Tag Archives: butternut squash

Twenty eight days

 flower 1

 Twenty eight days completed, wow that was not as bad as I thought it was going to be.  I must admit that I have enjoyed my food choices and have found this restrictive way of eating  not a problem. I have deliberately kept it simple and not introduced too many mixed food meals.  Yes it was quiet repetitive but it was fresh, clean and colourful. Although all through this period I have not had any gastric problems I have at times had discomfort, something I will try to sort and improve as my next phase. Although I would love to introduce eggs and my most favorite condiment, black pepper, I think I will resist this for the time being. My thoughts on changes I have made are lots and varied. I did not come from the typical western diet of lots of processed foods, added sugars and grains but from a Paleo way of eating . This has meant  that some of the problems I used to have before Paleo had been reduced.  Even eating  mainly Paleo ( though I must admit certainly not fully)  I still had issues which would come and go and which caused me to not really enjoy eating or want to travel or sometimes even socialize. That is one of the main reasons for going this step further and try once and for all to sort everything out. I know that I will not be able to eat as I want again but just want to enjoy the foods I can have without worrying as to the consequences. I was never one to eat lots of raw food and I have never really been a big fan of salads and the like. This past month seems to have changed this. I still do not enjoy a mixed salad but like the ingredients as separate items on my place. I prefer not to have too many cooked vegetables at one meal, but the odd one with some  raw carrot and other salad stuff is OK. I even prefer to have cold chicken rather than some that has been just roasted. Red meat I like as a mince dish or my breakfast patties but am not too keen on meat cooked with lots of other ingredients. Overall I think my palate has changes significantly. I do not crave any particular food as I used to. Chocolate, one of my passions in any form – dark chocolate, milk chocolate (twix bar….), chocolate cake, Nutella etc, etc- I now do not even covet when I see it. I used to pick at things particularly in the evening, this need has now almost gone and what I do have is mainly fruit or maybe leftover meat. These parts of my desire to follow the autoimmune protocol have been fulfilled and so I regard it as a success. My ongoing discomfort is now my priority to overcome and will be the catalyst that will keep me on the straight and narrow. For the next few weeks  I will simplify my foods even more and try and wheedle out my problem foods. Not that I will make big changes, just monitor more closely what I eat and how I feel and then start to omit one food at a time. DAY 24 309B  299B  299D ready  299Pud I was out today so again took food with me, that is why breakfast and lunch look almost the same. These are easy foods to travel with and don’t need much preparing. I had pork and apple patties for breakfast with apple, cucumber, avocado and blueberries. Lunch consisted of a pork pattie and a beef one, this time I added banana just to make it seem a bit different.  I used the slow cooker to make dinner which was basically a minced beef meal where I threw in the meat, sliced onions, sliced mushrooms, chopped carrots and loads of fresh herbs, the liquid was homemade beef broth. I served it with cooked sliced green beans and some sweet potato mash. After this there was melon with dried cranberries and coconut chips. I had somefresh strawberries, an apple and a pear during the evening. DAY 25 210B  210L  210B2 Beef patties were on the menu today this time with a really nice ripe avocado which seemed to have a better taste than normal, I wish they were all like this. I had them with strawberries, blueberries and cucumber. I did not feel like having fish for lunch so had some organic sliced chicken with blueberries and more of the lovely avocado. I just cooked some bacon for dinner and decided to have all cold things to accompany it. Another avocado, but not as nice as the last, with banana, blueberries and sliced apple. I did not want anything after this so no snacking. DAY 26 310B  310L  310D I made FAUX-TMEAL (PALEO “OATMEAL”) from a recipe by  Melissa   cupcakesomg.blogspot.ca   for breakfast and topped it with blueberries and my lovely coconut chips. Nice change from my regular breakfast. Lunch was more of the sliced chicken with carrots, blueberries, cucumber and avocado. I made a chicken dinner in the slow cooker, not  a great success, and it is really that colour because I decided to add ground turmeric to go with the lemon juice. As I said it was not a great success, I did not leave it on long enough to soften the carrots and french beans but apart from that it was OK. I needed something nice after this so had banana and raspberries. DAY 27 310B  410L  410D 410pud The rest of the Faux-tmeal was breakfast, with lunch a serving of tinned salmon, grated carrots, avocado and cucumber. I decided to have more of last nights chicken diner so cooked it on the stove top for 20mins more and then shredded the chicken. Still not too nice so maybe will find another way to cook it next time. I convinced myself to like it because it had loads of good thing in it and you know the saying “good for you medicine always tastes the worst”. This time I followed it with honeydew melon, strawberries, coconut chips and coconut milk. An apple provided a late night snack. DAY 28 510B  510L    510D So here we are day 28, the last official day (normally I know it is 30 days but I like nice complete weeks). Today started with bacon which today I decided to fry and not grill. I did use a minute amount of coconut oil just to start it going. I then cooked the sliced mushrooms in the remaining bacon fat and added some lemon juice near the end of cooking, these were served with avocado with more lemon juice added. For lunch instead of having plain tinned tuna I made some tuna cakes. I based these loosely on a recipe for Spicy Tuna Cakes by  Michelle Tam of    nomnompaleo.com.   I had to make them AIP compliant and I think they came out pretty good.(my recipe below). I again used my slow cooker this time to cook a whole chicken, something I have not done before. I used a recipe by   at thenourishinghome.com  again a few omits to make it AIP (my recipe below) and I must admit it was a lovely tasting bird, moist and it had picked up the taste of the  spice mix, definitely one to do again. RECIPES Faux-tmeal (Paleo “Oatmeal”) Based on a recipe from    cupcakesomg.blogspot.ca

