Staying on the AIP diet so the long process of gut healing can continue. Being on an extremely strict diet is tough but I’ve found it’s getting easier. But I have to be prepared.
Sunday is my meal prep day. Lunches and dinners are easy. Grass fed, grass finished beef and wild caught seafood with copious amounts of vegetables. I drink kombucha daily and snack on fruits. Breakfast has been the challenge with no grains, dairy or eggs involved. Thank God for Pinterest!
This week my meals are looking good.
I made a bunch of AIP compliant veggies in my wok and roasted some sweet potatoes in the oven. I have some grass fed, grass finished Kobe beef hot dogs for a few meals, and cooked a grass fed, grass finished porterhouse steak in a cast iron pan in the oven.
I eat some kind of seafood every day. This week is wild caught salmon and wild caught tuna to go with either spaghetti squash or sauteed spinach.
Lunches and dinners are packed full of vitamins. I buy organic veggies whenever possible too.
After getting all that finished I moved on to breakfasts. I tried two different recipes this week. I opted for Tostones (fried plantains) and pumpkin spice macaroons made with dates, pumpkin puree, and shredded coconut.
I can assure you these are both delicious!
So the journey to heal my gut and balance my immune system in hopes of remission continues. And the best part is that I’m not feeling deprived and I’m eating nutritionally sound food.
Don’t take your health for granted.