“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” –Adelle Davis, Let’s Get Well The Autoimmune Protocol changed my life. Pretty much everyone that even remotely knows me knows that. Not only does my plate look different, but also my family life, my career, and even my leisure time ...
AIP Is Not A Religion
Citrus Braised Lamb
As much as I love beef, sometimes I get a hankering for red meat with a little more flavor, and lamb almost always does the trick. While a lot of people are used to lamb chops and leg of lamb, I have fallen in love with braising lamb shoulder. This method produces some delicious vegetables, as well as a fantastic liquid that can be reduced into ...
Middle Eastern Glazed Chicken
If you visit Grazed and Enthused, you will find a variety of Middle Eastern-inspired AIP recipes like my AIP Hummus, Beef Shawarma, Lebanese Chicken & Stuffing, and Lamb with Olive Tapenade Rice. These are the dishes I grew up devouring, and craving as a youngster. Our limbic systems, the emotional memory center of the brain, drive us to food reminiscent of family gatherings and ...
Breaking the Cycle of Food Cravings: Why Are We Drawn to Foods That Harm Us?
One cornerstone of the Autoimmune Protocol (AIP) is determining which foods cause adverse reactions, whether they’re in the digestive system, joints, skin, or other organs. Each of us can pinpoint at least one food — typically more — that leaves us feeling icky. But knowing which foods we react to doesn’t necessarily make it easy to give them up. While consuming them results in unpleasant ...
AIP Stories of Recovery – March 2015
“AIP Stories of Recovery” is a success story series about regular people from the Autoimmune Protocol community who are changing their lives using the protocol. Each month a new person is featured and readers have the opportunity to discover all the different health challenges that are being overcome by folks just like themselves on the same path. At Autoimmune Paleo we hope you’ll be inspired by, ...
Roasted Vegetables with a Salsa Verde
I love roasted vegetables. They taste so scrumptious and what’s more, they pretty much look after themselves in the oven, leaving you to concentrate on other things. This recipe is a good assortment of colours, textures and flavors but the real beauty is that it can also be completely dependent on seasonal availability, or what you have in your food store. For the veggies ...
Crispy Dill Fried Fish
You know what I like? I like pub food. Wings, pulled pork sandwiches, cheese fries, fish and chips…that sort of thing. Now, I’m not going to be eating most of that any time soon…or ever again in some cases. BTW, I’m a Celiac, can I even be in a pub? Is the air cross-contaminated? I sorta feel like there should be a 500 yard ...
AIP Kitchen Tour – March 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 ...
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.
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