I mentioned in our Day 5 quarantine post that Grant and I are on the autoimmune protocol (AIP) diet, which is fairly restrictive. It means we can’t just order takeout from our favorite restaurants anymore. We primarily have to cook our own meals from scratch to make sure that each ingredient is compliant with AIP. Luckily, quarantine has given us the gift of time to experiment and no excuses to go out. Little by little we’re finding ways to recreate our favorite meals with compliant ingredients.

One of our go-to meals in our pre-AIP life was fried chicken nuggets. We haven’t had chicken nuggets since we started our diet a couple of months ago, so today I experimented with the ingredients we had in our pantry. They’re pretty simple to make and they turned out wonderfully. We air-fried the nuggets in our Instant Pot air fryer, but you can also fry these traditionally in a skillet. See the recipe below.

I was feeling extra creative today so I also made three AIP-compliant dipping sauces: basil pesto, ranch, and carrot ketchup. I’ll share the recipe to those sauces tomorrow. Stay tuned.

This daily blog post series is our way of sharing our experience with you, our readers. We’ll talk about our daily routines, adjustments to working from home, recipes based on limited ingredients and any other topic that comes to mind. It’s our way of connecting with the “outside” world, while also giving us the opportunity to look within and reflect on what we’re experiencing and how we’re feeling. Thanks for your interest in sharing this journey with us. Stay tuned and be well.