30+ Autoimmune Protocol Dinner Recipes

Dinner on the Autoimmune Protocol (AIP) is an opportunity to nourish your body with a delicious and satisfying meal that promotes healing and reduces inflammation. While the AIP diet eliminates many common dinner staples, it opens up a world of culinary creativity, encouraging you to explore new flavors and ingredients.

This collection of over 30 AIP dinner recipes is designed to make your evening meal a highlight of your day. From hearty roasts and flavorful stir-fries to comforting soups and stews, you’ll find a wide variety of options to suit your tastes and preferences. All of these recipes are 100% compliant with the elimination phase of the Autoimmune Protocol, meaning they are free from grains, gluten, dairy, eggs, nuts, seeds, nightshades, and refined sugars.

Whether you’re cooking for one or for the whole family, these recipes are designed to be both delicious and easy to prepare. Many of them are also great for batch cooking and meal prepping, so you can have healthy and satisfying dinners ready to go on busy weeknights. So, let’s get cooking and discover the joy of AIP dinners!

Roasts and Bakes

1. Roasted Chicken with Herbs

A classic roasted chicken is a simple yet elegant dinner that is perfect for any occasion. This AIP-friendly version is seasoned with a flavorful blend of fresh herbs and is roasted to perfection.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons chopped fresh herbs (e.g., rosemary, thyme, sage)
• 1 lemon, halved
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken dry with paper towels. Rub the chicken all over with the oil and season generously with sea salt and the chopped fresh herbs.
3. Place the lemon halves inside the cavity of the chicken.
4. Place the chicken in a roasting pan and roast for 1 to 1 1/2 hours, or until the chicken is cooked through and the juices run clear.
5. Let the chicken rest for 10-15 minutes before carving and serving.

2. Beef Pot Roast

This hearty and comforting pot roast is a classic cold-weather meal. The beef is slow-cooked with a variety of root vegetables until it is tender and flavorful.

Ingredients:

• 1 (3-4 lb) beef chuck roast
• 2 tablespoons olive oil or avocado oil
• 1 onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4 cups beef broth
• 2 teaspoons dried thyme
• Sea salt to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the beef roast generously with sea salt.
3. In a large Dutch oven or pot, heat the oil over medium-high heat. Brown the roast on all sides.
4. Remove the roast from the pot and set aside.
5. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, until softened.
6. Return the roast to the pot and add the beef broth and dried thyme.
7. Bring the pot roast to a simmer, then cover and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily shredded.
8. Serve warm.

3. Baked Salmon with Asparagus and Lemon

This simple and elegant dish is perfect for a quick and healthy weeknight dinner. The salmon is baked with fresh asparagus and lemon for a light and flavorful meal.

Ingredients:

• 2 (6-ounce) salmon fillets
• 1 bunch of asparagus, trimmed
• 1 lemon, thinly sliced
• 2 tablespoons olive oil or avocado oil
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the asparagus with 1 tablespoon of oil and a pinch of sea salt.
3. Place the salmon fillets on top of the asparagus. Drizzle with the remaining tablespoon of oil and season with sea salt.
4. Top each salmon fillet with a few slices of lemon.
5. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
6. Serve immediately.

Stir-fries and Skillets

4. Beef and Broccoli Stir-fry

This classic stir-fry is a quick and easy dinner that is packed with flavor. The beef and broccoli are cooked in a savory sauce made with coconut aminos, ginger, and garlic.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 head of broccoli, cut into florets
• 1/4 cup coconut aminos
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 2 tablespoons coconut oil or avocado oil

Instructions:

1. In a small bowl, whisk together the coconut aminos, honey or maple syrup, grated ginger, and minced garlic.
2. In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the sliced beef and cook for 2-3 minutes, until browned. Remove the beef from the skillet and set aside.
3. Add the remaining tablespoon of oil to the skillet. Add the broccoli florets and stir-fry for 3-5 minutes, until tender-crisp.
4. Return the beef to the skillet and pour the sauce over everything. Cook for 1-2 minutes, until the sauce has thickened slightly.
5. Serve immediately.

