Rosemary Delicata Squash with Maple Cream Drizzle (Paleo/AIP/Vegan)

Delicata squash is my favorite winter squash for good reason: it’s tender, sweet, cooks quickly & you can eat the skin which makes prep a breeze! Drizzled with a quick maple “cream” sauce made from simple ingredients found in any Paleo pantry, this is an impressive and unique side dish you can serve without much prep or thought required!

 

Get the recipe for this Rosemary Delicata Squash with Maple Cream Drizzle

on Autoimmune Wellness!

 

 

Pan-Roasted Cauliflower with Cherry Balsamic Sauce (Paleo, AIP, Whole30, Vegan)

 

 

When I posted this photo on Instagram over the weekend, someone said they’ve never heard of such a combination of ingredients! Well, that is EXACTLY why I love getting creative in the kitchen. I don’t want to bring you guys a bunch of has-been’s you’ve found on other Paleo or real food blogs. Never boring.

 

I just really love finding new ways to eat vegetables, especially one of my favorite vegetables cauliflower. You know how people will say they don’t trust those who don’t like dogs? I don’t trust people who don’t like cauliflower. If you are one of those people and are interested in earning my trust, try one of my other 3 cauliflower recipes that are the sheeeeez!

Salt n’ Vinegar Cauliflower Bites

Mediterranean Cauliflower Cous Cous Salad

Roasted Cauliflower & Garlic Bisque

I will describe this dish for you if you can’t imagine how it tastes. The cauliflower is salty savory thanks to a nice dose of sea salt and takes on the deep broth-y flavor. The cherry balsamic sauce is actually much more meaty than fruity! I use a fig balsamic vinegar that is fig paste mixed with balsamic, but you could use any fruit flavored balsamic or just plain balsamic. It ends up being a much more savory than sweet side dish, even if it looks fruity. 

 

Make sure to use a nicely seasoned cast iron skillet. If you do not own a cast iron skillet yet, what are you waiting for? I recommend this one from Lodge that you can get on Amazon for an awesome price! Don’t be intimidated by working with a cast iron – they aren’t nearly as much upkeep as they seem! Once you have a good seasoning on yours (I’m still working on mine), it’s a matter of simply wiping down with a clean coat of olive oil after each use. I do sometimes use a non-lathering oil based soap on mine when I really make a mess, but often I can just wipe mine out with a paper towel. 

 

Pan-Roasted Cauliflower with Cherry Balsamic

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 1 large head cauliflower, cut into bite size florets (no more than 1-inch in diameter)
  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt, divided
  • 1/3 cup homemade broth
  • 1 cup frozen pitted cherries
  • 1/3 cup diced shallots
  • 2 tablespoons fig balsamic vinegar or plain balsamic vinegar
  • 1 bay leaf

Directions

  1. Toss cauliflower florets with olive oil, thyme, and ¾ teaspoon sea salt in a large bowl until well coated.

  2. Heat a large cast iron skillet over medium heat until a drop of water sprinkled on it sizzles.

  3. Add cauliflower to the skillet and cook for 10 minutes, tossing every couple minutes, until cauliflower is golden brown.

  4. Add broth to the skillet and cover it with a lid immediately. Steam cook the cauliflower for 3 to 5 minutes until just tender being sure not to overcook.  The cauliflower should be golden brown and tender enough to bite through easily. Remove from heat and sprinkle with remaining ¼ teaspoon sea salt.

  5. While cauliflower is cooking, add cherries, shallots, vinegar and bay leaf to a small covered saucepan and bring to a boil over medium-high heat. Continue to cook until the cherries burst open and the mixture is thickened, about 5 to 7 minutes.

  6. Remove the bay leaf and transfer the cherry mixture to a food processor and pulse into a chunky sauce. Serve cherry sauce over the pan roasted cauliflower and serve warm. This would go exceptionally well with seared pork chops. 

Lard-Whipped Parsnips with Caramelized Onions (Paleo, AIP, Whole30)

I am on a carb crusade these days. There’s no denying how ah-maz-ing they make me feel, how much better I sleep, how much better I tolerate exercise, and how satiated my ravenous breastfeeding self is with carbs multiple times a day!

They get such a silly bad rap in the Paleo community. Instead of listening to Paleo “gurus”, listen to your body! Is your energy suffering? Hair falling out? Libido low? Thyroid off? Poor workout recovery? You may not be eating enough carbs, especially on the autoimmune protocol where it’s far too easy to focus on your protein and non-starchy vegetables (which are of course very important too!) 

My weight is much more easy to maintain on a moderate carbohydrate diet versus low carb, and I can fall right to sleep. Good sleep = hormonal regulation = weight maintenance. Even one day that is accidentally low carb affects how deep I sleep and increases the frequency of night wakings. Now I really, really prefer to only get my carbohydrates from starchy, root vegetables. I’m not much of a baker, and I’d rather not make an AIP “bread” or “pizza” to meet my carb quotient.

