The End of an Era and a New Beginning…


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TSL Change

Toto, I have a feeling we’re not in Kansas anymore. (L. Frank Baum)

Today marks the last post for ‘This Sydney Life’. Yep. The last post. Ever.

And, it feels weird to write that sentence. This blog, my ‘starter blog’, has given me so much over the past three years…

And, anybody who blogs will know what I mean.

When I started ‘This Sydney Life’, I had no idea where it would lead. No idea that I would give up more than twenty years in corporate human resources to pursue more study and a change in career direction. No idea that I would work out that my two-plus decades of chronic skin issues would finally be diagnosed as an autoimmune issue and lead me – after much research – to a radical change in diet, lifestyle and career. And, most of all, I had no idea I would meet so many wonderful people from around the globe through my wee starter blog.

Some of you have become cyber-friends. Some have become real world friends. And some are a combination of both…

‘This Sydney Life’ has been an amazing ride and I am so grateful.

And in case you’re curious…

This post will be my 434th. That’s an average of 2.7 posts per week. I’ve worked out that I quite like posting twice a week.

At the time of writing 376,250 people have checked out ‘This Sydney Life’. There have been 6,251 comments.

My most popular post ever is Luke Mangan’s SERIOUSLY GOOD Osso Buco. He even trumps Jamie Oliver!

A pessimist is someone who has forgotten the joy of beginning. (Marty Rubin)

If you happen to be one of the peeps who check in with me regularly, you’ll know that for the past couple of years I’ve been on a pretty comprehensive health caper.

And, it’s been genuinely life changing.

So much so, that I made the decision to study at the Institute for Integrative Nutrition. In February I qualified as a Health Coach.

Health Coach – A Health Coach is knowledgeable adviser who provides ongoing support and guidance as you set goals and make sustainable changes that improve your health and happiness. If you were place your health on a continuum, a Health Coach would be the bridge between needing to see your doctor and optimal health.

In my previous career in human resources, the bits of my role I loved more than anything were when I had the opportunity to make a difference to a person’s life by helping them navigate their world a little more clearly. I think many of us (including me!) are guilty of over-thinking things that go on in our own worlds.

One of my best things is the ability to work with people to unpack some of this confusion and create a clearer path.

JFC Logo

So, today I’m pleased to announce that I’m launching Joanna Frankham Coaching.

I’m helping people transform their lives by taking a look at what’s working for them now and making it better.

Some of that’s about food. Some of it is about looking at lifestyle factors that may need tweaking. But, most of all, it’s about finding individual solutions for each client. Because we’re all different.

I’m excited about where it may lead.

And, I’ll still be blogging. Just in a different place. I’ll continue to post recipes and health and wellness tips, along with sharing any other tidbits I think may be of interest to you.

I’m really hoping you’ll choose to follow me over to and continue what we’ve started here. You don’t have to do anything. At some stage over the next day or so, all my TSL posts will transfer across to the new site. A little bit of inter web magic.

Oh – and I’ll also be launching a fortnightly newsletter with my coaching practice, too. If you choose to subscribe (and, I’d love to invite you to do just that!), you’ll be able to receive these straight to your inbox.

The newsletter will keep you posted on what’s happening on the blog, but they’ll also be full of other stuff, too – articles on health and wellness, and giveaways.

TSL ebook promo

Featuring some of TSL’s most popular recipes

And, to say thanks for signing up for my newsletter, I’ll send you a link to download my free eBook featuring some of my most popular recipes.

Before I sign off today, I want to say a HUGE thank you to you for following my starter blog here at ‘This Sydney Life’. I’ve had so much fun.

I hope to see you soon over at


‘He Won’t Know It’s Paleo’ – a Review


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He Won't Know Its Paleo

Bre’anna Emmitt, of He Won’t Know it’s Paleo fame, makes you feel like you’re in on a joke. Not a nasty joke, mind you. Rather, one with the very best of intentions. A joke with a small ‘j’…

You see, Bre’anna started to feed her husband a ‘Paleo-style’ diet – reducing sugar, cutting out processed frankenfoods, removing grains (gluten) and trans fats, and increasing vegetables – in an effort to encourage him (and their family) to be more health conscious.

Only – small omission –  she didn’t actually tell her husband about her grand plan.

But here’s the thing:

The food Bre’anna cooked was so good, he didn’t even notice!

Fast forward six months of Chris (Mr Bre’anna) unknowingly eating this way, and he is feeling so fit and fabulous, she feels it’s time to come clean on her sneaky healthy eating regime.

