Recipes
AIP Warm Breakfast Porridge
Ingredients
- ⅓ cup coconut flour
- 2 tsp ground cinnamon
- 1 cup full fat coconut milk
- ⅔ cup water
- 1 tsp vanilla extract
- ½ cup frozen blueberries or sliced strawberries
- ½ cup coconut flakes, chopped
- 2 scoops collagen powder
- 1 ripe banana, mashed banana
Instructions
- In a medium saucepan, over low heat, mix all ingredients together, except for coconut flakes. Stir until the consistency is thick like oatmeal. Add more coconut milk if it is dry.
- In a separate skillet, over low heat, add coconut flakes and a dash of cinnamon. Toast for 1-2 minutes or until lightly toasted.
- Scoop into two bowls and top with coconut flakes.
© 2024 GrassRoots Functional Medicine
AIP Pickled Plum and Smoked Salmon Salad
AIP Pickled Plum and Smoked Salmon Salad
March 12, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
2
Ingredients
- 8 oz smoked salmon
- Plum, sliced
- ⅓ cup apple cider vinegar
- 2 Tbsp green olives
- 2 Tbsp black olives
- ½ cup brussel sprouts
- 4 cups leafy greens, chopped
- 2 Tbsp olive oil
- 1 Tbsp avocado oil
- Sea salt
Instructions
- Soak plum slices in a jar of apple cider vinegar overnight in the refrigerator.
- Preheat oven to 375 degrees. Mix avocado oil and sea salt with brussel sprouts. Roast them whole for 20-25 minutes or until golden brown.
- Once brussel sprouts are done, allow to cool. Then chop and mix with leafy greens, olives, sea salt and plum slices. Drizzle a bit of the apple cider vinegar the plum slices were soaking in on the salad.
- Plate the salad and top with smoked salmon slices and pickled plum slices.
© 2024 GrassRoots Functional Medicine
AIP Wild Caught Fish and Roasted Sweets with Chive Vinaigrette
AIP Wild Caught Fish and Roasted Sweets with Chive Vinaigrette
March 12, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
2
Ingredients
- 8 oz white fish, wild caught
- 1 medium sweet potato, cubed
- A few sprigs thyme
- ¼ cup fresh chives, chopped
- 1 clove garlic, minced
- 2 tbsp avocado oil
- 1 tbsp apple cider vinegar
- ¼ cup olive oil
- Sea salt
Instructions
- Preheat oven to 375 degrees.
- On a baking sheet, place fish and drizzle with 1 tbsp avocado oil and sea salt. Bake for 7-12 minutes or until fish flakes.
- On a separate sheet pan, toss sweet potatoes with avocado oil, sea salt and thyme.
- Bake for 20-25 minutes or until golden brown and cooked through.
- In a bowl, whisk olive oil, apple cider vinegar, chives and sea salt together.
- Plate sweet potatoes, put fish on top and drizzle with vinaigrette.
© 2024 GrassRoots Functional Medicine
AIP Strawberry Chocolate Chip Gelato
AIP Strawberry Chocolate Chip Gelato
March 11, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
2
Ingredients
- ¼ cup carob chips
- 1 cup frozen strawberries
- Splash unsweetened coconut milk
- 1 tsp cinnamon
- 1-2 drops liquid stevia, optional
Instructions
- In a blender or bullet, mix fruit with cinnamon and coconut milk.
- Blend until creamy, fold in carob chips and enjoy.
© 2024 GrassRoots Functional Medicine
AIP Butternut Squash and Brussel Sprout Hash
AIP Butternut Squash and Brussel Sprout Hash
March 11, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
4
Ingredients
- 1 lb Butternut Squash, cubed
- 1 lb Brussel Sprouts, quartered
- 2 large Carrots, chopped
- 1 sprig Rosemary, chopped
- 1 cup Cranberries
- 1/2 Tbsp Cinnamon
- 1 Tbsp Coconut Sugar
- 2 tsp Sea Salt
- 2 Tbsp Avocado Oil
- 4 pieces Sugar-free Pederson Farm Bacon
Instructions
- Preheat oven to 400 degrees.
