22+ Delicious Autoimmune Protocol Diet Recipes to Heal Your Body

The Autoimmune Protocol (AIP) diet is gaining popularity as a powerful way to support the body’s healing process, especially for those dealing with autoimmune conditions.

By focusing on nutrient-dense, anti-inflammatory foods and eliminating potential triggers, the AIP diet can help reduce inflammation, manage symptoms, and restore overall well-being.

Whether you’re new to the AIP diet or a seasoned pro, finding delicious and easy-to-make recipes that comply with these dietary guidelines can be a challenge.

In this blog post, we’ve gathered 22+ Autoimmune Protocol diet recipes that are both flavorful and nourishing.

From savory dishes like chicken, beef, and seafood to sweet treats that won’t sabotage your progress, these recipes are designed to support your health while tantalizing your taste buds.

Ready to embrace the healing power of food?

Let’s dive into these AIP-approved recipes!

22+ Delicious Autoimmune Protocol Diet Recipes to Heal Your Body

Following the AIP diet doesn’t have to be bland or boring. With the wide variety of recipes available, you can enjoy diverse and satisfying meals while nourishing your body from the inside out.

The 22+ autoimmune protocol diet recipes shared in this article prove that adhering to the diet can be both delicious and fulfilling.

By focusing on anti-inflammatory ingredients and avoiding potential triggers, you’ll be on your way to improved health and well-being. Whether you’re looking for a hearty dinner, a light lunch, or even a sweet treat, these recipes provide options that are not only compliant with the AIP diet but also packed with flavor and nutrients.

Embrace the AIP lifestyle and let these recipes inspire your next meal!

Coconut Turmeric Chicken Soup

This nourishing Coconut Turmeric Chicken Soup is a warm and healing dish that fits perfectly into the AIP framework. It’s free of nightshades, dairy, and grains, and packed with anti-inflammatory ingredients like turmeric, garlic, and ginger. Rich in healthy fats from coconut milk and brimming with shredded chicken and vegetables, this soup is ideal for soothing digestion and supporting the immune system during flare-ups or cold seasons.

Ingredients:

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon sea salt (divided)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon ground turmeric
• 3 cups chicken bone broth (AIP-compliant)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chopped carrots
• 2 cups chopped zucchini
• 1 cup chopped celery
• 1 tablespoon fresh lime juice
• Fresh cilantro (for garnish – optional)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add chicken thighs and ½ teaspoon sea salt, searing until lightly browned on both sides (about 3–4 minutes per side).
2. Remove chicken and set aside. In the same pot, add garlic, ginger, and turmeric. Stir for 1 minute until fragrant.
3. Pour in bone broth and coconut milk, scraping the bottom to deglaze.
4. Add carrots, zucchini, and celery. Return chicken to the pot. Bring to a simmer.
5. Cover and cook on low for 20–25 minutes, or until chicken is cooked through and vegetables are tender.
6. Remove chicken, shred it with two forks, and return it to the pot.
7. Add lime juice and adjust salt to taste. Garnish with fresh cilantro if desired.

This Coconut Turmeric Chicken Soup is not only comforting and flavorful but also tailored to support your healing journey on the AIP diet. It’s a one-pot meal you’ll want to return to again and again—whether you’re just starting AIP or are in the reintroduction phase. The ingredients are chosen for their gut-soothing and anti-inflammatory benefits, making it both delicious and therapeutic.

