Celeriac Hash (AIP, Paleo, GF, DF)

I have a whole list of things i want to make breakfast hash our of.  Celeriac is one of them. White sweets potatoes were good.  Squash is next.  (I'll let you know how it turns out)  I took this celery root hash to work with a couple pieces of crispy turkey bacon and it was great.  I'm trying to mix up my breakfast routine since now it's a meal I eat everyday.  

About 3 servings. 

Celeriac Breakfast Hash

1 celeriac, peeled and diced

1 red onion, chopped

handful of chopped fresh sage

fresh or dried thyme

s + p 

2 tablespoons olive oil

Heat oven to 400 degrees.  In a bowl, toss celeriac, onion, sage, thyme, salt, pepper with olive oil until evenly coated.  Use more oil if you like.  Transfer to rimmed baking tray and roast about 1 hour, stirring every 20 minutes.  

Hot Chocolate (Paleo, DF, GF)

hotcocoa02.jpg

It's here!  The holiday season is upon us!  I love this time of year.  LOVE IT!  I get to see family, celebrate with friends, sip hot chocolate, shop for gifts, decorate, bake sweets and eat feasts.  Peaking of hot chocolate... cocoa is one of my favorite winter treats.  So rich and warm.  We had company over yesterday for christmas decorating and I whipped this up for us to sip while we hung stockings and turned up the christmas playlist.  

I consider this AIP but it does have chocolate in it so depending on your feelings it might not be AIP for you.  Carob powder can be substituted in place of the chocolate, use the same amount. 

Serves 3.  

Mea's Hot Cocoa

6 tablespoons dark chocolate or cocoa powder

4 tablespoons raw local honey

1 bag vanilla tea (optional - I used yogi-tea tahitian vanilla hazelnut)

1 14 oz tin coconut milk (full fat)

14 oz water

Whisk together all ingredients in a small pot.   Bring to a boil.  Turn off heat and let sit 2 minutes.  Remove tea bag and serve. 

 

Simply Roasted Beets

The other day, I walked through the kitchen and found a little bowl of chopped, cooked beets.  I snuck a little bite and was blown away by how simple and tasty they were.  Like HOW AM I NOT EATING BEETS ALL THE TIME!? kind of good.  

So, Cam taught me how to make beets.  He really is a genius with veggies.  

This is more a technique than a recipe.  Feel free to use it for any amount of beets - like for that 20 serving side you're planning on making for Thanksgiving next week.

If you are using different color beets, keep them separate until assembling your final dish - the colors will bleed. 

Easy Beets

some whole beets 

water

olive oil

optional aromatics like citrus peel or herbs

red wine vinegar

salt

Heat oven to 400 degrees.  Chop off the stems and tips of beets.  Place in baking dish and fill with water.  The water should reach 1/3 to 1/2 way up the beets.  (I use a loaf pan when I make beets for just us two.)

Drizzle a bi tof olive oil and add aromatics (oj is great) if using.  Cover with aluminum foil and place in oven.  Cook about one hour.  To test if beets are done, do a poke test: poke it with a cake tester or thin knife to feel if they are done.  

Uncover and rub beets in a bowl of cool water to easily remove the skins. Chop beets and toss in a generous amount of red wine vinegar.  Let sit 30 minutes at room temperature.  

Salt to taste.  These can be eaten now as a simple side dish or used as a salad component.  

Cauliflower Fried Rice (AIP, Paleo, GF, DF)

As a former lover of all things rice, I' m going to be very honest with you and let you know that cauliflower, no matter how dolled up it is, is not rice.  It just isn't.  I think if you can wrap your head around that then you will be fine with cauliflower standing in for your exiled rice.  You're on the AIP diet right now and that means no grains.  Very sadly rice is a grain.  So repeat after me:  I love stir fried riced cauliflower, I love stir fried riced cauliflower...

