Moroccan Cauliflower “Couscous” Salad – AIP/Paleo/Vegan

This is yet another dish that I made for a pot-luck.

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I try to make fairly substantial food when I take something to an event like this as it is incredibly rare that there are other foods that I can eat – nearly everything contains gluten, or dairy, or both.

This is a hearty, filling salad that would be really good paired with kebabs or grilled meat, and would be ideal to take to a BBQ or picnic, and the leftovers are perfect for a packed lunch the next day.  It is also ideal to serve as a side dish with my Moroccan Lemon and Herb Chicken.

I used riced cauliflower to stand in for the couscous, and used seasonings and herbs that give this salad a slightly Moroccan feel.

This salad is 100% AIP compliant, but if you can tolerate seeds, some pine-nuts would be a good addition to provide some protein.  Pine nuts are actually a seed, not a nut.  This dish is also vegan.

I apologize for the poor quality pictures and the paper plate – I forgot to take a photograph before it was served, and quickly had to snap a couple using my phone.  While the pictures do not do this dish justice, it is incredibly tasty.

Moroccan Cauliflower “Couscous” Salad

serves 6-8 as a side dish, or lots as a pot-luck contribution

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Separate the cauliflower into florets and pulse them in a food processor until it resembles small grains.  If you do not have a food processor you could use a box grater, but be warned, it is very messy doing it this way!

Peel and finely chop the onion and garlic.  Peel and grate the ginger.

Chop the dried apricots, parsley, cilantro and green onions.  Zest and juice the orange.

If using the optional pine nuts (not for strict AIP), toss them in a dry pan until they smell toasted and are turning a pale golden brown.  They burn in a flash, so watch them like a hawk!

Heat the coconut oil in a large pan over a medium heat.  Add the onion and cook gently for 5 minutes until it is just translucent.  Add the garlic and ginger and cook for a few more minutes until fragrant.

Add the cauliflower, salt, cinnamon and turmeric, and cook, tossing frequently until the cauliflower is tender but not mushy.  This will take about 5 minutes.

Remove from the heat and place the cauliflower in a large bowl.

Stir in the dried apricots, raisins, orange zest, parsley, cilantro and green onions.  If using the optional toasted pine nuts, add them at this stage.

Mix the orange juice, vinegar ad olive oil in a small bowl, the pour the dressing over the salad.

Mix well until everything is evenly coated.

Chill in the fridge for at least 1 hour before serving to allow the flavours develop.

Shared at: Paleo AIP Recipe Roundtable

60 Autoimmune Protocol Zucchini Recipes

I decided that I really NEED to get back to blogging on a regular basis.

And what better way to start again with a roundup of recipes from some of the amazing AIP bloggers out there.

Because it is the height of zucchini season right now, I decided that a round up of some of the best AIP-friendly zucchini recipes would be appropriate.  All these recipes are autoimmune friendly, and are a delicious way to use up the glut of zucchini…

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Breakfast

Image by A Squirrel In The Kitchen

Image by A Squirrel In The Kitchen

Breakfast Hash Casserole – by A Squirrel In The Kitchen

Sunrise Hash – by Enjoying This Journey

Awesome Zucchini and Bacon Sautee – by Joanna Frankham

Appetizers And Snacks

Image by Sustainable Dish

Image by Sustainable Dish

Zucchini Pinwheels With Prosciutto And Basil – By Sustainable Dish

Roasted Garlic Zucchini – by Taste And See

Salty Zucchini Chips – by Life Made Full (make sure any additional spices you add are AIP compliant.  You could also add herbs)

Autoimmune Paleo Friendly Crackers – by Kaiku Lifestyle

Avo-Lemon-Dill-Dip – by The Paleo Partridge

Chicken And Zucchini Poppers – by One Lovely Life (omit the pepper and cumin if strict AIP)

Paleo Egg Rolls – by Forest And Fauna

Soups and Stews

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Zucchini Soup – by me

Silky Gingered Zucchini Soup – by Clothes Make The Girl (omit the black pepper if strict AIP)

