Category Archives: Recipes

Fool-Proof Plantain Pancakes (AIP/Paleo)

Fool-Proof AIP Pancakes (AIP/Paleo)

A while ago a friend of mine who is also an AIP blogger and a health coach sent a message asking for recommendations on fool-proof AIP pancake and waffle recipes. She had a client who had tried a number of recipes that resulted in falling apart pancakes without a good flavor or texture. A number of people responded with some great waffle recipes, but no one had recommendations on a truly fool-proof pancake recipe. If you have followed my blog for a while, you know that most of my recipes are born out of necessity so I got to work trying to figure out this issue. It has taken me a while, but I finally have a recipe that I am considering to be as close to fool-proof as we can get. The key to this recipe is to cook them over a very low heat while covered. This essentially bakes them rather than fries them which allows them to rise and stick together well. The key to the flavor is to use slightly sweeter ripe plantains rather  than green plantains. So, give it a try and let me know what you think!

Fool-Proof Plantain Pancakes (AIP/Paleo)

Fool Proof Plantain Pancakes (AIP/Paleo)

(Makes 4-6 small/medium sized pancakes)

Ingredients: 

2 TBS Coconut Oil

2 ripe plantains (yellow and black, no green)

1 TBS + 1 Tsp Coconut Flour

½ tsp tapioca flour (or 2 egg yolks if reintroduced)

¼ tsp baking powder (baking soda and cream of tartar combined in a 2:1 ratio of cream of tartar to baking soda)

Optional Add ins: cinnamon, vanilla extract, …

Directions

Blend all ingredients together in the food processor until smooth. Melt 2 TBS coconut oil in a pan over medium heat. When the coconut oil is melted, reduce the heat to medium low. Spoon your batter into the pan to create small pancakes. Cover (very important) and cook for about 3-4 minutes on the first side or until you see the pancake start to fluff up slightly and see small bubbles form around the edges. Flip them and cook for another 2-3 minutes on the second side or until firm and golden brown.

Skillet Honey Garlic Chicken (AIP/Paleo)

Skillet Honey Garlic Chicken (AIP/Paleo)

One of my most popular recipes is a super simple slow cooker recipe that I came up with in the early days of my transition to the autoimmune protocol, slow cooker honey garlic chicken. It is easy to see why it is popular, it is so simple and uses ingredients that most of us keep in our pantries all of the time. I love my slow cooker and it can often be a great way to save time in the kitchen, that being said it isn’t always possible to get dinner ready 8 hours ahead of time either because you can’t or, let’s be honest, because you forgot. With that in mind, I decided to come up with a skillet version of this slow cooker favorite so that it’s yummy flavors can be enjoyed regardless of how much time you have in the kitchen. This is a great weeknight dinner and it sure to be a crowd pleaser.

Skillet Honey Garlic Chicken (AIP/Paleo)

Skillet Honey Garlic Chicken (AIP/Paleo)

Ingredients 

2 TBS Coconut Oil 

2-3 Boneless, Skinless Chicken Breasts

1/4 Cup of Diced Onion

Green beans or substitute broccoli for intro AIP

1 TBS Minced Garlic

1/4 Cup of Coconut Aminos

2 TBS Honey

1 TBS Apple Cider Vinegar

1/2 tsp Sea Salt

Directions

In a large skillet melt your coconut oil over medium heat. Cut up your chicken into bite size pieces and add them to your skillet. Cook until browned before adding in your onion, garlic and vegetables. Continue to cook over medium heat until chicken is fully cooked, onion is translucent and vegetables are tender. In a small bowl combine your coconut aminos, honey, apple cider vinegar and salt and stir until well mixed. Pour over your skillet and toss to coat. Serve and Enjoy.

 

Valentine’s Day Sugar Cookies (AIP/Paleo)

Valentine's Day Sugar Cookies (AIP/Paleo)

Valentine’s Day is just about a week away, which is a little hard to believe. It feels like we were just celebrating the start of 2017 and setting resolutions. If one of your resolutions was to follow the autoimmune protocol, Valentine’s Day might be the first holiday celebration that you are trying to navigate. This can be especially challenging since many people are used to celebrating with romantic restaurant dinners, boxes of chocolate and glasses of wine.