Rice and chickpeas (ok and popcorn) have been the hardest things for me to give up on AIP.  I didn't realize how much of these things I ate.  Gluten?  No problem because I had rice!  But not right now.  This cauliflower rice is really good - I just can't call it rice. 

Stir fried Riced Cauliflower

for the sauce

1/2 teaspoon turmeric powder

2 tablespoons, coconut aminos (or tamari soy cause for non aip)

1 teaspoon apple cider vinegar (or rice vinegar for non aip)

1 teaspoon sesame oil (for non aip)

1 teaspoon ground black pepper

for the stir fry

1 head cauliflower, in large pieces

2 tablespoons coconut oil

1 small yellow onion, finely diced

4 cloves garlic, minced

1 inch ginger, peeled, minced

1 carrot, peeled, finely diced

1 zucchini, finely diced

1 cup chopped mushrooms

In a small bowl, whisk turmeric, aminos, vinegar, sesame oil (if using) and black pepper.  Set aside.

Pulse the cauliflower is a food processor until it is the size of rice.  This happens very fast so watch out or you'll end up with cauliflower couscous.  Set aside. 

Heat coconut oil in a wok over medium high heat.  Once hot,  add onion, garlic and ginger, cook 5 minutes, stirring constantly.  Add carrots, zucchini and mushrooms, cook 5 minutes, stirring constantly.  Add more oil if needed.  Add cauliflower rice and prepared sauce.  Cook until heated through.  

 

 

 

AIP Frozen Pizzas (Paleo, GF, DF)

Frozen pizza + steamed artichokes + olive oil lime juice dip = the best emergency dinner. Seriously, really great.  The crust is simple and pretty easy to work with.  You can make the crust, top it and bake right away or you can make a bunch, par bake the crust, add toppings, wrap and freeze.  I made 5 in one go - one we ate right away and four into the freezer for later.

I used 1 bag Daiya shredded mozzarella vegan cheese, 1 pint nomato sauce made from Mickey Trescott's Auto Immune Paleo Cookbook (if you don't own the cook book, just google 'aip nomato sauce'), 1 small tin sliced black olives, 1 tin chopped artichoke hearts and 1/2 a red onion.  

recipe is for a single pizza.

AIP Pizza Crust

1/2 cup arrowroot powder

1/2 cup coconut flour

1 teaspoon kosher salt

2 teaspoons olive oil

1/3 to 1/2 cup cup water

Heat oven to 425 degrees.

Whisk arrowroot powder, coconut flour, salt, baking soda and cream of tartar.  Stir in oil.  Work in evenly.  Add water a bit at a time and really work in, making sure flours are well hydrated.  Roll dough out between two pieces of parchment paper to 1/4" thickness. Remove top piece of parchment paper.  Transfer pizza to baking sheet.

If making pizza for eating now: Add toppings, bake about 18 minutes. 

If making pizzas for freezing:  bake 15 minutes.  Let cool.  Add toppings. Wrap well and place in freezer.   

To reheat frozen pizzas:  bake 425 degree oven for 10 minutes. 

Cilantro Lime Chicken Soup (AIP, Paleo, GF, DF)

That's right.  Another soup.  Perky with lime juice and full of vegetables.  I was having a moment the other day when I was missing the tortilla soup that I used to get all the time from the Mexican place down the block.  Of course, this soup is not that soup but the flavors of lime and cilantro in a chicken-y soup get me there.  Just serve with a handful of plantain chips.  

Cilantro Lime Chicken Soup

2 boneless skinless chicken breasts

1 quart chicken stock

1 quart water

Splash olive oil

1 large white onion, finely diced

4 cloves garlic, minced

3 carrots, diced

3 ribs celery, diced

2 turnips, peeled, diced

1 teaspoon dried oregano

1 zucchini, diced

1 yellow summer squash, diced

s + p 

juice of 2 limes

1/4 cup chopped fresh cilantro

1 avocado,  pitted and diced

Place chicken, stock and water in a medium sized pot.  Boil, reduce to a simmer and cook about 25 minutes or until chicken is cooked through.  Transfer chicken to plate to cool.  When cool enough to handle, shred.  Set both chicken and stock aside. 

