AIP No-mato Sauce

Do you suffer from Rheumatoid Arthritis, Hashimoto’s, IBD, Psoriasis, MS or Lupus?

They are all AutoImmune diseases.

When you have an autoimmune disease, your body sees itself as an intruder, like bacteria or viruses, starts to attack and damage its own tissues. These antibodies fight the fake invaders and increase infections and inflammation. Depending on where in the body these attacks occur result in different diseases. There are over 80 types of autoimmune diseases and they affect various parts of the body.

The most common treatment for Autoimmune diseases are immunosuppressant medications that will suppress the activity of your immune system, hopefully decreasing symptoms, but isn’t there a better way? The Autoimmune Protocol, (AIP) is a lifestyle and nutritional-based approach to decrease inflammation and symptoms of Autoimmune diseases.

AIP Outline


  • grains

  • dairy

  • eggs

  • legumes

  • nightshade vegetables (tomato, pepper, eggplant, potato)

  • sugars

  • vegetable oils

  • food additives

  • alcohol


Everything else!

I know, it sounds like you can’t eat anything, but it’s easier than you think. There is SO much you CAN eat! Avoiding these food items will decrease your inflammation and can provide some relief.


I have clients that have eliminated symptoms all together. Personally, I have adhered to this diet and my RA has decreased quite a bit.

Like starting any new protocol, it is important to adhere to this food styling for at least three weeks, then add back foods one at a time to discover what foods are top offenders.

Let me help you out a bit, here’s a no-shade no-mato sauce that you can make ahead and use instead of your store bought tomato sauce. It’s pretty easy to make and tastes almost like the real thing. I’ve played around with the recipe and I think this is the best one:

No-shade No-mato Sauce


2 carrots

3 medium-sized beets

4 cloves of garlic

2 tbsp organo

1 tbsp dried basil

1 tbsp fresh basil

Salt and pepper


Chop the beets and carrots into small chucks and boil until soft all the way through

Drain the beets and carrots, while keeping the water aside

Add the vegetables to a food processor and add in the herbs

Mix until combined, using the boiled water to thin as necessary. Salt and pepper and adjust seasoning as you like

I use this sauce to make lasagna, where it will lighten in colour to an orangey hue. It works well as a bolognese sauce to use on top of spaghetti squash. Does it taste like tomato sauce? Not entirely, but when you can’t have tomatoes, it will do just fine.

Try it out, you may be surprised. If you do, tag me in your post.

Until the next time,

Eat well. Work hard. Seize wellness.

XO, Corrine

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