Thursday, April 21, 2016

Sautéed Apples (AIP, Whole30, 21DSD, Vegan)

Sautéed Apples (AIP, Paleo Whole30, 21DSD, Repairvite, Vegan)

In March, I received some blood work results, from my integrative doctor, that indicated my gut is not as healed as we had hopped. After nearly 2 years on the autoimmune protocol, it was a little disappointing, but honestly, I’m proud of how far I’ve come not just in what I’m eating, but also with sleep & stress management & other lifestyle factors. Really, it wasn’t that long ago that my doctor and I were navigating the world of SIBO. So, in the spirit of gut healing, I’ve embarked on not just an AIP reset, but I’m also incorporating variations on a Whole30, a 21 Day Sugar Detox (energy modifications), and the Repairvite protocol, along with some targeted supplementation.

Sautéed Apples (AIP, Paleo Whole30, 21DSD, Repairvite, Vegan)

This mishmash of protocols won’t last forever. Restricting so many food items is really not something I recommend longterm or without the guidance of a good functional medicine doctor. I plan to stay very strict for a minimum of 30 days, but hope to stretch most of the principles out for at least 60 days, depending on how I’m feeling both physically & mentally.

Sautéed Apples (AIP, Paleo Whole30, 21DSD, Repairvite, Vegan)

The Whole 30, 21DSD and Repairvite protocols all shun the consumption of sugar, even the less refined options like honey & real maple & coconut sugars etc. The 21DSD & Repairvite protocols take it even further & reduce the types and amounts of fruit (and thus the natural sugars).

Sautéed Apples (AIP, Paleo Whole30, 21DSD, Repairvite, Vegan)

One of the hardest parts about giving up sugar & many fruits is that I’m not really able to do any baking. I’ve been baking almost my whole life & it’s become almost therapeutic for me to make something from time to time. But AIP/allergen-free baking is expensive & I simply cannot justify making something I can’t consume (don’t even get me started on our lack of freezer space, so making ahead & freezing isn’t an option either). These sautéed apples aren’t quite the same as baking, but they do help fill that baking hole…. They’re a great low-sugar option that allow me to feel like I’m having a bit of a treat while still staying compliant with my chosen protocols. I especially enjoy the sautéed apples warm from the skillet with a drizzle of cold coconut milk.

Sautéed Apples
Yields 1 serving

2 tsp Coconut Oil 
1 Apple (use granny smith if following the 21 Day Sugar Detox)
1/4 tsp Cinnamon 
1/4 tsp Mace (can substitute Nutmeg if not following AIP) 
pinch Sea Salt 

Coconut Milk, for serving 

  1. In a small skillet, melt the coconut oil over medium heat
  2. Meanwhile, peel, core, slice the apple into 12-ish slices. I prefer to quarter the apple & cut each quarter into thirds. 
  3. Arrange the apple slices evenly in the hot pan with the melted coconut oil. Sprinkle with the cinnamon, mace & sea salt. Gently stir to coat the apple slices with the oil and the spices. 
  4. Saute the apples for approximately 10 minutes, stirring occasionally, or until the apples have slightly softened. 
  5. Serve warm with a drizzle of coconut milk & an extra dusting of spices, if desired. 

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Friday, April 8, 2016

Egg-free Tuna Salad (AIP, Paleo, Whole30)

Egg-free Tuna Salad (AIP, Paleo, Whole30)

From kindergarten through 8th grade, my two younger sisters and I attended a very small private school that did not have a traditional school lunch program, meaning that my mom packed lunches for us most days. One of my very favorites, probably more towards the middle school side of education, was tuna salad with corn chips & a tiny can of V8. The tuna salad—based on my Grandma Jones’s recipe—was made with canned tuna, kraft mayo, diced celery, celery seed & onion powder. I can still taste her version now, if I really think about it.

