Tag Archives: Autoimmune Paleo

My Favorite AIP Posts of 2014

2014 roundup

2014 has been an exciting year for me. It began with renewed health after having finished 2013 starting the autoimmune protocol and was followed by an awesome whirlwind of connecting with an amazing AIP community and learning more about life with an autoimmune disease and the year has ended with some big life transitions that have me super excited about starting 2015!

This has also been a great year for AIP in general. It is hard to believe that a year ago it was hard to find more than a handful of AIP friendly recipes out there and there were almost no books published on the subject. This year, so many amazing bloggers have joined the AIP movement and have found incredible success in their health while developing some equally incredible recipes!

In honor of this year filled with wonderful and nourishing recipes and posts I have decided to put together a little roundup of some of my favorite AIP recipe and lifestyle posts for you all to enjoy! I hope that 2014 has been a year filled with healing for you all and I hope, even more, that 2015 finds you healthy and nourished.

Recipes:

 

Lifestyle:

Guest Post by Sophie Van Tiggelen: 10 AIP Convenience Foods and Snacks

Today we are joined by Sophie Van Tiggelen of the blog A Squirrel in the Kitchen. A few months ago I wrote a post on my favorite AIP Convenience Snacks, it was such a big hit that Sophie agreed to offer you all another perspective on the topic! She is here today to share her favorite snacks with you all while I focus on my move and spending the holidays with my family. Please stop on over at her blog today and show her some love! 

AIP Convenience Snacks

The autoimmune protocol has been a powerful tool in my healing journey.  I have been following this more stringent version of the paleo diet to reverse my autoimmune disorder and heal my body.  As long as I am eating at home, I find it easy to prepare nutritious meals and stick to the diet.  My kitchen is packed with a wide selection of anti-inflammatory dry goods and fresh food like meat, fish, vegetables, and fruits.  I cook everything from scratch and I know every single ingredients going into my meals and snacks.  When I have to spend a longer time away from home, that’s when things get complicated.  Before I discovered these convenient AIP approved snacks, a day spent at the mall or hiking in the mountains would mean that I would go so hungry during the day that I would invariably become weak and dizzy!

 

So I went hunting in my favorite health food stores to find prepackaged snacks that I could carry around in my bag in case I needed a little something to eat on the go.  Here is what I found.  All these snacks are gluten free, organic, non GMO and do not contain any grains, nuts, dairy, refined sugars, preservatives, or anything artificial.  They are all AIP approved!

 

  1. Bare Fruit Apple Chips: these apple chips are wonderful if you crave a little something crunchy.  Three flavors are AIP approved: granny smith, fuji red and cinnamon.
  2. Seasnax: these are nutrient-packed roasted seaweed strips, made with sustainably-grown organic seaweed.  Classic olive and toasty onion flavors are both AIP approved.
  3. Veggie-Go’s: these are similar to a fruit strip or fruit leather, but made from whole fruits and veggies.  Look for these 2 AIP approved flavors: mountain berry spinach and carrot ginger.
  4. That’s It Fruit Bars: these bars contain only 2 ingredients (2 kinds of fruits), that’s it!  You can’t go simpler than this.  All their flavors are AIP approved, so you can’t go wrong here.
  5. Bison Epic Bars: these bars are a unique, modern-day take on a Plains Indian staple food known as pemmican.  They are nutrient-dense, flavorful, made with 100% grass fed and organic buffalo, uncured bacon, and cranberries. (Editorial Note: This option was mentioned in my earlier post, but it is so good it’s worth mentioning twice)
  6. Ziggy Marley’s Coco’mon: these little coconut oil pouches are made from fresh organic coconut kernels and are cold-pressed, unrefined, and non-deodorized.
  7. Canned Sardines in Olive Oil:  definitely not your conventional snack but they are a good source of Omega 3’s and protein on the go.  You might need a fork for this one though!
  8. Wild Planet Wild Albacore Tuna: this tuna is 100% pole and troll caught.  Packed with beneficial Omega 3’s and protein as well, and you can enjoy this tuna pretty much anywhere.
  9. Valley Fresh Organic Chicken Breast: the ingredients of this canned white chicken are just white chicken, water and sea salt.  A simple, clean, and satisfying snack to enjoy on the go!
  10. Field Day Natural California Ripe Sliced Olives: these sliced olives are a great snack to nibble on.  Delicious alone or with some tuna or chicken breast.

