AIP Dec 23 · Steeped Goji Berry Tea 2 ingredients ·5 minutes ·1 serving Directions 1.Place the...

AIP Dec 236 days

Mon Tue Wed Thu Fri Sat

keto Sausage &Sauerkraut Skillet



Banana Bread Banana Bread Banana Bread

Steeped Goji Berry Tea Steeped Goji Berry Tea Steeped Goji Berry Tea Sliced Raw Vegetables

Fresh Herb Dip

Sliced Raw Vegetables

Fresh Herb Dip

Sliced Raw Vegetables

Fresh Herb Dip

AIP Blueberry Kale Salad

Juicy Baked ChickenBreast

AIP Blueberry Kale Salad

Juicy Baked ChickenBreast

Pork Chop withMushroom Gravy

Cauliflower Mash

Turkey Rolls withCranberry Sauce AIP

Green Bean Bake

AIP Indian spiced sliderswith caramelized onions

Curried Brussel Stew

Zuppa Toscana

AIP Biscuits

Coconut Yogurt & BerriesAIP



Jerky Jerky Jerky

Prawn Alfredo on Zoodles

Cauliflower Alfredo

Pork Chop withMushroom Gravy

Cauliflower Mash

Turkey Rolls withCranberry Sauce AIP

Green Bean Bake

AIP Indian spiced sliderswith caramelized onions

Curried Brussel Stew

Zuppa Toscana

AIP Biscuits

Spaghetti Squash ChowMein AIP

Bre

akfa

stS

nack

1Lu

nch

Sna

ck 2

Din

ner

Karen [email protected]

