Eight Great Recipes for an AIP Gourmet Italian Feast
Posted on September 17 2018
This is the perfect dressing to keep on hand - it's rich and creamy with a nice savory zing. It's the perfect accompaniment for your salads, whether a simple side salad or a more substantial entrée salad.
A good soup is good anytime of year, but it is especially especially ideal for fall. I love using the riced cauliflower to replace the traditional pasta element, adding another layer of flavor and texture.
THIS! Ok, I have to confess. I absolutely loved this dish. So much flavor without the bloated feeling one gets from a traditional pasta carbonara. This would be a great use for those zucchini's from your garden, all diced up they add a nice crunch to the recipe.
To be completely honest, I had never had Fennel before. I suppose for most it's an acquired taste, but I really enjoyed it. It can be used to cleanse the palate in between courses in this big fancy AIP Feast!
Another classic recipe using simple, real food ingredients make this dish AIP. I like to live on the edge and add more spinach and mushrooms, but you can follow the recipe exactly if you like. Just be sure to make it one night.
No meal is complete without a delicious dessert, even if you follow the Autoimmune Protocol. Chef Ann has recreated the filling inside a cannoli not only delicious, but AIP compliant! We show it two different ways; if you are reintroducing foods try it with pistachio's and chocolate!
For those that like their desserts on the lighter side, Chef Ann created this Orange Creamsicle Panna Cotta. Light and fresh in flavor, this dessert is a great finish to a delicious meal.