I often see requests on social media from those new to AIP. WHAT CAN I EAT FOR…? You can fill in the blank; breakfast, lunch, dinner, a snack or backpacking to name a few. I can feel the frustration in the questions and I know the feeling all too well. My first 1-month-go-round with AIP eating ended with a 10-pound weight loss. Some people would say “Yippee” and there was a time that I would have said the same thing. In fact, I would have screamed it from the tree tops. But I actually started that month at my ideal weight, a hard-fought place in my life. I love to eat and changing to a Paleo diet helped me get to a point where I could eat as much as I needed to stay full; I didn’t need to exercise like a fiend to not lose ground. But OH! That first AIP month almost did me in. I looked at every food with suspicion; friend or foe? I missed my longtime friends, coffee and chocolate. In my backyard, I grew three kinds of tomatoes, jalapeños, three colors of bell peppers, sweet peppers, Anaheim peppers and eggplant. I had rejoiced that the Whole30 had accepted potatoes back into the fold. These were major ingredients to the meals I prepared. But that first AIP month, I didn’t know what to eat so I often ate nothing. A friend would joke that I could only eat air. I actually coined the phrase “eating air and drinking tea”. Inside, I was hungry and frustrated and trying my best.
Breakfast was a major hurdle for me. Before going gluten-free, Paleo, and finally Whole30, I was a bowl of cereal with 2% milk for breakfast girl. I ate whole grain and multi-grain cereals. Thinking back; Those meals didn’t stay with me and I usually had a gnawing feeling in my stomach one to two hours after eating. My post gluten breakfasts evolved into eating eggs and gluten-free products. I ate sausages and bacon too. I added diced potato to fill my belly. I was in a groove for breakfast. It was quick and easy. Going to AIP upset that smooth sailing breakfast time. I hadn’t yet sourced prepared AIP meats that I thought were suitable for breakfast. I ended up using ground meats that I bought at the farmer’s market to make a breakfast sir-fry. Over time I have developed a base recipe that allows me to use vegetables that are in season or that I have on hand. I can vary the herbs and spices to change the flavor. If I don’t have fresh herbs, I just sprinkle dry ones from a jar. I have also bought spice blends from Primal Palate that are AIP. It takes time to prepare a stir-fry so I make enough for 4 breakfasts. I eat one and put the other three in the fridge or freezer. The best part of this recipe is that it really can be eaten for breakfast, lunch or dinner. I have even eaten it as a snack. I also plan to put some in my dehydrator that I will be trying when I go backpacking.
A to Z AIP Stir-Fry
- 2 or 3 tablespoons coconut oil
- 1 large or 2 small onions, chopped (about 2 cups)
- 1-inch piece of ginger, peeled and minced (or 1 teaspoon dry)
- 1-inch piece of turmeric, peeled and minced (or 1 teaspoon dry)
- 1-pound ground meat of choice (or chopped or sliced meats)
- ½ teaspoon ground Himalayan sea salt
- 10 to 12 cups of A to Z vegetables (see list below)
- 5 cloves garlic, peeled and minced
- ¼ to ½ cup chopped herbs (see list below)
- 12 to 14 cups chopped greens (see list below)
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Melt coconut oil in a large lidded skillet over medium heat. (I use a 14-inch skillet with 2-inch-high sides). Add onion, ginger and turmeric. Sprinkle with salt and cover for a few minutes until the onion starts to become translucent. Add the meat, breaking it up with a spatula if needed. Cover, stirring occasionally, until the meat is no longer pink. (If you are using left-over meat that is already cooked, you will only need to stir it in). Add the vegetables and cover, stirring occasionally, until they are al-dente. (I stagger the time when adding the vegetables if there is a big difference in cooking times). Add the herbs and garlic and stir well. Stir in the greens. Reduce heat and cover for several minutes. Uncover and stir to incorporate the greens. Makes 4 servings that are 3 ½ to 4 cups each.
A to Z Stir Fry Prep
A to Z Vegetables (10 to 12 cups total)
- Artichoke hearts, cooked and quartered (or canned or frozen)
- Asparagus, cut into 1 inch pieces
- Beets, peeled and cut into ½ inch dice (red, sweetheart or golden)
- Broccoli, cut into bite size pieces
- Broccoli Raab, cut into bite size pieces
- Brussel Sprouts, cut into quarters
- Carrots, peeled or scrubbed and cut into ½ inch dice
- Cauliflower, cut into bite size pieces (white, yellow or purple)
- Celery, cut into ½ inch pieces
- Kabocha Squash, peeled and cut into I inch dice
- Kohlrabi, peeled and cut into 1-inch (max) dice
- Leeks, cut into ½ inch lengths
- Mushrooms, cleaned and sliced
- Parsnip, peeled or scrubbed and cut into ½ inch dice
- Plantain (really a fruit) peeled and cut into ½ inch pieces
- Pumpkin, peeled and cut into 1 inch dice
- Romanesco, cut into bite size pieces
- Rutabaga, peeled and cut into 1 inch dice
- Shallots, peeled and sliced
- Sweet Potato, peeled and cut into 1 inch dice
- Turnips, peeled and cut into ½ inch dice
- Winter Squash, peeled and cut into 1 inch dice
- Yellow Squash, cut into 1 inch dice
- Zucchini Squash, cut into 1 inch dice
A to Z Herbs (1/4 to 1/2 cup)
- Basil
- Bay Leaf
- Chives
- Cilantro
- Cinnamon
- Curry Leaf
- Dill Weed
- Horseradish
- Kaffir Lime Leaf
- Lemongrass
- Mace
- Marjoram
- Mint
- Oregano
- Parsley
- Rosemary
- Sage
- Savory
- Sorrel
- Tarragon
- Thyme
- Wasabi
A to Z Greens (12 to 14 cups)
- Beet Greens
- Bok Choy
- Collard Greens
- Dandelion Greens
- Kale (any variety)
- Kohlrabi Greens
- Mustard Greens
- Spinach
- Swiss Chard
Meats to Use (1 pound)
- Ground Bison or Beef
- Ground Goat
- Ground Lamb
- Ground Pork
- Ground Poultry
- Cottage Bacon, cut into small pieces (check ingredients)
- Sliced Beef
- Sliced Chicken
- Sliced Pork
…use your imagination!
This recipe for A to Z AIP Stir-Fry was shared on the Paleo AIP Recipe Roundtable 123
