Welcome to another personal hack of someone else’s awesome AIP friendly recipe!
Who else has had to learn to enjoy cheeseless, nightshadeless pizza while on AIP? Yeah. I though only vegans did cheeseless pizza. I thought it was pointless! But I was wrong… AIP friendly pizza is keeping me sane when all I want is a familiar, easy lunch!
I had made a bunch of leftover AIP Sandwich Rounds by Delicious Obsessions hanging out in the fridge threatening to go stale, so inspiration struck. I wanted pizza, my son wanted pizza. I had crust and a bunch of sauce and bacon. That is all.
Oo! And it fits nicely in your toaster oven!
For The Crust:
One batch of Delicious Obsessions’ AIP Friendly Sandwich Rounds. NOTE: I HIGHLY recommend adding 1/2 tsp baking soda. The dough will some out a little lighter and in case of overcooking, it won’t come out too tough to bite through.
Add whatever paleo or AIP toppings you like. Bacon and sausage is always good, but sometimes leftover meats and roasted veggies are wonderfully filling. I like to chop up leftover cinnamon pork chops with pears and top the finished product with chopped salad greens and thin sliced green onions.
Place in oven or toaster oven at 370 degrees F and bake about 5 to ten minutes until everything is nice and hot and coming together.
And that’s all it is. Simple, quick, easy. Perfect for lunch or light dinner with a nice salad. Your kids will love having their own personal pizza too. The crusts can be made any size to accommodate everyone (the above is just regular “sandwich” size), and I have actually used it to make one large round crust , which came out beautifully. Another versatile dough recipe!
A couple days ago I was glancing over my “Master To-Do List” and spotted “cinnamon pie”, just hanging out, waiting to be noticed. I think I added that a year ago and never once looked up a recipe. I was sad that I would probably not be able to taste a cinnamon pie for at least another year because we will be on AIP for quite a while. Then I realized I had a “base” pie recipe that already works! How I love having an arsenal of basic recipes that allow me to enjoy new flavors without compromising my regimen….
I have already made Grazed and Enthused‘s carob cream pie several times (but using her cherry pie bar crust instead of what the carob pie calls for), and I think it makes a wonderful base for a variety of flavors. What I most love is that these recipes call for very little sweetener. The Crust uses no sweetener at all (not needed with the Japanese sweet potato) and the filling only calls for 3 TBSP of raw honey (where most sweets recipes call for 1/2 Cup to more than 1 Cup!). If you are hoping to avoid using any sweetener at all, you could easily substitute the honey for 4 to 6 medjool dates.
Enjoy this crappy picture before taking a gander at the recipe bellow….. I promise, this little unassuming slice packs a lot of flavor punch!
Follow filling instructions, but leave out the carob/cocoa powder. Instead, add 2 TBSP of your favorite cinnamon powder while the potatoes cook in the coconut milk in the first step.
NOTE: If you decide to use dates instead of honey, add them in the very beginning so they are cooked thoroughly with the sweet potatoes and break down enough to be easily blended.
When everything is still hot, blend until completely smooth and pour right into the pie crust.
Spread evenly on the top with spatula.
Allow to cool to room temperature.
Place in refrigerator for 1 to 2 hours to chill and set before serving.
Enjoy with your favorite whipped cream!
I hope you fall in love with this as much as my family did. Cinnamon is right up there with chocolate for me, so this was a real winner in my book. I am thinking that I will try other spices in the future with the above recipes, especially around the holidays. Perhaps an “eggnog” spice pie for Christmas or a “chai spice” pie for autumn. I think too that the sweet potatoes in the filling could be switched with pumpkin for a guilt-free pumpkin pie! The possibilities are almost endless!
A big THANK YOU to Grazed and Enthused!
Let me know in the comments if you think of other tasty substitutions for this pie!
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
– 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!
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
– 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.
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!
When you’re taking on a healthy, primal, whole foods lifestyle you learn a few things. You experience a few let downs. You redefine the meaning of things. One of those things is the term “natural” in the food industry. This has forced most of us humans to return to cooking and baking pretty much every element that goes into our family’s bodies. While we are glad to do this for our loved ones, we have certainly had to redefine the term “convenience”.
