Mollie's Soup Kitchen: New Diet

I've been reading "The Autoimmune Solution" by Amy Myers, M.D. My current diet does a good job of keeping my pain at bay, but my inflammation marker lab results are still consistently high (C-reactive protein and Sed Rate). I have lab work and see my rheumatologist next month, so I've decided to give Dr. Myers' eating plan a try. You can find information about her book at her website, which also links to her blog where there are many recipes http://www.amymyersmd.com/. There is also additional information about her autoimmune solution plan, including reasons and information about supplements Dr. Myers recommends.

This diet is about as food sensitive-free as one can possibly get - no gluten, no grains, no legumes, no soy, no dairy, no eggs, no nightshades, no seeds, no nuts, no sugar, no caffeine. Lots of grass-fed, free-range, organic meats, poultry, and seafood. And lots of organic fruits and veggies. I've been pleased with how tasty the recipes I've tried so far have been. They take a lot of preparation, and the grocery bill has gotten larger - so I'm both glad I'm retired and glad I have a part time job. I haven't taken many photos yet. Below are photos of several things we've tried. I'll probably start posting recipes soon.

I'm following the diet as much as I can, but I know I'll eat some other things, too. I've already had some pretzel sticks, a sandwich, and some coconut milk ice cream this past week. Nancy and Jean are also giving the foods a try, with lots more eating of other things than I. None of us like kale much, so I've been using a combination of romaine and spinach for most of the salads. And I don't put cilantro in anything. Fortunately, we all love avocados - these recipes use a lot of avocados.

Leftover roasted wild caught Alaskan salmon with mustard sauce and tangy mango salsa