7-Day Autoimmune Protocol (AIP) Meal Plan

This streamlined 7-day meal plan is designed to help you ease into the Autoimmune Protocol with minimal stress and maximum flavor. Each day features balanced meals from our collection of 68 quick recipes, all designed to be prepared in 20 minutes or less. The plan strategically uses leftovers to save time and reduce food waste, making your first week on AIP as smooth as possible.

Whether you’re just starting the protocol or looking for a simple week of meal inspiration, this plan provides everything you need to stay nourished, satisfied, and compliant. Feel free to adjust portions based on your individual needs and swap meals according to your preferences.

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Day 1: Monday

Breakfast: Speedy Sweet Potato Hash
A hearty combination of ground turkey, sweet potatoes, and greens to fuel your morning.

Lunch: Leftover Speedy Sweet Potato Hash
Reheat your breakfast leftovers for a quick and satisfying midday meal.

Dinner: Sheet Pan Lemon Herb Chicken & Asparagus
A complete one-pan meal with minimal cleanup. Make extra chicken for tomorrow’s lunch.

Snack: Apple Slices with “Caramel” Dip
A sweet treat made with coconut butter and maple syrup.

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Day 2: Tuesday

Breakfast: Berry & Coconut Collagen Smoothie
A refreshing and nutrient-packed smoothie perfect for busy mornings.

Lunch: Leftover Sheet Pan Lemon Herb Chicken & Asparagus
Enjoy yesterday’s dinner as a convenient lunch.

Dinner: 20-Minute Beef & Kale Skillet
A hearty one-pan meal packed with iron and nutrients.

Snack: Cucumber & Avocado Bites
Cool, creamy, and refreshing bites loaded with healthy fats.

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Day 3: Wednesday

Breakfast: Two-Ingredient Banana Pancakes
Simple grain-free pancakes that feel like a special treat.

Lunch: Leftover 20-Minute Beef & Kale Skillet
Transform last night’s dinner into today’s lunch.

Dinner: Pan-Seared Salmon with Cucumber-Dill Salad
An elegant and light dinner rich in omega-3 fatty acids.

Snack: Prosciutto-Wrapped Melon
The ultimate sweet and salty combination requiring zero cooking.

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Day 4: Thursday

Breakfast: Sausage & Veggie Breakfast Scramble
A protein-packed breakfast that keeps you full until lunch.

Lunch: Quick Salmon & Avocado Salad
A nutrient-dense salad using canned salmon for convenience.

Dinner: Speedy Pork & Pineapple Stir-fry
A sweet and savory tropical-inspired stir-fry ready in minutes.

Snack: “Cheesy” Kale Chips
Crispy, savory chips made with nutritional yeast for a dairy-free cheesy flavor.

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Day 5: Friday

Breakfast: Quick & Creamy Cauliflower “Oatmeal”
A warm and comforting grain-free porridge.

Lunch: Leftover Speedy Pork & Pineapple Stir-fry
Enjoy yesterday’s tropical dinner for lunch.

Dinner: Bunless Burgers with Sautéed Onions
All the flavor of a classic burger without the bun. Serve with a simple side salad.

Snack: Bacon-Wrapped Dates
The perfect balance of sweet and salty in every bite.

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Day 6: Saturday

Breakfast: Avocado & Smoked Salmon Sweet Potato “Toast”
An elegant breakfast combining healthy fats, protein, and complex carbs.

Lunch: Creamy Avocado & Cucumber Gazpacho
A refreshing chilled soup perfect for a light lunch.

Dinner: Shrimp Scampi with Zucchini Noodles
A classic Italian-American dish reimagined for AIP.

Snack: 5-Minute Tigernut Energy Balls
Nut-free energy bites perfect for a quick boost.

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Day 7: Sunday

Breakfast: Coconut Yogurt Parfait
A creamy and delicious parfait layered with berries and toasted coconut.

Lunch: Turkey & Cranberry Salad Collard Wraps
A portable and delicious lunch wrapped in nutrient-dense collard greens.

Dinner: Lamb Chops with Mint Gremolata
Quick-cooking lamb chops with a fresh, zesty topping for a special Sunday dinner.

Snack: Cinnamon-Roasted Carrot Fries
Sweet roasted carrots cut into fun, dippable fries.

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Tips for Success

Meal Prep: Consider making your breakfast patties, energy balls, and snacks in advance on Sunday to save time during the week.

Leftovers: This plan intentionally uses leftovers to minimize cooking time. Store them properly in airtight containers in the refrigerator.

Flexibility: Feel free to swap meals between days based on your schedule and preferences. All recipes are interchangeable.

Hydration: Remember to drink plenty of water throughout the day to support your body’s healing process.

Shopping List: Review all recipes at the start of the week and create a comprehensive shopping list to ensure you have everything on hand.

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This 7-day plan provides a solid foundation for your AIP journey. Once you complete this week, you can repeat it, mix and match with other recipes from the collection, or progress to the full 21-day meal plan for extended variety.

Embarking on the Autoimmune Protocol (AIP) is a powerful step towards better health, but it often comes with the challenge of completely rethinking your meals. To make this journey easier and more delicious, we have compiled our entire collection of 68 quick, easy, and compliant recipes into one comprehensive guide. All recipes are designed to be prepared in 20 minutes or less.

This collection is your ultimate resource for navigating the AIP diet without sacrificing flavor or spending hours in the kitchen. It covers every meal of the day, from energizing breakfasts and satisfying lunches to comforting dinners and convenient snacks. With this guide, you’ll have a diverse array of options at your fingertips, helping you stay nourished, inspired, and on track with your health goals.

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Breakfast Recipes

1. Speedy Sweet Potato Hash

This classic breakfast hash is a hearty and flavorful way to start your day. The sweet potatoes provide a great source of complex carbohydrates, while the ground turkey offers a lean protein boost, making for a well-rounded and satisfying meal.

