So after all the shenanigans last weekend while we were out of town for my sister’s wedding, I decided that I really needed to buckle down again on my diet. Autoimmune Paleo, here I come! I made the cupcakes, so naturally, I had to taste test them 😉 I try really hard to stick to my ‘allowed’ food list, but it’s so hard sometimes with all of the stress that we deal with on a day to day basis. And sugar is my biggest downfall. I genuinely hate that sugar will mess with your brain and just make you feel better, and obviously that’s why we crave it. Our brains are smart, y’all.
So I’ve started the Autoimmune Paleo diet, which is an elimination diet that goes in stages. The first stage is the strictest, which eliminates:
Nightshades (tomatoes, peppers, white potatoes, eggplant, etc.)
Seeds (coffee is a seed. I know, right? Boo. )
You also should be eliminating the following foods permanently if you have an autoimmune disease, because it’s more likely they’ll trigger it:
So really, most of what is left is meat, oils and veggies. Thankfully, I can still have squashes and sweet potatoes, so that makes it much easier to throw meals together. Autoimmune Paleo is a long-term, healing way of eating. So it’s not super fun in the traditional way that we’re used to, but it’s fun in other ways. Like avoiding more diseases, getting to live longer, not being bedridden…
Also, since I can’t have eggs or any protein powders, I have totally had to adjust my breakfast expectations. Breakfast is the hardest meal for me because mornings just seem SO much busier than the rest of the day. So I’ve been making big dinners for me, and eating the leftovers for breakfast and lunch the next day. It cuts out a lot of prep time for me, and I’m way less likely to eat something unhealthy if lunch is waiting for me in the fridge.
So the main meals that I made this week were:
Sauteed sweet potatoes and chicken, with kale and avacodo
Chicken, squash and veggie soup with homemade bone broth
Baked fish, steamed veggies, and sweet potato tots
Sauteed chicken, onions and spinach
As a rule, most of my recipes are simple, because I don’t really love cooking. So my biggest recommendations for any dietary change you’re making is this: keep it as simple as possible. Y’all, we are not fancy here. We don’t do gourmet. We don’t cook to impress. If you ever hear me call myself classy, it’s 100% sarcastic. And I’ve probably got wine in my hand. Or more likely, someone’s dinner on my shirt 😉 See? Not fancy.
I buy fresh veggies, but the majority of our veggies are frozen organic vegetables from Whole Foods. It’s just easier, no washing, cutting, peeling, etc. I guess I don’t mind the cooking, but it’s the prep that drives me nuts.
Week 1 wasn’t horrible, but it definitely wasn’t perfect. We’ve had a lot of stress going on lately, so with my mind all bogged down I haven’t been 100% on my game. And plus, ashwaghanda is a nightshade (bummer!). That’s my miracle brain fog supplement.
But I’m glad that I’m at least starting Autoimmune Paleo, and with 1 week down, I feel confident that I can continue the next 3 weeks and move into a more flexible plan.
Have you tried AIP or another elimination diet? Have any recipes or tips to share? I sure could use them! 😉