There is no real reason why you have to celebrate the love in your life by eating and drinking. There are plenty of non-food related ways to enjoy time with your loved ones. Here are 20 ideas to get you started.  That being said, I know that being surrounded by sweet treats that you can’t eat is a recipe for grumpiness at best and derailing your healing at worst so I have created a fun new recipe to help you celebrate. A few years ago I developed this truffle recipe that I think is perfect for an adult Valentine’s Day celebration, my hope is that these cookies will be a fun way to celebrate Valentine’s Day with paleo little one’s and grown ups alike.

Valentine's Day Sugar Cookies (AIP/Paleo)

Valentine’s Day Sugar Cookies (AIP/Paleo)

Yields 12-18 Cookies

Ingredients: 

1 1/2 Cups Cassava Flour

1/2 tsp Baking Soda

1/4 tsp Salt

1 TBS Gelatin

1/2 Cup of Coconut Sugar

2/3 Cup of Softened Coconut Oil (Not Melted)

1 TBS Vanilla Extract

3 TBS Water

1/4 Cup of Maple Syrup

3 TBS Beet Root Powder

Directions: 

Preheat oven to 350 degrees. In a large bowl combine all of your dry ingredients except the beet root powder and mix well. Add in your coconut oil, vanilla, water and maple syrup and beat with an electric mixer or stand mixer until little balls start to form. Use your hands to press your dough into a large ball and set half aside. Using your mixer, mix in your beat root powder to the other half of the dough until it is entirely pink. Take a cookie dough baller or a TBS and form small balls out of both the colored and the uncolored dough and lay them next to each other in an alternating pattern forming a rectangle (Pink dough ball, white dough ball, pink dough ball…) gently knead all of the dough together until the colors are marbled together, don’t over mix it. Place the dough in between two sheets of parchment paper or silicone baking mats and roll it out to about a quarter inch thick. Cut it into heart shapes and transfer your cookies onto a lined cookie sheet. Bake for about 10 minutes. Cool completely before serving. Enjoy.

 

“Baby” Sweet Potato Cookies (AIP/Paleo/Sugar Free)

As many of you probably know by now, our family has officially grown from two to three with the birth of Baby Sweet Potato. I am taking some time off from blogging to settle into my new role as a mother so for the next month I have authors from around the web stopping by to tell their stories and share their favorite recipes. I hope you enjoy all they have to say, I look forward to being back with new posts and recipes of my own soon!

Today’s post is by Rebecca Boucher of Lichen Paleo, Loving AIP.

"Baby" Sweet Potato Cookies (AIP/Paleo/Sugar Free)

Developing AIP treats sweetened with only fruits and vegetables has become a kind of passion of mine. I’m always so satisfied when I’m able to enjoy a sweet snack without worrying about my blood sugar levels skyrocketing.  So when Samantha asked me to guest post here on Sweet Potatoes and Social Change, I knew I had to create a treat including sweet potatoes. I mean, how could I not?  As I was testing this recipe, the taste kept reminding me of those Gerber arrowroot cookies. The texture, however, is totally different.  These are not crispy, but more soft and a bit fluffy, like banana bread in cookie form.  Now with so much baby love in the air around here, I thought naming them ‘Baby Sweet Potato Cookies” would be completely appropriate. Plus they really are the perfect cookies for babies considering they are only sweetened with sweet potatoes and bananas, and they pretty much just melt in the mouth!

