Remember how I mentioned I’d be prioritizing my time and closing down my Paleo AIP blog? Here’s the rest of a series of posts that I wrote for that blog but will pull back to this site so that everyone can read them. Thanks for sticking with me!
When you first start reading through the Paleo AIP food list, it might seem like there’s nothing you can eat.
In a way, that’s probably true– compared to the diet I was eating just two years ago, there wasn’t much I could continue eating on Paleo AIP. But you know what, the health I’ve gained (and the weight I’ve lost) tastes mighty fine!
Even once I realized how much better I felt on Paleo AIP, I would still break on it to eat high-fat dairy, kettle corn, coffee, and chocolate. Eventually each of those foods proved themselves my enemy, and at the time I wrote this I was a little over four weeks eating totally clean! (Hollaaaaa)
Here’s an average day in the life that feels totally not-stressful now that I have my methods and foods put together:
Breakfast: 3 Wellshire farm pork sausage links, 2C frozen broccoli, sometimes a banana
Snack: Decaf black tea with coconut milk and honey
Lunch: Leftover london broil, cooked kale with garlic and olives, plantains fried in red palm oil, cinnamon, and a touch of honey
Snack: Apple, carrot sticks, and/or modified peppermint bark from the freezer (I add 2TB carob powder) OR carob raspberry smoothie with gelatin and coconut oil
Dinner: 2/3C ground pork mashed up with roasted sweet potatoes with rosemary and sage
I eat the peppermint bark throughout the day whenever I have a batch on hand, so this is still a bit more sweetness than most AIP peeps would recommend. However, that’s my coping method for not having coffee or chocolate, so I’m fine with it for now.
I don’t do “batch cooking” in the traditional sense, because I find the quality of the meal is off when it’s been frozen. However, I do like to cook a big batch of something and eat it over the next few days. We do this with sweet potatoes (I try to keep a bowl of pre-cooked ones in the fridge most of the time), squash (cook and scoop out as you go through the week), London broil, and ground meats or patties.
Not only is this a time saver as you go through the week, but it also lets me cook a lot when I’m in the mood and then not cook much when it seems like too much of an ordeal.