The recipes in this book can be combined in lots of different ways to put together meals however you like. To give you a little inspiration, I’ve put together a few themed sample menus so you can see how everything can come together. You might be on the AIP, but you can still have Taco Tuesday or Fajita Friday!
When using these menus, I’ve shown you which recipes or components can be made ahead of time and those that need to be made fresh at meal time. The instructions that are in bold refer to specific steps within the original recipes so that you know exactly which parts of the recipe you’re following as you go.
SERVES 6 +
• MARINATE the chicken, chill until needed, up to overnight.
• Start to make the “rice,” following the BAKE step, then refrigerate once cooked.
• MIX and CHILL the Jicama Raita.
• Make the Hot & Sour Dipping Sauce to go with the Roasted Okra, omitting the fresh cilantro from the MIX step. Cover and chill.
• Take the Jicama Raita & Hot & Sour Dipping Sauce out of the fridge and let come to room temperature.
• Finish the Chicken Pumpkin Curry and keep it warm at a low SIMMER.
• While the curry is simmering, ROAST the okra. SEASON and warm the “rice” on the stovetop.
• Add the cilantro to the Hot & Sour Dipping Sauce before serving.
SERVES 6 +
• MARINATE the beef for the skewers. Refrigerate until needed, up to overnight.
• Follow the COOK and SIMMER instructions for the Thai Chicken Soup, then chill until needed.
• Make the Green Papaya Salad dressing, then refrigerate the shredded papaya and dressing separately.
• ASSEMBLE the beef skewers, threading the beef with pineapple and green onions.
• BLANCH the shrimp for the Green Papaya Salad and toss with the shredded papaya, then return to the refrigerator while you cook the beef.
• GRILL or broil the Thai Beef Skewers.
• Dress the Green Papaya Salad and TOSS with the green onions, herbs and radishes before serving.
• Gently reheat the Thai Chicken Soup, then add the spinach to WILT and garnish with green onions and herbs before serving.
SERVES 6 +
2–3 RACKS OF PERFECT OVEN BAKED BBQ RIBS
• Make, cook and cool the BBQ Sauce for the ribs. Keep in the fridge until needed.
• Make the German Potato Salad and chill until needed.
• Make and dress the Purple Slaw and chill until needed.
• PREP and COOK the Oven Baked Ribs.
• While the ribs are baking, and with about 30 minutes until they need to be broiled, cook the Cider-Braised Greens and keep warm.
• Remove the German Potato Salad from the fridge and toss with a little extra olive oil and vinegar just before serving.
• Baste and BROIL the ribs.
SERVES 6 +
• Make the Summer Squash Soup, BLEND and refrigerate it until needed.
• ROAST the cauliflower and make the dressing for the “couscous” salad. Refrigerate them separately.
• Make, BLEND and chill the Cucumber Sauce to go with the Lamb Lettuce Cups.
• Chop the remaining “couscous” ingredients and TOSS the salad to combine with the dressing.
• BLEND, MIX and roll out the dough for the Pita Wedges.
• Start cooking the filling for the Lamb Lettuce Cups—preheat the oven for the Pita Wedges once the lamb is in the pan browning.
• Keep the lamb filling warm while you BAKE the Pita Wedges.
• While the Pita Wedges are cooling on a wire rack, gently reheat the Summer Squash Soup if serving it warm. If not, keep it chilled until ready to serve.
SERVES 4
• MARINATE the steak in the refrigerator.
• BLEND together the No-Nightshade Salsa and chill until needed.
• Make the Grilled Pineapple Guacamole. Cover and chill while you cook the steak and vegetables.
• SEAR the steak and rest it while you prep the vegetables.
• GRILL the fajita vegetables, then slice the steaks across the grain. Pile the fajita meat and vegetables on a serving platter.
SERVES 8 +
• MARINATE the Glazed & Baked Chicken Wings, up to overnight.
• Make the BBQ Sauce and refrigerate until needed.
• BLEND together the Garlic “Mayo” Dipping Sauce and chill.
• Make the Spinach Artichoke Dip and refrigerate it until needed.
• Take out the Garlic “Mayo” Dipping Sauce to allow it to soften.
• BAKE the Chicken Wings.
• While the Chicken Wings are baking, prep and BOIL the Parsnip Wedges.
• ROAST the Parsnip Wedges.
• While the Parsnip Wedges are roasting, warm through the Spinach Artichoke Dip.
• Serve the Chicken Wings with the BBQ Sauce on the side.
SERVES 4 +
• Make and chill the Watermelon Gazpacho.
• COOK and CHILL the Ultimate Liver-Hater’s Pâté.
• ROAST the vegetables for the Warm Chicken “Grain” Salad.
• Cut and prep the vegetables to serve with the Ultimate Liver-Hater’s Pâté and chill until needed.
• COOK the chicken for the “Grain” Salad and toss all ingredients together.
SERVES 4
• Make the Cherry Sauce With Thyme and refrigerate until needed.
• Make and roll the Baked Swedish Meatballs, then chill until needed.
• BAKE the Swedish Meatballs and rest them.
• While the Swedish Meatballs are baking, SIMMER the sweet potatoes. Make sure to use white sweet potatoes here, if you can, since they are less sweet.
• REDUCE the gravy for the Swedish Meatballs and add them to the pan to warm through.
• WHIP the Sweet Potatoes.
• Serve the Swedish Meatballs and Whipped Sweet Potatoes with the Cherry Sauce on the side.