Recipes

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Happy Father's Day

On Mother's Day this year, I mentioned how my husband & I live far away from our moms.  Mother's Day is a little bittersweet not being able to spend time with the two amazing ladies that raised us.  Naturally that same feeling comes up again on Father's Day.  While my daughter & I love planning a special day to honor my husband for being an excellent daddy, it's kind of sad to not be able to drop by & hang with our dads.  Both of them deserve a special day for everything they've done for us, not least of which is provide &  model extraordinary work ethics.

To say our fathers are hard workers is an understatement of enormous proportions.  My husband's dad runs his own law firm & when retirement age arrived he kept right on working.  He has no plans to stop any time soon & to my knowledge, he only takes about two full days completely off from his work each year . . . Christmas Eve & Christmas Day.  My dad has been with his company for, I think, over 30 years now.  He could probably just about run the whole operation single-handedly.  He does enjoy some vacation days now & then, but he also works 12-14 hours a day for months on end.  As you would expect . . . my husband & I are pretty intense about work ethic (our poor daughter! lol!).  Although that level of intensity sometimes needs to be tempered, I think that we would both say we deeply admire our fathers for their work ethic & are grateful to them for instilling it in us.  Even though this marks another year when we can't be together, I hope both of the special men that raised my husband & I AND all our siblings know how much we love them & how happy I would be to make them this well-deserved Father's Day menu.

Please read each of my adaptation instructions carefully in order to make each meal AIP-legal.

Appetizer

I'm going to try something brand new & a little unusual for our appetizer this year.  I wanted something that would be very flavorful, but light, because our main course is going to be a heavy "manly" meal.

Orange Basil Yogurt Dip w/ Crudite

To adapt:

  • Omit greek yogurt.  Instead, use this recipe for AIP-friendly coconut yogurt & remember that you'll need to start it the day before.

Dinner

What daddy doesn't want a steak & potatoes for dinner?  Luckily, that is easily adapted to the AIP mold.

Grilled T-Bone Steaks

  • Black pepper is an AIP gray area.  Omit if you have not reintroduced it.

Oven Fries

  • I think these will work just fine as sweet potato oven fries.  Replace russet potatoes with sweet potatoes.
  • Replace vegetable oil with melted lard or coconut oil.
  • Black pepper is an AIP gray area.  Omit if you have not reintroduced it.

This salad requires alot of adaptation, but I think the final product will still be delicious.

Mushroom & Asparagus Salad

  • Omit English muffin, Parmesan, & hard-boiled eggs.
  • Replace soy sauce with 1 tbsp fish sauce & 1 tbsp coconut aminos.
  • Roast the mushroom & asparagus together, omitting the step to cover with crumbs.
  • Black pepper is an AIP gray area.  Omit if you have not reintroduced it.

Dessert

This dessert looks so refreshing & will be a nice, light treat for after dinner, the perfect book end to the light appetizer.

Creamy Honeydew Popsicle w/ Lime

  • No adaptation required.  This recipe is AIP legal!!

As always, I will really be preparing this meal on Father's Day.  Watch for photos on my Facebook page.

 

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Mothers Day

My husband & I live on the opposite side of the country from our mothers, so Mother's Day is always a little mixed for me.  It is sweet to celebrate my own motherhood with my awesome daughter and husband, but I always feel a bit sad that I can't do more to honor our own mothers.  We've done everything from the traditional to flowers to the very unusual underwear.  LOL!  Our first year in Africa I bought our mothers underwear for Mother's Day, because I volunteered at an orphanage there & realized that most of the children did not have adequate underclothes.  We sent funny notes to our mothers saying we were buying them "panties" for Mother's Day.  Even though this marks another year when we can't be together, I hope both of the special women that raised my husband & I AND all our siblings know how much we love them & how happy I would be to make them this lovely Mother's Day menu:

Appetizer & Drinks

It may seem that pesto without nuts & cheese won't be as yummy, but I make pesto this way all the time & my family & I love it.

Cucumber Rolls with Pesto Shrimp Salad

To adapt:

  • Omit walnuts, Parmesan cheese, mayo, & tomatoes.

I am really excited to try this drink.  It seems delicious & refreshing.  I'm looking forward to drink it on my deck in the late afternoon sun & eating appetizers while my main course bakes.

