Berry Vanilla Tea Latte

Frothy, sweet, and oh so delicious. Makes me excited to wake up in the morning! :)

Berry Vanilla Tea Latte

2-3 cups hot, steeped green tea
1-2 tsp. vanilla powder or extract
2-3 Tbsp. grass-fed butter or grass-fed collagen powder
1/2 cup of your favorite berries
Pinch of sea salt

1. Put all ingredients in high-speed blender, excluding collagen, and mix on high until frothy.
2. Add in collagen and incorporate at low speed.
3. Serve and enjoy!

Herb Roasted Coconut Chips

Basic, delicious, and packed with good fat. Perfect as a snack or garnish and serve as a pretty little party app. 

Herb Roasted Coconut Chips

6 oz. plain, organic coconut chips
2 Tbsp. sage
2 Tbsp. rosemary
2 Tbsp. thyme
1 Tbsp. sea salt

1. Spread coconut chips onto baking sheet and toast at 350° F for 7-10 minutes or until golden brown.
2. Place in bowl and mix with seasonings, adjusting amounts to taste.
3. Garnish, serve and enjoy!

Healthy Hot Cocoa

Nothing beats a hot mug of cocoa on a cold winter's night. Here's my delish AIP friendly version :)

Healthy Hot Cocoa

2 cups brewed hot black tea (or organic coffee for mocha flavor)
1/4 cup cocoa powder (or carob for AIP)
2-3 Tbsp. coconut oil (AIP) or grass-fed butter
1-2 tsp. cinnamon powder
1 tsp. clove powder
2 tsp. vanilla extract
2 Tbsp. grass-fed collagen powder
Sweetener to taste: stevia, bee pollen, or grade b maple syrup

1. Place all ingredients in blender and mix at high speed until frothy.
2. Re-heat if desired.
3. Enjoy!

Mocktail Moscow Mule

Festive and refreshing. Cheers to good health!

Mocktail Moscow Mule

6 oz. club soda
1 tsp. organic ginger powder or fresh ginger root
Juice of 1 lime
1 tsp. grass-fed collagen powder
1/2 tsp. stevia (if sweetness desired)
Optional: 1 oz. vodka

1. Mix all ingredients and adjust if desired.
2. Pour into copper mug or attractive glass and garnish with lime wedge.
3. Enjoy!

Beet Chips with Mango Guacamole

A colorful and festive party app!

Beet Chips with Mango Guacamole

For beet chips:

4 medium beets, cleaned
3 Tbsp. extra virgin olive oil or avocado oil
2 tsp. sea salt
 
1. Preheat oven to 350° F.
2. Slice beets on mandolin (much easier!) or slice very thinly with a sharp knife.
3. Place chips into a large bowl and cover with oil, massaging into each chip.
4. Transfer chips to baking sheets. Pizza sheets with holes work very well to achieve more crisp chips.
5. Bake for 20 minutes, flipping once halfway through baking.
6. Allow to cool.
7. Sprinkle with salt and enjoy with the following dip or as-is.

For mango guacamole:

2 ripe avocados
1/2 ripe mango
Juice of 1 lime
3-4 cloves garlic, minced
Sea salt (to taste)
1 tsp. grass-fed gelatin (to thicken)

1. Put all ingredients into a bowl and mash together to desired chunkiness.
2. Enjoy with beet chips or fresh veggie slices.

Rosemary Garlic Bisque

Creamy, easy and delicious soup. What's not to like?

Rosemary Garlic Bisque

1 head cauliflower, chopped and boiled until soft
1 can full-fat, organic coconut milk
6-8 cloves fresh garlic (or to taste)
1 large bunch fresh rosemary
2-3 Tbsp. grass-fed collagen
2 tsp. sea salt (or to taste)

1. Place all ingredients in high-speed blender and mix until desired consistency. Adjust seasonings if needed.
2. Heat soup on stove to warm.
3. Pour into serving bowls, garnish with sprigs of rosemary and drizzle with olive oil.
4. Enjoy!

Sweet Potato Custard

I like to bake a few extra sweet potatoes sometimes to make this quick and yummy custard to have for breakfast or dessert.

