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echobird
echobird joined the group
2 years ago
echobird

echobird

Joshua Tree, CA
  • Gender Male
  • Age N/A
  • Relationship Single
  • Connection to MS
Araujo
Araujo joined the group
3 years ago
Araujo

Araujo

San Clemente, CA
  • Gender N/A
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  • Connection to MS I have MS
Debby-D
Debby-D joined the group
3 years ago
Debby-D

Debby-D

Cranbrook ,
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nancyd123
nancyd123 created discussion Iced coffee
3 years ago
Iced coffee!If you're like me, summer time means fun, sun, and a delicious cold iced beverage...usually an iced cappuccino. But, in case you didn't know, those are usually loaded with sugar--and of course cream. Going AIP Paleo has been fantastic, but occasionally I miss my old go to snacks and bevy's. But what to do? In most cases you can find a substitution, or make one up, which is what I did in this case. Very simple, but cool and refreshing. Start by making a pot of coffee and letting it cool to room temperature. Fill an ice cube tray with the coffee and put it in the freezer.Then pour the rest of the coffee in a glass bowl and add some honey to sweeten it. Bare in mind that when something is cold/frozen it doesn't taste quite as sweet to your tongue as what the same amount of honey would to a hot cup of coffee. In addition to this, the coffee ice cubes will dilute it a bit once they start to melt. Refrigerate overnight.Full a cup with your coffee ice cubes, then pour your sweetened, chilled coffee about 3/4 of the way up. Top it up with some coconut milk and voila! Iced coffee!Some tips and tricks: • when you go to wash your ice cube tray you may find it a bit discoloured from the coffee. That's ok. Let it soak in warm water with a splash of bleach and it'll come right off! • I use Rooster brand coconut milk for this. I don't recommend it for trying to make iced desserts as it can be a bit watery and not rich and creamy the way you want if you're making ice cream or Popsicles, but it tastes really good in iced coffee. • Remember with AIP Paleo that we shouldn't really consume TOO much coffee, ideally one cup a day (or less, even!) so take that into account before you become addicted to these and start wanting to guzzle several a day for an afternoon pick-me-up!Enjoy!
nancyd123
nancyd123 created discussion BBQ sauce
3 years ago
AIP BBQ sauceIngredients: • 2 tablespoons red palm oil • 1 large yellow onion, diced • 1 apple, peeled, cored and grated • 1/4 cup molasses • 1/3 cup apple cider vinegar • 1 tbsp peeled and grated fresh ginger • 1 1/2 tbsp fish sauce • 1/4 tsp ground mace • 1 clove garlic, crushed • 1 tsp ground turmeric • Pinch of ground cinnamon 1 . Heat the palm oil in a saucepan over medium-high heat. Add the onion and sauté for 10-15 minutes. 2. Add the remaining ingredients. Bring to a boil, then reduce the heat to maintain a simmer. Summer uncovered for 15 minutes. 3. Remove from the heat and purée with an immersion blender. I really love this BBQ sauce, it's reasonably close to the real thing, but either way it's delicious. Keep in mind that the red palm oil will stain white utensils (bowls, mixing spoon, immersion blender) so if that worries you, use darker coloured items. Check out the Paleo mom on Pinterest to get her tips and tricks for this recipe ☺️http://www.thepaleomom.com/2014/08/the-paleo-approach-cookbook-preview-barbecue-sauce.html
nancyd123
nancyd123 created discussion Pizza!
3 years ago
I am a HUGE fan of The Curious Coconut on Pinterest. She has a tons of delicious meals and recipe ideas on her page and so far everything I've tried has been on point. This is her recipe for BBQ chicken flatbread pizza, which I follow to a T except that I usually use leftover pulled pork instead of chicken--your choice!Ingredients:For the crust: • 1 1/2 cup tapioca flour • 1/2 cup coconut flour • 1/2 tsp unrefined salt • 3 tbsp nutritional yeast (optional) • 1/2-1 tsp dried rosemary • 1/2-1 tsp dried oregano • 4-5 tbsp extra virgin olive oil (plus extra for drizzling) • 2 tbsp gelatin (NOT collagen) • 3/4 cup filtered waterToppings: • 1 cup shredded chicken • 1/2 cup AIP BBQ sauce* • 1/2 cup red onion, thinly sliced • 3-4 baby bella mushrooms • 1 shallot, minced • Cilantro, minced 1. Preheat oven to 450F. 2. Prepare gelatin: add filtered water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 Tbsp at a time. Let sit a few minutes and work on the dry ingredients while you are waiting. 3. Add flours, salt, and spices and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutterfor this. 4. Heat your wet gelatin over medium low heat until all gelatin dissolves. 5. Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don't have a dough cutter (but be careful not to burn yourself on the hot water!) 6. Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will become less sticky as it cools. If it still seems too sticky after cooling, sprinkle in a bit extra tapioca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won't go away no matter how much extra flour you add. 7. Work dough into a large ball and place in the middle of a 12-inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color. 8. While crust is cooking, mix your shredded chicken with 4 Tbsp of BBQ sauce and set aside. 9. Prep all vegetable toppings that you will be including. Place them in a bowl and drizzle olive oil on top and toss to coat. They need this oil bath since there is no cheese on top of this pizza. 10. When it's done, remove crust and spread 4 Tbsp of BBQ sauce over it. I recommend getting as close to the edge as possible, because the unexposed crust will be VERY hard. It's nice if it's just a thin sliver, but if you leave a large portion (like a "normal" pizza crust) I don't think it will turn out well. 11. Evenly spread all toppings that you will be using EXCEPT the cilantro. Again, push them as close to the edges as possible leaving only a very thin strip of crust at the edge. 12. Bake for an additional 10 minutes. 13. Before serving, generously sprinkle with chopped fresh cilantro. Don't sprinkle it on any slices that won't be served immediately. 14. Serve and enjoy!!*see recipe for AIP BBQ sauce by Sarah Ballantyne!Please check out The Curious Coconut on Pinterest! I copied her recipe almost exactly, but she has a few tips/tricks for this recipe that you may find helpful! There are a few things I find helpful, including: • bushing pan and the edge of the crust with olive oil before baking as it makes the crust come off the pan easier and prevents the edges from getting too hard. • Using a whisk to mix the gelatin, as it prevents clumps from forming • Mixing up the ingredients from time to time!
nancyd123
nancyd123 created discussion Crockpot pulled pork
3 years ago
This is one of my favourite meals!Beyond the bite 4 lifeSlow cooker pulled porkIngredients: • 2.5 lb pork butt • 3/4 cup balsamic vinegar • 2 tbsp molasses • 1 tbsp garlic powder • 1 tsp dried thyme • 1 tsp sea salt • 1/2 tsp cinnamon • 1/4 tsp turmericProcess: • Place pork in slow cooker. • Rub down pork with garlic powder, thyme, sea salt, cinnamon, turmeric and molasses. • Pour in balsamic vinegar, cover, turn on low and allow to cook for 8-10 hours. • Once tender, use two forks to shred pork and serve as desired.This is the recipe on Pinterest. The only modifications I make are that I mix all the dry ingredients in a bowl and then rub it all over the pork as it rests on a cookie sheet. After the dry ingredients are covering the pork, I place it in the slow cooker and rub on the molasses (and I probably use a bit more than the recipe calls for--what can I say? Sweet tooth.) followed by pouring the balsamic vinegar on top.This makes a delicious star of your meal for the first night, and the following day I use the left over pulled pork to make a mouth watering pulled pork pizza.
nancyd123
nancyd123 created discussion Keep it simple!
3 years ago
Don't let AIP intimidate you. When people want to have me over for dinner and find out I'm following AIP paleo a common question I get is "Well what can you eat?" I tell them to keep it simple. Some kind of meat with simple spices (the most commonly used one that we can't have is pepper) But garlic and onions --fresh, salt or powder--rosemary, thyme, oregano are all easy, common herbs that almost everyone has one has in their kitchen and pack a flavour punch. There are many others that we can have and I encourage you to not only become familiar with them, but USE them, but when it comes to letting a family member or friend cook for you, reassure them to keep it simple. Meat, some kind of vegetable and a salad will more than cover it. This advice also goes to anyone just starting AIP paleo. Don't let it intimidate you, especially in the beginning when you're in the midst of figuring it all out. As you progress and start to feel really good you will want to branch out and try more recipes. But in the beginning--keep it simple! ☺️
nancyd123
nancyd123 created discussion Where to start?
3 years ago
