Tag Archives: hashimotos recipes

AIP Hearts & Gizzards a la Gloria

A big shoutout to my mother, Gloria, who gets all the credit for this super-delicious AIP recipe. My mother is a great Romanian cook with an incredible sense of taste, so I am naming this recipe “Hearts & Gizzards a la Gloria”! ❤

Offal is highly recommended in the AIP diet, as it accelerates the gut healing process, so besides the healthy fats, gelatin, collagen and fermented foods, offal should be consumed at least weekly. You can also replace heavy types of meat with offal if you don’t tolerate red meat for example.

List of ingredients (measured in grams and ml):

  • 500 g frozen spinach
  • 500 g chicken hearts and gizzards
  • 250 ml bone broth
  • 2 Tbsp coconut oil
  • 4 white onions
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 Tbsp apple cider vinegar
  • 1 cup fresh parsley (chopped)
  • 1 cup dill (chopped)
  • salt (as per taste)

And here’s how to make the sensational dish:

  • Heat the coconut oil in a larger pan o medium heat, then add in the chicken hearts and gizzards. Put a cover over the pot and add half of the bone broth in bit by bit. You need to let them cook with the cover until the hearts and gizzards tender well (you can test them with a fork, if they’re not cooked enough leave them a bit longer).
  • When the offal is tender, add in the minced onion, stir well and let it cook for a couple of more minutes.
  • You then add in the spinach and the other half of the bone broth, the chopped parsley, chopped dill, turmeric, ginger, vinegar and salt, stir and let everything cook for 2-3 more minutes.

And Voila! The Hearts & Gizzards a la Gloria are now set using this amazing Autoimmune Paleo recipe!

Enjoy and speedy healing! ❤

Zucchini Avocado Cream Soup – AIP and Paleo

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:
3 zucchini
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 🙂