October 23, 2013 By 1 Comment

Baked Pears with Cinnamon and Bacon (refined sugar free, AIP)

P1040223This recipe is going to sound, well, weird.  But let me tell you…it’s goooooood.  My son kept saying, “Mom, pears and bacon?  Are you sure you know what you’re doing?”

I have one.  Simple.  Answer.

“Get away kid – ya bothuh me.”

He ate his words, don’t worry – along with lots and lots of baked pears with bacon.

Mommy bliss.

Mangia!

Shared on Allergy Free Wednesdays…

Baked Pears with Cinnamon and Bacon (refined sugar free, AIP)
 
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Ingredients
  • 4 pieces of nitrate free, uncured bacon
  • 8 ripe pears, peeled (if desired) cored and chopped or sliced
  • ½ teaspoon cinnamon

Instructions
  1. Preheat oven to 375F.
  2. Chop bacon and set aside.
  3. Place pears in either a casserole dish or individual ramekins.
  4. Sprinkle with cinnamon.
  5. Top with chopped bacon.
  6. Bake for 20 to 25 minutes.
  7. Eat the pears with the bacon. Then throw aside all decorum and drink the juice/pan drippings. :)

 

Filed Under: AIP, Holiday Fare, Sweet Things
October 14, 2013 By 2 Comments

Chicken Burgers with Grilled Pears

P1040433These chicken burgers with grilled pears were such a deliciously simple meal that my family raved about.  In fact, I made them twice in the same week (once for company).

Keeping my game face on for AIP (autoimmune protocol) has been a difficult task.  The game face comes off and the cry-baby face goes on.  Once cry-baby has had her say, then game face gets dusted off and put back in it’s rightful place.  Food restriction and Italian heritage don’t exactly get along, CAPISCE?

3uzjkrI should’ve added roasted red peppers to the above meme…brain cells are dyin’ ova hea!

I’ve not cheated on AIP – not because I’m such a disciplined person, but because the benefits of sticking with it are too important.  And I don’t want to go back to the place that brought me to AIP.  So, that said, here’s a recipe that this AIP-er and her non-AIP fam really enjoyed.  And it’s nice to enjoy food again…

Mangia!

Shared on Allergy Free Wednesdays...

Chicken Burgers with Grilled Pears
 
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Ingredients
  • 2 lbs. ground chicken or turkey
  • 1 lb. ground pork
  • 3 tablespoons gluten free coarse mustard
  • 1 bunch of cilantro, washed and chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic power
  • 3 tablespoons coconut aminos
  • 4-6 ripe pears
  • few tablespoons coconut oil
  • cinnamon

Instructions
  1. For burgers: In a large bowl, mix ground chicken or turkey, ground pork, mustard, cilantro, onion powder, garlic powder and coconut aminos with a large fork until well combined.
  2. Prepare pears: Cut pears in half. Carefully remove stem with a sharp knife and scoop out seeds with a melon baller or spoon.
  3. Brush pears on both sides with melted coconut oil and sprinkle with cinnamon.
  4. Grill burgers until cooked through (I grill about 6-8 minutes per side on low heat but it depends on thickness of burgers).
  5. I like to put pears on grill when I flip burgers to finish cooking. Pears should be grilled and warmed, but not overcooked and soft.
  6. NOTE: Some AIP-ers stay away from mustard because it is a seed-based spice. I’ve not personally had problems with this on AIP, but proceed with caution. Leaving it out is an option, but it really flavors up the chicken nicely.

 

 

 

Filed Under: AIP, Main Dishes, Poultry
October 7, 2013 By 2 Comments

Coleslaw (refined sugar free, AIP)

P1040260Hello again.  My name is “Jen” and I’m a blogger that hasn’t been blogging much.  Why?  Because I’m very busy and because they’ve taken all of my favorite foods away.  So…I’m sulking.

Not really.  Well, sometimes.

A couple of posts ago, I shared a delicious recipe for Carolina Style BBQ Pork, which has become a family favorite.  In said post, I believe I made promises to share the recipe for the AIP coleslaw that accompanied the dish – which, by the way, has become another favorite around these here parts.