"Baby" Sweet Potato Cookies (AIP/Paleo/Sugar Free)

“Baby” Sweet Potato Cookies (AIP/Paleo/Sugar Free)

Makes 15 cookies

Ingredients: 

1 Cup chopped white sweet potato

1/2 Cup sliced banana

1/4 Cup coconut flour

1/3 Cup coconut oil, melted

1/4 Cup arrowroot flour

1/2 tsp baking soda

1 tsp Apple Cider Vinegar

Directions: 

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. Place all ingredients into a blender or food processor and puree until smooth.
  3. Drop by the TBS onto the prepared cookie sheet and with a spatula (or the back of a spoon) spread the cookies in a circular motion until they are approximately 2 inches wide.
  4. Bake for 20-25 minutes until the edges are golden brown.
  5. Allow to cool.
  6. Enjoy!

rebecca-boucher

Rebecca Boucher is the author behind the blog Lichen Paleo, Loving AIP. She was diagnosed with lichen sclerosis in 2006 when she was 21 years old. While she always considered herself a healthy eater, it wasn’t until starting the paleo autoimmune protocol that she truly felt like she was on the true road to health. You can follow Rebecca on Facebook Pinterest and Instagram.

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

As many of you probably know by now, our family has officially grown from two to three with the birth of Baby Sweet Potato. I am taking some time off from blogging to settle into my new role as a mother so for the next month I have authors from around the web stopping by to tell their stories and share their favorite recipes. I hope you enjoy all they have to say, I look forward to being back with new posts and recipes of my own soon!

Today’s post is by Lexi Haverly of AYCE To Better Health

I recently ordered a fourth of a cow and I had a lot of cuts that I didn’t know what to do with. One of those was the regular roast. This cut tends to be very lean and if not cooked properly, it can turn out very rubbery. After butchering a few roasts in the oven, I finally discovered how much easier it was to cook in the Instant Pot and it would turn out nice and tender! This recipe does well for larger pieces of meat by increasing the herbs, while keeping the water amount the same. Cooking time may need to increase if it’s over 2 lb (I would increase by about 10 minutes for every additional pound). Keep in mind, this recipe requires the meat to be fully defrosted; half frozen meat will result in a tough inside. This roast is wonderful for the holidays or for batch cooking, as it can make quite a bit of meat without much effort!

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

Makes 4-5 servings

Ingredients

  • 2 tbs cooking fat (coconut oil works great)
  • 1-1.5 lb chuck eye or sirloin tip roast
  • 1 cup water
  • 5 tsp granulated garlic
  • 1 tsp dried oregano
  • 1 tsp Himalayan pink salt
  • 1 tsp dried rosemary
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • 2 tsp olive oil

Directions

  1. Press “SAUTEE” on your Instant Pot and wait for it to heat up.
  2. Place the cooking oil in the liner and lightly brown all sides of your roast,
  3. Once browned, press “OFF”. Pour in 1 cup of water, making sure the top of the meat is not submerged. You may need to pour in a little less.
  4. Blend your seasonings and olive oil in a small bowl to form a paste
  5. Once blended, cover the top of the meat with the paste. Allow some bits to fall into the water – this will infuse the flavor into the meat as it cooks.
  6. Press the “MEAT/STEW” option and “ADJUST.” This will adjust the time to 45 minutes. Allow to naturally release, which takes about 30 minutes.
  7. Slice on the thin side and enjoy!

 

About Lexi: 

lexi-pictureLexi is a student of nutrition and firm believer that our body has more strength than we believe, as well as an AIP/Paleo/Real Food blogger sharing her story of healing, developing recipes, and working towards nutrition coaching. In 2014, she became ill and was eventually diagnosed with Hashimoto’s. Since then, she has used the Autoimmune Protocol Diet to drastically improve her health and regain her life. In addition to exploring new foods and flavors, she also enjoys traveling and makes it a point to find AIP/Paleo compliant foods and restaurants wherever she goes and shares her adventures with her followers. You can find more of her on her site, Facebook, or Instagram.

Gingerbread Latte (AIP/Paleo)

Gingerbread Latte (AIP/Paleo)

With only a few weeks until Christmas I am sure you are all trying to be festive and in the holiday spirit right? It is no secret that the holidays, while a joyful occasion, can also be filled with some stress. So, it is very important to monitor your self care and stress management around this time of year so that you can avoid an autoimmune flare.

