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AIP Diet Recipes
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!
Per Slice
Calories: 400
Net Carb: 28g
Total Fat: 27g
Protein: 8g
Ingredients
Zucchini (1 cup, shredded)
Apple sauce (1 cup, unsweetened)
Coconut oil/Olive oil (1/2 cup)
Gelatin (2 tbsp)
Baking soda (2 tsp)
Maple syrup (1/2 cup) – You can use it in moderation in the diet
Cinnamon (2 tsp, powdered)
Water (Hot, 3 tbsp)
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 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: 530
Net Carb: 32g
Total Fat: 36g
Protein: 15g
Ingredients
Smoked turkey (2 thin slices)
Avocado (1/4)
Spinach (4 medium leaves)
Black pepper
AIP bread (1 slice)
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: 139
Net Carb: 27g
Total Fat: 1g
Protein: 4g
Ingredients
Coconut yogurt (5 tbsp)
Blueberry (15 berries)
Blackberry (5 berries)
Mango (0.1 cup, chopped)
Banana (0.5, extra small, 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.
Per Serving
Calories: 160
Carb: 5g
Total Fat: 6g
Protein: 22g
Ingredients
Shiitake mushrooms (0.8 cups)
White mushroom (1.6 cups)
Chicken (2 breasts)
Olive oil (3 tbsp)
Onion (2 mediums)
Garlic (1 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.
Per Serving
Calories: 146
Carb: 8g
Total Fat: 12g
Protein: 2g
Ingredients
Cauliflower (1/2, medium head)
Carrot (1 large)
Coconut oil (3 tbsp)
Garlic (3 cloves)
Turmeric (1 tsp, 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!
Per Serving
Calories: 115
Carb: 2g
Total Fat: 10g
Protein: 3g
Ingredients
Kale (2 bunches)
Chard (1 bunch)
Lemon (1, without skin)
Olive oil (2 tbsp)
Turmeric (1 tbsp, ground)
Avocado (1 medium)
Hot water (2 cups)
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: 352
Net Carb: 0g
Total Fat: 30g
Protein: 20g
Ingredients
Sole fish (1 fillet)
Garlic (1 clove)
Lemon (1 slice)
Olive oil (2 tbsp)
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.
Per Serving
Calories: 179
Carb: 9g
Total Fat: 13g
Protein: 10g
Ingredients
Carrots (2 mediums)
Brussels sprouts (1 pound)
Sauce Ingredients
Avocado (1/2)
Lemon juice (Half of a lemon)
Olive oil (4 tbsp)
Garlic (4 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.
Per Serving
Calories: 124
Net Carb: 11g
Total Fat: 4g
Protein: 6g
Ingredients
Broccoli (1 lb)
Carrot (1, large)
Red cabbage (2 leaves)
Olive oil (1 tbsp)
Lemon (1)
Vinegar (1.6 oz)
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.
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