In a large pot over medium heat, warm oil and cook onion and garlic until soft, about 5 minutes.  Add carrots, celery, turnips, oregano and chicken stock/water.  Boil, reduce to a simmer and cook until carrots are tender, about 20 minutes.  Add zucchini, yellow squash and shredded chicken.  Cook 5 minutes. Season to taste with salt, pepper, lime juice.  Serve with chopped cilantro leaves and diced avocado.

Smudging

Things are about to get a little good witch, new age-y over here.  Roll your eyes if you must but good energy is very important to me.  I'm really into vibes.  Creating and basking in the good ones, banishing and being cautious of the bad ones.  Crystals, chanting, candles, deep focused energy and smudging are all great for creating a positive environment. 

Smudging is, in my opinion, the best way to cleanse yourself, your space and your things of bad energy.  I do it whenever the mood strikes me.  Smudging uses the smoke of material with cleansing properties, like sage, to remove any negative energy that might be lurking about.  I will cleanse my home and myself.  For my method, you will need a flame, a fireproof bowl, a bundle of dried sage and something to fan the smoke with like your hand, a card or a feather.  

1. Crack open a window somewhere so the bad energy has somewhere to go.  Light the end of the sage bundle, let it burn for about 30 seconds and blow it out but do not completely extinguish.   You want the ember burning and smoking like incense or a cigar.  

2. Hold the bundle over a fireproof bowl to catch any ash or escaped embers.  Gently fan the smoke over and around yourself first.  Then continue onto your home or  area you wish to cleanse.  State your purpose as you go.  I like to have an intention that I vocalize over and over while I smudge - much to Chibi and Cameron's amused bewilderment.  (Yes, you do look a little nuts when doing this so feel free to do this alone or put up a sign.  Caution; chanting ahead...?)

3.  Pick a spot to start in and make your way around the perimeter.   Pay special attention to corners.  

4.  Finish your ritual by smudging yourself once more.  Extinguish the sage bundle.  Close the window.  

Need some supplies?  I have just put up a few one of a kind smudge bowls in my etsy shop. Take a look if you like. xo

Four Books I Couldn't Put Down

I have a long commute on the train between work and home.  It's about 50 minutes.  Most people groan when I tell them how long it is but secretly, it doesn't bother me at all.  I use the time to listen to music, zone out, make to do lists, brainstorm blog posts or weekend plans, I write, I do homework but most of the time I read.  I love reading and it's so great to have 50 uninterrupted minutes twice a day to relax and read.  

As you can imagine, I get through a lot of books.  I'll be posting my favorites once a month so check back if you ever need a recommendation. 

Sometimes I get a good one that, even if it's not great or important, I just can't wait to get another chance to read it.  As in, I don't want to do anything after work, I just want to go home and read... I love that.  

Here are four books I could not put down: 

Geek Love by Katherine Dunn was given to me by Cameron when we were dating and it's strange, a bit gross and completely entertaining.  The story follows a woman, formerly part of a freak show family whose mother and father intentionally tried to create 'freak' children: an albino dwarf,  a son with flippers for limbs, beautiful conjoined twins and a telekentic younger son.  I don't want to give too much away but things get crazy with a family power struggle, a disturbing cult and a revenge plot creeping along.  This is the one I give to people when they need something to read.  It always gets a good reaction thought creates a pinch of suspicion around the recommender. 

Sharp Objects by Gillian Flynn - Oh, this one.  Everyone read Gone Girl but I think this is her better book.  An unstable reporter returns to her hometown to cover the mysterious murder of a young teenage girl. It eerie suspenseful plot made it impossible for me to put down.  No dull moments and it keeps going to the very end.  

