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Get excited about eating again with this essential Autoimmune protocol reference and cookbook featuring diet guidelines, simple strategies for success, and 100 enticing AIP-compliant recipes.
Starting an AIP diet can be overwhelming! Written by popular AIP blogger Sophie Van Tiggelen of A Squirrel in the Kitchen, The Autoimmune Protocol Made Simple Cookbook makes the AIP clear and understandable with short, succinct explanations of the different AIP approaches and 100 AIP-compliant recipes that take you from feeling restricted to being amazed at the diet’s delicious possibilities. Mouthwatering color photography provides inspiration throughout.
Along with a wide variety of nourishing recipes, this valuable resource provides a concise introduction to the AIP and its benefits, tips on transitioning your diet, happy gut guidelines, a list of items to stock in your kitchen, time-saving techniques, foods-to-eat and foods-to-avoid lists, a one-week meal plan, and advice on reintroducing foods.
You’ll start with basics and staples and continue with breakfasts, small bites, soups and salads, vegetables, meat-based mains, seafood dishes, desserts, and drinks. Among the healing food you and your family will love:
Rosemary and Thyme FocacciaFluffy Plantain PancakesPork-Veggie Breakfast SkilletDairy-Free Vanilla-Maple CreamerLemongrass Chicken SoupHoney-Lime Chicken with Peach SalsaVersatile Pulled Pork CarnitasGut-Healing Turmeric GummiesMini Raspberry Cheesecakes
With The Autoimmune Protocol Made Simple Cookbook, you will find that flavorful food can go hand in hand with reducing inflammation, repairing your gut, and restoring proper immune function.
From the Publisher
How Does The Autoimmune Protocol Work?
The Autoimmune Protocol, also known as AIP, is an elimination-reintroduction diet designed to stop and reverse autoimmune disease by:
Lowering systemic inflammation in the body Repairing the gastrointestinal tract Improving digestion and nutrient absorption Rebalancing hormones Determining food sensitivities
Getting Started on the AIP Diet
The Auto-Immune Protocol Made Simple
The food we eat fuels our bodies and affects every function from our metabolism to our immunity. If we consume food that is less than healthy, over time our bodies will begin to feel the effects of it and not function optimally. On the other hand, if we fuel ourselves with the best, most nutrient-dense food we can afford, our bodies will feel the difference almost immediately.
For an autoimmune disease to develop, a combination of factors needs to be present:
1. Genetic predisposition 2. Environmental factors (bacterial and viral infections, toxins, pollutants, chemicals, heavy metals, etc.) 3. Poor diet and lifestyle, leading to critical nutrient deficiency, gut dysbiosis (when microorganisms living in the gut are out of balance), and intestinal permeability (leaky gut)
Jicama-Mango Salad
Prep time 20 minutes | Cook time N/A | Yield 4 to 6 servings
This salad is wonderful on its own or with grilled fish or meat. The sweetness of the mango, the tartness of the lime juice, and the crispness of the jicama come together to form a refreshing and uplifting combination. This salad doesn’t keep well, so it is best to consume it shortly after you prepare it.
Directions
Peel and julienne the jicama. Cut off both ends of the cucumber and thinly slice. Peel, pit, and julienne the mango.Mix the jicama, cucumber, mango, cilantro, scallions, and lime juice in a large bowl. Refrigerate until needed. Add the dressing just before serving. Note
Jicama-Mango Salad will keep for up to 2 days in the refrigerator.
Ingredients 1 small jicama (about 1 pound, or 450 g) 1 small cucumber (about 12 ounces, or 340 g) 1 large mango 1⁄2 packed cup (8 g) finely chopped cilantro 2 scallions, finely chopped Juice of 2 limes Citrus Vinaigrette (below)
Citrus Vinaigrette
Prep time 5 minutes | Cook time N/A | Yield 1 cup (240 ml)
Everyone needs a good vinaigrette in their repertoire-something to whip up easily and transform any bland salad into something crave-worthy. Look no further. This is the vinaigrette you’ve been waiting for. With citrus tones and a hint of salt, this dressing is perfect for just about any salad you can dream up.
Directions
Combine all the ingredients in a glass jar with a tight-fitting lid.Keep refrigerated until needed. Remove from the refrigerator 10 minutes before serving to allow the olive oil to soften. Note
Citrus vinaigrette will keep in the refrigerator for up to 7 days.
Ingredients 1⁄2 cup (120 ml) extra virgin olive oil 1⁄3 cup (80 ml) freshly squeezed orange juice 2 tablespoons (30 ml) freshly squeezed lemon juice Pinch of fine sea salt
Publisher : Fair Winds Press; Illustrated edition (June 12, 2018)
Language : English
Paperback : 176 pages
ISBN-10 : 1592338178
ISBN-13 : 978-1592338177
Item Weight : 1.1 pounds
Dimensions : 7.55 x 0.6 x 9.25 inches
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