Jaime Hartman (00:06):
Welcome to the AIP Summit Podcast, your go- to resource for taking control of your autoimmune health, presented by AIP Certified Coaches. Hi, I'm Jaime Hartman.
Marie-Noelle Marquis (00:18):
And I'm Marie-Noelle Marquis, and we are here to equip you with the tools, knowledge, and the support you need to effectively use the Autoimmune Protocol.
Jaime Hartman (00:25):
And today we are talking with AIP Certified Coach, Jan Steele, about reintroductions and the lessons that she has learned about successful, gluten-free baking and pastry.
Marie-Noelle Marquis (00:41):
Jan, thank you so much for joining us today. I'm really excited to have you here.
Jan Steele (00:45):
My pleasure. Thank you for having me.
Marie-Noelle Marquis (00:48):
So I wanted to start ask you a question about the AIP retreat and about La Goose. So I'd love for you to share with our listeners a little bit more about that.
Jan Steele (01:00):
So Lagrus is my ever evolving business here that I'm growing here in the South of France. So I'm Canadian, but I live currently in the Cevennes National Mountains in the South of France. So we're about an hour outside of Nimes and Montpelier. And when I went to cooking school, I really wanted coming out of that to build a place that was going to be a model of inclusivity. I wanted it to be a place ... I'm celiac, so it needed to necessarily be 100% gluten-free. I also don't eat dairy, so it's 100% dairy-free as well, just because I'm the cook, so suck it up.
(01:44):
And I wanted it to be a hub for kind of all things wellness-based. I wanted it to be a place from which I could continue to explore what health meant for myself, for my family. We were coming in transitioning into this new reality from having been in a rather frenetic lifestyle in overseas posts where I was teaching. We have four children in total, so it was kind of hectic juggling the needs of all of them at different times as well. And my husband was in the diplomatic circles, and so he was having to be available kind of twenty four seven according to whatever diplomatic emergency or whatever was going on. And so we were coming from this world where we had very little control over our time and over the conditions of our lives.
(02:38):
And so now I wanted to build a world where actually our individual and family needs were at the center of what was going to be the decision making structure. So something very slow. We moved purposefully into small town France where it's very quiet. And we built this place where you can come and it's the weather in the south of France, there's 300 days of sunshine a year. I mean, it's hard to beat. So it's a place where it's very easy to get outside a lot and to be under the sky. I knew that that was really important for me and for my wellness. And we were coming from, like I said, Beirut, which is just really a cement jungle. And so then it was coming to now a lush green forest. And so there was a lot of kind of contrast between what we were coming from and what we were wanting to build for ourselves and for our family.
(03:43):
And I felt really fortunate to have this place where not only I was starting to feel good, but I wanted other people to be able to benefit from it because I know that it's a very unique environment and it's so rare to be able to sort of put all of the pillars of wellness into place just by virtue of showing up. And that's what I wanted to share with people. Yeah. So Lagoose is a 100% gluten-free teaching kitchen. My goal as a teacher is always to teach people how to learn to cook differently so that they can eat differently, so that they can feel better. Because we live in the forest, I was very cognizant that people are not going to drive an hour to come and do just a cooking lesson. So we did have to have space to house people so that they could come and come for a weekend and we'll do multiple workshops over the course of a weekend.
(04:37):
And then just recently, I've now renovated an outbuilding to have a professional kitchen, which allows me now to do events like a Sunday brunch that is a gluten-free dairy-free Sunday brunch, and I'll be able to do that all summer. I can also start production of gluten-free products that I can now make accessible to different commerces, different grocers around me to improve accessibility because France is still really grappling with the acceptability of gluten-free life. And so I'm really working hard, not just myself, but we're a number of gluten-free entrepreneurs who are really working hard to try to make quality, fresh, gluten-free products available to people more readily. And so my job is to broaden the access to really quality gluten-free breads in the two departments where I live, so the Avo and the Gach. Yeah. So it's busy and it's a lot of juggling, but it's awesome.
Marie-Noelle Marquis (05:40):
So for the retreat, is it's a once a year event that you host?
