Tag Archives: AIP Paleo

Italian Marinated Steak, Gluten Free, Low FodMap, AIP Paleo

Grilling season is here, and this marinated steak is a great way to kick off the season. A marinade tenderizes your steak and adds a ton of flavor and can be used for any cut. I have made this with flat irons and filet mignon. Both were delicious!

For meal prep, I like to grill double the steak we will need for dinner and use the leftover steak to thinly slice for a main dish salad and lunches the next day.

Italian Steak Marinade

As always, garlic infused olive oil is incredible and I always have it on hand. If you are eating low fodmap, this is crucial for getting that wonderful garlic flavor in all your recipes!

This marinade has a delicious blend of dried chives, rosemary and oregano in it. The black pepper is optional and should be omitted if you are on an AIP protocol currently. The acid used in the marinade is red wine vinegar for the zing! Rosemary is great to use when grilling, because it helps block HCA’s – carcinogens from grilling and cooking at high temperatures.

Make sure you give the steak time to marinade. I like at least four hours. You can do eight and even overnight.

Italian Marinated Steak

Ingredients:

1 1/2 pounds of steak. This is approximately 4 flat irons or 2 Filet Mignons. But use your favorite or budget friendly cut!

For the marinade:

2 Tablespoons of Garlic infused Olive Oil

2 Tablespoons of Olive Oil

2 Tablespoons of Red Wine Vinegar

1 Tablespoon of Dried Chives

2 Teaspoons of Crushed Rosemary

1 Teaspoon of Oregano

1 Teaspoon of Salt

1/2 Teaspoon of Black Pepper (Omit if following AIP)

Directions: Whisk together the marinade ingredients. Place the steak in a shallow glass dish, pour the marinade over the steak, and coat completely. Cover and place your marinating steak into the refrigerator for at least 4 hours and up to overnight, flipping once.

When you are ready to grill, remove the steak from the marinade and put them on a platter for 30 minutes before grilling.

Steak is a great source of B12 vitamins, and leftover steak is wonderful for topping a lunch salad with the next day.

Sweet and Sour Pineapple BBQ Sauce SCD, Low FodMap, AIP

I’m always on the hunt for new healthy sauces I can make that are versatile and can be used throughout the week to make meals more interesting and delicious!

This Sweet and Sour BBQ is a very versatile sauce that you can use on chicken, vegetables and as a dipping sauce for delicious savory sweet and sour flavor. You will love that the ingredients in this sauce are so good for you with very little added sweetener. It’s the pineapple that gives it most of it’s sweetness with a little smoked salt, honey and cider vinegar for sweet tanginess. there is also a little butternut squash puree in it to give it beautiful color, creaminess and sneak in some veggies that kids won’t even know is there. This recipe is SCD, Low Fodmap and AIP Paleo!

Sweet and Sour Pineapple BBQ Sauce SCD Low FodMap

Ingredients:

1 Can of Native Forest Organic Pineapple Chunks (14 oz.) This is in it’s own juice only

1/2 Cup of Pureed Cooked Butternut Squash

1/4 Cup of Apple Cider Vinegar

2 Tablespoons of Garlic Infused Olive Oil

2 Tablespoons of Clover Honey (clover honey is low fodmap if under 2 tablespoons)

1 Teaspoon of Ground Ginger

1/4 Teaspoon of Smoked Salt (optional but highly recommended)

3/4 Teaspoon of Salt (use a whole teaspoon if omitting the smoked salt)

In a high speed blender, blend all the ingredients using the whole can of pineapple with the juice. Do not drain. Pour the blended ingredients into a medium saucepan, and bring to a boil on the stovetop. When the BBQ sauce comes to a boil, turn the heat down to a simmer, and simmer for 15 minutes until it has reduced by a third, stirring often.

Cool the sauce if you are not using it right away. Pour the BBQ sauce into a container and store it in the refrigerator.

Yesterday, I made some crab spring rolls using rice spring roll wrappers in my air fryer, and this sauce was delicious to dip them in. You can also make a double batch and freeze half. It’s so good to have a variety of homemade sauces on hand with no additives!

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

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 yummy 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 honey 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!

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 Honey

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 honey 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

Chinese Chicken and Noodles with Bok Choy

I have a new Chinese chicken makeover that will fulfill all your cravings for Chinese takeout and not leave you feeling bloated and thirsty the next day.

