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Showing posts from April, 2014

Primal Salmon Patties

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I use to be cautious about the fish I bought, because of concerns about mercury. Recently, I stumbled upon  this  great article by Chris Kresser. Basically, he says that it's worse to not eat fish, than to eat fish that might be slightly contaminated with mercury or radiation. Omega 3 oils are critical for so many important functions in our body, that fish is just a necessity of a well rounded diet. This is one of the first recipes I made with the bulk order of canned salmon I bought, and it's been a family favorite.  It's super simple to prepare, and most of the ingredients are pantry staples that most of us always have on hand.

Easiest Ever Primal Pizza {AIP}

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I am so sorry to keep bombarding you all with plantain recipes, but I just can't help it. I just discovered plantains a few months ago, and it's versatility is still blowing my mind. So far I've made taco shells, cookies, pizza crust, and banana bread (recipe up soon!). The first recipe I experimented with was the taco shells. After posting the taco shell recipe, one of my readers asked if the mixture could be used to make pizza crusts. Great idea.

Kombucha for Beginners

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Kombucha. Yes, it's a strange word. The name alone has turned some people I know off to drinking it. For others, it's the stringy goop floating around in the bottle. I had never heard about it until 3 or 4 years ago. It was an acquired taste for me. I acclimated to the fizzy-fermented flavor, and it soon became my favorite beverage. 

Easy "No-mato" Sauce (AIP)

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I know that there a million variations of this recipe around the web, but I thought I'd share mine with you. A few weeks ago I decided to make meat loaf, and made this recipe up on a whim. So, I'm not exactly how similar it might be to others out there, This sauce is incredibly handy to have in the fridge, and I have been using it in just about everything. Not to mention that it's packed with nutrients and antioxidants. No, it doesn't really taste like tomatoes, but it has an awesome texture and is really versatile! I've used it in meatloaf , on zucchini noodles, on tacos , and even as a pizza sauce.

Tex-Mex Plantain Taco Bowls (AIP)

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Last month I shared with you an autoimmune paleo recipe for plantain taco shells . They were a big hit with my family, and I hope that you've had the opportunity to try them out. If you've tried the recipe, you know that it might take a little finesse to get the shells draped just right on your oven rack. The dripping oil can also be quite messy. I enjoyed the end product, but have been disappointed that I can't find anything else to help mold the shell. However, while I was shopping at a local discount store a few weeks ago, I found these . Yep, they're coated in teflon, but they were only 1 dollar a piece- couldn't pass 'em up. I really do try to be well rounded in my health consciousness. But yes, I own these teflon things. The shells only cook in the mold for about ten minutes. I've also seen this idea , and I think it would work just fine. 

Double Dark Chocolate Tart (Paleo)

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If you're just getting started on your [a;ep journey and struggling with sweets, I recommend this. It's simple, quick, and inexpensive to make. I actually think that preparing this tart was far simpler than any "conventional" cake or tart I made pre-paleo. I made this crust recipe a few months ago, and it's essentially the same as the one used in The Best Ever Lemon Tart (<< AIP).       Ingredients For the Crust 1 + 1/3 cup of organic shredded coconut 1 cup of dried, pitted dates 2 tablespoons of organic cacao powder For the Filling 1 medium-large sized organic yam, peeled 1 + 1/3 cup of dried, pitted dates 1/2 cup of organic cacao powder 1 + 1/4 cup organic coconut milk 1/4 cup of Great Lakes Gelatin 2 tablespoons of organic coconut oil Crust  1. Preheat oven to 325. Start by softening your dates- for both the crust and filling. If you're short on time, just steam them for 5-7 minutes. If not, you may soak

Cilantro and Ginger Spice Carrot Salad (AIP)

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Sometimes the simplest things are the best. I got a julienne peeler last week, and this was the first thing I made with it. (Then I had this with my lunch for the next 3 days!) It's light, crispy, tangy, and incredibly refreshing.