This is an easy, simple recipe and makes a healthy snack or grab-and-go breakfast for the whole family. You can use your food processor, but a large bowl and a little elbow grease also works just fine. Feel free to stir in your favorite banana bread “goodies”— nuts, dried fruit, dark chocolate chips, etc. This makes 4 mini loaves, 1 large loaf, or 1 dozen muffins.
These are like the falafel of meatballs. And as much as I love falafel, legumes can be challenging for myself and many of my clients to digest. ***In steps the ever versatile and affordable, high quality, pastured, grass-fed or or organic ground meat of your choosing. I love the soft texture of dark meat turkey, but these are honestly a crowd favorite with lamb or beef, as well. for crispier meatballs, brown them on all sides in a non-stick skillet, and shorten the baking time to 6-8 minutes (but I honestly never have time to brown them, and love the all-bake method). Just giving the meatball purists out there the option!
This recipe was adapted to be gluten free and bake-able from the Smitten Kitchen Cookbook.
This is one of those seemingly odd recipes that ends up being totally delicious and super simple. I found the original over at Oh She Glows, a plant-based blog that’s full of super flavorful and playful vegetarian and vegan recipes. I was skeptical of A) Just throwing everything in the pot at the same time and B) of the PINEAPPLE! But I’ve got to tell you—it comes together in a snap, and the pineapple, smokey paprika and coconut aminos totally work. I’ve been making this for clients topped with tons of cilantro and chopped tomatoes, but have also used it as a filling for tacos with handmade tortillas and avocado.
Bright, crunchy and so ready for a warm Summer night, this AIP recipe is satisfyingly savory and has a real umami hit from the ume vinegar. Ume vinegar is made from umeboshi, cured Japanese plums, and is a great agent in ramping up saliva production (which is an often-forgotten and hugely important part of our digestion!). Clients following an Autoimmune Paleo diet can’t eat any seeds, legumes, grains, dairy or nightshades, so I’ve used deep red sumac* powder in place of any seedy spices to crust the tuna. Sumac is a berry common in Middle Eastern cooking, and even grows right here in New England. *NOTE: If you’re still in the restricted phase of AIP, you may want to skip the sumac altogether.
Yes, this is another kale salad, but it also has my absolute favorite cruciferous cousin as a co-star! Rich in Vitamin C and sulfur, cabbage is known to boost the immune system and fight infection. The dressing is satisfyingly creamy sans dairy, and the parsley helps keep it a lovely shade of green. If you eat dairy in moderation, you can peel any nutty, aged cheese over top to finish (however it’s fabulous without).
This is one of my all-time favorite early Spring recipes. It is so bright, clean and colorful and pairs really well with grilled or seared chicken or halibut. This was a popular dish at Chez Panisse, and I've continued serving many variations for clients over the years. It's really fun to play around with this relish—adding chopped toasted almonds or hazelnuts adds a great crunch, and you can even swap out the kumquats for diced Meyer lemon (peel and all).
This is an AIP rendition of a classic New England chowder. Warming and satisfying, I’m pretty sure you won’t miss the cream or potatoes, and your gut will definitely thank you! You can substitute other sustainable fish, like wild halibut, but steer clear of farm-raised fish.
This recipe was adapted from Kate Jay's blog, Healing Family Eats.