When many people think of ’80-20′, they think of healthy food to junk food ratio. And, it’s not that far off here, either. For me, it refers to following AIP 80% of the time, and eating ‘normal’ 20% of the time. I’m eyeballing that, by the way. I plan to eat AIP normally, except 2 Thursdays/month, date nights, and holidays (birthdays fall under this).

Now, what is ‘AIP‘? I’ve heard it referred to both as ‘autoimmune paleo’ and ‘autoimmune protocol’. Either one you google, both will come up.

The Autoimmune Protocol (AIP) is a very restrictive diet that removes foods considered to be gut irritants. The AIP is a stricter version of the Paleo diet, which involves the elimination of grains, legumes, dairy, and processed foods.

I’ve done pretty well since I found out about this. I was sick and tired of being so tired all the time! I was constantly needing naps (and couldn’t always get them, or simply didn’t want to give in). I was googling as much as I could about Hashimoto’s Disease when I came across this.

Inflammation from Hashimoto’s disease, also known as chronic lymphocytic thyroiditis, often leads to an underactive thyroid gland (hypothyroidism). Hashimoto’s disease is the most common cause of hypothyroidism in the United States.

Hashimoto’s was first brought up to me a few years ago by a doctor. While I was never formally diagnosed, it’s the only thing that made sense. I even printed out a Hashimoto’s checklist to bring to my last checkup about my thyroid (I go every 6 or so months). My doctor was amazing, listened to my concerns, and added more testing to my next round of blood work. She also told me to keep up with the diet. She had never heard about it before, and was very excited to hear that it’s been working! I’ve needed ONE nap in the past week or so! That’s huge, seeing as I was needing them almost daily before. Having two kids doesn’t really let that happen.

On top of the benefits it could provide my physically, many stated that it helped their emotional healing as well! Now, who could turn that down?


I have a printed out list in the front of the binder I keep my weekly menus in. It’s been helpful as I’m planning and space on something. My husband also has a copy for quick reference.

I was worried about venturing into this at first, because I am the only one with these issues. I was worried it would be an inconvenience, and that it wouldn’t be doable. However, it has been easier than I had hoped, and my husband has been a major support.

Speaking of him, I even did a little e-mail interview with him (sent him questions to answer when he had down time at work lol) for y’all!

  • Would you like to give a little intro on yourself? I am a 53 year old father of 3 and granfather to 1.

Married to my best friend who I have been with for over 10 years.

  • How has me going AIP effected you?

    Wife and I are already eating healthier for our diets, so this is just a slight curve in the road.

  • What are you hoping I gain from this?

    I am doing this for my wife. I am hoping it helps her with her health so she doesn’t feel so drained.

  • Is there anything new you’ve learned from this new diet?

    New ways to cook with the ingredients list provided.

  • Anything you’d like to tell other significant others who may deal with this, or something similar?

    In just a little over a weeks time, my wife has stated a much improved lifestyle, she doesn’t feel as drained or bogged down during the day.

  • Anything else you’d like to share or add?

    There are a lot of resources out there you can read and come to your own conclusions if this will work for you. Give it a try, only the foods you eat may change, but they aren’t hard to follow. We write a weekly menu and grocery shop based on that. I still eat some of my normal stuff, but she gets what she needs and it is working for her, and THAT is what counts.

I thought having the perspective from someone else might be nice! Thank you to my husband and my friends for their support, and thank y’all for reading.



Easy eggplant lasagna


  • 3.5-4 tbsp oil
  • Eggplant
  • 3 large eggs
  • 1.5 cups Italian blend cheese
  • 15 oz ricotta cheese
  • Ground turkey
  • Mushrooms
  • Red sauce
  1. Preheat oven to 400*F.
  2. Slice eggplant and spread over 1-2 baking sheets.
  3. Brush both sides with oil and sprinkle with salt and pepper.
  4. Bake slices for 25 minutes, flipping half way through.

While that’s baking…

  1. Saute mushrooms for about 5 minutes, add turkey. Season to preference.
  2. Pour in sauce, lower to simmer, and cover.
  3. In a medium bowl, combine eggs, ricotta, and 1/2 cup Italian cheese.

Then it’s time to combine them…

  1. Put a thin layer of meat sauce in the bottom of baking dish.
  2. Add layer of eggplant slices.
  3. Add a thin layer of the ricotta mixture.
  4. Repeat until done.
  5. Top with 1 cup Italian cheese blend.
  6. Bake for 30 minutes.
  7. Let rest for about 5 before serving.

We cut ours into 4 servings, and here is the nutrition for it-


Nutrition is easily calculated with this site. Numbers will very depending on what amounts you use, or if you add/omit anything. My husband says he actually prefers it to store bought, as well.




Peanut Butter Pie

Now, this was supposed to be three recipes.

However, I didn’t get pictures of the handpies I made with my daughter, and it wasn’t the recipe I wanted to post. I had to change the recipe for what we got last minute. So, that’ll happen another time.

And my son has been pure hell, so we haven’t made the cupcakes just yet. Soon, I hope. I think that the break just messed with him, and since school is back in session…it’ll get better.

AND I’ll be making gluten free pancakes soon, with homemade strawberry syrup…but I need to get sprinkles because I’m picky like that. XD

Without anymore rambling…have a recipe!


1- 8oz package of cream cheese
1/2 cup of confectioners (powered) sugar
1 cup peanut butter (can be halved)
1 small container of cool whip
1 graham or chocolate crust
Reese’s Candy (optional)

  1. Mix together sugar, cream cheese, and peanut butter until smooth.
  2. Add 1/2 of the cool whip and using a spatula, fold the whip into the peanut butter mixture until combined.
  3. Put pie in pie shell and gently spread around until even.
  4. Put remaining whip cream on top and spread around.
  5. Top with candy (optional)