Plantain is by far one of my favorite ingredients. It’s the perfect replacement for white potatoes (and those who are intolerant to nightshades or on the AIP know how important it is to find good subs), it makes for amazing chips and it can easily be turned into a grain free flour too.
Zoremi is not a big fan of Indian food. She can’t bear the taste of masala in pretty much every single dish, the way they like it here in Goa.
She comes from Darjeeling, in the North East side of India, where – as she tells me – the local cuisine is more similar to Chinese, since it’s so close to the Himalayas and Tibet.
Amongst the dietary restrictions of the Autoimmune Protocol (AIP), which prescribes to avoid grains, legumes, eggs, dairy, nightshades, nuts and seeds for a minimum of 30 days, fruit and seed based spices are pretty tough ingredients to eliminate.
Italians typically measure ingredients by weight, in grams. Specifically when making careful measurements (tapioca, for example) it’s imperative to have accurate amounts.
Eating out while on a restricted diet is one of those challenges that can make you quit the AIP (Auto Immune Protocol) because “it’s too hard and I already cheated anyway”.
Answering the question “Why switch to a healthy diet?” is apparently easy. We all know unhealthy food is bad for us. It’s simply a matter of fact.But, even though we are firmly committed to not letting nasty foods in our belly… we can’t help but craving tiramisu… and gelato… and pastries… and the list goes on and on!
When approaching paleo baking the challenges are many, and the first reaction to the grain free baking world is “Is that even a thing”? If you are ready to go a step above gluten free cakes & pies and leave all grains on the side, here are the dos & don’ts of paleo baking.
Going grain free is one of those dietary shocks that’s pretty hard to recoup from. After a life spent thriving on gluten and grains in general, thinking that we’ll have to say goodbye to cakes and baguettes is quite overwhelming to say the least.