Tag Archives: healthy

Creamy Pesto Sauce [ AIP, Paleo, dairy free, egg free, nightshade free, nut and seed free]

This is the “creamy pesto sauce” I made to go with the gnocchi recipe last night. It’s easy, packed with nutrition and completely convincing! I can’t take credit for it though, because all I did was add a load of blended fresh basil leaves to He Won’t Know It’s Paleo’s queso dip recipe!

Creamy Pesto Sauce:

1 batch of queso (I omitted the carrots and added a little turmeric powder)
2 to four bunches of fresh basil leaves (I used Thai basil)
1 tsp garlic powder
1/2 tsp ground black pepper

Method:

– Make one batch of queso.
– Blend basil leaves into pesto consistency.
– Add basil to queso.
– Add garlic powder and black pepper to taste.
– Serve hot as a dip or sauce for AIP Gnocchi, chicken, or other Paleo pasta recipe!

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Susu’s AIP Friendly Italian Herbed Chicken [AIP, Paleo, nightshade free, dairy free, nut free, egg free, low-FODMAP]

I’ll be honest, I only threw together this Italian chicken to go with the creamy pesto gnocchi we had last night, but it turned out so yummy and perfectly paired with the side dish that I had to share!

AIP Italian Herbed Chicken:

2 pounds chicken leg quarters

1 tbsp parsley flakes

1 tbsp oregano flakes

1 tbsp basil flakes

1/2 tbsp thyme leaves

Salt and pepper to taste

Method:

– Mix all spices in large mixing bowl.

– Add rinsed chicken leg quarters and toss until coated.

– Place chicken pieces on rack over a baking sheet and baked in a preheated oven at 400 degrees and bake 50 to 55 minutes until juices run clear and skin is crispy.

– Serve hot and enjoy!

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Susu’s AIP Gnocchi [Paleo, Autoimmune Protocol Friendly, dairy free, nut free, nightshade free]

My family and I have decided to “go AIP” for several months in a somewhat desperate attempt to resolve our autoimmune issues. Of course there was concern about how manageable this new restrictive diet would be as we enjoy many flavorful ethnic dishes on a daily basis! Fortunately, I hit several wonderful blogs that focus on AIP friendly recipes and have been having a lot of fun on this new “restrictive” lifestyle change! I have had a lot of inspiration, and yesterday I wanted to surprise my family with a “fancy” meal so I took a leap and attempted an AIP version of an old favorite. I hope you enjoy it as much as we did!

Gnocchi:
1 Taiwan yam (Japanese sweet potato), roasted
1 cup tapioca starch
4 tbsp coconut flour
1 tbsp grass fed gelatin
2 tbsp boiling water
1 tsp Redmond’s Real Salt

Method:
– In medium or large mixing bowl combine gelatin and boiling water and mix until dissolved.
– Add peeled roasted yam and blend until smooth with immersion (stick) blender. (If no immersion blender, this can be made in a blender and food processor).
– Add rest of ingredients and blend until smooth.
– Place dough in refrigerator and allow to chill and firm up completely, at least a couple hours.
– Separate dough into two balls, keeping one in the fridge.
– In plastic wrap or silicone cutting board, roll dough ball out into about a one-inch log and with a sharp knife slice the log into 1/2 inch pieces.
– Using your hands, roll slices into oblong balls and slice three shallow marks on the top.
– Place finished gnocchi on parchment paper-lined baking sheet about an inch apart.
– Repeat with second dough ball.
– Bake in preheated oven at 400 degrees for 20 minutes.
– Let rest 5 minutes.
– Toss in sauce before serving.
– Enjoy!

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Raw Gnocchi
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Baked Gnocchi
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Italian Herbed Chicken with Gnocchi in Creamy Pesto Sauce