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The Autoimmune Protocol Made Simple Cookbook: Start Healing Your Body and Reversing Chronic Illness Today with 100 Delicious Recipes Paperback – June 12, 2018
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From the Publisher
How Does The Autoimmune Protocol Work?
The Autoimmune Protocol, also known as AIP, is an elimination-reintroduction diet designed to stop and reverse autoimmune disease by:
- Lowering systemic inflammation in the body
- Repairing the gastrointestinal tract
- Improving digestion and nutrient absorption
- Rebalancing hormones
- Determining food sensitivities
Getting Started on the AIP Diet
The Auto-Immune Protocol Made Simple
The food we eat fuels our bodies and affects every function from our metabolism to our immunity. If we consume food that is less than healthy, over time our bodies will begin to feel the effects of it and not function optimally. On the other hand, if we fuel ourselves with the best, most nutrient-dense food we can afford, our bodies will feel the difference almost immediately. The idea of using nutrition to support our health isn’t new, but functional medicine is starting to show us that food can be a powerful tool in controlling, and even possibly reversing, chronic illness.
For an autoimmune disease to develop, a combination of factors needs to be present:
- 1. Genetic predisposition
- 2. Environmental factors (bacterial and viral infections, toxins, pollutants, chemicals, heavy metals, etc.)
- 3. Poor diet and lifestyle, leading to critical nutrient deficiency, gut dysbiosis (when microorganisms living in the gut are out of balance), and intestinal permeability (leaky gut)
Prep time 20 minutes | Cook time N/A | Yield 4 to 6 servings
This salad is wonderful on its own or with grilled fish or meat. The sweetness of the mango, the tartness of the lime juice, and the crispness of the jicama come together to form a refreshing and uplifting combination. This salad doesn’t keep well, so it is best to consume it shortly after you prepare it.
1. Peel and julienne the jicama. Cut off both ends of the cucumber and thinly slice. Peel, pit, and julienne the mango.
2. Mix the jicama, cucumber, mango, cilantro, scallions, and lime juice in a large bowl. Refrigerate until needed. Add the dressing just before serving.
Jicama-Mango Salad will keep for up to 2 days in the refrigerator.
- 1 small jicama (about 1 pound, or 450 g)
- 1 small cucumber (about 12 ounces, or 340 g)
- 1 large mango
- 1⁄2 packed cup (8 g) finely chopped cilantro
- 2 scallions, finely chopped
- Juice of 2 limes
- Citrus Vinaigrette (below)
Prep time 5 minutes | Cook time N/A | Yield 1 cup (240 ml)
Everyone needs a good vinaigrette in their repertoire-something to whip up easily and transform any bland salad into something crave-worthy. Look no further. This is the vinaigrette you’ve been waiting for. With citrus tones and a hint of salt, this dressing is perfect for just about any salad you can dream up.
1. Combine all the ingredients in a glass jar with a tight-fitting lid.
2. Keep refrigerated until needed. Remove from the refrigerator 10 minutes before serving to allow the olive oil to soften.
Citrus vinaigrette will keep in the refrigerator for up to 7 days.
- 1⁄2 cup (120 ml) extra virgin olive oil
- 1⁄3 cup (80 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Pinch of fine sea salt
About the Author
Sophie Van Tiggelen (Boulder, CO) is an autoimmune warrior, passionate foodie, author, and avid photographer and author of The Autoimmune Protocol Made Simple Cookbook. The author’s self-published book Simple French Paleo was nominated for the “Best of 2016” award by Paleo Magazine. Diagnosed with Hashimoto’s disease in 2009, Sophie regained her health and vitality by eating tasty and nutritious food on the Autoimmune Protocol. Her food blog, A Squirrel in the Kitchen, has a large and growing audience thanks to her successful mission to demonstrate how very possible it is to eat satisfying and flavorful meals while on the Autoimmune Protocol (AIP). Sophie’s French heritage shines through in her simple, yet creative cooking style. Her recipes are achievable, even for those new to cooking.
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With all that, there are just a small number of books out there with recipes for this protocol. And 45 days in, I've tried them all :-) I was excited to check this one out and when I got it I was excited to see a bunch of new things to try out. It's a nice, broad cookbook. Not too specialized, so you get breakfast, lunch, dinner, dessert, and condiment options. And it's pretty family friendly too which is good since even though I'm the only one in our house doing this, I still make dinners for my husband and kids that are compliant, just so we don't need to make 2 dinners. Having delicious meals that everyone will eat is key to me to avoid overwhelm. I immediately made the Honey Lime Chicken, Sweet Potato Gratin, a salad with the Shallot Vinagarette, and the Rosemary and Thyme Focaccia for dinner after I got the book (yes, that was a lot, but I was excited). Everything was delicious and everyone in the fam gobbled it on up, so that's a winner for me.
I'm looking forward to trying out more recipes from this book in the weeks to come!