310B Serves 2


  • 1/2 medium acorn squash
  • 1/2 can coconut milk
  • 1 tbsp desiccated coconut
  • 2 tbsp coconut flakes
  • 1/2 tsp cinnamon powder
  • 1/4 tsp. ground ginger

1. Pre-heat oven to 400 degrees F. 2. Slice acorn squash in half. Fill a roasting pan about 1″ deep with water, then place the squash halves flesh-side down into water and roast for about 45 minutes to an hour, or until flesh is very soft. 3. Scrape out seeds and discard. 4. Spoon out squash into a saucepan. 5. Add coconut milk, coconut flakes and seasonings and cook over medium heat until well incorporated. 6. Using a potato masher or hand blender, puree squash slightly so there are no large chunks (this isn’t a puree, but you want to blend down the fibers). It should be relatively thick, so if it’s not, try adding more shredded coconut and/or coconut milk. 7. Divide into 2 dishes. 8. Top with coconut flakes, coconut milk, or berries. 9. Serve hot! NOTE Keeps well in fridge for a few days, don’t add topping until heated.

AIP Tuna Cakes Made AIP from an original recipe for Spicy Tuna Cakes on    nomnompaleo.com 510Lclose Makes about 9 cakes


  • 3 tbsp coconut oil melted and divided
  • 2 tins tuna
  • 3 scallions thinly sliced (about ⅓ cup)
  • 2 tbsp fresh cilantro finely minced
  • 1 1/3 cup sweet potato baked and mashed
  • 1/2 medium lemon finely grated zest
  • sea salt

  1. Preheat the oven to 350°F, and use a brush to grease a  muffin tin
  2. In a large bowl, mix together the tuna, scallions, and cilantro.
  3. Add the mashed sweet potato to the tuna mixture, and gently combine.
  4. Then, mix in the lemon zest with the remaining two tablespoons of coconut oil
  5. Season with salt to taste.
  6. Gently mix everything together
  7. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
  8. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out
  9. Transfer the cakes to a wire rack to cool.

They’ll keep for about a week in a sealed container in the fridge.

AIP Slow Cooker Roasted Whole Chicken Tweaked from the original recipe at    thenourishinghome.com

510D  serves 4


  • 1 chicken 4 – 5 lb
  • 1 large onion
  • 1 medium carrot
  • 1 stalk celery
  • 1 small lemon
  • 1 head garlic
  • 1 bunch fresh thyme
  • 2 tsp sea salt
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried rosemary

  1. Lightly coat the bottom of slow cooker with melted coconut oil.
  2. In a small bowl, combine all of the Seasoning Mix ingredients; set aside.
  3. Cut onion in half. Then cut each half into quarters.
  4. Cut the carrot and celery into 2 inch pieces.
  5. Cut the lemon into 4-5 thick slices.
  6. Place half of the onion into the bottom of the slow cooker. Then add all of the chopped carrot and celery.
  7. Remove skin from bird and pat dry with kitchen roll.
  8. Rub the seasoning mixture all over the chicken. Then stuff with the remaining onion along with a few sprigs of fresh thyme.
  9. Place the bird breast side up in slow cooker and top with the sliced lemon and a few sprigs of fresh thyme.
  10. Cover and cook on high for 6 hours

That’s it for this 28 days.