Tag Archives: aip

  1. Fresh Grape and Prosecco Sorbet

    Fresh Grape and Prosecco SorbetIf we could go back in time just for one day to visit our younger selves, I can tell you that there would be an early 20-something Beth, disappointed to know that most opened wine in the house of her mid-30-something self, usually just gets used in a recipe or worse yet, to know that there is any leftover wine at all.

    Fresh Grape and Prosecco Sorbet

    These days, I do such little drinking that I usually only open a bottle of wine if we have guests. On the rare occasion I imbibe just because, I have a glass, the bottle gets put in the fridge and usually it tastes bad before it ever gets finished. I know…. the shame, the horror. I love the way a good glass of wine tastes at the end of a busy day or with a delicious, robust home-cooked meal, but usually, the truth of it is most times I feel terrible before I ever even catch a buzz. My body just doesn’t like the stuff. It’s all “wait, this ain’t green juice. where’s my smoothie?” The other thing is, most mornings I get up so early, either for yoga or the gym, that a hangover, sans party, just never seems worth it. Yup, clearly I have rounded the corner to my mid-30s. These are all things, I swore I would never think or say.

    Fresh Grape and Prosecco Sorbet

    I was at Trader Joe’s last week picking up a few things and I saw the bubbly wines from the corner of my eye, as I pushed my cart full of veggies past the wine section. It just sounded so good. The summer time always has a way of making me crave chilled bubbly wines. So, I treated myself and I bought a bottle, I had a glass once it was chilled, then instantly knew the rest would go to waste, so I decided to get crafty this time. Waste not, want not.

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  2. Salted Caramel Coconut Panna Cotta

    Salted Caramel Coconut Panna Cotta

    Add saltiness to any sweet and I simply cannot pass it up. Salted caramel anything, now that is just swoon-level obsession.  I just can’t even begin to imagine not indulging. Sadly, however, most times, I have to.

    Salted Caramel Coconut Panna Cotta

    When you are mindful of what you eat, whether it be that you prefer, or are forced to avoid things like gluten, dairy and refined sugar, a lot of times that means deciding to go without things that you truly love and would love to partake in with everyone else. It’s not because you don’t want to treat yourself or indulge a bit, more so it’s rarely worth the surely guaranteed repercussions. So often these days I see posts on social media where folks that are without dietary challenges, making blanket statements like “oh just eat it, you only live once” or something to that effect. Whether you believe in reincarnation or not, I feel like in this one life I am certain I have to live, I no longer want to spend it with a stomach ache. I don’t want to walk this earth with a bloated belly, chronic headaches, achey joints or a cloudy brain. Call me crazy!

    Salted Caramel Coconut Panna Cotta

    I have found the beauty of this life lies within the challenges. This is where the magical and epic creation happens. What a better use of our energy, am I right? I’d actually much prefer to constantly be finding myself getting creative out of a need, rather than falling into complacency and monotony. I have discovered some amazing things about myself and the world within these challenges and needs.

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  3. Greek Lamb Meatballs

    Greek Lamb Meatballs

    For me, scent is a huge memory trigger. The aroma of something can waft my way and instantly I am transported back to another time. I always think of the old cartoons where the steamy aroma of a fresh baked pie, suddenly morphs into a hand, quite literally coaxing and lifting up the characters and carrying them right to the goodies. Think Mickey Mouse being tempted by the vapor hand from the scent of a Minnie’s freshly baked cake, right to her kitchen window. This is likely seconds before she slams the window down and says “ah ah ah”. For me rather than being taken to someone’s window, I find myself reliving memories, remembering people I love and those times gone by. It’s one of my most favorite things about cooking, especially since moving away from my family.

