Poached wild salmon fillet with purple, orange and green
Legumes aren't GAPS or PALEO but since green beans and sugar snap peas are pod vegetables (more pod than beans or peas) and because I haven't had them for a while I have added a handful to my breakfast plate to complement the greens of sprouting broccoli and the asparagus tips, but leave them out if you do not want to include these greens (legumes with edible pods - omit for AIP), add extra broccoli instead.
You will need:
wild salmon fillets
olive oil and apple cider vinegar
green beans (optional)
sugar snap peas (optional)
1. Peel and cut the carrots into batons. Melt the coconut oil, add the sliced carrots, fry for a few minutes, then lower the heat, cover the pan with a lid and gently cook for 8 to 12 mins, until some browning appears. This will give the carrots a wonderful flavour.
2. Steam the greens.
3. Peel and grate the cooked beetroots, drizzle with olive oil and season with apple cider vinegar.
4. Poach the wild salmon fillets.
5. Serve and enjoy!
[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.