When she confides in him, he’s so impressed, he encourages her to start sharing her recipes. How cool is that?

The ‘He Won’t Know it’s Paleo’ blog is born.

HWKIP Scalloped Sweet Potatoes

He Won’t Know it’s Paleo Scalloped Sweet Potatoes
LM calls this ‘Kumara Bake’. You say tomato…
(Image by LM for TSL)

Bre’anna starts to share her recipes with a fast-growing and appreciative audience. About this time, she also starts experimenting with the Autoimmune Protocol (AIP) in an effort to mitigate some of her digestive issues.

And – fast forward to present day – we come to Bre’anna’s inaugural ‘He Won’t Know it’s Paleo’ cookbook – over 100 AIP healthy and tasty recipes at your fingertips.

I love this growth in autoimmune protocol-friendly cookbooks as more and more of us experience significant health improvements through adopting the principles of AIP.

‘He Won’t Know it’s Paleo’ is chock-full of great AIP-compliant recipes. But, it’s more than that. There’s a great section on stocking your pantry and a few of the basics – things like making gelatine eggs are well covered.

Do yourself a favour and check out Bre’anna’s book. It’s so very worth it!

The Scalloped Sweet Potatoes recipe is dinner-party worthy (especially, unlike me, if you cut your sweet potatoes with a mandolin!) and a fantastic alternative to regular potatoes…

Scalloped Sweet Potatoes

  • Servings: 8
  • Time: 55 minutes
  • Difficulty: easy
  • Print

HWKIP Scalloped Sweet Potatoes


2 pounds/900g sweet potatoes, sliced 1/4-inch thick (about 3 medium potatoes)
1 medium yellow onion, sliced 1/8-inch thick 1 (13.5-ounce) can coconut milk
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon dried rosemary (I used fresh!)


1. Heat the oven to 180°C/350°F.

2. Layer the sweet potatoes and onion in an ungreased 3-quart (just under 3 litres metric!) pan.

3. Whisk the remaining ingredients together and pour over the sweet potatoes and onions.

4. Bake uncovered for 40 minutes. If desired, finish by turning the broiler on for the last 3 to 5 minutes, until the top is browned.

E N J O Y !

The Shame of Hidradenitis Suppurativa


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Brene Brown Quote

(Original image from here)

I’m about half way through Brené Brown’s “I Thought it Was Just Me – Women Reclaiming Power and Courage in a Culture of Shame”. It’s a compelling read. A REALLY compelling read.

I thought it was just me

(Image from here)

It is teaching me a lot. And it’s making me think…

For the longest time I never talked about the fact that I suffer from Hidradenitis Suppurativa (HS). I just told people I had ‘skin problems’.

And, I’d hazard a guess that unless you, or someone you love, suffers from the disease, you’ve probably never heard of it. HS is a chronic and painful skin condition that features pea-sized to marble-sized lumps under the skin. These deep-seated lumps typically develop where skin rubs together. Places like the armpits, groin, between the buttocks and under the breasts. In many cases, tunnels connecting the lumps will form under the skin, too. Sometimes these lumps can last months or even years.

And most doctors don’t know what HS is. So, in many cases it remains undiagnosed. For years. Decades, even.

HS is the primary reason I started this autoimmune protocol (AIP) caper. It has turned out to be one of my better life decisions.

But here’s the thing. Despite the fact that AIP has worked, what feels like a miracle, on my HS symptoms; I am learning that my some 20-plus years of this hideous disease really did a number on my self-esteem. More than I ever acknowledged to myself.

Because having HS made me feel ashamed.

Shame: the intensely painful feeling or experience of believing we are flawed and therefore unworthy of acceptance and belonging.

HS makes you feel dirty. It makes you feel embarrassed. And, most of all, it makes you feel ashamed.

Brené Brown nails it when she explains one of the reasons shame is so powerful is that it has the ability to make you feel very alone. Like you are the only one, or somehow you’re different from everyone else.

Not such a big leap when even doctors can’t tell you what your weird and painful lumps are…

In fact, I had more than one doctor suggest to me that I was unclean. True story. Anybody who knows me, knows just how ridiculous that suggestion is, but you can imagine the impact of a doctor saying this to a young woman with unsightly and painful lumps in awkward places.

I know now, that other HS sufferers have experienced similar suggestions when talking with medical professionals who had no idea what they were dealing with.

TSL Brene Brown Quote


And, if even doctors can’t identify your very personal problem (or fix it), why would you talk to anyone else about your symptoms?

Is it any wonder that HS makes you feel ashamed?

