My Second Week…The Autoimmune Protocol Diet

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“To eat is a necessity, but to eat intelligently is an act.”

– Duc de la Rochefoucauld

Hi again, friends! I’m back with the latest edition of my AIP adventure.  Hubby and I just completed week 2, and I have to say, we are so proud of ourselves! Between going to a friend’s house for the open ceremony of the Olympics, a relative’s house for an overnight stay, to a weekend where it was hot and tempting to not cook and just go out to eat…we made it through.  I bought some new cookbooks, did a lot of working out and house projects, and was just overall BUSY.  I hope that you find through my own experience that taking control of your health can seem daunting, but it can be done, no matter how busy your schedule is.

I mean, look at this picture of bacon.  You can eat BACON! (Uncured) WHAT?!?!

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BACONNNNN!

In addition to the “Autoimmune Paleo Cookbook” by the fabulous Mickey Trescott, I splurged last week and bought four additional books to help me on my AIP journey.  You just cannot read enough, know enough, or sample enough to feel like you have a complete grasp on anything in life, right? That’s definitely my approach with handling this new way of life.

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I bought all of these books on Amazon and spent around $80.  If you are able, I suggest giving them all a go:

  • “The Paleo Approach” by Dr. Sarah Ballantyne (the BIBLE of AIP books and the foundation for a lot of AIP authors)
  • “The Paleo Approach Cookbook” by Dr. Sarah Ballantyne (because of course you need the cookbook to go along with the guide!)
  • “Nourish: The Paleo Healing Cookbook” by Rachael Bryant
  • “The Healing Kitchen” by Alaena Haber and Dr. Sarah Ballantyne

I spent the first two days skimming through each one, and then got down to business with a highlighter, some page flags, and a notebook to jot down recipes and tips.  I am far from being done with all of them, but they really got my creative cooking juices flowing (don’t mind the pun) and inspired me to create some new and interesting meals.


Aside From Eating…

This week for me was a challenge because I wasn’t always at home and had to rely on family and a friend to prepare a meal for me (which I didn’t ask for, but they were gracious enough to do).

On Wednesday, I spent the day at an amusement park with my uncle and cousin and packed some leftover fish and tabbouleh salad to eat in the park.  It didn’t have to be warmed up, so it worked out well.  That night, my uncle and his wife prepared a roast chicken, salad, compliant dressing, and grilled zucchini.  It was perfect!

On Friday, we were invited over for appetizers to our friend Jodi’s house and to watch the opening ceremonies of the Olympics.  She prepared bacon-wrapped shrimp, an avocado dressing, homemade sweet potato fries, and a meat and olive platter.  It was delicious, interesting, and filling.

During this second week, I also upped my exercise and worked out nearly every single day. Whether it was a formal workout or just a TON of walking, I made my goal 6 out of 7 days. The only day I didn’t work out was my day traveling back from my Uncle’s house, and I was exhausted!

I didn’t lose any weight, but my clothes felt baggier and my skin looked more taunt.  Jason did lose about 7 pounds, and will lose more than me regardless (size and more to lose). Our cravings have nearly gone away completely.  I still miss coffee, especially Starbucks, and I still have a sweet tooth, but we don’t seem to be craving those things nearly as much as we did in week one.  Going into week three, I feel confident that the cravings will diminish completely.


Recap of Prepping for Week 2

For week two, I prepared the following foods on Sunday to have as meals throughout the week:

  • Whole chicken (to shred)
  • Nomato sauce (The Autoimmune Paleo Cookbook)
  • Beef/Pork patties
  • Bone broth
  • Radish and Jicama Tabbouleh (The Autoimmune Paleo Cookbook)
  • Chicken stock/bone broth from chicken carcass
  • Shredded beef roast

Menu for Week 2

  • Monday – Squash noodles with lamb meatballs and nomato sauce
  • Tuesday – Salmon and tuna with radish and jicama tabbouleh salad
  • Wednesday – Garlic beef and broccoli with riced cauliflower
  • Thursday – Shredded beef and salad
  • Friday – Dinner at a friend’s house

On The Menu…

8/1/16 Monday- Day 9

Woke at 7:30

  • Breakfast (9:00): Cup of hot tea, beef/pork patty, kiwi
  • Lunch (1:15): Chicken lettuce wraps (leftover from Sunday night)
  • Snack (2:30): Small dish of cherries
  • Dinner (8:00): Spaghetti squash with nomato sauce and lamb meatballs over wilted greens
  • Snack (9:30): Cup of bone broth and clementine
  • Workout: 35 minutes of PiYo Sweat, cleaned garden and played catch
  • Journal: “Felt great today! Worked out and ate well.  I did get really hungry after lunch so I ate some cherries.  Worked on my log, cleaned the house. When Jay got home we worked on the garden and then played catch and let the boys run around. It was a perfect evening!
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Spaghetti squash with tomato-less sauce, lamb meatballs over sauteed greens

8/2/16 Tuesday- Day 10

Woke at 7:00

  • Breakfast (8:10): Cup of hot tea, beef patty, two pieces of bacon, clementine
  • Lunch (12:45): Leftover nomato sauce over spaghetti squash, lamb meatballs with greens, kiwi
  • Dinner (7:30): Tuna steak and salmon (each 3 oz) with radish and jicama tabbouleh salad, 1/2 of an avocado, and sauteed kale
  • Snack (9:25): Handful of dried fruit
  • Workout: 35 minutes of PiYo Sweat
  • Journal: “First day since starting this way of eating that I wasn’t hungry between meals.  Got in a good workout and prepped dinner for tomorrow night because I will be visiting family.  Also packed lunch and breakfast for while I’m gone.”
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Salmon and tuna with radish and jicama tabbouleh salad, avocado and kale

8/3/16 Wednesday- Day 11

Woke at 6:00

  • Breakfast (7:10): Cup of tea, beef patty, two pieces of bacon, sauerkraut
  • Lunch (1:30): Leftover tuna, salmon, tabbouleh and kale
  • Dinner (6:00): Roasted chicken, zucchini, kiwi, salad with balsamic vinegar dressing
  • Workout: Over 15,000 steps (over 6 miles)
  • Journal: “Spent the afternoon at an amusement park.  Got over 15,000 steps.  Packed my lunch so I wasn’t tempted to eat anything at the park.”
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My lunch at the amusement park! No deprivation here!

