Each step that we take leads to more experience and greater knowledge. In the last few years, I have continually made changes in my family’s diet. I began with the misconception that if it was at the store, then it was perfectly fine to eat. I also remember the craze with low calorie foods, and now I realize that low calorie is a ridiculous concept, since most of it is artificial. I also bought into the fad that fat makes you fat ,and shows such as “The Biggest Loser” had me believing that that was the case. But, what if a high fat diet from natural sources, combined with a minute amount of carbohydrates can actually heal someone from epilepsy?
This is the journey and path that our family has embarked on. My four year old daughter (who will be five in a few days), has battled epilepsy for over 2 1/2 years. She was finally diagnosed as intractable (her epilepsy cannot be controlled by medication). After reading an epilepsy book from John Hopkins and doing some research, we decided as a family to attempt the ketogenic diet. After working with a dietician from our local children’s hospital and our neurologist, she has now been on this diet for a little over a week. We are doing the modified ketogenic diet, which allows her more calories and protein, but she can only consume 10 grams of carbohydrates per day. We are praying that this will be the miracle that our daughter receives to help her with her epilepsy.
As I have found that her diet is extremely challenging, I am also discovering new realities about the body and food. Eating a lot of fat does not make you fat. I have watched my daughter lose weight while her body is transitioning over to her high fat meals. Also, I am even more convinced that the food we put into our bodies has the power to heal us or destroy us. These All Natural, Gluten-Free, Dairy-Free, Egg Muffins are extremely delicious and are very adaptable to fit any family’s needs. I was very blessed that I had already mastered this recipe, so that I could tweak it for all of my family’s dietary requirements.
All Natural Gluten-Free, Dairy-Free, Egg Muffins
Peel and grate the baked potatoes. Grease a muffin tin with the buttery spread. Fill the bottoms of each cup with grated potatoes. Sprinkle with salt.
Place into a preheated 425 degree oven and bake for 10-12 minutes until the potatoes are somewhat crisp. Remove from the oven. Cut up the all natural ham or sausage and cover the potatoes.
Crack the eggs into a bowl. Add the coconut milk. Mix well until the milk and eggs are well blended. Pour eggs on the ham and potatoes.
Place back into the oven and bake for 15-18 minutes. Watch carefully after 15 minutes to make sure that the muffins do not burn. Remove from the oven and serve.