Wednesday July 1, 2020
AIP- Autoimmune protocol
You may have heard of the AIP diet, also known as the autoimmune protocol. It’s a restrictive, eating style that is commonly recommended for people with autoimmune diseases, major gut issues or pesky symptoms that they can’t seem to get rid of. According to Dr. Axe, “Autoimmune diseases cause the immune system to attack the healthy cells in your body. Rheumatoid arthritis, lupus and celiac disease are just a few examples of some of the more common autoimmune conditions.” It can also cause a lot of harm to the lining of the intestinal walls, which causes inflammation throughout the body.
AIP protocol is meant to reduce inflammation, and also help with the consumption of nutrient-dense foods and rich fatty acids. It is common for people to start introducing certain foods back into their diet after several weeks of doing AIP only. For example, you might add back in rice only for 1-2 weeks and if any old symptoms occur, then that might mean your body is sensitive to rice.
Foods to Eliminate on AIP:
- Gluten/ wheat
- Legumes (beans, lentils, peanuts)
- Nuts and seeds
- Seed oils
- Refined sugars
- Herbs from seeds (coriander, cumin, nutmeg)
- Emulsifiers or gums
- Alternative sweeteners (xylitol, stevia, mannitol)
- Nightshade vegetables (eggplant, potatoes, tomatoes, peppers, okra)
Foods to eat on AIP:
- All vegetables except nightshades
- Non-dairy fermented foods
- Coconut products
- Meat, poultry, seafood
- Arrowroot starch
- Bone broth
- Green tea
- Limited honey and maple syrup
This glass noodle stir fry is 100% AIP friendly. Glass noodles are also known as cellophane noodles, which are made from starch. We use a sweet potato starch glass noodle for this recipe. They have a similar consistency to rice noodles, so they work great in stir fry’s and other cooked dishes. Other AIP friendly noodles that would go well in this dish include miracle noodles (shirataki noodles), kelp noodles, or zucchini noodles.
Glass Noodle Stir Fry with Shaved Beef and Vegetables
1 ½ lbs grass-fed shaved beef (rib eye works well)
1 tsp sea salt
2 T coconut aminos
1 tsp apple cider vinegar
2 tsp avocado oil
7 oz glass noodles
½ onion, sliced thin
2 carrots, cut into matchsticks
8 oz shitake mushrooms, sliced into strips
3 cups spinach
3 green onions, chopped
For the Sauce:
¼ cup coconut aminos
1 T fish sauce (AIP friendly)
1 tsp maple syrup
1 tsp apple cider vinegar
1 tsp salt
Place shaved steak (or protein of choice) in a bowl and combine with sea salt, coconut aminos, and apple cider vinegar. Let it marinate for a quick 5-10 minutes. Using a large skillet, heat avocado oil over medium- high heat and cook the steak for 2-3 minutes on each side until it is cooked. Set aside.
Bring a large pot of water to a rolling boil and add in glass noodles. Cook for about 10 minutes (or as instructions say). Drain noodles and toss in 1 tbsp of avocado oil to keep from sticking.
In the same pan, add in the onion and sauté until translucent. Add in the carrots and mushrooms and cook for another 4-5 minutes.
While vegetables are cooking, whisk together all of the sauce ingredients. Pour it into the pan with the vegetables, along with the spinach, steak and noodles.
Stir everything together for 2-3 minutes until spinach is wilted. Sprinkle with green onion and enjoy!