For most people, eating when traveling is simple; just hit the nearest market, or venture out for some local cuisine. With the Autoimmune Protocol and other specialized diets, we have to be mindful of what we eat, and don’t have the option of partaking in whatever is offered. It can make traveling tricky. Because of this, some people find themselves reluctant to travel – whether ...
Travel Food Tips While On AIP
Creamy Mushroom Soup with Bacon and Fried Sage
This soup combines some of my favorite flavors — earthy mushrooms, creamy coconut milk, sweet and salty bacon and the rustic crunch of fried sage. Oh wait, and I forgot to mention truffle salt — my latest obsession! While this may seem like a fancy dish you might prepare for company, I say bust it out for a weeknight dinner and treat yourself! If you feel ...
AIP Kitchen Tour – May 2015
AIP Kitchen tour is a monthly feature where we profile someone who eats AIP and has agreed to share their kitchen setup with the community, in hopes that they can further inspire us to get our kitchens organized and set up for success! We’ve heard reports of people who are able to make AIP work in college dorms and small city apartments to large ...
Wild Sockeye Salmon with Spinach and Dill Cream
A feast that can be served warm or at room temperature, this has to be one of the easiest and quickest meals to prepare. However, take a little time with presentation and it’ll look like you’ve spent hours. Then, not only is it a pretty offering to serve your family or guests, it goes on to pack a mighty punch in the department of nutrient ...
Oven Baked Cod Fish with Spring Vegetables
Have you noticed that something has changed in the air? Spring is finally here and with it comes the promise of sunshine and warmer days. I also noticed a change in my appetite and food choices. Hearty winter dishes have been replaced by lighter meals, with lots of green vegetables and fresh herbs. I am always amazed by the bounty and abundance of vegetables that ...
Learning To Delay Gratification
It could be argued that the topics I’ve explored over the last several months (you can read them here, here, and here), were a bit directed at AIP long-termers, folks who have been walking the path for a while and who are ready to expand their horizons. Today I wanted to step back a bit and talk about something that applies to us all, but ...
Sweet Potato Tarts with Caramel Drizzle and Sea Salt
I don’t think about pastries very much anymore. As a Celiac, I tend to pass by bakeries with a healthy bit of trepidation, readily observing my self-imposed “10 foot rule.” However, that doesn’t mean I’ve forgotten! In my former life, I baked often. I grew up with my grandmother living just a “hop, skip, and a jump” from my own front door and spent many ...
What is Gluten Cross-Reactivity?
The Theory Since many people with celiac disease continue to feel sick, even when they eliminate gluten from their diet, scientists have been looking for the reason why. One theory is cross-reactivity. What does that mean? When your body develops an allergy to gluten, it creates antibodies that remember gluten’s protein structure. If you eat gluten, those antibodies set off an inflammatory response. Some other foods ...
Meet Mickey + Angie
With five autoimmune diseases between them, Mickey and Angie found their path to better health with the Autoimmune Protocol. Now it’s their mission to share that approach with nourishing recipes, practical resources, and community connections.
LEARN MORE>
Preorder Mickey’s Updated Guide to AIP Releasing May 26
Check out the Podcast!
Our Print Books