Jan Steele (05:46):
So I'm fortunate to have been able to identify a number of different collaborators. I have two different collaborators in English. So I have typically ... So there's Jamie Nicole who runs the Joyful Active AIP retreat, which happens ... It's on the books twice a year, so depending if we can get people signed up for that. And that's a retreat where we focus not only on implementing the AIP, but also on reinjecting movement, but not only movement, but joyful movement into your day-to-day. So for someone like me who used to be very, very, very active, but I realized as a 40 year old that in fact I was active because I was on team sports. And so movement was actually also sociability and it was also joyful and it was also kind of rigorous and structured without me having to worry about doing it. And so then when I was left to my own devices to incorporate movement into my day-to-day, it was harder because I was less motivated to do it because I didn't have the social aspect.
(06:54):
It felt less fun. I felt like if there wasn't a ball that I was chasing around a field somewhere, then I was less motivated anyway and I wasn't a swimmer and I can run, but I didn't love running. And like I was just struggling to try and find ways and yet I could feel that my body really needed to move more and more and more as well. So I reached out to Jamie and she's a fitness instructor and as well as an AIP Certified Coach and she's amazing. And so she comes and helps us do like locate line dancing and chair yoga and chair aerobics and step movement and stretching and all of these kinds of different fun things. And maybe it's just sitting differently as well. And maybe it's just standing differently and having props in your kitchen so that while I'm cooking, I can even have my foot perched up on a foam roller or something.
(07:45):
And so then my posture is slightly different already because really one of the things about movement that I've learned from her is that it's not always quantity, it's quality. And so one of the biggest pitfalls of movement is that we're always moving. I mean, our body is always in a position and the real problem is that we're too often in the same position. So one of the challenges that she gives us is to just change your position more frequently, right? And so you're going to be cooking or you're going to be sitting in front of a computer, but you can be sitting like this or you can be sitting like this or you can be sitting like this or you can be sitting like this. And so already injecting those kinds of changes can move the needles quite significantly on movement. So that's the joyful active.
(08:30):
And then Becca Benning is my other collaborator in English and she is a functional health coach and she's awesome at ... So her retreat is called Small Steps to Self Care and her job is to sort of help you take stock and figure out where are you now? And that's going to be point A. And then where do you want to get to ideally, which will be point B? And then let's figure out what are the first steps of calibrating? How would you organize yourself to make sure that you're at least heading in that direction and what are the first small steps during the retreat, but also once you've left the retreat and then she follows people once she's left. So she really helps people deal with, I think what is one of the main issues when we're dealing with autoimmune disease, which is kind of overwhelm, especially when we're feeling awful to think, oh my God, I have to revolutionalize my diet and I have to somehow meditate and I have to do this and I have to do that.
(09:34):
And if I don't, I'm going to just feel just as bad as I am. And there's this anxiety that hangs over your head. She's great at helping you break down that cloud into being just, you know what, it's a drip here and a drip there and a drip here and a drip there and a drip here and a drip there, and it's totally manageable. So that's small stuff to self care. And again, it's on the calendars twice a year.
Jaime Hartman (09:57):
You mentioned the co-hosts, Jamie Nicole, and Becca Benning. For our listeners, if they want to go back and meet them, we talked to Jaimie back in episode 11 and Becca just recently in episode 36. So our listeners might want to do that.
Jan Steele (10:10):
Definitely. Check them out. They're wonderful.
Jaime Hartman (10:12):
Yeah. So you mentioned that you were diagnosed as having celiac disease when you were very young and then you at some point decided to try AIP. What led you to that for yourself personally?
Jan Steele (10:29):
So yes, I was celiac forever and honestly, I didn't think it was a big deal and I had a hard time identifying with other people who were celiac also who really seemed to struggle with it because like I said, I just ate what I ate and it was my mom who had to kind of deal with all of the change that surely happened. I mean, I don't remember it. But then when I started having my babies, pregnancy took a toll for sure. And I think it was very much the lack of sleep that comes with early childhood that I think really just kind of reactivated autoimmune issues for me. And so it was the first time that I kind of felt really poorly and yet my children, babies don't sleep. So there was no real fix to that and I wasn't able to put it together.
