This week I’ve been pretty much full-blown autoimmune paleo—no more transitioning. I had my last latte (boo-hoo) and last gluten as of last Sunday. (The repetition of the word last there is a bit of a lament for sure…).
Thus far this hasn’t been too bad—the diet is forcing me to get a bit more creative in the kitchen, and I finally broke out the food processor my sister got me for Christmas, uh, two or three years ago. Why I’ve been living without one until now, I don’t know. It is a pretty awesome appliance, particularly when you need to be chopping a lot of vegetables and hiding them in your food.
But breakfast is the hardest part of this diet for me thus far, I think. That, and forcing myself to eat some sort of meat or fish-based protein at every meal. I’m just so not used to doing that. I’ve subsisted for the better part of the past 30 years on mostly vegetable or dairy protein, chicken or fish. Cooking a lot of meat just feels weird to me—particularly at breakfast.
I’ve always been a big yogurt eater—and not that silly overly sweetened stuff at the store. When I was a kid, I used to eat plain yogurt with my dad all the time. It was one of my favorite things—with a little sugar. It still is–I’ve always preferred plain yogurt and that’s been the center of my breakfast for years. Sometimes I’ll add fruit or granola, but during the week, yogurt is my go-to breakfast, unless I’m on the occasional oatmeal kick. And on the weekend, eggs. I love eggs.
If I was on a normal paleo diet, I could probably have eggs, but not on the autoimmune protocol since eggs are a pretty common allergen. Eggs as breakfast protein would make this whole proposition so much easier. Man, I miss eggs already.
I have found that using sweet potatoes or squash can help satisfy the urge for something sweet at breakfast. I found a great recipe for a butternut squash and swiss chard risotto on the AIP site that is really yummy. And I’ve been making my own scramble/hash with sweet potatoes and chicken apple sausage.
Here are the recipes:
Chicken Apple Sausage
1 lb. ground chicken thigh
1 tsp. salt
1/8 tsp. pepper
10 sages leaves, minced
¾ tsp. thyme
¾ tsp. marjoram
1 tbsp. maple syrup
¼-1/3 c. applesauce
- Mix ingredients together. Start with the lesser amount of applesauce, making sure the mixture doesn’t get too goopy. You can add more if it’s not.
- Form into patties.
- Freeze or cook.
If you don’t want to use apple sauce, you could mince half an apple instead. Cinnamon would also be a good addition to this!
Sausage, Sweet Potato and Kale Hash/Scramble
4 chicken apple sausage patties
1 sweet potato, cubed and roasted
2-3 cups kale, chiffonade
1-2 tbsp. coconut oil
- On the night before making hash, wash and cube sweet potato. Toss with olive oil, salt and pepper and roast on sheet pan at 400° for approximately 30 minutes until potatoes are fork tender and browned to desired doneness. Refrigerate when done.
- To make hash, melt coconut oil in sauté pan. Add kale by handfuls, letting it wilt in between adding more. Add pinch of salt to kale.
- Once kale is about halfway to being soft, add sausage and brown.
- Once sausage is browned, toss in sweet potatoes. Warm through. Salt and pepper to taste.
- Hash is done when kale has reached desired softness.