Technically, this week was just going to be cheese, but then I had a moment of weakness and chugged some whole milk, so it turned into dairy.
I started with cheese, though – stinky, pungent, wonderful blue cheese. I had tiny bits on my kale and on my burgers for three days, then I waited like a good AIP reintroduction-thing. Nothing happened – no gastrointestinal distress, no zits, no bloating. Felt absolutely fine. I only managed to wait two days before my milk binge, though, which I have to admit was the same day of my BFN. I might have been feeling a little down and frustrated with everything.
There is definitely a point one reaches, months into this reintroduction process, where you begin questioning the point of everything. I’ve gotten droll a few times, but never as bad as last week. You just get absolutely tired of restriction and wonder if shoving a pie in your face will or will not make all your efforts nil. Then you have milk instead, because the thought of redoing this process makes you physically ill.
I had that moment then, and then a few more times this weekend while we were attending my brother’s wedding in FL. Traveling on the AIP is no fun, even when you can have things like butter and seed spices. Then there was the cake and the pizza and the bagels and the cinnamon toast and the BBQ ribs, all so tantalizingly close and completely out of reach. I knew, logically, that by avoiding all that crud I would feel much better throughout the weekend and when we returned home. But oh, how it tempted.
So how did I survive the weekend away from our own fridge? Well, first I made sure there would be kitchens available, and then I hit up the local grocery store. I grabbed a bag of greens, ground pork, a sweet potato, an onion, some mushrooms, and some smoked salmon. I threw those together in various combinations for four meals while snacking on whatever fruit was available and the occasional sliced cheese.
For the plane, I spent some time the week before brainstorming snack ideas. I was most worried about this portion of the trip because airport food is notoriously… glutentastic. Also damn expensive. After making a long list of foods, we ended up bringing smoked salmon, cucumber slices, avocados, homemade beef jerky (recipe coming soon!), plain sliced roast beef, plantain chips, and dried mango slices. With a big breakfast beforehand, all of this got me through nine hours of driving and flying and layovers.
And the leftovers helped me get through dinner and breakfast the following morning. My only problem was that by the time we got home again on Monday, I was a little tired of the monotony of meat and greens. Since I knew dairy was fine, I might have had frozen yogurt for lunch on Monday. It was worth it.
Now back on the wagon – except not really, since I didn’t fall off it to begin with. Being home with all of our spices and own food is so much more relaxing than being on the road and wondering how/what I was going to eat next. I could not have done it without a few of the reintroductions – I had some cheese and yogurt and butter over the weekend, too. I can’t imagine traveling while still on the full AIP, although I know it’s been done.
Next on the reintroduction list is… I don’t know. I think I might try chocolate again this weekend. I’m a little weary to try nightshades when we will probably be TTCing again in the coming week. I actually don’t have many things left to reintroduce before we get into the non-paleo arena. Oh – I know. I’ll try rice flour this weekend. I want to make some hot cross buns for Easter, after all. 🙂