What I’ve Been Eatin’

Today has been a long day. Despite my best efforts, I haven’t been getting to sleep early enough the past few days, and it’s caught up to me. I have several oral lesions and I’m exhausted. I’d call it a mini flare. I’m still able to eat normal foods, it just takes a bit more time and effort. Planning on knocking out early tonight. Hoping that’ll jumpstart the healing process.

Here’s what I’ve been eating lately:

Coconut butter is a new discovery for me. The Artisana brand is super delicious and way smoother than what I can make in my own food processor. Spread it on some pear slices- fantastic AIP snack.

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This was breakfast, but it would work any time of day. Sautéed sweet potatoes with garlic and spinach, and my very own AIP meatloaf patties. I always make a double batch and freeze extras for quick meals when I’m tired or rushed (or sick). Love ’em!

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This was my plate of food from a recent party. I brought a salmon salad for me and a dish of roasted garlicky broccoli to share so I’d be sure to have something to eat. But it turned out that there was more food that was AIP compliant at the party. My husband’s grandfather made a delicious baked yuca dish, and my mother-in-law smoked a brisket (she only used a tenderizer on it, which wasn’t ideal for my diet, but not a huge deviation from it). It was soooo delicious. And really fun to enjoy eating with a large group (without having my own “special” food). There was a lot at the party that I couldn’t eat, but I was full on this stuff. So it didn’t matter.

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I’ve been having this for breakfast most mornings. AIP meatloaf patties made into an actual meatloaf, alongside mashed cauliflower or fermented cabbage (pictured here). And a big ol’ mug of bone broth.

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This works as a snack or light lunch alongside a smoothie. Smoked salmon and olive rolls. The brand of smoked salmon that I use (Echo Falls) has only wild caught salmon, salt, and natural hardwood smoke as ingredients.

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Off to bed! Hope the little one cooperates!

My first original recipe: AIP Meatloaf Patties

Grass-fed or pastured meat patties are a staple in the Autoimmune Paleo world.  Even given the severe restrictions of the diet, there are lots of options for seasoning and enhancing a meat patty.  Herbs, veggies, non-nightshade and non-seed spices.  So I found it frustrating when the first couple of recipes I followed didn’t turn out that great.  Sure, I may have overcooked one batch a bit, but I am far from a perfectionist in the kitchen.  Perfection is just never going to happen for me.  Sometimes, the oven timer goes off and I don’t get there to take out whatever’s baking until half an hour later.  Thank goodness my oven automatically shuts off when the time’s up, otherwise I probably would’ve burned the house down by now.  But my point is, grass-fed ground beef is typically leaner and seems to be slightly more finicky than conventional meat, meaning a few minutes overdone yields a rock hard meat patty.  But there is a very simple, and extremely nutritious solution… add tons of veggies!  Finely diced onions, grated carrots and zucchini, minced garlic, chopped mushrooms, pureed squash or plantain… anything that has it’s own moisture will impart all that nutritious juicy-ness to the meat patty, whether it’s a hamburger, a breakfast sausage, or a meat loaf.  This revelation led me to create my first original recipe.  I guess it’s not TOTALLY original, because the foundation for the tomato sauce ingredients came from Against All Grain’s Tomato-less Meat Sauce Recipe.  Once I figured out how to make a nightshade free “tomato” sauce, adding it to the meat patties along with a plantain “binder” (since I can’t use eggs or any type of breadcrumbs) to make it all taste like tomatoey meatloaf goodness was just intuitive.  So, without further ado….

Autoimmune Paleo Friendly Meatloaf Patties (can also be made into muffins or an actual meatloaf, just increase cooking time)

Ingredients:

1 small or 1/2 large beet

2 carrots

1 green plantain

4 cloves garlic

1 onion, chopped

1 pound of grass-fed ground beef

salt to taste

 

Directions:

For the “tomato” sauce, add the beet, carrots, plantain, garlic, and salt to a vitamix or other high powered blender or food processor.  Process at low speeds, using the tamper tool (or stopping to scrape down the sides often) to get all bits incorporated.  Some small chunks are OK.

Mix the sauce with the ground beef and chopped onion.  I use my hands.  There’s just no easier way to get it all mixed in.  The mixture should be very moist.  

