Everyday recipes for the paleo autoimmune protocol

Month: April 2017

Baked Salmon with Lime Butter

Baked Salmon with Lime Butter

When I began the autoimmune protocol I was a pescatarian, which means I didn’t eat any forms of meat or poultry.  To get enough protein, I ate a metric ton of fish and seafood, including plenty of salmon. As excited as I am about adding […]

Sweet and Sour Chicken

Sweet and Sour Chicken

When I lived in Brooklyn there was a Chinese food restaurant right downstairs from my building.  It was tiny (takeout only for sure!) and dimly lit, but they had all the classics.  I used to get the eggplant in garlic sauce on the regular.  On […]

Purple Spring Salad

Purple Spring Salad

Early spring can be a hard time for fresh produce: the farmers’ market is still filled with winter storage vegetables, and there isn’t a lot of greenery around.  This salad skirts around that issue by using brussels sprouts instead of more traditional salad greens, and […]

Malaysian-Style Bak Kwa

Malaysian-Style Bak Kwa

 I first tried bak kwa when I was traveling in Singapore to visit a very good friend of mine.  I was lucky enough to be there around the Chinese New Year, when this delicacy is served.  This pork jerky is tangy, salty, and sweet, and […]

Maple Balsamic Vinaigrette

Maple Balsamic Vinaigrette

A simple, 4-ingredient salad dressing that you can toss together to dress up any dish of greens. When I was in college a chef visited campus and taught a small group of us to cook some dishes for dinner.  One of the things we made […]

Orange Chicken Tagine

Orange Chicken Tagine

A tagine is a type of cookware that is commonly used in Moroccan cuisine.  It has a conical shape, so moisture that escapes from the ingredients while they cook drips slowly back down into the dish.  Steaming the food in its own juices deepens the […]

Apple Cinnamon Chips

Apple Cinnamon Chips

It’s decidedly not fall anymore, but the farmers’ market is still full of apples.  They do keep very well in storage over the long winter months.  Even so, the texture of a months-old apple just cannot compare to that first crisp bite of fresh Macintosh […]

Oven-Roasted Dry Rub Ribs

Oven-Roasted Dry Rub Ribs

As a fairly new carnivore, “exotic” cuts of meat are still very exciting for me.  So, I decided to try my hand at making some ribs.   I live in Astoria, where there are large pockets of communities of people of Greek or Middle Eastern […]

How to Be a Guest on AIP

How to Be a Guest on AIP

It’s spring and there’s a warm breeze in the air.  Birds are returning, buds are opening, the sun is warm and plentiful.  Everything’s wonderful–until you get your first summer barbecue invitation!  What to do? It’s lovely to be cooked for by other people.  But this can […]

Slow Cooker Maple Rib Tips

Slow Cooker Maple Rib Tips

I inherited my slow cooker when my roommate moved out and abandoned it.  Don’t get me wrong, my roommate was great–but his slow cooker??  Amazing! It’s just magical to put ingredients into a slow cooker, walk away, and return hours later to a fully-cooked meal. […]

Smoky Cara Cara-Sage Salt

Smoky Cara Cara-Sage Salt

These look like grapefruit but I promise they aren’t–they’re oranges!  Cara cara oranges, to be specific. Cara cara oranges are a seasonal treat that make winter worth wading through.  They are sweeter and less acidic than a typical orange, and they have an unusual deep […]

Salt Worth Its Salt

Salt Worth Its Salt

Lots of diet-restricted friends have asked me what to do when they get stuck in a rut, eating the same foods meal after meal.  This can be compounded when you’re on a diet that restricts spices and flavorings, like AIP.  I myself have struggled with […]

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

My younger brother is flexing his inner chef wings and has just gotten his first cast iron pan.  I am posting this recipe in his honor, so that he might use his awesome new kitchen toy on something that makes use of its stove-to-oven capabilities. […]

Garlic Salt

Garlic Salt

This is a wonderful salt to keep around the kitchen.  It goes well on everything.  Because it’s so pretty, this is also a nice salt to keep in a clear glass grinder or in a pinch bowl to sprinkle on food as a finishing salt. If […]