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AIP Nachos

Photography © 2018 Lisa Patchem Photography.

AIP Nachos

Who doesn’t love nachos?! Perfect for movie nights and those hot summer days when you don’t want anything heavy, these nachos are crunchy, savoury, and just as delicious as you remember. And you thought starting AIP meant no more nachos. Silly you! These 100 percent AIP-compliant nachos will make you believe anything is possible with a little effort—even good health.

AIP Nachos

Serves 4

 

1 tablespoon (15 m) extra virgin olive oil

1 pound (450 g) ground meat of choice

3⁄4 teaspoon fine sea salt

1 teaspoon turmeric powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

4 cups (280 g) thinly sliced romaine lettuce

1⁄3 cup (70 g) minced red onion

3⁄4 cup (100 g) sliced kalamata olives

Spicy Guacamole

Minced fresh cilantro, for garnish

Lime–Sea Salt Tostones 

 

Heat the olive oil in a skillet over medium heat. Add the ground meat, sea salt, turmeric powder, garlic powder, and onion powder. Cook, stirring frequently and breaking the meat into small pieces, for about 8 minutes, until the meat is no longer pink.

To assemble the nachos: Layer the ingredients evenly on 4 dinner plates in the following order: lettuce, meat, red onion, olives, and Spicy Guacamole. Sprinkle with cilantro. Serve with tostones on the side for scooping up the good stuff, or you can even include them as a layer for easy scooping.

 

Note:

Tostones may be replaced with AIP-compliant sweet potato chips.

 

The Autoimmune Protocol Made Simple Cookbook by Sophie Van Tiggelen, published by Fair Winds Press, distributed by Allen & Unwin, RRP $36.99

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