But if shame is about the fear of disconnection, then sharing common experiences with others who understand can be an unbelievably profound and inclusive experience.

When we hear stories that mirror our own stories, it helps us to know we aren’t alone.

But, there is a risk in this…

Brene Brown Quote


When you live with HS, you live in fear of being seen. So, it takes a lot of courage to come out and tell your story to others.

For me, the turning point came when I stumbled across a book called ‘The Hidden Plague’ by fellow HS-sufferer Tara Chester Grant. She was the one who gave me a name for my twenty-plus years of undiagnosed painful lumps. I owe Tara a huge debt of thanks.

Tara’s book, coupled with Sarah Ballantyne’s, ‘The Paleo Approach’ showed me an alternative route to mitigating my HS symptoms.  Not only did that approach work for me, but along the way, I’ve found a whole tribe of HS peeps. And, an even bigger group of autoimmune sufferers who are following the autoimmune protocol to improve their AI symptoms.

I haven’t got all the answers, but I know a lot more about it than I used to. And, I’d even go so far as to say I know a lot more about HS than many doctors.

It’s that self-esteem bit that remains a work-in-progress…

If you think you might be suffering from HS, a couple of closed Facebook support groups I recommend you might like to join are:

~ The HS Diet Connection

~ HS Elimination Diet Support

And, if you haven’t yet come across the ridiculously compelling and charismatic Brené Brown, I urge you to check out her website. You can access both her TED talks there, too…

Brené Brown’s Website!

Brene Brown

I’d like to invite Brene to a dinner party. I wonder how she’d get on with Noel Fielding? – He’s on my ‘dinner party guest list’, too!
(Image from here)



Lip-Smackingly Good Lemon Ice Cream (AIP Friendly)


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Dairy Free Lemon Ice Cream

Forget art. Put your trust in ice cream. (Charles Baxter, ‘The Feast of Love’)

One of the very happy discoveries I have made on my Autoimmune Protocol (AIP) endeavour is that of coconut ice cream. That is, ice cream made from coconut milk. Not the store-bought coconut-flavoured ice cream full of trans fats, soy extracts, sweeteners and preservatives!

When you are in the strictest elimination phase of the protocol, finding special sweet treats can be something of a challenge. So, there is something quite liberating about having a little ice cream every now and then.

And, of course, I’m a bit of an ice cream tragic, so I’m REALLY in love with my homemade coconut ice cream. You won’t believe how easy it is to make, either.

TSL's Lemon Ice Cream

Homemade Lemon Ice cream
Garnished with Honey Candied Citrus Peel from The Urban Poser
(Image by LM for TSL)

When I first started making my AIP-friendly ice cream, I tended towards an old fashioned sundae. You know the kind I mean – vanilla ice cream, whipped (coconut) cream and strawberry or raspberry coulis. I’d whip these up for casual dinner parties, with MUCH success. Ice cream sundaes seem to bring out the inner child in my dinner guests.

Who knew?

Of course, it must be said that while it is possible to make ice cream without an ice cream maker, it is so much easier if you have one.

I was lucky enough to have a gorgeous tangerine-coloured * KitchenAid bought for me a few years back (LM buys the best presents!). It was not too expensive to pick up the ice cream attachment. The frequency with which I now make ice cream has made it a very cheap addition to my kitchen gadget arsenal!

Without ice cream, there would be darkness and chaos. (Don Kardong)

This particular recipe was inspired by my almost-eight year old nephew, Blue. Lemon is his favourite flavour.

During his recent visit, Blue requested a lemon ice cream.

To be honest, I was a little dubious as to how it would turn out. I was also a little afraid the citrus would curdle the coconut milk.

But, I needn’t have worried. The resulting ice cream tasted fabulous and reminded me of a frozen version of a lemon mousse my Mum used to make for special occasions when I was growing up.

Dairy Free Lemon Ice Cream

It’s a winner!
(Image by LM for TSL)

So, it was not only a big hit with Blue, but my Dad loved it, too!

And here’s the recipe. Just don’t tell anyone how simple it is!

Lemon Ice Cream (AIP-Friendly)

  • Servings: 3-4
  • Difficulty: easy
  • Print

Dairy Free Lemon Ice Cream


1 x 400 ml can full fat coconut milk
2 – 3 x Tablespoons Maple Syrup (according to taste)
Zest of one unwaxed, organic lemon
Juice of 1/2 a lemon


1. Freeze the insulated bowl for your ice cream maker.

2. In a medium-sized bowl, whisk all your ingredients together. Taste for sweetness.

3. Pour the mixture into your ice cream maker and follow the appropriate directions for your machine.

4. Serve immediately for a ‘soft serve’ consistency, or freeze for an hour or so for a firmer ice cream.

E N J O Y !

