Mango Gummy Hearts

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I love gummies. Any gelatin based gummy bear, worm, whatever is like catnip to me. I decided to make my own healthier, dye free version. These are refined sugar free, gluten free and Paleo friendly. Lots of healthy gelatin in these fruity little hearts. I love using frozen fruit for gummy candy - it’s sweet enough so there’s no need for any added sugars and gives a really punchy fruit flavor. 

Any mold can be used. I used two heart shaped ice cube trays from ikea. The recipe will make two full trays exactly.

Feel free to try other frozen fruit like peaches or cherries. 

Mango Gummies

10 oz frozen mango chunks

juice of 1 lemon  

1/3 cup coconut water

6 tablespoons vital proteins gelatin powder

In a small sauce pan, heat mango, lemon juice and coconut water to a low simmer. Cook until mango is nice and soft, about 10 minutes. Don’t boil it or use a wide sauté pan or you’ll cook off all the liquid. 

Transfer cooked mango pieces and all the liquid in the pan to a spouted glass measuring cup, sprinkle with gelatin and immediately blend with an immersion blender until smooth. (Or do the same but in a regular blender.) Pour into silicone molds and place in refrigerator to set for 30 minutes. Remove from molds and eat/store or later. 

Storage: airtight container in the fridge

 

Chicken + Dumplings (AIP, Paleo, GF, DF)

I love comfort food. I especially love chicken and dumplings. Chicken, vegetables and dumplings simmered in a thickened stock. I tested several combinations to get the dumplings just right. The first batch were made with cassava flour and while the flavor was great, the texture was that of gummy mochi. Not good. 

It was really important to me to keep this recipe AIP friendly since there are so many comfort foods we miss out on on the AIP. I'm happy to say this is a great AIP version of the classic dish that I would feed anyone whether on the protocol or not. There is an extra step of baking the biscuits first and adding them to the finished stew but it's worth the effort.

Makes about 6 servings. 

AIP Chicken +Dumplings

for the dumplings

2/3 cup arrowroot powder

1/3 cup coconut powder

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon dried herbs (I used 1/2 thyme and dill)

2 tablespoons olive oil

1/2 cup warm water 

for the rest of it

dash olive oil

1 yellow onion, chopped

4 stalks celery, chopped

4 carrots, chopped

3 cloves garlic, minced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried parsley

2 quarts chicken stock

1.5 # boneless, skinless chicken breast, cut into small pieces

6 oz sliced mushrooms

6 oz green beans, chopped

3 tablespoons arrowroot powder

Heat oven to 400 degrees. Prepare a small baking tray with a silpat or parchment paper. 

In a bowl, whisk arrowroot powder, coconut flour, cream of tartar, baking soda, salt, pepper and dried herbs together. Stir in olive oil and water. Add more water as necessary. The dough should resemble playdough and hold together, Form into ping pong sized spheres, arrange on prepared baking tray and bake 20 minutes. Dumplings will be a lovely golden brown. Set aside. 

In a large pot, heat oil over medium heat. Add onions, celery, carrots, garlic, bay, thyme and parsley. Cook about 5 minutes until soft and glossy. Add stock and mushrooms. Bring to a boil. Add chicken. Reduce to a simmer and cover for 20 minutes.

Make a slurry with arrowroot powder and a bit of water. Stir into pot. Add green beans. Continue cooking until green beans are soft, about 5 minutes, covered. 

 To serve, place a couple biscuits into a bowl and ladle over stew. 

Cameron's Daikon + Mushroom Soup (AIP, Paleo, GF, DF, Vegan)

I love when Cameron gets a cooking idea like a soup or a salad  - whatever it is will always be delicious, healthy and well made. This soup is no different. Savory, brothy and full of daikon. I secretly think he was trying to make a fish free, Mea-friendly version of this Oden he used to get in the winter at a place near his old work but he might not agree. (We'll see.) 

Daikon + Mushroom Soup

to make the stock:

2 leeks, halved

fennel tops

2 inches ginger root, peeled, sliced

4 garlic cloves, smashed

4 dried shitakes

1 bay leaf

1 kafir lime leaf

1 teaspoon peppercorns (black and pink)

Place everything in a large pot. Cover and simmer for 1 hour. Strain and discard solids. 

for the soup

splash olive oil

1 celeriac, peeled and diced

1 fennel bulb, cored and sliced

2 daikon, peeled and chopped

6 oz chopped mini portobello mushrooms

2 cups baby bok choy, sliced in half

juice of 1 lime

Saute celeriac and fennel until, softened and glossy, about 5 minutes. Add stock and daikon. Bring to a boil, add mushrooms and simmer. Cook about 40 minutes until all vegetables are soft. Add bokchoy. Season with lime juice and salt. 

Curry + Turmeric Roasted Cauliflower (Paleo, Gluten Free, Dairy Free, Vegan)

I make this every Sunday.  It's so good.  Sometimes I like to chop up the florets really small and eat it like popcorn.  It usually doesn't last but if it does I'll add to salads during the week.  

For reference - the photo is one normal sized head of cauliflower.  It doesn't make enough!  It really shrinks during cooking.  I'd say it serves 2.  

Turmeric Curry Cauliflower

1/4 cup grape seed oil

1/2 teaspoon curry powder

1/2 teaspoon turmeric powder

1/2 teaspoon kosher salt

a few turns or a pinch of black pepper

1 head cauliflower, chopped

Heat oven to 400 degrees.  Line a baking tray with parchment paper or lightly oil it.  Set aside. 

