Roasted Okra

Preheat oven to 400.
Slice okra into medallions , the thinner the crispier. Adjust oven time based on thickness. Thinner will cook quicker.
Lay okra , single layer on baking sheet, drizzle with olive oil. Bake for 5 minutes and the flip with spatula and cook 5 more minutes. They are ready when brown on each side.

Remove from oven sprinkle with salt.
Options: pepper, parmsean cheese, your choice of herbs and spices.

STRAWBERRY SPINACH PASTA SALAD WITH ORANGE POPPY SEED DRESSING

From Creme de la Crumb

• 8 ounces penne noodles, cooked according to package directions (GF)
• 2 cups packed fresh baby spinach leaves
• 1 cup sliced strawberries
• 1 cup pineapple chunks
• ¼ cup dried cranberries, or dried blueberries
• ½ cup salted cashews, or other nut like pecans or walnuts

orange poppy seed dressing

• ½ cup extra virgin olive oil
• ⅓ cup apple cider vinegar
• ¼ cup plain greek yogurt ( Hw: you can omit for dairy free) 
• 1 tablespoon dijon mustard
• 3 tablespoons honey
• ⅓ cup orange juice
• 2 teaspoons poppy seeds
• optional: pinch of salt and pepper

You can also add chicken or steak. 

Sweet Potato Skins AIP

www. asquirrelinthekitchen

This recipe is 100% autoimmune protocol compliant.

Serves: 6

Ingredients

• 3 sweet potatoes (approximately the length of your hand)
• 2 tablespoons avocado oil
• 1/3 teaspoon fine sea salt
• 
  
• Stuffing:
• 4 slices bacon, chopped
• 2 cups chopped mushrooms (hw: we are not fans of mushrooms so for us , optoonal) 
• 1 cup chopped red onion
• 1/4 teaspoon of fine sea salt, or more to taste
• 1/2 avocado, chopped
• 2 scallions, chopped
• 1/3 cup chopped cilantro
• 
  
• Sauce:
• 1/2 cup full fat coconut milk
• 1/3 cup chopped cilantro
• 2 teaspoons lemon juice
• Pinch of salt

Instructions

1. Warm up the oven to 400° F.
2. Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
3. While the potatoes are baking, let's prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
4. Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
5. Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
6. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
7. Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
8. Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
9. In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
10. In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
11. Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
12. Bon appétit!

Coconut StrApple Bars (dehydrator) AIP

https://edibleattitudes.com

• 1 cup thawed strawberries
• 2 cups shredded apples
• 1 cup shredded coconut
• 1/4 cup melted coconut oil*
• 1 T.  honey* (optional)

EQUIPEMENT:

• Dehydrator*
• Food Processor
• Spatula

DIRECTIONS:

1. Thaw the strawberries.
2. Melt the coconut oil.
3. Peel and shred the apples.
4. Place all the ingredients but the coconut oil into the food processor.
5. Pour the coconut oil over the shredded coconut. The coconut will harden if in contact with the apples or strawberries too long without being mixed together.
6. Mix all the ingredients together until all fruit chunks are gone. The flakes from the shredded coconut will still be there which is fine.
7. Spread evenly on to a dehydrator pan, approximately 1/4 inch thick.
8. Dehydrate at 135°F for 4 to 5 hours. It is done when it is hard enough to hold together but not be brittle.
9. Cut into square portions and store in the refrigerator.

What are nightshades?

 

Nightshades are a family of plants (Solanaceae) that include:

• potatoes
• peppers
• tomatoes
• tomatillos
• eggplant
• goji berries

These plants contain a toxin that can cause joint pain and inflammation in people who are sensitive to it. Most people with autoimmune conditions notice a decrease in pain and inflammation when removing these foods from their diet

Nightshade Free Salsa! (AIP Salsa)

http://juicingmyms.blogspot.com

Nightshade free Salsa (AIP Salsa)

• 1 Mango
• 1/2 medium Red Onion
• 7-8 Radishes (depending on size and how spicy you want your salsa to be)
• 1 bunch Cilantro
• 1/2 medium Jicama
• 2 cloves Garlic, minced
• 1 lime, juiced
• Salt to taste

Chop mango, red onion, radishes, cilantro and jicama. 
Add minced garlic, lime juice and salt to mixture. 
Let mixture sit in the fridge for at least 30 minutes or over night!

Enjoy!

Paleo Nightshade-Free Sweet Potato Chip Nachos

https://cleaneatingveggiegirl.com

1 TB of red palm oilthe greens of one large leek, chopped
1 lb of grassfed ground beef (or ground turkey)
1 tsp pink Himalayan sea salt
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cinnamon
Romaine, butter, or iceburg lettuce, shredded
1 5 oz bag of Paleo sweet potato chips (I often buy mine from Thrive)
1/2 small red onion, diced
1 2.25 oz can of sliced black olives
a double-batch of homemade guacamole
4 green onions, chopped

1. In a large skillet over medium high heat, melt the red palm oil.  Once hot, lower the heat to medium and add leek greens.  Saute for approximately five minutes, or until softened.

2. Once softened, add ground beef and cook until no longer pink.  Season with salt, turmeric, garlic powder, onion powder, and cinnamon.

3. While the meat is cooking, prepare the toppings.

4. Compile nachos in the following order: lettuce, sweet potato chips, taco meat, red onion, black olives, guacamole, and green onion.

CHICKEN FILLING:

• 2 boneless, skinless Chicken breasts
• 2 med. onions
• 8 white mushrooms (optional)
• juice of 2 limes
• 1 Tbsp. coconut oil
• 3 Tbsp. olive oil
• 1 1/2 tsp. pink salt (or sea salt)
• 1 Tbsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. oregano
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 1/2 tsp. ground cumin **OMIT FOR STRICT AIP**
• 1/2 tsp. black pepper **OMIT FOR STRICT AIP**​​

METHOD:

• In a med. mixing bowl, stir together the lime juice, olive oil, & all spices. Slice chicken into thin strips. ​Put it into the oil/spice mix and stir to coat evenly. Set aside.
• Slice onions into thin half-rings. Slice mushrooms into slices. Sauté onion & mushroom in the coconut oil; med-high heat until thy are just starting to brown.
• Add the marinated chicken to the pan with the veg. Sauté until cooked through.

EASY GUACAMOLE:

• ​2 ripe avocados
• 2 lg. cloves of garlic, minced
• juice of 1 lime
• 1/4 tsp. pink salt (or sea salt)
• 1/4 tsp. onion powder
• 1 Tbsp. thick coconut milk (no additives)

​METHOD:

• ​Place all ingredients into a bowl. Mash, or mix with a mixer, until mostly smooth.

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Tip: Don't want the tortilla? Use lettuce wraps! Or add the filling & guacamole to a bowl of baby spinach for an easy fajita salad!

(the link was broken for her tortillas so here is another recipe)

https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/

Best Ever 5 Minute Cassava Flour Tortillas

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!

INGREDIENTS 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour! 1 cup coconut milk canned or boxed 1/2 cup olive oil 1/2 cup water 1-2 teaspoons sea salt to taste 2 teaspoons garlic granules fresh cracked pepper to taste- about 1-1 1/2 teaspoons olive oil for cooking

INSTRUCTIONS

1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!