Stews are a no-fuss meal that you can put together and let bubble away merrily for a bowl of comfort. This stew uses celeriac and turnips to replace barley and potatoes, for a stew so delicious you’d never guess it had been adapted to be AIP. Stew is also a great way to get more of gut-healing bone broth in your day.

Tourtière is a French Canadian meat pie, and this recipe uses that as inspiration for this meaty shepherd’s pie. Almost any ground meat can be used (we won’t tell if you hide some liver in there). Topped with a creamy cauliflower mash, this shepherd’s pie is another comfort meal that you can pull out of the oven like a master AIP diet chef.

This baked salmon combines the sweet and savory taste of Hawaiian pizza. Using frozen pineapple chunks makes this dish take all of ten minutes to put together – just fry bacon, place bacon and pineapple over salmon, and bake for 20 minutes. Dinner is served.

While the salmon is baking, whip together some cauliflower rice, which also takes just a few minutes. Use a food processor or high speed blender (with water) to rice the cauliflower, and then saute. This version flavors the rice with ginger, garlic, and a tad of vinegar – you can make it plain or flavored, to suit your taste and the salmon.

Steaks are both an easy and tricky cut of meat to cook. Easy, because there is so little work involved, just salt and put on a hot pan. Tricky because you want to use a hot pan but not overcook your meat. Herbed duck fat is used to make the thyme ‘butter’, and horseradish, a classic condiment for beef, is mixed in with the celeriac puree. For a relatively short amount of cooking time, you can have a fancy meal on the table.