AIP Dec 23106 items

Fruits

1 Avocado

3 Banana

1 cup Blueberries

1 1/2 Lemon

1 1/3 tbsps Lemon Juice

1 Lime

1 Navel Orange

Seeds, Nuts & Spices

2 1/8 tsps Black Pepper

1/2 tsp Cinnamon

1 tbsp Cumin

2 tbsps Fresh Parsley

1 1/2 tsps Garlic Powder

1/3 cup Goji Berries

1/2 tsp Ground Ginger

1 1/8 tbsps Italian Seasoning

1 tsp Mustard Seed

1/4 tsp Nutmeg

1 tsp Onion Powder

2 tsps Oregano

1/2 tsp Paprika

1/4 cup Pumpkin Seeds

1/2 cup Raw Cashews

1 tsp Red Pepper Flakes

1 1/3 tbsps Sea Salt

2 tsps Sea Salt & Black Pepper

3 Sea Salt & Black Pepper

2 tsps Tumeric

Frozen

3 cups Frozen Berries

2 cups Frozen Cranberries

Vegetables

4 cups Baby Spinach

1 1/3 tbsps Basil Leaves

1 Beet

2 lbs Brussels Sprouts

4 Carrots

5 1/2 cups Cauliflower

1 1/2 heads Cauliflower

10 stalks Celery

1 tbsp Chives

4 cups Coleslaw Mix

2 cups Cremini Mushrooms

2 1/2 Cucumber

1 tbsp Fresh Dill

1/2 tsp Garlic

17 Garlic

4 Garlic Cloves

1 tbsp Ginger

2 lbs Green Beans

5 cups Kale Leaves

5 ozs Kale Leaves

2 cups Mushrooms

1 Purple Onion

16 Radishes

2 Red Bell Pepper

1 Spaghetti Squash

2 cups Sweet Onion

4 cups Swiss Chard

1 tbsp Thyme

2 Tomato

1 White Onion

4 Yellow Onion

4 Zucchini

Boxed & Canned

2 cups Coconut Cream

8 cups Organic Chicken Broth

1 1/8 cups Organic Coconut Milk

Bread, Fish, Meat & Cheese

5 slices Bacon

10 ozs Chicken Breast

1 lb Extra Lean Ground Beef

1 lb Extra Lean Ground Chicken

2 lbs Flank Steak

1 tbsp Parmesan

2 lbs Pork Chop

2 lbs Pork Sausage

2 cups Shrimp

2 cups Small Scallops

3/4 cup Sour Cream

2 lbs Turkey Breast

Condiments & Oils

3 tbsps Avocado Oil

1/4 cup Butter

1/4 cup Coconut Aminos

1/3 cup Coconut Oil

1/2 tsp Dijon Mustard

1 1/16 cups Extra Virgin Olive Oil

1 tsp Liquid Smoke

1/2 cup Mayonnaise

2 cups Sauerkraut

1/2 cup Tamari

1 1/2 tsps Unsalted Butter

2 1/3 tbsps Worcestershire

Cold

1/3 cup Butter

2 tbsps Ghee

3 Organic Egg Yolks

3 cups Plain Coconut Yogurt

Other

0 Twine

3 1/3 cups Water


1 can Organic Coconut Milk

1/2 cup Organic Vegetable Broth

Baking

1 tsp Alcohol Free Vanilla

2/3 cup Arrowroot Powder

1 1/4 tsps Baking Soda

1 cup Cassava Flour

1 cup Coconut Flour

1/3 cup Coconut Sugar

1 tbsp Gelatin

1/4 cup Organic Dark Chocolate Chips

1 tbsp Raw Honey

1 tsp Xanthum Gum


keto Sausage & Sauerkraut Skillet6 ingredients · 40 minutes · 4 servings

Directions

1. Preheat oven to 350. Line a baking sheet with parchment paper. Add sausage and bakefor 30 minutes or until cooked through. Remove from oven and cut into 1/4" pieces.

2. Heat coconut oil in a frying pan over medium heat. Add yellow onion. Saute just untilonion is translucent (about 5 minutes). Add garlic and saute for another minute.

3. Add swiss chard and continue to saute just until it is wilted. Reduce heat to low and addin chopped sausage and sauerkraut and saute for another minute or until heatedthrough. Remove from heat and divide into bowls. Enjoy!

Notes

Vegan and VegetarianSkip the sausage and use cooked lentils instead.

No Swiss ChardUse kale or spinach instead.

Ingredients

1 lb Pork Sausage (or sausage of choice)

1 tbsp Coconut Oil (or butter)

1 Yellow Onion (diced)

2 Garlic (cloves, minced)

4 cups Swiss Chard (washed, stems removedand chopped)

2 cups Sauerkraut (liquid drained off)


Banana Bread11 ingredients · 45 minutes · 12 servings

Directions

1. Heat oven to 350. Mash bananas in a medium bowl.

2. Add all of the ingredients except chocolate chips and mix just till blended. Add coconutmilk by tablespoon and only add another if it is very dry still.

3. Once combined, add chocolate chips (omit for AIP).

4. In a parchment lined loaf pan or lined muffin cups, add mixture. Bake for 45 min for loaf,or until center has risen slightly and toothpick comes out clean. Also works for muffins.

Ingredients

3 Banana (medium)

1 cup Cassava Flour

1/4 cup Coconut Flour

1/3 cup Coconut Sugar

3 tbsps Coconut Oil (melted)

2 tbsps Organic Coconut Milk

1/2 tsp Baking Soda

1 tsp Lemon Juice

1 tsp Alcohol Free Vanilla

1/4 tsp Sea Salt

1/4 cup Organic Dark Chocolate Chips (dairyfree for Paleo, omit for AIP)


Steeped Goji Berry Tea2 ingredients · 5 minutes · 1 serving

Directions

1. Place the Goji berries in a teacup and pour boiled water over top. Cover and let steep for5 minutes.

2. Sip your tea with the Goji berries left in. You can eat them as you go. Enjoy!

Ingredients

2 tbsps Goji Berries

1 cup Water (boiled)


Sliced Raw Vegetables5 ingredients · 10 minutes · 4 servings

Directions

1. Slice all vegetables and dip in coconut, vegan or clean ingredient ranch dip.

Notes

AIPRemove peppers sub with more of the other vegetables.