Ingredients:

• 1 tbsp coconut oil
• 1/2 lb ground turkey
• 1 medium sweet potato, peeled and diced small
• 1 cup chopped kale or spinach
• 1/4 tsp sea salt
• 1/4 tsp ground ginger

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the ground turkey and cook until browned, breaking it apart with a spoon.
3. Add the diced sweet potato to the skillet, stirring occasionally for 10-12 minutes, or until tender.
4. Stir in the kale or spinach and cook for another 2-3 minutes, until wilted.
5. Season with sea salt and ground ginger, and serve warm.

2. Two-Ingredient Banana Pancakes

Enjoy the comfort of pancakes without the grains. These simple “pancakes” are a staple in the AIP community, using just mashed banana and coconut flour to create a naturally sweet and fluffy breakfast treat.

Ingredients:

• 1 ripe banana, mashed
• 2 tbsp coconut flour
• 1/4 tsp cinnamon
• 1 tbsp coconut oil for cooking

Instructions:

1. In a small bowl, thoroughly mix the mashed banana, coconut flour, and cinnamon until a batter forms.
2. Heat the coconut oil in a skillet over medium heat.
3. Spoon the batter into the skillet to form small, 2-3 inch pancakes.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve immediately with a side of fresh berries.

3. Sausage & Veggie Breakfast Scramble

A protein-packed breakfast that will keep you full and focused until lunchtime. This versatile recipe is a fantastic way to use up any leftover AIP-compliant vegetables you have in your refrigerator.

Ingredients:

• 1/2 lb AIP-compliant breakfast sausage
• 1 cup chopped vegetables (e.g., zucchini, mushrooms, onions)
• 1 cup chopped spinach
• 1/4 tsp sea salt

Instructions:

1. In a skillet, cook the breakfast sausage over medium heat until browned, crumbling it as it cooks.
2. Add the chopped vegetables and cook for 5-7 minutes, or until tender.
3. Stir in the spinach and cook for 1-2 minutes, until wilted.
4. Season with sea salt and serve warm.

4. Avocado & Smoked Salmon Sweet Potato “Toast”

This elegant and easy breakfast uses toasted sweet potato slices as a nutrient-dense and colorful alternative to bread. It’s a perfect combination of healthy fats, protein, and complex carbs.

Ingredients:

• 2 thick (1/4-inch) slices of sweet potato, cut lengthwise
• 1/2 avocado, mashed
• 2 oz smoked salmon
• 1 tsp fresh dill, chopped

Instructions:

1. Toast the sweet potato slices in a toaster on high for 2-3 cycles, or bake at 400°F (200°C) for 15-20 minutes, until tender.
2. Top the warm sweet potato slices with mashed avocado, smoked salmon, and a sprinkle of fresh dill.
3. Serve immediately.

5. Quick & Creamy Cauliflower “Oatmeal”

This grain-free porridge is a warm and comforting breakfast that’s ready in minutes. Riced cauliflower creates a surprisingly creamy and neutral base, perfect for customizing with your favorite AIP toppings.

Ingredients:

• 1 cup riced cauliflower (fresh or frozen)
• 1/4 cup full-fat coconut milk
• 1/4 tsp cinnamon
• 1 tsp maple syrup (optional)

Instructions:

1. In a small saucepan, combine the riced cauliflower and coconut milk. Cook over medium heat for 5-7 minutes, until the cauliflower is tender and the mixture has thickened.
2. Stir in the cinnamon and maple syrup (if using).
3. Transfer to a bowl and top with fresh berries or other AIP-friendly toppings.

6. Berry & Coconut Collagen Smoothie

A refreshing and nutrient-packed smoothie that’s perfect for a quick breakfast on the go. Adding collagen peptides provides a gut-friendly protein boost.

Ingredients:

• 1 cup mixed berries (fresh or frozen)
• 1/2 cup full-fat coconut milk
• 1/2 frozen banana
• 1 scoop collagen peptides (optional)

Instructions:

1. Combine all ingredients in a high-speed blender.
2. Blend until completely smooth and creamy.
3. Pour into a glass and enjoy immediately.

7. The Ultimate Time-Saver: Dinner for Breakfast

One of the simplest and most efficient AIP breakfast hacks is to embrace leftovers. A balanced dinner makes for an equally balanced breakfast, saving you precious time and effort in the morning.

Instructions:

1. Simply reheat your leftover dinner from the night before in a skillet or microwave.
2. Enjoy a complete and satisfying breakfast in a matter of minutes.

8. Cinnamon & Apple Sauté

A warm and comforting fruit-based breakfast that feels like a special treat but comes together in minutes. This dish is simple, elegant, and naturally sweet.

Ingredients:

• 1 apple, cored and sliced
• 1 tbsp coconut oil
• 1/2 tsp cinnamon

Instructions:

1. Heat the coconut oil in a skillet over medium heat.
2. Add the apple slices and cook for 5-7 minutes, stirring occasionally, until tender and lightly caramelized.
3. Sprinkle with cinnamon and serve warm.

9. Turkey & Cranberry Breakfast Patties

These savory patties are easy to make ahead of time and reheat for a quick, protein-rich breakfast. The cranberries add a delightful touch of sweetness and tartness.

Ingredients:

• 1 lb ground turkey
• 1/4 cup dried cranberries (unsweetened, apple juice-infused)
• 1/4 tsp sea salt
• 1/4 tsp dried sage

Instructions:

1. In a bowl, gently combine all ingredients.
2. Form the mixture into small, 2-inch patties.
3. Cook in a skillet over medium heat for 5-7 minutes per side, or until cooked through.

10. Zucchini & Herb Fritters

A savory and vegetable-packed breakfast option that is light yet satisfying. These fritters are a great way to sneak in extra greens first thing in the morning.

Ingredients:

• 1 cup grated zucchini, with excess water squeezed out
• 2 tbsp coconut flour
• 1 tbsp chopped fresh herbs (e.g., parsley, chives)
• 1/4 tsp sea salt
• 1 tbsp coconut oil for cooking

Instructions:

1. In a bowl, combine the squeezed zucchini, coconut flour, herbs, and salt.
2. Form the mixture into small, flat fritters.
3. Heat the coconut oil in a skillet over medium heat.
4. Cook the fritters for 3-4 minutes per side, until golden brown and firm.

