Today is my wedding anniversary.
8½ months into the Autoimmune Protocol (AIP), the best anniversary present I could have is a husband that looks like this:
We remain fervently committed to the AIP, so we can’t go out to our favourite restaurant to celebrate this year. But that’s more than okay. We’re going to rent some paddleboards & before we go out paddling, we’re going to put some SPCA-certified short-ribs in the slow cooker.
It has been years since Matthew could even contemplate paddle boarding.
Granted, August & September have typically been his best months, so we expect he’ll experience a decline as winter sets in. But we’ve learned to compare each month with where he was a year, 2 years, 3 years ago, so we won’t think of the increase in symptoms associated with winter as something to be discouraged about.
Okay, I’m lying. It’s super discouraging when his health declines & we both dread the winter. But he’s so much better than he’s been in 6 years that we’re also kind of perpetually celebratory.
I’m really grateful to Eileen at Phoenix Helix & Sarah at The Paleo Mom for documenting their personal experiments with the AIP & continuing to share research and information through their blogs. That’s where we found what we needed to get started.
8½ months after committing to a long-term AIP experiment of our own, we’re getting used to the idea that we might one day get our life back.
Not the same life. A different one. A better one.
Because we’ll know how hard-won it was. How precious it is.
We’re nowhere near there yet. But today, going paddleboarding feels close enough.
Find updates on our AIP experiment here:
Find the recipe for our Anniversary Short-Ribs here:
Slow Cooker Short Ribs & Greens (AIP & WahlsPaleo+)
- 4lbs bone-in short ribs
- 2 tablespoon Himalayan Salt
- 3 cups Bone Broth
- 2 bunches greens (chard, kale, mustard, collards)
Lay the short ribs in a baking dish and sprinkle salt over top. Turn them to ensure all sides get lightly salted.
Preheat broiler to 500.
Pop the baking dish under the broiler & brown the Ribs, turning once or twice, for a total of 10 minutes.
Transfer the Ribs to the slow cooker & add the Bone Broth.
Turn the slow cooker on low and cook for 8-11 hours (overnight or until your daytime adventures are done).
Chop the greens.
Remove the short ribs to a plate and add the chopped greens to the slow cooker. Put the short ribs back in and let the greens cook for 15 minutes.
Serve it up.
The liquid in the pot will be very rich. You’ll want to ensure your greens are gloriously sauced in it. You may wish to pour the rest of the hot liquid into a container & refrigerate for tomorrow’s greens.