Combine oil, curry powder, turmeric powder, salt and black pepper in a large bowl.  Toss chopped cauliflower in oil mixture until evenly coated.  The better and more evenly you coat it the better it will be.  I like to get my hands in here - tossing and rubbing the pieces in the oil. It's messy but makes it so much better.  Transfer cauliflower to baking tray and place in oven.  Roast until edges are browned and pieces are soft, about 40 minutes. 

Chocolate Cherry Protein Shake (Paleo, GF, DF)

I have two smoothies in rotation at the moment.  I'll be posting the other one soon but my favorite one is this chilly chocolate cherry goodness.  I recently started having a shake before I work out and I can't believe how much better I preform.  Seriously, in kickboxing class I have so much more energy and am able to finish all my reps.  So much better than before, when I exercised on an empty stomach.  I like that the smoothie is quick to make, quick to consume, tastes good and is full of protein.  

Makes one serving. 

Chocolate Cherry Protein Shake

1/2 cup frozen pitted cherries

handful baby spinach leaves

1 scoop chocolate protein powder

1 cup liquid (coconut milk, coconut water or tap water)

Blend all ingredients together until smooth.  

Garlic + Rosemary Slow Cooker Pork (AIP, Paleo, GF, DF)

I like this pork.  It fills the house with a lovely smell while it's cooking and rosemary always reminds me of winter.  It's so piney.  Piney is a word, right?  

I'll whip this up just to have in the fridge for last minute dinners like pasta/zoodles, with veggies in a stir fry, make tacos, sandwiches, use it for salad... 

If you don't have fresh rosemary, use 1 tablespoon dried rosemary leaves tied in a piece of cheesecloth or in a tea infuser.  That way, you avoid all those hard little leaves in your dish but still enjoy the flavor. 

Garlic and Rosemary Slow Cooker Pork

2.5 lb boneless pork shoulder, cut into 2" pieces

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 sprig large sprig fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon fennel powder

This one is real easy: place everything into the bowl of your slow cooker.  Stir to to coat pork - use clean hands - it's easier.  Cover and cook until pork is tender enough to very easily shred with a fork, about 5 hours on high, 8 hours on low. Shred and enjoy.

Turkey Taco Bowls (AIP, Paleo, GF, DF)

Whew.  Just got done cooking all the things for this one but let me tell you it was worth the time!  I've missed taco bowls.  Mostly because I just didn't know what to put in them.  You know, because a big part of bowls is the grain part.  

I had some leftover shredded cabbage from last week's Crunchy Thai Salad that I chopped up, gave a quick saute, tossed with fresh lime juice, chopped fresh cilantro and salt.  This I used as the grain for the taco bowl.  I have to say I much prefer the taste of this cabbage rice to cauliflower rice.  I used two different colors but that's optional.  

This recipe has a lot of parts: the cabbage rice, zucchini salsa, turmeric carrots, roasted red onion, chopped romaine, sliced olives and the seasoned ground turkey.  Luckily, everything is easy.  I'm used to a few hours of batch cooking every Sunday, and if you're on AIP then you probably are too. 

Makes about 5 servings.  (For the work week lunch!)

Turkey Taco Bowls

for the cabbage rice

1 tablespoon  cooking oil 

small head of green or red cabbage, finely chopped

juice of 1 lime

1/3 cups chopped fresh cilantro leaves (less is ok.  we love cilantro.)

s + p

for the turmeric carrots

1 tablespoon cooking oil

1 teaspoon turmeric

4 carrots, peeled, round slices

for the roasted red onion

1-2 red onions, thinly sliced

splash olive oil

s + p

for the turkey

1 pound ground turkey 

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon fenugreek leaves

1/2 teaspoon black pepper

1/8 teaspoon cinnamon

splash cooking oil

additional toppings

1 tin pitted black olives, sliced

1 head romaine lettuce, chopped

avocado slices

one zucchini salsa recipe

Ready?

To make the Cabbage Rice: Heat a large saute pan or wok over medium high heat.  Add oil and once hot, saute cabbage until tender - about 5 minutes.  Remove from heat and toss with lime juice, cilantro, salt and pepper. 

To make the carrots and onion: Heat oven to 400 degrees.  Mix turmeric and oil together and toss with carrot slices.  Arrange on   one side of a half sheet tray.  Arrange onion slices on other end of sheet tray and drizzle with olive oil.  Season with salt and pepper.  Transfer to oven and roast 20 minutes.  Remove from oven and cover.  (A sheet of foil works well here.) 

To make the turkey: Combine salt, onion powder, garlic powder, oregano, fenugreek, pepper and cinnamon.  Season turkey meat with spice mixture.  Heat a large oiled skillet over medium heat.  Cook turkey.  

Assemble the bowl:  Spoon cabbage rice into bowl as a base.  Add carrots, onions, turkey, olives, lettuce and avocado slices.  Serve with zucchini salsa.  

Zucchini Salsa (AIP, Paleo, GF, DF)

No tomatoes?  No problem!  How much have you missed salsa?  I can't even tell you how much better life is now that this salsa is here.  I'm going to put it on everything!  (Especially an AIP taco bowl that I'll post later this week.)  After looking everywhere for a nightshade free salsa and not finding one - I knew i was going to have to make my own.  If you're skeptical, don't be.  I'm not the biggest fan of zucchini but this salsa is great. 

Makes 1 pint.

Zucchini Salsa

splash cooking oil

2 zucchini, peeled, sliced

1 clove garlic, peeled

1/2 cup fresh cilantro leaves

juice of one lime

1/2 cup diced red onion

1 1/2 teaspoon kosher salt

1/3 cup water

In a medium saute pan, heat oil over medium high heat.  Add zucchini slices and garlic.  Cook until browned and very soft, stirring frequently, about 10 minutes.  Transfer to blender and blend with cilantro, lime juice, onion, salt and water.  

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)

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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. 

 

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.