    Greek Lamb Meatballs

    Being Greek, growing up I was constantly surrounded by all the delicious, home cooked meals. There are still smells to this day that remind me of my family and most specifically my late, Great Yia Yia and my Yia Yia. The smell of potatoes roasting with garlic, cinnamon and honey will always make me think of baklava syrup simmering away on the stove top, cinnamon in a savory tomato sauce will trigger my nose to think of moussaka or pastitsio and a big pot of homemade chicken stock will always make me want avgolemono soup. Of course, chocolate melting will also get me, since my Great Yia Yia had a full-blown candy making set up in the basement, from her days of owning the ice cream and soda shop. They made some delicious chocolates!

    Greek Lamb Meatballs

    Lamb was another food served quite often, whether, roasted, grilled or used in dolmades (stuffed grape leaves). Though not a food I make quite often, whenever I do prepare it, I think of all my family back home in NY, so I have certainly found myself making it more since we’ve moved out to California. It makes me miss our summer picnics with the huge Greek family, out at the lake, a big leg of lamb slowly grilling over an open fire, all day. Or my Yia Yia’s homemade Greek lamb meatballs, which my parent’s seemed to perfect quite well and made often when we were growing up.

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  4. Autoimmune Protocol Waffles (Cassava Flour)

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    I am aware that this is basically the least sexy name possible for a recipe, I think it sounds like something you would be served at a hospital as a means to hide some sort of treatment. My husband Mark said this sounds like some sort of superhero food. Regardless, for those that are following AIP and might be desperate for a different breakfast recipe, I wanted you to find it as easily as possible. Who knows, maybe you are even landing here on this page because of this very not-so-sexy name.

    While I am personally no longer strictly following the Autoimmune Protocol, after following it very hardcore for over 30 days, I can tell you that it changed me. This diet rocked my world and healed me, in all the most amazing ways possible. It was everything that my body needed, right when I needed it most. As I was searching for ways to heal my gut and deal with my autoimmune condition, as well as the terrible fall off my health took after taking prescribed drugs for my condition, I was working with a naturopath, taking supplements and trying various elimination diets and nothing was quite dealing with this underlying condition of not feeling like myself and desperately wanting that to change. I took it up upon myself at the time to research all the various more extreme ways to help my gut, to remove foods and to get back to a place where my body could focus it’s energy on healing. I followed the protocol by way of Dr Sarah Ballantyne and Mickey Trescott and Angie Alt, their websites, the various books and cookbooks and any and all the other resources I could find.

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    While many people find themselves needing to follow AIP much longer than 30 days, I was fortunate that I wasn’t dealing with a severe condition nor debilitating or life-threatening symptoms, so I am grateful to have found great relief in that short time. As I continue my personal healing, I have also stuck to many of the principals of the protocol that have resonated with me and I have had great luck and results by continuing to listen to my body and what it is telling me it does and doesn’t need.

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  5. Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

    Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

    Sometimes in life we can’t have things just as we want them. Concessions have to be made or we have to just miss out. We have an opportunity even in these littlest of moments to make a decision, we can either wallow and whine, feeling sorry for ourselves, or we can suck it up, make a new plan of action and be inspired to create something that works for us, in the here and now.

    Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

    Back when I was doing the Autoimmune Protocol last month, I was feeling quite sad as Cinco de Mayo was approaching and every single other human (at least all the ones in my various social media feeds), were posting about tacos and margaritas, chips and salsa, burritos and the like. When you can’t have nightshades (so that’s no peppers of any kind or tomatoes, so basically salsa), any grains or corn, cheese, alcohol plus no meat for me at that time, either, all this stacks up making tacos or really any Mexican food at all, seem quite impossible.

    It was time to get crafty and creative and put my brain to work! Honestly, I could have lived without tacos that day, but then I got to thinking about all of you that live with these dietary challenges and restrictions outside of just 30 days, maybe it’s part of every single day for you. That was the perfect motivation to come up with a taco recipe that could easily be adapted to whatever you need it to be.

    Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

    Enter these amazing Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa. Here’s the deal, I am sharing this recipe as I made them, to be totally Autoimmune Protocol (AIP) Friendly. This also makes them gluten-free, dairy-free, paleo, night-shade free, nut-free, seed-free and they also are meat-free (DUH). These tacos are the real deal, so much flavor, so many great textures and gorgeous colors. You won’t miss a thing.

