Recipes for Autoimmune/Anti-inflammatory Program

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Recipes for Autoimmune/Anti-
inflammatory Program
Aim for 1/2 your body weight in ounces of water each day (e.g. for 150 lbs, aim for 75 oz). You
can track your water intake below.

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Before we begin the weeks of modified diet:

A Note About Breakfast. So often, we think of breakfast as a completely separate category of
food from lunch and dinner. Pancakes, eggs, cereal… those are breakfast foods, right? But...
lunch or dinner leftovers can be eaten for breakfast, too! So if you find a recipe that you enjoy
from the lunch/dinner section, feel free to use that as a breakfast option, as well. However, if
you think breakfast needs to stay in its own category, I’ve made sure to provide options just for
you!

Meal Planning Is Your Friend. Waiting until the last minute to figure out what’s to eat creates
chaos that makes it hard to stick to a modified diet. When hunger calls, you’re driven to answer
in an old, familiar way. I recommend a) creating a menu for the week ahead on whatever day
you are most free, and b) making big batches of food that you can freeze or refrigerate for quick
access whenever you’re hungry (or, at least, doing some of the chopping of ingredients for
meals later in the week).

Emergency Snacks. Just like meal planning, carrying an “emergency snack” can be a life
saver! While you’re adjusting your diet, you may find yourself getting hungry when you didn’t
before. Be prepared by keeping something on hand. Having a container of carrots, celery, kale
chips, or sweet potato chips, or having an apple or avocado on hand can be helpful. You can
also minimize in-between meal hunger by increasing the healthy fats (olive/coconut/avocado oil,
avocados) and protein (meats in Weeks 2-4 and 6 or beans in Week 5) in your regular meals.

Buying Organic
More and more research shows the detriment of conventionally grown, pesticide-laden food.
Eating organically grown produce can help minimize the amount of inflammation in your body,
and is an important step in healing. If you’d like to financially prioritize which produce to choose
organic, EWG’s “Dirty Dozen” and “Clean Fifteen” lists are very helpful. There are a few
foods on each list that are not compliant during the Repair and Clear Program. However, I find
these lists beneficial always, not just during a program or detox.

Breakfast Recipes

Sweet Potato Breakfast Hash by Paleo Flourish
INGREDIENTS
● 1 sweet potato, shredded
● ½ zucchini, shredded
● 1 Cup leftover meat, shredded (approx. 6 oz)
● 1 Tbsp fresh thyme leaves, finely chopped (or use 1 tsp dried thyme)
● 1 Tbsp coconut oil for cooking
● Salt to taste

INSTRUCTIONS
1. Place 1 Tablespoon of coconut oil into a frying pan on medium heat.
2. Add in the shredded sweet potato, shredded zucchini, and left over meat. Cook until the
sweet potato starts to get tender (approx. 5 minutes).
3. Add in the herbs and salt to taste.

Butternut Squash and Apple Hash with Sausage by The Real Food RDs
*Note that minor revisions have been made to the original recipe to ensure it follows AIP

INGREDIENTS
● 1 Tbsp. coconut oil, divided
● 1 medium onion, diced
● 1 small butternut squash (1 ½ lbs.), peeled and cut into ¼-inch dice (about 3 cups)
● 1 medium apple, cored and diced
● 12 ounces ground turkey or chicken
● ½ tsp. dried sage
● ¼ tsp. dried thyme
● ¼ tsp. garlic powder
● ½ tsp. sea salt
● 3 cups kale, chard or spinach, washed and torn

INSTRUCTIONS
1. Combine ground turkey, sage, thyme, garlic powder, and salt in small bowl. Stir with
large spoon or use your hands to combine. Set aside.
2. Place a large skillet over medium-high heat. Add 2 tsp. coconut oil and heat just until oil
starts to shimmer. Add onion and butternut squash. Saute for 7-8 minutes, stirring
occasionally.
3. Add 3 Tbsp. water and diced apple. Cook an additional 5 minutes, stirring occasionally.
4. Move vegetable mixture to one side of the pan. Add 1 tsp. coconut oil and turkey
mixture. Allow turkey to cook a few minutes before breaking it up with a spatula or
wooden spoon.