*colour no longer in production

This recipe features in the Phoenix Helix Recipe Roundtable

The Other Side of Family Time at Casa TSL…


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Taking Pics at the Aquarium

iPhone Pics at the Sydney Aquarium!
(Image by TSL)

Nobody can do for little children what grandparents do. Grandparents sort of sprinkle star-dust over the lives of little children. (Alex Haley)

My Mum and Dad have a tradition.

noun tra·di·tion \trə-ˈdi-shən\
a way of thinking, behaving, or doing something that has been used by the people in a particular group, family, society, etc., for a long time

It’s a new-ish tradition in that it was born when my oldest nephew turned seven. His grandparents – my parents! – brought him across the ditch to Sydney for a visit with his aunts. And, the deal is that his siblings get to do the same thing when they are seven, too.

That was three years ago now.

This past week, it was my second nephew’s turn. It’s been a pretty action packed few days of doing things around Sydney that an almost-eight year old likes to do.

We’ve been to the Australian Museum where we made snakes, the Taronga Zoo where we patted a sea-lion and fed wallabies, the Sydney Aquarium where we saw sharks and dugongs, and – our mutual favourite – to the most fabulous performance about dinosaurs at the Dinosaur Zoo at the Sydney Opera House.

And, in addition to all of that there’s been swimming and baking and dog walking and lots of socialising.

So much fun!

Blue, my almost-eight nephew, has recently been diagnosed with Coeliac disease. Not much fun for anybody, let alone a little person. And, he’s been such a trooper about it.

But, at times it must feel like he’s permanently stuck looking at the world from the inside of a deep sea diver’s outfit…

Deep Sea Diver

Blue, the Deep Sea Diver
(Image by TSL)

It’s one thing for me, a fully formed adult, to suspect a gluten sensitivity and voluntarily give it up to see how I feel*. It’s quite another to be forced to adopt a weird diet at the age of seven, and have to audit every item of food that might pass your wee lips.

I had not appreciated quite how much of a challenge that could be for a little person.

It was easy at Casa TSL. We’ve been a gluten-free household – and more – for well over two years, now. It’s no big deal for me to make gluten-free everything.

Dining out ‘on the hop’ was entirely another matter…

And, little bodies need recharging. Often. And, sometimes the snacks that aunties (and Omis) provide just don’t quite cut it. There’s a desire for french fries (nope – oftener rolled in flour and cooked in the same oil as glutened snacks) or ice cream (nope – packaged ice creams usually have gluten) or sushi (nope – there’s gluten in the vinegar used to bind the rice)… I have a new-found respect for all those parents dealing with multiple food allergies.

But, we managed.

Blue and I made cherry choc-chip cookies free of eggs, gluten, grains and dairy. Want that recipe?

My coconut ice cream was a huge hit. And, when Blue requested a lemon flavoured version, a new recipe was born. Watch this space!

Raw cacao hot chocolate became a morning treat after breakfast. And, it transpires that gluten-free pancakes (I subbed out the agave for maple syrup) served with whipped coconut cream and strawberry coulis are a hit with young players!

So, we had a fab’ week of family time here at Casa TSL. Normal transmission will now resume…

* SO much better!

Family Time at Casa TSL


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TSL and her sister

Me (R) with my little sister (L) a million years ago in New Zealand
(Image by TSL’s Dad)

Sisters function as safety nets in a chaotic world simply by being there for each other. (Carol Saline)

TSL and her sister

Me (R) with my little sister (L) late last year in Sydney!
(Image by LM)

My sister and I have family visiting from New Zealand this week, so I’ll be a little scarce. See you on the other side!

Things Julia Child has Taught Me (That Have Nothing to do With the Art of French Cookery!)


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TSL Julia Child

Isn’t that the BEST pic?
(Original image by Paul Child)

I’m a little bit in love with Julia Child. You could say I have a girl-crush on her.

Don’t know who Julia Child is? – Where have you been?

In a nutshell, Julia was a TV chef and author. She is most famous for adapting complex French cooking for everyday Americans, in a time when cooking was not in vogue, with her groundbreaking cookbook ‘Mastering the Art of French Cooking’.

Mainly, I love the paradox of Julia – so very sensible and yet, at the same time, so wonderfully kooky and eccentric.

