So it seems like I've been off the grid for a while but not really by choice. I have my good and bad days, having an underactive thyroid is not fun. I went to the endocrinologist and he insisted that diet has nothing to do with the cause of the disease or the healing of it either. I beg to differ, when I eat something that contains gluten or dairy my body reacts and not in a good way. Who wants to wake up tired, have brittle nails, and have no energy at all? I remember an acupuncturist telling me once that I had the power to make the changes to heal my dis-ease. Boy, was she right. We cannot expect others to fix or heal us, we must take responsibility for our own lives and heal ourselves.
I started doing some research and decided that as much as I love being a foodie, things must change if I wish to live a full and healthy life. Making a drastic change is never easy though, it's like learning to walk all over again. Will it be difficult? Yes, but just for a short while. Will you want to pull your hair out? Yes, but please don't. :)
Around Christmas time I purchased a book for my boyfriend that explained what paleo was and why we should eat paleo. It has been sitting on the shelf for a few months and I finally made the decision to start reading it a few weeks ago. The book, "Practical Paleo" is such an easy to follow guide and recipe book that makes it very easy to succeed at eating clean. Because I've had to take the initiative to take control of my life again, she has provided an easy to follow blueprint of the autoimmune meal plan. I am not going to say it's a piece of cake to follow because we all have become accustomed to a certain way of eating. But like I said, my health is at risk. There are many restrictions when you follow the Auto Immune Paleo protocol but it gets easier with time. Just ask yourself, "is my health worth it"? For more details, check out the Practical Paleo site! Enough of that and lets get to the good stuff!
What you see above a dish similar to the shrimp louie I had posted before. I used canned wild caught salmon in water with no salt added, organic cucumbers, a whole avocado and yellow onion. I created a dressing with coconut oil, dried sage and rosemary, ground cumin and himalayan sea salt along with the juice of half of an organic lemon. I mixed that into the salmon mixture then garnished it with micro greens.
This follows the AIP meal plan and I must tell you that it really was as good as it looks. I then dumped it into the organic red lettuce leaf, wrapped it up and enjoyed every single bite.
I started doing some research and decided that as much as I love being a foodie, things must change if I wish to live a full and healthy life. Making a drastic change is never easy though, it's like learning to walk all over again. Will it be difficult? Yes, but just for a short while. Will you want to pull your hair out? Yes, but please don't. :)
Around Christmas time I purchased a book for my boyfriend that explained what paleo was and why we should eat paleo. It has been sitting on the shelf for a few months and I finally made the decision to start reading it a few weeks ago. The book, "Practical Paleo" is such an easy to follow guide and recipe book that makes it very easy to succeed at eating clean. Because I've had to take the initiative to take control of my life again, she has provided an easy to follow blueprint of the autoimmune meal plan. I am not going to say it's a piece of cake to follow because we all have become accustomed to a certain way of eating. But like I said, my health is at risk. There are many restrictions when you follow the Auto Immune Paleo protocol but it gets easier with time. Just ask yourself, "is my health worth it"? For more details, check out the Practical Paleo site! Enough of that and lets get to the good stuff!
What you see above a dish similar to the shrimp louie I had posted before. I used canned wild caught salmon in water with no salt added, organic cucumbers, a whole avocado and yellow onion. I created a dressing with coconut oil, dried sage and rosemary, ground cumin and himalayan sea salt along with the juice of half of an organic lemon. I mixed that into the salmon mixture then garnished it with micro greens.
This follows the AIP meal plan and I must tell you that it really was as good as it looks. I then dumped it into the organic red lettuce leaf, wrapped it up and enjoyed every single bite.
