My 10 Best AIP Recipes

When this blog post launches, I will be in the midst of my vacation on Kauai. I love you all very much, but I won’t be developing recipes in Hawaii. I WILL be cooking all my own food though because I tend to flare on vacations (shouldn’t I be all relaxed and glowy?) if I don’t prepare my own meals. I’m going to be stopping at the Boulder Whole Foods to stock up on some affordable mainland staples like canned wild salmon. I’m assuming you can bring animal products to Hawaii since it’s considered the United States? We will find out. It wouldn’t be the first time TSA has stopped me for questionable food carry-ons. I mean if coconut oil is solidified when I leave my comfortable 73 degree home but the stuffy 80 degree airport turns it into a liquid, is that REALLY my fault? No, get it together, Midway.

Well I wanted to share MY favorite G&E recipes from the last year and a half! Some of them date back to this blog’s inception, and even though it was a short time ago, the photos may be awful. I apologize. I used my HTC for the first 6 months and when I started doing guest posts on very visible blogs, I was like “Okay I’m going to have to up my game past the talent of any three-year-old with their mom’s smartphone.” That’s when I bought my Sony mirrorless camera. It’s not even a DSLR, but it’s what I used to shoot most of these photos AND The Healing Kitchen! I’m not cool enough for a DSLR yet. I don’t own Chucks, I don’t drink lattes with heart-shaped milk froth, and I certainly don’t offer local photography workshops that at least 3 people show up to, one including my own mother. I’m saying I DON’T do those things, therefore I don’t deserve to join the DSLR club. Yes, they initiate you. One requirement: you must only agree to post-process minimally or you will be evicted from the club. You must also refer to everything, and I mean everything, as your subject (i.e. park benches, tunnels, dumpy homes in forgotten neighborhoods). And your name has to be Paul or John. Clearly, they’ll never let me in. 

Cranberry Relish Meatballs

Italian Sausage Flatbread 

Golden Chicken andKale


Lamb with Olive Tapenade Rice

Prosciutto Meatloaf Muffins with Fig Jam

Pesto Pasta with Roasted Grapes and Caramelized Leeks

Silky Sweet Potato Puree

Bacon-Date Crusted Salmon

Salt & Vinegar Cauliflower Bites

Instant Pot Ropa Vieja

Skillet Apple Crumble

Salted Chocolate Cream Pie

Ginger Sandwich Cookies with Lemon Cream

Avocado Carob Fudge Bars

Tartelette au Sucre

4 comments on “My 10 Best AIP Recipes

  • Stephanie McLaughlin says:

    What a tease! The link above for Sweet Potato Freezer Fudge leapt out at me and I clicked it right away but it took me to a post for Salt & Vinegar Cauliflower Bites. Then I searched your site for the Sweet Potato Fudge and this is the only post that comes up on your site. That’s a cruel joke to play on sweets-starved AIPers! 😛

    Reply
    • Alaena Haber says:

      That recipe hasn’t been transferred over from my old site. When I switched platforms, I didn’t transfer everything over – i’m still grooming the rest of the site for links but with a little one at home – it’s going to take a LONG time. Here’s the recipe:

      Sweet Potato Freezer Fudge
      Makes 6 servings | Prep Time 5 minutes + 2 hours freeze time

      ½ cup canned sweet potato puree
      5 tbsp coconut oil, room temperature
      1/4 cup carob powder
      ¼ cup coconut milk, room temperature
      ¼ cup honey
      ¼ tsp sea salt
      ¼ tsp cinnamon

      Whisk together all ingredients until smooth and shiny. If honey is solidified, warm until liquefied prior to mixing.
      Line a small dish about 6-7 inches long and 3 inches wide with parchment paper. Pour fudge mixture into the dish and smooth with the back of the spoon. My fudge squares were about ¾-inch thick.
      Freeze for at least 2 hours until solid. Slice into 6 squares. Freezer Fudge melts quickly, so I suggest serving it directly from the freezer. 

      Reply
      • Can you please also post the Salted Chocolate Cream pie recipe? It also goes to the Salt and Vinegar Cauliflower bites. Thanks for all of these recipes, they look great!

        Reply

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