- Place veggies in a large bowl and season with oil, salt, coconut sugar and cinnamon.
- Stir in rosemary.
- Pour veggies into a large, oiled, baking dish.
- Cook bacon until lightly crisp. Cut into bite sized piece and add into baking dish with veggies.
- Cover baking dish with tin foil and bake for 40 minutes. Remove the baking pan from the oven, stir vegetables, and bake for additional 25 minutes, uncovered.
- Optional: broil for the last 5 minutes.
© 2024 GrassRoots Functional Medicine
AIP Rosemary Turkey & Kale ‘Spaghetti’
AIP Rosemary Turkey & Kale ‘Spaghetti’
January 23, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
2
Ingredients
- 2 sprigs fresh rosemary, chopped
- 2 tsp thyme, dried
- 2 tsp sea salt
- 1-1/2 tsp onion powder
- 6-8 cloves garlic, minced
- 1 small red onion
- 8 cups kale, chopped
- 2 large spaghetti squash
- 1 lb ground turkey meat
- 2 Tbsp avocado oil
- 1/2 Tbsp olive oil
Instructions
- Preheat oven to 400 degrees
- Cut spaghetti squash in half, longwise, then scoop seeds out with a spoon. Place squash, cut-side down, in a baking dish filled with 1/2 inch of water, or just enough water to cover the bottom of the pan.
- Roast spaghetti squash for 35-40 minutes, or until tender. Remove from the oven and allow it to cool. Use a fork to scrape out the center of the squash and set aside.
- Heat 1 Tbsp of avocado oil in a large saucepan over medium heat. Add in minced garlic and saute for 2-3 minutes. Mix in ground turkey meat and season with thyme, 1 tsp sea salt, 1 sprig rosemary, and 1 tsp onion powder. Cook turkey for 7-8 minutes, or until the meat turkey is white and fully cooked. Remove from pan and set aside.
- Add 1 Tbsp of avocado oil to the saucepan and saute red onion until it is translucent. Stir in kale and rosemary. Cook over medium heat until the kale is wilted. Combine spaghetti squash, turkey, 1/2 tsp onion powder, 1 tsp sea salt, and olive oil to the onion mixture and mix well.
- Serve warm and enjoy!
© 2024 GrassRoots Functional Medicine
AIP Seared Scallops Over Bacon & Spinach
AIP Seared Scallops Over Bacon & Spinach
January 23, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
2
Ingredients
- 12 ounces Wild Caught Scallops
- 1 Tbsp Lemon
- 6 cups Spinach
- 4 cloves Garlic
- ¾ cup Red onion
- 2 pieces AIP approved bacon
- 2 tsp Sea salt
- 1 Tbsp olive oil
Instructions
- Cook bacon in a large skillet, until crispy. Remove bacon from the pan and set aside to cool. Once cool, break into small pieces, then set aside. Keep bacon grease in the pan to use for scallops.
- Rinse scallops and pat dry. Season with salt.
- Using the same pan as you used for the bacon, cook the scallops in bacon grease for 2-3 minutes per side, or until fully cooked. Squeeze lemon over scallops and remove from the pan.
- Pour out half of the juice from the pan and add in olive oil. Cook onions and garlic in the grease, lemon juice, and olive oil mixture for 3-4 minutes, or until the onions become translucent.
- Add in 2 cups of spinach and cook for 30 seconds. Add in remaining spinach and cook until wilted. Remove pan from heat, add in bacon, and stir.
- Serve scallops over bacon spinach immediately and enjoy!
