Ginger Cookie Crunch Ice Cream (Paleo, AIP, Vegan)

 

ginger cookie ice cream
There are five food groups for me: meat, seafood, fruits, veggies and CRUNCHY food. I love a good crispy carrot stick, and I usually nibble on those while I cook dinner (so I don’t eat said dinner’s leftovers for the next day!) But on the AIP, it’s hard to get that crunchy sensation  outside of veggies and fruits. Enter Mission Heirloom. Enter 1-ingredient, grain-free Yucan Crunch. Enter my mouth.

Yucan Crunch is a 100% organic, non-gmo AIP-Friendly cracker made from yuca root fiber!

 

Mission Heirloom is a well-known Paleo-friendly restaurant in California that offers organic and biodynamic foods free from grains, soy, legumes, etc. They are very in tune with the needs of the autoimmune community and have special AIP menu items available all the time! I have contemplated taking a trip out to the San Francisco area just so I could dine with them!

 

Yucan Crunch can be topped with an assortment of sweet and savory toppings! Just toast to your liking in a pan or in your oven (I eat them without toasting for time’s sake) and get creative with toppings!

 

 

How I Crunch

  • Layered with pate, avocado slices and kraut for a nutrient-rich 5-minute breakfast or lunch!
  • Smeared with coconut oil, a touch raw honey, sliced strawberries and sea salt for a low-sugar treat!
  • Topped with mashed sardines, avocado, lime juice, sea salt and diced cucumber for an omega-3 rich lunch!
  • Finely crushed and blended with dates, coconut oil, orange zest & rosewater for a Middle Eastern inspired energy ball!
  • In this Ginger Cookie Ice Cream – little crunchy pieces are coated with ground ginger for a no-bake anti-inflammatory summer dessert!

 

 

Yucan Crunch is now available on Amazon! You can even Prime it!

 

 

This ice cream tastes like a ginger cookie but is made with coconut milk & sweet potato! I use my Whynter Stainless Steel Ice Cream Maker for the creamiest homemade ice cream!

 

Ginger Cookie Crunch Ice Cream

Preparation 00:10 2017-08-21T00:10:00+00:00 Cook Time 00:00 2017-08-21T00:00:00+00:00 Serves 3     adjust servings

Ingredients

Instructions

  1. Blend all ingredients except the Yucan Crunch, 1/2 tsp ginger and the coconut oil in a blender on high speed until smooth. Transfer to your ice cream maker.
  2. Churn ice cream according to manufacturer's directions. Meanwhile, toss the Yucan Crunch pieces with the coconut oil and ginger until well coated in a small bowl. When ice cream is almost finished churning, mix in these "Ginger Cookie" pieces until fully incorporated in the ice cream.
  3. Serve immediately or store in a glass container in the freezer for up to 3 days. Leave at room temperature for 15 minutes to soften prior to serving if not serving immediately.

Five Spice Beef Skillet with Fennel & Currants

I was reading a thread on an AIP Facebook group recently, and a few members complained about the annoyance of the recipe introduction on food blogs. My thought was, “What are we bloggers? Recipe pimps? Just give you what you want, quick and dirty, without any personality and for the cheap price of zero dollars!?” 

 

Blogging is a creative outlet for a lot of people. It’s something we spend a lot of our free time doing to most often provide free content to a specific community of people. I started Grazed & Enthused two years ago so I could share flavorful, interesting protocol-compliant food as well as my passion for home cooking. But I also enjoy the two-way conversation I have started with so many of my readers both on the blog and via social media.

 

I’ve even made some good, real-life friends this way, and I know that my writing helps personify me before I meet online friends IRL. IRL = in real life. I just learned that last week. So without this platform, I would be a lot more lonely in this healing journey. If you have zero interest in everything but the recipe, scroll on. God forbid you move your finger swiftly over your mousepad for free delicious recipes for an additional three seconds. People complain so much on the internet, and I am complaining about those people. 

 

Now. About this recipe! I freakin’ looooove skillets. They are so affordable and if you bulk them up with vegetables, you can really get a ton of bang for your buck. This skillet could easily serve you six times for roughly $25. That’s two days worth of meals for the price of one meal out!

 

I was low on greens when I made this, but it would be really yummy and even more nutritious with finely shredded kale mixed in when you add the butternut squash. This Cuisinart 12-inch stainless steel skillet with a lid is my favorite skillet for making big hashes and such because you can get really nice browning on meat and vegetables, and it has nice high sides so you get minimal spill-over when tossing everything together. 

