Karrie’s AIP Pantry Staple Favorites
By Karrie Billets, Functional Nutrition Coach
My AIP Staple Favorites (1
The AIP elimination plan consists of eliminating inflammatory foods for a certain period of time to allow the immune system to calm and help your gut to heal, and then systematically reintroducing the foods back in.
These are some of my favorite staples to have in your pantry when following this plan or a modified form of it. No doubt, these will always have a place in your cupboard as you adopt a healthy lifestyle.
- Apple cider vinegar: I often use apple cider vinegar for its fresh and zesty flavor in my salad dressings, combined with olive oil, as well as in marinades. Make sure to buy organic, raw, unfiltered, and unpasteurized. It should say “with the mother” on the bottle.
- Arrowroot starch/flour: I use arrowroot as a substitute for cornstarch and traditional baking flours, as a thickening agent in sauces, and to lighten the heavy texture of flours in baked goods. • Avocado oil: I use avocado oil whenever I can’t use olive oil. Use when baking in the oven or stovetop at high temperatures over 350° F, or when the more pungent taste of olive oil would be too strong. Avocado oil can be safely heated up to 525° F. This is my favorite oil! • Cassava flour: I use cassava flour when baking. It’s a grain-free and nut-free replacement for wheat flour and brings a nice consistency to baked goods.
- Coconut aminos: Coconut aminos is a seasoning sauce very similar to soy sauce, except made from coconut. Coconut aminos is by far my favorite condiment! I use it in my favorite Egg Roll in a Bowl recipe, drizzling over roasted veggies, making sauces, and so much more.
- Coconut flakes: Unsweetened Coconut flakes are great for adding to baked goods, snack balls, as a breading for chicken, and salads. Coconut chips are a crunchy snack! • Coconut flour: This versatile flour adds a rich texture and natural sweetness for baking. Use it sparingly though because coconut flour tends to absorb a lot of liquid due to its fiber content. • Coconut milk: I use coconut milk in the kitchen when cooking (specially to create creamy sauces or in soups), baking (as a dairy replacement), and in smoothies.
- Fish Sauce: Fish sauce will give your Asian dishes, or any seafood-based recipe, a distinctive umami flavor! I use the Red Boat brand, which is a pure, first pressed extra virgin fish sauce. • Pure maple syrup: My favorite sweetener! It’s high in antioxidants and contains important micronutrients like calcium, iron, magnesium, potassium, zinc, copper, and manganese. It’s also a good vegan alternative to honey, and lower in fructose. • Nutritional yeast– Nutritional yeast adds a cheesy taste and a lot of flavor to soups, salads, and sauces. It’s often used in vegan recipes to add extra protein, vitamins, minerals and antioxidants. It is particularly high in B vitamins.
- Cassava pasta: Noodles/pasta are foods that are great to have on hand for sake of normalcy and convenience. They are delicious and you can use them in so many ways! • Plantain Chips-Plantain chips are one of my favorite AIP snacks. If you need something salty and crunchy, these are the ticket!
• Redmond Real salt: Real salt is the only pink sea salt mined in America. Real salt is never heat processed or stripped of its natural components. It comes from an ancient seabed deep beneath Central Utah that has been protected from pollutants for millions of years.
