Am I seeing improvement in my Sebhorreic Dermatitis after 1 month? I *think* so. My skin does not tingle/have spikes of pain nearly as often as before (is this the itching I keep seeing listed as a symptom?) It does not hurt to yawn. And I do not have nearly as much redness as I used to see. However, I am still using my coal tar daily, and I still have minor little eruptions here and there. So perhaps my perceived improvement is wishful thinking? Possibly.
January 17 - 3 weeks, 3 days into diet
And today February 1 - 5 weeks, 4 days into diet
Sarah Ballantyne, The Paleo Mom, does mention that skin conditions are incredibly hard to address. So I am in this for the long haul. I am a little disappointing that I have not cleared up as quickly as I once did when kicking dairy out of my diet. (Sigh)
I lasted 2.5 weeks before adding buckwheat, quinoa, and amaranth back into my diet. My vegan AIP diet was fairly devoid of protein (as in I could count my daily protein gram intake in the single digits), and I worried about muscle loss. So I welcomed some proteinacious sources back with open arms (including NOW Pea Protein and Garden of Life RAW Protein). However, I am sprouting the dicot seeds prior to cooking and eating. This requires soaking in a slightly acidic bath (water and vinegar) for up to 24 hours and sprouting for an additional 24+ hours. As a result, I often have something soaking or sprouting in the kitchen.
Luckily, you can freeze these seeds after sprouting and they retain their nutrients.
I am following Sarah Ballantyne's re-introduction of group 1 and 2 food products, all have been reintegrated with no problem (whew, no chocolate issue). I read her book, The Paleo Approach, practically cover to cover and am adhering fairly closely to her prescription diet. I found the book invaluable.
It is not until remission that you can add in group 3 and 4 foods. As I am not yet in remission, I cannot yet eat those items, so I continue to avoid grains, legumes, nightshades, and various other vegetables and spices.
All recipes linked have made my re-make list.
I found the nightshade replacement posts by Sarah at Vegetalion extraordinarily useful. She is allergic to nightshades, and has had to cook without them for years.
Additionally, I've been using Plantain to replace potatoes in recipes.
Replacing Sweet/Bell/Spicy Pepper and their related spices
I have continued with my morning green smoothie habit. I use kale, spinach, and (strangely enough) purple cabbage. There are some days when I think I cannot taste any of the greens, and other days where I think, hm, not many people would like this. :) Regardless, I can sweeten them up with more banana, berries, mango, rhubarb, apples, pears, citrus, etc. as needed. I usually start with half the amount of fruit that a smoothie calls for, they are often just too sweet as written.
Purple Detox Smoothie
I began converting granola recipes to grain free. Basically replace all oats with a combination of sprouted buckwheat, amaranth, and/or quinoa. You will find that the moisture from sprouting will require a longer cooking time. But the response from family and friends has been quite positive. No one has yet said, "I miss the oats."
A favorite granola recipe is Angela's from Oh She Glows Cookbook. Using sprouted buckwheat and sprouted pumpkin seeds, I've needed to cut the oil and sweet in half. I still get some clumps, but it is definitely less lumpy than the oat version.
Pumpkin Chia Porridge - replace oats with dicot seed
Until the granola production restarted, I was mostly bereft of snacks.
I can eat Chia Pods, applesauce, and dried fruit from the grocery store. But everything else is pretty much from scratch. However, considering the price of Chia Pods, I can make them for much less than I can buy them. A google search for "chia pudding recipe" gives you an enormous response. Pretty much 3 Tbsp (36 g) chia seeds to 1 cup (240 mL/g) liquid (milk, water, etc.) gives you the basic recipe - add additional flavors as you desire. I started mashing up half a banana in mine and that was all the sweetener I need.
I have used this in "sandwiches", on "pizza", in soup, and directly from the container. It is quite tasty.
Vegetable Chips - Plantains and Sweet Potatoes (I could bake these daily and they would disappear), I found carrots and butternut squash have too much moisture to bake crisply.
Cauliflower Walnut Taco Meat
Coconut Alfredo Sauce
Wild Mushroom Cream Sauce
Mushroom Cream Sauce
Cauliflower Fried Rice
Lemon Garlic Brussels Sprouts - no cheese
Morrocan Inspired Cauliflower Rice - I have to cut down on the crystallized ginger
No Mato Sauce
I cut waaaay down on the fat and prefer to use fresh herbs when available to the dried options.
Paleo Dirty Rice
Spaghetti Squash, how to cook
Taco Shells - plantain based, and even the Omnivore liked them
Vegetable Noodles - sweet potato, daikon radish, butternut squash
Chiba Turning Slicer is a recent purchase that gets almost daily use. I really like the variety of noodle sizes you can get. Do be cautious, these are remarkably sharp.
Easy Coconut Curry
AIP Curry Spice
I've used both the seeded and seed-free recipe and recommend them both.
Cantonese Chow Mein Recipe Paleo Gluten-Free
Easy Pumpkin & Sage Pasta
Ethiopian Vegetable Bowl
Mushroom & Spinach Quinoa "Risotto"
Plantain Kale Pizza - top with Coconut Bacon, Avocado, NoMato Sauce, etc
No-Bean Sweet Potato and Kale Chili - replace tomato with nomato
Tom Kha Gai AIP Soup
Replace fish sauce with coconut aminos
Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon
Vegetarian Pad Thaihttp://elanaspantry.com/vegetarian-pad-thai/
Chocolate Pumpkin Pie Smoothie
Green Tea Coconut Ice Cream
If you get a high quality matcha, go easy on the volume. I think we use 2 Tbsp.
No Bake Pumpkin Tarts
My next goal is to tackle Paleo baking with dicot seed flour: quinoa, amaranth, and buckwheat. I do miss pancakes and waffles.