AIP Kitchen Tour – June 2016

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AIP Kitchen Tour is a monthly feature in which we profile a member of the AIP community and their kitchen setup in hopes that it will further inspire us to get our kitchens organized and set up for success! We’ve interviewed folks who are making the AIP lifestyle a reality in everything from college dorms and small city apartments, to large households with non-AIP family members, and everything in between. Through these interviews, we hope to share how they make it happen across a variety of budgets and living situations, and give the community a wealth of inspiration. Read more Kitchen Tours here!


Name: Margaret Romero

Location: Connecticut

AI Disease: Lupus Nephritis

How long have you been eating AIP? 6 months, and gluten-free for 9 years

How has the AIP changed your life?
It helped reduce inflammation markers, cleared my skin and eliminated mild digestive issues. I’m used to traveling with gluten-free food and cooking most of my meals at home so that never really changed.

Have you successfully reintroduced any foods?
Yes! Eggs, almond milk, and occasionally goat cheese. But I don’t eat eggs everyday. I have them on rotation, so I eat them maybe 1 to 3 times per week max.

Size of your kitchen: 11 x 14 feet


Favorite thing about your kitchen: Tons of natural lighting and lots of cabinet space.

Least favorite thing about your kitchen: No dishwasher!

Are there any cheap gadgets or little tools that you have found make AIP easier?
Yes, I love using the spiralizer for making zucchini “pasta” or cucumber in my salads. A mini Cuisinart is great for making dips and homemade salad dressings. And I love my NutriBullet for making fruit or veggie smoothies in the mornings along with my powdered supplements.

What is the biggest thing that changed in your kitchen setup when you adopted the AIP?
I use my deluxe dehydrator to make kale chips more than I used to.


If someone was just starting to invest in some useful but more expensive kitchen tools, which one would you tell them to buy first?
I use the Blendtec blender to make super easy purees, hot soups, or smoothies. Also, I love non-toxic ceramic non-stick cooking pans and my All-Clad pots in all sizes.

Are there any tricks you have learned to make AIP work in your space?
Because I’ve been gluten–free for so long, I already had made modifications by replacing my toaster oven and purchased all new containers to store coconut flour and other gluten–free/paleo flours/foods.

How do you deal with food for family members that are not AIP?
They are already accustomed to the fact that I am gluten-free, and they don’t really notice a huge difference except that I don’t use certain ingredients in my cooking like I used to. If they are cooking for me, then they know not to include those ingredients in my meals. And because I love to entertain for friends, they have never complained about the lack of taste or flavor in my cooking and don’t seem to notice the difference!


Are there any tools or appliances that you’ve stopped using now that your diet has changed?
Not really, I still never use the microwave, not even to warm up leftovers. I use my toaster oven a couple of times per day or heat up food in a non-toxic ceramic pan or cast iron pan.

What are your favorite meals to batch cook?
Soup and stews in the winter. Roasted chicken, veggies and sweet potatoes, too.


What are your favorite AIP and Paleo cookbooks?
The Paleo Kitchen by Juli Bauer and George Bryant and The Autoimmune Paleo Cookbook by Mickey Trescott.

Do you have any tips for those starting an elimination diet and setting up their kitchens for the first time?
Donate all your non-paleo foods to friends and family. Then plan a fun trip to the supermarket, try a new cooking tool(s), and maybe pick up one or two new AIP cookbooks. Maybe even find a cooking class. Then, while you are still learning, invite some friends over and have a small tasting menu and experiment. And take your time, it only gets easier!

You can find Margaret’s culinary creations and helpful functional medicine tips on her blog, on Instagram, or on Facebook.

Would you like to be featured in an AIP Kitchen Tour? We feature members of the community who are willing to share the real spaces where they cook, as well as their stories of transitioning to this lifestyle. If you are interested, fill out our interest form!

About Grace Heerman

Grace Heerman is a writer and website designer based in New York City. Through her business Said with Grace, she helps coaches clarify their message and create authentic websites that actually bring in business. Here at Autoimmune Wellness, Grace writes book reviews, manages blog content, and organizes Facebook publishing. She is an avid traveler and loves spending winters in Asia. You can connect with Grace and learn more about her writing and design work on her website, Said with Grace.


  • Anthea Smith says

    I enjoyed reading the interview.
    Not sure if you can help me. I have purchased the aip plan from Mickey and Angie, and have tried following it several times.
    My problem is that I suffer from very low energy due to bad health, and after about 4 days on the aip diet I find I have extremely low energy – even to the extent of finding it difficult to walk.
    I know people say they may have some withdrawal symptoms, but mine are extreme.
    I use a lot of aip recipes, but find I can’t cut out grains and white potatoes altogether, due to these extreme withdrawal symptoms.
    Do you have any advice, or are some people unable to fully adopt the aip diet?
    Regards Anthea Smith

    • Mickey Trescott says

      Hi Anthea! The reaction you are describing is not typical–you should not be so tired starting the diet. Some people accidentally go too low-carb when adopting AIP–could this be it? I’d suggest trying to eat lots of starchy carbs like sweet potatoes, plantains, winter squash, taro, or yuca to keep your energy levels up. If that doesn’t work, working with a practitioner to troubleshoot may be necessary. Wishing you luck!

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