And, I love that she was middle-aged before she found her true passion. She may have started cooking in her thirties (like me!), but it was much later that this became her driving force. And, she found such joy in her cooking.

Julia Child gives me confidence that I can change direction. In a big way, too.

So, today’s post is a celebration of Julia…

TSL Julia Child Quote

I totally relate to this. I didn’t really start to cook until my thirties, either. But I have always loved to eat! And if you haven’t yet really mastered cooking, it’s never too late to learn!

And, it took me a while to find my cooking mojo. Like any craft – learning to cook takes practice. It’s only by trial and error that you gain confidence.

But, the really great thing about being able to cook is that everybody has to eat.

Sure, some people enjoy food more than others, but everyone eats… And, it’s a skill that will ensure you never have to eat another take away meal again (unless you really want to!).

TSL Julia Child Quote

I’m not a fancy cook. Nuh-uh! In fact, my preference is to keep things pretty simple. Unless it’s a special occasion, of course.

But I do insist on good ingredients. The best I can find. By this I mean – as Julia says – as fresh as possible, minimally messed with (preferably organic), and locally grown if I can get it.

That also means I head to my farmers market every weekend. LM comes with me. So does Bella. And, anyone else I can drag along. I love it. I talk to the farmers. I buy what’s in season. And I get ideas for my cooking experiments. LM is a willing subject!

While I’m a big advocate of keeping things simple, I have learnt that some level of planning is key. Having a good stash of homemade stock (bone broth) at the ready in my freezer means I can always whip up something healthy and tasty, even on those nights I can’t face cooking from scratch. Once a month, I make a big jar of fermented vegetables (TSL’s House Kraut), which keeps my gut happy! And, I’m a fan of batch cooking.

You’ve heard me say it before – Cook once to eat twice or thrice. That way, there’s always something in your larder as back up.

TSL Julia Child Quote

I’ve discovered that I’m really passionate about getting healthy. I’ve been doing this by applying the principles of Sarah Ballantyne’s Autoimmune Protocol.

Over the past two years, I’ve changed the way I eat. I’ve changed the way I approach sleep (hint: it’s a priority!) And, I’m pretty committed to managing my stress levels, too.

Along the way, I’ve been voraciously reading, learning and trying out realistic ways we can apply healthy changes to our every-day lives.

And, it’s been so successful for me that I now want to share that knowledge by working with others to effect healthy changes to their lives. I’ve recently qualified as a Health Coach. I’m in the process of designing my website. And, this blog will eventually migrate over to the new site.

So, you’ll notice a few changes heading this way at Casa TSL in the coming weeks. More on that in a later post. I hope you’ll stick with me…

TSL Julia Child Quote

The more I explore this healthy living gig that we’ve adopted here at Casa TSL, the more I realise that I will never know everything there is to know about it. Impossible.

And, I’m not alone. New discoveries are being made every day.

For example: – even five years ago, we had no idea just how important the health of our microbiome was to our general well-being. We hadn’t made the connection between gut health and how it has the capacity to affect such diverse aspects of our physiology as our mental health and our immune system.

And, I’ve discovered I really like learning about health. It’s such a positive topic – especially when small changes can have such dramatic effects.

So, the wonderfully ebullient Julia Child has taught me a lot. I’ve followed her advice and found something I’m passionate about. And, I AM tremendously interested in it. It’s inextricably tied to cooking real food well. Which is mighty convenient – because that’s also a passion for me. 

Have you found something you’re passionate about?


Could You Have Pyrrole Disorder?


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TSL Other Names for Pyrrole Disorder

What is Pyrrole Disorder?

Pyrrole Disorder is a reasonably common metabolic condition that occurs when pyrrole, a key part of haemoglobin, is overproduced by the liver. It causes anxiety, depression and withdrawal. It is a genetic disorder.

Now, I’m no scientist, but from what I can get my head around, kryptopyrroles, are a by-product of the synthesis of haemoglobin in your blood and produced in your liver. Most people get rid of too many kryptopyrroles by flushing them out when they pee (technical term!). But, if they build up to an excessive level, they bind to zinc and vitamin B6, which in turn causes blockages in the receptors for these two important nutrients. This results in you ridding yourself of necessary zinc and B6 when you pee. And, this can be the cause of a major deficiency in Vitamin B6 and Zinc (and some other nutrients, too).

And, in case you’re wondering, zinc and B6 are seriously important nutrients for producing all your proteins including enzymes, hormones and neurotransmitters required by your body’s organs, muscle and connective tissue. Deficiency affects the functioning of your entire body and mind, including immune system, digestion, cognitive functioning and your emotions.

