Awesome FREE Resource for the Holidays!

Holidays on AIP

This is a quick post to let you know about a new, free recipe guide called “Holidays on the Autoimmune Protocol.” The document is a collection of links to 85 AIP-complaint recipes from a number of talented bloggers. Recipes are split up into categories of appetizers, breads and rolls, sauces, entrees, sides, desserts, and leftovers. Be sure to check it out and again – it’s free!

Find more information and the link to download the PDF at http://autoimmune-paleo.com/introducing-holidays-on-the-autoimmune-protocol/.

On Finding What Works

 

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The past year was a tough one—winter in particular. I was in a state of suspension, a sort of hibernation. It was a long, cold winter of polar vortexes and piles of snow and swollen lymph nodes and burning shoulders and acne and fatigue. I experienced a lot of physical pain, and a lot of fear because of that pain.

In the spring, I started using functional medicine, which helped many of my symptoms, but not all. In August, I added back a mild medication to ease the swelling in my joints. When my doctor told me it was time to do something different to get my inflammation under control, I listened. I had to face the fact that a year using the autoimmune protocol (AIP) diet, lifestyle changes, and functional medicine were not enough to fully correct my rheumatoid arthritis symptoms.

Within two weeks of starting the new medication, I felt amazing. The medication took away the persistent inflammation that had been dogging me since February. I could breathe again.

As a result of feeling better, I began to say yes to more social activities because I wanted to be out and about. I tried dating again (just wait for my post on that!). I explored some high intensity interval training because my wrists could bear my weight again and my energy levels were soaring. I even went horseback riding, something I’ve always loved and which in the depths of last winter thought I would possibly never be able to do again. I was finally able to try reintroducing non-AIP foods like nuts, eggs, and spices because my RA symptoms were stable enough that if I flared up after eating them, I could attribute it to the food and not the roller coaster of inflammation I was already riding.

A big part of what drove me (and I assume drives many people) to use alternative therapies to treat disease was the fear of lifelong medicating and the accompanying side effects. The thought of taking something that could give you macular degeneration or lymphoma or kidney failure is, understandably, really scary. And in my experience, doctors kind of brush off side effects and fail to understand or empathize with that fear.

The main thing I remember from my first visit to the rheumatologist after I was diagnosed was that as soon as she came in the room, the first words out of her mouth were the ugly names of medications (Methotrexate? Blech!) followed by their many side effects. Literally, that was all she said. There was no discussion of what the disease was, or what it might look like to live with it every day for the rest of my life.

When I first started AIP, I had glorious visions of managing rheumatoid arthritis with diet alone. While I hoped that the autoimmune protocol would be the whole answer, I’ve learned that my autoimmune disease is tricky and that there is no silver bullet. What works wonders for one person – whether it be a certain diet or certain medication or combination of the two – might not work for another. You really can’t compare yourself and your healing to anyone else’s.

We’ve all read the stories about the people who are med- and symptom-free, lost 20 pounds, published a best-selling novel, and won the lottery all within two weeks of changing their diet (hyperbole, but you know what I mean!). I sometimes wonder, What am I doing wrong? Am I a failure? 

The answer is no. Using a combination of therapies isn’t failure: it’s common sense to use all the tools available to feel the very best (see this great post from Slightly Lost Girl about this topic). In order to be healthy, medication is part of the answer for managing my RA. It’s taken me a while to come to terms with that, and it is something I am still working on. My ultimate goal of implementing dietary changes is not to come off all medications, though that would be great. My ultimate goal is to manage my disease so that I can do the things I love.

I continue to be committed to and enthusiastic about using the autoimmune protocol, tweaking my diet, and learning as much as I can about the different factors that contribute to autoimmune disease. I truly believe that using the AIP allows me to manage my RA on the mildest drugs out there, and that eating in a non-inflammatory, immune-boosting way benefits my overall health immensely.

When I was suffering last winter, the first thing I thought about when I woke up was how much my wrists hurt, which led to worrying about the damage happening in my joints, which led to being afraid. Now I wake up in the morning and actually don’t think about my RA until … well, sometimes I don’t think about it at all. And that feels really, really good.

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Announcing The Paleo Approach Dinner Club E-Book!

Disclosure: This post contains affiliate links, which means that if you click on one of the product links and make a purchase, I’ll receive a commission. I only affiliate myself with products I believe in and I think are worth the money, since I understand what it’s like to operate on a tight budget!

You guys!

I am thrilled to announce that I have been part of the creation of a collaborative, amazing new e-book, called The Paleo Approach Dinner Club! This genius idea came from Sarah Ballantyne (The Paleo Mom) herself, and she invited a bunch of bloggers (me included!) to contribute recipes.

