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!
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
Chicken livers are my favorite organ meat because they are the most mild and versatile. Beef liver, even when hidden in bacon, mushrooms, and herbs, still is undoable for me. And I’ve had it a lot. It just never gets any better. Maybe my taste buds will change soon for it.
I’m currently homeless. The apartment complex that was supposed to house me for 3 months in Atlanta decided they actually don’t have a furnished unit for us even though I start my new job in 10 days. This is going to be a real holiday treat trying to find last minute housing and furniture. I’ve had the worst luck lately with poor customer service. I guess it’s not really bad luck but a testament to how inefficient the service industry has become. Sigh. I cannot wait to be a homeowner, even though that has its own issues, at least you have a bit more control.
Well, what I can control right now is my breathing. And writing helps me get my mind off crappy life events. I enjoyed a big bowl of these yummy garlic-fried chicken livers with my pup last week on the balcony. One for me, one for him. He maxed out at two though. What a wimpy doodle.
These pan-friend chicken livers will convert organ meat haters! And you can’t beat the nutrition of offal!
Garlic Fried Chicken Livers
Whisk dry ingredients together in a bowl. Add chicken livers and toss to coat evenly.
Heat 1 tablespoon coconut oil in large deep frying pan over medium-high heat. Add half of the chicken livers to the pan, ensuring they do not touch, and let fry for 3 minutes. Flip and let cook 3 more minutes. Place on paper-towel lined plate. Repeat with the second half of chicken livers, adding more coconut oil to pan as needed.
Serve with sliced lemons and a sprinkle of parsley.
I am so not a comfort food girl, but dang do I like me some gravy. Well, AIP gravy. I have actually never had “white gravy” in my life, so I had to consult my fiance on how it’s supposed to taste. He approved, so here we are staring at a picture of bacon-seared chicken thigh and gravy made out of sweet potatoes, bacon fat, broth, and fresh herbs. Yeah all of those things are really awesome on their own, but make for an Anchorman-like team when combined. As in they all complement each other and will make you giddy and gleeful. Lamp. I love lamp.
Ignore me if you don’t know what I’m talking about and scoot down to the recipe. I’m sure you do that anyway. Ah, so today I had to take some “professional” looking photos for an upcoming guest post I’m doing on another person’s website. I felt like a HUGE tool posing in the middle of a public park. I realized two things 1) I cannot and will not fake a smile (I usually think of something funny, so it makes me look more natural) and 2) My double-jointed arms look downright creepy and contorted.
AIP Chicken n’ Gravy
Serves 4-6 | Ready in 30 minutes
1 ½ lb boneless skinless chicken thighs
1 ½ c peeled and diced white sweet potato
4 slices thick-cut AIP-compliant uncured bacon
1 T chopped fresh herbs (I like a mix of thyme, rosemary, and sage)
Salt to taste
½ cup warm broth or water
Time Saving Tip: Steam the sweet potatoes at the same time as Steps 2 and 3 to save time!
- Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let cook for 15 minutes until easily pierced with a fork. Add sweet potatoes, herbs, and a pinch of salt to the blender.
- In a large saucepan, cook bacon on medium heat until crispy. Pour 4 T of bacon fat in blender/food processor. Leave the remaining bacon fat in the pan to cook the chicken thigh.
- Generously salt both sides of the chicken thighs and place in pan with bacon fat. Cook over medium-high heat for 5 minutes each side until cooked through and golden.
- Pour ¼ c warm broth or water in blender and puree. Add remaining ¼ cup and blend until pureed into pour-able, smooth gravy. Gravy thickness can be adjusted by adding more broth/water for thinner gravy, but I suggest adding a pinch more salt if you dilute it anymore.
- Serve chicken thighs with gravy and a sprinkle of additional herbs for presentation.
I enjoyed these before my muscle party last night… They fueled me for 35 handstand pushups, PR chest press, 500 m row sprints, forearm stand practice, and 40 lb kettlebell swings (100 in good form!)
We are doing a 30-mile ride to Hyde Park along Lake Michigan today, and I really wish my fiance hadn’t eaten all the energy bites. Growl. He should know better than to mess with my kcals. Juli from PaleOMG calls herself a “food hoarder” on her blog’s bio. I know EXACTLY what she means. If you have dozens of food intolerance or allergies like I do, food becomes a precious resource. Traveling with me is just a real joy. TSA is like “why the fart do you have ten 4 oz containers of coconut oil, a baked sweet potato, and bags of mini carrots hiding under your panties?”
That reminds me of this hilarious South Park episode making fun of how intrusive the TSA is, except in the episode TSA stands for “Toilet Safety Administration”. Our favorite quote is a TSA worker casually asking people, “Let me check inside yo’ a******hole.” and then she uses a flashlight to do a cavity search while the customer just mosies on about his day. So vulgar, but that’s exactly why I like that show. I’m totally going to be one of those dirty old people that makes jokes about Viagra and pickles. I don’t have a quip just yet about those two objects, but I will spend the next 50 years thinking about one.
