Welcome to this month’s recipes. Every Recipe is a simple, healthy and healing recipe for you to try. Enjoy!
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January Recipes
Winter Salad with Pomegranates
(Makes 4-6 servings)
Ingredients:
10 ounces Kale (stems removed and chopped into ribbons or use 8 oz pre-cut bagged kale)
3/4 cup Pecan Halves
1/2 Small Red Onion
½ cup Pomegranate seeds
4 ounces Feta Cheese (crumbled)
Dressing:
2 tbsp Apple Cider Vinegar
2 tbsp Dijon Mustard
3 tbsp Honey
½ tsp Sea salt
Start with the dressing: Add ingredients into a blender and mix for 30 seconds.
Next toss the kale and onion with the dressing. Refrigerate at least 20 minutes. I suggest a couple of hours for the kale to break down and the dressing to absorb!
Top with pecans, pomegranate and feta. Enjoy!
Baked Sweet Potato Chips
(Makes 2-4 servings)
Ingredients:
1 1/2 pounds Sweet Potatoes
1/3 cup Extra Virgin Olive Oil
Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
Sprinkle the chips lightly with Sea Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets.
Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes. Enjoy!
AIP Orange Chicken
(Makes 4 servings)
Ingredients:
For the sauce:
1/4 cup Honey
Zest and juice of 1 orange
2 tbsp Coconut Aminos
1 tsp Apple Cider Vinegar
1/2 tsp Sea Salt
For the chicken:
1 pound Chicken Breast cut into bite sized pieces
1/2 tsp Sea Salt
1 tbsp Arrowroot Starch
1 tsp Garlic Powder
1/2 tsp Ground Ginger
2 tbsp Extra Virgin Olive Oil
Green Onions – optional garnish
Whisk together the ingredients for the sauce in a small bowl then set aside.
Toss the chicken with salt, arrowroot starch, garlic powder and ground ginger.
Heat the oil in a large pan and cook the chicken for 4-5 minutes until crispy and cooked through.
Stir in the sauce, coating the chicken.
Simmer for 3-4 minutes and allow to thicken. Serve hot and garnish with green onions.
Enjoy!
December Recipes
AIP Banana Pancakes
(Makes 4-6 servings)
Ingredients:
3 ripe bananas, mashed
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon gelatin
⅔ cup coconut flour
¼ cup coconut milk (no guar gum)
Coconut oil for cooking
In a large bowl, mash bananas until no large chunks are present. Set aside.
Combine all ingredients in the bowl with the bananas and mix well.
Heat up a large pan on medium-low heat.
Once the pan is heated, add a decent amount of oil to cover the bottom of the pan. (You don’t want the pancakes to stick)
Pour a generous spoonful of batter into the hot pan and fry until golden brown. About 2-3 minutes on each side. Flatten the batter as much as possible. This batter is stiffer than traditional pancake batter. I like to keep the batter amount small so that it’s easier to flip these delicate pancakes.
Continue until the batter is finished.
Top with maple syrup
Mediterrean Sheet Pan Chicken
(Makes 4 servings)
Ingredients:
1 pkg chicken breast, sliced
1 Lemon (juiced)
4 cloves garlic (chopped)
3 springs Fresh Thyme
½ cup olive oil
1 tsp sea salt
3 white sweet potatoes
1 large bulb fennel
1 jar pitted Kalamata olives
1 – pear sliced
Mix together the garlic, olive oil, lemon juice, sea salt and thyme.
Cut and cube the sweet potatoes.
Toss the sweet potatoes with ¼ of the marinade. Spread them onto a large baking sheet lined with parchment paper.
Bake the sweet potatoes on 350 degrees for 15 minutes giving them a head start.
While the sweet potatoes are baking, place the sliced chicken breast, fennel leaves, sliced pears and olives in a bowl and cover with the rest of the marinade. Toss.
Remove sweet potatoes from the oven and add the chicken mixture to the sweet potatoes.
Continue baking for 20-25 minutes until cooked through. I usually stir them and flip the chicken halfway through baking.
Serve and enjoy!
Bacon Wrapped Dates
(Appetizer)
Ingredients:
40 medjol dates
2 pkgs of uncured bacon
Optional:
Pkg of soft goat cheese
Organic almonds
Soak toothpicks in a shallow dish covered with water for 10-15 minutes.
Cut bacon in half.
