I’m preparing some foods for tomorrow and wanted to try a new organic dessert. So I made AIP carrot cookies. They’re tasty, healthy and AIP compliant!
There ingredients I used are:
1 cup coconut flour
1/3 cup arrowroot flour
1 Tbsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda (gluten-free)
1/2 tsp Himalayan salt
4 Tbsp honey (I used organic acacia but you can use any type of honey)
1 Tbsp vanilla extract
1 tsp apple cider vinegar
1/2 cup coconut oil (melted)
2 Tbsp gelatin (for the gelatin egg)
1/2 cup filtered water
1 cup grated carrots
And here’s how I made the cookies:
I preheated the oven at 350 F or 180 C and lined a baking pan with parchment paper.
I mixed all the dry ingredients in a medium sized bowl (coconut and arrowroot flour, cinnamon, salt, baking soda and ginger) and set it aside.
I then mixed the liquid ingredients in another medium sized bowl (honey, vanilla, coconut oil and apple cider vinegar). I blended them using a hand mixer.
I then prepared the gelatin by putting the 1/2 cup water into a medium pot and slowly sprinkling over the 2 Tbsp gelatin, easy, to make sure it didn’t create any clumps. I let it bloom for about 5 minutes.
I then mixed the dry ingredient bowl into the liquid ingredient one and used a hand mixer to blend well. I added in the grated carrots in the mixture and blended again to make everything look like a dough.
After the 5 minutes of the gelatin passed, I put the pot on low heat and left it for another 2 minutes until all the gelatin dissolved.
I then poured all the gelatin liquid into the dough and blended using the hand mixer on high, until it became homogeneous.
I then used my hands to turn the dough into a big ball shape and placed it on a parchment paper to even it up. I then used another parchment to put on top and slowly roll out until the dough bowl turned into a circle-like flat form, about 1 inch thick.
I used a larger glass to cut the cookie shapes from the dough and used a spatula to put them in my baking pan.
I baked them for 40 minutes on the middle grill of the oven (if you place the pan on the lower grill of the oven they will burn out).
The result made me so happy, I wish I could eat them right not but I have to save them for tomorrow 🙂
I managed to obtain this nice AIP bread by using only 4 ingredients. I’m so proud of the recipe I could scream for joy! That’s because I needed a new bread replacement that I could use as basis for appetizers (I used to eat a lot of bread before, so I’m constantly researching and testing the AIP bread sector :).
Here are the ingredients I used:
1 cup plantain flour
1/2 cup filtered water
5 Tbsp olive oil
pinch of salt
And here’s how I made the small breads:
I first mixed the dry ingredients in a medium bowl (flour and salt) and then poured in 3 Tbsp of the olive oil. I mixed everything well and added in the water bit by bit and mixed continuously, until I obtained a dough that is ready to mold.
I then formed small round shapes about the size of a nut, and used a parchment paper to flatten them in a shape that was as round as possible and the thickness of a straw (they need to be as thin as possible to make sure they cook well in the middle).
In a larger frying pan, I put in another Tbsp olive oil and let it heat for a bit. I placed in the round dough breads and let them cook for 3 minutes on each side.
They’re very tasty to serve while still hot (warm) or at least the same day you make them. I used them for making bruschetta with prosciutto crudo but you can top them up with just about anything AIP compliant (guacamole, bacon, liver paté, etc).
They took me a total 20 minutes to prep, including frying.
Note! I tried to save them for the next day but they hardened a bit and were not so tasty like when I had cooked them. I suggest you eat them the same day you cook them.
After all this time on the AIP Elimination diet, tonight I felt like tasting something different. Something fried. And I mean something that tastes like junk fried… And so, after thinking it through, I came up with an AIP option that’s much better than any junk food!
I found chicken nuggets and sweet potatoes fried in duck fat, all flavored with AIP garlic mayo… The chicken has coconut and garlic crust and the sweet potatoes I can only say it turned out YUM 😋
It’s a very simple AIP dish, here’s how I made it! ❤
500 g (1 cup) chicken breast cut in smaller pieces (nuggets)
1/2 sweet potato
3 Tbsp coconut flour
1 Tbsp garlic powder
1 and 1/2 tsp himalayan salt
2 Tbsp ground thyme
5 Tbsp duck fat
8 cloves of garlic (for the mayo)
1 Tbsp olive oil (for the mayo)
1 or 2 Tbsp filtered water (for the mayo)
And here’s how I made the whole delish:
I mixed the coconut flour, garlic powder, 1/2 tsp salt and 1 Tbsp thyme in a medium bowl, until they blended well.
I put all the chicken nuggets in the bowl and covered them well in the dry ingredients to make sure the coating is even on every nugget.
I cut the sweet potato in thin round slices, to make sure they cooks well in the middle. I sprinkled over all slices salt and the other Tbsp thyme I had left.
I heated 2 Tbsp duck fat in a medium pan on medium heat (6th heat grade on my stove).
I then put half the nuggets in the pan and cooked them for 4-5 minutes on each side, that is a tital of 9-10 minutes on both sides. You can check them out after 4 minutes, they might cook even faster depending on your heat.
After they fried well on both sides, I placed them on a paper towel and continued the same with the next batch of nuggets. I added in another Tbsp duck fat to the pan to make sure they don’t stick to the pan.
After I finished frying all nuggets, I placed the salted and thymed sweet potato slices to the pan, adding another Tbsp duck fat and fried them for 4-5 minutes on each side. Make sure they have space between them and check them from time to time so you can turn them on the other side if they get too crunchy on the sides.
After finishing the first batch of sweet potatoes I repeated the process with the second and third batches, adding in extra duck fat to the pan in each batch.
