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
 
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.

Comments Adored

  1. Michelle Sears says:

    This looks delicious! Wish I had some right now.

  2. Belinda Reaves says:

    I stumbled upon your blog today while googling “grain free lifestyle.” Over the past 3 years or so I have been fighting my own autoimmune issues with diet. I go to a naturopathic doctor, who I admire, and I have been gluten and (casein) dairy free for about 3 years now. I still notice that grains bother me to some degree so I have almost totally cut them out of my diet also. Recently I had more tests done due to my psoriasis still not clearing up. (All of my other issues pretty much have healed due to diet.) Praise the Lord!! I actually have put off getting the test results from my Dr. because I fear he will tell me grains ( and other foods) have to go. This journey has been long, slow and often difficult. I have 6 children ….. 4 with my type of diet/lifestyle. Reading your blog today and seeing your sense of humor and the grace the Lord is giving you has encouraged me. Thank you for your beautiful photos, recipes and reflecting a heart that embraces Life even when it isn’t always pleasant or a chosen path. I feel like we are ‘kindred spirits.’ May the Lord continue to grace you on this journey and bless you in more ways than you can imagine. Blessings! Belinda Reaves

    • Thank you Belinda! What an encouragement you are! I can’t imagine cooking for four children – and myself – on a specialized diet! YOU are amazing!

      It gets tough at times to stick with everything and stay focused for me, but my goal is to get strong so I can serve my family. I admit I sometimes struggle seeing friends who are physically healthy and strong. We have some friends that are missionaries and leaving for Africa soon and God has just made each one of them (6 total) amazingly strong. (Like, freakishly strong.) But He has designed them that way for their calling. I can rejoice for them and I have to remind myself that the Lord designed me for my calling too and all trials are for our good. He makes some strong. He afflicts. He makes well. I pray that I will thankfully accept whatever His will is. May He be glorified in our afflictions.

      I’m still praying He will bless these efforts and put my autoimmune disease into remission, and clean up the rest of the issues I have. But I want to thank Him either way.

      Thank you again for your sweet words. May the Lord bless your family abundantly!

      XXOO
      Jen

  3. Wow, Jen!!! Day 51. So awesome. I so admire your dedication to this diet and your health. I do hope things improve for you long-term.

    This meal looks absolutely scrumptious. I can imagine that was a treat to have something different.

    I’m rooten’ for you girl! I have been making some of your AIP dinners. :-)

    Big hugs,
    –AM

  4. It looks like you’re in the home stretch of the AIP, so you may not need this, but I just posted a roundup of eggfree breakfasts and desserts: http://www.phoenixhelix.com/2013/06/09/link-love-20-egg-free-breakfasts-and-desserts/

    • Thanks so much Eileen! I still have a ways to go! I’m excited to check them out – I need all the help I can get –

      XOXO
      Jen

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