Today, I make good on my promises and share with you this Autoimmune Protocol (AIP) friendly side dish. I PROMISE you will NOT miss the mayo in this coleslaw.  It’s sweet and tangy but light and crunchy too.  I hope you all enjoy it as much as we have.

Coleslaw (refined sugar free, AIP)
 
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Ingredients
  • ½ small head of green cabbage
  • ½ small head of red cabbage
  • 2 carrots
  • 2 scallions, finely chopped
  • 2 tablespoons apple cider vinegar (or white vinegar)
  • 3 tablespoons maple syrup or honey
  • ¼ teaspoon garlic powder
  • ¾ teaspoon salt
  • ⅓ cup extra virgin olive oil

Instructions
  1. Finely shred red and green cabbage. Grate or shred carrot. (I use the large shredding disk on my food processor to do the cabbage and carrot.)
  2. In a large bowl, toss together the cabbage, carrots and scallions.
  3. In a medium bowl, add apple cider vinegar, maple syrup, garlic powder and salt. Whisk.
  4. While continuing to whisk, slowly add olive oil in a steady stream.
  5. Pour dressing over cabbage mixture and toss to combine well.
  6. Cover and keep in fridge for at least an hour before serving.

 

 

Filed Under: AIP, Salad, Side Dishes
September 17, 2013 By 2 Comments

Liver Pate (AIP)

P1040233Believe me or not, I’ve had several people waiting for this recipe to get posted.  Crazy, I know.  But I think liver has gotten a bad rap over the years.  My kids make all sorts of faces when I tell them to taste it, yet while this recipe is cooking, my son usually says, “Something smells really good!  What are you making?”

LIVAH!  Our baby-kins loves liver pate.  She chants “wih-wah! wih-wah!” when I get ready to feed it to her, somehow able to eat the pate while leaving the cucumber slice or carrot stick behind.  She’s not been ruined by the prejudices of her elder siblings…yet…and I hope she never does.  While I did not grow up eating beef liver and onions, my mom tells me that she did bread and fry chicken livers – though I have no personal recollection of this.  I DO remember eating liver pate and liverwurst on bread and crackers and must admit I loved it as a kid.

Becoming more squeamish over the years, I’ve steered clear of organ meat, offal as it is also called.  (I’m sure the pun on that one has been worn out.)  Pate seemed somehow more palatable to me, and though my days of eating it on crackers has long gone, the thought of it spread on crunchy carrot sticks or cucumber slices sounded quite good.

I started making liver pate regularly in large batches to keep on hand in the freezer after reading more and more the importance healing the gut through nutrient dense foods – such as bone broth and organ meat.  Paleo superstars like The Paleo Mom and Chris Kresser, L.Ac have written compelling articles encouraging their readers to regularly consume organ meats – while providing several links to great-looking recipes.

This recipe is one of my favorites because it comes together quickly and makes a lot to keep on hand in the freezer. I’m no chef or Paleo superstar, but here’s my contribution to the organ meat frenzy sweeping America!  AND, here’s some organ grinding background music to listen to while you…uh…grind up some organs…

Liver Pate (AIP)
 
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Ingredients
  • 12 oz. bacon (uncured, no nitrates, etc.), diced
  • 1 large onion, thinly sliced
  • 1 large leek
  • 4 cloves garlic, minced
  • 1½ tablespoons AIP spice blend
  • 2 lbs. pastured chicken livers (or half chicken liver and half beef liver)
  • 4 bay leaves
  • ⅔ cup sherry (dry or cream sherry, not cooking sherry)
  • ¼ cup coconut oil

