My Journey With AIP

I started my journey with AIP in 2017 after being diagnosed with ankylosing spondylitis (AS). I lived with intermittent knee pain for decades, and lower back pain for 5 years before finally learning the cause. My form of AS is fairly mild and so I chose to try AIP first to treat my symptoms and heal my body before beginning any immune-suppressive medicines.

A naturopath helped me on my AIP journey and gave me the courage to take my health into my own hands. I stayed on strict AIP for 6 months before my body healed enough for me to start reintroductions. I haven’t been able to reintroduce many foods, but living a mostly strict-AIP lifestyle agrees with me. I’ve been able to keep my body mostly in remission using only the AIP diet and some natural anti-inflammatory medicine.

I have become quite the cook to live AIP in a way that allows me to continue in my love of eating delicious food. I’m excited to be part of this collaborative and to learn new, tasty recipes to share with my friends and family. At this moment, I am especially interested in learning new low-FODMAP AIP recipes!

Amber's Personal Recipes

Chicken Salad (with coconut milk)By Amber L.This chicken salad is creamy and delicious. The coconut milk dressing pairs really nicely with the savory chicken and sweet grapes. Make this chicken salad with leftover chicken or using this shredded chicken recipe. Enjoy over a salad, as a lettuce wrap, on little lettuce boats or just on it's own.
Maple Cinnamon Acorn Squash RoundsBy Amber L.These acorn squash rounds are sweet, creamy and delicious. I love the soft creamy texture of baked acorn squash and adding maple and cinnamon makes these a lovely fall treat. I served the acorn squash as rounds because I made these for Rosh Hashanah, the Jewish new year, and circles are a nice symbol. But, these come out just as nicely if you cut the acorn squash in half lengthwise first (which also makes the squash easier to slice and scoop out the seeds).
Stracciatella SoupBy Amber L.Stracciatella means “torn to rags or tatters,” which describes this soup made with shredded chicken, grated carrots and greens. This soup was inspired from the Moosewood Restaurant cooking book, which has a non-AIP version of this soup
Roasted Carrots & ParsnipsBy Amber L.If you've never tried roasted carrots and parsnips, I'm telling you, they will change your life. They are delicious and sweet and pair nicely as a hot side dish or just as a yummy snack right out of the fridge.
Coconut flour browniesBy Amber L.These brownies are moist and delicious! Definite crowd pleaser, even for the non-AIP folks in the room.
Banana Tigernut Mini MuffinsBy Amber L.Moist, delicious and sweet, these dense tigernut muffins are a lovely breakfast or brunch treat. To make more desserty, add 2 additional TBS maple syrup
Tigernut Carrot Cake MuffinsBy Amber L.These muffins are awesome! They are slightly sweet for a nice breakfast treat. Or they can easily be made sweeter by subbing more maple syrup in place of water and adding in more raisins. These muffins have a lovely texture, hold together perfectly, and have a slight chewiness reminiscent of the gluten-ful treats we avoid but would like to enjoy again.
CHEETO-ronnesBy Amber L.Do you miss Cheetos? I do! This easy to prepare snack is a crowd pleaser. Sprinkle some pork rinds with oil, nutritional yeast and some salt and you are ready to go!
Tigernut Pumpkin Mini MuffinsBy Amber L.It's hard to be AIP and Low-Fodmap and be able to enjoy sweets. These lovely fall-spiced pumpkin muffins use tigernut and arrowroot as low-fodmap flours and maple syrup as a low-fodmap sweetener. They are a lovely, light autumn treat.
Instant Pot Shredded ChickenBy Amber L.Tender shredded chicken is easy peasy in the instant pot! Use tasty shredded chicken in lettuce wraps, salads, burrito bowls, chicken salad, etc.
Chicken SaladBy Amber L.This easy chicken salad recipe uses leftover chicken for a great recipe remix idea. Serve your chicken salad over leafy greens for a lunch salad option or inside lettuce leaves for a fun lettuce wrap. This chicken salad is nice and creamy while also providing a satisfying crunch with the chopped radish and carrots. The grapes add a lovely added layer of sweetness. If you are low fodmap, only have 1 serving as avocado is only compliant in small quantities.
Tigernut Flour BrowniesBy Amber L.These low-carb and low-fodmap brownies are a delicious treat for anyone but especially wonderful for those of us who are keeping carbs down and avoiding gassy foods. For those of you who are low-fodmap, limit yourself to only 2 servings at a time.
Lemon Artichoke “Hummus”By Amber L.Lovely smooth and tangy hummus alternative. Goes great with homemade pita chips, fresh cut veggies, or cassava chips.
Mushroom GravyBy Amber L.Quick, easy and absolutely delicious. I'm from the south and I missed mushrooms and gravy painfully! This creamy mushroom gravy pairs well with AIP biscuits for a lovely biscuits and gravy breakfast treat.
Sausage Veggie Breakfast HashBy Amber L.Delicious stir fried veggies with pre-cooked sausage topped with avocado makes for a decadent, quick and easy breakfast. Stores well in the fridge for several days so you can make a big batch and enjoy it throughout the week.
Chicken & Veggie SoupBy Amber L.Simple chicken and vegetable soup, with loads of low-FODMAP veggies. Daikon radishes are a nice substitute for potatoes to add bulk and texture. Great for lunch or dinner accompanied with a side salad for a full meal.
Salmon TonnatoBy Amber L.Rich and creamy salmon dip. Serve with sliced zucchini, cucumbers, and carrots for an appetizer or over salad for a filling main course.
Spinach & Basil PestoBy Amber L.Don't have enough basil for a big batch of pesto? Substitute with other greens (e.g. spinach, kale, arugula) and create a tasty sauce to add to zucchini noodles, spaghetti squash noodles, roasted veggies or on a flatbread.
Nomato Sauce & Veggie noodlesBy Amber L.This veggieful nomato sauce is rich and hearty and absolutely delicious! It was adapted from Ann Marie's Nomato Sauce at Grass Fed Salsa to make it vegan and a little tangier and earthier with the addition of red wine vinegar and mushrooms. Enjoy with zucchini noodles, cauliflower rice, on a flatbread or anywhere else you would usually use tomato sauce.
Thai “Peanut” SauceBy Amber L.This rich, and slightly sweet and tangy sauce is a nice AIP alternative to Thai peanut sauce. Serve as a dipping sauce with sliced vegetables or drizzled over steamed vegetables and cauliflower rice for a Thai-themed meal.
Apple Cinnamon MuffinsBy Amber L.These sweet and chewy muffins are a perfect breakfast treat for the fall season.
Cinnamon Raisin CookiesBy Amber L.These low-carb crispy and lightly sweet cookies are reminiscent of oatmeal raisin cookies. They are a perfect treat to enjoy on their own, with a cup of tea or some coconut vanilla ice cream

Amber's Online Recipe Submissions

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