This Easy Orzo Salad makes a quick lunch – it’s simple to make with fresh produce, dried or fresh fruit, left-over roast chicken or turkey and a lemony dressing.
Orzo Salad
Yield: 6 servings
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 1 minute
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A simple pasta style salad that's perfect for a quick lunch!
Begin by cooking the cassava orzo according to package directions.
While the orzo cooks, wash and prep the chard, carrot and shallot.
Add the sliced chard, shredded carrot, sliced shallot, shredded chicken and dried cranberries to a large mixing bowl.
Add dressing ingredients to a small bowl and whisk to combine.
When the orzo is finished cooking, drain and add it to the large bowl along with the other ingredients.
Pour the dressing over everything and toss to combine. Add extra sea salt to taste. Enjoy!
Notes
This pasta salad is best served immediately, or chilled slightly, but will save in the fridge in an airtight container for up to 3 days. No need to reheat. It’s perfect rightout of the fridge!
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
This AIP Zuppa Toscana requires just 6 ingredients and cooks up quickly in the Instant Pot for a weeknight AIP or Paleo friendly meal that will knock your socks off.
If you don’t have an Instant Pot, no worries, you can find stove-top and slow cooker/crock pot instructions at the bottom of the recipe card.
I hope you enjoy this delicious comfort food … it’s one of my favourites!
Zuppa Toscana with Only 6 Ingredients!
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This fast and easy AIP Zuppa Toscana will quickly become one of your favorite comfort foods.
Prep your ingredients. Chop the sweet potato and kale, and slice the bacon.
Pre-measure the seasonings into a small bowl.
Set your Instant Pot to sauté mode and add a small drizzle of avocado oil to the insert.
Once your Instant Pot is warmed up, add chopped bacon, ground pork and sauté - stirring occasionally until browned and cooked through.
Add all the herbs and seasonings - stir to incorporate.
Turn the Instant Pot off.
Add cubed sweet potato and broth or water. Give it one more stir and then seal and set on high pressure for 15 minutes.
Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes before manually releasing it (be sure not to burn yourself. Use a wooden spoon or a towel to turn to “venting”).
Add kale and coconut milk (if using - I highly recommend it for extra creaminess and depth of flavour). Stir, cover and let stand for about 10 minutes, or until the kale is wilted.
Serve warm.
Notes
WHITE SWEET POTATOES: If you can’t find white sweet potatoes, you can sub an equal amount of regular orange sweet potatoes, parsnips or rutabagas, but the flavor will be different. If you tolerate potatoes, you could also swap in regular potatoes like Yukon Gold.
STOVE-TOP: You can also make this on the stovetop if you don’t have an Instant Pot. Just use a large soup pot or dutch oven and follow step 1. For step 2, instead of setting to high pressure, just set to a medium simmer and cook, stirring occasionally - for about 30 minutes, or until the sweet potatoes are cooked through. Then proceed to step 3.
SLOW COOKER: You can also make this in the slow cooker. Just brown your bacon and pork in a pan on the stovetop, and then proceed to step 2. Set your slow cooker to low for 4-5 hours, or until the sweet potatoes are cooked through, and then proceed to step 3.
* Coconut milk is used in this recipe to make it dairy free and AIP-friendly. If you don’t like coconut milk or you don’t tolerate it, you could swap it for cow’s milk (this would no longer make it dairy free or AIP), or a nut milk (this would be Paleo-friendly, but no longer AIP-friendly). You can also just leave it out. This Zuppa Toscana is still delicious with or without coconut milk.
** This Zuppa Toscana recipe was designed to be super simple, but if you prefer the taste of fresh onion and garlic, go for it! Just add them in with the bacon and ground pork and sauté a bit before proceeding to step 2.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
This AIP Crock Pot Butternut Squash Chicken & Pasta is a quick and easy weeknight meal. The perfect nightshade-free and dairy-free pasta dish!
I love the simplicity of just tossing everything into the slow cooker, setting it and walking away until it’s dinner time. Plus, a delicious meal that takes just five minutes of hands-on time is this lazy cook’s dream!