If you are stuffing the dates with cheese or an almond cut them lengthwise and insert one almond or 1 tsp of cheese
(think about doing a variety, some plain, some with an almond and some with cheese)
Wrap date with ½ piece of bacon and secure with a toothpick.
Place dates on a parchment lined baking sheet and cook at 375 degrees until the bacon is crispy about 10-12 minutes. Keep an eye on them so they don’t burn. Turn them if needed to keep them evenly cooked.
Remove dates and put on a paper towel to soak up any excess bacon grease.
Serve warm or room temperature.
November Recipes
Sautéed Persimmons
(Makes 4-6 servings)
Ingredients:
2 tablespoons Coconut Oil
4 Persimmons, chopped
2 Shallots, diced
1/4 teaspoon Cinnamon
1/2 teaspoon Sea Salt
1/4 teaspoon Dried Thyme
1 tablespoon Apple Cider Vinegar
1 tablespoon Real Honey
1/4 cup Dried Cranberries
Using a sauté pan, heat the coconut oil on medium high heat.
Add shallots and cook until translucent, about 5 minutes.
Add persimmons, cinnamon, salt, thyme, vinegar, and honey and cook for about 3-4 minutes while stirring occasionally.
Add the cranberries and let simmer for 2-3 minutes.
Serve warm.
Parsnip Puree
(Makes 4-6 servings)
Ingredients:
1 pound parsnips, peeled and cut into chunks
1/2 cup bone broth
1/2 cup coconut milk
1 bay leaf
3 tablespoons bacon fat
Salt, to taste
Chives or parsley for garnish
Put parsnips, broth, coconut milk, and bay leaf in a medium to large saucepan.
Cover and bring to simmer over medium heat. Cook until very tender (about 15 minutes).
Remove bay leaf and discard. Add bacon fat.
Use immersion blender, food processor, or standing blender to puree.
Taste and add salt if necessary.
Garnish with chopped herbs.
Turkey and Kale Soup
(Makes 4 servings)
Ingredients:
1 large yellow onion, diced
1 cup celery, diced
1 cup carrots, diced
3 cloves garlic, sliced
1 cup shredded turkey
1 ½ – 2 tsp sea salt
3-4 sprigs of fresh thyme
1/4 cup green onions, sliced
1 tsp dried basil
1 tsp dried oregano
2 cups acorn squash, peel and chopped into cubes
3 cups chicken bone broth
1 cup additive free, full fat coconut milk
1 cup water
4 cups chopped kale
In a large stock pot, heat olive oil on medium heat.
Add onions, celery, carrots and garlic and sauté for 5 minutes stirring frequently (until onions are translucent)
Add 1 ½ tsp sea salt, thyme, green onions, basil and oregano. Sauté for 3 minutes. Add the turkey and let saute for another 2 minutes.
Add acorn squash, broth, coconut milk and water. Bring to a boil.
Reduce heat, cover and simmer for 20 – 30 minutes to allow squash to soften.
Add remaining salt to taste.
Add kale and stir to wilt, another 3-4 minutes.
Serve warm.
October Recipes
Braised Shortribs
(Makes 4- 6 servings)
Ingredients:
4 lbs beef short ribs bone in
2 tbsp olive oil
1 large onion- chopped
4 cloves garlic – chopped
3 cups beef bone broth
½ cup coco aminos
1 tsp dried thyme
1 tsp sea salt
1/2 lb of chopped carrots or baby carrots
2 stalks celery – chopped
Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the olive oil. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
Add the bone broth and coco aminos — and bring to a simmer.
After the liquid comes to a simmer, add the thyme and sea salt.
Cover and reduce the heat to low and braise until the meat is very tender and pulling away from the bone, about 2 hours. Add carrots and celery. Continue braising for another 30 minutes.
When the meat is done, rest for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
Roasted Root Veggies
(Makes 4- 6 servings)
Ingredients:
2 red beets cut into 1-1/2 inch chunks
2 yellow beets cut into 1-1/2 inch chunks
1 small turnip, cut into 1-1/2 inch chunks
3 large carrots, cut into 1-1/2 inch chunks
2 parsnips, cut into 1-1/2 inch chunks
3 tablespoons olive oil/or coconut oil
1 teaspoon sea salt
Preheat your oven to 400 degrees while you chop the veggies. Combine the beet, turnip, carrot, and parsnip chunks in a large baking dish and sprinkle with the sea salt. Add the oil and stir.
Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed, and serve warm.
