Book Review – The Autoimmune Paleo Cookbook by Mickey Trescott

autoimmune book

Master 3’s healing journey living the Paleo lifestyle (whilst being allergic to wheat/eggs/dairy/nuts and more, as well as having intolerances to a host of other foods) has been a positive one. He is no longer the itchy, covered in eczema child he once was and he is sleeping again and no longer in constant pain.

Lachlan had been gluten free for as long as I could remember then passed his wheat challenge as a baby only to be diagnosed this year with a IgE wheat allergy (again) after I asked for him to be retested for wheat as I knew something wasn’t quite right.

I had also had independant IgG testing done through our Naturopath in December 2012 and wheat and a host of other items (like rice and legumes) came up as intolerances which is when we transitioned slowly to Paleo.

Interestingly many of the IgG responses we received when retested as IgE allergies in May this year at Westmead Childrens Hospital Allergy/Eczema clinic also came up positive allergies).
(Read more about our story here.)

Even though he was thriving on Paleo and his eczema was disappearing before our eyes now that grains had been removed something still wasn’t quite right. This lead me to yet more research and I stumbled across a diet called the “Autoimmune Paleo Protocol” online.

This protocol removes additional items such as eggs, nuts, seeds and nightshades which are all included in the normal Paleo diet.

Lachlan although he was not eating eggs or nuts due to his anaphylactic allergies to these items, was still consuming seeds and nightshades almost everyday in some form. Upon removing these items from his diet we saw a vast improvement in his energy levels, sleeping patterns, recovering from illness time and in his skin which was already doing really well since removing grains, legumes and pseudo grains like quinoa. His gut was finally getting the break it needed and it was showing on the outside.

Since I had always cooked with seeds (including things like mustard), and especially nightshades (tomatoes, eggplants, potatoes, capsicum) I hit a wall as to how to prepare food for Lachlan and still have variety (especially since he can only consume chicken and fish as his protein due to being beef intolerant and wasn’t really tolerating lamb either as a baby so we removed this also).

It was then I came across this book. The Autoimmune Paleo Cookbook by Mickey Trescott, which made the transition from Paleo to Autoimmune Paleo so much easier!

(You can follow Mickey on Facebook and online at http://www.autoimmune-paleo.com. )

The book at this stage is only available as a PDF download from Mickey’s website (details provided at end of blog post) but she is looking to have it printed in the future.

Mickey herself is a chef and a Nutritional therapy practitioner who was vegan for quite sometime and then was diagnosed with Celiac and Hashimotos disease – both autoimmune conditions. She found her health deteriorating and introduced fish to her diet and then transitioned from vegan to Paleo slowly reversing mineral and vitamin deficiencies and then came across the Autoimmune Protocol herself which she credits to “making her feel like a real person again”.

This lead her to doing extensive research on the Autoimmune Protocol and therefore using her chef skills to prepare this Ecookbook to help others out in managing their autoimmune conditions.

The book itself includes over 100 AIP (Autoimmune Protocol Paleo) friendly recipes which are all free from dairy, eggs, nuts, grains, beans and nightshades – all foods which cross the gut lining causing further inflammation in a already ravaged leaky gut – something we all have to some degree but those with autoimmune conditions most certainly have.

Mickey has also included great lists such as these (below) which are nice and easy to print and stick on the fridge/pantry as a quick reference as to what to include and what to avoid on the AIP protocol.

Even though we have been following this protocol for some time and I live and breathe these lists, they are still stuck on our fridge as a constant reminder!

Foods to include
Foods to avoid

The book also includes 2 x 4 week meal plans and shopping lists making it perfect for those of you who are time poor or hate meal planning or just starting out and a little overwhelmed as to where to begin.

