Clearly you are well acquainted with what you can eat on the Whole30, but do you ever wonder what I’m eating these days? (I bet sometimes you wonder if I eat at all.)
The Autoimmune Protocol (AIP) seems tricky, right? Like the Whole30, but more restrictive, more purposed. Lots of folks stare blankly at me when I mention I’m not eating tomatoes right now. Or coffee. Or seeds. The truth is, though–it’s not terribly complicated, and it helps to have these lists posted in the kitchen cabinets. Really, the AIP is the most stripped down diet I can imagine–meat, veggies, and fruit. The thing that makes it the most tricky, really, is that not all veggies are on the “yes” list–nightshades (things like tomatoes and peppers and white potatoes eggplants) and legumes with edible pods (like green beans) are on the “no” list, which admittedly makes my heart break a little bit every time I go out to the garden to pluck those ruby red gems off the vine. Otherwise, staying within the AIP parameters isn’t hard, exactly, because it’s similar to the way I ate before the AIP anyway. The biggest hurdles have been staying away from eggs and cutting out nightshades, nuts, or seeds (which includes coffee and chocolate.)
But I’m finding my footing and making it work, and in return, it’s working for me. I pretty much feel like I’m on autopilot these days: I click the “on” switch and my brain somehow just knows what to do. It wasn’t that way at first; it took a couple days to get the hang of it (I mistakenly sprinkled pepper on my salad on day 1. Whoops.)
In the morning, I meet the day armed with a smoothie made with canned full fat coconut milk. Trader Joe’s makes theirs without any emulsifiers or gums, so it’s perfect to whirl together with a frozen banana, a handful of frozen berries and a scoop of integral collagen. If I’m feeling particularly spunky, I drizzle in some honey, too, or maca powder to add a hint of nutty sweetness to the mix. This usually satisfies me until lunchtime, which isn’t super surprising since I make I use full fat coconut milk. Sometimes I don’t even drink the whole thing (because Emery swoops in and steals it without asking).
When lunchtime rolls around, I do one of two things depending on my mood: heat up leftovers from dinner the night before or make a fresh salad, like this one with arugula, grilled chicken, sliced Persian cucumbers, strawberries, green onions, tossed together with balsamic vinegar and extra virgin olive oil (and a sprinkle of sea salt to finish). Sometimes I toss in a can of wild salmon instead, or a handful of wild bay shrimp. Sometimes I even change it up and make tuna salad with avocado mayo from my new favorite cookbook, The Healing Kitchen, which is brimming with useful AIP guides and AIP recipes. If I’m still hungry, I don’t shy away from eating leftover pulled pork straight from the fridge. Or a scoop of roasted coconut butter straight from the jar. You know how classy I am, right?
Afternoon snacks are often sliced apples with roasted coconut butter or a handful of Made in Nature Cinnamon Swirl Toasted Coconut Chips (sweetened with maple syrup, which is ok for me, but not for you. So sorry, Whole30 diehard). There’s always sweet little mandarins or dried apricots or slices of Plainville Farms organic sliced turkey rolled around a dill pickle wedge. Yesterday I finished off the bag of my new favorite Jackson’s Honest Sweet Potato Chips because a crunchy, salty snack = my happy place.
Dinner is when the real challenge happens. It’s 5:00, the kids are tiredhungrygrumpyfamished, and negotiating my restrictions with everyone else’s restrictions (and their preferences) gets tricky. I am learning to make one common main dish to center the meal and hold it together while spin offs happen in every direction, like Braised Beef Roast with Kale and Dried Cherries, which the kids ate sans kale over brown rice noodles, and we ate over cauliflower rice. Everyone loved it (well, everyone loved the beef; the kids turned their noses up to the kale), and leftovers didn’t last long around here. (The next day I warmed up a bowl and topped it off with leftover honey roasted carrots. That was a good day.)
But then there’s dessert. (Strictly speaking, Whole30ers like you shouldn’t be eating anything for dessert. So let’s call it an after dinner snack, shall we?) Sometimes we’re hungry after the Goobies are fast asleep (when dinner is served around 5:30, hungry happens, you know?), so we often grab a bag of Trader Joe’s Sweet Plantain Chips and use them to scoop up smooth, creamy Organic Wholly Guacamole minis (which don’t have any peppers, thus making them nightshade free!). Sometimes I miss surprising you with fancy cheese trays and a glass of wine, but I find that dates all rolled up inside a blanket of Whole30/AIP approved bacon and a sparkling water makes you equally happy.
And of course, there’s often some sort of AIP test treat lurking around the kitchen, and even though most of the time they’re only ok-ish, repeat performances usually yield progressively better results–like when that AIP pie failed miserably the first time around, but has since been perfected. Pies and crumbles and pastries so delicious will soon abound, and I’m sure we’ll get these Goobies on board with us in no time.
Until then, thanks for the solidarity. Love does hard things together.