Fall Roasted Carrots & Beets – My First Month AIP

One of my favorite staples while being on the Autoimmune Protocol, especially given the fall season, are roasted vegetables. I swear, put just about any veggies on a pan in the oven with some good quality oil, and you’re golden…or they are for that matter ;). Roasting them brings out their sweetness and gives them a rich melt-in-your-mouth texture. Both carrots and beets made a large appearance during my first month AIP since I had removed starchy vegetables, and all sugars, including fruit. I knew that my body initially needed to remove some further inflammatory foods, but it wasn’t until I started the protocol that I realized how easy this transition of eating could be. Thankfully, it’s simple and delicious, like these carrots!

Simple Roasted Carrots

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The Domino Effect of Decisions

There’s raw broccoli and a bag of sweet potato chips on the table. Both Paleo foods and both ready to eat immediately. Which do you choose? The choice is obvious here, but it’s a hard one to make when you aren’t really able to understand what the options in front of you mean for your body. Time and time again in all aspects of my life, I was choosing the chips, not realizing yet how the decisions I was making were affecting my body.  I don’t mean I was literally eating chips all the time (wouldn’t that be nice?) but what I do mean is I wasn’t fully aware yet to my own body’s needs. Having been diagnosed with Ankylosing Spondylitis at 15 and most recently diagnosed with Hypothyroidism, Adrenal Fatigue and a significant hormone imbalance, there are key things my body needs and I hadn’t yet figured out what they were.

That is, until I decided to.

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