AIP Diet Recipes

                AIP friendly recipes*

               AIP friendly recipes*

Happy New Year to you all! Here's hoping 2018 is a brilliant one. As we know, the new year can be an exciting time, brimming with the promise of fresh starts and new beginnings. It’s also an opportunity to recommit to your health and well-being. So, whether the new year has you feeling totally inspired or a tad overwhelmed, we've found some delicious recipes which are AIP friendly, ideal for anyone following an Autoimmune (Paleo) Protocol diet.

As an experienced food consultant and food development expert operating across Leicester and the whole of the UK, I'm here to help you on your journey to a happier, healthier you.

So what is an AIP diet?

In a nutshell, the Autoimmune Protocol (AIP) is a diet that helps heal the immune system and gut. As such, it makes it a fantastic choice for anyone with an inflammatory disease. In essence, all autoimmune diseases have one main thing in common- tissue self-attacking in places like the thyroid gland, brain tissue or salivary glands, to name a few. For months and maybe even years, this self-tissue attack can occur silently until full blown autoimmune disease develops. 

This is where the Autoimmune Protocol (AIP) diet works so well. It works to reduce inflammation in the intestines. Many elimination diets are not complete enough and often do not remove immune triggers that promote inflammation in the gut. AIP works to calm inflammation in the gut and also calm inflammation in the body overall. Here we explore just a couple of delicious recipes which we think are delicious and also great for anyone suffering from an autoimmune disease or inflammatory disease.

First up is: Loaded Baked Sweet Potato with Bacon Guac and Lime-Coconut Cream.  Not only does it look fantastic, it tastes fantastic too!

Try this Mexican-inspired take on a loaded baked potato for a yummy AIP friendly recipe! Tantalize your taste buds and kick your hunger pangs for good with this hearty, nutritious dish.

 *Credits to Autoimmune Wellness for images and recipes (they're delicious!)

*Credits to Autoimmune Wellness for images and recipes (they're delicious!)

Recipe and Instructions

AIP Taco Meat

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS

Serves: 3-4 servings

INGREDIENTS

  • 1 lb grass-fed ground beef
  • 1 tablespoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger

INSTRUCTIONS

  1. Place the beef in the bottom of a skillet, break up into large clumps, and turn on the heat to medium. Cook the meat for 10-15 minutes, stirring and breaking up clumps occasionally, until all the liquid is absorbed, the meat is fully cooked, and slightly browned.
  2. Add the water and spices to the meat, and stir to combine. Cook until liquid is absorbed, about a minute or two, turn off heat, and set aside to cool.

Lime-Coconut Cream

PREP TIME: 5 MINS
COOK TIME: 5 MINS
TOTAL TIME: 10 MINS

INGREDIENTS

  • 65g coconut concentrate
  • 120ml cup water, warm
  • 1 lime, juiced
  • ½ teaspoon honey, optional
  • Sea salt to taste

INSTRUCTIONS

  1. Add the coconut concentrate, warm water, lime juice, honey, and sea salt to a blender and blend until fully mixed.
  2. Set aside at room temperature until using (mixture will thicken as it cools).

NOTES

Coconut concentrate is also known as coconut butter, coconut manna, or coconut cream. It is usually sold in a glass jar and is solid at room temperature. It is not the top of a can of coconut milk!

Bacon Guac

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS

Serves: 3-4 servings

INGREDIENTS

  • 4 slices uncured bacon
  • 2 avocados
  • ½ bunch cilantro/ Chinese parsley, chopped
  • 1 lime, juiced
  • ¼ red onion, minced
  • 1 clove garlic, minced
  • sea salt, to taste

INSTRUCTIONS

  1. Place the bacon in the bottom of a skillet and turn on the heat to medium. Cook, turning occasionally, until crispy, about 10 minutes. Place the bacon on a plate and the leftover grease in a small container to cool.
  2. Add the avocados, cilantro/Chinese parsley, lime juice, onion, and garlic to a medium bowl and stir to combine. When the bacon grease is no longer hot, add it to the avocado mixture. Taste and salt if needed.
  3. When the bacon is cool, crumble or chop with a knife and add to the guacamole. Set aside.