Eligible by Curtis Sittenfeld was just fun to read.  It's light, funny and to the point.  It's a modern retelling of Jane Austen's Pride and Prejudice: Liz is a 38 year old magazine writer, her sisters 20 year old crossfitters, Mr Bingley is a doctor turned reality tv star... you get the picture.  Setting and most of the social situations are different but the main plot is pretty much the same.  It's brilliant and funny.  

City of Thieves by David Benioff was recommended by Cameron's sister.  She was so right - it's a great book.  The story is set in Russia during WW II with two captured young men on an impossible task of locating one dozen eggs for a Soviet officer with the probable failure to do so resulting in their execution.  Even through the bleak setting, there are moments of warmth and humor. 

How about you?  Read anything good lately? Read any of these> 

Vietnamese Slaw (Paleo, GF, DF)

We served this with the Five Spice Coconut Fried Chicken previously posted.  I used the leftovers from both to make a great chopped salad the next day.  Everything should be sliced nice and thin.  The mandolin is your friend here. 

This recipe is not AIP but I have included options in parenthesis.   I am still on AIP but my doctor has ok'd sesame oil, fermented organic soy products like tamari soy sauce and miso.  And rice vinegar infrequently and in small quantities.  He also mentioned that if seeds are soaked overnight that they lose most of their inflammatory properties.  Interesting. 

Vietnamese Slaw

1 tablespoon sesame oil (AIP sub avocado or olive oil)

2 tablespoons tamari soy sauce (AIP sub coconut aminos)

3 tablespoons rice vinegar (AIP sub apple cider vinegar)

1/2 head red or green cabbage, shredded

3 carrots, peeled, shredded

1 red onion, thinly sliced

Whisk together oil, tamari and vinegar.  Toss with cabbage, carrots, onions and cilantro leaves. Place in refrigerator to chill 15 minutes before serving. 

Apple Breakfast Cake (Paleo, GF, DF)

This is one of those things that you can eat for breakfast or dessert.  Don't you love those?  It's the beauty of a quick bread.  I was really worried about this one but it turned out so great.  So much like a normal treat.  The crumb is sweet, moist and holds together - which is no easy feat with Paleo baking.  

Weekends and weekends of rain had passed and I was dying to go apple picking.  Finally, this past weekend it was a beautiful fall day so we got in the car and headed to Wrightmans Farm in Morristown, New Jersey.  It's a very nice farm with snacks, hayrides, a farm store and u pick apples.  My favorite part of the day was wandering the apple orchard, getting lost in the corn maze and oogling all the pumpkins and gourds on display.  We have so many apples. Er, had so many - their numbers are dwindling but luckily I have enough left to make another one of these breakfast breads.     

If you don't have applesauce but have apples - peel, core and chop two, place them in a pot with about 1/3 cup water.  Cover and simmer until apples are tender, about 10 minutes.  Use a stick blender to puree.   

When arranging apple slices in the pan, go for one layer.  Thicker slices (1/4") are good.  Double layers won't stick together and when you invert the pan one side will most likely stick to the pan and one with the cake.  Just a tip. 

Apple Breakfast Cake

1 large apple, cored and sliced

1/2 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup honey

2 tablespoons coconut oil + plus extra for the pan

1 1/2 cup unsweetened applesauce

2 eggs, beaten

Heat oven to 375 degrees.  Generously run a loaf pan with coconut oil - really don't be shy. Arrange apple slices on bottom of pan - aim for a single layer.  In a medium sized bowl, whisk together almond flour, coconut flour,  baking soda, baking powder, salt and cinnamon.  Set aside.  

Warm honey and coconut oil and whisk together.  Whisk in apple sauce and egg.  Combine well with dry ingredients.  Carefully, pour over apple slices in loaf pan.  Smooth and level top of batter.  Bake 55 minutes.  Remove from oven and let cool in pan 5 minutes.  Invert onto plate and cool.  

Five Spice Fried Chicken (Paleo, GF, DF)

I had this lunch at Bricolage in Park Slope months ago that I'm still thinking of.  Five spice fried chicken.  Yum.  It was simple but so different.  I was feeling for fried chicken this weekend and knew just the twist I wanted to add to my coconut oil, coconut flour fueled frying experiment.

