Before starting the AIP diet, I used to be a big fan of rice. I used to eat it both as side dish as well as main course, in paella. But since rice is not allowed in the Elimination Phase of AIP, I had to find a replacing option. And this is how I discovered the “cauliflower rice”.
It may sound like a trick, and it actually is a food trick meant to convince my brain that I’m not actually eating cauliflower – but rice. Anyway, I liked it so much that I decided to add it as a regular side dish in many of my lunches and dinners.
Here’s how I prepared the “cauliflower rice” with turmeric!
The ingredients I used for two servings are:
- 1 medium cauliflower
- 1 Tbsp olive oil – I use this olive oil from Bragg – extra virgin:
- 4 garlic cloves
- 1 leek
- 1 white onion
- 3 Tbsp water
- 2 tsp turmeric
- 1 pinch salt
And here’s how I prepared it:
- I minced the onion, leek and garlic into small cubes.
- I used a larger pan and cooked the leek, garlic and onion in the olive oil for 2 minutes on medium heat, until the onion turned glossy. I then added in the water over them and let them sit for 2 minutes.
- Meanwhile, I washed the cauliflower, cut it into smaller chunks to make it easier for the blender to mince it, and then I blended it on medium power until it got a rice consistency.
- I put the rice-like minced cauliflower into the pan besides the other ingredients and added in the salt. I mixed everything well and I put a cover over the pan. I let everything cook on medium heat until the cauliflower softened and I mixed from time to time.
- When the cauliflower softened, I added in the turmeric and mixed everything well. I left it for another 3 minutes on medium heat and then I removed it.
I served the cauliflower rice with grilled chicken breast that I cut into smaller pieces, sprinkled with a bit of olive oil, thyme and salt and grilled for 3-4 minutes on each side.
This specific dish helped me remember the consistency of rice after two whole months of AIP strict diet. 🙂
Enjoy and let me know your feedback in the comments section!
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! 🤠