Taking Charge

Who said Paleo was easy
Who said Paleo was easy

Taking charge of something as important as your bodies nourishment is huge. There are so many things to sabotage you.   Advertising, shop windows, wonderful smells wafting out of bread or coffee shops, tantalizing packaging saying “eat me”, and the worst of all what someone else is eating.

During my transition to Paleo a few years ago, I did find it hard to give up certain foods that really didn’t  cause me any problems, it was a slow process. I don’t think changing how we eat or think about it should be rushed. I needed time to adjust, come to terms with it, and finally do it. Getting rid of food that I know caused me grief like dairy was easy. Giving up foods that contained gluten however was much harder as I could tolerate some one day but then needed a few days break from it. It made me going all out on the Autoimmune Protocol to actually ditch things like homemade bread, National Trust cakes and chocolate digestive biscuits.

While still just Paleo (80 / 20) I did include meals with a tomato base (braising steak slowly cooked in tomatoes and onions, lovely) and used lashings of black pepper. Now there are no more tomatoes or pepper, two things I miss in my everyday cooking. I am (with the help of Paleo and Autoimmune bloggers on the internet) finding alternative ways to prepare and season things and to find substitutions.

You will see from the foods I am eating I am doing my AIP transition slowly by eating a lot of the same foods that I like and just introducing other things at a slower pace usually for our main meal.

I have nearly completed a week eating this way and I must admit I feel a little better, less aches and pains and no gastric flareups. I am still not sleeping as well as I would like but am trying to be in bed for at least eight hours. I am sure this will come.

Day three

thurs 11 9 3 wed 10 9 L

Breakfast had my favorite beef patties which I teamed with my usual avocado and cucumber. I added a few lovely sweet strawberries to go with my blueberries.

We went out to lunch were I had grilled gammon topped with grilled pineapple, and a side of healthy oven baked sweet potato fries and steamed sliced carrots.

My evening meal was tinned salmon with apple cider vinegar, avocado, cucumber, radishes and grated raw carrots.

I snacked on an apple and a banana during the evening.

Day four

20140908_092554_resized    fri 12 9 L3  20140907_121014_resized - Copy

I thought I would have a change for breakfast and made some butternut squash ‘porridge’. this was supposed to be served with toasted unsweetened dessicated coconut , but I forgot to toast it so used untoasted coconut instead. This was really filling and a nice change from patties.

Lunch was salmon again (I know repetitive, but I like it). Note the avocado balls,my new cleaner way of getting the flesh out of the skin and no slicing. I used my melon baller to scoop out lovely round shapes, I could then use it to scape all the avocado out of its shell. No mess and no wastage, result.

melon baller   fri 12.9 b3 balls

Dinner was an all in one meal, a nice cottage pie. Here I used my “go too” minced beef recipe (see below). This I developed before Paleo, tweaked it for Paleo and then some more for Autoimmune. I can change it slightly to suit the kind of meal I want to end up with. On top of the mince I layered cooked cabbage and topped it all with sweet potato mash. (gone are the days of peas).

I didn’t feel the need to snack..

Day five

20140909_085158_resized    20140906_171205_resized - Copy   20140908_145400_resized

I remembered to toast the desiccated coconut this time so my leftover butternut squash porriage had its proper hat. I must say that I didn’t notice much difference in flavour and I do like the slightly softer untoasted coconut so I don’t think I will bother to toast it for this dish next time.

Here is a simple take on an aperitif style lunch, slices of cucumber with tinned salmon and avocado on top. The lemon used to flavour the avocado dripped onto the salmon and added a  rather nice united flavour.  These were teamed up with  a lovely crisp apple and a succulent pear.

Chicken marinaded overnight in lemons and oranges  and then cooked in oven and served with cauliflower, sliced green beans and carrots finished the day. The picture shows the chicken ready to go into oven, the picture of the finished dish is somewhere in cyber space !!!, but you can get the drift.

Today I decided to do a pudding, just fancied something nice to finish off. I layered fresh pineapple and strawberries over coconut cream (from top of tin of coconut milk kept in fridge) and then sprinkled them lavishly with unsweetened dessicated coconut.

.pud 12 9 2

It was a lovely treat and negated the need for anything later.

Day 6

              sat 13 9 b  20140903_173306_resized

I went back to beef patties today for breakfast. I really like this combination on my plate.

Lunch was again a salad with tinned tuna, iceberg lettuce, cucumber, avocado and radishes.

We had leftover Citrus and Herb Chicken with cubed sweet potato, carrots and cauliflower for the main meal.

An apple and a banana finished the day.

There seems to be a trend in my eating in that I am having a lot more raw and salad things as well as fruit, and am having protein and a good fat each meal. I am trying to make my plate colourful and interesting and so far am sticking ridgedly to the plan.

Well thats it for now.


AIP Basic Mince

    Serves  4

Prep 15 Min    Cook 30 Min    Total 1 Hr 45 Min

  • 1 lb minced beef
  • 1 onion finely chopped
  • 1 tbsp coconut oil
  • 1 large carrot grated
  • 1 tbsp dried parsley
  • 1 tsp. turmeric
  • 1 lemon juice
  • 1 cup bone broth homemade
  • 1/8 . sea salt to taste


  1. Melt coconut oil, add onions and fry until soft and starting to brown.
  2. Add mince and brown.
  3. Add carrots, parsley, herbs, lemon juice and bone broth
  4. Season with salt.
  5. Cook on low heat for about 1/2 hour
  6. Can be refrigerated for few days or frozen

Roasted Paleo Citrus and Herb Chicken

I based my dish on one by  Rebecca Bohl at  paleogrubs.com  

just made it more AIP friendly

20140908_145400_resized   Serves 4

Source: paleogrubs.com


  • 8 chicken thighs
  • 1 onion thinly sliced
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • 1 lemon sliced thin
  • 1 orange sliced thin
  • 5 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1 lemon Juice of
  • 1 orange Juice of
  • 1 tbsp Italian seasoning AIP
  • 1 tsp onion powder
  • sea salt to taste


  1. Whisk together all of the marinade ingredients in a small bowl.
  2. Place the chicken in a baking dish (or a large Ziploc bag) and pour the marinade over it.
  3. Marinate for 3 hours to overnight.
  4. Preheat the oven to 400 degrees F.
  5. Place the chicken in a baking dish and arrange with the onion, orange, and lemon slices.
  6. Sprinkle with thyme, rosemary, salt and pepper.
  7. Cover with aluminum foil and bake for 30 minutes.
  8. Remove the foil, baste the chicken, and bake for another 30 minutes uncovered, until the chicken is cooked through.

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