Breakfast Recipes

Paleo on the Go Box | What I ate AIP Days 19-22

What do you do when you don’t feel like cooking when on the Autoimmune Paleo Protocol (AIP diet)? Or if you’re just too tired?
I personally love to use Paleo on the Go – frozen meals shipped directly to your door that are AIP-compliant and delicious. It’s like having a personal chef! In this video I show what I got from them as well as what I ate on AIP for days 19-22.

If you’re interested in ordering from Paleo on the Go (affiliate link):

*I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

The cookbooks I used:
Healing Kitchen:
Latin American Paleo Cooking:
Simple French Paleo:

The meals I ate:

Day 19-

Breakfast – Berry Cobbler:
Dandelion and Chicory root “coffee”
Sugar-free US Wellness Meats Bacon (affiliate link):

Lunch: Leftover empanada (recipe from the Latin American Paleo Cookbook) using the “taco meat” recipe from the Healing Kitchen cookbook and Sweet Potato and Parsnip Fries and Avocado Mayo fro the Healing Kitchen cookbook

Dinner: Pumpkin Chili (recipe from the Healing Kitchen Cookbook) and a warm bacon spinach salad (bacon cooked in a pan, then removed and red onions sauted until soft, spinach added in and tossed with the bacon fat. Added fruit-juice sweetened cranberries and sliced strawberries)
Homemade Kombucha

Day 20 –

Breakfast – leftover berry crumble, leftover kale salad and chicken meatballs from dinner day 17, and dandelion/chicory “coffee”

Lunch – leftover empanada and parsnip/sweet potato fries, and “Mayo” from Simple French Paleo

Dinner – boiled artichokes and Shallot Vinaigrette from Simple French Paleo, Roasted Sweet potatoes, Mojo Chicken and Mango Avocado Guac from the Healing Kitchen, and some beet greens sauted with garlic and olive oil

Day 21 –

Breakfast – Butternut Squash Soup and AIP English Muffins:
and Honey Cinnamon Tigernut Butter:

Lunch: Layer 1: arugula (really helps give that peppery bite when you can’t eat pepper)
Layer 2: leftover “taco” meat from Friday’s empandas, leftover dill and garlic parsnip fries, carrots roasted with salt and duck fat, asparagus roasted with avocado oil, blueberries, rainbow chard braised with garlic and shallots, roasted beets, and a pesto sauce to finish it all off (basil, parsley, garlic, sea salt, olive oil).

Dinner: Bacon Date Salmon and Kale “Rice” Salad from the Healing Kitchen

Day 22 –

Breakfast – Roasted Cauliflower, sauted mushrooms, blueberries, arugula, AIP English Muffin with Tigernut Butter, and a beet puree (roasted beet, avocado, 1 tbs capers, juice and zest of 1 lemon, pinch of sea salt)

Lunch – leftover pumpkin chili

Dinner – Teriyaki chicken, Fried Cauliflower Rice from the Healing Kitchen and Roasted Broccoli

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Michele Spring

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