Fragrant Herb and Chicken Soup – by Comfort Bites

Creamy Zucchini Mushroom Soup – by Paleo Leap (replace the ghee with coconut oil or another AIP compliant fat and omit the black pepper if strict AIP)

Paleo Chicken Noodle Soup – by How We Flourish

Roasted Garlic and Zucchini Soup – by In Sonnet’s Kitchen (omit the black pepper and optional diced tomato for strict AIP)

Main Course Dishes

image by Comfort Bites

image by Comfort Bites

Ginger Chicken With Courgette Noodles – by Comfort Bites

Garlic Shrimp Zucchini Pasta – by Sweet Potatoes and Social Change

Mason Jar Instant “Ramen” Noodles – by Strictly Delicious

Asian Pad-Thai Noodle Bowl – from Beyond The Bite (omit the sesame oil for strict AIP)

Turkey and Zucchini Lasagna with Sweet Potato Noodles – by He Won’t Know It’s Paleo

Bacon Zucchini Mushroom Stir-fry – by Paleo Magazine

Salmon Primavera – by Phoenix Helix

Stir-Fried Minced Pork With Bamboo Shoots and Zucchini – by Provincial Paleo

Bolognese Sauce With Chicken Livers And Zoodles – by Healing Family Eats

Zucchini Noodles With Scallops And Bacon – by Meatified (omit the black pepper if strict AIP)

Bolognese Sauce With Chicken Livers And Zoodles – Healing Family Eats

Pulled Pork And Zoodles – by Comfort Bites

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Pork Belly Ramen – by me

Chicken Piccata With Zucchini Noodles – by Strictly Delicious

Autoimmune Protocol Meatloaf – by Autoimmune Paleo

Zucchini Canoes – by Petra8Paleo

Zucchini Love Boats – by Slightly Lost Girl

Scallops With Bacon, Courgetti And Lime – by Comfort Bites

Salmon Cakes – by The Paleo Partridge

Hot Crispy Pork Belly With Zucchini Coins – by Petra8paleo

Hidden Liver Meatballs – by Provincial Paleo

Spanakopita Pie – by Petra8paleo

Zucchini Burger – by Enjoying This Journey

Sides

Image by Phoenix Helix

Image by Phoenix Helix

Melted Zucchini and Onions – by Phoenix Helix

Marvellous Minted Zucchini And Broccoli Rice – by Joanna Frankham

Zucchini Spaghetti – by Empowered Sustenance

Bacon-Basil Zucchini “Pasta” by The Paleo Mom (omit the optional walnuts for strict AIP)

Lemon Parsley Grilled Zucchini – by Against All Grain (omit the ground pepper if strict AIP)

Minted Zucchini – by The Paleo Mom

Marinated Summer Vegetables – by Don’t Eat The Spatula

Marinated Garlic Zucchini –  by Life Made Full (Make sure the Herbs de Provence are AIP compliant)

Zucchini And Caremelized Turmeric – by Petra8Paleo

Zucchini Fettuccine With Rosemary Butternut Creme Sauce – by In Sonnet’s Kitchen

Smoked Salmon Salad With Zucchini Noodles – by A Squirrel In The Kitchen

Zucchini Noodles With Nut And Seed Free Pesto – by Kaiku Lifestyle (omit the optional black pepper for Strict AIP)

Garlic Rosemary Zoodles – by Enjoying This Journey

Roasted Vegetables – by Joanna Frankham

Broiled Zucchini – by Nom Nom Paleo (omit black pepper and ghee for strict AIP)

Shaved Zucchini and Mint Salad – by Eat Drink Paleo (omit the black pepper and optional parmesan for strict AIP)

Treats, Baking and Deserts

Image by For Eat's Sake

Image by For Eat’s Sake

Zucchini Bread – from For Eat’s Sake

Banana Zucchini Bread/Cake/Muffins – by The Saffron Girl (omit the optional cardamom for strict AIP)

Carob Zucchini Milkshake – by Rias Recipes

Zucchini Bread – by For Eat’s Sake

Other

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Cauliflower and Zucchini “Cheese” – by me

AIP/Paleo Zucchini “Cheese” With Fresh Parsley – by A Squirrel In The Kitchen

Zucchini Cheese – by Gutsy By Nature

AIP Zucchini Pesto Sauce – by Sweet Potatoes And Social Change

Wow that is a lot of recipes! Now are you going to tell me that you do not know how to use all the zuchs from your garden?

