Tag Archives: paleo recipe

AIP for Vegetarians

Transitioning to AIP is a challenge itself, especially if we think about the 30 days reset phase. And that’s quite easy to understand, especially if you’re starting from a filthy-greasy-fast foody diet like mine was before AIP.

The challenge, however, is even more difficult for certain people, who have specific food restrictions that are adding an even greater effort: those are the people who have specific food intolerance to certain AIP ingredients or the ones who are vegetarians.

In this article we’re going to discuss the case of vegetarians, since the AIP diet is itself a diet based on protein in quite a large proportion. So the simple thought of vegetarians on AIP diet made me a bit scared at first, but that’s only until I saw the WHAT THE HEALTH documentary on Netflix.

This film has been a life changer for me. And it’s not because I became an instant vegetarian, but because it offered me the right information to understand that the protein we get from meat can actually be taken from any vegetables out there.

So it was then when I understood that the AIP diet for vegetarians is absolutely possible and even recommended. The documentary shows the really nasty business behind meat production, proving all its harmful effect to both the environment as well to the human body, if we talk about processed meat. And the solution to that lays in the botanical nature, pretty much the nature that vegetarians enjoy.

Now here are some vegetarian AIP recipes that I found online and that I tried myself in times of vegetarian experimenting:

And these are just some of the dozens of vegetarian AIP combinations you could make. For non-vegetarians like me they normally make great side dishes, but most of them are so rich in vitamins and minerals that you could just eat them alone.

Enjoy!

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! ❤

AIP Bread Rolls from Cassava and Tapioca

When I was a kid, my mom used to mock me every time I would try to cook something (or to do anything in the kitchen for that matter). That’s because she always said she wanted me to be much more than a housewife and she did her best in offering me the wings to aim high. So she would always make fun of me having two left hands when it came to cooking 🙂 But now look at how life turned all my priorities upside down, and forced me into cooking and experimenting in the kitchen, as a part of my AIP diet! Don’t tell anyone but I’m really proud of my new lifestyle and of my cooking skills today 😀

Today’s story is about a new AIP bread recipe:

So I made AIP bread rolls, this time using cassava flour and tapioca starch. They are a bit different than the previous AIP bread recipes I made, as cassava flour tends to give baking a bit of crunchiness compared to other types of flour. Anyway, I like a bit of crunchy, as it reminds me of toast that I sometimes miss 🙂

Here are the ingredients I used for the bread rolls:

  • 130 g cassava flour
  • 4 Tbsp tapioca starch – I used my favorite from Bob’s Red Mill:
  • 2/3 tsp baking soda
  • 1 tsp ground Himalaya salt
  • 1 tsp garlic powder
  • 2 and 1/2 Tbsp gelatin for making a gelatin egg
  • 100 ml water
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp olive oil, for brushing the rolls
  • 1 Tbsp thyme, for sprinkling over the baked rolls

And here’s how I made my AIP bread rolls:

  • I first preheated my oven at 200 C or 400 F.
  • I mixed all the dry ingredients in a bowl until well combined (cassava flour and tapioca starch, garlic powder, salt and baking soda).
  • I then started working on my gelatin egg: I put the water in a small saucepan and sprinkled all the gelatin over evenly, making sure it does not create any clumps! I let it sit for 5 minutes and then put the pan on medium heat for one more minute. I then started to stir slowly until I made sure it is all dissolved.
Bloomed gelatin before putting it on heat
  • Once dissolved, I put the gelatin egg and the apple cider vinegar in the bowl with the dry ingredients and mixed them all together using a wooden spoon until dough was formed.
  • I let the dough rest for 3 minutes and prepared for creating my rolls by dusting some tapioca flour on my hands to make sure the dough doesn’t stick.
  • I then divided the dough into five separate pieces, trying to make them all as equal sized as possible. Don’t worry if the dough may crumble, just try to smooth their edges as even as possible using your fingers, for being able to put them in the pan as whole rolls. I flattened the rolls a bit (like in the photo) and placed them on the baking tray lined with a parchment paper, making sure there’s enough space left between them.
  • Before putting them in the oven, I brushed them with olive oil until completely covered and baked them for 10 minutes. I then took them out and brushed them again with olive oil to make sure they turn to a golden color. I put them back in the oven and baked them again for another 10 minutes. Then I took them out and brushed them again with olive oil for the third time, sprinkled thyme over them and let them bake for another 2 minutes or until their crust turned to golden.

They turned out DELICIOUS! Their consistency is a bit different from the previous AIP breads I baked, as the cassava flour tends to make them a bit crunchy. So they reminded me more of toast than of regular bread 🙂

Anyway, I liked them so much that I used them for making tapas with prosciutto, which is one of my favorite AIP appetizers.

Enjoy!

AIP Lipia Bread for Appetizers

First things first, my blog is now featured on Bloglovin so you can follow it here ❤ Follow my blog with Bloglovin

Now getting back to our recipe, I should first tell you that since I’ve been on AIP, I really missed appetizers (we like to call them tapas). And while I previously made AIP appetizers using sweet potato as the base, I couldn’t help but wondering what replacement I could find for bread or toast that I’d been using before this diet.

So I tried a very simple combination of plantain flour, olive oil, salt and water and baked the mixture. What turned out was an excellent AIP bread lipia that can can be used with any AIP compliant topping to create the perfect tapas.

Here are the ingredients I used:

  • 200 grams plantain flour – I used this flour from NuNaturals:
  • 3 Tbsp olive oil
  • 150 ml water
  • Pinch of salt

And here’s how I made the lipia:

  • I preheated the oven at 400 F or 180 C.
  • I mixed the flour and the salt in a bowl and added in the olive oil to the mixture. I then added in the water bit by bit, while continuing to mix. What formed was a dough that was easy to mold.
  • I placed the dough on a baking sheet and using another baking sheet that I put on top, I pressed it until I made it thin enough. Like this thin:
  • I placed the baking paper in a baking pan and put it n the oven, where I left it for about 20 minutes. After 15 minutes I checked it regularly to avoid it getting burnt.
  • When taken out of the oven, it should come out crunchy on the edges and just a bit puffy in the middle.

With all the modesty I can tell you it was tastier than any other AIP bread I’ve tried so far. I ate mine with thin prosciutto slices on top but you might as well top it with any other AIP compliant ingredient (guacamole, offal pate, bacon, etc). You can also eat it as it is because mine is salty enough that I tastes like a biscuit – I like my food saltier 🙂

I hope you’ll enjoy it as much as I did!

cauliflower rice and grilled chicken – aip and paleo

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:

  1. I minced the onion, leek and garlic into small cubes.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Sweet Potato Zucchini Hash – AIP and Paleo

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I had this amazing AIP lunch today, made up of only 5 ingredients:

  1. 1/2 sweet potato
  2. 1/2 zucchini
  3. 1/2 cup leftover meat
  4. 1 Tbsp coconut oil
  5. salt

I tried this crazy-tasty combination and got myself a great fast lunch in just 15 minutes.

Here’s how I prepared it:

  1. I peeled the half sweet potato and grated it
  2. Peeled the half zucchini, took out the soft seeds middle part and grated it too. I also squeezed out all the water in it before cooking
  3. I heated 1 Tbsp coconut oil in a medium pan on medium heat
  4. I diced the leftover meat in small pieces
  5. I put in the sweet potato, the zucchini and the diced meat in the heated oil and sprinkled some salt. I cooked everything for about 3 minutes, or until the sweet potato softened
  6. I sprinkled over salt and some fresh parsley for extra flavor and voila!

All the process took me 15 minutes (preparing and cooking) and the result was really tasty!

Enjoy!

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!

😊