What is a Nutritionist?
An accredited nutritionist has received tertiary training in the field of nutrition (in my case an Advanced Diploma in Nutritional Medicine). They will also be a member of a governing body, holding them to a high level of professional conduct and ensuring they adhere to set targets for continued education each year.
However, “nutritionist” is not a protected term here in Australia, meaning anyone can call themselves a nutritionist. Make sure you ask what training / qualifications they have. Continue Reading
(Above image features my fave reintro foods – coffee and eggs!)
Before cleaning up my diet (pre-Hashi’s diagnosis back in 2013) I would eat out at least 4 times a week. And that was just dinner. Factor in work lunches and weekend breakfasts and that’s a lot of eating out! Fast forward to when I started AIP, and eating out had to be one of the first things to go. I just couldn’t deal with the stress of explaining to another person what I could eat and couldn’t eat when I was still trying to grips with it myself, and that look in their eye of “urgghhh….another customer with so-called “food allergies”!”. Continue Reading
As a clinical nutritionist it’s my job to help people make dietary changes to improve their health and symptoms. But changing your diet can seem really daunting, particularly if you are doing it to help manage chronic disease. I know, I’ve been there (read about it here)!
I initially made changes to my diet about 6-7 years ago,? when I was diagnosed with autoimmune disease Hashimoto’s Thyroiditis (read about that here?and here), so the tips I’m giving here are what worked for me, plus a few things I learned along the way. Continue Reading
“Gummy squares!!!! Bouncing here and there and everywhere….?”
Anyone? No? Just me then!
Anyway, the point of this unicorn (rarely seen) post is….AIP gelatin gummies! Continue Reading
This is a rather special little side project that I’ve been working on with fellow Hashi’s kid, Sophie, from A Squirrel in the Kitchen. We both guested on The Autoimmune Connection?(the Youtube channel from fellow AIPer Christina at A Clean Plate) recently, and bonded over our mutual feelings of anxiety! Comparing my story with Sophie’s, I think they each offer a very different perspective, and I hope our stories are helpful in someway. I know we both found this experience a cathartic one. There will be an episode of The Autoimmune Connection on anxiety coming up soon, so, if you fancy it, check that out! ? ? Continue Reading
Bre’anna with husband Chris?
Today, author, blogger, wife and mum Bre?anna Emmitt from?He Won’t Know it’s Paleo ?joins us for a chat! Thanks so much for your time Bre’anna ? and huge congratulations on the publication of your first cookbook He Won?t Know it?s Paleo! It is a beautiful book with gorgeous, inspiring recipes that, as you say, ?bridges the gap between a?standard diet and the paleo Autoimmune Protocol?, and in such a delicious way! For those of you that don’t know, the name of Bre’anna’s blog came about after Bre’anna started preparing paleo meals for her husband and family – and it was 6 months before she told her husband!
Yesterday, Sunday 1st March, was our first public gathering of the AIP Supper Club! It started as a beautiful evening back in November with Jo from Joanna Frankham Health Coaching??and Rory, The Paleo PI. We shared (AIP compliant!) food, stories and information and realised what a lovely thing it is to pass time in the company of people who get who you are, what you are doing and why you are doing it. And we decided we wanted to share this experience with other AIP peeps!
Rory, Jo and Kirstie
time to celebrate!
This is going to be the quickest recipe ever written! I made this salad today, for our first official AIP picnic here in Sydney, and I thought it turned out so well I couldn’t wait to get it written up and on the blog! (Well that, and I didn’t want to forget what I’d put in it 😉 ) Continue Reading
yummy baked chicken served with roasted sweet potatoes and onion with a fresh green salad
Roasted or baked chicken is such a favourite of mine. It’s usually pretty cheap, it doesn’t take much for it to taste amazing and you can keep the bones to make stock! Yay!! Even If I’m not having a whole chicken (like for this recipe, where I used the super juicy thighs), I just collect together the little bones, freeze them and keep adding to my stash until I have enough to boil up for a good old bone broth. Win-ning! Continue Reading
Meat and 3 Veg Meatballs
I love making meatballs, they are so easy to batch cook and great to eat for breakfast, lunch or dinner. And these little babies are my new favourites! Not only are they a delicious way to get extra veg into your meal, they also pack a great anti-inflammatory punch from turmeric, garlic and ginger.