I served this with a vientnamese inspired slaw that will be posted in a couple days.  It was a crispy, crunchy meal. 

Five Spice Fried Chicken

1/2 cup coconut flour

1/2 teaspoon five spice powder

1/2 teaspoon salt

1/4 teaspoon ground szechwan peppercorn

1.5 lb boneless, skinless chicken breast, cut into pieces

coconut oil, for frying, about 4 cups

Whisk coconut flour, five spice powder, salt and pepper together.  Coat chicken pieces very well in mixture.  

Add oil to pot and heat to 370 degrees.  Add chicken.  Work in batches.  Fry until deep golden brown and crispy on outside.  Internal temperature should be 165 degrees.  Transfer to towel to drain. 

Gingerbread Not-Meal (AIP, Paleo, GF, DF)

Have you heard of this 'Notmeal' business?  It's usually things like squash or other vegetables grated and prepared like oatmeal.  I call it sort of oatmeal - it's made with riced cauliflower and coconut milk, spiced up like gingerbread.  Breakfast is a big challenge on AIP and sometimes you get sick of meat patties and avocado slices.  If you are, here's something warm and sweet, just in time for this cooler weather.  

To rice the cauliflower, place roughly chopped florets and stems into a food processor and pulse carefully until cauliflower is in riced sized bits. This can also be found pre-riced in the produce section if you're feeling a little lazy. 

Makes 4 servings. 

Gingerbread Sort of Oatmeal

4 cups riced cauliflower

1 cup coconut milk

2 tablespoons molassas

pinch salt

3/4 cup unsweetened coconut flakes

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground all spice

1/2 teaspoon ground clove

Place everything in small sauce pan.  Simmer gently until cauliflower is soft, about 20 minutes. 

Coffee, Dijon + Maple Slow Cooker Pork (gf, df)

This is the holy trinity right here - coffee, maple syrup and dijon mustard.  It's everything you need to make a delicious multi purpose pork in your beloved slow cooker.  It's perfect for filling tacos, sautéing with zoodles, making a eggs and kale skillet, adding protein to salads, using in a bbq type of sandwich... so many options.  We served this to friends at a taco night dinner get together and it was a big hit.  Perfect for fall and so easy.  

We keep the leftovers in the fridge and heat up in a little skillet, as needed. 

Coffee  Maple + Mustard Pork in a Slow Cooker

4 lb boneless pork butt

1 tablespoon kosher salt

1 tablespoon finely ground coffee

1 tablespoon dijon mustard

2 teaspoons maple syrup

1 teaspoon black pepper

Cut the pork into 2 inch chunks.  Place in slow cooker with all remaining ingredients.  Toss until pork is well coated. Cover and cook on high until pork is easily shredded with a fork, about 4 hours.  Shred with fork and serve as desired. 

Coconut Chicken + Vegetable Curry (Paleo, AIP, GF, DF)

This is a nice big pot of soup.  We are a household of two so half of it is going to the freezer for later.  I'm going to be so happy later.  "Later" is usually a week night after work when I come home and have a tiny princess food fit because:

  1. I just don't want to eat the same thing I had twice already this week
  2. It's grocery day tomorrow and we're out of acceptable dinner options
  3. There are no leftovers and I'm too lazy to cook  

To be successful on AIP, I have to prepare almost all of my own food.  Restaurants love to sneak nightshades and butter into so many innocent seeming dishes and processed foods too often have soy or corn.  Or, for example, curry powders are full of things I can't have on AIP like seeds and nightshades.

So while I'm already in the kitchen, I might as well make extra and freeze for later.  This way, I'll always have something healthy and safe that I can warm up on days when I can't cook.  

