3 Mistakes I've Made on AIP | What I ate Autoimmune Paleo Days 33-36

3 Mistakes I've Made on AIP | What I ate Autoimmune Paleo Days 33-36

No one says I’m perfect, and even as an AIP Health Coach – I make mistakes. Find out the 3 big ones I’ve made this round of AIP and what I’ve eaten for the Autoimmune Paleo Protocol (AIP) during days 33-36.

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The cookbooks I mention in this video:
Healing Kitchen:
The Autoimmune Paleo cookbook:
The Paleo Healing Cookbook:

The meals I ate:

Day 33

Breakfast – Hash of diced sweet potatoes, apples, onions, and ground pork cooked in a skillet with Primal Palate Breakfast Blend ( ) and fresh arugula

Lunch: (Picnic lunch) Wraps with Downshiftology Cassava Flour tortillas ( ), a guac made of an avocado, a splash of apple cider vinegar, a splash of lime juice, a pinch of garlic powder, and a pinch of sea salt, + prosciutto and mixed greens
Lime La Croix Sparkling Water
Inka Chips Plantain Chips (
AIP Carob Chip Cookie (

Dinner – Paleo on the Go Cuban Picadillo ( I’d recommend getting a side dish to go with this one as it was kind of small

Day 34

Breakfast – AIP Waffles ( – I recommend on this one NOT to eat all of them as it’s a LOT of sugar for one person in one meal
served with sugar-free US Wellness Bacon and a Dandelion Chicory Root “Coffee” (I’m at 1 tsp of dandelion root ( , 1/4 tsp chicory ( , and 1/4 tsp carob powder ( in a french press for 3 minutes with hot water – still working on the perfect combo for me)

Lunch – leftover kalua pork from last week with leftover cassava flour tortilla, guac, radishes, mixed greens, and plantain chips

Dinner – Thai Coconut Chicken Soup from The Paleo Healing Kitchen (see link above in book resources)

Day 35 –

Breakfast – leftover breakfast hash from day 33

Lunch – Leftover Thai soup + black olives

Dinner – Beef Carnitas (recipe from The Healing Kitchen) with baked plantains (yellow plantains sliced and then drizzled with avocado oil and sea salt then baked in the oven at 425 F for 25 minutes, flipping once in the between), shredded red cabbage, cilantro, green onions, shredded carrots, lime wedges
*needed a sauce – next time I’d do an avocado mayo

Day 36

Breakfast – leftover breakfast hash with sliced strawberries and arugula

Lunch – Bacon and Rosemary Beef Liver Pate (recipe from the Autoimmune Paleo Cookbook – see link above in Books) over sweet potato toast and garnished with radishes and arugula + leftover carnitas and plantains

Dinner – AIP Orange Teriyaki Chicken Meatballs by AIP Lifestyle ( ) * I use ground pork instead of chicken
and Roasted Broccoli (without the red pepper flakes or black pepper):

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Michele Spring

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