Green Plantain Pancakes (autoimmune paleo, egg-free)
This recipe is for egg-free green plantain pancakes that you can eat while on the autoimmune paleo protocol. It is an adaptation of my plantain flour pancake recipe from last year. I’ve been making these at least once a week since starting the AIP — my husband and I both love them! And, for the egg-free variation, the texture is better with pureed fresh green plantains vs. plantain flour. You will definitely enjoy this recipe!
How to Cook Beef Tendon for Soup and Ultra Rich Broth
I bought a big pack of grass-fed beef tendons the other week and found myself staring at them saying “now what??” Preparing beef tendon couldn’t be easier, and the results will give you the richest, gelatin-packed broth and absolutely delightful, melt-in-your-mouth morsels to add to your favorite soup recipe. Some call beef tendon “the new pork belly” and I agree that it’s that good!
Nightshade-free Unrolled Cabbage Rolls
Want cabbage rolls, but don’t want to spend the time wrapping them up? This is a recipe for unrolled cabbage rolls that you can make in the oven or slow cooker. It also uses my nightshade-free “no-mato” sauce that’s suitable for the autoimmune paleo protocol. If you’re not on the AIP and want to use a tomato sauce instead, there’s an option for that as well.
The Best “No-Mato” Sauce – Autoimmune Paleo Marinara
Beets, carrots, celery, onion, garlic, herbs, olives, and lemon juice work magic in this recipe to make a nightshade-free marinara sauce — also known as a “No-Mato” sauce. Perfect if you are following the autoimmune paleo protocol or if you are sensitive to tomatoes.
Brussels Sprouts Chips
If you like kale chips, you will LOVE Brussels sprouts chips. They are faster and easier to make, too. They also help you stretch your food budget: not only do you get a hearty side dish from a purchase of Brussels sprouts, you also get an awesome appetizer or snack! Check out my simple recipe for delicious roasted sprouts, too!
Simple Roasted Brussels Sprouts
Brussels sprouts are a delicious, simple to prepare, nutrient dense vegetable — they are my husband’s favorite! The trick to making mouth-watering Brussels sprouts is to roast them, not boil or steam them. This brings out their rich, nutty flavor — no fancy ingredients required. All you need is fat, salt, and pepper and you will have an amazing side dish in about a half hour!
Cauliflower Crusted Pizza: Recipe Feature from Cooking With Coconut Oil
Elizabeth Nyland, author of Cooking With Coconut Oil, has been gracious enough to let me share her recipe for cauliflower crusted pizza with you today! If you haven’t already read it, check out my in-depth review of this beautiful cookbook here. Giving up grains doesn’t mean you have to give up good pizza! I hope you enjoy the recipe 🙂
100+ Ways to Eat More Organ Meats – The Ultimate Offal and Odd Bits Recipe Round-Up
Are you interested in practicing nose-to-tail eating? This post contains over 100 recipes for organ meats/offal, bones (for broths), bony bits (like oxtail, trotters), and gelatin. If you are brand new to eating organs and are intimidated by a plate full of liver and onions, don’t worry! There are quite a few recipes with hidden organs, plus many tips on how to sneak organ meats into your diet without even realizing it. But, if you love the flavor of offal, there are plenty of recipes that showcase their unique flavors, too. Enjoy!
Cooking With Coconut Oil – Review!
Today I am excited to review the GORGEOUS new cookbook Cooking With Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living by Elizabeth Nyland of Guilty Kitchen. It is full of tasty and exciting dishes that anyone will enjoy, but this cookbook is particularly well-suited for anyone following a paleo, primal, real food, gluten-free, or grain-free lifestyle. Plus many recipes are compliant with variations such as the Whole30, 21-Day Sugar Detox, and even the auto-immune paleo protocol or GAPS. This cookbook features a wide variety of creative recipes for all main meals, snacks, salads, and desserts. The recipes are beautifully photographed with easy to follow, very approachable directions that will make you want to start cooking as soon as you get your hands on the book!
Slow Cooker Cuban Vaca Frita
Vaca Frita (which translates literally to “fried cow”) is by far my favorite Cuban recipe. The first time I tasted it in a restaurant I knew I had to recreate it at home. While it does take 2 days from start to finish to complete, the hands on time is very limited and it is actually really simple to make in your slow cooker. After slow cooking, the meat is marinated overnight and then quickly fried in some high-quality fat to make crispy-tender beef that is bursting with flavor. My mouth is watering just thinking about it! I hope you enjoy 🙂