Cucumber Lime Mint Agua Fresca

To adapt:

  • Substitute 1/4 cup honey for the 1/2 cup of sugar.

Dinner

I want a very simple, but elegant looking main dish for this menu.  I love to cook, so I'll be doing my own Mother's Day dinner, but I'd like it to be easy-peasy.

Prosciutto Wrapped-Mushroom Stuffed Chicken Breast

Ingredients

  • 4 chicken breasts
  • 4 slices prosciutto
  • 1 cup sliced mushrooms (I'll be using shiitake & crimini)
  • 4 tbsp olive oil
  • 2 garlic cloves
  • salt & pepper, to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Loosely wrap chicken breast in plastic wrap & pound thin with a meat mallet.
  3. Combine mushrooms, oil, garlic, & salt & pepper in food processor.
  4. Process for a few seconds on low to create a grainy mixture.  Do NOT process to a paste.
  5. Spread mushroom mixture over one side of chicken & roll up.
  6. Wrap prosciutto around chicken.  Secure with a toothpick.
  7. Place in baking dish & bake for 30 minutes.

Kale Sauteed with Garlic

Ingredients

  • 1 bunch fresh kale
  • 2 garlic cloves
  • 3 tbsp cooking fat (I'll be using lard)
  • salt, to taste

Directions

  1. Wash kale & dry kale, pull from stems & roughly chop.
  2. Mince garlic.
  3. Sautee kale & garlic for 5-8 minutes.  Season with salt.
  4. Serve chicken breast, sliced on the diagonal over beds of sauteed kale.

Dessert

If you can't tell, I am loving the pretty colors of pale green right now, so I thought this dessert would be a bright reminder of the drink I am serving with appetizers earlier in the meal.

Green Fruit Bowl with Frozen Grapes

To adapt:

  • Substitute 1/4 cup honey for 1 cup sugar.  The substitution for sugar to honey is usually half, but I feel fruit is plenty sweet enough on it's own, so I am cutting down even more for this recipe.

I hope you'll enjoy this menu!  As always, let me know what you think!

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Easter 2014Easter is my favorite holiday.  I love the colors, I love the beautiful changes that spring weather brings, I love the traditions . . . I just love Easter.  I also love AIP, so for the second year in a row I have put together an entirely AIP-legal Easter menu.

This menu blog will guide you through several recipes and show you how adapt them to fit the AIP mold.  Please follow my instructions carefully, if you too are following AIP.  If you are a long time reader, you'll also know that I REALLY DO serve this menu for my holiday meal.  Check out my Facebook page on  Easter to see photos of all the dishes here.  One final note, if you are spending the holiday at the home of a friend or loved ones, bringing one or two of these dishes would be a great way to share delicious Paleo foods with them and make sure that there are "safe" foods available to you.   I hope this is an inspiring menu:

Appetizer

The appetizer is simple this year.  I'm serving Prosciutto-Wrapped Asparagus.  Look for a prosciutto with only ham and salt as ingredients.  Break the tough end off your asparagus, wash and wrap.  Done!

Dinner

Orange-Honey Baked Salmon

I wanted to do something other than ham or lamb this year and decided a bright salmon dish would be perfect.

To adapt:  The only adaptation required for this recipe is to omit black pepper if you have not reintroduced it.  Black pepper is an AIP gray area, so some of you may have chosen never to eliminate.

Grain-Free Flatbread

I really wanted something bread-like on the table this year and my family did too.  This recipe was the right match, since it was created to be AIP-friendly.  Lots of you may have already tried this Grain-Free Flatbread from The Domestic Man.

To adapt:  The only adaptation required for this recipe is to omit white pepper if you have not reintroduced it.  White pepper is again an AIP gray area, so some of you may have chosen never to eliminate.

Roasted Radishes

I've only ever had radishes raw and I thought roasting would make for an interesting preparation.

To adapt:  The only adaptation required for this recipe is to substitute a saturated fat for the olive oil for the high heat cooking.  I'll be using lard.

Endive Pea Avocado Salad

Ever since we visited Belgium my family has been in love with endive.  This salad is a great way to use it in our Easter menu.