(11:34):
I mean, I had never really experienced illness. I mean, I'd been contaminated and there were things, but it was always a very tangible, okay, you wait at a restaurant and then you get sick and so that's what you know that is and then you bounce back. This was a prolonged illness and it was just fatigue and it was just kind of never ending. And I had my son and I was very kind of sickly during the present pregnancy with my son. The birth was a little bit tricky and then he was ravenous and I could barely keep him alive breastfeeding and all of that. Plus I had a short maternity leave. I had to go back to work and so it was just like a lot. And so looking back, I can absolutely now say, yes, this was the issue and this was the issue and this is the issue.
(12:20):
I think also I lost control over my food somewhat when we were living. So at this point we were living in Pakistan and we had a house helper who was doing a lot of the cooking for us. And I think that there may have been issues with cross-contamination despite his best efforts. I think maybe there was just a little bit less rigor than when I'm making things for myself, I never make gluten containing food. So there would just never be any opportunity for there to be cross-contamination, whereas in that instance, he was often making both. He was making pasta that was gluten containing as well as pasta. And so it would only take stirring both pots with the same spoon. And of course, on a regular basis, I would be then contaminated. So I think there was a little bit of that as well. There was potential for me to be more regularly contaminated than I would have otherwise been.
(13:18):
We were always or regularly dealing with issues with parasites as well. That's just typical in Pakistan. So I think there was just a number of things that were potential makers of a more fragile system and then add pregnancy and then add early childhood and then add boobs and international news, like all these things. So long story short, I was feeling not great, which is a bit of an understatement. I was feeling quite poorly by the time I had my second child and then I got walking pneumonia and so then there was a long bout of antibiotics and there was just a lot of kind of hits. And by the time we moved back overseas to Lebanon when my daughter was about two, something was truly wrong and I could feel that something was truly wrong and I couldn't put a finger on it and I was in total survival mode and yet we were moving to this place that I had no ties to, that I had no ability to find decent doctor.
(14:23):
I mean, it was just tricky. So I did a lot of reading and thank goodness for the internet because it allowed us to access information irrespective of where I was and I was fortunate to come across first the GAPS diet. And so starting reading about these issues of leaky gut really got me thinking and thinking, "Oh my gosh, this is exactly what's happening is I'm reacting to things." Because I would eat chicken and I would react as if I'd eaten gluten and I thought, "Well, I'm not allergic to chicken. What's going on? I can't figure it out. " But it made so much sense to me that if I have a leaky gut, then everything I eat is going to trigger an immune reaction because it's getting through too soon. So it seemed very clear to me that I needed to address that. And I was fortunate to have a little bit of help from a really good endocrinologist in Lebanon and get some testing done.
(15:19):
And so it's an onion. And so we did one part of the onion, one layer of the onion, and then another layer of the onion. And all throughout this researching, I then came across the AIP and it just felt like a no-brainer because I knew that celiac disease was an autoimmune disease. And I thought, well, of course, of course this is it. Of course this is what I have to do. And then I really liked the nutrient density piece, which felt to me to be missing from the GAPS diet. So I did the gaps diet for a little bit, but it felt like, I don't know, just intuitively, I felt like eating fewer foods can't be the solution. I felt intuitively that I wanted to eat more foods, but to sort of scaffold my way through that, and that's what the AIP really did for me.
(16:03):
And I felt great. It was wonderful. I was on the strict elimination phase for 11 months because I felt great. I just didn't feel the need to reintroduce anything. I was finally feeling good and I didn't feel like it was restrictive and I just
Jaime Hartman (16:18):
... Yeah. And I think that we should probably clarify for our listeners too, that at that time that you did that, and I met the same story, and I think Maria's the same story too. We didn't hear a lot of other people talking about reintroductions at that point. It was, if you can keep it up, you kept it up. But I know that since then we've all kind of evolved in thinking about that. So we'd love to hear a little bit about your reintroduction experience for our listeners today. What foods after those 11 months were you able to add in where has your diet settled now?
