Day Two and Work

So my day went ok. Doing the AIP protocol while at work will be different. I think it might be easier since I will be busy with work and not thinking or focusing on food. That is my problem while at home. Especially since I am still looking up recipes, cooking, and making menus.

So for breakfast I had some 50/50 (beef/pork) sausage patties and grapes. For a snack later I had the rest of my grapes and some real root veggie chips. I purchased them from a local organic grocery store but I plan on making my own soon. For lunch I had beef and root vegetable soup (made in the crockpot all day yesterday). It was good, except it needed more garlic (I LOVE garlic) and I decided I dislike parsnips. So thats a bummer. Lesson learned. I’ll cook up the parsnips when I make veggie chips and then after that I won’t buy them again. Next time I’m trying rutabaga. For dinner I had a pork chop and some pureed sweet potatoes. Yum.

I discovered today I need a pick me up around 1-2pm. I used to drink coffee with cream and sugar and usually a no bake oatmeal cookie or some cookie like dessert. I need to find something to fix that craving. The worst part will be coffee. I can have it, but only black. YUK. I’ve tried coconut cream/manna. Yuk. I tried to drink it black today…but still needed cream and sugar. I know…I know it isn’t allowed. So I am giving up coffee (super sad face). I guess I am going to try hot tea and that fake coffee/tea I got at Seven Grains. Shrug. I guess we shall see. Trial and error.

Oh and I made the Paleo moms plantain crackers today. Those were ok. Different but satisfying. Will work on more recupes later. I do plan on making bacon meatloaf and hiding some beef liver in there tomm. Yum? LOL. This diet is going to take a lot to get used too. Here’s to hoping it works and helps alleviate some, if not all, of my pain.


Today Was The Day

Today I started the AIP Paleo program! I made sure all my meat was in order/organized in my freezer and refrigerator on Saturday. I made pre-made turkey breakfast patties and 50/50 sausage patties and froze the extra. Today I went ahead and took the 3lb grass fed/finished bottom round roast and threw that in the crockpot along with 32oz beef bone broth, onion, carrots, parsnips and turnips. I made me a turkey breakfast patty and had half of a plum. Yum! 🙂 Then I took off for the organic stores (Mustard Seed and Earthfare).

I got a lot of organic veggies (even found celeriac) and organic fruits. I also picked up a lot of extra things like coconut cream, frozen organic cherries, ume plum vinegar, and unsweetened applesauce. I also got some organic coconut flakes and a nut milk bag for making my own coconut milk later on. I even did the “canning” method for lemons by taking kosher salt and layering it with lemons in a mason jar. it is supposed to last in the refrigerator for at least a year or two.

Ok super tired….G’night all.

A Long Unintentional Pause….

Well…..sorry for the long pause in between blogs. I have been dealing with many things. First, a shoulder injury from work and the physical therapy and doctors appointments that goes along with that. Two, I had a bad Fibromyalgia flare (literally could barely move) that started Saturday night and did not end until Sunday around 4pm. Ugh. I am hoping eating on the AIP Paleo format will help with those flares. Thirdly, I have been dealing with a lot in my personal life and needed some time for reflection. This is not a b***h session, so with that said, what have I been up to and where am I going from here?

Well I HAVE been researching AIP friendly recipes on the interwebs. I found a couple of nice Paleo blogs that contained really cool recipes such as: AIP Meatloaf, Citrus-Bison Meatballs, Crispy Sweet Potato Noodles (cool, right?), AIP Carrot and Sweet Potato Chili, Nightshade-Free Cherry BBQ Sauce, Bacon-Beef Liver Pâté, Garlic “Mayo”,  and even how to make Coconut Milk! I will share the Garlic “Mayo” recipe because everyone needs a condiment and that is HARD to do while following the AIP protocol.

Garlic “Mayo” – credit to Mickey Trescott @

  • 1⁄2 cup coconut manna/butter, slightly warmed
  • 1⁄2 cup warm filtered water
  • 1⁄4 cup extra-virgin olive oil
  • 3-4 cloves garlic
  • 1⁄4 teaspoon salt

To make the mayo, place the coconut manna/butter, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a one to two minutes, until the sauce thickens. Let cool for an hour at room temperature or place it in the refrigerator for 20 minutes. If you would like to use it as a cold sauce, thin with water until the desired consistency is reached. Please note that if you put the “mayo” in the fridge, it will harden. You will have to pop in the microwave and warm gently for a few seconds or let it come to room temperature naturally.

Well I hope that turns out yummy. I cannot wait to try it! Also the Cherry BBQ Sauce sounds yum.

I also have been exploring online websites for grass fed and grass finished, pastured meats. I went to US Wellness Meats (recommended by and also known as I ended up buying a lot of meat (well over $100 worth) from here. Meat isn’t cheap, especially good for you kind. Most of their products (beef, lamb, and bison) and are grass fed and pastured. Their pork, chickens, and ducks are raised on a 100% GMO-free vegetarian diet. The pigs, chickens, and ducks are also free-range and never given antibiotics or hormones. Also none of their products contain nitrates/nitrites or MSG and many are sugar free. 

