Are carrots AIP friendly?

Carrots are naturally sweet & cooking them in their own juices just intensifies the sweetness. This makes AIP Braised Carrots a delicious AIP side dish . This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.

Is carrot paleo approved?

A Paleo diet contains plenty of vegetables, fruits, nuts, and seeds, contributing about 35-45% of all caloric intake. Vegetables chosen are usually especially low in starch, such as carrots and leafy vegetables , which Paleolithic populations are supposed to have found abundantly in their environment.

Why are almonds not allowed on AIP diet?

However, people with autoimmune disease so commonly develop food intolerance to nuts and seeds that they are eliminated initially on the Autoimmune Protocol.

Why is coffee not allowed on AIP?

While you might be inclined to believe that it's caffeine that's eliminated here, it's actually the coffee bean itself! The name bean is misleading, however, because coffee is technically a seed of the Coffea plant . So, that means, like other seeds, coffee is eliminated in the temporary elimination phase of the AIP.

Are carrots good for autoimmune?

A lack of carotenoids in the diet is thought to promote inflammation. Good sources of carotenoids include apricots, carrots, pumpkin, sweet potato, spinach, kale, butternut squash, and collard greens .

What vegetables are not allowed on AIP?

Avoid These Foods: Legumes such as lentils, beans (garbanzo beans, black beans, grean beans, etc.), soy, peas, etc. This includes foods derived from legumes such as tofu, tempeh, and certain faux meats. Nightshade family vegetables: eggplants, bell peppers, potatoes, tomatoes, tomatillos, etc. Eggs.

Are raw carrots FODMAP friendly?

What are some examples of low FODMAP vegetables? Examples of low FODMAP vegetables include carrots, bell peppers, cucumbers, eggplant, green beans, lettuce, tomatoes, zucchini, broccoli, and more.

Are potatoes AIP friendly?

Part of the autoimmune protocol is to cut out nightshade vegetables, which potatoes belong to. Unfortunately, many people with autoimmune diseases can react to potatoes and other types of nightshade vegetables . But this does not mean that you cannot eat delicious carbs anymore or some of your favorite “potato staples”.

Easy Baked Carrot Fries Recipe (Paleo, Vegan, AIP)

By Hannah Healy

Updated September 30, 2020

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Why I love this recipe:

This recipe has very few ingredients and is easy to make. It just takes a bit of time to chop the carrots and mix, but the rest is just waiting for the carrot fries to bake!
This is a fun snack for kids or adults alike who want a healthier spin on handy finger foods like fries.
Carrot fries are a perfect healthy dish to serve to guests for dinner or for any occasion.

Baked Carrot Fries Recipe Tips:

I find that these work best if you peel the carrots first. You don’t have to peel the carrots, but the texture may not be the same.
I use the tapioca flour in this recipe to make the fries a little more crispy and firm. You can substitute it with arrowroot flour. You can also omit the flour, but the carrots will come out less crispy and more tender.
If you are following the autoimmune protocol, be sure to omit the black pepper to make it AIP compliant.
When baking the carrot fries make sure the carrots are evenly spread on the baking sheet and not stacked on top of each other– this allows them to cook evenly.
These carrot fries have the best firm texture right out of the oven. They will last for a couple days in the fridge, but they will wilt and lose their crispness– but the flavor will still be good.
Make sure to watch the video right below the recipe to see exactly how these carrot fries are made!

How to Make These Carrot Fries:

Pre-heat the oven to 450°. Peel and slice the carrots into even long slices.

Place the sliced carrots in a bowl and add the tapioca flour and spices then mix until the carrots are evenly coated.

Add in the olive oil and mix until coated evenly.

Spread the carrots evenly on a baking sheet lined with parchment paper making sure not to stack the carrots on top of each other.

Bake the carrots for about 20-30 minutes. They should be fork tender and starting to crisp and brown on the edges.Let cool and enjoy alone or with ketchup or homemade mayo!