Jan Steele (16:48):
Yeah. Well, so today I'm broadly gluten-free, dairy-free. Yeah, I think that's how I would describe ... When I go to restaurants, that's how I describe my intolerances as I say, I need to eat strictly gluten-free dairy-free. What can we talk about? And I won't pretend that I did strict reintroductions according to a process as I was meant to. I think life took over and we were again moving internationally and then I was going to cooking school and in cooking school, I was having to taste stuff. But I think what the benefit of AIP is, is that you build resilience. And so that's the whole point, is you build this resilience that then allows you to reintroduce things or to live more naturally, for lack of a better word.
(17:39):
And just like everyone, you eat things or introduce lifestyle factors that then you're able to identify as being good or bad for you. And it's just so much more obvious when there's something that you either ingest or take part in that doesn't work for you because I think your body, you feel good again. And so then when you don't, you know that, okay, you have to tie that to something now. And so yeah, I think there's value in doing it more strategically than I did because then you could tie it more directly. But yeah, I never had real issues after having done the AIP, figuring out what works and what doesn't.
Marie-Noelle Marquis (18:28):
Now you're an AIP Certified Coach. At which point did you decide that, okay, I want to ... Because it sounds like you're already doing the teaching, maybe you went to cooking school. So I'm curious about your teaching, coaching experience and how you decided to bring AIP as a Certified Coach into that.
Jan Steele (18:48):
So my first career was in music teaching. I'm a trained music teacher. And so when I was working overseas, that's what I was doing is I was in the international schools teaching music and then I had my children and I realized that I can only be around child energy for a certain number of hours in any given day. And so that if I have to choose between other people's children and my own children, I have to of course choose my own children. So that started getting me thinking ... It was just really tough to be teaching all day and then come home and still have to be able to be on for my own children. And it felt unfair that it was my own children then who were only going to get the remaining drops of energy that I was going to have left because at the end of the day, I'm just fried.
(19:38):
So that sort of planted a seed that maybe I need to do something else, then teach now that I have my own children, because I want to be able to devote more of my own energy to them.
(19:51):
Coupled with that was the fact that we were considering moving and relocating to France, and the school systems here in France are a very rigid system wherein, I mean, it doesn't matter that I have a doctorate in music education and 15 years of teaching experience in six different countries because I haven't done the training system here, the teacher training system here, I don't have access to teaching here. So that to me tells me enough about the system anyway that I wouldn't want to be in it. And anyways, there's no ... I was typically my favorite position was as an elementary music teacher and they don't have those positions here. So kind of my job doesn't even really exist in this world. And so just everything was pointing me towards, "You know what? Do something else. Do something else, do something else. It's fine." And that was when I was doing the AIP and I was having such success and really feeling like it was such a simple, for lack of a better word, intervention.
(20:55):
And I just thought people have to know about this. It's just so simple that people need to eat this instead of that. It's just so basic and everybody has this at their disposal and you don't need to be a doctor and you don't need to be anything. You don't need anybody's permission to eat this instead of that. You can just feel better all of a sudden, right? You can do this experimentation on your own and you can find the solutions on your own. And so I was becoming really passionate about that. And it was just at about that time that the training program came out and that was a no-brainer. I thought, of course, I want to learn more about this, even just for my own AIP journey. And I was going to cooking school already, so then it felt logical to sort of pair those things and try to use cooking school as an opportunity to figure out AIP compliant versions, paleo compliant versions, gluten-free, dairy-freak versions of all of these different classical front recipes.
(21:52):
So that's kind of what I did. And I didn't really know what I was going to build because I didn't yet have an idea of where we were going to land in France and what was going to property and where was it going to be and how was it going to look. But I had this sort of idea in my head that I really wanted to stay in the realm of teaching, but that I wanted to shift the content of my teaching from music to nutrition then. And so I did a little bit of consulting, but I realized fairly quickly that, especially in the French context where there's still a lot of debate about the acceptability, for lack of a better word, of eating gluten-free, and I just don't care. People can do what they want and you can eat gluten-free or you can not eat gluten-free, and it doesn't change my life at all.
