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. 

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.

CRISPY CHICKEN COSTOLETTA (AIP)

http://paleofoodiekitchen.com

INGREDIENTS

Lemon Cream Sauce:

• 2 tbsp (30 g) ghee
• 1 clove garlic, minced
• ¼ cup (60 ml) lemon juice (about 2 lemons)
• ¼ cup (60 ml) chicken broth or bone broth
• 2 tsp (16 g) tapioca flour
• ¼ cup 2 tbsp (90 ml) coconut milk
• zest of 1 lemon
• ¼ tsp sea salt

For the chicken and green beans:

• coconut oil for frying
• ¼ cup (32 g) tapioca flour
• ½ tsp garlic powder
• ½ tsp sea salt
• 1 pound (450 g) chicken cutlets (about 4 pieces)
• 1 pound (450 g) green beans, trimmed

INSTRUCTIONS

1. Prepare the lemon cream sauce by melting ghee in a small saucepan over medium low heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add lemon juice and broth. Whisk until combined and bring to a simmer.
4. Dissolve tapioca flour in coconut milk and add it to the saucepan. Whisk until it thickens.
5. Turn off heat and add lemon zest and sea salt to taste. Set aside while you prepare the chicken.
6. Heat a cast iron pan over medium high heat. Add coconut oil until its about ½" inch (1.27 cm) deep.
7. Combine tapioca flour, garlic powder and sea salt.
8. (You will be cooking the chicken in 2 batches so they crisp up evenly.) Dredge 2 chicken cutlets with the flour mixture and gently shake to remove excess.
9. Place cutlets in the hot oil making sure they are at least an inch apart from each other. Fry the first side for 4 to 5 minutes. Flip and fry the other side for another 4 to 5 minutes.
10. Remove from the pan and set aside on serving plate.
11. Repeat for the remaining chicken cutlets.
12. Drain the coconut oil from the pan and add the green beans.
13. Saute for 5 minutes or until its bright green and cooked through.
14. Serve with the chicken cutlets and lemon cream sauce.

Gluten Free Thumbprint cookies

www.deliciousobsessions.com

Jam-Filled Thumbprint Cookies (gluten, dairy, nut, egg free, autoimmune paleo)

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.

Author: Jessica Espinoza @ Delicious Obsessions

Recipe type: gluten free, grain free, dairy free, egg free, autoimmune friendly dessert

Serves: 12

Ingredients

• 1 cup coconut cream concentrate, aka. coconut butter (not oil , not cream)
• 1 cup finely shredded coconut
• ⅓ cup coconut flour
• ¼ cup maple syrup
• 2-4 tbsp. coconut milk 
• 2 tsp. vanilla extract
• 1 tsp. orange extract
• ¼ tsp. sea salt
• Your choice of jam (Crofters Organic Strawberry and Organic Orange are our favorites)

Instructions

1. Preheat your oven to 350 F.
2. Line your cookie sheet with parchment paper.
3. If your house is cool, your coconut cream concentrate is probably hard as a rock. If so, just place the jar in a bowl of hot water for about 20 minutes and it should soften up. I sometimes will place the jar in a pan of water and heat it over very low heat for 15-30 minutes or until the coconut cream concentrate is liquefied. You want the cream to be smooth and creamy with no chunks, as this will help the cookie dough blend together easily.
4. Combine all of the ingredients (except the jam) in a medium mixing bowl with a hand or stand mixer. Start with 2 tbsp. of coconut milk and add a tad more if your dough seems too dry. Your cookie dough should hold together, but be soft and pliable enough for you to easily form the little cookies.
5. Take about a tablespoon of the cookie dough (more or less, depending on how big you want your cookies) and roll the dough into a ball. Then, carefully flatten a little into more of a cookie shape.
6. Place the cookie on a cookie sheet lined with parchment paper.
7. Using your thumb or the back of a measuring spoon, make a little indention into the middle of the cookie.
8. Repeat until all of your dough is used.
9. Place a spoonful of jam in the middle of the cookies.
10. Bake for 15-20 minutes. You want the cookies to be lightly browned around the edges.
11. Remove from oven and let cool completely before serving. They taste DELICIOUS when they're warm, but they are a bit crumbly if they have not cooled completely. I recommend using a fork if you want to eat them warm.  But, be careful, as the jam gets SUPER HOT!
12. NOTE #1
13. Whenever I refer to coconut butter or coconut cream concentrate in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It's not referring to coconut milk or coconut cream (the liquid beverage-type products), and it's not referring to those vegan "butters" that often use coconut oil in them. You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
14. NOTE #2
15. The texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store (Natural Grocers). If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.