I was ill for nearly two years, seeking diagnosis and treatment from countless specialists. It was the most difficult time of my life! I was in grim shape when I was finally diagnosed with Pernicious Anemia (PA) and Iron Deficiency Anemia (IDA), then less than 3 weeks later I was diagnosed with Seronegative Rheumatoid Arthritis (RA).

Unfortunately there isn’t a cure for either autoimmune disease. Treatment for PA begins with loading injections of B12 that are tapered, then a lifetime of maintenance doses. Once you have PA you must stay on injections for life!

Treatment for RA usually includes the use of medications that slow disease and prevent joint deformity, called disease-modifying antirheumatic drugs (DMARDs); biological response modifiers (biologicals) are medications that are an effective second-line treatment. It took a few months of trial and error to find the best medications for me as I was told that is very typical, I was managing well, but still had a couple of joints that were “resistant to treatment”. When they would flare I would have to go on oral corticosteroid and have painful joint injections of the drug. I was about to be referred out to a specialist to have my sacroiliac joints (SI) injected when I asked my doctor to hold off.

I was terrified and wanted to see if there was anything that I could do to help ease the pain and inflammation. I started researching like crazy. Prior to my diagnoses I was working with a naturepath that was supporting me with diet modifications, supplements and trying to help with diagnosis. Sadly I didn’t improve at all, rather I declined. I stuck to a strict dairy free,
gluten free diet for 6 months when she said I could discontinue it, since it didn’t help. I decided to revisit my diet, now that the meds were doing the heavy lifting. I began this time with the Autoimmune Protocol (AIP), then transitioned into a grain free ketogenic diet. I’m approaching 2 years on keto and I’m happy to report I have not had a single corticosteroid pill, or injection since I started!! I lost 20 pounds fast and my energy was noticeably better. I have less severe flares and the frequency went way down. I have never deviated from the diet since the day I began. My motivation is knowing how keto has improved my quality of life and fine tuned what the meds alone couldn’t do. In my opinion the ketogenic diet is the best anti inflammatory diet around.

Left pic is when I was in the thick of my illness. Undiagnosed, crippled with fatigue, pain and fear. My anxiety was out of control and I constantly struggled to hide it all, behind my smile, only those closest to me, seeing what I was going through. Working and sleeping without much else for 2 years, with countless doctors and invasive tests, a surgery, and my body continued to fall apart, tons of radiographic evidence of the deterioration, but no diagnosis, or treatment. The right pic is after having both autoimmune diseases diagnosed, well controlled with medication, leaving a job that no longer served me, starting my own business, prioritizing my health and healing through meds, a ketogenic diet and lifestyle changes.

I live with 2 chronic autoimmune diseases, Rheumatoid Arthritis and Pernicious Anemia. It took nearly 2 years to get diagnosed, I was in really bad shape back then. I’ve had a host of other medical issues along the way, mostly connected to these 2 diseases. I’ve been diagnosed and treated for 4 years now and I’m almost 2 years into my low carb lifestyle. Most days you wouldn’t know by looking at me and thankfully most days I feel pretty normal. Some days I struggle and sometimes a bad flare can last for days. There is no cure for either of these Autoimmune Diseases. There is medication to help, there are supplements to help, there is diet and lifestyle to help, but there is often no magic bullet. I don’t want to mislead anyone to think that I cured my diseases with diet. I still take 2 meds for RA, Enbrel, tumor necrosis factor (TNF) antagonists and low dose Methotrexate a disease-modifying anti-rheumatic drug (DMARD), which helps improve the longevity and efficacy of Enbrel. The biggest improvement to my quality of life with RA (and everyone is different) has been biological drug Enbrel. That was put to the ultimate test this winter when issues with my insurance caused me to be off of it for 2 entire months! That’s when I learned that it is doing it’s job well and I was a mess without it. I was in such bad shape when my PA was diagnosed my husband had to advocate for me to get proper treatment. I eventually took my treatment into my own hands in order to get the correct amount of B12 and I learned (and started taking) all of the necessary co-factors, that none of my doctors had discussed with me. Thank god for my FB group where I learned the protocol. I don’t ever forget to take my supplements, without them my body cannot process the B12 injections which are essential to my life. My pills are always washed down with a hot americano including my @lizzy iodine supplement. The keto diet has helped me tremendously. I have less frequent and less severe flares, and I’ve avoided steroids since beginning, but flares still happen. As much as I wish to be able to manage without meds, right now this is the only way that I can have a better quality life. I’ve been experimenting with carnivore, hoping that it can be a tool to further ease flares. I still have to be conscious of my energy expenditure and spend it wisely. This is a slippery slope l, as I start most days with an abundance of energy and it’s easy to use it all up early in the day until there’s nothing left. When I feel so great it’s easy to forget that I have to be careful until it’s too late. I have to avoid stressful situations. I have to plan ahead. I always have a few keto meals in the freezer ready to go for times when I need them. I often prep parts of our dinner early in the day when my energy is high. I have a midday coffee break everyday, I sit and put my feet up and relax. I have come a very long way and I continue to make progress and improvements along the way.