Sweet Potato Custard

3 baked sweet potatoes, cooled and skin removed
1 can full-fat, unsweetened coconut milk
3 Tbsp. grass-fed gelatin
1 tsp. cinnamon
1 tsp. ginger
1 tsp clove
2 Tbsp. vanilla extract
3 Tbsp. carob or cocoa powder
1/2 tsp. sea salt

1. Blend all ingredients until combined. Adjust spices to taste.
2. Pour into parfait glasses, garnish with cinnamon, and allow to set in fridge for at least an hour.
3. Enjoy!

Slow Roasted Herbed Chicken Wings

Most wings from restaurants are deep fried in GMO oils and are toxic to cells. . . No bueno. But wings can be healthy. Choose meat from pastured, organic chicken, coat in healing herbs and good fat, and slow roast until crisp. Serve with salad and/or veggies and you're good to go.

Slow Roasted Herbed Chicken Wings

2 lbs. organic, pastured chicken wings
1/4 cup avocado or olive oil
1 tsp. sage
1 tsp. rosemary
1 tsp. turmeric
1 tsp. thyme
1 Tbsp. sea salt

1. In a mixing bowl, place chicken and cover in oil and massage in the seasonings.
2. Place seasoned wings on greased baking sheet and slow roast for 2 hours at 275° F.
3. Enjoy!

Wild Salmon with Creamy Dill Sauce

Simple, fast and healthy entree, elegant enough for a dinner partay.

Wild Salmon with Creamy Dill Sauce

4 fillets of wild salmon
1 can full-fat, unsweetened coconut milk
1 lemon, juiced
1 bunch fresh dill, chopped
7-8 cloves garlic, minced
Sea salt to taste
Olive or coconut oil

1. In saucepan, add coconut milk, lemon juice, dill, garlic and sea salt to taste. Heat over medium heat until bubbling.
2. In another pan while sauce is heating, add small amount of oil and heat over medium heat. Add salmon fillets and cook on both sides until halfway cooked (pink on outside, raw on inside).
3. Pour creamy dill sauce over salmon, and heat until salmon is cooked through and flavors have combined.
4. Enjoy dish over cauliflower rice and/or with fresh salad and your favorite vegetables.

Spiced Pumpkin Gummies

An easy, tasty, and gut-healing fall treat, perfect for breakfast, snack or dessert--and the kiddies will love 'em.

Spiced Pumpkin Gummies

1 can full-fat, unsweetened coconut milk
1 can organic pumpkin purée
1/4 cup grass-fed gelatin
2 Tbsp. vanilla extract
1 tsp. cinnamon
1 tsp. clove powder
1 tsp. ginger powder
Pinch of sea salt
Sweetener: 1 banana, 1 apple (cored), 1 tsp. stevia, or 2-3 pitted dates

1. In a high speed blender, mix all ingredients, except gelatin, until combined.
2. Transfer mixture to saucepan and heat over medium.
3. Slowly whisk in gelatin until incorporated.
4. Pour into glass dish or molds, and allow to set in fridge for at least 2 hours.
5. Enjoy!

Creamy Garlic Cauliflower Purée

A perfect grain-free side dish :)

Creamy Garlic Cauliflower Purée

1 head of roughly chopped cauliflower

1 can full-fat coconut milk

2 tsp. sea salt

1 tsp. pepper

1 Tbsp. garlic powder or 4-5 cloves of fresh garlic

2 tsp. onion powder

1. Bring a large pot to a light boil.

2. Add the cauliflower and simmer for 15 minutes.

3. Drain and blend until smooth.

4. Add coconut milk to help liquefy in the blender. You may need to blend in batches.

5. Stir in the spices.

6. Pour into serving vessel or keep heated on stove top.

7. Enjoy!

Strawberry Banana Cream Gummies

Perfect breakfast, snack, or dessert for all ages :)

Strawberry Banana Cream Gummies

1 bag frozen organic strawberries
1 banana
1 can full-fat coconut milk
4 tbs grass-fed gelatin

1. Blend berries, banana and coconut milk in high-speed blender.
2. Pour mixture into medium saucepan and heat on low-medium.
3. Slowly whisk in gelatin, one spoonful at a time, until thoroughly incorporated.
4. Pour mixture into glass casserole dish or molds (greased with coconut oil) and allow to set in fridge for at least 2 hours.
5. Top with coconut cream and enjoy!

Pumpkin Cocoa Custard

Easy fall breakfast or dessert treat :)

Pumpkin Cocoa Custard

1 can organic pumpkin puree

1 can full-fat organic coconut milk

¼ cup grass-fed gelatin

¼ cup organic cocoa powder (carob for AIP)

1 tsp pumpkin pie spice

Pinch of sea salt

Raw honey to taste (optional)

1. Put all ingredients, except gelatin,  in high-speed blender and mix thoroughly.

2. Incorporate gelatin at low speed. 

3. Spoon into serving dishes, dust with cocoa powder.

Enjoy!

