Paleo Stromboli (AIP)

 

paleo aip stromboli

 

 

Can you believe these grain-free, dairy-free AIP-friendly & Paleo Stromboli actually have the taste & feel of a gooey, cheesy pizza pocket? The filling possibilities are endless but I really love the simplicity of prosciutto & rosemary.

 

When I first made this recipe over 3 years ago, I had no idea it was going to be such an iconic AIP recipe in our community! That’s just how much we all love pizza. I specifically remember when I first had the idea to combine sweet potato and tapioca starch, wrap it up with some prosciutto, and pop it in the oven. I don’t know what the heck I was thinking, but somehow it worked. Like magic. It turned into a cheesy, crusty, savory pizza pocket. I was ELATED and literally jumped up and down! It had already been 3 years since I had anything close to pizza except a couple forays with some crappy gluten-free pizza.

 

I recently re-vamped this Stromboli recipe into an AIP Italian Calzone! Even more delicious because it includes sausage and olives so salty, salty, salty yes yes yes. Either recipe you choose, fill it with whatever you’d like, get the crust good and crispy, and serve it plain or with some homemade nightshade-free marinara sauce, or pesto, or tapenade for dipping!

 

Don’t be discouraged by this unique Paleo Stromboli recipe! It really comes together quickly and easily. You’ll definitely get the hang of it after your first time making it. My best tip is to make it thinner than you think you need to… that way you’re guaranteed the crispiest, gooiest outcome!

 

 

41 reviews

AIP Stromboli

Prep Time 00:15 Cook Time 00:35 Serves 1 to 2


Ingredients

  • 1 cup cooked, cooled and mashed Japanese yam
  • 1/2 cup tapioca starch or arrowroot starch
  • 1/4 tsp sea salt
  • 1 tsp finely chopped fresh rosemary
  • 4 to 6 slices prosciutto
  • 1 tablespoon duck fat, bacon fat or lard, divided

Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.pan>
  2. In a bowl, combine mashed sweet potato (ensure no lumps) with sea salt in a bowl.
  3. Mix in ¼ cup of the tapioca or arrowroot starch at a time. The mixture should form a thickened ball of dough.
  4. Transfer dough onto the baking sheet. Use your hands to roll out dough into a rectangle about ¼ inch thick. You can use parchment paper to assist you with this.
  5. Sprinkle rosemary evenly on the top surface of the dough. Layer prosciutto slices on top of dough.
  6. Roll the dough into a log shape, starting with one of the short sides and using the parchment paper to assist you.
  7. Brush dough with ½ tablespoon duck fat. Bake for about 30 minute until lightly golden brown. Brush with remaining 1/2 tablespoon fat.
  8. Turn oven broiler on high. Place baking sheet 6 inches away from the broiler. Broil stromboli for 2-3 minutes until medium golden brown. Watch carefully so you don’t burn the top! Let cool for a few minutes. Slice in half and serve immediately.

Recipe Notes

Best results will be achieved when using Japanese yam which is a purple skinned, white fleshed starchy sweet potato. You may try using Hannah variety white sweet potato which are slightly less starchy. Some people have used orange sweet potatoes but I don't recommend them because they are sweet in flavor and not as starchy.

 

 

 

If you like this Stromboli, you’ll also love my AIP Italian Calzone stuffed with sausage, spinach and olives!

 

aip paleo stromboli

 

Toasted Coconut Cream Pops from The Healing Kitchen (Paleo, AIP)

 

Toasted Coconut Cream Pops

 

This was one of my favorite recipes to develop for The Healing Kitchen because all of the outtakes were so delicious! Toasted coconut ice cream was a favorite of mine growing up, and my best friend in high school and I would go to our local ice cream shop after school and grab a cup of their toasted coconut all the time! Ice cream has always been a big part of my life, as weird as it sounds to say that! It’s consistently remained in my top 5 favorite foods since the age of 2 (joined by steak, ribs, hummus, and pizza)  no matter what dietary protocol I happen to be following.

 

For awhile I thought I tolerated grass-fed dairy ice cream, but really it was a vain attempt to convince my stomach via my brain that I did. It failed. So now I stick wholly to coconut milk ice cream and enjoy to my hearts content, especially in the warmer months!

 

When making ice cream at home, I stick to simple flavors and use coconut milk, pureed white sweet potato, fresh fruit, and possibly some honey as the base. I may add something fun for texture such as freeze-dried fruit or even toasted shredded coconut or chocolate chips.

 

My favorite SUPER simple AIP ice cream combination is frozen mango pureed with coconut milk. You can eat it like soft serve straight from the blender or throw it in your ice cream maker (this is the one I use and recommend) for a harder sorbetto. The ice cream mixture for these cream pops can definitely be made into ice cream rather than pops, so feel free to do that as well!

 

These are such a refreshing treat – something the whole family will love – that’s decadent but not full of sweeteners!