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The e-book provides 12 complete dinner club meals plus two bonus meals – each with five original, delicious recipes created by amazing AIP bloggers just for this book! There are 82 recipes total! In addition to the recipes, the book contains helpful information for starting, organizing, and planning a “dinner club” with 8-10 people – it even has party game suggestions.

The idea is this: each dinner club meal has five recipes, including a main dish, three sides, and a dessert/drink. Each member of your dinner club will prepare one or two recipes or components of the chosen meal. This lets everyone share the load while ensuring a complete meal of healthy, delicious food.

Click here to view more details and to purchase the book!

This e-book is a great resource for the upcoming holidays. You can use it to introduce family and friends who might not follow the Paleo diet to the delicious, filling, and healthy foods you are able to eat while following the autoimmune protocol (AIP). It would also be a fantastic resource for setting up a social event with folks who do follow this lifestyle.

Often times being on a strict diet can feel lonely. This e-book helps fulfill an important part of being healthy – building community!

To get more information and purchase the e-book for $16.99, click here!

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Golden Squash Drop Biscuits

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These beauties look, taste, and smell like buttermilk biscuits: gooey and moist on the inside with a little golden crisp on the outside. They’re a lovely, easy way to use up leftover roasted squash and only take a few minutes to whip up and bake.

The squash I used this time was a carnival squash (see photo below), which is orange inside and slightly sweet.

When I set out to make this recipe, I had no idea how different the texture of different squashes could be! Acorn, butternut, buttercup, festival, and delicata all produced slightly different results. After making these a million times with all kinds of squash to work out why sometimes the dough was too wet and other times was just right, I’ve changed the recommendation from using a food processor to mashing by hand, and provided additional ingredients to try if your dough turns out either too dry or too wet.

Good luck, and let me know what works for you!


Golden Squash Drop Biscuits

Servings: Makes 6-8 small biscuits.

Ingredients:

1 cup roasted squash, mashed
2 Tbsp tapioca starch
1/4  tsp baking soda
1/2 tsp salt
Up to 2 TBSP coconut oil
Up to 4 TBSP coconut flour

Directions:

1. Preheat oven to 400 F.
2. Cover a baking sheet with parchment paper.
3. Add squash, tapioca starch, baking soda, and salt to a bowl.
4. Mash together your ingredients until well mixed to form a sticky dough.
5. If the dough is too dry, add a small amount of melted coconut oil. If the dough is too wet, add up to 4 TBSP of coconut flour.
6. Form dough loosely into 1.5 to 2 inch diameter balls.
7. “Drop” onto parchment covered baking sheet.
8. Bake for 20 minutes, until the outside turns golden brown.
9. Let cool for 5 minutes before eating.

Tips:

- To roast squash, I cut it in half and place cut side up in a baking dish. I add a little coconut oil and roast at 400 for 30-45 minutes. The result is not overdone or over soft. That firmness helps keep the dough from getting too moist.

- If using leftover squash that is cold from the fridge, pop it in the microwave to warm it up. This makes incorporating the oil and starch much easier.

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Zucchini Apple Hash with Chicken and Sage (AIP, Paleo)

Zucchini Apple Hash

Ingredients

serves 1-2

2 tbsp coconut oil
1 tbsp coconut flour
½ tsp sage
½ tsp salt
1 cup zucchini, shredded
½ cup apple, diced
1 cup onion, diced
1 cooked chicken breast, shredded

Directions

1. First, take care of shredding your zucchini and cooked chicken breast, and dicing up your apple and onion.

2. In a small bowl, mix together coconut flour and spices.

3. In a large bowl, toss together shredded zucchini and apple. Drain off any of the excess liquid from the zucchini (after sitting for a few minutes, I definitely had some liquid to drain).

4. Add coconut flour/spice mix to zucchini/apple mixture and toss to incorporate.

5. Heat coconut oil in frying pan over medium-low heat.

6. Add diced onion and cook until soft and carmelized (about 10-15 minutes).

7. Add zucchini/apple/spice mixture and cook uncovered for about 10 minutes, or until apples are soft.

8. Stir in chicken and cook for 2-3 more minutes, or until chicken is hot.

9. Enjoy the taste of fall.

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Two Reviews: The Autoimmune Paleo Cookbook and 28 Days of AIP e-book

The Autoimmune Paleo Cookbook by Mickey Trescott
This book has been around for a while, so I’m a little late to the party but hey! I’m happy to be showing up now. The Autoimmune Paleo Cookbook is written by Mickey Trescott, who blogs at www.autoimmune-paleo.com. She was one of the first resources I found about AIP, and her incredible blog helped me so much in making the decision to try the AIP, so I was thrilled when she gave me a copy of the cookbook to review.

