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I have many, many clients who are managing autoimmune conditions, mostly thyroid-related (Hashimoto’s) or GI-related, like crohn’s (not technically autoimmune but following the autoimmune diet really helps these folks), and they get bored or struggle with what they *can* eat. An autoimmune plan can feel pretty restrictive, but there is a lot you CAN eat. This book will really help.






Is this you?
Addison’s disease
Celiac disease – sprue (gluten-sensitive enteropathy) Dermatomyositis
Graves disease
Hashimoto’s thyroiditis
Multiple sclerosis
Myasthenia gravis
Pernicious anemia
Reactive arthritis
Rheumatoid arthritis
Sjogren syndrome
Systemic lupus erythematosus
Type I diabetes




Featuring over 110 recipes without grains, beans, dairy, eggs, nuts, seeds, or nightshades – including spices! I love that it includes information how to get started, TWO meal plans, and shopping lists. There’s also plenty of breakfast suggestions, which is always the first question I get: what do I eat for breakfast?! (PS here is my favorite breakfast recipe)

Here is a teaser recipe from the book I can’t wait to try (liver is very immuno-supportive for those with autoimmune disease).


Bacon-Beef Liver Pate with Rosemary & Thyme

6 pieces uncured, sugar-free bacon 1 small onion, minced 4 cloves garlic, minced 1 pound grass-fed beef liver, rinsed and dried 2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced 1⁄2 cup coconut oil, melted 1⁄2 teaspoon sea salt slices of fresh carrot or cucumber
Time: 5 minutes ~ Makes about 1 1⁄2 cups Ingredients:
1 cup pitted kalamata olives 2 tablespoons capers 2 tablespoons extra-virgin olive oil 2 cloves garlic 1⁄4 cup fresh parsley slices of fresh carrot or cucumber or root vegetable chips
1. Cook the bacon slices in a cast iron skillet until crispy. Set aside to cool, reserving the fat in the pan to cook the liver. 2. Add the onion and cook for 2 minutes on medium-high heat. Add the garlic and cook for a minute, then adding the liver, sprinkling with the herbs. Cook 2-5 minutes per side, until no longer pink in the center.
3. Turn off the heat, and place the contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. 4. Cut the cooled bacon strips into little bits and mix with the pate in a small bowl. Garnish with some fresh herbs and serve on fresh vegetable slices.
Note: Keeps for a few days in a sealed container in the refrigerator. Also freezes well.

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