Form into 12 patties and place on a cookie sheet or muffin pan.  Bake at 415 for 40 minutes.  (or 350 for about an hour, or 400 for 40 minutes, or any of these temperatures and times and then just let them sit when the timer goes off until you can finish cleaning the pee off the floor from your potty training toddler and hopefully remember to wash your hands before removing your dinner from the oven).  You could also easily cook them in a frying pan on the stovetop.  No matter what you do, these patties will be moist and yummy!

Serve on a bed of mashed cauliflower with a side of broccoli, or on a bed of salad greens with a side of sweet potato fries… or for breakfast along with a green smoothie.  Here it is on spring mix salad greens with rutabaga fries. This is my comfort food.  Mmmmmmm.

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If you don’t like beets, this is a great way to sneak them in.  My husband hates beets.  I don’t get it.  They’re sweet and earthy and delicious.  But I know they take some getting used to, and apparently some people, like my husband, don’t ever get used to them.  But he gobbled up these meatloaf patties and wanted more.  I don’t think he even realized there were beets in there.  Beets are an AMAZINGLY nutritious vegetable and have LOADS of health benefits.  Check out this link for reasons to work beets into your diet.  Along with the carrots and plantain, these patties become extremely nutrient dense.  And you don’t even feel like you’re eating a vegetable!  Can’t beat that!  

Going strong on Autoimmune Paleo Protocol

It finally feels like autumn around here. My daughter got to wear her winter boots and a hoodie to school this morning. Though I’m sure she’ll be sweating in those boots by this afternoon, this little taste of what’s to come is nice. (Baby Girl (3 years old) is convinced all the leaves on the trees will fall off by tonight. That doesn’t happen around here until, oh, maybe January?) At any rate, I am happily blogging from our hammock on the back porch- with a blanket! Lovely!

I have been feeling really, really good. Not amazing. But really good. I have been nearly 100% compliant on the Autoimmune Paleo Protocol. I accidentally ingested nightshade extracts in the ham I was eating. And there are flax and chia seeds in one of the detox supplements I’m taking this week. But I’m ok with that for now. I intend to follow AIP until I stop getting lesions, or for 3 months (which would be until January- right through the holiday season- eeek!) whichever comes first.

My recent focus has been on getting better sleep- higher quality and more of it. I’ve come to realize that, as I continue to heal, I really need closer to 12 hours of sleep per night. That may not always be possible, but I need a bare minimum of 10, and need to get as close to 12 as often as possible. Considering that I have historically slept about 7-8 hours a night, I’m looking at potentially 5 fewer hours of consciousness each day. That seems nuts! But I’m hoping my increased energy and more vibrant health will help me be more productive during the 12 hours I’m awake, so no one will notice that I sleep all the time.

Last night was the first night I accomplished this goal. I’ve been working toward it for weeks, but with a co-sleeping 3 year old who vehemently dislikes being unconscious, it’s been tricky. What I’ve done to make this happen: eliminate her afternoon naps, start dinner earlier (5:30/6), and start our bedtime routine earlier so that we are in bed, reading a book before 8pm. Lights are out at 8, and we listen to e-audiobooks that I download free from the library. We are currently listening to the first Harry Potter book. Baby Girl also loves the Fancy Nancy series, which is fantastic (“which is a fancy word for great”) for building her vocabulary. I’ve also eliminated all nightlights, so we are sleeping in near-total darkness. (I’m basically still afraid of the dark, so this was a big step for me. It was no problem for the toddler. Lol). We have been working backwards from our previous typical bedtime of 11pm/12am. So this is kinda huge. Last night, we were in bed and read 3 books before 8pm. Lights were out by 8 and we were asleep by 8:30. I did wake up a few times during the night, but was able to go back to sleep rather quickly. We didn’t wake up until 7:30 this morning, so that’s 11 full hours of glorious sleep. And I feel great! Over the past couple of days, I’ve been dealing with a few lurking lesions and thrush- all of which were significantly diminished overnight. I need more of this amazingly effective disease treatment! And it’s free!

A few other things I’m doing that I believe are helping in the sleep arena… I’ve been taking a calcium/magnesium supplement forever, but I recently started using topical magnesium oil. This stuff burns when I spray it on my body, so I’m only using it on my feet and covering with socks a few nights per week, but I think that, along with a few Epsom salt baths per week, is really boosting my magnesium levels. And magnesium is extremely important for relaxing muscles and inducing healthy sleep patterns.

I stopped taking all my regular supplements this week except pregnenolone, and added in a 7-day detox formula from Garden of Life. I haven’t changed anything else about how I’m eating because AIP is restrictive enough and I can’t risk losing any weight. I’m just trying to stay really well hydrated and doing more Epsom/baking soda baths to assist with toxin elimination.

