Project Leaky Gut: Curing food allergies with AIP diet (part 3)

Mighty Leaf Ginger Twist Tea

A new favorite at breakfast.

This post is the third in a series… please read part 1 and 2 so this makes sense.

Weeks 3-5: Project Fix Leaky Gut

“I can see clearly now…”

Today is Day 36. I can proudly say I haven’t cheated at all on what has been called a “horrific” diet, occasionally by me. Whenever I get weak (and that has happened on innumerable instances), I visualize shrimp, crab and lobster, which consistently cause my most severe allergic reactions. Then I imagine them dunked in delicious drawn butter in the hope I will find a cure that will let me enjoy them. It’s been a trip so far…

The Good

As far as how I feel, my circadian rhythms for sleep continue to be completely predictable. I do wake up like a “morning person” ready to take on the day (something pretty rare before now). I’m calm, awake like a kid on Christmas morning and less stressed. But on days when I have a cup of green tea (which has minimal caffeine), I get easily irritated. So I’m thinking once my gut is healed, I may not go back to caffeine on a regular basis. It’s a pretty fantastic feeling not to be chained to a morning cup of addiction. Herb tea has been my go-to morning beverage… mint, ginger, rooibos.

Snacks have been easier than I thought and I don’t really need to snack much. The extra fat and protein in my diet help satiate between meals. When I feel the urge, I eat homemade kale chips, prosciutto, and sweet potato chips (there’s an awesome brand cooked in coconut oil called Jackson’s Honest which has been highly addictive).

Day 30 was a big day, not only because I’d made it 30 days on a Game of Thrones-grade foodie-dungeon torture regime but because I had some salmon… without any allergic symptoms. I’m testing myself out every few weeks with my allergen ingredients (shellfish, avocado, almonds, fish sauce, sesame oil and salmon fed a diet of shrimp) to see how far I can push it. Read more »

Recipe: Spicy homemade sausage patties

Homemade Pork Breakfast Sausage

For as long as I can remember, I have followed a personal rule: If an ingredient list has more than three lines, I don’t put it in my body. More than that, you get into the dangerous territory of unpronounceable chemicals and other crap I don’t want floating around anywhere inside. So I am an ingredient reader. Have you ever read the package on pre-made sausage? If you haven’t, then don’t. It ain’t pretty. So, when I went on an AIP protocol diet to cure my food allergies, I researched how to make my own sausage patties. It was so super easy, I was embarrassed I’d ever bought it before.

Read more: Recipe: Spicy homemade breakfast sausage patties

Book review: Powerful Paleo Superfoods + Spinach Walnut Pesto recipe

Spinach Basil Walnut Pesto

On my journey to heal my leaky gut and cure my food allergies, I’ve been gorging on paleo cookbooks. There seem to be plenty on the market these days… it’s quite trendy to “go paleo.” I’m enjoying the process of exploring the paleo tenets, mostly consuming quality meats, eggs vegetables and fruit; avoiding gluten, dairy, legumes (beans, potatoes, soy, etc), sugar, and processed foods of any kind. It’s a challenging diet regime when you’re surrounded by temptations and laden with sugar addictions. Powerful Paleo Superfoods, written by Heather Connell, provides a fantastic intro into the paleo lifestyle. Her 6-page introduction represents one of the finer, more condensed overviews of this popular diet, and proceeds to outline why each item on her list of “superfoods” should be on your plate. In an easy to understand, not-so-science-y fashion. The recipes are simple to follow, use normal ingredients found at the grocery store and the photography is pretty fantastic. With permission, Heather allowed me to reprint this recipe for Spinach Basil Walnut Pesto. I use this on fish and chicken.

Read more: Book review: Powerful Paleo Superfoods + Spinach Walnut Pesto recipe

Wine review: Faust 2012 Cabernet Sauvignon Napa Valley

Faust 2012 Cabernet Sauvignon

In the German legend, Dr. Faust trades his soul to the devil in exchange for limitless knowledge and pleasure. It’s moral lesson to all, as tempting as this is on many, many levels. Imagine the parties? But while you will trade about $50 for the Faust Cabernet, made by the legendary winemakers at Napa Valley’s Quintessa winery, plenty of pleasures are found within the bottle.