7 grams Lily’s Dark Baking Chips
2 tsp Unsweetened Cocoa Powder @hersheys Special Dark
2 tsp Allulose @wholesomesweet
4 shakes Paprika
4 shakes Cinnamon
4 Shakes Chipotle Smoked Jalapeños @frontiercoop
2 Shakes Cayanne Pepper
A pinches, or 2 of salt @redmondrealsalt
2 shots Espresso @mayorgaorganics Café Cubano
2/3 C Unsweetened Vanilla Almond Milk @aldiusa
2 Tbs Half & Half

Instructions - Shake spices directly into mug, add chocolate, cocoa and salt, pull 2 shots of espresso directly over chocolate spice mixture, stir well making sure chocolate chips are melted and incorporated. Pour milk and half & half into a frothing pitcher and steam. Pour over espresso mixture. Add a dash of cinnamon, chipotle & salt. Enjoy! Tag me if you make it @casagordini

Ingredients
12 slices Proscuitto
1 Tbs. Butter
1 Cup of greens (Spinach, Arugula, Kale or Collards) -Chopped
1/4 tsp. Red Pepper Flakes
1 tsp. Dried Rosemary, or Herbs de Provence, or whatever you like
1 Clove of Garlic crushed
3 Eggs
12 oz Cream Cheese
1 Cup Ricotta Cheese
2 oz. Asiago Cheese
2 oz. Cheddar Cheese
1-2 Jalapeño sliced into rings

Directions
Line a muffin pan with prosciutto making cups, set aside. Slice jalapeño into 12 slices, set aside. Sauté butter with red pepper, rosemary, garlic and greens, until fragrant and wilted. Either use room temp cream cheese, or alternatively add cream cheese to pan and heat on low, to soften, (or microwave). Add Ricotta to cream cheese/greens mixture to mixing bowl with remaining ingredients reserving a handful of shredded cheese for topping. Mix until well incorporated. Scoop into prosciutto cups sprinkle with cheese, place 1 jalapeño slices on top of each tart. Bake at 375° for about 25-35 minutes. They will puff up and fall when cooled off. They store in the fridge for about a week, if you can get them to last that long!

*Try different combos of cheeses, meats and toppings! When I sub in diced pancetta, or pepperoni for the prosciutto, I use silicone liners, so the tarts don’t stick. Enjoy! Tag me you try them @casagordini

• 12 Jalapeño Peppers
• 12 Slices of Bacon cut in half
• 45g Sharp Cheddar Cheese
• 45g Pepper Jack, or Monterey Jack Cheese
• 8oz Cream Cheese
Directions:
Slice peppers in half lengthwise, remove seeds for mild, or leave some seeds/veins for spicier poppers. Soften cream cheese, and shred cheddar and jack cheese into cream cheese, mix well. Scoop cheese mixture into jalapeños. Wrap each stuffed pepper with 1/2 slice of bacon. Bake for about 20 minutes until bacon is cooked through. I usually par-bake them when I meal prep. Then I pop as many as I’m serving into the toaster oven on convection until hot and bubbly with browned, crispy edges.
Macros/Popper (1/2 pepper):
Calories: 67
Fat: 5.7
Protein: 2.9
Total Carbs: 1.2
Fiber: 0.2
Net Carbs: 1