Lamb with Olive Tapenade Rice (Paleo, AIP, Whole30)

If you like olives, make this tonight. If you don’t like olives, we cannot be friends in real life. Fine. Yes, we can. We just can’t be the type of friends that sit around on a Thursday night throwing olives into each other’s mouths from across the living room.

You know what I’m tired of seeing? Paleo recipes that use quotation marks to delineate that the “Rice” or “Bread” in the recipe isn’t your standard grain-based rice or bread. It makes you feel like you’re losing out (you’re not). Like, “hey you know Rice, that sexy guy down the street? This isn’t him, but it’s Rice’s cute little sister “rice”‘. How about we just revise what those words mean and never use quotation marks again?

I had my first visit with a naturopathic doctor today. I have given up on the Western medical community. I am reserving their services the next time I sprain my ankle or need some advice on what not to do. I am super excited about her. She sent me home with a stool test. That should be fun. I had to take the train home with my nondescript white paper bag full of empty stool samples that cost $300. I was PARANOID that someone would choose this evening to mug me. I sometimes plan in my head what I will say if someone does try to rob me (“What would your mother say if she saw what you were up to?”) Tonight I decided a simple “That’s for my poop.” should ward off any villains.

Lamb with Olive Tapenade Rice

Serves 3-4 | Prep Time 10 minutes | Cook Time 14 minutes

1/2 cup Kalamata olives, pitted

1 tbsp chopped fresh Oregano

1 tbsp Olive oil

3 cups Butternut squash, cubes

1 lb Ground lamb

1/2 tsp Cinnamon

1/2 cup Raisins

1/2 tsp Sea salt

  1. Place olives, oregano, and olive oil in a food processor/blender and pulse until finely chopped. Set aside.

  2. Now place butternut squash in the blender/processor (no need to wash it – yay!) and pulse until finely chopped. Set aside.

  3. Heat a large skillet over medium-high heat. Add the ground lamb. Do not disturb for 4 minutes until the lamb is browned on one side. Now use a wooden spoon to break the meat into bite-sized chunks (size of mini meatballs). Flip each chunk and brown the other side for 2 minutes.

  4. Add in the riced olives, butternut, cinnamon, raisins, and sea salt. Stir well, cover with a lid, and reduce heat to low. Cook for 5-6 more minutes. Serve warm.

Shrimp Ceviche Salad (Paleo, AIP, Whole30)

 

 

My newest guest post recipe on Autoimmune Paleo is a triple threat: simple to prepare, nutritious, and refreshing enough for a hot summer day. I envision myself lounging around on the pool deck in mid-July after a long day playing in the ocean, kicking back with a fizzy Kombucha, ceviche, and some plantain chips with guac! Does that not sound like perfection? Okay true perfection would be an ice cold lager, but that ain’t happening.

 

To make this an even quicker preparation, find pre-cooked shrimp at your seafood counter. You could even grill the shrimp for added flavor. I would marinade them in some lime juice, olive oil and garlic beforehand for extra flavor!

 

So just how healthy is Shrimp Ceviche Salad?

Shrimp is rich in copper, selenium, omega-3’s, and vitamin B12. I don’t recommend making it a huge portion of your seafood budget because it’s difficult to source wild-caught and sustainably caught shrimp these days. Sad face. They are often farmed and/or trolled, so chat with your local fish dude and ask him what your best option is!

 

Get the recipe for

Shrimp Ceviche Salad here!

Italian Sausage Pizza (Paleo, AIP)

 

 

 

Italian Sausage Pizza made with homemade, nightshade-free sausage and sauce + an extra-extra dose of veggies… your family will love this grain-free, dairy-free pizza!

 

I love a recipe where you can still get your meat and veggies but its a big enough departure from your typical daily meals that it feels special. I made this pizza after watching my husband scarf down some nasty (slash delicious) looking NY thin crust. It features a savory herb “nomato” sauce with sauteed veggies and homemade AIP-compliant sausage crumbles.

This recipe was the first time I made the famous AIP Thin Crust Pizza that eventually went into The Healing Kitchen. You can also find this crust recipe in my Pesto Chicken Pizza… which if you haven’t tried. YOU MUST. It is so incredibly flavorful and free of all those pesky allergens.