There is a growing number of “primal” and “paleo” baked goods recipes out there in the world wide web, and we increasingly have options for alternatives to our favorite warm memories. We are still having to make judgement calls and filter through the misguided and untested recipes that make big claims, but yield dissapointment. We educate ourselves because we know we can’t trust our health to anyone but ourselves. This makes us question just about every ingredient called for in any recipe, and one of my first reserves in our primal journey was about baking powder.
Baking powder….how could this be a “real food ingredient”? Does it come from a plant? What the crap is it, really?
There are many different brands out there with a variance of ingredients, sometimes including a preservative, but always including these three: baking soda, cream of tartar, and cornstarch.
But before you start hyperventilating…. there is a very easy solution!
I had already been doing research on alternatives to cornstarch and arrowroot powder seems to be the most recommended. I’ve experimented with it in other recipes and it has become a household staple worthy of a mason jar in our pantry, so this was the obvious choice.
I knew there had to be plenty of recipes for baking powder already out there, so I found one that seemed right and replaced the cornstarch with arrowroot powder. The proportions are as follows…
You will need:
1 tsp baking soda
2 tsp cream of tartar
1 tsp arrowroot powder
Combine all ingredients in a small jar with air tight seal.
I think I usually triple the batch, but it depends on the size of your jar.
There should be no problem with it expiring on you :).
Don’t forget to label it!
And there you have it. One less worrisome ingredient for your baking adventures.
Let’s be honest, though. It feels really good to have another item in your pantry that’s “homemade”, doesn’t it? You know it does…
Ah, mayo. The tang. The versatility. The gosh awful stress of making it yourself!!!
Well, no more! First, a history…
If you’re like me you read ingredient labels and if you like mayonnaise you know there isn’t any store bought mayo out there not completely full of crap! So, if you’re like me and on a whole foods primal journey, you figured that,like everything else, you’ll just make it yourself! No big deal!
I’ve seen all kinds of recipes and blog posts and methods on making this scrumptious staple and almost every time it broke. I tried it in the blender and the food processor, I tried different recipes and was very precise. No luck. I had nearly given up until I tried Kelly the Kitchen Kop’s method of using a immersion blender in a mason jar. This version worked well, but I hate having to clean off of the blender (in my mind I’m wasting precious yumminess!). Then I remembered an episode of French Food At Home where the hostess made a mayonnaise dip completely by hand. She didn’t even really measure anything. So, being the “soul cooker” that I am, I decided to gather the ingredients I knew were usually in mayonnaise and wing it with a whisk. Now, I’m not a huge fan of step by step pictures for every recipe post, but this is mayo we are talking about here…. it helps to have a visual.
So, I decided to go with one egg yolk because I wasn’t convinced this would really work after being let down so many times. I didn’t want to waste two, which is what most recipes call for.
I added the yolk, a cap full of apple cider vinegar, a splash of lemon juice, a squirt of dijon mustard, and a liberal amount of salt (after all, a lot of oil goes into it). If I were to guess I’d say it was about a tsp each.
Whisk it all together thoroughly and allow it to sit until the mixture is room temperature, allowing the acids to work on the raw yolk.
When you come back to it, it will most likely have thickened up…
Now the fun begins. Take your bottle of avocado oil and “pulse” a little into the mixture, whisking immediately until smooth and completely incorporated.
Continue “pulsing” and whisking, but make sure each “pulse” of oil is completely incorporated before adding the next one. It doesn’t have to be a drop at a time, but it is important to make sure it is well mixed before adding more.
So you’re pulsing and whisking, pulsing and whisking, pulsing and whisking, and then… what’s that? The laundry is ready? Well I better go take care of it!
So you go take care of the laundry and you get distracted for the next 20 minutes and then you realize: “crap! My mayo!”
You rush back to the kitchen and you find this…
See? It’s fine.
Actually, it’s thickened since its been sitting there.
I love doing it this way because not only is it easy and has less clean-up, you also don’t have to worry about it sitting too long or breaking on you when duty calls. I often start making mayo while I’m cooking and take breaks from pulsing oil to stir something else, go change a diaper, whatever. It’s not something that requires a ton of arm strength or full concentration. Somehow, this makes it even more delicious!
Keep pulsing oil and whisking it in and you will see it become whiter and thicker…
Almost looks like store bought crap, right? Well, it’s way better than that!
