I’m ushering in fall with the perfect healthy comfort food. These Moroccan Shepherd’s Pies are savory bowls of awesome, with a satisfying, complex flavor and little bursts of sweetness from the currants. I absolutely love one-dish meals full of all the meat and veggies you need, especially ones that travel well as a work lunch or potluck offering. That they’re also really great for batch cooking is no accident: They’re one of 123 recipes available in the new cookbook, Freezer Cooking for the Paleo AIP!
I can’t emphasize enough how helpful freezer cooking has been to me in my time on the autoimmune protocol. When takeout and fast food aren’t an option and so many pre-made meals contain ingredients you can’t eat, it’s so tempting to throw in the towel on days you just can’t bring yourself to cook. It took a lot of mistakes that left me feeling miserable the next day to teach me the importance of planning ahead. If you cook a lot of extra servings when you do cook or prepare a lot of different meals on days you feel great, you can always have something in the freezer for those lazy, tired, stressed out, or sick days! And you’ll thank yourself for it.
The cookbook features contributions from 30 of your favorite autoimmune protocol bloggers, including three recipes from yours truly: you’ll find freezer-friendly versions of my popular Savory Baked Salmon as well as exclusive new recipes for Bacon-Blanketed Veggies and Cilantro-Lime Chicken. (These Moroccan Shepherd’s pies were created by Mickey Trescott and Angie Alt of Autoimmune Wellness.) With recipes for every meal of the day as well as special occasions, you’ll never want for something quick and easy to eat!