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Read More Sheet Pan Ginger Garlic Salmon and Vegetables (AIP, SCD)

The following post Sheet Pan Ginger Garlic Salmon and Vegetables (AIP, SCD) is republished from Gutsy By Nature by Jaime Hartman

If you know that you need to eat more healthy fish like salmon and more colorful vegetables, but find either difficult or intimidating, this one pan recipe ginger garlic salmon and vegetables is made for you! One of the most frequent directions I find myself giving my nutritional coaching clients is that they need to eat more healthy fish.

And the second most frequent direction I give is probably to eat more colorful vegetables! I often have them set an initial goal to consume a minimum of 6 cups of vegetables every day – half of those cups should be green vegetables and the other 3 cups should be a variety of colors other than green. I know that still sounds like a lot to some people, but if you eat three meals a day, you can achieve this goal by simply building a plate each time that has animal protein plus a cup of green vegetables and a cup of some other color (or colors). This recipe is designed to create a meal that fits those requirements in one go!

AIP flavor boosters

The salmon in this dish is marinated in a combination of AIP-compliant flavor boosters that have come into very frequent rotation in my day-to-day cooking repertoire, even now that I’m years into my healing and after I’ve reintroduced many additional seasonings. I just keep coming back to this savory/salty/sweet/acidic/umami combination over and over! See below for my thoughts on the components and links to the brands I like best.

  • Ginger – this recipe calls for grating a fresh knob of ginger, but I always keep dried ground ginger stocked too.
  • Garlic – this recipe calls for whole fresh cloves, but I always keep granulated garlic powder on hand too.
  • Lemon juice – lime juice would probably taste even more delicious here, but I was out)
  • *Coconut aminos – anytime I see a recipe that calls for soy sauce, I know I can use coconut aminos in its place.
  • *Fish sauce – this is my secret flavor blaster! Check ingredients when you buy – some have lots of weird additives.

Red Boat Fish Sauce – my favorite brand!

As you get more comfortable in the kitchen, feel free to experiment with applying these same flavors to other dishes. I’ve yet to discover a vegetable, fish, or cut of meat that wasn’t enhanced by them!

*Coconut aminos and fish sauce are NOT considered SCD legal, though this may be primarily because they were not widely known during the time the originator of SCD was alive and therefore have not been officially evaluated. If you are following that dietary protocol, you should exercise caution with these.

AIP Reintroduction Ideas

This recipe is 100% elimination phase AIP compliant and I don’t think it really NEEDS anything more added to it to be delicious, but if you are experimenting with reintroductions, you could certainly use it as a vehicle for testing these…

  • Add black pepper (stage 1) to taste in step 2 and/or step 3.
  • Finish the dish with a sprinkle of sesame seeds (stage 2).
  • Mix and match any other vegetables, including nightshade vegetables like bell peppers (stage 3) or eggplants (stage 4) instead of the ones indicated.

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

    Ginger Garlic Salmon and Vegetables Recipe

Sheet Pan Ginger Garlic Salmon and Vegetables (AIP, SCD)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 4

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Save Print

  I love a good sheet pan meal, especially one that combines nutrient dense salmon and both green and colorful vegetables all in one. Delicious, easy and (relatively) fast... a perfect weeknight meal.

Ingredients

  • 4 filets of wild calmon, skin-on if possible, each about 5 ounces

Marinade

  • 2 tablespoons coconut aminos
  • 1 tablespoon avocado oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Red Boat fish sauce
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger

Vegetables

  • 2-3 cups butternut squash, peeled and cut into cubes
  • 12 ounces Brussels sprouts, trimmed and halved if large
  • 2 tablespoons avocado oil
  • 1 garlic clove, minceed
  • ½ teaspoon sea salt

Instructions

  1. Preheat oven to 400° F. Line a 13x18 inch sheet pan with a sheet of parchment paper.
  2. Combine marinade ingredients in a medium bowl. Add salmon and turn to coat all sides. Set aside.
  3. In a large bowl, combine vegetable ingredients. Toss to coat all pieces as evenly as possible, then spread on baking sheet.
  4. Bake vegetables alone for 12 minutes, allowing the salmon to marinate during this time.
  5. Remove sheet pan from oven, stir vegetables and push to edges of pan, creating an open center for the salmon.
  6. Place marinated salmon fillets in the center of the sheet pan and then pour the marinade over top.
  7. Back for 15 more minutes and then serve immediately.

3.5.3251

    Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Looking for more salmon recipes? Try these…

Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

  The post Sheet Pan Ginger Garlic Salmon and Vegetables (AIP, SCD) appeared first on Gutsy By Nature.

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Read More Broccoli & Sweet Potato Soup (AIP)

The following post Broccoli & Sweet Potato Soup (AIP) is republished from Gutsy By Nature by Jaime Hartman

You have an onion, two sweet potatoes, a broccoli crown, and some bone broth… What can you make? Believe it or not… these humble AIP-friend ingredients make a “cheddar broccoli soup” that will knock your socks off, without any dairy or dairy-replicating gimmicks! I’m not promising that this recipe will fool dairy die-hards into believing that it is the real thing, so I’ve resisted giving that name officially and am instead simply calling “broccoli and sweet potato soup.” But it comes pretty dang close! And either way, it is comforting and delicious, especially on a chilly and dark winter day.

Best blender for soups

This soup does rely upon one critical piece of equipment – a quality, high-powered canister blender. I have made similar soups (such as this one for a butternut squash and broccoli soup) that could utilize an immersion blender, but to get this thick and lucious smooth base you really need the serious power.

I know that these “professional”-grade blenders are a significant investment and am forever grateful that I have one at my disposal. If there is room in your budget to make this investment now, I promise that you won’t regret it!

This is the brand I use and wholeheartedly endorse…

I’ve also heard great things about the slightly less expensive Ninja Professional blender, but don’t have any personal experience with it.

  What brands of bone broth are AIP compliant?

Second probably only to the question about which bacon can you have, this is another frequently asked questions in the AIP world! It is a mark of just how long I’ve been doing this that I can remember a time when that question would have made no sense at all because the only way you could get “bone broth” was to make it yourself.

Today, there are an often overwhelming number of choices for store-bought bone broth. If you are in the AIP elimination phase, you can never go by what is listed on the front of the package and must look at the ingredient label closely.

Here are some tips.

  • Does it have any identifiable nightshades, like tomatoes? If so, then it is NOT compliant.
  • Does it have any identifiable seed or berry based spices, like black pepper? If so, then it is NOT compliant.
  • Does it have anything you can’t clearly identify, like “spices” or “natural flavors”? If so, then you must assume it is NOT compliant unless proven otherwise.

If you are consuming bone broth for the purported health benefits, you’ll also want to do some extra due diligence to get the best possible broth available. Remember that “bone broth” is not a regulated term and any company can swap out the labels on products they used to call something else in order to get on the bandwagon. For that reason, I also recommend my clients observe these additional tips…

  • Look in the freezer section. Many grocery stores in the United States now carry Bonafide Provisions and others will have additional regional brands. Frozen broth is more likely to be the real nutrient dense good stuff than anything in a carton or can.
  • Whether purchasing frozen or shelf stable, always opt for a USDA certified organic bone broth.
  • The best broth will be thick and gelatinous when it is cold. If you buy a carton or jar of broth and it remains fully liquid in your refrigerator, make a note of that and look for a different brand next time, if possible.

And finally, remember that the best way to ensure you get a nutrient dense and compliant bone broth is to make it yourself! It’s also a far more cost effective option, especially if you are using bones from meat you’d be buying anyway. Check out this blog post for all my broth making tips!

AIP Reintroduction Ideas

This recipe for broccoli “cheese” sweet potato soup as written is compliant with the elimination phase of the autoimmune protocol (AIP), and a great option for the people who discover through the reintroduction process that they don’t tolerate dairy to enjoy something that is at least reminiscent of something cheesy! For those who have reintroduced other foods, here are a couple ideas of how to jazz it up even more.

  • Use ghee (stage 1) or butter (stage 2) in step 1.
  • Add black pepper (stage 1) in the final step.
  • Punch up the flavor with paprika (stage 3) or cayenne pepper (stage 4) as desired.
  • Top with shredded cheddar cheese or a dollop of sour cream (stage 3).

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Broccoli Sweet Potato Soup Recipe

Broccoli & Sweet Potato Soup (AIP)

  Author:

Jaime Hartman

Recipe type: Soup

Serves: 4 servings

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Save Print

  This is a great no-dairy option for people who like cheddar broccoli soup! Use nutrient dense bone broth to make it a complete and satisfying meal for the AIP elimination phase.