Coconut Chicken + Vegetable Curry

1 tablespoon turmeric

1 teaspoon fenugreek

1/2 teaspoon ground clove

1/2 teaspoon ground cardamon

1/2 teaspoon ground cinnamon

1/4 teaspoon ground white pepper

1/4 teaspoon ground szechwan pepper

2 tablespoon coconut oil

8 scallions, white and light green parts, minced

6 cloves garlic, minced

1.5 inch ginger, peeled, minced

1 small head cauliflower, in florets

6 carrots, peeled, coarsely chopped

1 14oz tin coconut milk

2 quarts chicken stock or bone broth

2 cups chopped green beans

1 lb boneless, skinless chicken breast, sliced thin

2 cups chopped kale

salt, to taste

lime juice, to taste

In a small bowl, combine turmeric, fenugreek, clove, cardamon, cinnamon, white pepper and szechwan pepper.  Set aside. 

In a large stock pot, saute scallion, garlic and ginger in coconut oil, over medium low heat. Cook until fragrant, soft and glossy - about 3 minutes.  Add cauliflower, carrots, coconut milk, stock and spices.  Bring to a boil, reduce to a simmer.  Simmer until carrots are tender, about 10 minutes.  Add green beans and chicken.  Cook 5 minutes or until chicken is fully cooked.  Stir in chopped kale.  Season with salt and lime juice. 

Tools Every AIP Kitchen Needs

If you're on the Auto Immune Protocol, you do spend a lot of time in the kitchen.  It's just not a diet that works if you don't cook you're own food.  I've complied a small list of kitchen gadgets that help.  These are all items I use every week and make batch cooking so much quicker.  

1. High Quality Chef's Knife.  Get a good knife.  Out of all the kitchen tools, this one you use the most.  Hand wash and dry it, keep it sharp (either send it out for professional sharpening or buy a stone and do it yourself - every 6 months) and use a honing steel every time you use it.  Dull knives are dangerous, they don't work properly, slip off food and cut your fingers.  It's very important to take good care of your knife.  Between the two of us, we have a nice collection of knives: Global, Misono, Wustoff and Shun. My favorite is the Misono UX10 8" Chefs Knife.  This is also great 1st knife.    If you live in NYC, stop over to Korin.  

2. Salad Spinner.  I eat a very big salad for lunch everyday.  It's the easiest, most straight forward lunch option on the AIP diet.  So, I use this thing every week.  On my cooking day, I prep toppings and head of lettuce or two.  This works for drying and storing.  Salad spinners are pretty much all the same but I'd recommend getting a large one.  It's the best way to store lettuce.  Keeps greens staying fresh and crisp for a while.  Also, it's fun to use. We've had this OXO one for years.  Big points because I can take it apart and wash it in the dishwasher.

3. Storage Containers.  All that food we're cooking has to live in something, doesn't it?  I'm not thrilled with plastic but these are so convenient.  They come in three sizes, don't leak and stack.  Mason jars are also great.  They're glass and you can buy them in tons of sizes, buy them cheaply by the case, and use them for 100 things like canning, storage, eating and drinking out of.  And they are dishwasher and microwave safe. 

4. Cast Iron Griddle.  All that batch cooking you're doing is crazy but there's no way around it.  I use the cast iron pan for grilling large quantities of chicken breast and turkey burgers.  There's so much surface area and the pan gets nice and hot for a beautiful sear.  I like that there's a flat top on one side and grill on the other.  Who doesn't love options.  Here's a nice one.

5. Spiralizer.  So much fun.  Maybe not necessary but certainly a fun little gadget.  I picked up a super cheapie one of TJ Max on a whim and really like it.  I'll spiralize carrots and beets for salads, zucchini for zoodles and pretty much anytime I want long ribbons of anything.  This is the model people seem to be the most nuts for.

6. Mandoline Slicer.  If you have one of these, then you really don't need a spiralizer.  Mandolines, like this one, come with inserts that will slice food into matchsticks, spaghetti or fettuccine sized ribbons.  Or use it without the inserts of thin slices of anything. They are very sharp and are secretly hungry for fingertips so use the guard or a folded up kitchen towel to hold the food.  I use mine for veggie prep, making fresh cucumber chips, root vegetable chips, paper thin slices of garlic or shallots, fruit slices.  Lots of things.   