 

 

 

I based the five-spice seasoning off my recipe in The Healing Kitchen but modified it slightly to leave out the mace and changed up the ratios a bit. And added parsley. So it’s pretty much not like it at all. There’s a LOT of flavor going on in this recipe though, which isn’t always apparent on the AIP. I have noticed that all of my Paleo cookbooks are filled with nightshades and it’s because they add SO much flavor. Without them things can get a little bland. But not over here on G&E. I promise to never serve you anything bland. 

 

Enjoy this spiced nightshade-free skillet over cauliflower rice!

2 reviews

Five Spice Beef Skillet

Preparation 00:20 2017-08-21T00:20:00+00:00 Cook Time 00:15 2017-08-21T00:15:00+00:00 Serves 4 to 6     adjust servings

Ingredients

  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 pounds grass fed ground beef
  • 2 cups thinly sliced fennel bulb
  • 1 cup roughly chopped red onion
  • 4 cups shredded butternut squash
  • 1/2 cup homemade beef or chicken broth
  • 1/2 cup dried currants
  • 2 teaspoons lemon juice
  • handful each of parsley and cilantro, chopped

Instructions

  1. In a small bowl, mix together the parsley, sea salt, ginger, turmeric, and cinnamon.
  2. In a large skillet, cook the ground beef over medium heat, breaking up with a spoon into crumbled pieces. Once cooked through, stir in half of the seasoning mixture. Transfer seasoned beef to a bowl and set aside.
  3. Add fennel and red onion to the skillet and cook for 5 minutes until the fennel is crisp-tender. If ground beef did not render enough fat to cook the vegetables, add a tablespoon of your fat of choice.
  4. Add butternut squash, remaining seasoning, and broth to the skillet. Turn heat to medium low and cover with a lid. Steam cook the vegetables for 2 minutes until the squash is tender.
  5. Remove from the heat and stir in the ground beef, currants, lemon, herbs, and additional sea salt if desired.

Cherry Ginger Lime Smoothie (Paleo/AIP)

cherry ginger lime smoothie

 

 

Since my husband and I are both home with the baby these days, we often split meals to keep things quick and easy. I’ve actually been cooking MORE since her birth (barring the first few weeks where I don’t even recall eating) to keep us thriving on less than stellar sleep.

 

Mid-morning we like to split a collagen smoothie to keep us satisfied until 1 or 2 pm lunch. I play with a lot of different fruit and flavor combinations but one I always come back to is cherry-lime. It’s so refreshing and is such a beautiful color, it can’t help but lift your mood!

 

Organic cherries also have amazing health benefits including inflammation reduction, antioxidant protection, and cancer prevention. Ginger is one of my favorite potent AIP flavors, and I often blend it into fruit-based beverages like Watermelon-Lime-Ginger Agua Frescas (a similar recipe is in The Healing Kitchen and I just add a piece of ginger to it!)

 

I’m going to experiment with a cherry-ginger fermented beverage soon (it’s on my drinkable to-do). Anyways, my husband is a very stubborn man and he “likes what he likes”. Namely peanut butter and banana smoothies. A palate of a 5-year-old I have said in the past. He is getting more adventurous now, but he is still very picky on his fruit! Well, he gave this delicious smoothie glowing reviews, so I knew I had to share it with you guys.

 

I’ve made it with coconut and almond milk in the past. They are both delicious but the coconut milk will of course add a more tropical flavor while the almond milk is much more neutral. A way around this for AIP is using coconut water instead of coconut milk! It will be slightly thinner so you can use less if you’d like, and you’ll be getting extra electrolytes making this a great sweaty summer beverage!

 

As always, this smoothie features my #1 supplement choice Vital Proteins. It is the only supplement I have ever stuck to, remember to take daily, and notice benefit from besides magnesium and vitamin D. It is pretty wonderful, and I’m known to order 60 ounces of the stuff at a time because it makes me feel high on collagen when the package arrives (it’s called the Amazon Prime High). Good stuff, guys!

 

 

Cherry Ginger Lime Smoothie
serves 1 to 2 | ready in 5 minutes
2 cups frozen organic cherries
1 ¼ cup almond milk or coconut milk (coconut for AIP)*
Juice of 1 lime
1 ½ to 2 teaspoons grated ginger root (depending on “spicy” preference)
pinch sea salt
*Coconut water may also be used but will result in a thinner smoothie.
Blend all ingredients until smooth. Taste and add more lime juice or ginger depending on your preference. If adding more ginger, proceed in 1/4 teaspoon increments since it is a strong flavor.