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, peeled and cut into chunks
  • 2-3 garlic cloves, peeled
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 3 cups bone broth
  • 1 broccoli crown, chopped
  • salt to taste

Instructions

  1. In a large saucepan over medium heat, melt the coconut oil. When hot, add onion chunks and garlic cloves and cook for about 5 minutes, or until soft and starting to take on color.
  2. Add sweet potatoes and broth. Bring to a boil, then reduce to simmer and allow to cook until sweet potatoes are cooked through and soft enough that a fork insert into one will easily break it apart with a gentle twist (about 20 minutes). Set aside to cool somewhat.
  3. Carefully transfer contents of pan into professional-grade mixer jar (you may need to complete this in two batches, depending on the capacity of your mixer). Puree until completely smooth.
  4. Return to saucepan. Add chopped broccoli crown to soup and bring contents back up to simmer. Cook for another 10 minutes, or until broccoli pieces are cooked and as soft as desired.
  5. Taste and add salt as desired.

3.5.3251

        Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Looking for more soup recipes? Try these…

Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

  The post Broccoli & Sweet Potato Soup (AIP) appeared first on Gutsy By Nature.

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Read More Cobb Salad (AIP, SCD)

The following post Cobb Salad (AIP, SCD) is republished from Gutsy By Nature by Jaime Hartman

I made this gorgeous AIP-friendly version of a Cobb salad as part of our “around-the-world” culinary adventures in 2020. I’ve learned so much during this year long project about things that I had never even thought about before. For example, I never knew that “baked beans” are called that because they are… baked! I just thought of them as coming out of a can; but in fact, if you make them from dried beans at home they get baked in the oven. And the Cobb salad is a true American invention, the state of California to be exact. Though sources disagree on what year it first debuted and who the chef was, it is indisputable that it is named after Robert Howard Cobb, who was the owner of the Hollywood Brown Derby Restaurant in 1929 or within the decade after that.

Serving a Cobb Salad

The Cobb salad is typically arranged in an artistic fashion on a platter, but it truly is a chopped salad and should be tossed with dressing before you begin to eat it. You can serve it as a pre-meal salad or a heartier version can be a dinner meal. It should include chicken (my research says it can be broiled or grilled or poached, but not fried) and usually has some combination of crispy bacon, avocado, tomatoes, cheese (usually Roquefort), hard boiled eggs, and other vegetables. My AIP-friendly version omits the cheese but adds olives in order to get that salty bite, sliced grapes in place of the tomatoes, and double the avocado since we can’t have hard boiled eggs. Of course, if you have reintroduced any of these foods you could certainly use them!

What kind of bacon is AIP-compliant?

This is one of the most frequently asked questions in the AIP world, I think! And the one that seems to generate the most amount of confusion and misconception.

When it comes to bacon, the two most critical things that make it safe for a person in the AIP elimination phase are:

  1. Can you verify it is grain free (most critically, gluten free)?
  2. Can you verify it is nightshade free?

The most common ingredients that would make you unable to answer yes to both of those questions are vinegar and spices. If you see either of those words and there is no additional information qualifying those ingredients, then you need to assume that one is not compliant.

Beyond that, it is up to you. Personally, I don’t care if sugar was used in the curing process and I’m not a stickler about the curing agent being natural or synthetic (for more on the myth of “uncured” bacon, read this article). I prefer to consume bacon made from pasture raised pigs, so I usually buy it from a local farmer.

AIP Reintroduction Ideas

This recipe for Cobb salad as written is compliant with the elimination phase of the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are a couple ideas…

  • Add black pepper (stage 1) to the poaching liquid in step 2 and/or the salad dressing in step 3.
  • Add any of the following traditional Cobb salad toppings –
  • Hard boiled eggs (stage 1 and 2)
  • Cheese (stage 3)
  • Tomatoes (stage 4)

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Cobb Salad Recipe

Cobb Salad (AIP, SCD)

  Author:

Jaime Hartman

Recipe type: Salad

Cuisine: American

Serves: 4-6 servings

Prep time: 30 mins

Cook time: 12 mins

Total time: 42 mins

Save Print

  Cobb Salad is a thoroughly American invention and though there are purists who insist it must have certain ingredients, it actually is quite flexible and an AIP version is still quite delicious!

Ingredients

For protein toppings

  • 4 thick cut slices bacon
  • 1 8 ounce chicken breast
  • 1 bay leaf
  • 1 garlic clove (reserve for use in dressing)
  • ½ teaspoon salt

For dressing

  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • ½ teaspoon salt

For salad

  • 2 medium romaine lettuce hearts, chopped
  • 2 ounces kalamata olives, halved or chopped
  • 1 medium cucumber, halved and thinly sliced
  • 1 small shallot, peeled and thinly sliced
  • 1 medium avocado, cut into slices or diced
  • 4 ounces red grapes, sliced in half

Instructions

  1. Prepare protein toppings ahead of time so they will be chilled by the time you are ready to serve the salad. In skillet or oven, cook bacon until crisp. Drain fat and chop bacon, set aside.
  2. Place chicken breast, salt, bay leaf, and garlic clove in a medium saucepan and add enough water to cover. Bring to boil, then reduce to simmer and poach until internal temperature of chicken is 135° F (about 8-12 minutes). Remove chicken and allow to cool. Discard water and bay leaf, but reserve garlic clove.
  3. Smash garlic clove with a fork or spoon in a bowl or jar (it should be quite soft). Add all dressing ingredients and whisk or seal in jar and shake to combine.
  4. Prepare the romaine lettuce and other salad toppings as described in ingredient list. Cut cooled chicken breast into bite sized cubes.
  5. Make a bed of chopped romaine lettuce on a platter and then arrange each of the toppings in a pattern of your choosing.
  6. To serve, use tongs to toss salad together and then drizzle on about half of the dressing and toss again. Serve salad with remaining dressing for diners to add individually to taste.

3.5.3251

      Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Looking for more salad recipes? Try these…

Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

  The post Cobb Salad (AIP, SCD) appeared first on Gutsy By Nature.

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Read More Cranberry Apple Bacon Stuffed Acorn Squash (SCD, AIP)

The following post Cranberry Apple Bacon Stuffed Acorn Squash (SCD, AIP) is republished from Gutsy By Nature by Jaime Hartman

Stuffed acorn squash makes for an appealing presentation, especially on a holiday table, and jazzes up what is otherwise often a pretty bland vegetable. Yes, I’ll admit it. While I generally love winter squash, acorn squash has never been one of my favorites… except when used as a vehicle for a delicious sweet and savory filling like the one in this recipe!

What kind of bacon is AIP-compliant?

This is one of the most frequently asked questions in the AIP world, I think! And the one that seems to generate the most amount of confusion and misconception.

When it comes to bacon, the two most critical things that make it safe for a person in the AIP elimination phase are:

  1. Can you verify it is grain free (most critically, gluten free)?
  2. Can you verify it is nightshade free?

The most common ingredients that would make you unable to answer yes to both of those questions are vinegar and spices. If you see either of those words and there is no additional information qualifying those ingredients, then you need to assume that one is not compliant.

Beyond that, it is up to you. Personally, I don’t care if sugar was used in the curing process and I’m not a stickler about the curing agent being natural or synthetic (for more on the myth of “uncured” bacon, read this article). I prefer to consume bacon made from pasture raised pigs, so I usually buy it from a local farmer.

But is a local farmer isn’t an option for you, you can get compliant bacon (that happens to also be sugar free and uncured) in your monthly Butcher Box delivery. Not yet a Butcher Box member? Learn more here!

AIP Reintroduction Ideas

This recipe for stuffed acorn squash as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are a couple ideas…

  • Season fruit mixture with ground allspice and/or nutmeg (stage 1).
  • Add 1/4 cup cup walnuts or other nut of choice to fruit mixture (stage 2).

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Stuffed Acorn Squash Recipe

Cranberry Apple Bacon Stuffed Acorn Squash (SCD, AIP)

  Author:

Jaime Hartman

Recipe type: Side

Serves: 4 servings

Prep time: 12 mins

Cook time: 45 mins

Total time: 57 mins

Save Print

  This sweet and savory stuffed acorn squash can be an enticing side dish for a holiday meal, or a satisfying main dish all by itself!

Ingredients

  • 4 bacon strips, chopped
  • 1 small apple, peeled, cored and chopped
  • ½ cup raw cranberries
  • ¼ cup raisins
  • ½ cup bone broth
  • 1 tablespoon maple syrup or honey (optional)
  • 2 small acorn squashes, cut in half with seeds scooped out and discarded

Instructions

  1. Preheat oven to 350° F.
  2. In large skillet over medium heat, cook bacon for about 5 minutes or until crispy. Remove bacon pieces with a slotted spoon, leaving fat behind.
  3. Add apples, cranberries and raisins to pan and cook, stirring frequently, until fruit has begun to soften (about 3 minutes).
  4. Add broth and maple syrup or honey, if using, and cook until cranberries have all popped and a thick sauce has formed (about 8-10 minutes).
  5. Place squash halves in an ovenproof baking dish and spoon fruit mixture into the squash cavities, dividing evenly. Top with cooked bacon.
  6. Bake for 35-45 minutes, or until squash is tender.

