My AIP Table - The Journal

I LOVE CLAMS.   Always have, ever since I was a little girl! This soup is is the result of just wanting to eat clams and needing to use up some veggies at the end of the week. I've made a it a couple of times and each time was different. There's not really measurements for this.   I just kind of throw everything in depending on what I have and how many servings I want to make. Ingredients:  Clams - I buy these ones locally.   The are frozen.  I use half a bag for this recipe. Onions, sliced. Mushrooms, quartered. Any veggies ... I 've used brussels sprouts,  zucchini,  broccoli, kale stems, spinach leaves. Spring onions, sliced to scatter on top. Bone Broth, I used a homemade chicken stock.   Thai Chicken Soup Crispy Garlic,  to serve ... optional but very desirable (recipe here ) Method: I start by sautéing the onion and the veggies. I add them in stages, seasoning with salt as I go, based on which ones I think will take longer  or shorter to soften.  I like to have some

I loved tapoica pudding as a child.  Turns out, I still love tapioca pudding as an adult. Ingredients: For Bottom Layer frozen peaches, two cups frozen cherries, one cup 1/4 cup water a drizzle of honey 1 tsp vanilla extract For Top Layer 1 can (400ml) coconut milk 2 tablespoons maple syrup 1 tsp vanilla extract   3 Tablespoons tapioca pearls Method: Combine all of bottom layer ingredients in small saucepan.  Bring to a boil then reduce the heat and let simmer til thickened. This took about 10/15 minutes. In a separate saucepan, combine coconut milk, maple syrup and vanilla and bring to a boil.  Reduce heat, add tapioca pearls and simmer. You will want to stir frequently so this doesn't burn.  It will take about 10/15 minutes for the  tapioca to plump up and become translucent.   Serve warm or put in  fridge and serve cooled. I prefer it warm ...  xx

I made apple sauce in my instant pot the other day. I just sort of winged it but it turned out great. I basically just filled the pot with apples and spices and let it do it's thing ... Ingredients: 3 kgs (6.6 lbs) apples (I use 2 or 3 types of apples) 2 tsp cinnamon 1 tsp ginger 1 tsp nutmeg pinch star anise juice of half a lemon 1/4 cup water Method: Core and cut apples into 8 pieces. (I don't worry about peeling the apples.) Add all ingredients to instant pot Secure lid. Set on manual, high pressure for five minutes. Let pressure release on it's own. Once done, open lid and use a stick blender (or regular blender) to make blend the apple sauce to desired consistency. Freezes well. xx

This was such an exciting meal for me to make and eat!  I hadn't had a spaghetti sauce in over two years ... and this tasted like the real deal! It started with the discovery of  this post over on Unbound Wellness . It's a recipe for AIP Nightshade Free Marinara Sauce. It's an Instant Pot recipe don't worry if you don't  have one, she has notes for how to  cook it on the stovetop. I followed her  recipe exactly except for one thing. I used homemade chicken bone broth in  place of the water.  I use that stuff is as much as I can because  it is so good for us! So ... you'll need to make that first. I did this on a different day and froze it. Then when I was ready to make this dish,  I already had that sauce on hand.  To make the rest of the dish ... Ingredients: 600g beef mince 200g chicken livers 1 onion, chopped small garlic, to your taste preference (I used 3 or 4 cloves, finely diced) fresh herb

This is my third reintroduction - cacao.  ** I did have a flare last week that was quite discouraging  but I am pretty sure that is was caused by going overboard with  dried fruit! I was eating dried apricots and raisins by the bowl full, as well as dates on too high of a quantity!  The sugar content in dried fruit is high  and I think certain sugars really set me off.  I have stopped consuming  dried fruit all together and have seen a reduction and healing  in the flare already so am confident that it was that and am happy to continue on with more reintros. Cacao is another one that I had previously has success in reintroducing so let's do it again! I posted this to my instagram   last night and a few  people said they would like the recipe so here it is! I found a recipe for Raw Bounty Bars a while back  and have been tweaking it or sometime now. This is my tweaked version ... Ingredients: The Coconut Inside 3 cups