Egg-free Tuna Salad (AIP, Paleo, Whole30)

Egg-free Tuna Salad (AIP, Paleo, Whole30)

Tuna salad has changed a lot for me these days. It also has become something I eat not just because I like it but because i know it’s really good for me, especially with ingredients like sauerkraut & fresh veggies that my version incorporates. What took me the longest in my AIP tuna salad appreciation has been to get over the lack of mayo. I’ve tried a number of AIP “mayo” recipes, but honestly, in tuna salad I find a mashed avocado works better as a regular mayo replacer.

Egg-free Tuna Salad (AIP, Paleo, Whole30)

Egg-free Tuna Salad (AIP, Paleo, Whole30)

I’ve also grown to appreciate tuna salad because I typically have all the ingredients for it on hand, meaning that I can easily make it for a meal if other plans have fallen through (or if I simply didn’t start lunch prep early enough). In a pinch, I’ll eat the tuna salad by itself, but most of the time, I prefer it served over salad greens, or with plantain chips (a throwback to my days of eating tuna salad on corn chips), or on cucumber slices.

Egg-free Tuna Salad (AIP, Paleo, Whole30)

Egg-free Tuna Salad (AIP, Paleo, Whole 30) 
yields 1 large serving or two small servings 

1/2 of a large (90 g) Avocado, mashed
1 tsp Lemon Juice (fresh is best, but bottled works in a pinch)
1-5 oz can Canned Wild Caught Albacore Tuna  (do not drain or rinse)
2 Tbl (30 g) Sauerkraut (homemade is best)
1/3 c (42 g, approx 1 stalk) Celery, diced
1/4 c (42 g) Cucumber, diced
3 Tbl (9 g) Scallions, sliced
1/4 tsp Sea Salt

Plantain Chips, Cucumber slices, and/or salad greens for serving

  1. In a medium mixing bowl, mash the avocado and lemon juice with a fork. 
  2. Add the tuna (with the juices, do not drain or rinse for optimal omega 3 level), breaking it up with a fork & combining it with the avocado/lemon. 
  3. Mix in the sauerkraut, diced celery, diced cucumber, sliced scallion & sea salt. 
  4. Serve with plantain chips and cucumber slices, or over salad greens. 
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Thursday, March 31, 2016

Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

I developed & photographed this recipe last spring; however, I forgot about it until recently when I rediscovered the photos while reorganizing old files. I thought it was a great one to share, even a year later. :)

Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

I’ve previously posted about tapioca pudding (and you can also find the recipe in my e-book AIP & Paleo Holiday Sweet Treats), but I love how this combination takes basic tapioca to the next level. Perhaps it’s just me, but over time as I’m regularly consuming more coconut products, I find myself losing the flavor of coconut. For example, just using coconut milk in a recipe no longer tastes very coconut-y to me. But adding toasted coconut to a recipe, like in this pudding, brings that roast-y, toast-y coconut-y flavor right back.

Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

While the toasted coconut tapioca pudding is great all on it’s own; I topped mine with a tropical fruit mixture both to add extra fruit servings and to keep with the tropical theme of the toasted coconut pudding. I diced pineapple, mango & kiwi & added a spritz of lime juice & a tiny drizzle of honey, but you could use whatever tropical-isn fruits you prefer or can find. I think passion fruit could make an excellent addition, as could papaya and/or banana etc.

Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

Tapioca pudding does take a little planning to make—tapioca pearls need to soften before cooking—but I still think the inactive prep time is worth it. And leftovers with additional coconut milk as a sort of porridge make an excellent treat breakfast (with some protein and perhaps vegetables too).

Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

Toasted Coconut Tapioca Pudding with Tropical Fruit 
yield’s 3 to 4 small servings

44 g Small Tapioca Pearls
3/4 c Filtered Water (I use this water filter)
1-13.5 oz can Coconut Milk (I use this brand and weigh out 13.5 oz)
1 tsp Gluten Free Vanilla Extract 
2 Tbl Grade A Dark Amber Maple Syrup (or other AIP sweetener of choice)
40 g / 1/2 c Toasted Unsweetened Coconut, plus extra for garnish, if desired