There is no doubt that this book is gorgeous to look at. The photography, layout, and font all bring to mind an idyllic, rustic scene of natural goodness. Each page is simple, uncluttered, and clear. The recipes are straightforward, without unnecessary wording crowding up the page. But the book goes far beyond being pretty: it is a fabulous resource for anyone following an allergen-free diet, at any stage of their journey. For those new to following the AIP, the book opens with the mainstays of the autoimmune protocol diet, including a brief explanation of the AIP, lists of foods to include and exclude, and the food reintroduction process. There are even two, four-week meal plans with shopping lists to help you get started.

For those who have been following the AIP for a while, and feeling bored or stuck in a rut (like me, lately), this book provides a way out through delicious, colorful, nutrient-dense recipes guaranteed to inspire. The book covers basics like bone broth and kombucha, twists on old favorites that are easily missed on the AIP  (like Mayo and Cherry BBQ Sauce, which was a huge hit with my family), and creative ways to keep entree dishes exciting (I made the Garlic Beef and Broccoli this weekend- yum!). There are meals to impress dinner guests (Herb-Stuffed Trout, anyone?) and staples to get you through the week (like Tuna Salad and a variety of ground meat patties). No matter what stage of the AIP process you are in, The Autoimmune Paleo Cookbook will meet you where you are and make your journey more creative, more tasty, and more nutrient-dense. You can order the cookbook at http://www.amazon.com/The-Autoimmune-Paleo-Cookbook-Allergen-Free/dp/0578135213. 28 Days of AIP 28 Days of AIP by Christina Feindel
Anyone who follows a lifestyle like the autoimmune protocol knows that food can keep you constantly preoccupied with meal planning, grocery shopping, recipe hunting, and food prep. Christina Feindel of www.ACleanPlate.com has harnessed her no-nonsense approach to a healing diet by creating a great resource to help you get out of the kitchen and back to doing what you love. She gave me her new e-book, 28 Days of AIP, to review. The book provides four weeks of meal plans, grocery lists, and links to her recipes at www.acleanplate.com.

At the beginning of the book are some helpful suggestions for adapting the meal plans according to your needs.  The e-book incorporates old favorite recipes from the archives at A Clean Plate (many of which I’ve tried before and loved) and also introduces 8 brand new recipes to add to your repertoire. One of the things I struggle with is getting enough variety into my diet. I find what’s easy and stick to it, sometimes slacking off on focusing on varying my food and nutrients. These meal plans ensure that you’ll get a variety of nutrient-dense foods recommended in The Paleo Approach, including plenty of veggies and organ meats (I am planning to try the liverwurst recipe when I can get my hands on some good grass-fed liver). For anyone feeling overwhelmed by following the AIP or looking for great suggestions for changing up a repetitive routine, 28 Days of AIP is the way to go! Download the e-book at http://www.acleanplate.com/28-days-of-aip/.

Pesto Pasta Salad (AIP)

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Big news, folks! As of last week, my blog has been awarded “The Paleo Approach Approved” badge (see sidebar)! The badge indicates that this blog is a resource which aligns with the recommendations in Sarah Ballantyne’s book, The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body. I feel so honored to be a part of the growing Paleo Approach community with a number of other talented bloggers. To view all the TPA Approved resources and blogs (all of which I highly recommend!), visit http://www.thepaleomom.com/tpa-approved

On to the latest recipe! Now that the farmers market is just bursting with fresh produce, I found myself overwhelmed with the amount of zucchini in my fridge. Zoodles  (“zucchini” + “noodles”. Get it?) are a fabulous way to eat it up!

Pesto Pasta Salad
Serves 4

Ingredients

For Pesto:

1 bunch basil
1 clove garlic, minced
1/3 cup olive oil
½ tsp salt

For “Pasta” and Veggies:

3 zucchini
1 carton mushrooms (8 oz), sliced
2 baked chicken breasts, shredded
2 Tbsp coconut oil

Directions

First, make your zoodles. If you have fancy tools for doing this, like a spiralizer, great! Use those. If you do not have fancy tools (like me) just use a potato/vegetable peeler. Peel off the skin and discard, then just keep right on peeling the flesh into long strips, straight into a colander. This makes fettuccini-like noodles. Peel until you get to the seeded, inner part of the zucchini. Set seeded part aside. Sprinkle zoodles with salt and set colander in the sink for 20 minutes.

Make pesto. Remove basil leaves from stem. Add basil, garlic, olive oil, and salt to food processor. Process until well-chopped and mixed.

Slice up remainder of zucchini. Heat coconut oil in a deep frying pan over medium heat. Add mushrooms and zucchini. Cook for 10-15 minutes until cooked to your liking. I like mine to start getting a little brown and crispy.

While shrooms and zukes are cooking, squeeze excess moisture from the zoodles (the salt helps draw it out). Once the mushrooms and zucchini are cooked to your liking, add zoodles and cooked chicken to pan and cook for 3-5 more minutes until zoodles are slightly cooked and chicken is warm.

Remove from heat and stir in the pesto. Enjoy hot or cold!