Paleo Caprese Chicken

Ingredients:
1 tbsp olive oil
4-6 boneless, skinless chicken breasts
himalayan salt
dried oregano
Fresh ground pepper (optional)
1 pint grape tomatoes, quartered
3-4 cloves garlic, crushed
1/4 -1/2 cup balsamic vinegar
4-6 pieces "cheese" (I often use this recipe)
2 tbsp fresh basil, finely chopped

Directions:
In a large skillet, heat oil over medium heat. Season chicken breasts with salt, oregano, and pepper if desired. Cook on both sides until browned and cooked through. (about 6-8 minutes on each side) Transfer cooked chicken to a plate.

Add quartered grape tomatoes and cook until softened and wilted. Drain off some of the liquid and then add garlic and cook until fragrant. Add balsamic vinegar and cook until slightly thickened. Return chicken to skillet and place a slice of "cheese" on each piece of chicken and cover with a lid until cheese melts. Spoon some tomatoes on to each piece of chicken and then top with fresh basil. Serve with steamed spiralized zucchini or steamed rutabaga noodles cut with a Kitchen Aid veggie sheet cutter and then sliced into long thin strands.

Blueberry Balsamic Glazed Pork for the Crockpot

Ingredients:

2 pound pork tenderloin or boneless pork roast
1 tsp fresh rosemary, finely chopped
salt to taste
pepper, optional leave out for strict AIP
2 garlic cloves, crushed
1/4 cup water
2 tsp coconut sugar
1/4 cup balsamic vinegar
2 tbsp coconut aminos
1 cup fresh or frozen blueberries
1 tbsp arrowroot flour dissolved in 2 tbsp water-to thicken sauce if desired.

Directions:

Rub rosemary, salt,  (and pepper, if desired) all over roast or tenderloin.

Pour 1/4 cup water into the crockpot and add the seasoned pork.

Cook on low for 5-6 hours.

Remove pork from crockpot and let rest 5 minutes while you prepare the glaze.

In a small pan, whisk together coconut sugar, balsamic vinegar, and coconut aminos. Heat until sugar is dissolved. Add blueberries and simmer until warm. Add arrowroot flour and water to thicken sauce if desired. Drizzle glaze over pork and then slice and serve. I like to serve this with cauliflower rice and mushrooms cooked in balsamic vinegar with rosemary.

AIP "Cheese" sauce (big batch)

Ingredients:
1 large sweet potato
3 medium carrots
4 cups butternut squash, diced
1 drizzle of olive oil
1 onion, chopped
3 cloves garlic
1 tsp Himalayan salt
1 tsp lemon juice
1 cup homemade broth (chicken or vegetable)
1 cup coconut milk
2 tbsp coconut aminos
2-3 tbsp nutritional yeast

Optional additions if reintroduced:
1/2 tsp smoked paprika
1 tsp black pepper
1 tsp dry mustard

Directions:
Fill a large pot with water, sweet potato, carrots, and squash and bring to a rolling boil. Boil until vegetables are tender. Drain and then add to Vitamix.

Place onion in a medium frying pan and drizzle with olive oil. When onions are soft, add the garlic and cook until fragrant. Add to Vitamix.

Add remaining ingredients to Vitamix and blend until completely smooth.

Pour into eight (250ml) jars and one (125 ml) jar and cool completely.

When cool, place in freezer and freeze until ready to use.

AIP Onion & Sage Sausage

Ingredients:
1 1/2 pounds of ground pork
1 purple onion, chopped finely
2 Tbsp rubbed sage
2 garlic cloves, crushed
1/2 tsp Himalayan salt
1 tsp maple sugar (optional)

Directions:
Preheat oven to 350 degrees and then line a baking tray with parchment paper. Add all ingredients together in a mixing bowl and mix until throughly combined. Take a gold ball sized lump and roll into logs. (I always roll my sausages into logs and for my husband, who eats Paleo, I make his into patties so I don't accidentally eat his by mistake.) Bake for 30 minutes or until edges begin to brown slightly. Cool completely and then store in the freezer for a quick breakfast or snack.

Paleo Peppered Sausage

Ingredients:
1 1/2 pounds of ground pork
1 purple onion, chopped finely
2 Tbsp rubbed sage
1 Tbsp ground fennel
2 garlic cloves, crushed
1/2 tsp Himalayan salt
1 tsp white pepper
cayenne pepper, to taste
Fresh ground pepper for topping


Directions:
Preheat oven to 350 degrees and then line a baking tray with parchment paper. Add all ingredients together in a mixing bowl and mix until throughly combined. Take a gold ball sized lump and roll into balls and flatten slightly to make a thick patty. (I always roll my sausages into logs and for my husband, who eats Paleo, I make his into patties so I don't accidentally eat his by mistake.) Before baking use a pepper mill to sprinkle each patty with fresh ground pepper before baking. Bake for 30 minutes or until edges begin to brown slightly. Cool completely and then store in the freezer for a quick breakfast or snack. My husband likes to eat these with his eggs in the morning and topped with guacamole.

