AIP Diet Recipes

You’ve come to the awesome place to find 3 meal compilation of AIP diet recipes. Follow the step-by-step guide for more variety in your meals.

AIP Diet Recipes – Breakfast Options

It is perhaps one of the most difficult meals for those following this diet. Yes, you have the right information.

Unfortunately, eggs are not allowed in it. So maybe you’re really tired of thinking about what to eat every morning.

But now, you don’t have to think about it anymore. Follow our guide to learn about breakfast recipes that you can consume in the AIP diet.

Watch AIP Brussels Sprouts with Avocado Sauce Recipe Video

Recipe – 10min prep / 10min cooking time

1. AIP Bread (10 Slices)

AIP Bread

At the base of most recipes (especially for breakfasts), bread can be a real necessity. AIP, on the other hand, allows very few types of flour.

Now, is it possible to make completely delicious bread with these flours the AIP offers us? The answer is an absolute yes!

Nutritional Facts for 1 Slice

Calories: 158.7g

Total Carbs: 14.6g

Total Fat: 10.9g

Protein: 1.5g

Ingredients

1 cup zucchini (shredded)

1 cup unsweetened apple sauce

1/2 cup coconut oil

2 tbsp. gelatin

2 tsp. baking soda

1/2 cup maple syrup

2 tsp. powdered cinnamon

3 tbsp. hot water

Salt to taste

Coconut flour (2.5 cups)

Recipe – 15min prep / 55min cooking time

Line the baking tray on which you will bake the bread with parchment paper.

Then start preheating the oven.

Oven Temperature: 325 F / 160 C

Boil some water.

Take 3 tbsp from it and put it in a bowl.

Sprinkle the gelatin over the water.

Leave it like this for 3 minutes.

Whisk the gelatin and hot water well so that they are combined.

Keep it aside.

Bring a relatively larger bowl.

Put applesauce in it, and add coconut oil or olive oil.

Finally, add the maple syrup and gelatinous water.

Mix it well.

Then add the cinnamon, coconut flour, baking powder, and some salt and continue mixing.

Grate the zucchini.

Put them in a cheesecloth and squeeze the water until they are completely dry and add them as well.

Now mix all the ingredients last time.

Tip: Mix using a small spoon by folding the bottom side to the top.

You already prepared the dough for the bread

Now put the bread dough on the baking tray.

Bake until browned.

Recommendation: Since the baking time may vary depending on the oven, check whether it is cooked by inserting a fork or toothpick. It usually takes 55 minutes to bake completely.

Take the bread out of the oven and keep it aside until it cools down.

Slice the cooled bread into 10 equal pieces and they are ready.

2. Smoked Turkey Toast (1 Serving)

Smoked turkey toast

Nutritional Facts

Calories: 389g

Total Carbs: 50g

Total Fat: 12g

Protein: 33g

Ingredients

2 thin slices of smoked turkey

1/4 avocado

4 leaves of spinach

Black pepper

1 slice of AIP bread

Salt

Recipe – 5min prep time

Toast the AIP bread.

Mash the avocado, add some black pepper and salt and continue mashing until it reaches a smooth consistency.

Spread the avocado puree on toast.

Wash the spinach leaves well, dry them and place them on the bread.

Then put the smoked turkey slices on the top floor.

3. Coconut Yogurt And Fruit Mix (1 Serving)

Coconut yogurt and fruit mix

Nutritional Facts

Calories: 148g

Total Carbs: 34g

Total Fat: 0.6g

Protein: 4.4g

Ingredients

5 tbsp. coconut yogurt

15 blueberries

5 blackberries

1/10 cup mango (chopped)

1/2 small banana (chopped)

Recipe – 5min prep time

Combine all the fruit with the yogurt.

Mix them gently.

AIP Diet Recipes – Lunch Options

1. Sauteed Shiitake Mushrooms (4 Servings)

Sauteed Shiitake mushrooms

We mixed two types of mushrooms. Then added chicken breast pieces to increase the protein value considerably and combined them all with the yummy flavor of garlic and onion.

Nutritional Facts for 1 Serving

Calories: 232.5g

Total Carbs: 9.25g

Total Fat: 12.75g

Protein: 21g

Ingredients

0.8 cups shiitake mushrooms

1.6 cups white mushroom

2 chicken breasts

3 tbsp. olive oil

2 medium onions

1 garlic clove

Salt

Recipe – 20min prep / 25min cooking time

Wipe the mushrooms well with a damp cloth.

Then dry it thoroughly.

Then chop the mushrooms lengthwise to medium thickness.

Peel the skins of the onions and chop them finely.

Finely chop the chicken as well.

Take it in a bowl.

Mix 1 clove of garlic, some olive oil, and 1 teaspoon of salt and pepper (optional).

Take olive oil and onions in a pan.

Start frying, then crush the garlic and add it.

Fry some more. Add the chopped mushrooms little by little over the onions.

Cook over medium heat so that the mushrooms do not release their water.

Fry the chicken in 1-2 tbsp olive oil in a separate pan.

Add salt when the mushrooms are well cooked.

Put the chickens that you cooked in a separate place into this mixture.

After cooking your food for a few more minutes with the lid closed pan, take it off the stove.

Recommendation: Mushrooms and chicken will release their water during cooking. To avoid this, fry the chicken in a separate pan.

Tip: Do the whole cooking process on medium heat.

2. Coconut Cauliflower Rice (2 Servings)

Coconut cauliflower rice

How about preparing delicious rice using cauliflower? Cauliflower, which has a very high fiber source, creates capacity in the stomach and gives a feeling of satiety.

