AIP · Food Allergy Family · main dishes

A Post-AIP Update, and Shrimp Fried Cauli-Rice (AIP, Whole30, Paleo, Allergy Friendly, and So On…)

31 Then, because so many people were coming and going that they did not even have a chance to eat, he said to them, “Come with me by yourselves to a quiet place and get some rest.”  — Mark 6:31 (NIV)

Dear Joey,

One of my blogging pet peeves is this: a post that starts with a line that goes something like this: “YOU GUYS–I’m SO sorry I haven’t written for, like, ever, but things have been crazy around here–I mean, like, CRAZY. I’ve been so busy I haven’t been able to breathe, let alone update anything here. But whatevs–I’m baa-aack!” What’s with the apology? Do bloggers really think readers need that? We’re all busy: readers and writers alike, because we’re living in a culture that is frenetic. So often busy is a badge we pin on to prove our worth–to ourselves more than to anybody else, I think. But Jesus himself shows us that right there, in the middle of those busy seasons, we need to pull back, take a break, rest. Let’s all give ourselves a little grace, shall we?

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In this season, living my actual life has mattered more than writing about it all, and so the words haven’t been presenting themselves to me. Emery started potty training; Addie had a hard time adjusting to new people and surroundings; Mia cried and whined and clung to me after school every day; and I visited the doctor more times in the past few months than probably my whole adulthood combined. Project after home-improvement project began in full force around here we’re praying for direction to determine where our family’s future will be. House hunting started again, and then there was homework and more homework and sisters learning the hard way how to coexist peaceably, and a little boy who is very good at being two years old. And through it all, everyone wanted to eat something other than mixed greens with salmon.

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Going through the motions leaves me wrung out though, and while others may paint or sing or play the guitar, I write to recharge. And so, without further ado, here’s my attempt to give myself a break and write a short update on what’s been going on around the Love, Scratch kitchen:

The Autoimmune Protocol (AIP). One word: yikes. Another three: difficult, but doable. Whole30 claims it is not hard to do, and after you completed your own Whole30, you confirmed that it wasn’t hard at all. But guess what? The AIP is hard to do. No, it’s not fighting cancer difficult, it’s not dealing with the death of a loved one difficult, but it is a different sort of difficult. The AIP is far more restrictive than Whole30, so the logistics of doing the shopping and preparing the food made the whole thing time consuming and exhausting. I imagine if I were a single, unattached female with plenty of cash to spare and no one else to think about or care for, the AIP might be easier. I’m not any of those things though, so the AIP made me tired and took away the fun of cooking and eating. But it was doable. The food was yummy, monotonous as it was. Sweet potatoes with coconut oil and sea salt, or mixed greens topped with lean protein and a drizzle of red wine vinegar and olive oil became my go-to meals. What helped was knowing it wasn’t forever–well, that and your resounding cry of “Solidarity, Rach.”

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Even so, sometimes it was easier not to eat at all. Toward the end, you munched on your salt and pepper pistachios as I sat silently sipping my sparkling water, turning my nose up at an evening snack of coconut chips because coconut as a food group could disappear, for as much as I cared by the time the first 30 days were over. (I really think I may have killed my taste for coconut and avocado, too–and I’m waiting with bated breath to see if I will ever enjoy them the way I used to.) By the end of those first 30 days, my appreciation for you and your support reached new heights, and you have no idea how much hearing it over and over lifted my spirits and kept me from sneaking bits of dark chocolate into my mouth when your back was turned.

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After 30 days, I added restricted foods back in quicker than recommended. It was a desperate time because the stress of other aspects of life swirled and threatened to take me down and I swear if I had to drizzle honey and coconut milk into weak black tea one more time I was going to lose it. I learned I enjoy coffee for its actual flavor and not just the hit of cream and sugar that typically comes along with it, and I use chocolate as a coping mechanism. I also learned I’m 100% ok with that. Neither bothers my system, as it turns out, and they were among the first foods that found their way back into daily life. Since then, I have added eggs and spices and nightshades and nuts and even small amounts of dairy–everything except copious amounts of gluten free grains and legumes, really–and I’m doing great.

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I was still in the process of slowly adding things back into my diet when we went to ATT Park to watch Matt Cain pitch his final game in the major leagues, though, so instead of snacking on popcorn or nachos or even a hot dog on a gluten free bun, I opted for peanut M&M’s because somehow those seemed like a better choice. The rare treat tasted fantastic for about a half a second, until the box was empty and I felt yucky. Faint dizziness was my companion for well over week after that. I’m still not sure whether it was the surge of sugar or the peanuts or just sheer coincidence (dizziness can be a symptom of food sensitivity during the reintroduction phase), and really, I may never know. Either way, the experience certainly did not make me eager to snack on the usually off-limits snack any time soon. (Mia-bug, you are not missing out on anything.)