The big issue is that the deficiency in zinc and B6 is so extreme that it can’t be fixed by just eating foods high in these two nutrients.

TSL Signs and symptoms of Pyrrole Disorder

Just a few symptoms, then?

I was tested for Pyrrole Disorder a couple of years ago, primarily because of two seemingly unrelated symptoms – I’ve been going grey since I was about 19, and I didn’t remember my dreams. Ever. I was a bit of a stress-head and I suspected an intolerance to gluten, as well.

But, as you can see from the info-graphic (above) there are many other signs and symptoms associated with Pyrrole Disorder.

How does Pyrrole Disorder manifest?

It is widely believed that the catalyst for Pyrrole Disorder is usually a particularly stressful event or time in your life. It is strongly aggravated by prolonged stress and it occurs more frequently in women than in men. Oh, joy.

It’s important to recognise that stress can mean different things to different people. Chronic infection in infancy, childhood or adolescence is a cause of stress. Environmental toxins are a form of stress. For some, a poor diet and digestive problems that cause intestinal inflammation or leaky gut syndrome are a form of stress.

Sufferers may also often have frequent unexplained infections. They can also experience a variety of serious ailments and degenerative diseases for years despite being health conscious.

The effect of Pyrrole Disorder can be anything from mild to severe. It really depends on the level of the imbalance in zinc and B6. For most people, symptoms can include poor stress control, nervousness, anxiety, mood swings, severe inner tension, episodic anger (an explosive temper), poor short-term memory and depression. In my case, I was a  m a s s i v e  worrier. I worried about worrying. And, I was in denial about it!

In Pyrrole Disorder sufferers, the ability to create serotonin (a neurotransmitter that reduces anxiety and depression) is compromised, since vitamin B6 is an important factor in its synthesis.

So, I have Pyrrole Disorder. What now?

TSL Pyrrole Dosorder Supplements

It is estimated that as many as 10-15% of the population suffers from Pyrrole Disorder. And, once you have it, it is a lifelong condition. If undiagnosed, symptoms tend to worsen with age and stress.

Zinc and vitamin B6 need to be supplemented, usually for the rest of one’s life.

It also seems that, unlike the average person, Pyrrole Disorder sufferers need more quality omega-6 fatty acids than other people. Think happy poultry and nuts.

And, inadvertently it looks like my Autoimmune Protocol approach is exactly the right thing to implement to manage my Pyrrole Disorder symptoms – completely grain free and anti-inflammatory – to improve digestion and gut health. The protocol also has me moving regularly, managing stress and ensuring I get enough sleep. All important if you have a positive diagnosis for Pyrrole Disorder. 

I can say – unequivocally – my general mood and attitude is significantly improved since commencing the AIP. Strange but true!

If you suspect you might have Pyrrole Disorder, it is very important to have an accurate diagnosis from a urine test before you begin any treatment. The test checks for elevated level of kryptopyrroles, which are unstable and will disappear rapidly at room temperature or if exposed to bright light. Many of the symptoms associated with the disorder can also be associated with other conditions. Self-prescribing high doses of any supplements can cause any number of other problems and it is also possible that you could mask something else by treating the symptoms but not identifying the underlying cause. Please talk to your doctor.

Easter Inspiration Recipe Round Up


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TSL Easter Inspiration Roundup

Easter is just around the corner. How did that happen? So, this week I went looking for some Easter inspiration. And, it occurred to me that you might like to see just what wee gems I discovered…

I definitely lean more towards being a savoury cook than sweet (much to LM’s chagrin). And, that has only increased since I started this AIP caper. But, a bit like Christmas, Easter is a time of year when the treat or two seems fitting.

And, when you’ve been so restricted in what you can and can’t eat for so long, the opportunity to break free is pretty compelling!

My wee list is by no means the most comprehensive out there, but these are all recipes I’d like to try myself (and I slipped in one that I have already put my name to!)

While most of these are not strict AIP, they are all grain free, whole food numbers…

Do feel free to add any of your suggestions in the comments. I’d love to add to my repertoire!

No Nut Butter Easter Egg

No Nut Butter Easter Eggs
(Original Image from Canada Girl Eats Paleo)

No Nut Butter Easter Eggs – what can I say. These wee morsels look dangerously easy to over-indulge in! And so easy to make, too.

Raw Carrot Cake Balls

Raw Carrot Cake Balls
(Original image from The Urban Poser)

Raw Carrot Cake Balls – the only question I have is how am I only learning about the Urban Poser now? One of two recipes in my round-up to try from Jenni’s amazing site.

