Skillet Apple Crumble (Sweetener Free)

 

Do you enjoy things that are *expletive* amazing? Then do yourself a solid and get on it. It rivals the best of the best apple pie without the grains, sugar, and hour-long baking process. If you do not want to purchase Anti Grain Apple Flour (link in recipe) then you can try placing a bag of crunchy apple chips in a food processor until finely ground and use in place of the flour in a 1:1: ratio! This is my favorite brand of apple chips and does not contain any preservatives.

 

I made this twice in 12 hours for my husband because he was so thrilled about it <– and because I needed photos for the blog, let’s be real. I suggest spooning it into a bowl, topping with some coconut milk ice cream, and sharing it with your best friend, boy toy (Channing Tatum?), sister, or yourself (Just eat it while staring into a mirror.)

 

Skillet Apple Crumble [AIP/Vegan/Paleo]

Serves 2-3 | Prep Time 10 minutes | Cook Time 20 minutes

3 Organic apples, small-medium in size

3 tbsp Coconut oil, melted, divided

½ cup Anti Grain apple flour

1 tsp Cinnamon, divided

¼ tsp Ground Mace

¼ tsp Sea salt

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel and slice apples into ½-inch thick slices.
  3. Sautee apples in 1 tbsp coconut oil over medium heat in an 8-inch skillet until softened but not mushy, about 8-10 minutes. Stir in ½ tsp cinnamon and sea salt. Remove from heat.
  4. Whisk together the remaining 2 tbsp coconut oil and ½ tsp cinnamon, apple flour, and mace in a small bowl. Spoon on top of the cooked apples.
  5. Bake for 10 minutes until the crumble is crispy.

Bacon & Kale Breakfast Skillet (Paleo, AIP, 21DSD, Whole30)

 

 

I know I joke about being an 85 year old stuck in a 26 year old body,  but I think I’ve taken it too far. We are home on a Friday night surrounded in pillows watching Dateline reruns with ice water. Party.

 

You know what’s more fun than watching TV on Friday night!? Breakfast. I’ve been eating this quick and simple sautee regularly for breakfast since throwing it together a couple months ago on a cold winter morning. I have another recipe that I want to post before the end of the weekend for Skillet Apple Crumble. It is sweetener-free and SO delicious and uses Anti-Grain Apple Flour. So get on that if you don’t already own it because you won’t want to miss out on this recipe!

 

Bacon & Kale Breakfast Skillet

Serves 1 | Prep Time 5 minutes | Cook Time 12 minutes

2 slices Bacon, chopped

1 bunch Lacinato kale, 2-inch pieces

2 tbsp Coconut milk

1 tsp Minced garlic

1/4-1/2 tsp Truffle Salt

1. Cook chopped bacon in a skillet until crispy. Set aside the bacon but leave bacon fat in the skillet.

2. Cook kale in the bacon fat until wilted. Stir in the coconut milk, minced garlic, and truffle salt. Reduce heat to low and simmer until the coconut milk has thickened and the garlic flavor has mellowed, 1-2 minutes.

3. Serve warm as either a side dish or a light meal.

Garlic-Dill Parsnip Fries (Paleo, AIP, Whole30, Vegan)

 

 

Wooh! This weekend was a friggin’ blast. My twin sis got married to the perfect man, and I got to laugh, cry, and dance my way through the whole thing by her side. This was actually my first time being “in” a wedding as my friends tend to be the I-N-D-E-P-E-N-D-E-N-T type. I took a little break from cooking but now I’ll be back at it as I start my new fieldwork rotation tomorrow, and meal prep is the only way I survive the Monday-Friday.

 

I fed these Garlic-Dill Parnsip Fries to my family as we lazed around all Sunday with our post-wedding hangovers (mine was the sleep-deprived variety). As weird as it sounds, it feels so good to be sore all over from dancing for hours on end. I haven’t had nearly enough fun in my life since the start of this Hashi’s flare, and I’m the type of gal that would rather be enjoying life than worrying about my health. I have a feeling most of you are that way too…

 

We had the best brunch this morning at Cassis in downtown St. Pete… unlimited and it was super easy to stick to Paleo and AIP. I had oysters, crab leg, bacon, honey ham, fruit salad, and roasted beets. I was sad when showed up and realized it was a $40 buffet and almost didn’t get a plate because I assumed all I would be able to eat was fruit. Such a pleasant surprise! We are going to go back for Mother’s Day brunch so we can do it right this time (right = 2 plates).

