June 13, 2013 By 6 Comments

Day 61… (grilled Cilantro Lime Shrimp with Strawberry Mango Salsa)

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My intention was to do a big post on day 60 of this autoimmune protocol (a/k/a autoimmune Paleo or AIP).  But, alas, life interrupts these blogging adventures and I just have to post when I can.

I still consider myself in the beginning of this journey (said with a big SIGH).  I’m thankful for improvements in my health that I can measure and see, but, unfortunately, there’s no magic bullet, folks.  The grace of God, patience, diligence and prayer are all being employed to keep plugging away.

I’m encouraged to read and/or hear about people who have made leaps and bounds with regard to autoimmune conditions – even putting it into remission.  I’m also SUPER excited about a book coming out in October from Sarah Ballantyne at The Paleo Mom called The Paleo Approach:  Reverse Autoimmune Disease and Heal Your Body.  I’ve been listening to her podcast The Paleo View, (co-hosted by Stacy Toth of Paleo Parents) paying special attention to the episodes on AIP.  Very interesting geeky science stuff going on!  Love it.  Although, I have to say publicly that I do not agree with the “origins” behind Paleo, (i.e. – I’m not into Darwinism but am a young earth creationist) though the science behind what food does to our bodies is incredible to learn about.

Am I sick of eating AIP?  Well, quite frankly, yes.  I’ve lost some motivation on meal planning and cooking altogether.  Although, I have to say that I still believe simple food can be delicious.  Even the most simple of foods…this video summarizes what I’m trying to say…

 

Here’s a little recipe that I hope you enjoy!  It was a winner over here and easy to prepare.  The strawberry mango salsa was inspired by my friend “Master Chef” whose family is also on a very strict allergy diet.  (It makes the AIP look like McD’s at Disney World).  We were enjoying a delicious smoked salmon that he grilled to perfection whilst talking about food allergies and potential recipes.  We’re all just hungry, people. And I want some more of that smoked salmon…  Mangia!

Shared on Allergy Free Wednesdays

Grilled Cilantro Lime Shrimp
 
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Serves: 4-5

Ingredients
  • 2 lbs. large wild caught shrimp, peeled and deveined
  • ½ bunch of fresh cilantro, chopped
  • juice of two limes
  • ½ cup e.v.o.o.
  • 2 cloves garlic, sliced
  • 2 tablespoons coconut aminos

Instructions
  1. Place the shrimp in a glass bowl.
  2. Make marinade by mixing the rest of the ingredients together.
  3. Pour over shrimp and toss with hands.
  4. Cover and allow to marinate 30 minutes to an hour.
  5. Place shrimp on skewers and grill until shrimp turns pink and curls up around edges.
  6. Don’t overcook! (I do only about 1 minute per side, give or take)
  7. Serve with strawberry mango salsa.

Strawberry Mango Salsa
 
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Ingredients
  • strawberries, cleaned and chopped
  • 1 mango, peeled and diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons green onions, diced
  • 2 tablespoons e.v.o.o
  • dash salt

Instructions
  1. Just toss it all together! Cover and refrigerate until ready to use.
  2. NOTE: If you have a sensitive gut (like yours truly) it’s worth the extra time to cut the seeds off the strawberries. Yes, it takes time. Yes, it’s worth it.

 

Filed Under: AIP, Condiments, Seafood, Uncategorized
June 3, 2013 By 6 Comments

AIP – Day 51…

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Yes,  I’m still here.  Doing AIP.  Toughin’ it out.  Stayin’ strong.  Although I might be turning into a big green monster…

Frankly, this journey has had it’s ups and downs – but part of that is because my body is trying to heal several systems at once.  I don’t really want to go into all of the boring details about my health, but I will say that healing takes time.  The autoimmune protocol (AIP) itself hasn’t been so bad.  Problems tend to arise when I’m tired and forget to plan ahead – which can be a bad thing since the AIP doesn’t exactly allow for convenience food.  Avocados, Whole Foods’ Naked Roast Beef, and Artisana Coconut Butter come to the rescue when I’m in a pinch.

As far as my progress goes – I’ve got a ways to go.  Energy is up and down.  Sleep is usually good but occasionally gives me problems.  The good news:  I’m down about five-ish pounds, which I consider a blessing since I’ve not been cleared to exercise by Supa-Doc yet.  AND I’m eating FAT – lots of it – in the form of avocados, coconut oil, coconut butter and olive oil.  I’ve read that healthy fats are essential to healing a hurting body, so I’ve not restricted them in any way.  Of course, the AIP is restrictive in and of itself, as many high-allergen food groups (nuts, seeds, legumes, eggs, dairy, nightshades), and the calories that go with them, have been eliminated.

