March is National Autoimmune Disease Awareness month, and even if you don’t suffer from the disease yourself you may know someone who does. Some of the more common and well-known Autoimmune disease are Lupus, Crohns disease, Hashimoto’s disease, Celiac disease, Multiple Sclerosis, and Vitiligo. More than 50 million Americans suffer with an Autoimmune disease in a simple description is your immune system mistaken healthy cells as foreign and further attacking said cells. Although I have not been officially diagnosed with an Autoimmune disease my eczema/ atopic dermatitis, and food allergies. My skin is the organ my immune system is upset with. Who doesn’t want healthy glowing skin? I’m obsessed with anything skin related and what it takes to maintain a beautiful, even, and healthy complexion. Through testing, eliminating, and adding a plethora of foods to my diet, I know exactly what it takes for me to maintain a healthy complexion, without eczema. Sticking with the regimen %100 is another story. I find it difficult to completely eliminate sugar, but I know my eczema and body is better for it. It’s also pretty tough avoiding dairy products but when I do my skin thanks me for it every time. Sugar and dairy are the little things, I can handle those, as for wheat I cannot be close to the stuff. If I even touch wheat I break out with hives all over my body with the exclusion of my face and legs. It is a sad sight to say the least. Even worst, when I do have wheat it makes all of my other food allergies exacerbated. So when normally I would enjoy a little egg scramble with a few nuts, that is not a possibility if I have wheat in my system.
Which is why I would then need to take an Autoimmune Paleo Approach (strict Paleo diet in addition to eliminating nightshade veggies, eggs, nuts, seeds, and limiting fruit intake) to get my body back to normal, whenever I made the mistake of trying even a little wheat. The last time I had wheat I was forced to go to the doctor and get a prescription for the dreaded Prednisone. Prednisone is a steroid that is used to treat many autoimmune diseases, my atopic dermatitis (eczema) being one. I try to avoid the meds at all cost because just like most conventional medicines with all it intends to cure there are an even bigger number of ailments that it will cause. One that affects me relatively quickly is the Moon face, which looks exactly like it sounds a rounded blowned up face. Then there’s the weight gain, which is due to an insatiable appetite. I’ve never been able to maintain my weight on the Prednisone steroid. Even though I eat the healthiest of foods, the . I can eat a big breakfast and 30 minutes later I’m hungry again. The upset with those side effects can be chalked up to vanity and worth the trade-off as long as I’m not suffering with an itchy and often painful rash. The side effects that are of most concern are my moods which are usually funky on the steroid. The most difficult side effect are the headaches and sleepless nights. Eventually when I come off my moods are swayed, my appetite comes down, and my skin issues start to creep back. This last time I’ve been micro managing all the foods I eat including those Chic Fil-A fries I love so much. The best way to make certain I will stick to my plan is to always have healthy and allergy-free food available at my fingertips. Not just little snacks and fruit but food -food. Something I can get full- and satisfied off while still nourishing my body.
This recipe is just that, something you can pre-make and only gets better with time.
Breakfast is pretty difficult if you’re following an Autoimmune diet if you want an actual breakfast and not dinner leftovers. When following the autoimmune protocol eggs are off-limits, which are nearly essential when you cut grains. This forces me to get a little more creative when it comes to breakfast. I want a filling and satisfying meal that packs a nutritional punch at the same time. I’ve come up with quite a few go-too egg free breakfasts’ and this right here is one of them. This recipe is pretty simple minus the cutting, and if you make enough you can eat it for breakfast for the entire week. For the hubby and I this exact recipe lasts us two mornings, but again I eat quite a bit and so does he. For one person this could certainly stretch for five mornings. My husband eats his sauté with eggs which I know is fantastic. This week, I’ve been enjoying my mix with either a side of bacon or sausage. I leave the house with a great portion of my nutrition consumed for the day, and I’m full and satisfied, well at least until I get to work.
Do you have any make ahead breakfasts that you live by?
- 1 Tablespoon of Olive Oil
- 1 Medium Onion chopped
- 8oz chopped Baby Bella Mushrooms chopped
- 1 garlic clove minced
- 1 Pound of grape tomatoes each sliced in half.
- 4 oz. or two handfuls of baby spinach
- 1 Tablespoon of Herbs de Provence
Heat olive oil in large pan.
Add chopped onions to heated oil.
Cook onions until tender and nearly translucence.
Add chopped mushrooms to the onions.
Cook all and add a sprinkle of olive oil if needed.
When mushrooms re finished browning add garlic and cook for about 30 seconds, asking sure not to burn.
Add halved tomatoes to pan and mix.
When tomato juice begins to release, add spinach to the pan.
Mix everything together.
When spinach starts to wilt remove pan from heat.
Mix in Herbs De Provence and salt and pepper to taste.