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Autoimmune paleo Archive

Cold Beet Borsch

Ingredients: 1 can coconut milk 6-8 medium beets 2 Persian cucumbers, diced 1-2 tbsp green onions, sliced 1 tbsp cilantro, chopped 1-2 cups chicken or bone broth 1 tbsp honey 1 tbsp balsamic (or your favorite vinegar) 1/2 tsp salt lemon juice (1 lemon juiced) Directions: Wash the beets and wrap them in foil. Preheat the oven

Apple Kale Salad (AIP, Paleo)

Ingredients:  1 apple 3-4 cups small lacinato kale Dressing: 1-2 cloves of garlic, minced 1/4 cup olive oil 1/2 tsp Pink Himalayan salt 1/2 lemon juiced Directions: Chop kale and an apple. Mix all the ingredients of salad dressing and sprinkle over kale. Cover the salad with the dressing and put in the bowls.

Coconut Creme Brulee

Ingredients: 1 can coconut milk 10 oz coconut water 1 tbsp honey 2 tsp arrowroot starch 2 tsp Gelatin Directions: Pour coconut milk and honey into a pan and set over medium heat. Whisk 2 tsp of starch slowly. Bloom gelatin with 2 tbsp of water in a glass. When coconut milk starts bubbling, take it off

Vegan Tempeh Bowl

A lot of times, cooking itself does not take as much time as prepping (peeling, cutting, pre-roasting) the vegetables and meats. I like this simple, but nutritious recipe, because I can prep the ingredients one day and then use them in the next 3-5 days. I also buy peeled and cut organic butternut squash at

Chicken Mango Chili

Ingredients: 2 tsp bacon fat (or ghee) 4 cloves garlic 1 medium onion 2 tsp ground ginger 2 tsp curry powder 2 tsp turmeric 2 tsp ground cumin 2 tsp curry powder 2 tsp paprika 2 tsp salt 1/2 jar of tomato sauce 1-2 medium red/yellow peppers 2 potatoes 2 lbs chicken breast without skin