So what did I get? My list includes: 72% lean ground pork, sugar free canadian bacon slices, sugar free pork bacon ends, beef minute steaks, 85% lean ground beef, a 3lb beef bottom round roast, stew beef, beef braunschweigar, beef liver, beef tallow/lard, ground lamb, and boneless/skinless chicken breasts. What is Braunschweigar? Well braunschweigar is a 60/40 mix of grass-fed trim and grass-fed beef liver that comes in a fully cooked 1 pound package ready to slice and serve. Figured it would be nice for on the go or maybe heated up at breakfast with some fruit. I’m not a liver fan, so we shall see how I like it. *shrugs* What annoys me about the site is they are out of a lot of things I wanted to try. I specifically got on today to get SF pork bacon and SF beef bacon, but both were sold out in a manner of minutes. I couldn’t even get beef bacon ends (trim). Argh.

When I felt better yesterday evening, I went out to a local market called The Mustard Seed. I wanted to see their meat selection vs. Earthfare and Seven Grains. They definitely have a better meat selection than the other two “organic” stores. Apparently if I would have come earlier, they had more meat, but ran out. So my goal is to go back later in the week to check out their meats again. I did end of getting a package of beef liver, two free range boneless pork chops, ground lamb, and a large portion of wild caught cod. I also picked up some Coconut Aminos and Coconut Vinegar (both by Coconut Secret) for some recipes later on. I’m not a fan of Apple Cider Vinegar (I do use ACV in my bone broth to draw out the marrow) so hopefully I will like this better.

Well that is all for me. Goals this week are to download The Autoimmune Paleo Cookbook by Mickey Trescott and have all my foods ready to go for my Saturday or Sunday AIP Protocol start date (I haven’t decided yet). I have to update my PayPal account to get that cookbook though. Wish me luck. I haven’t used PayPal in years.

G’night all!! 🙂

My Seven Grains Shopping Trip

So I found this lovely little organic/natural store in Tallmadge, Ohio (and its right around the corner from a chain that I workout at). it is called Seven Grains. The prices are reasonable. And the selection is pretty decent. At least for local and organic fruits and veggies. Meat not so much.

So what did I get? Well I finally got my Organic Virgin (Unrefined) Coconut Oil (and it was on sale!). I also got natural avocado oil (a wee bit expensive), organic black seedless grapes, organic GOLD beets (yes, these are supposedly sweeter and less “dirt” tasting), organic gala apples (my fav), Ohio grown (local) yellow pears, and wait for it…..Organic Dandelion and Ramon Dark Roasted Herbal “Coffee”. OK, OK, I know this sounds weird, but I am willing to try other things in order to replace my real coffee down the road. It is made by Teeccino and contains organic carob, chicory, dandelion, ramon seeds, and natural dark roast flavor. I will let you all know how that tastes later on.

So next on the list…how to make things with golden beets. Gnight!

Paleo Goals This Week

Stock up on things for the AIP Paleo program, like new veggies and fruits, coconut manna (got it!) and unrefined coconut oil. Looking for recipes online and in Paleo cookbooks. Planning menus for breakfast, lunch, and dinner. Working out daily (except Saturdays, that is my rest day).

I am going to try a teaspoon or two of coconut manna in my black coffee to see if that can transition me from cream. Fingers crossed.

Sunday is D-Day!

Bone Broth – Beef and Chicken

So last weekend, in preparation for the Whole30 program, I went ahead and made beef and chicken bone broth. It is highly recommended by most Paleo cooks (especially The Paleo Mom) and so simple to make.What is bone broth? Well this link… can tell you a bit more. Basically, you boil the bones of any animal, along with some veggies and small bit of apple cider vinegar, to get the good nutrients from the bone marrow out. After cooking for 2-3 days on low in a crock-pot, you strain the broth out from the solids and, BAM!, yummy nutrient dense bone broth is born! It can be used in a variety of ways. Here is a recipe for Chicken Bone Broth (BTW all bone broths are the same, just use a different animal bone):

  • Giblets and carcasses from 2 chickens (I might use the carcasses from two chickens but also bones saved from a night of wings)
  • 1 Tbsp apple cider vinegar
  • 1 medium yellow onions, roots cut off and quartered
  • 4-5 carrots, washed and cut in half (or about 2 cups of baby carrots)
  • 6-8 celery stalks, washed and cut into thirds
  • 6-8 cloves of garlic
  • 3 bay leaves
  • 1 tsp salt
  • 1 gallon cold water (enough to cover the ingredients-I filled to the top of the crock-pot))

1. Place chicken giblets and broken up carcasses into your crock-pot. Add enough water to cover the bones (approximately 1 gallon) and the apple cider vinegar.
2. Cover and turn on low for 10 – 24 hours. Stir once or twice in the first few hours, and then stir at least a couple of times over the day.
3.    Add the vegetables, garlic, salt and bay leaves to the crock-pot. Cover and cook for 24 more hours on low.
4.    Stir every couple of hours. Let simmer with lid off for the last 2-3 hours.
5.    Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer.

So last week I got both crock-pots going. That was fun. My old champ verses my new fab crock-pot (thanks to my ex bf Jim–I love it btw). The new crock-pot had the two large organic beef bones I bought frozen from Earthfare and the old crock-pot had the 2 chicken carcasses. I actually just threw all the ingredients in together and let simmer for three days, stirring every couple of hours. I strained the chicken one first because it was done first (due to smaller bones). It yielded about 7-8 cups of bone broth. Then I waited a few more hours for the beef bone broth to cook and then did the same. After being in the refrigerator for several hours, I skimmed off the fat from the top. I wasn’t sure if I should keep the fat or throw it away, so I saved it in a container. I will update on that later.  I plan on purchasing Ball jars (canning jars) to put the broth in for easy access. I also plan on freezing some because it can only be refrigerated for 6-7 days before it goes “bad”.

So bone broth complete. Check. Next!