Pineapple has always been one of my favorite fruits, while coconut tends to fall flat on my palate. My brain just never knew what to make of the nutty-not-nutty, sweet-not-sweet notes of coconut–fresh, canned, shredded, milked, or otherwise. But ...
Are you a dip person? I am. If I could have some sort of dipping sauce with every meal and even more specifically an aioli, I would. Eating AIP-friendly has its challenges but that doesn’t mean you have to ...
Tuna salad is often vilified as smelly, fishy, and a Very Bad Thing to bring to the office for lunch. This reputation put me off it for years, until I went looking for easy seafood recipes I could whip ...
You’re going to love this salmon recipe, not only because it has so much flavor but also because it’s so unbelievably quick to make. In fact it’s one of those meals that looks like you’ve gone to far more effort ...
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 ...
This lamb recipe, like many of my recipes, was a happy accident one evening as I was trying to clean out the fridge and use up ingredients before they went bad. I abhor food waste (yes I meant to ...
It’s been ages since I’ve had Chinese food. With so much of it breaded and fried, heaped over rice, and swimming in sauces made of soy and/or corn starch, it’s not the most allergen-friendly cuisine. But with a few ...
