Tag Archives: AIP Paleo

Honey Lavender Macaroons

Spring always gets me thinking of the lavender fields!

Honey Lavender Macaroons Gluten Free

I have to say that lavender is one of my favorite perennials and scents. Have you ever walked through a lavender field? I visit a lavender farm at least once a year, and the smell of the lavender is heady! It is also lovely in baking when used subtly to enhance other flavors like honey or lemon.

Here is a picture I snapped last Summer when I was visiting a lavender farm in Northern Michigan! Heady! This is where I get my culinary lavender, but you can also find it on Amazon.

lavendar-fields

Honey Lavender Macaroons Gluten, Dairy and Egg Free

Today I am making a cookie that is just lovely for Springtime, and it has local honey and culinary lavender in the recipe!

Honey Lavender Spring Macaroons

When using lavender for baking, choose culinary lavender. While almost all lavender can be used in cooking, culinary lavender is the sweetest.

Honey Lavender Macaroons Egg Free

Honey Lavender Macaroons

Preheat your oven to 325° Degrees F.

Ingredients:

1 1/2 Cups of Finely Shredded Coconut (Unsweetened like this)

1/2 Cup of Coconut Butter (softened a few seconds in the microwave)

1/3 Cup of Honey

2 Tablespoons of Coconut Flour

2 Tablespoons of Gelatin

2 Tablespoons of Coconut Milk

1 Teaspoon of Culinary Lavender, Crushed (I used a mortar and pestle)

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

A pinch of Vanilla Bean Powder (or 1/4 teaspoon of Vanilla Extract if not making AIP)

Directions:

With an electric hand held mixer, beat together the coconut butter and honey until creamy. Add the coconut milk and beat. Beat in the shredded coconut. Sift together the crushed lavender, coconut flour, gelatin, baking soda and salt. Beat into the macaroon dough until completely incorporated. The dough will be stiff.

With a tablespoon cookie scoop, scoop the macaroons and place them on a parchment lined baking sheet.

Bake in your preheated oven for 10 minutes, or until the tips of the coconut are turning a golden brown. Remove from the oven, and cool completely. Enjoy!

Makes 16

Honey Lavender Macaroons are so light and delicious for Spring! These are Gluten, Grain, Dairy and Egg Free and AIP Paleo!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

Valentine’s Day Iced Heart Cookies (AIP Paleo friendly)

Valentines Day AIP Cutout Heart Cookies
Valentine’s Day is fast approaching, and with it hopefully some wonderful Spring weather!

We all want to feel a little extra special on Valentine’s Day! I happen to like cookies!

Iced Valentines Day Cookies

I also like icing on cookies, especially when they are big heart shaped ones that I can add a splash of natural pink icing to for Valentine’s Day!

AIP Valentines Day Cookies

This is a small batch of six cookies that are a little bigger than average. I made them with all natural ingredients free of many allergens, including no eggs, nuts, dairy, gluten or grains. They are AIP Paleo friendly! Trio of Iced Valentines Day Cookies

They have a crunchy texture and a toasted nut like flavor without nuts!

Valentine’s Day Iced Heart Cookies

Preheat your oven to 350° F.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

1/4 Cup of Shredded Unsweetened Coconut

3 Tablespoons of Coconut Butter

3 Tablespoons of Honey

2 Tablespoons of Coconut Sugar

1 Tablespoon of Grass Fed Gelatin

1 Tablespoon of Arrowroot

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/8 Teaspoon of Vanilla Powder

Directions:

In a medium mixing bowl with a hand held mixer, beat your gelatin into the avocado oil. Add the coconut sugar, coconut butter (softened in the microwave for about ten seconds) and honey. Beat until creamy and smooth.

Next add in the coconut flour, arrowroot, vanilla powder, salt, baking soda, and cream of tartar. Beat well. Finally, add in the shredded coconut, and beat until incorporated. The dough will resemble crumbs. Dump the dough out onto a parchment sheet, and form a ball. Press the ball flat, and add a second sheet of parchment on top so you can roll out the dough without it sticking to your rolling pin. Roll the dough to 1/4 inch thickness. Use a heart shaped cookie cutter to cut out the cookies. I used a 3 3/4″ Wilton cookie cutter which made 6 cookies.

