Asparagus Breakfast Skillet

Posted on May 16, 2014 by livingfullywithout

Breakfast has been a bit of a challenge on the Auto Immune Protocol. Luckily, I happened upon this delicious veggie skillet and have been eating it like a fiend! It’s really flavorful and still tastes like breakfast. Pair it with a banana and coconut milk whipped cream and you’re in business!

Ingredients:
5-6 small to medium asparagus stocks
3 pieces of bacon
1 cup shredded golden beet
1 tablespoon coconut oil
Salt (and pepper if you can have it) to taste

Directions:
1. Wash, chop, and shred veggies. Cut bacon into bite sized pieces.
2. Heat coconut oil over medium heat in a medium sized skillet for about 2 minutes and then add beets. Cover with lid and cook for about 5 minutes.
3. The beets should be getting brown on the bottom. Flip them with your spatula and add the asparagus to your skillet. Cover again for 3 minutes.
4. Remove cover and use spatula to shift beets if they are starting to burn. Add bacon. Don’t cover but continue to shift them around occasionally, checking frequently to prevent burning. Cook for about 5 minutes and remove from heat.
5. Salt and pepper if desired. Enjoy!

Chicken and squash soup

Posted on May 11, 2014 by livingfullywithout

I’ve been battling a mild flare for the last couple months. It’s frustrating and discouraging after two years of being virtually flare free to be struggling again. Luckily it’s relatively small, at least compared to previous flares, and doesn’t seem to be getting worse. One step I’ve taken this past month is to try the paleo auto immune protocol. It’s designed to eliminate common irritants and has a whole science of its own, but suffice it to say, this month in addition to the rest of the food I don’t eat, I’ve added nuts, seeds and seed based spices, nightshades, dairy and eggs. Ugh.

I kind of hate it but I keep reminding myself that it’s not forever, that healing comes first, and that it’s a privilege to live in a country where it is possible to make these kind of choices for myself. One food that we’ve been eating fairly regularly, as in multiple times a week, is this simple soup. I buy a whole chicken every week, roast it, and use half the chicken to make this and the bones to make bone broth.

We love it. It’s simple, rich and filling. Perfect for the AIP. My biggest fans have actually been my in laws who are about as far from being paleo as humanly possible.

Ingredients:
The meat from a roasted chicken, about 3 cups
2 large carrots, chopped
2 cups cubed butternut squash
1 cup acorn squash (about 1/2 squash)
2 cups spinach
2 cups bone broth
2 cups water
Salt and pepper, or simply salt

Directions:
1. Add chicken, carrots, butternut squash, bone broth and water to a pot and bring to a boil. Adjust heat and simmer for 20 minutes.
2. Roast or microwave acorn squash (40 minutes in the oven at 375 or 6 minutes in the microwave). Once cooked, add to pot.
3. Chop or tear spinach. Add after 20 minutes and simmer for an additional 5. Remove from heat and add salt.
4. Serve and enjoy!

For more information about the auto immune protocol, I recommend reading The Paleo Approach by Dr. Sarah Ballantyne.

Strawberry Shortcake with Coconut Flour

Posted on May 9, 2014 by livingfullywithout

Once again, it’s been a long time since I’ve posted but I wanted to post some pictures of the incredible grain-free Strawberry Shortcake that I made for my birthday! I used the recipe last July for some patriotic triffle and was excited to see that Jenni, over at the Urban Poser, had made it into a cake as well.

It was incredible and does not taste grain-free at all. It’s dense, like a lot of coconut flour recipes, but very moist, sweet and the coconut whip cream gives it a sort of airiness.

I used 9 inch pans so my creation did not turn out as ethereal and lovely as Jenni’s but it was mouthwateringly delicious and a definite crowd pleaser. Find the recipe and instructions here!