  1. Combine the tapioca pearls and water in a small sauce pan. Allow the pearls to soften for at least an hour. 
  2. Meanwhile, toast the coconut in a 350 F oven on a parchment lined baking sheet for 5 to 10 minutes, stirring a couple times. Do not burn. Alternately, the coconut can be toasted in a dry skillet over medium high heat, stirring constantly. 
  3. Once the pearls have softened, add the coconut milk, vanilla extract, and maple syrup. Bring to a simmer over medium high heat, stirring often. When the mixture reaches a simmer, add the toasted coconut, reduce the heat to medium low & continue cooking, still stirring, until the pudding thickens and the pearls begin turning translucent, approximately 15 minutes total. 
  4. Cool slightly. Serve warm (my personal preference) or refrigerate until cold. Top with tropical fruits, & an extra dusting of toasted coconut, if desired. 
Tropical Fruit Salad 
Pineapple, diced
Mango, diced
Kiwi, diced
Lime juice
Honey (optional, depending on sweetness of the fruit; substitute maple syrup to keep vegan)

  1. Mix together diced tropical fruits, such as pineapple, mango, and kiwi (or add other favorites, if desired). 
  2. Squeeze a little fresh lime juice over the fruit & drizzle with a little honey, if desired. Refrigerate for at least 15 minutes to allow the flavors to meld. 
  3. Spoon the fruit salad over the prepared tapioca pudding just before serving.
This post is included in the Paleo AIP Recipe Roundtable #115

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Friday, March 4, 2016

AIP Red Sangria & "The Healing Kitchen" review + giveaway

Red Sangria from "The Healing Kitchen"  {AIP, paleo, alcohol free}

It is my pleasure to not only gush about my love of the newest autoimmune protocol (AIP) cookbook The Healing Kitchen and share a recipe for Red Sangria (AIP, Paleo, alcohol-free), but also to be able to giveaway a SIGNED COPY of the book to one of my readers! Full details can be found towards the end of the post.


In January, I spent over a week cooking almost exclusively from the newest AIP cookbook The Healing Kitchen by Alaena Haber (from Grazed and Enthused) and Sarah Ballantyne (from The Paleo Mom). Even though I’m a pretty good cook & enjoy creating my own recipes, there is something really wonderful about making other peoples’ recipes. It is specially when those other people are your friends & you know the recipes will not only be delicious, but nutrient dense & completely autoimmune protocol (AIP) compliant. Whenever I get a new cookbook, I usually sit down & add tags or sticky notes to the recipes I’d like to eventually make. With The Healing Kitchen, I found myself wanting to tag nearly all the recipes! I narrowed my initial “to-make” list down to what I could manage in a week-and-a-half, but I have no doubt that I’ll be making many many more recipes from this amazing cookbook in the future.

Before I show the recipes I personally tried, here are a few general observations about The Healing Kitchen:

  • The recipes are delicious! We loved every recipe I made. Everything was bursting with flavor & nothing was remotely bland, like many people may first believe AIP will be. Pizza. Tacos. Barbecue. Asian cuisine. Alaena & Sarah replicated flavors of traditional favorites into fully AIP compliant variations that I would feel confident serving to even non-AIP/Paleo friends and family. 
  • The recipes are easy. None of the recipes I tried were overly complicated, nor do they require terribly complicated ingredients.  
  • This book is great for people new to AIP and to seasoned veterans who’d like to spice up (haha!) their meals and get out of a food rut.
Dinners from The Healing Kitchen 
AIP Dinners from "The Healing Kitchen"
Taco Night! (Toasted Lime Cilantro Cauli-Rice, Taco Beef, Easy Guacamole) | Date Night Pizza! (Thin Crust Pizzas made into ham & pineapple Pizza & BBQ pizza with slaw, salad greens with Greek Dressing & Red Sangria) | BBQ Feast (pressure cooked BBQ pulled pork, Tangy Carolina BBQ Sauce, Fennel Mandarin Slaw Garlic Roasted Broccoli) | Meat Loaf (Caramelized Onion & Herb Meatloaf, Carrot Pilaf with lemon & Parsley, Roasted Brussels with Bacon & Cinnamon) | Salmon (Bacon-Date Crusted Salmon, Sweet Potato & Kale “Rice” Salad) 