Roasted Garlic & Herb Sweet Potato Mash

This creamy Roasted Garlic & Herb Sweet Potato Mash is a comforting, nutrient-dense side dish that elevates any AIP-compliant meal. With the sweetness of roasted sweet potatoes and the rich depth of roasted garlic, this recipe proves you don’t need dairy or nightshades to enjoy a satisfying mash. The fresh herbs add a layer of flavor that feels indulgent without compromising your dietary goals.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 bulb garlic
• 2 tablespoons olive oil (or coconut oil)
• 1 teaspoon sea salt
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• ¼ cup coconut milk (AIP-compliant)

Instructions:

1. Preheat oven to 400°F (204°C).
2. Cut the top off the garlic bulb, drizzle with a bit of oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized.
3. Meanwhile, steam sweet potato cubes in a pot for 10–15 minutes until fork-tender.
4. Squeeze roasted garlic cloves into a mixing bowl with sweet potatoes.
5. Add coconut milk, salt, olive oil, rosemary, and thyme. Mash until smooth.
6. Adjust seasoning and herbs to taste.

This Roasted Garlic & Herb Sweet Potato Mash is a fantastic addition to your AIP recipe rotation, offering both comfort and health benefits in every spoonful. It’s ideal for pairing with roasted meats or enjoying solo. Thanks to the rich flavors of roasted garlic and fresh herbs, this side dish doesn’t feel like a compromise—it feels like a treat.

Baked Salmon with Lemon Dill Sauce

This Baked Salmon with Lemon Dill Sauce is a simple yet elegant meal that aligns perfectly with the AIP lifestyle. Omega-3-rich salmon supports inflammation control, while the lemon and dill sauce offers brightness without the use of processed ingredients or dairy. It’s a restaurant-worthy dish that’s surprisingly easy to prepare and gentle on the gut.

Ingredients:

• 4 salmon fillets (skin-on or off)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon garlic powder (AIP-compliant)
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• ¼ cup coconut cream (from the top of a chilled can of coconut milk)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper. Place salmon fillets skin-side down.
3. Drizzle with olive oil and sprinkle with salt and garlic powder.
4. Bake for 12–15 minutes or until salmon is cooked through and flakes easily.
5. While salmon bakes, whisk together lemon juice, coconut cream, and dill in a small bowl.
6. Once the salmon is done, drizzle with the lemon dill sauce and serve immediately.

This Baked Salmon with Lemon Dill Sauce is a light, satisfying entrée that delivers big on taste and nutrition. Whether you’re looking for an easy weeknight dinner or a more refined weekend dish, it fits the bill beautifully. With its anti-inflammatory omega-3s and fresh flavors, it’s an AIP-approved recipe that feels anything but restrictive.

AIP Breakfast Hash with Ground Turkey and Veggies

This AIP Breakfast Hash with Ground Turkey and Veggies is a hearty, balanced way to start your day without relying on eggs or grains. It combines nutrient-dense root vegetables with protein-rich turkey and a medley of healing herbs and spices. Perfect for batch cooking or enjoying fresh, this meal satisfies while helping to regulate blood sugar and energy levels throughout the morning.

Ingredients:

• 1 tablespoon coconut oil
• 1 pound ground turkey
• 1 cup diced sweet potato
• 1 cup diced parsnips
• 1 cup chopped kale
• ½ cup diced onion
• 2 cloves garlic, minced
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ¾ teaspoon sea salt

Instructions:

1. In a large skillet over medium heat, melt the coconut oil.
2. Add ground turkey and cook until browned. Remove from pan and set aside.
3. In the same pan, add onion, sweet potatoes, and parsnips. Sauté for 8–10 minutes or until starting to soften.
4. Stir in garlic, sage, and thyme. Cook for 2 minutes more.
5. Add chopped kale and return turkey to the pan. Cook another 5 minutes, stirring frequently, until veggies are tender and everything is heated through.
6. Season with salt to taste.

This AIP Breakfast Hash is a smart, satisfying solution for mornings when you need energy and nutrition without compromising your healing goals. It’s colorful, flavorful, and endlessly customizable with whatever AIP-friendly vegetables you have on hand. Whether you’re new to AIP or deep in the elimination phase, this hash proves that breakfast can still be exciting.

