Cherry Pie Bars (Paleo, AIP, Vegan, No Sugar Added)

 

cherry pie bars paleo

 

These Cherry Pie Bars have become a classic summertime treat in our household. Perfect for the Fourth of July or any other summer holiday weekend.

 

The crust is made of sweet potatoes and coconut flour and has a buttery shortbread taste. The filling has that classic gooey, sticky fruitiness from cherries, dates and a bit of tartness from lemon. I also love how simple the ingredients are in this recipe!

 

I love how the crust is made from vegetables and the filling from fruit. These are a great option if you’re limiting your sugar intake but still want a little sweet treat to celebrate. I’ll be doing a blog post on a recent liver detox I did that eliminated sweeteners. It really reset my palate so fruit has become a dessert for me now (and one I enjoy every single day).

 

I have a lot of other sweetener-free desserts like my Caramel Vanilla Bean Ice Cream, Skillet Apple Crumble, Paleo Baby Birthday Cake, Banana Ice Cream and Frosted Carrot Cupcakes too!

 

 

Want to make this using another summer-y fruit?

Try an equal amount of blueberries, strawberries or blackberries! In fact, ripe mulberries would be awesome here too! We were just in Nebraska this past weekend and I was picking fresh ripe mulberries off the trees on my runs. A little dine and dash, if you will.

 

 

Grain-free crust made from sweet potato AND tastes like shortbread with a sugar-free cherry pie filling… sign me up, sign me up, sign me UP!

 

 

Find the recipe for free HERE

 

or

With 175+ AIP recipes in my cookbook

The Healing Kitchen

 

 

 

 

 

Spicy Roasted Sweet Potato & Pineapple Salad (Paleo, AIP, Whole30 & Vegan)

spicy-sweet-potato-salad

spicy sweet potato salad
I love a good transitional recipe that can take you from season to season. If you live somewhere that’s mostly warm year round or has brutal summers like Austin, any little hint of fall is reason for major food celebration. But a lot of the time the crops in our CSAs and at our farmer’s market are lagging behind… the tomatoes aren’t ripe, juicy and sweet enough or the squash are tiny and blemished.

 

This recipe for sweet potato and pineapple salad really marries my two favorite seasons: summer and fall! You can find both of the main ingredients year round AND this salad is amazing over grilled late summer pork chops or as part of a comforting fall meal of roast chicken or tenderloin at home. Whatever season your town is in, enjoy this colorful, flavorful, and ginger-spiced salad warm or cold! Get the recipe by clicking below!

 

Get the recipe for Roasted Spicy Sweet Potato & Pineapple Salad!

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!

 

 

1 review

AIP Stromboli

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:35 2017-12-12T00:35:00+00:00 Serves 1 to 2     adjust servings


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

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  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

 

Creamed Mushrooms, Potatoes and Smoked Turkey (Paleo, AIP, Whole30)

paleo smoked turkey mushrooms

 

 

Probably one of the hardest tasks when cooking for the autoimmune protocol is coming up with different flavor profiles and textures. Without a load of spices and kitchen staples, it can feel pretty limiting at times when you only have meat, seafood, veggies, and fruit to work with! After almost two years cooking this way every single day (and multiple times at that), I have developed a few techniques to mimic some old standby cooking comforts that were always guaranteed to make a meal comforting and satisfying, namely cream and butter!

 

Alas, dairy products and people with autoimmune disease and food intolerances often do not jive. Trust me, I tried to convince myself when I lived in Chicago that Jeni’s Splendid grass-fed ice cream didn’t cause me any gut symptoms since it was grass-fed milk, duh. That’s Paleo, right? Errr yeah. It took me 10 bowls of salted caramel (not in a row) until I realized dairy falls into the same category as nightshades for me (the danger zone).

 

This recipe for Creamy Mushrooms, Potatoes, and Smoked Turkey is inspired by a recipe in The Healing Kitchen for Creamy Bacon Scalloped Sweet Potatoes (so good!!) That recipe is a side dish though, and I wanted to prepare a cold-weather dinner for my husband and myself that would be packed with veggies, bone broth, and tasty smoked turkey!