 

 

Get my recipe for Italian Sausage Pizza

on Empowered Sustenance

 

Bacon-Date Crusted Salmon (Paleo, AIP, Whole30)

 

 

You don’t see bacon and salmon together frequently in recipes, but I’m here to say that is a culinary mistake. Flaky salmon takes on a sweet, smokey flavor when crusted with chopped bacon, herbs, and a little lemon to round things out. This is a recipe easy enough to whip up on a weeknight but also special enough to serve to company!

 

Get the recipe for Bacon-Date Crusted Salmon over at Autoimmune Wellness!

AIP PMS Brownies (Paleo)

 

 

You know that old saying: “You can take the Captain Crunch out of the girl, but you can’t take the girl out of the 8th circle of hell also known as PMS”? That sugar-doused cereal used to be my go-to PMS treat in college. I wanted nothing but sweets, treats, and cheats for exactly ONE day out of the month. And you know what that coincided with…

 

‘Tis no exception in current times as my body tells me “give me all the nutrients” up until that ominous day. This month (yes, I just got that personal) I needed (not wanted)… needed…. chocolate. I’ve cut the real stuff out of my diet for the meantime as I’m eliminating all caffeine to keep my adrenals on the up and up.

 

Carob is the AIP answer to the late-night question “Do I or do I not run to the corner store to buy X Brand of deliciousness?” It may be a moral obligation in fact. Could a murderous, enraged streak erupt if you don’t? Then please run. Fast. [Sprint workout!] Or you can stick to your plan and make these babes.

 

I have not tried this recipe with fresh blueberries, but I don’t see why you couldn’t. The texture may be slightly different but it will still be delicious. The blueberries add moisture without adding a ton of coconut oil or lard for those of us who do not tolerate high density treats. No blueberry flavor is imparted though. Just be sure to measure the blueberries while frozen because they shrink when thawed!

 

There’s no way around it – you BEST serve these brownies with a scoop of vanilla coconut milk ice cream. I had them that way last week and they were just wonderful. And made me such a nicer person afterwards.

 

 

AIP PMS Brownies [Paleo]

Serves 4 | Prep Time 15 minutes | Bake Time 21-23 minutes

¾ cup frozen blueberries, thawed

½ cup + 2 tbsp Carob powder

¼ cup softened Coconut butter

¼ cup Coconut or maple sugar

1 tsp Cream of tartar

1/2 tsp Baking soda

¼ tsp Sea salt

Gelatin Egg (recipe in instructions)

  1. Preheat the oven to 350 degrees. Grease an 8×5 inch loaf pan lightly with coconut oil.
  2. Combine all ingredients except the gelatin egg in a high speed blender until smooth.
  3. Prepare the gelatin egg: Whisk together 1 tbsp gelatin and 1 tbsp tepid water. Vigorously whisk in 2 tbsp very hot water until the gelatin has dissolved. Pour gelatin egg into the blender and blend briefly until combined. The batter will look very dark and a bit drier than traditional brownie batters.
  4. Spoon batter into HALF the loaf pan. This creates 4 thicker brownies and are much more delicious than the thinner brownies created if you use the whole loaf pan.
  5. Bake for 21-23 minutes until the top of the brownies have formed a light crust and feel slightly firm.
  6. Let cool at least 15 minutes prior to eating. I really enjoy them cold out of the fridge with a scoop of coconut milk ice cream!

Skillet Apple Crumble (Sweetener Free)

 

Do you enjoy things that are *expletive* amazing? Then do yourself a solid and get on it. It rivals the best of the best apple pie without the grains, sugar, and hour-long baking process. If you do not want to purchase Anti Grain Apple Flour (link in recipe) then you can try placing a bag of crunchy apple chips in a food processor until finely ground and use in place of the flour in a 1:1: ratio! This is my favorite brand of apple chips and does not contain any preservatives.

 

I made this twice in 12 hours for my husband because he was so thrilled about it <– and because I needed photos for the blog, let’s be real. I suggest spooning it into a bowl, topping with some coconut milk ice cream, and sharing it with your best friend, boy toy (Channing Tatum?), sister, or yourself (Just eat it while staring into a mirror.)

 

Skillet Apple Crumble [AIP/Vegan/Paleo]

Serves 2-3 | Prep Time 10 minutes | Cook Time 20 minutes

3 Organic apples, small-medium in size

3 tbsp Coconut oil, melted, divided

½ cup Anti Grain apple flour

1 tsp Cinnamon, divided

¼ tsp Ground Mace

¼ tsp Sea salt

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel and slice apples into ½-inch thick slices.
  3. Sautee apples in 1 tbsp coconut oil over medium heat in an 8-inch skillet until softened but not mushy, about 8-10 minutes. Stir in ½ tsp cinnamon and sea salt. Remove from heat.
  4. Whisk together the remaining 2 tbsp coconut oil and ½ tsp cinnamon, apple flour, and mace in a small bowl. Spoon on top of the cooked apples.
  5. Bake for 10 minutes until the crumble is crispy.

