AIP Elimination Phase

Banana Coconut Porridge

Remember: Coconut flour should be a 'treat' during elimination phase.

There are a number of coconut porridge recipes around, however I have many of them too heavy or rich, so came up with something a bit lighter.

Ingredients (serves 2)
½ cup of coconut flour
1 banana
1 - 1 1/2 cups water
½ tsp cinnamon

Get creative!
Photo: cinnamon, coconut cream and strawberry compote

Once you have re-introduced:
Cacoa nibs
Greek Yoghurt
Chopped nuts

Cooking Instructions

  1. Add all ingredients into a saucepan. Start with 1 cup of water – If too thick add more until you have the consistency you like.
  2. Using a hand blender, whizz until a smooth paste is formed (if the banana is quite ripe, you can just mash and mix with a fork).
  3. Place saucepan on stove over a moderate heat, stir and and heat until piping hot.
  4. Serve and top with your favourite topping.

Rediscovery Your Wellness - Sheryl Cook, 2017

Pickled Beetroot

Prep Time
10 mins

Ingredients / Method
450g baby beetroot (if using larger ones, slice or dice once they are cooked)
1 small onion (white or red), finely chopped
3-4 bay leaves
1 cup apple cider vinegar
1/2 cup water
1 teaspoon fine celtic or pink salt

1. Scrub beetroot and place in a pot.
2. Cover beetroot with water and bring to boil.
3. Simmer beetroot until the skin scraps away with the tip of a spoon.

While beetroots are cooking:
4. In a 2 cup pyrex measuring cup add: apple cider vinegar, water, salt
5. Stir until salt dissolved.

Once beetroot is cooked:
4. Drain, and run under cold water to cool.
5. Use hands to slide the skin off the beetroot.
6. Rinse beet and place into jar.
7. Sprinkle in a bit of onion.
8. Repeat steps 6 and 7 till all beetroot are in jar.
9. Add in bay leaves.
10. Pour in apple cider vinegar mix (should completely cover beets - if not make up a bit more apple cider vinegar till covered)

Store in fridge for up to 2 weeks

Rediscovery Your Wellness - Sheryl Cook, 2017


Broth can be as simple or as complex as you wish. What ingredients you decide to use can depend on what you have on hand, and how you intend to use the broth.
If using it as a base to soup, or for adding to mince dishes, I typically make the Simple Broth. If making broth to drink the addition of vegetables in the Complex Broth make it more flavourful and nutrient dense.

Prep Time
2 mins if just using bones, 5-10 mins if prepping vegetables to be included

Ingredients / Method
The key ingredients for a Simple Broth:
- bones - place in crock pot / slow cooker
- water - enough to cover the bones (I boil the water and pour over the bones)
- 1 tsp celtic or pink
- 1-2 tbsp apple cider vinegar (this provides acid to help break down the bones and increase the mineral content of the broth).
- bones (beef / chicken / mutton / pork) - chicken and beef are my preferred two. Bones can be leftover from roast chicken / turkey / duck (ideally free range or organic). Alternatively purchase carcasses or bones from a free range / organic butcher.

Optional added ingredients for more Complex Broth
- onion, diced
- garlic diced/crushed
- carrots, diced
- bayleaf (I generally add this as quick and easy)
- celery (if you have organic celery just pop in the base or the leaves)
- parsley can be added near the end of the cook time

- chicken feet for extra gelatine

Cooking Time
The quickest and easiest broth: Roast a free range / organic chicken for a meal.
Remove any extra meat from the bones for a further meal or in a lunch salad. Place bones into crock pot / slow cooker - 12 hours

If using raw chicken bones - 24 hrs

Beef bones raw - 48 hrs

I have found the best way to strain the bones (and vegetables if used) from the broth is to place a vegetable steamer or colander over a saucepan. I have found wire mesh sieves don't stand up to the job.

