10+ AIP Recipes for Easy and Delicious Healing Meals

If you’re following the autoimmune protocol (AIP) diet, finding recipes that actually work for you can sometimes feel like a bit of a wild goose chase.

AIP recipes focus on reducing inflammation and supporting healing by sticking to ingredients that are gentle on your system. These recipes skip foods that could trigger flare-ups or make symptoms worse.

You’ll notice AIP meals lean hard on whole, nutrient-rich foods, but they can taste good too. Cooking AIP doesn’t have to mean boring food—it’s a way to enjoy meals and stay on track with your health.

Ingredients

• Change with each recipe, but you’ll usually use fresh veggies, lean meats, and herbs.

Cooking Instructions

• Steps depend on the recipe, but they’re usually straightforward and highlight fresh, natural ingredients.

1) Orange Peel Beef and Broccoli

Craving something bold? This Orange Peel Beef and Broccoli recipe brings a bright, citrusy punch thanks to fresh orange zest and juice.

Ginger adds a little heat, and coconut aminos give you that salty, savory flavor without any soy.

You get plenty of protein and veggies in every bite. It’s a solid choice for a quick dinner or prepping ahead.

It’s made for the AIP diet, so there’s no gluten or soy hiding in here.

The sauce is sweet, salty, and tangy—definitely not boring. Plus, you don’t need to be a kitchen pro to pull it off.

Ingredients

• Beef (thinly sliced)
• Broccoli florets
• Fresh orange juice and zest
• Coconut aminos
• Fresh ginger, minced
• Garlic, minced
• Olive or avocado oil

Cooking Instructions

1. Heat oil in a pan over medium-high heat (about 350°F / 175°C).
2. Sear beef slices until browned, then set aside.
3. Toss in garlic and ginger; sauté until fragrant.
4. Add orange juice, zest, and coconut aminos.
5. Stir in broccoli, cover, and cook until tender.
6. Return beef to the pan and mix everything together.
7. Cook for another 2-3 minutes. Serve warm.

Want more details? Check out Wendi’s AIP Kitchen.

2) Lemon Asparagus Chicken Skillet

The Lemon Asparagus Chicken Skillet is about as easy as it gets, and it’s packed with flavor. You cook chicken and asparagus together in one pan, so cleanup is a breeze.

Lemon brings a fresh, zesty vibe that brightens up the whole dish. It’s gluten-free, dairy-free, and uses only a handful of real ingredients.

You can make it on busy weeknights without breaking a sweat. If you’re into paleo or Whole30, this one fits those too.

The tangy lemon and crisp asparagus just work with the chicken. Toss in some garlic or fresh thyme if you’re feeling fancy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt to taste (optional for AIP)
• Fresh thyme (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat.
3. Add chicken breasts; cook 4-5 minutes per side until golden.
4. Add garlic, lemon zest, and lemon juice.
5. Toss in asparagus and cook for 2 minutes.
6. Move the skillet to the oven and roast for 10-12 minutes, until chicken is cooked through.
7. Serve hot, and sprinkle with fresh thyme if you want.

You can pick up extra tips from this Lemon and Asparagus Chicken Skillet.

3) Egg Roll in a Bowl

Egg Roll in a Bowl gives you all the good stuff from an egg roll, minus the wrapper. That means no grains, no soy, and no dairy.

Start by browning ground pork or turkey with onions and garlic. Shredded cabbage and carrots go in next for crunch.

Use coconut oil or avocado oil to keep things AIP-approved. Coconut aminos step in for soy sauce.

This dish is quick—less than 30 minutes, honestly. It’s surprisingly filling and fresh.

Ingredients

• 1 lb ground pork
• 1 tbsp coconut oil or avocado oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1/2 head cabbage, shredded
• 2 large carrots, grated
• 1/4 cup coconut aminos

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add onion and garlic, cook until soft.
3. Add ground pork, cook until it’s no longer pink.
4. Stir in cabbage and carrots. Cook 5-7 minutes until tender.
5. Pour in coconut aminos, mix, and heat through.
6. Serve warm.