DipUse 30 sec mayo recipe or Eggless mayo recipe and fresh herbs to create a homemade dip.

Ingredients

4 Carrots (sliced in half then lengthwise)

4 stalks Celery (sliced in half then lengthwise)

2 Cucumber (sliced)

16 Radishes (sliced)

2 Red Bell Pepper (sliced)


Fresh Herb Dip6 ingredients · 10 minutes · 6 servings

Directions

1. Mix all ingredients together in a bowl. Use other fresh herbs if you want. Let sit for 30min before eating.

Notes

Quick OptionUse a dry dip mix (with clean ingredients) instead of fresh herbs. Let sit until dried ingredientsare soft.

Ingredients

1/2 cup Sour Cream (full fat)

1/2 cup Mayonnaise (clean store bought or 30sec mayo recipe)

1 tbsp Chives (chopped fine)

1 tbsp Fresh Dill (chopped fine)

1/2 tsp Sea Salt

1 tsp Lemon Juice (opt)


AIP Blueberry Kale Salad11 ingredients · 20 minutes · 3 servings

Directions

1. In a large bowl, combine the kale, cucumber, celery, blueberries, spiralized beets, andpumpkin seeds.

2. In a mason jar, combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Shakewell.

3. Before serving, pour dressing over the salad and toss well. Enjoy!

Notes

StorageKeeps well in the fridge for 4 days.

More ProteinAdd a salmon fillet, grilled chicken breast, or lentils.

More CarbsAdd cooked quinoa.

Ingredients

5 cups Kale Leaves (chopped)

1/2 Cucumber (chopped)

2 stalks Celery (chopped)

1 cup Blueberries

1 Beet (peeled and spiralized)

1/4 cup Pumpkin Seeds (omit for AIP)

1/4 cup Extra Virgin Olive Oil

1 1/2 Lemon (medium, juiced)

1/2 tsp Dijon Mustard (omit for AIP)

1/2 tsp Sea Salt

1/8 tsp Black Pepper


Juicy Baked Chicken Breast4 ingredients · 35 minutes · 2 servings

Directions

1. Preheat oven to 400ºF (204ºC). Line a baking dish with parchment paper.

2. Place chicken breasts in the prepared baking dish. Drizzle with oil and season with saltand Italian seasoning. Rub the seasoning and the oil all over both sides of the chicken.Bake for about 25 to 30 minutes, or until the chicken is cooked through.

3. Remove the chicken from the oven and immediately cover with a piece of aluminum foilfor at least 10 minutes.

4. Carefully remove the foil and slice the chicken before serving. Enjoy!

Notes

LeftoversKeeps well in the fridge up to 3 days. Store in the freezer for longer.

Meat ThermometerIf using a meat thermometer, the internal temperature of the chicken should be 165°F whencooked through.

Ingredients

10 ozs Chicken Breast (boneless, skinless)

1 tbsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/2 tsp Italian Seasoning


Coconut Yogurt & Berries AIP2 ingredients · 5 minutes · 1 serving

Directions

1. Divide yogurt into glasses or bowls. Top with thawed frozen fruit. (Do the reverse if youlike the fruit on the bottom.) Enjoy!

Notes

No Frozen BerriesUse any type of fresh fruit instead.

Ingredients

1 cup Plain Coconut Yogurt

1 cup Frozen Berries (thawed)


Jerky8 ingredients · 10 minutes · 4 servings

Directions

1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in achewier beef jerky) or against the grain (which will be more tender). I recommendpopping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.(Or the butchers working behind the meat counters at most grocery stores will also dothis for you if you ask.)

