August 26th Meal Plan

Ellen Steinke

— 2 min read
August 26th Meal Plan
Photo by Priscilla Du Preez / Unsplash

Hi all!

Here's a 5-day Hashi-friendly meal plan that tries to incporate the beginning-of-fall, end-of-summer vibe we're experiencing now.

Enjoy!

Absolutely! The Autoimmune Protocol (AIP) diet is designed to reduce inflammation and alleviate autoimmune disease symptoms. Below is a 5-day AIP-compliant meal plan that incorporates fall and late summer foods:

Day 1:

  • Breakfast: Sweet Potato and Apple Breakfast Bowls
  • Mashed sweet potato topped with sautéed cinnamon apples and coconut flakes.
  • Lunch: Butternut Squash Soup
  • Creamy soup made from roasted butternut squash, onions, garlic, and bone broth, seasoned with sage.
  • Dinner: Herb-Roasted Chicken with Beet and Carrot Salad
  • Roast chicken seasoned with rosemary and thyme. Serve with a fresh salad made of grated beets and carrots, dressed with olive oil and apple cider vinegar.
  • Snack: Sliced cucumber with avocado dip.

Day 2:

  • Breakfast: AIP Pumpkin Pancakes
  • Made with coconut flour, pumpkin puree, and topped with a drizzle of honey.
  • Lunch: Ground Beef and Zucchini Skillet
  • Sautéed ground beef with sliced zucchini, garlic, and fresh herbs.
  • Dinner: Lemon Herb Grilled Salmon
  • Served with steamed asparagus and sautéed collard greens.
  • Snack: Fresh figs (if available).

Day 3:

  • Breakfast: Berry Breakfast Bowl
  • A mix of blueberries, blackberries, and raspberries, topped with coconut yogurt.
  • Lunch: Spinach and Acorn Squash Salad
  • Roasted acorn squash slices on a bed of fresh spinach with a dressing of olive oil and balsamic vinegar.
  • Dinner: Rosemary Garlic Lamb Chops
  • Served with mashed cauliflower and sautéed kale.
  • Snack: Sliced pear with a sprinkle of cinnamon.

Day 4:

  • Breakfast: AIP-compliant Breakfast Sausage
  • Homemade sausage patties made from ground pork, herbs, and seasonings. Serve with a side of sautéed mushrooms.
  • Lunch: Avocado Tuna Salad
  • Tuna mixed with avocado, diced cucumber, and herbs.
  • Dinner: Herb-Marinated Grilled Chicken Thighs
  • Served with roasted Brussels sprouts and turnip mash.
  • Snack: Fresh blackberries.

Day 5:

  • Breakfast: Plantain and Apple Fritters
  • Fried in coconut oil and seasoned with a hint of cinnamon.
  • Lunch: Ground Turkey and Green Bean Stir-Fry
  • Ground turkey cooked with snipped green beans, garlic, and ginger.
  • Dinner: Lemon-Dill Baked Cod
  • Served with roasted delicata squash rings and a side salad of arugula.
  • Snack: Sliced apple with a sprinkle of ground mace.

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