Remember waffles? The crispy fluffy vessels for butter and syrup…yeah me neither. Its been a hot minute since I had anything that resembled a real waffle. I got burned out on trying all of the best AIP waffles only to have them fall flat in all their soggy shame. Sometimes I try to tweak an existing recipe until it suits my taste, but didn’t feel like I’d gotten anywhere and kind of gave up. Well that is, until recently when I just happened to blend the right mix of flours while trying to achieve something else (which was a total flop btw) but the super crisp drip off the pan got me thinking, lets try to waffle this, and the rest is history. These waffles, like a true buttermilk waffle, are super crisp on the outside, even after they’ve sat on the counter for a few minutes. They freeze excellently and come back to life in the toaster. Real food eggo’s, thats something I can get behind.
Read MoreI took a poll over on instagram, the biggest recipe request my AIP folks have is Mashed Potatoes, and as an Idahoan I totally get it! When you go from russett potatoes to sweet potatoes (not to be confused with yams, you can read more about the difference in this great Serious Eats article)
Read MoreI’ve started calling this “choose your own adventure” bread because the base recipe is so versatile you can literally sub in almost anything that has a loose solid texture (i.e. mashed banana, pumpkin puree, applesauce…I’m sure there are more)
Read MoreNot your mom’s hamburger helper, this one pan meal is filled to the brim with tender squash and leafy greens. I tend to avoid ground beef in favor of other meats, but not anymore. I composed this dish after a recent trip to cliffs where I grabbed a pre-cut slab of this funny looking German Sweet Potato Squash (similar to a Banana Squash) Having no clue what to do with it and no inclination to go to the store for other ingredients I pulled this together with what we had on hand. Its become part of our weekly rotation because the whole family loves it…so much we rarely have leftovers.
Read MoreLebanese Toum, similar to an aoili, but without the addition of egg yolks, is perfect for anyone following the AIP. Loaded with tons of garlic and healthy fats, you can use toum anywhere you would normally use garlic. Toum is a wonderful condiment to roasted veggies, but also makes an amazing marinade for meat, fish and veggies; just toss or top before cooking. This recipe makes a large batch that is easily scaled down, but will hold for quite a long time in the refrigerator (if you can make it last that long, I sure can’t).
Read MoreMove over Pumpkin Spice Latte, there’s a new kid in town. Say goodbye to the sugar laden fall-favorite and give Golden Milk a try. Loaded with AIP compliant antioxidant and anti-inflammatory spices Turmeric, Cinnamon, Ginger and Cloves, its warming, but sure to be a year round favorite. This can quickly transform into a full meal with the addition of Grass-fed Butter, Collagen and Coconut Oil (or MCT Oil) .
Read MoreThis is an awesome last minute, low prep, dish that requires little cleanup. Salt. Umami. Sweet heat. It’s sure to become a favorite. Bonus points if you cook extra salmon for another meal, the best kind of meal prep is when you don’t even realize you’re doing it.
Read MoreCream of Cauliflower soup is delicious as is or transformed to suit any flavor palate by adding a few of your favorite ingredients. Leeks. Mushrooms. BACON. Did I mention Bacon?! The possibilities are endless. Best of all it is dairy-free, coconut-free and comes together quickly with stuff most have on hand!
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