Jen has been immersed in a grain-free and allergen-friendly lifestyle for several years. She began the journey on behalf of her daughter who suffered with inflammatory bowel disease, but ended up with several diagnoses of her own. After intense whining, the shedding of tears, and fearing her Italian family would disown her altogether, she began the Autoimmune Paleo Diet (a/k/a AIP) with great results. Jen enjoys cooking for large crowds of friends and family and developing recipes for those in the allergen community, yet enjoyed by those not plagued by food restrictions.
READ MORE A OUT JEN’S STORY HERE.
Checkout recent posts:
Cancer Updates and My Time in San Francisco - I wanted to update my readers on where I am in this cancer journey. I have been in San Francisco receiving amazing treatment. I am nearing the end of six weeks. My husband was with me the first three weeks, then flew home to be with our kiddos. Then, a dear and longtime friend,...Cancer Strikes Again - Dearest Readers, This is perhaps the most difficult post I’ve ever written. I wish I was posting a recipe for you to enjoy, but not today. We recently learned that cancer has metastasized in my body and doctors believe that it actually has been there a long time. I know you will have many questions,...
The BEST Chocolate Sweet Potato Frosting (dairy free, refined-sugar free, hydrogenated oil free) - I recently posted a recipe for the BEST double chocolate cake. Using the term “BEST” in all caps might seem like a flippant gesture. Kind of like “World’s Best Cup of Coffee”.. But I assure you it isn’t! (and don’t get me started on disingenuous exclamation marks!) As I mentioned in my chocolate cake post,...
The BEST Double Chocolate Cake (Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free) - I have a confession to make. I’ve been making grain-free, dairy-free, refined sugar-free cakes and cupcakes for a long time now. I even had a business called Jen Tilly Tea selling original recipes of loose-leaf tea blends and cupcakes to the local allergen-friendly community. I’ve served these cakes and cupcakes to family and friends for...
The “C” Word – More of the Story (Part III – The Importance of Good Dentistry) - In my last post, I talked about the new doc’s “non-negotiables” and decided to mention two of them here: dealing with dental work proper testing My Big Fat Mouth… One of the first things the new doc said to me was that a large percentage of cancers can be traced back to the mouth. It was...The “C” Word – More of the Cancer Story (Part Two) - (This post is a continuation from The “C” Word – More of the Cancer Story.) I continued with the lifestyle changes that I made, went on a maintenance supplementation program, and lived my life. I felt as though I had been given a second chance. I noticed things that I had taken for granted for so long...
The C Word – More of the cancer story - My apologies, everyone, for taking a hiatus without warning. I just KNOW you’ve missed me… Many of you may know that in December, 2014, I was diagnosed with breast cancer. I pretty much went into the fetal position after that diagnosis and even considered thumb-sucking as a means of dealing with stress. (in case you...
Simple French Paleo Cookbook Review - One of my favorite bloggers, Sophie Van Tiggelen of (A Squirrel in the Kitchen) has been kind enough to share her expertise in French cuisine for the Autoimmune Paleo community and I am very excited to share my review of her newest cookbook, Simple French Paleo. First of all, this book is far more than a collection of...
Winter Squash with Savory Bacon & Apple Stuffing (AIP, Paleo, GAPS, SCD) - This recipe was a hearty one-dish meal that my family enjoyed. I can’t pass up the mini carnival or acorn squash when I see them at the store. They’re just so darn cute. I like to use unsweetened dried cherries which I found at Trader Joe’s. It can be difficult to find dried cherries without...
Paleo AIP Pasta Substitutes and 42 Recipes - In my house growing up, we rarely used the word “pasta”. In fact, other than the terms “pahst-n-peas” (pasta and peas) or “pahst-a-fa-zhole” (pasta e fagioli), I do not remember even hearing that word until I got older and, what my mom referred to as “peasant food” suddenly became chic (such as polenta). Yay for peasants!...
