Lets talk about… the Auto Immune Protocol Diet and My Recipe Formats

I realized when posting my recipes that two issues were raised. One being, that most people were not understanding when I was putting in optional ingredients into my recipes that were not strictly AIP. The other being, that a lot of people weren’t quite sure what AIP means.  This post should clear everything up! 

Let’s first begin with what is AIP. AIP stands for Autoimmune Protocol. We don’t know a lot about Autoimmune diseases. What we do know is what is happening when you have one. Your body basically becomes confused from being under stress, and this can be from a variety of different causes.  Your body then starts to attack itself in a state of hypersensitivity, where it can’t tell the difference between foreign invaders and your healthy tissue. This causes a lot of inflammation, which can lead to severe gastro-intestinal distress. The AIP diet is one of the first steps doctors will recommend or require in your healing process. The AIP diet is an extensive elimination diet. The target is to reduce all foods that could potentially cause inflammation, or mimic inflammatory foods. Now, there are many interpretations of this diet. The main thing I realized upon my research is that most people don’t take it a step further and get  food tested for their specific irritations and flare triggers. This doesn’t matter in the midst of a flare up however. If your body is having an autoimmune response, you should go back to the full restricted diet, in the midst of a flare up, your body has a hard time differentiating.

Below is the list of foods that should be eliminated when starting the AIP Diet:

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This list is taken directly from my Mother’s specialist for her Hashimoto’s.

Let’s now talk about the way I write my recipes. First and foremost, I am a chef! So my number one priority is whether or not my recipe tastes good. I believe in building flavor where ever I can in a recipe. With that being said, I am my mother’s chef as well as a chef to all. I accommodate dietary limitations on a daily basis for my students, as well as accommodating my mother’s AIP restrictions when I cook dinner for her on most nights. Part of my mother’s treatment was getting tested for food triggers. So we now know what are hard no’s for her diet, what things she should limit, and what things she doesn’t have to limit anymore. Like I said earlier in the post, the main thing I realized upon my research is that most people don’t take it a step further and get  food tested for their specific irritations and flare triggers. This doesn’t matter in the midst of a flare up however. If your body is having an autoimmune response, you should go back to the full restricted diet, in the midst of a flare up, your body has a hard time differentiating. So when writing my recipes I write them with options. From now on I will make sure that all recipes are written with the hard restrictions first, and then make addendums  based on what I would add if you have found your specific dietary triggers.  I hope this post has cleared up your questions about the AIP diet as well as any questions about how I write my recipes!

As always, comment down below any questions you have!

XOXO, Hashimoto’s Heiress


Breakfast for Those Who Can’t Eat Breakfast

I was faced with a dilemma a couple of weeks ago. My parents wanted to come stay at my bed and breakfast for their anniversary. My dad was going to surprise my mom with the night away. However, the more I thought about it, the more I had no idea what I would cook my mom for breakfast. What do you cook for someone, for breakfast, that can’t eat, eggs, dairy, or any grains. All my normal breakfast ideas weren’t executable. I thought about what my mom likes to eat for breakfast and went from there! Here is a classic southern recipe that you could make for brunch or breakfast!

( See my post: Lets talk about… the Auto Immune Protocol Diet and My Recipe Formats, for information on the AIP diet and my ADDENDUMS)

Shrimp and “Grits”

Shrimp and Cauliflower Grits

Cauliflower Grits:

  • 1 head of cauliflower
  • 1/4 t Onion Powder
  • 1/4 t Seasoned Salt
  • 1/4 t Garlic Powder
  • 1/4 t pepper- to taste
  •  2 T bacon grease
  • 1 cup of unsweetened coconut milk
  1. Wash and trim your cauliflower head, and cut into bite size pieces. Take half of these pieces and pulse them in a food processor until “grit sized” but big enough to have texture.
  2. Melt your bacon grease in a 6 quart sauce pan and toast your spices until aromatic.

ADDENDUM: If your doctor has cleared you to eat limited spices including nightshades I would include 1/4 t of the following: smoked paprika, chili powder, old bay.

  1. Add you’re cauliflower and toast until slightly caramelized, you’re just trying to add a deeper flavor.
  2. Add the coconut milk and simmer while you cook your shrimp and prosciutto.