Orange Dreamsicle Gummies

Gut healing Orange Julius inspired goodness.

Orange Dreamsicle Gummies

4 oranges, freshly juiced
1 cup of full-fat coconut milk or heavy cream
1 tsp vanilla extract
1/4 cup grass-fed gelatin
1-2 tsp raw honey
Pinch of sea salt

1. Over medium heat, whisk juice and milk.
2. Mix gelatin into the mixture and add honey and salt. Whisk until dissolved.
3. Bring to a soft boil, stirring constantly.
4. Remove from heat, stir in vanilla.
5. Pour mixture into glass square pan or greased (with coconut oil) tin.
6. Allow to set for a few hours.
7. Cut out squares, top with coconut cream or grass-fed heavy whipped cream and enjoy!

Kombucha Chia Jigglers

Get jiggy wit it.

Kombucha Chia Jigglers

16 oz. of kombucha
3-4 tablespoons chia seeds
3 tablespoons grass-fed gelatin
Coconut oil

1. In a stainless steel pan, pour 8 oz. of kombucha. Set remaining 8 oz. aside.
2. Whisk in gelatin and stir until dissolved. Add chia seeds.
3. Heat mixture on low setting to preserve beneficial bacteria in kombucha.
4. Remove from heat.
5. Pour mixture into bowl and incorporate remaining kombucha.
6. Pour into coconut oil-greased pan or molds and refrigerate at least 2 hours or until set.
7. Enjoy!

Creamy Berry Basil Pops

Perfect creamy treat for summer when you're craving ice cream and need something fast and easy.

Creamy Berry Basil Pops

1 can full-fat, organic coconut milk
1 bag frozen organic berries of your choice
2 generous handfuls of fresh basil
2 Tbsp. raw honey or a handful of bee pollen
Pinch of sea salt

1. Blend all ingredients gently until smooth consistency is achieved (or desired chunkiness).
2. Pour into 6 BPA-free popsicle molds and freeze for 2 hours.
3. Enjoy!

Hint: Use leftover liquid to make a smoothie!

Cocoa Banana Custard

Simple and easy dessert, elegant enough to serve at a little dinner party.

Cocoa Banana Custard

1 can full-fat coconut milk
3 ripe bananas
1/4 cup cocoa powder (or carob powder)
1 Tbsp. vanilla
1/2 tsp. sea salt
2 Tbsp. gelatin
2 Tbsp. raw honey (optional)
Fresh whipped cream for topping (optional)

1. Combine all ingredients, except gelatin, in blender until smooth consistency is obtained.
2. Add gelatin powder and incorporate at low speed until combined.
3. Pour into serving dishes and refrigerate for at least an hour.
4. Top with fresh whipped cream or coconut cream and berries and enjoy!

Chunky Carob Pudding

Funky, chunky puddin' perfect for breakfast or dessert ;)

Chunky Carob Pudding

1 ripe avocado
1/4 cup carob powder (or cocoa powder)
3-4 Tbsp. grade B maple syrup (more minerals than grade A)
1-2 Tbsp. grass-fed collagen powder
2 Tbsp. grass-fed gelatin powder
2 Tbsp. vanilla extract
Sea Salt

1. Place all ingredients in a bowl. Using masher, mix thoroughly.
2. For smoother consistency, place all ingredients, excluding collagen and gelatin, in blender and mix. Incorporate collagen and gelatin at low speed.
3. Spoon into a glass dish, sprinkle with sea salt and refrigerate for at least 30 minutes.
4. Enjoy!

Spiced Green Smoothie

A festive fall-inspired smoothie to start your day right, packed with good fat, minerals, protein and warming spices to satisfy hunger and regulate blood sugar. Enjoy! 

1 can unsweetened, full-fat coconut milk
1 head romaine lettuce
2 carrots
1 date
1 avocado
1 tsp. maca powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
1/2 tsp. sea salt
1 Tbsp. grassfed collagen

1. Add all ingredients, except collagen, to blender and mix until smooth.
2. Add collagen and incorporate at low speed.
3. Enjoy!

Purple Power Smoothie

Preeeety, purple and packed with minerals, anti-oxidants and good fat. Woot!

