Sheila is a good friend and college classmate. Always an active person, Sheila’s world changed when she became ill with Lyme disease. In order to manage her health and post-Lyme neurological damage, she quit her corporate job and focused on treatments and healing. A large part of healing involved cleaning up her diet and experimenting with healthy recipes. She became well-versed in and knowledgeable about anti-inflammatory diets, vegan lifestyle, gluten free, Paleo, Keto, Whole30® , socially responsible ingredients, low carb/sugar, yeast free, and organic foods. Her quest for a healthy life and her desire to provide support to others battling chronic disease led her to open She She’s Bakery, a home-based alternate bakery which is completely vegan and yeast free. You can feel confident that what you are eating is home made, clean, and organic! Check out her online store and get inspired by her story.

Ejjeh (Lebanese Herbal Omelet)

3 eggs
2 cups of all-purpose flour
½ cup of chopped spring onions
½ teaspoon of baking powder
½ teaspoon of salt
¼ cup of chopped parsley
Water to make batter
Canola oil for frying

In a large mixing bowl, crack and beat the eggs well. Fold the spring onions and parsley into the mix. Then combine the flour, baking powder, and salt into the bowl. Mix well. Slowly add water to make it into a batter consistency. Heat the oil in a frying pan to medium heat, then by tablespoonful, drop the batter into the pan until golden brown. 

Enjoy with pita break for breakfast, brunch, or lunch!

Courtesy of Sheila J. (and her mom).

Garlic Ranch Wing Sauce

¼ cup “I Can’t Believe It’s Not Butter,” Melted
2 Tbl Hidden Valley Ranch Seasoning
2 ½ Tbl Chopped Green Garlic
¼ tsp Cayenne Pepper
1 tsp Honey
1 tsp Soy Lecithin (optional)
1 tsp Xanthan Gum (optional)

Method:

Mix all ingredients thoroughly in a large mixing bowl.
Lecithin and Xanthan Gum may be left out if using immediately.
Label and store in refrigerator.

Plating:

Reheat sauce in a double boiler until liquefied.
Toss Fried Chicken Wings or other desired snack in sauce until coated thoroughly.

Courtesy of Kris Johnson, Executive Chef, Irish Times Pub & Restaurant, Knoxville, TN