© 2024 GrassRoots Functional Medicine
AIP Shrimp Tacos
Ingredients
Shrimp:
- 1.5 lb Wild Caught Shrimp
- ½ lemon
- 1 Tbsp coconut oil
- ½ tsp sea salt
Guacamole:
- 2 avocados
- ½ tsp sea salt
- ½ lime
- 4 garlic cloves, minced
- ¼ cup cilantro
- ¼ cup red onion
Cabbage Slaw:
- ½ cup onion
- 3 cup cabbage
- 1 lemon
- 1/4 apple cider vinegar
- 2 Tbsp olive oil
- ½ tsp sea salt
Tortillas:
- ¾ cup Otto's Naturals Cassava flour
- ¼ tsp sea salt
- 2 Tbsp olive oil
- ⅓ c. warm water
Instructions
- Follow this Cassava Flour Tortilla recipe to make tortillas.
- In a medium size bowl, mash avocados. Next, add ½ tsp sea salt, lime juice, garlic, cilantro, and ½ cup onion and thoroughly combine.
- In a large bowl, mix together ½ cup onion, cabbage, lemon, apple cider vinegar, 2 tbsp olive oil, ½ tsp sea salt, then set aside.
- Rinse shrimp then pat dry.
- Heat coconut oil in a large pan. Once coconut oil has melted, add shrimp to the pan.
- Season with salt and lemon juice. Cook for 2-3 minutes on each side.
- Serve shrimp over tortilla and top with cabbage slaw, guacamole, and nutritional yeast.
© 2024 GrassRoots Functional Medicine
AIP Easy Slow Cooker Chicken Thighs and Vegetables
AIP Easy Slow Cooker Chicken Thighs and Vegetables
January 23, 2019
Category
Autoimmune Paleo (AIP)
Recipes
Persons
4
Ingredients
- 2 lb chicken thighs, bone in
- 1 Tbsp fresh thyme, minced
- 1 Tbsp fresh rosemary, minced
- 1 tsp onion powder
- 1 tsp sea salt
- 2 large sweet potatoes, cubed
- 3 large carrots, chopped
- 3 cups broccoli, chopped
- 1 onion, chopped
- 2 Tbsp avocado oil
- 1 Tbsp coconut oil
Instructions
- Cut broccoli, carrots, onion, and sweet potatoes into one inch cubes, then set aside.
- Grease crock pot with coconut oil then add in vegetables.
- Rinse and pat dry chicken thighs. Drizzle thighs with avocado oil then season with rosemary, thyme, and remaining seasonings.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Place chicken thighs, skin side down, in skillet and cook until skin turns golden brown, about 3-4 minutes. Flip and repeat on the second side. Remove chicken thighs from skillet and place over vegetables in the crock pot.
- Cover and cook on low for 5-6 hours.
© 2024 GrassRoots Functional Medicine
Paleo Citrus Beef Salad Stir-Fry
Ingredients
- 2 tbsp extra-virgin coconut oil or avocado oil, divided
- 1 lb beef sirloin cut into thin strips
- 1 onion sliced
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 3 cups baby spinach
- to taste sea salt
- to taste black pepper
- 1 lemon segmented
- 1 orange segmented
Instructions
- Heat 1 tablespoon of oil in a wok over medium heat. Stir-fry the beef until browned on all sides.
- Remove beef from the wok, and heat the remaining 1 tablespoon of oil in the wok. Stir-fry the onion, ginger and garlic for about 3 minutes.
- Return the beef back to the wok and add the lemon and orange juices and the lemon and orange zest. Bring to a boil and then add the spinach and stir.
- Cook until the spinach is just wilted and then season with sea salt and black pepper to taste.
- Serve the stir-fry on a bed made with the segmented lemon and orange. Enjoy!
© 2024 GrassRoots Functional Medicine
Paleo Baked Salmon with Asparagus
Ingredients
- 4 salmon fillets
- 4 tbsp extra-virgin coconut oil melted, or avocado oil
- 4 tsp fresh dill chopped, plus more for garnish
- 16 asparagus stalks white parts removed
- 4 medium beets peeled, cut into cubes
- to taste sea salt
- to taste freshly ground black pepper
- 4 lemon wedges
Instructions
- Preheat oven to 500 degrees F.
- Using 4 large sheets of parchment paper, create packets to cook the meal in. Do this by placing 4 asparagus stalks in the middle of each one and then top them each with 1/4 of the beet cubes. Season with salt and pepper to taste. Place a salmon fillet on top of the vegetables.