 

My Whole Foods sells house-smoked turkey breast, ribs, and chickens season with only salt and pepper. The pepper is on the skin, so I just remove the skin to keep it AIP-compliant. Mushrooms are the steak of the funghi world and add a meatiness and bulk to this dish that wouldn’t be present otherwise. White sweet potatoes are slightly sweet, mild, and starchy and literally melt into the broth and coconut cream! The smokiness of the meat breaks up all the heaviness of the coconut cream, broth, and mushrooms and makes a perfect date night meal for two (or leftovers for one!) Bon Appetit!

 

 

 

This yummy all-in-one dish couldn’t be any easier to make!

Smoked Turkey with Creamed Sweet Potatoes & Mushrooms

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:15 2017-12-12T00:15:00+00:00 Serves 2     adjust servings

Ingredients

Sweet Potato Base

  • 1 cup +2 tablespoons coconut cream (divided)
  • 2/3 cup homemade chicken broth
  • 1 1/2 teaspoons dried thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon truffle salt, divided
  • 8 ounces white sweet potato, peeled and thinly sliced
  • 1 tablespoon arrowroot starch

Mushrooms & Turkey

  • 1 tablespoon olive oil
  • 1/3 cup diced shallot
  • 5 cloves garlic, chopped
  • 5 ounces oyster mushrooms
  • 4 ounces sliced baby bella mushrooms
  • 8 ounces pre-cooked smoked turkey or chicken breast, chopped
  • chopped parsley for serving

Instructions

For sweet potato base:

  1. Combine 1 cup coconut cream, broth, thyme, garlic and onion powder, ¼ teaspoon truffle salt, and sweet potatoes in a small saucepan. Ensure the sweet potatoes are covered with the liquid as much as possible.

  2. Bring to a boil over medium-high heat and cook uncovered for 4 to 5 minutes until potatoes are tender.

  3. Remove from heat.

  4. In a small dish, whisk together arrowroot and remaining 2 tablespoons coconut cream. Stir into the saucepan along with the remaining ¼ teaspoon truffle salt /continuously for 1 to 2 minutes to thicken the liquid.

For mushrooms & turkey:

  1. Meanwhile, cook the mushrooms while the potatoes are boiling.

  2. Heat olive oil in a large skillet over medium-high heat. Add shallot, garlic, and truffle salt and cook for 1 minute until fragrant ensuring you do not burn the garlic.

  3. Add mushrooms to the skillet and cook for 4 to 5 minutes until tender, stirring every couple minutes. Add turkey or chicken to the pan to warm.

  4. Remove from heat.

  5. Stir in contents from the small saucepan and mix gently and continuously until the entire mixture has thickened to a creamy and thick consistency, about 1 to 2 minutes. If you have reintroduced black pepper, add some fresh cracker pepper now.

  6. Serve sprinkled with chopped parsley with a simple green salad on the side.

Triple Meat Poutine [AIP-Friendly]

Okay, so between this recipe and my one for Beaver Tails/”Queues de castor”, I am taking you all on a Paleo journey of my birth city, Montreal. Now these are no replacement for the real thing. Traditional poutine is fairly soggy, salty, and drenched in MSG-laden gravy and cheese curds, but we can all imagine how good that tastes despite being absolutely terrible for our insides. THIS version won’t make you feel like a bag of donkey poo though. It’s high in zinc, vitamin A, and deliciosuness. Try to find the Japanese sweet potatoes for the best rendition of white potato fries. That’s some good Canadian bar food right thur.  If you want the most accurate poutine experience, consume this at 4 a.m. inside a grungy diner occupied by a man wearing a flea collar. *Knowing wink*I am about to throw my cell phone out the window. I don’t recall people contacting me 4 million times a day prior to its invention. I can’t get any work done because the damn thing won’t stop dinging. And I have a terrible notification noise.. the Samsung Whistle. I don’t know how to change it/I haven’t attempted to figure out how to do anything besides take pictures of my doodle, text grocery lists to my fiance, and ignore incoming phone calls. Just kidding, mom. I was totally brushing my teeth the last time you called xoxoHow am I supposed to procrastinate school and house work if I’m too busy responding to text messages like “Hey, did you leave a black sock in my apartment when you visited 4 months ago?”On a separate topic, it’s Farmer’s Market season in Chicago and you know what that means. Lavendar Blueberry Gelato for Saturday morning breakfast. My apologies for this picture. I took it on a rainy day, indoors, when I was really hungry, so yeah.Triple Meat PoutineServes 2 1 lb Japanese sweet potato, washed and dried1 tsp coconut oil½ tsp each rosemary, thyme, and marjoram, finely chopped (divided)1 T shallot, finely diced1 clove garlic, minced2 slices thick-cut bacon, chopped into ½ inch pieces8 oz ground beef1 to 2 tsp arrowroot powder¼ cup hot water1 oz prosciutto, thinly sliveredRosemary Fries