3.5.3251

      Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Enjoying winter squash season? You might also like these recipes…

  Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

  The post Cranberry Apple Bacon Stuffed Acorn Squash (SCD, AIP) appeared first on Gutsy By Nature.

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Read More Sheet Pan Chicken Fajitas (AIP)

The following post Sheet Pan Chicken Fajitas (AIP) is republished from Gutsy By Nature by Jaime Hartman

Looking for a nightshade-free, AIP-compliant sheet pan chicken fajitas? I’ve got you covered here… using one of my favorite fall vegetables as a stand-in for the more traditional yellow bell pepper! This is a super easy recipe, perfect for weeknight cooking. There is a little bit of prep time required, but that could be easily be done ahead of time so you can still get dinner with a minimum amount of time and work.

They are pictured above served with some homemade cassava flour tortillas, which are entirely optional but add a nice touch of “normalcy” to a restricted healing diet that is so welcome.

Tips for cassava flour and cassava tortillas

You can buy cassava flour tortillas now in some stores, but make sure you carefully read the ingredient label. If it says it includes xanthan gum, it is NOT AIP compliant. I don’t actually recommend anyone with an inflammatory bowel disease like Crohn’s disease or ulcerative colitis consume xanthan gum on a regular basis, so your best bet may be to learn how to make your own tortillas.

I recommend Otto’s Naturals Cassava Flour – it’s the only brand I’ve found be consistently reliable and therefore, the only brand I recommend. You can order it online from the manufacturer or through ShopAIP, or you may be able to find it in your local grocery store.

For making the tortillas, I keep it simple and usually just use the recipe on the back of the Otto’s flour bag. If you don’t have that handy, here is a link.

You don’t need any special equipment to make cassava flour tortillas, but a proper tortilla press will make them turn out more consistently round and make the whole process just a bit easier. This is the one that I have.

AIP Reintroduction Ideas

This recipe for chicken fajitas as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Season chicken and vegetables with 1/4 teaspoon ground black pepper (stage 1) or swap cumin (stage 1) for the cinnamon in step 2.
  • Serve with tortillas made from seeds or nut flour (stage 2).
  • Use a yellow bell pepper instead of delicata squash (stage 3).
  • Serve with cheese or sour cream (stage 3).
  • Add 1/4 teaspoon cayenne pepper (stage 4) in step 2.
  • Serve with corn tortillas (stage 4).

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

AIP Sheet Pan Chicken Fajitas Recipe

Sheet Pan Chicken Fajitas (AIP)

  Author:

Jaime Hartman

Recipe type: Entree

Cuisine: Mexican

Serves: 4 servings

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Save Print

  Delicata squash stands in for the normal bell peppers to make a nightshade-free fajita! Use a wire rack to elevate these sheet pan tortilla fixings and get them nice and browned.

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into strips
  • 1 small white onion, peeled and sliced pole-to-poll
  • 1 small delicata squash (less than 1 pound)
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 2 teaspoons oregano
  • 2 limes
  • 3 tablespoons avocado oil
  • 1 avocado, peeled and sliced
  • fresh cilantro (optional)
  • cassava flour tortillas (optional, for serving)

Instructions

  1. Cut chicken and onion as indicated. Cut delicata squash in half lengthwise so you can scoop out the seeds. Then cut into pieces to roughly match the size and shape of the chicken thigh pieces and onion slices. Place all into a shallow dish or bowl.
  2. Combine salt, onion and garlic powder, ginger, cinnamon, oregano, juice from limes, and avocado oil. Pour over chicken, onion, squash mixture and toss to coat evenly.
  3. Allow to marinate for 1 hour (if you are making your own homemade cassava flour tortillas, now is the time to do it!).
  4. Heat oven to 450° F. Put a wire rack on a sheet pan and then spread chicken, onion, squash mixture evenly over.
  5. Bake in oven for 10 minutes, then remove from oven and toss and rotate all pieces.
  6. Switch oven to broil with rack about 4 inches from broiler element, and return pan to oven for 5-10 minutes.
  7. Watch carefully and remove early if you see burning.
  8. Serve with avocado slices, tortillas if desired, and a sprinkle of cilantro.

3.5.3251

  Have a bag of cassava flour and not sure what else to do with it? Check out this round up post!

  Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

    Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

The post Sheet Pan Chicken Fajitas (AIP) appeared first on Gutsy By Nature.

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Read More Bacon Wrapped Scallops with Basil Sauce (AIP, SCD)

The following post Bacon Wrapped Scallops with Basil Sauce (AIP, SCD) is republished from Gutsy By Nature by Jaime Hartman

Bacon wrapped scallops are one of those dishes almost everyone goes for, even people who aren’t big fans of other shellfish or seafood. And no one really thinks of as special diet food, but as long as you use a compliant bacon they work for AIP and a variety of other dietary needs! You can serve them as an appetizer or a main course; at a cocktail party as fancy finger food or plated beautifully with this simple basil sauce at the base as pictured.

Why eat scallops?

Scallops are a good source of high quality protein and though they are low in fat overall, the fat they do contain is primarily omega 3 fatty acids, which are critical for overall immune health. They are also a good source of a number of critical minerals for immune system function, including selenium (approximately 40% of daily need), phosphorus (34%), and zinc (20%), as well as the blood-building minerals – iron (17%) and copper (15%) – and the bone-building minerals – calcium (12%) and magnesium (14%) (source).

They also provide a considerable amount of vitamin B12, with some analyses even going as high as 100% of the average person’s daily need. Vitamin B12 is only found naturally in animal derived foods, so a person who is not eating meat needs to take this nutrient into consideration. I’ve worked with some clients who desired to follow a plant-based diet for philosophical reasons, but were willing to consume scallops and other bivalve mollusks like oysters or clams because these living creatures lack a central nervous system.

What kind of bacon is AIP-compliant?

This is one of the most frequently asked questions in the AIP world, I think! And the one that seems to generate the most amount of confusion and misconception.

When it comes to bacon, the two most critical things that make it safe for a person in the AIP elimination phase are:

  1. Can you verify it is grain free (most critically, gluten free)?
  2. Can you verify it is nightshade free?

The most common ingredients that would make you unable to answer yes to both of those questions are vinegar and spices. If you see either of those words and there is no additional information qualifying those ingredients, then you need to assume that one is not compliant.

Beyond that, it is up to you. Personally, I don’t care if sugar was used in the curing process and I’m not a stickler about the curing agent being natural or synthetic (for more on the myth of “uncured” bacon, read this article). I prefer to consume bacon made from pasture raised pigs, so I usually buy it from a local farmer.

AIP Reintroduction Ideas

This recipe as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Use melted ghee (stage 1) or butter (stage 2) instead of olive oil in step 2.
  • Season scallops with 1/4 teaspoon ground black pepper (stage 1) in step 2.
  • Add a 1/4 cup of pine nuts (stage 2) to sauce in step 6 to make the basil sauce more like a pesto.
  • Sprinkle with grated parmesan cheese (stage 2) in step 7.
  • Add 1/4 teaspoon paprika (stage 3) or cayenne pepper (stage 4) in step 2.

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Bacon Wrapped Scallops Recipe

Bacon Wrapped Scallops with Basil Sauce (AIP, SCD)

  Author:

Jaime Hartman

Recipe type: Appetizer

Serves: 4 servings

Prep time: 15 mins

Cook time: 6 mins

Total time: 21 mins

Save Print

  Serve these bacon wrapped scallops as a fancy finger food appetizer with the smoky basil sauce on the side for dipping, or plated as a main course.

Ingredients

  • 1 pound large sea scallops
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • 8 bacon slices
  • ½ cup fresh basil leaves
  • lemon wedges for serving

Instructions

  1. Preheat oven broiler and arrange rack to be about 4 inches below heat source.
  2. Drizzle scallops with olive oil and sprinkle with garlic powder. Set aside.
  3. Cook bacon in skillet until just done enough to be somewhat crisp, but still pliable. Remove bacon from skillet and reserve bacon fat for use in making the basil sauce.
  4. Cut each piece of bacon in half so it is just large enough to wrap around a scallop once and then use toothpicks to secure.
  5. Arrange bacon wrapped scallops in a single layer on a baking sheet or broiler pan. Put in oven and broil for 3 minutes. Remove from oven, carefully flip each scallop and return to broil for another 3 minutes.
  6. Make sauce by combining reserved bacon fat and fresh basil leaves in a small food processor or high speed blender.
  7. Serve scallops with lemon wedges and sauce on the side, or drizzled over top, or plated as pictured.