2. Transfer the strips of steak to a large ziplock bag

3. In a separate small mixing bowl, whisk together the remaining ingredients untilcombined. Pour the mixture into the ziplock bag with the steak, seal the bag, and tossuntil the steak is evenly coated

4. Refrigerate for at least 30 minutes, or up to 1 day

5. If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the traysof your dehydrator. Then follow the dehydrator’s instructions to cook the beef jerky until itis dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking thejerky on medium heat for about 8 hours. But cooking times will vary based on thethickness of your meat, and the heat/brand of your dehydrator.) Remove jerky andtransfer to a sealed container. Refrigerate for up to 1 month

6. If you’re making the jerky in the oven, heat oven to 175°F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum foil, andplace wire cooling racks on top of each sheet. Lay the strips out in a single layer on thewire racks. Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about4 hours, flipping the beef jerky once about halfway through. (Cooking times will varybased on the thickness of your meat.) Remove jerky and transfer to a sealed container.Refrigerate for up to 1 month

7. Easy Method: Buy jerky from store. Make sure you find one where ingredients areappropriate to your diet.

Ingredients

2 lbs Flank Steak

1/2 cup Tamari (or coconut aminos)

2 tbsps Worcestershire (gluten free, or eliminatefor AIP)

2 tsps Black Pepper (coarsely ground)

1 tsp Liquid Smoke (opt)

1 tsp Onion Powder

1 tsp Sea Salt (or seasoned salt)

1/2 tsp Garlic Powder


Prawn Alfredo on Zoodles12 ingredients · 15 minutes · 4 servings

Directions

1. Heat the olive oil in a pan over medium-low heat. Add the onions and sauté for 4-5minutes. Add the garlic and cook for an additional minute.

2. Mix in the coconut cream, seafood, and ghee. Simmer for 6-7 minutes. Remove theseafood with a slotted spoon to prevent it from overcooking. Reduce the cream mixtureto simmer and add the herbs and salt. Cook for about 15-20 minutes, until the saucereduces by half.

3. Meanwhile, use a spiralizer or peeler to slice the zucchini into thin ribbons and set aside.

4. When the sauce is reduced, add the seafood back into the pan and remove from heat.Spoon over zucchini noodles to serve.

Notes

Cream Sauce1 oz unsalted butter, 1 cup heavy cream, ¾ cup shredded Parmesan, Salt, Black or whitepepper,

Instructions-Melt the butter (or ghee) in a saucepan. -Add the cream (or coconut cream) and stir well. -Add the Parmesan, ¼ cup at a time, stirring to incorporate. (opt: can omit parmesan andthicken with a pinch of xanthum gum. Whisk and add a pinch at a time till thick.)

Ingredients

1 Yellow Onion (diced)


2 cups Coconut Cream (see notes for how tomake cream)

1/4 cup Extra Virgin Olive Oil

2 cups Small Scallops

2 cups Shrimp (tails removed)

1/4 cup Butter (sub with ghee)

2 tbsps Fresh Parsley (chopped)

1 1/3 tbsps Basil Leaves (fresh chopped)

2 tsps Oregano (dried)

2 Sea Salt & Black Pepper

4 Zucchini (spiralized)


Cauliflower Alfredo5 ingredients · 20 minutes · 3 servings

Directions

1. Wash and cut cauliflower into florets.

2. Put chicken broth into a pot and add cauliflower to steam until very soft.

3. When cauliflower is ready, pour into high speed blender and add the butter, salt andpepper and garlic. Blend until very smooth and creamy. Add more chicken broth if youwant the consistency to be thinner.

4. Use over your favourite spirallized veggies or meat.

Ingredients

1/2 head Cauliflower

1 cup Organic Chicken Broth

1/2 tsp Garlic (crushed)

1/2 tsp Sea Salt & Black Pepper

1 1/2 tsps Unsalted Butter ((ghee or coconut oilfor AIP))


Pork Chop with Mushroom Gravy9 ingredients · 40 minutes · 4 servings

Directions

1. Place oil in a saute pan. Place pork chops in the pan, season with salt and pepper. Cookon medium till seared on each side. Take pork chops out and place in the instant pot.