Shrimp and Prosciutto:

  • 1.5 lbs of shrimp with the shell on, but deveined
  • 1 shallot, minced
  • 3 cloves of garlic, minced
  •  1/4 C dry white wine, vermouth, or sherry
  • 1 and 1/2 C fish stock
  • 2 T of tapioca starch
  • 6 slices of prosciutto
  • salt – to taste
  • pepper – to taste
  • 1/4 t Onion Powder
  • 1/4 t Seasoned Salt
  • 1/4 t Garlic Powder
  •  2 T bourbon
  1. In a medium sauce pan heat a tablespoon of your preferred oil, I use grape seed.
  2.  Toast your shrimp shells until pink and fragrant, add your shallots and garlic and sauté until softened.
  3. Deglaze with the alcohol of your choice, and scrape up all of the fond of the bottom of the pan.
  4. Add the fish stock and let it simmer until reduced by half.
  5. Strain out the fortified stock with a fine mesh sieve and return to the original pot.
  6.  The trick here is to keep reducing the stock until the shrimp flavor does not intensify anymore, maybe a third more reduced.
  7. Make a slurry with the tapioca and add to the stock, let it simmer until thickened like a gravy
  8. You can add an optional splash of coconut milk to make it creamy if you’d like.
  9. For the prosciutto, preheat the oven to 400*.
  10. Line a baking sheet with parchment paper and place the slices of prosciutto far enough apart so they won’t bake and stick together.
  11. Bake them until crisp like a cracker, about 5 minutes.
  12. For the shrimp; Heat a tablespoon of bacon grease in a preheated cast iron skillet. add the shrimp in a single layer and sprinkle with seasonings. SEE ADDENDUM ABOVE. Wait until the shrimp is fully cooked, seared, and crispy on one side before flipping to the other. Only flip the shrimp once.
  13. Deglaze with bourbon and FLMABE!

Bring it all Together!

Plate by starting with a pile of “grits”, and make a well in the center of them. In the well, spoon a ladle of gravy. Pile the shrimp on top of the gravy, and top with a prosciutto crisp sticking up out of the “grits”. Garnish with a little chopped fresh chives!

Comment down below if there are any other favorites that you would like me to convert to AIP!

XOXO, Mangia!

Butternut Squash and Pumpkin Soup

Dear Readers,

This, perfect for fall, soup will leave you feeling satisfied in more ways than one. It is hearty, warm, and layered with flavors. It’s a Jamaican twist on a fall classic, and a crowd pleaser for sure!

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Active Time: 30 Minutes

Servings: 8 Side Portions/ 4 Main Portions


  • 1 lb of butternut squash
  • 1 leek (white and light green part only)
  • 1 T of Avocado oil
  • 2 T of Jamaican Curry powder
  • 1 t garlic powder
  • 1/2 t celery salt
  • 1/2 t Himalayan pink salt
  • 1/2 t white pepper
  • 1 32 oz box of chicken stock
  • 1 14 oz can of pumpkin
  • 1 14 oz can of coconut cream


  1. Peel and seed butternut squash, then cut into 1/4 in cubes. To save time, some stores have precut butternut squash. The reason I cut it into such small pieces, is for reducing the cooking time.
  2. Cut the dark green tops off of your leek but save them to make stock (recipe coming soon). Cut the root bulb off the other end and slice lengthwise. Make sure to rinse your leek really well. They are grown in sand, and there is nothing worse than crunching down on a piece of sand in a creamy soup. Finish by slicing them in half moons once rinsed.
  3. Heat the oil in a 8 qt soup pot. When the oil is hot, add the leeks and caramelize them. Once caramelized, add the spices and butternut squash, toast everything together until aromatic.
  4. Add the chicken stock and scrape any fond off the bottom of the pot. Let the soup come to a steady simmer. Simmer until the squash pieces break apart easily, about 20 min.
  5. Take an immersion blender and blend the soup until most of the butternut squash pieces are smooth. Now add the can of pumpkin and coconut cream. Blend again to desired consistency. Just like with potato soup some people like chunks some don’t!
  6. Check a final time for seasonings, and add any extra salt or pepper.

Crockpot method:

  1. Caramelize leeks and toast spices then add to your crock pot with the squash and chicken stock.
  2. Set and forget, on low for at least 2 hours.
  3. Finish the soup the same way as above!

I served this soup with some herb and lemon roasted chicken thighs. It’s also a great pairing for a fall quiche and salad!

I hope fall is everything you’ve been hoping for!

XOXO, Hashimoto’s Heiress