3.5.3251

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Read More Tatsoi and White Sweet Potato with Ground Meat Skillet (AIP)

The following post Tatsoi and White Sweet Potato with Ground Meat Skillet (AIP) is republished from Gutsy By Nature by Jaime Hartman

One of the principles of the autoimmune protocol is that we try to eat as much variety as we can within the parameters of the allowed ingredients, especially the vegetables. This recipe uses tatsoi, a leafy green member of the brassica family and closely related to bok choy, which has long been a staple of diets in much of Asia and is now gaining popular in North America as well. Tatsoi variations include both a standard green and a vibrant red, which when cooked turns a deep purple hue. This recipe also uses white sweet potatoes, which also have been common in Asia (in fact, you might see them labeled as “oriental” in the grocery store) and are now gaining ground elsewhere.

How to find tatsoi and what to use if you can’t

It’s worth at least trying to find tatsoi if you can because it is a great source of vitamin C and a serving has more calcium than a glass of milk (source). What’s more, tatsoi also appears to be relatively low in oxalate (source), which means more of these nutrients can be utilized by your body. Learn more about tatsoi here, so you know what to look for in the produce section. If your store does carry it, it will likely be grouped with the other Asian greens like bok choy and Napa cabbage. If you have an Asian-focused international grocery market in your community, be sure to check there. If all else fails, you could use spinach in this recipe.

How to find white sweet potatoes and what to use if you can’t

I’m always hearing from people who can’t find white sweet potatoes and it often makes me wonder if the problem is simply that they don’t know what to look for or how to ask for them. We food bloggers throw around the term as if it is an official name but there are actually multiple varieties of sweet potatoes that have white flesh and often look just like the orange ones we are used to seeing from the outside. When I’m unsure, I actually use my thumbnail to just scratch a tiny notch into the skin to see the color underneath! It also helps to know some of the common names – in the stores near me I’ve seen Hannah, Jersey, Murasaki, and just vaguely named “Japanese” or even “oriental.”

But in this recipe, if you can’t get any sweet potatoes with white flesh, feel free to simply use whatever color you do have. It will look a little different, but it will still work.

AIP Reintroduction Ideas

This skillet recipe as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Add 1/2 teaspoon ground black pepper (stage 1) in step 2.
  • Sprinkle with chopped cashews (stage 2) before serving.
  • Add 1/2 teaspoon paprika (stage 3) in step 2.
  • Add diced red bell pepper (stage 3) along with the sweet potato “rice” in step 4.
  • Add 1/4 teaspoon cayenne pepper (stage 4) in step 2.

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Tatsoi & White Sweet Potato with Ground Meat Skillet Recipe

Tatsoi and White Sweet Potato with Ground Meat Skillet (AIP)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 4 servings

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Save Print

  Wondering what to do with nutrient-dense tatsoi and white sweet potatoes? This recipe for a one pot meal will make them both shine!

Ingredients

  • 1 large white sweet potato
  • ½ pound ground beef, lamb, turkey, chicken or other meat
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • 2 teaspoons ground ginger
  • 1 cup bone broth
  • 1 head green or red tatsoi

Instructions

  1. Peel white sweet potato. Then use a food processor to chop it into "rice." (I found the most success by first using the shredding blade, then switching to the chopping blade to pulse them.) Set aside.
  2. In a large cast iron skillet over medium heat, crumble and cook the ground meat until browned through (time depends upon the type of meat you chose to use). Season meat with salt, garlic powder, turmeric, and ginger.
  3. Use a slotted spoon to remove cooked and seasoned ground meat from skillet to a bowl or plate and set aside. Do not wash skillet.
  4. Return skillet to medium heat and add "riced" sweet potato and bone broth. Stir, then cover with lid and cook 3-5 minutes until tender but not mushy.
  5. Meanwhile, clean and chop the tatsoi into bite sized pieces.
  6. Add cut up tatsoi to sweet potato and broth mixture, stir to distribute evenly. Cover and cook for another 2-3 minutes, or until greens are vivid colored and softened.
  7. Add meat cooked in step 2 and stir to distribute and allow to heat through.
  8. Taste and adjust seasonings if desired.

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    Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Now that you’ve found white sweet potatoes, what else can you make with them? Check out these recipes in my archives…

  Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

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Read More Creamy Vegetable Beef Soup (AIP)

The following post Creamy Vegetable Beef Soup (AIP) is republished from Gutsy By Nature by Jaime Hartman

This AIP-friendly creamy vegetable beef soup is a study in contradictions. It’s creamy without a drop of dairy, vegetable focused but not vegetable-forward, both light and hearty, and ready in about 30 minutes yet full of flavor you’d expect from a long simmered stew! It’s also very flexible… I actually toyed with the idea of calling it “clean out the fridge” soup because though I make it with broccoli, mushrooms, and green onions, you could subtract any of those or add in the odds and ends of practically any vegetable you have hanging out in the crisper drawer at the end of the week. And, like many of the recipes I’ve recently shared, it can serve as a canvas for reintroductions when you are ready to move on beyond the AIP elimination phase!

30 Minute Meals

One of the great “selling points” of this vegetable beef soup is that it is a complete meal and that it can be prepared in approximately 30 minutes (give or take a little, depending on how fast you work with a vegetable peeler!). Though I love cooking and have the luxury of planning and preparing more elaborate meals on the weekends, on regular days I prefer simple and (relatively) fast dishes that include the protein and vegetables all-in-one. Some of the other recipes you’ll find on my blog that also fit that bill include…

If this style of meal appeals to you, I encourage you to check out the ebook I put together with some of my best blogging friends, featuring 120 complete meals that you can make in 30 minutes or less… and every single one of them is AIP elimination phase compliant!

LEARN MORE!

  AIP Reintroduction Ideas

This vegetable beef soup recipe as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Add 1/2 teaspoon ground black pepper (stage 1) in step 2.
  • Use peas (stage 1) instead of broccoli (stage 1).
  • Drizzle with walnut oil (stage 1) and/or sprinkle with chopped walnuts (stage 2) before serving.
  • Add diced red bell pepper (stage 3) along with the broccoli in step 4.
  • Add diced tomatoes (stage 4) along with the broccoli in step 4.

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Creamy Vegetable and Beef Soup Recipe

Creamy Vegetable Beef Soup (AIP)

  Author:

Jaime Hartman

Recipe type: Soup

Serves: 4 servings

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Save Print

  This is an easy creamy soup without dairy and vegetable-packed without being vegetable forward. Use the base to mix and match for your tastes and use whatever vegetables you have on hand!

Ingredients

  • 1-2 large (about 1 pound total) white sweet potatoes, peeled and cut into chunks
  • 1 quart bone broth
  • 1 broccoli head, cut into florets
  • 1 pound ground beef
  • ¼ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 4 ounces button mushrooms, sliced
  • 4 green onions or scallions, chopped

Instructions

  1. Place broth and sweet potato chunks into large saucepan. Over high heat, bring to boil, then reduce heat and simmer, covered for 10-15 minutes, or until potatoes are soft.
  2. Meanwhile, heat a skillet over medium-high heat and cook ground beef until almost browned through, then add salt, onion powder, garlic powder, and mushrooms. Cook another 4-5 minutes, until meat is completely browned and mushrooms have released their juices. Set aside.
  3. Purée the sweet potato and broth base, either using an immersion blender in the pan, or transferring contents to a high powered canister blender.
  4. Return sweet potato and broth purée to simmer, add chopped broccoli and cook until broccoli has turned a vibrant green and is soft (about 5 minutes).
  5. Add ground beef and mushroom mixture to purée and stir to combine and heat through.
  6. Sprinkle with green onion pieces before serving.

Notes

If you can't find white sweet potatoes, you can use orange.

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  Looking for more soup recipes? Try these from my archives…

Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

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Read More Lemongrass Beef Skewers (AIP)

The following post Lemongrass Beef Skewers (AIP) is republished from Gutsy By Nature by Jaime Hartman

These fragrant lemongrass beef skewers make a delicious dinner main course, cooked either on your outdoor grill on these waning warm days… or indoors in a grill pan any time. And once social gatherings are again safe to resume, they would also make a crowd-pleasing “eat-with-your-hands” appetizer.