Cauliflower and Zucchini “Cheese” – AIP/Paleo Vegan Option

Homemade vegetarian/vegan cheese has been showing up all over Instagram and various websites thanks to a poster by the name of Haley Stobbs.

I needed to make some AIP friendly cheese as an ingredient in an artichoke and spinach dip (recipe coming soon!) for a Beltane potluck that I was attending, and naturally I turned to this type of cheese as dairy containing cheeses are out (not only are they not AIP, I have an anaphalactic dairy allergy for which I carry an epipen).  I also needed some “cheese” for another recipe that I was planning on making – an AIP Poutine…

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As I did not have many zucchini, and I also wanted to give this cheese a little more “substance” than the original recipe had, I decided to use some steamed cauliflower as well.

While this recipe does not taste exactly like aged cheddar cheese (I doubt you could ever achieve that in a non-dairy form!), it does have a pleasantly cheesy flavour – like a mild cheddar or a processed cheese…

And HEY!  It is a “cheese” that I can eat without needing to use my Epipen and ending up in Emergency…

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Nutritional yeast gives this “cheese” it’s flavour.  The way that nutritional yeast is produced makes it safe for even people with SIBO or Candida overgrowth to consume.  I prefer to use this brand of nutritional yeast:

And the best bit?  It melts!

This cheese is 100% AIP, and can easily be made vegan by substituting agar flakes for the gelatin.  I actually did use agar when I made this for the potluck as I wanted my dip to be vegan.  I have also made it using Great Lakes Gelatin in order to take advantage of the gut healing properties that gelatin has.  Either way, it works well.

This is the gelatin that I use:

Cauliflower and Zucchini Cheese

makes 1 x loaf-tin sized block

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Place the cauliflower and zucchini in a steamer, and steam over simmering water for 8-10 minutes until tender.

Place the cauliflower and zucchini in a food processor and pulse until smooth.

Add the gelatin or agar powder while the puree is still hot and process until well mixed.

Add in the rest of the ingredients and mix well.

Pour the mixture into a loaf tin lined with parchment paper.

Chill in the fridge until well set.

Turn out the block of “cheese” and slice and use as needed…

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Optional:  Add fresh chopped herbs (I like to use parsley, thyme, oregano and basil) and finely chopped garlic to make a garlic and herb “cheese”.

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Shared at: Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays, Simply Natural Saturday, Corn Free Every Day, Hearth and Soul Hop,  Tasty TuesdaysAIP Paleo Recipe Roundtable

AIP Waldorf Salad – Nut Free

A Waldorf salad is usually made from celery, apples and walnuts, dressed with mayonnaise.

Because neither nuts or mayonnaise are allowed on the stricter version of the Autoimmune Protocol, I decided to modify the recipe so that it did not contain either of these ingredients.  I added cucumber and radishes to provide a bit of extra crunch, and in place of the mayonnaise, I used some of my homemade coconut milk yogurt.  This made it tangy and refreshing, and much lighter.  It also added some gut-friendly probiotics.

I served the salad on a bed of baby greens.

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This recipe was one of the side dishes that I served with my AIP BBQ Ribs that I made the other day.

AIP Waldorf Salad

serves 2

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  • 1 stick celery – diced
  • 1 granny smith apple – cored and diced
  • ½ cucumber – diced
  • 5 radishes – each cut into ½” chunks
  • ¼ cup coconut milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley – chopped
  • sea salt to taste
  • Baby spring greens to serve

Mix together the coconut milk yogurt, lemon juice and parsley.  Season to taste with sea salt.

Chop the celery, apple, cucumber and radishes into ½” chunks.

Mix the vegetables with the coconut yogurt dressing.