 

TOASTED COCONUT CREAM POPS from my cookbook The Healing Kitchen

 

Pina Colada Smoothie Bowl (Paleo, AIP)

pina colada smoothie bowl - paleo

 

I’m a little obsessed about vacations. I’ve been known to book them without talking to the person I plan on accompanying me. I booked our Hawaii vacation, for my birthday, on my birthday, after going for a swim last summer and coming up with that master plan in 15 minutes or less. Jumped on the computer, decided which island, which airbnb, and presto. Hawaii 3 weeks later! I also did that with our babymoon to Laguna Beach this year. My husband thinks I’m crazy, but I say “My money. My decision.”

 

I LOVE TRAVELING! Especially to places with beaches. We are aiming to be one of those cool couples who travels with their singular child, Ergo in tow, whipping out the breast in public for a quick snack, child whose first word is “leaf”. We’ll see what happens. I’m not banking on it. Our first real vacation after baby will probably be sans-baby for my husband’s 40th birthday in fall 2017. I want to take him to PNW for a week. I can barely leave my dog for 4 hours let alone a week, so I’m sure leaving my baby for that long will be a cruel form of self-torture at that point, but I do think it’s EXTREMELY important to keep the husband-wife relationship strong once you start a family. It’s so beneficial for the child to see parents who spend time together to keep the love alive. 

 

pina colada smoothie

 

None of this has anything to do with pina coladas. It did at first (vacations), then I got sidetracked as usual (ADD). Anyways, this is a must-make recipe for summer! Light, refreshing, quick, easy, hello!? Spend your time outside this summer with family & friends – not in the kitchen, PLEASE! You wouldn’t believe how much happier, healthier, and balanced you will feel with that change.

 

I have found the most healing & happiness while following the AIP by doing the above, not focusing excessively on the food. Once you have the food down pat and know what you can and cannot eat and get used to planning in advance, please return to enjoying your life as much as possible! And if that means making a quick breakfast or lunch smoothie before hitting the beach, pool, or lake, and then forgetting food exists for the next 5 hours, so be it! That’s how live should be lived!

 

Get the recipe for Pina Colada Smoothie Bowls!

Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!

Instant Pot Caribbean Spiced Shredded Beef (Paleo, AIP, Whole30)

 

 

Can’t stop Instant Potting. It is my life. Well, not my life, since it takes up a marginal portion of it, but it saves my life. I got a beautiful pastured grass fed chuck roast the other day. It was almost too pretty to turn into a pile of shredded brown meat, but I pulled through and did it.

 

This is a heavily spiced recipe and not shy on flavor. If you aren’t a giant fan of cloves, you can cut those down to 3 but don’t leave them out completely. I served this two ways. For me, over cauliflower rice with cucumber-avocado salsa, and diced mangos with lime juice. For my husband, over tortilla chips with the same salsa and extra avocado. It really works for any season of the year even though it uses a hefty dose of Caribbean-inspired spices. Just switch up the sides!

 

If you’re still in the dead of winter (ahem, Canada) then serve it over mashed cauliflower. My favorite way to get the creamiest and thickest mashed cauliflower is to steam the cauliflower florets until tender, transfer to my Vitamix, and puree with a load of truffle salt. I do not add any liquid. That is when you achieve cauliflower puddle puree. That happened the first time my mom made mashed cauliflower for company at Christmas 3 years ago 🙁 Speaking of cauliflower, have you tried the new frozen grilled cauliflower from Trader Joe’s?

 

It’s not organic, so take your “risks” there, but it’s super delicious and makes a really easy side. We honestly can’t afford to buy 100% organic vegetables 100% of the time, so I do my best t buy 75% organic for the things that matter most to me and then the rest (bananas, avocados, mangos, oranges) I don’t worry about so much. Simply spiced but full of flavor! No nigthshades here which makes this easy, anti-inflammatory shredded beef an easy choice for a weeknight AIP meal! 

 

 

 

You can find this recipe + 140 more AIP Instant Pot Recipes in THE PALEO AIP INSTANT POT COOKBOOK!

 

28 reviews

Instant Pot Caribbean Spiced Shredded Beef

Prep Time 00:05 Cook Time 01:30 Serves 6

Ingredients

  • 2 1/2 pound grass fed chuck roast
  • 2 teaspoons fine sea salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 5 whole cloves
  • 1/4 cup water

Directions

 

  1. Whisk together all of the seasonings except the whole cloves. Rub evenly overly all sides of the chuck roast. Stick the whole cloves into the chuck roast and place roast in your Instant Pot insert. pan>

  2. Pour water around (not on top) of the roast. pan>

  3. Set the manual pressure setting timer for 90 minutes. Let vent naturally when the timer expires. pan>

  4. Transfer the chuck roast to a serving dish and shred with two forks. Pour some of the juices from the pot over the shredded beef. pan>

  5. Serve the beef with avocado, red onion, cilantro, and cauliflower rice for a Caribbean-inspired taco bowl. pan>

 

Instant Pot Maple Tamarind Ribs (Paleo, AIP)

instant pot maple tamarind ribs

 

It is no secret I am obsessed with my Instant Pot. Just this week alone I used it to make my Maple Bacon Balsamic Pulled Pork, Corned Beef, white rice, and these amazing Maple Tamarind Ribs! I LOVE how it doesn’t get my kitchen hot unlike the stove or oven and is literally a one-pot clean up. For me, it’s even more low maintenance cooking than a crockpot because it pretty much requires zero meal planning on my part. I can go to Whole Foods at 4 pm, buy a giant chuck roast that would typically take 10 hours in the slow cooker, and get tender pulled beef that feeds us for days in 90 minutes!! Definitely one of those kitchen appliances that I don’t know how I survived without until now. My mom, sister, and multiple friends and family members have also jumped aboard the pressure cooker train after watching me cook with it!