Each batch I make usually takes about 1 cup of oil, but you can add as much or as little as you would like. Remember that this will continue to thicken on its own when it sits there, even in the fridge, so if to you it’s “just about right” it may be a good time to stop.
Taste it. If you need more salt, gently whisk it in. Make your adjustments before storing in the fridge.
No measuring. No mess. No precise pouring or blending. Works every time.
Here is the breakdown…
You will need:
1 egg yolk in a medium sized mixing bowl
Apple cider vinegar
Redmond’s Real Salt
Lemon juice (yes, I knooooooow, I should only use fresh…)
Dijon mustard (mind the ingredients, now…)
I don’t measure. Place egg yolk in bowl and add a cap full of apple cider vinegar, an equal amount of lemon juice, a squirt of dijon, and a good amount of salt. If I were to guess I would say that I use about a tsp each of salt, lemon, Dijon, and apple cider vinegar.
Whisk all of these together thoroughly and allow to sit until it reaches room temperature. It will have thickened.
Begin “pulsing” a little oil into the yolk mixture and whisk thoroughly. You don’t have to wear yourself out, but act quickly and make sure all the oil is whisked in completely and “holds” before adding another pulse of oil.
Continue “pulsing” oil and whisking it in until the mayo has thickened and whitened and the consistency is “just about right”.
Taste test and add salt if necessary.
Transfer to a jar with a tight seal and store in fridge.
I prefer to only use avocado oil because of its mild flavor. Many recipes call for a combination of oils, and while I love real extra virgin olive oil, I don’t trust “light olive oil” and the consistency and taste is usually on the runny/oily side when you choose olive oils.
I like my mayo on the tangy side. Feel free to adjust the dijon, lemon juice, and apple cider vinegar to your preference. You may want to start with half the amount shown in the picture.
If you need to make a bigger batch just add another egg yolk in the first step and adjust the other ingredients accordingly. Add your avocado oil until is reaches the right consistency.
More than a sandwich spread…
We are a primal household and we don’t eat sandwiches anymore. If you’re needing your mayo fix and need some ideas on how to incorporate it, try these on for size…
A nice big spoon full of this healthy fat-packed creamy deliciousness can help curb cravings and sooth hunger pangs when you’re having a snack attack
I hope this is a help to those of you who love mayo, but like me were having trouble getting it right. Who would have thought that, once again, the old-fashioned way was the easiest way? I think once you give this a try you will have no problem never, EVER going back to the store bought crap. Even if it claims to be “made with olive oil.”
In the About page I mentioned that one major goal for.our family this year was going 100% chemical free. This includes cleaning products, body products, remedies, and cosmetics. I’ve actually started a recipe journal of “wellness recipes” that encompass all these things. You can only sift through so many things in your favorites before going nuts…
The biggest problem I was having was my hair. I have thick, coarse, curly hair and have used the Curly Girl method for years with great success, but I recently gave up my Garnier Fructise with argan oil for natural products. I always had it in mind to make something myself to save money because most “natural conditioners” are just too expensive, especially since I’m trying to keep my hair long. I tried coconut milk with Dr.Bronner’s liquid soap to make a shampoo (you can find about 50 variations of this recipe out there) and that was still too harsh. I tried the Everyday Shea unscented conditioner and that was just awful. When I checked the ingredients again I realized why- there was WAX in there, which is why it was hard to wash out and hard to spread through my wet hair. The consistency was also “all wrong” to satisfy all my years of chemical-additive-textured-brainwashing, and despite many searches for recipes for “natural conditioners” with on-hand ingredients, I realized I would have to figure it out on my own.
I knew I was going to use coconut milk because it’s a great conditioner on its own without being too heavy. I debated what kind of oil or butter to add and decided that I would prefer argan oil, but that stuff is quite pricey and was beyond reach at that moment. So I decided to add a little more coconut oil and blend it into the milk to prevent lumps. Then I knew I needed a way to get that “fluffy creamy” texture that I’m used to from regular conditioners, which I thought would be the biggest challenge, but it struck me quite quickly: aloe gel. Duh!
