Tag Archives: Recipes

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.

 

 

Slow Cooker Beef and Broccoli (AIP/Paleo)

Slow Cooker Beef and Broccoli (AIP/Paleo)

As the school year approaches and things start to get busy again I am trying to shift my focus onto making meals that are low maintenance but still yummy and nourishing. We all love the AIP flatbreads or the perfectly golden roasted chicken with farmer’s market veggies but I’m sure a lot of you busy parents out there know that when the school year hits and there are extra curricular activities, meetings, and late nights at work convenience and speed is key when it comes to dinner.

I love my slow cooker for this. It’s the closest I can get to having someone else cook for me most nights. This recipe is somewhat asian inspired, but it doesn’t have a super strong flavor like you would get with soy sauce. If you have coconut aminos they would be a delicious addition to this dish, but I am far too cheap to buy coconut aminos most of the time.

This would also be a good dish to batch cook and take as a lunch or save for leftovers.

How do you handle meals on busy weeknights?

Slow Cooker Beef and Broccoli (AIP/Paleo)

Slow Cooker Beef and Broccoli (AIP/Paleo)

Ingredients:

1.5 lb flank steak cut into thin sliced

1 cup beef broth

1 TBS minced garlic

4 TBS balsamic vinegar

4 tsp black strap molasses

1/8 tsp ground ginger

1 tsp salt

4 cups of broccoli florets

Directions:

Combine all of your ingredients except the broccoli into a large slow cooker and cook on low for 5-6 hours or on high for 3-5. About 30 minutes before eating add in your broccoli, cover and cook on high. Serve 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!

AIP Summer Recipe Roundup

AIP Summer Recipe Roundup Well summer is officially here and that means that it is time for fresh veggies and fruits, picnics, vacations, potlucks, cookouts and ice cold treats! However, with some traditional summer staples like tomatoes, dairy and sugar off of the table it can take some inspiration to enjoy the flavors of summer. Thankfully your AIP blogger community has you covered with tons of fruity, citrusy, and summery recipes for you to try! I have put together over 60 of my favorite AIP summer recipes to get you started. I hope you enjoy them!

Veggies and Salads

Meat and Seafood

Treats

Drinks

AIP Summer Recipe Roundup

Fresh Broccoli Salad (AIP/Paleo)

Fresh Broccoli Salad (AIP/Paleo)

For a long time, even after beginning AIP most raw vegetables were off limits for me. They would tear me up and give me indigestion for days. I dreaded going over to someone’s house who had kindly cooked for me only to find that salad was on the menu. I knew how healthy it was and I wanted to eat it, but my body just couldn’t handle it. Looking back now, that just makes me happy for how far I have come. I eat salad almost daily now an no raw veggie sends me running for the hills.

Even though I am still in the process of fine-tuning my digestive health my overall improvement has been remarkable and there are days where I need to remind myself of that.

It is so easy to get bogged down in whatever the challenge of the day is, which for me, right now, is battling intestinal parasites and a tapeworm that I had no idea I had. I get frustrated by the small battles lost; the one day of low energy, the unexpected test result, the site of a small drop of blood, the slight bloating of my belly and I forget about the many wars I have won. I forget about years I spent with my stomach distended to look 7 months pregnant, I forget about the months on end when I couldn’t get out of bed, I forget about the tears I cried in the doctors office when I thought the bleeding would never stop. Honestly, I forget because I don’t often want to remember. Its easier to move forward without too many past memories weighing me down, but at the same time the past adds value to the present. Which is why, I actually look at this simple recipe as a celebration of a healing victory.

You don’t appreciate the deliciousness of a fresh raw vegetable until you can’t enjoy it, so fill up your summer with lots of green goodness, take a break from today’s battle and remind yourself of you victories.

Fresh Broccoli Salad (AIP/Paleo)

 

Fresh Broccoli Salad (AIP/Paleo)

Ingredients:

3 cups of fresh broccoli florets

5 pieces of cooked bacon, crumbled

¼ cup of raisins

½ red onion chopped

¼ cup of full fat coconut milk

2 TBS honey

1 TBS ACV

½ tsp salt

Directions:

In a large bowl combine your broccoli. Bacon, raisins and onion. In a small bowl combine your coconut milk, honey, apple cider vinegar and salt to make your dressing. Pour your dressing over the salad and toss until all of the broccoli is coated. Serve cold.

 

 

 

 

Pineapple Avocado Salmon (AIP/Paleo)

Pineapple Avocado Salmon (AIP/Paleo)

Salmon is a part of my menu just about every week because I actually get a really good deal on wild caught salmon at our local Aldi. That being said I have been getting bored with my typical ways of preparing it, so this week I decided to try something new and add some excitement to fish night at our house. With summer here and in full swing I decided to put together some of my favorite summer flavors and make type of AIP friendly “salsa” to add to the tops of the fish. I also baked the salmon in tin foil to help keep the moisture in and change the texture rather than grilling it or frying it in a pan like I usually do.

it is recommended that those on the autoimmune protocol eat seafood a minimum of three times a week because it is an important part of of an anti-inflammatory diet. This has always been a bit of a challenge for me because seafood can be expensive and my grocery budget is tight, but I have found ways (like buying my Salmon at Aldi) to make the seafood stretch and add it in in an affordable way. This recipe adds an extra layer of fun and deliciousness that I hope you will enjoy.

Pineapple Avocado Salmon (AIP/Paleo)

 

Pineapple Avocado Salmon (AIP/Paleo):

(serves2 )
Ingredients:

2 salmon fillets

1 TBS olive oil

1/2 tsp sea salt

1/2 cup of fresh diced pineapple

1 avocado, cubed

1/2 White or Red onion, minced

2 TBS fresh parsley

Directions:

Preheat oven to 425 degrees. Place your salmon fillets in tin foil, coat them with olive oil and sprinkle with sea salt. Wrap them tightly in foil and bake on a cookie sheet for about 12 minutes or until they flake nicely. In the mean time, combine your pineapple, avocado, onion and parsley  in a bowl. When the salmon is cooked put it on a plate and spoon the pineapple mixture over the top. Serve with veggies and enjoy!