 

I also have an obsession with ribs, and it’s so hard living in BBQ Capital of America (Austin, Texas… I don’t know if it’s actually the BBQ Capital, but there are dozens and dozens of BBQ places here taunting me with their nightshade-laden ribs!) Now I’m someone who requires fall-off-the-bone ribs. I am also someone who is incredibly impatient and dislikes the idea of waiting for something to cook.

 

Hence, Instant Pot love affair. Since my rib craving got out of hand when we moved here, I decided it couldn’t hurt to throw a rack in the ol’ IP and see what happens. Yes, fall off the boners (inappropriate use of a suffix, sorry) in less than 2 hours and also less than half the time it takes to stand in line at Franklin’s. I’m not comparing these to Franklin’s BBQ ribs. That would be stupid. But they’re really damn good, whether or not the Food Network says so. Sweet, tangy, tender, duh. 

 

If you don’t have an Instant Pot, I supposeeeee you can just use your crockpot on a low setting until tender, but don’t ask me how long that takes. No clue. By the way, I use the 6-in-1 Instant Pot which is the older, less expensive model. You can get it on Amazon for a steal! They also have a 7-in-1 model that has a yogurt and pasteurization setting which is pretty neat!

 

You can get this recipe + 140 more Instant Pot recipes in THE PALEO AIP INSTANT POT COOKBOOK!

 

Maple Tamarind Ribs (Paleo AIP)

 

Sticky & sweet fall-off-the bone ribs in no time flat! YES!

 

8 reviews

Instant Pot Maple Tamarind Ribs

Prep Time 00:10 Cook Time 01:05 Serves 4

Ingredients

  • 1 rack of baby back pork ribs
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/4 cup liquid (broth or water)
  • 2 tablespoons maple syrup
  • 1 tablespoon tamarind paste

Directions

  1. Mix together the salt, garlic and thyme and rub on both sides of the rack of ribs until well seasoned. pan>

  2. Slice the rack of ribs into three equal-sized portions and lay them in the bottom of the Instant Pot. Pour the liquid around (not on top) of the ribs. Set the Instant Pot to cook on the "Manual" setting for 50 minutes. Let pressure release naturally when timer goes off.

  3. Whisk together the maple and tamarind until combined and heat your oven broiler to 425 degrees. Arrange the top oven rack 6 to 8 inches away from the broiler element.

  4. Place the cooked ribs on a rimmed baking sheet meaty side up and baste with half of the maple-tamarind sauce. Broil for 5 to 7 minutes until bubbling and caramelized, remove from oven, and baste with additional maple-tamarind sauce. Broil for another 3 to 5 minutes until caramelized. Season with additional sea salt and serve immediately.

Cranberry Fig Collagen Protein Bars (Paleo, AIP)

 

 

I’m not a big supplement taker. One because I can’t remember to take them for longer than two weeks, two because they are usually expensive to buy high quality ones, and three because it’s hard to tell if they’re working.

 

There have been a few during my pregnancy that I can tell are doing their job though, so I am 100% willing to take them every day! The first one is Vital Proteins Collagen Peptides. I have noticed a decrease in skin outbreaks (which is saying a lot during these hormonal times) from once or twice a month to nil! I have also avoided any stomach distress like heartburn, gas and bloating that typically comes around with pregnancy too.

 

I add a scoop into my morning smoothie that I consume with two slices of center pork shoulder bacon (low in fat, but high in protine), greens, and a quarter of a large sweet potato. Having a large and nutrient dense breakfast that includes at least 6 different types of produce has been keeping my blood sugar levels so well regulated. I haven’t needed extra snacks or meals during pregnancy, nor have I really needed to increase my caloric intake much if at all!

 

The other two supplements I have found to be helpful are Natural Calm magnesium for my intense leg cramps that occur right when I lay down at night and Vital Proteins Beef Liver Capsules, which I take right before I head out the door for work to keep my energy up for an afternoon working with kiddos.

 

Since I’ve had so much success with collagen in my morning smoothies, I also wanted to try making my own homemade protein bars with them. I find carbohydrates right now to really satiate my appetite and keep my energy levels up, so one of these bars in between lunch and dinner or before a workout seals the deal. They also travel well outside the refrigerator even though there’s coconut oil in them. They just lose their firmness but still keep together as long as you pack them tightly with your hands when forming the bars!