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Slice sweet potato into fries 2 inches long and 1/3 inch wide.
  3. Toss fries in coconut oil, rosemary, and salt to taste. Heads up: while the fries are baking, you can make the gravy on the stoptop!
  4. Bake fries for 15 minutes on one side. Then flip and bake for another 10-15 minutes until browned in some spots.

Herb Beef & Bacon Gravy

  1. Fry bacon in skillet over medium heat. Once crispy, remove from pan to paper tower lined plate. Keep fat in skillet!
  2. Add shallot and garlic to pan. Sautee for 1 minute until fragrant.
  3. Add ground beef, thyme, and marjoram. Cook until no pink in meat remains.
  4. Whisk the hot water & 1 tsp arrowroot powder together. Pour into pan and bring to a simmer while constantly stirring.
  5. Simmer the beef gravy until most of the water is absorbed. Use the leftover 1 tsp arrowroot powder to thicken it up, if too much water remains after 3-4 minutes of simmering.
  6. Stir in chopped prosciutto and bacon. Top fries with gravy and eat with a fork!

AIP Pita Bread (Paleo, Grain-free)

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.

 

Next week, I’m going to make another batch to bring to work for Chicken Salad wraps with my Crunchy Slaw.

 

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!

 

1 review

AIP Pita Bread

Preparation 00:05 2017-12-12T00:05:00+00:00 Cook Time 00:15 2017-12-12T00:15:00+00:00 Serves Makes 1 pita     adjust servings

Ingredients

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Add all ingredients to a small blender or food processor. Process until a dough is formed, scraping down the sides as needed. Alternatively, you can hand mix the dough in a medium bowl, but it must be smooth, well mixed, and a thick dough consistency.
3. Spoon the dough onto the baking sheet and use your hands to form an oval shape approximately 4 inches wide and 8 inches long. Bake for 14 minutes until it can be easily peeled away from the parchment paper.

 

Peppermint Fudge (AIP & Paleo Versions)

 

 

I won’t hit you over the head with the blatant fact that AIP during the holidays is rough stuff. If I could give you one word of advice it is ALWAYS have something delicious on hand so you don’t feel like you’re being deprived. If delicious equals fudge to you, than say FUDGE IT, and purse these babies up. I sneak purse food at really inappopriate times (i.e. conversations with acquaintances, on the train, as I’m paying for a hot tea at the cafe and stumble across it).

 

We had another amazing “Goodbye Chicago!” dinner at Publican tonight with two close friends. A bounty of pork rinds, three kinds of ham, oysters, porchetta, venison, and vegetables graced our lips. If there’s one thing I’ll miss about this city, it’s the food options. If there’s two things I’ll miss about it are the memories we have made here, friends we have met, and heck it’s where we got married, so Chicago will always have a very special place in my heart.