5. Continue to cook 5-6 minutes or until turkey is cooked through and no longer pink. Stir to
combine vegetables and sausage.
6. Place kale/chard/spinach on top of hash and cover with a lid. Allow greens to wilt, about
1-2 minutes. Stir, season with additional salt and pepper and serve.

Sweet Potato Avocado “Toast” with Cilantro “Mayo” by Grass Fed Salsa
INGREDIENTS
● 4 small white sweet potatoes
● 1 medium yellow onion
● 2 ripe avocados
● 2 radishes
● 2 Tbsp. beef tallow (avocado or coconut oil will also work)
● 2 tsp. ground turmeric
● 2 tsp. ground ginger
● cilantro (for garnish)
● sea salt (to taste)

INSTRUCTIONS
1. Preheat oven to 425 degrees. Scrub the sweet potatoes clean and slice lengthwise, to
about 1/4 inches thick (use a mandolin if you have one).
2. Add sliced potatoes to a bowl and mix with 1 Tbsp. tallow, 1 tsp ground turmeric, and 1
tsp. ground ginger. Add sea salt to taste (I used about 1.5 tsp.)
3. Peel onions and slice very thin.
4. Add to a bowl with remaining tallow, turmeric, ginger, and sea salt.
5. Arrange potatoes and onions on individual baking sheets, and place in preheated oven
with potatoes on the top rack. Bake for 20-25 minutes, rotating the sheets about halfway
through. Remove when both the onions and potatoes are golden brown. Set aside to
cool.
6. While they’re cooling, slice avocados and radishes finely. Make a batch of Cilantro Mayo
(click to get the recipe!), if desired, or opt for mashed avocado
7. Spread a thin layer of Cilantro Mayo on top of a crispy sweet potato slice. Top with a
couple of thin slices (or scoops, if mashed) of avocado, sliced onions, radishes, a
sprinkle of sea salt and chopped, fresh cilantro.

Blueberry Mint Smoothie by Paleo Flourish
INGREDIENTS
● ½ cup frozen organic blueberries
● ½ cup coconut milk or water (I recommend Native Forest Organic Coconut Milk Simple,
which doesn’t have guar gum. I have been able to find it at Walmart in Eden Prairie. It is
also available in bulk on Amazon)
● 1 tsp mint tea leaves (or use approx. 10 fresh mint leaves)
● ½ avocado
● ¾ cup of ice cubes

INSTRUCTIONS
1. Pour the coconut milk into the blender.
2. Add in the frozen blueberries.
3. Add in the avocado (use a spoon to scoop out the flesh).
4. Add in the ice cubes.
5. Add in the mint leaves and blend until smooth.

Faux-tmeal (Paleo “Oatmeal”) by Cupcakes OMG
Makes approximately 6 servings

INGREDIENTS
1. 1 medium acorn squash
2. ⅓ can coconut milk (more if you're squash is large)
3. ⅓ cup of unsweetened shredded coconut or coconut flakes
4. 1 Tbsp. cinnamon
5. 1 tsp. ground ginger

INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. Slice acorn squash in half. Fill a roasting pan about 1" deep with water, then place the
squash halves flesh-side down into water and roast for about 45 minutes to an hour, or
until flesh is very soft.
3. Scrape out seeds and discard.
4. Spoon out squash into a saucepan. Add coconut milk, coconut flakes, and seasonings
and cook over medium heat until well incorporated.
5. Using a potato masher or hand blender, puree squash slightly so there are no large
chunks (this isn't a puree, but you want to blend down the fibers). It should be relatively
thick, so if it's not, try adding more shredded coconut and/or coconut milk.
6. Top with shredded coconut, coconut milk, or berries. Serve hot!

