The reason I turned to the Paleo diet was not to lose weight; rather, I hoped that it would help balance out some of the autoimmune issues with which I struggle. I already followed a gluten-free lifestyle, and avoided most dairy. It seemed a sensible transition.
From a digestive standpoint, Paleo has been amazing. One area I had been hopeful it would show some benefits, however, it has not: my psoriasis. Both my sister and I have dealt with the skin disorder since our preteen years. I don't have a particularly disabling case. In fact, many people probably have no idea I have it. It still obviously bothers me, though, and is particularly annoying during the winter, when I'm getting less natural sun.
I had really high hopes that Paleo would somehow soothe my skin. Deep down, though, something has nagged me. In all of the reading I have done on the subject, I often ran across recommendations to omit certain inflammatory foods from the diet when hoping to lessen psoriasis. I chose to ignore them, as they involved some of my favorite healthy foods: nightshade vegetables, beef and pork, shellfish... how could I live without tomatoes and shrimp??
This weekend I thoroughly enjoyed my Speedy Thai Seafood Salad. Until immediately after I ate it, when the small patches of psoriasis on my elbows began to burn. Red pepper is a nightshade, and I'd served myself a double whammy of shellfish.
Thus I've decide to embark on yet another adventure in nutrition. I have Dr. Pagano's Healing Psoriasis on its way to me, and I'm pledging to stick to recipes that fit within his guidelines. My hope is that if I follow an elimination diet now, in the long term I can hopefully tinker with adding in my beloved favorites to see what impact they have on my skin.
In the meantime, though, I already had organic ground beef on hand for dinner tonight. And the recipe includes pepper, too! Since I'm hitting Whole Foods tomorrow, I figure I'm allowed a last evening of enjoying both.
After that long diatribe, I hope YOU enjoy this easy and tasty recipe as well!
1 diced red or green pepper
1 medium onion, chopped
salt & pepper, to taste
1 cup organic ketchup
1 tbs. mustard
1 tbs. apple cider vinegar
1 tbs. natural sweetener (I used maple syrup)
pinch of cinnamon
Brown beef in a large skillet over medium heat. Push beef to the side and add onion and pepper, cooking until soft. Add seasoning, ketchup, mustard, apple cider vinegar, sweetener and cinnamon. Stir well and serve!
This meat would taste great in a salad or lettuce wrap, but since I was feeding the kids I went with something more fun. I whipped up the almond flour flatbread (omit the vanilla and fruit) they are CONVINCED is cornbread, and spooned the meat mixture on top to serve.
I sauteed some mushrooms and kale for myself, and tossed it in a bowl with crumbled bread and the sloppy joe mixture.