 

Loaded Baked Sweet Potato with Bacon Guac and Lime-Coconut Cream

PREP TIME: 5 MINS
COOK TIME: 1 HOUR 15 MINS
TOTAL TIME: 1 HOUR 20 MINS

Serves: 4 servings

INGREDIENTS

  • 3 large or 4 small sweet potatoes
  • 1 lb AIP Beef Taco Meat (see recipe above)
  • 2 cups Bacon Guac (see recipe above)
  • 1 cup Lime-Coconut Cream (see recipe above)
  • Green onions and additional cilantro/Chinese Parsley, for garnish

INSTRUCTIONS

  1. Preheat your oven to 400 degrees F.
  2. Wrap the sweet potatoes individually in aluminum foil, place in a large baking dish, and cook for at least 1 hour, possibly up to 1 hour 15 minutes depending on the size of your sweet potatoes. They are finished when a fork is easily inserted into the flesh of the sweet potato.
  3. Place each sweet potato on a plate, and cut one slice into them longwise. Add a serving of taco meat, a serving of guac, and lastly drizzle with lime-coconut cream and sprinkle with green onions and cilantro.

And now for dessert....a real treat!
Spiced English Pear Trifle!
 

Now it's true- this trifle does takes a little longer than most of my recipes but the end result is totally worth it. With so many different textures and flavours, we think this recipe will be a firm favourite once you've tried and tested it for yourself!

 *Credits to Autoimmune Wellness for images and recipes (once again, a winning recipe!)

*Credits to Autoimmune Wellness for images and recipes (once again, a winning recipe!)

Recipe and Instructions

PREP TIME: 20 MINS
COOK TIME: 1 HOUR 15 MINS
TOTAL TIME: 1 HOUR 35 MINS

Serves: 6

INGREDIENTS

Pear and jelly

  • 700ml filtered water
  • 2 tbsp honey
  • 3 fairly firm red pears, peeled, cored and quartered
  • 1 cinnamon stick
  • Peeled rind and juice of a medium orange
  • 1 tsp orange blossom water
  • 1 tsp gelatin

    Crumble
     
  • 125g shredded coconut
  • 2 tbsp coconut flour
  • 6 large dates, chopped
  • ½ tsp cinnamon powder
  • Pinch sea salt

    Cream
     
  • 2 cans coconut milk, refrigerated overnight

INSTRUCTIONS

  1. Put the water and honey into a large low sauté pan and heat until the honey has melted. Add the pears and cinnamon stick, together with the orange rind and juice. Bring up to a very gentle simmer. Add a cartouche (watch this informative video instruction) and cook gently for around 20 minutes until the pears are tender. You will end up with around 1 pint of liquid.
  2. Remove the pears and allow to cool down on a large plate. Bring the liquid up to the boil and reduce until you have ½ pint (this may take around 6-8 minutes. Don't worry if you have a bit less than ½ pint, just add some water to bring it up to the mark. Now discard the cinnamon stick and orange rind. Pour the liquid into bowl, add the orange blossom water and gelatin, and stir until dissolved. Set aside and allow it to cool. Now place in the fridge and give it a stir once in a while.
  3. Meanwhile put all the crumble ingredients into a food processor and process for 2 minutes until the mixture is well combined. Spread the mixture out onto a parchment lined tray and bake for 10-12 minutes at 350 degrees F until lightly browned, moving around every once in a while to prevent it from burning. The crumbs will still be soft, they will harden on cooling.
  4. For the cream: Drain the water from the cream and transfer the cream to a mixing bowl. Whisk on high for 2-3 minutes until it forms soft peaks.
  5. Assemble the trifle: Cut the quartered pears into two or three slices lengthwise, depending on their size. Put a couple of heaped tablespoons of the crumble onto a separate plate and set aside. Give the jelly a good stir. Now divide half the quantity of pear slices between your serving bowl(s). Top with half the quantity of crumble, then half the jelly and half the cream. Repeat the process with the remaining ingredients and finish by sprinkling over the reserved crumble.