I previously eluded to the fact that I was starting an Autoimmune / Leaky Gut Protocol on Monday of last week and that I would a some point fill you all in on more details. So here we are. As a reminder, I was diagnosed last summer via kidney biopsy, with an autoimmune form of kidney disease, called IgA Nephropathy. It hasn’t progressed too far, my kidneys are still functioning at very high levels and I have been lucky enough to have had little to no symptoms. After the diagnosis I was placed on several pharmaceuticals to protect my kidneys long term, from this progressive disease which can, if left untreated, in some patients lead to kidney failure later in life. As soon as I started taking the drugs, I found myself feeling terrible. I was tired and lethargic, I had rashes and developed acne, I found myself with terrible stomach aches and pains, I was chronically bloated and gassy, etc. In speaking with my Naturopathic doctor at the start of this year, we have discovered I am dealing with leaky gut and we have decided it best to first heal my gut and get this under control so we can properly investigate my kidney disease further. I have since been taken off all prescription drugs and I am on a regime of supplements and herbs with my doctor to protect my kidneys, aid in the healing of my gut and more.
I will work hard to keep this as short as I can, I don’t want for this to become a how-to or a resource on the Autoimmune Protocol Diet, many of those already exist online and in books and I honestly have no problem admitting that I am still a total newbie when it comes to all of this. Truthfully, I am slowly navigating my own way through this new journey, so I am far from an expert.
Baked Plantain Fries with Garlic Avocado Dipping Sauce
Baked Plantain Fries
serves 1 -2
- 1 large green plantain*
- 1 tablespoon coconut oil, melted
- approximately 1/4-1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon garlic powder
Preheat your oven to 425ºF. Line a large baking sheet with parchment paper.
Peel your plantain, halve it the long way and cut it into strips, whatever your desired thickness is. In a mixing bowl, toss the plantain strips in the coconut oil with sea salt and garlic powder. Spread the fries in an even and single layer. Bake the fries for 20-25 minutes. Turning the fries over about halfway through cooking. Bake until they start to become golden or brown slightly. Allow to cool a few minutes before serving. Serve with the Garlic Avocado Dipping Sauce (recipe below). Enjoy.
Garlic Avocado Dipping Sauce
- 1 avocado
- 1 large clove garlic, peeled and roughly chopped
- juice from 1 lime
- a couple tablespoons to 1/4 cup water, you may need more
- 2 tablespoons olive oil
- sea salt, to taste
Cut the avocado in half and remove the pit and the skin. Add the flesh of the avocado to your high speed blender. Add the garlic, lime juice and salt. Blend until somewhat smooth and creamy. Slowly drizzle in the water, until really smooth and creamy, the amount needed can vary. Then slowly drizzle in the olive oil. Blend until well mixed and creamy.
Find complete recipe here