To adapt:

  • Omit the mustard.
  • Substitute honey for the sugar.
  • Omit the white pepper, if you have not reintroduced.
  • Peas are out initially on AIP, but usually reintroduced relatively early.  If you have reintroduced, substitute fresh for frozen.  If you have not reintroduced, that is fine.  Substitute with a veggie of your choice or simply leave them out, this salad will still be great without the peas.
  • Omit the feta cheese.

Dessert

Recipe: Carrot Cake Macaroons with Maple Icing

Summary: These were inspired by The Urban Poser's amazing coconut macaroon recipes.

Ingredients

  • 2 cups unsweetened fine-shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon mace
  • 1 tablespoon coconut flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup carrot puree (simply boil & mash)
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions

  1. 1) Preheat the oven to 350 degrees.
  2. 2) Line a cookie sheet with wax paper.
  3. 3) In a large bowl, combine the dry ingredients.
  4. 4) Add the wet ingredients to the dry ingredients. Using a rubber spatula to mix the dough until all ingredients are combined.
  5. 5) Using a rounded measuring spoon, scoop up dough and pack down, making the bottom of the cookies smooth and flat.
  6. 6) Tap the spoon to let the cookie fall into your hand, then place it on the cookie sheet. It should be a rounded shape that holds together. Repeat with the rest of the dough.
  7. 7) Bake for about 18-20 minutes. Allow to cool for at least 5 minutes before moving from the pan, or they will break apart.
  8. 8) Mix icing ingredients on high with a hand mixer. Put a dollop on each macaroon.

Preparation time: 20 minute(s)

Diet tags: Gluten free

I hope you'll enjoy this menu!  As always, let me know what you think!

15 Comments

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You know what I love?  I mean I know that I say I "super love" or "super heart" or "love, love, love" stuff all the time, so I'm sure it is hard to narrow it down, but I really do love ethnic foods.  I especially like African and Southeast Asian flavors.  You know, like some Ethiopian dishes or just about anything Indian.  I also really like the flavors and combinations of Thai food.  Here's the rub though, AIP and those foods just don't go together very well.  There is LOTS of nightshade based spice, for one thing.  Not to mention seed based spice and peanuts and soy and . . .

One soup I really enjoyed in my pre-AIP life was Tom Kha Gai, which is a Thai chicken coconut soup.  It is slightly creamy and has tons of interesting flavor, one of which is a spicy chili.  I decided to create a version of this soup that would meet AIP standards and still be very flavorful, despite missing that distinctive chili.  Here's my recipe, complete with pictures!!  If you love ethnic foods too and this recipe meets your need for something exotic, tell me about!  I'd love to know what you think.

Tom Kha Gai for AIP 

  • approx. 2 stalks fresh or dry lemongrass - see step 2 photo
  • 1 1" piece of ginger, peeled & chopped - see step 3 photo
  • 1 lime, juiced & peel grated - see step 4 photo
  • 6 cups chicken broth (see recipe below)
  • 1 cup shiitake mushrooms, chopped - see step 5 photo
  • 1 can coconut milk
  • 2 Tbsps fish sauce (I used gluten-free Red Boat Fish Sauce)
  • 1 tsp honey - see step 6 photo
  • 2 cups spinach -see step 7 photo
  • Cilantro

If using fresh lemongrass cut into smaller sections.  Bring lemongrass, ginger, lime, and broth to a boil in a large pot.  Reduce to simmer for 10 minutes.  Strain broth into a clean pot.  Throw out solids (lemongrass, ginger, etc).  Add meat from the roasted chicken and mushrooms and bring to a simmer.  Simmer for 20 minutes.  Stir in coconut milk, fish sauce, honey, and spinach. (See step 8 photo.)  Serve with cilantro and enjoy!!

Quick Chicken Broth

  • 1 whole chicken
  • Sea Salt, to taste
  • 3 bay leaves
  • 1 tsp basil

Roast chicken at 350 degrees for 1 1/2 to 2 hours, or until done.  Strip meat from bones, reserving for Tom Kha Gai soup, and throw carcass into a large pot.  Add filter water to completely cover, sea salt to taste (I usually add two teaspoons), three bay leaves, and one teaspoon basil.  Bring to a boil and then reduce to simmer, covered, for at least one hour.  (See step 1 photo.)  Strain into a clean pot.  Throw out solids (bones, cartilage, etc.).  Reserve six cups for Tom Kha Gai soup, store remainder in glass jars in the fridge.