Here’s a little recipe I tried out tonight, in my quest for something different for dinner.  It reminds me of a seafood salad my Italian Mom serves on Christmas Eve, only I added cilantro (not very Italian) and cut back on the garlic (fuggedaboutit). I served this with grilled summer squash (recipe coming soon) and roasted butternut.

Different is nice – eggs Benedict dripping in Hollandaise sauce would be nicer – but you can’t have it all, huh?

Mangia!

Shrimp Salad
 
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Serves: 4-5 dinner portions

Ingredients
  • 2 lbs. wild caught shrimp, cleaned and peeled
  • ¾ cup grated carrot
  • ¾ cup diced celery
  • ½ cup minced cilantro
  • 1-2 cloves garlic, pressed or minced
  • juice of 1 lemon
  • 2½ tablespoons of e.v.o.o.
  • salt, to taste
  • avocado, optional

Instructions
  1. Bring medium pot of salted water to boil. Have an ice bath ready – the shrimp will cook really fast.
  2. Once boiling, drop in shrimp. Cook for about 1-2 minutes, or until shrimp are pink and edges are curled up.
  3. Scoop shrimp out of hot water and immediately place into ice bath to cool.
  4. Once cooled, drain shrimp and pat dry with paper towels.
  5. Chop the shrimp into small pieces. Add the rest of the ingredients and mix well. Cover and refrigerate for about an hour.
  6. Serve atop lettuce as a salad, or in large leaves of lettuce as a wrap.
  7. Add chopped avocado on top if desired.

Filed Under: AIP, Seafood
May 28, 2013 By Leave a Comment

AIP – Day 32…

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I’ve always been a soup person – winter, spring, summer, fall – I make soup.  I find it nourishing, satisfying and if I have homemade bone broth on hand in the freezer, it’s a breeze to throw together.  This soup was one of those throw-it-together soups, and we all really enjoyed it.

I used a recipe developed by Mel at The Clothes Make the Girl for Slow-Cooker Italian Roast – but I did it with a chuck roast (as opposed to pork).  I like to keep the meat on hand in the freezer for easy meals or emergency protein. Recipe for the soup to follow…

Just wanted to let you know, I’m not going to post every day for the next 28 days.  Mostly because I’ll be repeating a lot of the things I’ve eaten over the last 32 days and don’t want to bore you to death.  I’ve got a few new recipes in the works that I will be sharing with you in the days/weeks to come.

If you’re currently on an autoimmune protocol, or considering it, I hope these posts have been helpful.  I’m not going away for long – I’ll check in periodically!  So don’t forget about me!

Beef and Cabbage Soup
 
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Ingredients
  • about 1 gallon of homemade bone broth (chicken or beef would work well – I used a combo)
  • 2-3 tablespoons of e.v.o.o. or coconut oil
  • 1 onion, chopped
  • 4 small-medium carrots, peeled and sliced
  • 3 stalks celery, stringy side peeled and sliced
  • ½ head of cabbage, thinly sliced
  • sea salt to taste
  • sprig of fresh thyme
  • 2 bay leaves
  • 3 cups shredded beef (approximately)

Instructions
  1. Heat a 6 quart stock pot to medium. Add 2-3 tablespoons of coconut oil or e.v.o.o then add onion, carrots and celery. Stir for several minutes until onion is soft.
  2. Next, add cabbage and stir until starting to wilt.
  3. Add bone broth, thyme and bay leaves. Bring to slow boil.
  4. Just before serving, throw in shredded beef to warm through.
  5. Salt to taste.

 

Breakfast:

Same protein shake as usual

Lunch:

leftover cubed steak – hold the onions; golden cauliflower soup

Dinner:

Beef and Cabbage Soup

 

Filed Under: AIP, Soup
May 20, 2013 By 1 Comment

AIP – Day 31…

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Hey there ladies and gents – I’ve got another recipe for ya – and it’s a winner – if I do say so myself.  I’ll share today’s meal plan at the end of this post.

FYI – I’m doing pretty well.  I have FINALLY turned a corner with regard to fatigue.  I’m hoping the next 29 days will provide even more energy and improvements.  Thanks for sticking it out with me!