Apple Cauliflower Porridge by Paleo Mom
INGREDIENTS
● 1 apple, peeled and chopped into large chunks
● ½ cauliflower (approx. 10 oz or 280 g) broken into florets and softened in microwave or
steamed
● Dash of cinnamon
● ½ Cup (120 ml) coconut milk or water

INSTRUCTIONS
1. Steam the cauliflower florets (or microwave it with some water in a bowl) to soften it.
2. Place the apple, cauliflower, cinnamon, and coconut milk/water into a blender.
3. Blend well and serve.

AIP Granola by AIP Lifestyle
INGREDIENTS
● 2 Cups fancy grade coconut flakes
● 1 heaping Tbsp coconut oil
● 1 heaping Tbsp coconut manna
● Zest of an orange
● ½ tsp. Cinnamon
● pinch salt

INSTRUCTIONS
1. Heat coconut oil and coconut manna until pourable. Mix in cinnamon and remove from
heat.
2. In a bowl, add coconut flakes and drizzle the coconut oil mixture over it. Toss lightly with
a spoon.
3. Add pinch of salt and zest the orange over the mixture and gently stir again.
4. On a parchment lined half pan (cookie sheet), evenly distribute the coconut flake
mixture.
5. Bake in 350-degree oven for about 12-15 minutes. Be sure to stir a few times as it will
quickly brown and when you stir the coconut it will help to evenly brown the mixture.
6. Remove from oven and let cool.

Note: Pair with GT’S Pure CocoYo (Lakewinds) and low-glycemic fruit like apples, berries, or
peaches.

No-Bake Blueberry Pie Energy Bites by Grazed and Enthused
*Note that minor revisions have been made to the original recipe to ensure it follows AIP.

INGREDIENTS
● 1¼ c blueberries, fresh or frozen
● 1 tsp lemon juice
● ½ tsp cinnamon
● ½ cup coconut butter, room temperature
● 1 T coconut oil
● ½ cup finely shredded, unsweetened coconut flakes
● Sea salt

INSTRUCTIONS
1. Bring berries and lemon juice to a simmer over medium-low heat in a saucepan for 10
minutes, stirring every couple minutes, so the sugar does not burn. Stir in cinnamon and
1/8 tsp sea salt. Set aside in a bowl. Rinse out your saucepan.
2. Melt coconut butter in the saucepan over low heat. Stir in coconut oil, coconut shreds,
and pinch sea salt.
3. Pour coconut butter mixture into silicone muffin molds. Freeze for 20 minutes until solid.

4. Pour blueberries evenly on top of the coconut base. Refrigerate for 2 hours or overnight
(the flavors will develop delightfully).
5. Top with extra cinnamon, whipped coconut cream, or lemon zest (optional)

Moroccan Breakfast Skillet by Autoimmune Wellness
*Note that minor revisions have been made to the original recipe to ensure it follows AIP

INGREDIENTS
● 1 lb organic, grass-fed ground beef or pasture-raised ground chicken or turkey
● 2 tablespoons solid cooking fat (like coconut oil)
● 1 medium sweet potato, diced (about 2 cups)
● 1 small bunch chard, stems removed, separated, and both stems and leaves chopped
● 3 cloves garlic, minced
● 1 teaspoon ground turmeric
● ½ teaspoon sea salt
● ⅛ teaspoon cinnamon
● 1 teaspoon apple cider vinegar

INSTRUCTIONS
1. Place the ground meat in the bottom of a cold heavy-bottomed pan, and break up
slightly with a utensil. Turn on medium-high heat, and cook, stirring, until the meat is
browned and has absorbed all of the fat (don't drain it off!). Turn off the heat, transfer to
a large bowl and set aside.
2. Place the same pan back on the stove, add the solid cooking fat, and turn the heat to
medium-high. When the fat has melted and the pan is hot, add the sweet potatoes and
cook, stirring, for five minutes. Add the chard stems and cook for three more minutes.
Add the garlic, turmeric, sea salt, and cinnamon, and stir to combine. Cook for a few
more minutes, until the sweet potatoes are just soft.
3. Add the chard leaves, apple cider vinegar, and raisins to the pan. Continue cooking until
chard has wilted, about a minute or two. Turn off the heat, salt to taste, and serve warm!