No-Bake Blueberry Pie Energy Bites [AIP-Friendly]
Makes 4-5 | 15 minutes cook | 2 hours fridge/freezer
1 ¼ c blueberries, fresh or frozen
1 T honey (optional)
1 tsp lemon juice
½ tsp cinnamon
½ cup coconut butter, room temperature
1 T coconut oil
½ cup finely shredded, unsweetened coconut flakes
- Bring berries, coconut sugar (if using) and lemon juice to a simmer over medium-low heat in a saucepan for 10 minutes, stirring every couple minutes, so the sugar does not burn. Stir in cinnamon and 1/8 tsp sea salt. Set aside in a bowl. Rinse out your saucepan.
- Melt coconut butter in the saucepan over low heat. Stir in coconut oil, coconut shreds, and pinch sea salt.
- Pour coconut butter mixture into silicone muffin molds. Freeze for 20 minutes until solid.
- Pour blueberries evenly on top of the coconut base. Refrigerate for 2 hours or overnight (the flavors will develop delightfully). Top with extra cinnamon, whipped coconut cream, or lemon zest.
God my dog is good-looking. He seriously stops strangers in their tracks during rush hour in Chicago. Rafael makes 54-year-old buttoned up CEOs late on a daily basis.He asks me for “leg hugs” every few minutes too when we’re on our walks…where he gets on his hindquarters, wraps his arms around my thigh, and plops his head against me while staring into my eyes saying “I need you, Mommy.”
He’s so cute he makes my stomach hurt. So much personality in a tiny little fur body. I jest that he’s a reincarnated 3-year-old Indian boy who died in a train accident but wants a second chance at the joys of childhood. It sounds morbid, but I really hope I’m making some little ghost boy’s dreams come true. If you knew him, you would stop thinking I’m weird and start agreeing with me. I will admit to some odd daily Doodle behavior. #1 Every night before I fall asleep, I look up Instagram tags of #cockapoo so I can have pleasant poodle dreams and #2 I spend at least 15 minutes a day flipping through Rafael pictures in my phone even though he’s sitting right in front of me begging for physical contact
Speaking of India, which is close-ish to Lebanon, which is where my father is from… meat pies! Huzza! There’s a reaosn why the majority of cultures have some staple dish consisting of meat in/on/wrapped in dough. Is America’s the corndog? How refined of us.
Lebanese Pork Hand-Pies [AIP Friendly]
Serves 2 | 50 minutes
2 cups peeled yucca, chopped into ½ inch cubes
¼ tsp garlic salt
1 T olive oil + 2 tsp, divided
2 T arrowroot flour + extra for dusting
1 lb ground pork
2 cloves garlic, minced
¼ cup onion minced
1 tsp cinnamon
1/4 tsp ground cloves
½ cup chopped curly parsley
3 T chopped mint
1 tsp lemon juice
3 T chopped black olives
For serving: Sliced lemons, AIP Hummus, Olives, Parsley
- In a medium saucepan, cover the yucca with water and bring to a rolling boil. Let cook, uncovered, for about 20 minutes until fork tender ensuring not to overcook. Drain the yucca and place in a blender with garlic salt. Blend until a dough forms.
- Place dough in a small bowl. Using a spoon, stir in the olive oil then the arrowroot. The dough will be very tacky. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- While the dough cools, cook your pork, onions, and garlic in the saucepan over medium-high heat until browned and cooked through. Turn the heat to low and stir in the spices, herbs, lemon juice, olives and salt to taste. Let cook for 5 additional minutes. Set aside.
- Coat your hands generously with arrowroot flour and divide the dough into 2 equal portions. Make 2 6-inch circles about ¼ inch thick. If dough is too sticky to handle, sprinkle on more arrowroot!
- Spoon pork mixture into center of dough (you’ll have extra for another meal!), leaving a 1-inch border. Fold all 4 sides of the dough towards the center, leaving an opening. Spoon extra pork filling into the center and place leftovers in the fridge. (P.S. Don’t wash your pot out yet)
- Brush dough with 1 tsp olive oil and bake in oven for 20 minutes on middle rack. Turn oven to high broil, move baking sheet up to top 1/3 of oven, and broil for an additional 2-3 minutes watching carefully so it does not burn.
- Now heat the last 1 tsp oil in your pot on medium-high heat. Using a large spatula, carefully place hand-pie into hot oil and fry the bottom for 2 minutes (this creates the necessary crispiness of a traditional pie). Do the same with the second pie.
- Let cool 5 minutes before serving with lemon, tahini, olives and parsley accoutrements and a cucumber-parsley salad.