Want more ideas? Check Unbound Wellness.

4) Sweet Potato Chicken Poppers

Sweet Potato Chicken Poppers are a go-to when you want something easy and fun. They mix ground chicken with shredded sweet potato for a mild, comforting bite.

These poppers are great for meal prep and honestly, kids seem to love them. You hardly need any ingredients.

They bake fast and work as a snack or main dish. Coconut flour keeps them together—no gluten needed.

Add some fresh herbs or mild spices if you’re up for it. The sweet potato keeps them moist and soft.

Ingredients:

• 1 lb ground chicken
• 2 cups shredded sweet potato
• 2 tbsp coconut flour
• 2 tbsp coconut oil, softened
• Salt to taste

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix everything in a bowl until combined.
3. Form into small poppers, set on a baking sheet.
4. Bake for 20-25 minutes until golden and cooked through.
5. Let cool a bit before serving.

5) Coconut Ginger Chicken Soup

Coconut Ginger Chicken Soup is warm and comforting—just what you want on a chilly day. Fresh ginger and coconut milk blend together for a soothing bowl.

You get gentle spice from the ginger and a little sweetness from the coconut. It’s simple to make and feels nourishing.

Throw in veggies like carrots or mushrooms if you want it heartier. It’s pretty nice to have some ready in the freezer too.

Ingredients

• 1 lb chicken breast, diced
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 cup sliced mushrooms (optional)
• 1 carrot, sliced
• Salt to taste

Cooking Instructions

1. Sauté garlic and ginger in a pot for 2 minutes.
2. Add chicken and cook until it’s no longer pink.
3. Pour in chicken broth and coconut milk.
4. Add carrots and mushrooms, then simmer for 20 minutes.
5. Season with salt and serve warm.

Find more details at Healing Ginger Chicken Soup with Rice.

6) Banana Pancakes (AIP-friendly)

Banana pancakes are soft, easy, and perfect for AIP since there’s no grains or nuts involved. Just mash ripe bananas and mix in coconut flour.

They cook fast and work for breakfast or a snack. Fry them gently in coconut oil.

The bananas make them sweet enough, so you don’t need extra sugar.

Ingredients

• 3 ripe bananas, mashed
• ⅔ cup coconut flour
• ¼ cup coconut milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 gelatin eggs (or egg replacer)
• Coconut oil for frying

Cooking Instructions

1. Mash bananas in a bowl.
2. Add coconut flour, baking soda, vanilla, and gelatin eggs. Mix well.
3. Stir in coconut milk.
4. Heat coconut oil in a pan over medium heat (about 350°F / 175°C).
5. Pour batter to form small pancakes. Cook 3-4 minutes per side until golden.
6. Serve warm.

7) Zucchini Noodle Salad with Avocado Dressing

This zucchini noodle salad with avocado dressing is fresh, light, and honestly a breeze to put together. No cooking required—just spiralize and toss.

The avocado dressing is creamy and rich, all without dairy. Add herbs like basil or chives if you want to jazz it up.

It’s a great side or a light meal. Zucchini noodles keep things low-carb and grain-free, right in line with AIP.

Mix in tomatoes or cucumbers for extra crunch if you’re feeling it.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1 garlic clove
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt to taste
• Fresh herbs (optional)

Cooking Instructions

1. Spiralize the zucchinis and toss them in a bowl.
2. Blend avocado, garlic, olive oil, lemon juice, and salt until smooth.
3. Toss zucchini noodles with avocado dressing.
4. Add herbs if you want and mix gently.
5. Serve right away or chill for 10 minutes.

Grab more ideas from this Zucchini Noodle Salad with Creamy Avocado Dressing.

