Category Archives: Main course

AIP for Vegetarians

Transitioning to AIP is a challenge itself, especially if we think about the 30 days reset phase. And that’s quite easy to understand, especially if you’re starting from a filthy-greasy-fast foody diet like mine was before AIP.

The challenge, however, is even more difficult for certain people, who have specific food restrictions that are adding an even greater effort: those are the people who have specific food intolerance to certain AIP ingredients or the ones who are vegetarians.

In this article we’re going to discuss the case of vegetarians, since the AIP diet is itself a diet based on protein in quite a large proportion. So the simple thought of vegetarians on AIP diet made me a bit scared at first, but that’s only until I saw the WHAT THE HEALTH documentary on Netflix.

This film has been a life changer for me. And it’s not because I became an instant vegetarian, but because it offered me the right information to understand that the protein we get from meat can actually be taken from any vegetables out there.

So it was then when I understood that the AIP diet for vegetarians is absolutely possible and even recommended. The documentary shows the really nasty business behind meat production, proving all its harmful effect to both the environment as well to the human body, if we talk about processed meat. And the solution to that lays in the botanical nature, pretty much the nature that vegetarians enjoy.

Now here are some vegetarian AIP recipes that I found online and that I tried myself in times of vegetarian experimenting:

And these are just some of the dozens of vegetarian AIP combinations you could make. For non-vegetarians like me they normally make great side dishes, but most of them are so rich in vitamins and minerals that you could just eat them alone.

Enjoy!

cauliflower rice and grilled chicken – aip and paleo

Before starting the AIP diet, I used to be a big fan of rice. I used to eat it both as side dish as well as main course, in paella. But since rice is not allowed in the Elimination Phase of AIP, I had to find a replacing option. And this is how I discovered the “cauliflower rice”.

It may sound like a trick, and it actually is a food trick meant to convince my brain that I’m not actually eating cauliflower – but rice. Anyway, I liked it so much that I decided to add it as a regular side dish in many of my lunches and dinners.

Here’s how I prepared the “cauliflower rice” with turmeric!

The ingredients I used for two servings are:

  • 1 medium cauliflower
  • 1 Tbsp olive oil – I use this olive oil from Bragg – extra virgin:
  • 4 garlic cloves
  • 1 leek
  • 1 white onion
  • 3 Tbsp water
  • 2 tsp turmeric
  • 1 pinch salt

And here’s how I prepared it:

  1. I minced the onion, leek and garlic into small cubes.
  2. I used a larger pan and cooked the leek, garlic and onion in the olive oil for 2 minutes on medium heat, until the onion turned glossy. I then added in the water over them and let them sit for 2 minutes.
  3. Meanwhile, I washed the cauliflower, cut it into smaller chunks to make it easier for the blender to mince it, and then I blended it on medium power until it got a rice consistency.
  4. I put the rice-like minced cauliflower into the pan besides the other ingredients and added in the salt. I mixed everything well and I put a cover over the pan. I let everything cook on medium heat until the cauliflower softened and I mixed from time to time.
  5. When the cauliflower softened, I added in the turmeric and mixed everything well. I left it for another 3 minutes on medium heat and then I removed it.
I served the cauliflower rice with grilled chicken breast that I cut into smaller pieces, sprinkled with a bit of olive oil, thyme and salt and grilled for 3-4 minutes on each side.

This specific dish helped me remember the consistency of rice after two whole months of AIP strict diet. 🙂

Enjoy and let me know your feedback in the comments section!

Sweet Potato Zucchini Hash – AIP and Paleo

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I had this amazing AIP lunch today, made up of only 5 ingredients:

  1. 1/2 sweet potato
  2. 1/2 zucchini
  3. 1/2 cup leftover meat
  4. 1 Tbsp coconut oil
  5. salt

I tried this crazy-tasty combination and got myself a great fast lunch in just 15 minutes.

Here’s how I prepared it:

  1. I peeled the half sweet potato and grated it
  2. Peeled the half zucchini, took out the soft seeds middle part and grated it too. I also squeezed out all the water in it before cooking
  3. I heated 1 Tbsp coconut oil in a medium pan on medium heat
  4. I diced the leftover meat in small pieces
  5. I put in the sweet potato, the zucchini and the diced meat in the heated oil and sprinkled some salt. I cooked everything for about 3 minutes, or until the sweet potato softened
  6. I sprinkled over salt and some fresh parsley for extra flavor and voila!

All the process took me 15 minutes (preparing and cooking) and the result was really tasty!

Enjoy!

