Nourish the
Body • Mind • Spirit

After a hiatus, getting back to nutrition

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… AKA February 1 is the new January 1 (the month of January is just a warm up exercise, really)

Managing a chronic illness was the impetus for studying natural nutrition (I graduated with my RHN 2012 – wow coming up on seven years!!!)

After many years of being of being asymptomatic, I experienced a little setback in the fall. OK, more than a little set back. I was unable to finish a work project because I couldn’t read (or drive or even walk very easily). So just days before leaving, we had to cancel a long-time-planned trip to visit family in Brittany and an anniversary trip to Prague. Sad face!

But I’M BACK. And this “blip” has given me cause to pause and figure out how it happened. I believe it was partly because I’d become so complacent with my diet and supplement regime since I’d been in “remission” so long – it almost felt like I didn’t have an illness at all. I believe it was also unmitigated stress from work and from having an ailing family pet. Even vacation planning, while exciting, is stressful.

There are some things I obviously cannot control – but how I start my day (with meditation for example); making the conscious decision to move more; and hitting the reset button by following the Auto Immune Protocol for 6 weeks are things I CAN do.

This also makes me a better nutritional coach I think – not just coaching people through change, but experiencing it first hand.

The Auto Immune Protocol (AIP) is not for the faint of heart … while on the protocol you must avoid (and my nutritional counselor provides the list in various fonts and fancy scripts to make it seem less daunting) ready, here goes AVOID alcohol, chocolate, nuts and seeds, sugar, caffeine, eggs, dairy, legumes, nightshade veggies (tomatoes, potatoes, peppers, eggplant), soy, all grain and gluten products.

For me, breakfast is the hardest part. So here is a recipe I developed that meets all the criteria (and it’s YUMMY)

AIP Banana Pancakes

Ingredients:

  • ½ cup coconut flour
  • ½ cup arrowroot flour
  • 1 very ripe banana (mashed)
  • 1 cup unsweetened coconut milk (the kind that comes in a 2L container – NOT coconut milk in a can)
  • 1 tbsp maple syrup
  • 1 tsp baking powder
  • 2 tbsp coconut oil (can heat briefly in microwave if it’s rock hard, for easier incorporation)

Stir until just mixed.

Using a scoop, pour pancake batter onto parchment paper-lined baking sheet leaving space between each cake (makes 8 pancakes)

Bake at 300 degrees for 20 min (flip at 12-15 min mark)

Enjoy!

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