Creamy Cauliflower “Rice” with Basil & Garlic

This Creamy Cauliflower “Rice” with Basil & Garlic is a dairy-free, grain-free side that brings rich flavor and satisfying texture to your AIP meal. Made with riced cauliflower and creamy coconut milk, this dish mimics risotto without inflammatory triggers. It’s perfect as a base for roasted meats or as a standalone comfort dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small head cauliflower, riced (or 3 cups store-bought)
• 2 cloves garlic, minced
• ¼ cup coconut milk
• 2 tablespoons fresh basil, finely chopped
• ½ teaspoon sea salt
• ¼ teaspoon lemon zest (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in cauliflower rice and cook for 5–6 minutes, stirring occasionally.
3. Add coconut milk and reduce heat to low. Cook for another 3–4 minutes until the mixture becomes creamy and tender.
4. Stir in basil, salt, and lemon zest. Adjust seasoning to taste and serve warm.

Cauliflower “rice” never tasted this good. With fragrant garlic, coconut creaminess, and the freshness of basil, this AIP side dish elevates any meal it accompanies. It’s a great alternative to starchy sides and offers fiber, vitamins, and healthy fats that align with your AIP wellness goals.

AIP Blueberry Gelatin Gummies

These AIP Blueberry Gelatin Gummies are a fun, naturally sweet treat that supports gut health and satisfies sugar cravings without breaking protocol. Made with just three simple ingredients—blueberries, gelatin, and honey—they’re rich in collagen, free from refined sugar, and a great way to enjoy a fruit-based snack while healing.

Ingredients:

• 1 cup fresh or frozen blueberries
• 2 tablespoons honey (optional, to taste)
• 2 tablespoons grass-fed gelatin (AIP-compliant)
• ½ cup water

Instructions:

1. In a small saucepan, combine blueberries and water. Simmer on low heat for 5–7 minutes until berries are soft.
2. Blend the mixture in a blender until smooth.
3. Return to the pan, stir in honey (if using), and sprinkle gelatin evenly over the top. Let sit for 2–3 minutes to bloom.
4. Heat gently while whisking until the gelatin is fully dissolved (do not boil).
5. Pour into silicone molds or a glass container. Chill in the fridge for 2–3 hours until firm.
6. Pop out of molds or slice into squares and store in the fridge.

These Blueberry Gelatin Gummies are a delightful and nourishing way to incorporate gut-healing gelatin into your AIP diet. They’re easy to make in batches and perfect for on-the-go snacks or after-meal treats. Naturally colorful and flavorful, they prove that AIP desserts can be both healing and delicious.

AIP Grilled Pork Chops with Apple-Cabbage Slaw

This AIP Grilled Pork Chops with Apple-Cabbage Slaw is a refreshing and flavorful meal that combines tender, juicy pork with a crunchy, tangy slaw. The slaw is made with AIP-approved ingredients like cabbage, apples, and a simple apple cider vinegar dressing, which complements the savory pork chops beautifully. It’s a light yet satisfying dish, perfect for a warm day or whenever you’re craving something hearty but still AIP-friendly.

Ingredients:

• 4 bone-in pork chops
• 1 tablespoon coconut oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper (optional, can omit for strict AIP)
• 1 medium apple, julienned
• 2 cups shredded cabbage
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Rub the pork chops with coconut oil, salt, and pepper.
3. Grill the pork chops for about 6–8 minutes per side, or until they reach an internal temperature of 145°F (63°C).
4. While the pork chops are grilling, prepare the slaw. In a large bowl, combine the shredded cabbage and julienned apple.
5. In a small bowl, whisk together apple cider vinegar, olive oil, honey, and fresh thyme. Pour over the slaw and toss to combine.
6. Once the pork chops are cooked, remove them from the grill and let them rest for a few minutes.
7. Serve the grilled pork chops with a generous portion of the apple-cabbage slaw.