5. Chicken and Cabbage Stir-fry

This quick and easy stir-fry is a great way to use up leftover cabbage. The chicken and cabbage are cooked in a flavorful sauce made with coconut aminos, ginger, and garlic.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 head of cabbage, shredded
• 1/4 cup coconut aminos
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 tablespoons coconut oil or avocado oil

Instructions:

1. In a large skillet or wok, heat the oil over medium-high heat.
2. Add the chicken and cook until browned and cooked through.
3. Add the shredded cabbage, coconut aminos, grated ginger, and minced garlic to the skillet. Stir-fry for 5-7 minutes, until the cabbage is tender.
4. Serve immediately.

6. Shrimp Scampi with Zucchini Noodles

This light and flavorful shrimp scampi is a great grain-free alternative to the classic pasta dish. The shrimp is cooked in a delicious garlic and lemon sauce and served over a bed of zucchini noodles.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchini, spiralized
• 4 cloves garlic, minced
• 1/4 cup olive oil or avocado oil
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh parsley
• Sea salt to taste

Instructions:

1. In a large skillet, heat the oil over medium heat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Stir in the lemon juice and chopped parsley.
5. Serve the shrimp scampi over a bed of zucchini noodles.

Soups and Stews

7. Hearty Beef Stew

This rich and flavorful beef stew is the perfect comfort food for a cold evening. The beef is slow-cooked with a variety of root vegetables until it is tender and falling apart.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil or avocado oil
• 1 onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4 cups beef broth
• 2 teaspoons dried thyme
• 1 bay leaf
• Sea salt to taste

Instructions:

1. Season the beef stew meat generously with sea salt.
2. In a large Dutch oven or pot, heat the oil over medium-high heat. Brown the beef on all sides.
3. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, until softened.
4. Pour in the beef broth and add the dried thyme and bay leaf.
5. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is tender.
6. Remove the bay leaf before serving.

8. Creamy Mushroom Soup

This rich and creamy mushroom soup is a delicious and satisfying meal. It’s made with coconut milk for a dairy-free creaminess and is packed with the earthy flavor of mushrooms.

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups bone broth
• 1 cup full-fat coconut milk
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the chopped onion and cook for 5-7 minutes, until softened.
3. Add the sliced mushrooms and cook for 5-7 minutes, until they have released their liquid and started to brown.
4. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the bone broth and bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes.
6. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
7. Stir in the coconut milk and season with sea salt to taste.
8. Serve warm.

9. Fish Chowder

This creamy and flavorful fish chowder is a comforting and nourishing meal. It’s made with a variety of fish and vegetables, and the coconut milk gives it a rich and creamy texture.

Ingredients:

• 1 lb white fish fillets (e.g., cod, haddock), cut into 1-inch pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups bone broth
• 1 cup full-fat coconut milk
• 1 teaspoon dried dill
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until softened.
3. Pour in the bone broth and bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender.
4. Add the fish pieces to the pot and cook for 5-7 minutes, or until the fish is cooked through.
5. Stir in the coconut milk and dried dill.
6. Season with sea salt to taste.
7. Serve warm.

10. Lamb and Sweet Potato Stew

This hearty and flavorful stew is a great way to use up leftover lamb. The sweetness of the sweet potatoes pairs perfectly with the rich flavor of the lamb.

Ingredients:

• 1 lb cooked lamb, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 4 cups beef or lamb broth
• 1 teaspoon dried rosemary
• Sea salt to taste

Instructions:

1. In a large pot or Dutch oven, combine the cubed sweet potatoes, chopped onion, and broth.
2. Bring the stew to a simmer and then reduce the heat to low. Cover and cook for 20-30 minutes, or until the sweet potatoes are tender.
3. Stir in the cooked lamb and dried rosemary.
4. Season with sea salt to taste.
5. Serve warm.