Savory, nutty flavors combine with a tiny bit of a kick from the garlic and onion for a cozy AIP pasta dish that makes a cold, blistery winter night not seem so bad, after all.
Crock Pot Butternut Squash Chicken & Pasta
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours5 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ A quick and easy Italian-inspired weeknight meal that takes minutes to prepare.
Add the diced onion, minced garlic, butternut squash, bone broth and Italian seasoning and salt to the bowl of your crockpot and give it a stir to incorporate
Nestle in the chicken
Cover and cook on high for 3-4 hours or on low for 6-8 hours
Just before the chicken is finished, cook the cassava fusilli according to the package directions
When the crockpot cooking cycle is complete, shred the chicken with two forks (you can do this right in the crockpot). Stir to combine
Serve the Butternut Squash Chicken on top of the cassava fusilli and add sea salt to taste
Serve this Crock Pot Butternut Squash Chicken and Pasta alongside a fresh side salad for a complete meal
Notes
Leftovers: Store the cooked chicken and the pasta separately, in airtight containers in the fridge for up to 3 days
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
https://aiprecipecollection.com/wp-content/uploads/2023/09/AIP-Crock-Pot-Butternut-Squash-Chicken-Pasta-2-rotated.jpg1080720Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-10-30 22:30:572023-10-30 22:30:57Crock Pot Butternut Squash Chicken & Pasta
This set-it-and-forget-it AIP Crock-Pot Creamy Ranch Chicken & Potatoes makes an excellent, hearty weeknight dinner. Just a few ingredients and a few minutes of hands-on time produces a comforting, filling meal that will satisfy the whole family. Balance it out with a light side salad and dinner is complete!
Crock-Pot Creamy Ranch Chicken & Potatoes
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours15 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ A simple, beginner recipe that makes a hearty weeknight dinner.
Wash and prep the Japanese sweet potatoes and carrots
Add to the bowl of a slow cooker
Top with chicken breasts
Sprinkle everything with the herbs and sea salt and pour the coconut milk over everything
Cover and cook on high for 4-5 hours or low for 7-8 hours.
Give it a little stir and serve
Optionally, top with a sprinkle of AIP compliant bacon bits
Notes
Leftovers: Save leftovers in an airtight container in the fridge for up to 3 days
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
This Crispy Herb-Roasted Broccoli is an exciting twist on a classic roasted broccoli recipe. Quick and easy, yet unique and delightful.
Herb-Roasted Broccoli
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This Crispy Herb-Roasted Broccoli is an exciting twist on a classic roasted broccoli recipe. Quick and easy, yet unique and delightful. Perfect for a holiday side dish, or a quick weeknight side. Plus, it’s AIP, Paleo and Whole30 compliant!
Ingredients
1 1/2 lbs - broccoli florets, cut into roughly equal size (approx. 4 very small heads, or 2 large)
Add all ingredients to a large bowl and toss to combine.
Transfer to a large baking sheet lined with parchment paper, and arrange in a single layer, spacing evenly.
Roast at 425ºF for 15-20 minutes, or until the broccoli is starting to turn brown and crispy.
Best when served immediately.
Notes
* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder
** Nutritional Yeast - Read more about why it's important to use non-fortified nutritonal yeast - click here.
Leftovers: Store in an air-tight container in the fridge for a day or two.
Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients. It’s a super-simple recipe anyone can make, and everyone can enjoy. Savory-sweet acorn squash, pork panko and Italian seasonings combine for a velvety, toasted squash with a perfectly crispy exterior.
Herb-Roasted Acorn Squash
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ The perfect holiday side dish to impress your friends and family, with minimal effort.
Cut the top and bottom off of each acorn squash, cut in half length-wise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat.
Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through for even cooking.
Best served immediately.
Notes
* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder
Leftovers: Store in an air-tight container in the fridge for a day or two.
Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
If you’re on the AIP and missing a traditional bread stuffing for your Sunday supper or the festive season, this Thanksgiving Stuffing just might do the trick!
