How do you navigate a family reunion full of potato chips, beer, pasta (& family) when you're on a Healing Protocol? Here a couple of ideas & a recipe.

'Cause we just successfully survived one...

You Eat What?

One of our strategies was a nightly salad bar with supper.

All the ingredients prepped and presented for everyone to make a build-your-own salad with a choice of store-bought & homemade AIP dressings.

Picky children could pick what they liked and it was easy for Matthew to make a low-FODMAP salad without having to explain why he doesn't eat broccoli or kale, but can eat arugula and cucumber. 

Another tactic was putting delicious and festive low-FODMAP AIP entrees on the menu, like this one, that had everyone raving (for days) without even knowing a thing about FODMAPs and having only the sketchiest notion that Matthew and I are on a weird diet called the Autoimmune Protocol.

Of course, the family infilled their meals with grain and potato-based starches, but we interjected turnips and yams into that rotation, and added sauerkraut to the offerings at meals, which was mostly politely ignored.

All the more for us!

Mahi-Mahi is a common fish in Hawai'i, so it only makes sense to pair it with papaya (currently in season) and pineapple in a fresh AIP-friendly salsa for a tropically-themed (low-FODMAP) extended family party meal.

Paleolithic Mahi Mahi


This fresco tells us that humans have probably always eaten the distinctive-looking Mahi Mahi, and that they definitely harvested them during the Minoan Bronze Age in Akrotiri on the island of Santorini (then Thera) in ancient Greece.

One of the largest volcanic eruptions in recorded history on Thera in 1627 BCE preserved this and many other artifacts under hundreds of meters of ash.

Human activity in the fishing village of Akrotiri has been traced back to the 5th millennium BCE, when people likely still ate Mahi Mahi.

Evidence indicates that humans, and their early hominid ancestors, have lived and fished on the Greek islands since the Middle Paleolithic around 128,000 BCE.  As there were no signs of  agriculture in the islands until recently (7000 years ago), I'm guessing they ate a lot of fish for those intervening millennia.

The Environmental Defense Fund has classified line or pole-caught Mahi Mahi from US waters as 'Eco-Best', its top ecological rating. The Natural Resources Defense Council has given it the second lowest of four categories of mercury toxicity, calling it a 'moderate mercury' fish.

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Take the Assessment

Mahi Mahi with Pineapple Papaya Salsa

Servings: 10-12



  • 12 portions Mahi Mahi
  • 1 small or ½ a very large fresh Pineapple
  • 1 medium-sized Papaya
  • 1 bunch cilantro, minced
  • ½ cup green onion greens, chopped (use the white ends too, if FODMAPs are not an issue)
  • Juice of 2 lemons
  • 2 teaspoons Himalayan salt (or similar)
  • 1 thumb fresh ginger, peeled & minced finely


Turn the grill on medium or preheat the oven to 350

If baking, lay the Mahi Mahi portions on a parchment-lined baking sheet and bake for 10 minutes an inch until the fish is opaque, moist & just flakes with a fork. If grilling, lay the portions gently on the grill and cook quickly (6-10 minutes, depending on thickness), until it becomes opaque & just begins to flake. Don’t overcook this lean fish~.

Meanwhile, or (perhaps) earlier in the day, remove the rind of the pineapple with a sharp knife and cut the fresh fruit into a dice. If the pineapple is large, you may need to cut the tough centre section of the fruit even smaller, or omit it entirely.

Repeat the peeling & dicing with the Papaya, removing the seeds. Mix the diced fruit with all the remaining ingredients. The salsa can be made ahead or served right away.

Serve each portion of the Mahi Mahi with a generous helping of Salsa.

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