Tag Archives: Paleo

Lemon Garlic Pork Chops (AIP/Paleo)

Garlic Lemon Pork Chops (AIP/Paleo)

Isn’t it funny how we all have such different preferences when it comes to flavors? My hubby loves all things lemon flavored. He will pick the lemon flavored doughnut over the chocolate one, lemonade over tea, and he even likes lemon candy. My mother figured this out after he and I had been dating for a while and as a joke she invited him over for an entirely lemon themed dinner! Personally, I feel like a lemon flavored dessert isn’t usually much of a dessert at all and I certainly wouldn’t put it in a doughnut!

I do however, love lemon in moderation and it works perfectly in this recipe. Often, when I cook pork chops I pair them with a heavy side or topping like a sweet potatoes, onions or apples but this is a refreshing twist since it has a much lighter and more refreshing taste. These pork chops will pair perfectly with a green veggie or placed over a bed of greens. I prefer to eat them with some sautéed spinach.

These are a wonderful way to add some flavor and variation to your typical menu without a ton of extra work!

Do you love lemon flavored things or do you prefer to stick with less sour options?

Garlic Lemon Pork Chops (AIP/Paleo)

Lemon Garlic Pork Chops (AIP/Paleo)

Ingredients:

4 Thin Boneless Skinless Pork Chops

¼ Cup of Coconut Flour

Sea salt

Black pepper (optional)

2 Lemons, 1 zested and juiced and 1 very thinly sliced

1 TBS Olive Oil

2 TBS Coconut oil

4 Cloves of Garlic, Minced

¾ cup of bone broth

2 TBS Sliced Fresh Chives

 

Directions:

Place coconut flour in a shallow bowl and stir in your lemon zest. Season your pork chops with salt and pepper and then coat them in the flour mixture. In a large skillet heat your oil over medium high heat. Cook your pork chops until browned and cooked through 3-4 minutes per side. Transfer to a plate and keep them warm. Reduce your skillet to medium heat. Add garlic and coconut oil and cook until fragrant, about 30 seconds. Add your bone broth and cook for about 4 minutes, uncovered. Add your pork chops back to the pan along with any accumualated juices and your lemon slices. Cook for about two minutes. Add lemon juice and Sprinkle with chives. Enjoy!

Avocado Stuffed Chicken Wrapped in Bacon

Avocado Stuffed Chicken Wrapped in Bacon (AIP/paleo)

Avocado and bacon are two of my favorite paleo and AIP friendly foods. Not long after I had first gone paleo I was home for lunch and my best friend and roommate walked in. She asked what I was eating and I said a salad, she asked what was in it and I replied avocado and bacon. She laughed and walked away. Personally, I couldn’t think of a more delicious lunch.

This recipe is just simple and delicious. Not a lot of frills and nothing fancy just everyone’s favorite simple flavors brought together into one yummy dinner. This is definitely one of those kid friendly and husband approved meals that you will end up adding to your regular menu.

My only recommendation is to definitely stick with the red onion. Don’t substitute in a yellow or a white onion if you can help it because the red onion really adds a special kick of flavor that just can’t be beat.

What are your favorite paleo approved foods?

Avocado Stuffed Chicken Wrapped in Bacon (AIP/Paleo)

Avocado Stuffed Chicken Wrapped in Bacon

Ingredients:

4-5 Chicken Breasts, pounded thin

1 avocado

½ red onion

½ lemon, juiced

1 tsp sea salt

4-5 slices of bacon

½ tsp garlic powder

Directions:

Preheat oven to 400 degrees. Pound your chicken breasts until they are thin and of equal thicknesses. In your food processor combine your avocado, red onion, lemon juice and salt and blend until smooth. Take a spoonful of the avocado mixture and spread it across one side of the chicken breast. Roll the chicken breast and secure with a toothpick. Wrap the chicken with one slice of bacon and set into a glass baking dish. Repeat with all of the chicken. Sprinkle the chicken with garlic powder and bake for 25-35 minutes or until bacon is crispy and the chicken is cooked through. Enjoy.