8) Herbed Turkey Meatballs

Herbed turkey meatballs are surprisingly easy to throw together, and honestly, they taste way better than you’d expect for something so simple. If you’re following an AIP diet, these are a winner—fresh herbs bring all the flavor without any gut-irritating spices.

I usually cook them right in tomato sauce with a handful of peas. The result? A cozy, satisfying meal that’s gentle on your system.

You can bake them or pan-fry them. Both work, so just go with whatever you’re in the mood for.

They’re hearty enough to stand alone but pair nicely with mashed sweet potatoes or even just some steamed veggies.

Ingredients

• 1 lb ground turkey
• 1 fennel bulb, chopped
• 1 garlic clove, minced
• 1 tbsp ghee
• 2 tbsp bone broth
• Fresh herbs (like parsley or thyme)

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss turkey, fennel, garlic, and herbs in a bowl and mix it up.
3. Roll the mixture into small meatballs.
4. Heat ghee in a pan and brown the meatballs all over.
5. Pour in bone broth, cover, and cook until they’re done—usually about 15 minutes.
6. Serve warm, maybe with tomato sauce and peas if that’s your thing.

Want more details? Here’s a herby turkey meatballs recipe.

9) Carrot Ginger Soup

Carrot Ginger Soup is one of those dishes that just feels good. Sweet carrots and zippy ginger make it both comforting and bright.

It’s gentle on digestion and honestly, it’s hard to mess up. You can use an Instant Pot or just simmer it on the stove.

Leftovers freeze well, which is great if you’re lazy like me. Coconut milk gives it a creamy vibe, no dairy needed.

If you want to mix things up, toss in some fresh mint or other herbs. It’s Paleo, Whole30, and AIP-friendly, so it checks all the boxes.

Ingredients

• 15 carrots, peeled and chopped
• 2 tablespoons fresh ginger, grated
• 1 cup coconut milk
• 1 large yam, peeled and chopped
• 1 teaspoon turmeric
• 4 cups chicken broth or water
• Salt (optional and AIP-approved if tolerated)

Cooking Instructions

1. Dump carrots, yam, ginger, turmeric, and broth into a pot.
2. Bring to a boil, then cover and simmer for 20-25 minutes until the veggies are soft.
3. Blend until smooth—use a blender or go for the immersion blender if you have one.
4. Stir in the coconut milk, then heat for another 5 minutes.
5. Serve it up warm.

10) Cauliflower Fried ‘Rice’

Cauliflower fried “rice” is my go-to when I want something fast and filling but still AIP. Swapping in riced cauliflower keeps it grain-free and low-carb.

You can toss in chicken, shrimp, or whatever protein you’ve got. Load it up with veggies—carrots, peas, zucchini, you name it.

I usually keep the seasonings simple. Garlic and ginger work, or sometimes I’ll throw in fresh basil for a little twist.

This dish comes together quickly, perfect for those nights when you just want to eat and be done with it.

Ingredients

• 1 medium head cauliflower, riced
• 1 cup cooked shredded chicken or shrimp
• 1 cup mixed chopped vegetables (carrots, peas, zucchini)
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• Salt to taste
• Fresh basil or ginger (optional)

Cooking Instructions

1. Warm up some coconut oil in a pan over medium heat (about 350°F / 175°C).

2. Toss in the garlic and let it sizzle for a minute—don’t let it burn.

3. Add your veggies and give them a good stir.

4. Cook until they’re tender, which usually takes around 5 minutes.

5. Throw in the riced cauliflower.

6. Keep stirring for 5-7 minutes, so nothing sticks or gets mushy.

7. Mix in chicken or shrimp, whichever you’re using, and heat everything through.

8. Sprinkle in some salt.

9. If you’ve got basil or ginger, now’s the time to add it for a little extra flavor.

10. Serve it up while it’s still warm.

Need more inspiration? Here’s an AIP Cauliflower Fried Rice recipe that’s worth a look.