To learn about autoimmune protocol paleo cooking I highly recommend The Pale Approach by Sarah Ballantyne. It's a huge book, full of pictures and anecdotes and (aside from chapter 2, which is incredibly science-y) very easy to read. It breaks down to the cell what happens to our bodies when we eat certain foods, and thoroughly explains WHY we should eat some foods and WHY we SHOULDN'T eat others. Her second book, The Paleo Approach Cookbook gives a short overview of what was covered in the first as well as a TON of AIP recipes. Many of her recipes have already become staples in my kitchen, and in addition you can find her on Pinterest under The Paleo Mom to find even more recipes.Authors such as Dr Terry Wahls and Mickey Trescott also take an AIP paleo approach, and I intend to read and expand more on this topic. Any suggestions of authors to check out?Pinterest is definitely a great source for AIP recipes, although I caution you to fully understand what is involved with AIP before delving into the Pinterest world. I found many recipes that were titled "AIP" were actually far from it. So guard against false AIP recipes, or if possible adapt them to fit the AIP protocol. We are ultimately responsible for what we put in our bodies and how carefully we follow, or choose not to follow, this standard.No matter which book/author/Doctor becomes your favourite and you choose to adopt their practices, I would also recommend preparing for it before you start. This means sourcing places to purchase your meat and veg and also some of those items you may never have heard of or tried (kudzu starch, collagen gelatin, coconut manna anyone?) and have them in your cupboards before you start. If you start to eat this way and then find you don't have the ingredients on hand to make yourself a delicious meal, you will mow down on a pizza (by the way, there is a delicious recipe for AIP pizza I will share with you later!). Amazon has everything, and I mean EVERYTHING you need to adopt this protocol if you can't find the ingredients near you. Eating this way is not that hard, it's actually quite delicious! I look forward to hearing about your adventures in AIP cooking!
nancyd123
nancyd123 created discussion Things you need to know
3 years ago
When entering the AIP paleo world of eating there are some things you need to know: 1. The recipes are GOOD! Don't be scared to try it because you don't want to give up a certain way of eating (cheese and ice cream have always been two of my favourites). You will have cravings for a while. Everyone is different, you might feel these strongly in the first few days or a week, but they will go away--AND there are substitutions for a lot of recipes that will satisfy you as much as the real thing. 2. Don't expect variation recipes to taste exactly like the original. If you make AIP "mayo" expecting it to taste exactly like the real thing--it won't. BUT it still tastes good, and is a new and healthy dip or spread you can use for other things, and you will find this with many variation recipes. 3. AIP paleo involves making a lot of things from scratch. If you're like me and you have always used prepackaged meals this can definitely add on to your usual kitchen time. In fact, it WILL so make sure to designate your time accordingly. 4. Having a day to prepare some of the ingredients you plan to use for the week will really help you on those busy nights when you come home hungry and ready to eat NOW. Things like condiments and snacks are great to have on hand and ready to go for when you need them. 5. When you try a new recipe for the first time, you will use a TON of dishes. It's ok, eating this way is a learning process, especially in the preparation phase. But when you find a recipe you really like and it becomes a staple in your kitchen, not only will you get faster at preparing it, you will also become more efficient--aka less dishes.You can do this! You will make mistakes, you might accidentally ingest the wrong thing or you might even cave and purposely eat a non paleo cookie. It's ok, we're all human. Get back on the horse and make yourself some AIP treats to have on hand for those cravings! In the long run we're all doing this for our health and especially because we have MS and this is something we can control that can help.Good luck! I can't wait to hear about your experiences (good and bad) and your new favourite AIP recipe! ☺️
nancyd123
nancyd123 created discussion Entering the AIP Paleo world...
3 years ago
Hi there!When it comes to MS we all know what a horrible and debilitating disease it can be. Our lives start to revolve around Dr's visits, MRI's and medications. There's little we can do outside of these steps to help ourselves and help our bodies. Vitamins are a huge first step, but diet can also be a game changer. I'm hoping there are some veteran AIP paleo people out there that can weigh in with some tips/tricks, advice and recipes. I came across AIP (auto-immune protocol) paleo somewhat by accident, but after researching it more I feel that it can do nothing but help my MS, and at the very least help me get healthy.I'm still new to this whole AIP paleo thing, but I invite you to join me and post pictures, recipes, findings--anything AIP paleo related! ☺️
nancyd123
nancyd123 joined the group
3 years ago
nancyd123

nancyd123

,
  • Gender N/A
  • Age 33
  • Relationship Single
  • Connection to MS I have MS