1 can unsweetened, full-fat coconut milk
1 chopped beet
1 cup frozen blueberries
1 tsp. maca powder
1 tsp. cinnamon
1 Tbsp. grass-fed collagen powder
1/2 tsp. sea salt

1. Add all ingredients, except collagen, to blender and mix until smooth.
2. Add collagen and incorporate at low speed.
3. Enjoy!

Chocolate Cake with Raspberry Compote

Beautiful and crowd-pleasing paleo dessert.

Chocolate Cake with Raspberry Compote

Cake:

1 1/2 cups packed almond meal
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cups packed pitted dates
1/2 cup filtered water
3 pastured eggs
3 tablespoons coconut oil
2 teaspoons vanilla
½ cup chopped walnuts (optional)

Compote:

1 bag frozen raspberries
Pinch of sea salt

1. Preheat oven to 325 degrees.
2. Mix dry ingredients in a bowl and set aside.
3. Blend dates and water in blender until smooth paste forms.
4. Mix date paste with other wet ingredients until smooth.
5. Add the wet ingredients to the dry and stir until smooth.
6. Grease an 8″ round cake pan with coconut oil and pour in batter.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. While cake is baking, heat frozen raspberries in stainless steel pan with a pinch of salt. Reduce sauce to desired consistency.
9. Make coconut cream. Coconut cream is simply the “cream” that separates from the water and rises to the top when a can of coconut milk is refrigerated. Mix in a touch of honey and sea salt to taste.
10. Once cake is baked, allow to cool and set.
11. Slice cake and serve with compote and coconut cream (or real grass-fed heavy whipped cream).

Chocolate Almond Fat Bombs

Eat GOOD fat. That is all for today.

Chocolate Almond Fat Bombs

1 cup melted coconut oil
1/2 teaspoon vanilla extract
1 tablespoon raw honey or grade b maple syrup
½ to 1 teaspoon sea salt
4 tablespoons unsweetened cocoa powder
½ cup almond butter
2 tablespoons grass-fed butter
Add-ins – Almonds, unsweetened coconut, berries (optional)
Paper cupcake liners

1. Mix all ingredients in a food processor until smooth.
2. Pour mixture into paper cupcake liners.
3. Sprinkle in almonds (whole or sliced), berries, coconut shreds, or toppings of your choice. Top with a touch of sea salt if desired.
4. Refrigerate until solid and store in the fridge.

Carob Peppermint Energy Bites

AIP, minty, "chocolatey" deliciousness.

Carob Peppermint Energy Bites

Makes about 18 balls

2 cups shredded coconut
3 Tbsp. coconut butter
4 Tbsp. coconut oil (melted)
1/3 cup carob (or cocoa) powder
3 Tbsp. raw honey
2-3 drops peppermint essential oil
1 Tbsp. collagen powder
2 Tbsp. gelatin powder
1 tsp. sea salt

1. Combine all ingredients, except shredded coconut, in large bowl and mix.
2. Add shredded coconut and combine.
3. Form mixture into compact, bite-sized balls.
4. Place onto glass dish greased with coconut oil (or use parchment paper).
5. Chill in fridge for 1 hour.
6. Enjoy!

Carob Fudge

Lovely dessert or frozen as fudgesicles :)

Carob Fudge

2 large Japanese sweet potatoes (purple skin with white flesh), peeled and diced
2 cans full-fat, unsweetened coconut milk
2/3 cup carob powder
4 tbsp. grass-fed gelatin
2 tbsp. coconut oil
4 tbsp. honey
1-2 tsp. sea salt
2-3 tsp. cinnamon

1. In a large pot, placed diced sweet potatoes and coconut milk. Bring to a boil, and then cook over medium heat until the sweet potatoes are very soft.
2. Once cooked through, add honey, carob, coconut oil, gelatin, salt, cinnamon and combine.
3. Transfer the mixture to a high-speed blender in batches and blend until smooth (unless chunkiness is preferred).
4. Pour fudge into a glass casserole dish and allow to set in fridge for a few hours or freeze for fudgescicles :)
5. Enjoy!

Date Balls

Sweet and perfect as a snack or dessert.