 

Feel free to get creative with the types of dried fruit you use but make sure you use at least one “sticky” one like dates, cranberries, or plump raisins. Making these with dried mango and shredded coconut, for example, would not work because there’s not enough stickiness to keep them together.

 

 

No sugar added collagen protein bars are convenient AND good for you!

 

Cranberry Fig Collagen Protein Bars

Prep Time 00:15 Cook Time 00:00 Serves 8 bars

Ingredients

  • 1 cup dried black Mission figs, stems removed
  • 1 cup unsweetened dried cranberries
  • 1/2 cup Vital Proteins Collagen Peptides
  • 2 tablespoons coconut oil, room temperature
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon fine sea salt

Directions

  1. Combine the figs and cranberries in a food processor for 60 seconds until finely chopped and sticky.
  2. Add the peptides, coconut oil, orange zest, and sea salt and process 15 more seconds to thoroughly combine.
  3. Line a large cutting board with parchment paper.
  4. Transfer the mixture to the cutting board and shape into a rectangle about 1/3 to 1/2-inch thick with your hands.
  5. Place in the freezer for about 30 minutes until firm.
  6. Using a sharp knife, slice the rectangle in half widthwise and into quarters lengthwise to make 8 bars. Store in the refrigerator.

Paleo Austin Restaurant Guide

 

In the Paleo community, Austin has become known as a mecca for primal livers. I’ve been here for about 9 months now and while there is a solid group of Paleo-ites around town, there’s a much larger population of foodies, vegans, and Standard American Diet eaters. I haven’t found it THAT much easier to eat out here while following Paleo/AIP than in Chicago (where your options are extremely scarce for a city of 8 million).

 

All that said, I have explored a few amazing places that I wanted to share with my readers who either live here or are going to be visiting Austin in the future for one of the city’s crowd-pulling festivals and conferences. I will say that Austin supports local business more than any city I have ever lived in, and that even the most unassuming food trucks and pizza joints are dedicated to sourcing local produce and sometimes even organics! For example, East Side Pies (an East Austin hole-in-the-wall pizzeria) has gluten-free and dairy-free pizzas that can be topped with an abundance of local veggies. Try to find that in most American cities!

 

I’ve categorized my list by types of restaurants/establishments that hit the main bases when you’re in town or looking for a casual bite or beverage. None of these places have a dress code (it’s Texas, after all) and many allow pets if there is outdoor seating! I’ve tested all of them (most several times) and have given my honest review as someone who appreciates food quality and sourcing, good service, and also duh delicious food.

 

DISCLAIMER: There is NO “perfect” Paleo restaurant. Many restaurants source local organic ingredients and have grain-free and dairy-free options, but they may use less than desirable vegetable oils for cooking purposes. When we eat out, there’s a certain amount of known risk we take with food quality. All of the below places are dedicated to some degree to providing the community with the highest quality product at this point in time. For example, all of the ice cream locations use non-Paleo sweetener such as organic cane sugar or agave nectar, but they are offering dairy-free ice cream using local ingredients, and that is something to be desired across the country!

 

Lettuce-Wrapped Grass-fed Burgers

 

Counter Cafe *TOP PICK* 626 N Lamar Blvd, Austin, TX 78703

This little (and I mean little) cafe is right across the street from the famous downtown Whole Foods and is such as nice surprise! There are two picnic tables outside, so I’ll bring my dog and have a lettuce-wrapped grass-fed burger (juicy, delicious, local ingredients) with a side of sweet potato fries (they are fried in rice bran oil there). I add avocado, red onion, and extra lettuce to my burger, and it totally hits the burger & fries craving. The oil used for the fries aren’t Paleo so you can skip those if you’re a die-hard, but rice bran oil is definitely better than soybean oil or soy-canola blends which is what most restaurants use! AIP? Get the lettuce-wrapped burger with avocado, bacon and red onion. Ask them to leave off the black pepper from the patty seasoning. 

 

 

Wholly Cow 3010 S Lamar Blvd

Located in a mini-mart, this unlikely burger hangout is just down Lamar less than 10 minutes from downtown. Its counter service with tables inside and outside (pet-friendly). My husband has had the lettuce-wrapped burgers and fries and loves them. They are made with Texas grass-fed cattle. I did not get to try the burger because the spice mix in them contains nightshades (fine for Paleo, big no-no for AIP), BUT they were sweet enough to offer nightshade-free call-ahead burgers if I ever did want to give them a try! AIP? Call in advance and ask them to make you a special nightshade-free patty!

 

Hopdoddy 1400 S Congress

Prepare yourself for a wicked wait, line out the door at this trendy South Congress burger restaurant. They offer all types of burgers, including lettuce-wrapped grass-fed burgers. I’ve eaten her twice and both times had a reaction, so I’m going to assume they either spice their beef with a nightshade or there’s cross contamination. I wanted to include it for the traditional Paleo person who doesn’t avoid nightshades and doesn’t tend to react to minimal cross contamination though. I’ve been here with a group of coworkers and with my husband and everyone LOVES their food every single time. And it’s really neat they let you order drinks from a bar while you stand in line waiting to order your burger. They have some local ciders on tap too. AIP? Call first and ask how they season their meat. I’ve had a reaction the last two times I’ve eaten there and the burger was the only possibly culprit!

