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.
I am often amazed at how versatile coconut products are. Can you believe how many wonderful ingredients you can get from only ONE, delicious fruit? But what is the difference between coconut butter and coconut oil?
Being a big, international city, Milan has by far one of the most eclectic and interesting food scenes in Italy, mixing the local cult for quality with the multicultural ethnic trends and latest gastronomic currents.