Our recipe creator, Andrea, tried for YEARS to create an AIP Thanksgiving stuffing that satisfies like a gluten-filled bread stuffing. Yes, Years! For most, an all-veggie stuffing just doesn’t cut it. No one believes it’s the real thing. It doesn’t have the right taste or texture. And ain’t no one wanna spend extra time baking AIP-friendly bread just to use it in another dish that takes an hour to cook. It’s just too much work. Especially when you’re already overwhelmed with all the other AIP versions of Thanksgiving food you’re trying to cook at the same time.
Well, my friends, Andrea created a brilliant shortcut. It’s perfect. You don’t have to do any extra baking, but you still get that savory, bready texture you’re looking for in Thanksgiving stuffing. Even her non-AIP husband declared it to be “the BEST stuffing I’ve ever eaten. Ever!” Now there’s some high praise!
The Best Thanksgiving Stuffing
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A heavenly AIP Thanksgiving stuffing made with onions, celery, mushrooms and pork. Plus, a grain-free bready topping with no extra baking!
Heat a large skillet over medium heat and add 1 Tbsp avocado oil to the skillet. When the skillet is warm, add the onion and celery and sauté for about 7 minutes, or until the vegetables start to soften.
Transfer to a large casserole dish.
Add the mushrooms to the skillet and sauté for about 3 minutes, or until starting to soften.
Transfer to the casserole dish.
Add one more tablespoons of oil to the skillet and add the ground pork. Break into small pieces (a potato masher or kitchen whisk make this task easier) and sauté until cooked through, about 7 minutes.
Transfer the pork to the casserole dish.
Add cranberries and seasonings to the casserole dish and toss well to combine everything.
Add cassava flour and palm shortening to a food processor and pulse until crumbles form. Continue to pulse and drizzle the cold water over the cassava mixture. When the crumbles are fairly even in size, transfer the mixture to the casserole dish. Toss lightly to combine.
Transfer the prepared casserole dish to the oven and bake at 350ºF for 35-45minutes, or until the stuffing is hot and the top begins to brown.
Serve with the rest of your holiday meal and enjoy!
Leftovers will store in an airtight container in the fridge for up to 5 days. It reheats beautifully in both the oven and the microwave.
Notes
Serves a Crowd! This recipe makes a very large amount of stuffing. If you have a big crowd, it’s perfect. For smaller crowds, the recipe can easily be cut in half. All of the steps will be the same; just reduce the cooking time in the oven by about 10 minutes or so, and check often to make sure it doesn’t burn.
Not Into Pork? If pork isn’t your favorite, you can try another ground meat. Ground chicken or turkey would work great for a lighter version.
Can I make this AIP stuffing ahead of time? Yes! Follow all the steps and then cover and save in the fridge for 1-2 days. To reheat, just remove the cover and pop it back in the oven at 300º for about 20 minutes, or until heated through.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
This recipe for AIP elimination stage compliant Chewy “Chocolate” Chunk Cookies is by far the most recommended cookie recipe in AIP Recipe Collection Facebook Group! So you can imagine our disappointment when the recipe creator closed down her website! <Insert audible gasps here, and bring on the tears!>
Fortunately, I had saved a copy of the recipe and want to give complete credit for this recipe to its creator, Tonja, formerly known as Flame to Fork (the recipe formerly lived here, and in the event it comes back online, I wanted to provide the original link).
To allow Tonja’s story to live on, here is a snippet from the post she wrote:
“This girl likes her cookies. So when I found out that I would need to start following the autoimmune protocol (AIP) to help heal a leaky gut, my old-standby of Seriously Chewy Chocolate Chip Cookies were a no-go. I can tell you, it is not easy to follow this protocol. Although these cookies are good, they were still created as a treat in a way of eating that seems so limiting. Something to help everyone feel a bit more “normal” while living in a world where they can’t eat normal. In the real world of convenience foods (even the paleo/”clean” ones), restaurants and anything else created to help simplify real food for the majority of people, there are ingredients that someone on AIP cannot have. So having been AIP just over a month now, I feel the need for normalcy. I’ll be honest and say I’ve cried a few tears in my kitchen. I’ve sobbed while washing the thousandth dish that week since I am literally cooking every dang day. I know I am not alone. And I just want a cookie. (did you just picture me on the floor, pounding my fists on the ground, having a tantrum??) Out of desperation, comes yumminess for you guys as well. I hope you like it! xo – Tonja”
I’m sure we all feel what Tonja wrote … and it’s good to know that we are definitely not alone. I’m ever so grateful for all of the very talented recipe creators out there who have shared their journeys and their delicious inspirational creations to help us stay on track, keeping our bodies and souls nourished. ♥
Chewy "Chocolate" Chunk Cookies
Yield: 8 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 40 minutes
♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ The #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!
