Today is day two of my AIP diet adventure. I started my day with a steaming cup of chicory. It was very satisfying. I absolutely love the taste of coffee and I was drinking premium coffee…so it wasn’t coffee. But I feel this is doable until I can see if coffee can be reintroduced. I know I can live with out coffee as I previously quit it for awhile. After drinking the chicory, I moved to steaming decaffeinated tea. I’m not having the headache that I had yesterday so I consider that significant progress.
Today is Tuesday, shopping day. My husband and I started it at the farmer’s market. Winter market always has fewer vendors and produce than the other seasons. But there are still all the organic produce and meat vendors and we are able to find most of the things we usually buy. The best part, for us, is it’s not crowded. After the farmer’s market, we go to Trader Joe’s. Since it is usually after lunch before we are back home, we had gotten into the habit of buying the pre-made Spring Rolls to take home for lunch. If nothing else, they are NOT AIP! The wraps are made from rice and they come with a peanut dipping sauce that I was eating, despite knowing better. Today, only my husband had those. I made my own AIP compliant Spring Rolls
AIP Spring Rolls
- 2 Paleo Wraps (Julian Bakery)
- 1 teaspoon, at most, coconut aminos
- 1-ounce sweet potato starch noodles (check ingredients for just sweet potato starch)
- 4 ounces Trader Joe’s Langostino Tails (or shrimp), thawed
- 1 teaspoon The Ginger People organic ginger juice or minced fresh ginger
- 1 large clove garlic, minced
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon chopped mint leaves
- ½ teaspoon Red Boat fish sauce
- ¼ teaspoon powdered wasabi
- ½ large carrot cut into 4-inch lengths, then julienne strips (I used a purple carrot)
- 2 slices of jicama cut into julienne strips
- 1 cup loosely packed spinach leaves, chopped
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Cook the sweet potato starch noodles per directions and drain. Then cut into 4 inch lengths. Place the langostino tails, ginger, garlic, cilantro, mint leaves, fish sauce and wasabi in a bowl and stir. Let sit while preparing the carrot, jicama and spinach. Place a paleo wrap on the work surface. Brush the surface lightly with coconut aminos. Add half of the langostino tail mixture to the near end of the roll. Add half of all the other ingredients on top of the langostinos and tightly roll it up. Let it sit seam side down for a few minutes before cutting in half diagonally. Repeat for second wrap.