The book covers basics like making bone broths for the recipes, Kombucha, kefir, coconut milk/cream and covers all meal categories – Appetizers, Beverages, Dressings/Sauces, Salads, Soups (Beet & Fennel is Master 3’s favorite – he has named this Dragon Blood soup), Vegetables, Chicken, Seafood, Beef and Lamb and of course desserts – yes you can even eat yummy desserts on the AIP protocol such as this beautiful Coconut Raspberry “Cheesecake” which Mickey has allowed me to publish here for you along with her super yummy Coconut crusted Cod recipe.
Coconut Raspberry “Cheesecake”
coconut cake
Crust Ingredients:
  • 3 cups dates pitted and soaked for 5 minutes in warm water
  • 1 cup coconut oil melted
  • 1/3 cup coconut flour
  • 1/3 cup shredded coconut
  • 1/8 teaspoon salt
Filling ingredients:
  • 1 1/2 cups raw honey
  • 1 1/2 cups coconut butter (a.k.a. coconut cream concentrate –Mickey has a recipe for homemade coconut butter in her book.
  • 1 cup coconut oil
  • 5 cups frozen raspberries
  • 6 tablespoons tapioca starch
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • fresh raspberries for garnish
  • thick coconut flakes for garnish

1. Place the jars of coconut oil, coconut butter and raw honey in a pan with very hot water in order to let them soften.

2. To prepare the crust, preheat your oven to 325 degrees. Strain the dates and place in a food processor or high-powered blender with the melted coconut oil. Blend for 30 seconds or so until a chunky paste forms. Be warned you may have to stop and scrape the sides if you are using a blender, and the oil will not completely mix with the dates, but the crust will still turn out fine. Combine the coconut flour, shredded coconut and salt in a bowl. Add the date paste and mix thoroughly. Place the mixture into the bottom of an 8″ spring-form pan, pressing the mixture down evenly. Use a small spatula to clean up the top edge around the sides of the pan, where the filling will meet the crust. Bake for 30-35 minutes, until the crust browns and hardens a little bit. The texture will still be soft until it finishes cooling. Set aside while you make the filling.

3. To make the filling, combine the raw honey, coconut butter, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla extract, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.

4. Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.

A great dinner or lunch dish we love is the Coconut Crusted Cod

Coconut Crusted Cod

Ingredients:
24 ounces cod fillets, cut into 2 inch thick strips
1 1⁄2 cups coconut flour
1 1⁄2 teaspoons ginger powder
1⁄4 teaspoon salt
2 cups coconut milk
1 cup finely shredded coconut
2 tablespoons coconut oil
mango salsa (p.72)

1. Wash, dry, and debone the cod fillets.
2. Combine the coconut flour, ginger powder and salt on a plate or shallow bowl. Place the coconut milk in another shallow bowl, as well as the shredded coconut. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, paying special attention to creating a thick breading.
3. Heat the coconut oil in the bottom of a skillet on high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are nice and browned and the fish is cooked throughout. Once the cod strips are in the pan, try not to fuss with them too much – because there is no egg in the breading, they are a little delicate.
4. Serve with mango salsa.

The book is beautifully photographed and Mickey can also email you a text only version if you would like to print it (I have it saved on my computer and iPad for use in the kitchen (as it is interactive wherever the text is highlighted) and also have the text only version printed & bound at Officeworks for quick use in the kitchen.

I really think even if you don’t wish to follow the Autoimmune protocol for gut healing but have food allergies or intolerances to any of the above ingredients (which I know many of you do, especially things like nightshades (tomatoes etc) this book is a great resource to help you with variety in your diet and I highly recommend it.

It has introduced me to a whole new way of cooking and lead me to adapt my own little selection of AIP friendly recipes from the foods I used to cook for our family.

I can’t thank Mickey enough, she is a lovely lady to deal with as well and I wish her all the best with her book.

This protocol is truly life changing and I speak from experience with Master 3.

You can buy The Autoimmune Paleo Cookbook by Mickey Trescott through my affiliate link here: Click here to visit Autoimmune Paleo and I will receive a small commision which allows me to buy more books to review for you all.

(I paid full price for my copy).

Look forward to hearing from any of you who wish to know more about AIP or if you do purchase the book or already own it your thoughts.

In health,

~ Kat

Bread Free Lunch Ideas

Rice free sushi

A great & filling bread free lunch which is also grain free (buckwheat is from the rhubarb family).

You could make this with quinoa or even millet if you wish to.

This makes approximately 4 long sushi rolls which serves 2 or can be cut up into small rolls to serve more as a finger food.

