Scroll down for the recipe and for more details on the fantastic new eBook this can be found in …
30 Minute Meals for the Paleo AIP is the latest community eBook to launch and I’m thrilled to be a contributor. This 120 complete meal digital book, which includes 300+ recipes, only utilizes ingredients you can get from a traditional grocery store. It is the compiled work of 41 AIP bloggers and AIP Coaches and, believe me, it’s going to make your life SO much easier. Cut your meal prep down to just 30 minutes – from the moment you pick up your chopping board to the time you sit down to eat– and think of all the extra good stuff you can achieve during the day.
Read on below for more details, such as your Early Bird Bonus, plus how 21 winners can share $1,500 worth of AIP prizes- no purchase necessary. Woohoo! Also scroll down to find a sample recipe from the eBook.
The Autoimmune Protocol is a fantastic healing tool. However let’s be honest, if you don’t have the time, inclination, energy, confidence or knowledge to spend extra time in the kitchen, it can be a drag.
Don’t worry though, the AIP Blogger Community hears you and that’s why this eBook has been created. It’s been designed to give you more time for the things you’d rather be doing instead!
Who is this book for?
This purchase is for you if you:
🍴 lack the time to put a nutritious meal on the table
🍴 lack energy because you’re going through a flare
🍴 lack strength due to your challenging health condition
🍴 lack momentum to think about what you want to eat
🍴 lack skills to follow complicated or time consuming recipes
🍴 lack interest because your mind is on everything else you need to get done
This purchase is for you if you want to:
⏰ spend waaay less time in the kitchen
⏰ spend less time searching the net for quick AIP meals
⏰ spend less time thinking up complete, nutritious meal combinations
⏰ spend more time playing with the kids
⏰ spend more time on yourself – you know, that “me time” we all need and crave?
Sneak Peek at 30 Minute Meals for the Paleo AIP
Early Bird Bonus
Buy the eBook before the 13th and you can grab several exclusive discounts ranging from $5 off, to 30% discount off AIP products (including my eBook).
Giveaway : 21 Winners, $1,500 Worth in Prizes!
Woot! Here’s your chance to win prizes from the above contributors – but only until the 13th. You don’t need to purchase the ebook or anything else to enter, so head on over and join in the fun. Good luck, enjoy and thank you for your support!
Sample Recipe from 30 Minute Meals for the Paleo AIP
{Quick} Wild Salmon and Leek Paté
(makes 2 cups)
Total time to table: 25 minutes
Equipment: large sauté pan, medium pan, food processor
* Put a 400ml can of coconut milk in the fridge at least a night before you want to make the paté.
3/4 lb wild salmon fillet, skin on
1 large bay leaf
1 tablespoon solid fat (I use lard or coconut oil)
3 oz piece of white leek
1 tablespoon chives
1 tablespoon dill
1 cup coconut cream *
3/4 teaspoon fine sea salt
To serve: a selection of salad vegetables such as carrots, cucumber, radishes, fennel etc
Put the salmon into a large sauté pan, skin side down, and pour in enough filtered water to just cover. Add the bay leaf and bring the water up to a gentle simmer. Poach the salmon for about 4-5 minutes until only just cooked.
Meanwhile thinly slice the leek. Put the fat into a medium pan and sweat the leeks on a gentle heat for 4-5 minutes until softened but not coloured.
Take the salmon out of the liquid, remove and discard the skin and bay leaf, and set aside on a plate to cool. Transfer the leeks to a separate plate to cool.
Now slice your salad vegetables and lay out onto plates. Finely chop the chives and dill. Turn the can of refrigerated coconut milk upside down, open with a can opener and pour the watery liquid off into a separate jug (you can use this for smoothies or soups). The cream is what is left behind.
Break the salmon into large flakes and put into the bowl of a food processor, along with the leeks and the remaining paté ingredients.
Pulse a few times until the paté has a consistency that you like, then taste and adjust the amount of salt if necessary.
Spoon onto plates and eat with the salad vegetables.
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