 

Coffee

 

Caffe Medici *TOP PICK* 1101 W Lynn Street

Pretty sure this is the best coffee in Austin. You may be thinking, “Yeah, right. In that hippie town, there’s probably a hundred amazing local coffee shops.” You would be wrong. I’ve tried a lot of them – even the ones people rave about, and I promise their coffee is the best. It’s never better, never too hot or too cold, and they use the most delicious almond milk in their almond milk lattes (which have been my pregnancy treat – decaf of course). They also sell several grain-free energy bars from a local brand called Bearded Brothers (my favorite flavor is Raspberry Lemon). Parking is a bitch, but you can park at the restaurant across the street until 10:30 am and after that there is street parking in the neighborhood and about 8 spots available in their parking lot. Here’s another place I like to sit outside with my dog in the sunshine and spend an hour chatting with strangers at the next table over. Favorite drink: Almond milk latte (iced or hot) made with a carageenan and soy-free almond milk

 

Picnik 1700 S Lamar

Probably the most famous Paleo place in all of America, Picnik is a local fave for butter coffee, baked goods, and light meals. Their coffee IS delicious (especially if you can tolerate dairy and get the butter coffee), but it’s freakin’ expensive, so I almost never go there. During the holidays, I got their Peppermint Mocha, modified to omit the dairy and include coconut butter in it’s place. It was really yummy but I felt stupid for spending $7 on coffee, I’m sorry. Go for the novelty of it, if you’re in town, but beware of being the gal or guy who just spent a meal’s-worth of money on coffee and a chocolate chip cookie (which I guess could be considered a meal on its own?)Favorite drink: Marshmallow Chai made dairy-free!

 

Radio Coffee & Bar 4204 Manchaca 

This place has become a fast favorite for us. It’s perfect for weeknights when you want to get out of the house but don’t want to dress up and go out. There’s a ton of outdoor seating, a taco trucks, an outdoor bar (sometimes staffed), and a large indoor coffee shop with plenty of seating, WiFi and live music on certain nights. I love this place because each night of the week they have some sort of event lined up like outdoor movie night, trivia, dance parties, flea markets, fiddlers. Yes, fiddlers. We bring our dog and always find a stranger to chat with. I love talking to strangers. They have dairy-free milk options like every Austin coffee house, but their almond milk lattes aren’t as good as Caffe Medicis. They are probably my second-favorite in the city that I’ve tried so far though. They also have some gluten-free treats. Favorite drink: Their coffee isn’t as good as Medici’s, so I always get a Topo Chico and an iced decaf almond milk latte.

 

 

New American

Salty Sow 1917 Manor Rd

Some delicious ‘ish is offered up at Salty Sow, a well-known brasserie-type of joint in East Austin. I think they are most known for their duck fat fries with a sous-vide runny egg on top. My mom and husband split those and were obsessing over them. I was super jealous and ate my plain steak and salad in envy across the table. So obviously if you eat nightshades and eggs, get the dang fries, you fool! Their food quality is definitely better than the average restaurant and you can certainly eat gluten-free there. Dairy-free may be a bit harder, but they will accommodate. My mom got a pork medallion-bacon number once, and you can’t get much more Paleo than that. Make a reservation because it will always be jam-packed. This has been my least favorite AIP meal out because I think they were afraid to add any sort of flavor to my food in fear of nightshading me. But if you don’t have a ton of food allergies or intolerances, you will most certainly enjoy your meal here!AIP? Have them customize a menu item for you! They made me a simple salad with local veggies and a seared steak. They could have added a little more creativity to both plates though because they were B-O-R-I-N-G. Again, everyone else’s food looked amazing!

 

Salt & Time 1912 E 7th Street

I went to this adorable butcher shop/restaurant several years ago when I was visiting Austin for the second time. I really wanted to ravage the raw, salt-cured meat counter, but in the name of food safety and gut protection, I held back. I <3 the name and it definitely took me reading it a few times to realize, “Oooh because you just need salt and time to cure meat. How clever.” From what I understand, they have expanded the restaurant to include more seating as well as an expanded menu. They are also open from breakfast, lunch and dinner now. It’s not like they cater specifically to gluten-free eaters (lots of sandwiches and such) but they do have charcuterie boards, offal, salads, homemade pickles, and protein-heavy mains for dinner!AIP? Ask for a nightshade-free cured meat and some pickled vegetables!