A note about life in 2020 and fighting for the things I care about

I’m mindful of the fact that this is not a current events oriented blog and hope that the recipes I share each week will become what is known in the blogging business as “evergreen,” nor do I have enough of a sense of self-importance to foolishly believe those of you reading these posts have any interest in what I think about anything beyond how to prepare tasty food that complies with your dietary needs. And that’s perfectly OK.

If you are “just here for the recipes” go ahead and click here to jump to it.

“Fight for the things that you care about, but do it in a way that will lead others to join you.” – Ruth Bader Ginsburg

Today is Tuesday, September 22, 2020.

On Friday night, September 18, we learned that Ruth Bader Ginsburg, US Supreme Court Justice, had died. I didn’t personally know her of course, but yet I still felt crushing sorrow in that moment and have been in a melancholy state ever since.

2020 has been a trying year and the trials are far from over, though I confess that for me most of that has been emotional and not “real” in any practical sense. My husband and I are both in good health and our parents who are old enough to be at high risk have all managed to avoid contracting the coronavirus. And really… that is all that matters, so I could stop right there and count myself blessed.

But there is more. In addition to our good health…

I have a roof over my head, food to eat, and have a much more stable economic situation than most of my countrymen. Some of that is due to hard work and smart decisions I made earlier in life; but most of my comfortable life is really just the result of unearned good fortune.

I was born into a stable family, was kept safe and well cared for through childhood, enrolled in well maintained schools with good teachers and extracurricular activities that kept me engaged and had a home life conducive to study. A college education was easily within my family’s economic grasp, and even more importantly, was within my family’s lived experience and expectation as both of my parents were college graduates. Upon graduation, I was able to find work in the field I had studied with a modest but fair salary, health care, and the flexibility to earn a graduate degree while continuing to work full time. My parents had the financial means to help me purchase a home and then later had the luck to fall in love with someone who came from a similar background and station in life and who wanted to be an equal partner with me and supported me in all of my goals and aspirations.

And of course, I was born in the United States of America with white skin, so even before I took my first breath I had a head start in the race of life.

My life hasn’t been without difficulty. Regular readers of this blog know that I have lived with Crohn’s disease all of my adult life and may also know that my only sibling died of cystic fibrosis when I was just 30 years old and that I have experienced other significant losses and challenges that I don’t talk about publicly.

But on the balance sheet of life, at age 45 I’ve had a lot more go right than go wrong. And as I look ahead to the rest of my 40s and the decades that will follow, I am situated to have even more advantages.

So, why does the current political situation in the United States terrify me so much, even as I fully recognize I have little to fear? I guess because until recently, I took all of this I have just described for granted. I naively believed that most of the battles for freedom and rights had already been won. Institutional racism was a thing of the past, police only used force against bad people, women had equal rights, science and advanced technology would keep us safe and fix our problems, and democracy and capitalism combined to make my country the greatest on earth.

I still have a lot to learn, but it is at least clear to me now that all of that was a mirage.

Systemic and structural racism is still with us, police often use deadly force when it isn’t warranted, women have rights on paper but society still gives men more privileges, science and technology doesn’t keep us safe without leadership that embraces it, and democracy is fragile and capitalism might just be the cudgel that breaks it.

I am grieving. I am grieving the death of that tiny giant, Ruth Bader Ginsburg. I am crushed by the knowledge that she desperately did not want to die yet, that her most fervent wish was that she not be replaced on the Supreme Court until after the presidential election and inauguration. I hope she didn’t die believing that she had failed us.

I am angry. I am angry that a president who did not receive a majority of the popular vote and a hypocritical political party in the senate that represents a minority of our country’s total population are in the position to make her worst fear come true.

I am mourning. I am ready to fight.

If you are ready to fight too, make sure you’ve taken the first most critical step of making a plan to VOTE in the federal election on November 3 (remember, it’s not just president on the ballot – the entire House of Representatives gets elected/re-elected every 2 years and a 1/3 of the Senate, plus you might have state and local races on your ballot that are also critically important). Need help learning about your options for voting this year? This website will give you answers!

If you’ve read this far and want to share with me your thoughts and/or your plan for voting in the comments below, I’d love to hear them.

And finally, here is that recipe I promised you…

Recipe

Lemongrass Beef Skewers (AIP)

Lemongrass Beef Skewers (AIP)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 8 skewers

Prep time: 1 hour 30 mins

Cook time: 10 mins

Total time: 1 hour 40 mins

Save Print

  These fragrant lemongrass beef skewers can be an entree or an appetizer.

Ingredients

  • 3 lemongrass stalks, bottom 4 inches, minced finely
  • 3 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 pound boneless sirloin
  • lemon or lime wedges for serving

Instructions

  1. Whisk together lemongrass, fish sauce, honey, garlic, and oil to make a marinade.
  2. Slice beef very thinly against the grain and add to marinade, tossing to coat. Let marinate in refrigerator for at least 1 hour or as long as overnight
  3. Preheat an outdoor grill or grill pan on stovetop over medium-high heat.
  4. Remove beef from marinade and thread pieces onto a total of 8 beef skewers.
  5. Grill until browned on all sides, for about 4-5 minutes total, turning every minute or so.
  6. Transfer to a platter, tent with foil, and let rest for 5 minutes.
  7. Serve with lemon or lime wedges.

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Read More Instant Pot BBQ Pork (AIP)

The following post Instant Pot BBQ Pork (AIP) is republished from Gutsy By Nature by Jaime Hartman

A recipe like this one for an AIP-compliant BBQ pork will help your weekly meal planning and prepping. Just let it cook under pressure while you ignore it. A four pound cut of meat will easily yield 8 or more servings, so you can serve a crowd or you can insert it into your meal plan for the week in multiple different ways. Because it is so delicious, you won’t mind eating it more than once!

The Gutsy By Nature Meal Prep Method

The cornerstone of my weekly meal prep method is to pick some high-yield protein dish to cook in the pressure cooker, oven, or slow cooker for a long period of time without needing much or any attention from me. This frees me to work on other components of the weekly prep, or to just relax and enjoy the down time! Scattered throughout the archives of this blog, you’ll see many such examples of dishes like this…

And now I can add this recipe to that list!

If you like this recipe and want a step-by-step guide to taking something like this and turning it into the foundation of a flexible and low-stress plan for meal prepping, then consider downloading my ebook The Gutsy By Nature Meal Prep Method.

LEARN MORE!

  AIP Reintroduction Ideas

This dish as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Add 1/2 teaspoon ground allspice and/or black pepper (stage 1) in step 4.
  • Add 2-4 tablespoons brown mustard (stage 1) to add flavor to the sauce in step 7.
  • Add 1 tablespoon paprika (stage 3) in step 4.
  • Use tomato paste (stage 4) instead of the pumpkin purée

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Instant Pot AIP BBQ Pork Recipe

Instant Pot BBQ Pork (AIP)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 8-10 servings

Prep time: 45 mins

Cook time: 120 mins

Total time: 2 hours 45 mins

Save Print

  Make meal prep easy! Use your Instant Pot or other multi-cooker to make this BBQ pork with minimal effort, then use the meat and the delicious sauce that results for multiple meals during the week.

Ingredients

  • 4-5 pounds boneless pork shoulder
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • ½ cup apple cider vinegar
  • ⅔ cup molasses (blackstrap preferred)
  • 2 teaspoons cinnamon
  • 2 teaspoons smoked salt
  • 1 cup pumpkin purée
  • 1 teaspoon grated horseradish root

Instructions

  1. Set Instant Pot (or other multi-cooker) to "sauté."
  2. When hot, place pork roast in cooker, fat side down. Allow to cook for about 5 minutes undisturbed. This will brown the top and begin to render some of the fat. Use long handled tongs to turn the pork to repeat on each of the remaining sides, cooking for a total of 15-20 minutes. Then remove and set aside on a plate, leaving rendered fat in the cooker.
  3. Put onions and garlic in the cooker and cook for 5 minutes, stirring frequently, so that onions begin to soften and brown.
  4. Add all other ingredients to the cooker, stir to combine. Then put pork back into the cooker, fat side up.
  5. Seal lid and set to cook under high pressure for 90 minutes.
  6. When cooking time is complete, allow pressure to release naturally for 15 minutes and then open lid. Remove meat and transfer to a large cutting board, baking dish, bowl, or other vessel that will allow easy shredding and chopping. Let meat rest until cool enough to easily handle.
  7. Meanwhile, if you prefer a thicker BBQ sauce, turn the cooker back to "sauté" and bring to a boil. Allow to cook while the meat is resting.
  8. Shred the meat using two forks, or chop into bite sized pieces with a large knife, depending on your preference. Return the meat to the sauce, or pour the sauce over the meat and serve.

Notes

This recipe will work best with a boneless pork shoulder of 4-5 pounds. If you opt to use a bone-in pork butt roast or a picnic roast, increase the cooking time under pressure to 120 minutes.