Instructions
  1. Prepare leeks by slicing thinly and washing in a large bowl filled with cool water. Leeks are very dirty and sand will fall to the bottom. Scoop out of the water and set aside.
  2. Heat a large dutch oven to medium heat. (I love my Le Creuset for this.) Once hot, add the bacon. Stir until cooked but not crispy.
  3. Add coconut oil; then the onion and leek to pot. Stir well until soft.
  4. Next, add garlic, AIP spice blend and bay leaves. Stir well for about 30 seconds. Add chicken livers and stir until brown on the outside and no longer red or bloody-looking. (sorry for that)
  5. Add in the sherry and continue to cook until the liquid is reduced, but not dry.
  6. Add the liver mixture to a food processor and process until smooth.
  7. To store, I like to fill freezer-safe four-ounce containers with the pate then add a little splash of olive oil to coat the top. Put about a half to one teaspoon of the olive oil on top, then swirl around to coat. This will help keep the pate fresh.
  8. Allow to cool completely, then refrigerate or freeze.
  9. It is perfectly normal for the top of the pate to be brown in color, while the middle of the pate is pink. This is good and does not mean that it’s not fully cooked.

 

Filed Under: AIP, Lunch Ideas, Munchies
August 26, 2013 By 7 Comments

Carolina Style BBQ Pork (AIP)

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Before you read this post…please oblige me by clicking on the cute little MP3 player above.  You know me enough by now to know I like atmosphere, presentation, M-O-O-D.  And I need to set the stage for you.  So, go ahead.  Click that play button. Turn up the sound. Then read on…

I got “the talk” from SupaDoc this past week. Without going into great detail, it went something like this. “Tests have confirmed you have autoimmune reactivity.”  Then a lot of yada, yada, yada medical talk to fill in the gaps.  He talked about leaky gut being healed and certain foods being okay to start re-introducing.  Yada, yada, more medical talk. Then, he said these words…

“It looks like the AIP (autoimmune protocol) is a diet that would benefit you to stay on F – O – R (gasp) L – I – F – E.”

Everything stopped.  Did he just say that in slow motion or was it just me?  Suddenly, delightful food memories flashed before my eyes:  crusty Italian bread dripping in my mom’s homemade meat sauce; Pecorino Romano cheese on everything from meatballs to veggies; Caprese salad with ripe tomatoes, fresh mozzarella and basil; fresh roasted red peppers dressed in olive oil and garlic atop Italian bread.

After wallowing for a bit (every gal needs a good waller once in awhile), I started Fran talking. (Fran is my mom.) I give myself Fran talks every once in awhile. My Fran talks always involve a Long Island/Brooklyn accent:  “Jennifah Marie!  Fuggedaboutit!”

Then, I got to thinking.  (Watch out! She’s thinking people!)  AIP hasn’t been all that bad.  I mean – really, I’ve made some yummy things from my own concoctions to delicious recipes from other bloggers and AIP cookbooks.  I’m in the kitchen a whole lot LESS than I was when I did hard core SCD.  AND – if staying on the straight and narrow to reduce triggers for autoimmunity means further reducing flare ups, having more energy, staying healthy for my family – then I’m in.

Now, that doesn’t mean I’m not going to sing the blues here and there.  I don’t like feeling…well…weird, for lack of a better word.  Some of you have known me long enough to think I’d be used to that feeling. But, frankly, I’m not.  It feels weird to bring my own food to church gatherings and our family’s homes for dinner.  It feels weird to give the waiter a long list of food allergies and ask a bunch of questions about how something is prepared and whether or not they use “pure” olive oil or an “olive oil blend”.

But a little weirdness is worth it to me.  Maybe I’ll start a revolution and weird will become COOL.  Weird eaters UNITE!

All right-y then.  This mamma is pressing on and going to share with you a FABOO dinner of Carolina-ish BBQ Pork that I would serve to any guest.  We’ve been eating it with an AIP coleslaw and either roasted sweet potatoes or butternut squash.  (sound familiar?)  I’ll post the coleslaw recipe soon.

Mangia!!

The contents of this pot contain nothing but L-O-V-E.  See that rich, dark sauce in the bottom?  WUV, TWUE WUV…Wuv is what bwings us togevah…today… (name that movie)

Shared on Allergy Free Wednesday…

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Carolina Style BBQ Pork (AIP)
 
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Serves: a crowd!