One of my favorite ways to unwind and de-stress is with a warm cup of tea. It is no secret that I used to be a major coffeholic and you can be guaranteed that I was the person perpetually holding a red coffee cup filled with some sort of holiday latte concoction from September to February. However, these days I stick to tea and I have found some wonderful ways to add some festive flavors to my favorite brews. This gingerbread latte is definitely a treat but it is the perfect pick-me-up for afternoon cookie baking sessions, holiday party prep or wrapping gifts with Christmas carols in the background. It will definitely help to lower your stress and add some holiday enjoyment to your days!

Gingerbread Latte (AIP/Paleo)

 

Gingerbread Latte (AIP/Paleo)

Ingredients: 

12 oz strongly brewed roasted dandelion root tea (I use two tea bags steeped for 20 minutes)

1/4 Cup of full fat Coconut Milk

1 TBS Maple Syrup

1 TBS Coconut Sugar

1/2 tsp Ground Ginger

1/2 tsp Vanilla Extract

1/4 tsp ground cinnamon

pinch of cloves

1 TBS of Collagen Powder

1 Cinnamon Stick

Directions: 

Combine all of your ingredients in a small saucepan and simmer for about 10 minutes. Blend with an immersion blender and serve. Garnish with coconut whipped cream if desired.

Cranberry Sausage Breakfast Casserole (AIP Reintro/Paleo)

Cranberry Sausage Breakfast Casserole (AIP Reintro/Paleo)

It is that time of year where traditions become especially important. Many families rely heavily on traditions around the holidays whether it is a favorite recipe, travel plans, or a certain activity, we all trim the tree, watch movies and eat food in our own special ways.

As I have gotten older I have enjoyed learning about other family’s traditions and seeing what I have in common and what I do differently from others. One tradition that I have found to be fairly unique to my family is our Christmas breakfast. For as long as I remember we have had the same breakfast each Christmas morning… a casserole with link sausage on the bottom, cranberry sauce in the middle and cornbread on top. My grandmother used to make it, we make it and I believe that most of my aunts and uncles make it as well. I love it.

However in recent years I have had to make do with other breakfast options since link sausages and cornbread are not AIP. This year, I decided to try and make my own version ahead of time so that I could have the chance to partake in our yummy tradition and I am pleased with the result.

You may have your own Christmas breakfast traditions, but if you are looking to try something new or on the off chance that you also grew up with this Christmas casserole than I hope you give this a try!

Cranberry Sausage Breakfast Casserole (AIP Reintro/paleo)

Cranberry Sausage Breakfast Casserole (AIP/Paleo)

Ingredients: 

Sausage: 

1 lb Ground Pork

2 tsp Dried Sage

1 tsp Sea Salt

1 tsp Dried Thyme

1/2 tsp Ground Cinnamon

Cranberry Sauce:

3 Cups of Fresh Cranberries

1/4 cup of Maple Syrup

1/2 cup of Fresh Orange Juice

Topping:

8 Pastured Egg Yolks

1 Green Plantain- Pureed

4 TBS Apple Cider Vinegar

1 Cup of Coconut Flour

1/2 Cup of Coconut Oil

1/2 tsp Sea Salt

1 tsp Baking Soda

1 tsp Vanilla Extract

1/2 Cup of Honey

Directions: 

Preheat oven to 400 degrees. In a medium mixing bowl combine all of your sausage ingredients until well blended. Press the sausage meat into the bottom of a 9×9 baking pan. Bake for 10 minutes. Remove from the oven and drain some of the fat from the pan. Set the sausage aside. Reduce the oven heat to 350 degrees. In a small sauce pan combine all of your cranberry sauce ingredients and bring to a simmer. Stir continuously for about 5 minutes or until it starts to thicken. Spread your sauce over your sausage. In a food processor combine all of your topping ingredients and blend until smooth. Gently press the dough on top of your casserole until it covers it completely. Bake at 350 for about 30 minutes. Allow it to cool slightly and enjoy.