You can of course not mash everything together and add it as whole ingredients like traditional sushi is made but I like to mix it all together it’s easier for little fingers as sushi can fall apart especially when you aren’t working with sushi rice and the normal seasonings that go on the rice to hold it together.  Experiment with your child’s own favourite fillings.

You will need

2 cups of buckwheat (soaked overnight if possible or if not for at least 2 hours in warm water)
1 – 2 avocados (depending on size)
Handful of sun dried tomatoes
1 x coarsely grated carrot
1 drained can of salmon, tuna, trout etc – use in springwater or olive oil or shredded chicken for those with fish allergies
Pink salt & pepper to taste (by using Pink or Himalayan salt you are benefiting from all the great trace minerals that these salts contain). It’s normal table salt that you should avoid!
1 x packet of Nori

Cook buckwheat in either the Thermomix as you would rice in the basket for 18 mins speed 2 – 3 or in a pot of boiling water for roughly the same amount of time. Allow to cool completely. (I normally do this the night before I need it)

Mash up the avocado and fish together and then mix through the sundried tomatoes and carrot.

Spread out the mixture evenly along the nori sheet leaving about 3cm at one end and start to roll away from you (you can use a bamboo mat to help if needed. Wet the end of the nori sheet with some water on your finger so that you can seal the sushi roll.

Wrap the bottom in some grease proof paper and pop it into lunch boxes or as we like our 4MyPlanet wraps/sandwich pockets as shown which are available from here in many different styles and sizes.

Sushi prep Sushi pocketSushi face Sushi wrap Sandwich pocket

Find more about these eco friendly reusable funky lunch storage solutions which eliminate the nasty chemicals that come with the use of ziplock bags & cling wrap products.

4Myearth also does great food covers too for plates/bowls which I find really handy to have to cover up leftovers or ingredients I’m prepping for later use.

If your little ones aren’t keen on nori there are other ways to make bread free wraps as shown in these pictures below for inspiration. Images from Pinterest & The Urban Poser. Both are grain free and Paleo friendly.

Sushi

Sushi

Another great recipe for bread free lunches that are nice cold or warm are our Chicken fruit & veggie chicken patties. These are loved by kids and adults and we are getting rave reviews about this recipe!!

Chicken patties

Enjoy!!!

Kat & the boys

Chicken Tikka Skewers

Food on a stick, what child doesn’t find it a novelty!

(For small children please watch them with wooden skewers you can cut off the ends to make them safer)

You can play with the spices on these skewers to suit your children’s taste but I kept them quite mild in this trial batch so up the spices if you like them hotter.

You will need:

1/2 cup of coconut cream (use Organic if possible and look out for BPA free cans)
1 tablespoon of finely grated ginger
3 tsp garam masalla
1/4 tsp ground cumin
2 tsp ground tumeric
1/4 – 1/2 tsp ground chillies (OPTIONAL)
salt and pepper
1 kg diced free range/organic chicken breast cut into 2 cm cubes
Extra virgin olive oil to pan fry/BBQ

Combine coconut cream and spices in a large bowl season with salt & pepper. Add in the diced chicken and stir until evenly coated, Cover and refrigerate for at least 2 hours for flavours to develop.

Thread the chicken onto pre soaked wooden skewers (soaking prevents them from burning whilst cooking) and cook on a hot grill/BBQ or in a pan. Cook till golden brown and cooked through.

Serve with your favourite salad, roast veggies etc

If you are not dairy intolerant/allergic you can use a full fat Greek yoghurt in place of the coconut cream.

Skewers

Chicken and hidden fruit & veggie patties

Many of you have asked me “How do I get more fruit and vegetables into my kids”!
Lets face it when your battling kids at meal times it really takes its toll on everyone! So hopefully these will help a few of you out!

I trialled a new pattie mix which combines both fruit & veg and is slightly sweet so kids will love them!

They are a very mild flavoured pattie so if your kids like a bit more spices/herbs etc feel free to add I didn’t want to overload these ones purely to see if they would be beneficial to all the fussy eaters out there.

The boys loved them, Riley (Master 4.5) thought it was a little strange they had apples in them as he didn’t think apples where “dinner food” lol but they both ate them all up with sweet potato “chips”.

These are a quick dinner which can be pre prepared earlier in the day and then cooked at dinner or cooked early on and heated (or even friendly for lunch boxes/picnics etc)

Best of all they are Gluten, egg, dairy and nut free!

