After testing 5 different muffin recipes for clients who can’t eat grains or nuts, I finally stumbled upon this recipe by Hungry By Nature. They are pleasantly sweet with a satisfying crumb that’s hard to find without grain or nut flours. Tigernuts are actually a very small sweet tuber, and are high in iron, fiber, magnesium and vitamin E.
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.
Ever wonder how to sear a perfectly cooked chicken breast? We've broken it down, and made it super simple. The olive salsa verde is incredibly versatile and can be used with fish, red meat and even shellbeans.
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.