7. Food Processor.  I have two.  This little guy and a powerful 9 cup one by Kitchen Aid that they don't seem to make anymore.  I love them both for different reasons.  Lots of AIP recipes call for mixing doughs out of plantains or starchy root vegetables, pureeing, making rice out of vegetables.  They're a lot that you can do with the food processor that's just not possible by hand.   I use mine of batch cooking:  finely chopping the onions I'll need for all the recipes I'm cooking in one go, mincing garlic or making ginger paste.  It easily does all the little tasks I'm not crazy about. (onions = many, many tears)

So, did I miss anything?  

Pumpkin Spice Coconut Popsicles (Vegan, AIP, GF, DF)

Is it too early for pumpkin spice?  We're in that difficult time of year: ready for Fall but it's still warm out.  So, I made myself a bunch of popsicles that taste like Fall.  

On a slightly different note, I have a really bad coconut ice cream addiction.  It used to be a frozen yogurt kind of problem but then I switched to a dairy free life.  Then, it was almond milk ice cream but then I went nut free....do you see where I'm going with this?  I really have a thing for frozen treats and, no matter what, I find a way to get them.  

In attempt to ween myself off my daily dose of ice cream and it's added sugars, I made these. Still sweet, creamy and frozen but slightly better for me. 

Anyone have any tips for storing popsicles in the freezer?  I've been putting them individually in zip top snack bags once frozen. 

Makes 10.

Pumpkin Spice Popsicles

1 14oz tin coconut milk

1 14oz tin pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground clove

4 tablespoons maple syrup

Whisk together all ingredients and pour into popsicle molds.  Arrange sticks and freeze, about 4 hours.  

Anti Inflammatory Chicken

How aren't I going to eat this chicken?  I'm thinking over salad or cauliflower rice.  In lettuce wraps or even normal wraps if I wasn't in my first phase of Auto Immune Protocol.  Celery, parsley and turmeric are all great for lowering inflammation.  This chicken made the past week really easy.  It was great having a batch of flavorful, versatile shredded chicken around.  AIP is no joke. You gotta be prepared with a well stocked fridge at all times unless you're ok with serious HANGER.  I am not. Thus, this chicken:

Anti Inflammatory Slow Cooker Chicken

3 chicken boneless, skinless chicken breasts

s + p

1 tablespoon apple cider vinegar

juice of half a lemon

juice of 1 small orange

1 teaspoon turmeric

2 cloves garlic, grated

1 tablespoon chopped fresh parsley

Toss chicken with salt, pepper, vinegar, lemon juice, orange juice, turmeric and garlic.  Arrange in slow cooker.  Cook on low for 8 hours.  Shred chicken with fork.

AIP Banana Bread (GF, DF, Paleo)

This is new territory for me.  I tried making an aip zucchini bread last week with cassava flour that was a crispy crust on the outside but pudding on the inside.  Ew.  It really put me off baking for a few days.  

Today I couldn't take it anymore.  I had to have banana bread.  The flavor and smell is 100% classic banana bread but you will notice the texture is very tender and cake-y.  It's still delicious, easy to make and AIP friendly.  

AIP Banana Bread

3/4 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon cinnamon

1/4 teaspoon ground clove

2 super ripe bananas

1/2 ripe avocado

3 tablespoons maple syrup

2 tablespoon gelatin powder

1 tablespoon apple cider vinegar

1 tablespoon room temperature

2 tablespoon warm water

1/4 cup coconut oil

Heat oven to 350 degrees.  Line a loaf pan with parchment paper.  Oil and set aside.

In a bowl, whisk together coconut flour, baking soda, salt, cinnamon and clove.  Set aside.

In another bowl, Mash banana and avocado until smooth.  Stir in maple syrup.