11. Mango Salsa with Grilled Fish

A light, tropical, and flavorful breakfast that’s perfect for a warm morning. Using pre-cooked fish fillets makes this a sub-10-minute meal.

Ingredients:

• 4 oz pre-cooked white fish fillet (e.g., cod, halibut)
• 1/2 cup diced mango
• 1/4 avocado, diced
• 1 tbsp chopped cilantro
• 1 tsp lime juice

Instructions:

1. Gently flake the cooked fish fillet.
2. In a small bowl, combine the mango, avocado, cilantro, and lime juice to create a salsa.
3. Gently fold in the flaked fish and serve.

12. “Chocolate” Avocado Mousse

A decadent and healthy breakfast that tastes like dessert. Carob powder is a fantastic AIP-friendly substitute for chocolate, providing a rich, roasted flavor.

Ingredients:

• 1 ripe avocado
• 2 tbsp carob powder
• 1-2 tbsp maple syrup
• 1/4 cup full-fat coconut milk

Instructions:

1. Combine all ingredients in a blender or food processor.
2. Blend until completely smooth and creamy.
3. Serve chilled, topped with a few fresh berries.

13. Anti-Inflammatory Ginger & Turmeric Smoothie

Start your day with an anti-inflammatory powerhouse. Ginger and turmeric are renowned for their health benefits, and this smoothie is a delicious way to incorporate them into your diet.

Ingredients:

• 1/2 cup full-fat coconut milk
• 1/2 cup water
• 1/2-inch piece of fresh ginger, peeled
• 1/2 tsp ground turmeric
• 1/2 frozen banana

Instructions:

1. Combine all ingredients in a high-speed blender.
2. Blend until smooth.
3. Enjoy immediately for the best flavor and benefits.

14. Sautéed Greens with Bacon

A simple, classic, and deeply satisfying combination of savory bacon and nutrient-dense greens. This is a go-to for a quick, low-carb, high-flavor breakfast.

Ingredients:

• 2 slices of AIP-compliant bacon, chopped
• 2 large handfuls of chopped greens (e.g., kale, chard, spinach)
• Pinch of sea salt

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy.
2. Add the greens to the skillet with the bacon and rendered fat. Sauté for 2-4 minutes, until wilted to your liking.
3. Season with a pinch of sea salt and serve warm.

15. Coconut Yogurt Parfait

A creamy and delicious parfait that’s perfect for a quick and easy breakfast. Layering it in a glass makes it feel like a gourmet treat.

Ingredients:

• 1/2 cup AIP-compliant coconut yogurt
• 1/4 cup mixed berries
• 1 tbsp toasted coconut flakes

Instructions:

1. In a glass or small bowl, create layers of coconut yogurt, berries, and toasted coconut flakes.
2. Repeat the layers until the glass is full.
3. Serve immediately.

16. Breakfast Burrito Bowl

A deconstructed burrito bowl with all your favorite AIP-friendly ingredients. This is a great way to use leftover ground meat and cauliflower rice.

Ingredients:

• 1/2 cup cooked ground meat (e.g., beef, turkey)
• 1/2 cup warm cauliflower rice
• 1/4 cup chopped lettuce
• 2 tbsp AIP-compliant salsa (e.g., a mix of diced cucumber, red onion, cilantro, and lime juice)
• 1/4 avocado, sliced

Instructions:

1. Assemble all ingredients in a bowl, starting with a base of cauliflower rice and lettuce.
2. Top with the warm ground meat, salsa, and sliced avocado.
3. Serve immediately.

17. Quick Chicken & Apple Skillet

A one-pan meal that combines savory chicken with sweet apples for a delicious and balanced breakfast that is ready in no time.

Ingredients:

• 1/2 lb chicken breast or thigh, diced
• 1 small apple, diced
• 1 tbsp coconut oil
• 1/4 tsp cinnamon
• Pinch of sea salt

Instructions:

1. Heat the coconut oil in a skillet over medium-high heat.
2. Add the diced chicken and cook until browned and cooked through.
3. Add the diced apple and cook for 3-4 minutes, until tender.
4. Season with cinnamon and sea salt, stir to combine, and serve warm.

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Lunch Recipes

1. Quick Salmon & Avocado Salad

A nutrient-dense and satisfying salad packed with healthy fats and protein. Using canned salmon makes this an incredibly fast and convenient meal.

Ingredients:

• 1 can (5 oz) wild-caught salmon, drained
• 1/2 avocado, diced
• 1/4 cup diced cucumber
• 1 tbsp olive oil
• 1 tsp lemon juice
• Pinch of sea salt
• 2 cups mixed greens

Instructions:

1. In a bowl, gently flake the salmon. Add the diced avocado, cucumber, olive oil, lemon juice, and sea salt.
2. Gently toss to combine.
3. Serve the salmon and avocado mixture over a bed of mixed greens.

2. Speedy Shrimp & Mango Lettuce Wraps

These light and refreshing lettuce wraps have a tropical flair and are perfect for a quick, no-cook lunch. Using pre-cooked shrimp is the key to the 20-minute timeframe.

Ingredients:

• 1 cup cooked shrimp, peeled and deveined
• 1/2 cup diced mango
• 1/4 cup shredded carrots
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 4-6 large lettuce leaves (butter, romaine, or iceberg)

Instructions:

1. If the shrimp are large, chop them into bite-sized pieces.
2. In a bowl, combine the shrimp, mango, carrots, cilantro, and lime juice.
3. Spoon the mixture into the lettuce leaves and serve immediately.

3. 15-Minute Creamy Zucchini Soup

A surprisingly creamy and flavorful soup that comes together in a flash. The creaminess comes from the zucchini itself, with a little help from coconut milk.