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  6. How-to Make Plantain Tortillas

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Plantain Tortillas

    Whether you to avoid consuming corn and grains because have an allergy/intolerance or maybe you just prefer to limit how often you eat them, either way we all know this makes eating Mexican food a challenge. I am next to certain this life isn’t worth living without tacos – I’m just sayin’. OK that may be a bit dramatic, but I for one don’t actually love the idea of never having a taco again, just because I want to make healthier choices.

    With Cinco de Mayo and several trips to Mexico falling within a one-month period, tacos have definitely been on my mind and in my dreams! I decided rather than cry while everyone around me was indulging in all the tacos, I used this as inspiration to come up with an alternative.

    Plantain tortillas are certainly not something I invented, I have seen plenty of adaptations, some call for eggs, some use the plantains uncooked. I have played around with many variations, but these seem to be what works best for me (lightly adapted from this recipe). The key is green plantains. The greens ones are starchy and less sweet than the yellow. For my money, these produce the most authentic tortillas. I also recommend cooking them first, it softens them and when you add some water the mixture feels just the way traditional masa feels when making homemade tortillas.

    There are a few steps here, but they are well worth it, you’ll think so too, especially as you are enjoying epic tacos. Plus you can make the tortillas ahead of time, store in the fridge and cook up anytime within 3 days, or so.

    I find adding the fresh lime zest to really tone down any sweetness and bring out the traditional tortilla vibes. I have also been known to add a pinch or two of chile powder or garlic powder, for extra flavor.

    Let’s get to it…

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  7. Spiced Coconut Squash Breakfast Porridge

    Spiced Coconut Squash Breakfast Porridge

    Sometimes, I find the hardest thing about having restrictions on my diet is the uncontrollable cravings for a dish that is simply off-limits. Try as you might to quiet them, but I can promise you your Pinterest feed and Instagram feed will be filled with that very food, for days on end, mocking you until you either give in or find an alternative! (Not that I know from personal experience, or anything) Regardless of retraining your brain to look at food differently to cater those thoughts to your current needs, oftentimes we just can’t help those random hankerings. We are, after all, human.

    I find this breakfast porridge to be the perfect stand-in for traditional oatmeal, while still being free of grains, dairy, nuts and seeds. It’s warm, comforting and creamy and the texture is spot on. I tend to alway have a spaghetti squash on hand, so if I cook one up for dinner the night before, I will save half to make this breakfast the next morning.

    Spiced Coconut Squash Breakfast Porridge

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  8. Strawberry Hibiscus Jello

    Strawberry Hibiscus Jello

    Happy 5th Birthday Tasty Yummies!!!

    This week we are celebrating Tasty Yummies’ Birthday / Anniversary / Blogaversary!! I seriously cannot believe it has been 5 years since I sat down to share the first gluten-free recipe here. Where, oh where has this time gone? From the deepest depths of my heart, I thank each and every one of you for supporting me and this website over the last 5 years. I can say in all sincerity, this blog and my life wouldn’t be what they are – without all of you!!

    Besides the usual feelings of excitement surrounding a big anniversary like this, it has also stirred up some unique emotions, as well. Given the state of things currently, I am reminded fondly on this special day of the idea that this blog was built from my desire to create a space, a virtual community where I could share my journey and my creations! I also always had the hope that in the process of sharing, I might help to empower others to find strength amidst a less than ideal situation with their health and diet. Here we are, 5 years later, continuing our journey together, with new struggles and challenges unique to us, yet still reminded that we are not alone.

