Easy AIP Freezer Meals

When you are trying to meal prep and plan healthy food for the week for the Paleo Autoimmune Protocol, it’s a great idea to also get ahead with some Easy AIP Freezer Meals!

One of the biggest hurdles to sticking with the AIP that I hear from my nutrition coaching clients when I first start working with them is that they are tired of cooking every day. This is why one of the first things we work on together is making meal planning and prepping much easier and learning ways to get ahead of the kitchen game!

Top tip: Making double of what you already plan to make adds only a little bit of extra time to your current week’s schedule. The time you save when you double up recipes then freeze half of the prepared dish really adds up. This way you don’t have to shop twice, prep twice, or cook twice! This trick is such a time- and energy-saver.

When you plan for freezer meals, this allows you to simply store your home-cooked meals in the freezer. Then on a different day all you have to do is heat up your food at mealtimes.

Easy AIP Freezer Meals can really save you a lot of time and energy as you implement your week’s Autoimmune Protocol meal plan, as well as keeping you from going for the unhealthy, non-compliant foods when you just “can’t even today.” Read on to learn some of the best ways to make freezer meals for the AIP!

AIP Breakfast Sandwiches

If you like to enjoy breakfast sandwiches in the morning, there’s no need to hit up the drive-through!

You can make an elimination-phase compliant version right at home and even freeze them so all you must do for a fast breaky is grab, heat, and go. Here’s how I make mine:

1) Make this AIP Plantain-Like Bread and this AIP Breakfast Maple Sausage.

2) Once the bread is cooled, slice into 8 squares. Then slice the squares in half so that you have two thin squares for each sandwich.

3) Toast the bread halves, then slice 8 of the cooked sausage patties in half lengthwise so that you have two thin patty halves.

4) Place two sausage patty thins in between two toasts, then repeat for the rest.

5) Wrap each sandwich individually in foil or parchment, then freeze in storage containers or bags.

6) When ready to serve, remove an individual sandwich from the storage container, then reheat in your oven at 350 for 25 minutes or until hot, unwrap and then enjoy with extra fillings like slices of butter lettuce, avocado and mango!

7) BONUS: Store any extra bread or sausage you may have in the freezer for other recipes or snacks.

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AIP Baked Macaroni and “Cheese”

A meal that many people enjoy for comfort food is macaroni and cheese, but how do we make a traditionally grain- and dairy-based dish free of those non-compliant food groups?

I’ve got you covered with this allergy-friendly version that also freezes well!

1) Boil to al dente a package of this cassava-based Jovial Fusilli Pasta. (The curly noodles hold the “cheesy” sauce very well so it’s my favorite!)

2) Make a batch of the cheesy sauce from this recipe by one of my blogger friends!

3) Stir together the al dente cooked pasta and enough of the cheesy sauce to make it creamy but not overly wet. This is a good time to also add in some al dente steamed and well-drained broccoli florets or spinach and chopped, cooked bacon if you like!

4) Pour mixture into a freezer-safe baking casserole dish (or individual sized dishes) greased with olive oil. Cover well with foil and/or a tight-fitting lid, then freeze.

5) To reheat, place uncovered frozen casserole in a COLD oven (to prevent shattering the dish), then turn the oven on to 350. Bake for 75 – 90 minutes or until bubbling, top is golden brown, and a thermometer reads at least 165 when inserted into the center of the casserole. (Cooking time will be less for individually sized dishes.)

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AIP Veggie Lasagna

Similar to a classic baked lasagna, except the lasagna “noodles” are actually veggies and it is made sans tomatoes and dairy!

To make super thin veggie sheets easily, you can use a mandolin (just watch your fingers!) or a special Kitchenaid attachment made for spiralizing veggies. You can also just use a very sharp knife or a wide veggie peeler to get “noodles” as thin as you can – just be careful and don’t worry too much about them looking perfect!

1) Slice 2 zucchini and 2 summer squash thinly into long, flat shapes (alternately you can just slice them into thin rounds).

2) Add them to a large mixing bowl lined with paper towels, and sprinkle them with sea salt, then set aside.

3) In a large skillet, saute 1 lb ground meat of choice with 1 cup diced mushrooms of choice.

4) Stir in a jar of No-Tomato Sauce, season with garlic powder and sea salt as desired, then remove from heat and set aside.

5) Give the zucchini and summer squash a gentle squeeze with the paper towels to help remove the excess water that was released.

6) Grease a freezer-safe baking casserole dish (or individual sized dishes) with olive oil, then create lasagna layers of zucchini/squash, meat/mushroom sauce, and a sprinkling of nutritional yeast.

7) Cover well with foil and/or a tight-fitting lid, then freeze.

8) To reheat, place uncovered frozen casserole in a COLD oven (to prevent shattering the dish), then turn the oven on to 350. Bake for 75 – 90 minutes or until bubbling, top is golden brown, and a thermometer reads at least 165 when inserted into the center of the casserole. (Cooking time will be less for individually sized dishes.)

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AIP Italian Chicken Bake

This AIP Italian Chicken Bake casserole is a fan favorite! Here are my tips to make it freezer-meal friendly:

1) Prepare the ingredients, then grease a freezer-safe baking casserole dish (or individual sized dishes) with olive oil or coconut oil and set aside.

2) Saute the ground chicken, onions and sea salt, then pour mixture into a large bowl.

3) Stir in the spices, shredded sweet potatoes and No-Tomato Sauce. Transfer to the greased baking dish and smooth the top with the back of a spoon.

4) Cover well with foil and/or a tight-fitting lid, then freeze.

5) To reheat, place uncovered frozen casserole in a COLD oven (to prevent shattering the dish), then turn the oven on to 350. Bake for 75 – 90 minutes or until bubbling, top is golden brown, and a thermometer reads at least 165 when inserted into the center of the casserole. (Cooking time will be less for individually sized dishes.)

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120 More AIP Freezer Meals

This awesome resource includes AIP freezer cooking recipes for every meal of the day! It has sections devoted to Breakfast, Appetizers & Snacks, Soups & Stews, Casseroles, Main Dishes, Side Dishes, and even Desserts.

This AIP community cookbook is a collection featuring 120 recipes for complete meals that you can make in 30 minutes or less, from 41 leading AIP bloggers and coaches.

Anyone who has adopted the Paleo Autoimmune Protocol (AIP) knows that it requires a new way of approaching daily cooking. Packaged convenience foods and takeout meals are rarely an option, but few of us have time in our busy lives to cook from scratch every single meal, every single day. If you plan ahead and take advantage of your less busy days to fill your freezer with pre-made meals and components, you will be able to pull together AIP-compliant and tasty meals even when time is short.

But how do you know which dishes freeze well? Or how to reheat them so they still taste good and retain their nutritional quality? This digital resource is here to help!

Click here to learn more ways to make AIP convenient with freezer cooking!

Do you have any favorite Easy AIP Freezer Meals that are your go-tos?

I’d love to hear! Leave me a comment below.