The secret to eating more vegetables is to roast them! Roasting can make a huge difference in flavor and texture. It can make some vegetables, like broccoli, much tastier and easier to eat.
AIP limits the spices you can use. Black pepper, chili, paprika, and other fruit- and berry-based spices are out during the elimination phase. (Angie and Micky of Autoimmune Wellness have a great guide on their website where they summarize AIP all on one page: What is AIP? The Definite Guide). So, I have become a big fan of sea salt, basil, and oregano. Tasty and easy – that’s what I like! There are a lot of spices that are allowed on AIP and many of those could also be used for roasting vegetables, but I’m familiar with basil and oregano, so I just grab those.
I’m sensitive to garlic so I stopped eating it and don’t add it to any recipes. However, adding garlic could boost the flavor if you can tolerate it and garlic is AIP-friendly.
Broccoli, fresh, 12-16 oz (I found organic broccoli in the veggie section of Walmart)
Coconut oil spray
Wash broccoli and trim off excess stems. Chop into bite-size pieces if needed. Spray pan or baking dish with coconut oil. Put broccoli in dish. Spray with coconut oil so spices will stick. Sprinkle generously with basil and oregano. Sprinkle with salt. Bake at 350°F for 12-15 minutes. I baked mine for 12 minutes and it turned out crisp-tender, but if you like it softer, bake it longer. I probably should have baked it for a few more minutes. This “recipe” is very flexible. You can easily bake it at a higher temperature at the same time as other dishes. Just adjust the time and keep an eye on it.
Super Easy AIP Baked Salmon with Lemon and Rosemary
I feel like I should call my recipes “recipes” because they are really so simple and easy to make. I’m an impatient cook. When I’m hungry I want to eat now and I don’t have the patience to do elaborate preparation. I’m sure if I took the time to do more prep and seasoning, my meals would taste better, but the “recipes” I do make are good enough to satisfy me most of the time.
This salmon I bought was farm-raised, but wild-caught is best to get maximum nutrients. I found this salmon at Walmart marked down because the expiration date was only two days away. Meat is expensive and I’m thrifty! Also, I’ve read that farm-raised salmon still has a good bit of omega-3’s.
Since this was a larger piece of salmon, I used the probe that came with my oven. I have a tendency to overcook fish because I’m afraid of undercooking it. I try to put a fork in it to see if it flakes easily, but that description is a bit nebulous, so I tend to cook it for a few more minutes just to be sure. Then, it gets dry and a bit tough. So, with this salmon, I used the probe and I think it came out well, though a bit softer than I’m used to. I looked in my Betty Crocker cookbook and it said to cook fish to an internal temperature of 160 degrees so I used that to set my probe.
~1 lb. Atlantic Salmon, farm-raised or wild-caught
Coconut oil spray
Spray a foil-lined baking pan with coconut oil to prevent the salmon from sticking. Lay salmon on pan with skin-side down. Spray with coconut oil and lemon juice. Sprinkle generously with rosemary. Sprinkle with sea salt. Insert oven probe into thickest part of meat. Put pan in oven. Plug probe into oven. Set oven to bake at 400°F until the probe reaches 160°F. Mine took about 15 minutes. Remove from oven and allow to sit for a minute or two, then enjoy!