Entertaining While Living the AIP Life

Summer is on its way and my greatest joy is having people to our home, with long lingering visits over a table full of food and wine. In the summer we dine on the patio with candles flickering and little white hanging lights that envelope our time of fellowship with a warm ambiance. 

One of the hardest things for me while eating an AIP (Auto Immune Protocol) diet, has been figuring out how to plan a menu for dinner parties. A menu that satisfies my guests and doesn't cause me inflammation.  

A couple of weeks ago, I made it over this hurdle by planning a menu that is delicious enough to serve at a dinner party while sticking to my eating plan.  

I made my Barbecue Drumsticks with a few changes. 

• Instead of soy sauce, use Coconut Aminos. 
• Replace the brown sugar with coconut sugar.  
• Add barbecue sauce at the end to only half of the drumsticks. (AIP does not allow tomato products) 

For the side dish I made Sweet Potato Soufflé with 4 simple AIP approved ingredients:

• Sweet Potatoes
• Coconut Milk
• Bacon
• Salt

Pure deliciousness!! (The recipe is at the bottom of this page)

For the salad I tore romaine lettuce into a bowl and added: 

• Sliced mushrooms
• Kalamata olives
• Olive oil and white wine vinegar drizzled over the salad
• A couple of turns of the Himalayan Sea Salt grinder over the top

Simple perfection!

I have come to realize that grilling meat, roasting veggies and tossing a salad are all AIP and guest approved. Add a nice bottle of wine on the patio and let the summer entertaining begin.

*As a side note, wine is not AIP approved. I have been on the plan long enough that I know what I can and cannot eat and drink. There are a few wines that actually calm my inflammation instead of cause inflammation. Strange......but true :)  

This is how easy it is to make the Sweet Potato Souffle:

Wash, peel and dice your sweet potatoes 

Place the sweet potatoes in hot water and boil

When done, use an immersion blender to mash the potatoes.  Add a can of full fat coconut milk and mix with the blender again.

Add salt and bacon and stir with a spoon until well blended.  Scoop into a souffle dish.  Bake in the oven for 20-25 minutes until golden brown on top.  

Sweet Potato Souffle

4 lbs sweet potatoes 
1 13.5 oz can of full fat coconut milk
1/2 cup crumbled cooked bacon
1 tsp sea salt

Peel the sweet potatoes and cut into small cubes.
Place into a large pot of water and bring to a boil.
Boil the sweet potatoes for 20 minutes or until soft.
Drain.
Mash the sweet potatoes or use an immersion blender until smooth.
Add the can of coconut milk and salt.
Whip until creamy.
Stir in bacon.
Place in 2 quart casserole dish or soufflé dish.
Bake at 425 for 25 minutes.