 

 

Creamy Lemon Chicken Piccata (AIP/Paleo)

Creamy Lemon Chicken Piccata (AIP/Paleo)

I am super picky about the flavor of my food, I have zero tolerance for bland food. When I eat I need to taste the flavor immediately and it needs to be distinctive. It drives my family nuts that I often reach for the salt or the pepper after eating the first bite of my dinner, but I just have to have the flavor.

This recipe is a flavor lovers dream come true. I will be honest with you, I was doubtful about how flavorful it would be the first time I made it because the sauce was thin and I wasn’t sure that it would coat the chicken and the squash enough to really add to the dish. I was wrong. The lemon and the capers really pop and every single bite of this dish was jam packed with a wonderful, light, refreshing flavor.

Honestly, I think this is going to be my new go-to dish when I have people over for dinner because I just don’t see how anyone wouldn’t love it! I hope you feel the same.

Creamy Lemon Chicken Piccata (AIP/Paleo)

Creamy Lemon Chicken Piccata (AIP/Paleo):

Serves 4

Ingredients:

2 TBS Olive Oil or Bacon Fat

4 chicken breasts

¼ cup of coconut flour

½ tsp sea salt

½ tsp black pepper (optional)

1 Cup of bone broth

2 whole lemons

¾ cup of coconut cream

¼ cup of capers

1 large spaghetti squash- cooked

Directions:

In a large skillet heat your cooking fat or oil over medium/high heat. In a medium bowl combine your coconut flour, salt and pepper. Dredge your chicken breasts in the flour mixture and place in the pan. Cook for 3-5 minutes per side or until cooked through. When cooked, set them aside and cover tightly. In a medium sauce pan, combine your bone broth, the juice of two lemon, your coconut cream and the capers. Over medium heat bring the sauce to a boil and allow it to simmer for 3 minutes, stirring occasionally. Pace your chicken over your spaghetti squash and pour the sauce over top. Serve and enjoy.

Stuffed Zucchini (AIP/Paleo)

Stuffed Zucchini (AIP/Paleo)

So, if you’ve been following me and my page long you may have noticed that I have a tendency to develop recipes that fit into one of two categories: foods that are stuffed with other foods and things that have been miniaturized. The reason for this is simple: I spend a lot of time on Pinterest. I’m not sure why I do it to myself, but I love to scroll through the endless collections of trendy, cute and downright crazy recipes on Pinterest. I recognize that I will never ever eat a dessert made out of Oreo Coookies again as long as I live and I probably won’t ever be the type of mom who makes a three tiered “Oh The Places You Go” themed birthday cake, but I love to look at the pictures because they are fun and cute and beautiful, and then I take that inspiration back to my kitchen and set out to prove to the world that you don’t need food coloring, bread crumbs or sugar to make food look cute and fun. Real food can be just as fun and it actually nourishes your body!

These stuffed zucchini are super easy and really delicious, especially with the sauce. This sauce recipe has really nice ooey gooey texture that is similar to melted cheese which really adds to the experience of these little beauties. I’m sure I will be referencing this sauce recipe often in the future. In the mean time, I hope you enjoy making beautiful, Pinterest worthy, real food so that we can show the world that healthy food and its wonderful healing effects are worth some attention!

