Clean Eating Update + My Theory About Antibiotics

Clean Eating Update + My Theory About Antibiotics - tifforelie

So! The last few days have been really good. Motivation is staying up! I made a few tweaks to my original clean eating “YES” list and am now including rice, wine and coffee (limited amounts). I’m debating about clear liquor, but I’ll let you know where I land! Obviously, any kind of alcohol should be consumed in moderation and my true focus is staying hydrated, PLUS I’m excluding added sweeteners which means cocktails are out, so we’ll see!

I got the Garden of Life RAW 100 Billion Probiotic and Ora Organic Turmeric Curcumin Tablets with Black Pepper, and have been taking them for 3 days now. So far so good, but it hasn’t been long enough to document any real results. I DID notice that the turmeric tablets seem to be effective for pain relief. I’m staying on them to make sure this isn’t just a placebo effect, but I’m pleasantly surprised.

New Recipe! Vegan Cheese Sauce (PERFECT on pasta…specifically, Jovial Foods Organic Gluten Free Traditional Egg Pasta. (This pasta is life and you NEED to try it.)

I’ve been OBSESSED with this recipe I discovered on Divine Munchies’ YouTube channel. It’s SO cheesy, I don’t think I’d believe it was dairy-free if I hadn’t made it myself.

-1/2 cup whole, organic cashews (soak them in filtered water for 8 hours-this makes the sauce SUPER creamy)
-2 tbsp nutritional yeast
-1 tbsp tapioca flour
-1 tsp salt
-1 tsp cayenne pepper (this results in a pretty spicy sauce, which I LOVE, but if you’re not into that, reduce this amount or skip it entirely)
-1 tsp oregano
-1 tsp garlic powder
-1 1/2 cups filtered water

Add everything to a blender (I’m IN LOVE with my NutriBullet for this), and pulse until liquified.

Place a saucepan over medium heat, and when it’s warmed up, pour the cheese sauce in and simmer/stir for a solid 5 minutes until the sauce gets thick and creamy.

You can use this stuff for anything: a dip, gluten-free mac + cheese, over baked veggie-chip “nachos”, etc.! If you try this, PLEASE let me know how you used it and how you like it!

My Antibiotics Theory

In reading through all of the wonderful, encouraging, SUPER helpful comments on my last post, I came across one that mentioned her IBS symptoms coming on after a serious round of antibiotics. My jaw dropped. I immediately thought back to when I was 19 and first started experiencing these excruciating stomach pains. It was springtime, and the previous winter I had been babysitting for 2-year-old twins who had been sick A LOT. I had 3 ear infections that winter and went on antibiotics 3 separate times back to back. I had no idea an antibiotic could have possibly been the cause of my stomach pain, which is why it took me so long to figure out that my gut was sick and I could heal it with clean foods. The doctors all said it was just hormonal and kept pushing birth control pills, NOBODY told me antibiotics could have been the culprit, none of them told me to change my diet or take a probiotic, so eventually I did the elimination and experienced relief for the first time in 8 years.

Two plus years of clean eating with no more stomach pains brought me to where I was a little over a year ago. I had been slowly re-introducing different foods, and felt great! I thought I had healed myself entirely! Then the pain started coming back. I assumed it was because the foods I’d been adding eventually caught up with me, but guys. I didn’t put this all together until I read that comment on my last post, but about 5 months ago I did a round of Cipro to treat a UTI. Cipro is a powerful antibiotic that knocks out infections REALLY quickly. I thought nothing of it. But that’s when the cramps started getting really bad.

I’m feeling a lot of things right now. I’m RELIEVED to know what I know at this point and will avoid antibiotics whenever possible, and REPLENISH my gut with tons of healthy bacteria directly after a round of antibiotics if I really need them, but I’m also kind of mad that I was never told by a doctor that an antibiotic could destroy my system (and my LIFE) if I didn’t follow up with strong probiotics and a super clean diet. Eating clean is important for SO many reasons, but I hate that I thought for 12 years that my body needed it in order to not be keeled over in pain. I want to eat clean because it improves my sleep, reduces anxiety, ups my energy, clears my head, boosts my mood, makes me GLOW. I DON’T want to eat clean out of fear, and that’s what I’ve been doing for a really long time.

All that to say, I’m REALLY glad to have these RAW 100 Billion probiotics in my fridge right now and I look forward to healing with clean foods, fearlessly this time. I’d love to hear your thoughts and experiences with all of this. Have you gone through something similar? Did you notice IBS symptoms or other digestive issues kicking up after a round of antibiotics?

Thank you guys so much for following along and sharing your stories. I LOVE all the encouragement and support happening in the comments section of my last post! Please keep that up! It means the world!!!

More updates coming soon!!

Clean Eating Update + My Theory About Antibiotics - tifforelie

The Best Brunch Menu EVER | A Video With Nikki Phillippi!!