3.5.3251

    Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Looking for more recipes for pork? Try these from my archives…

  Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

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Read More Garlic Shrimp Zucchini Boats (AIP, SCD)

The following post Garlic Shrimp Zucchini Boats (AIP, SCD) is republished from Gutsy By Nature by Jaime Hartman

I had so much fun plating these garlic shrimp zucchini boats for the pictures, and couldn’t resist the urge to stand the basil leaves up like sails on a sailboat. Of course, the nautical theme continues with the simple fact that the main ingredient is from the sea as well! This recipe is a great way to use a late summer bountiful zucchini harvest and to create an all-in-one meal that will entice the whole family.

Is shrimp nutrient-dense?

Have you ever heard that we should limit the amount of shrimp we eat because it is high in cholesterol? If so, put that old outdated notion out of your mind. It is now known that for the vast majority of people, the amount of cholesterol you consume has little to do with the cholesterol levels in your blood. In fact, this study found that adults who ate 300 grams of shrimp daily increased their “good” HDL cholesterol levels by 12% and decreased their triglycerides by 13%. This is likely because shrimp is a good source of omega 6 and omega 3 fatty acids and also provides the antioxidant astaxanthin, which impacts not only heart health but may also protect against inflammation throughout the body and support the brain.

I recommend all of my clients to eat a minimum of 3 servings of fish or shellfish every week, and encourage them to enjoy shrimp as part of that, particularly if we’ve identified their thyroid as a high priority for support. Shrimp is one of the best food sources of iodine and also provides 48% of your daily recommended intake of selenium. It also provides vitamin B12 and niacin, and other critical minerals including iron, zinc, and magnesium. (Source)

AIP Reintroduction Ideas

This dish as written is compliant with the elimination phase or the autoimmune protocol (AIP), but it another recipe you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Season zucchini boats with salt and pepper (stage 1) in step 3.
  • Use ghee (stage 1) or butter (stage 2) instead of olive oil in step 6.
  • Grate parmesan cheese (stage 3) over top the shrimp mixture before returning boats to the oven in step 7.
  • Chop up a medium tomato (stage 4) and add to the skillet with the reserved zucchini insides in step 6.

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Garlic Shrimp Zucchini Boat Recipe

Garlic Shrimp Zucchini Boats (AIP, SCD)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 4 servings

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Save Print

  These fun zucchini boats pack the flavor of a shrimp scampi, but without any dairy. Arranging the basil leaves like sails is optional but highly encouraged!

Ingredients

  • 2 large zucchini
  • 3 tablespoons olive oil
  • salt, to taste
  • ½ pound large raw shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • juice from 1 large lemon
  • 8 basil leaves for garnish

Instructions

  1. Preheat oven to 350° F.
  2. Cut zucchinis in half lengthwise and use a spoon to gently scoop out the seeds and inside flesh, to form 4 "boats."
  3. Set insides aside to use later. Place boats in large baking dish and drizzle with 1 tablespoon olive oil and sprinkle with salt.
  4. Bake 30 minutes.
  5. Meanwhile, prepare the shrimp. Peel and devein if needed and then chop into bite-sized pieces.
  6. Heat remaining 2 tablespoons olive oil in skillet over medium heat. Add chopped shrimp and garlic, cook for about 3 minutes and then add the reserved zucchini insides. Continue cooking for another 3-4 minutes until shrimp is pink and mostly cooked, zucchini is soft, and garlic is fragrant but not browned. Set mixture aside.
  7. Remove zucchini boats from oven and distribute the shrimp mixture evenly to fill them. Return to oven and bake for another 10 minutes.
  8. Remove from oven and squeeze lemon over all four boats and garnish with basil leaves before serving.

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    Did you enjoy this recipe? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

  Looking for more recipes for shrimp? Try these from my archives…

  Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

  Click to Pin It!

The post Garlic Shrimp Zucchini Boats (AIP, SCD) appeared first on Gutsy By Nature.

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Read More Grilled Lamb Kebabs with Cucumber Herb Relish (AIP, SCD)

The following post Grilled Lamb Kebabs with Cucumber Herb Relish (AIP, SCD) is republished from Gutsy By Nature by Jaime Hartman

With this simple recipe for grilled lamb kebabs you can bring the flavor of Mediterranean street food to your life, even in the midst of a global pandemic that is keeping most of us from traveling anywhere at all. If don’t have skewers, you can opt to shape them into patties, but the long thin cylinder shape is nice because you get lots of surface area to brown and build flavor.

What if I don’t like lamb?

If you don’t like lamb, I encourage you to try this recipe anyway! Why? Because lamb is a nutrient dense food… According to this source, a single serving of lamb provides more than 100% of your daily need of vitamin B12 and is also a very good source of selenium, zinc, phosphorus, and vitamin B3. Lamb is part of the traditional Mediterranean diet, which is frequently touted as being ideal for cardiovascular health and more. Grass-fed lamb in particular is a good source of omega 3 fatty acids and conjugated linoleic acid.

But if I still haven’t convinced you, do know that this recipe will work just fine and taste great with ground beef.

AIP Reintroduction Ideas

This dish as written is compliant with the elimination phase or the autoimmune protocol (AIP), but it is a beautiful canvas to showcase some flavorful reintroduced foods if you are ready to expand your horizons. Here are just a few ideas…

  • Add a teaspoon of ground cumin with the salt in step 2 (stage 1 reintroduction).
  • Add up to a cup of chopped pine nuts, almonds, and/or walnuts to the food processor in step 1 (stage 2 reintroduction).
  • Turn the cucumber relish into a tzatziki sauce by adding a 1/2 cup of yogurt in step 5 (stage 3 reintroduction).
  • Add a small red bell pepper to the food processor in step 1 or a 1/2 teaspoon of cayenne pepper with the salt in step 2 (stage 4 reintroduction).

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Grilled Lamb Kebabs Recipe

Grilled Lamb Kebabs with Cucumber Herb Relish (AIP, SCD)

  Author:

Jaime Hartman

Recipe type: Entree

Cuisine: Mediterranean

Serves: 4

Prep time: 45 mins

Cook time: 15 mins

Total time: 1 hour

Save Print

  These AIP-friendly grilled lamb kebabs are easy to make and easy to love, even if lamb isn't your favorite!

Ingredients

  • 1 small onion (about ¼ cup when minced)
  • 3-4 sprigs fresh parsley
  • 1 tablespoon fresh oregano
  • ¼ teaspoon salt
  • 1 pound ground lamb
  • 1 large cucumber
  • juice from one lemon
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint or other herb of choice

Instructions

  1. In a food processor, finely purée the onion, parsley, and oregano.
  2. Add salt and ground lamb. Process for up to 1 minute, until a thick paste has formed and the onions and herbs are completely distributed.
  3. Remove meat mixture from food processor and divide into 4 even portions and then shape with hands into long cylinder on metal skewers. If meat mixture is very soft and sticky, it may be easier to form the kebabs if you first place the meat in freezer for 30 minutes.
  4. Preheat outdoor grill to high heat. Meanwhile, place formed kebabs in the refrigerator to allow flavors to meld and prepare cucumber relish.
  5. Peel, seed, and dice cucumber. Add lemon juice, olive oil, and chopped mint (or other herb) and toss to combine. Add salt to taste.
  6. When grill is hot, carefully place kebabs on grill grate, cover, and grill without disturbing for 5 minutes.
  7. Turn kebabs over and continue grilling for another 10 minutes, turning every 3-4 minutes to get browning and grill marks on all sides.
  8. Allow kebabs to rest for 10 minutes, then serve with cucumber relish.

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  Looking for more recipes for lamb? Try these from my archives…

  Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

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Read More Herb Meatballs and Sautéed Swiss Chard with Raisins (AIP, SCD)

The following post Herb Meatballs and Sautéed Swiss Chard with Raisins (AIP, SCD) is republished from Gutsy By Nature by Jaime Hartman

This week’s new recipe for herb meatballs with sautéed chard is an homage to the late summer garden, especially the bountiful herbs and the bright colors of the rainbow Swiss chard just now hitting its peak. I was inspired to create this recipe a couple weeks ago when my self-study and exploration of world cuisines took me into the traditional Persian foods and I was struck by how they used herbs not just as flavoring afterthoughts but as the central focus. One of my Instagram followers told me that fresh “herbs are cheap in Iran” and so it is a challenge for people in the United States where those little plastic boxes of herbs are extremely expensive, ounce for ounce!

Which herbs to use?

The beauty of this “herbalicious” recipe is that it is very flexible. If you have an herb garden or have some extra herbs purchased for a separate recipe, feel free to use whatever soft leafy herbs you have in excess. If you are buying herbs at a market specifically for this dish, you might want to load up on parsley and/or cilantro since that is generally cheaper and then just get one other type that you like.