Date Balls

1.5 cups shredded coconut flakes (unsweetened), divided
1 cup dates (soaked in warm water for 5 minutes)
2 tbs coconut oil, melted
½ cup carob powder
½ tsp cinnamon
1 tsp gelatin (optional)
Pinch of sea salt

1. On 2 plates, place ½ cup of coconut flakes and carob powder. Set aside.
2. Place 1 cup coconut flakes, dates, cinnamon, gelatin, salt, and melted oil into blender.
3. Mix until paste forms.
4. Place in bowl and form balls with hands. Add more melted oil if needed.
5. Roll balls in carob powder then in coconut flakes.
6. Line balls on baking sheet and bake for about 12 minutes, or until flakes are golden.
7. Allow to cool and enjoy!

Carob Banana Ice Cream

AIP compliant ice cream :)

Carob Banana Ice Cream

3 cans full-fat, unsweetened coconut milk
2 bananas
2 tbsp raw honey (or stevia to taste)
2 tbsp vanilla
1/3 cup carob powder
Pinch of sea salt

1. Place all ingredients in blender and mix thoroughly.
2. Place in ice cream machine or pour into a large glass bowl and freeze overnight.
3. Allow to soften, garnish and enjoy!

Breezy Berry Mousse

Simple and light summery dessert.

Breezy Berry Mousse

1 can organic, unsweetened, full-fat coconut milk, chilled overnight.
1 bag organic frozen raspberries
Generous pinch of sea salt
1 tbs collagen powder

1. Place all ingredients in high speed blender.
2. Whip mixture for 20 seconds (do not over whip).
3. Spoon into parfait glasses, add garnish and chill in fridge.
Enjoy!

Blueberry Cream Gummies

Gut healing gummy goodness.

Blueberry Cream Gummies

1 bag frozen, organic blueberries
1 can organic, full-fat coconut milk
¼ cup grass-fed gelatin
Juice of 1 lemon
2 tbs raw honey (optional)
Pinch of sea salt
Coconut oil (for greasing pan)

1. In saucepan, heat milk, berries, lemon juice, honey (if using), and salt over medium.
2. Once mixture is heated, whisk in gelatin by the spoonful (to avoid clumping) until dissolved.
3. Pour mixture into glass dish or molds (greased with coconut oil for easier removal).
4. Allow to gel in the fridge for at least two hours.
5. Top with coconut cream if desired. Coconut cream is simply the “cream” that separates and rises to top when a can of coconut milk is refrigerated. Can add stevia/lemon juice to taste.
6. Enjoy!

Berry Ginger Kombucha Pops

Perfect probiotic packed pops!

Berry Ginger Kombucha Pops

2 cups homemade or store bought kombucha tea
1/2 cup organic strawberries, sliced
1 Tbsp. fresh ginger, finely diced
Set of 6 BPA free popsicle molds

1. Drop strawberries and ginger bits into molds.
2. Pour kombucha over berries, leave 1/2 inch at rim for expansion.
3. Place popsicle holder sticks into mold and freeze for 4-6 hours.
4. Enjoy!

Wild Salmon Cakes

Easy, tasty and AIP compliant.

Wild Salmon Cakes

1 can sockeye salmon (with bones and skin)
1 onion, diced
1 Tbsp. fresh garlic
2 Tbsp. capers
1 stalk celery, diced
3-4 Tbsp. grass-fed gelatin
1 Tbsp. turmeric
1 tsp. sea salt
Organic coconut oil

1. Over medium heat, sauté diced onion, celery and garlic in solid cooking fat (like coconut oil). 2. Once translucent and fragrant, spoon into a large bowl and allow to cool.
3. Place all remaining ingredients into the bowl with onions, celery and garlic. Mix thoroughly with hands or a spoon.
4. Form the mixture into cakes.
5. Sauté cakes over medium heat in solid cooking fat. May finish cooking through in oven heated to 350° F to ensure doneness.
6. Serve over salad or with your favorite vegetables.
7. Enjoy!

Venison Meatballs

Meatballs with gut-healing goodness :)

Venison Meatballs

1 lb venison
1 tsp turmeric
1 tsp sage
1 tsp thyme
2 tbsp gelatin powder
Sea salt and pepper to taste
Coconut oil for frying

1. In bowl, mix all ingredients and form into balls.
2. Heat cast iron or stainless steel pan over medium heat and melt coconut oil.
3. Place meatballs in heated pan and sauté on all sides until browned and cooked through.
4. Serve over zucchini noodles or spaghetti squash and drizzle with olive oil and seasonings.
5. Enjoy!