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 medium zucchinis, chopped
• 1.5 cups bone broth (chicken or vegetable)
• 1/4 cup full-fat coconut milk
• 1/4 tsp sea salt

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
2. Add the chopped zucchini and bone broth. Bring to a simmer and cook for 10 minutes, or until the zucchini is very tender.
3. Carefully transfer the mixture to a blender. Add the coconut milk and salt. Blend until completely smooth.
4. Serve warm, garnished with fresh herbs if desired.

4. Turkey & Cranberry Salad Collard Wraps

Use leftover turkey or pre-cooked chicken to create a delicious and portable lunch. The collard green leaves are a sturdy and nutrient-dense replacement for tortillas.

Ingredients:

• 1 cup cooked and shredded turkey or chicken
• 2 tbsp AIP-compliant mayonnaise (made with avocado oil)
• 2 tbsp dried cranberries (unsweetened)
• 1 tbsp chopped celery
• 2 large collard green leaves

Instructions:

1. In a bowl, mix the shredded meat, mayonnaise, cranberries, and celery.
2. Lay the collard leaves flat and trim the thickest part of the stem to make them more flexible.
3. Spoon the turkey salad mixture onto the center of each leaf.
4. Fold in the sides and roll up tightly like a burrito.

5. Quick Beef & Broccoli Stir-fry

A classic stir-fry adapted for the AIP diet. Using thinly sliced beef ensures it cooks in minutes.

Ingredients:

• 1/2 lb sirloin steak, very thinly sliced
• 1 tbsp coconut aminos
• 1/2 tsp grated fresh ginger
• 1 tbsp coconut oil
• 2 cups broccoli florets
• 1/4 cup bone broth

Instructions:

1. In a small bowl, toss the sliced steak with coconut aminos and ginger.
2. Heat the coconut oil in a large skillet or wok over high heat. Add the beef and stir-fry for 1-2 minutes until browned. Remove from skillet.
3. Add the broccoli florets and bone broth to the skillet. Cover and steam for 3-4 minutes until tender-crisp.
4. Return the beef to the skillet and toss everything together for 1 minute. Serve immediately.

6. Sardine & Herb Stuffed Avocado

This is a powerhouse of nutrients, rich in omega-3s, healthy fats, and protein. It requires no cooking and is ready in under 5 minutes.

Ingredients:

• 1 can (3.75 oz) sardines packed in olive oil, drained
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice
• 1 avocado, halved and pitted

Instructions:

1. In a small bowl, mash the sardines with the parsley and lemon juice.
2. Spoon the sardine mixture into the avocado halves.
3. Serve immediately.

7. Leftover Sweet Potato Hash with a Twist

Transform your breakfast leftovers into a new and exciting lunch. Adding fresh greens and a zesty dressing makes it feel like a completely different meal.

Ingredients:

• 1.5 cups leftover sweet potato hash
• 2 cups arugula
• 1 tbsp olive oil
• 1 tsp apple cider vinegar

Instructions:

1. Gently reheat the sweet potato hash in a skillet or microwave.
2. In a separate bowl, toss the arugula with olive oil and apple cider vinegar.
3. Serve the warm hash over the dressed arugula.

8. Chicken & Apple Skillet

A simple one-pan meal that balances savory and sweet flavors. This comes together quickly and is packed with protein.

Ingredients:

• 1/2 lb chicken breast or tenders, cut into bite-sized pieces
• 1 tbsp coconut oil
• 1 small apple, cored and diced
• 1/4 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. Heat the coconut oil in a skillet over medium-high heat.
2. Add the chicken pieces and cook until browned and cooked through.
3. Add the diced apple and cinnamon to the skillet. Cook for another 3-4 minutes, until the apple is tender.
4. Season with sea salt and serve warm.

9. Garlic Mushroom & Spinach Sauté

A simple, earthy, and nutrient-rich sauté that can be a light lunch on its own or served alongside a protein.

Ingredients:

• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 tsp sea salt

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook for 5-7 minutes, until browned and their liquid has evaporated.
3. Add the garlic and cook for 1 minute until fragrant.
4. Add the spinach in batches, stirring until it wilts. Season with salt and serve.

10. Tuna Salad-Stuffed Cucumber Boats

A refreshing, crunchy, and no-cook lunch option. Cucumber boats are a great grain-free vehicle for your favorite protein salad.

Ingredients:

• 1 large cucumber
• 1 can (5 oz) tuna in olive oil, drained
• 2 tbsp chopped red onion
• 2 tbsp AIP-compliant mayonnaise
• Pinch of dried dill

Instructions:

1. Cut the cucumber in half lengthwise and scoop out the seeds to create a boat.
2. In a bowl, mix the tuna, red onion, mayonnaise, and dill.
3. Spoon the tuna salad mixture into the cucumber boats and serve.

11. Quick Chicken “Noodle” Soup

Comfort in a bowl, ready in 20 minutes. Spiralized zucchini or sweet potato makes for perfect AIP-friendly “noodles.”

Ingredients:

• 4 cups chicken bone broth
• 1 cup cooked, shredded chicken
• 1 medium zucchini or sweet potato, spiralized
• 1/2 cup sliced carrots
• 1/4 tsp dried thyme

Instructions:

1. In a saucepan, bring the bone broth to a simmer.
2. Add the carrots and thyme and cook for 5 minutes.
3. Add the shredded chicken and spiralized vegetable “noodles.” Cook for another 3-5 minutes, until the noodles are tender.
4. Serve hot.

12. Leftover Roast Beef & Greens Salad

Don’t let leftover roast beef go to waste. Slice it thin and turn it into a hearty and elegant lunch salad.

Ingredients:

• 4 oz leftover cooked roast beef, thinly sliced
• 3 cups mixed greens
• 1/4 cup sliced cucumber
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (check for no added sugar)
• Pinch of sea salt

Instructions:

1. Arrange the mixed greens and cucumber on a plate.
2. Top with the sliced roast beef.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt. Drizzle over the salad before serving.

13. 5-Minute Prosciutto & Melon Plate

The ultimate no-cook, assembly-only lunch for when you are shortest on time. The combination of sweet and salty is classic and delicious.

