AutoImmune Paleo Articles
Warm Chicken Livers with Lacinato, Beet, Ruby Grapefruit and Balsamic Glaze

  When transitioning from a SAD diet to the AIP, you may find your digestion is a little on the sluggish side as a low fat and/or poor fat diet impacts on the body’s ability to secrete healthy, thin flowing ...

Beef Stew with Anchovies and Kale

  I recently came across some Mexican oregano which I am loving. It actually isn’t oregano at all, but a North American herb with slightly more intense flavors that are reminiscent of thyme, sage and mint, as well as oregano. ...

Roasted Cauliflower Soup with Crispy Prosciutto and Gingered Thyme Oil

Where would we Paleo world dwellers be without the cauliflower? I know not everyone can tolerate it but for those who can, it is incredibly versatile. So, however you fit it into your own cooking, be it a substitute for ...

Hearty Irish Lamb Stew

  You’ll find this hearty stew is the perfect thing for a mid-winter warm up. Plus, with the varied selection of veggies coupled with a good old dose of bone broth, it really couldn’t be much healthier. I can’t stress enough, ...

Mini Carob Cups with Cranberry and Fig Ice Cream

  I have this recipe in mind for a delightful end to your holiday party but there’s nothing stopping you from using a larger scoop and muffin cases and eating this as dessert. Let’s face it, it would be an ...

Rib-Eye Steak with Celeriac and Horseradish Purée, Thyme Butter

  I often wonder if eating steak is a man thing because, whilst my daughter and I are not that fussed, the boys in our house get very excited when it’s on the menu for dinner! When I do eat ...

Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing

  Here’s a recipe that I’ve been making throughout the summer and won’t be stopping any time soon. Anyone who follows me on Instagram will know I’m a huge fan of wild sockeye, not only for the firm, rich and ...

Pan-Fried Pork Medallions with Sage and Cream

  Aside from bacon, I rarely cook pork, but I have to say whenever I do I always love it, especially if it’s a beautiful piece such as tenderloin. As the name suggests, this is cut from the loin of ...

Kedgeree

  Kedgeree is an old Anglo-Indian breakfast dish that was brought over to the Victorians in the days of the Raj. You will find several versions, some use spices whilst others do not. It all depends on whether you feel its roots ...