Friday, April 13, 2018

BYOF

Bring Your Own Food

One of the most challenging parts about eating AIP is having to bring your own food everywhere. I have been feeling so good by staying strict on the AutoImmune Protocol and so that means making my own food instead of accidentally eating something I shouldn't. 

Tonight was a strategic planning meeting for both of our schools, the staff, parents, and board to plan for the next 3-5 years. What projects we will pursue, what things are important to us, what dreams do we have, and what are our weaknesses that we can improve on. 

I brought my own food:


I'm starting to be more confident with doing this but it still makes me feel weird. Thankfully we ate right away and my meal was still somewhat warm when we ate. It made me start wondering if there was a better way to bring my own food and have it be warm when I ate it. 

I found this:



and I think since BYOF is going to be something I will be doing often that this will be worth the investment.

I was also gifted this from a good friend and now I can bring "the perfect amount" of dressing for my salads when I need to BYOF


I am blessed and lucky to have such supportive friends!

Thursday, April 12, 2018

GNO

After seeing that one of Kezia's former classmates was performing in Shrek this evening and learning Kezia had decided to take an evening off from studying, we decided to go.

We stopped at Wendy's where I tried this southwest salad (no cheese, no dressing) 
and it seemed to be ok!


and then we were off to the show:


When we arrived at the show, Kezia saw this and said "I made that!" and when we looked at the program, it had a thanks to her school musical department so she really did. Some of the props from her high school production last year were used for this show like the book:


the cave:


and the castle:


It was a good last minute decision to go to the show:

Wednesday, April 11, 2018

White Out Wednesday

I'm not a big hockey fan but I am a big dress up day fan so:


Conrad ordered a new jersey online on Monday night and it was in our mailbox this afternoon:


After school, Kaden joined me and we went out for supper:


and then we went to the Grade 8 play at school:


Kaden joined his friends Jen and Melissa and I took photos for the yearbook. It's hard to believe it was 3 years ago that Kaden was on stage as Charlie Brown for his Grade 8 play.

Tuesday, April 10, 2018

Leftovers recreated!

This evening we had spaghetti squash and meatballs for supper with leftover carrots from Sunday. I was planning to serve tomato sauce to the rest of the fam and then make an avocado pesto for me but I decided to try reintroducing tomatoes. 

So supper looked like this:


and then I packed up leftovers for my lunch using some of the leftover "potatoes" (cauliflower and parsnips) and gravy from Sunday and the meatballs from tonight:


and then I added the leftover cranberry sauce as a sub for the lingonberry sauce from IKEA and it was delicious!

Monday, April 9, 2018

Hello Monday

Hello Monday
Hello new week
Hello April 9th already!
Hello still FEELS like Winter

Hello another ride with Kezia
Hello day of studying for her
Hello company on the drive to and from school for me

Hello another week with my student teacher
Hello plans
Hello two advisor visits this week
Hello and ready, set, go

Hello Costco visit
Hello Superstore visit
Hello never ending produce shopping
Hello continued AIP eating plan success

Hello evening of cooking
Hello no marriage mentoring meeting tonight
Hello stocking the freezer

Hello Monday
Hello busy week ahead
Hello

Sunday, April 8, 2018

Easter Dinner--AIP style


Turkey- brined in this




topped with gravy made from turkey drippings and arrowroot flour


carrots- cut with a crinkle cutter and steamed then tossed with dill and honey



This stuffing was actually amazing!



and for dessert...this lemon torte


topped with whipped cream



The grands with the grandparents:


Saturday, April 7, 2018

In the kitchen

Tomorrow we are hosting Conrad's family for a late Easter dinner. Since we are hosting, I am trying a whole bunch of new AIP approved recipes. After some cleaning, I started cooking and I was literally in the kitchen for about 6 hours. With AIP, everything has to be made from scratch and that takes time. Part of the 6 hours was also making supper, cleaning up, and chatting with my friend Janice who had come over for a visit. (She ended up peeling about 12 sweet potatoes too!)

One of my favourite things is trying new recipes and I am actually excited about our meal tomorrow because I think it will actually be good. I am adapting some of my old favourites to make them compatible.

This one was my first attempt at modifying a recipe that I love:




    • 10 cloves garlic, minced
    • 3 quarts water
    • 1/2 cup kosher salt
    • 1/4 cup black peppercorns, plus
    • 2 teaspoons black peppercorns
    • 1/4 cup sugar, plus
    • 2 teaspoons sugar
    • 1 1/2 teaspoons dried thyme
    • 1 teaspoon whole allspice
    • 1 bay leaf
Which I changed to:

10 cloves garlic, minced
8 cups water
1/4 cup Himalayan salt
1/4 cup coconut sugar
2 tsp dried thyme
1 tsp oregano
pinch mace
2 bay leaves 


  1. Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
  2. Allow to cool completely before using. Place defrosted turkey in large bag and pour brine on top. Marinate for 6 hours or overnight. Cook as desired the next day.

After my big cooking day, this was the pile for Kezia's new compost endeavour:


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