Two Reviews: The Autoimmune Paleo Cookbook and 28 Days of AIP e-book

The Autoimmune Paleo Cookbook by Mickey Trescott
This book has been around for a while, so I’m a little late to the party but hey! I’m happy to be showing up now. The Autoimmune Paleo Cookbook is written by Mickey Trescott, who blogs at www.autoimmune-paleo.com. She was one of the first resources I found about AIP, and her incredible blog helped me so much in making the decision to try the AIP, so I was thrilled when she gave me a copy of the cookbook to review.

There is no doubt that this book is gorgeous to look at. The photography, layout, and font all bring to mind an idyllic, rustic scene of natural goodness. Each page is simple, uncluttered, and clear. The recipes are straightforward, without unnecessary wording crowding up the page. But the book goes far beyond being pretty: it is a fabulous resource for anyone following an allergen-free diet, at any stage of their journey. For those new to following the AIP, the book opens with the mainstays of the autoimmune protocol diet, including a brief explanation of the AIP, lists of foods to include and exclude, and the food reintroduction process. There are even two, four-week meal plans with shopping lists to help you get started.

For those who have been following the AIP for a while, and feeling bored or stuck in a rut (like me, lately), this book provides a way out through delicious, colorful, nutrient-dense recipes guaranteed to inspire. The book covers basics like bone broth and kombucha, twists on old favorites that are easily missed on the AIP  (like Mayo and Cherry BBQ Sauce, which was a huge hit with my family), and creative ways to keep entree dishes exciting (I made the Garlic Beef and Broccoli this weekend- yum!). There are meals to impress dinner guests (Herb-Stuffed Trout, anyone?) and staples to get you through the week (like Tuna Salad and a variety of ground meat patties). No matter what stage of the AIP process you are in, The Autoimmune Paleo Cookbook will meet you where you are and make your journey more creative, more tasty, and more nutrient-dense. You can order the cookbook at http://www.amazon.com/The-Autoimmune-Paleo-Cookbook-Allergen-Free/dp/0578135213. 28 Days of AIP 28 Days of AIP by Christina Feindel
Anyone who follows a lifestyle like the autoimmune protocol knows that food can keep you constantly preoccupied with meal planning, grocery shopping, recipe hunting, and food prep. Christina Feindel of www.ACleanPlate.com has harnessed her no-nonsense approach to a healing diet by creating a great resource to help you get out of the kitchen and back to doing what you love. She gave me her new e-book, 28 Days of AIP, to review. The book provides four weeks of meal plans, grocery lists, and links to her recipes at www.acleanplate.com.

At the beginning of the book are some helpful suggestions for adapting the meal plans according to your needs.  The e-book incorporates old favorite recipes from the archives at A Clean Plate (many of which I’ve tried before and loved) and also introduces 8 brand new recipes to add to your repertoire. One of the things I struggle with is getting enough variety into my diet. I find what’s easy and stick to it, sometimes slacking off on focusing on varying my food and nutrients. These meal plans ensure that you’ll get a variety of nutrient-dense foods recommended in The Paleo Approach, including plenty of veggies and organ meats (I am planning to try the liverwurst recipe when I can get my hands on some good grass-fed liver). For anyone feeling overwhelmed by following the AIP or looking for great suggestions for changing up a repetitive routine, 28 Days of AIP is the way to go! Download the e-book at http://www.acleanplate.com/28-days-of-aip/.

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Pesto Pasta Salad (AIP)

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Big news, folks! As of last week, my blog has been awarded “The Paleo Approach Approved” badge (see sidebar)! The badge indicates that this blog is a resource which aligns with the recommendations in Sarah Ballantyne’s book, The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body. I feel so honored to be a part of the growing Paleo Approach community with a number of other talented bloggers. To view all the TPA Approved resources and blogs (all of which I highly recommend!), visit http://www.thepaleomom.com/tpa-approved

On to the latest recipe! Now that the farmers market is just bursting with fresh produce, I found myself overwhelmed with the amount of zucchini in my fridge. Zoodles  (“zucchini” + “noodles”. Get it?) are a fabulous way to eat it up!

Pesto Pasta Salad
Serves 4

Ingredients

For Pesto:

1 bunch basil
1 clove garlic, minced
1/3 cup olive oil
½ tsp salt

For “Pasta” and Veggies:

3 zucchini
1 carton mushrooms (8 oz), sliced
2 baked chicken breasts, shredded
2 Tbsp coconut oil

Directions

First, make your zoodles. If you have fancy tools for doing this, like a spiralizer, great! Use those. If you do not have fancy tools (like me) just use a potato/vegetable peeler. Peel off the skin and discard, then just keep right on peeling the flesh into long strips, straight into a colander. This makes fettuccini-like noodles. Peel until you get to the seeded, inner part of the zucchini. Set seeded part aside. Sprinkle zoodles with salt and set colander in the sink for 20 minutes.

Make pesto. Remove basil leaves from stem. Add basil, garlic, olive oil, and salt to food processor. Process until well-chopped and mixed.

Slice up remainder of zucchini. Heat coconut oil in a deep frying pan over medium heat. Add mushrooms and zucchini. Cook for 10-15 minutes until cooked to your liking. I like mine to start getting a little brown and crispy.

While shrooms and zukes are cooking, squeeze excess moisture from the zoodles (the salt helps draw it out). Once the mushrooms and zucchini are cooked to your liking, add zoodles and cooked chicken to pan and cook for 3-5 more minutes until zoodles are slightly cooked and chicken is warm.

Remove from heat and stir in the pesto. Enjoy hot or cold!