17 Easy AIP Elimination Phase Recipes (15-Minute Meals)

The 7-Day Meal Plan Layout

💡 Meal Plan Strategy & Prep Tips

• • Cook Once, Eat Twice: Always double the recipe for dinner. Lunches on Days 1, 2, 3, 5, and 6 rely entirely on leftovers to save your readers hours of cooking time during the week.
  • Prep the Soup Early: Make the Butternut Squash Soup and Chicken Ginger Soup on Sunday. They store perfectly in the fridge and taste even better the next day as the flavors meld.

17 Nourishing AIP Elimination Phase Recipes to Heal Your Gut (Without the Stress!)

⚡ Quick 15-Minute Meals

1. Beef Avocado Boats

• • Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 1/2 lb (225g) Lean ground beef
      • 2 Large, ripe avocados
      • 1/2 tsp Garlic powder
      • 1/2 tsp Onion powder
      • 1/2 tsp Fine sea salt
      • 1 tbsp Fresh cilantro, chopped (for garnish)

  • Instructions:
    1. 1. Heat a skillet over medium-high heat. Add the ground beef, garlic powder, onion powder, and sea salt.
       2. Cook for 8–10 minutes, breaking the meat up with a wooden spoon, until completely browned. Drain excess fat.
       3. Slice the avocados in half and remove the pits.
       4. Scoop the seasoned ground beef generously into the center cavities of the avocado halves. Garnish with chopped cilantro and serve immediately.

2. Lemon Garlic Shrimp

• • Prep Time: 5 minutes | Cook Time: 6 minutes | Total Time: 11 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 1/2 lb (225g) Large shrimp, peeled and deveined
      • 2 tbsp Olive oil
      • 3 Garlic cloves, finely minced
      • 2 tbsp Fresh lemon juice
      • 1/4 tsp Fine sea salt
      • 1 tbsp Fresh parsley, chopped

  • Instructions:
    1. 1. Heat olive oil in a large skillet over medium heat.
       2. Add the minced garlic and sauté for 1 minute until fragrant, making sure it does not burn.
       3. Add the shrimp to the pan in a single layer. Season with sea salt. Cook for 2–3 minutes per side until they turn pink and opaque.
       4. Pour the lemon juice over the shrimp and toss to coat. Turn off the heat, garnish with fresh parsley, and serve.

3. AIP Taco Bowl

• • Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 1/2 lb (225g) Ground beef
      • 1/2 tsp Onion powder
      • 1/2 tsp Fine sea salt
      • 2 cups Green cabbage, finely shredded
      • 1/2 cup Cucumber, sliced into half-moons
      • 1 tbsp Fresh cilantro, chopped
      • 1 tbsp Olive oil

  • Instructions:
    1. 1. Cook the ground beef in a skillet over medium-high heat with the onion powder and sea salt for 8–10 minutes until browned.
       2. While the meat cooks, assemble the bowls by splitting the shredded cabbage and sliced cucumber between two dishes. Drizzle the vegetables lightly with olive oil.
       3. Top the vegetable base with the hot taco beef. Garnish with fresh cilantro before serving.

4. Prosciutto Wrapped Melon

• • Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
  • Yield: 4 servings (appetizer size)
  • Ingredients:
    • • 1 Medium cantaloupe or honeydew melon
      • 8 Slices of high-quality prosciutto (ensure ingredients are just pork and salt)

  • Instructions:
    1. 1. Cut the melon in half, scoop out the seeds, and slice it into 8 equal wedges. Cut the rind off each wedge.
       2. Wrap one slice of prosciutto tightly around the center of each melon wedge.
       3. Arrange on a platter and serve chilled.

🍳 Breakfasts

5. Pork Apple Hash

• • Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
  • Yield: 3 servings
  • Ingredients:
    • • 1 lb (450g) Ground pork
      • 1 Large sweet potato, peeled and finely diced
      • 1 Crisp apple (like Honeycrisp or Gala), cored and diced
      • 2 tbsp Coconut oil
      • 1 tbsp Fresh rosemary, finely minced
      • 1/2 tsp Fine sea salt

  • Instructions:
    1. 1. Melt the coconut oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8–10 minutes, stirring frequently, until they begin to soften.
       2. Add the ground pork to the skillet. Cook for 5 minutes, breaking it up as it browns.
       3. Stir in the diced apples, minced rosemary, and sea salt. Cook for an additional 5 minutes until the pork is cooked through and the apples are tender but not mushy.