Herbed Bison Burgers

Bison is SO tasty and a great way to mix it up if you're tired of grass-fed beef.

Herbed Bison Burgers

1 lb. grass-fed bison
1 large onion, diced
3 cloves garlic, minced
2 tbs grass-fed collagen powder
2 tbs grass-fed gelatin powder
1 tsp rosemary
1 tsp sage
1 tsp thyme
1 tsp turmeric
Coconut oil for frying
Sea salt and freshly ground pepper to taste

1. Sauté onion and garlic in coconut oil until translucent and fragrant.
2. In a mixing bowl, place all other ingredients.
3. Transfer sautéed onions and garlic to mixing bowl, and gently combine all ingredients.
4. Form into burgers.
5. Place burgers in skillet greased with coconut oil, over medium heat, and brown on both sides.
6. Finish cooking burgers by placing skillet in hot over until cooked through.
7. Enjoy!

Rosemary Lamb Chops

Fresh rosemary and lamb, the perfect pairing.

Rosemary Lamb Chops

2 meaty lamb chops
6 whole garlic cloves
3 tablespoons extra virgin olive oil
¼ cup coarsely chopped fresh rosemary, plus 2 sprigs for garnish
Sea salt
Freshly ground black pepper (optional)

1. Place chops in glass bowl and coat with olive oil and generous amount of salt and pepper.
2. Press 3 whole garlic cloves into meat of each chop to infuse with flavor. Cover chops with rosemary.
3. Put in fridge and allow to marinate at least two hours, preferably overnight.
4. Place chops on baking sheet and preheat broiler to high.
5. Broil chops 4 to 5 inches from heat source, about 3 minutes per side for medium-rare.
6. Transfer chops to plate. Garnish with sprig of fresh rosemary.
7. Serve with your favorite vegetables or over fresh salad.

Liver and Caramelized Onions

This simple preparation made me fall in love with nutrient-dense liver :)

Liver and Caramelized Onions

1 lb. grass-fed beef liver
1/4 cup olive oil
3-4 cloves garlic, minced
1 tsp. rosemary
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
1 tsp. sea salt (or to taste)
1 large onion, thinly sliced

1. Place liver in glass dish and top with olive oil, salt, garlic and all herbs. Set aside to marinate.
2. Saute onion over low heat in olive oil for about 20 minutes. Keep an eye on the onions to avoid burning.
3. While onions finish caramelizing, place marinated liver in cast iron pan and saute until browned on both sides and cooked through.
4. Place liver on plate and top with caramelized onions.
5. Enjoy with your favorite veggies.

Flatbread Pizza

AIP compliant pizza? True story.

Flatbread Pizza

1/2 cup arrowroot powder
1/4 cup, plus 2 tbsp. coconut flour
1/2 tsp. baking soda
1 tsp. sea salt
2 tbsp. olive or avocado oil (plus extra for sautéing)
1/2 cup warm water
Topping ideas:
Sautéed grass-fed ground meat, caramelized onions, mushrooms, garlic, leafy green strips, carrot shreds, grass-fed cheese, no-sugar tomato sauce, your favorite herbs and spices…



1. Preheat oven to 425°. Line baking sheet with parchment paper or grease with avocado or coconut oil.
2. In a bowl, whisk arrowroot flour, coconut flour, baking soda and salt. Once combined, stir in oil then warm water. Gently mix with hands until dough ball has formed.
3. Place dough on lined or greased baking sheet and roll out into a flat circle or square.
4. Bake crust for about 12 minutes or until golden.
5. While crust is baking, saute ground meat and veggies in coconut oil or avocado oil for topping.
6. Once crust is baked, remove from oven, top crust with toppings and bake another 5 minutes until warm.
7. Slice and enjoy!

Basic Slow Cooker Roast

Can't beat the good old slow cooker for an easy meal.

Basic Slow Cooker Roast

2 cups bone broth
2 lbs. grass-fed beef roast
2 onions, diced
3 carrots, diced
4 cloves garlic, minced
1 Tbsp. sea salt
Freshly ground black pepper
1 Tbsp. dried parsley

1. Pour the stock into the bottom of the crock-pot and turn onto low. Season with salt, pepper and parsley and place the roast in the crock-pot.
2. Place the carrots and onions around the roast and garlic on top.
3. Cover and allow the roast to cook on low for 6-8 hours, or until tender.
4. Remove the roast and vegetables from the crock-pot and place on a platter with remaining broth.
5. Enjoy!