Ingredients:

• 4 slices of prosciutto (check for no nitrates/nitrites other than sea salt)
• 2 cups cantaloupe or honeydew melon chunks
• A handful of fresh basil or mint leaves

Instructions:

1. Arrange the melon chunks on a plate.
2. Drape the prosciutto slices over and around the melon.
3. Garnish with fresh basil or mint leaves and serve immediately.

14. Ground Lamb & Herb Skillet

Lamb has a rich, distinct flavor that needs very little adornment. This simple skillet is packed with flavor and healthy fats.

Ingredients:

• 1/2 lb ground lamb
• 1/2 cup chopped onion
• 2 tbsp chopped fresh mint or parsley
• 1/4 tsp sea salt

Instructions:

1. In a skillet over medium-high heat, cook the ground lamb and onion until the lamb is browned and the onion is soft.
2. Drain off any excess fat if desired.
3. Stir in the fresh herbs and salt. Serve warm, perhaps with a side of sautéed greens.

15. Creamy Avocado & Cucumber Gazpacho

A refreshing, chilled soup for a hot day. This no-cook soup is creamy, hydrating, and full of nutrients.

Ingredients:

• 1 ripe avocado
• 1 large cucumber, peeled and roughly chopped
• 1/4 cup fresh cilantro
• 1 tbsp lime juice
• 1/2 cup water or coconut water
• 1/4 tsp sea salt

Instructions:

1. Combine all ingredients in a high-speed blender.
2. Blend until completely smooth.
3. Serve chilled. If you have time, let it sit in the fridge for 15 minutes to meld the flavors.

16. Simple Pan-Seared Scallops

Scallops feel like a gourmet treat, but they cook in less than 5 minutes, making them perfect for a quick and elegant lunch.

Ingredients:

• 6-8 large sea scallops, patted dry
• 1 tbsp coconut oil or avocado oil
• Pinch of sea salt
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat the oil in a skillet over high heat until it shimmers.
2. Season the scallops with salt and place them in the hot skillet in a single layer.
3. Sear for 1.5-2 minutes per side, without moving them, until a golden-brown crust forms.
4. Remove from heat, squeeze lemon juice over the top, and garnish with parsley. Serve immediately.

17. “Deconstructed” Sushi Bowl

Get the flavors of your favorite sushi roll in a quick, compliant bowl. Cauliflower rice stands in for traditional rice.

Ingredients:

• 1 cup riced cauliflower, warmed
• 4 oz smoked salmon or cooked shrimp, chopped
• 1/2 avocado, diced
• 1/4 cup diced cucumber
• 1 tbsp coconut aminos
• Optional: Nori sheet, crumbled

Instructions:

1. Place the warm cauliflower rice in the bottom of a bowl.
2. Top with the salmon or shrimp, avocado, and cucumber.
3. Drizzle with coconut aminos and sprinkle with crumbled nori, if using.

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Dinner Recipes

1. Sheet Pan Lemon Herb Chicken & Asparagus

Sheet pan dinners are the ultimate weeknight hero. With minimal prep and cleanup, this recipe delivers a complete and flavorful meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1 lemon, half juiced, half sliced

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On the baking sheet, toss the chicken and asparagus with olive oil, oregano, salt, and lemon juice.
3. Arrange in a single layer and top with lemon slices.
4. Bake for 15-20 minutes, or until the chicken is cooked through and the asparagus is tender.

2. 20-Minute Beef & Kale Skillet

A hearty, one-pan meal that is packed with iron and nutrients. This skillet is simple, flavorful, and incredibly fast.

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large bunch of kale, stems removed and leaves chopped
• 1/4 cup bone broth
• 1/2 tsp sea salt

Instructions:

1. In a large skillet over medium-high heat, brown the ground beef with the chopped onion.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the chopped kale and bone broth. Stir, cover, and cook for 5-7 minutes, or until the kale is wilted and tender.
4. Season with salt and serve warm.

3. Pan-Seared Salmon with Cucumber-Dill Salad

An elegant and light dinner that is rich in omega-3 fatty acids. The cool cucumber salad is a perfect complement to the warm, flaky salmon.

Ingredients:

• 2 (6 oz) salmon fillets, skin on or off
• 1 tbsp avocado oil
• 1/2 tsp sea salt
• 1 large cucumber, thinly sliced
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil
• 1 tsp lemon juice

Instructions:

1. Pat the salmon fillets dry and season with salt.
2. Heat the avocado oil in a skillet over medium-high heat. Place the salmon skin-side up (if applicable) and sear for 4-6 minutes per side, until cooked to your liking.
3. While the salmon cooks, toss the cucumber slices with fresh dill, olive oil, and lemon juice.
4. Serve the pan-seared salmon immediately with the cucumber salad on the side.

4. Speedy Pork & Pineapple Stir-fry

A sweet and savory stir-fry that brings a taste of the tropics to your dinner table. Using pre-cut pork and pineapple saves valuable prep time.

Ingredients:

• 1 lb pork tenderloin, cut into thin strips
• 1 tbsp coconut oil
• 1 cup fresh pineapple chunks
• 1 cup sliced bell peppers (use non-nightshade alternative like sliced zucchini or bok choy for strict AIP)
• 2 tbsp coconut aminos
• 1 tsp grated fresh ginger

Instructions:

1. Heat the coconut oil in a large skillet or wok over high heat.
2. Add the pork strips and stir-fry for 3-5 minutes until cooked through. Remove from skillet.
3. Add the pineapple and other vegetables to the skillet and stir-fry for 3-4 minutes.
4. Return the pork to the skillet, add the coconut aminos and ginger, and toss everything to combine. Cook for 1 more minute and serve.

5. Big-Batch Salad with Shredded Chicken

Prepare a large, hearty salad for a quick and easy dinner. Using a rotisserie chicken or pre-cooked shredded chicken makes this a sub-10-minute meal.

