As I’ve discussed in the past, I have a number of food intolerances that can result in some pretty severe eczema. As such, I end up avoiding dairy, eggs, nuts, some nightshades and some seeds. Basically, for ease of explaining to those in the know, I say that I eat a Paleo Autoimmune Protocol diet, as this protocol avoids all of the above, along with avoiding the foods usually avoided when eating Paleo – namely grains, legumes, refined sugar, processed “vegetable” oils (corn oil, soy oil etc.), and processed food. While it’s easier to eat this way when eating in my own home, it’s much harder to avoid all these things when going out to eat, or even eating with other family members. So, I made it my mission recently to re-create a Paleo Char Siu or Chinese barbeque pork (also known as 叉燒), so that I could eat this protein staple of Cantonese cuisine without the repercussions.
Not too long ago, I finally caved in and bought myself a new kitchen toy – a vegetable spiralizer. I’d been toying with the idea of getting one for well over a year now and I put it off because I have a box grater and a julienne peeler which can essentially do the same thing: make vegetables into strands. The problem was that both of those tools made short, non-noodle like strands, and they can to be a little harder on the knuckles, especially if you’re trying to get free child labor your child to help in the kitchen. The bonus in finally owning a spiralizer is that there is a certain novelty to having your vegetables in noodle form, so that’s resulted in more vegetable-eating and, the gadget is so easy to use that my son will happily help with this part of the food prep!
I’ve followed the Paleo Autoimmune Protocol (AIP) for a little over a year now. This particular way of eating, essentially takes the grain-free, legume-free, Paleo way of eating, and takes it up a notch by further eliminating foods that can cause inflammation. Gone are the Paleo staples of eggs and nuts, and say goodbye to the ‘Primal’ dairy foods, along with seeds (including chocolate), and nightshade vegetables like tomatoes, potatoes and peppers of all kinds.
While doing AIP is initially very restrictive (the most common question being: “What the heck am I going to eat for breakfast?”), there is the life-changing benefit of keeping autoimmune disease under control, and reducing inflammation conditions. For me, it’s been the difference between living with chronically itchy, and inflamed, sensitive skin, and only experiencing minor flare-ups during allergy season, with stress, or when inadvertently eating something that I probably shouldn’t.
Now the great thing about the Paleo Autoimmune Protocol is that in theory, if your gut has healed sufficiently by staying away from foods that irritate and inflame it, you should eventually be able to re-introduce some of these former food intolerances again without experiencing symptoms. Because I had food intolerance testing done, I used my test results as a guide to re-introducing foods for myself. But what do you do, if you’ve decided to try AIP and you’d like to bring back some foods? What do you re-introduce first? How do you know if a food is okay for you? What do you do if a food you re-introduce causes an autoimmune flare?
This recipe comes from the very talented Alex Boake of Alex Boake Illustration. If you frequent other paleo blogs, you might recognize Alex’s work – one of her most “famous” illustrations is the Poop Parade in Practical Paleo. She’s just plain awesome :) In any case, when Alex offered to draw a recipe of mine in exchange for photographing one of her recipes, I had to say yes! Her stuff is just too much fun, not to want to have something drawn.
I made Alex’s Lemon Ginger Chicken Thighs because I had everything I needed on-hand, and I know that many of you are appreciative of an easy dinner recipe. And besides, her illustration really shows off her mad chicken illustration skillz!
This recipe is easy AND tasty. I love that the chicken is baked on top of parsnips or carrots (which are really delicious with the lemon ginger sauce), and I ate my thighs with a quick bacon coleslaw stir-fry. YUM.
It is FINALLY here! This book: We Can ALL Scream For Ice Cream. This is just a ‘little’ book project that I’ve been working with Jennifer of Predominantly Paleo to put together. We thought ,”Hey, fun! Ice cream! Easy peasy!” And while it has been fun, it’s been quite the learning curve of getting together an eBook for the first time! If you’d like to win your very own copy of We Can ALL Scream For Ice Cream head on down to the Rafflecopter widget at the bottom of the post!
Vegan, Paleo, and AIP-friendly Ice Cream for you, for me, for everyone!
What makes this eBook different? Well, for very selfish reasons, the recipes in this book are free of the top 8 food allergens, making them: dairy-free, nut-free and egg-free. (All the things that often make a good ice cream… well, good!). As I’ve mentioned before in the blog, I follow a Paleo Autoimmune Diet (AIP) – that essentially means I don’t eat dairy, eggs or nuts, but I also don’t eat grains, legumes, nightshades and seeds. According to the guidelines for the Autoimmune Diet put out by Dr. Sarah Ballantyne (aka The Paleo Mom) in her book The Paleo Approach, those of us who follow the AIP diet also need to watch our fructose intake. Too much fructose can be inflammatory and trigger an autoimmune reaction, so Sarah recommends that if you’re following the AIP diet, you should keep your fructose consumption under 20g per day. With that in mind, Jennifer and I made sure that our book was suitable for AIP by including the amount of fructose per serving of each recipe in the book. So, if you’re AIP, you can make an informed decision and go-ahead and eat the ice cream if you want ;) The book is perfect for families where different loved ones have different food-restrictions too!