So I gathered my ingredients and this is what we got…
You will need:
1 14oz can of coconut milk
About 1 Cup aloe gel
Optional: up to 2 tbsp oil of your choice
Optional: essential oil or perfume oil of your choice
Find a good sized food grade plastic squeeze bottle, like an old ketchup or Dr.Bronner’s bottle.
Add the coconut milk and aloe gel and shake thoroughly.
BEFORE adding your oil you may want to give this a test run as is. I found I added a bit too much oil, even for my hair.
Add as much essential or perfume oil as you like, but remember you can always add more later. I personally love starting my day with peppermint and rosemary, but lavender is a popular choice for hair treatments and great for detangling.
How to use:
Use like you would a normal conditioner. You may find that you don’t need to use it every day, especially with an oil added to it. Make adjustments as you feel you need them to suit your hair type. For example, you may want no oil and more aloe if you have thinner hair.
I store it in the fridge (along with other cosmetics and body products!), but if you use coconut oil and don’t blend it into the milk/mixture you may experience lumps. It’s not a huge deal as it will melt quickly into your hair in a warm shower.
I have been using henna for a couple years now, though not as often as I would like, and I can say that this stuff definitely helps remove it from your hair after a treatment. I’m pretty happy with what I’ve come up with for a cheap, natural conditioner so far and I will continue to use it until the next experiment strikes me. I really can’t wait to try it with argan oil!
There are many skin and hair-healthy oils out there, only a few of which I have hands-on experience. I would love to know your findings in the comments and if anyone else had success with this recipe!
I’m considering adding one tbsp of henna, which is color activated by coconut milk immediately, to boost this conditioner’s hair health benefits and perhaps even make it a mini color maintainer between henna treatments. Has anyone else tried a method like this?
Today I’d like to share my newest creation: a dairy-free, Paleo-friendly, whole foods creamer packed with healthy fats and protein to get you on your way in the morning.
The reason I came up with this is that as a WAHM (Work At Home Mom) of a 2 year old and 10 month old I often have trouble getting to eat as much as I need to, especially in the mornings. At the very least I needed a quick mini-meal that could keep my blood sugar level and give me a boost that lasts. I’ve been tentative about making a raw egg protein shake or adding a whole egg to my bulletproof coffee for fear of making egg drop sludge. Thus the the protein creamer was born!
You will need:
1 14oz can of coconut milk
8 to 12 egg yolks whisked together in medium mixing bowl
1 tsp Redmonds Real Salt or pink seal salt
2 to 4 Tbsp grass fed butter
Option: flavorings, to be discussed later
Pour coconut milk into a small saucepan and heat to the point where it just begins to steam, stirring with whisk.
Remove from heat and pour a few drops of milk into the egg yolks, whisking immediately to begin tempering the yolks. Continue adding a few drops at a time until about half the milk is added, then slowly pour in a stream and whisk continuously until all the milk is incorporated into the yolks.
The mixture will be hot and now is an ideal time to whisk in your butter and salt until blended and creamy.
Flavoring: while the creamer is still hot you will want to whisk in your preferred flavoring. The first time I made this I used a couple tbsp of my homemade chocolate date syrup, which was fantastic for coffee. Since fall is nearly here (seems to be taking its time in NC!) I think the next time I make this I will add a couple tbsp of Trader Joe’s Pumpkin Butter (the only reason I buy it is to add to coffee!) for an awesome (and fearless) pumpkin spice latte. If you are a big fan of vanilla, you could add some vanilla extract or paste and little natural sweetener like stevia, honey, maple syrup, or an unrefined sugar like date or coconut sugar/syrup. Some may prefer to cook a vanilla bean in the milk during the first step. Sweeteners can obviously be omitted as you like. Keeping your creamer plain will allow for more variety day to day. Tea Drinkers may enjoy the above flavors, but there are some great variations you could make. Vanilla is always a great option, but chai spices can be infused crushed in the milk during step 1 and then strained, or you can add the powdered spices to your finished product with a little honey or natural sweetener. Turmeric is a surprisingly wonderful flavor packed with benefits and pairs well with other spices (like chai). I would love to know your suggestions in the comments!
Allow to cool completely before storing in a bottle and keeping in the fridge. I would think this should last about a week or so.
Now, let’s talk use:
We all know the benefits of bulletproof coffee or tea, so I’ll just explain how I use this creamer in my daily cup.