Bacon & Kale Breakfast Skillet (Paleo, AIP, 21DSD, Whole30)

 

 

I know I joke about being an 85 year old stuck in a 26 year old body,  but I think I’ve taken it too far. We are home on a Friday night surrounded in pillows watching Dateline reruns with ice water. Party.

 

You know what’s more fun than watching TV on Friday night!? Breakfast. I’ve been eating this quick and simple sautee regularly for breakfast since throwing it together a couple months ago on a cold winter morning. I have another recipe that I want to post before the end of the weekend for Skillet Apple Crumble. It is sweetener-free and SO delicious and uses Anti-Grain Apple Flour. So get on that if you don’t already own it because you won’t want to miss out on this recipe!

 

Bacon & Kale Breakfast Skillet

Serves 1 | Prep Time 5 minutes | Cook Time 12 minutes

2 slices Bacon, chopped

1 bunch Lacinato kale, 2-inch pieces

2 tbsp Coconut milk

1 tsp Minced garlic

1/4-1/2 tsp Truffle Salt

1. Cook chopped bacon in a skillet until crispy. Set aside the bacon but leave bacon fat in the skillet.

2. Cook kale in the bacon fat until wilted. Stir in the coconut milk, minced garlic, and truffle salt. Reduce heat to low and simmer until the coconut milk has thickened and the garlic flavor has mellowed, 1-2 minutes.

3. Serve warm as either a side dish or a light meal.

50 Low-Sugar & Sugar-Free AIP Treats!

Nothing divides the Paleo/AIP/Healthy Eating communities more than treats! I personally believe in moderation with everything (except vegetables – you can never have enough of those). The idea of a week without treats sounds frankly boring to me. But I also have lost my taste for anything overly-sweet, which is why you’ll find the majority of my recipes on G & E are either sweetener-free or have 1/4 cup of honey or less for the whole recipe. 

 

I wanted to create another round-up of recipes after the success of my last one (50 Budget-Friendly AIP Recipes) with the same criteria I hold for my own daily delicacies. Below you will find 50 AIP-compliant low-sugar and sugar-free treats to keep this lifestyle sustainable, delicious, and fun! I guess I’ll  be a responsible adult (boo), and remind you that if you ever feel a physical dependence on treats or find yourself overeating them or craving sugar excessively, it may be time to cut them off for a bit. I find I don’t have this problem as long as I keep them low in sugar though. I think we’re all smart enough to know that 95% of our diets should be of the gut-healing variety, so load up on your bone broth, veggies, seafood, and grassfed meat before diving into a jar of coconut butter!

 

Candies

Fleur de Sel Caramel Cups by Grazed and Enthused

Apple Pie Coconut Butter Treats by Grazed and Enthused

Blueberry Pie Energy Bites by Grazed and Enthused

Fit Fat Bombs by Grazed and Enthused

No-Bake Banana Cream Carob Pies by Grazed and Enthused

Carob Bars by Sweet Roots

Peppermint Fudge by Grazed and Enthused

Lemon Vanilla Coconut Butter Bites by The Rising Spoon

 

 

Orange “Chocolate” Candies by Grazed and Enthused

Mint “Chocolate” Truffles by Grazed and Enthused

Raspberry Peppermint Bark by Autoimmune Paleo

Maple Coconut Bars by Delicious Obsessions

Coconut & Carob Truffles by A Squirrel in the Kitchen

 

Cookies & Cake

Frosted Carrot Cupcakes by Grazed and Enthused

Birthday Cupcakes by Grazed and Enthused

Shortbread Cookies by The Paleo Partridge

Molasses Cookies by The Paleo Partridge

 

 

Cookie Butter Crumble by Empowered Sustenance

Chewy Banana Spice Cookies by Empowered Sustenance

Coconut Macaroons by Sweet Treats

Crispy Cinnamon Thin Cookies by A Squirrel in the Kitchen

Gingersnap Cookies by Mickey Trescott

Carob Ganache Mini Torte by The Paleo Mom

Carob Brownies by Enjoying this Journey

Tigernut Lavendar Scones by Whole Life Full Soul

 My Frosted Carrot Cupcakes contain no added

sweetener and can double as muffins!

