Auto-immune Protocol – Week 5 Update

AIP rosemary and lemon roast lamb chops with roast sweet potato and kale chips

AIP rosemary and lemon roast lamb chops with roast sweet potato and kale chips

 

 

I’m into week 6 of AIP now, who would have thought it? Certainly not me! I remember first reading about AIP a couple of years ago and thinking “oh no, something that restrictive is definitely not for me”. I’d just been diagnosed with Hashimoto’s and I was still at the stage of thinking that thyroxine was going to put right everything that had been wrong. Then some more time passed and I experimented with cutting out sugar, cutting out gluten, cutting out processed foods and noticed I was definitely feeling better. Then I started reading about AIP again and the more it started to make sense to me…

 

 

I am hoping that after the end of this week I can reintroduce foods slowly back in to my diet. And I am hoping that this will make me a slightly less scary / irritating dinner guest and cafe / restaurant customer! On the whole, friends and eating establishments have been great but, you know, it’s still “tricky” isn’t it. And I’m looking forward to it being less tricky.

 

 

On the upside, I have had some really delicious meals, cooked by my own fair hand (the pics are highlights of the meals I’ve had over the last week or so)! I’ve relied a lot on slow cooking and roasting meats, sweet potato and, recently, yam are my go-to carbs and then I just have to make sure I have about twice as much veg on my plate as I would usually eat. All this with a lot more fat than I’d have eaten before so I feel satisfied after eating and don’t have too much desire to snack.

 

 

AIP Lemon Roast Chicken

Lemon roast chicken with roast sweet potato and veg

 

 

Speaking of snacking, I’ve found that tinned salmon has been really helpful here! I buy Ocean Rise canned Alaskan salmon from Aldi. It’s listed on the MSC as a sustainable source and It’s not too expensive at $4.99 for a large can. It’s high in protein and rich in Omega 3s and I find that a couple of forkfuls fill me up more than an apple or banana.

 

 

AIP Porterhouse Steak with Roast Yam

Porterhouse steak with roast yam and sauted mixed veg

 

 

This whole process has been made a lot easier due to the fact that I can shop for chemical free meat, veg and fruit from our local market. Each Sunday I shop for the entire week and whatever is left at the end of the week is usually turned into a soup or fried up to make a breakfast bowl

 

 

Not strictly AIP, but you can replace the egg with bacon if you like - or just have the veg on it's own

Omlette with purple kale and mushrooms. Not strictly AIP due to the egg, but you can replace the egg with bacon if you like – or just have the veg on it’s own

 

 

And finally, I have developed a bit of a crush on cauliflower with turmeric, either roasted or sauted. It’s just so yummy! I have this as a snack sometimes, or as a side dish. The turmeric is a powerful anti-inflammatory which is why I add it to as many things as I can (including kombucha – sooo good!) and it also turns the cauli yellow, which I kind of love.

 

AIP Turmeric Cauloflower with Parma Ham and Pumpkin and Sweet Potato Soup on the Boil

Left side, sauted turmeric cauli with Parma ham, right side, leftovers soup (celery, pumpkin, sweet potato)

 

So all in all, it’s been a good week. No alcohol or coffee or non AIP food has passed my lips – although I did inhale deeply close to freshly ground coffee, does that count? – and I’m looking forward to the next part of the journey, adding back in! But first things first, complete week 6. With a good friends 40th birthday coming up I’ll need all the will power I can muster!!!

Kirstie