Spring has sprung and so have my cravings for light and refreshing meals. This salad is satisyfing combination of honey-sweetened chicken, tart, juicy strawberries, creamy avocado, and a flavorful Strawberry-Lime Dressing. I’ve never understood the people who say they don’t like salads… Get the recipe for Honey-Lime Chicken & Strawberry Salad over at Autoimmune Paleo where I guest as a recipe contributor each month!
If you’ve spent at least one hour perusing AIP recipes online, then you have come across Bre’anna’s blog He Won’t Know It’s Paleo. Why? Because she knows how to tap into our nostalgic desires, foodie yearnings, and (at least my) love of brownies. When Bre’anna told our crew of AIP bloggers that she would be releasing her own cookbook on Amazon within her first year of blogging, I was like “Well, duh, her recipes are always hits!” and “Dang, this chick has guts! Three kids, one on the way, and a husband, and she still somehow found a way to create 100+ AIP recipes so all you lovely people never feel deprived! Pretty selfless, if you ask me!
In my cookbook reviews, I always like to give you guys a better idea of the types of recipes offered. Each cookbook author has their preferred flavor profiles and cooking methods, some of which we really can identify and appreciate based on our own experiences. Bre’anna’s recipes are very family-friendly, using affordable and easy to find ingredients, and clearly inspired by her Texas roots. Meals can be batch-cooked and served as leftovers, brought to pot lucks or social gatherings, and don’t require complicated kitchen equipment.
[Honey Seared Pork Tenderloin- made with pork roast here]
One of the many recipes that speaks to me is the Nightshade-Free Red Salsa which looks just like the stuff I used to share with friends during late night Tex Mex, and the recipe only has one step! Served with her Queso and Plantain Chips for a Southwest-inspired gathering, you will be guaranteed “Best AIP Hostess of the Year” award by even your non-AIP pals.
If you’re missing sauciness in your life – you will get a kick out of the Condiments chapter full of your traditional American favorites like ketchup, mustard, butter, and BBQ sauce made creatively without any nightshades or dairy! And if you’re more into baking, you’ll enjoy tons of AIP renditions of pumpkin, banana, lemon, chocolate, blueberry treats and more.
[Breakfast Sausage on one of the AIP biscuits I’ve been testing]
I’m more of a main dish type of gal, so I couldn’t wait to dive into the pork recipes. I chose to try the Breakfast Sausage which couldn’t be easier to prepare and is made with AIP-compliant herbs and spices to add as much flavor to your morning meal as possible! I ate mine with my own recipe for biscuits, but will definitely be trying her biscuit recipe soon too. I next made the Honey Seared Pork Tenderloin.
My butcher didn’t have pork tenderloin, so I used a pork loin roast and increased the cooking time by 30 minutes to make sure it was cooked through. The exterior of the meat was full of caramelized bits of honey and pork fat, and the inside meat was tender and juicy from using a 2-step cooking method.
I will also be trying some of my pre-Paleo restaurant faves like the Bacon Wedge Salad with Ranch Dressing, Stacked Enchilada Chicken Verde, and Slow Cooker Baby Back Ribs. I don’t want to give away anymore though – it’s your turn to find out what else Bre’anna AIP-ified now!
You can buy He Won’t Know It’s Paleo: 100+ Autoimmune Protocol Recipes to Create with Love and Share with Pride on Amazon now !
Did that photo of her Chocolate Mousse Stuffed Strawberries get you licking your lips? Get the full recipe here!
It took me 3 tries to get the proportions of this easy to throw together AIP treat recipe correct! I kept adding too much peppermint oil, which actually turns bitter in strong amounts! I love how these truffles are made with avocado, a whole food, so even if “indulging” in these treats, you’re still getting some real food in ya! If you tolerate alcohol extractives like peppermint extract, you can that in this recipe, but be forewarned that it won’t be AIP-compliant. Since this is a no-bake treat, the alcohol in the extract does not “cook off” during the baking process.
This weekend was really fun – I got to spend lots of quality time with my husband and dog, hiking some really beautiful trails that are within city center limits! Atlanta has been a pleasant surprise so far… notably all the preserved natural areas and of course the DeKalb Farmer’s Market. I didn’t have a chance to go this weekend, and I was sharply reminded why I need to stop shopping at Whole Foods for all my groceries. Kills me how much I paid for 3.5 lbs of grass fed beef bones … $17!!! People get those for free from their farmers all the time. It’s just Luda. Yes that was a Ludicras reference… been listening to this old school 90’s hip-hop station since we moved here. I hate the radio but I never get sick of Biggie.
So these truffles are really addicting if used to be a mistress with Mint-Chocolate in your previous non-Paleo life like me. I especially love them the next day after they have been hardening in the freezer overnight! 1 or 2 is really satisfying. I will admit to emotionally eating 2 on my lunch break today after being a wee stressed at work, and I was able to return for an afternoon of smiles and cheery “How’d your weekend go!?!? Mine was SO MUCH FUN!” without having to fake it. Just some AIP Prozac getting me through the day, nothing wrong with that 😉
AIP Mint Chocolate Truffles
Makes 8-10 truffles | Prep Time 5 minutes | Freeze Time 45 minutes
¾ cup unsweetened medium shredded coconut
½ cup well-mashed avocado
¼ cup melted coconut oil
1 T honey (melted if solid)
6-7 drops peppermint essential oil
3 T coconut flour
¼ cup carob powder
Pinch sea salt
Extra carob powder for dusting
1. Mix all ingredients together in a medium bowl until combined. Roll 8-10 even-sized balls and place on a plate in the freezer to harden for at least 45 minutes. If you would like to dust the truffles in carob (shown left in picture), simply pour a few tablespoons in a small bowl and roll the truffles in the coating prior to freezing.