 

Garlic-Dill Parsnip Fries 

Serves 2-4 | Prep Time 10 minutes | Cook Time 35 minutes

1 lbs parsnips, peeled

1 T coconut oil, melted

3 garlic cloves, crushed

1 T chopped dill, tightly packed

½ tsp sea salt

1. Slice parsnips into fries 2 inches in length and 1/3 inch wide. Place parsnip fries on a large baking sheet with parchment paper.

2. Whisk together remaining ingredients in a small bowl. Pour over fries and toss to coat.

3. Bake at 375 degrees for 25 minutes. Flip fries and Increase oven temperature to 450 degrees and bake for another 10 minutes.

Plantain Chips & Avocado Dip [AIP/Whole30/Paleo]

I was deadset on some pseudo-Mexican food tonight, so I combined all remotely Mexican-y ingredients in my kitchen for this bomb meal. The shredded pork is Nom Nom Paleo’s famous recipe for Kalua Pig made in my Instant Pot. Best investment I have ever made for my kitchen by the way. It makes batch cooking so dang easy and delicious. I layered plantain chips dipped in Avocado Dip with pork on top, sat on the floor of my balcony, and watched the sun go down. It was a fantabulous way to spend a Monday night. 

Good news from the “Great Hashi’s Flare of 2015” front. General Fatigue has retreated, and I am now able to pick up my exercise again! Considering I may be one of the most kinesthetic, hyperactive people you have ever met, my lethargy of the past several months was more depressing than my heinous bloodwork. I was walking home from work tonight and not feeling completely wiped, anxious, depressed, and foggy like I have been almost every day at 5pm since the beginning of January. I can’t explain to you how pumped that made me feel. I was starting to think this flare would be my forever (irrational thoughts & Hashi’s go well together). I still have a long ways to go to get my hormones back on track, but since I realize that is a long-term goal, it doesn’t bother me as much. For the meantime, I am still confined to my stretchiest yoga pants and lots of “No, I can’t go out tonight. My adrenals will hate me tomorrow.”‘s. 

But at least I’m on the up & up (as far as I know!). I will be getting more follow up labs done in a week, and I’m really looking forward to getting my numbers. Thyroid dork. It feels like winning the lottery when your T3 increases. If you’ve got Hashi’s, ya feel me. 

Avocado Dip [AIP/Whole30/Paleo/Vegan]

Makes 1 cup

1 Avocado, ripe

¼ cup Coconut butter, melted

¼ cup Water, filtered

1 T Apple cider vinegar

1 T lemon juice or lime juice

½ cup Parsley or cilantro, finely chopped

3 Garlic cloves, chopped

½ tsp Sea salt or truffle salt

1. Place all ingredients in a high-powered blender or food processor and puree until mostly smooth. Parsley and lemon go well together or you can do cilantro and lime juice! Truffle salt takes this dip to a new level!

Plantain Chips [AIP/Whole30/Paleo/Vegan]

1 Plantain, green, peeled, sliced ¼ inch thick

1 T Coconut oil or choice solid cooking fat

Sea salt

1. Heat coconut oil or solid far in large skillet over medium-high heat until hot. Place plantains in oil and fry 2-3 minutes each side until golden brown on both sides. Sprinkle with sea salt to taste. Serve with Avocado Dip and Kalua Pig

Honey-Lime Chicken & Strawberry Salad (Paleo, AIP, Whole30)

 

 

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!

 

Cinnamon Honey Butter (AIP, Vegan)

 

 

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

  1. 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.
  2. Add honey to the bowl and beat for an additional 60 seconds. Now add cinnamon and sea salt and beat until combined.
  3. Store at room temperature in a covered glass container. The honey butter becomes lighter and fluffier if left on the counter overnight.

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!

 

5 reviews

AIP Pita Bread

Prep Time 00:05 Cook Time 00:15 Serves Makes 1 pita

Ingredients

Directions

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.

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Garlic Fried Chicken Livers (Paleo, AIP, Whole30, 21dsd)

 

 

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!

 

 

47 reviews

Garlic Fried Chicken Livers

Prep Time 00:10 Cook Time 00:00

Ingredients

Directions

  1. Whisk dry ingredients together in a bowl. Add chicken livers and toss to coat evenly.
  2. 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.
  3. Serve with sliced lemons and a sprinkle of parsley.

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AIP Chicken n’ Gravy (Paleo, Whole30)

 


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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve chicken thighs with gravy and a sprinkle of additional herbs for presentation.

No-Bake Blueberry Pie Energy Bites (Paleo, AIP, Vegan)

 

minibluepies_edited.jpg

 

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

Sea salt

  1. 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.
  2. Melt coconut butter in the saucepan over low heat. Stir in coconut oil, coconut shreds, and pinch sea salt.
  3. Pour coconut butter mixture into silicone muffin molds. Freeze for 20 minutes until solid.
  4. 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.