This AIP Grilled Pork Chops with Apple-Cabbage Slaw is a fantastic meal that balances rich, grilled flavors with fresh and tangy notes from the slaw. The combination of savory pork and the light, crisp slaw makes for a well-rounded dish that’s perfect for both lunch and dinner. It’s a great way to enjoy AIP-friendly ingredients without feeling deprived of flavor.

AIP Beef & Butternut Squash Stew

This AIP Beef & Butternut Squash Stew is a hearty and comforting one-pot meal perfect for cooler weather. Tender chunks of grass-fed beef simmered with sweet butternut squash, carrots, and parsnips create a flavorful and filling dish. It’s rich in nutrients, with the perfect balance of savory and sweet, making it a great choice for dinner or meal prep.

Ingredients:

• 2 tablespoons coconut oil
• 1 pound grass-fed beef stew meat
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups bone broth (AIP-compliant)
• 3 cups butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon ground cinnamon (optional for added warmth)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Brown the beef stew meat in batches, then set aside.
2. In the same pot, add chopped onion and garlic. Sauté for 2–3 minutes until fragrant.
3. Add bone broth, butternut squash, carrots, parsnips, thyme, salt, and cinnamon. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 1–1.5 hours, or until the beef is tender and the vegetables are soft.
5. Adjust seasoning to taste and serve hot.

This AIP Beef & Butternut Squash Stew is a wholesome, nutrient-packed meal that warms you from the inside out. It’s perfect for cold days or when you need a comforting, filling dish without grains or nightshades. The sweet butternut squash pairs beautifully with the savory beef, and the simple ingredients make it easy to prepare yet packed with deep, satisfying flavors.

AIP Chicken Stir-Fry with Zucchini & Mushrooms

This AIP Chicken Stir-Fry with Zucchini & Mushrooms is a quick and easy weeknight meal that’s full of flavor and AIP-compliant ingredients. The chicken is cooked until golden brown and tender, then combined with fresh zucchini and mushrooms in a light coconut aminos sauce. This stir-fry is both versatile and delicious, making it perfect for a fast dinner while still staying within the boundaries of the autoimmune protocol.

Ingredients:

• 2 tablespoons coconut oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon sea salt
• ¼ teaspoon ground ginger (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add chicken pieces to the pan, season with salt, and cook for 5–7 minutes, until browned and cooked through. Remove chicken and set aside.
3. In the same pan, add garlic, zucchini, and mushrooms. Sauté for 3–4 minutes until vegetables are tender.
4. Return chicken to the pan and stir in coconut aminos and ginger (if using). Cook for another 2–3 minutes, stirring frequently, to combine the flavors.
5. Garnish with fresh parsley and serve immediately.

This AIP Chicken Stir-Fry with Zucchini & Mushrooms is a perfect example of how simple ingredients can come together for a satisfying, flavorful meal. It’s light yet filling, and the coconut aminos provide a savory, soy-free flavor that complements the chicken and veggies beautifully. This stir-fry is a great option for a busy day when you need something quick, healthy, and AIP-friendly.

AIP Lemon-Garlic Roasted Chicken Thighs

These AIP Lemon-Garlic Roasted Chicken Thighs are an easy, delicious, and aromatic dish that brings the best of simple, healing ingredients together. Marinated in a flavorful combination of lemon, garlic, and olive oil, the chicken thighs become incredibly tender and juicy. This dish is perfect for any meal, and the citrusy, savory notes will transport your taste buds to something refreshing and satisfying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon sea salt
• ½ teaspoon black pepper (optional for AIP-compliant version, can be omitted)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, salt, and pepper.
3. Place the chicken thighs in a shallow dish and pour the marinade over the chicken. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge for maximum flavor.
4. Arrange the chicken thighs on a baking sheet lined with parchment paper.
5. Roast for 35–40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
6. Remove from the oven and let rest for a few minutes before serving.

