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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: Ann Mogilevsky
Location: Plymouth, Minnesota
AI diseases: Scleroderma
How long have you been eating AIP? 3 years. 5 years ago I started with Dr. Amy Myers food elimination diet before trying the AIP diet.
Have you successfully reintroduced any foods? Eggs and potatoes. Although when eating eggs, I eat in moderation. Example once a week!
How has the AIP changed your life?
I have stomach issues due to my autoimmune disease: scleroderma. My stools can be very unpredictable. I also can have fecal incontinence. When changing my diet and taking out foods that could upset my stomach, my bowel movements have become more stable and my incontinence less frequent.
Size of your AIP kitchen: 10 x 8 feet
Favorite thing about your kitchen:
I just remodeled my kitchen in the last 2 years. I took out a wall and my kitchen feels so open. I also put in a huge island. I now have prep space. I have quartz counter tops that make clean up simple. I put the microwave in the island which makes it easier for me with handicap to get food in and out. My garbage can is in my island so I can wipe my garbage right off my counter top and into my garbage can. One cabinet is a pull out spice rack, so much easier to access my spices.
Least favorite thing about your kitchen: Not enough storage for all my appliances.
Are there any cheap gadgets or little tools that you have found make AIP easier?
Plastic (BPA-free) and glass food storage containers. They are a necessity in bulk cooking. A good vegetable peeler.
What is the biggest thing that changed in your kitchen setup when you adopted the AIP?
Since I’ve remodeled my kitchen from the studs, it just happened naturally that it was ready to use! When planning my new design for the kitchen, I always had in mind how could I make my kitchen easier for me to cook in.
If someone was just starting to invest in some useful but more expensive kitchen tools, which one would you tell them to buy first?
The best tool that has helped me with cooking is a good knife. To cook with a sharp knife makes chopping so much easier. I also go bought the knife sharpener and a honing steel. A food processor and a good saute pan are also very helpful.
Are there any tricks you have learned to make AIP work in your space?
The best trick I have found is organization. I try to have what I need in arms length. For example, my drawers in my island where I do all my prepping have the items I regularly use. To my right, my drawer has all my measuring tools. To my right below me is my mixing bowls. To my left is my silverware drawer, with also my vegetable peeler and my whisks. On my island are my cutting boards as well as a bowl with garlic and ginger. There is also a small bowl with salt in it. My pull out spice cabinet is organized as to find spices easily. The top shelf is all cooking spices and organized alphabetically. The second shelf is my baking shelf.
How do you deal with food for family members that are not AIP?
If people are coming to my house, I make dishes that can be for both AIP and non AIP compliant people. For example, a baked chicken with choice of baked potato or sweet potato. A salad bar. I also have rolls. I have no problem skipping the roll. I can make food items like chicken wraps and have both AIP tortillas and flour. My friends and family are awesome. They love what I make!
Are there any tools or appliances that you’ve stopped using now that your diet has changed?
What are your favorite meals to batch cook?
Turkey maple breakfast sausage (I don’t eat pork!). I like to batch cauliflower rice and freeze it for a quick meal. I also like to batch chicken broth, freeze it in ice cube trays for easy use. Batch cook meatballs and nomato sauce and freeze. One of my favorite recipes is Mongolian ground beef to batch cook.
What are your favorite AIP and Paleo cookbooks?:
I tend for follow food bloggers. I follow AIP recipe Collection, Autoimmune Paleo Phoenix Helix, Unbound Wellness and Heal Me Delicious. I also follow Kale Junkie, she is not AIP but I know how to make recipes AIP compliant.
Do you have any tips for those starting an elimination diet and setting up their AIP kitchens for the first time?
Preparations to stay consistent with your diet throughout the week. Just remember it takes awhile to learn the tricks to cooking and eating! It will take longer to cook but as you get better it will get easier. Also batch cook as much as possible. It really helps, especially the days you are exhausted and need a quick meal. In setting up your kitchen: having what you use, i.e. chop or measure readily available will make cooking easier. Also have appliances easily accessible. In my pantry my much used appliances are easy for me reach and move.
Connect with Ann on her website, her podcast, Instagram and 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!