Cutting Out Heart Valentines Day Cookies

Carefully move the cookies to a parchment lined baking sheet.

heart cookie on spatula

Bake for approximately ten minutes until the cookies are brown on the edges. Remove from the oven and cool completely on the cookie sheet. Don’t attempt to move the cookies until they are cool, or they will break. Once cooled they are sturdy.

Make the icing

Ingredients:

1/4 Cup of Organic Shortening

2 Teaspoons of Honey

1/2 Teaspoon of Beet Powder (I used this)

Beat the ingredients together and spread a heart shape onto your cooled cookies leaving a 1/2 boarder all around.

Makes 6

Happy Valentine’s Day!

These Heart Felt Valentines Day Iced Cookies say I love you! They are AIP Paleo, egg, dairy, nut, and grain free!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

Italian Sheet Pan Pork Tenderloin and Vegetables

Italian Sheet Pan Pork Tenderloin Dinner.JPG Sheet pan meals are a quick and easy way to get a full meal on the table. This Italian dish has lean pork tenderloins, butternut squash and red cabbage! The tenderloins are tender and juicy, and the secret ingredient that’s not so secret is truffle salt! If you have never used it before, it is a fantastic way to add umami. I am obsessed with it lately! Also, the combination of Three salts……a pink, a smoked, and a truffle salt, all used judiciously, makes this pork crusty and oh so good!

plated pork dinner

You can serve this as a meal in itself! It is Plenty! But, you can also bump it up real fast by adding some cooked leafy greens on the side like the Swiss Chard shown above and some Kelp Noodles! Your choice! Keep going! The recipe is next!

Italian Sheet Pan Pork Tenderloin and Vegetables

Italian Sheet Pan Pork Tenderloin and Vegetables

Ingredients:

2 Pork Tenderloins

1 Small Red Cabbage (shredded by hand with a knife)

1 Medium Butternut Squash (peeled, seeded and cubed)

4 Tablespoons of Olive Oil, divided

1/2 Teaspoon of Pink Salt, divided

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Thyme

1 Teaspoon of Dried Parsley

1 Teaspoon of Dried Oregano

1/2 Teaspoon of Truffle Salt (I use this brand)

1/2 Teaspoon of Smoked Salt (here)

1/4 Teaspoon of Pink Salt

1/2 Teaspoon of Onion Powder

1/2 Teaspoon of Garlic Powder

Directions:

Preheat your oven to 400° degrees F. On a Large Sheet Pan, toss the shredded cabbage and cubed butternut squash with two tablespoons of good olive oil and 1/4 teaspoon of pink salt.

Place the vegetables in the preheated oven and bake for 20 minutes. Meanwhile, mix together the remaining herbs, spices and salts, including the second 1/4 teaspoon of the pink salt. Make sure to crush your smoked salt before blending in the other spices, because it is a little chunkier salt. Coat the pork tenderloins with the seasoning you just prepared. In a non-stick skillet, add 2 Tablespoons of Olive Oil. Sautee the pork tenderloins over medium high heat until browned on both sides. Set aside until the twenty minutes have passed for the vegetables in the oven.

Now, add the browned pork tenderloins to the top of the vegetables that have been roasting. Roast an additional twenty minutes, or just until the pork reaches an internal temperature of 145°F. Remove the sheet pan from the oven, and let the tenderloins set for ten minutes before slicing.

Serve!

Banana Crunch Cookies

Banana Crunch Cookies - Grain Free

Make these crunchy cookies reminiscent of banana cream pie and pecan sandies.

They have a wonderful caramel banana flavor and the texture of a pecan sandie.

Banana Crunch Cookies Grain Free AIP Paleo

Using banana chips is they key to the crunch! I crushed the banana chips to resemble chopped nuts, and stirred them into the dough. Then I sprinkled some extra crushed banana chips on top.

You can use honey or maple syrup in this recipe.

plate of banana crunch cookies - AIP Paleo

Banana Crunch Cookies

Ingredients:

1/2 Cup of Banana Chips (I use these. The ingredients are just bananas and coconut oil)

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

3 Tablespoons of Coconut Butter (softened)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey or Maple Syrup

1 Tablespoon of Grass Fed Gelatin (I used this kind)

1/4 Teaspoon of Vanilla Powder (Vanilla Extract if not strict AIP)

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Mace

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

Directions:

Preheat your oven to 350° degrees F.

