Tag Archives: dessert recipe

3 Ingredient Orange Jello – AIP and Paleo

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:
  1. 4 bigger oranges
  2. 1 Tbsp honey
  3. 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).

Enjoy!

Tapioca Pudding with Mango topping – AIP and Paleo

Being on an AIP diet may be a bit frustrating initially, especially as one of the first things you consider is the fact that you have to give up sugar.

Well, I have great news for you: the AIP and Paleo diets are very permissive with desserts. There are hundreds of desserts you can try, which are organic, healthy and contain anti-inflammatory ingredients.

Here’s the tapioca pudding recipe that I absolutely love and that you can make out of just 4 ingredients.

Here’s what I used:

  1. 1 cup hydrated tapioca pearls
  2. 1/2 cup coconut milk
  3. 1 tbsp honey
  4. 1 mango fruit

* The tapioca pearls should be left for hydrating in filtered water for at least 3 hours. Make sure you add enough water as they enlarge 3 times their size.

Here’s how I’ve done it:

  • In a small saucepan I added the tapioca pearls on medium heat and added half of the coconut milk.
  • I stirred continuously using a large tablespoon until the pudding became solid and then I added in the rest of the coconut milk and continued mixing, in total for about 6 minutes. Depending on how thick you like your pudding, you might want to keep it more on less on the heat.
  • I let it cool for 1 minute and then added in the honey and stirred again the whole thing until it became homogeneous.
  • I then placed the pudding in cups and let it cool at room temperature for another 20 minutes.
  • I peeled the mango fruit and prepared each half differently, as I wanted to top my two servings differently: I chopped and blended 1 half until I obtained a puree and I minced the other half in whole square-like pieces.
  • I then topped the first serving with the puree and the other serving with the whole mango pieces.

Voila! I obtained the mango tapioca pudding two ways: one with mango puree and the other with whole mango pieces!

Now I’m just enjoying my gluten-free/sugar-free/dairy-free AIP pudding while writing this blog post!

😊