(22:42):
I'm convinced that my body needs to eat gluten-free and dairy-free, and other people have to decide for themselves what they want to eat. I don't ... I'm happy to outline the debate of why this or that might be a better approach on any given spectrum, but at the end of the day, I felt that when I was doing nutritional consulting in this French context, people were expecting or hoping maybe that I would tell them what to do more than I was ready to do. And I realized very quickly that, you know what, I don't want to be that. I don't want to be the person who tells people what to eat. I want to help the person who is convinced that they want to eat gluten-free. I want to help that person do it more easily.
(23:27):
Or if somebody wants to go on the AIP, I want to share all of my really great recipes that I've dug through the weeds to try and find and implement, and I want to help them structure their kitchen so that it's user-friendly, and I want to give them all the tips and tricks so that they don't have to go through the weeds like I did. We've already invented this wheel, so let me share this wheel with you, right? I don't want other people to feel like they have to invent the wheel again. So in the same way that teaching music, there's lots of things that you can learn by reading a book. And granted, I learned the AIP by essentially reading a book, but there are other ... You can probably learn how to play the piano too by reading a book, but it's going to be so much faster if you just take lessons.
(24:12):
So I want to be the person, the place where you can come to learn how to do it in real time, hands together in the bowl, mixing the stuff together. I'm totally willing to try new recipes with you, answer all the questions that you've got. I don't claim to be a baker or a pastry chef, but the reality too is that because I'm a gluten-free cook, I've had to ... I mean, where the chemistry changes is when you're doing the baking and the pastry. So it's all empirical. It's all based on success and failure, but I've failed so many times that I have a good understanding of what works and what doesn't.
Marie-Noelle Marquis (24:54):
What would you say is a signature coaching advice that you share with your clients?
Jan Steele (25:01):
So I'm really adamant that the AIP is not just food. I'm really, really determined to convince ... I mean, they come to me for the food piece, right? So there's also that. But I also really want to emphasize to people that you cannot eat yourself out of a sedentary lifestyle. If you're never seeing the sun, it doesn't matter what you eat. If you are incredibly stressed, you can have an immaculate diet. It's not going to fix the problem. All of these things, if you feel like you're isolated and you don't have a community that is supportive of you, that's going to be a problem.
(25:46):
I've had, for example, I had clients come to me and they wanted me to cater them AIP because they had what they considered to be a frenetic lifestyle. And I said, "Okay, I'm happy to do it short term, but I also want you to understand that maybe the frenetic lifestyle is also part of what's triggering your autoimmune disease." And so I'm happy to provide AIP compliant food for you for a certain number of weeks, but if your lifestyle is so frenetic that you don't have time to make your own food for yourself, and both of them were chefs, I think that there's value in pondering that for a bit and realizing that maybe it's not realistic to expect that we should be able to never take time for ourselves to feed our bodies in all of the different ways.
Jaime Hartman (26:40):
Those people who are just starting out in the elimination phase and they want something like a sandwich or they want to make a dessert for a special occasion, I know you have some recipes that could help them. We want to just talk about one or two that they might want to look at if they're in that state.
Jan Steele (26:55):
So yeah, I mean, on the AIP, what's tricky is that you don't really have any grain based flowers and those are typically what we're using to make any kind of a bread product. So what we have instead, we can make like a wrap or like a tortilla type of a product and that can be ... I mean, I think breads in the sense that they can be an amazing vehicle for bringing other stuff to your mouth. So when we're thinking of a sandwich in that respect, so it's not just like jam, because at the end of the day, bread is not a nutrient dense product. Any kind of a bread is going to be ... So if what you're putting on the bread is also just very calorie high and nutrient poor, breads, I have never really attempted AIP compliant breads, but I do have a really great wrap recipe that is made out of tapiopa starch and cassava flour and you can wrap tons of things in there and make it just a really lovely sandwich that I take hiking and we put like a tartar in there, which is nice and nutrient dance.