Lay out a cookie sheet lined with parchment paper.

Crush the banana chips using a small food processor (or you can put them in a ziplock back and pound them with a rolling pin until they resemble small chopped nuts).

In a medium mixing bowl, add the avocado oil. Then, sprinkle the oil with the grass fed gelatin, and beat with an electric hand-held mixer. Add the coconut sugar and honey, beat. Soften the coconut butter in the microwave for a few seconds, then add it to the bowl and beat until creamy and incorporated. Add the coconut flour, vanilla powder, cinnamon, mace, sea salt, baking soda and cream of tartar and mix until combined. Add 3 tablespoons of crushed banana chips to the cookie dough and mix. Reserve the remaining crushed banana for the tops. Using a tablespoon cookie scoop, scoop up the dough, then pack it firmly into the scoop before releasing it onto the prepared cookie sheet. You will have 9 cookies. Flatten each cookie with the palm of your hand. Sprinkle the remaining crushed banana chips evenly onto each cookie. Bake in your preheated oven for 9 minutes.

Cool completely on the cookie sheet.

Makes 9

Banana Crunch Cookies - Nut Free, Egg Free, Dairy Free, AIP Paleo

Beef Liver Pate

Is liver my favorite? No. But the benefits of grass fed liver cannot be ignored, and my favorite way to eat it is a pate, which is quite delicious. Those who try it unknowingly, for instance on a platter of cheese, crackers and dips, have been known to say “Mmmm! What is this?” Yes, it’s perfectly true!

I remember a similar experience with squash substituted for pumpkin in pie. When I was a child, we would play with our neighbors outdoors almost daily all Summer long. One of my friends swore up and down that he thought squash was disgusting and never to be touched with a ten foot pole! Until one day he tried My Mother’s “pumpkin” pie which she had made with winter squash from our garden. He said “Man, this is the best pumpkin pie I have ever had!” I couldn’t wait to tell him, with relish, that it was squash! Beef liver is a nutritional powerhouse packed with vitamins. It is a powerful superfood and has been included in traditional diets for thousands of years. Liver is the best source of B12. It is also high in active Vitamin A (retinol) that our bodies don’t have to convert like we do plant based Vitamin A (carotenoids). Liver is also high in Iron, B6, Folate, Biotin, and small amounts of copper, chromium and selenium.

I have flavored this pate with herbs, spices and aged balsamic. It is anything but plain. I used US Wellness Meats Grass Fed Beef Liver in this recipe. You can also find good grass fed beef liver locally at Farm Markets or from your local Farmer.

Beef Liver Pate

Beef Liver Pate

Ingredients: 1 lb. of Grass Fed Beef Liver, sliced

2 Cups of Chopped Red Onion

1/4 Cup of Aged Balsamic Vinegar

2 Tablespoons of Olive Oil

1 Tablespoon of Dried Rosemary

1 Tablespoon of Dried Marjoram

1 Tablespoon of Dried Thyme

1 Tablespoon of Turmeric Powder

1 Tablespoon of Apple Cider Vinegar

1/2 Teaspoon of Garlic Powder

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Dried Lemon Peel

Directions: In 1 Tablespoon of Olive Oil, Sautee the Beef Liver sprinkled with 1/2 teaspoon of sea salt over medium high heat. Cook on one side for five minutes, then flip the liver and cook on the other side until it is cooked through.

Remove the liver from the pan and set aside. Add the other tablespoon of olive oil to the pan and the chopped red onion. Cook until tender. Sprinkle the rosemary, marjoram, thyme, garlic powder, turmeric, and lemon peel over the onions. Then, cook, stirring until the herbs, spices and onions are fragrant. Add the apple cider vinegar to the pan and deglaze, scraping all the brown bits off the bottom. Add the 1/4 cup of aged balsamic and stir and cook for 30 seconds.