2. Store covered in freezer for a quick grab-and-go treat!
I have two giant containers of Spectrum palm shortening taking up too much room in my pantry, so forgive the indulgence of this recipe. We recently had the Restaurant Steaks and Sauteed Apples from one of my favorite Paleo cookbooks Real Life Paleo. I was unaware that steak and apples were delicious together, but now I must re-make this with my own twist in the near future. We had leftover sauteed apples the next day, and my hub was craving a dessert. These went SO well together, and then we had lots of leftover fluffy whipped butter for him to spread on his disgustingly bland rice cakes all week. How the hell does he eat something that tastes like a fragrance free dryer sheet is beyond me.
I found the flavor of the Cinnamon Honey Butter really developed nicely overnight, so if you’re planning on serving this at breakfast, make it the night before! Also let it sit out at room temperature so the fluffy texture is preserved, otherwise the palm shortening will harden at refrigerator temps. It will be particularly good with these delightful AIP recipes: Pumpkin Spice Bread, Banana Muffins, and Banana Cinnamon Tea Cake!
I came up with, in my opinion, a really good idea tonight. Doggy cereal boxes filled with grain-free kibble. I’m thinking a giant picture of Rafael with his sloppy/cute tongue hanging out on a brightly colored cardboard box labeled “Doodle-Oh’s” or “Crunchy Poodle Puffs” would sell like hotcakes. You may see me on Shark Tank next week with that one.
Cinnamon Honey Butter
Makes 3/4 cup | Ready in 5 minutes
1 cup palm shortening, room temperature
3 T honey
½ tsp cinnamon
¼ tsp sea salt
- Using a hand mixer, beat the palm shortening on medium speed in a mixing bowl for 90 seconds, stopping every 30 seconds to scrape down the sides of the bowl.
- Add honey to the bowl and beat for an additional 60 seconds. Now add cinnamon and sea salt and beat until combined.
- Store at room temperature in a covered glass container. The honey butter becomes lighter and fluffier if left on the counter overnight.
I teased this recipe for AIP Pita Bread on Instagram a couple weeks ago and finally had the chance to make it again! I am a huge fan of the pliability, texture, and taste of the final product! My husband says it tastes like vegetables (UH because it’s made from vegetables, Honey!!!) but I know my fellow AIPers are veggie hounds just like me. I love how easy it is to throw into the blender and whip up for a fun meal too! And so nutritious too – sweet potato, avocado, gelatin, olive oil – this is a crap free zone!
If you’re looking for some ideas on how to use the pita, I have been eating it with my AIP Hummus, olive tapenade, sliced cucumbers, and lettuce for Mediterranean Wraps which is SO GOOD.
I also want to experiment with using it as a Breakfast Wrap with breakfast sausage, avocado, and some melty Zucchini Cheese.
Okay, I gave you 3 ideas. Now you have to tell me how you end up serving these wraps!
This grain-free pita is made just from real food ingredients!
AIP Pita Bread
With the successful launch of 85 Amazing AIP Breakfasts, I realized how many people LOVE their morning meal. Like a deep, earth-rattling passion for your pancakes and cereal. I feel ya. Like I said in my post last week, it’s my favorite meal of the day even though life circumstances sometimes have me skipping it or postponing it to a time period called “lunch”. With my new early schedule, there won’t be much time for a proper breakfast, but I will definitely have 5 minutes to throw this together, which is why I wanted to develop an Instant Oatmeal recipe in the first place! Selfish motivations.
All of the AIP porridge recipes on the Web and in the e-book are made from coconut milk, starchy root veggies, or both! I know a lot of people following AIP have further restrictions such as GAPS, low carb, low FODMAP (replace honey with maple for low FODMAP), or starch-free diets, so this one is for you guys! If you can tolerate a little starch, there is also an option for you which will thicken up the oatmeal a bit. This recipe will make a thinner oatmeal (which is how I used to eat my Instant Oatmeal in college), which I enjoy as it doesn’t sit heavily in my tummy.
Feel free to play around with the flavors: apple cinnamon, cinnamon raisin, caramelized banana, carob, etc would all be super tasty here!
AIP Instant Oatmeal
Serves 1 | Ready in 5 minuets
2 Yellow Summer Squash, cubed
½ tsp Cinnamon
1/8 tsp Ground Cloves
2 tsp Honey
Pinch Sea Salt
For serving: 1/2 cup Blueberries, 1/8 tsp Ground Cinnamon, 1 T Coconut Butter (optiona for coconut-versionl)
- Place squash in a food processor and process for 30-45 second until the squash is broken down into the texture of wet oatmeal. A longer process time means thinner oatmeal.
- Bring the processed squash, cinnamon, and cloves to a low boil in a small saucepan set over medium-high heat. Remove from the heat and stir in the honey, gelatin, and sea salt. Serve immediately with blueberries, a sprinkle of cinnamon, and a tablespoon of coconut butter, if desired.
- Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.