(28:03):
Yeah. I mean, it's nice to have the convenience that a sandwich otherwise provided. And then in terms of comfort foods, you can make some great muffins. So the flours that remain available to us in the AIP are tapioca starch because that's derived of a cassava, cassava flour, tiger nut flour, coconut flour, because all of those flours are typically or are more accurately derived from vegetables or fruits. So coconut is a fruit and we can make a coconut flour. Cassava is a tuber, so it's a root vegetable and we're able to get a whole grain flour as well as a starch from that. Tiger nut is also a little ground nut tuber and we can grind that up and make a flour as well. So we've got some options and the chemistry can work in order to get a cookie or a muffin. There's lots of things that you can do.
(28:58):
And at the end of the day, I really recommend that desserts be more like a gelatinized fruit because we know that gelatin is a very nutrient dense protein structure that is really going to be great for the intestinal lining as well. And so that's going to actually bring nutrients into your body even during dessert. So to use gelatin as an ingredient in your dessert products, there's no downside to that. You're getting the glutamate and the good proteins that your body is so wanting to have as well. So on my website, I have a downloadable ebook, which is the Cooking for Autoimmune Health, and one of the chapters is specific to desserts. And I talk about how you can gelatinize coconut milk to have like a nice sort of panna cotta type of a flavor. You can gelatinize fruit directly. And then you can put this gelatinized kind of panna cotta on a little bit of a crumble if you want or not.
(30:02):
If you tolerate coconut, then grated shredded coconut can be mixed with dates or raisins and just ground up together to create a nice little crust on the bottom of a panna cotta type of a thing. Those kinds of things are super, super easy. You could do like a crumble as well where you have the fruit on the bottom and the crumble is just going to be on the top. All of those things to my mind are just wonderful ways to get a little bit of a crunch and there's no downside to that. I don't think guilt has any part to play either on your AIP journey and your AIP diet. I think it's not about, we don't want to position ourselves. Certainly I don't want to position myself as being the AIP police and I'm going to tell you that you have to do this or you have to do that.
(30:44):
I think each of us has to determine what's going to work and what's not and where's the slippery slope because there's going to be one. Sugar is a powerful thing, but you have to decide where's that line and is it too sweet for your body? Is it okay? If you eat a dessert that's a little bit on the sweet side, but you eat it after a really protein heavy meal, is that sufficient to compensate so that you've got balance over the course of your entire meal? Just all of those things so that we know that your body is looking for homeostasis and so being cognizant of that is important as well when you're looking at the dessert component.
Jaime Hartman (31:25):
Yeah. Great tips. And then I'm aware of our time, but I did want to ask a little bit about when people are in that reintroduction part of their journey or maybe somebody who's listening to this who's not ready for AIP, but they know they need to be gluten-free. You have some recipes that you've developed for making gluten-free pastries and breads, even though that's not your area of training. You've done a great job of learning that. What are some things that you've learned through that experimentation that you can pass on to our listeners about how they can be successful if they want to go down that road or now or in the future?
Jan Steele (32:01):
Yeah. I think the biggest overarching lesson is that you just have to sort of be willing to fail sometimes because we truly, truly learn by messing stuff up. I mean, that's how I learn anyways. I'm a very sort of tangible learner and hands-on. And so people can tell me things over and over and over and I will integrate what they've told me, but still it's not until I've made the mistake and then I go, "Oh, that's why they were saying that I had to not ... " But it's not until I actually step in the mud that I make, "Oh, two plus two is four. Oh, that's why they were saying that. " So I think there's value in being totally willing to fail. And I'm aware that gluten-free flowers are not always cheap and so there are numerous obstacles to being okay with that.
(32:55):
But again, my encouragement there would be, "Come and cook with me. I will fail on your behalf. It'll be my ingredients." And that's sort of an added argument to go to the people that already know how to do this. People know how to do this. You don't have to reinvent the wheel. And there are lots and lots and lots of resources out there. People have been ... I mean, here in France, we're still faced with people saying, "Oh, it's such a new disease." And I'm like, "I'm over 50 and I've been doing this for nearly 50 years. It's not new." And I think historically when you look into the record, celiac disease, there are references to celiac disease in the time of Egypt. It's crazy. So I don't think it's a new disease, but the solutions do exist and there are numerous books out there.
