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…
- 4-6 country style pork ribs with bone
- AIP-legal poultry spice rub
- Preheat oven to 300F. Rub pork ribs with AIP poultry spice on all sides.
- Place ribs in a baking dish and cover with aluminum foil.
- Bake in oven for 2 hours. Uncover.
- Bake another 20-30 minutes or until ribs are fork tender and nicely browned.
- Either serve as is, or allow meat to cool and shred with a fork.
Supa-Doc recommended protein shake
homemade chicken broth with fresh baby kale, shredded leftover roast (from freezer), zucchini noodles, carrots and onions
cauliflower fried “rice” (minus the egg and mushrooms, added carrots and pork