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.

This week, we’re off to Bestival(music festival) on Isle of Wight and as I do not eat bread (gluten/wheat intolerance) breakfasts can be a bit tricky. Usually, I make scrambled eggs or yoghurt , fruit and home made granola, but despite going in the wonderful Doris we will not have any electricity, thus making it slightly tricky to keep certain things cool. I’m also quite lazy in the mornings and breakfast bars is easier than making scrambled eggs….

As I searched the web for recipes on protein/oat bars, I came across a fitness website that had several. Most of them used protein powders as a main ingredient, but as didn’t have any at home (I rarely do) I used one of the recipes as a base and changed it according to what I wanted and what we had at home.

Oat, nut and apple Protein Bars: 24 bars

Ingredients:

I made my own “apple sauce” by combining an apple, approx 100g of soft dried dates, ten soft dried apricots in a blender. Usually, I add in a dash of apple juice (not from concentrate) or other juice I have at home in order for it to become a smooth liquid, but today I only had milk, hence using it instead.

I combined all the dry ingredients in one bowl and all the wet ingredients in one. As I love cinnamon and think it’s a great combination with the apple, I put in lots and lots.

Combine all the ingredients in to a thick paste and spread it evenly in a oiled or silicon sheeted A4 pan. Originally, the recipe called for a 9×9” pan, but it turned out to be quite a lot of batter so I had to move it in to a bigger one. I like my bars about 2cm thick, but it the size of the pan all depends on what you prefer. If you bake them in a smaller pan, there will be fewer but thicker bars, make sure you keep them in a bit longer though if you like them thick.

Let cool on a rack so they wont go soggy. Cut in to bars and keep them in the fridge , they’re also good to freeze, if you get any left over…

Oat and chocolate Bars: 24 bars

Preparation:

This recipe is a mix of the above recipe combined with another favourite recipe. I started by wizzing the shredded coconut and cocoa for a couple of minutes before transferring to a large bowl. I like my chocolate dark but unfortunately, we only had a third of a cup left of cocoa powder. If we had more I would have added ½ cup as I feel the dates can make them quite sweet. I however have  but it all depends on your preference. My fiancée likes milk chocolate so he was very pleased with the lack of cocoa powder.

Ingredients:

Just like with the recipe above, I put all the ingredients for the apple sauce in the blender until it went all smooth and creamy. I also had a small portion of non sweetened cinnamon apple sauce that I added. I mixed the apple sauce with the eggs and all the liquids in a large bowl and added the dry ingredients in the bowl with the cocoa/coconut mix. Combine the two bowls in to one and put in a oiled or silicon sheeted A4 pan and bake in oven at 175 degrees for about 35 min. These bars will become stickier and moister than the previous ones due to the dates. If you want them drier, dry them out in the oven by slicing them in to the right sizes in the pan and put them back in the oven for another 10 min.