Heaping 1/2 cup-full of homemade carob chips (recipe below)**
Instructions
Preheat oven to 350 degrees.
In a medium sized bowl, combine tapioca flour, coconut flour, gelatin, coconut sugar, salt and baking soda.
In a small bowl, melt the palm shortening and then stir in the maple syrup and vanilla.
Add the liquid mixture to the flour mixture and stir until well combined.
Mix in the homemade carob chips (or chocolate chips) and let cool (or pop in the refrigerator for 10 minutes).
Divide batter into 8 equal portions and roll each portion into a ball.
Place the dough balls onto a parchment lined cookie sheet and flatten to about 3/4" tall.
Bake for 10 minutes or until edges are golden brown.
Let cool on the cookie sheet for about 5 minutes before putting on a cookie rack to cool completely.
Notes
* Arrowroot may be substituted, however I made them both ways and all testers agreed the tapioca was a better "mouth feel"
** If you tolerate chocolate, feel free to substitute dairy-free Enjoy Life chocolate chips
Some group members note that you can successfully substitute coconut oil 1:1 instead of palm shortening, or even pure lard (not Crisco/shortening, but lard).
Carob Chunks (Dairy & Cocoa Free)
Yield: 1 Cup
Prep Time: 5 minutes
Additional Time: 40 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ This carob chunk recipe comes from the #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!
In a small saucepan over medium-low heat, melt the palm shortening and coconut butter.
Add in the coconut sugar and stir until dissolved (most likely it will not dissolve completely, but hey, we can try).
Remove from heat and stir in the carob powder, vanilla and sea salt.
Pour the mixture into a parchment-lined 8x8 baking dish or pan and put in the freezer for 20 minutes.
Remove from the freezer and using a sharp knife, cut the mixture into chocolate-chip sized chunks (the mixture should still be fairly soft and easy to run a knife through).
Return to the freezer to completely harden.
Once ready to use for the first time, using the pre-cut lines, break the "chocolate" into separate chunks.
Store extra in an air-tight container in the freezer.
Notes
Homemade AIP carob chips / chunks do not hold the same shape that a traditional chocolate chip does, so don't worry if your "chocolate" runs a little more than anticipated.
Some folks use coconut oil instead of palm shortening, but it's definitely noteworthy that your chips/chunks will be very runny in your cookies.
https://aiprecipecollection.com/wp-content/uploads/2023/10/Screen-Shot-2023-10-24-at-10.14.40-PM.png352782Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-10-24 22:15:292023-10-30 22:47:49Chewy “Chocolate” Chunk Cookies
Nothing says fall quite like pumpkin-flavored-everything! These AIP Pumpkin Scones are perfectly moist and luscious topped with a simple caramel glaze. Pair them with a hot cup of tea or AIP coffee substitute (read more about your options here) for a perfect fall morning.make the perfect accompaniment to your morning routine or a snack on the go.
These AIP Pumpkin Scones are moist and fluffy, yet crispy, crumbly and flaky at the same time. Tigernut flour and arrowroot starch help create a springy texture, similar to gluten-filled baked goods. The palm shortening makes an almost perfect swap for butter, helping to create the crumbly, flaky texture. And the pumpkin puree keeps the scones moist and fluffy. Be sure to read the tips below the recipe for best results.
Pumpkin Scones with Spiced Caramel Glaze
Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Perfectly moist, yet crumbly these AIP Pumpkin Scones topped with a luscious caramel glaze are perfect for fall mornings.
