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Last Updated on March 30, 2023
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…
Shared on Allergy Free WednesdaysPrint
Grilled Cilantro Lime Shrimp
- Yield: 4-5 1x
- 2 lbs. large wild caught shrimp, peeled and deveined
- 1/2 bunch of fresh cilantro, chopped
- juice of two limes
- 1/2 cup e.v.o.o.
- 2 cloves garlic, sliced
- 2 tablespoons coconut aminos
- Place the shrimp in a glass bowl.
- Make marinade by mixing the rest of the ingredients together.
- Pour over shrimp and toss with hands.
- Cover and allow to marinate 30 minutes to an hour.
- Place shrimp on skewers and grill until shrimp turns pink and curls up around edges.
- Don’t overcook! (I do only about 1 minute per side, give or take)
- Serve with strawberry mango salsa.
Strawberry Mango Salsa
- 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
- Just toss it all together! Cover and refrigerate until ready to use.
- 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.
FOLLOW 30 PLUS DAYS OF MY AIP JOURNEY.