It’s also quite low in calories. Keep reading to learn how to create rice with this excellent vegetable.

Nutritional Facts for 1 Serving

Calories: 234.5g

Total Carbs: 10.5g

Total Fat: 21g

Protein: 3.25g

Ingredients

1/2 medium cauliflower

1 large carrot

3 tbsp. coconut oil

3 garlic cloves

1 tsp. turmeric (powdered)

Salt

Recipe – 15min prep / 15min cooking time

First, cut the cauliflower into florets and wash them thoroughly.

After washing, grind them in a blender until it reaches the size of rice.

Peel the carrot and garlic and chop them into small pieces.

Add coconut oil to a saucepan.

Then, cook all vegetables except cauliflower with the lid of the pot closed and at the lowest heat for 4-5 minutes.

Add cauliflower to your lightly cooked vegetables.

Add turmeric and salt and cook on low heat for 10-15 more minutes, stirring constantly.

Recommendation: Never add water while cooking the cauliflower. But, while fry carrots and garlic, you can add very little water.

Tip: Make a difference by adding AIP diet-compatible vegetables or grass-fed beef (ground) in it.

3. Kale and Chard Soup (4 Servings)

Kale and chard soup

Are you ready for a delicious soup recipe that also appeals to those who follow a raw diet, AIP diet, and keto diet? It comes into your life as a complete package of health, energizing, and savoriness!

Nutritional Facts for 1 Serving

Calories: 191.5

Total Carbs: 15.5g

Total Fat: 14.75g

Protein: 4.25g

Ingredients

2 bunches of kale

1 bunch of chard

1 lemon

2 tbsp. olive oil

1 tbsp ground turmeric

1 medium avocado

2 cups of hot water

Salt

Recipe – 10min prep time

Wash the kale and chard.

Remove the skin and core of the avocado.

Put all the ingredients into the blender.

Add turmeric and salt to it.

Blend them all.

AIP Diet Recipes – Dinner Options

1. Baked Sole Fillet (1 Serving)

Baked sole fillet

After removing the skin and bones, the filleted fish is roasted for a short time in the oven. Just add olive oil, garlic, salt, and lemon as desired. And then it is ready in 30 minutes in total.

Nutritional Facts

Calories: 356

Total Carbs: 1.9g

Total Fat: 30g

Protein: 20g

Ingredients

1 fillet sole fish

1 garlic 1 clove

1 lemon slice

2 tbsp. olive oil

Salt

Parsley to serving

Recipe – 10min prep / 20min cooking time

Remove the skin and bones from the fillet sole and wash it thoroughly.

Dry with a paper towel for excess water.

Peel the garlic clove and slice thinly.

Mix the sliced garlic with olive oil.

Salt the fillet sole and place it on a baking tray lined with parchment paper.

Drizzle the garlic olive oil mixture on the top side.

Place a slice of lemon.

Bake in the preheated oven for 20 minutes.

Oven temperature: 180° C / 356° F

Finely chop the parsley leaves.

Mix 1 tsp olive oil with chopped parsley leaves.

In the meantime, take the baked fish on a serving plate and pour the parsley-olive oil mixture over it.

Remember to serve hot.

Recommendation: Consume with plenty of green salad on the side.

Tip: You can also bake sole fish by wrapping it in parchment paper with other ingredients.

2. Brussels Sprouts with Avocado Sause (4 Servings)

Brussels sprouts with avocado sauce

In this recipe, we will decorate Brussels sprouts that are rich in C, A, and E vitamins, protect against heart diseases, protect the digestive system, and have very high potassium, with avocado sauce and prepare an amazing flavor.

Nutritional Facts for 1 Serving

Calories: 213g

Total Carbs: 13g

Total Fat: 17.75g

Protein: 3.75g

Ingredients

2 medium carrots

1 lbs. brussels sprouts

Sauce Ingredients

1/2 avocado

1/2 lemon juice

4 tbsp. olive oil

4 garlic cloves

Salt to taste

Wash, peel, and finely chop the carrots.

Wash the Brussels sprouts thoroughly.

Cook carrot slices and Brussels sprouts by steaming or boiling.

After cooking, put them in a bowl and leave them until they cool.

To start preparing the sauce, mash the avocado and mix it well with the other dressing ingredients.

Pour the sauce over the vegetables.

3. Broccoli and Red Cabbage Salad (4 Servings)

Broccoli and red cabbage salad

All healthy vegetables are boiled, combined in a bowl, dressing is added and a colorful salad comes out. You will fall in love with it.

Nutritional Facts for 1 Serving

Calories: 85g

Net Carb: 11.75g

Total Fat: 4g

Protein: 3.25g

Ingredients

1 lbs. broccoli

1 large carrot

2 leaves of red cabbage

1 tbsp. olive oil

1 lemon

1.6 fl. oz. vinegar

Salt to taste

Recipe – 10min prep / 10min cooking time

After washing the leaves of the red cabbage, chop it julienne.

Soak them in the vinegar and salt mix.

Cut the carrot into three and cut it julienne.

Wash the broccoli and cut it into florets.

Put the broccoli and carrots in a saucepan, add hot water and boil for 10 minutes.

Drain the cabbages.

Drain the broccoli and carrots you boiled.

Combine them all on a serving plate and serve by mixing with olive oil and salt.

Recommendation: The longer you keep the red cabbage in the vinegar mixture, the softer and more delicious it will be.