I tend to stick to the 40-30-30 macronutrient zone (carbs, protein, fat) and feel my best that way. I do this by including a starchy carb at each meal along with several cups of non-starchy green vegetables and a 4 to 6 ounce serving of protein (lots of avocado for added fat or I accidentally go too low fat). I find when my plate looks like this I can go longer in between meals and don’t have energy crashes throughout the day.

I’ve had to increase my food intake since I started breastfeeding so I actually split this up among 4 decent-sized meals throughout the day (I always have “second lunch” around 3 to 4 pm so my protein intake is generally 12 to 16 ounces a day andmostly seafood). 

In the past week, I have cut sugar completely out of my diet in an effort to simmer down this frustrating case of hives that unknowingly popped up a few weeks ago. I thought it was a food allergy (and it may be), but it may be some immune shifts post-partum that I’m so not ready for. To do what I can on my end to soften the blow, I’ve returned to full-on AIP without reintroductions (I am treating myself to coffee 1-2 times a week and cocoa powder in small amounts though because I tolerate both very well) and feeling a bit better already!

The first few days without sugar was really tough actually, even though I only treated myself to some dark chocolate and coconut milk ice cream here and there since I had Grace. To counterbalance those sugar cravings, I had even more starches this week than usual and they nipped those sugar cravings right in the bud! I wanted to share my recent experiences with the awesome-ness that is a starchy veg for anyone who still feels “guilty” over enjoying them, or who sees the lack of starches on the plates of the greater AIP community, especially bloggers on social media who we tend to look for dietary mimicry.

Everyone has individual goals or ideas about healthy eating, but never feel guilty if you’re like me and do well with loads of sweet potatoes and parsnips!These parsnips are sooooo silky smooth using my Vitamix. They are very earthy tasting but the caramelization and lard add extra flavor notes to balance that out.

Topped with quick caramelized onions, they taste so indulgent and make a perfect “bed” for baked chicken thighs, roasted pork tenderloin, or beef meatballs with a layer of steamed or sauteed kale, chard, or beet greens.

It doesn’t get much more comfort food-y than Instant Pot whipped parsnips & caramelized onions!

 

Whipped Parsnips with Caramelized Onions

Prep Time 00:10 Cook Time 00:30 Serves 4


Ingredients

  • 1/4 cup pastured lard, divided
  • 2 1/2 pounds parsnips, peeled and cut into 1/3-inch pieces
  • 1/2 teaspoon sea salt
  • 1 whole sprig thyme
  • 1 1/2 cups homemade beef broth, additional may be needed
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons coconut aminos

Directions

  1. Turn Instant Pot "Saute" function on and add 3 tablespoons lard to the insert. Once hot, add the parsnips and stir to coat in the lard. Cook and caramelize the parsnips with the sea salt for 12 to 15 minutes, or until golden brown on all sides.pan>

  2. Add thyme sprig and beef broth. Seal the lid and set the manual pressure cooker timer to 3 minutes. pan>

  3. Once timer lapses, manually vent the pressure cooker. Transfer the parsnips, broth and whole thyme sprig to a high-powered blender and blend until smooth and pureed, at least 45 to 60 seconds. If blender requires more liquid, add 1 tablespoon of additional broth at a time to get it going.pan>

  4. Heat remaining 1 tablespoon lard in the Instant Pot insert using the "Saute" function again. Once hot, add the onion and toss to coat in the lard. Caramelize onions for 10 to 12 minutes until golden brown and then add the coconut aminos to deepen the flavor. Once onions are tender and golden, turn the Instant Pot off.pan>

  5. Serve whipped parsnips with caramelized onions on top and garnish with additional thyme if desired. pan>

Recipe Notes

Blistered Carrots with Lemon Cream Sauce (Paleo, AIP, Whole30, Vegan)

 

I felt super trendy calling these “blistered” carrots. It’s one of those words you only see on fancy pants menus and you’re like “Ooh, I wonder if it tastes burnt!? I bet it doesn’t because the chef is just so damn talented, they are capable of blistering their food without it tasting like rubble.” Please think this of me when you eat these carrots. Even if it’s not true. 

 

By the way, try not to blister yourself when you’re making this recipe. The best way to do this is to make sure those rinsed carrots are patted dry well! You know what they say about water & oil? You know what they say about me being too impatient to dry my carrots? Blisters. They say blisters. 

 

I’m really sick of the “B” word now, darn it. 

 

Let’s see. I think by the time you read this, I will be in Colorado visiting family and friends. Then we are off to HAWAII! Mostly to relax, but I’m sure we will also be doing some fun outdoor stuff while we’re there. Well, I’m really sure we are. Why would we go to Hawaii and not do those things!? If you want to follow me on my trip, make sure you get all up in my Instagram account! You should see how crazy ‘ish gets over there. You wouldn’t BELIEVE how many vegetables I eat every day. So crazy, I think they will shut down my account for inappropriately high vegetable consumption. They don’t even want to see what I can do to a head of cauliflower in less than 10 minutes.

