autoimmune protocol week 1

I will give more info and recipes this week:

Sunday:

Butternut squash casserole, hamburger patties, and broccoli

Monday:

Vegetable Medley and bacon

Tuesday:

Cauliflower, cube steak, rice, and gravy

Wednesday:

Spaghetti…squash, nomato sauce, ground beef

Thursday:

Lettuce burgers with bacon

Friday:

Spaghetti and meatballs

Snacks and lunch:

Cabbage and sausage, turkey lunch meat, sausage, broccoli soup, carrot cake, and banana cream pie

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FoDo: Faux Dough

Lost this post due to my battery running down.  So, now you get the shortened version.  Let’s see…can I tell a shortened version?  I was making almond butter from roasted almonds.  I would buy them raw and then roast them, in order to release the fat…to make a spreadable almond butter.  BUT, then I started research and found out some interesting things…like…almonds are full of wonderful digestive enzymes, but they also have enzyme inhibitors.  Your body can’t make use of the enzymes, unless you soak your almonds first.  The soaking breaks down the inhibitors.  Now, you can use the soaked almonds to make almond milk or you can dehydrate them.  I do both.  In order to protect the digestive enzymes, you must dehydrate at a low temp.  I dehydrate at 135 degrees for about 2 hours and then turn it down to 105 degrees.  I now dehydrate for a very long time…about 1 1/2 days.  I begin around 7pm and dehydrate all night, all the next day and all the next night.  I remove them on the 2nd day…in the morning.  I was roasting them to make a spreadable butter, but that would require roasting at a high temp, which would destroy the enzymes I tried to protect.  So, I did things a little differently.  Place 3 cups of almonds in the dry container of my vitamix.  Add 3 or 4 oz. of grapeseed oil (this is probably a high fat almond butter, but our diet is so limited…this treat is worth it).  Add 1 oz. of maple syrup and 4 packets of truvia (or erythritol).  Begin blending on low until the almonds begin to circulate.  At that time, increase speed to high (slowly).  Use the tamper to move things around.  Blend on high for 1 minute.  The almond butter will not be “spreadable”, but it will be “spoonable” and you will feel like you’re getting a special treat.

Here’s the list..simplified:

  • 3 cups of dehydrated raw almonds
  • 1 oz. of maple syrup
  • 3 or 4 oz. of grapeseed oil
  • a pinch of salt
  • Blend for at least 1 minute.
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Froyo’s Veggie Medley

  • 1 tsp salt..or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/4 tsp cilantro (dried)
  • 1/4 tsp basil
  • 1/4 tsp sage
  • 1/4 tsp dill weed
  • 1/2 tsp rosemary
  • 1/8 tsp ginger
  • 1 tsp garlic powder
  • diced green onions optional
  • olives optional
  • 1 onion
  • 1 bok choy
  • 1 cabbage
  • carrots…as many as you like
  • spaghetti squash (baked and scooped)

1.  Bake spaghetti squash:  cut in half lengthwise and scoop out seeds.  Place cut side down in a pan filled with a couple of cups of water or just spray pan.  Bake for 30 minutes at 375 degrees.  Remove from oven.  Allow to cool enough to touch and then scoop out stringy meat.  Place in a bowl and salt it.

2.  While spaghetti squash is baking…chop the white stems of the bok choy…about 1/2 inch pieces.  Chop cabbage in thin strips.  Slice 1 onion into strips.  Peel and chop 4 plus carrots.  Place a couple of tablespoons of grapeseed oil in the bottom of a pan.  Heat.  Add your chopped veggies and drizzle with more grapeseed oil.  Cook over medium heat until it’s all tender.  Stir if you do not want your onions caramelize.  Chop the leafy part of bok choy and add with all seasonings along with olives and green onions.  Stir together and allow to cook for a few minutes.  Add spaghetti squash and mix.  Simmer until most of the water has cooked out.

This was created and named by daughter.  Visit her blog at http://www.officialkaileymarie.wordpress.com

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Broccoli Soup AIP friendly

Cook broccoli with onions…to taste.

While broccoli is cooking:

Add 1 cup of almond milk and 1 cup of water or broth to vitamix blender.  (Sometimes I use 2 cups of almond milk…no water)  Blend for 2 minutes.

Add 1/4 tsp thyme (optional)

garlic….to taste

pepper…..to taste

3/4 tsp -1 tsp salt…to taste  Blend for 6 minutes

Add 1/8 cup of arrowroot powder  Blend for 2 minutes

Add cooked broccoli (drained) and pulse on #3 as much as you like.

optional:  I’ve added a little nutritional yeast to give it a different flavor.

Enjoy.

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Easy, Easy Plantain Crackers

I think this is easy…at least it is in my vitamix blender.

This is AIP friendly (autoimmune protocol).  Here’s what you need:

Preheat oven to 300 degrees.

2 large green plantains ( around 2 cups pureed….no need to be exact)

1/2 cup of extra virgin coconut oil, melted or palm shortening

1/2 tsp of salt (or to taste)

extra:  garlic powder, onion powder, italian seasoning (make sure your seasoning doesn’t have any seed spices in it)

Okay, this came from the paleomom website.  I’ll put a link at the bottom, but I sort of modified it.  Here’s what I do:

Peel one plantain and cut into pieces.  The best way to peel is to cut the end and bottom off.  Cut a slit the entire length of the plantain…three times.  Peel one section off at a time.  Add your shortening or coconut oil.  I do not melt.  Add salt and then I just throw in the extra seasoning I want.  I think you could about add anything.  I turn on my blender and blend on high for about a minute.  You will need to use the tamper to get it mixed well.  Place parchment paper on a large pan…like a 12×18 pan…with parchment paper.  Use a spatual to spread the mixture over the entire pan.  Bake at 300 degrees for 10 minutes.  Remove the pan from the oven and score with a knife.  Return to oven and bake 50-60 minutes or a dark brown (not burnt).  They are wonderful.  It’s so nice to crunch on something that feels like bread.

Here’s the paleomom post:  http://www.thepaleomom.com/2012/09/plantain-crackers-nut-free-egg-free.html

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To Buy Organic or Not

Here’s is a list of the cleanest and dirtiest foods, when it comes to pesticides.

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Portobello Mushroom Soup AIP

  • 1 lb.  portobello mushrooms or as many as you want (prewashed and sliced)
  • grapeseed oil
  • 1 large onion, cut in slivers
  • thyme
  • basil
  • salt
  • pepper
  • green onions
  • garlic
  • chicken broth

Most of this was “guesstimated” by my daughter.

First, saute onions (cut in strips) until caramelized.  Remove onions and add mushrooms in more oil, until tender.  Add 1 Tbsp, minced garlic.  Add onions back to pot.  Add green onions, to your liking (she put in about a cup).  Add about 1/2 tsp of thyme and 1/4 tsp basil.  Let it cook together on medium/low for a few minutes.  Then add chicken broth (about 20 ounces).  Let simmer and add 1 to 2 tsp. of arrowroot powder.  Salt and pepper to taste.

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