Ingredients:

• 6 cups mixed greens
• 2 cups cooked, shredded chicken
• 1 cup sliced cucumber
• 1/2 cup sliced avocado
• 1/4 cup sliced red onion
• Dressing: 3 tbsp olive oil, 1.5 tbsp apple cider vinegar, 1/2 tsp sea salt

Instructions:

1. In a large bowl, combine the mixed greens, shredded chicken, cucumber, avocado, and red onion.
2. In a small jar or bowl, shake or whisk together the dressing ingredients.
3. Pour the dressing over the salad, toss gently, and serve immediately.

6. Bunless Burgers with Sautéed Onions

Enjoy all the flavor of a juicy burger without the bun. Serve with a simple side salad or steamed vegetables for a complete meal.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1 tbsp avocado oil
• 1 large onion, sliced

Instructions:

1. Gently mix the ground meat with salt and garlic powder. Form into 4 patties.
2. Heat the avocado oil in a large skillet over medium heat. Add the sliced onion and cook for 10-15 minutes, stirring occasionally, until soft and caramelized.
3. While the onions cook, grill or pan-sear the burger patties for 4-6 minutes per side, until cooked to your desired doneness.
4. Serve the burgers topped with the sautéed onions.

7. Creamy Chicken & Mushroom Soup

A rich and comforting soup that tastes like it has been simmering for hours, but is ready in just 20 minutes.

Ingredients:

• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 cup cooked, diced chicken
• 3 cups chicken bone broth
• 1/2 cup full-fat coconut milk
• 1/2 tsp dried thyme
• 1/2 tsp sea salt

Instructions:

1. Heat the olive oil in a saucepan over medium-high heat. Add the mushrooms and cook until browned.
2. Add the bone broth, diced chicken, and thyme. Bring to a simmer and cook for 10 minutes.
3. Reduce the heat to low and stir in the coconut milk and salt. Heat through gently without boiling.
4. Serve warm.

8. Shrimp Scampi with Zucchini Noodles

A classic Italian-American dish gets an AIP makeover. It’s light, flavorful, and incredibly quick.

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb raw shrimp, peeled and deveined
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 2 medium zucchinis, spiralized

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds.
2. Add the shrimp and cook for 2-3 minutes, until pink and opaque. Remove the shrimp from the skillet.
3. Add the chicken broth and lemon juice to the skillet, scraping up any browned bits. Bring to a simmer.
4. Add the zucchini noodles and toss for 1-2 minutes until just tender. Return the shrimp to the pan, add the parsley, and toss to combine. Serve immediately.

9. Lamb Chops with Mint Gremolata

Lamb chops cook very quickly and their rich flavor is perfectly balanced by a fresh, zesty gremolata.

Ingredients:

• 4-6 lamb loin chops
• 1 tbsp avocado oil
• Sea salt
• Gremolata: 1/4 cup chopped fresh mint, 1 tbsp chopped fresh parsley, 1 clove garlic (minced), zest of 1 lemon

Instructions:

1. Pat the lamb chops dry and season generously with salt.
2. Heat the avocado oil in a skillet over high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare.
3. While the chops cook, combine all the gremolata ingredients in a small bowl.
4. Serve the lamb chops immediately, topped with a spoonful of the mint gremolata.

10. Deconstructed Cabbage Rolls

All the flavor of classic cabbage rolls without the time-consuming process of rolling. This one-pan meal is hearty and comforting.

Ingredients:

• 1 lb ground beef or pork
• 1/2 head of cabbage, roughly chopped
• 1/2 cup chopped onion
• 1/2 cup AIP-compliant tomato sauce (made from nomato sauce)
• 1/2 cup bone broth
• 1/2 tsp sea salt

Instructions:

1. In a large skillet or Dutch oven, brown the ground meat with the onion.
2. Add the chopped cabbage, nomato sauce, bone broth, and salt. Stir to combine.
3. Bring to a simmer, then cover and cook for 15 minutes, or until the cabbage is tender.

11. Clam & Herb Pasta with Cassava Noodles

Canned clams are a fantastic pantry staple for a quick, protein-rich meal. Paired with cassava pasta, this dinner is on the table in the time it takes to boil the noodles.

Ingredients:

• 6 oz AIP-friendly pasta (e.g., cassava penne)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cans (6.5 oz each) chopped clams, with their juice
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the pasta according to package directions. Drain, reserving a little pasta water.
2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds.
3. Add the clams with their juice and bring to a simmer. Cook for 2-3 minutes.
4. Add the drained pasta to the skillet with the clam sauce. Add the parsley and toss well, adding a splash of pasta water if needed to create a sauce. Serve immediately.

12. Chicken Liver & Onion Sauté

Chicken livers are one of the most nutrient-dense foods available. Sautéed with onions, they become savory, creamy, and delicious.

Ingredients:

• 1 tbsp bacon fat or avocado oil
• 1 large onion, thinly sliced
• 1 lb chicken livers, trimmed and patted dry
• 1/2 tsp sea salt

Instructions:

1. Heat the fat in a large skillet over medium heat. Add the onions and cook for 10-15 minutes, until soft and caramelized.
2. Push the onions to the side of the pan. Increase the heat to medium-high, add the livers in a single layer, and cook for 2-3 minutes per side. Do not overcook.
3. Stir everything together, season with salt, and serve immediately.

13. Tuna & Olive Salad on Cucumber Slices

A Mediterranean-inspired, no-cook dinner that is light, fresh, and flavorful.

Ingredients:

• 2 cans (5 oz each) tuna in olive oil, drained
• 1/4 cup chopped kalamata olives
• 2 tbsp chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 large cucumber, sliced into 1/4-inch thick rounds

Instructions:

1. In a bowl, combine the tuna, olives, red onion, olive oil, and lemon juice.
2. Mix until well combined.
3. Serve the tuna salad on top of the cucumber slices.

14. Leftover Steak & Arugula Salad

Transform leftover steak into a peppery, satisfying salad. The bold flavor of arugula stands up well to the richness of the beef.

Ingredients:

• 6 oz leftover cooked steak, thinly sliced
• 4 cups arugula
• 1/4 cup thinly sliced red onion
• Dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, pinch of salt

Instructions:

1. Arrange the arugula and red onion on a plate.
2. Top with the sliced steak (serve it cold or gently warmed).
3. Whisk the dressing ingredients together and drizzle over the salad just before serving.

