There’s just a before and after because there’s so little to do here.
See, Dear Reader? I did keep looking at AIP recipe even I could tolerate. This is a rough tweak of an older recipe for Chicken Shawarma. I have been reading up on the AIP diet, skimming mostly, I do like the idea of a temporary healing or reset diet, I still wonder about the rigidity of this kind of approach and the difficulty of creating a true one-for-all plan, even if we don’t understand what out bodies can tolerate there can never be a diet hat won’t still pose dangers. The AIP allows a lot of ferment foods and citric acids, which are a huge no-no for yours truly, so if I had followed it originally I may not be where I am today. Ultimately it depends on how much you can think for yourself, if you blindly follow any diet it can be dangerous. Now, I don’t like being a jerk, you know me, Dear Reader, I measure my words and think about what I’m saying and this has been with me from the very early stages of my own journey, but I do not like the transition from AIP to paleo, I still find the paleo-ish idea better, being more inclusive about food rather than strictly following an often arbitrary diet, paleo’s rules are often silly and based on random theories about primitive man. No grains and no pseudo-grains because reasons is just nonsense and it matches the mindset that follows those kinds of diets. There are people that consider themselves deep thinkers, everyone else is sheep, never them funnily, and a diet that evokes images of he-men fits that kind of mindset. It’s too much to unpack here, Dear Reader, nor do I want to, but if any diet plan can’t provide concrete, credible and scientifically proven reasons to abstain from any beneficial food then question it. Question everything. Even what I say, Dear Reader, it never hurts to explore our ignorance.
Here’s the after.
As with many AIP recipes this is a rather basic and simple. I served it with a non-AIP sauce, I’m still on my own diet after all, Dear Reader, but what is interesting is that this kind of recipe forces you to really figure out how to make something from and by omissions. By leaving out the salt I’d almost always add I leave the remaining flavours, however sparse, the space to shine. The end result still isn’t thrilling, but it’s warm and filled with healing spices. When the Summer comes and I start my Salad Garden in earnest, and try to learn to eat more greens, I’ll want seasoned meat like this as most dressings are off-limits to me. I’ll still do some searching around for suitable AIP recipes, partly to fill a void in my understanding, partly out of curiosity and partly to encourage others to think outside of their own diets. That’s it for today, Dear Reader, I’ll be back sooner rather than later, until then take care.
Ingredients
2 Chicken Breasts, Chopped
2 Tbsp Olive Oil
1 Tsp Ground Ginger
1/2 Heaped Tsp Ground Tumeric
1/8 Tsp Garlic Granules
1/8 Tsp Cinnamon
1/8 Tsp Cloves
Method
1. Mix all ingredients together until smooth, add the meat and coat all over.
2. Preheat non-stick pan and when hot add Chicken. Turn to medium-high and cook for 15 minutes or until golden brown.
Pep's Free From Kitchen 