Make the gelatin egg: Whisk gelatin, vinegar and room temperature water.  Let gelatin absorb water.  Whisk in boiling water.  Give it 2 minutes to set up.  

Whisk coconut oil with gelatin egg.  Stir into wet ingredients.  Combine wet and dry ingredients until coconut flour is hydrated.  Pour into prepared pan.  Smooth surface and bake 1 hour.  Remove from oven and let cool in pan 15 minutes.  

Cauliflower Mac + Cheese (AIP, Paleo, GF, DF)

Everything about Mac + Cheese in the post title is a lie.  

First, the 'mac' has been substituted with healthier, more AIP friendly cauliflower florets.  Yum. Second, the 'cheese', is a dairy free sauce that tastes like cheese but is made with sweet potatoes. The sauce is based on this genius recipe from meatified.com 

As soon as I made it I started making a mental list of what I could put this one.  I suggest making a double batch and freezing half for another time.  (Hello, plantain chip nachos or tex mex queso dip with a nightshade free salsa and ground meat, or hello again, fondue night... I could keep going but I'm pretty sure I don't have to.)

Serves 2.

AIP Cauliflower Almost Mac + Cheese

1 head cauliflower, cut into bite size florets

1 clove garlic, minced

1/2 yellow onion, minced

1 teaspoon olive oil

for the sauce

1 cup cooked sweet potato (about 1 potato)

1/2 cup coconut milk

1/2 cup bone broth

1/4 cup nutritional yeast flakes

1 teaspoon kosher salt

Heat oven to 400 degrees.  

Bring a pot of water to a boil.  Add cauliflower and blanche 5 minutes.  Drain and set aside.

Saute garlic and onion in olive oil over medium heat until onion is soft, about 8 minutes. 

In a blender, puree sweet potato, coconut milk, broth, nutritional yeast and salt until smooth.  

Toss cooked cauliflower, garlic onion mixture and sauce together.  Pour into pan (loaf or 8x8 are good).  Bake until hot, 20 minutes.

 

 

Turmeric Vegetable Chicken Soup (AIP, Gluten free, Dairy free)

There's just something about chicken soup that makes me feel cared for and loved.  What chocolate does for most; chicken soup does for me.  I've been making this soup pretty much every other week - I just can't get enough of it.  

It's full of anti inflammatory ingredients like turmeric.  At my last doctors appointment, My rheumatologist strongly advised I not only take turmeric supplements (curcumin) and cook with it.  She said that scientific studies show Turmeric lowers inflammation - something those of us with auto immune issues are very concerned with.  Not only does turmeric add a beautiful color and flavor to this soup but can also be used many ways in the kitchen. 

Garlic is another powerful ingredient that can lower toxicity, cholesterol and high blood pressure.  Celery is another one - great for lowering inflammation while being low in calories and high in fiber.  All great things.  I sneak turmeric, celery and garlic into a lot of things I cook. 

The second time I added a thinly sliced yellow squash in with the kale.  It was great.  This soup is pretty open to suggestions so take a look around and throw in some extra veggies.

Turmeric + Vegetable Chicken Soup

1/2 chicken, skin removed

2.5 quarts water

Splash of oil

2 small yellow onions, finely chopped

4 garlic cloves, minced

4 carrots. peeled, diced

4 celery stalks, diced

2 handfuls kale, stems removed, chopped

1.5 teaspoon ground turmeric

s + p

1 tablespoon appel cider vinegar

Bring chicken and water to a boil, reduce heat and simmer.  Skim any foam from surface. Simmer until chicken is cooked thru, about 30 minutes.  Remove chicken from liquid.  When cool, shred or chop meat and set aside.  Reserve cooking liquid (it's your new yummy stock.)

In a large pot, heat oil over medium heat.  Sauté onion and garlic until soft, about 8 minutes. Add carrots, celery, reserved stock and turmeric.  Bring to a boil, reduce to a simmer.  Cook until vegetables are tender, about 20 minutes.  Stir in kale, cider vinegar and shredded chicken. Season with salt and pepper.