- Top each fillet with 1 tablespoon of melted extra-virgin coconut oil, 1 teaspoon of fresh dill, and salt and pepper to taste. Close the parchment paper and fold over to create a packet. Use cooking twine to wrap around the packet if necessary to keep it closed.
- Place packets on a large baking tray and then place in the oven and bake for about 10 minutes for every inch of thickness of the fish.
- Make sure to check the fish so it doesn't over cook. Fish is done when it flakes easily with a fork in its thickest part.
- Transfer the contents of each packet to plates and garnish each with more dill and a lemon wedge.
© 2024 GrassRoots Functional Medicine
Paleo Chicken Fajitas
Ingredients
- 3 lbs chicken breasts cut into thin strips
- 3 bell peppers seeded, and sliced
- 3 onions sliced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 6 cloves garlic chopped
- 5 lemons or limes juiced
- 4 tbsp extra-virgin coconut oil or avocado oil
- to taste sea salt
- to taste freshly ground black pepper
To Serve:
- Butter lettuce or Grain-Free Cassava Flour Tortillas
- guacamole (optional)
- salsa verde (optional)
Instructions
- In a large mixing bowl, combine the chicken, bell peppers, onions, spices, garlic and lemon juice. Season with salt and pepper to taste.
- Allow mixture to marinate in the refrigerator for at least 4 hours.
- When ready to cook, heat the extra-virgin coconut oil over medium heat in a large pan.
- Add all of the contents of the large mixing bowl to the pan, and cook until chicken is cooked through and the onions and bell peppers are soft.
- Transfer the hot chicken, onions and bell peppers to a large serving bowl and then assemble fajitas on top of the butter lettuce leaves or cassava flour tortillas with toppings of choice.
© 2024 GrassRoots Functional Medicine
Paleo Baked Lemon Cod
Ingredients
- 3/4 cup zucchini thinly sliced
- 2 6-oz cod fillets
- 1 tbsp fresh basil chopped
- 1 1/2 tsp fresh rosemary chopped
- 1 1/2 tsp lemon juice freshly squeezed
- 1 cup red bell pepper thinly sliced
- 4 thin lemon slices
- 1 tbsp extra virgin olive oil
- extra-virgin coconut oil
- to taste Himalayan pink salt
- to taste black pepper
Instructions
- Preheat oven to 450 degrees F. Arrange zucchini slices in a baking dish coated with coconut oil.
- Place fish over zucchini and sprinkle fish with basil, rosemary, lemon juice and salt.
- Arrange red bell peppers over fish, and top with lemon slices.
- Bake for about 20 minutes or until fish flakes easily. Drizzle with extra virgin olive oil.
© 2024 GrassRoots Functional Medicine
Paleo Pan-Fried Moroccan Chicken
Ingredients
- 1 chili pepper seeded and finely chopped
- 1 tsp crushed red pepper flakes
- 2 cloves garlic minced
- 1 lemon juiced
- 2 tsp ground cinnamon
- 3 tsp ground cumin
- 4 tbsp pine nuts
- 1 tbsp extra-virgin olive oil
- 2 tbsp extra-virgin coconut oil or avocado oil
- 2 lbs chicken breast fillets cut into strips
- 1 orange halved and sliced
- 4 tbsp fresh mint chopped
- to taste sea salt
- to taste freshly ground black pepper
Instructions
- Combine the olive oil, crushed red pepper flakes, chopped chili pepper, garlic, lemon juice, cinnamon, cumin and pine nuts in a mixing bowl. Season to taste with sea salt and black pepper.
- Coat the chicken strips in the prepared mixture and place in the refrigerator to marinate, covered, for at least 30 minutes.
- Heat the extra-virgin coconut oil in a large frying pan over medium heat. Transfer the chicken to the pan and cook on one side for about 2 minutes.
- Flip the strips over to the other side, add the orange slices, and cook for another 2 to 3 minutes, until chicken is no longer pink in the middle.