My favorite combination during the recipe development stage of this dish was one that was heavy on tarragon and also included some parsley, mint, and Thai basil. If I had any cilantro growing right now, I definitely would have used that too.

AIP Reintroduction Ideas

This dish as written is compliant with the elimination phase or the autoimmune protocol (AIP), but it is a beautiful canvas to showcase some flavorful reintroduced foods if you are ready to expand your horizons. Here are just a few ideas…

  • Mix in up to 1 teaspoon of ground cumin seed (a stage 1 reintroduction) to the meatballs.
  • Make the meatballs more nutrient-dense by adding an egg yolk (a stage 1 reintroduction).
  • Make the meatballs hold together a little better by adding an egg white (a stage 2 reintroduction).
  • Toss 1/3 cup of pine nuts (a stage 2 reintroduction) in with the garlic clove in step __
  • Mix in up to 1 teaspoon of paprika (a stage 3 reintroduction) to the meatball mixture.
  • Make the meatballs softer by adding a 1/2 cup of gluten-free quick cooking oats (a stage 4 reintroduction).
  • Sprinkle the finished dish with Aleppo pepper or red pepper flakes (a stage 4 reintroduction).

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Herb Meatballs with Swiss Chard Recipe

Herb Meatballs and Sautéed Swiss Chard with Raisins (AIP, SCD)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 4 servings

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Save Print

  You can use any combination of fresh leafy herbs in these meatballs. Great options include parsley, cilantro, mint, basil, tarragon, or marjoram.

Ingredients

For the meatballs

  • 1 cup leafy green herbs, tightly packed
  • 5 green onions
  • 1 pound ground beef
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

For the chard

  • 1 bunch rainbow Swiss chard
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 tablespoons raisins
  • Salt

Instructions

Make the meatballs

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Use a small food processor to finely chop the herbs and green onions.
  3. In a medium bowl, combine herb and green onion mixture with ground beef, salt, and cinnamon. Use your hands to mix thoroughly, then roll into golf-ball sized meatballs (about 15-18 in total) and place on parchment-lined baking sheet.
  4. Bake for 20 minutes.

Make the chard

  1. Meanwhile, prepare the chard on the stovetop in a skillet or wide pot with a lid.
  2. Rinse the chard and shake off excess water, but leave it slightly wet. Cut into strips about 1-2 inches wide, including stems.
  3. Over medium-high heat, and the olive oil and the garlic and heat until garlic is sizzling and fragrant.
  4. Add raisins and damp chard. Stir and cover.
  5. Allow to cook covered for 2-3 minutes, then uncover and season to taste with salt. Cook, stirring frequently until greens are desired tenderness and any excess water has evaporated (about 2-3 minutes).
  6. Turn off heat and set aside.
  7. When meatballs and finished cooking, add them to the pot with the chard and toss to combine before serving.

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  Looking for more recipes that use lots of herbs? Try these from my archives…

  Looking for a one-stop shop your entire AIP journey, including reintroductions? I recommend ShopAIP!

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Read More 7-Bone Beef Chuck Roast (AIP)

The following post 7-Bone Beef Chuck Roast (AIP) is republished from Gutsy By Nature by Jaime Hartman

The first time I bought and prepared a 7-Bone beef chuck roast, I told the family to look out for the other 6 bones because I’d only found 1. It wasn’t until the next time I prepared the same cut that I saw the label properly and realized that “bone” did not have an “s” at the end! In fact, this alternate name for a simple bone-in chuck roast is given because the shape of the single bone resembles the number seven! Usually I would shred this tender fall apart meat into chunks for easy serving, but I loved how the 7 shape looked so elegant against the homey rustic dish this time so I decided to take a few pictures and write up the recipe to share with you.

If you’d like to learn a little more about how this classic cut is created, here is a good overview from The Spruce Eats.

How to cook a 7-Bone chuck roast?

The first big challenge with this cut is it’s size. As a large flat rectangle, it does not fit easily (if at all) in the typical vessels I would use to prepare a pot roast, like a covered dutch oven. The solution I came upon is to wrap it tightly in a double layer heavy duty aluminum foil, along with some root vegetables and aromatics. If you are concerned about the potential that aluminum could transfer into your food and be harmful to your health, simply place a layer of parchment paper between the foil and the food.

The second big challenge is the basic makeup of the roast. Because the 7-Bone roast is a cross section of the shoulder section, it includes some tender and some tougher muscles with connective tissue between them. A low temperature in the oven (I settled on 300° F) and a very long cooking time (at least 3 hours or as much as 5) will help to break that gristle down and also tenderize the tougher parts.

And then the third challenge is developing flavor. I accomplish that with a basic rub that is heavy on onion powder and that also includes a little bit of coconut sugar and some arrowroot starch which will help promote browning even in the moist environment inside the foil package and also thicken the juices that will release to make a nice glaze on the vegetables.

AIP Ingredient Notes

A lot of my clients who are transitioning to the elimination phase of the autoimmune protocol (AIP) worry that their food will taste bland and boring until they can reintroduce the seed and nightshade spices, but I can tell you from all of these years of developing recipes that are AIP compliant that it is entirely possible to build amazing flavor with the spices that we CAN have! Just make sure when you are buying your compliant spices like onion powder and dried herbs that they do not include any extra ingredients and come from a trusted company that verifies they are free from cross contamination with gluten.

  7-Bone Pot Roast Recipe

7 Bone Beef Pot Roast (AIP)

  Author:

Jaime Hartman

Recipe type: Entree

Serves: 4-6 servings

Prep time: 15 mins

Cook time: 5 hours

Total time: 5 hours 15 mins

Save Print

  This pot roast and vegetables is a "fix and forget" dish. Any cut will do, but if you use a bone-in chuck roast, you can wow your family with the cool "7" shape that emerges.

Ingredients

For the rub

For the roast

  • 1 (3-4 pound) bone-in chuck roast
  • 2 small onions, quartered
  • 1 pound carrots, peeled and cut into 1-2 inch pieces
  • 1 pound white sweet potatoes or other root vegetable, peeled and cut into 1-2 inch pieces
  • 2 bay leaves

Instructions

  1. Preheat oven to 300° F.
  2. Combine all rub ingredients in a small bowl and then rub evenly over the meat.
  3. Place 2 pieces of heavy duty aluminum foil, each about 30 inches long, one on top of the other in a perpendicular manner inside a large roasting pan. Place a single sheet of parchment paper, similar in size, on top of the aluminum foil so the food does not need to come in contact with the foil.
  4. Place onions, carrots, sweet potatoes or other root vegetables, and bay leaves on top of parchment paper. Place seasoned beef roast on top of the vegetables.
  5. Fold foil over and crimp edges tightly over to enclose beef and vegetables within the foil.
  6. Place pan in oven and cook for 5 hours.
  7. Remove from oven and allow to cool for a few moments, then carefully unwrap and remove meat. Set aside on serving platter and allow to rest for 10 minutes.
  8. Use slotted spoon to remove onions pieces, carrots, and potatoes and add to serving platter. Discard bay leaves.
  9. Strain pan juices through a fine mesh strainer. If desired, use a fat separator to remove excess rendered fat.
  10. Pour ½ cup pan juices over meat and serve with the remaining pan juices on the side.

Notes

You will need 18-inch-wide heavy-duty aluminum foil and parchment paper for wrapping the roast.

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  Think this recipe takes too long? Then perhaps you’d prefer this recipe for Braised Beef Chuck Roast with Garlic Rosemary, made in the InstantPot.

  Looking for a one-stop shop for AIP-compliant spices that you can trust to be gluten-free? I recommend ShopAIP!

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Read More N’ocolate N’ice Cream (AIP, vegan)

The following post N’ocolate N’ice Cream (AIP, vegan) is republished from Gutsy By Nature by Jaime Hartman

What’s the month of August without some chocolate ice cream? If you are in the elimination stage of the autoimmune protocol (AIP), or like me have discovered that you don’t tolerate chocolate OR dairy products, you may think your only answer to that question is to stomp your feet and scrunch up your face and have a little temper tantrum!

But wait!

I am happy to announce that I have cracked the code on a vegan and AIP chocolate ice cream alternative that I call “n-ocolate n’ice cream…”

Inspiration credit for this dairy free ice cream

This AIP ice cream recipe, particularly the way that it is sweetened, is heavily influenced by the recipes in Kelly V. Brozyna’s 2014 book Dairy Free Ice Cream (which appears to be no longer in print, though the Kindle edition is still available and you can see many of her recipes still on her blog, The Spunky Coconut).