Basic Sweet Potato Chips

How I love sweet potatoes, and the purple variety are so darn pretty.

Basic Sweet Potato Chips

2-3 purple sweet potatoes
Coconut oil, melted
Sea salt

1. Preheat oven to 375° F.
2. Wash and slice sweet potatoes carefully with a mandolin.
3. Place in a bowl and generously coat with melted coconut oil and sea salt.
4. Spread evenly on a baking sheet.
5. Bake for 10-12 minutes on each side, flipping chips half way through.
6. Serve with guacamole and enjoy!

Golden Milk Immune-Boosting Tea

I love this variation of the classic bevie: hot, tasty and full of good fat.

Golden Milk Immune-Boosting Tea

1/2 can full-fat coconut milk
1 tsp. dried turmeric
1 tsp. bee pollen or raw honey
1 tsp. freshly grated ginger (or dried)
1 tsp. grass-fed collagen powder
Pinch of sea salt

1. Combine in saucepan and stir until heated thoroughly.
2. Enjoy!

Carob Peppermint Energy Bites

A perfect AIP dessert or snackie.

Carob Peppermint Energy Bites

Makes about 18 balls

2 cups shredded coconut
3 Tbsp. coconut butter
4 Tbsp. coconut oil (melted)
1/3 cup carob (or cocoa) powder
3 Tbsp. raw honey
2-3 drops peppermint essential oil
1 Tbsp. collagen powder
2 Tbsp. gelatin powder
1 tsp. sea salt

1. Combine all ingredients, except shredded coconut, in large bowl and mix.
2. Add shredded coconut and combine.
3. Form mixture into compact, bite-sized balls.
4. Place onto glass dish greased with coconut oil (or use parchment paper).
5. Chill in fridge for 1 hour.
6. Enjoy!

Baked Collard Green Chips

Collards = the new kale 

Baked Collard Green Chips

1 bundle of collard greens, washed and patted completely dry
2-3 Tbsp. coconut oil, melted
2-3 tsp. sea salt

1. Preheat oven to 400 degrees.
2. Line 2 baking sheets with parchment paper.
3. Remove stems from collard leaves and slice into chip-like strips.
4. In a mixing bowl place chips, and coat each piece with melted oil, adding more if needed.
5. Place in single layer on baking sheet and bake for 5-7 minutes or until edges are browned.
6. Allow to cool and sprinkle with sea salt. 7. Enjoy!

Caprese Salad

Simple, classic summer salad if you're dairy tolerant :)

Caprese Salad

1 large heirloom tomato
1 lb fresh mozzarella cheese
½ cup fresh basil leaves
Organic olive oil for drizzling
Sea salt and freshly ground pepper

1. Slice tomato and mozzarella and arrange on plate.
2. Garnish with fresh basil.
3. Generously drizzle with oil and add salt and pepper.
4. Chill and enjoy!

Sweet Potato Purée

Creamy, rich and naturally sweet, a perfect cool weather side dish.

Sweet Potato Purée

6 medium sweet potatoes
1 can full-fat, unsweetened coconut milk
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. sea salt

1. Bake sweet potatoes in oven at 375° for 1 hour or until soft and cooked through.
2.Remove from oven and allow to cool and then discard peels.
3. Place peeled potatoes, coconut milk, cinnamon, cloves and salt into a high-speed blender and mix until combined and smooth.
4. Pour into serving vessel and garnish with clove or cinnamon powder.
5. Enjoy!

Sautéed Daikon with Miso Glaze

I first remember eating daikon at a macrobiotic center where I worked and lived for years. It's excellent for helping the body to digest fats and is very cleansing to the liver.

Sautéed Daikon with Miso Glaze


1 daikon radish, sliced into ¼” coins
1 bunch kale, washed and torn into bite-size pieces
4 tbs coconut oil
Freshly ground pepper

Miso Glaze

2 tbs chickpea miso
2 tbs water

1. To make glaze, mix equal parts miso and water in a bowl and set aside.
2. On medium heat, liquefy coconut oil in stainless steel pan.
3. Sauté daikon coins until soft and golden on each side. Once done, place in bowl with glaze and stir to coat thoroughly. Set aside.
4. In same pan, sauté kale, adding more coconut oil if needed.  Once softened, arrange kale on serving dish and top with glazed daikon coins.
5. Top with garnish and freshly ground pepper.