- Remove from heat, stir in the fresh mint, and serve.
© 2024 GrassRoots Functional Medicine
Paleo Baked Lemon-Dill Salmon
Ingredients
- Dill may help provide protection against damaging free radicals and carcinogens.
- 4-6 ounce salmon fillets
- 1 1/2 tbsp fresh dill chopped
- 1/4 tsp Himalayan pink salt
- 1/8 tsp black pepper
- 4 lemon wedges to garnish
- 1 tbsp grapeseed oil
Instructions
- Preheat oven to 375 degrees.
- Place salmon fillets on a baking sheet that has been lightly rubbed with grapeseed oil. Lightly rub salmon as well with grapeseed oil.
- Season salmon with dill, salt, and pepper. Bake for 10-12 minutes, or until the salmon flakes easily with a fork.
- Serve with lemon wedges, brown rice, and steamed or sauteed vegetables of choice.
© 2024 GrassRoots Functional Medicine
Paleo Chicken & Asparagus with Lemon & Herbs
Ingredients
- 1 lb chicken breast halves skinless, boneless, and trimmed
- 6 tbsp lemon juice freshly squeezed
- 3 cloves garlic pressed
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- to taste Himalayan pink salt
- to taste black pepper
- 1 tbsp grapeseed oil
- 1 1/2 cups Chicken Broth
- 1 bunch asparagus trimmed, cut into pieces
Instructions
- First, to make marinade mix lemon juice, garlic, rosemary, thyme, and salt and pepper to taste. Cover chicken with the marinade, and allow to marinate in the refrigerator for at least 30 minutes.
- Next, heat oil in a large skillet over medium-high heat. Brown just the chicken 2-3 minutes per side.
- Then, add the marinade and Chicken Broth, and stir well to combine. Bring to a boil, reduce heat, cover, and cook for 20 minutes, turning chicken occasionally.
- Finally, bring heat back to medium, and add asparagus. Cover, and cook for 5-6 minutes or until the asparagus is tender.
© 2024 GrassRoots Functional Medicine
AIP Coconut Ginger Soup
Ingredients
- 1-1/2 cup canned reduced fat coconut milk
- 4 cups bone broth, or chicken broth
- 2 tbsp cilantro, thinly sliced
- 2 tbsp fresh ginger, minced
- 1 tsp salt
- 2 tsp coconut aminos
- 2 tsp coconut oil
- 1 lb. chicken, cooked and cub
Instructions
- Melt coconut oil in a large pot. Add ginger to oil and cook over medium heat for 2 minutes, or until ginger begins to brown. Add in cilantro and cook for an additional 1 minute.
- Slowly pour in coconut milk and chicken broth to the pot. Stir in salt, and coconut aminos and bring to a boil. Cook for 3 minutes then add in cooked chicken cubes. Let soup sit for 3 minutes then serve.
- Optional: top with green onion and cilantro.
© 2024 GrassRoots Functional Medicine
AIP Coconut Yogurt Parfait
Ingredients
- 1 14 oz can light coconut milk
- 2 probiotic capsules
- 1 1⁄2 tsp Great Lakes gelatin
- Optional: 1 Tbsp honey or maple syrup
Instructions
- Dissolve gelatin in 1⁄4 cup of coconut milk and set aside.
- In a small sauce pan, heat the remaining coconut milk over low heat until the
- milk it hot.
- Next, remove the saucepan from the heat and stir in gelatin mixture. Let the
- milk cool.
- Pour coconut milk into a mason jar. Open probiotic capsules and pour the
- powder into the mason jar. Stir in probiotics with a wooden spoon then cover
- with a cheese cloth and rubber band to seal.
- Place the mason jar in a corner at room temperature and let it sit for 24 hours.
- After 24 hours, refrigerate yogurt.
- Spoon yogurt into a bowl and top with blueberries, strawberries, coconut flakes, or AIP approved toppings of your choice.
© 2024 GrassRoots Functional Medicine