2. Place the sliced onions and mushrooms in the saute pan. Fry until caramelized.

3. In a small bowl, add sour cream, broth and worcestershire. Mix till combined and thenpour into onions and mushrooms. Stir to combine and simmer for 2 minutes.

4. Pour the sauce over the pork chops and make sure they are all covered in sauce. Placethe lid on the instant pot and cook for 30 min on the meat setting.

5. Serve over cauliflower mash or low carb vegetable of choice.

Notes

Other Cooking OptionsIf you dont have an instant pot, you can use a slow cooker and cook on high for 4-6 hours. Oryou can put in the oven in a casserole dish for 1 hour at 350.

Ingredients

2 lbs Pork Chop (bone in, or chicken thighs)

1 tbsp Avocado Oil

1 White Onion (sliced thin)

2 cups Mushrooms (sliced)

1 tsp Sea Salt & Black Pepper (or to taste)

1/3 cup Sour Cream (or coconut cream forPaleo, AIP)

1 cup Organic Chicken Broth

1 tsp Xanthum Gum (1 tbsp arrowroot for AIP)

1 tsp Worcestershire (gluten free, or omit forAIP)


Cauliflower Mash5 ingredients · 30 minutes · 4 servings

Directions

1. Place cauliflower florets in a large steamer basket on the stove. Cover, bring to a boiland steam for 10 to 15 minutes, or until very soft.

2. Transfer steamed cauliflower to a food processor or blender along with the garlic, butter,thyme, salt and pepper. Process until desired texture. (If you like a chunkier mash, youcan use a hand masher for this step.)

3. Divide between plates and top with extra butter if desired. Enjoy!

Notes

More CarbsMake with half cauliflower and half mashed potatoes.

Dairy-FreeReplace butter with olive oil.

Make it CheesyAdd nutritional yeast or parmesan cheese to the mash (about 1 tbsp per serving).

Ingredients

1 head Cauliflower (large, sliced into florets)


2 tbsps Butter

1 tbsp Thyme

Sea Salt & Black Pepper (to taste)


Turkey Rolls with Cranberry Sauce AIP9 ingredients · 1 hour 10 minutes · 4 servings

Directions

1. Preheat oven to 425.

2. Heat olive oil in a skillet over medium heat. Add baby spinach and saute until wilted.Once wilted, remove from heat.

3. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer.This will make them easier to roll.

4. Place a large piece of parchment paper across your counter. Cut 8 long strings of twineand lay them in pairs across the parchment paper, about 1 inch apart. Place each turkeybreast across two pieces of twine. Season the turkey with sea salt and black pepper.

5. Top the turkey with your wilted spinach. Starting with the edge closest to you, begintightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tightknot. Trim the excess twine and discard. Season the turkey with sea salt and pepperagain.

6. Add organic vegetable broth to a baking dish so it covers the bottom. Set the rolledturkey breasts inside. Place in the oven and bake for 35 - 45 minutes or until cookedthrough. (If you have a meat thermometer, it is cooked when it has an internaltemperature of 160 degrees F.)

7. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navelorange and honey in a sauce pan. Place over medium heat and stir occasionally forabout 15 minutes or until berries burst and sauce thickens. Reduce heat to low andcover until ready to serve. (Note: You may need to add a few splashes of water if thesauce becomes too thick.)

8. When you remove the turkey from oven, let rest for 10 minutes before removing twineand slicing into 2 inch thick medallions. Drizzle with cranberry sauce and serve!

Notes

Get CreativeRoll the turkey with our Paleo Stuffing instead of spinach and goat cheese.