 

Searsucker415 Colorado Street

I freakin’ love this place. The decor is an odd combination of Nautical-Rustic-Farm Animal and really welcoming for a giant warehouse building actually. I’m not much for going out, but the social scene is so active here that it makes me feel like I’m part of the cool crowd for a whole 90 minutes. I’m obsessed with their drink menu. I’ve only been getting them virgin since Pregnant, but their virgin Snake in the Grass (cucumber mojito) is effin’ awesome. I want one right now. They also have really delicious AIP accomodations and eating Paleo is even easier. I have had the Farmer’s Chicken (big chicken leg, roasted, juicy, crispy skin) with roasted brussels sprouts, the local greens salad with shaved veggies and grilled chicken, and the insanely tender and flavorful filet mignon, which is in my top 5 best steaks of my life. It was like butter and perfectly aged, get it. It’s located downtown, and you’ll want to make a reservation if going on a weekend. We park in a parking lot a couple blocks away for $10 and walk around downtown afterwards to people watch.AIP? I get the roast chicken, plain, without the sides and instead get it over a green salad with extra veggies.

 

Dai Due *TOP PICK*2406 Manor Road

Saving my favorite for last here. Dai Due is the pinnacle of Paleo dining out. EVERYTHING is locally-sourced and/or made in house. Including the bones for their homemade bone broth which I purchase and take home on occasion. It’s real-deal bone broth – jello and delicious. They change their menu every week (sometimes even more frequently) and I’ve always found something on the menu that is AIP-compliant. They let the food shine and don’t use a ton of spices. They’re also dedicated to using only quality fats – how awesome is that!? So you’ll find your food cooked in grass-fed tallow, pastured lard, olive oil, and grass-fed butter rather than vegetable oils. And almost everything is cooked over a tiny open flame RIGHT in front of your eyes. Sitting at the bar is really fun for this reason. Eeek, I just love this place and could go on and on and on. My favorite meal so far has been grilled sheepshead fish from the Gulf coast with grilled Meyer lemon and grilled broccolini with mui choy (a mustard green type of leaf vegetable). We REALLY want to try their humongous grass-fed beef rib one night but it’s a little intimidating. Like the size of my femur.AIP? They will make you whatever your little broth-loving heart desires! Best seat in the house is the little bar at Dai Due – perfect for a date night!

 

 

Dairy-Free Ice Cream

Lick 1100 S Lamar

A rotation of 3 to 4 flavors of coconut milk ice cream, most soy and egg-free as well. Delicious, pretty expensive, but their new location is across the street from a Caffe Medici so bonus points!

 

Thai Fresh *TOP PICK* 909 W Mary 

My favorite coconut milk ice cream by far! It’s made with coconut milk, organic cane sugar, and a variety of flavors. They also tell you which ones are soy-free (anything without chocolate) and they’re all gluten-free and egg-free too. I am obsessed with the Thai Basil & the Thai Coffee and the Lavender is amazing too. To me, this is a can’t-miss ice cream place while in Austin. I get my ice cream over a ball of warmed-up sweet sticky rice, which is white rice, coconut milk and coconut sugar. Sounds weird but it’s decadent and a really unique and perfect combination of textures and temperatures.

 

Sweet Ritual 

Coconut milk, cashew, and almond milk ice creams with some fun toppings like toasted coconut. No dairy, eggs, or casein in any of their flavors and they let you know which ones are gluten free. Everything is vegan too, and it’s currently located inside a juice shop but they are changing locations early summer 2016, which is why I didn’t include an address. They use agave nectar to sweeten their ice cream, so it’s not a perfectly Paleo option.

 

 

Honorable Mentions[Places with delicious food if you are gluten-free and dairy-free but I can’t vet them outto the AIP community]- Sway (Thai)- Torchy’s Tacos (tacos, der)- Swift’s Attic (New American)- La Condesa (Upscale Mexican)- Rudy’s (BBQ – Nightshades for sure)- La Barbeque (BBQ Food Truck – Nightshades for sure)- Salt Lick (BBQ – Awesome outdoor space – Nightshades for sure)- Franklin’s (BBQ – Apparently only uses salt & pepper)

Sweet & Sour Thai Turkey Meatballs (Paleo, AIP)

 

 

Have you cooked with tamarind paste before? It’s pretty new to me, since I bought it when I was cooking my way through Paleo Takeout (which has an amazing AIP modification guide here) by The Domestic Man. I’m almost a year late to the game on that book, but we share the same publisher, and when I was at his house during our Vegas book tour stop and saw it on his overly impressive bookshelf (aka every Paleo cookbook you wish you owned or probably do), I said “MINE!”. Well I was more tactful than that. We had two weeks of really amazing Pan-Asian meals from Russ’ book, took a mini break, then I realized I had a few tablespoons of tamarind to use up and some sad looking ground turkey in my fridge (plus all of these other ingredients – yay for no shopping).

 

Tamarind paste comes from the tamarind fruit, which boasts some impressive antioxidant and phytochemicals in it’s ugly little body. It’s a great source of iron, B-vitamins, and vitamin C too, and it adds a really interesting sour-umami flavor to your dishes. I used in it pretty hefty amounts in this recipe to get a puckery yet sweet and balanced sauce for the balls. Which means more vitamins and antioxidants for you, another “Yay!”

 

Asian-flavor on the autoimmune protocol may sound difficult to achieve or like a real let down, but it doesn’t have to be! There’s several Asian-inspired recipes in The Healing Kitchen such as Teriyaki Chicken & Fried Rice, Chinese Stir-Fried Lettuce, and Speedy Shanghai Stir Fry! You just have to stock your pantry with a few (really, just a few!) staples to create your own Asian flare meals.

