Humira update, a nice salmon recipe, etc…

17 01 2013

God bless, it’s been difficult to post here.  Don’t know if wordpress was down, my work firewall was blocking it, or what!!!

Humira– took the first shot last Wednesday so it’s been a week, and no side effects.  I am eagerly awaiting my second shot on the 23rd.  I have this gut feeling the first series of shots won’t do enough and I’ll have to do a second series… I’ve even asked Braverman if I can skip the testing and just do a second series to save the money.  No answer on that yet.

I’m back to gluten free and reduced dairy, and reduced sugar.  I’m about to start a new supplement for reducing tnf and cytokines, recommended by Dr. Braverman– called Align B Infantis probiotics.  He has a new PhD immunologist on his staff and says the research and results are amazing for this supplement.  I’m also back on my fish oil, A C E D vitamins, alpha lipoic acid, 200 mg of CoQ10, and I’m missing some that I can’t recall.  And I’m back in the gym and training jiu jitsu again, hoping to lose at least 15 lbs. 

Here’s a healthy, gluten free recipe… From  This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich salmon.  One of my new year’s resolutions is to eat fish at least once a week.  And I love salmon.  Serve it with rice or quinoa and maybe some steamed spinach or broccoli.  Serves 4.

4 skinless salmon fillets (5 to 6 oz. each)
1/4 tsp. salt, plus more to taste
2 ruby red grapefruits
2 tsp. olive oil
1 Tbs. minced shallot
1 tsp. peeled and grated fresh ginger
2-1/2 tsp. honey
Pinch of cayenne pepper
2 tsp. fresh lemon juice
2 Tbs. thinly sliced fresh basil

Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until cooked to taste, about 10-18 minutes (depending how rare you like it, all the way to fully-cooked).
While the salmon is cooking, prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.
In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce.
Place the salmon on a serving dish, spoon the sauce over it, and serve.



4 responses

17 01 2013

Thanks for the tip on the Align B. Infantis supplement! I just saw it at Costco the other day (but didn’t buy) so I think I’ll go back and get some, as I also have high TNF/IFN cytokines. Anything to help, right? Also, I really love salmon and have been doing poached salmon in the oven, super easy: put salmon in a double layer of foil, big enough to make a packet. Add a little white wine and lemon juice, any herb of choice, and wrap it up tightly. Bake at 350 for 20-25 min, take out and let cool. Serve w/mayo mixed with a little thyme or dill. So easy for lunch the next day or throw it on a salad.

23 01 2013

That sounds delicious! I will try that. I really love salmon. 🙂 🙂

23 01 2013

Also, after I went back to Costco to buy the Align, the next day at Target I saw they have their own brand of probiotic that has the same B. Infantis strain in it (plus others) and on the box it says it has more of this strain than Align does, hmm! And is about $15 cheaper. I think I will get this one next time.

28 01 2013

Oh dang! That’s awesome! I will have to look into that. I got two months’ worth of Align B on ebay for half price what Amazon wants… but I think Target will be even cheaper… thank you!

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