Healthy Hot Cross Buns

Healthy Hot Cross Buns!
(Original image from the Sydney Morning Herald)

Healthy Paleo Hot Cross Buns – This recipe is an extract from Lola Berry’s ‘The Happy Cookbook’. And, I will be making these. I have a MASSIVE hankering for hot cross buns this year!

Delighted Momma Flourless Brownies

Flourless Zucchini Brownies
(Original image from Delighted Momma)

Flourless Zucchini Brownies – OK, I know – brownies don’t really scream Easter. But 100% flourless. YUM!

Cinnamon Scroll

Almond Flour Cinnamon Scroll
(Image from the Urban Poser)

The BEST Almond Flour Cinnamon Roll Biscuits (aka Cinnamon Scrolls) – The 2nd of my ‘wanna try’ recipes from Jenni. I am reasonably confident that the minute LM sees this post, he’s going to ask me when I’m going to make these. And, he’ll want them more than the hot cross buns.

TSL Macadamis Butter Cups

Reece’s Peanut Buttercups (TSL Style)
No Peanut Butter!
(Image by TSL)

Reece’s Peanut Butter Cups (only without the peanut butter!) – these are my babies. Only, I haven’t made them in a while. May have to resurrect ’em!

Fudgy Chocolate Tarts

Fudgy Chocolate Tarts
(Original image from Against All Grain)

Fudgy Chocolate Tarts – now before you tell me that this is the first of two recipes from Danielle over at Against All Grain, it’s a guest post! This baby is actually a recipe from Carrie of Deliciously Organic. And, they’re so gorgeous. Dinner-party worthy!

And, you could easily make these 100% AIP by subbing the cacao with carob.

Mandarin Chocolate Truffles

Mandarin Chocolate Truffles
(Original image from Against All Grain)

Mandarin Chocolate Truffles – small confession, I’ve had this number of Danielle’s bookmarked to try for some time. I’m a fan of one-bite treats. And, if I don’t make these for Easter, they may make the table the following week (when my folks come to visit from New Zealand)

ASITK Carob Truffle

Coconut & Carob Truffles
(Original image from A Squirrel in the Kitchen)

Coconut & Carob Truffles – Sophie over at A Squirrel in the Kitchen always has such fabulous recipes. And, this one is no exception. And it’s 100% AIP compliant, too. I can’t actually eat carob, but I can always sub in cacao… Don’t they look gorgeous?

Chocolate Lava Cakes

Chocolate Lava Cakes
(Original image from Grazed and Enthused)

Chocolate Lava Cakes – Alaena is another AIP blogging buddy who always has such fabulous recipes. And, if I was a betting woman, I’d say this one would be #2 on LM’s list in this selection. It’s another 100% AIP compliant number, too!

Well, what do you think? Are you inspired? Or, maybe you’ve got a recipe you think I should be trying…? If so, I’d love to know!

The GREAT Sydney AIP Resource Page


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Snoop Dog

(Image from here)

This week’s Autoimmune Connection is all about following the Autoimmune Protocol internationally.

Hosted by Rory over at The Paleo PI, it also features Astrid from Heal Me in the Kitchen, Catharina from Paleo Feest, and yours truly from TSL-central! We’re taking this global, baby!

You can check out the vid’ here:

And, if you enjoyed the video, please subscribe to the series and consider forwarding the link?

I gotta’ say, it’s so much fun getting to connect with other AIP bloggers from around the world.

And, it’s clear that this autoimmune protocol movement is growing, as more and more of us implement diet and lifestyle changes to manage our autoimmune symptoms. The very best thing about connecting with fellow AIPers is that I hear stories of success every week. So very inspiring.

 The best kind of happiness is a habit you’re passionate about. (Shannon L. Alder)

It must be said that starting out on the protocol can be a little daunting. Especially at the beginning. So, I thought I’d start a new page on the blog. A page dedicated to resources I use to help me stay the course while on the AIP.

Some of these, I mention in the Autoimmune Connection recording above. Some I thought of after the recording was made. And, some I’ll add as I think of them…

 Happiness is the only thing that doubles when you share it. (Albert Schweitzer)

So, without further ado, and in no particular order, here goes:

G.R.U.B. (Vaucluse) (aka Grass Roots Urban Butcher) – Dominic and his team at G.R.U.B offer a full-service butchery (and then some). All of their meat is grass fed and finished. It’s always an experience to go in and chat to whoever is behind the counter.