 

Although it is always better to eat a nutrient-dense homemade meal whenever you can, these AIP approved snacks might just save your life one day!  I won’t leave the house now without carrying several of these snacks in my bag, just in case I need a little bite to keep me going.  Remember also that your consumption of fructose on the autoimmune protocol shouldn’t exceed 20g per day.

 

Author Bio: 

Profile_pictureSophie is an autoimmune warrior, self-trained paleo chef and food coach. She lives in Colorado with her husband and three teenage girls.  Diagnosed in 2009 with Hashimoto’s disease, she struggled several years with a rapidly deteriorating health, including severe anxiety and joint pain.  She sought healing beyond medication and the autoimmune protocol diet allowed her to regain health and vitality.  Her passions include cooking, food styling and food photography, bicycling, traveling and having a good cup of tea in a cozy little coffee shop with her family.

You can follow her on her blog “A Squirrel in the Kitchen” where she posts recipes compliant with the autoimmune protocol and healthy lifestyle advices to support your inner potential for healing.

Blog: http://asquirrelinthekitchen.com/

Facebook: https://www.facebook.com/asquirrelinthekitchen?ref=bookmarks

Instagram: http://instagram.com/squirrel_kitchen

Pinterest: http://www.pinterest.com/SquirrelKitchen/

 

Guest Post by Martine Partridge: AIP, Crohn’s Disease and Cauli-Leek Mash

Today we are joined by Martine Partridge the blogger behind The Paleo Partridge, a great AIP blog filled with delicious recipes. She has graciously agreed to share her story with you all today as I take some time to focus on my move and spend the holidays with my family. Please take the time to head over to her site today and show her some love! 

Cauli-Leek Mash (AIP, Paleo)

My history with Crohn’s Disease is long and storied, so I’ll attempt to give you a brief outline of my experiences over the last 20ish years. While it will appear bleak at first, I promise you that it gets better, so bear with me for just a few moments, and know that I share these details as a way to offer you some perspective on my healing journey. I understand too well that when you’re trying to find your way through the darkest days of a chronic illness, hearing accounts of success is incredibly encouraging. So first the bad bits:

I’ve had a lengthy and jarring ride on the prednisone train. I’ve trekked back and forth to the pharmacy, trying countless drugs that ultimately proved ineffective for me. (For example, I endured a couple of bouts of painful pancreatitis after reacting terribly to Imuran.) I swallowed six 5-ASA pills called Salofalk (think big, orange horse pills) daily for 15 years. I’ve been hospitalized. I had one doctor describe my colon as a bloody, ulcerated mess of “hamburger” after a scope. Oh, yes, I’ve had scopes, scopes, and more scopes. I almost lost my colon. And for quite some time, I did lose my self-worth because this disease takes its toll on your pride and dignity.

Finding first paleo (in the new year) and then AIP (in the spring/summer of this year) has been a game changer – it has given me my life back because I no longer live in fear of autoimmunity. My days look a whole lot different and a whole lot brighter now that I’m not stuck in the middle of a nasty and difficult Game of Crohn’s. I still take some medication, but I’ve been able to cut the number of drugs and amounts by half.

For decades I battled relentlessly high inflammatory markers and low iron levels, but I’m thrilled to report that since adopting a paleo lifestyle, the inflammatory markers have come down (and stayed) in the normal range, and I’ve even been able to bring my iron levels up without the need for repeated infusions.

However, while eating a paleo diet, I was still suffering with some Crohn’s symptoms. Sure, I was feeling the best I had since receiving the IBD diagnosis, and this was euphoric, really! But I wanted to ramp up the healing that was taking place, which is why I researched and ultimately committed to AIP in all its nutrient-dense, anti-inflammatory glory. I’ve come to love and look forward to my daily intake of as many greens as I can handle along with my weekly liver pâté sessions.