And I served them all with AIP garlic mayonnaise, that I made like this:
I mashed 8 cloves of garlic and added them to a small mixing bowl with 1/2 tsp himalayan salt and 1 tsp apple cider vinegar. I mixed all three ingredients until very well combined.
I slowly drizzled 1 tsp olive oil and mixed continuously for a couple of minutes until I created an emulsion. I continue to drizzle another tsp olive oil mixing continuously
I then added in one Tbsp filtered water and continued mizing until the mixture became homogeneous. If you like the mayonnaise less concentrated you can add another Tbsp water but remember to mix everything well.
P.S. I dipped the nuggets and the sweet potato chips in the mayo like there was no tomorrow, that’s how delicious the dish was!
Hope you enjoy my AIP dinner inspiration, feel free to ask any questions in the comments section! 🤠
One of my favorite AIP cream soups is the green Zucchini-Avocado one. It’s incredibly easy to make, you basically just need a medium-large pot, a blender and some basic kitchenware.
Enough with the introduction, let’s do some AIP green soup!!!
Here are the ingredients I used:
1 red onion
4 garlic cloves
1 ripe avocado
2 cups bone broth (beef or chicken)
1 Tbsp lemon zest
2 Tbsp olive oil
1 tsp dry oregano
1 tsp dry basil
1/2 tsp garlic powder
1 tsp Himalayan salt (you can use any salt but since I’m hyperthyroid I do avoid iodine)
And here's how I made it:
I peeled the zucchini and cut them into square small pieces and I minced the garlic and onion.
I added the olive oil in a medium-large pot over medium heat and cooked the garlic and onion for 5 minutes until they became softer. Then I added in the zucchini pieces and the spices (salt, oregano, basil, garlic powder) and I let everything cook on medium heat for another 10 minutes).
I then added in the bone broth and set the heat to high bringing to a boil. After it boiled once, I turned the heat to medium-low and let it simmer for another 20 minutes.
I let it cool down for about 10 minutes and then I added in a mashed avocado to the soup and also added in the lemon zest.
I then put it into the blender and mixed it on high speed for about one minute until it turned smooth and creamy. If the blender is too small for all the soup, you can do the blending in two steps.
It can be served with small pieces of raw vegetables (carrot, cucumber, green onion) or you can also serve with minced bacon if you’re a bacon kinda person 🙂
I’ve been needing something to sweeten me up after all the thyroid running back and fourth in the past months. So I opened my fridge and decided to do a cake out of the first ingredient I see. And that ingredient was carrot!
I did an AIP friendly carrot cake using the below ingredients that turned out very tasty and sweet, just what I needed! I listed the ingredients into two categories – the carrot cake category and the frosting category – both with separate instructions so as to make it easier for you to follow them.
Here's what I used for the cake:
1 cup tigernut flour
1/2 cup arrowroot powder
2/3 cup coconut flour – I used this one from Bob’s Red Mill:
1/2 Tbsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp Himalayan sea salt
2 Tbsp lemon juice
1/3 cup coconut milk (used full fat)
2 and 1/2 Tbsp raw honey
1/3 cup melted coconut oil – I used this one for Barlean’s which is great for cooking:
1 cup carrots (shredded)
2 gelatin eggs – Instructions for the “eggs” below
Here's how I did it:
I preheated the oven to 180 C or 350 F and lined a baking pan with parchment paper that I greased with coconut oil throughout, including on the edges and in the corners. We wouldn’t want the cake to stick on any side!
I mixed the dry ingredients in a larger bowl (tigernut flour, arowroot flour, coconut flour, ginger, cinnamon, salt and baking soda, and in another medium bowl I mixed together the wet ingredients (coconut milk, coconut oil, honey and the lemon juice).
I mixed the wet ingredients into the wet ones bit by bit to make sure they combine evenly and then mixed in the carrots.
Time for the gelatin eggs!!
I added 4 Tbsp of filtered water to a small sauce pot and sprinkled 2 Tbsp gelatin on top as evenly as possible, to avoid it creating any clumps. I let it bloom for a couple of minutes and them put it on stove on medium heat until all the gelatin was dissolved. When all gelatin dissolved I started whisking vigorously until it created a bit of foam on top. The gelatin eggs are done!
And we're back to the carrot cake recipe now!
I added in the gelatin eggs over the cake mixture and stirred everything until it became homogeneous.
I then poured the mixture to the baking pan using a spoon and made sure the top is as even as possible. I used another piece of parchment paper to smooth the top even more, and so my pan was ready for baking!
I put the pan in the preheated oven and left it for 35 minutes. After 35 minutes I tested it with a toothpick to see if it was completely baked. If the toothpick comes out with cake parts on it you should leave it a couple of minutes more. If the toothpick comes out clean then the cake is done. Try to test again with the toothpick after a couple of minutes and repeat the process if needed.
I let it cool completely.
And here's what I used for the frosting:
1/2 cup coconut butter (you can use home made – just take the upper part that forms in the coconut milk jar, or you can use canned – just take the solid part of the canned coconut milk kept in the fridge. Just remember to only use the solid part from the jar or can, as if you add liquid milk it will not be so frothy.
1 and 1/2 Tbsp honey
And I did it like this:
I put the coconut butter into a smaller bowl and mixed it using a hand mixer, until it became smooth (in its natural form coconut butter is a bit clumpy so we need to smooth it up).
I added in the honey gradually, mixing continuously until the frosting became all homogeneous.
I left it in the fridge for 30-40 minutes until the cake cooled completely.
I then took it out and spread it evenly on the cake before cutting it into pieces.