Follow me in this blog series as I address an autoimmune condition via the Paleo Autoimmune Protocol, an elimination diet designed to determine if any foods are contributing to inflammation in your body. I’m reintroducing a new ingredient into my diet every week and taking you with me, plus giving you a couple of tasty recipes to help along the way.
I’m another ingredient into my AIP food reintroduction process, but before getting to that, let me catch you up on what has and hasn’t worked for me so far.
So far, I’ve successfully reintroduced black peppercorns, star anise (coconut chai!), ghee, grass-fed butter, mustard seeds, long-cooked wine, hazelnuts, and chestnuts; my unsuccessful attempts have all been things that the AIP reintroduction protocol strongly suggests not reintroducing until most other foods have been reintroduced: organic milk (which, predictably, gave me a stomache ache), ancho chile (that gave me a nasty 36-hour headache), and sugar. In my defense, knowing that sugar gave me mild problems before I even knew any autoimmune problems were lurking in my body, I didn’t ever want to reintroduce it. Last week, though, my doctor ordered lab work for me that required 11 vials of blood, and to avoid any blood sugar issues, the lab tech refused to let me stand up until I ate a sizeable handful of skittles. But hey, at least now I know that sugar gives me headaches, nausea, moderate exhaustion, and a pretty solid three day long case of brain fog.
That brings us to this week, and guys, I have been looking forward to this for MONTHS. Before lupus came along, one of my standby methods of making quick, healthy meals involved taking pretty much anything green and throwing a poached or fried egg on top. I felt majorly handicapped in the kitchen when eggs were suddenly off limits. Though cooking within AIP parameters is a non-issue for me now, I still miss my frittatas and piles of greens with runny yolks oozing into them. But guys, I am halfway there: this week, I reintroduced egg yolks with no ill effects! I CAN EAT EGG YOLKS! I’m one step closer to eating like a normal person!
Why just the yolk, you ask? Because sometimes people react to the protein in the whites but have no problems with the yolks, and since egg yolks have a host of culinary uses separate from the whites, it’s good to know what part of the egg, if any, you can use.
So, with that in mind, what can you make with just egg yolks that is still AIP-friendly? I enjoyed one of my favorite egg yolk-enriched soups, avgolemono. I ended up eating a couple servings of it throughout the day, but if you’re reintroducing egg yolks into your diet and want to try them in a different way, try aigo buido, a garlicky (and very inexpensive) provencal soup, or whip up some aioli and rejoice to finally have a normal condiment for your sweet potato fries.
I’m not sure what next week’s introduction will be- maybe another nut, but I miss curry and want to incorporate more spices back into my diet. I’m a little nervous after how I reacted to ancho chile powder, so I’ll likely try a non-nightshade spice. Coriander, maybe?
If you’re on AIP or any other elimination diet, I’d love to hear your experiences with it. What took you by surprise? Did you have any missteps that might be helpful for others to know about?