GUYS! I’m so excited to share this with you. My amazing, wonderful friend (and incredible YouTuber) Nikki came to Nashville a couple weeks ago and we spent an afternoon creating and filming three KILLER brunch recipes together. They kill because, A) they’re SO simple and use SO few ingredients, B) they seem MUCH fancier than they actually are! and C) they’re ACTUALLY DELICIOUS. I won’t waste ANY more of your time because you need to just watch and get eating. So here’s the video, and the detailed recipes are below!!

The Menu
All of which have been featured on my Instagram stories numerous times.

Stovetop Kale + Eggs
Peach Galette
Oeufs en Cocotte

Stovetop Kale + Eggs
Serves 4

1 sweet onion, sliced or chopped (your preference)
4 handfuls of chopped kale
6-8 large eggs
butter (or olive oil) for the pan
salt + pepper to taste

Heat butter or olive oil in a large frying pan or skillet over medium.

Add onions to the pan and cook until they’re translucent.

Add kale and toss with salt + pepper until the kale cooks down by half.

Crack the eggs over the kale, season with a little more salt + pepper, cover the pan and steam until the yolks form a white film. Continue to steam past this point if you like your yolks more well done!

Serve and enjoy!


Peach Galette
Serves 4-6

The Crust

Make your dough ahead of time because it needs to chill for 2 hours!

I absolutely love this recipe on Serious Eats and have not deviated from it at ALL. So do yourself a huge favor and just bookmark this page for all future pie-making endeavors.

I use half of that recipe to make 1 peach galette! If you want, make the full recipe and save half the dough for another night! It keeps really well in the fridge!

The Filling

2 large, ripe yellow peaches, cut into 1/2 inch slices
1/4 cup granulated sugar
1 egg, beaten
about 2 tbsp coarse turbinado sugar

When the dough is done chilling, preheat your oven to roll it out into a rough 14-inch circle on a floured surface. And remember, the circle can be ROUGH. That’s the whole point of a galette! Imperfect is better! Once the dough is rolled out, transfer it to a piece of parchment paper.

Arrange the fruit in the center of the dough however you want, keeping a 3 inch border around the edges. My favorite is layering the slices pinwheel-style. If you do it that way, start from the outside in!

Once your fruit is arranged, sprinkle the granulated sugar over the top. It will look like too much sugar, but don’t worry! It will cook down beautifully!

Fold the edges of the dough over the sides of the fruit and brush generously with your beaten egg to seal the crust. Sprinkle the turbinado sugar over the crust and move the parchment paper with your galette to a baking sheet. Bake for 20 minutes, or until the crust is golden!

Let it cool for about 10 minutes before serving with vanilla bean ice cream or homemade whipped cream!


Oeufs en Cocotte
Serves 4

12 baby bella mushrooms, minced
4 shallots, minced
1/4 cup salted butter, European style
1 cup of heavy cream (or more if you want a thinner gravy)
salt + pepper to taste
4 large eggs
1 baguette, sliced and toasted (optional, to serve on the side for dipping!)

Fill a large pot with about 1 inch of water and bring to a simmer.

While the pot of water is on, melt about 1/4 cup of butter over medium-high heat in a large skillet.

Once the butter is melted and bubbling, add shallots and mushrooms to the pan. Cook until the onions are soft, then add heavy cream until the mushrooms and shallots are covered.

Add salt and pepper, and simmer until the cream thickens.

Divide the gravy evenly among 4 ramekins, and crack 1 egg into each.

Carefully place the ramekins into the pot of simmering water, cover and steam until the yolks form a white film. You can cook longer than this if you want your yolks more well done!

Uncover the pot and remove ramekins with a pair of tongs.

Serve with toasted baguette slices or biscuits!

PLEASE let me know what you think of these recipes and the video in the comments! And let me know if you’d like us to do more of these! ALSO, here’s a link to the last video I did with Nikki where I talked about grief, healing and hope!

Follow me on Insta @tifforelie for live stories and regular photography/wanderings/musings!

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Keep reading!

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Mocha Sorbet

Mocha Sorbet-6

Warm weather is finally here! (At least it was for a few days until it promptly disappeared from the Chicago area in favor of the more familiar cold, gray days.) But regardless of the current temperature, there’s always a reason for frozen treats - especially ones that combine my two favorite ingredients: coffee and chocolate. I’m not sure there exists a better flavor pairing (but I welcome your ideas in case I’m missing something epic!). They’re a match made in recipe heaven…especially when the chocolate is dark and earthy the coffee bold and rich.

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Boston Cream Pancakes + iPhoneography

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Anyhoo, if you follow me on Steller or Instagram, you may have seen these decadent little things already. If not, I hope you’re in the mood for some intense spring brunching and a recipe that takes pancakes to a WHOLE new level.

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