Ingredient notes

Carob as an alternative to chocolate

Forget about all the store bought carob chips for AIP; unfortunately none exist without any added ingredients that would make them fully compliant. I also caution against simply using roasted carob powder as a 1:1 alternative for cocoa powder in a standard baked good recipes. But the natural sweetness of roasted carob powder works perfectly in a recipe like this that doesn’t have any refined sugar added.

I’ve had experience with several different brands of carob powder and they do seem to perform similarly. Just be sure you double check the labeling to make sure it doesn’t have any added ingredients and was packaged in a gluten-free facility, such as this brand.

Vanilla

You can skip the vanilla entirely, but I think it adds a nice dimension to the flavor and helps it have an even more chocolate-like quality. A pure vanilla powder such as this brand will keep it AIP-compliant, but using regular vanilla extract will actually make the ice cream a little bit softer and easier to serve after being in the freezer for several days because of the alcohol content.

AIP coconut milk

You need to be very careful when you buy coconut milk because many brands, even ones in health food stores, have emulsifiers added to them so the cream and the liquid don’t separate as much. I used to recommend a particular imported brand, but have recently begun to suspect that they are not truthfully labeling their products. If you have a Trader Joe’s location near you, you can get cans there without any additives but they are not labeled as BPA-free, so I worry about the health impact of the packaging. Best case scenario would be for you to make your own coconut milk – which actually isn’t as hard as you think it would be, as long as you have a high speed blender.

Ice cream making tools

Speaking of blenders, you are going to need one for this recipe anyway, so why not also use it to make your own coconut milk!

This is the blender that I have…

You can make this with a cheaper “regular” blender, but it may not be as smooth.

You also need an ice cream maker! This is the model I recommend…

I used to have an earlier model version, but in a fit of decluttering, I decided to replace it with this attachment to my Kitchenaid Mixer. It gets the job done, but I wish I had kept the dedicated ice cream maker as it was much easier to work with.

  AIP Chocolate Ice Cream Recipe

N'ocolate N'ice Cream (AIP, vegan)

  Author:

Jaime Hartman

Recipe type: Dessert

Serves: 1 quart

Save Print

  It's not really chocolate ice cream, but your taste buds will be fooled by this AIP-compliant dairy-free "n'ocolate n'ice cream"!

Ingredients

Instructions

  1. Before you start, make sure the insert to your ice cream maker is chilled according to the manufacturer's directions.
  2. Place all ingredients in blender and purée until smooth.
  3. Freeze for about an hour, or until cold but not yet starting to solidify.
  4. Pour into ice cream machine and churn per the manufacturer's directions.
  5. Transfer to a storage container and freeze for another 1-3 hours to allow it to firm up just enough so you can scoop and serve easily.

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  You may also like this recipe for Cherry Ice Cream!

  Looking for a one-stop shop for AIP baking essentials? I recommend ShopAIP!

  Click to Pin It!

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Read More Thoughts on Food Justice

The following post Thoughts on Food Justice is republished from Gutsy By Nature by Jaime Hartman

Yesterday I learned an ugly truth about someone I previously thought worthy of admiration, and am grappling with what ugliness this reveals about me. As I wrote in my initial reaction to this revelation on Instagram , the racism this person expressed and the shallow apology that followed didn’t actually surprise me.

Though I had not seen the original statement and did not know if this person had expressed racist views such as these in other settings, I also didn’t NOT KNOW.

My eyes had been intentionally closed; I was choosing not to look because I didn’t want to confront my own complicity. And when I finally did look, I saw with my eyes what my heart already knew would be there.

I try to live by Maya Angelou’s wise words – “Do the best you can until you know better. Then when you know better, do better.”

  View this post on Instagram

  Today I learned an ugly truth of racism expressed by someone I thought worthy of admiration and I am grappling with what ugliness this reveals about me. You see, I wasn’t at all surprised to learn this truth. Not at all. I didn’t know this person had expressed those racist views in that manner, but I also didn’t NOT KNOW, if that makes sense. My eyes were intentionally closed; I was choosing not to look because I didn’t want to confront my own complicity. I try to live by the words you see here from Maya Angelou – “Do the best you can until you know better. Then when you know better, do better.” But right now I am ashamed at the way I remained willfully ignorant so that I wouldn’t have to do better. I kept my eyes from seeing what my heart already knew and my white privilege allowed that. # To join me in facing these truths, follow @sylvanaquafarms # #whiteprivilege #foodsovereignty #foodjustice #racialjustice

A post shared by Jaime Hartman, M.Ed., FNTP (@gutsybynature) on Jul 27, 2020 at 3:29pm PDT

So right now, I’m ashamed at the way I failed to follow those words because I intentionally kept myself ignorant so that I wouldn’t have to reckon with the reality and wouldn’t have to start taking the difficult steps to do better. I can’t say I didn’t know better, I can only say I chose to use my white privilege as a comfortable cushion, avoiding the truth.

Sadly, once this person “apologized,” it opened a floodgate of people coming to this person’s defense, many of whom clearly did not even take the small step of looking a tiny bit deeper to see what the “apology” was even for, or looked but did not see, preferring to maintain the blind spots their own privilege allowed.

Confronting the Truth: Food Justice

Being a learner – my first progress report

For me, I declare that I am no longer more avoiding the truth. I am sure that I will miss things and that I will find myself needing to force my eyes open again and again, but starting now I publicly declare that intention to LOOK. Eventually, I hope that I will be able to take action and to be a leader in the food justice movement, but right now I need to learn.

I need to learn, to the extent possible for someone who has never HAD to deal with any of these issues, what really does face people in marginalized communities and how high the stakes are for them.

As I learn, I will hold myself accountable by using my platform as a blogger to share with you periodic progress reports of my learning plan. My first objective is to have a better understanding of the ways the American food system fails to serve marginalized communities, and I’m trying to prioritize the actual voices of people within those communities as I’ve realized that the vast majority of what I have previously been taught about food justice issues and the history of the food system came to me from white people.

Some of the action steps I’ve begun…

First, I’m learning the right terminology, including the concept of “food apartheid” and why it is a more appropriate term for what I’d previously called a “food desert.” This article, “Food is Political: How Food Apartheid is is Deeply Impacting Black Communities,” published by Blavity, is a good overview.

Recognizing that I need to stay up to date on current developments as well as understand the history, I’ve started reading and supporting Civil Eats. It is a nonprofit news organization for critical thought about the American food system, founded in January 2009 but I’ve only just learned about it within the last 30 days, which gives me an inkling of just how late I am to this party.

Because I am so far behind, I identified that I need some serious remedial education! So, I signed up for Uprooting Racism in the Food System, a virtual training presented by Soul Fire Farm next month.

As Instagram is the social media channel I find myself on the most, I’ve started seeking out and following food justice leaders who are Black, indigenous, and/or people of color. I’m excited to see new collaborations forming on this and other channels, including the Food Wellness Equity Collective.

And finally, I’m actively looking for local food producers so that I can use my economic privilege in such a way that benefits the marginalized and the environment at the same time. To me, this is probably both the most important action step… and the most difficult. I’m happy to consider any recommendations!

    Image by Eric Chen from Pixabay

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Read More 10 More Easy AIP Salmon Recipes

The following post 10 More Easy AIP Salmon Recipes is republished from Gutsy By Nature by Jaime Hartman

Wild salmon is rich in omega 3 fatty acids, B vitamins, selenium and potassium and other minerals, and much more… and these 10 AIP-friendly recipes prove that it is also easy to turn into a winning dish!

Easy AIP Salmon Recipes

Last week I shared this recipe for easy oven roasted wild salmon:

Easy Oven Roasted Wild Salmon – Gutsy By Nature

Now, here are 10 more of the easiest AIP salmon recipes I could find, courtesy of my AIP blogger friends!

For fresh (or frozen) salmon

Citrus Fennel Salad with Salmon and Avocado – Adventures in Partaking

Perfectly Pan Seared Salmon – AIP Sisterhood

Salmon with Orange Maple Glaze – Wendi’s AIP Kitchen

Hearty Salmon Chowder – Healing Family Eats

Roasted Pomegranate Glazed Salmon – Meatified

Truffle Salt and Thyme Broiled Salmon with Dill Caper Sauce – The Paleo Mom

Teriyaki Salmon – Cook2Nourish

Salmon Primavera with Zoodles – Phoenix Helix

  For canned salmon

Salmon Apple Salad – Real Food & Love

Salmon Cakes – Bon Aippetit

    Did you enjoy this recipe roundup? Want to be the first to hear about new AIP-friendly, gluten-free, Paleo recipes? Please sign up for my weekly email newsletter to stay in the loop! Subscribe now!

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