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Serve the salad on a bed of baby greens.

Shared at: The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday, Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays

Slow Cooker Carnitas with Plantain Wraps

I had some pork shoulder that needed using up, so I decided that I was going to make carnitas in the slow cooker.  I left them cooking all day while I was out, and by the time I came home they were amazingly tender and falling ppart.

I looked at the meat and decided that we needed something to accompany it – a wrap perhaps?  So I got cooking and came up with this recipe.

I served the carnitas in the wrap with some avocado cream that I made.

The carnitas are 100% AIP friendly, but the wraps do contain whole eggs which are an AIP stage 2 reintroduction.  If you need a 100% AIP plantain wrap, one can be found here.  The wraps are gluten, nut and dairy-free however.

When reintroducing foods on the AIP, I recommend this guide.

Slow Cooker Carnitas with Plantain Wraps

serves 6

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For the Carnitas:

  • 2½lb boneless pork shoulder
  • 6 cloves garlic
  • 2 tsp dried oregano
  • 2 tbsp apple cider vinegar
  • sea salt to taste
  • 1 large onion – cut into 8 wedges
  • 3 dried bay leaves

For the Plantain Wraps:

For the Avocado Cream:

  • 3 ripe avocados
  • 2 cloves garlic
  • zest and juice of 1 lime
  • ½ cup coconut cream (the thick stuff that rises to the top of coconut milk)
  • 2 tbsp avocado or coconut oil
  • sea salt to taste

To make the carnitas:

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Take the pork and cut it into large cubes – about 1½” in size.

Place these in a slow cooker with the garlic, oregano, vinegar, salt and stir to mix.

Scatter the onion and bay leaves evenly over the meat.

Turn the slow cooker on and cook on low for 8 hours.

Discard the bay leaf and shred the meat, mixing in the onions.

Keep warm while making the wraps and the avocado cream.

To make the plantain wraps:

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Cut the tops and bottoms off the plantains and then cut a slit in the skin along the full length.  Use your thumbs to peel off the skin.  Cut the plantain in chunks and put in a food processor or blender along with the eggs.

Puree at a high speed, gradually adding the water until you achieve a pancake batter consistency.  You may need a little more or a little less water depending on the size of your eggs and the size of the plantains.

Season with sea salt.

Heat a little coconut oil in a skillet over a medium-high heat, then add ½ cup of the batter, swirling the pan around to spread it out as evenly as possible.  Allow to cook for 3-5 minutes until the top is set and the bottom is golden brown.  Flip the wrap over and cook for a further 2-3 minutes to cook the top.

Remove the wrap from the pan, keep warm and repeat with the remaining batter.

To make the avocado cream:

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Place all the ingredients in a food processor and pulse until smooth.

To assemble:

Place the plantain wrap on a plate and pile on a generous amount of the shredded meat.  Top with the avocado cream.

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Fold up and serve….

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These are incredibly filling!

Shared at AIP Paleo Recipe Round Table #67

Shared at Full Plate Thursday

Shared at Real Food Friday

Shared at Gluten Free Friday

Shared at Waste Not Want Not Wednesday

Shared at Allergy Free Wednesday

Shared at Gluten Free Wednesday

Shared at Pure Blog Love

Paleo Tortillas- gluten, dairy and nut-free

These tortillas are gluten, dairy and nut-free.  They do contain eggs and flax seeds however, so they are not AIP unless you have successfully reintroduced these ingredients.

They are made in a similar manner to a crepe, but are surprisingly sturdy and can cope with being used as a taco-wrapper, or to roll around fillings.   They are great to use in the lunchbox – I often spread the tortilla with mayonnaise, then top with sliced or shredded chicken and some lettuce and roll it up.  Cut into bite-size pieces and you have a tasty, nutritious lunch.

Whole eggs and flax seeds are both stage 2 reintroductions.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Tortillas

makes 10-12

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  • 1 cup tapioca starch
  • ½ cup flax meal/ground flax seeds
  • 2 tbsp coconut flour
  • ½ tsp baking powder (find one that is both gluten and aluminium free or make your own using this recipe)
  • ½ tsp sea salt
  • 3 large eggs
  • 4 egg whites
  • 2 tbsp melted coconut oil
  • ¾ cup water
  • coconut oil to cook

Mix all the dry ingredients together.