Stuffed Zucchini (AIP/Paleo)

Stuffed Zucchini (AIP/Paleo):

Ingredients:

4-6 Large zucchini

1 lb ground beef

1 cup plus 2 TBS of dairy free white sauce (see recipe below)

5 medium mushroom caps, diced

1 small onion, diced

2 cloves of garlic , minced

1 tsp sea salt

1 tsp dried oregano

Directions:

Preheat oven to 350 degrees. In a large pan cook your ground beef and break into small crumbles. In a large mixing bowl combine your mushrooms, onion, garlic, salt, and oregano. Cut the stems off of your zucchini and then cut them in half length wise. Use a spoon to scoop out the inside of the zucchini creating a boat shape. Chop up the insides of the zucchini and add it to the mixing bowl. Add your ground beef and 1 cup of sauce to the mixing bowl and stir to combine. Place your zucchini boats into a large glass baking dish and spoon your filling into the boats. Sprinkle the tops of the boats with a tad more salt and oregano if desired. If you have extra filling spoon it into the dish around the zucchini. Cover the dish with foil and bake for 35 minutes or until the zucchini is tender. Drizzle the rest of your sauce over the tops of the zucchini, serve and enjoy.

 

Dairy Free White Sauce Recipe: (AIP/Paleo)

Ingredients:

3 TBS coconut Oil

2 cloves of garlic, minced

3 TBS arrowroot powder

¼ cup of white wine or bone broth

1 14 oz. can of full fat coconut milk

¼ tsp sea salt

Directions:

In a medium saucepan melt your coconut oil over medium heat. Add in your garlic and sauté until fragrant. Add in your arrowroot powder whisking continuously. Whisk until the sauce thickens. If it doesn’t thicken enough add in more arrowroot. Pour in your wine or broth, followed by the coconut milk. Whisk continuously until it thickens and add in your salt. If for some reason the arrowroot leaves lumps in the sauce pour it into your food processor and blend until smooth.

 

Mini Peach Cobblers (AIP/Paleo)

Mini Peach Cobblers (AIP/Paleo)

August in the south is peach season. If you go to the farmer’s market you will see stall after stall after stall all overflowing with ripe peaches. Peaches to me are just about as quintessential summer as watermelon. It is virtually impossible to get a fresh ripe peach at any other point in the year and I think that that is a good thing. We have come so far from eating seasonally that I think it has taken a little bit of joy out of our food culture. With bananas, avocado and asparagus available at the store a mile from your house all year long we don’t have many foods left that hold special seasonal value in our hearts. We don’t look forward to that one week in April where asparagus would actually be in season in our area, we don’t crave that first bite of apple in the fall, but peaches, in my experience, are basically inedible anytime outside of late summer, early fall.

So, to honor the special golden fruit I decided to come up with a yummy AIP version of a summer time favorite, peach cobbler. This recipe is husband approved and tastes absolutely delicious, plus it is automatically portion controlled to help keep us from over indulging in treats.

What is your favorite quintessential summer food?

Mini Peach Cobblers (AIP/Paleo)

Mini Peach Cobblers (AIP/Paleo):

(serves 4)

Ingredients:

4 small peaches peeled and thinly sliced

½ cup of honey

½ cup of water

1/3 cup of cold coconut oil

¼ cup coconut flour

2 TBS tapioca flour

¼ cup coconut sugar

¼ tsp cinnamon

dash of sea salt

1/8 cup of cold water

Directions:

Preheat oven to 350 degrees. In a small sauce pan combine your peaches, honey and water and bring to a simmer over medium heat. Simmer for about five minutes. In the meantime combine your cold coconut oil, coconut flour, tapioca flour, coconut sugar, cinnamon, sea salt and water in a small mixing bowl and stir until a well mixed crumbly dough forms. Split your peaches and their juice among four ramekins and sprinkle the dough on top. Bake for 10-15 minutes or until the juice is bubbling and the topping is starting to brown. Serve and enjoy!

Strawberry Basil Chicken Flatbread (AIP/Paleo)

Strawberry Basil Chicken Flatbread (AIP/Paleo)

I’ve been on AIP for over a year and a half and I’ve been paleo and gluten free for way longer than that and I have to tell you there is just something above putting topping on a crust and eating them that I can’t get over. I would eat a pizza this instant if you told me I wouldn’t get sick.