Other Dinner Ideas

11. Shepherd’s Pie with Cauliflower Topping

This AIP-friendly shepherd’s pie is a comforting and satisfying meal. The rich and flavorful meat filling is topped with a creamy and delicious cauliflower mash.

Ingredients:

• For the filling:
  • 1 lb ground lamb or beef
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • Sea salt to taste
  • 2 tablespoons olive oil or avocado oil
• For the topping:
  • 1 head of cauliflower, chopped
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons nutritional yeast
  • Sea salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the filling, heat the oil in a large skillet over medium-high heat. Add the ground meat and cook until browned.
3. Add the chopped onion, carrots, and celery to the skillet. Cook for 5-7 minutes, until softened.
4. Stir in the beef broth and dried thyme. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
5. To make the topping, steam the cauliflower until tender. Then, mash it with the coconut milk, nutritional yeast, and sea salt until smooth and creamy.
6. Spread the meat filling in the bottom of a baking dish. Top with the cauliflower mash.
7. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
8. Serve warm.

12. Meatloaf

This classic comfort food is made AIP-friendly with a few simple swaps. This meatloaf is moist, flavorful, and packed with hidden vegetables.

Ingredients:

• 2 lbs ground beef
• 1 onion, finely chopped
• 2 carrots, grated
• 2 celery stalks, finely chopped
• 1/2 cup cassava flour
• 1/4 cup coconut aminos
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• Sea salt to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine all the ingredients. Mix well with your hands until everything is evenly distributed.
3. Shape the mixture into a loaf and place it in a loaf pan or on a baking sheet.
4. Bake for 1 to 1 1/2 hours, or until the meatloaf is cooked through.
5. Let it rest for 10 minutes before slicing and serving.

13. Stuffed Acorn Squash

This beautiful and delicious dish is perfect for a special occasion or a cozy weeknight dinner. The acorn squash is stuffed with a savory mixture of ground meat, apples, and cranberries.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 lb ground pork or turkey
• 1 apple, chopped
• 1/2 cup cranberries (fresh or frozen)
• 1/2 onion, chopped
• 1 teaspoon dried sage
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with 1 tablespoon of oil and season with sea salt. Place the squash cut-side down on a baking sheet and roast for 20-30 minutes, or until tender.
3. While the squash is roasting, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the ground meat and cook until browned.
4. Add the chopped onion, apple, and cranberries to the skillet. Cook for 5-7 minutes, until the onion is softened and the apple is tender.
5. Stir in the dried sage and season with sea salt to taste.
6. Once the squash is tender, flip it over and fill it with the meat mixture.
7. Return the squash to the oven and bake for another 10-15 minutes, until heated through.
8. Serve warm.

14. Pork Chops with Apples and Onions

This simple and flavorful dish is a classic combination that is perfect for a weeknight dinner. The pork chops are pan-seared and then cooked with sweet apples and savory onions.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil or avocado oil
• 1 onion, sliced
• 2 apples, sliced
• 1/2 cup bone broth
• 1 teaspoon dried thyme
• Sea salt to taste

Instructions:

1. Season the pork chops generously with sea salt.
2. In a large skillet, heat the oil over medium-high heat. Brown the pork chops on both sides.
3. Remove the pork chops from the skillet and set aside.
4. Add the sliced onion and apples to the skillet. Cook for 5-7 minutes, until softened and lightly browned.
5. Return the pork chops to the skillet and add the bone broth and dried thyme.
6. Bring the skillet to a simmer, then reduce the heat to low. Cover and cook for 10-15 minutes, or until the pork chops are cooked through.
7. Serve warm.

15. Lemon Herb Roasted Halibut

This light and flaky halibut is a delicious and healthy dinner option. It is roasted with a flavorful blend of lemon and fresh herbs for a simple yet elegant meal.