Lunches from The Healing Kitchen 
AIP Lunches from "The Healing Kitchen"
Speedy Shanghai Stir Fry | Raisin & Spice Meatballs with Sweet Potato & kale “Rice” Salad | Pumpkin Chili 

Breakfasts from The Healing Kitchen
AIP Breakfasts from "The Healing Kitchen"
Crispy Salmon Hash | Bacon Herb Biscuit sandwiches with American Breakfast Sausage | Baked Carrot-Banana Bread N’oatmeal | Ollie’s DIY Sunrise Hash 

Treats & Snacks from The Healing Kitchen
AIP Treats & Snacks from "The Healing Kitchen"
Apple Crumble | Pumpkin Roll with Clementine Cream | Lemon Ginger Energy Balls 

Drinks 
Red Sangria from "The Healing Kitchen"  {AIP, paleo, alcohol free}
Red Sangria 

Alaena & Sarah have graciously allowed me to share the recipe for the Red Sangria with you. I’ve made this recipe more than 3 times so far & I foresee making it many more times in the future too. Since I usually drink water (or tea or occasionally green juice), having a mocktail like this one was really a treat, especially in social settings where everyone else is indulging in wine or cocktails or soda.

This “sangria” tastes like the real deal, only it isn’t made with wine that can perpetuate leaky gut. It’s great not just for people avoiding alcohol on AIP, but also for pregnant ladies & those who abstain from alcohol in general. I mixed my sangria mixture with blood orange kombucha. So delicious!

Red Sangria from "The Healing Kitchen"  {AIP, paleo, alcohol free}

Red Sangria
reprinted, with permission, from The Healing Kitchen by Alaena Haber & Sarah Ballantyne 

1 1/2 c pomegranate juice
1 pear, diced
3 strips fresh orange peel
1/2 lemon, sliced thinly
5 whole cloves
1 cinnamon stick
1 (16-oz) bottle unflavored kombucha, chilled
ice, for serving (optional)
  1. Combine all the ingredients except kombucha in a large glass jar or pitcher. Place in the refrigerator to steep for at least 8 hours or overnight. 
  2. Just before serving, remove the cloves & cinnamon stick and stir in the kombucha. Serve over ice, if desired. 

Note from Laura:
  • I substituted blood orange kombucha for the unflavored kombucha because I love blood orange kombucha. 
  • I also added a few orange slices for fun. 

GIVEAWAY! 
In January, I was fortunate to attend a book signing at Book People in Austin, TX for "The Healing Kitchen." Alaena and Sarah graciously gave me a signed giveaway copy of their amazing cookbook to pass along to one of my readers! 

THK Austin Signing: Alaena, Laura, Sarah
Thanks to Charissa (No Cook Paleo) for taking this photo of Alaena, me, & Sarah

To enter, please use the Rafflecopter widget below. This contest is open to both US and international entries, though the winner may receive an unsigned copy if a non-US resident is chosen. The contest will run through Tuesday March 15, 2016. May the odds be ever in your favor! 

a Rafflecopter giveaway


Additional reviews of "The Healing Kitchen"


Full disclosure: I did receive a complementary review copy of this cookbook, as well as a giveaway copy. However, I loved the recipes SO much that I purchased a copy for my parents :) I would never recommend any resource that I didn't stand behind 100%. 

This recipe is included in the Phoenix Helix Paleo AIP Recipe Roundtable #111

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Friday, December 11, 2015

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

We’re getting ready to go on a winter vacation with my parents and siblings right before Christmas. While I don’t ski, I’m looking forward to doing lots of other winter-y activities, especially since winter isn’t really winter in Texas. With winter activities, like skiing and ice skating and tubing etc, comes a craving for hot cocoa (or hot carob, if you’re on the autoimmune protocol and haven’t yet reintroduced chocolate).

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

I’ve found plenty of recipes for paleo hot cocoa, and I myself even developed both a Paleo Fudge Sauce and AIP Carob Sauce last summer that would be excellent stirred into hot coconut milk. However, the downfalls to these recipes is that they either 1) require lots more preparation time and/or 2) they require liquid ingredients that are a challenge to transport, especially when one is traveling on an airplane with liquid restrictions.

