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.
Tomorrow morning we will be flying off to San Francisco to visit some friends and today is therefore filled with preparations. I’m making filled crepes for myself, a banana smoothie each for the two of us as well as chewy bars/bites.
I started following this recipe from Paleo Mum and realised I had some other things I also needed to use up. My modifications turned it into this:
2 very ripe bananas
1 tbsp vanilla extract
1 tsp ish of cinnamon
a bit of sea salt
1/2 cup unsweetened desiccated coconut
1/2 cup chopped pepitas/pumpkin seeds
1/3 cup sunflower seeds
2 tbsp chia seeds
1/3 cup chopped dried apricots
2 tbsp chopped dried currants
1/3 cup chopped pecans
1/3 cup chopped hazelnuts
5 slices of unsweetened freeze dried mango, chopped/crushed into small pieces
Set the oven to 350F/175c.
Mixed the first five ingredients smooth in a blender. Mix all the other ingredients in a bowl before stirring it all together. Grease up a 23x23cm/9×9″pan and pour in. I used both a mini cupcake pan (12) and a 20x15cm/8×6″ glass pan.
After 10 minutes, the house smelled of banana bread and yumminess and I took out the golden mini bites, still leaving the bigger glass pan. After almost another 10 min, I took out the glass pan which was now golden around the edges. I cut them before letting cool.
From this batch, I got 12 mini muffins and 12 smaller bars.
These bars turned out to like a mix between a muffin and a bar, the banana and dried fruit sweetening it up enough without adding any sugar or honey. They are easy to cut into pieces and take a couple with you and we will thoroughly enjoy them tomorrow on the flight!
January has been busy with our birthdays (mine & my husbands birthday are 1 day apart) and a big event with our non-profit Maker group. We have been going at full speed and it’s not until this week that we’re trying to catch up on lost sleep.
This is what has been going on in January (with the help of my instagram)
Many birthday cakes were made! The husband wanted something with lemon/raspberry/white chocolate flavour so I obliged and made him a Paleo Lemon poke cake from Beauty and the Foodie but replaced the blueberries with raspberries.
Icing was harder than I thought (getting coconut oil not to float to the top before drizzling on, hmm) but turned out great.
For myself, I wanted a small cake with many layers I could place in my birthday present from my husband. Chocolate could work as I had some leftover raspberries I wanted to use and so I found the recipe for Paleo Chocolate Cake from Super Glue Mum. I made this cake in two small round tins which fit in my new cake dome and turned it in to a four layered cake.
The cake was tasty, but very moist. So moist that it was a bit hard to cut the layers.
I realised I had some cream cheese left from a couple of days earlier (never really happens), so I made a cream cheese frosting with some honey, vanilla extract, butter and cream cheese that I spread on each layer along with some smashed up raspberries.
All in all, a great cake – but once I assembled all the layers the glass dome didn’t fit!
The plate in the foreground was some amazing chocolate chip truffles a friend of ours gave us during our birthday celebrations. We also had some left over trifle that our other friends had made for us but we forgot to put at the table when I took this snap.
I tried to finish many of my projects I’ve been thinking about for a while and these small pillows was a gift from a dear friend back in the UK. They just instantly brighten up our apartment!
One of our great presents were a cast iron pan from my sister. I had been looking at different frying pans for a while and considered getting an ordinary Lodge pan for birthday money received. Imagine my surprise (& confusion) when this one arrived in the post!
My sister knows me too well!
There was a chocolate festival in Harvard Square and oh boy did we get a lot of free chocolate things!
It was all amazing and delicious and the four of us were so pleasantly surprised. And then I was all chocolated out. One of the mini tub of ice cream is still in the freezer…
Our big event was scary, exciting and a lot of fun! We have a maker space for people in Cambridge and this was our first big event with speakers. We had a sponsor who arranged some amazing food and all in all it was a great experience.
This ring, I 3d printed, painted with one of my favourite nail polishes and glued on to a ring I bought cheaply from Michael’s. And then I completely forgot about wearing it…
Being so busy over Christmas, new year and January, I have completely forgotten about my knitting projects. This cardigan, I started with last year and didn’t have the urge to finish it until one my friends completed hers in three days. Almost there!
One of my promises to myself this year is to emphasize more on finishing my projects rather than creating so many I get overwhelmed. I have my many lists of projects to do, but will not start a new one before I have finished something properly.
So, January – jam-packed! I’m sure February will be even more amazing!
As the season is upon us here in the US when everything is pumpkin flavoured or coloured, I thought I would try something new. I made pumpkin spiced donuts with chocolate and bacon frosting!
Going through several blogs to get some ideas, I immediately got stuck on Danielle’s (Against All Grain) amazingly looking ones that are not only grain free, but also paleo.
The full recipe can be found here on her website.
I’m quite bad at following recipes as usually I tend to not have all the ingredients at home, so at this instance I substituted coconut milk with normal full fat and only made the chocolate glaze as I was lacking the cocoa butter. The result were moist and fluffy donuts, as it usually is when coconut flour is involved, with quite a heavy chocolate glazing. So heavy in fact that I thought that the strong chocolate flavour took away from the tastyness of spiced pumpkin. Next time I will definitely try the maple glazing as I think that will go better with the bacon.
I also made two different sizes but next time I will only make the mini ones as they are a perfect nugget of goodness. Then you can also have a couple without feeling too full!
As you might have noticed I put some of the donuts in the fridge before taking photos which in my eyes didn’t make them as pretty as the shiny non-set ones. However, I can attest that they both taste pretty amazing tho!
I was pretty tasty too!
* I’ve decided to call them donuts instead of doughnuts as it was a thin batter and not dough. Just my personal preference!