Chicken Nuggets with Sweet Potato Chips – AIP and Paleo


After all this time on the AIP Elimination diet, tonight I felt like tasting something different. Something fried. And I mean something that tastes like junk fried… And so, after thinking it through, I came up with an AIP option that’s much better than any junk food!

I found chicken nuggets and sweet potatoes fried in duck fat, all flavored with AIP garlic mayo… The chicken has coconut and garlic crust and the sweet potatoes I can only say it turned out YUM 😋

It’s a very simple AIP dish, here’s how I made it! ❤


The ingredients:

  1. 500 g (1 cup) chicken breast cut in smaller pieces (nuggets)
  2. 1/2 sweet potato
  3. 3 Tbsp coconut flour
  4. 1 Tbsp garlic powder
  5. 1 and 1/2 tsp himalayan salt
  6. 2 Tbsp ground thyme
  7. 5 Tbsp duck fat
  8. 8 cloves of garlic (for the mayo)
  9. 1 Tbsp olive oil (for the mayo)
  10. 1 or 2 Tbsp filtered water (for the mayo)

And here’s how I made the whole delish:

  1. I mixed the coconut flour, garlic powder, 1/2 tsp salt and 1 Tbsp thyme in a medium bowl, until they blended well.
  2. I put all the chicken nuggets in the bowl and covered them well in the dry ingredients to make sure the coating is even on every nugget.
  3. I cut the sweet potato in thin round slices, to make sure they cooks well in the middle. I sprinkled over all slices salt and the other Tbsp thyme I had left.
  4. I heated 2 Tbsp duck fat in a medium pan on medium heat (6th heat grade on my stove).
  5. I then put half the nuggets in the pan and cooked them for 4-5 minutes on each side, that is a tital of 9-10 minutes on both sides. You can check them out after 4 minutes, they might cook even faster depending on your heat.
  6. After they fried well on both sides, I placed them on a paper towel and continued the same with the next batch of nuggets. I added in another Tbsp duck fat to the pan to make sure they don’t stick to the pan.
  7. After I finished frying all nuggets, I placed the salted and thymed sweet potato slices to the pan, adding another Tbsp duck fat and fried them for 4-5 minutes on each side. Make sure they have space between them and check them from time to time so you can turn them on the other side if they get too crunchy on the sides.
  8. After finishing the first batch of sweet potatoes I repeated the process with the second and third batches, adding in extra duck fat to the pan in each batch.

And I served them all with AIP garlic mayonnaise, that I made like this:

  1. I mashed 8 cloves of garlic and added them to a small mixing bowl with 1/2 tsp himalayan salt and 1 tsp apple cider vinegar. I mixed all three ingredients until very well combined.
  2. I slowly drizzled 1 tsp olive oil and mixed continuously for a couple of minutes until I created an emulsion. I continue to drizzle another tsp olive oil mixing continuously
  3. I then added in one Tbsp filtered water and continued mizing until the mixture became homogeneous. If you like the mayonnaise less concentrated you can add another Tbsp water but remember to mix everything well.

And Voila!

P.S. I dipped the nuggets and the sweet potato chips in the mayo like there was no tomorrow, that’s how delicious the dish was!

Hope you enjoy my AIP dinner inspiration, feel free to ask any questions in the comments section! 🤠

Garlic coat Chicken Livers – AIP and Paleo

Fried Cchicken liver - Paleo and AIP recipe.

Garlic is one of my favorite flavors! It’s incredibly healthy, keeps the flu away and it gives a special, unique taste to any food. In the AIP diet, with all the food restrictions I had to cope with, garlic has been my savior many times, as I eat a lot of meat, which needs flavor.

In this article we’re not talking about meat, but about offal, which is allowed in the AIP and Paleo diets, and my favorite type of offal is the chicken liver.

So I decided to fry the chicken liver in a more original way, that is with garlic flavor.

Here’s what I used:

  • 800 g chicken livers
  • 1/2 cup coconut flour
  • 1 tbsp garlic powder
  • 1 tbsp granulated oregano
  • 1 tsp sea salt
  • 2 tbsp coconut oil

Here’s how I’ve done it:

  • I mixed all the dry ingredients together in a bowl (coconut flour, garlic powder, oregano and sea salt), until well combined
  • I then tossed the chicken livers one at a time, to coat well in the mixture.
  • I heated the coconut oil on medium heat in a frying pan and placed the first batch of livers inside, making sure I left a bit of distance between them.
  • I left them for 3,5 minutes on one side and used a pot cover to make sure they smoother well.
  • After 3,5 minutes I turned them on the other side and used the pot cover again.
  • I repeated the process for the remaining livers, adding more coconut oil to the pan as needed.

They turned out delicious! You can serve them with raw salad or any other side of your choice.

Enjoy!