In a food processor, add the cooked liver and the onion mixture. Process until you have a smooth spread, being sure to scrape down the sides a few times. Put your pate in a pretty serving dish, and refrigerate until thoroughly chilled. Before serving, add a pretty spring of fresh herbs to the top like parsley or basil.

Nutrient Dense Superfood, Beef Liver Pate

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

AIP Carrot Cake Mug Muffin - Paleo

Quick and Easy is one of the things I love about mug muffins! Not to mention they are personal sized, can be eaten warm, and are fresh as fresh can be. This AIP Paleo Mug Muffin comes together fast and has a half cup of carrots in it.

AIP Carrot Cake Microwave Mug Muffin

It also contains healthy fat, a touch of maple syrup and a gelatin egg. If you have a Ninja Express Food Chopper like this, the carrots shred finely in seconds, and it’s under $20. I use it a lot in the kitchen!

Here’s the recipe. You can make this muffin in about ten minutes start to finish!

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

Ingredients:

1/2 Cup of Finely Shredded Carrot (about 2 medium) It should look like rice in consistency

2 Tablespoons of Coconut Flour

2 Tablespoons of Coconut Oil (melted) or Avocado Oil

1 Tablespoon of Pure Maple Syrup (substitute honey for SCD Diet)

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Ginger

1/8 Teaspoon of Cloves

1/8 Teaspoon of Mace

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Gelatin Egg – Instructions in the directions -(You will need 3 Tablespoons of water and 1 Tablespoon of Gelatin like this)

2 Tablespoons of Dried Blueberries (like these) These do contain less than 1% Sunflower Oil, so if you want to avoid that substitute organic raisins.

1 Tablespoon of Shredded Unsweetened Coconut

Carrot Cake Batter

See the Batter in the photo above ready to microwave.

Directions:

Add the coconut flour, salt, baking soda, and spices to a bowl and sift with a whisk. Stir in the shredded carrot. Add the melted coconut oil or avocado oil and maple syrup and whisk.

To make your gelatin egg, stir together one tablespoons of grass fed gelatin and one tablespoon of cold water in a bowl big enough to whisk in more hot water in a minute. Let it gel. Now, add two tablespoon of boiling or very hot water and whisk until the gelatin melts and is frothy. Put is back in the microwave for ten seconds if necessary. Whisk the gelatin quickly into the batter with a fork before it sets up. Then, fold in one tablespoon of dried blueberries. Put the muffin batter into a microwave safe mug. Sprinkle on the remaining tablespoon of dried blueberries and the shredded coconut. Microwave on high for 3 minutes. Done!

Quick and Easy Microwave Muffin for One. With all the flavor of classic carrot cake, a half cup of carrots are in this muffin along with delicious dried blueberries and shredded coconut!

Mango Orange Refresher

This refreshing drink is bursting with vitamin C and skin glowing Mango! The real ginger aids in digestion and is delicious with the other flavors and sparkling water. It is delightful!

Mango Orange Refresher So Delicious with Vitamin C and Real Ginger

I am not on the low carb band wagon. I actually tried it a few years ago, and found that the activity levels I sustain all day, and my hormone balance, requires moderate carbohydrates, and the benefits of fruit in my diet were fiber, vitamins, minerals, phytonutrients, disease risk reduction, and glowing skin! I am a strong advocate for real food carbohydrates in the form of starchy vegetables and fruit, as well as other health promoting grains if tolerated. We are all unique bioindividuals and need different things at different times and stages of our lives. I have successfully added back in quinoa and Greek yogurt occasionally much to my delight!

Mango Orange Refresher with Ginger and Banana and Sparkling Water

Mango Orange Refresher

Two Servings

Ingredients:

1 Cup of Fresh, Ripe Diced Mango

1 Ripe Banana

1″ Nub of Peeled Fresh Ginger Root

1/2 Cup of High Quality Orange Juice or Freshly Squeezed

1/2 Cup of Sparkling Mineral Water (I used this brand)

1 Cup of Crushed Ice

Directions: Blend all the ingredients except the Sparkling Mineral Water in a blender until smooth. Add the mineral water and just incorporate. Pour into two tall glasses!

Serve!

Mango Orange Refresher - Real Mango and Ginger in this refreshing drink! AIP Paleo and Gluten Free