 

My must-have AIP pantry staples for Asian food are:

 

When you combine the above with flavors like ginger, garlic, green onions, honey, and molasses, you can create these abundantly rich and nutritious sauces to top meatballs, meatloaf, stir-frys of all types, cauliflower rice, and even roasted broccoli or glazed carrots!

 

This recipe uses turkey thigh but you could try using an equally fatty cut of ground meat like ground pork, a mixtue of ground pork and beef, or ground chicken thigh too.

 

 

 

 

Sweet & sour Asian-inspired meatballs pair perfectly with cauliflower rice!

 

 

Sweet & Sour Thai Turkey Meatballs

Prep Time 00:20 Cook Time 00:18 Serves 6

Ingredients

  • 1/3 cup finely chopped cilantro, loosely packed
  • 1/3 cup finely chopped green onion
  • 1/4 cup minced shallot
  • 1/4 cup mashed white sweet potato (optional)
  • 3 cloves garlic, minced
  • Zest of 1 lime
  • 2 tablespoons tamarind paste
  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons Red Boat fish sauce
  • 1 teaspoon fine sea salt
  • 2 pounds ground turkey thigh
  • 1 recipe Sweet & Sour Glaze
  • Lime wedges, for serving
  • Sweet & Sour Glaze:
  • 1/3 cup beef broth
  • 1 tablespoons coconut aminos
  • 1 tablespoon tamarind paste
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 2 teaspoons arrowroot starch
  • 1 1/2 tablespoons cold water

Directions

  1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the first 6 ingredients.
  3. In a small bowl, whisk together the tamarind, aminos, fish sauce, and sea salt until smooth. Stir into the herb and shallot mixture in the large bowl.
  4. Using your hands, mix the ground turkey with the rest of the ingredients until well combined. Form large 2 ½ tablespoon-sized meatballs with wet hands and place on the lined baking sheet.
  5. Bake for 18 minutes and let cool before tossing in the Sweet & Sour Glaze. Serve with lime wedges.

 

Sweet & Sour Glaze

Combine everything except the arrowroot and water in a small saucepan over medium-high heat. Bring to a low boil for 1 minute. In a small bowl, whisk together the arrowroot and water to make a thin, smooth paste. Remove the saucepan from the heat and stir in the arrowroot mixture immediately until thickened.

Recipe Notes

If serving entire batch at once, coat the meatballs in the sauce. If only serving a portion of the batch, coat only the portion you'll be eating during that serving with some of the sauce. This prevents the sauce from soaking into the meatballs when stored. Store the sauce separately in the refrigerator and reheat in a saucepan over low heat until pourable when ready to serve again.

Parsnip & Pancetta Chowder with Crispy Leeks (Paleo, AIP, Whole30)

parsnip pancetta chowder

 

 

Today was all about resting, relaxing, and taking care of my body. I’m not very good at relaxing for extended periods of time (30 minutes is good, right?). I thought more than once, “Man, this is boring” and “Ugh, I want to go exercise, it’s been 3 days!” But I knew it’s what I needed after a day from the dark depths of you know where on Saturday. We had our Austin book signing Friday night which was super fun because we did a group dinner before it. It was a delicious 4-course AIP off-menu meal at Vox Table, and they served the most amazing smoked sunchoke and rutabaga chowder. It put me the mood for root veggie chowder this week, but I couldn’t find rutabaga or sunchoke at my store. It ended up being much more affordable to go with parsnips and leeks anyways, so this chowder tastes nothing like the one I had at Vox, but it’s hearty, filling, and fairly delicate in flavor. It really could be the base of a lot of additions such as salmon or cod chowder, and it’s based on my Bacon & Salmon Chowder from The Healing Kitchen. Fun back story, I know.

 

So basically the Austin book tour stop came in the middle of 4 weeks of insomnia that had been getting worse as my pregnancy progresses. Part of it I know is caused by stress (new job, new book, new baby, new city, new life in general) and anxiety (“Oh my god, I’m going to be a mother and not just for like a few years, but for the rest of my life. How am I going to survive on no sleep!? Will she be a good breastfeeder!? I hope she’s nice and not a bully when she’s older. I’m going to teach her about bullying from a young age and how important it is to be nice to everyone. Will I put cute notes in her lunch box? When is she going to lose her virginity!? I’m going to lock her inside the house if it’s before 16.” Yeah, that last one is the definition of anxiety. Worrying about your unborn child’s future romantic relationships. Yeesh. Plus all the tossing and turning you do as your belly grows and your tail bone aches and your little sweet nugget it simultaneously kicking your bladder and your pubic bone at the same time somehow. 