Ingredients

1 1/2 tsps Extra Virgin Olive Oil

4 cups Baby Spinach

2 lbs Turkey Breast

Sea Salt & Black Pepper (to taste)

1/2 cup Organic Vegetable Broth

2 cups Frozen Cranberries (diced)

1 Navel Orange (juiced)

1 tbsp Raw Honey

Twine


Keep it SimpleReduce prep time by skipping the roll up, baking turkey breast on their own and serving thespinach and goat cheese on the side.


Green Bean Bake13 ingredients · 40 minutes · 8 servings

Directions

1. Preheat oven to 400. In a large pot, steam your beans till they are tender crisp.Assemble in a casserole dish.

2. In a medium pot, add your milk, cream or broth. Then add your cauliflower and garlic.Steam until cauliflower is very soft.

3. In a skillet while cauliflower is cooking, saute sliced mushrooms and bacon until bacon isbrowned but not too crisp. Sprinkle over the beans.

4. When cauliflower is done, pour into a blender. Add 1/4 tsp salt. Blend until very smooth.If its very thick, add water or broth. Add egg yolks one at a time, while blending.

5. In the skillet, add the butter (or avocado oil) the rest of the salt and the onions. Sauceuntil brown and caramelized. Some will be crispy.

6. Pour sauce over beans and then sprinkle with crispy onions. Put back in the oven for 20minutes.

7. Remove from oven and serve.

Ingredients

2 lbs Green Beans

5 slices Bacon (chopped)

2 cups Cremini Mushrooms

2 cups Sweet Onion (sliced)

1/4 tsp Sea Salt

3 tbsps Butter (or avocado oil)

2 cups Cauliflower (chopped)

1 cup Organic Coconut Milk (or cream or chickenbroth)

4 Garlic (cloves crushed)

1/2 tsp Sea Salt & Black Pepper (or to taste)

1/4 tsp Nutmeg (omit for AIP)

1 tbsp Parmesan (or nutritional yeast)

3 Organic Egg Yolks (omit for AIP)


AIP Indian spiced sliders with caramelized onions8 ingredients · 20 minutes · 4 servings

Directions

1. TO MAKE CARAMELIZED ONIONS: Melt the butter over medium heat. Add onionrounds and saute slowly until golden brown.

2. Combine ground meat, salt, and spices in a medium bowl. Mix to combine. Form into 9small patties.

3. Grill on BBQ medium heat cook patties 4-5 minutes on each side, or until cooked theway you like it.

4. Serve over a bed of fresh lettuce. Top with caramelized onions, and avocado. Serve witha side salad or cabbage slaw.

Ingredients

1 Yellow Onion (Sliced into thin rounds)

2 tbsps Ghee (or butter)

1 lb Extra Lean Ground Beef (Preferably grassfed, regular ground beef for juicier burger)

1 tsp Sea Salt

1 tsp Cumin

1/2 tsp Cinnamon

1 tsp Tumeric

1 Avocado (Sliced)


Curried Brussel Stew12 ingredients · 30 minutes · 6 servings

Directions

1. In a stew pot, brown garlic and onion in the oil. Add mustard seed.

2. Add coconut milk and mix in all the spices. Stir till completely combined.

3. Add brussels, tomatoes and cashews (if using). Add salt to taste.

4. Cook until brussels are nice and soft. Don’t simmer them too long or they will lose theirshape.

5. Garnish with lime and serve alone or over cauliflower rice. To make a complete meal,you could saute chicken thighs and serve brussels over.

Ingredients

2 lbs Brussels Sprouts (cleaned)

1 Purple Onion (medium, diced)

4 Garlic Cloves (crushed)

1 tbsp Coconut Oil (or avocado oil)

2 Tomato (medium, diced)

1 tsp Tumeric

1/2 tsp Ground Ginger

1 tsp Mustard Seed (or powder)

2 tsps Cumin

1/2 tsp Paprika (or cayenne if you want it spicy)

1/2 cup Raw Cashews (reduce or omit for keto)

1 Lime (cut into wedges for garnish)


Zuppa Toscana10 ingredients · 40 minutes · 6 servings

Directions

1. In a large stockpot or Dutch oven, melt the ghee over medium-high heat

2. Add the Italian sausage and cook for 5-7 minutes until browned. Use a wooden spoon tokeep it nicely ground.

3. Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepperflakes, and mix well.

