15 Best AIP Summer Recipes

Grilled Pineapple with Coconut Whip

This delightful and refreshing dessert brings a tropical twist to your summer table with juicy grilled pineapple topped with a creamy coconut whip.

Ingredients:

• 1 ripe pineapple, peeled and cored
• 1 can of full-fat coconut milk, chilled overnight
• 2 tablespoons honey (optional)
• 1 teaspoon vanilla extract

Cooking method:

1. Slice the pineapple into rings about 1/2 inch thick.
2. Preheat a grill or grill pan to medium-high heat.
3. Grill the pineapple slices for 3-4 minutes per side until grill marks appear and the fruit is slightly caramelized.
4. In a chilled bowl, scoop out the solidified coconut cream from the can, leaving the liquid behind.
5. Whip the coconut cream with honey and vanilla extract using a hand mixer until fluffy.
6. Serve the grilled pineapple warm, topped with a generous dollop of coconut whip.

Sweet Potato Breakfast Bowl

Kickstart your day with a nourishing sweet potato breakfast bowl that is both comforting and energizing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/4 cup blueberries
• 1 tablespoon chia seeds

Cooking method:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with coconut oil and cinnamon.
3. Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes until tender.
4. Assemble the bowl by layering sweet potatoes with blueberries and a sprinkle of chia seeds.

Zucchini Noodle Salad with Avocado Dressing

Embrace fresh summer produce with this zucchini noodle salad featuring a creamy avocado dressing.

Ingredients:

• 2 large zucchinis, spiralized
• 1 ripe avocado
• 2 tablespoons lime juice
• 1 garlic clove, minced
• Salt to taste

Cooking method:

1. Spiralize the zucchinis and place the noodles in a large bowl.
2. In a blender, combine avocado, lime juice, garlic, and salt until smooth.
3. Toss the zucchini noodles with the avocado dressing.
4. Serve immediately, garnished with additional lime wedges if desired.

Rosemary Lemon Chicken Skewers

Bring a burst of flavor to your grill with these aromatic rosemary lemon chicken skewers.

Ingredients:

• 1 pound chicken breast, cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine olive oil, lemon juice, rosemary, salt, and pepper to make a marinade.
2. Add chicken cubes to the marinade and coat evenly.
3. Thread the chicken onto skewers.
4. Preheat the grill to medium heat and cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through.

Carrot Ginger Soup

Warm up your summer evenings with a bowl of soothing carrot ginger soup, packed with nutrients and flavor.

Ingredients:

• 1 pound carrots, peeled and chopped
• 1 onion, diced
• 2 tablespoons fresh ginger, grated
• 4 cups chicken or vegetable broth
• Coconut milk for drizzling (optional)

Cooking method:

1. In a large pot, sauté the onion and ginger until the onion is translucent.
2. Add carrots and broth, bringing the mixture to a simmer.
3. Cook until the carrots are tender, about 20 minutes.
4. Puree the soup using an immersion blender until smooth.
5. Serve hot with a drizzle of coconut milk if desired.

Mango Chicken Lettuce Wraps

Enjoy a tropical touch with these mango chicken lettuce wraps, perfect for a light and satisfying meal.

Ingredients:

• 1 pound ground chicken
• 1 ripe mango, diced
• 1 tablespoon lime juice
• Bibb or butter lettuce leaves
• Salt and pepper to taste

Cooking method:

1. In a skillet, cook the ground chicken until fully browned.
2. Stir in mango and lime juice, and season with salt and pepper.
3. Spoon the mixture into lettuce leaves and fold to form wraps.
4. Serve immediately, garnished with extra lime wedges if desired.

Roasted Beet Salad with Apple

This vibrant roasted beet salad combines earthy beets with sweet apples for a refreshing and nutritious dish.

Ingredients:

• 3 medium beets, peeled and diced
• 1 apple, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Toss the diced beets with olive oil and a pinch of salt.
3. Roast on a baking sheet for 30-35 minutes, until tender.
4. In a bowl, combine roasted beets and apple slices, and drizzle with apple cider vinegar before serving.

Coconut Lime Shrimp

Indulge in this delicious coconut lime shrimp for a quick and easy summer dish that's full of flavor.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• 1 tablespoon coconut oil
• Salt and pepper to taste

Cooking method:

1. In a skillet, heat the coconut oil over medium-high heat.
2. Add shrimp and cook until they start to turn pink.
3. Stir in coconut milk and lime juice, and season with salt and pepper.
4. Cook for an additional 2-3 minutes, until shrimp are fully cooked.
5. Serve with lime wedges for added zest.

Cucumber Avocado Gazpacho

Cool down with this refreshing cucumber avocado gazpacho that's perfect for hot summer days.

Ingredients:

• 2 cucumbers, peeled and diced
• 1 avocado
• 1 cup cold water
• 2 tablespoons lime juice
• Salt to taste

Cooking method:

1. In a blender, combine cucumbers, avocado, water, lime juice, and salt.
2. Blend until smooth and creamy.
3. Chill in the refrigerator for at least 30 minutes before serving.
4. Serve cold, garnished with cucumber slices or fresh herbs.

Baked Apple Chips

Enjoy a healthy snack with these crispy baked apple chips that are naturally sweet and satisfying.

Ingredients:

• 2 apples, thinly sliced
• 1 teaspoon cinnamon

Cooking method:

1. Preheat oven to 225°F (110°C).
2. Arrange apple slices in a single layer on a baking sheet lined with parchment paper.
3. Sprinkle with cinnamon.
4. Bake for 1.5 to 2 hours, flipping halfway through, until dry and crispy.
5. Let cool before serving or storing in an airtight container.