    Strawberry Hibiscus Jello

    Sometimes in life, you have to shift your focus and your energy, finding the positive in whatever situation you are in, no matter how challenging. Being in the middle of the autoimmune protocol, I have actually been finding so much joy in the restrictions. I get so excited I find myself dancing around the kitchen when I can pull together a delicious recipe that not only fits the long list of things that are not allowed but actually tastes good and makes me as happy as any other recipe would. This has all been so much more rewarding than the usual creations. With each recipe I develop, it feels like I have completed the most challenging board in a video game, I get my gold crown and I get to move on to the next level. I’ve actually have been quite enjoying this forced shift in my perspective, the encouragement and motivation to be creative in the kitchen – it’s all so invigorating and it makes each step and each day easier!

    Strawberry Hibiscus Jello

    I won’t lie to you though, with all of the many restrictions on my diet currently, I nearly let this special celebration pass. I was worried that without some grandiose, pinterest-worthy baked good, a layered cake or dainty little cupcakes with cute little number 5s on them – that it wouldn’t feel much like a birthday. But that just simply isn’t true! So what, I can’t have my favorite grain-free chocolate cake right now? There is still so much celebrate and it’s just as special of a holiday, chocolate or not!

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  9. Baked Plantain Fries with Garlic Avocado Dipping Sauce

    Baked Plantain Fries with Garlic Avocado Dipping Sauce

    I previously eluded to the fact that I was starting an Autoimmune / Leaky Gut Protocol on Monday of last week and that I would a some point fill you all in on more details. So here we are. As a reminder, I was diagnosed last summer via kidney biopsy, with an autoimmune form of kidney disease, called IgA Nephropathy. It hasn’t progressed too far, my kidneys are still functioning at very high levels and I have been lucky enough to have had little to no symptoms. After the diagnosis I was placed on several pharmaceuticals to protect my kidneys long term, from this progressive disease which can, if left untreated, in some patients lead to kidney failure later in life. As soon as I started taking the drugs, I found myself feeling terrible. I was tired and lethargic, I had rashes and developed acne, I found myself with terrible stomach aches and pains, I was chronically bloated and gassy, etc. In speaking with my Naturopathic doctor at the start of this year, we have discovered I am dealing with leaky gut and we have decided it best to first heal my gut and get this under control so we can properly investigate my kidney disease further. I have since been taken off all prescription drugs and I am on a regime of supplements and herbs with my doctor to protect my kidneys, aid in the healing of my gut and more.

    I will work hard to keep this as short as I can, I don’t want for this to become a how-to or a resource on the Autoimmune Protocol Diet, many of those already exist online and in books and I honestly have no problem admitting that I am still a total newbie when it comes to all of this. Truthfully, I am slowly navigating my own way through this new journey, so I am far from an expert.

    My plan is to follow this Autoimmune Protocol (AIP) for a minimum of 30 days. I am very grateful to have somewhat minimal symptoms on the larger scale of leaky gut and autoimmune conditions, though they are there enough for me to want to get things under control and get back to feeling like myself. The plan is to give myself these 30 days to allow my body and my gut the time it needs to heal. I am really crossing my fingers that this will be enough time. After 30 days I will slowly begin to reintroduce foods and decipher my body’s response to each and go from there on deciding if I need to pursue this protocol further or not.

    It should be said, this protocol isn’t necessarily a full list of ingredients to be avoided forever just because you have been diagnosed with an autoimmune disorder or leaky gut. This is simply a plan to follow for a minimum of 30 days to give your body the opportunity to heal and the time to remain on the plan, from there differs for each individual.

    For me, after just the first 7 days I have already noticed marked improvement. Less bloating and gas. I am still dealing with some discomfort with certain foods, usually my tummy seems to be most agitated when I eat too many fibrous veggies. That huge bowl of cauliflower with a sh*t ton of kale on top, maybe not the best idea. Woowee! I am also noticing some response to the changed diet. I am not sure if I can call them detox symptoms or “die off”, but I have certainly noticed some other new symptoms. But I am happy to report that I am already be getting some relief, so I am on the right track.

    Here is a super quick overview on the details of the autoimmune / leaky gut protocol I am following for at least 30 days:

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