I was at the fish store the other day buying our fish for the week. I always buy salmon and then I try to buy something different. This week I bought Red Emperor.  The man in the fish shop  gave me the suggestion to steam it ... he said he wife has done it that way, with Asian flavours.  So, I found a  recipe online that I could modify.  This is what I came up with.  I didn't have a bamboo steamer but I do now!  What fun! You could use any method  to steam that you want. The fish: Ingredients: 2 pieces of Red Emperor 4 spring onions biggish chunk of ginger small handful of cilantro (fresh coriander) 3 tablespoons coconut amionos 1 tsp honey 3 tablespoons water avocado oil Method: Mix coconut aminos, water and honey.  Set aside. Chop the cilantro. Set aside. Julienne the spring onions and ginger. Set aside. Get the steamer ready. I used a bamboo steamer set on top of a frying pan full of water. Boil the water, stea

I haven't had a chance to sit and write about my mustard seed reintroduction before now. I actually had forgotten that mustard is supposed to be eliminated and had been  making the  Mustard Pretzel Brussels Sprouts over at AIPooja . Whooops! ** I had no reaction to that mustard nor to the mustard seeds I ate last week. I had no previous reaction to mustard the first time I reintroduced it either so I think it's ok. The thing to be careful with when reintroducing mustard is that there isn't anything else in the mustard that is non-compliant.  Like sugar. ** 11 February Roasted Sweet Potato with Yellow and Black Mustard Seeds The first night I reintroduced mustard seeds, I just added them to some sweet potatoes that I was roasting. So easy ... I just did thick slices of sweet potato.  Tossed them through some avocado oil with a mixture of mustard seeds, garlic powder, dried onion flakes and sea salt. Into a hot oven that I

Today I did my first reintroduction ... well, my first one this time around. I have done reintroductions before.  But I got a little ahead of myself and didn't do them properly. So, from January 1st of this year, I've been back on strict AIP elimination phase. I did have one weekend where I went a little less strict because I was away for a girls weekend with a friend.  I did stick to only things  I had previously reintroduced and still made wise choices.   I didn't suffer any obvious setbacks and none of  my HS symptoms returned which was  both encouraging and exciting! My body is healing! There is a great guide for doing reintroductions on the Autoimmune Wellness website. I followed that guide last time. But because I already have some idea of my triggers, I'm adding things back in a different  order this time.  I'm doing it more out of what is most useful to have in my diet.  Chia seeds are something that I successfu

If you don't like cinnamon, stop reading! I loooooove cinnamon.  And I especially love those little red hot cinnamon candies. Of course, I'm not eating candy anymore so these are the closest I can get! If you have successfully reintroduced nuts, you can add 1.5 cups of slivered almonds to this recipe. If you are still in the AIP elimination phase, leave the nuts out. (the one in the photo is nut free) Ingredients: 2 cups shredded coconut 4 Tablespoons pure maple syrup 1 cup Medjool dates - pitted 4 Tablespoons cinnamon 1/4 tsp nutmeg pinch of salt Method: Put all ingredients into a food processor - I use my Thermomix. Process til desired consistency. Roll into balls - big, small, whatever takes your fancy. Store in fridge. xx

This is a fun meal. Greek meatballs, dips, fresh fruit/veg and greens.  I serve it on a big cutting board, put it in the centre of the table and everyone just eats from the centre.  I made some tortillas for my family as they are not AIP. It's an easy meal to modify so that AIP and non-AIP eaters alike are happy!  Preheat oven to 200°C/400°F For the meatballs: 500g lamb mince 1/4 of a red onion, finely diced dried oregano, dried mint, fennel seed (I don't really measure the herbs but at a guess,  probably 2 or 3 tsp oregano and mint, 1 tsp fennel seed) salt, pepper and garlic powder  (again, no real measurements, just sprinkle some in!) Mix all ingredients.  Roll into 16 golf ball sized meatballs and put them on a baking tray lined with baking paper. Cook in oven for 20 minutes. For the guacamole: 3 avocados 1/2 a red onion, finely diced juice of 1/2 a lemon minced garlic, 1 tsp chopped fresh coriander leaves (cilantr