You guys!! I have been doing it all wrong. What am I doing wrong? The AIP (Auto Immune Protocol) diet. I am one of those people who look at recipes, menus, diets and gives them my own makeover. That in itself is all fine and good if the recipe or meal turns out great. But, doing this with a solid, well researched, scientifically based Auto Immune Protocol did not work!
I am 2 days into the Protocol right now. My swelling and pain are reducing dramatically in just that short time. Let me tell you what I did wrong so you don’t make the same mistake.
I purchased books such as The Healing Kitchen, and partially read them, grabbed the list of approved ingredients and came up with my own eating plan while even adding some other non approved ingredients. I did this because it just looked boring and uneventful to this die hard foodie. Let me tell you, there is a reason behind that plan and it works!
The big thing I was missing was the nutrient density part of this plan. I did great with my bone broth, fruits, and meat. But the veggies were lacking. According to Dr. Terry Wahls, you should be eating 9 cups of vegetables per day! What??? Yep it's true! The nutrient dense part of this plan is super duper important to aid in healing the body, which is what you are doing with AIP.
I am now starting my day with a smoothie that makes sense to my healing. I put blueberries, a handful of leafy greens, full fat coconut milk, tart cherry juice, a little orange juice, Calm Magnesium Supplement (adds sweetness and magnesium) and water.
For lunch I had grilled chicken breast with sautéed cabbage.
Roasted veggies were on the menu for dinner.
These veggies are amazing! I buy the frozen Organic Normandy Vegetable mix from Costco for my roasted veggies. You can roast them in the oven or on the grill.
So, now that I'm doing it right I will continue to create recipes that are AIP compliant to share with you. I'm excited to see the positive results this time around.
Roasted Veggies
- 4 cups veggies
- 1/4 cup olive oil or avocado oil
- 2 Tablespoons of minced garlic
- 1 teaspoon of salt
Mix the veggies with the oil, garlic and salt. Place in a 9x13 baking dish. Bake at 400 degrees for 30-40 minutes, stirring every 15 minutes.