Lunch/Dinner Recipes

Chicken Salad with Grapes, Apple, and Celery by Healing Autoimmune
INGREDIENTS
● 1 chicken breast, diced
● Coconut oil to cook chicken in
● 25 grapes, halved
● ½ gala apple, diced
● 1 stalk of celery, diced
● ¼ cup coconut milk, from a can shaken and at room temperature
● Salt to taste

INSTRUCTIONS
1. Saute the diced chicken breast in coconut oil until cooked.
2. Wait for the chicken to cool then add it to the halved grapes, diced apple, and diced
celery in a large bowl. Add in the coconut milk and salt to taste.
3. Toss well.

Creamy Cucumber Salad by Healing Autoimmune
INGREDIENTS
● 1 cucumber (220 g), sliced and then quartered
● 2 Tablespoons of coconut cream (30 ml)
● 2 Tablespoons of lemon juice (30 ml)
● Salt, to taste

INSTRUCTIONS
1. To make the creamy cucumber salad, mix together (in a small bowl) the cucumber
slices, coconut cream, and lemon juice. Add salt to taste.

Zoodles with Salmon, Blueberry and Lemon Dressing by Elizabeth Miller
(Serves 1. Adjust recipe according to servings desired)

INGREDIENTS
● 4 oz Salmon
● 1 small to medium zucchini, spiralized
● ¼ C fresh blueberries
● 1 C fresh basil
● ¼ C + 1 T olive oil, divided
● 2 Tbsp lemon juice
● 2 Tbsp apple cider vinegar
● Salt to taste

INSTRUCTIONS
1. Prepare salmon with olive oil, minced garlic and rosemary. Grill or bake until salmon is
flaky and reaches internal temperature of 145° F
2. Blend basil, olive oil, lemon juice, apple cider vinegar, and salt in a blender or food
processor. Pour desired amount salad.
3. Add fresh blueberries, or other favorite berry, to salad.

Chimichurri Rice Bowl by Clean Eating Veggie Girl

INGREDIENTS
● 1 LB meat of choice (I used organic boneless, skinless chicken thighs, but grassfed beef
or pasture-raised pork are great options)
● 2 large sweet potatoes, chopped into 1/2-inch pieces

● 2 TB of organic red palm oil
● 2 tsp of fine sea salt
● 2 tsp of onion powder
● 1 tsp of ground turmeric
● 1/4 cup of organic virgin coconut oil
● 4 cups of riced cauliflower (prepared or “rice” your own)
● 1/2 cup of organic full-fat coconut cream (check ingredients for AIP-compliant)
● 1/2 cup of fresh cilantro, chopped
● the juice of one small lime
● 2 tsp of fine sea salt
● 2 tsp of garlic powder
● 2 tsp of onion powder
● 1 head of organic butter or Romaine lettuce, shredded
● 1/2 cup of chimichurri sauce
● 1/2 cup of green or red onion, chopped
● 1/2 cup of black olives, optional