4. Bring your soup to a boil.

5. Reduce heat, cover and simmer 10 minutes.

6. Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflowercan be easily pierced with a fork and the kale is tender.

7. Add salt and pepper to taste.

Ingredients

1 tbsp Butter (or ghee)

1 lb Pork Sausage (italian sausage, casingremoved )

6 cups Organic Chicken Broth

3 1/2 cups Cauliflower (florets, bite size)

1 tbsp Italian Seasoning

1 tsp Garlic Powder

1 tsp Red Pepper Flakes (omit for AIP)

5 ozs Kale Leaves (fresh, chopped)

1 can Organic Coconut Milk (canned, 14.5 oz)

1 Sea Salt & Black Pepper (to taste)


AIP Biscuits8 ingredients · 40 minutes · 6 servings

Directions

1. Preheat oven to 350.

2. Place all ingredients for biscuits into a medium mixing bowl, except gelatine. In aseperate, small bowl, combine the gelatine with 1 tbsp of cool water and two tbsp ofboiling water. Mix until completely dissolved. Add to mixing bowl and stir until doughforms.

3. Form 12 dough balls with the scoop and drop each into a cup in a prepared muffin tin.

4. Bake for 18-20 min or until edges of dough are slightly brown.

Notes

BiscuitsUse this biscuit recipe to make biscuits using a large scoop and an 8x8 dish (omitting themeatballs). Cook for 16-20 min or until slightly brown.

Ingredients

2/3 cup Coconut Flour

2/3 cup Arrowroot Powder (or tapioca starch)

1/2 cup Extra Virgin Olive Oil (or other oil)

1/3 cup Water

2 tsps Lemon Juice

3/4 tsp Baking Soda

1/2 tsp Sea Salt

1 tbsp Gelatin


Spaghetti Squash Chow Mein AIP10 ingredients · 1 hour 30 minutes · 4 servings

Directions

1. Preheat oven to 350 degrees F and slice the spaghetti squash in half. Place cut-sidedown on a baking sheet and bake in the oven for about 60 minutes or until it can beeasily pierced with a fork. When done, remove from oven. Turn over and let cool slightly.

2. While the spaghetti squash is cooling, heat the sesame oil over medium heat in a largeskillet or wok. Add the onion, celery, coleslaw mix, garlic and ginger, stirring to combine.Cover and cook for about 10 minutes, stirring occasionally.

3. In a separate pan, melt the coconut oil and brown the ground chicken.

4. Carefully scoop the flesh out of the spaghetti squash. Add the spaghetti squash and thechicken to the pan with the sauteed veggies. Pour the coconut aminos over everythingand mix well. Divide between bowls. Enjoy!

Notes

No Coconut AminosUse tamari instead.

Vegan and VegetarianReplace the ground chicken with scrambled eggs or tofu.

Likes it SpicyServe with hot sauce.

LeftoversRefrigerate up to 3 days.

Ingredients

1 Spaghetti Squash

2 tbsps Avocado Oil

1 Yellow Onion (medium, diced)

4 stalks Celery (sliced diagonally)

4 cups Coleslaw Mix


1 tbsp Ginger (peeled and grated)

1 1/2 tsps Coconut Oil

1 lb Extra Lean Ground Chicken

1/4 cup Coconut Aminos


AIP Dec 23 · Steeped Goji Berry Tea 2 ingredients ·5 minutes ·1 serving Directions 1.Place the...

Documents

Transcript of AIP Dec 23 · Steeped Goji Berry Tea 2 ingredients ·5 minutes ·1 serving Directions 1.Place the...