Autoimmune Recovery

Healing autoimmune disease through diet


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Trying out new fish

I’ve been working on trying out a variety of different fish to find out which ones the family seems to love the most.

Hubby really liked the Black Bass (called Black Trout at farmer’s market). It wasn’t my favorite, but it was alright. Dense, almost the texture of scallops. Tasted a bit tough to me, but I might try cooking it differently next time.

Cod was not my favorite either. A bit tangy for my taste. I like Red Snapper quite a bit. Flouder was good too, and my girl loved that one.

We tried Monkfish today and it was *amazing* — very much like lobster in texture and flavor. I prepared it by seasoning and roasting in a hot cast iron skillet in the oven at 475 degrees for about 15 minutes. It turned out really wonderful. Everyone loved it.


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A couple new recipes

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Creamy Cauliflower Soup with mashed avocado and bacon crumble

I have made the creamed broccoli soup a few times so far in the last few months, and everyone loves it. BUT, I have been having some gastrointestinal issues after eating it, and I’m thinking my body does not love broccoli so much right now. So, I made a version with cauliflower and it turned out really good, and I felt much better after eating it.

The recipe follows the broccoli recipe very closely. The only difference is subbing broccoli for cauliflower and adding a splash of coconut vinegar at the end. Also, I topped mine today with some diced bacon. Delish!

Another little snack I whipped up this week that the family loved were my sweet potato chips (cooked in pork lard) topped with pulled pork (smoked on the Green Egg), and creamy guacamole (avocado mixed with coconut milk).

Purple Sweet Potato Chips, topped with pulled pork and creamy guacamole

Purple Sweet Potato Chips, topped with pulled pork and creamy guacamole


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Dressings

Since starting on AIP, I’ve been making a lot of my own salad dressings. Lots of them incorporate olive oil and vinegars with various spices, but I tried a new one that was a big hit, so I wanted to jot it down.

Start with olive oil, salt, pepper and some herbs (I used basil, garlic powder and thyme). Add coconut vinegar and whisk until emulsified. Then, add a bit of coconut milk and whisk until thickened.

It makes a really nice dressing, somewhat between a caesar and a ranch dressing. I bet that if you added a mashed avocado to it, it would make a nice, creamy avocado ranch style dressing.


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Dairy-Free “Creamed” Broccoli Soup

I wanted to take a minute and just jot down one of my favorite recipes I’ve come up with for Broccoli Soup. It’s super yummy, and I think it’s hard to even tell there is no dairy in it. 

I start by sautéing onions, carrots, celery, parsnips, garlic (or any combo thereof) until softened in coconut oil. Season with salt and pepper.

Then, I add several large handfuls of chopped broccoli (I include the more tender stems also). Let the broccoli come to a nice bright green, then add chicken broth. I use about 50-64 ounces, depending on how much I got from my last chicken.  

Let that all simmer for about 30 mins, until everything is tender. Meanwhile, I smash up an avocado with a tablespoon or so of coconut cream concentrate

Then, I spoon a bit of the broth into the avocado/coconut mixture, and make a sort of roux with it. I keep mixing in warm broth into the mix until I get quite a bit of the avocado mixture, but before it gets to thin.

I then use my immersion blender in the pot, and get everything to my desired consistency. Add a cup or so of coconut milk, and stir that up. Add more if needed. 

Then, add the avocado/coconut/broth mix to thicken it up. Stir to combine. Add seasoning to taste and serve. It is delicious! A big hit with the kids and hubby. The whole pot is usually gone in one sitting. 

On another note, I went back and looked at my oyster post. Boy, where those good! But, unfortunately, I did have some gastrointestinal unpleasantness after the butter. Big sad face! Will mark that one off the list for a while and try again later.


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Oysters

I know that AIP says I should be incorporating oysters into my diet. I have to admit, I was very reluctant to try them out. I love most seafood, and have no idea why I was so intimidated, but it took me a while to make a purchase. I finally bought a few pounds at my local farmer’s market, and cooked them up tonight. I tried one raw first, and it was not for me. Very much like taking a bite of the ocean. But, I decided to whip up a little recipe and sautee some and they turned out amazingly tasty. I haven’t tried to reintroduce butter yet, but felt like this would be a perfect recipe for it, so I gave it a shot. Hopefully it will be ok and I can try some more out again tomorrow.

Basically, I sauteed some minced garlic in butter. Once it was lightly browned, I added the oysters (about 15-20 of them), and then added some baby spinach (a couple handfulls). Let it cook down until the spinach was wilted, then added a splash of cider to deglaze. It was awesome! My 4-yr-old even liked them…a lot. Will definitely be making this one again (even if I have to leave out the butter next time).


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Moving right along

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Breakfast: smoked salmon, kale and onions (in bacon grease) and a couple pieces of cantaloupe and pear

We are trying desperately around this house to get on some kind of schedule. Hubby works varied hours and I’ve never been good at sticking to rigid scheduling, but the girls need a bit more structure, so we’re trying. We got up this morning just after 7, and so everyone was a bit cranky and fussy for the first few hours. I managed to make a good breakfast though (the rest of the family ate eggs and sausage with the kale and fruit). I’ve been battling a bit of fatigue since upping my meds. I’m now on 75 mcg Synthroid and 25 mcg Cytomel (that one didn’t change). It’s weird, because I would expect to feel *more* energetic after upping the thyroid meds, but I feel  quite a bit more tired. Frustrating! I can’t think of any other big changes that would cause it. I haven’t introduced any new foods really. I’ve been eating very clean. Just going to give it a few days and hope things level out.


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Love of Salads

Things are going good for me on Autoimmune Protocol so far! I was on a bit of a vacation (including a crazy trip to Disney with my two young girls and a few days at the beach). Shockingly, I ended up losing 4 pounds while away (that’s a total of 24 lbs lost in less than 5 weeks!). It took a lot of planning, especially for the day at Disney and the long car ride from Atlanta. But, we made it, and I held up really well the whole time. Hardly any pain at all.

Tonight, I did the big shopping trip since our refrigerator was looking really bare. I bought some fresh, smoked salmon at the Farmer’s Market, and used it for a salad tonight. I made hubby one with leftover pork, since he’s not a huge fan of smoked salmon. My salad was amazing though. I used:

Organic spring mix

Half an avocado, chopped

Cucumber, chopped

Large chunk of fresh, wild, smoked salmon (tore it apart with my hands)

Dressing: California Olive Ranch Olive Oil, blended with balsamic vinegar and a bit of Lemon Balsamic Vinegar from Florida Olive Oil Company.

I picked up the Lemon Balsamic when we were down in Sarasota, and it is amazing. I tried a few different ones, and brought home Fig, 18-year and the  Lemon  Balsamic. All are amazing over a salad, and have no weird artificial ingredients. I am also excited to experiment with them a bit, over fruit, fish, meat. Lots of possibilities, which is such a nice thing when you are otherwise eating very restrictively.

This combo made a fantastic salad, and very easy to mix up and try with different things. I will definitely be making this one again soon.

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