 

Gummies

Lemon-Raspberry Gummies by Mickey Trescott

Cherry-Ginger Gummies by Angie Alt

Apple Pie Gummies by The Paleo Partridge

Green Tea Lemon & Ginger Gummies by Meatified

Blueberries & Cream Gummies by Living Loving Paleo

 

 

“Chocolate” and Peppermint Gummies by Vibrant Life Army Wife

Strawberry Watermelon Gummies by Paleo Primal Platform 

Fluffy Strawberry Lemonade Gummies by Slightly Lost Girl

Turkish Delight Gummies by The Paleo Partidge

Fruit Terrine with Berries by A Squirrel in the Kitchen

Sweet n’ Sour Hibiscus Gummies by A Squirrel in the Kitchen

 

 

Creamy Treats

Rosemary Pear Sorbet by Empowered Sustenance

Mango Sorbet with Mint by Meatified

Roasted Strawberry-Rhubarb Sorbet by Fresh Tart

Gingerbread Ice Cream by A Girl Worth Saving

3-ingredient Vanilla by A Squirrel in the Kitchen

 

 

Mint-Chip Ice Cream by Real Food Guide

Carob Avocado Mousse by Sweet Treats

Panna Cotta by Sweet Treats

Pumpkin Panna Cotta Tart by Sweet Treats

Thyme-Scented Strawberry Fool by Healing Family Eats

Salted Caramelized Plantains with Coconut Cream by Meatified

Healing Family Eat’s Thyme Scented Strawberry Fool 

Garlic-Dill Parsnip Fries (Paleo, AIP, Whole30, Vegan)

 

 

Wooh! This weekend was a friggin’ blast. My twin sis got married to the perfect man, and I got to laugh, cry, and dance my way through the whole thing by her side. This was actually my first time being “in” a wedding as my friends tend to be the I-N-D-E-P-E-N-D-E-N-T type. I took a little break from cooking but now I’ll be back at it as I start my new fieldwork rotation tomorrow, and meal prep is the only way I survive the Monday-Friday.

 

I fed these Garlic-Dill Parnsip Fries to my family as we lazed around all Sunday with our post-wedding hangovers (mine was the sleep-deprived variety). As weird as it sounds, it feels so good to be sore all over from dancing for hours on end. I haven’t had nearly enough fun in my life since the start of this Hashi’s flare, and I’m the type of gal that would rather be enjoying life than worrying about my health. I have a feeling most of you are that way too…

 

We had the best brunch this morning at Cassis in downtown St. Pete… unlimited and it was super easy to stick to Paleo and AIP. I had oysters, crab leg, bacon, honey ham, fruit salad, and roasted beets. I was sad when showed up and realized it was a $40 buffet and almost didn’t get a plate because I assumed all I would be able to eat was fruit. Such a pleasant surprise! We are going to go back for Mother’s Day brunch so we can do it right this time (right = 2 plates).

 

Garlic-Dill Parsnip Fries 

Serves 2-4 | Prep Time 10 minutes | Cook Time 35 minutes

1 lbs parsnips, peeled

1 T coconut oil, melted

3 garlic cloves, crushed

1 T chopped dill, tightly packed

½ tsp sea salt

1. Slice parsnips into fries 2 inches in length and 1/3 inch wide. Place parsnip fries on a large baking sheet with parchment paper.

2. Whisk together remaining ingredients in a small bowl. Pour over fries and toss to coat.

3. Bake at 375 degrees for 25 minutes. Flip fries and Increase oven temperature to 450 degrees and bake for another 10 minutes.

5 Tips for Saving Money on AIP

 

Do I really have to preface this post with “Many people refuse to start a healing diet like Paleo or AIP because of how expensive it can be…”? My response: Can you really put a price on your longevity? Your mental wellbeing? Your relationships? Your self-esteem? I can’t. Okay, maybe a million bucks. But until I become a millionaire (if I sold half my shoe collection, I think I’d be almost there), I will be using these money-saving tips. They help dampen the burden of increasing your grocery budget. There’s no way around it – grassfed meat, seafood, and organic veggies are more expensive than Cheetos and Sprite. They also won’t kill you – in fact, they will make you a healthier, more productive human capable of reaching your potential at work and home!

