As I write this I’ve been eating according to an autoimmune protocol (AIP) for a couple of weeks.
The diet is a variation of the paleo diet, but it also excludes potentially inflammatory foods such as eggs, nuts, tomatoes, and coffee. It’s a personal experiment to learn how these foods affect me when I reintroduce them after 30 days.
How’s it going? Well, I haven’t seen marked health benefits, but I don’t feel too deprived. OK, I do miss my morning coffee, and I’ve had to improvise on-the-go snacks, because nuts were my go-to for quick energy. But I haven’t felt hungry, and we are eating very well, having already had dinners of cream of chicken soup, lamb chops roasted with root vegetables, and tomato-free meat sauce over spaghetti squash “noodles.”
Here is the recipe for pesto-olive meat sauce. Depending on the pesto you use, the sauce can be adapted to diets that do include dairy and nuts by using traditional pesto, which you can make yourself or purchase in the deli case at most grocery stores. To make the sauce AIP-friendly, I used a nut- and cheese-free spinach pesto. Make a batch and freeze the extra to use in soups or stews or to toss with noodles.
|Pesto-Olive Spaghetti Sauce||
- 1 tablespoon oil
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup sliced black olives (about 1/2 of a 6-ounce can)
- 1/4 cup pesto (if you wish, nut- and cheese-free pesto)
- In a large skillet, warm oil over medium heat. Add ground beef, Italian seasoning and salt. Cook and stir, crumbling the beef, until no longer pink.
- Raise heat to medium high, cooking and stirring for a minute or two, until any water cooks away and bits of the beef are dark brown and slightly caramelized.
- Remove from heat and stir in olives, then pesto. Serve over pasta or spaghetti squash “noodles.”
- The Gluten-Free Homemaker Gluten-Free Wednesdays
- Poor and Gluten-Free Waste Not Want Not Wednesdays
- Tessa the Domestic Diva Allergy Free Wednesday
- Phoenix Helix Paleo AIP (Autoimmune Protocol) Recipe Roundtable
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