Recipes: AutoImmune Diet


RepairVite Smoothie

Make a delicious smoothie by mixing the RepairVite powder with:

  • Coconut milk & ice
  • Frozen peaches, cherries &/or strawberries
  • Optional: tsp of oil


 Savory Sauce (for veggies or meats)

For a savory sauce, mix coconut milk and coconut oil and reduce over medium heat (add spices like Coriander for different tastes)


Dressing for salad

Make dressings out of olive oil, apple cider vinegar, dry mustard, stevia and herbs. Optional: add lecithin (from health food store) to make it thick and creamy.


Pumpkin Seed Smoothie

  • 1/2 cup raw pumpkin seeds, soaked in filtered water
  • 2 cups filtered water
  • 1 apple, cored
  • 2 cups frozen blueberries
  • 2 medjool dates

Soak pumpkin seeds in water all day OR all night. Rinse, and then place into a blender with 2 cups fresh water, apple, frozen blueberries, and dates. Blend until very smooth and creamy.


Strawberry/Fruit -Almond Smoothie

Planning is key when wanting to make this smoothie or a variation of it. It only takes a few minutes to get the nuts out and pour water over them. You’ll want to give them about 8 to 10 hours of soaking time. In the morning be sure to drain off the soaking water and rinse well in a colander. Use any frozen or fresh fruits you have on hand here. Pears, raspberries, cherries, and blackberries make a fantastic smoothie!

  • 1 cup raw almonds, soaked overnight
  • 1 1/2 to 2 cups water
  • 2 to 3 cups fresh or frozen strawberries
  • 1 whole vanilla bean
  • 1 tablespoon raw honey (optional)

Place the almonds and water into a high-powered blender (such as a Vita-Mix) or a blender fitted with a sharp blade. Add water and blend until very smooth, about 30 to 60 seconds. Then add the berries, vanilla bean, and honey, blend again until smooth. Serve immediately. Source:


Trail Mix

  • 1 cup roasted almonds
  • 1 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 1/2 cup dried slices bananas
  • 1 cup dried cranberries
  • 1/2 cup dried apricots

Mix ingredients well and store in airtight container.


Beet, Pear, and Almond Salad with Mint Dressing

This excellent salad is simple with complex flavors. The beets, pears, and almonds marry perfectly with the peppery, minty dressing. Serve this salad for brunch or a family dinner. I like to keep the beets, almonds, and lettuce in separate containers and serve over a few days. I cut the pears up when I am ready to serve and dress individual salads then.


  • 3 large beets, peeled
  • 1 1/2 cups raw almonds
  • 2 to 3 pears, cored and diced
  • 1 large head leaf lettuce
  • 1 recipe Pepper-Mint Dressing

Preheat oven to 350 degrees.

Peel beets and trim the ends off. Place into a steamer basket in a medium-sized pot. Add about 2 inches of water. Cover and cook for about 20 minutes or until beets are fork tender. Drain off water and set aside to cool.

To roast the almonds place them in an 8 x 8-inch baking dish and place into preheated oven. Bake for about 15 minutes. Remove from oven and place onto a plate to cool. Chop on a cutting board with a large knife once cooled.

Dice pears and set aside. Tear lettuce into pieces and rinse and spin dry. Assemble each salad by placing lettuce on each plate. Top with beets, pears, and almonds. Drizzle dressing over each salad. Enjoy!


Green Apple Salad Dressing

Here is a great salad dressing that is citrus-free and vinegar-free. The tart apple adds the needed zing to balance the oil. Those of you who are not on the elimination diet will enjoy it too. You can add as much or as little ginger as you like. If you add too much though, the dressing could become a little bitter. Enjoy!

  • 1 green apple, cored (Granny Smith)
  • 1/2 cup filtered water
  • 1/3 cup extra virgin olive oil
  • 3 to 4 cloves garlic
  • 1 to 2-inch piece of fresh ginger, peeled
  • Herbamare or sea salt, to taste

Place all ingredients into a blender or Vita-Mix and blend until very smooth and creamy. Add salt to taste and blend again.


Pepper-Mint Dressing & Marinade

This lemony, peppery, garlicky, minty salad dressing is fantastic (or shall I say addicting) over crisp romaine lettuce topped with toasted pine nuts, green onions, and shredded carrots.

  • 1/2 cup packed fresh spearmint leaves
  • 1/2 cup freshly squeezed lemon juice (2 lemons)
  • 4 to 5 garlic cloves, peeled
  • 1 small shallot (optional)
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon sea salt
  • 3/4 cup extra virgin olive oil

Add all ingredients except for olive oil to a blender. Blend on high until very smooth, 1 to 2 minutes. Add the olive oil, blend on low speed until just incorporated. Pour into a glass jar and store in the refrigerator until ready to use. Bring to room temp before serving.

Note: I usually only use the shallot if I am using this recipe as a marinade for fish or chicken. It isn’t really necessary for a salad dressing.



