A friend of mine does AIP. I went to her house and she showed me all her tricks. Both her and her partner follow the diet and have done their own introductions. They had a road map they worked with that included support (from me), supplements to heal their guts, reduce inflammation and improve digestion. They are both doing really, really well.
So Janet showed me her bulk items which I was intrigued by. She shops at Costco and Amazon Subscribe and Save mostly for non-perishable items. She has a case of organic coconut milk and coconut flour delivered once a month. She also buys olive oil, organic plain apple chips, coconut oil and organic olives at Costco. She has regular dishes she cooks weekly, and this breakfast porridge she makes for her family and consumes over a three day period. She eats it with Applegate Farms Chicken Apple Sausages. She puts raisins in her version, but I opted for shredded apple instead to see if I would like it a tad bit less sweet. I thought it would also fit into all the phases of AIP to have less sugar. I figured that if it needs a bit more sweet, then you could drizzle a tiny bit of honey or maple syrup on top and go fancy.
Really, this is an extremely easy recipe that you can eat over several mornings, but also versatile enough to eat as a snack as well.
- 2 cups cooked butternut squash
- 1 cup full fat organic coconut milk
- 1 pinch salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 apple
- 4 Tbls toasted coconut
- I grated the apple whole and did not peel it. Add to a food processor, the apple, butternut squash, coconut milk, salt and spices. Blend until smooth; about a minute.
- Add to a saucepan and bring to a simmer, stirring often. Cook for about 10 minutes. Serve warm and top with about a tablespoon of toasted coconut for each serving. Will last in fridge for 4 days.