 

 

 

 

No one’s gonna have to force you to eat your veggies when they taste this good!

Get the recipe for Lemon Cream Sauce HERE. 

 

 

Blistered Carrots with Lemon Cream Sauce

Prep Time 00:05 Cook Time 00:30 Serves 4

Ingredients

  • 1 tbsp olive oil
  • 8 large carrots, rinsed and dried
  • 1/4 tsp sea salt
  • Lemon Cream Sauce, for serving

Directions

1. Preheat oven to 400 degrees. pan>

2. Heat olive oil in a large oven-proof skillet over medium-high heat. pan>

3. Blister carrots by sprinkling with sea salt and searing for 2 to 3 minutes per side for about 6 to 8 minutes total. Watch as the carrot goes from a golden yellow in spots to a blistered and charred look (only in spots). Remove from heat at this time. pan>

4. Finish cooking ovens in the oven by roasting for 15-20 minutes until fork tender. Be sure to flip carrots over halfway through cooking time. pan>

5. Pour desired amount of Lemon Cream Sauce in the bottom of a serving dish. Lay carrots on top and serve warm. pan>

Make It A Meal! Serve with broiled or pan-cooked salmon or cod with extra Lemon Cream Sauce ladled on top! 

Moroccan-Spiced Rice [AIP, Vegan, Whole30]


Oh my doodle, I could have probably eaten this whole recipe in one sitting. I snuck a bite of real rice about a  year ago, and I have to say…. no thank you. It’s just plain ol’ starch. Jazz it up with some spices and herbs, maybe a little dash of MSG and eat it to the tune of your favorite 1997 Zataran’s commercial, and I can see the appeal. But plain white rice (which I see popping up all ova Instagram) – BLAH!

 

That’s my opinion on something no one cares about. My husband ate a yummy looking rice mixture with similar spices at the Whole Foods hot bar in Atlanta this weekend, so I wanted to make an AIP version. Turns out, I couldn’t use 90% of the spices in the dish, so I said F-it, and used what we can on AIP. I cannot have turmeric, but if you can, then you can add 1/2 tsp to this dish. It will make you and everything else near you bright yellow though. I wonder if I could dye my doodle yellow using au naturel turmeric mixed with water? Don’t know WHY I would want to do that, but something tells me I’d get a real kick out of it.

 

Atlanta was BEAUTIFUL. I had no idea – I have only seen it on RHOA (Real Housewives of Atlanta) circa NeNe and Kim (are they still on the show?), so I thought I was signing up to get my butt whooped by a hyperactive woman outside a fancy Mexican restaurant. My memories of that episode may be blurry, but I believe that was the main itinerary of each show.

 

Atlanta has pretty rolling hills, old buildings, well maintained parks (wadup, Piedmont!?), and lots of hippie stuff that I like – I bought some handmade coconut oil soap and met a shopowner who told me that my wide hips are caused by a poor relationship with my father. Favorite moment. But really a store or business only needs to have 2 qualifications to make me fall in love: a jingly bell on the door handle and a strong reek of eucalyptus incense.

 

Moroccan Spiced Rice

Makes 4 servings | Prep time 10 minutes | Cook time 10 minutes

2 cups cubed Japanese yam*

2 cups cubed sweet potato*

½ cup raisins, soaked in hot water for 5 minutes, drained

1/3 cup finely shredded unsweetened coconut

¼ tsp ground mace

½ tsp cinnamon

1 tsp dried oregano

1/8 tsp ground cloves

¼ tsp granulated garlic

¼ tsp sea salt

¼ cup finely shredded basil

1 tsp lemon juice

½ tsp apple cider vinegar

1 T coconut oil

*Or 4 cups of a combination of your choice of root vegetables

 

  1. Place yam and sweet potato in a food processor and pulse until finely chopped into rice-sized pieces. Set aside.
  2. In a large skillet, heat coconut on medium heat for 2-3 minutes, stirring frequently, until golden brown. Watch carefully – coconut can burn quickly. Set aside.
  3. In same skillet, heat coconut oil over medium-high heat. Add chopped root vegetables, mace, cinnamon, garlic, oregano, cloves, and salt and stir well to coat the vegetables.
  4. Spread mixture so the entire bottom of the pan is covered and do not disturb for at least 2 minutes, until the vegetables begin to brown. Stir and let cook another 2-3 minutes until the vegetables are an al dente texture – neither crunchy nor mushy.
  5. Stir in the toasted coconut, raisins, fresh basil, lemon juice, and ACV, and salt lightly once more. Serve warm.