Doing this AIP (Autoimmune Protocal) diet wears on me sometimes.  It just isn’t easy!  I’ve been following this diet for around 6 months now.  For the most part I roll with it and have accepted that how I feel now from eating this way is SO worth not having the ease of eating that I once had.  As I was telling Dawn this morning after getting the kiddos on the bus, yesterday was one of my rough days.  I just wasn’t feeling well and didn’t want to have to spend time in the kitchen making a meal for myself.  I mean, wanting to act like a toddler and stomp my feet in protest stuff!

I bucked up though and sautéd some veggies and tried out an AIP crusty bread recipe I found online earlier that day.  Glad I pulled my self together because the bread was FANTASTIC.  With AIP being grain free, finding a recipe that allows me to have comfort food like bread equals one super HAPPY girl!  Click here for the recipe.

Look at this loaf of bread!

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In order to make this style of food while on the AIP diet, I have needed to purchase various types of grain free flours.  The two that I have used the most are Arrowroot and Coconut flour.  The two newer additions are Cassava and Tigernut flours.  I’ve been really impressed and pleased w/ the Cassava.  Since buying it, I’ve made tortillas, soft-pretzel bites and the crusty bread that I mentioned earlier.

My flour

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Even though eating this way isn’t easy, there are some awesome and creative  AIP food bloggers that I appreciate so much.  With their recipe creations, I have been able to add back some of my favorite foods that are a healthier version!

Me w/ the pretzel bites I made recently.  Click here for recipe.

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