Ingredients
  • 1 (4-6 lb.) Boston Butt or pork shoulder roast (OR 2 roasts each weighing 2.5 to 3 lbs.)
  • 2 Tablespoons coconut oil, bacon fat OR fat of choice
  • 1 onion, thinly sliced
  • 2 Tablespoons coconut sugar, or maple syrup or honey (SEE NOTE BELOW)
  • 2 Tablespoons AIP Poultry Spice Blend
  • 1 teaspoon cinnamon
  • ½ cup apple cider vinegar
  • 2 Tablespoons maple syrup (or honey)
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon coarse grain mustard (gluten free)
  • 2 cloves garlic, minced or pressed

Instructions
  1. Preheat the oven to 300F. Pat the roast(s) dry and remove any butcher string.
  2. Combine AIP spice blend with cinnamon and coconut sugar (if not using coconut sugar just wait to add the maple syrup or honey later).
  3. Rub the spice mixture on all sides of the roast(s).
  4. In a small bowl, combine apple cider vinegar, maple syrup, coconut aminos, and mustard. Set aside.
  5. Heat a large oven-proof dutch oven (Le Creuset works beautifully) to medium or medium low.
  6. Once heated, add coconut oil to the pot and sear meat on all sides. Remove meat to large bowl or platter.
  7. Add onions to now empty pot and stir well until starting to brown.
  8. Nestle pork back into pot and pour any accumulated juices on top.
  9. Pour vinegar mixture gently over roast and onions. Toss in garlic.
  10. Place tight-fitting lid on pot (or if your lid isn’t tight-fitting, place a piece of tin foil over top of pot, then put lid on) and place in preheated oven.
  11. Roast for 3 to 4 hours (I lean toward 4).
  12. Shred meat with two forks, removing any unwanted fat.
  13. Don’t forget to pour the rich, beautiful sauce atop meat!! (Feel free to remove the liquid fat first if you must.)
  14. NOTE: I’ve made this recipe with coconut sugar and without. Coconut sugar works nicely with the spice rub. But honestly, I wasn’t sure if it was AIP legal. That said, if you leave it out – just use 4 TBSP (instead of 2 TBSP) of maple syrup to the vinegar mixture.

 

Filed Under: AIP, Beef/Pork, Holiday Fare, Main Dishes
August 23, 2013 By Leave a Comment

My Amazing Certified Nutritionist – Julia McRae, C.N.

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Hey, don’t I look awesome?????  Oh, alright.  Thou shalt not lie.  That’s not me. It’s my wonderful nutritionist, Julia McRae.  I wanted to tell all of my readers about her because I just know it’s going to make her famous to have ALL of the readers from my BIG FAT grain free life check her out!  Don’t all bombard her at once, now – all 12 of you.

Seriously, Julia’s input and guidance regarding my health as well as my daughter’s has been invaluable.  If you’d like some insight as to my journey with our daughter who has Inflammatory Bowel Disease and suffered from failure to thrive, please check out this post.  It was a long journey and a painful one, but my daughter is growing, thriving, doing so well in school and living a vibrant, healthy life.  I’m convinced it would not be so if it wasn’t for the Lord giving us Julia.

Julia takes nutrition seriously and stays current on research and studies.  She travels as a guest speaker giving talks on all sorts of health concerns and would be amazing to have speak to your corporation, group or church.  Not only is she current with her research and thorough in her care, she’s C-A-R-I-N-G.  I’m sad to say that’s a quality hard to come by in many health circles – both conventional and non.  Julia takes her clients’ concerns to heart.  There’s no such “cookie cutter” mindset when it comes to Julia’s approach to health.  Everyone is different.  One approach to health doesn’t fit for every person, even if they suffer from similar maladies.

Julia’s nutritional experience spans over two decades and includes studying under the much-revered Dr. Bernard Jensen.  Her website, juliamcrae-cn.com, has a plethora of articles from diaper rash to men and cardiovascular disease.  She consults with people nationwide regarding bowel disease, autoimmunity, diabetes, weight management, cardiovascular disease, surgical recovery, nutritional cancer support, and a variety of pediatric conditions.