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The good that came out of the AIP experiment is this: I can do hard things, even when it comes to food. Also, I have a newfound appreciation for the convenience of a jar of marinara sauce. Mostly, though, I’m thankful to know my digestive troubles really are linked mostly to grain–glutenous ones, mainly (though I’m not completely certain because I have not reintroduced all grains, yet. Rice seems to be ok, but I’ve only really tried very small amounts in things like a sample bite of a new banana oat muffin recipe I’m working on for the Goobies. And about two gluten free Joe-Joe’s. But I digress.) I also realized, again, how fantastic my body feels when I stick to foods that don’t contain grains at all. We tended to cook and eat grain free in our pre-AIP/Whole30 days anyway, and the fact that we didn’t dive into big bowls piled high with gluten free pasta as soon as that month was over tells me we will continue to eat mostly grain free. (I suspect I will seek out the gluten free hot dogs at ATT park and skip the peanut M&M’s from now on, though.)

And so, I’ll keep coming up with grain free foods that feed us well. Gluten free goodies will be part of our lives too, because they can be, thank you Lord–and peanuts will continue to stay far, far away from our kitchen until the day Mia’s prayer for healing is answered the way we all hope it will be. I may write about the recipes, because it recharges me, but I might not get around to it as quickly as I’d like, because I’m allowing myself to rest. But I promise to keep the kitchen humming along in real life, feeding the frenzied brood we call Goobies as best I can. I bet I’ll even enjoy it again in the days and weeks to come.

Love,

Scratch

Shrimp Fried Cauli-Rice

IMG_3451This dish was borne out of a craving for Chinese food well into my AIP adventure. Chinese food is a hard one for my anyway (because soy sauce has gluten in it, which renders Chinese takeout a mere memory, for the most part), but with the additional restrictions of the AIP, Chinese food seemed like a lost cause. Coconut aminos are a good substitute for soy sauce, but its sweetness demands to be offset with an acid–like lime juice. Lime juice and shrimp are match made in heaven anyway, and so this version of shrimp fried cauliflower rice was born (but of course, use chicken instead of shrimp if you’re allergic to shellfish). It’s AIP (when prepared without scrambled eggs or red chili flakes), Paleo, Whole30, gluten free, grain free, dairy free, nut free, you know–all the things–but don’t let that convince you it’s anything but delicious. This one made it to the top ten list of Joey’s most requested dinners fast, and it was the AIP dish I made when I was just plain tired of sweet potatoes and salad.

Ingredients:
  • a couple dollops of refined coconut oil (refined = no coconut flavor)
  • 1 1/2 pounds frozen cauliflower rice (2 bags from Trader Joe’s freezer section)
  • 1 pound frozen pre-cooked bay shrimp, thawed
  • 2 medium carrots, peeled and diced
  • 1 cup sliced green onions
  • 4 cloves garlic, minced
  • 2/3 cup coconut aminos
  • 1/3 cup lime juice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • optional: 2-4 eggs, scrambled (omit for AIP)
  • optional: red chili flakes (omit for AIP)
Method:

First, dice the carrots and par-cook them (I put the diced carrots in a microwave safe bowl and cover them with water, then microwave them for about three minutes to soften. This speeds up the whole affair, but feel free to saute them in the oil before tossing in the frozen cauliflower rice.) Drain them when they are tender (not mushy), and set aside.

Next, in whisk together the coconut aminos, lime juice, ginger and sea salt and it set aside as well.

Then, if you’re going to toss scrambled eggs into your finished dish, go ahead and scramble them now in a separate pan. When they’re done, set them aside too.

On to the main event: plunk a couple dollops of coconut oil into a saute pan and warm it up over medium high heat. Toss in the frozen cauliflower rice and toss to coat in oil, then crank up the heat to high. Add the par-cooked carrots, green onions and minced garlic and stir. Next, pour in the sauce and stir and cook and stir and cook–it won’t take long for the sauce to start to coat the veggies and evaporate. Add the shrimp next and stir and cook some more, and finally add the scrambled eggs (if desired) and toss to coat them in sauce too. Top the whole thing with a few more sliced green onions (and red chili flakes, if you like things spicy–and aren’t AIP.)

 

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