Savory

AIP Parsnip fries

French Fries

 

Its grilling season, and nothing completes an AIP salad and grilled protein like these parsnip fries. So easy, and actually preferred over potato fries by every single person I’ve made these for – you’ll be running back to the farmers market every week just to pick up parsnips.

Parsnips support your body in the way of a high fiber content, magnesium, folate and potassium. So important to get those minerals and nutrients through food, daily. And how delightful in the form of a baked, greasy, salty vegetable!

  • 2-3 Medium Parsnips
  • 4 tbsp Avocado Oil
  • 1 tsp Himalayan

Preheat oven to 400 degrees. Chop your parsnips into similar sized sticks. Place your parsnips on a sheet pan, drizzle with oil and stir as to incorroporate all of the oil. Sprinkle with salt. You of course may add whatever herbs spices your heart desires.

Bake for 30-45 minutes based on how thick you cut your parsnips. Bring the temperature up to 500 and broil for 5-10 minutes, depending on how crispy you like your fries. We like ours on the crispy side!

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Sweet

Cassava Brownies

brownies

 

Brownies. Chocolate. Gooey and delicious. Today we made something just for fun. While this recipe wasn’t intended to meet the requirements for a health dessert, it still packs a seriously healthy punch! With beef gelatin, (yes I’m obsessed) and raw cacao you are still adding benefits to your diet, while eating dessert.
Beef gelatin provides an abundant source of collagen, supporting the bodies ability to maintain healthy skin, hair, nails, bones and joints. Its also wonderful for soothing gut issues! Its what gives gluten free baking a beautiful spongy texture!
Raw Cacao powder is extremely nutrient dense, offering fiber, protein and fat all without carbohydrates. Its rich in magnesium, antioxidants and polyphenols – a micronutrient that can help prevent degenerative diseases!

Now that we know what we’re eating, lets get to it!

Pre-heat oven to 350. In a sauce pan, heat oil, honey, cacao powder, gelatin and salt. Stir. Once melted, mix your dehydrated coconut milk into the water and temper the liquids. Wisk in eggs. Add the baking soda and ACV. Once combined, stir in the cassava flour. I baked mine in a 9×7 glass Tupperware container for about 20 minutes. You may need to adjust your timing if its in a different size pan. The toothpick trick is tride and true!

This is a very basic brownie recipe. You can add anything to it, get creative! Vanilla or coffee extract, peppermint essential oil, cacao nibs, or even drizzle it with a little bit of warmed up coconut manna.

Sweet

Probiotic AIP Gummy Bears

Mixed berry gummy bears made with beef gelatin and kombucha? Is this a candy or a multivitamin? I jumped up and down the first time I made these for my boys. A treat I could give them that is not filled with inflammatory syrups, sugars and dyes!

guummy bears

Beef Gelatin – I add this supplement to everything! It gives these gummy bears the perfect consistency, you wont know you’re actually eating something very good for you. An incredible source of quality protein and amino acids. Wonderful for joint, skin, hair, nail, muscle and bone health! These are truly a gummy vitamin that packs a protein punch!

Kombucha – what cant it do? With live probiotics, it opens up those detoxification pathways, aids in digestion and supports overall immune health. Just be careful with this if you’ve got any kind of bacterial overgrowth, (SIBO, Candida etc.) You may want to sub out a quality, not from concentrate, pure juice instead.

I found bear molds on amazon that have no plastic fillers, chemical coating, and are BPA Free! Find them here.

In a saucepan on low heat, warm the juice, being careful to keep the temperature below 105 degrees as to not compromise the probiotics. Sprinkle on the gelatin one tbsp at a time. Whisk in thoroughly. Keep whisking on low for a few minutes until entirely incorporated. If you’re including a sweetener, add it at this time and dissolve it completely. Poor into molds and let set in the fridge for 4 hours before removing from the molds. I store mine in a mason jar in the fridge. And they’ve never lasted more than a few days, but I’m sure they would keep just fine for a week or two!