I have the utmost confidence in Julia’s knowledge and expertise and wanted to pass that along to you.  The road to health can be an arduous journey – I know from personal experience.  Trying to sort it out on our own can not only be exhausting but also somewhat risky.  It’s great to know I have Julia to call when I need help with my family’s health and well-being.

If she could only make me a size two and grow two inches…

Filed Under: Miscellaneous, Uncategorized
August 19, 2013 By 8 Comments

Day…uh…I lost count…

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Where in the world have I been, you ask?  Well, I can promise it’s not been under a rock, on a tropical island, or hiding in a corner eating croissants with brie cheese and fig preserves…although out of those three options, I’d take the latter…but then you knew that.  Didn’t you?

I’m not “over” my food allergies yet.  I’ve lived many years enjoying pasta, bread, meat sauce and Pecorino Romano. Cut me some slack, will ya?

I’ve been living life, working diligently on my health, spending lots of time in the kitchen, detoxing (a/k/a on the couch laid out flat), and preparing for the new school year.  I’ve also been cleaning up messes that an adorable 19-month-old loves to make.  (See above picture of freshly made coconut milk…) As much as I love blogging and sharing recipes – I simply can’t keep up with it all and blog posting is the first thing to go.  Sorry, my friends.

I have been working on some recipes, though, and hope to share them with you soon (as soon as I can remember to take pictures).  They are AIP compliant, but non AIP-ers have greatly enjoyed as well.

Supa-doc (P.S. – that’s not him in the picture) has given me the A-OK on food re-introduction.  Leaky gut is officially healed.  He gave me the thumbs up over a week ago but I haven’t delved into it quite yet.  Apparently, I’ve got to be still long enough to notice a reaction and just haven’t had the time or forethought to do that.  I think what I’ve missed most during AIP (besides roasted tomatoes) are eggs, and I’m looking forward (with hope) to trying those out.  We are in the process of getting our chickens onto a completely homemade gluten, corn and soy free chicken feed.  I’ve read, heard and had Supa-doc confirm that I will have greater success being able to accept eggs if the chickens are not eating any of those allergens.  My plan is to try eggs once our chickens have been free from gluten and corn (they were already soy free) for about two weeks.

I have learned, quite the hard way, that my body despises certain oils – such as safflower and sunflower.  Missing crunchy things, I started eating Terra sweet potato chips, thinking myself to be free and clear to munch away.  I had no idea which oils they were fried in and didn’t care (D-E-N-I-A-L). After almost a month of terrible itching that started at the nape of my neck, included my ear lobes and then shoulders and arms, I started eliminating.  I had no idea and prayed that the Lord would help me see what was causing this reaction.  The itching kept me up at night and was…in a word…TORTURE.

One day, it dawned on me that it could possibly be…not just “the chips”…but my beloved, crunchy, precious chips.  I eliminated them and noticed the itching started to decrease.  By the end of the week it was almost completely gone.  After being off of them a full week or so, I wanted to make sure it was the chips (because where do I live? in DENIAL).  So, I ate two.  Only two.  By the next morning, the itching at the base of my neck was killing me…killing me softly…

Moral of the story?  No convenience foods for me.  :(

Mel over at The Clothes Makes the Girl has a recipe for Caramelized Coconut Chips that has really helped curb my desire for crunchy salty things.  All in all, the AIP hasn’t been as tough as I thought.  In the beginning, my life revolved around which day of AIP I was on.  Now?  I’ve lost count.  I’m over 100 days, so “yay me!” but that’s about it.  I find that I’m actually in the kitchen LESS than I was doing hardcore SCD.

Thank you for all of the well-wishes and if you actually read this entire post….I’m SO PROUD OF YOU!  More AIP recipes coming soon…

 

Filed Under: AIP
June 13, 2013 By 11 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

5.0 from 1 reviews

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.

5.0 from 1 reviews

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
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