AIP Chicken Gnocchi Soup for the Crockpot

Ingredients:
 3⁄4 cup onion, diced
3 medium carrots, shredded
1⁄2 cup celery, diced
4 cloves garlic, crushed
1 tsp oregano
1 tsp basil
4 cups chicken broth
1 can coconut milk (1 use Aroy-D)
2 cups cooked chicken, (I use leftover chicken)

Add just before serving:
1 batch cooked cauliflower gnocchi (I use this recipe)
3 cups fresh baby spinach, chopped 


Instructions: 

Add first 9 ingredients to crockpot and cook on high for 3-4 hours. 
Cook the gnocchi separately as directed. 
Add the cooked gnocchi to the soup along with the chopped spinach. 
Simmer until spinach is wilted. 
To thicken broth if desired, dissolve 1 Tbsp of arrowroot flour in 1 Tbsp of water and add to soup.

Crockpot Paleo Taco Soup

(AIP reintroduction of tomatoes)

Ingredients:

1 purple onion, finely diced
2 garlic cloves, crushed
1- 2 pounds cooked shredded pork (I always make extra when I make pulled pork and freeze it for an easy second meal like this one)
1 Tbsp chili powder*
1 Tbsp cumin*
1 Tbsp smoked paprika*
1 tsp Himalayan salt
1 cup salsa (make your own  or use one with no added sugar)
2 cups beef broth
1 (398 ml) can of tomato sauce (no added sugar)

(*use an AIP taco seasoning like this one if you haven't reintroduced these nightshade spices)

Toppings:
crushed plantain chips
"cheese"  (like this one)
guacamole
chopped green onions


Directions:

Place all ingredients in a crockpot and cook on high for 3-4 hours. Ladle into bowls and top with desired toppings.

Paleo Sweet Potato Brownies

Ingredients:

1/2 cup mashed cooked sweet potatoes
1/2 cup tahini (sesame reintroduction for AIP)
1/4 cup coconut sugar
2 eggs (or gelatin egg)
1 tsp vanilla
1 cup almond flour or tigernut flour
3 tbsp cocoa powder or carob powder
3 Tbsp coconut flour
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp apple cider vinegar
pinch himalayan salt

Directions:

Preheat oven to 350 degrees. Line an 8 x 8 pan with parchment paper.
Add all ingredients to a bowl and mix well until smooth (batter will be very thick).
Spread into prepared pan and bake for 20-25 minutes.
Cool completely before serving.
These brownies freeze well.

Crockpot Baked "Potato" Soup

Ingredients:

1 medium sized turnip, peeled and cut in small cubes
1 medium sized rutabaga, peeled and cut into small cubes 
3 parsnips, peeled and cut into small cubes 
2 stalks celery, chopped
3 carrots, shredded 
1 purple onion, diced
2 large cloves garlic, minced
1 14 oz can coconut milk
4 cups chicken OR vegetable broth 
1 tsp salt
freshly ground black pepper, omit for AIP
3-4 green onions, sliced
10 slices bacon, cooked and and chopped,  reserve fat
dairy free cheese, for topping (this one is good)

Directions:

1. Dump turnip, rutabaga, parsnips, celery, carrots, onion, garlic, coconut milk, broth, salt, pepper (if using) and bacon fat into a large crockpot.

2. Set on high and cook for 4 hours.

3. Use an immersion blender to blend slightly to remove some lumps and make the soup thicker. Do not over blend. If too thin, you can mix 2 tbsp tapioca starch with 3 tbsp water: mix and then then add to crockpot. 

4. Garnish with green onions, bacon pieces, and dairy free cheese.

AIP Tigernut Swirl Brownies

Ingredients:

1/2 cup coconut oil
1/3 cup organic honey
3 tbsp carob powder (or cocoa if you've reintroduced cocoa!)
1 tsp vanilla
1 cup tigernut flour
3 tbsp arrowroot starch
pinch of Himalayan sea salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1 1/2 tbsp grass fed gelatin
2 tbsp room temperature water
4 tbsp hot water
2 tbsp tigernut butter (I've used Roots and my own homemade)

Directions:

1. Preheat oven to 350 degrees. Line an 8x8 inch metal baking dish with parchment paper. Glass does not always produce desired results.
2. Combine the coconut oil and honey and melt over low heat or in a glass measuring cup over a pan of boiling water.
3. Add carob and vanilla and stir until combined. Cool until warm. 
4. In a bowl mix the tigernut flour, arrowroot flour, salt, baking soda, and vinegar together. Add the cooled liquid ingredients into the dry ingredients bowl. Do not stir. 
5. Add the 2 tbsp of room temperature water to a measuring cup. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine. 
6. Transfer the batter, it will be very thick, to the lined baking dish and use a spatula or spoon or parchment paper to smooth evenly. Take tigernut butter and drop in small blobs onto the brownie. Use a knife to swirl the tigernut butter into the brownie.
7.Bake at 350 degrees for 30 minutes or until toothpick comes out clean. 
8. Let cool completely and then cut into 12 squares.