Preheat oven to 400ºF and line a baking sheet with parchment paper
Measure out the palm shortening and place it in the freezer for about 10 minutes while you prepare the rest of the ingredients
Add all dry ingredients to a large mixing bowl and give it a quick whisk to blend
Then add the palm shortening and cut it in with a pastry cutter or a fork (a pastry cutter works significantly better). Cut until the palm shortening is in pieces about the size of peas
Add the cold pumpkin puree, coconut milk and vanilla extract to the bowl and mix with a spatula until a very thick batter forms
Turn the batter onto the parchment paper-lined baking sheet
Dust your hands with a little arrowroot starch and use them to form a disc about 1″ thick
Use a large knife or pizza cutter to cut the disc into 8 equal triangles, dusting the knife with arrowroot in between each cut to prevent sticking
Separate the triangles from each other to allow the edges of the scones to crisp as they cook (The further apart, the better, as the scones do spread a bit while baking, and you want to make sure the edges get crisp)
Bake at 400ºF for 20-25 minutes, or until golden brown
The scones will still be fairly soft to the touch, but should have some toasted edges
Allow to cool for at least 15 minutes, to set
While the scones cool, mix the ingredients for the Spiced Caramel Glaze in a small bowl and drizzle or spread over the cooled scones. Enjoy!
Store unglazed scones in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
Reheat in the oven, toaster oven or air fryer and then drizzle with glaze.
Notes
Work with cold ingredients. My palm shortening was at room temperature, but I measured it out first and placed it in the freezer while I prepared the rest of the ingredients. It was in the freezer for a total of about 10 minutes. I placed my canned pumpkin puree and coconut milk in the fridge the night before I made these scones. Working with cold ingredients helps the dough hold its shape and helps give the scones that classic scone texture.
Don’t overwork the dough. The more you knead it, the tougher it gets, and you don’t want tough scones. Overworking the dough also warms it up and melts the palm shortening, which you don’t want, for the reasons listed above. You want to mix the ingredients until just combined, not perfectly blended.
Let the scones cool at least 15 minutes, to give them time to “set.” When they first come out of the oven, they will be squishy and very moist – more like a crumbly cake than a scone. Giving them a bit of time to set will help give them that classic scone texture. Trust me, it’s worth the wait.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
https://aiprecipecollection.com/wp-content/uploads/2023/09/AIP-Pumpkin-Scones-6.jpg1080720Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-09-20 21:45:082023-09-20 21:54:22Pumpkin Scones with Spiced Caramel Glaze
No need to feel left out this “Pumpkin Spice Everything” season when you have this Pumpkin Spice Protein Smoothie recipe in your arsenal! It’s totes AIP, and it’ll make your pumpkin spice drive-thru junkie workmates completely jealous.
While your colleagues are slurping up their artificially flavored, sugary drinks topped with “whipped cream,” you can take comfort in knowing you’re consuming real foods that support your healthy AIP lifestyle.
Food Value of 1/2 Cup of Pumpkin Puree
Did You Know Pumpkin is a Superfood?
It’s actually one of the healthiest vegetables you can eat! Pumpkin is a powerhouse food that is low in calories and high in many health-promoting phytochemicals.
It provides a healthy dose of fiber, which is proven in supporting digestive health, regulating blood sugar and reducing the risk of heart disease!
Pumpkin is packed with nutrients like beta-carotene, which has been shown to have anti-inflammatory properties.
It can do your immune system some serious good because of the high levels of vitamin A – an antioxidant that helps fight off disease-causing free radicals in the body by preventing damage to cells involved in the immune response.
Annnd, because pumpkin has a high water volume, it helps you feel full and satiated, as well.
What About The Protein Powder?
While most protein powders are far from AIP compliant, I’m happy to let you know that Autoimmune Health & Nutrition has us covered! Check out their variety of flavors, from plain grass-fed collagen to Cherry “Chocolate,” Double “Chocolate” and the option I used in this delicious smoothie, Vanilla Banana!
Purchase your Autoimmune Health & Nutrition protein powders and save 10% off every order with coupon code AIP10 – click here to shop. (NOTE: Autoimmune H&N offer Paleo and AIP options, so be sure to select the correct product WITHOUT Stevia – want to know more about why Stevia is “out” on the AIP, click here).
♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This healthy AIP compliant Pumpkin Spice Protein Smoothie will make your friends hitting the drive-thru jealous!
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