It’s Ramadan, y’all! That means one less daily meal I have to worry about cooking, since Hubby will be fasting from sunup ’til sundown for the next month. I am grateful for the little reprieve. And I am also hoping it will help speed along his healing.
I recently have been reading about intermittent fasting as a way to help heal leaky gut. Apparently, giving your body a break from constant digesting for a few days can help it “catch up,” so to speak. This typically means fasting for a certain window of time every day for a few days, and restricting calories to around 500 per day. Even though Hubby’s calorie intake won’t be restricted that much (two meals v. three), hopefully the 15-hour fasting time each day will still achieve the desired effect.
It is traditional to break the Ramadan fast with soup, so this will also be an opportunity for me to get more bone broth into his diet. Two birds, one stone. Woot! I have a great recipe for sweet potato soup that I will be posting as soon as I can get some decent photos of it. It’s super simple and deeeelish!
In the mean time, here’s the sort of thing he’ll be having for his pre-sunrise meal during Ramadan. There’s fresh carrot-apple-napa-cabbage juice to go along with an easy hash with acorn squash and AIP breakfast sausage. I’m drooling just looking at the pictures while I type this. Breakfast is my favorite meal, and hash is just about my favorite breakfast food. The only way this could get any better for me would be if it had a poached egg on top. Alas! No eggs on the autoimmune protocol! When we finish the elimination phase of this diet, I can just about guarantee eggs will be the first thing we try to add back in.
AIP Breakfast Hash
- 1 acorn squash
- 1-2 tsp. extra virgin olive oil
- 2 Tbsp coconut oil
- 1 plantain, cut into 1/2″ half-circles
- 1 carrot, peeled into ribbons
- 1 cup baby kale or spinach
- 1/2 onion, chopped
- 1/4 tsp. ground sage
- 1/4 tsp. garlic powder
- 4 ounces AIP breakfast sausage
- Salt and pepper to taste
- To prepare acorn squash: Cut in half lengthwise, place in microwave safe dish, sprinkle with salt and pepper, and drizzle with olive oil. Microwave on high for about seven minutes, or until just fork tender.
- Meanwhile, heat coconut oil in a large skillet on medium-high.
- Add chopped onion and saute for 2 minutes, until slightly translucent.
- Add plantain. Let the plantains cook for about two minutes on the first side. Don’t walk away because plantains go from GB&D to burned really quickly.
- While your plantains are cooking, use a spoon to scoop the acorn squash out of the skin, taking care not to burn yourself.
- Flip plantains and add squash. Resist the urge to stir. You want the stuff to brown and caramelize.
- Add carrots, sausage, garlic, sage, and salt and pepper to taste. Now you can stir a little bit!
- After a couple minutes, add the kale and stir until just wilted.
- Taste for seasoning and add salt and pepper as needed.