I’m so happy with this dessert! I only used 3 ingredients and it was also incredibly fast to make! It was so delicious I even forgot I’m on a diet 🙂
Here are the ingredients I used:
- 4 bigger oranges
- 1 Tbsp honey
- 2 Tbsp gelatin – I used this one which is my favorite from Swanson:
And here's how I made it:
- I first squeezed the juice from the 2 oranges by using a citric squeezer. I then filtered the juice again using a strainer, to make sure there is no pulp left.
- I put the juice in a medium pot over low heat, added in the honey and steered until it heated a bit.
- I then sprinkled the gelatin slowly, careful not to create any clumps and continued to stir slowly until everything was dissolved and homogeneous.
- After the gelatin was dissolved, I removed the pot from heat and poured the liquid into small molds that I put in the fridge for minimum 2 hours.
After two hours, I got the chance to enjoy my beautiful jello, a healthy AIP-compliant dessert that took me 10 minutes to prepare (without refrigerating).
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! 🤠
Avocado has been my source of inspiration lately. I like its texture, it’s color and especially I like that it’s full of antioxidants and vitamins! It’s quite funny because we don’t grow this fruit in Romania, but I’m so glad I discovered it better since I’ve started my AIP diet.
Avocado is both carbohydrates and healthy fats, which makes it the perfect choice for the AIP and Paleo diets and the whole process of healing your leaky gut. And to make things more interesting, it contains some of the most valuable vitamins, like:
- Vitamin A
- Vitamin B6
- Vitamin C
- Vitamin E
- Vitamin K
Now enough with the praise, let’s do some AIP guacamole! 🙂
Here are the ingredients I used for one serving:
- 1 ripe avocado (the kind of use has a darker color when ripe)
- 1/2 medium size onion
- 1 tsp olive oil (the avocado is already oily so more oil makes it a bit icky). I used this olive oil since it’s 100% organic:
- 1 tsp lemon juice
- sea salt per taste
Here’s how I prepared it:
- I cut the avocado in two halves and took out its kernel. I then peeled it using a large spoon (if the fruit is ripe you just bring in the tip of the spoon between the pulp and the peel and you can easily take out the pulp by rotating the spoon)
- I placed the fruit in a small mixing bowl and mashed it all using a fork. It needs to be completely mashed in order to be able to mix it with the rest of ingredients.
- I then added in the chopped onion, the olive oil, the lemon juice and the sea salt and blended all ingredients together until I obtained a homogeneous mixture.
Yes, it’s that simple!
I like to eat the guacamole as it is OR as a side dish to Romanian traditional AIP “bucket meat”.
*If you prefer a bruschetta snack you can easily top any type of AIP or Paleo bread with it and you’ll have your super snack ready in no time.