Read more: Wine review: Faust 2012 Cabernet Sauvignon Napa Valley

Project Leaky Gut: Curing food allergies with AIP (part 2)

aip food

I have become the person who annoyed me my entire restaurant career: “The Substituter.” Imagine not being able to eat anything on a restaurant menu. You search, stare, analyze the ingredients the chef lovingly created for your eating bliss. The server returns five times but the compulsive research isn’t complete. Cursing ensues. Yep, this happened the first time I hit a resto after Project Fix Leaky Gut commenced — at a Spanish tapas place that’s fabulous, Bravas, in Healdsburg, CA. I had a salad (sauce on the side), and some meat without the sauce. Uh huh… how much fun is that? I empathize with vegans now. Kinda. To cure my food allergies, studies have led me to the Auto Immune Protocol (AIP) regime, which I’ve followed quite religiously for the last two weeks. (PhD in medical biophysics Sarah Ballantyne has been a huge resource: ThePaleoMom.com). I can eat meat, fish (those that I can enjoy without an inflammation eye blow up), vegetables and minimal fruit. Plenty of probiotics are added in to help heal the intestines, including sauerkraut (made my own), kombucha (a new fave), and yogurt made with coconut milk (non-dairy and challenging to find, but possible). A friend called it Paleo on steroids. I found that ironic, yet true. I will do this for 8 weeks. 60 days. 60 long, long days.

Read more: Project Leaky Gut: Curing food allergies with AIP (part 2)

Wine review: 2012 Markham Vineyards Cellar 1879

Markham Vineyards 1879 Red Blend

Every so often, I come up with a fabulous kitchen sink recipe that wows my family. And sometimes even me. I throw a bunch of ingredients together in a pot or sauté pan , taste, season and then taste again until it’s palatable. The “wow” thing happens much less frequently than the “meh” but, hey, ya gotta eat. And be creative. When I read the tech sheets for this wine sample (sent from Markham), the list of grapes reminded me of my kitchen sink creations. A red wine made from six grapes, the winemakers at Markham likely meticulously (not carelessly) blended this wine, tasting and re-tasting to make sure it’s right. This time, they landed on a “wow”.

Read more: Wine review: 2012 Markham Vineyards Cellar 1879

When food became my enemy: A quest to cure my food allergies

The Shellfish Offenders

About ten years ago, I awoke with half of my face swollen like a pro boxer had kicked my head in. Eyes, lips and cheek itching with puffy, dark patches of brooding skin stared back at me in the mirror. All I could say was WTF? Panicked, I hightailed it to my general practitioner doctor who took one look at me and calmly asked, “Did you have shellfish for dinner last night?” As a matter of fact, I had. Canned crab from Asia, the makings of a delicious dip at a dinner party. And the last time I’ve ever consumed crab from a can. Diagnosis: allergy to shellfish. But not just the deliciousness of crab, add in shrimp, lobster, mussels, oysters, and all their other crustacean friends. A little while later, tuna and farmed salmon joined the party.

Read more: When food became my enemy: A quest to cure my food allergies

Wine review: J Lohr Gesture RVG Paso Robles

J Lohr RVG Gesture

I visited J Lohr ages ago, wide-eyed and somewhat new to California wine (I studied wine in Europe first then learned domestic grogs). The tour was lengthy, the hospitality warm and the wine impressive. I don’t remember a Rhône program there but that’s because it wasn’t until a few years later that they started down that road. A nice journey it has been. I lean more towards their Rhône whites — Roussanne, Marsanne, Viognier — than their reds. The Syrahs are over-oaked for my palate but some people love that.

Read more: Wine review: J Lohr Gesture RVG Paso Robles