INSTRUCTIONS
1. Prepare meat of choice, set aside. I simply cut my chicken thighs into 1-inch pieces and
fried them in red palm oil. Ground beef or slower cooker pork are just as delicious!
2. While the meat is cooking, preheat the oven to 425 F. Line a baking sheet with
parchment paper. Combine sweet potatoes, red palm oil, sea salt, onion powder, and
turmeric in a medium bowl. Stir until well-coated. Place the potatoes onto the baking
sheet and roast for approximately 25 to 30 minutes, stirring halfway through.
3. Once the sweet potatoes are in the oven, heat the coconut oil in a large skillet over
medium-high heat. Once hot, lower the heat to medium and add the riced cauliflower.
4. Cover and cook for approximately 15 to 20 minutes, stirring often. Once the cauliflower
is cooked through, stir in the coconut cream, cilantro, lime juice, salt, garlic powder, and
onion powder.
5. Create your bowls by layering the lettuce, cauliflower rice, sweet potatoes, and meat of
choice. Top them each with the chimichurri sauce, onions, black olives, or other
toppings, if desired. I have a feeling guacamole would be a great addition!

Chicken Shawarma Salad by Healing Autoimmune
INGREDIENTS
For the salad dressing:
● 2 Tbsp of olive oil (30 ml)
● 1 Tbsp of lemon juice (15 ml)
● Salt, to taste

For the chicken pieces:
● 2 chicken breasts, cut into cubes
● 1 tsp (2 g) turmeric

●   1 Tbsp of onion powder (7 g)
   ●   1 Tbsp of garlic powder (10 g)
   ●   ½ tsp (1 g) dried oregano
   ●   Salt to taste
   ●   4 Tbsp (60 ml) avocado oil, to cook with

For the salad:
   ● 2 cups salad leaves, washed
   ● 1 cucumber, sliced
   ● 1 pickled beetroot, sliced
   ● ½ onion, sliced
   ● Parsley for garnish

INSTRUCTIONS
   1. Make a quick dressing by mixing the olive oil and lemon juice in a small bowl. Season
      with salt and set aside.
   2. Mix together the turmeric powder, onion powder, garlic powder, and dried oregano.
      Season with salt. Drop the chicken pieces into the bowl to coat.
   3. Heat the avocado oil in a pan and cook the chicken until they are done. Remove from
      the heat and set aside. (Alternatively, you can skewer the spiced pieces onto a kebab
      stick and grill over the BBQ, then carefully remove from the skewer sticks.)
   4. Toss the salad leaves and cucumber in the salad dressing and top with the cooked
      chicken pieces. Add the beetroot, onion slices, and parsley.
AIP Cauliflower Pizza with Pesto by Healing Autoimmune

INGREDIENTS
For the pesto
   ● 1/3 Cup olive oil (80 ml), plus more if necessary
   ● 1.5 Cups of fresh basil leaves (48 g)
   ● 2 cloves of garlic (6 g), peeled
   ● ½ lemon zest and juice
   ● Pinch of salt
For the cauliflower pizza base
   ● ½ head of cauliflower (300 g), food processed into small particles
   ● 3 Tablespoons of arrowroot flour (24 g)
   ● ½ teaspoon garlic powder (1 g)
   ● ½ teaspoon onion powder (1 g)
   ● ½ teaspoon dried oregano (1 g)
   ● 1 Tablespoon (15 ml) olive oil
   ● Salt to taste
   ● 2 Tbsp (30 ml) reserved pesto (optional)
   ● Small amount of thinly sliced red onion (optional)
INSTRUCTIONS

                                                                                              9

1. Make the pesto by blitzing the olive oil, basil and garlic with the zest and juice of half a
lemon using a food processor. Add a dash more olive oil if you need to. Season with salt
to taste. Store in a jar and use for other dishes as well.
2. Preheat the oven to 350°F (180°C).
3. Place the blitzed cauliflower into a dish and cook in the microwave, partially covered, on
high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or
muslin cloth. Allow to cool.
4. Wrap the dishcloth/muslin around the cauliflower and squeeze as much of the moisture
out as you possibly can.
5. Tip into a bowl and add the arrowroot, garlic powder, onion powder, dried oregano, olive
oil and salt. Combine well until it resembles a ball of dough. Tip onto a tray lined with
parchment paper and shape into a round, thin pizza shape. Place in the oven for 20
minutes.
6. Remove from the oven and spread one or two tablespoons of the pesto and top with
some thinly sliced red onions. Serve immediately.