6. Coconut Cassava Pancakes

• • Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
  • Yield: 2 servings (approx. 4-6 small pancakes)
  • Ingredients:
    • • 1 cup Cassava flour
      • 1 Ripe banana, thoroughly mashed
      • 1/2 cup Full-fat coconut milk (canned, gum-free)
      • 1/2 cup Water
      • 1 tbsp Coconut oil (for the pan)
      • 1/4 tsp Fine sea salt

  • Instructions:
    1. 1. In a medium bowl, whisk together the cassava flour and sea salt.
       2. Stir in the mashed banana, coconut milk, and water. Mix until a smooth, thick batter forms. Add a splash more water if it is too dry.
       3. Melt a teaspoon of coconut oil in a non-stick skillet over medium-low heat.
       4. Scoop 1/4 cup of batter per pancake onto the skillet. Press down slightly to flatten. Cook for 3–4 minutes until bubbles form, flip gently, and cook for another 3 minutes until golden brown.

7. Green Smoothie Bowl

• • Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes
  • Yield: 1 serving
  • Ingredients:
    • • 1 cup Fresh spinach leaves
      • 1/2 Ripe avocado
      • 1 Small frozen banana
      • 1/2 cup Pure coconut water
      • 2 tbsp Unsweetened shredded coconut (for topping)

  • Instructions:
    1. 1. Add the spinach, avocado, frozen banana, and coconut water into a high-speed blender.
       2. Blend on high until completely smooth and creamy.
       3. Pour the green mixture into a serving bowl and decorate the top with shredded coconut. Eat with a spoon.

🍗 Lunches & Dinners

8. Chicken Ginger Soup

• • Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
  • Yield: 4 servings
  • Ingredients:
    • • 2 Large chicken breasts, pre-cooked and shredded
      • 4 cups Quality chicken bone broth
      • 1 tbsp Fresh ginger, finely grated
      • 2 Carrots, sliced into rounds
      • 2 cups Curly kale, stems removed and chopped
      • 1 tbsp Olive oil
      • 1/2 tsp Fine sea salt

  • Instructions:
    1. 1. Heat olive oil in a large pot over medium heat. Add the grated ginger and sliced carrots. Sauté for 3 minutes.
       2. Pour in the chicken bone broth and bring to a boil. Reduce heat to low, cover, and let simmer for 10 minutes until the carrots are tender.
       3. Stir in the shredded chicken, chopped kale, and sea salt. Simmer uncovered for 5 more minutes until the kale is wilted and the chicken is hot.

9. Turkey Zucchini Poppers

• • Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
  • Yield: 3 servings
  • Ingredients:
    • • 1 lb (450g) Ground turkey
      • 1 cup Zucchini, finely grated and squeezed dry in a paper towel
      • 1 tsp Garlic powder
      • 1 tsp Onion powder
      • 1/2 tsp Fine sea salt
      • 1 tbsp Avocado oil

  • Instructions:
    1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
       2. In a large bowl, mix the ground turkey, squeezed grated zucchini, garlic powder, onion powder, and sea salt until combined.
       3. Roll the mixture into small, bite-sized balls (about 12–15 poppers) and place them on the baking sheet. Brush the tops lightly with avocado oil.
       4. Bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).

10. Salmon Cauliflower Rice

• • Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 2 Salmon fillets (wild-caught preferred)
      • 4 cups Riced cauliflower (fresh or frozen)
      • 2 tbsp Coconut oil (divided)
      • 1/2 tsp Garlic powder
      • 1/2 tsp Fine sea salt (divided)
      • 1 Lemon, cut into wedges

  • Instructions:
    1. 1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Season the salmon fillets with a pinch of sea salt.
       2. Cook the salmon for 4–5 minutes per side until it flakes easily with a fork. Remove from the skillet and set aside.
       3. Add the remaining 1 tablespoon of coconut oil to the same skillet. Toss in the cauliflower rice, garlic powder, and remaining sea salt.
       4. Sauté the cauliflower rice for 5–7 minutes until tender. Serve the salmon on top of the bed of cauliflower rice with a squeeze of fresh lemon juice.

11. Beef Bacon Burgers

• • Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 1/2 lb (225g) Ground beef
      • 2 Slices of AIP-compliant bacon, cooked and finely chopped
      • 1/2 tsp Onion powder
      • 1/4 tsp Fine sea salt
      • 4 Large, crisp iceberg or romaine lettuce leaves

  • Instructions:
    1. 1. In a bowl, mix the ground beef, chopped bacon, onion powder, and sea salt. Form into two flat burger patties.
       2. Heat a grill pan or cast-iron skillet over medium-high heat.
       3. Cook the patties for 5–6 minutes per side, or until they reach your desired level of doneness.
       4. Wrap each burger patty tightly inside two large lettuce leaves and serve.