 

That night, I could NOT sleep, and I had only gotten 3 hours of sleep the night before, so I was delirious and exhausted. I had a series of tear-filled anxiety attacks that night, my husband stayed up with me the whole time like an angel, and when the sun rose, I had to make the decision on whether or not I would make the 5-hour roundtrip drive to Houston for the book signing. Honestly, book signings are exhausting I’ve learned. You’re on your feet for 3 to 4 hours, meeting tons of new & friendly people, and not taking enough water and pee breaks. I couldn’t imagine doing that to my body or my baby on a total of 3 hours of sleep in a 48-hour period, and I was also having a return of some pretty violent pregnancy sickness, which in itself is very exhausting. It ended up being a blessing that I did not go because I didn’t keep any food or liquid down for 24 hours that day and night and ended up extremely dehydrated. I’ll spare you the details, but I broke down crying on the floor at 11 pm Saturday night after I had gotten sick all over my bathroom floor for the 8th time that day, had to shower (again), and then on my way back to bed rolled my ankle and dropped my puke bucket on the floor. Remember, now I’m only at 5 hours of sleep in a 72-hour period at this point. I also have a terribly guilty conscience and felt really bad about letting people down about not going to Houston. I was feeling extremely defeated and anxious at this point.

 

I laid in bed and cried and thought about my grandma whom is very special to me that passed away several years ago. I told her I missed her and that I wish she was here to meet baby Grace. I just kept telling her out loud how much I missed her while I was shaking and crying. And then suddenly every muscle in my body relaxed for the first time in I can’t remember when, and I felt a strong sense of calm come over me. Within a second and no more. I’m a pretty spiritually-connected girl and believe our loved ones that have passed are not in our past. They are always with us, and I know my sweet grandma was reminding me how she will meet Grace and that I will be okay.

 

So that’s some pretty intimate stuff to share on a blog, but if you’ve been reading for awhile, you know I’m not shy. People hide behind social media and online communications so much these days, and no one just tells it like it is. This is what it is (other than poor grammar):

– Being a first time mommy is really scary and it’s normal to have a lot of self-doubt

– The people who really care about you will be there for you when you need them (i.e. my husband and my grandma) and will put their needs aside 

– Never feel guilty about choosing your health and healing and your family’s health over an obligation

 

I’m sure these aren’t the last lessons I’ll learn this year, but I thought I’d share. Writing a cookbook wasn’t easy, and doing it in the midst of full-time work, finishing my master’s program and research project, dealing with the worst Hashimoto’s flare ever, moving 4 times throughout the process, finding out I’m pregnant and dealing with everything that goes along with that, and then realizing “Crap! I need to be closer to my family once this baby arrives… we need to move AGAIN”, definitely chalks 2015 and the beginning of 2016 up to a year of stress and change.

 

So what I ask of you all is to be patient, kind, compassionate, understanding, and empathetic of others.

We often don’t know what someone has been going through, especially if the only communication we have with them is a text message here and there or a check in on Facebook. As a society, we seem to have lost the art of grace and selflessness in turn for power, money, ego, and self-interests. When we’re tunnel visioned, we don’t have the opportunity to see the people around us who could use some kindness. It’s time to take it back old school, if we’re going to talk about an ancestral movement at all, and remember that without our clan, family, and kindred, we would never have survived the dark ages.

 

This savory dairy-free chowder is filling, comforting & easy too!

 

7 reviews

Parsnip & Pancetta Chowder with Crispy Leeks

Prep Time 00:15 Cook Time 00:15 Serves 4

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 ounces pancetta, finely diced
  • 2 cups chopped leek (white part only)
  • 2 large cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 1 1/2 pounds parsnips, peeled and chopped into even 1/2-inch pieces
  • 1 Bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked sea salt
  • 28 ounces beef or chicken bone broth*, plus additional for thinning if desired
  • 1 tablespoon lemon juice
  • Smoked sea salt and fresh parsley, for serving

Directions

  1. Heat 1 tablespoon olive oil in a large heavy bottom saucepan or Dutch oven. Sautee leeks for 2 minutes until beginning to brown. Add the pancetta and garlic and sautee for 4 more minutes until fragrant and the leeks have wilted. Transfer to a bowl and set aside.
  2. Add remaining tablespoon olive oil to the saucepan and turn heat to medium. Stir in celery and onion for cook until fragrant, about 3 minutes. Now stir in the parsnips, bay leaf, thyme, and sea salt. Cook for 5 to 6 minutes until the parsnips have begun t soften.
  3. Add bone broth to the pan and bring to a boil over medium-high heat. Reduce heat to medium and cover saucepan with a lid. Cook for 5 to 6 minutes until the parsnips are tender enough to puree but not mushy. Immediately transfer 2 cups of the chopped veggies from the pan to a separate bowl using a slotted spoon. These will be the chunky vegetables in your soup.
  4. Transfer the remaining contents of the saucepan, including the bay leaf, to a high-speed blender. Blend until silky smooth.
  5. Transfer blended soup back into the saucepan and then stir in the reserved leeks/pancetta, reserved chopped and cooked parsnips/celery/onions, and the lemon juice. Determine if you would like your chowder any thinner. If so, add 1/4 cup of additional warm bone broth at a time until desired thickness is reached.
  6. Serve sprinkled with smoked sea salt and fresh herbs, if desired.