AIP No Nightshade Ratatouille by A Squirrel in the Kitchen
INGREDIENTS
● 1⁄4 cup extra-virgin olive oil
● 2 medium golden beets (about 1⁄2 pound), peeled and roughly chopped
● 3 medium carrots (about 1⁄2 pound), peeled and roughly chopped
● 4 cloves garlic, minced
● 1 large yellow onion (about 3⁄4 pound), peeled and roughly chopped
● 1 medium yellow summer squash (about 1⁄2 pound), chopped
● 1 medium zucchini (about 1⁄2 pound), chopped
● 1 tablespoon dried oregano
● 1 tablespoon minced fresh rosemary
● 1 teaspoon fine sea salt

INSTRUCTIONS
1. In a large saucepan, heat olive oil over medium–low heat. Add beets, carrots, and garlic.
Cover and cook for 20 minutes*, stirring occasionally.
2. Add onion, yellow squash, zucchini, oregano, rosemary, and sea salt. Continue cooking,
covered, until vegetables are tender, about 20 minutes.
3. Check seasoning and adjust salt to taste. Serve hot or cold.
*Add 10–15 minutes to the cooking time if you prefer your ratatouille well-done over crisp-
tender.

Soft Veggie Tacos with Green Tortillas by A Squirrel in the Kitchen

INGREDIENTS

**For the soft green tortillas (makes 6 tortillas):
● 1 cup cassava flour

● 1 tablespoon coconut flour
● ¾ teaspoon fine sea salt
● ½ teaspoon AIP baking powder
● ⅔ cup lukewarm water
● ½ cup (packed) chopped fresh cilantro
● 3 tablespoons extra-virgin olive oil
● ½ teaspoon apple cider vinegar

For the green sauce (makes 1¼ cups):
● 1 cup full-fat coconut milk
● 1 cup (packed) chopped fresh cilantro
● 1½ tablespoons lime juice
● ½ teaspoon sea salt or more, to taste

To assemble the veggie tacos:
● 2 cups baby arugula
● 3 small (firm) peaches, cut julienne style
● 2 avocados, thinly sliced
● 1/2 cucumber, thinly sliced
● Fresh cilantro, for garnish

INSTRUCTIONS
1. To make the tortillas, combine cassava flour, coconut flour, sea salt, and baking powder
in a bowl. Mix well.
2. Add water, olive oil, vinegar, and cilantro to a high-speed blender and mix on high until
thoroughly blended, about 30 seconds.
3. Add liquid mixture to dry ingredients and mix with a spatula to roughly combine. Finish
by kneading a few times with your hands until a smooth dough forms.
4. Divide dough in half, then divide each half into 3 equal portions, forming little balls. Roll
out each ball between 2 sheets of parchment paper to form a thin, round circle of about
6 inches in diameter. Insert a piece of parchment paper between each tortilla so they
don't stick.
5. Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, until the
bottom shows little golden spots, about 2 minutes. Flip and cook for an additional 1 1/2
to 2 minutes on the other side.
6. To make the green sauce, combine coconut milk, fresh cilantro, lemon juice, and sea
salt in a high-speed blender and mix on high until smooth, about 30 seconds. Refrigerate
until needed.
7. To assemble the tortillas, divide equally arugula, peaches, avocados, and cucumber
between the tortillas. Garnish with chopped cilantro and drizzle with green sauce.
**For a quicker version, or to reduce carbohydrates (keto), use romaine lettuce leaf or butter
lettuce to make a lettuce wrap

Easy Vegetable Scramble by Autoimmune Wellness

INGREDIENTS
● 2 tbsp coconut oil
● 3 cups butternut squash, diced
● 3 cups red cabbage, chopped
● ½ cup green onions, chopped
● 1 tsp sea salt or more to taste
INSTRUCTIONS
1. On medium heat, melt coconut oil in a large skillet or frying pan.
2. Add butternut squash, red cabbage, and salt. Cover and simmer for 15 minutes, stirring
occasionally.
3. Taste and adjust the seasoning if needed.
4. Right before serving, garnish with green onions.