Sesame "Noodles"

 

AIP reintro: Sesame Seeds

INGREDIENTS:

1 medium spaghetti squash
olive oil for roasting
1/4 cup coconut aminos
1 clove garlic, minced
1/2 teaspoon ground ginger
1 tablespoon sesame oil
1 teaspoon olive oil 

GARNISH:
thinly-sliced green onions
sesame seeds

DIRECTIONS:

Preheat oven to 400 degrees. Split spaghetti squash in half and scoop and remove the seeds and guts. Rub with olive oil and roast on middle rack in oven, cut side down, for 45-60 minutes or until fork tender. While squash is roasting, mix together coconut aminos, garlic, ginger, and oils. Whisk until combined. When squash is tender, scrape with a fork into long threads and toss in sauce and garnish with green onions and sesame seeds. Serve immediately.

 These are delicious served with Egg Roll Meatballs from Predominantly Paleo

AIP chocolate silk pie

I was able to successfully reintroduce cocoa quite early into my AIP journey. You could use carob or roasted carob powder in the this recipe if you can not have cocoa. This pie rivals the French Silk pie that I used to love before starting AIP. Enjoy!

Ingredients:

1/3 cup coconut sugar
1/4 cup coconut flour
1/4 cup organic cocoa powder (use carob for beginning AIP)
1/4 teaspoon Himalayan salt
1/4 cup tigernut butter (or use no added fat or sugar almond butter or sunflower seed butter, if you have reintroduced nuts or seeds successfully)
4 teaspoons room temperature coconut oil
1 tablespoon vanilla extract
1 tbsp gelatin
4 tbsp water

 For the filling:
1 can full fat coconut milk (I use AROY-D Coconut Milk 14 Oz Can)
1/2 cup pitted dates
1 ripe avocado
1/3 cup + 2 tbsp coconut sugar
3/4 cup + 1 1/2 tablespoons organic cocoa powder (use carob for beginning AIP)
2 tablespoons + 3/4 teaspoons coconut oil
2 1/4 teaspoons vanilla extract
1/2 teaspoon Himalayan salt

1 14 oz can, coconut milk (chilled overnight) for "whipped cream"

Directions:
Preheat the oven to 350 degrees F and grease a 9 inch pie plate with coconut oil to prevent it from sticking.

To make the crust: mix together the coconut sugar, coconut flour, cocoa powder and salt in a medium sized bowl. Add the tigernut butter and coconut oil but do not mix. Make the gelatin egg by adding 1 tbsp of gelatin to 4 tbsp of water and whisking together until frothy. Immediately add to the bowl and combine all ingredients together until fully combined. Pat into the pie plate and up the sides. I use a piece of plastic wrap to prevent sticking to my fingers. Bake for 12 minutes or until it's slightly
puffed. It won't be firm. Let crust cool completely, about 30-45 minutes, while you prepare the filling.

To make the filling: In the container of a Vitamix or other high speed blender, add all the filling ingredients, in the order listed, and blend for about 30-60 seconds or until totally smooth and no lumps of dates remain, scraping down the sides as needed. Pour the filling into the cooled crust and place the pie in the refrigerator for at least 2 hours or until the filling is firm.

Garnish with coconut whipped cream by scooping out only the solid part of the refrigerated coconut milk (I use the water for smoothies) and whipping until soft peaks form. Refrigerate pie for up to 2 days or freeze, very well wrapped, for up to 1 month.

(adapted from this recipe)

Paleo Stuffed Peppers

Ingredients:

1 1/2 pounds ground meat (Turkey, Beef, Pork, or a combination)
1 small onion, chopped
1 pepper any colour, chopped (I often use green)
2 garlic cloves, crushed
1 tbsp chili powder
1 tbsp cumin
1/2 cup salsa (use one with no added sugar or preservatives, homemade works great because you know what's in it!)
1 cup chopped spinach
1 tbsp coconut flour, optional
4 peppers (any colour)



Directions:

Mix ground meat with onion, pepper, garlic, chili powder, cumin, salsa, and spinach.

Add coconut flour if mixture seems too wet.

Split the peppers in half and remove seeds.

Fill with meat mixture and bake at 350 degrees for 30-40 minutes or until cooked through.

Enjoy right away or cool completely and freeze. To reheat, reheat from frozen in the oven or in a hot logic.