15. Quick Coconut Curry Shrimp

A fragrant and creamy curry that is surprisingly fast to make. Serve over cauliflower rice for a complete meal.

Ingredients:

• 1 tbsp coconut oil
• 1 tsp grated fresh ginger
• 1 tsp turmeric powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 lb raw shrimp, peeled and deveined
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat the coconut oil in a skillet over medium heat. Add the ginger and turmeric and cook for 30 seconds until fragrant.
2. Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
3. Add the shrimp and cook for 3-4 minutes, until pink and cooked through.
4. Stir in the lime juice and cilantro. Serve immediately.

16. Balsamic Glazed Chicken with Sautéed Spinach

A sweet and tangy glaze makes simple chicken breast exciting. It pairs perfectly with a bed of simple sautéed spinach.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 1 tbsp avocado oil
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup or honey
• 4 cups spinach
• 1 clove garlic, minced

Instructions:

1. Season the chicken with salt. Heat 1/2 tbsp of oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side, until cooked through. Set aside.
2. In the same skillet, add the balsamic vinegar and maple syrup. Simmer for 2-3 minutes until slightly thickened. Return the chicken to the pan and coat with the glaze.
3. In a separate pan, heat the remaining 1/2 tbsp oil and sauté the garlic for 30 seconds. Add the spinach and cook until wilted.
4. Serve the glazed chicken over the sautéed spinach.

17. Pork Cutlets with Apple & Sage

Thin pork cutlets cook in minutes and are a perfect canvas for classic fall flavors like apple and sage.

Ingredients:

• 4 thin-cut, boneless pork chops (cutlets)
• 1 tbsp coconut flour
• 1/2 tsp sea salt
• 1 tbsp avocado oil
• 1 small apple, thinly sliced
• 1/2 tsp dried sage
• 1/4 cup chicken broth

Instructions:

1. In a shallow dish, mix the coconut flour and salt. Lightly dredge the pork cutlets in the flour mixture.
2. Heat the oil in a large skillet over medium-high heat. Cook the pork for 2-3 minutes per side, until golden and cooked through. Remove from skillet.
3. Add the apple slices and sage to the pan and cook for 2 minutes. Add the chicken broth to deglaze the pan, scraping up any browned bits.
4. Return the pork to the pan and spoon the sauce over it. Serve immediately.

---

Snack Recipes

”’### 1. Prosciutto-Wrapped Melon

A classic Italian appetizer that happens to be perfectly AIP-compliant. The combination of sweet, juicy melon and salty, savory prosciutto is irresistible and requires no cooking.

Ingredients:

• 1 cup cantaloupe or honeydew melon chunks
• 4-6 slices of high-quality prosciutto (check ingredients for just pork and salt)

Instructions:

1. Wrap each chunk of melon with a small piece of prosciutto.
2. Arrange on a plate and serve immediately. It\’s that simple!

2. Cucumber & Avocado Bites

Cool, creamy, and refreshing, these bites are a perfect light snack. They are packed with healthy fats and are incredibly hydrating.

Ingredients:

• 1 large cucumber, cut into 1/2-inch thick rounds
• 1/2 ripe avocado, mashed
• Pinch of sea salt
• 1 tsp fresh lemon juice
• Optional: a sprinkle of fresh dill or chives

Instructions:

1. In a small bowl, mix the mashed avocado with sea salt and lemon juice.
2. Top each cucumber round with a small dollop of the avocado mixture.
3. Garnish with fresh herbs, if using, and serve.

3. “Cheesy” Kale Chips

Get your crunchy, savory fix with these addictive kale chips. Nutritional yeast provides a surprisingly cheesy flavor without any dairy.

Ingredients:

• 1 bunch of kale, stems removed, leaves torn into bite-sized pieces
• 1 tbsp olive oil or melted coconut oil
• 2 tbsp nutritional yeast
• 1/2 tsp sea salt

Instructions:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Make sure the kale is completely dry. In a large bowl, massage the kale with the oil until all leaves are lightly coated.
3. Sprinkle with nutritional yeast and salt, and toss to coat evenly.
4. Spread the kale in a single layer on the baking sheet. Bake for 15-20 minutes, or until the edges are golden and the leaves are crispy.

4. Apple Slices with “Caramel” Dip

A sweet and satisfying snack that feels like a treat. This simple dip uses coconut butter and a touch of maple for a caramel-like flavor.

Ingredients:

• 1 apple, cored and sliced
• Dip: 2 tbsp coconut butter (warmed to a drizzling consistency), 1 tsp maple syrup, pinch of cinnamon

Instructions:

1. Arrange the apple slices on a plate.
2. In a small bowl, whisk together the warm coconut butter, maple syrup, and cinnamon until smooth.
3. Serve the dip alongside the apple slices.

5. Bacon-Wrapped Dates

The ultimate sweet and salty snack. These are incredibly simple to make and are always a crowd-pleaser.

Ingredients:

• 8 Medjool dates, pitted
• 4 slices of AIP-compliant bacon (sugar-free, no nitrates/nitrites), cut in half

Instructions:

1. Preheat oven to 375°F (190°C).
2. Wrap each date with a half-slice of bacon and secure with a toothpick if needed.
3. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, flipping halfway through, until the bacon is crispy.

6. 5-Minute Tigernut Energy Balls

A nut-free energy bite that is perfect for a quick boost. Tigernut flour has a naturally sweet and nutty flavor.

Ingredients:

• 1/2 cup tigernut flour
• 1/4 cup shredded coconut
• 4 soft Medjool dates, pitted
• 1 tbsp melted coconut oil
• Pinch of sea salt

Instructions:

1. Combine all ingredients in a food processor.
2. Pulse until the mixture comes together and forms a sticky dough.
3. Roll the mixture into small, bite-sized balls.
4. Enjoy immediately or store in the fridge.

