Boredom and Repetitiveness

Look around and see the flowers
Look around and see the flowers

How do you cope with boredom when it comes to food. Having the same type of meal almost daily is some people idea of a nightmare. There are often posts in the Paleo community about how boring Paleo can be and how restrictive it is in its very nature. Imagine the comments that could be bantered around about AIP then, with even more restrictions and no-no foods. I think that the big difference in going down the AIP route and not just following Paleo is that there is often a medical or physical problem that the follower is hoping to improve or mend. This gives you a big incentive to keep going especially as the feeling of well-being starts to come and symptoms decrease or stop.

This is how I feel about following this way of eating. Yes it is restrictive and yes it can get a little boring but the trade-off is so much more. From a starting point of not wanting to eat on holiday or if going for a long journey or even socializing, Paleo made a big difference. It slowly gave me the confidence not to miss out on too many meals, something I regularly did often for the whole day.  I still had gastric episodes but not so frequent and usually I could tie down a reason. So to me Paleo was not really boring or repetitive, but enabled me to live a reasonably ‘safe’ eating life.

Going AIP is a stage further. Although I was used to missing out many foods that caused me grief, I still craved and ate food that caused less problems but problems non the less. Now I do not eat anything that is not on ‘The List’, ( I don’t even taste the non AIP recipes I am cooking for other people, just relying on their comments…. ). Yes I eat quiet a lot of fruit as snacks because I was a consummate picker particularly in the evening,  but I have found this need has diminished to almost nil during the day and is even much less in the evening. Maybe because I am now filling my body with dense whole food that nourishes it, I am starting to lose my cravings. I know I eat food that is repetitive but because I know I will not have a reaction I enjoy it and look forward to it. I also find the process of getting it onto my plate and ‘artistically’ arranging it a pleasure (looks a bit like a child’s plate when introducing finger foods !!!). For me following this way of eating has so many pluses that the negatives become insignificant. Not that I don’t occasionally just fancy some bread, or chocolate or a non AIP pudding, but I don’t succumb because I want to continue to feel good and to improve more.

After three weeks of clean eating I am noticing a difference. If I am tired when I get up, particularly after a bad night, I recover very quickly and do not spend hours in a tired haze. I am able to go for longer without that  ‘oh I must sit down before I fall down’  and so accomplish more in the day, doing things I want to do. Sleeping is still a bit of a problem but I have high hopes that this will get better. Overall I seem to have more energy, certainly less aches and pains and less of the brain fog. So despite the repetitive nature of my food I will continue on my journey.

Day 18

  110B  229L  249D

Breakfast was again beef patties, a new batch with slightly more onions, much better.  The addition of pineapple again was very refreshing especially with the sweet strawberries. My staples of cucumber, avocado and blueberries finished off the rainbow plate.

Lunch was twice baked stuffed sweet potatoes from Samantha at  (recipe below) with cubed cucumber, grated raw carrot, radishes and the rest of the avocado from breakfast. We went out to lunch and guess what ? It was gammon and sweet potatoes with carrots, and here is the picture as promised. An apple and banana comprised the evening snack.

Day 19

239B  229L  239L

Today was a nearly the same as yesterday day. Breakfast did not have the pineapple and had black grapes instead of blueberries. Lunch was leftover stuffed sweet potato (picture is same as yesterday, just omitted the radishes). I had the radishes with the last meal of the day which was salmon served with cucumber, salad onions, sliced apple and grated carrot. I did not feel like anything else during the evening so left it at that.

Day 20

249B  249L  249D

I only had one beef patty left so I teamed it with a pork patty and served them with the last of this batch of strawberries, some blueberries, cucumber and a few black grapes. Lunch was again salmon, but I cooked some mushrooms in coconut oil and lemon juice to go with it. Another pineapple, again a really juicy one, some radishes, cucumber and avocado completed the meal. Again we went out for dinner (twice in a week, almost a record). Despite an extensive menu the only thing I could safely have was the gammon and sweet potatoes, good job I don’t mind repetitive foods. I had more grapes and strawberries in the evening.