And this is some of what I’ve been eating this week:

Bananas, pears, and kiwi topped with the most delicious homemade coconut yogurt. (Coconut cream from 2 refrigerated bpa free cans of coconut milk, mixed with 2-3 good probiotic capsules and cultured in an “off” oven with the light on for 24 hours). Super easy and so rich and tangy!

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What I thought was a great AIP breakfast. (Darn those sneaky nightshade extracts that contaminated my ham!) Applegate Naturals ham, roasted asparagus, and avocado with a salty mug of chicken bone broth (very healing for the gut).

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One of my new favorite snacks: smoked salmon (beware of ingredients!) with coconut yogurt and capers. There was some sugar listed on the salmon ingredients, but from what I understand, the sugar is mostly eliminated during the curing process. And that was the only questionable ingredient in this brand. I checked several other brands and they all had funky stuff in them. I’ve thrown out the package now, but I’ll post more info on this next time I get more smoked salmon.

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Nice AIP lunch… Applegate turkey (boo- carrageenan!) wrapped around homemade fermented carrots (yay- probiotics!) and avocado, with pear slices.

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Pan-fried tilapia (seasoned with only salt) on a mound of mashed cauliflower with a side of sweet, ripe plantains. Yum yum yum yum yum!

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Ingredients for delicious and seasonally appropriate pumpkin pudding. Super easy and AIP friendly. The only potentially tricky part is the gelatin. (This is not conventional store-bought gelatin by the way.  You will NOT find this stuff next to the jell-o at Publix.  Don’t eat that!  This is grass fed and has no added nastiness.) Put all other ingredients in a blender. Put 1/2 tablespoon gelatin in 2 ounces of water and let it “bloom” for 5 minutes. Then add that to the blender as well. Blend everything until smooth, then pour into individual serving cups and refrigerate until “set” (a few hours or overnight). As you can see, it was a hit with my little one. I put these in her lunch for school as a treat, and I feel good about all the vitamins she’s getting from the pumpkin, the amino acids and protein from the gelatin, and the healthy fat from the coconut. And there’s nothing in this “treat” that would be likely to irritate her gut or compromise her immune system in any way (as is the case with most treats!). Totally win/win.

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I have been eating a LOT of canned tuna lately. It’s just so convenient. Good thing it’s wild, sustainably sourced, and BPA free. For this tuna salad, I was out of coconut yogurt, so I added some olive juice for flavor and moisture, along with some olives, chopped celery, and homemade fermented carrots. Turned out quite good. I put some on whole wheat bread for my husband and just ate mine plain with a fork.

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Something else I’ve been eating a LOT of lately- these AIP meatloaf patties. I’ll post more about these later, because this is my first notable, original recipe. Super exciting! It may be the only one I ever have, but it deserves it’s own post. Here I had them on a bed of greens with a side of rutabaga fries.

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And, finally, a recipe that was truly a revelation for me this week. I have scoured grocery and health food store shelves for a wholesome chocolate sauce. It may be out there, but I haven’t found it. During my flirtations with raw veganism, I found a recipe for chocolate sauce that was delicious, but a bit complicated and time consuming for something that I would only enjoy on occasion, and even then, only a small bit at a time. I saw this combination as part of a larger recipe and the lightbulb that went off in my head was blinding. I can’t believe I never thought of this!

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It’s so incredibly simple! I can’t have chocolate on AIP, so I had to use carob powder. But the potential variations are mouth-watering! I can’t wait to do a Mexican chocolate sauce: a little raw cacao, vanilla, and cinnamon mixed into that maple syrup. Wow! This sauce can be used as a topping or as a mix for hot chocolate or chocolate milk. This has opened up a whole new world for me. Still gotta be careful, because nobody wants the sugar rush that would follow too much maple syrup, but this will add an easy, decadent layer to lots of dishes.

Such as this one. Plantain pancakes topped with coconut cream and chocolate sauce. (Husband and kid went NUTS for these!) Two ripe (mostly black) plantains mashed up with cinnamon and fried (1/4 cup scoops) in coconut oil. Topped with unsweetened coconut cream and super sweet chocolate sauce. We had this for breakfast, but it really should be a dessert. It’s THAT decadent.

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Sorry for the crazy-long post! Now that I’m getting my energy back, I have a lot to say. Probably need to be posting daily to get it out in a more manageable format. I’ll work on that! 🙂