egg sensitivity, they are such a go-to for me! Lucked out on the eggs, but I had no idea I am highly reactive to…my beloved avocados. Cue the extended scream of “Noooooo!” Another high sensitivity was wheat, which as many gluten-sensitive friends can tell us, is in dang near everything. A summer without guac! Not the end of the world, but it is challenging and not fun to have to avoid foods we love. Here’s to hoping I can reintroduce them in a few months!

Coconut Collagen Chia Pudding

I got a couple of requests for the recipe when I first made this coconut collagen chia pudding. This creamy snack or dessert is packed with Essential Fatty Acids (EFAs), collagen to support connective tissue, antioxidants, and fiber, to name a few benefits.

  • 1 can coconut cream
  • 4 scoops collagen peptides
  • 4 tbsp chia seed
  • 1 tsp vanilla
  • 1 tsp maple syrup per 4 oz serving
  • 1-2 tbsp organic raw cacao per 4oz serving (chocolate version only)

Combine the coconut cream and collagen peptides in a bowl. Collagen powder can vary by brand in how readily it dissolves. I suggest mixing it in gradually in part of the coconut cream until smooth. Add in the rest of the cream, chia seed and vanilla extract.

I filled the two vanilla jars, then added the cacao and maple syrup to the remainder of the mix.

Refrigerate minimum one hour to overnight. Makes four 4oz servings plus a little QA sample. Enjoy!