Day 21

279B 279Dchick  279L 279Pud  279D           Today I decided to put the boat out and cooked bacon with lemony mushrooms and finished breakfast with avocado, I even sliced it this time. This combination was inspired by of  I just cooked the mushrooms in lemon juice and coconut oil.

Dinner was roast chicken cooked with carrots and onions and lots of flaked sea salt. After last week and not enjoying the cooked vegetables I decided to have it with my usual cucumber, grated carrots, avocado and radishes. I enjoyed it much more so for a while I will cut back on cooked veggies and mainly have raw ones. Pudding was some honeydew melon with the cream from a can of coconut milk from fridge. The final meal was very similar to dinner except that the chicken was cold. Again I did not need any thing else during the evening.

Day 22

259B  259L  259melon

The pineapple appeared again for breakfast this time with the last pork patty and a new batch beef patty all put together with avocado, strawberries, cucumber and blueberries. You will see from the picture of lunch that I used my potato peeler to slice the carrots, just a presentation change which went well with the salmon, avocado, radishes and cucumber. I love the radish season, so nice to have fresh locally grown ones even if they do come with half the soil from the field. I used up the rest of the honeydew melon but did not have any coconut cream left so had it plain.

I made a mince dish in the slow cooker with mushrooms, bacon and carrots, and had it with cucumber, raw carrots and radishes.(recipe below) 309L We had this quiet late so did not feel the need to snack again, perhaps this craving has almost finished !!!!

Day 23

269B  269L 309L

It was the new batch of beef patties again today, I had some lovely juicy English  strawberries, something we don’t usually get out of season but I suppose the increased use of poly-tunnels and the exceptionally mild weather we have been having means that the strawberry season is extended.  Avocado, cucumber and blueberries made an appearance again. Lunch was old faithful salmon served this time with some sliced cooked green beans, avocado and radishes. The evening meal was a repeat of last night using leftovers. I did have an apple later in the evening.


Savoury Twice Baked Sweet Potatoes

from Samantha  :

229L   Serves  2


  • 2 Sweet potatoes
  • 4 Pieces Bacon
  • 1 cloves garlic finely diced
  • 1 tsp sea salt
  • 1-2 tbsp coconut oil
  • 2 tbsp coconut cream
  • 1/2 tsp lemon juice
  • chives to garnish


  1. Preheat oven to 350 degrees
  2. Place sweet potatoes on a lined baking sheet and bake for 1 hour
  3. As the potatoes are cooking, cook bacon until crispy and set aside to cool
  4. When the potatoes are done cooking remove them from the oven and allow them to cool enough to handle.
  5. Split the skin of the sweet potatoes and scoop the flesh out of each skin.
  6. In a food processor or mixer combine your sweet potato, garlic, salt, cooking fat, coconut cream, and lemon juice.
  7. Whip until smooth.
  8. Crumble bacon and fold it into the potato mix.
  9. Spoon the potato back into the skins
  10. Garnish with chives
  11. Place back in the oven and bake for another 15 minutes.


Slow Cooker Minced Beef with Bacon and Carrots

 299D ready   serves 6

Prep 25 Min    Cook 6 hours


  • 2 lb minced beef
  • 1 large onion chopped
  • 6 rashers bacon cooked and chopped
  • 6 oz mushrooms sliced
  • fresh basil chopped
  • fresh coriander chopped
  • fresh parsley chopped
  • 1/2 lb carrots small dice
  • 1 lemon juice of
  • 2 tsp sea salt;
  • 2 cups bone broth


  1. Fry sliced onions until soft and starting to brown, about 10-15 minutes medium heat.
  2. Add minced beef and brown.
  3. Transfer mixture to slow cooker.
  4. Add chopped carrots, sliced mushrooms, lemon juice, sea salt and chopped herbs
  5. Add bone broth and gently combine all ingredients.
  6. Cook on high for 1 hour
  7. Reduce to medium and cook for further 5 hours.


Looking  forward to my next update.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s