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

Recently I saw a post on social media about powdered coconut milk that was free from non-paleo/non AIP ingredients. I went on Amazon and ordered it immediately. Having powdered coconut milk meant that I could make a dry hot cocoa mix that should not only travel easily but also could then be mixed into hot cocoa with only the addition of hot water! Hurray!

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

I’ve reintroduced chocolate and cacao successfully, but I do still remember those days when I first began AIP and again when I did my AIP reset this summer when chocolate products were off the table. While roasted carob doesn’t taste *quite* the same as chocolate, I do think it’s better than nothing at all :) Luckily, it substitutes just great in this recipe so you can make it with either cacao or carob, depending on where you are on your health journey.

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

I developed this mix specifically to be mixed with water, but if you really want to make it even more luxurious, use it with hot coconut milk. Another way to make it even more special would be to add an AIP marshmallow--I know both The Urban Poser and Eat Heal Thrive have marshmallow recipes. I’ll probably skip the marshmallows with the hot cocoa because that’s a bit too much sugar for me, even if the sugar is technically compliant. I’m just happy to sip my hot cocoa on it’s own :)

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

For ease of transport, I’ll probably store the hot cocoa mix in plastic ziplock bags, but transferring the mix in a pretty jar and adding a little ribbon would make a really great, easy Christmas gift for someone who is Paleo, vegan, or simply avoiding dairy.

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)
Yields 8 servings 

40 g (1/2 c) Cacao Powder
48 g (6 Tbl) Powdered Coconut Milk
85 g (1/3 c) Maple Sugar (or other granulated paleo sweetener, like sucanat, coconut sugar, evaporated cane juice etc.)
1/4 tsp Sea Salt
1/4 tsp Vanilla Bean Powder

  1. Sift the cacao powder & coconut milk powder into a medium size bowl. (Yes, this is an occasion where sifting is necessary.)
  2. Add the maple sugar, sea salt, and vanilla bean powder. Whisk to combine evenly. 
  3. Transfer to an airtight container, such as a ziplock bag or small jars, for storage. 

AIP Adaptation


Hot Cocoa Assembly
Yields 1 serving

8 oz very hot water
20 g (scant 3 Tbl) Paleo (or AIP Adaptation) Hot Cocoa Mix

  1. Heat the water in the microwave or on the stove until very hot. 
  2. Mix in the hot cocoa mix & stir until very well combined. If the cocoa sits, it may begin to separate again, but simply stir it again to re-combine. 

Notes:

  • For an even more luxurious beverage, use additive free coconut milk in lieu of water. 
  • Mix with coffee (if successfully reintroduced) for a mocha. 
  • Add in a dash of peppermint extract for a peppermint hot cocoa. 
  • Add some cinnamon for a spiced hot cocoa. 
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Wednesday, December 2, 2015

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

We’ve been eating mostly Thanksgiving leftovers the past week, which isn’t necessarily a bad thing...Especially since beginning AIP, I have developed a serious love for leftovers. But, after I’ve eaten the same leftovers for a couple of days, I usually crave something completely different. I like to think of this turmeric pork skillet as the opposite of Thanksgiving.

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

In the midst of busy life, where there’s always another meal to begin preparing, I like to have an arsenal of quick & easy meals. Since I’m not great at the whole concept of just eating for nutrition, I also like my quick & easy meals to be flavorful AND good for me.

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

As with the Beef Skillet Supper I shared a couple of months ago, skillet meals are one of my favorites to make and eat. Most often, they utilize ingredients that are “staples” in my fridge/freezer & pantry, like frozen ground meat, heartier veggies, and pantry staples. This dish really only takes around 30 minutes to go from freezer/fridge to table, and even less time if you’ve thawed your meat already.

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

I’m content eating this skillet meal on it’s own, but I often add white rice on the side for my husband. Sometimes I might supplement with some roasted sweet potatoes (I usually batch roast sweets & keep a container of them in the fridge) or with a few of my favorite plantain chips.