Apple Crumble
(Makes 2 servings)
Ingredients:
2 large apples
1 tablespoon lemon juice
1/2 cup tigernut flour
2 tablespoons coconut oil or lard
2 tablespoons unsweetened applesauce
1 tsp cinnamon
Pinch of salt
Preheat oven to 350° F.
Peel apples and cut into chunks no bigger than 1 inch square.
Toss apple pieces with lemon juice and then place all pieces into 1 large ramekin (16 ounces) or divide between 2 smaller ramekins (7-8 ounces each).
Place ramekin(s) on a small baking sheet and put in oven for 15 minutes.
Meanwhile, in a small bowl, combine tigernut flour, coconut oil or lard, applesauce, cinnamon and pinch of salt. You may wish to use your hands.
When 15 minutes is complete, remove ramekin(s) from oven and layer crumb topping evening on top of the partially cooked apples.
Return ramekin(s) to oven and bake for an additional 25-30 minutes, or until filling is bubbling and topping is browned but not burnt. Serve warm.
Septemeber Recipes
Cantaloupe Smoothie
(Makes 2 servings)
Ingredients:
2 cups Cantaloupe – cubed
1 cup Orange juice
1 cup Ice
½ cup Coconut Milk (no guar gum)
1 tbsp Honey
Add all ingredients except honey to a blender and blend until smooth. Add honey and blend again.
Pour into glasses and enjoy!
“Bulletproof” Style Dandelion/Chicory Coffee
(Makes 2 servings)
Ingredients:
1 teaspoon roasted dandelion root
1 teaspoon roasted chicory root
16 ounces boiling water
1 tablespoon coconut butter or coconut manna
1 tablespoon coconut oil
Place the dandelion and chicory root in the bottom of a french press or other container and cover with boiling water. Let steep for 4 minutes before plunging with the press or straining.
Place the coconut butter, coconut oil, and coffee into a blender and blend for 30 seconds on high, until creamy and frothy. Enjoy!
GARLIC & HERB BREAKFAST
SAUSAGE
(Makes 6-8 servings)
Ingredients:
2 lbs. Ground Pork
1/2 Tsp Garlic Powder
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Sea salt
2 tsp dried rubbed Sage
2 tbsp fat of your choice (I prefer coconut oil)
In a large bowl, mix together all the ingredients except fat.
Form the mixture into 15 patties that are 2 inches wide and about 3/4 inch thick.
Heat fat in a large, deep skillet over med-high heat. Brown patties on both sides for a total of 10-12 minutes until center is no longer pink and outside is a crispy brown.
Cook them in two batches if needed.
August Recipes
Jicama and Radish Tabbuli
(Makes 4-6 side servings)
Ingredients:
1 bunch parsley
1 bunch red radishes, finely chopped
½ lbs jicama, peeled and finely chopped
2-3 carrots, finely chopped
1 cucumber, finely chopped
8 kalamata olives, minced
1 tbsp of mint, minced or cut with kitchen scissors
¼ c olive oil
2 tbsp of apple cider vinegar
½ lemon, juiced
Sea salt to taste
Combine all the chopped vegetables in a large bowl. In a small bowl whisk together the oil oil, apple cider vinegar, lemon and sea salt. Add the liquid mixture to the veggies and toss together!
Honey Lime Chicken
Makes 2-4 servings
Ingredients:
1 lb of chicken breast, cubed
3 tbsp of coconut aminos
2 tbsp honey
2 tbsp lime juice
1 tbsp coconut oil
1 clove garlic, minced
Combine all ingredients in an airtight container and marinate in the fridge for at least one hour. I love to do this in the morning and cook in the evening.
In a skillet over medium heat, cook the chicken and marinade, stirring occasionally, until the chicken is seared on all sides, about 5 minutes, Reduce the heat to low, cover the skillet, and cook for 15-25 minutes or until the chicken is cooked through.
This is amazing served with cauliflower rice!
Pineapple Mango Popsicles
Makes 12 popsicles
Ingredients:
2 cups chopped mangoes
2 cups chopped pineapple
1 cup water
1 lime, juiced
2 tbsp honey
¼ tsp turmeric
In a high speed blender, add water and lime juice. Blend. Add remaining ingredients and blend on high until you have a silky texture. Pour smoothie mixture into your popsicle molds and allow to freeze an hour before you add the sticks. Continue freezing for at least 5 more hours or overnight and enjoy!
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