The below method is done in the thermomix but you can do the same with a food processor (for mincing) and the rest by hand in a large mixing bowl.

You will need

400g of chicken mince
(I blitz semi frozen cubed chicken breast in the thermomix on turbo for one of two pulses (I used breast but thigh would work here too)
1 zucchini grated/blitzed
1 apple, peeled, cored and shredded (a firm pear would also work but not ripe – too mushy)
1/2 tsp of dried thyme
1/2 tsp of ground mustard (if you have seeds blitz them in the Thermomix on speed 9 till you have a powder)
A good pinch of Pink Salt flakes/Himalayan salt & pepper for seasoning
1/4 tsp of cinnamon (works well with the apple – can be left out if needed)
1 & 1/2 tablespoons of GF Dijon mustard
1 clove of garlic (minced)
Virgin Coconut Oil – for pan frying

1. Mince diced chicken (small cubes semi frozen) on turbo for a couple of pulses – If not using mince to start with. Remove from bowl and set aside.
2. Add zucchini into bowl and blitz at speed 4-5 till a consistency you think it either chunky (if you are not hiding it or well processed if you are needing to hide it – remember zucchini is quite watery so it will need to be drained once processed – use your rice bowl for this)
3. Turbo a quartered peeled apple in the bowl for one or two pulses (once again same rules as above)
4. Put all the fruit, veg & chicken back in the bowl and add all spices/seasonings, mix on 2-3 until all combined and refrigerate the  mixture for at least 30 mins (for flavours to develop, the longer you leave the more flavour they will have)
5. Remove from fridge prior to cooking and form into palm size patties. Fry in coconut oil in a cast iron or stainless steel frypan (you can use non stick pan but try and avoid non stick cookware)
If you want you can coat them in GF flour or similar but I wanted to create these Paleo style with no flours. Fry on each side for approx 3-4 mins until cooked through. It made about 12 patties.

DO not be tempted to turn them early they need to create a “crust” and if you turn them too early they will fall apart as it’s a very wet mix as it has no breadcrumbs/flours etc.

Remember the possibilities are endless you can add carrot, mushrooms, corn, more spices and flavours – whatever other veggies your kids will eat, but this is a  kid friendly base option to start with.

Both boys have asked that they be made again so they were a hit in my books!

Let me know how you go if you try them!

Chicken patties

A happy healthy Easter!

Luckily for me neither of the boys like chocolate (or the taste of chocolate things, believe me I have made them many but it’s not to their taste) so the “Why can’t I have an Easter egg” conversation hasn’t happened (I’m sure it will in the future!).

I found some fun healthy ideas on-line (thank you Pinterest!) which I wanted to share with you all to show you Easter doesn’t need to be a sugar & chocolate overload and that you can even get away with a chocolate free celebration without children missing out on the fun!

Coconut Crispy Treat Nests – These can also be made with puffed millet if you are rice free (like we are)

Coconut Crispy Treat Nests

Caramel Chocolate Apples – Fun to involve the kids in making & decorating and can be made nut free if you leave out the Peanut topping.

Caramel bunny

Bunny Salad – Now most kids like food displayed in a novel design and this one is pretty cute!

Bunny salad

Home-made Lindor Chocolate Hazelnut Truffles – For the die hard chocolate fans try these. You could replace the hazelnut extract for something else to makes these nut free also.

Easter Egg Memory Game – This is my personal favourite, not only does it not involve food (you can use toys, novelty erasers etc) but it’s something education and they can keep for many years to come. The eggs can be found at Spotlight / Lincraft and some of the cheap dollar stores and you can fill with whatever you like. You can also use the same egg shapes in a Easter egg hunt the same way you would Easter eggs in the garden and once again the kids get something to keep at the end.

Easter Egg Memory Game

Other non food options

A new set of PJ’s (can become a tradition like some families do at Christmas time)

Books – a child can never have enough books in my opinion

A stuffed toy/ toy /game/puzzle of choice

So there you have a very small sample of Healthy/Practical Easter treats that are easy to make, good for you and in most cases allergy friendly as well!

Winners all round, so go on and get creative!