Because I’m no longer chronically inflamed, struggling with a whole host of horrid symptoms related to IBD, I’m healthier, yes, but happier too. I have a better relationship with myself and with those around me. In fact, after the first few months of making these changes in my diet, my husband commented on how much calmer and contented I was. Not only was I benefiting physically from using food as medicine, I was also experiencing an improved state of emotional and mental wellbeing.

And one more benefit? I found my love for food again! I adore playing around in the kitchen, coming up with AIP-compliant recipes that my family and friends enjoy and rave about.

So here’s one of those recipes. This Cauli-Leek Mash always evokes a delighted response. I attribute that to the addition of duck fat and truffle salt. I’m totes in foodie heaven with that pairing!

Cauli-Leek Mash

Cauli-Leek Mash (AIP, Paleo)Ingredients

1 head of cauliflower, washed and chopped into florets

1 large leek, white and light green parts only, washed and chopped finely

1 tbsp. duck fat

1 tsp. truffle salt

¼ to ⅓ c. bone broth

 

Directions

  1. Steam the cauliflower florets for around 20-30 minutes.
  2. While the cauliflower is steaming, sauté the leek in the duck fat until the leek is soft and nearing translucent. Set aside.
  3. When the cauliflower is finished steaming and is sufficiently soft, transfer the florets to a food processor or high speed blender. Add the sautéed leeks, truffle salt, and bone broth.
  4. Process until there are no more large cauliflower chunks. (I like this mash a little on the chunky side as opposed to completely puréed and smooth.)

Author Bio: 

MPMartine Partridge is an eater of paleo and AIP food. She is also a combatter of Crohn’s Disease. When Martine isn’t ogling food photos or creating scrumptious paleo and AIP dishes to share with friends and family, she is practicing yoga, reading a novel, hanging with her darling husband and sweet pup, and just generally blissing out on life. She is forever grateful to her parents for their unconditional love and incredible support, especially through the darkest days of dealing with Crohn’s Disease. Martine also admires and applauds the strength and inspiration of her fellow AI warriors who refuse to let disease define them and who continue to fight against autoimmunity. For more food and AIP-lifestyle ideas, follow Martine’s blog, and check her out on InstagramTwitter, and Facebook

My AIP Menu for the Week of 11/9/14

AIP Weekday Meal Plan

This week is an eventful week in the life of the McClellan family. Today, my husband finished his time at his current job and on Monday we begin the process of moving our things to our new house and he begins his new job. However, the process will take about a month because the hubby is also in the home stretch of finishing out graduate school and we can’t officially move until his classes are completed.

I am also recovering from a small stress induced flare that hit me last Monday so I am attempting to limit my work load to allow more time for healing and stress management. That being said, I have continued to focus on simple meals and slow cooker meals. I am making a second attempt at baking the root vegetable biscuits from The Paleo Approach Cookbook this week because in my flaring state I didn’t feel well enough to make them last week.

I also get to have some cooking fun early in the week because I am celebrating one of my best friend’s birthday on Monday! We have been friends since we were 16 years old and I am so thankful that I have the opportunity to have her close by and celebrate special times together!

What is on your menu this week? Do you have any fun celebratory events on the horizon?

 

The McClellan Family Menu for the Week of 11/9/14:

 

Breakfast: Breakfast stir fry with sweet potatoes, spinach, turkey and cranberries (Similar to this recipe)

My Lunch: Slow cooker chicken with squash and figs

Hubby’s Lunch: Slow Cooker Maple Dijon Chicken and Sweet Potatoes (Paleo, Not AIP)

 

My Snack: Plantain chips and Bone Broth

Hubby’s Snack: Apples and Nut Butter (Not AIP)

Dinners:

Monday: Bacon Wrapped Fillets with Herbed Sweet Potato Stacks and Raspberry Cheesecake

Tuesday: Brussels Sprouts Stir Fry with Lemon Chicken and Bacon

Wednesday: Leftovers night

Thursday: Burgers with grilled onions, avocado, bacon and plantain fries

Friday: AIP Carrot and Sweet Potato Chili and Root Vegetable Biscuits