Friday, March 18, 2016

Roasted Root Veggies (AIP)

Anyone else love beets and parsnips as much as I do?  They just opened up a Sprouts around the corner from my office and it has become my go-to for produce.  They have great prices and selection, and even some novelties every now and then.  Most recently I bought their pack of red and golden beets.  Throw in some parsnips and carrots and you have a very colorful and tasty root vegetable side dish.

These veggies come in a variety of sizes, you want to aim for about 1.5 cups of each once they're chopped.


2 Beets
3 Carrots
2 Parsnips

3 Tbsp Olive Oil


Preheat the oven to 400.  Peel and chop all the veggies into 1 inch chunks.  Toss with olive oil, sprinkle with salt and spread out on a baking sheet (I like to line mine with foil or parchment paper).  Bake for at least 45 minutes - longer if you want your veggies softer.

Monday, February 1, 2016

Sweet Potato Hash (AIP)

This has been my go-to AIP breakfast.  There are just 4 ingredients, a little prep, and it basically cooks itself.


1 Sweet Potato, diced
1/2 Onion, diced
2 tbsp Coconut Oil
Pinch of Salt


Preheat oven to 450.  Melt the oil in a cast iron skillet in the oven.  Add the onions and sweet potatoes and stir until coated.  Bake for 15 minutes.  Stir and bake 10 more minutes.  Add the salt to taste, stir and serve.

I typically like to chop up sweet potatoes when I have time and keep them in the freezer so I have a continuous supply on hand.  It makes breakfasts and side dishes so quick and easy!

Chicken and Spinach Breakfast Skillet (AIP)

So far AIP has been a fairly easy transition from "normal" Paleo (minus the coffee and wine). Breakfast has been tricky with the elimination of eggs. So while I've happily been eating a lot of sweet potatoes, Jeff has been getting more creative. This was the pre-church Sunday morning breakfast he made me. Ingredients: 2 Tbsp Olive Oil 1 Onion, diced 8 oz Mushrooms 4 oz Spinach 3 Cooked Chicken thighs, cut into bite sized pieces (Boneless, Skinless) Salt Directions: Heat the olive oil over medium heat and add the chopped onions and mushrooms. Let them cook until they start to soften, about 5 minutes. Add the chicken thighs and cook 3-5 minutes until they are hot. Add the spinach and cook another minute, stirring until it's wilted. Salt to taste.

Monday, January 18, 2016

Simple Gummy Bears (AIP)

After reading about how great Gelatin is for gut health, I decided to make my own gummy bears.  Check out my post on Gelatin for supplies!


1/4 Cup of your favorite juice *
2 1/2 tsp Gelatin


Heat the juice over the stove or in the microwave to the temperature you'd use for coffee or tea.  Stir in the Gelatin until it's dissolved.  Immediately spoon it into the molds and refrigerate at least 2 hours for it to set.

*I like Juicy Juice since it's 100% juice.  You can also puree your own fruit with a bit of lemon juice.

Salmon with Lemon Caper Zoodles (AIP)

I'm trying to get more fish in my diet so I've tried several salmon recipes recently.  I also discovered Kroger sells family sized bags of frozen, wild caught, boneless, skinless salmon at a price that can't be beat.  They are also individually packaged which makes it super easy to thaw just one or two filets at a time.  I made this for dinner last night and I can't wait to make it again.  It serves 2, or 1 very hungry person.


1 Salmon Filet (enough for 2 people) - I use boneless & skinless
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
Pinch of Salt
Pinch of Parsley Flakes


1 Tbsp Olive Oil
1/2 Onion, sliced into rings
1 Clove Garlic
1 Large Zucchini (or 2 small), Spiralized
2Tbsp Capers
1 tsp Lemon Juice

In a skillet over medium heat, cook the onions and garlic in a tablespoon of olive oil until the onions are soft.  Add the spirialized zucchini, sprinkle with salt, and continue cooking about 10 minutes stirring occasionally.
Meanwhile, in another pan, heat the other tablespoon of olive oil.  Place the salmon filet in the pan and pour the lemon juice over it.  Sprinkle with salt, and let it cook about 5 minutes.  Then flip and cook the other side 3 minutes or until its cooked through.
When the zoodles are cooked through, add the teaspoon of lemon juice and the capers.  Continue cooking about 1 minute.
Serve the salmon over the warm zoodles and sprinkle with parsley.

Tuesday, January 12, 2016


Jeff and I are doing the Auto Immune Protocol (AIP) this month to try to weed out any lingering foods that could be causing inflammation for him.  Gelatin is one of the super foods we have read about for gut health.  As a former candy addict, I have to admit I'm pretty excited about making gummy bears.  I found pasture raised beef gelatin on Amazon for a great price, along with these super cute bear molds.  Check out my simple gummy bear recipe!

Tuesday, November 10, 2015

Banana Nut Muffins


2 Bananas
3 Eggs
1 tsp Vanilla extract
1/3 cup Honey

1/4 cup Coconut Flour
1 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt

1/2 cup Pecans, chopped


Preheat oven to 350.  Puree the Banana in a food processor.  Then add the eggs, vanilla, and honey and puree until smooth. Whisk the dry ingredients together in a bowl.  Pour the pureed ingredients into the bowl and mix.  Fold in the pecans.  Pour into muffin tins and bake 40-45 minutes.