8/4/16 Thursday- Day 12

Woke at 7:00

  • Breakfast (9:00): Cup of hot tea, beef patty, two pieces of bacon, clementine
  • Lunch (1:00): Riced cauliflower with ginger garlic beef, broccoli and mushrooms, and a small dish of freeze dried fruit
  • Dinner (7:00): Shredded beef with blackberry balsamic sauce (recipe below), salad with veggies, olives, avocado, hearts of palm, balsamic vinaigrette dressing
  • Snack (9:00): Fruit (strawberries, raspberries, blueberries, and mango)
  • Workout: None
  • Journal: “Had a bit of stomach bloat today.  I believe this was due to the freeze-dried fruit.  Was also hungry all day today and did not work out.”
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Shredded beef with blackberry sauce, salad packed with deliciousness

8/5/16 Friday- Day 13

Woke at 6:45

  • Breakfast (9:45): Hot tea (2 cups), beef patty, 4 strips of bacon, two clementines
  • Snack (1:30): Cup of bone broth
  • Lunch (2:30): Salad with balsamic vinaigrette, beef with blackberry sauce
  • Snack (4:00): Small dish of fruit (berries and mango)
  • Dinner (7:00): Three pepperoni/salami wraps, 4 bacon wrapped shrimp, olives, serving of fruit
  • Workout: 30 minutes of PiYo Core and 20 minutes of TurboFire 20 min HIIT
  • Journal: “Ate a lot of fruit today,  A friend had us over for dinner and we did well with eating (Thanks to her).  My stomach did get a bit bloated after dinner (may have been something in the pepperoni).  Did two great workouts today.  Feeling good about my progress.”

8/6/16 Saturday- Day 14

Woke at 9:45

  • Breakfast (10:15): Bacon-wrapped shrimp, fruit (berries) and sauerkraut
  • Lunch (2:30): Salad with olives, avocado, grilled chicken and balsamic vinaigrette dressing
  • Snack (4:50): Banana chips and veggie chips
  • Dinner (9:00): Brussels sprouts, shredded beef, bacon-wrapped shrimp
  • Workout: 2 hours of scrubbing the front of the house
  • Journal: “Did a lot of outdoor work today scrubbing and cleaning the front of the house.  No formal exercise.  I ate a lot of banana chips and my stomach got upset.  Won’t do that again.”

8/7/16 Sunday- Day 15

Woke at 7:35

  • Breakfast (10:15): Bacon and berries with mango
  • Snack (2:30): Handful of freeze-dried apples, banana chips and root chips
  • Dinner (6:00): Pork roast and brussels sprouts with blackberry sauce
  • Snack (9:25): Applesauce with cup of bone broth
  • Workout: 34 min Country Heat Country Swing
  • Journal: “Worked out this morning and then did housework outside all day.  Ate a snack of banana chips (I said I wouldn’t do that again) and I feel constipated and sick.  Will drink more water tomorrow.”

On the Menu for Week 3

  • Monday – Lettuce-wrapped burgers with zucchini and coleslaw (recipe below)
  • Tuesday – Loaded sweet potatoes with shredded chicken and broccoli
  • Wednesday – Steak and green beans
  • Thursday – Dinner at a friend’s house
  • Friday – Sockeye salmon with asparagus
  • Breakfast – Turkey herb patties, bacon, fruit
  • Lunches – leftovers

Recipe for Blackberry Sauce

Makes 1 1/2 cups of sauce approximately

  • Two small containers of fresh blackberries
  • 1/4 cup of balsamic vinegar
  • 1/2 cup of water
  • 1 tbsp of honey or maple syrup (this is just to sweeten…I used raw honey)

Directions

  • Combine all of the ingredients in a small saucepan on the stove over medium heat.
  • Allow to simmer and stir occasionally for 15 minutes, until sauce thickens and the berries are soft
  • Using an immersion blender (or a regular blender), blend the ingredients until ingredients are fully combined.
  • You can strain the sauce through a mesh sieve if you do not want seeds.  I just left mine in.
  • Serve immediately or store in the refrigerator for up to 1 week.  Serve over chicken, pork or beef.

Recipe for Coleslaw

Makes 5-6 servings

  • Two bags of pre-shredded cabbage (I like red cabbage with carrots)
  • 1/4 cup of apple cider vinegar
  • 1/2 cup of olive oil
  • 1 tbsp of raw honey
  • 1 tsp of salt
  • 1 tsp of garlic powder

Directions

  • Combine all ingredients in a large bowl and put in the fridge until ready to serve.  Mix well before serving.
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Coleslaw with sweet dressing

 

Thanks for tuning in for another week of my AIP journey!  Please don’t forget to leave a comment, and let me know if there is anything you would like me to include for next week.

XOXO,

Kristen

 

 

 

 

 

 

2 thoughts on “My Second Week…The Autoimmune Protocol Diet

  1. Looks like a great week! I’m looking for a great cabbage recipe. I usually steam it and just add butter, salt, and pepper. I’d love it, but I’m interested in trying something new outside of steamed cabbage or cole slaw.

    Like

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