Granola with coconut milk in a bowl

Easy Orange Cherry Tigernut Granola {AIP, Paleo}

Easy Orange Cherry Tigernut Granola. That’s a mouthful! Actually, it is – when I make this recipe, it’s hard to not eat the entire batch raw even before I’ve baked it! Frankly, it would make a fantastically good, sticky sort of muesli… but no. Granola. Before I move on: Tigernuts! Tigernuts are not nuts. They’re actually…

bag of tigernuts

All About Tigernuts

Tigernuts! Wait, nuts? Nope, they aren’t nuts. A great sub for oats, gruel type cereals, and true nuts, tigernuts are high on my list for recipe development this spring. The starchy tuber of the Cyperus esculentus plant, tigernuts are also called chufa, earth almonds, nut grass, yellow nutsedge, earth nut, ground nut (…here I must digress… ever seen the…

Exercise and Autoimmune Disease: Check Out My Interview on Phoenix Helix!

I’m stoked and honored to share that Eileen Laird over at Phoenix Helix website invited me to participate in her podcast interview series! “Episode 63: Exercise and Autoimmune Disease” posted today. In this podcast she shares how exercise and autoimmunity have intersected on her own healing journey, and talks to three others about their unique experiences…

When Things Go Sideways

I’ve been away from Backcountry Paleo for a few months. Hello again! I’d better cough up a reason, right? My readers have stuck with me by visiting the website while I’ve been away, and I deeply appreciate that. I feel I owe it to you to ‘splain myself (yes, that was a Princess Bride reference!). Life happens. You’ve…

The left side of a menu planning chart

Using a chart to plan your backcountry menu

When it comes to menu planning and preparation for backcountry trips, I’m all about using a chart. It really helps me stay organized, and saves a ton of time and effort when prepping for a trip. Being that I’m on the Autoimmune Protocol (AIP), I don’t have the option of using store-bought meals for my backcountry adventures (thus…

Greek-inspired Backcountry Beef Hash

Some of my favorite foods are inspired by Mediterranean flavors such as kalamata olives, capers, mint, parsley and lemon. I adore the relationship between savory and sour! My inspiration for this hash recipe trickled down from some lovely Autoimmune Protocol (AIP) meatball recipes from two of my favorite food blogs; Eat Heal Thrive and Paleo Cajun…

Shingles Information

This post is a sequel to my previous shingles post, where I wrote about climbing and camping for 5 days with shingles. Here I’ll share some information on shingles, as well as what protocol my doctors had me on while I was sick. Shingles Facts Shingles is a viral infection that causes a painful rash.…

canned air

Cleaning your food dehydrator

How often do you clean your dehydrator? If you’re like me, not often enough. I do wipe out my 9-tray Excalibur dehydrator every time I use it, but after a summer and fall of making food, it needed a deep cleaning. As I wrestled with the dried-on food hiding in the nooks and crannies, I…

AIP Dehydrated Coconut Milk Chai

There’s something delicious about sitting at camp after a long day, soaking up the view and savoring a hot, frothy cup of coconut milk chai. The smell, the taste, the texture, oh so good! Don’t worry, you’re not going to have to dehydrate your own coconut milk! This super easy recipe uses dehydrated coconut milk…

rehydrated cauliflower couscous in a bowl

Savory Cauliflower Couscous for the Trail

Before I went off gluten, one of my backcountry staples was couscous, a coarsely-ground pasta made from durum wheat. Typically used as a side dish or a base for stir fry, couscous is lighter-textured and faster-cooking than regular pasta or the other traditional camping favorite, bulghur wheat. I wanted an AIP/Paleo-friendly side dish to serve…

sifting the flour from larger bits into a bowl

How to Make Plantain Flour

I’m a huge fan of plantains, and I want to make sure more AIP/Paleo people know of them. For most of my life, I thought plantains were just those funny little green mini-bananas that were supposed to taste weird and I’d likely never eat unless I wandered into a cafe somewhere in Costa Rica… which is on…