Whisk the eggs with the egg-whites and coconut oil.

Now add the dry ingredients to the wet and whisk well (you can also use a stand mixer, but this recipe will not work in a blender or a food processor as the tapioca starch turns gloppy and NASTY!).  The batter will be quite thin – thinner than a pancake batter, but that is OK.

Heat a small amount of coconut oil in a skillet, then pour in ¼ cup of the batter, swirling the pan to make sure that the batter coats the base in an even layer.

Cook for 2 minutes, then flip the tortilla and cook for a further minute on the second side.  They should be just lightly coloured, and still soft and pliable.

Remove the tortilla from the pan and keep warm.  Repeat with the remaining batter.

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Shared at Waste Not Want Not Wednesday

Chocolate Chunk Sunbutter Cookies

I don’t make many paleo treats for the kids, but occasionally I do make some cookies to either eat as a snack or to put in lunch boxes.

These cookies are made using sunflower seed butter, and are nut-free.

Sunflower seeds, whole eggs and chocolate are all AIP stage 2 reintroductions.  When reintroducing foods on the AIP, I recommend this guide.

Chocolate Chunk Sunbutter Cookies

makes 12 cookies

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  • ½ cup sunflower seed butter (made using sunflower seeds and this recipe)
  • 6 tbsp coconut flour
  • 1 egg
  • ½ cup coconut sugar
  •  ⅓ cup coconut oil – melted
  • 12 small chunks of good quality dark chocolate (95% cocoa solid if possible)
  • sunflower seeds to decorate

Preheat the oven to 180°C/350°F.

In a large bowl, mix together the sunflower seed butter, coconut flour, egg, coconut sugar and melted coconut oil.  Place the dough in the fridge for 30 minutes to allow it to firm up.

Once the dough has firmed up, roll it into 12 even sized balls and place them on a baking sheet.  Flatten the balls out into cookie shapes.

Press one chunk of chocolate into the center of each cookie and decorate with some sunflower seeds.

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Bake in the preheated oven for 15 minutes until starting to brown.  The cookies are very soft when first removed from the oven so allow the cookies to firm up on the baking sheet for 10 minutes and then remove to a wire tray to cool completely.

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Shared at Allergy Free Wednesday #115

Shared at Full Plate Thursday 5-1-14

Shared at Gluten Free Friday #89

Shared at Real Food Fridays #36

Shared at Gluten Free Wednesday 5-7-14

Oven Baked Meatballs

I love meatballs!  And this is my favourite way of cooking them:

This is an AIP stage 4 reintroduction recipe as it contains tomatoes in the marinara sauce.  When reintroducing foods on the AIP, I recommend this guide.

Oven Baked Meatballs

serves 6

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  • 2lb ground beef – preferably grassfed
  • 1lb ground pork – preferably pastured
  • 1 tsp fennel seeds
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried sage
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 onion  – finely chopped
  • sea salt and freshly ground black pepper to taste
  • 2-3 cups pre-made marinara sauce

Preheat the oven to 190°C/375°F.

Place both types of ground beef in a large bowl.

Grind the fennel seeds in a pestle and mortar and add to the bowl.  Add all the dried herbs, the garlic and onion powder and the chopped onion.

Season well with sea salt and freshly ground black pepper.

Mix well.  This is easiest done with your hands.

Now roll the mixture into small balls.  I like to make them about the same size as a golf ball.

Place the meatballs on a rimmed baking sheet.

Bake the meatballs in the preheated oven for around 30 minutes until they are browned and cooked through.

Now transfer the cooked meatballs to a glass baking dish.

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Ladle over 2-3 cups of marinara sauce.

Bake the meatballs in the oven for a further 20 minutes until it is all bubbly.

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Serve over cauliflower rice, spaghetti squash or zoodles.

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Shared at Hearth and Soul Hop