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    gluten free recipe

    Give Your Veggies A Glow-Up With These AIP Paleo Recipes

    Give Your Veggies A Glow-Up With These AIP Paleo Recipes

    Vegetables are the key to nutrient-dense, elimination diets like the Paleo and AIP diet.  Here are some recipes to give more life to our fibrous friends.

     

    Lemon Rosemary Cranberry Brussels Sprout Recipe

    Brussels sprouts are a multi-tasking vegetable packed with nutritional benefits! If they aren’t in your diet because you have sour childhood memories of boiled brussels sprouts (me), it’s time to change your tune! This recipe will help you achieve that crispy, restaurant-style sprout at home.

    These Lemon Rosemary Cranberry Brussels Sprouts are a perfect spring-time vegetable. They are citrusy and herbaceous with a touch of sweetness from the dried cranberries.  I love to incorporate them into my weekly meal plan routine because they are rich in fiber that regulates gut health and digestion, high in vitamin C which helps your body absorb iron and boost immune function, and are packed with your full daily recommendation of vitamin K, which improves bone health.


    Time Required: 1 hour

    Prep Time: 15 Minutes

    Cook Time: 40-45 Minutes

    Grain-Free, Gluten-Free, AIP Friendly, Paleo Friendly, Nut-Free


    Ingredients You’ll Need:

    • 3 cups brussels sprouts
    • ½ cup extra virgin olive oil
    • 3 cloves garlic
    • ½-¾ cup dried cranberries
    • 2 sprigs rosemary
    • 1 medium lemon
    • Sea salt ½ Tbsp + extra to taste
    • Wild Zora Mediterranean Lamb Bar

    1. Preheat the oven to 450°.
    2. Cut all of your brussels sprout bulbs in half and lay them out on a sheet pan. Press them with a paper towel and sprinkle ½ Tbsp sea salt over them in order to draw out moisture.  Let them rest there for 10 minutes while your oven preheats. This will dry them out and lead to those crispy leaves you are looking for!
    3. Place the sprouts in the oven on the middle-rack and let them bake for 10 minutes.  Open the oven, shake the pan or use a wood spoon to turn over the sprouts. Bake another 5 minutes. The leaves should be browning and the sprouts will develop light golden brown color.
    4. While the sprouts are in the oven, dice the garlic and pull the rosemary needles off of the sprig and chop roughly.
    5. Take the pan out, and turn the oven down to 400°.
    6. Place the sprouts in a large mixing bowl and add the olive oil, garlic, and half of the rosemary. Mix everything together, and spread the sprouts back in the pan.
    7. Bake for another 30 minutes. While the sprouts are baking, chop the Mediterranean Lamb Bar into small pieces.
    8. Pull the sprouts out and give the pan a good (and careful) shake so that you can get an even bake.
    9. Sprinkle the chopped lamb bars and the rest of the rosemary over the sprouts and add the juice from half a lemon over the top. Place the sprouts back in the oven for the last 10-15 minutes.
    10. Pull the sprouts out for the last time (phew!) and add the cranberries.  Taste the sprouts and add more lemon and sea salt to your preference!
    11. Enjoy!

    I oftentimes pair these with roasted chicken breasts or seared lamb chops! The kids love them and your gut will thank you.

     

    Other AIP recipes to make your veggies delicious…


    Michelle from Unbound Wellness provides so many Paleo, AIP and Whole 30 recipes that are highly creative and incredibly easy to achieve! Her Hashimoto's diagnosis has led to such empathetic and practical knowledge that makes her recipe content as educational as it is delicious. She makes me feel like a chef on a regular basis.



    My favorite veggie recipe? Her Turmeric Cauliflower Risotto! She walks you through the anti-inflammatory and antioxidant benefits and even teaches you to make your own bone broth.  It’s a must-try!

    I go to Angie from Autoimmune Wellness (I know I always talk about them, but they’re the experts) for recipes every time I’m in a cooking funk. Her recipes are incredibly well-balanced and thoughtfully put together.  

     

    I’ve said it before, but I’ll say it again: salads do not generally excite me. A bowl of greens, while great for me, often leaves me wanting more.  This Beet and Blueberry Chop Salad is a very tasty exception! The golden beets prepared in this way are perfect.  They are not overwhelmingly earthy as they sometimes can be in their raw state, and paired with the tart blueberry and slightly sweet balsamic dressing, they are beautiful. I’m gushing, can you tell?

    Biohack U puts out tons of innovative AIP and low-fodmap recipes like this Rhubarb Ginger-glazed Bok Choy with Bacon.  They often force me to branch out and try cooking things I haven’t tried before. This bok choy is savory and deeply satisfying, plus it really impresses at a dinner party!

     

    Need more information about the AIP Diet?

    In case you are new to the term Autoimmune Paleo Protocol Diet (AIP), it is a slightly more restrictive version of the Paleo diet. Along with the foods you cannot eat on the Paleo diet, AIP eliminates nightshades, alcohol, eggs, nuts, and seeds.  These foods have nutritional benefits and are not harmful to everyone. But for some, eliminating them from their diet reduces inflammation, supports more prosperous gut health (no more leaky gut), and helps combat the frustrating, chronic effects of autoimmune diseases.