Ingredients:

• 2 (6-ounce) halibut fillets
• 1 lemon, thinly sliced
• 2 tablespoons chopped fresh herbs (e.g., parsley, dill, chives)
• 2 tablespoons olive oil or avocado oil
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halibut fillets on a baking sheet. Drizzle with the oil and season with sea salt.
3. Top each fillet with a few slices of lemon and a sprinkle of fresh herbs.
4. Bake for 10-12 minutes, or until the halibut is cooked through and flakes easily with a fork.
5. Serve immediately.

16. Turkey Meatballs with Zucchini Noodles

These flavorful turkey meatballs are a great alternative to traditional beef meatballs. They are served over a bed of zucchini noodles for a light and healthy meal.

Ingredients:

• 1 lb ground turkey
• 1/4 cup cassava flour
• 2 tablespoons chopped fresh parsley
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Sea salt to taste
• 2 medium zucchini, spiralized
• 1 cup marinara sauce (AIP-compliant)
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a medium bowl, combine the ground turkey, cassava flour, chopped parsley, onion powder, garlic powder, and sea salt. Mix well and form into meatballs.
2. In a large skillet, heat the oil over medium-high heat. Brown the meatballs on all sides.
3. Pour the marinara sauce over the meatballs. Bring to a simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the meatballs are cooked through.
4. Serve the meatballs and sauce over a bed of zucchini noodles.

17. Chicken and Mushroom Risotto (with Cauliflower Rice)

This creamy and comforting risotto is made with cauliflower rice for a low-carb and AIP-friendly version of the classic Italian dish. The chicken and mushrooms add a savory and earthy flavor.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups cauliflower rice
• 4 cups bone broth
• 1/2 cup full-fat coconut milk
• 2 tablespoons nutritional yeast
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a large skillet or pot, heat the oil over medium-high heat. Add the chicken and cook until browned. Remove the chicken from the skillet and set aside.
2. Add the chopped onion and sliced mushrooms to the skillet. Cook for 5-7 minutes, until softened and browned.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the cauliflower rice to the skillet and cook for 2-3 minutes, stirring constantly.
5. Pour in the bone broth, 1 cup at a time, stirring until the liquid is absorbed before adding more.
6. Once all the broth has been absorbed, stir in the coconut milk, nutritional yeast, and cooked chicken.
7. Season with sea salt to taste.
8. Serve warm.

18. Slow Cooker Pulled Pork

This tender and flavorful pulled pork is a great make-ahead meal for busy weeknights. It can be served on its own, in lettuce wraps, or over a bed of cauliflower rice.

Ingredients:

• 1 (4-5 lb) pork shoulder
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup bone broth
• 2 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika (use a nightshade-free blend)
• Sea salt to taste

Instructions:

1. Place the chopped onion and minced garlic in the bottom of a slow cooker.
2. Place the pork shoulder on top of the onion and garlic.
3. In a small bowl, whisk together the bone broth, coconut aminos, apple cider vinegar, and smoked paprika. Pour the mixture over the pork.
4. Cook on low for 8-10 hours, or until the pork is tender and easily shredded.
5. Shred the pork with two forks and toss with the juices in the slow cooker.
6. Serve warm.

19. Fish Tacos with Mango Salsa (on Lettuce Wraps)

These fresh and flavorful fish tacos are a great way to enjoy a taste of the tropics. The fish is seasoned with a simple spice blend and served in lettuce wraps with a sweet and spicy mango salsa.

Ingredients:

• 1 lb white fish fillets (e.g., cod, tilapia), cut into 1-inch pieces
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
• Sea salt to taste
• 8 large lettuce leaves (e.g., butter lettuce, romaine)
• For the mango salsa:
  • 1 ripe mango, peeled and diced
  • 1/2 red onion, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice

Instructions:

1. In a small bowl, combine the onion powder, garlic powder, turmeric, and sea salt. Toss the fish pieces with the spice blend.
2. In a large skillet, heat the oil over medium-high heat. Cook the fish for 2-3 minutes per side, until cooked through.
3. To make the mango salsa, combine the diced mango, chopped red onion, chopped cilantro, and lime juice in a small bowl.
4. To assemble the tacos, spoon the cooked fish into the lettuce leaves and top with the mango salsa.
5. Serve immediately.

