Embarking on a new phase of my health and wellness journey. It’s a little scary, but I’m looking forward to all the lessons the Lord will show me in it.
Through a series of events (like eating my way through Boston with abandon) I’m finding myself a few steps back from my peak in March. So, I am embarking on a 30 day AutoImmune Protocol to snap myself back and fine tune my inflammatory triggers.
I have a stack of books to read through, the main one being The Paleo Approach by Sarah Ballentyne. I’ve been following her FB page for a while, and it’s a great source of info.
I have a new planner (an Uncalendar!! More on that in a later post) and notebook to chronicle my month. I’ll be walking and returning to Pilates. Bone broth was simmering overnight. Yep, I’m ready!
I’m all about easy. I found those neat, spiralized veggies at Sprouts. I had my final eggs for the month over the beets this morning. Yeah…I’m going to moan about my eggs a lot. But, I digress. I’ll post some of my other cool finds, too.
Here’s my first recipe of sorts. I have about 1 cup of chicken/turkey meat from my bone broth that I squeezed all if the good stuff out of. You know, all those little bits and bobs on the bottom if the pot. I’m going to make a spread out of this. I checked all ingredients with The Paleo Approach safe herb chart pg 351. Unsure about the mustard, but it is a gluten free brand (Annie’s Naturals). Pictured above.
1 cup chicken bits (see comment above)
1/2 tablespoon Dijon mustard
1/2 tablespoon coconut oil
1/8 teaspoon granulated garlic
1/4 teaspoon onion powder
Dash of ground thyme
1/8 teaspoon salt (I use Orsa)
Mix all together. Taste and adjust to your preference.
Serve on celery sticks.
On Monday I will do my weight and measurements. Eeek. Till then, enjoy the weekend!