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After almost 2½ years on the Autoimmune Protocol (AIP), we’re finally in reintroduction territory!

Matthew has reintroduced coffee, white rice (occasionally), soaked and dehydrated pumpkin seeds, and eggs (sometimes). I have reintroduced soaked and dehydrated nuts, cocoa and eggs.

We overlap on the eggs, and that has been fun.

This recipe is our new favorite.

Where do eggs fit on the paleo healing protocols?

The elimination phase of the AIP excludes eggs, as do the Wahls Protocols.

Sarah Ballantyne explains why in this post.

When attempting egg reintroduction, starting with yolks is recommended. Eileen Laird has a how-to video on how to separate whites and yolks three different ways, and also elaborates on the nutrient-density of eggs.

Find Eileen’s book on AIP reintroductions here.

If you find you can tolerate yolks but not whites, you can still make this recipe. Just use eight egg yolks rather than four whole eggs.

Some paleo protocols that don’t focus on autoimmunity recommend eggs as a dietary staple, if they come from naturally-raised chickens. These protocols include the Primal Blueprint, the Bulletproof Diet and the Whole 30.

Now Pie!

Matthew returned to work two weeks ago after 2½ years on disability leave. The commitment I’ve made is that I will handle the domestic stuff, including the cooking, during his transition back to work.

There were many times during his illness that I was in charge of all the cooking and cleaning by default, but as his health has improved he has been sharing this work with me. I won’t lie: this has been amazing!

But now I’m doing the cooking for two working people and our resident teenager, and I’m all about cooking ahead.

I double this recipe, whip up a batch of coconut cream and keep it all in the fridge for a couple of days for quick breakfasts or a fun addition to our after-work meal.

BE proactive

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Crustless Butternut Pie (AIP Reintroduction)

 from Biohack U
  • 1 medium-sized Butternut Squash
  • 1 tin Coconut Cream
  • 4 Eggs
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Himalayan Salt (or similar)
  • 1 teaspoon alcohol-free Vanilla Extract
  • 1 Tablespoon Coconut Oil

Preheat oven to 350.

Slice the squash in half length-wise, scoop out the seeds with a spoon and place each half cut-side down on a baking dish. Bake for 45 minutes or until soft.

When cooled slightly. peel the skin with a sharp paring knife and chop the squash.

You can also use tinned butternut squash if you would like to skip this step.

Combine the squash with the remaining ingredients, except the Coconut Oil, in a food processor and puree.

Prepare 6 small ramekins by greasing each with Coconut Oil. Or substitute one small baking dish.

Pour the puree into the ramekins and bake for 40 minutes.

Let cool and store in the refrigerator.

Serve at room temperature or chilled with whipped Coconut Cream.

Whipped Coconut Cream

Refrigerate a tin of Coconut Cream for several hours (I just keep one in the fridge).

Put the cream in a medium-sized bowl. Using an electric mixer, whip the cream until it reaches a uniform consistency. Store covered in the fridge.

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