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

One other highlight of this meal is the leftovers. I think the dish only gets better as it sits. I drive several hours away to the city once a week or so for acupuncture appointments & I often pack my own lunch, especially while I was very strict elimination phase AIP + low FODMAP,  because there were virtually NO eating out options. Additionally, I lacked access to means for heating up food. I think this meal is also totally ok cold, straight from my lunch box ;) One word of caution though.... because of the turmeric content, this dish can really stain. I like to store it in a clear glass container & I’m careful not to splatter it on my clothing when I eat it.

Turmeric Pork Skillet (AIP, Paleo, Whole 30)

I hope everyone is enjoying the beginning of this holiday season. Even in the busyness of the life during this season, remember to take good care of yourself. Eat good food at regular meal times, pack leftovers (or other AIP snacks) to take in a lunchbox (this one's my favorite) when you’re out-and-about in case you get hungry, reduce stress whenever possible, make sleep a priority. Happy eating!

Turmeric Pork Skillet (AIP, Paleo, Low FODMAP, Whole30) 
Yields 4 generous servings 

1-2 tablespoons Fat (I used duck fat, but lard, tallow, bacon drippings, avocado oil would also work)
1 lb Ground Pork
20 oz (approximately 8 cups) Sliced Cabbage
2 tablespoons Garlic Oil
2 teaspoons Sea Salt
1 tablespoon Turmeric 
10 oz (approximately 2 cups) Grated Carrot
2 oz (approximately 1 heaping cup) Sliced Scallion (green parts only, for low FODMAP)
4 oz (approximately 1/2 cup) Coconut Milk 
1 oz (approximately 1 cup) Chopped Cilantro (stems are OK to include)

additional scallion greens & cilantro for serving
  1. In a large skillet, melt the fat over medium high heat. Add the ground pork & brown until nearly cooked through, approximately 4 minutes. 
  2. While the meat is browning, use a food processor slicing blade to prepare the cabbage, or cut by hand. The food processor’s large grate blade can also be used to shred the carrots. 
  3. Add the cabbage in two batches to the skillet. Cook until wilted down and all combined with the meat, approximately 6 to 8 minutes. 
  4. Add the garlic oil, sea salt & turmeric. Stir to combine. Add the grated carrot & sliced scallion. Cook 2 to three additional minutes, or until the carrots begin to soften but have not become mushy. 
  5. Add the coconut milk, reduce the heat to low and simmer for 2 minutes. 
  6. Stir in the cilantro. Turn off the heat & cool slightly before serving. 
  7. Serve with some additional scallion greens  & cilantro. If you have reintroduced white rice, it makes a lovely accompaniment to the dish. 

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Friday, November 27, 2015

It's back for a FINAL run: The Autoimmune Wellness Bundle!


It's back for a FINAL run: The Autoimmune Wellness Bundle!

Hi Friends!

I hope you’ve had a wonderful Thanksgiving holiday, for those residing in the US, and a great week for those outside of the US. I'm super excited to be eating Thanksgiving leftovers for the next few days :)

I wanted to make sure to let you know that The Autoimmune Wellness Bundle has been re-released for a second and FINAL time?!? BUT, it’s only available through Cyber Monday (November 30th) and then it will be gone forever! This is your last chance to get 48 e-book resources (worth over $500) for only $39. Plus coupon codes! I still wish a resource such as this one was available when I first began AIP back in 2014. Once again, several of my recipes are included in the bundle-exclusive "Best of the Autoimmune Protocol 2015" e-book :)

It's back for a FINAL run: The Autoimmune Wellness Bundle!

It’s no secret that autoimmune conditions, chronic illnesses, and food allergies are on the rise. I urge you to consider investing in “The Autoimmune Wellness Bundle," for yourself or for someone you know dealing with chronic health issues. Whether you are taking charge of own health, or helping someone realize there are other options for managing many conditions, this bundle is an amazing resource to jumpstart an AIP journey or to help push through a rut or plateau.

Don’t miss out! Order a bundle for yourself or to give as a gift by Monday, November 30th! 

Get Instant Access Now!

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