7. Garlic & Herb Plantain Chips

Forget store-bought chips. These homemade plantain chips are easy, crispy, and compliant. A mandoline slicer makes this task even faster.

Ingredients:

• 1 green plantain
• 1 tbsp coconut oil, melted
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano

Instructions:

1. Preheat oven to 375°F (190°C).
2. Peel the plantain and slice it as thinly as possible.
3. In a bowl, toss the plantain slices with the melted coconut oil, salt, garlic powder, and oregano.
4. Spread in a single layer on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, flipping once, until golden and crispy.

8. Coconut Butter-Stuffed Dates

The simplest sweet snack for when a craving hits. The rich, creamy coconut butter is a perfect pairing for sweet dates.

Ingredients:

• 4-6 Medjool dates
• 2-3 tbsp coconut butter
• Optional: a sprinkle of sea salt

Instructions:

1. Slice the dates open lengthwise and remove the pits.
2. Fill each date with a small spoonful of coconut butter.
3. Sprinkle with sea salt if desired and enjoy.

9. Quick Refrigerator Pickles

A zesty, crunchy, and refreshing snack that takes just a few minutes to prepare before chilling.

Ingredients:

• 1 large cucumber, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tsp sea salt
• 1 tsp maple syrup (optional)
• 1 clove garlic, smashed
• 1 tsp fresh dill

Instructions:

1. Place the cucumber slices, garlic, and dill in a glass jar.
2. In a small bowl, whisk together the vinegar, water, salt, and maple syrup (if using).
3. Pour the brine over the cucumbers.
4. Seal the jar and shake well. Let it sit in the fridge for at least 15-20 minutes before enjoying (they get better with time!).

10. Tuna Salad Nori Wraps

A hand-held, sushi-inspired snack that is packed with protein and flavor. It\’s a great way to use canned tuna.

Ingredients:

• 1 can (5 oz) tuna, drained
• 2 tbsp AIP-compliant mayonnaise
• 1 tbsp finely chopped celery or cucumber
• 2 sheets of nori (seaweed)
• Optional: a few slices of avocado

Instructions:

1. In a bowl, mix the tuna, mayonnaise, and celery/cucumber.
2. Lay a nori sheet flat and spread half of the tuna mixture along the bottom third.
3. Add avocado slices, if using.
4. Tightly roll up the nori sheet. You can wet the top edge with a little water to seal it. Repeat with the second sheet.
5. Slice into rounds or eat it like a hand roll.

11. Cinnamon-Roasted Carrot Fries

Carrots become wonderfully sweet when roasted, and cutting them into fries makes them a fun and dippable snack.

Ingredients:

• 2 large carrots, peeled and cut into fry-shaped sticks
• 1 tbsp melted coconut oil
• 1/2 tsp cinnamon
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the carrot sticks with coconut oil, cinnamon, and salt.
3. Spread in a single layer on a baking sheet.
4. Roast for 20 minutes, flipping halfway, until tender and slightly caramelized.

12. 10-Minute Berry Gelatin Gummies

A gut-friendly sweet treat that is fun to eat. Using high-quality grass-fed gelatin provides a boost of protein and collagen.

Ingredients:

• 1 cup 100% fruit juice (like cherry or grape, with no added sugar)
• 2 tbsp grass-fed gelatin

Instructions:

1. Pour 1/2 cup of the cold juice into a small saucepan. Sprinkle the gelatin over the top and let it “bloom” (sit undisturbed) for 2-3 minutes.
2. Turn the heat on to low and whisk the mixture until the gelatin is completely dissolved (do not boil).
3. Remove from heat and whisk in the remaining 1/2 cup of cold juice.
4. Pour into silicone molds or a small glass dish. Place in the freezer for 10-15 minutes, or until firm.

13. Savory Roasted Coconut Flakes

A crunchy, salty, and satisfying snack that can be made in a big batch.

Ingredients:

• 2 cups large, unsweetened coconut flakes
• 1 tbsp melted coconut oil
• 1/2 tsp sea salt
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 325°F (160°C).
2. Toss the coconut flakes with the melted oil, salt, and garlic powder.
3. Spread on a baking sheet in a single layer.
4. Bake for 5-8 minutes, watching carefully and stirring once, until lightly golden and fragrant. They burn quickly!

14. Avocado & Lime Mousse

A quick, creamy, and refreshing pudding-like snack that is packed with healthy fats.

Ingredients:

• 1 ripe avocado
• 1.5 tbsp fresh lime juice
• 1-2 tsp maple syrup
• Pinch of sea salt

Instructions:

1. Combine all ingredients in a small blender or food processor.
2. Blend until completely smooth and creamy.
3. Serve immediately for a soft-mousse texture.

15. Celery Sticks with Tigernut “SunButter”

A classic snack, made AIP-compliant. Tigernut butter is a great substitute for seed-based butters.

Ingredients:

• 2-3 celery stalks, washed and cut into sticks
• 2-3 tbsp tigernut butter (ensure it\’s 100% tigernuts)
• Optional: a sprinkle of cinnamon or sea salt

Instructions:

1. Spread the tigernut butter into the groove of the celery sticks.
2. Sprinkle with cinnamon for a sweet version or sea salt for a savory one.

16. Quick Shrimp & Herb Skewers

A simple, protein-packed snack that feels a little fancy. Using pre-cooked shrimp makes this a 5-minute affair.

Ingredients:

• 1 cup cooked, peeled, and deveined shrimp
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley or cilantro
• Small wooden skewers

Instructions:

1. In a bowl, toss the cooked shrimp with olive oil, lemon juice, and fresh herbs.
2. Thread 3-4 shrimp onto each skewer.
3. Serve immediately.

17. 2-Ingredient Frozen Berry Pops

A simple, refreshing frozen treat for a hot day or a sweet craving.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1.5 cups mixed berries (fresh or frozen)

Instructions:

1. Combine the coconut milk and berries in a blender.
2. Blend until smooth.
3. Pour the mixture into popsicle molds.
4. Freeze for at least 4 hours, but the prep is done in 5 minutes!
   ”’