These Lemon-Garlic Roasted Chicken Thighs are a flavorful and easy dish that fits perfectly into your AIP diet. The combination of zesty lemon, aromatic garlic, and savory rosemary will have your taste buds rejoicing. This dish is versatile enough to be served with a variety of AIP-friendly sides like roasted vegetables or cauliflower rice, making it a go-to meal for any occasion.

AIP Beef and Carrot Stir-Fry

This AIP Beef and Carrot Stir-Fry is a vibrant and nutritious dish that’s quick to make, satisfying, and full of flavor. The tender strips of beef are stir-fried with sweet carrots and fresh vegetables in a light coconut aminos sauce, providing a savory yet slightly sweet flavor. It’s an excellent way to enjoy lean beef while staying within AIP guidelines.

Ingredients:

• 1 lb grass-fed beef (flank steak or sirloin), thinly sliced
• 2 tablespoons coconut oil
• 2 cups sliced carrots
• 1 cup snap peas, trimmed
• 1 tablespoon coconut aminos
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• ½ teaspoon sea salt
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the sliced beef to the pan and stir-fry for 4–5 minutes until browned and cooked through. Remove the beef from the pan and set it aside.
3. In the same pan, add the carrots and snap peas. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
4. Add garlic and ginger, and cook for an additional minute until fragrant.
5. Return the beef to the skillet and stir in coconut aminos and sea salt. Cook for another 2–3 minutes to heat everything through and combine the flavors.
6. Garnish with fresh cilantro and serve hot.

This AIP Beef and Carrot Stir-Fry is a fast, flavorful, and balanced meal perfect for busy evenings. The tender beef, sweet carrots, and snap peas create a colorful and nutrient-packed dish that’s satisfying without feeling heavy. It’s an ideal option for anyone following AIP, and it works wonderfully with a side of cauliflower rice or zucchini noodles for added texture.

AIP Sweet Potato and Spinach Frittata

This AIP Sweet Potato and Spinach Frittata is a delicious, savory dish that’s perfect for breakfast, brunch, or dinner. Packed with the goodness of sweet potatoes, spinach, and healthy fats, this frittata is both nutrient-dense and comforting. With no eggs or dairy, it’s a great alternative for those following the AIP diet while still offering a hearty, satisfying meal.

Ingredients:

• 1 tablespoon coconut oil
• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon sea salt
• 1/4 teaspoon ground turmeric
• 1/4 cup coconut milk (full-fat, unsweetened)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat coconut oil in a large ovenproof skillet over medium heat.
3. Add the diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until softened and lightly browned.
4. Add the onion and garlic, cooking for another 3–4 minutes until fragrant.
5. Stir in the chopped spinach, dried thyme, sea salt, and turmeric. Cook until the spinach wilts.
6. Pour in the coconut milk, stirring to combine. Let the mixture cook for another 2 minutes, then transfer the skillet to the preheated oven.
7. Bake for 15–20 minutes, until the frittata is set and lightly browned on top.
8. Let it cool for a few minutes before slicing and serving.

This AIP Sweet Potato and Spinach Frittata is a versatile and nourishing dish that’s perfect for anyone on the autoimmune protocol. The creamy texture of coconut milk and the sweetness of the potatoes pair beautifully with the savory spinach, making it a filling and flavorful meal. Whether you’re enjoying it for breakfast or as a light dinner, this frittata will quickly become a favorite.

AIP Baked Salmon with Dill and Lemon

This AIP Baked Salmon with Dill and Lemon is a light yet flavorful dish that brings out the best in fresh salmon. The combination of lemon, garlic, and dill creates a zesty, refreshing marinade that infuses the fish with bright, aromatic flavors. It’s a quick, easy, and healthy meal that is perfect for a weeknight dinner or a special occasion when you want something light but satisfying.

Ingredients:

• 4 salmon fillets (skin on or off, as preferred)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh dill, chopped
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper (optional for AIP-compliant version, can be omitted)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, fresh dill, garlic, sea salt, and black pepper (if using).
3. Place the salmon fillets on the prepared baking sheet and brush with the marinade, ensuring that each fillet is evenly coated.
4. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve immediately, garnished with extra fresh dill or lemon slices if desired.

