Allow me to introduce you to the latest amazing resource for those of you who need support with autoimmunity. The autoimmune protocol (AIP) can be extremely overwhelming, frustrating, and downright too much information or too many “can't haves” for most people. And that doesn't need to be the focus of your healing journey. I love what Mickey and Angie have created in this new book, and I think you will, too!
With 5 autoimmune diseases between them, Mickey and Angie propose an alternate way of thinking about Autoimmune disease and overall wellness. One that focuses on you as the patient, that empowers you, and allows for you to take responsibility of your health and wellness.
In the Autoimmune Wellness Handbook Mickey & Angie cover seven key steps to take while on the journey to autoimmune recovery:
Inform – Collaborate – Nourish – Rest – Breathe – Move – Connect
They've also included a full chapter on anti-inflammatory recipes that are fully compliant with the elimination phase of AIP, as well as a chapter that includes a 12-week lifestyle and exercise plan. If you (or a family member) are suffering from an autoimmune disease, I highly recommend this book.
Mickey and Angie were nice enough to let me share the recipe for their Double Pork Pesto Patties with Wilted Chard from their new book. These patties are seriously easy to whip together, and packed with flavor. I'd highly recommend making a double batch, as you'll definitely want to go back for seconds! I've already made this once and declared it an instant favorite to be added to our regular meal rotation.
Double Pork Pesto Patties with Wilted Chard from The Autoimmune Wellness Handbook
grain-free • gluten-free • dairy-free • egg-free • AIP-friendly • nut-free • seed-free • 21DSD-friendly • nightshade-free
PREP TIME: 5 minutes
COOKING TIME: 25 minutes
- 1 cup packed basil
- 1/3 cup olive oil
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1 pound pastured ground pork
- 4 slices bacon, minced (check ingredients to ensure gluten and nightshade-free)
- 2 large bunches rainbow chard, tough stems removed, leaves cut into long ribbons
- salt, to taste
Place the basil, olive oil, lemon juice, and garlic in a blender or food processor and process on high, until smooth. Set aside.
Place the ground pork and bacon in a large bowl, add the basil mixture, and combine all ingredients by hand. Form 4 large patties.
Preheat a heavy-bottomed skillet on medium-high heat. When the pan is hot, add the patties and cook 5-7 minutes per side, until completely cooked throughout. Remove and set aside, reserving the juices in the pan.
Turn the heat down to medium, and add the chard to the skillet. Don’t worry if it doesn’t all fit initially, you can continue to add chard as it wilts. Cook, stirring, until chard is wilted and liquid evaporates, about 7-8 minutes. Season with salt.
STORAGE: Prepped, uncooked patties keep for 3-4 days in the fridge, cooked patties keep for 5-6 days, and the wilted chard keeps for about 2 days.
For more autoimmune-friendly recipes, make sure you check out The Autoimmune Wellness Handbook!
Diane Sanfilippo / Balanced Bites, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
I thought that GARLIC was not allowed on the AIP diet…??? ( I’m just starting the AIP and have eliminated coffee, chicory, stevia, dairy,eggs, nuts, “seed” spices, garlic & onions). Dx’d w/Hashi’s, leaky gut & probably Celiac’s.) Just trying to do everything right.
Thank-you for your help,
Chicory, garlic, & onions are allowed on the AIP but are eliminated on a low-FODMAP diet.