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Step 1: Make your homemade chicken broth.
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Step 2: Add your lemongrass. I use dry lemongrass from Madagascar, since my husband travels there on business so often.
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Step 3: Add your fresh ginger. This is one of my favorite flavors.
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Step 4: Add your lime. This is a big part of the unique flavor of Tom Kha Gai.
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Step 5: Add your shiitake mushrooms. My daughter loves them!
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Step 6: Add your fish sauce (be careful about brands that are not gluten free), coconut milk, and honey. Reserve your cilantro for a dressing.
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Step 7: Throw in spinach as a last step. This is not part of the traditional soup, but one way I like to add nutritious greens.
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Step 8: All done! Delish!

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An AIP Christmas 2013Guess what is happening for Christmas at my house this year?  My in-laws are visiting!!  It is the first time I have had the pleasure of hosting my mother and father-in-law for a holiday.  Even more exciting, they are Paleo!!  (My father-in-law has had amazing success with Paleo, including reversing his Type 2 Diabetes and incredible weight loss.)  This is double awesomeness and means I have an opportunity to hopefully knock their socks off with a delish Christmas dinner.  This year marks my second Christmas following AIP, so I feel very confident that I can plan and prepare a really special meal.If you've been following my blog for awhile, you know that I am a very happy recipe tester, but not a dedicated recipe creator.  That means that I do alot of recipe adaptation to fit the AIP mold.  Please closely follow my instructions to adapt any recipes included here, if you too are following AIP.  If you are a long time reader, you'll also know that I REALLY DO serve this menu for my holiday meal.  Check out my Facebook page after Christmas to see photos of all the dishes here.  One final note, if you are spending the holiday at the home of a friend or loved ones, bringing one or two of these dishes would be a great way to share delicious Paleo foods with them and make sure that there are "safe" foods available to you.

Appetizer:
Bacon-Wrapped Dates w/ Balsamic Reduction
This recipe does not require any adaptation.  Enjoy!!

Dinner:
Prime Rib
This is my first time preparing prime rib, so wish me luck!!  It is an expensive cut to mess up!

To prepare:
1)  Preheat oven to 500 degrees.
2)  Make a herb and salt blend of your choice (I'll be using sea salt, black pepper, thyme, and fresh, minced garlic) and rub all over prime rib.
3)  Place prime rib with fat cap up in oven, with a meat thermometer in the center.
4)  Roast for 5-6 minutes per pound and then turn oven off.  DO NOT OPEN OVEN DOOR FOR TWO HOURS.
5)  Check thermometer, it should read 140 degrees for medium rare, if not turn oven up to 375 degrees until thermometer reads 140 degrees.
6)  Take out of oven and allow to rest before slicing.

Maple Roasted Brussels Sprouts w/ Bacon
I love, love, love this recipe.  I'll probably make a double batch, because I know it will go quickly.

To adapt:
1)  Replace the olive oil with butter, since it is better for high temperature cooking.  I am able to tolerate a small amount of grass-fed butter, but if you are not there yet, don't worry.  Replace the butter with ghee or melted coconut oil.

Butternut Squash & Apple Casserole
I am going to treat this casserole more like a gratin and use my mandolin to slice the squash and apples very thin and then layer them.

To adapt:
1)  Replace the brown sugar with slightly less coconut palm sugar or slightly more blackstrap molasses (I am still experimenting here for taste and consistency and you may need to do the same).
2)  I am able to tolerate a small amount of grass-fed butter, but if you are not there yet, don't worry.  Replace the butter with ghee or melted coconut oil.
3)  Replace the flour with coconut flour.  This is not being used as a thickener, but rather a crunchy topping.
4)  Replace the nutmeg with ginger.

Fresh Citrus & Cranberry Salad
I am a big fan of citrus being worked into the Christmas menu and I think this salad seems very refreshing.

To adapt:
1)  Replace the sugar with half the amount of honey.

Dessert:
Pumpkin Spice Cake w/ Gingersnap Crust
This is a fabulous recipe from my friend, Mickey, over at Autoimmune Paleo and doesn't require any adaptions.  Mickey did all the work for us!

A big thanks to all the creative recipe inventors behind these dishes.  I hope you all are inspired and, as always, if anyone tries these recipes with the AIP adaptions, tell me how it goes.  I would love to hear about it.