 

I have a funny confession, and this is to show you, no one is perfect. Not your everyday AIP blogger. Not your momma. Not your puppy (okay, yes he is). Back in October during my sister’s bachelorette party, I had one drink at dinner, which of course did more than take the edge off but gave me quite a nice little tipsy-tipsy since I never, ever drink. I had to get cash for a bar, so I ran across the street to use the CVS ATM, but I also was suddenly stricken with the munchies. I rationalized with myself that one Kind bar wasn’t going to hurt a fly. I can’t tell you how giggly I was buying the sulfite, soy-free one (I read every single of the 20 flavors packages to find the least offensive one… just imagine a tipsy girl doing this in a Manhattan CVS late at night) because I felt like such an OUTLAW. Well, I enjoyed my dang Kind bar (I used to eat them all the time a few years ago) and my first and only VERY-non AIP food to date and thought nothing of it. No reaction because I’m not allergic to any of the ingredients, I just choose to avoid that processed crapola as much as possible. Anyways, this story is getting stoopid long. Fast forward to present times, and I’m making this horrified Kind Bar divulgence to my husband, and his response was along the lines of a very sarcastic “wow, better go to confessional as soon as possible you horrendous human. you should be ashamed and disgusted with yourself.” His humor and frankly spot-on response put it all in perspective once again.

 

Point being: LIFE HAPPENS. That doesn’t mean you should stray from AIP for any ol’ reason. Heck no. It’s very clear that if you want maximum healing, you should give the elimination phase your ALL, 100%. Don’t half-arse it. It ain’t gonna work. But what this silly story does mean is that you don’t need to condemn yourself to decades of restrictive eating. It’s easy to become tunnel-visioned on AIP because we have all gone through years of worsening health with no improvements and then we change our diets and “Wow”! Food is miraculous. But so are social activities and good sleep. This is a lifestyle and not a diet, and I cannot stress that enough. If you are going to treat yourself to anything this holiday season, please let it be forgiveness (and this fudge, whether it’s made with chocolate or carob!) You are not perfect and neither is anything in this world. You are pretty damn smart and insightful though if you managed to find my blog  in this midst of thousands and thousands of other food blogs that are hidden in the tomes of Google search results. Because that you means you love and respect yourself enough to further your health. For yourself, for your families, for your work, and your friends. You are to be ADMIRED! Sorry for my heavy hand with caps lock today. I’m just really excited to share my recipe.

 

GET THE RECIPE FOR PEPPERMINT FUDGE!

 

AIP Ginger Sandwich Cookies with Lemon Cream (Paleo)


Oh these made me one happy little gal. My recipe development method is a little obscure, but usually an idea pops in my head so late at night that it wouldn’t be logically sound to begin testing it at 10 pm. So then I bound out of bed and get busy in the kitchen as quickly as possible. I have this silly Type A thing where I want to nail something on the first try, and I often don’t have the food budget to be testing and re-testing recipes over and over again. Sometimes my first-try is spot-on, and I feel 100% comfortable sharing a recipe right away!

 

I used to make a similar cookie for my family every Christmas except they were more flat and round and the lemon creme was less fluffy and more tangy. These beat the socks off those flour & sugar filled cookies though! Can Christmas hurry up and get here so I can make these again!?

 

If you haven’t tried sweet potato flour yet, please do! It is by far my favorite AIP baking flour. It’s naturally sweet of course so lessens the need for added honey or maple, and it tastes a little caramel-y. No, it’s not cheap, but it’s for special occasions and because you’re wroth it. Maybelline. I have a couple other recipes using it for my Mini Blackberry Tarts and Tartelette au Sucre (both are really, really delicious!) I know, I know, this is another recipe using my all-time favorite ingredient Japanese yam. I can’t help it. It’s PERFECT for binding AIP recipes, adding creaminess and subtle sweetness, and very affordable. Sue me. Or just eat with me. Whatever sounds more pleasant and humane.

 

Ginger Sandwich Cookies with Lemon Cream [AIP]

Makes 8 sandwich cookies | Ready in

1 cup Zocalo brand sweet potato flour

1/3 cup arrowroot starch

Zest of 1 lemon

1 tsp baking soda

½ tsp sea salt

1 T grass fed gelatin (the kind that gels up)

1 ½ tsp ground ginger

¼ cup honey*

¼ c + 1 T coconut oil, melted

2 T palm shortening

*If using a raw honey, melt it first then measure ¼ cup liquid. I have not tried this recipe using maple syrup.

