Honey Balsamic Dressing

1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
2 T. honey
1/2 tsp. salt

Whisk together and serve.

Pronto Pesto

2 c. fresh basil leaves
3/4 c. fresh cilantro leaves
1/3 c. avocado
1 T. garlic, minced
1 tsp. vinegar
1/2 tsp. salt
1/2 c. olive oil

Place all ingredients in a food processor and blend until the herbs are finely chopped. While it is still running, slowly drizzle in the olive oil to make a smooth pesto.  Allow flavors to marry for at least and hour.

From: The Healing Kitchen by Alaena Haber and Sarah Ballantyne

Apple Cauliflower Porridge

1 c. cauliflower florets (frozen is fine)
1/4-1/2 c. applesauce
dash salt
dash cinnamon
1 T. coconut oil

Cook the cauliflower (steam or microwave).  Mash the cauliflower into small bits, then add the rest of the ingredients.

Egg Roll in a Bowl

9 cups shredded cabbage
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
4 T sweetener
1 1/2 lb ground beef, chicken, or pork
Green onion for garnish (optional)

Place meat in large pan and cook until browned.
On medium high heat, add the onions and oil. Cook until lightly browned.
Reduce heat to medium.
Add spices and sweetener and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.

Serve with soy sauce or coconut aminos and green onions, if desired.

Based on: https://wholenewmom.com/recipes/egg-roll-in-a-bowl

Carolina Style BBQ Pork

1 teaspoon onion powder
1 teaspoon garlic power
1 teaspoon sea salt
1 teaspoon cinnamon
2 tablespoons coconut oil, or fat of choice
1 (4 lb.) pork shoulder roast or Boston Butt (with fat cap removed)
1 onion, thinly sliced
½ cup apple cider vinegar
4 tablespoons maple syrup (or honey)
2 cloves garlic, minced or pressed

 Just rub the roast with the spice mix and place in crock pot. Then add all ingredients and cook on low 6-8 hours, depending on your slow cooker.

Based on: http://mybigfatgrainfreelife.com/2013/08/carolina-style-bbq-pork-aip.html

AIP Coconut Cream Pie

For the Graham Crust:
1/2 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/3 cup coconut oil, melted
1/2 teaspoon vanilla
3 tablespoons honey
1 Gelatin Egg Substitute, prepared when directed

For the Coconut Cream Pie Filling:
1 cup unsweetened shredded coconut
1 1/2 cans coconut milk
1/3 cup coconut butter
1/3 cup honey
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 teaspoons Gelatin

Instructions
For the Graham Crust:
In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside.
In stand mixer, beat wet ingredients together on medium. Add dry ingredients, mixing until fully combined.
Prepare the Gelatin Egg Substitute and thoroughly mix it into the dough.
Scrape the dough into a 9-inch pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.
Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling. When finished backing, set aside to cool.
For the Coconut Cream Pie Filling:
Toast the coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)
In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.
Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.
Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.
Stir in the coconut, and pour the mixture into the prepared graham pie crust. Refrigerate for 4 hours, until completely cool and solidified throughout.

From: http://hewontknowitspaleo.com/recipe-items/aip-coconut-cream-pie-the-starch-free-version/

Coconut Flatbread and Pizza Crust

• 3 tbsp olive oil
• 3 tbsp water
• 1/3 cup arrowroot flour
• 1/3 cup coconut four
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp lemon juice
• 1 gelatin egg substitute (see below)*
• *You can sub the gelatin egg substitute for 1/2 of a green plantain. Depending on moisture level of plantain, you may need an extra tbsp of water if dough cracks when rolled out. Process all ingredients together in food processor until smooth. Bake as directed.

Directions

1. Preheat oven to 350.
2. In stand mixer bowl, place all ingredients except for gelatin egg substitute and lemon juice.
3. Prepare gelatin egg substitute: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water, and whisk vigorously, until completely dissolved and frothy. Use immediately.
4. Add gelatin egg substitute and lemon juice to stand mixer. Mix on medium until a thick dough forms.
5. Scrape dough out of mixing bowl and roll into ball.

For Wraps:

1. Divide the dough into 5 balls, rolling each one to 7" in diameter (this is easiest between two layers of parchment paper. Remove top layer of parchment paper, and transfer bottom layers to pans.
2. Bake for 5 minutes, until they begin to brown.

