How I support my autoimmune issues with food
Living with an autoimmune disease and managing it with biologics has taught me the vital role that diet plays in my overall health. The right foods can make a world of difference in how I feel day-to-day, helping to reduce inflammation, support my immune system, and maintain my energy levels.
Over time, I’ve researched and developed a deep understanding of how to nourish my body in a way that complements my treatment and promotes well-being. Here, I’ll share my favorite dishes that are helping me along this journey.
The power of protein
Protein is an essential part of any diet, but it’s particularly important when managing autoimmune conditions and fighting declining GFR (glomerular filtration rate). As my kidney function requires careful attention, I focus on high-quality, easily digestible proteins that provide the necessary building blocks for muscle repair, immune function, and overall health without putting additional strain on my kidneys.
It’s crucial to get the right kind of protein to support my body while protecting my kidney health, and I make sure to stay properly hydrated to aid in this balance.
My recipes include a variety of protein sources that are both delicious and kidney-friendly, ensuring that I get the nutrients I need without overburdening my system.
Dr. Gundry’s influence
Dr. Steven Gundry’s approach to diet has been influential for me. His emphasis on eliminating lectins and focusing on nutrient-dense, whole foods has helped me manage my symptoms more effectively.
Following his guidelines, I’ve learned to avoid foods that can trigger inflammation and embrace those that support gut health and reduce autoimmune flare-ups.
Putting it all together
Creating a meal plan that works for me means balancing taste, nutrition, and practicality.
I create recipes that are not only healthy but also taste great. Whether it’s a warm, comforting dish for dinner or a light and refreshing salad for lunch, each recipe is designed to be as beneficial as it is flavorful.
Here you’ll find a collection of my favorite recipes that have become staples in my kitchen, each thoughtfully prepared with my health in mind.
And there’s no huge backstory to read before you get to the recipe. Pinky promise.
Maybe you’ll find them useful too.
The recipes
Quinoa porridge
This warm quinoa porridge is a simple, AIP-compliant breakfast that’s easy to prep and endlessly flexible. It starts with cooked quinoa and simmers gently with full-fat coconut milk and cinnamon for a creamy, comforting bowl. Great for batch cooking and reheats well during the week. Enjoy it plain, or add fruit, leftover roasted squash, or a drizzle of maple syrup if reintroduced. Naturally gluten-free, dairy-free, and deeply satisfying.
Ground Beef Breakfast Patties + Cooked Quinoa
These ground beef breakfast patties with cooked quinoa are a simple, protein-packed option for anyone following an AIP or anti-inflammatory diet. Made with just a few clean ingredients: ground beef, fresh herbs, and a side of quinoa, they’re perfect for batch cooking and reheating throughout the week. Each serving is satisfying without being heavy, making it an ideal way to start your day with stable energy and no guesswork.
Sweet potato with spinach & Greek yogurt
This AIP-compliant sweet potato hash with spinach and Greek yogurt drizzle is a simple, satisfying breakfast that supports your elimination phase goals. Packed with nutrient-dense ingredients and naturally anti-inflammatory, it’s a great way to start your day feeling nourished. The caramelized sweet potatoes pair perfectly with sautéed spinach, and the dairy-free Greek yogurt drizzle adds a cool, creamy finish. Batch-friendly and easy to prep ahead!
Main course
Salads and sides
Current favorite recipe
Warm Kale and Avocado Salad with Lemon-Tahini Dressing
This warm salad is packed with nutrients, healthy fats, and a burst of flavor, making it a perfect option for lunch or dinner.
Ingredients
Prepare the Salad:
- Cook the Kale:
- Heat olive oil in a large skillet over medium heat.
- Add the kale and sauté for 5-7 minutes until wilted and tender. If needed, add a splash of water to help steam and soften the kale.
- Season with lemon juice, sea salt, and black pepper (if using).
Prepare the Dressing:
Mix the Dressing:
- In a small bowl, whisk together the tahini, lemon juice, lemon zest, olive oil, and sea salt. Add water a little at a time until the dressing reaches your desired consistency.
Assemble the Salad:
Dress the Salad:
- Drizzle the lemon-tahini dressing over the warm kale and avocado mixture.
Garnish and Serve:
- Top with pili nuts or crushed macadamia nuts for added crunch and healthy fats.
- Serve immediately while the kale is still warm.