Pan-Fried Cubed Steak with Caramelized Onions
 
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Ingredients
  • 4-6 cubed steaks (a/k/a minute steaks)
  • sea salt
  • few tablespoons coconut oil
  • 1 sweet onion, peeled and sliced
  • 2-4 tablespoons coconut aminos

Instructions
  1. Heat a cast iron skillet (if you have one) to medium. Meanwhile, pat the cubed steaks dry with paper towels. Salt both sides.
  2. Add coconut oil to pan. Quickly pan fry steaks on both sides. I like mine medium rare, so I sear, then turn, then cook another minute or less. Cook to your liking.
  3. Remove steaks to serving dish. In same pan, add sliced onion. Turn heat down to low and continue stirring until onions are nicely browned. Add coconut aminos. Serve onions atop steaks.
  4. Oh yeah, baby!

Breakfast:

Supa-Doc recommended protein shake

Lunch:

grilled chicken nuggets from Chick-Fil-A (I was desperate and running errands)

Snack:

protein shake; salad with artichoke hearts, carrots, red onion, avocado, turkey, e.v.o.o. and balsamic

Dinner:

pan-fried cubed steak with caramelized onions; steamed green beans with e.v.o.o. and garlic powder and sea salt; sauteed kale

Filed Under: AIP, Beef/Pork
May 19, 2013 By 3 Comments

AIP – Day 30 – Half Way There!

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I’m half way there!!!  Many people have asked me how long the autoimmune protocol needs to last.  I’m really not qualified to answer that question.  I’ve read behind people that have stayed on the AIP anywhere from 30 to 90 days.  Supa-doc has advised me to stick to the protocol 60 days – which means I’M NOT DONE YET! I will likely keep posting. I mean – seriously – don’t you find these posts JUST GRIPPING?

I’m still trying to get my colon to settle down a bit.  I truly hope this video isn’t offensive to anyone.  Between the bowel disorders that my daughter and I have, I just have to laugh at these things.  C’mon, loosen up! (No pun intended.)

Breakfast:

Supa-Doc recommended protein shake with coconut milk (no gums or thickeners)

Lunch:

salmon, sauteed spinach, green beans (from The Cheesecake Factory)

Dinner:

leftover carnitas with salad, guacamole and 1/2 of a sweet potato (which isn’t in this pic because I forgot to take a picture of my dinner!)

 

Filed Under: AIP
May 17, 2013 By 5 Comments

AIP – Day 29

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My sweet son gave me a wonderful gift for Mother’s Day – the Autoimmune Paleo Cookbook by Mickey Trescott from Autoimmune Paleo. What a resource this book has been!  I’ve just started reading it, so I can’t give a full report, as I’ve not tried a recipe YET.  But I CAN tell you that Ms. Trescott has wonderful, easy-to-understand information about the AIP, including her personal story, as well as reference charts and meal plans that are linked to her recipes throughout the book.

The photography in the Autoimmune Paleo Cookbook is beautiful!  The dishes look mouthwatering – not like a cookbook I would write about the AIP called “Kiss Yummy Food Goodbye: You’re on AIP”.  (Catchy title, actually.  I’m a glass-is-half-empty sorta girl when it comes to food elimination.)

If you’re considering the autoimmune protocol, I would highly recommend getting this book.  The only negative I can think of is that it’s an e-book. I would love to have a hard copy in my hands to thumb through and on which to write notes.

Alrighty-then…here’s the down-low on what I put in the ol’ kisser today…

Breakfast:

Supa-Doc recommended protein shake made with coconut milk

Lunch:

bone broth (which was made ahead and frozen)

Snack:

protein shake

Dinner:

carnitas (MINUS the cumin, smoked paprika and black pepper) served on a leafy green salad and topped with a pile of guacamole

 

Filed Under: AIP
May 16, 2013 By 3 Comments

AIP – Day 28

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I’ve gotten myself into a bit of a problem.  I don’t want to bore you with the details (or gross you out), but let’s just say that lots of berries with seeds in them isn’t good for my…uh…innards.  I’ve had intestinal cramping and pain and lovely other details I will spare you.

Whenever I do this to myself (you’d think I’d learn by now) I have to cut back on foods, especially raw foods, add in bone broth and take it easy.  The ol’ colon just ain’t what she used to be.  That said, the next two days will feature a “light” menu plan.

On that note…I thought I’d share some sick humor with you, just to lighten things up a bit..

