Due to a lot of allergies and other health issues I’ve been working through for the past year, I decided a week ago that I need to try an elimination diet to establish more of what I can and cannot eat. After a lot of reading, I’ve started with the Autoimmune protocol (AIP) and am about one week in.
At first, I was feeling stressed, mainly because I rely so much on eggs and dairy to go through my day. I had a moment of clarity when I saw a list of all the vegetables I can eat and got a ‘of course I can do this!’ moment.
The first week, I’ve been spiralizing a lot of vegetables and eating with different kind of meats and seafood but a couple of days ago, I felt like I got stuck in a bit of a rut again. It felt like I kept eating the same things.
Yesterday, I tried to come up with easy breakfast options as it feels like frying up veg takes a bit longer and I seem to be eating my breakfast very late in the morning. In comes ways to incorporate lots of vegetable in a format that I can prepare a big batch of and just reheat in the morning.
Today, I made porridge.
Veggie porridge (AIP)
1 slice of green cabbage (100g approx), cut up into small pieces
1 cup cooked spaghetti squash
handfull of fresh spinach
1/2 yellow plantain, cut up
1 green apple, grated/chopped (I kept some back for decorating afterwards)
cloves, cinnamon, ginger powder
dash of coconut milk
squirt of lemon
2tbs gelatin (optional – adds protein)
1/2 cup water
I started by frying up the cabbage and squash in the pan with some coconut oil and a squirt of lemon until cabbage was a bit softer. Then in went the spinach and spices, until the spinach had wilted. This then went into my blender (vitamix) with the plantains and a bit of coconut milk. The milk was poured in to make it puree easier. You don’t want to see any of the spinach pieces when you are done.
I then poured the blended mix back into the pan and added the apple, once it started simmering again. At this stage, taste it and see if you need to have some more spices, but it tastes very much like apple from the plantains and is ready to be eaten. If you want to add more protein, you can add in gelatin to the mix.
The water went into a small pot and I sprinkled the gelatin over it whilst swirling it around (to minimize clumping) and once all had been mixed in, I left it for a minute or so. After the rest, I put it over heat and stirred it until the gelatin had melted and then mixed it into the porridge. This will firm up a bit more when cold, and can’t really be tasted once mixed.
Serve as is, or add berries or whatever you want on top.