A light, clear salmon soup with leek, carrots, potatoes and peas, finished with fresh dill and lemon. The salmon poaches gently in the broth, so it stays tender and every serving is ready in 45 minutes.
A savory breakfast bowl with fluffy quinoa, garlicky sautéed kale, fried eggs with runny yolks, avocado and toasted pumpkin seeds, ready in 35 minutes and built on whole ingredients.
Sardine and Arugula Whole-Grain Toasts come together in 16 minutes, with no cooking beyond toasting the bread under the broiler. Pantry sardines, lemon dressing and bitter greens do the rest.
Red bell pepper halves filled with quinoa, black beans, diced tomatoes and warm spices, baked until tender. A filling weeknight dinner that also works as lunch the next day.
Raspberry chia jam thumbprint cookies with a soft almond flour dough. The chia jam sets in the refrigerator while the cookies bake, so you can fill them just before serving.
A thick mixed berry smoothie made creamy with avocado and coconut milk instead of yogurt or milk. It takes five minutes and makes two glasses.
Mushroom Barley Soup with whole chewable grains in a dark mushroom broth, thickened by the barley itself and ready in 1 hour 15 minutes. It keeps for several lunches.
Starting AIP, you know exactly what you can’t eat. The list is long and hard to forget: grains, legumes, dairy,
Frozen banana and mango blended with a splash of coconut milk into glossy soft-serve. Ice cream texture from three fruits, with no dairy and no added sugar anywhere.
Pear wedges wrapped in prosciutto with baby arugula and fresh thyme, ready in 10 minutes with no cooking. A sweet and salty snack you can assemble up to 2 hours ahead.