12. Pomegranate Glazed Pork Chops

• • Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 2 Bone-in pork chops
      • 1/2 cup 100% Pure pomegranate juice (no added sugar)
      • 1 tbsp Fresh thyme leaves
      • 1 tbsp Avocado oil
      • 1/4 tsp Fine sea salt

  • Instructions:
    1. 1. Heat avocado oil in a heavy skillet over medium-high heat. Season the pork chops with sea salt.
       2. Sear the pork chops for 4–5 minutes per side until golden brown. Remove them from the pan and set aside on a plate to rest.
       3. Pour the pomegranate juice and fresh thyme directly into the hot skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the juice reduce by half (about 3–4 minutes) until it forms a glaze.
       4. Return the pork chops to the pan, spooning the warm pomegranate glaze over them before serving.

13. Turmeric Chicken Skewers

• • Prep Time: 15 minutes (plus optional marinating) | Cook Time: 12 minutes | Total Time: 27 minutes
  • Yield: 3 servings
  • Ingredients:
    • • 1 lb (450g) Chicken breast, cut into 1-inch cubes
      • 1/4 cup Full-fat coconut milk
      • 2 tbsp Olive oil
      • 1 tsp Ground turmeric
      • 1/2 tsp Garlic powder
      • 1/2 tsp Fine sea salt
      • Wooden skewers (soaked in water for 20 minutes)

  • Instructions:
    1. 1. In a bowl, whisk together the coconut milk, olive oil, turmeric, garlic powder, and sea salt. Add the chicken cubes and toss to coat evenly.
       2. Thread the marinated chicken pieces onto the soaked wooden skewers.
       3. Heat a grill or grill pan over medium-high heat.
       4. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is completely cooked through.

14. White Fish Papillote

• • Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 2 Skinless white fish fillets (like cod or haddock)
      • 1 Small zucchini, thinly sliced into rounds
      • 1 Leek, white and light green parts only, thinly sliced
      • 2 tbsp Olive oil
      • 1/2 tsp Fine sea salt
      • Parchment paper

  • Instructions:
    1. 1. Preheat the oven to 400°F (200°C). Cut two large squares of parchment paper.
       2. Divide the sliced zucchini and leeks evenly between the two sheets of parchment paper, placing them right in the center. Top the vegetables with a white fish fillet.
       3. Drizzle 1 tablespoon of olive oil over each fish fillet and season with sea salt.
       4. Fold the edges of the parchment paper over the fish tightly to create a sealed, airtight envelope. Place the packets on a baking sheet.
       5. Bake for 15 minutes. Carefully cut open the packets (watch out for hot steam) and serve.

🥣 Soups & Sides

15. Butternut Squash Soup

• • Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
  • Yield: 4 servings
  • Ingredients:
    • • 1 Medium butternut squash, peeled, seeded, and cubed
      • 3 cups Chicken bone broth
      • 1/2 cup Full-fat coconut cream
      • 1 tbsp Fresh sage, finely chopped
      • 1 tbsp Coconut oil
      • 1/2 tsp Fine sea salt

  • Instructions:
    1. 1. Melt the coconut oil in a large pot over medium heat. Add the cubed butternut squash and sage, sautéing for 5 minutes.
       2. Pour in the bone broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes until the squash is completely fork-tender.
       3. Turn off the heat. Stir in the coconut cream and sea salt.
       4. Use an immersion blender to puree the soup until entirely velvety and smooth.

16. Sweet Potato Fries

• • Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
  • Yield: 2 servings
  • Ingredients:
    • • 2 Large sweet potatoes
      • 2 tbsp Avocado oil
      • 1/2 tsp Fine sea salt

  • Instructions:
    1. 1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
       2. Cut the sweet potatoes into long, even matchsticks (about 1/4-inch thick).
       3. Toss the sweet potato sticks in a bowl with the avocado oil and sea salt until thoroughly coated.
       4. Spread them out in a single layer on the baking sheet—do not crowd them, or they will steam instead of crisp. Bake for 20–25 minutes, flipping halfway through.

17. Crispy Bacon Asparagus

• • Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
  • Yield: 3 servings
  • Ingredients:
    • • 1 bunch Fresh asparagus spears, woody ends trimmed
      • 6 Slices of AIP-compliant bacon
      • 1/4 tsp Fine sea salt

  • Instructions:
    1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
       2. Group the asparagus spears into small bundles of 3 to 4.
       3. Tightly wrap one slice of bacon around the center of each asparagus bundle. Place them on the baking sheet and sprinkle lightly with sea salt.
       4. Roast for 15 minutes until the asparagus is tender and the bacon is completely cooked and crispy.

✍️ Wrap-Up Conclusion