 

1. Choose meat wisely

I buy mostly ground meat like grassfed beef and pastured pork and larger, cheaper roasts like pork shoulder, pork butt, and chuck roast. They aren’t the most flavorful but they provide the same nutrition as more expensive cuts like ribeye, tenderloin, and skirt steak. I generally spend $5/lb of meat (up to $7/lb for grassfed ground beef) and portion out 4-5 oz of meat per meal which means I’m spending between $1.50-$2.00 on protein each meal. Organ meat also costs at least $7 less per pound than more readily available meats at the grocery store and pack a big nutrition Ka-Pow. I also find you need smaller portions of organ meat to feel satisfied since they are high in fat and nutrients.

 

2. Go without a list

That sounds counterintuitive doesn’t it? I find if I head to the store without a list based on pre-chosen recipes for the week, I actually save money because I’m not tied down to a particular ingredient. If oranges are $3/lb this week and I was planning on making citrus salad, it’s a bit harder to change my game plan when I’ve already picked up the rest of the items for that recipe. Instead, I choose several potential recipes with few ingredients, which allows me to compare prices between recipes and make my final decision at the store. My shopping list will look like this:

• 2 lbs ground meat (pork, beef, or lamb)

• 1 3-lb roast (pork or beef)

• Vegetables and herbs for salads (lettuce, cucumber, radish, parsley, and lemon are a must!)

• Vegetables for roasting (2 lbs starchy root vegetables, 2 lbs cruciferous veggies)

• Pantry staples I’ve run out of (coconut oil, olive oil, sea salt, coconut aminos, etc)

• Fruit on sale (organic apples if $2/lb or cheaper, frozen berries if on sale)

I also have my go-to recipes that I know are flavorful, make great leftovers, and cost me only $2 a serving. Nom Nom Paleo’s Kalua Pig is a weekly staple in my house.

 

3. Have a few meat-free meals a week

Paleo advocates are known to go a little meat-cray-cray. The usual Paleo breakfast staple (eggs and bacon) isn’t too pricey, but when you eliminate eggs and still need protein in the morning, 7 extra servings of meat a week can really add unwanted dollars to your grocery bill. To counteract this, I suggest having a few meat-free meals each week. Vegetables are at least $2 cheaper per lb than veggies. Cook them in bone broth (another money-saving nutrient dense food), puree them into a soup, and you’ve got a well-balanced meal! Unless you have a crazy intense training schedule, going meat-free for a few meals should not affect your mental or physical performance.

 

4. Save money in other areas of your life

If you’re on AIP, I will assume you are pretty hell-bent on getting your health back on track. Since going on the protocol over a year ago, I have decreased my spending in entertainment, alcohol (no choice there), clothing, makeup, and body products. My “fun” money now goes to supplements, doctor’s visits, and Whole Foods. I know it won’t be this way forever, so I don’t let this re-prioritization get me down. My beauty routine has been dramatically simplified. I keep a small jar of coconut oil in my bathroom to use as a makeup remover, mouthwash (with a drop of peppermint oil), and body lotion. I wear less makeup for a couple reasons: it’s hard to find good cosmetics without a bunch of crap in them and my skin doesn’t need as much help these days thanks to all the Vitamin A and collagen I get in my diet. As for clothing, I have realized that all the cute Anthropologie dresses in the world could not buy me health or happiness. I still shop around the sales racks, but material purchases do not give me the same sense of satisfaction anymore. I also save money on eating out since it is difficult on AIP to do so. If we do eat out, it’s usually grass fed burgers or salad. Once a month we place a special meal out: usually oysters, steak, and/or fish. The meat/seafood items I cannot afford on a daily basis!

 

5. Capitalize on the benefits of nature for free

If you have an unmanaged autoimmune condition,exercising excessively may actually make your illness worse. But there is one form of exercise that is accessible, free, and safe for nearly all of us: WALKING. Since I’ve taken my workouts to the pavement, I save $75/month. Grab a walking buddy and make it a social event. Social interaction is also shown to increase our overall wellbeing. If you want something a little more intense, start a mini bootcamp group in a nearby park. Connecting with nature + sunshine + exercise = increases in Vitamin D levels (notoriously low in individuals with autoimmunity) + decreases in inflammation + increases in neurotransmitters. Pretty much just a healthier, better you for free.

 

CHECK OUT MY POST ON 50 BUDGET-FRIENDLY AIP RECIPES!