Feeling better

It’s been just over a month since I’ve been diagnosed with Ulcerative Colitis.  It’s also been just over a month that I’ve been following the Autoimmune Protocol (AIP) to help my disease.  This protocol isn’t forever – it’s only temporary and depending on each person can last anywhere from 30 days to 3 years.  During this period you eliminate foods that cause inflammation and irritations to your gut: nightshades (tomatoes, eggplants, cocoa, coffee beans, all peppers, spices such as cumin, chili powder (anything derived from peppers)), nuts and seeds (including cocoa and coffee beans – GULP!), eggs, or alcohol.  This is in addition of course to the paleo restrictions of no dairy, legumes, grains.  To begin with I did have the overwhelming feeling of: Well, what CAN I eat?! The answer is actually really simple.. I can eat everything except the above listed foods.   I’m talking lots of vegetables and good quality meats.  In the beginning it was pretty difficult, I won’t lie.  However after only about two weeks everything started to fall into place and became “business as usual.”

After the first week or so I was still experiencing a fair bit of abdominal cramping, but no where near as much.  By week 3 I was feeling much better – no cramping at all! What was even better – no bleeding.  No bleeding at all.  For the past year of my life every time I went to the bathroom I experienced blood (and usually a fair bit of it) – but no longer.  The bleeding is very rare and I’m very hopeful that sooner rather than later it will be completely gone – and same with the abdominal cramping.

It hasn’t been easy staying away from coffee or chocolate.  You may find it surprising that I miss eggs and nuts more than coffee and chocolate though.   Eggs were a staple to me – I had them EVERY day for breakfast — and hey, perhaps that’s why I was feeling SO bad.  Same with nuts.  I’ve actually thought back on the months leading up to finally getting diagnosed (the worst 3 months I experienced) and the foods I ate actually make me laugh.  Eggs, nuts, lots of raw vegetables especially tomatoes and red peppers – basically all of the foods that cause inflammation.. I was eating in abundance.  I’m not saying these aren’t healthy foods – they are – it’s the simple fact that I (for now at least) can’t tolerate them.  

At times I do still feel disheartened, discouraged, and sometimes just plain sad.  However, I have some friends and family (and one amazing boyfriend) who support me and show me love.  If you’ve been diagnosed with an IBS (Irritable Bowel Syndrome), an IBD (Inflammatory Bowel Disease), an autoimmune disease, I strongly recommend you trying the Autoimmune Protocol for a minimum of 30 days.

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Pumpkin cream bars

There’s a few foods that I realllly love, and one of them is pumpkin.  It’s one of those versatile foods that you can cook it various ways, each tasting different.  This recipe is a dessert, that is guilt-free, and could actually be served as a breakfast/brunch treat as well – being that it’s actually not THAT sweet (but totally hits the spot).

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Roasted Red Pepper & Tomato soup

This was my first attempt at this recipe, and it was sooo good (Is the cook allowed to say that?) Well, I think this soup is actually one of my favorite dishes I’ve made so far!  I found a recipe on instagram, and had to try it.  It was made without any of the additional things I added to it after the soup had been made (mushroom, chicken, cauliflower, etc) – to me just plain soup is not filling enough but YOU should cook it however YOU want it.

And without further adieu.. The recipe!

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Ingredients:

– 4 Tomatoes

– 1/2 Onion

– 1 Red Pepper

– Garlic clove

– 1 cup vegetable broth (or chicken, your choice)

– 1 cup coconut milk (your choice of milk – optional*)

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If you want more than just a plain (but still yummy) soup:

– 1/2 mushroom

– Chicken Breast

– 1 cup cauflower

– 1 diced tomato

Directions: 

1) Preheat oven to 350 F (or 175 c)

2) Dice the onion, red pepper, garlic, (3) tomatoes.

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3) Line a baking dish with aluminum foil for easy clean up, and put the above ingredients in the dish.

4) Add a few dashes of dried herbs to the mix; whatever you have and like: I did paprika, italian herbs, oregano, basil,  and parsley.

5) Bake for 20-25 minutes

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6) Scoop your now roasted vegetables into your blender or food processor (until you get a texture you’re happy with)

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7) Combine 1 cup broth, with the vegetables.  *If desired, add the coconut milk now.  I added it because it just made it smooth, and creamy, and lessened the kick of the paprika* and bring to a boil.  Stir often!

8) You can either stop now, or continue to add like I did.  I just boiled cauliflower, diced 1 tomato, sauteed the mushroom, and shredded a left over chicken breast – then topped with a little goat cheese.

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Bon Appétit!