I have been having a lot of fun experimenting with summer flavors these past few months and this recipe was especially fun. There was just something so satisfying about putting together these light yet flavorful ingredients on a delicious flatbread. I felt like I should be enjoying it out in Tuscany with a glass of wine.

The best part about this recipe is that you can get fresh basil and fresh strawberries this time of year and it will just make the whole recipe that much more divine. I hope you enjoy it!

Strawberry Basil Chicken Flatbread (AIP/Paleo)

Strawberry Basil Chicken Flatbread (AIP/Paleo):

Ingredients:

Crust: 

This is my favorite flatbread crust recipe. 

2 TBS Olive Oil

1/2 tsp Sea Salt

Topping: 

1 TBS Olive Oil

1 TBS Fresh Squeezed Lemon Juice

1/2 Cup Shredded Chicken

4-5 Strawberries thinly sliced

3 TBS Fresh Basil shredded

1 TBS Balsamic Vinegar

Directions:

Preheat oven to 350 degrees. Using the flatbread recipe above, follow the directions and create the dough and roll it out. If you’re using a cookie sheet leave the dough on your silpat or parchment paper and transfer it to a cookie sheet, or flip your crust onto a preheated pizza stone. Before baking rub 2 TBS olive oil evenly across the crust and sprinkle with sea salt. Bake for 8 minutes. Remove the crust from the oven and cover with your chicken, basil and strawberries. Then drizzle your balsamic vinegar over the top and bake for another 6 minutes. Removed from the oven and enjoy.

 

Blueberry Cobbler (AIP/Paleo)

Blueberry Cobbler (AIP/Paleo)

Being from the mountains, blueberries are a big part of early summer. My dad grows blueberries in our back yard and there are tons of blueberry farms all around us. The great thing about this, is that locally grown seasonal blueberries are incredible, nothing like a lot of store bought blueberries. They are huge and juicy and have the perfect balance between sweetness and tartness.

At this time of year blueberries often find their way into just about every meal on our table. In a smoothie for breakfast, on salad for lunch, they can even be delicious paired with meat for dinner, but my favorite use for them is in cobbler.

There is just something about cobbler that gives me a sense of nostalgia for those southern summer days filed with time outside, work in the garden, and kids running through the sprinkler. It is one of the quintessential staples of summer for me. A staple, that until now, I had not enjoyed in many years. This year I decided that I wanted to give it a try and I was very pleased with this result. This cobbler is easy to make, simple, and delicious. I served it last week and my hubby liked it so much I found him sneaking the last bit out of the pan as a snack the next day.

Summer is the best and easiest time to eat local so if you are lucky enough to have some blueberries around you this summer I highly recommend that you sneak them into a cobbler and enjoy!

 Blueberry Cobbler (AIP/Paleo)

Blueberry Cobbler (AIP/Paleo)

Serves 6

Ingredients:

3 ½ cups of fresh blueberries

1 TBS melted coconut oil plus more for greasing

1 tsp vanilla extract (optional)

½ lemon, juiced

2 TBS honey

1/2 cup of arrowroot flour

1/2 cup of coconut flour

1/2 cup of honey

4 TBS melted coconut oil

a pinch of salt

2 tsp baking soda

1 tsp cream of tartar

½ tsp cinnamon

Directions:

Preheat oven to 300 degrees. Grease a 9×9 baking dish with coconut oil. In a small bowl combine your 1 TBS melted coconut oil, vanilla, 2 TBS honey, and your lemon juice. Cover the bottom of the pan with your blueberries and then pour the liquid over top, tossing to coat. In a medium bowl combine your arrowroot and coconut flour along with your honey, salt, coconut oil, baking soda and cream of tartar. Mix thoroughly. Spoon the batter over the blueberries leaving only a few holes for the blueberries to poke through. Sprinkle your cinnamon on top and bake for about 30 minutes or until the entire crust is golden brown. Serve alone or with some coconut milk ice cream and enjoy!