20. Stuffed Bell Peppers (with AIP-friendly stuffing)

These colorful and flavorful stuffed peppers are a great way to get your veggies in. The peppers are stuffed with a savory mixture of ground meat, cauliflower rice, and herbs.

Ingredients:

• 4 bell peppers, halved and seeded (use with caution on AIP, some find it tolerable, otherwise use large hollowed out zucchini or other compliant vegetable)
• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice, cooked
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the oil over medium-high heat. Add the ground meat and cook until browned.
3. Add the chopped onion and minced garlic to the skillet. Cook for 5-7 minutes, until softened.
4. Stir in the cooked cauliflower rice, chopped parsley, and dried oregano. Season with sea salt to taste.
5. Spoon the filling into the bell pepper halves and place them in a baking dish.
6. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
7. Serve warm.

21. One-Pan Lemon Herb Chicken and Veggies

This simple and flavorful one-pan meal is perfect for a busy weeknight. The chicken and vegetables are roasted together with a delicious lemon and herb marinade.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups chopped mixed vegetables (e.g., broccoli, carrots, zucchini)
• 1/4 cup olive oil or avocado oil
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh herbs (e.g., parsley, thyme, rosemary)
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the chicken and vegetables with the oil, lemon juice, and fresh herbs. Season with sea salt to taste.
3. Spread the chicken and vegetables in a single layer on a baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve immediately.

22. Clam Chowder

This creamy and comforting clam chowder is a classic New England favorite, made AIP-friendly with a few simple swaps. The coconut milk provides a rich and creamy base, and the clams and vegetables make it a hearty and satisfying meal.

Ingredients:

• 2 (6.5-ounce) cans of chopped clams, with their juice
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups bone broth
• 1 cup full-fat coconut milk
• 1 teaspoon dried thyme
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes, until softened.
2. Pour in the bone broth and the juice from the canned clams. Bring to a simmer and then reduce the heat to low. Cover and cook for 15-20 minutes, or until the vegetables are tender.
3. Stir in the chopped clams, coconut milk, and dried thyme.
4. Season with sea salt to taste.
5. Serve warm.

23. Garlic Roasted Radishes

Roasted radishes are a surprisingly delicious and low-carb alternative to roasted potatoes. They have a mild and slightly sweet flavor when roasted, and the garlic adds a savory kick.

Ingredients:

• 2 bunches of radishes, trimmed and halved
• 2 tablespoons olive oil or avocado oil
• 2 cloves garlic, minced
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, toss the radishes with the oil, minced garlic, and sea salt.
3. Spread the radishes in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the radishes are tender and lightly browned.
5. Serve as a side dish with your favorite protein.

24. Braised Kale with Bacon

This simple and flavorful side dish is a great way to get your greens in. The kale is braised with bacon and onions for a smoky and savory flavor.

Ingredients:

• 4 slices of sugar-free, nitrate-free bacon, chopped
• 1 onion, chopped
• 1 bunch of kale, stems removed and leaves chopped
• 1/2 cup bone broth
• Sea salt to taste

Instructions:

1. In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
2. Add the chopped onion to the skillet and cook for 5-7 minutes, until softened.
3. Add the chopped kale to the skillet and cook for 2-3 minutes, until it starts to wilt.
4. Pour in the bone broth and bring to a simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the kale is tender.
5. Stir in the cooked bacon and season with sea salt to taste.
6. Serve warm.

25. Simple Pan-Seared Scallops

These sweet and succulent scallops are a quick and elegant dinner option. They are pan-seared to perfection and seasoned with a simple blend of salt and herbs.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tablespoons olive oil or avocado oil
• Sea salt to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season the scallops generously with sea salt.
2. In a large skillet, heat the oil over medium-high heat. Once the oil is shimmering, add the scallops to the skillet in a single layer, making sure not to overcrowd the pan.
3. Cook the scallops for 1-2 minutes per side, until they are golden brown and cooked through.
4. Sprinkle with fresh parsley and serve immediately.

