Strawberries have become one of my favorite salad toppings on the autoimmune protocol. Like cherry tomatoes, they add strong flavor and a beautiful pop of color, and they pair well with just about anything. Basil is usually my go-to, but when I recently found myself with an overabundance of kale and bacon, it seemed like the perfect occasion for a Strawberry Kale Salad with Baconnaise. The dressing can be made in advance, but if you opt for coconut cream over mayonnaise, it may need to be thawed to room temperature before using, as coconut cream tends to get firm when refrigerated. There are only three other ingredients–strawberries, kale, and avocado–so this salad is an awesomely quick and easy side for four or meal for two! If you are making it a meal, I recommend swapping a cup or two of the kale for a bit more protein, like some chopped chicken you might have leftover from a previous meal. Here are some things to pair it with if you’re serving it as a side.
Simplify Your Meal Prep with Batch Cooking
No matter what diet you follow, prepping three solid meals a day can seem like an overwhelming amount of work. Enough work to maybe not even bother trying. That’s where AIP Batch Cook comes in. With these video tutorials from Nutritional Therapy Practitioner and author of The Autoimmune Paleo Cookbook Mickey Trescott, you’ll learn how to budget your time in the kitchen to get a whole week’s worth of meals in just a couple of hours. If you’re new to the autoimmune protocol or struggling to stick with it, this is the place to start–but batch cooking is a skill you can use regardless of how you eat! It’s an incredible value for techniques that will revolutionize your food-related time management.