This AIP Baked Salmon with Dill and Lemon is a perfect balance of bright citrus and aromatic herbs that enhances the natural flavors of the salmon. It’s quick, nutritious, and full of healthy omega-3 fatty acids, making it an ideal meal for those following the AIP diet. Pair it with steamed veggies or a simple green salad for a complete meal.

AIP Roasted Chicken with Root Vegetables

This AIP Roasted Chicken with Root Vegetables is a comforting, all-in-one dish that is perfect for a Sunday dinner or any special occasion. Roasting chicken alongside hearty root vegetables like carrots, parsnips, and sweet potatoes creates a flavorful, rustic meal. The simplicity of the ingredients, combined with the savory roasted chicken, makes it a satisfying and nourishing dish for the whole family.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 4 large carrots, peeled and cut into chunks
• 3 medium parsnips, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and cut into chunks
• 1 tablespoon fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the whole chicken in a large roasting pan. Rub the chicken with olive oil, sea salt, thyme, and garlic powder, ensuring it is evenly coated.
3. Arrange the cut vegetables around the chicken in the roasting pan.
4. Roast for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. You may want to baste the chicken with its juices halfway through the roasting time for extra flavor.
5. Remove from the oven and let the chicken rest for 10 minutes before carving.
6. Garnish with fresh parsley and serve with the roasted vegetables.

This AIP Roasted Chicken with Root Vegetables is a truly comforting, nutrient-dense meal that’s perfect for those on the autoimmune protocol. The chicken is juicy and flavorful, while the root vegetables are tender and naturally sweet. It’s a great meal to prepare for gatherings, and the leftovers are even better the next day.

AIP Shrimp and Avocado Salad

This AIP Shrimp and Avocado Salad is a light and refreshing dish that’s perfect for a quick lunch or a healthy dinner. The combination of succulent shrimp, creamy avocado, and fresh vegetables is not only delicious but also packed with healthy fats, protein, and fiber. A simple citrus dressing ties everything together, making it a flavorful and satisfying meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin (optional)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Season the shrimp with sea salt and cook for 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside to cool.
3. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, extra virgin olive oil, and cumin (if using). Pour the dressing over the salad and toss to combine.
5. Add the cooked shrimp to the salad and toss again until everything is evenly mixed.
6. Serve immediately and enjoy!

This AIP Shrimp and Avocado Salad is a vibrant, nutrient-packed dish that is both refreshing and satisfying. The creamy avocado pairs perfectly with the tender shrimp and crunchy vegetables, while the citrus dressing adds a burst of flavor. It’s a great option for a light lunch or dinner and is incredibly easy to prepare.

AIP Zucchini Noodles with Avocado Pesto

This AIP Zucchini Noodles with Avocado Pesto is a light and refreshing dish that combines the creamy goodness of avocado with the delicate texture of zucchini noodles. The avocado pesto is made with fresh herbs, garlic, and olive oil, creating a rich and flavorful sauce that coats the noodles beautifully. It’s a quick, satisfying meal that is perfect for those following the AIP diet and looking for something simple yet delicious.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 2 tablespoons fresh basil leaves
• 2 tablespoons fresh parsley leaves
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• Freshly ground black pepper (optional, can be omitted for AIP)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons of zucchini.
2. In a blender or food processor, combine the avocado, basil, parsley, garlic, olive oil, lemon juice, and sea salt. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Serve immediately, garnished with extra fresh basil or parsley, if desired.

This AIP Zucchini Noodles with Avocado Pesto is a vibrant and healthy dish that makes for a perfect light meal or side dish. The creamy pesto adds a delicious richness to the zucchini noodles, while the fresh herbs provide a burst of flavor. It’s a nutrient-packed, easy-to-make meal that fits beautifully into the AIP diet.