These guys are passionate about their product AND they deliver to Sydney, Central Coast and Newcastle customers, and across a number of other NSW locations. They can even deliver to the ACT and Southern Highlands.

Feather and Bone (Marrickville) – Laura and Grant of Feather and Bone source their product directly from local farmers and producers in NSW who are committed to nurturing the health of the land and the plants and animals it sustains. They only buy whole bodies direct from the farmer. The bodies arrive whole at their factory where they cut and pack to order.

Available for home delivery or pick up from the Marrickville base camp, all produce is as free from chemicals and hormones as it was from cages and pens.

Linga Longa (country NSW)  I met Greg and Lauren at Eveleigh Markets. Honestly? – they are the main reason that the team at G.R.U.B. and Feather and Bone don’t get more of my business. Here at Casa TSL, we are addicted to their pork! They also make great 100% pure beef snags.

All Linga Longa beef is grass fed-certified with no artificial growth stimulants or antibiotics. Their pigs are free range and grain-free. You can get farm fresh beef and pasture raised pork delivered from the paddock to your door. All products delivered from Taree to Wollongong.

Greg & Lauren from Linga Longa

Greg & Lauren from Linga Longa Farm
(Image by TSL)

Eveleigh Market (Newtown) If you’ve been following TSL for a while, you’ll know that Eveleigh’s weekly farmers market are where I go to shop. I love it. It’s on every Saturday from 8am – 1pm. It’s puppy friendly. And, it’s under cover. See you there!

Local NSW based farmers and artisan food producers bring fresh and seasonal produce they grow, rear or make direct to the Market for sale to the public. The Market is home to over 70 regular stallholders who sell a wide range of farm fresh products, from source to hub. You can find a variety of goods including seasonal fruit and vegetables; organic produce; beef; lamb; pork; poultry; smoked fish; and olive oil.

SMH Growers Market at Pyrmont – Held on the first Saturday of every month, the Sydney Morning Herald Growers’ Market turned 17 years old in 2015.

It features more than 70 producers’ stalls selling everything from fresh fruit and seasonal vegetables to venison, lamb, beef, rare-breed pork and seafood. It’s bigger than Eveleigh BUT only held monthly and is subject to the elements!

iHerb (online) – iHerb sells nutritional supplements and other health products. They reputedly carry one of the largest selections of high-quality nutritional products in the world. And, despite the fact that they are US-based, they offer extremely reasonable prices and cheap shipping.

I buy most of my supplements through iHerb.

GPA Wholefoods (Australia-based, online) – aims to provide Australia with the highest quality, nutrient-dense whole foods available world-wide.

The foods they sell are all derived from whole foods. They are free from additives, binders and fillers. There are no synthetic vitamins or minerals. Great resource.

Kitsa’s Kitchen (Crows Nest, Online) at the time of writing, Kitsa’s website is still under construction. 

Kitsa Yanniotis is a qualified GAPS and BED Certified Practitioner, and she was an early adopter of using diet to improve digestive health. Kitsa well-known in Australia for her cultured foods (she has a range of organic raw cultured vegetables). She also produces an entire range of award-winning, allergy friendly foods.

Kitsa’s beautiful new store, “Emporio Organico” is opening very soon in Crows Nest.

Fiji Markets (Newtown) – where I source my plantains. ’nuff said!

About Life (Rozelle, Cammeray, Bondi Junction, Double Bay, Surry Hills) – your one stop shop in Sydney for natural products and whole food nutrition. In each store you will find a supermarket, wholefoods café and natural pharmacy.

About Life stores offer loads of natural food grocery lines and they are known for stocking those hard to find items catering to a range of dietary needs. All products are 100% natural, no artificial flavours, colours, sweeteners, preservatives or trans fats cross their doors

Pantry Innovations (Australia-based, Online)I know I said I’d talk about resources I use. And, I have yet to use Otto’s Cassava Flour or Pantry Innovations. BUT – I’m excited about what they’re doing, and they need our support – so check ’em out!

Currently Otto’s Cassava flour is only available in the USA (having only just launched there in February 2015). Pantry Innovations is on a mission to bring it to Australia as soon as possible. This is not an easy process but they are determined to bring the next generation of grain free, nut free, gluten-free baking flour to your door. They are not a big company, just an average couple living in the Northern Rivers in NSW who think this product needs to be available to Aussie’s who are on a food journey like ourselves.  And, I agree!

So there’s the start of my Sydney AIP resources list. What do you think? Have I missed out a GREAT resource that you feel I should check out? I’d love to hear from you.