26. Roasted Root Vegetables

A medley of roasted root vegetables is a simple and satisfying side dish that is perfect for any meal. The vegetables are tossed with oil and herbs and then roasted until they are tender and caramelized.

Ingredients:

• 4 cups chopped mixed root vegetables (e.g., carrots, sweet potatoes, parsnips, beets)
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon dried herbs (e.g., thyme, rosemary)
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the chopped root vegetables with the oil, dried herbs, and sea salt.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 30-40 minutes, or until the vegetables are tender and lightly browned.
5. Serve warm.

27. Chicken Liver and Onions

Chicken livers are a nutritional powerhouse, packed with iron, vitamin A, and other essential nutrients. This classic dish features chicken livers sautéed with onions for a rich and savory meal.

Ingredients:

• 1 lb chicken livers, trimmed
• 1 onion, sliced
• 2 tablespoons coconut oil or avocado oil
• Sea salt to taste

Instructions:

1. In a large skillet, heat the oil over medium-high heat. Add the sliced onion and cook for 5-7 minutes, until softened and lightly browned.
2. Add the chicken livers to the skillet and cook for 3-4 minutes per side, until browned on the outside and still slightly pink on the inside.
3. Season with sea salt to taste.
4. Serve warm.

28. Simple Steamed Mussels

Steamed mussels are a quick and easy meal that is both elegant and delicious. The mussels are steamed in a flavorful broth of garlic, herbs, and bone broth.

Ingredients:

• 2 lbs mussels, cleaned and debearded
• 2 cloves garlic, minced
• 1/2 cup bone broth
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the mussels and bone broth to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened.
3. Discard any mussels that have not opened.
4. Sprinkle with fresh parsley and serve immediately.

29. Garlic and Herb Roasted Lamb Chops

These flavorful lamb chops are a simple yet elegant dinner option. They are marinated in a delicious blend of garlic, herbs, and lemon juice, and then roasted to perfection.

Ingredients:

• 8 lamb chops
• 1/4 cup olive oil or avocado oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh herbs (e.g., rosemary, thyme)
• 1 tablespoon lemon juice
• Sea salt to taste

Instructions:

1. In a small bowl, whisk together the oil, minced garlic, chopped herbs, and lemon juice.
2. Place the lamb chops in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Place the lamb chops on a baking sheet and roast for 10-15 minutes, or until cooked to your desired doneness.
5. Serve warm.

30. Simple Sautéed Spinach

Sautéed spinach is a quick and easy side dish that is packed with nutrients. The spinach is simply sautéed with garlic for a flavorful and healthy addition to any meal.

Ingredients:

• 1 lb fresh spinach
• 1 tablespoon olive oil or avocado oil
• 1 clove garlic, minced
• Sea salt to taste

Instructions:

1. In a large skillet or pot, heat the oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
2. Add the spinach to the skillet and cook for 2-3 minutes, until wilted.
3. Season with sea salt to taste.
4. Serve immediately.

31. Pan-Seared Duck Breast with Cherry Sauce

This elegant and flavorful dish is perfect for a special occasion. The duck breast is pan-seared to perfection and served with a delicious and tangy cherry sauce.

Ingredients:

• 2 (6-ounce) duck breasts, skin on
• Sea salt to taste
• For the cherry sauce:
  • 1 cup frozen cherries
  • 1/4 cup bone broth
  • 1 tablespoon balsamic vinegar

Instructions:

1. Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season the duck breasts generously with sea salt.
2. Place the duck breasts skin-side down in a cold skillet. Cook over medium-low heat for 10-15 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and cook for another 3-5 minutes, or until cooked to your desired doneness.
3. While the duck is cooking, make the cherry sauce. In a small saucepan, combine the frozen cherries, bone broth, and balsamic vinegar. Bring to a simmer and cook for 10-15 minutes, until the cherries have broken down and the sauce has thickened.
4. Slice the duck breast and serve with the cherry sauce.