Rediscovery Your Wellness - Sheryl Cook, 2017

Fennel, Brussel Sprout & Apple Sautee

Prep Time

5 mins

Serves (2)


1/4 large fennel bulb

6 brussel sprouts (outside leaves peeled and inside sliced thinly)

1 small apple (green or red)


Melt some coconut oil in the bottom of a pan, on medium - high heat

Add all ingredients

Saute until just tender


Rediscover Your Wellness - Sheryl Cook


Kale Chips

I was always unsure about trying Kale chips, once I did, I wished I had done it so much sooner. They are quick to make, light, crisp and tasty. They are now a regular on our dinner plates.


Prep Time

5 mins



Olive oil or melted coconut oil

Pink salt or Celtic salt


  1. Turn oven onto 150oC

  2. Wash and dry kale

  3. Cut (or rip) into pieces

  4. Place in a pile in the middle of a baking tray

  5. Pour over oil of choice (approx 1 Tbsp), and sprinkle over salt

  6. Massage oil into leaves, then spread leaves out as a single layer on the tray

  7. Bake for 7 mins, if not quite crisp check every 1 minute (I always use a timer as I find these cook in the final stage fast!)

  8. Enjoy!


You can get creative and add salts which have herbs in them or other spices of your choice


Rediscovery Your Wellness - Sheryl Cook,

Strawberry Gummies

Strawberry Gummies

Prep Time

10 mins

Prep Notes

Takes approx 30 mins to set in the fridge


2 cups of hulled and quarter strawberries (I have also used frozen strawberries / raspberries and the Boost fruit & vegetable mixes)
2 cups water
1 tsp - 1 Tbsp honey (depending on sweetness of berries)

1/4 cup of lemon juice
1/4-1/2 cup gelatine (depending on how firm you like your gummies)

optional: if not using lemon juice you can substitute 1 cup of the water for 1 cup of cold pressed apple or berry fruit juice.


  1. Into a saucepan add strawberries and 1 cup of water

  2. Heat on medium heat till mix warm. Stir in the honey.

  3. Whizz with hand blender.

  4. Add in the lemon juice and final cup of water (or juice if using this as a substitute)

  5. With a whisk slowly add in the gelatine.

  6. Pour into silicon moulds either small ones or larger muffin ones OR into a square heat proof glass dish

  7. Place in fridge till firm. Gummies will just peel out of silicon moulds.

    For the muffin mould ones I cut them into quarters (see photo top of page).
    - If using a glass dish, simple cut the set mixture into squares.
  8. Keep in fridge.



Rediscovery Your Wellness - Sheryl Cook, 2016

Coconut & Ginger Balls

Remember: Coconut should be limited to 2-4 tablespoons a day (so one of these a day as a sweet treat)

Prep Time
10 mins

Prep Notes
Cooking Time
10-15 minutes
Approx 20 balls

4 Cups of coconut flakes
2 Cups of pitted dates
1 Tablespoon of fresh root ginger peeled (personally I like a bit more, but at this amount my children eat them without hesitation) 


  1. Turn oven onto 180oC.
  2. Place all three ingredients into a food processor.
  3. Whizz until mixture is well blended and will hold a ball shape. This will take a few minutes.
  4. Take a teaspoon amount of mixture and press together to see if it will hold a ball shape, if not add 1-2 teaspoons of water - whizz and test again.
  5. Press mixture into balls (about the size of a ping pong ball) and place onto a baking tray.
  6. Bake at 180oC for 10-15 mins (depending on how crisp you like the outside)
  7. Cool, and store in an airtight jar.


  • If you hear a clunking noise, a date pit is probably in there. I have found the easiest thing to do is tip the ingredients out onto a tray, find the culprit, and tip mix back into food processor bowl.
  • Sometimes I make these up earlier in the day, once placed on the tray, I leave them until I turn the oven on for the evening meal and bake them then.

Rediscovery Your Wellness - Sheryl Cook, 2015