AIP Butternut Squash Soup

This AIP Butternut Squash Soup is a velvety, warm, and comforting dish that’s perfect for chilly days. The natural sweetness of the butternut squash shines through, while the added flavors of ginger, garlic, and coconut milk bring a delightful complexity. This soup is not only comforting but also packed with vitamins and nutrients, making it a perfect AIP-friendly option for lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 2 cups vegetable broth (AIP-compliant)
• 1 can (14 oz) full-fat coconut milk
• ½ teaspoon sea salt
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic and ginger and cook for another minute until fragrant.
3. Add the cubed butternut squash, turmeric, and vegetable broth. Bring to a simmer and cook for about 15–20 minutes, or until the squash is tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender.
5. Stir in the coconut milk and sea salt. Simmer for an additional 5 minutes to combine the flavors.
6. Serve hot, garnished with fresh cilantro.

This AIP Butternut Squash Soup is a hearty, flavorful meal that’s perfect for warming you up on a cold day. The creamy texture of the coconut milk paired with the natural sweetness of the squash creates a rich, comforting dish. It’s a great way to get your servings of vegetables while enjoying a soothing, flavorful soup that complies with the AIP diet.

AIP Grilled Pork Chops with Apple and Onion Relish

These AIP Grilled Pork Chops with Apple and Onion Relish combine the savory richness of grilled pork with the sweet and tangy notes of a fresh apple and onion relish. The relish adds a beautiful contrast to the pork chops, creating a balanced dish full of flavor and texture. Perfect for a weekend barbecue or weeknight dinner, this recipe is simple to make and perfect for anyone following the AIP diet.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• 1 teaspoon fresh thyme, chopped
• 1 apple, peeled, cored, and diced
• 1 small onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon coconut sugar
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the pork chops with olive oil, sea salt, garlic powder, and chopped thyme.
3. Grill the pork chops for about 5–7 minutes per side, or until they reach an internal temperature of 145°F (63°C).
4. While the pork chops are grilling, prepare the apple and onion relish. In a small saucepan, combine the diced apple, onion, apple cider vinegar, coconut sugar, and cinnamon.
5. Cook over medium heat for about 10 minutes, stirring occasionally, until the apples and onions are softened and the sauce has thickened.
6. Remove the pork chops from the grill and let them rest for a few minutes before serving.
7. Spoon the apple and onion relish over the pork chops and serve immediately.

These AIP Grilled Pork Chops with Apple and Onion Relish are a perfect blend of savory and sweet, offering a delicious twist on a classic protein. The grilled pork chops are tender and juicy, while the apple and onion relish adds a flavorful contrast with its sweetness and tang. This dish is simple yet impressive, making it an excellent choice for any AIP-friendly meal.

AIP Chicken and Sweet Potato Skillet

This AIP Chicken and Sweet Potato Skillet is a one-pan wonder that combines the sweetness of tender sweet potatoes with the savory flavor of chicken. It’s an easy, nutritious meal that requires minimal effort but delivers on taste. The dish is packed with vitamins, minerals, and lean protein, making it a perfect choice for anyone following the AIP diet and looking for a satisfying and wholesome dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons coconut oil
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 teaspoon dried rosemary
• 1 teaspoon fresh thyme leaves
• ½ teaspoon black pepper (optional, can be omitted for AIP)
• Fresh parsley for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat.
2. Season the chicken breasts with sea salt, garlic powder, cumin, and rosemary. Place the chicken in the skillet and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced sweet potatoes. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
4. Add the fresh thyme and return the chicken to the skillet. Cover and cook for an additional 5 minutes to heat through.
5. Garnish with fresh parsley and serve immediately.

