Cuban-Style Boniato Frito (Batatas) – Paleo, AIP, Whole30
Cuban-style boniato frito are a tasty tropical starch perfect for Paleo, AIP, and Whole30 diets. Check out this guest post by my friend Cristina of The Castaway Kitchen!
Crispy AIP Hashbrowns
The tropical root malanga (aka yautia or ocumo) is a wonderful starchy option for those who need to avoid potatoes. It is traditionally used widely throughout Latin America and is great for those following the paleo autoimmune protocol (AIP) or anyone looking for new “safe starch” options to eat. You can find these roots at most Latin grocery stores around the country and sometimes at mainstream grocery stores, too (like in Florida). This recipe is an extremely simple yet incredibly delicious way to enjoy malanga – as AIP-friendly hashbrowns!
Puerto Rican Mofongo Relleno (Paleo, AIP)
MOFONGO! This is my favorite Puerto Rican dish ever and it is surprisingly flavorful and addictive with only 4 simple ingredients. Learn my Puerto Rican in-laws’ traditional recipe here! It’s naturally Paleo and even AIP – feels like a treat but it is a great source of nutritious starch and healthy fats.
How to Make Congee in the Instant Pot
Congee (also known as Jook) is a staple in many parts of Asia and is a traditional healing food in Chinese Medicine. After being prescribed congee to help my stomach, spleen, and pancreas, I wanted to know how to quickly and easily make it in my Instant Pot.
The Best Paleo Rice Replacement (not cauliflower!)
This may just be the best paleo/AIP food discovery ever – the most perfect grain-free rice substitute, not made from cauliflower and that is actually starchy (so it soaks up the juices of your meal, just like rice should). What’s it made of? Come find out!
How to Make Puerto Rican Pasteles (paleo, AIP option)
I am excited to introduce you to a wonderful naturally paleo dish from Puerto Rico called “pasteles”. Pasteles are similar to tamales, but the dough is made from gluten-free and grain-free tropical fruit, root, and vegetable starches. Pasteles are a traditional holiday food in Puerto Rico, with many families making them while everyone is together. Having extra hands does make the process go a lot faster! I hope you enjoy the recipe, and don’t forget to watch the videos I made to accompany it — they are critical for your success in making these!
Bacon Garlic Short-Rib Loaded Sweet Potatoes (autoimmune paleo)
Rachel from Grok Grub stopped by to share an AMAZING recipe with us today: bacon garlic short-rib loaded sweet potatoes. Yeah, you read that right! The best part is that you use your slow cooker for the meat, which makes this a great meal to make when you are pressed for time! It features satisfying healthy fats and nourishing bone broth and is a recipe that I expect to become a staple in my own kitchen. Enjoy!!
County Fair Inspired Fried Dough (autoimmune paleo)
Boy, have I got an amazing guest recipe for you today! This one comes from Libby Louer of Libbylouer.com and is for county fair inspired fried dough — and it is autoimmune paleo compliant! In fact, the dough has just 1 simple ingredient. You will love how easy and delicious this recipe is, I promise!
Butternut Squash “Mac ‘n Cheese” (autoimmune paleo or spice reintroduction)
I am pleased to bring you another guest post from Angela Privin at Paleo Kitchen Lab. Last time, she shared a recipe for Autoimmune Paleo Raw “Oreo” Bites. Today, she has a recipe for Butternut Squash “Mac ‘n Cheese” that you can make 100% autoimmune paleo OR use it as a recipe to test the reintroduction of the seed-based spice cumin or the nightshade paprika. Omit the spices as appropriate based on your progress with food reintroduction and know that this recipe will still be DELICIOUS if seasoned only with salt. It is typically recommended to reintroduce nightshades last, so I would suggest trying this recipe with cumin only if you are at that stage in your AIP journey. If you already know that cumin is an OK spice for you, you can try adding the paprika with the cumin. At any rate, I hope you enjoy this recipe! I can’t wait to make it myself 🙂
Yuca Con Mojo + Fried Yuca Patties
Have you ever cooked with the tropical starchy root yuca? Depending on the country you’re in, it’s also called cassava, tapioca, and manioc (among others). It is a staple starch in many parts of the world. It’s delicious, low FODMAP, and makes an excellent nightshade-free potato substitute! This recipe for Yuca con Mojo is a tangy traditional Cuban preparation of this delightful root. It tastes good at restaurants but it tastes GREAT when you make it from scratch at home!