For twelve years, I lived in Arizona, where authentic Mexican food was within three feet of me at any one time. Oh, friend. That food was a-MA-zing. The homemade tortillas! The (very) hot salsas! The margaritas! (Ahem.) When I ...
One of my favorite things to eat is gyoza or Japanese potstickers. Crispy on the outside, yet chewy and juicy on the inside. I’ve had dreams of making a nutrient-dense and AIP version but I was too intimidated by ...
Banh Mi is the Vietnamese word for bread, but it also refers to a sandwich in Vietnamese cuisine that is stuffed with some very specific ingredients and flavors. When I lived in West Africa, I lived across the street ...
I’ve raved before about how much I love basil. And I think I say that every time I publish a recipe with basil in it. But I usually use it in unexpected, sweet applications – ice cream and beverages ...
Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol. This flavorful dish comes together in less than 30 minutes and is a ...
Meriam-Webster’s definition for “Alfredo” is: a sauce for pasta incorporating butter, cream, garlic, and parmesan cheese. Sooooooo basically nothing that an AIP upholder can have. What if I told you this “Alfre-no” is sure to bring any Italian food ...
Winter IS here. It is settled in and not in a hurry to move on. I generally have quite the struggle staying positive and happy during the winter months. Rather than spend these cold, overcast months depressed and binge ...
Thanksgiving has to be my favorite holiday of the year. Friends, family and food. What could be better, right? Leftovers for days! Holidays can also be daunting when navigating the thanksgiving menu on a strict protocol. My holiday wishes ...