This AIP Chicken and Sweet Potato Skillet is an easy, flavorful meal that brings together lean protein and nutrient-rich vegetables in a single dish. The sweet potatoes provide a naturally sweet and hearty base, while the chicken adds savory flavor and protein. Perfect for busy weeknights or meal prepping, this dish is both delicious and satisfying.

AIP Grilled Veggie Skewers

These AIP Grilled Veggie Skewers are a simple and vibrant way to enjoy a variety of vegetables. The colorful mix of zucchini, bell peppers, onions, and mushrooms is lightly seasoned with olive oil and herbs, making them a perfect side dish or a great addition to any AIP-friendly meal. The grilling process adds a smoky flavor that enhances the natural sweetness of the veggies, making them irresistible.

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup whole button mushrooms, cleaned and stems removed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• ½ teaspoon ground garlic powder
• Fresh lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the olive oil, oregano, basil, garlic powder, and sea salt. Add the sliced vegetables and toss to coat them evenly with the seasoning.
3. Thread the vegetables onto skewers, alternating between the different types of veggies.
4. Grill the skewers for 5-7 minutes on each side, or until the vegetables are tender and slightly charred.
5. Remove from the grill and serve immediately with fresh lemon wedges for squeezing.

These AIP Grilled Veggie Skewers are a fantastic way to enjoy a variety of vegetables with a smoky, charred flavor. They’re an excellent side dish for grilled meats or can be enjoyed as a light vegetarian meal. The seasonings are simple, but they allow the natural flavors of the vegetables to shine through. This dish is not only AIP-compliant but also a healthy and delicious addition to any meal.

AIP Beef and Broccoli Stir-Fry

This AIP Beef and Broccoli Stir-Fry is a quick and healthy take on the classic dish, using only AIP-approved ingredients. Tender beef slices are stir-fried with crisp-tender broccoli in a simple yet flavorful sauce made from coconut aminos, garlic, and ginger. This dish is packed with protein, vitamins, and minerals, making it a perfect choice for those following the AIP diet.

Ingredients:

• 1 pound grass-fed beef sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional for sweetness)
• ½ teaspoon sea salt

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally, until browned. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the garlic and ginger, cooking for 1 minute until fragrant.
3. Add the broccoli florets and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender and vibrant green.
4. Return the beef to the skillet, along with the coconut aminos, apple cider vinegar, and honey (if using). Stir to combine and cook for another 2 minutes, allowing the sauce to thicken slightly.
5. Season with sea salt and serve immediately.

This AIP Beef and Broccoli Stir-Fry is a satisfying, protein-packed dish that’s perfect for a quick dinner or lunch. The tender beef, crispy broccoli, and flavorful sauce make for a delightful combination that’s both simple and nourishing. It’s an AIP-friendly version of a classic stir-fry that’s sure to please everyone at the table.

AIP Lemon Herb Grilled Salmon

This AIP Lemon Herb Grilled Salmon is a light yet flavorful dish that brings together fresh herbs, lemon, and the natural richness of salmon. Grilled to perfection, this salmon has a crispy exterior and a tender, flaky interior. The citrusy brightness from the lemon and the fragrant herbs elevate the flavor of the fish without overwhelming it, making it a perfect meal for AIP followers who love seafood.

Ingredients:

• 4 salmon fillets, skin on
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon sea salt
• Freshly ground black pepper (optional, can be omitted for AIP)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, parsley, thyme, rosemary, and sea salt.
3. Brush the salmon fillets with the lemon herb mixture, ensuring they are evenly coated.
4. Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side, or until the salmon is cooked through and has a nice char on the outside.
5. Remove from the grill and serve immediately, garnished with additional fresh parsley if desired.

This AIP Lemon Herb Grilled Salmon is a simple yet elegant dish that’s perfect for a light dinner or as a main course at a summer gathering. The citrus and herbs add a refreshing flavor to the salmon, and grilling brings out the natural richness of the fish. This recipe is not only delicious but also AIP-compliant, making it a healthy choice for anyone following the protocol.