(33:42):
There are numerous people who are really, really great exerts. We have the internet, which gives you access. Wherever you are in the world, you should be able to find access to really great resources. I mean, anybody who's feeling like they don't have the resources, email me, I will give you a list. There are numerous people in the world who have excellent solutions for us. Cooking can also be a way for you to slow down and do something other than just work all the time. And so it can be your gateway to stress release. And it can be your gateway to community because then you can take a cookie, a batch of cookies that you've made. You can take them out and go to the neighbors and share with ... Everything is great. There's no black and white. Everything is gray. And so I really think that, yeah, I love baking.
(34:27):
I mean, I love it. I love it. I love it. And I'm so excited to be able to now develop a line of gluten-free products that are quality gluten-free products that are now going to be available around my neighborhood here. And the joy that it brings to the face of people who don't have these skills and who haven't had a piece of bread. And these are French people, so they know what good bread tastes like. But so to see the joy on their face when they're like, "Oh, finally there's like a decent gluten-free baguette that's going to be available regularly that's not going to be vacuum packed and hasn't sat on a shelf somewhere in a grocery store for six months."
Marie-Noelle Marquis (35:07):
Thank you so much for all your time and sharing your stories and all your experience with us. That was really fascinating. And I would love for you to remind our listeners, where can they go to learn more about you if they want to get in touch with you?
Jan Steele (35:21):
Yeah, for sure. So my website is lagouse.fr. My name again is Jan Steele. I have an Instagram account as well and a Facebook account. For a while, I had two different accounts, one that was in English and one that was in French. I think what I'm going to do is slowly outsource the English one and just go with the French one and rely on the new wonderful translation mechanisms that exist because it was kind of getting unwieldy to try and do both. So apologies, but here I am. I'm trying to go local. Nonetheless, I speak English, of course, and so feel free to pop me an email if you want or DM me or whatever. I'm reachable through numerous channels. And if you are ever in Europe or in the France for sure, I would love for you to stop through. Lagouse is a wonderful, beautiful little corner in this national park called the Save In National Park.
(36:16):
It's quiet and lush and we would be happy to have you.
Marie-Noelle Marquis (36:19):
Regarding the AIP retreats, when is that available? Do you have anything to share with our listeners if they're interested in joining you?
Jan Steele (36:28):
Yeah. So on my website, there's a tab that is called Holidays or Retreats or something like that. And so you have the AIP Retreats that is a page and all of the different retreats are listed. So I've got both Jamie's as well as Becca's. And we wanted to offer the listeners of the AIP Summit podcast a special deal. Typically, our early bird special is a 300 Euro discount and we wanted to make sure that we could extend that opportunity for your listeners. So there's a special code. If you get your listeners to get in touch with me via email, I will be sure and just mention that they heard about it on the AIP Summit podcast. We will be happy to extend the early bird discount for them through the end of March for either Joyful Active AIP or Small Steps. So Joyful Active is scheduled for April.
(37:26):
Small Steps is scheduled for May and Joyful Active is scheduled also for September and Small Steps is also scheduled for August.
Marie-Noelle Marquis (37:36):
Again, we thank you so much, Jan, for helping us illustrate that AIP is more than a diet. It is a protocol with and multiple ways to approach it. Through this podcast, AIP Certified Coaches aim to bring you resources so that you can feel confident about doing AIP on your own, but with the knowledge that you are not doing it alone.
Jaime Hartman (37:56):
We'll be back with another episode in two weeks. You can find the AIP Summit Podcast in your favorite podcast player. So be sure to follow or subscribe to make sure you don't miss an episode.
Marie-Noelle Marquis (38:06):
And if you'd like to leave us a rating and review, it will help others find this podcast where we are committed to helping you use the power of the autoimmune protocol to elevate your wellness journey to new heights.
Jaime Hartman (38:21):
The AIP Summit Podcast is a Gutsy By Nature production. Content presented is for informational purposes only and is not intended to be a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
