Norelle Iyer is a graduate of IIN and is a Holistic Health Coach. She is also a Crossfit Coach and judged in the CrossFit Regionals in South Korea. While coaching in South Korea she struggled with a lot of her own issues. What first brought her to such a big lifestyle change was when she started trying to make healthy choices and work out she actually gained a lot of weight. Norelle was seen by a doctor and was diagnosed with hypothyroidism and put on medication. With that diagnosis and new medication came more weight and no help with her debilitating fatigue. This is when she found Paleo and made the switch.
She then made a decision to stop taking her prescribed medication because it was not helping her. Another visit to the doctor came about so her thyroid levels could be checked, and what do you know her thyroid levels were now normal thanks to Paleo. While maintaining the Paleo diet and going to school Norelle began to gain weight again and the fatigue came back full force. The hunt was on to figure out the cause.
Being pushed around from doctor to doctor with no real answers or even a glimpse of hope. Norelle hit rock bottom and nearly lost all hope. She started trying different doctors and naturopaths which just lead to more money wasted and no insight to what was going on. She then sought out help with a natural endocrine doctor Eric Osansky who introduced her to Sarah Ballantyne and the AIP (autoimmune protocol). Tests were done to reveal depressed cortisol levels and weak adrenals.
Learning more about auto immune disorders and trying various forms of exercise she is now at this time taking a break from CrossFit to let her body heal from the inside out. She learned that her adrenals are weak and that the vigorous training of CrossFit could be too much for her body at this time. CrossFit is still a big passion of hers but she needs to give her body some time. Her main forms of exercise now are interval body weight training, Barre, Pyio and Yoga. Along with new forms of exercise she is also enjoying trying new recipes from her main source of inspiration The Paleo Mom. She is also creating a few of her own recipes such as this one in hopes to help others that struggle with similar issues. Connect with Norelle on her website Natural Life Innovations and on Facebook.
AIP Juice Plup “Chips” were created after one day out with a friend. We were enjoying a similar chip at a vegan restaurant and the waitress informed us they were made from juiced pulp. I love juicing and I am new to it so I loved the fact that you could use the pulp rather than letting it just going to waste. One day after juicing I figured I would look up a recipe and make the chips. Well to my surprise I was unable to find any pulp chips made without chia or flax seeds. I thought that cannot be the only way and there must be away to make them AIP approved. So I experimented and to my surprise I nailed it the first try and I was very pleased with the outcome, even my husband likes them! Me, I could just snack on them regardless of dip or not. They appeal to my “crunch” cravings.
- Prep time: 10 minutes (20 if you include juicing)
- Dehydration time: 4 hours (depending on the juicer and specific vegetables used the time could be 4 to 6 hours. Start checking after 4 hours.)
- Servings: 3 (depending on the juicer and specific vegetables used)
- 2 cups juiced pulp ( I used handful of chard, handful of kale, 1 lemon, 1″ ginger, and 1 cucumber)
- 1 cup arrowroot powder
- ¼ cup water
- Spices of your choosing, I used a1 teaspoon each of garlic powder, thyme and sea salt
- Place all the ingredients in your food processor and mix well. Make sure if you juiced anything with seeds that you remove them before processing. You may need to add a little more water depending on the veggies and fruit you juiced and how much water they retained from juicing. It is best to use a cold pressed juicer, it will give you a dryer pulp.
- Once well processed get out your dehydrator with your fruit roll trays or you can cut parchment paper and line your dehydrator. Use a spatula and spread the mixture to 1/4″ thickness, if it is too think you won’t get a crunchy chip but more bread like texture.
- Dehydrate for 4-6 hours. It is best to flip the “chips” off of the fruit roll up trays half way through the drying process, this helps them dry evenly and give them a better crisp. Enjoy your recycled juiced pulp as an AIP “chip” with your favorite AIP dip! They keep very well, just place in a glass container with a tight seal.