I met Mickey Trescott in the Hashimoto’s 411 groups on Facebook. Like me, she was a former vegan with both Hashimoto’s and Celiac who was finally finding healing through the autoimmune protocol, a Paleo-style anti-inflammatory diet. Since her transition, she too has been blogging autoimmune protocol recipes, tips, and tricks over at Autoimmune-Paleo. Between her blog, moderating Hashimoto’s 411, and being a member of Team Paleo Mom, Mickey has both helped and learned from a lot of people with all kinds of health concerns. That she also works as a personal chef is a nice bonus, and her knowledge of both health and cooking makes The Autoimmune Paleo Cookbook a well-rounded and accessible resource for anyone interested in the diet.
I’ve made a couple of the recipes already, and my favorite ones so far are the Cranberry-Braised Short Ribs (pictured above) and Ginger-Baked Salmon. I had to adapt both for my own particular needs and still wound up with a great meal, and that’s what I love about allergen-free cookbooks that stick to whole foods instead of flours and junk-food copycats: They’re very easy to work around for odd issues like my cauliflower sensitivity. While many of the recipes are available at her site, there are also a lot of new ones I can’t wait to sink my teeth into, including an AIP blueberry-lemon cheesecake.
This is the first full-fledged autoimmune protocol cookbook on the market, and this one should keep us all well-informed and better-fed while we wait for other upcoming AIP cookbooks to round out our collection. It covers all the bases and walks the reader through everything he or she needs to know in simple, straightforward language. Not to mention how gorgeous the photography is!
The book is available for purchase here.