Breakfast:

Supa-Doc recommended protein shake with coconut milk

Lunch:

AIP-legal bone broth (made ahead and frozen – hooray)

Snack:

Protein Shake

Dinner:

baked salmon with garlic powder and dill – topped with AIP basil pesto (no nuts or cheese); sweet potato topped with Artisana Coconut Butter and cinnamon; steamed green beans with olive oil

 

Filed Under: AIP
May 15, 2013 By 4 Comments

AIP – Day 27

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To tell you the truth, I can’t believe I’ve made it this far.  I’m a wimp about a lot of things – WIMP.  It took me a long time to get over gluten – it ran deep within my veins.  Then grains were a goner – now casein… Supa-Doc then broke it to me that my favorite oolong tea was off limits for now.  Wimp turned into S C A R Y monster…I’m not talkin’ sesame street sorta monster either.

I realize many of these changes – especially the autoimmune protocol is (hopefully) a short-term thing.  For some, though, it’s not.  To those of you who must remain on a more strict protocol because of food allergies or autoimmune triggers, I am truly sorry and have much respect for your diligence with regard to your health.  I’ve read about people who have put their autoimmune diseases into remission by dealing with leaky gut, candida, food allergies and the like.  I hope I will be one of them.

Back to food.  The picture above is of one of our favorite meals from nom nom paleo.  (I love her cookbook for the iPad!!!) I just adapt it to meet the AIP requirements, which is quite easy.  I’m including a recipe in this post for some delicious country pork ribs that I like to make, then add the shredded meat to this dish.  It’s easy and makes a hearty meal.

My meal plan will follow the recipe…

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Country Style Pork Ribs
 
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Ingredients

Instructions
  1. Preheat oven to 300F. Rub pork ribs with AIP poultry spice on all sides.
  2. Place ribs in a baking dish and cover with aluminum foil.
  3. Bake in oven for 2 hours. Uncover.
  4. Bake another 20-30 minutes or until ribs are fork tender and nicely browned.
  5. Either serve as is, or allow meat to cool and shred with a fork.
  6. Mangia!

Breakfast:

Supa-Doc recommended protein shake

Lunch:

homemade chicken broth with fresh baby kale, shredded leftover roast (from freezer), zucchini noodles, carrots and onions

Snack:

protein shake

Dinner:

cauliflower fried “rice” (minus the egg and mushrooms, added carrots and pork

Filed Under: AIP, Beef/Pork
May 14, 2013 By 2 Comments

AIP – Day 26

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We found ourselves out running errands during the dinner hour this evening, so we went to The Cheesecake Factory because I knew they could accommodate this here autoimmune protocol.  I ordered the vegetable salad with a few substitutions and added grilled salmon it was quite delicious.

Here’s the down-low on today’s meal plan:

Breakfast:

Supa-Doc protein shake

Lunch:

salad bar from Whole Foods with rotisserie chicken, hearts of palm, artichoke hearts, cucumber, carrots, e.v.o.o. and gluten free balsamic

Snack:

protein shake

Dinner:

veggie salad from TCF with beets, apples, asparagus, e.v.o.o, lemon wedges and grilled salmon (NO edamame, cheddar cheese or dressing)

Late Snack:

peeled apple with Artisana Raw Coconut Butter – sprinkled with cinnamon

 

Filed Under: AIP
May 13, 2013 By 1 Comment

AIP – Day 25…are we there yet?

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Here’s my dinner photo shoot…it may not look like much, but it was really good.  Just a simple roast chicken rubbed with olive oil and sprinkled with AIP-legal Poultry Spice Blend.  It made a delicious au jus that we spooned over the chicken as well as the cabbage.  I wanted to drink it…perhaps I did drink it…no one will ever know…

Mystery.  I gotta keep you reading somehow-

I will say there is one positive thing I’ve learned from this autoimmune protocol – and it’s this:  simple food can be delicious and satisfying.  I won’t go into all of the negatives right here and now.  Let’s keep this conversation happy, shall we?

Breakfast:

Supa-Doc recommended protein shake with coconut milk

Lunch:

2 pieces of Whole Foods Naked Roast Beef; Golden Cauliflower Soup

Snack:

protein shake

Dinner:

roast chicken with poultry spice mix; roasted acorn squash with coconut oil and cinnamon; shredded cabbage sauteed in olive oil and then drenched in the chicken jus…or is it juice?  Let’s just call it “nectar of delight”.

 

Filed Under: AIP
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