[gmc_recipe 698]


Indian Sweet & Creamy Vegetables

  • 2 cups of Steamed Vegetables (zucchini, summer squash, broccoli, red bell pepper, green beans, carrots, cabbage, asparagus – use one or a combination)
  • 1 cup of Steamed or Sautéed Sweet Onions
  • 1 cup Unsweetened Coconut Milk
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/2 tsp Garam Marsala (a blend of mild Indian spices)
  • Stevia Powder to taste (I use TruVia myself)
  • Sea Salt to taste
  • Optional – play w/ adding other spices such as curry, a dash of ground ginger or red pepper, &/or saute some crushed garlic in with the onions

Cook onions and vegetables. Some veggies cook faster than others, so cook slower ones longer, adding fast ones later. When on restricted diets, I like mine cooked soft as to imitate comfort foods like macaroni and cheese. However, remember that they will cook more in the next step.

Place all ingredients in a large skillet over medium high heat. Stir until coconut milk is evaporated enough to be thick and yummy. Adjust stevia and salt to taste.


8 Minute Garlic Talapia

  • 4 Talapia filets (Note: you can buy frozen from the fresh seafood department but make sure you thaw them for about 6 hours before cooking)
  • 1 tablespoon Olive oil
  • 2 tsp garlic
  • Sea salt to taste
  • Pepper to taste
  • Vogel Herbamarre gluten free seasoning to taste

Heat olive oil in skillet over medium-high heat for about 1-2 minutes.   Add garlic and cook until it sizzles (about 1 minute).

Add talapia fillets to skillet.

Season with sea salt, pepper and gluten free seasoning.

Cook 4 minutes on each side and continue to season while you’re cooking.

Serves 4



Fresh Herbed Chicken Breasts

  • 4 boneless chicken breasts with skin on
  • 2 medium cloves garlic, pressed
  • 1 TBS fresh squeezed lemon juice
  • 2 tsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1/4 cup chicken broth
  • salt and cracked black pepper

Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or Pyrex for this.

Season chicken with a little salt and pepper. When pan is very hot (which takes about 5 minutes), put chicken in pan and return it to broiler. Turn heat to low. Don’t put it too close to the heating element. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.

While chicken is cooking chop herbs.

In a small skillet, add chopped herbs, lemon juice, broth, pressed garlic, salt, and pepper. Heat on medium heat for about 30 seconds.

When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.

Serves 4


15-Minute Sauteed Chicken Breasts with Mustard & Tarragon

  • 1 medium onion cut in half and sliced medium thick
  • 5 medium cloves garlic, pressed
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 TBS Dijon mustard
  • 1 TBS + 1/2 cup chicken broth
  • 2 tsp honey
  • 1 TBS chopped fresh tarragon (or 1 tsp dried tarragon)
  • 2 TBS chopped fresh parsley (or 2 tsp dried parsley)
  • salt and white pepper to taste

Slice onion and press garlic and let sit for 5-10 minutes to bring out their hidden health benefits.

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.

While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.

Add mustard, 1/2 cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium-high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.

While chicken is cooking, chop herbs and add at end with salt and pepper to taste.


Seasoned Turkey Sausage

  • 1 lb of ground turkey ( make sure you do not use breast only)
  • 1/2 tsp of nutmeg
  • 1/4th to 1 tsp of thyme
  • 1 tsp of salt
  • 1/2 to 1 tsp of sage
  • 1/8 tsp of cayenne pepper
  • 1/4th of a gala apple shredded

Mix thoroughly an shape into 12 patties. Fry in a ungreased skillet or bake 350 degrees for 10 to 15 minutes

Spicey Pumpkin Seeds

Preheat oven to 350.

Toss together 3 cups of raw pumpkin seeds , 2 tablespoons of coconut oil, 1 tablespoon of chili powder , 1 tablespoon of sea salt, 1 teaspoon of cayenne pepper

Spread on baking sheet and bake for 10 minutes.

Let cool and store in an airtight container.


Pan Fried Apples with Cinnamon

CUt 4 tart apples into 1/4th inch slices

Put 2 tablesppons of coconut oil in a pan.

Once hot add apple slices with 3 tsp. of cinnamon and 1/8th tea. of stevia.

Serve and enjoy


RepairVite Chocolate Pudding

  • 1 avacado
  • 1 banana
  • 3 T of cocoa powder
  • 2 T of coconut oil
  • a squeeze of fresh lime
  • 2 T of cocnut milk

Blend them all together in the blender and it comes out as a rich chocholate pudding

RepairVite Sugar Cookies

  • Half a medium-sized butternut squash
  • 5-7 baby carrots
  • Half a ripe banana
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda Dash of salt
  • 1 1/2 tsp xanthan gum
  • 1 cup coconut flour
  • 3-5 tbsp soy-free Earth Balance “buttery spread”
  • 1/3 cup xylitol granules

Slice the squash (peel it first, if you can) and lightly cover slices and baby carrots with coconut oil. Cook both in oven at 375 for about 30 minutes (or until soft).

In Vitamix (or other blender), puree the carrots, squash, banana, and coconut milk until completely smooth. (I let mine cool to room temperature before pureeing)

Add coconut flour, baking powder, baking soda, salt, and xanthan gum to a large bowl and mix well.

Combine the squash mixture with the flour mixture and blend (it will be a little bit dry).

Add the Earth Balance and xylitol and mix with your hands. (try not to eat all of the dough before you get it on the pan)

Form into balls and flatten to 1/4-1/2 inch in depth. Bake in oven at 375 for 5-7 minutes, or until golden brown around the edges.

Source: “Chef” Cheryl

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