Creamy Cauliflower Soup by The Movement Menu
*Note that minor revisions have been made to the original recipe to ensure it follows AIP
INGREDIENTS
● 2 tablespoons coconut oil
● 1/2 large yellow onion thinly sliced
● 4 garlic cloves thinly sliced
● 1 head of cauliflower washed, dried and cut into florets
● 32 ounces vegetable broth
● 1 sprig fresh rosemary
● 1 teaspoon sea salt split in two
● 3/4 teaspoon dried chives
● 1 teaspoon onion powder
● sea salt to taste
INSTRUCTIONS
1. Place a large saucepan over medium-high heat. Add the butter, onion and garlic cloves
and sauté for about 1 minute until fragrant.
2. Add cauliflower florets, broth, fresh rosemary and half of the salt. Cover the pot, reduce
the heat to medium and let cook for another 25 minutes, or until the cauliflower feels fork
tender.
3. While the cauliflower is cooking, add the pancetta to a small sauté pan over medium
heat. Stirring frequently, cook until the pancetta looks crispy, about 3-4 minutes. Transfer
to a paper towel lined plate and set aside.
4. Once the cauliflower feels fork tender, remove the rosemary and add the rest of the
spices & herbs and salt. Stir to combine.
5. Transfer the soup mixture into the Vitamix. Blend on medium-high until smooth, about 30
seconds or by simply using the soup setting.
6. Pour the soup into serving bowls and garnish with pancetta, coconut cream and extra
dried chives. Enjoy!

Roasted Squash Bowls with Arugula Apple Salad by Heather Christo

INGREDIENTS
● 2 delicata squash
● ¼ cup olive oil
● kosher salt
● 6 cups fresh baby arugula
● 2 cups granny smith apples, peeled and diced

Apple Vinaigrette
● 1 apple, peeled and small diced
● 1 large shallot, minced
● 2 tablespoons agave
● ¼ cup olive oil
● 3 tablespoons apple cider vinegar
● kosher salt
INSTRUCTIONS
1. Preheat the oven to 400 degrees.
2. Split the squash in half lengthwise and scrape out the seeds. Rinse the seeds and toss
them with 1 tablespoon of olive oil and set aside. Rub the cut side with the remaining
olive oil and sprinkle the squash and the seeds with kosher salt. Place the squash cut
side up on a sheet pan and the seeds on the side and bake for 20-25 minutes until the
squash is tender and the cut side is golden brown.
3. Meanwhile make the Apple Vinaigrette by whisking together all of the ingredients and
season to taste with kosher salt.
4. When you remove the squash from the oven, place them on a serving platter.
5. Toss the baby arugula with the apple vinaigrette and season to taste with kosher salt.
6. Pile the salad into the roasted squash and sprinkle with the seeds. Serve immediately.

Snacks, Dressing, Marinade, and Dip Recipes

Crispy Kale Chips by Melissa D’Arabian
INGREDIENTS
● 1 head kale, washed and thoroughly dried
● 2 tablespoons olive oil
● Sea salt, for sprinkling

INSTRUCTIONS
1. Preheat the oven to 275 degrees F.
2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and
toss with the olive oil and salt.

3. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger
food.

Roasted Garlic Greek Dressing by Lichen Paleo, Loving AIP

INGREDIENTS
● 1 head of garlic
● 2/3 cup + 1 tsp olive oil
● 1/2 tbsp oregano, dried
● Juice from half a lemon
● 1/2 tsp Himalayan pink salt

INSTRUCTIONS
1. Cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
2. Take 1 tsp of olive oil and drizzle over the exposed cloves.
3. Place the garlic, cut side down onto a baking sheet and bake at 400 for 25 mins.
4. Remove from oven.
5. Once cool, squeeze the roasted garlic cloves out of their peels and place them in a
blender with the remaining ingredients.
6. Blend until smooth.

