If you are looking for an AIP take on carrot cake, here is the recipe you’ve been waiting for! Perfect for a birthday, Easter meal, or “just because,” you will love how easily this carrot spice cake comes together (and ...
It took me awhile to figure out the best way to use cauliflower “rice” – I was never happy with the mushy result that I’d get when I let it defrost before cooking. It turns out the trick is to ...
Simple blended root vegetable soups help me make it though the winter months, and I often enjoy them for breakfast or as a base for leftover protein, like shredded chicken or meatballs. This parsnip-leek soup freezes wonderfully and is a ...
Here is a seasonal take on my AIP Citrus Tart, instead this time with cranberry! For those of you sensitive to cassava and/or coconut, you’ll be happy to hear this tart doesn’t use any of those ingredients, but still tastes ...
Even though I LOVE my Instant Pot, I have to admit it has taken me a while to figure out how to make a perfectly AND predictably tender batch of meat. I finally discovered that the common method of quickly ...
If you are looking for a great soup to add to your batch-cooking routine, this is the one! It features just enough meat for a protein boost with lots of broth, root veggies, greens, and a delightful flavor from tarragon ...
Just like other organ meats, chicken hearts are densely packed with many hard-to-obtain nutrients. They boast a very high level of coenzyme Q10, a powerful antioxidant that is essential for cardiovascular health. They also contain high amounts of preformed vitamin ...
I’m a big fan of having salads for lunch in the summertime, especially when time is tight! The star here is a good fig balsamic vinegar, that has just the right blend of sweetness and acidity to make a killer ...
