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Post by Erin on Apr 10, 2014 13:24:14 GMT -5
Since this thread {first started by Erika} was so popular in The Paleo Approach Community on Facebook, I thought it'd be equally helpful and inspirational here! Feel free to share your AIP photos along with a short description.  Please note: If you have been able to reintroduce certain foods successfully, be sure to make note of this and label those food items accordingly. You can find the suggested order of reintroduction on page 334 in The Paleo Approach and on the blog post entitled: The Paleo Mom: Reintroducing Foods after Following the Autoimmune Protocol. This will prevent any confusion for those just starting out on the elimination stage, those who are still following the strict AIP, and those who may not be as well-versed in what foods are best avoided initially on their AIP journey. Example Lunch: Avocado and a spinach kale salad with prosciutto {stage 1 reintro for black pepper}, apple, dates, and a lemon vinaigrette. |
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Post by Erin on Apr 10, 2014 14:18:20 GMT -5
Our breakfast today: Herbed bacon {home-cured with sea salt and AIP spices & herbs}, avocado, blueberries and spinach. Of course, a cuppa bone broth {not pictured}. Simple, but delish!  |
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knorman
Ready to join the conversation
Posts: 39 
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Post by knorman on Apr 10, 2014 16:30:55 GMT -5
AIP Flat bread Yes. After months without bread. This is my plate. Lol. 1 1/2 cups tapioca starch 2 tsp thyme 1 tsp salt 1/2 cup coconut Milk 3 Tb nutritional yeast 2 Tb coconut oil Garnish Olive oil Thyme Heat oven to 500 with cast iron skillet inside Mix milk, oil, and salt and heat until right before boiling. Add to tapioca starch. Mix with spoon. Cool for five minutes Add other ingredients Reserve 1 Tb thyme for garnish. Place in cast iron. Garnish with thyme. Drizzle oil of.choice. Bake for 8-10 minutes until firm. Sarah says yeast is okay in small batches once in a while on her blog. I'm intro AIP. Use your own judgement about the yeast if you are worried. Katrina Norman Attachments:
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Post by Erin on Apr 10, 2014 17:25:28 GMT -5
Lunch: Tuna salad. I never thought I'd sing praises for a brand of canned tuna, but if you haven't had Wild Planet's albacore tuna in evoo - I highly recommend it. Amazingly good. Salad included spinach, Dino kale, carrots, flat leaf parsley, cilantro, lemon zest and juice and evoo. Avocado with smoked sea salt and grapefruit on the side. Attachments:
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Post by Erin on Apr 10, 2014 17:27:37 GMT -5
Katrina that looks delicious! I made plantain bread last night that my husband and daughter went ga-ga over. I guess that'll happen considering how long it has been since we've had "bread". Ha!
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Post by salixisme on Apr 10, 2014 17:59:56 GMT -5
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Post by Erin on Apr 10, 2014 22:08:53 GMT -5
Dinner: Mickey's Magic Chili. I pressure cooked this batch. Perfection. This coming from the gal who is untrusting of red beets and all their earthiness.  My husband was impressed, "It tastes like you used tomatoes, but I know you didn't..." Both kids gobbled it up and had seconds. Attachments:
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helenjb
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Posts: 24
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Post by helenjb on Apr 11, 2014 13:11:51 GMT -5
Brunch was sausage skillet blackened garlic cabbage a roasted sweet potato smashed and cooked till dark with Amish butter and tea was plantain wraps with lettuce ground pork seasoned with garlic and marjoram, olives and avocado
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Post by Erin on Apr 11, 2014 13:40:27 GMT -5
That sounds great Helen! Just a note; grass-fed butter is a stage 2 reintroduction for the autoimmune protocol |
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Post by Erin on Apr 11, 2014 13:44:46 GMT -5
Elevenses: A smorgasbord! Cinnamon bacon (recipe on my blog), baked apple with cloves cinnamon and shredded coconut, spring mix, avocado with cilantro parsley and a perfectly pale yellow pastured soy free egg yolk (a stage 1 reintro item - so far so good,), cinnamon sweet potato mash (also on my blog), and leftover magic chili (recipe found at autoimmune-paleo.com). It's a good thing I share my plate with my son or I'd be stuffed  Attachments:
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Post by Erin on Apr 11, 2014 21:25:01 GMT -5
Dinner {courtesy of my husband}: Shredded zucchini with beef, onions, garlic, marjoram, and sea salt. Garlic mashed cauliflower and balsamic spring mix salad. Surely I am not the only one that thinks food tastes a better when someone else makes it?? Attachments:
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Post by Erin on Apr 12, 2014 14:18:02 GMT -5
Brunch: Cinnamon Bacon (recipe on my blog), warm berries, wilted garlic kale, and sweet potatoes. Attachments:
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Post by Erin on Apr 12, 2014 22:10:44 GMT -5
Dinner: Rotisserie lemon herb drumsticks, plantain rosemary flatbread, and a spring mix salad with radish, cucumber, carrot and lemon vinaigrette. Light and perfect for the beautiful sunny day we had today! Attachments:
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mcgyverova
Ready to join the conversation
Posts: 6
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Post by mcgyverova on Apr 13, 2014 10:18:24 GMT -5
 Baked chicken thights with red onions, pink salad from kohlrabi, apple, homemade fermented red cabbage and rosemary. Attachments:
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Post by Erin on Apr 14, 2014 13:53:32 GMT -5
Elevenses: Veggie fricassee {onion, shallot, carrot, parsnip, zucchini, radish, dino kale, ginger root, saffron, marjoram, sea salt, with a quick gravy made with lard, arrowroot powder, and bone broth) and baked blueberry apples. Attachments:
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Roast Lamb with Saffron gravy (served with roasted white sweet potatoes, asparagus and sauteed ruby chard
My husband was impressed, "It tastes like you used tomatoes, but I know you didn't..." Both kids gobbled it up and had seconds.
