Many people think that healing diets are restrictive, but for me it expanded the variety of foods I eat. There are so many delicious vegetables I never tried before going AIP. Rutabaga is one of those, and now it’s a favorite! It’s a beautiful blend of savory and sweet, and filled with nutrition to support healing. In this post I share my favorite recipe, along with the nutrients that make rutabagas a prime example of food as medicine.
Below you’ll find delicious recipes for the Paleo Autoimmune Protocol. Choosing food as medicine is powerful when it comes to supporting autoimmune health. If you’re looking for something specific, here are some quick links to recipe types: Healing Foods – Main Courses – Side Dishes – Desserts – Kombucha Series – Recipe Collections
I love meatballs! There are so many flavor variations, and when you bake them in the oven, they cook quickly and easily. AND they’re fun to eat – ask any kid! Today, I offer you one with the taste of Morocco. Morocco sits on a centuries-old spice trade route, and their cuisine reflects that abundance of flavor. While not all Moroccan herbs and spices are AIP, many of my favorites are, including ginger, turmeric, cinnamon, and saffron. However, I know saffron can be expensive, so the dipping sauce is optional. The meatballs are delicious enough to eat on their own!
Vegetables are the foundation of the Paleo AIP Food Pyramid, and salads are a great way to get plenty of variety. But no one has time to chop vegetables for every meal. The solution is easy – chop your vegetables in advance for quick lunches all week. But how do you keep them fresh? Which need airtight containers, and which need to breathe? What are some easy options for dressings and proteins? I answer these questions and more in this blog post. I’ve been keeping my own salad bar at home for years!
Most traditional meatloaf recipes include egg and bread crumbs. Eggs are meant to hold it together, and the bread crumbs are meant to improve the texture. (A meatloaf with nothing but meat tends to be hard as a rock.) For this Paleo AIP recipe, I did some experimenting and it turns out that shredded vegetables serve both purposes. The end result is the best-tasting meatloaf I’ve ever had!
This is one of the most highly recommended foods on a healing diet, because it supports digestion, detoxification, immune function, skin health, eye health, brain health, joint health, and more. But not everyone loves the flavor. In this article, I share multiple ways to make this healing food a treat for your taste buds, too!
Most people choose smoothies because they think they’re a healthy alternative to fast food. The problem is that liquid “meals” like these can hit our bloodstream as sugar blasts, which isn’t healthy for anyone but especially people with autoimmune disease. So, what do we do? Here are 5 tips for making your smoothies as healthy as they can be (while also being delicious). And I also share my personal favorite smoothie recipe
Have you ever roasted garlic whole? It’s a completely different flavor – mellow and rich. It turns out that pressure cooking in the Instant Pot creates that same flavor in much less time, and it pairs beautifully with cauliflower. This recipe is delicious, fast, and nutrient-dense. I hope you love it as much as I do!
I grew up on Cape Cod, but I didn’t grow up liking seafood. In fact, I avoided it until I went paleo and learned about the benefits of omega-3 anti-inflammatory fatty acids. It turns out it is possible to change your taste preferences, but it requires repeated exposure. I started slowly, eating milder fish in flavorful sauces. At first, I simply tolerated seafood, but eventually I grew to love it….all except for sardines. The fishiest of the fish, they remained my seafood “Mount Everest”. That’s why I’m so excited to announce that I developed a recipe for sardines that I don’t just tolerate but truly enjoy. It’s my gift to all the sardine haters out there, including me!
When we’re on a healing diet, we spend a LOT of time cooking. Anything that saves us time in the kitchen is a lifesaver. I fell in love with my Instant Pot when I first made 24-hour gut-healing bone broth in just two hours. If I never cooked anything else, the pot would have been worth the price. But I wanted to use my Instant Pot for much, much more. That’s how this e-cookbook idea was born. I invited 36 other paleo AIP bloggers to develop recipes for our favorite appliance, and the results surpassed all expectations. We created a cookbook no one person could have made on their own: 141 recipes – everything from broth to veggies to main courses and desserts – and they’re not only delicious but FAST!
Kombucha is a beloved beverage in the real food community, and today I’m exploring the hot topic: What’s the best way to brew kombucha? Many people automatically say continuous brew, hands-down. I’ve been brewing kombucha for many years now, and I’ve done both the batch brew method and the continuous brew. I’m sharing the pros and cons of each. Spoiler alert: One’s not always better for everyone, but depending on your circumstances, one method might be better for you.
Did you know that you can cook a squash WHOLE in the Instant Pot? No more struggling to get that knife through the hard shell. Once it’s cooked, it carves like butter. The Instant Pot cooks the squash in minimal time, and this simple glaze makes it taste decadently delicious! Don’t have an Instant Pot yet? No worries. I included an oven/stovetop variation for this recipe, too.
This is the recipe that made me fall in love with the Instant Pot. It makes 24-hour broth in just 2-1/2 hours. I had been making 24-hour bone broth for almost 3 years, and saving this much time in the kitchen filled me with the kind of gratitude that only “real food cooks” like yourselves can understand. Ready to do a happy dance in your kitchen?
I spent two months trying out different flavor combinations for this paleo staple, and in this post I offer my 4 favorites: Moroccan Spice, Asian Ginger, Scallion, and Plain. Added bonus: Cauliflower “rice” cooks in 6 minutes and is far more nutritious than the rice it replaces. It’s full of vitamins and antioxidants, it’s sulfur-rich which supports our ability to detoxify, it’s anti-inflammatory, and it’s beneficial for our gut. On top of that, it’s positively delicious!
One of the complaints you often hear about paleo is that it can be an expensive. There are no coupons for organic broccoli, and the “buy 1 get 1 free” sales at the grocery store feature junk food, not wildcaught salmon. Still, there are some foods that are incredibly good for you, while also being easy on the wallet. Cabbage is one of those foods, and this is my favorite way to prepare it. P.S. I never liked cabbage until I tried this recipe.
You know how overcooking veggies makes them bland and tasteless? There’s an exception to every rule. Sometimes, cooking them low and slow concentrates their flavor in a way that simply transforms them. That’s how I feel about this recipe. It’s easy to prepare, and luscious in flavor (the best kind of recipe.)
If you’ve never baked your bacon, you are missing out! No more standing at the stove, getting splattered with grease. You can cook an entire pack at once AND it makes the best bacon fat ever – smooth, creamy white, delicious, and awesome for frying anything, including chicken livers (pro tip). How did I go 40+ years of my life not knowing this trick? PS. There’s a big variation in bacon quality. In this post, I share my favorite paleo AIP-friendly brands as well.