I have many, many clients who are managing autoimmune conditions, mostly thyroid-related (Hashimoto’s) or GI-related, like crohn’s (not technically autoimmune but following the autoimmune diet really helps these folks), and they get bored or struggle with what they *can* eat. An autoimmune plan can feel pretty restrictive, but there is a lot you CAN eat. This book will really help.
Is this you?
Addison’s disease
Celiac disease – sprue (gluten-sensitive enteropathy) Dermatomyositis
Graves disease
Hashimoto’s thyroiditis
Multiple sclerosis
Myasthenia gravis
Pernicious anemia
Reactive arthritis
Rheumatoid arthritis
Sjogren syndrome
Systemic lupus erythematosus
Type I diabetes
YOU NEED THIS BOOK! 🙂
Featuring over 110 recipes without grains, beans, dairy, eggs, nuts, seeds, or nightshades – including spices! I love that it includes information how to get started, TWO meal plans, and shopping lists. There’s also plenty of breakfast suggestions, which is always the first question I get: what do I eat for breakfast?! (PS here is my favorite breakfast recipe)
Here is a teaser recipe from the book I can’t wait to try (liver is very immuno-supportive for those with autoimmune disease).
Bacon-Beef Liver Pate with Rosemary & Thyme
Ingredients:
6 pieces uncured, sugar-free bacon 1 small onion, minced 4 cloves garlic, minced 1 pound grass-fed beef liver, rinsed and dried 2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced 1⁄2 cup coconut oil, melted 1⁄2 teaspoon sea salt slices of fresh carrot or cucumber
Time: 5 minutes ~ Makes about 1 1⁄2 cups Ingredients:
1 cup pitted kalamata olives 2 tablespoons capers 2 tablespoons extra-virgin olive oil 2 cloves garlic 1⁄4 cup fresh parsley slices of fresh carrot or cucumber or root vegetable chips
1. Cook the bacon slices in a cast iron skillet until crispy. Set aside to cool, reserving the fat in the pan to cook the liver. 2. Add the onion and cook for 2 minutes on medium-high heat. Add the garlic and cook for a minute, then adding the liver, sprinkling with the herbs. Cook 2-5 minutes per side, until no longer pink in the center.
3. Turn off the heat, and place the contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. 4. Cut the cooled bacon strips into little bits and mix with the pate in a small bowl. Garnish with some fresh herbs and serve on fresh vegetable slices.
Note: Keeps for a few days in a sealed container in the refrigerator. Also freezes well.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