Balsamic Vinaigrette by Mama Knows Gluten Free
*Note that minor revisions have been made to the original recipe to ensure it follows AIP.

INGREDIENTS
● 1/3 cup vinegar (blend) 1/2 apple cider vinegar, 1/2 balsamic vinegar
● 2 tablespoons water
● 2/3 cup olive oil I use extra virgin
● 1/2 teaspoon basil
● 1/2 teaspoon garlic powder
● 1/2 teaspoon onion powder
● 1/2 teaspoon dried oregano
● 1 teaspoon salt I use pink Himalayan salt

INSTRUCTIONS
1. Mix dry ingredients (seasonings) in a small bowl.
2. For the vinegar blend, I use a 1/3 measuring cup and I fill it halfway with the apple cider
vinegar and then top it off with the balsamic vinegar. So you only use 1/3 cup of the
vinegar mix in the dressing.
3. Add honey, water, vinegar blend and olive oil to the dry ingredients and whisk until all
ingredients are fully combined.
4. Pour the balsamic vinaigrette salad dressing into a glass jar for storage.

Creamy Avocado Cilantro Lime Dressing by Paleo Gluten Free Eats
INGREDIENTS
● 1 large avocado
● 1 handful cilantro about 1/2 cup
● 1/4 cup olive oil
● 2-4 tablespoons water thin to taste
● lime juice or lemon from 1 lime/lemon
● 1 large garlic clove
● 1 teaspoon sea salt to taste
INSTRUCTIONS
1. In a blender or food processor combine ingredients for dressing until smooth.
2. Store in fridge for 5-7 days.

Cauliflower Dip (Hummus Alternative) by Healing Autoimmune

INGREDIENTS
● 1/2 head of cauliflower (300 g), broken into florets
● 3 Tablespoons of olive oil (45 ml), divided
● 3 cloves of garlic (9 g), unpeeled
● 2 Tablespoons of lemon juice (30 ml)
● Sea salt, to taste
● Radishes and cucumber sticks, to serve with

INSTRUCTIONS
1. Preheat the oven to 400°F (200°C).
2. Place cauliflower florets in a bowl and toss with 2 tablespoons of olive oil.
3. Spread them out on a greased baking tray.
4. Take the garlic cloves as they are and secure inside a small foil parcel where no air can
escape. Place onto the same tray.
5. Roast in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even
roasting.
6. Remove the roasted, caramelized cauliflower florets (which should have completely
softened) and put into a mini food processor.
7. Carefully open the garlic foil parcel and squeeze the roasted flesh from the skins into the
same processor. Add the lemon juice (check for pips) and the additional tablespoon olive
oil and blitz the mixture to a smooth puree. Season with salt to your liking.
8. Serve the roasted cauliflower dip with fresh, washed radishes and cucumber sticks, or
any other vegetables you may prefer.

5-Minute Super Easy Guacamole by Keto Summit
*Note that minor revisions have been made to the original recipe to ensure it follows the Repair
and Clear program.

INGREDIENTS
   ● 1 ripe avocado, mashed
   ● 1 Tablespoon garlic powder
   ● 1/2 Tablespoon onion powder
   ● 2 teaspoons lime juice
   ● Salt to taste
   ● 2 Tablespoons fresh cilantro, finely chopped or use 2 teaspoons of dried cilantro

INSTRUCTIONS
   1. Mash up the avocado. Make sure your avocado is ripe as it won’t make very good
      guacamole otherwise.
   2. Mix in the garlic powder and onion powder
   3. Squeeze in the fresh lime juice and finely chopped cilantro.
   4. Mix everything together really well. Add salt to taste and serve.

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