Chinese Chicken and Noodles with Bok Choy - Perfect for Chinese New Year - Paleo, AIP

The chicken is skillet to oven, and we are going to make some butternut squash noodles and oven roast the bok choy! It’s a really, really good dinner.

Chinese Chicken and Noodles with Bok Choy - AIP Paleo - Nightshade Free

I am making this for Chinese New Year this year and am still working on some other recipes to add as well. It is a very special time for my family. Two of my daughter’s were adopted from China when they were babies, and I have always honored their heritage. One of the ways we do that is having a party on Chinese New Year and also the Autumn Moon Festival. Visiting China was magical each time, and authentic Chinese food is amazing, with lots of healthy vegetables included.

Chinese Chicken and Noodles with Bok Choy - Gluten Free - AIP Paleo

Chinese Chicken and Noodles with Bok Choy

Preheat your oven to 375º degrees F.

To begin, prep your butternut noodles and bok choy (see below). Then, mix together the ginger, tarragon, cinnamon, sea salt and cloves, and season your chicken cubes evenly with it.

Ingredients for the Chicken:

8 Boneless Skinless Chicken Thighs, cut into fourths

1 Tablespoon of Ground Ginger

2 Teaspoons of Tarragon

1 Teaspoon of Cinnamon

1 1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Cloves

1 Tablespoon of Garlic Olive Oil

2 Tablespoons of Olive Oil (you may substitute 3 minced garlic cloves if you like and use regular olive oil in place of the garlic infused olive oil.)

Directions for the Chicken: In a large oven safe skillet, add the olive oils over medium high heat, swirling to coat the pan. Then add the seasoned chicken when the olive oil is hot enough to sizzle. Cook the chicken four minutes on one side or until golden brown, then flip the cubes and brown the other side. When the chicken is brown but not cooked through, pour the reduced chicken sauce over the chicken in the skillet, and toss to coat evenly. Place the skillet into the oven and cook the chicken an additional five minutes, or until the chicken is done. Spoon the chicken into a bowl and pour the sauce from the pan and all the brown bits over the chicken.

Chicken Sauce:

1/4 Cup of Coconut Amminos

1/4 Cup of Fresh Squeezed Orange Juice

3 Tablespoons of Honey

1/2 Teaspoon of Salt

Directions for Chicken Sauce:

Whisk together the sauce ingredients in a small saucepan. Bring to a boil over medium heat. Then, lower the temperature and simmer until the sauce is reduced by half. Set aside to prepare the chicken.

Ingredients for the Butternut Noodles:

1 Butternut Squash (Spiralized)

3 Cloves of Garlic (Omit for Low FodMap and Substitute Garlic Olive Oil for the Olive Oil)

3 Tablespoons of Olive Oil

2 Tablespoons of Coconut Aminos

1 Tablespoon of Honey

1 Teaspoon of Sea Salt

Directions: Spiralize the solid end of the peeled butternut squash. (I use this one and love it.) In a large skillet, add the olive oil, salt and garlic and cook over medium high until fragrant, this happens very quickly. Add the spiralized butternut squash noodles. Toss and cook until al dente. Then, whisk together the coconut aminos and honey, and toss with the squash noodles to coat. Cook a few more minutes, then set aside until ready to serve.

Bok Choy on Sheet Pan

Ingredients for the Bok Choy

6 Baby Bok Choy (Mine were pretty large, so you be the judge of how much you want.)

1/4 Cup of Olive Oil

1 Teaspoon of Garlic Powder (Omit for Low FodMap and substitute 1 Tablespoon of Garlic Olive Oil in place of 1 of the tablespoons of Olive Oil above)

1 Teaspoon of Ground Ginger

1 Tablespoon of Coconut Aminos

1/2 Teaspoon of Fish Sauce

1/2 Teaspoon of Sea Salt

Directions: Preheat the oven to 375º degrees F. Wash and half the bok choy lengthwise (see photo). Lay on a rimmed sheet pan. Whisk together the rest of the ingredients, and brush evenly over the bok choy. Bake in your oven for 20 minutes.

To Serve:

Place a mound of noodles on your plate. Spoon Chinese chicken and sauce over the noodles add some bok choy on the side. Dig in!

Delicious Chinese Chicken Dinner that is Grain Free, Paleo and AIP. It is the perfect dinner when you have a Chinese Takeout Craving!