For flatbread:

1. Between two layers of parchment paper, roll ball of dough into 11" circle with a rolling pin. Of dough cracks, add a but more water - no more than one tablespoon at a time.
2. Remove top layer of parchment paper, and transfer bottom layer and flatbread dough to pizza pan or stone.
3. Bake for 12 minutes.

From:http://hewontknowitspaleo.com/recipe-items/autoimmune-paleo-flatbread-and-pizza-crust/

Apple Crisp

5-6 Granny Smith apples, peeled and sliced
coconut oil
cinnamon

Topping:
1/2 c. unsweetened shredded coconut (opt.)
1/2 c. cassava flour
1/4 c. arrowroot flour
1/4 tsp. salt
2 tsp. cinnamon
1/2 c. coconut oil, melted
1/4 c. maple syrup

Grease a 10-inch pie pan with coconut oil. Place apples in pan and sprinkle with cinnamon.

Combine dry ingredients. Mix in coconut oil and maple syrup. Spread topping on top of apples.  Bake at 350 degrees for 50-60 mins.

From: http://lichenpaleolovingaip.com/apple-crisp-aippaleosugar-free/

Coconut Custard

4 eggs
1 can coconut milk
3 T. maple syrup
1 tsp. vanilla
pinch salt

Whisk all ingredients together. Pour into 6 ramekins, placed in a 9x13 glass pan. Pour very hot water around the sides to fill up the pan about 3/4 full to make a water bath. Bake at 325 degrees for 1 hour.

Bacon Wrapped Chicken Bites

1 large chicken breast, cut into small bites
8-9 slices of bacon, cut into thirds
3 T. garlic powder

Wrap each piece of chicken in a small slice of bacon. Place on a baking sheet and sprinkle with garlic powder. Bake at 400 degrees for 25-30 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Slow-Cooker Bacon & Chicken

5 chicken breasts
10 slices of bacon
1/2 T. thyme
1 T. oregano
1 T. rosemary
5 T. olive oil
1 T. salt

Place all ingredients in the slow cooker and mix together. Cook on low for 8 hours. Shred meat and serve.

Delicious!

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Slow-Cooker Hawaiian Pulled Pork

3 lbs. pork roast
1 (14-oz) can pineapple chunks, in juices
3 T. apple cider vinegar
1 tsp. salt
3 slices bacon, opt.

Place all ingredients in slow cooker. Cook on low 6-8 hours. Shred the meat; leave pineapple whole or shred it too.  Stir in some of the cooking juices.

From: The Healing Kitchen by Alaena Haber and Sarah Ballantyne

Sweet Potato Tater Tots

2 large sweet potatoes (approx. 4 cups)
4 T. coconut flour
1/2 tsp. salt

Steam or microwave sweet potatoes until just soft (not mushy).  Mix all ingredients together, then roll into small balls. Bake at 425 degrees for 15 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Garlic Crackers

1 c. arrowroot flour
1/4 tsp. salt
2 tsp. garlic powder
4 tsp. Italian seasoning
4 T. oil (avocado or olive)
4-6 T. water

Mix all ingredients together to form a slightly crumbly dough, adding water as needed. Roll between two sheets of parchment paper til very thin. Cut into shapes. Bake at 450 degrees for 12 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

These are great! Easy and tasty. Try mixing up the seasonings for different flavors.

Coconut Tapioca Pudding

1 can coconut milk
1 can water
1/3 c. tapioca (instant)
1 tsp. vanilla
1/3 c. maple syrup/honey.

Heat the first four ingredients until boiling. Remove from heat and stir in sweetener. Cool and serve.

Pumpkin Pudding

1 can coconut milk
1 can pumpkin puree
1 T. gelatin
1/3 c. maple syrup or honey
1 tsp. cinnamon
dash cloves

In a saucepan, combine half of the coconut milk with the pumpkin. Sprinkle the gelatin over the remaining half of the coconut milk to soften for five mins. Then add it back into the saucepan with the other ingredients. Heat gently until gelatin is dissolved. Pour into ramekins and chill 6 hours.

Broiled Lemon Garlic Tilapia

4 tilapia fillets
3 T. fresh lemon juice
1 T. butter, melted
1 clove garlic, minced (or garlic powder)
1 tsp. dried parsley flakes
salt and pepper, to taste

Arrange fillets on a greased baking sheet. Drizzle with lemon juice and butter. Sprinkle with seasonings. Place under the broiler until it is white and flakes easily with a fork.

Even my kids who are not seafood fans liked this!