Lemon-Ginger Cream

1/3 cup mashed white sweet potato* (Japanese yam or California white sweet potato)

2/3 cup palm shortening

1 T honey

1 T lemon juice

1 tsp arrowroot starch

¼ tsp ground ginger

Small pinch sea salt

*I use this type of sweet potato in many of my recipes because of how versatile it is. It binds well, adds a nice sweetness without using natural sweeteners, and makes for a creamy end product. I realize it can be difficult to find, but you may have luck at your local Asian grocer, health food store, or co-op. Using regular sweet potato here will alter the flavor and texture.

  1. Preheat oven to 350 degrees. Mix dry ingredients (first 7 ingredients listed) together in a medium size mixing bowl. Add wet ingredients and use a spoon and your hands to mix well. The dough will be moist but crumbly.
  2. Using firm pressure, scoop tablespoon-size balls into a measuring spoon and gently place on a parchment-lined baking sheet. You should be able to make 16 cookies. Flatten each cookie lightly with your palm. They will be about 2 inches in diameter.
  3. Bake in preheated oven for 8-9 minutes until the edges begin to lightly brown. Remove and let cool completely. Make the cream in the meantime.
  4. For Lemon-Ginger Cream:  Place all ingredients in a high powered blender or food processor and process on low until smooth. You may need to scrape down the sides a few times in between blending.
  5. Assemble Cookie Sandwiches: Spoon approx. 1 T of Lemon-Ginger Cream on the bottom of half the cookies. Top with remaining cookies to make mini sandwiches. You may have leftover cream, which can be served with berries for an additional treat idea. Serve at room temperature.
  6. To Store: Store in a sealed container at room temperature up to 3 days or in a sealed container in the freezer up to 3 weeks.

AIP Sticky Sweet Potato Mug Cake (Paleo)

 


Ugh this mug cake is a game changer. I don’t think any diet/lifestyle could take me away from my occasional sweet. They just make me happy, and I think they can belong on your health continuum. For some people, that may mean just at Christmas or Thanksgiving. For others, that may mean a once weekly batch of coconut milk ice cream sweetened with just a tablespoon of raw honey. The Paleo Approach recommends enjoying them seldomly,but in an otherwise high nutrient diet, I find I can have a sugar-free or low-sugar treat 2-3 times a week without reprecussions – one portion that is. It usually is just 1 Medjool date with a tsp of coconut oil and cinnamon, or a small bowl of raisins and coconut flakes. Portion control is so boring.

 

My mom’s in town for 4 days – she is the BEST. I’ve been missing her so much lately and cannot wait to be closer to Florida this winter. Next spring I’ll be spending 3 months there for work too, which coincides perfectly with my sister’s wedding! Signing myself up to get bossed around. So selfless.

 

I bought the Instant Pot on Amazon, and I used it for the first time tonight. I made gelatin-rich bone broth in 40 minutes flat, and it is the best tasting, richest broth to date. I jumpted up & down when I finally was able to open the lid! I am a little terrified of it though – anything with warning stickers all over it freaks me out. But this broth is worth a burned hand or two. Just a casual second degree burn, nothing too serious.

 

Enjoy this mug cake… it makes me happy and I think it will do the same for you too! Or angry at me because you’re going to want to mug cake every dang day until you cannot mug cake anymore.

 

AIP Sticky Sweet Potato Mug Cake

Makes 1 mug cake | Ready in 6 minutes

1/3 cup mashed sweet potato

1 T gelatin

1 T room temperature water

2 T hot or boiling water*

1 tsp blackstrap molasses

2 T coconut flour

1 T arrowroot flour

½ tsp cinnamon

¼ tsp ginger

1/8 tsp baking soda

Pinch sea salt

½ T melted coconut oil

For serving: ½ tsp molasses, 1 tsp shredded coconut

*I steam my sweet potato prior to mashing it then reserve 2 T of the hot water. It adds extra sweetness!

