Right from the start, I had to find a way to satisfy those cravings and trick my mind into thinking it was eating grains. So I started to get creative with my veggies and I’ve found some great ways to get that “grain” sensation. For anyone who is considering making the transition to AIP, I wanted to share my list of go-to grain substitutes. I know how hard it can be to make this change and I want you to succeed with it. So check these out!

Cauliflower Mash: If you’re craving mashed potatoes, try mashed cauliflower! It’s a great side with any meat and very easy to make. Just steam until very soft, then food process! I make mine with ghee and fresh rosemary. If you like sweet potatoes, try this Roasted Sweet Potato & Cauliflower Mash

Cauliflower Rice: This is great for a side or with any dish that would normally call for rice. I use it with Asian dishes all the time! You can use fresh cauliflower and food process to rice-sized pieces or, a lot of grocery stores carry fresh or frozen riced cauliflower in a bag! Just sauté in coconut oil or EVOO. Flavor with ginger, lemon and fresh herbs or just a little salt and garlic! Perfect pairing for any Asian dish or as a side to pretty much anything!

Zucchini Noodles: These are a great substitute for pasta dishes! Use a veggetti or mandolin to slice the zucchini into noodles and sauté in EVOO. These go great with just some EVOO and fresh herbs if you aren’t able to eat nightshades! Or check out this delicious Butternut Squash & Rosemary Cream Sauce. You can also eat these uncooked in a cold “pasta” salad.

Spaghetti Squash: These are so easy to make! When they’re in season, I make them once a week. Just cut in half, bake and shred the flesh! It shreds easily with a fork!

Faux Mein: I buy bags of organic broccoli slaw at Trader Joe’s and they make the perfect Asian noodles. Just sauté in coconut oil until soft. Top with any AIP friendly Asian meat dish! Here’s one of my favorites, Ginger Orange Chicken

Gingerbread Cookies: Treats have to be kept to a minimum on AIP, but we all deserve a cookie once in awhile! These Gingerbread Cookies aren’t exactly AIP, but you can omit the vanilla & cloves and the flavor is still great!

I’ve been making a ton of Zoodles lately, just because it’s so easy to grill some chicken or shrimp in the summer months and just toss it in with the zucchini noodles. But it’s a bit cold for grilling and I felt like switching things up, and since the only veggies I had on-hand were zucchini (of course), tomato and onion….I decided to toss them together in a casserole. The result was ahhh-mazing. So good, in fact, that my veggie-hating 2 year-old had 3 big helpings. Must’ve been all the butter. But butter is a clean food, my friends. Do NOT fear the butter!!

Okay, here’s the recipe.

Ingredients
Prep Time: 20 Minutes. Cook Time: 55 Minutes.
Serves 4.

2 Medium-Sized Zucchini, Sliced into rounds.
2 Large Tomatoes, Sliced (I just pulled some from the garden)
1/8 Cup Onion, Finely Chopped
2 Cloves Garlic, Minced
1 Teaspoon Fresh Oregano, Finely Chopped
1 Teaspoon Fresh Basil, Finely Chopped
1 1/2 Cups Cheddar Cheese, Shredded or Grated
1/3 Cup Parmesan Cheese, Grated
3/4 Cup Gluten Free Bread Crumbs (I used Gutino, which you can find at Whole Foods, Target or even Big Lots)
Salt & Pepper to Taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Enjoy!