I’ve mentioned before how much I love recreating foods from around the world to suit the autoimmune protocol. Believe it or not, my favorite cuisine to play with is Italian. You might think all the grains, dairy, and nightshades make for a tough time of it, but I have thoroughly enjoyed a wide variety of pastas, soups, and even pizza on the autoimmune protocol these past few years. But of all of them, I think this hearty stew takes the cake. It replaces traditional potatoes with celeriac, but you can also use turnips or even green plantain if you can’t find celeriac.
Keep Your Health on Track
Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $6.99.
- Cook the bacon in a stock pot over medium heat until crispy, then remove it from the pan, leaving the bacon fat behind.
- Add the onion and cook until translucent, about 3 minutes.
- Add the ground beef and cook, stirring, until browned, about 3 minutes.
- Add the garlic and cook, stirring, another 2-3 minutes.
- Add the broth and celeriac and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 20 minutes or until the celeriac is tender.
- Add the kale and coconut milk and cook until the kale wilts. Serve topped with crumbled bacon.