  1. In a large coffee mug, stir the gelatin and room temperature water together. Add the hot/boiling water and whisk until smooth. Stir in sweet potato and molasses until incorporated.
  2. In a small bowl, whisk together all dry ingredients. Add to the wet ingredients in the mug and stir to combine. Now stir in the melted coconut oil.
  3. Microwave on high for 4 minutes until the cake is cooked through but still moist. You may want to cook it for 3 minutes, then in 20 second increments to prevent overcooking since all microwaves are different. Serve drizzled with molasses and sprinkled with coconut!

AIP Hummus (Paleo, Whole30, Vegan)

I freakin’ love hummus. It hurts so bad. You know that lame quote “If you love something let it go, if it comes back to you…”  That’s how I feel about eating AIP Hummus. Sorry, if you used that quotation on your MySpace in 2004; I don’t mean to offend. Internet memes are the new MySpace quote. I just feel like if we spent as much time and energy into volunteering or holding the door for a stranger as we did making memes, this world would really be a different place.

 

Speaking of good deeds, I walked by a homeless man last night. He asked me for money, but I didn’t have anything with me. He told me he takes credit cards. That made me chuckle, so I wanted to go get him a nice treat as a thank you. I went into a little vegan bakery next door and just gave them my memorized credit card number so I could purchase a couple muffins for the gentleman. I thought “I bet he would LOVE some fresh-baked muffins when he wakes up tomorrow morning.” I tracked him down in the parking lot of the gas station he was hanging out, and the following conversation ensued.

 

“Hi, sir. I bought you some muffins. There’s a chocolate and a blueberry.”

– “I don’t want your muffins.”

“But, I bought them just for you. They’re nice and fresh!”

– “I don’t like muffins. I don’t want muffins. I ain’t gonna eat your muffins.”

 

That reads like an innuendo, but it is not. Lesson learned: ask people what they want if you’re going to buy them food! I ended up handing them off to a couple valet guys that looked cold and bored. The irony is we ended up watching the Muffin Top episode of Seinfield an hour after this happened. SEE BELOW. I DIED. Life lessons, life lessons.

 

Rebecca: Are you the ones leaving the muffin pieces behind our shelter?

Elaine: You been enjoying them?

Rebecca: They’re just stumps.

Elaine: Well they’re perfectly edible.

Rebecca: Oh, so you just assume that the homeless will eat them, they’ll eat anything?

Mr. Lippman: No no, we just thought…

Rebecca: I know what you thought. They don’t have homes, they don’t have jobs, what do they need the top of a muffin for? They’re lucky to get the stumps.

Elaine: If the homeless don’t like them the homeless don’t have to eat them.

Rebecca: The homeless don’t like them.

Elaine: Fine.

 

Muffins and hummus have nothing to do with one another but dang it are they both delicious! This bean-free AIP hummus is missing tahini (which is a seed and not allowed in the elimination diet until reintroductions) so it’s not exactly like real hummus but I have served it to family at holidays with my AIP Taboulleh and everyone loved it just the same!

 

 

AIP Hummus

Preparation 00:00 2017-12-12T00:00:00+00:00 Cook Time 00:00 2017-12-12T00:00:00+00:00

Ingredients

  • 4 cloves garlic, peeled
  • 3 cups peeled and cubed white sweet potato
  • 2-3 tablespoons lemon juice
  • 1/4 cup olive oil (additional for thinning if desired)
  • 1/2 teaspoon sea salt

Instructions

  1. Fit a steamer basket over a pot filled halfway with water. Place the cubed sweet potatoes in the basket. Cover and bring to a boil. Let steam for 10 minutes until the potato easily breaks apart with a fork. Reserve the cooking liquid.
  2. Place sweet potato, ¼ cup reserved cooking liquid, and remaining ingredients in food processor. Blend until pureed and completely smooth. You may thin with additional olive oil to your preference.
  3. Serve drizzled with olive oil, fresh parsley, and chopped vegetable crudite, or as a spread on AIP or Paleo sandwiches. Store covered in refrigerator and let come to room temperature before serving (It will solidify slightly in the fridge).