    Once your body has adjusted to the much more limited food selection and you feel better, you can slowly reintroduce foods. The process will give you a greater understanding of what triggers your own immune system. For more information on this, Dr. Sarah Ballantyne from The Paleo Mom provides detailed, step-by-step information about the AIP diet (like the graphic to the right).

    So whether you follow the AIP or Paleo diet, these recipes are safe for you.

    Recipes for the Ultimate Paleo Party!

    Recipes for the Ultimate Paleo Party!

    Throwing a party for you and your friends that follow the Paleo diet shouldn't mean less tasty snacks.  Here are 3 delicious Paleo recipes so you can be the hero of any allergy-restricted party.

    1. Chili Garlic Arugula Paleo Flatbread

    Gluten Free Paleo Arugula Olive Oil Wild Zora Chili Beef Bar Flat Bread

    Yes, you heard it right: Paleo flatbread! This recipe is unbelievably easy recipe and makes a fluffy, nutty and flavorful base to support any of your favorite toppings

    1. Make the flatbread itself first.  The recipe comes from the Bob's Red Mill, and uses their trusty Paleo flour.  I refuse to use anything else, it's SO easy to use.  The recipe is for pizza crust, so to modify it for a flatbread, cook it at 350° for 12-15 minutes and remove.

    2. While the Paleo flatbread base is baking, start cutting up and preparing all of the delicious toppings:

    • 2 Tbsp diced garlic (or more, I always support more garlic)
    • 1/4 small red onion cut into long, thin strips
    • 1 Wild Zora Chili Beef bar, cubed
    • 1/4 cup pine nuts
    • 1-2 cups organic arugula
    • 1/2 cup extra virgin olive oil
    • 1/2 Tbsp sea salt

    3. 2 minutes before the bread is finished, pull it out and pour half of your extra virgin olive oil over it, and then spread the diced garlic all over it.  Put back in the oven for the final couple minutes.

    4. Remove your beautiful, Paleo bread from the oven and let cool for just 3-4 minutes.

    5. Add your toppings and drizzle the rest of the olive oil over the top. Make sure to take pictures of your highly photogenic Paleo flatbread that will have your primal friends swooning. 

    Plus, don't feel constrained by our toppings! Add what you want, and check here to make sure it's Paleo compliant.

    2. 5-Minute Shishito Pepper Recipe

     

    This Paleo, gluten-free snack idea will take you a few minutes to make, and even less time for your friends to devour.  Most people haven't heard of these flavorful little peppers, but they are available in most grocery stores.  

     All you are going to need is:

    • 1 bag shishito peppers
    • 1 Tbsp extra virgin olive oil
    • 2-3 tsp sea salt
    • 1 lime (or two if you're feeling really zesty)

     3. Paleo Avocado "Caprese" Skewers

    Wild Zora Chili Beef Bar with Avocado Basil Tomato Skewer

    Oh Caprese salad, the perfect combination of creamy, salty, acidic and herbaceous. In one bite you get everything you could ever want...but if you're Paleo, the traditional mozzarella cheese is nothing but a daydream.

    So, I went on the hunt to find the perfect Paleo substitute and the answer is: AVOCADO OF COURSE! We are not worthy of such an amazing, velvety fruit.

    I've also added some meat to the equation, so these are your grandma's Caprese skewers that have received a huge Paleo facelift.

    You will need: 

    • Toothpicks
    • Sliced tomatoes
    • Sliced ripe avocados
    • Basil in it's full leafy from
    • Wild Zora Chili Beef bars cut into squares
    • Extra virgin olive oil
    • Sea salt

    I don't know what kind of party you're throwing, so scale the amounts of each ingredient accordingly. Or make 40 for yourself, no judgment!

    It couldn't be easier...

    1. Slice the tomatoes, avocados and Wild Zora bars so that they are similar sized pieces.

    2. Pick the basil leaves off of the stem and leave them whole.

    3. Stab the toothpick through the tomatoes, avocados, chili beef bars, and basil leaves in whichever alternating order feels good to you.

    4. Drizzle olive oil over the skewer and sprinkle with salt.

    That's it! Your friends will thank you for your thoughtfulness towards their Paleo diet, you have created completely Instagram worthy party food and you can impress everyone by saying 'Caprese' and 'Shishito' every time you walk them through your colorful Paleo food spread. Win, win, win!

    Paleo Dark Chocolate Sea Salt Banana Bread

    Paleo Dark Chocolate Sea Salt Banana Bread
    This recipe was inspired by a serious chocolate craving and a brown pile of bananas that had been staring at me for a while.  It is paleo, gluten-free, dairy-free, nut-free and has no added sugar, but has tons of flavor. The sugar from the banana breaks down as it bakes to add sweetness and moisture, while the dark chocolate baking cocoa adds a deep, sharp chocolaty flavor.  Sea salt adds just the right amount of savory to every bite so that it's not too rich.  That way, you don't have to stop at just one piece.

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