Simple Spiced Pumpkin Soup

I heart pumpkin everything. The good fat in the coconut milk satisfies enough for this soup to be a meal, and is great for brekkie too :)

Simple Spiced Pumpkin Soup

2 yellow onions, finely diced
1 can organic pumpkin purée
1 can full-fat coconut milk
Coconut oil or butter
Cinnamon
Nutmeg, freshly ground (omit for AIP)
Filtered water or organic stock
Coconut flakes (optional- garnish)

1. Sauté onions in coconut oil or butter. Season generously with salt, pepper, cinnamon and nutmeg.
2. Add pumpkin puree and coconut milk, and stir.
3. Heat soup for 10-15 minutes, and adjust seasoning as desired.
4. Thin out soup with water or organic stock, if desired.
5. Once heated, ladle into bowls and garnish with coconut flakes, nutmeg, and/or cinnamon. Enjoy!

Plantain Patties

I love plantains, which look like big bananas, especially when cooked in fat and covered in salt ;)



Plantain Patties


2-3 semi-ripe plantains
Sea salt
Solid cooking fat
Topping: guacamole (optional)






1. In a medium-sized pot, bring salted water to a boil.
2. Peel and cut plantains into 2-inch slices.
3. Put plantain chunks into boiling water and blanch for about 1 minute.
4. Remove plantains from water and place on wooden cutting board.
5. Smash each chunk with a masher to flatten into a patty.
6. In a large saucepan, heat cooking fat on high.
7. Once pan is very hot, place plantain chunks and sear each side until slightly browned and crisped.
8. Place on platter. Top with a dollop of guacamole and sea salt.
9. Enjoy!

Old Bay Spiced Kohlrabi Fries

Not sure what to do with kohlrabi? When in doubt, make "fries."

Old Bay Spiced Kohlrabi Fries

1 medium-sized kohlrabi
4 Tbsp. coconut oil
Sea salt
Freshly ground pepper
Old Bay seasoning

1. Slice kohlrabi in half, and cut into “french fry” style slices.
2. In a stainless steel pan, liquefy coconut oil over medium heat on the stove top.
3. Place fries in heated oil, coat with salt, pepper, and Old Bay to taste.
4. Continue stirring fries until pieces are browned to likeness.
5. Dust with more seasonings if desired and serve.

Creamy Mustard Vinaigrette

An easy go-to dressing for just about any veggies :)

Creamy Mustard Vinaigrette

½ cup apple cider vinegar
½ cup extra virgin olive oil
1 heaping tablespoon brown mustard
1 heaping tablespoon tahini paste
Sea salt and freshly ground black pepper (to taste)

1. Put all ingredients in small glass jar.
2. Shake vigorously to combine.
3. Enjoy over fresh salad, meat or vegetables.

Mediterranean Kale Salad

Massaging kale is fun ;)

Mediterranean Kale Salad

2 bunches kale
½ cup olive oil
2 lemons, juiced
Sea salt to taste
½ cup Greek olives
1 small red onion, thinly sliced
½ cup raw sunflower seeds
1 small red bell pepper, diced

1. Rinse kale and remove leaves from stems and tear leaves into bite-size pieces. Discard stems.
2. Place kale in large bowl and begin massaging olive oil into kale with hands. Add more oil as needed to thoroughly cover.
3. Add salt and lemon juice to kale and continue to massage. Add more salt and lemon if needed for flavor.
4. Once kale is sufficiently coated with oil, lemon and salt, mix in olives, onion and pepper slices, and toasted sunflower seeds.
5. Garnish with extra seeds. Let salad sit for at least 30 minutes to set up. Can enjoy chilled or at room temperature.

Lemon Chive Coulis

Chives were overflowing in the herb garden, thus I bring you this super simple and pretty meat/veggie garnish.

Lemon Chive Coulis

1 stick grass-fed butter
4 lemons, juiced
1 cup fresh chives, chopped
Sea salt to taste

1. Place all ingredients in high-speed blender and mix until combined.
2. Enjoy drizzled over fish, meat, or potatoes.

Zingy-ing Kimchi

Love this AIP-friendy kimchi made with coconut aminos. So tasty and zingy! Recipe courtesy of Chef Josh Brownell :)

Zingy Kimchi

1 medium Napa cabbage
2 Tbsp. sea salt
15 garlic cloves, minced
15-20 slices peeled, fresh ginger, minced
3 Tbsp. diced lemongrass
1/4 cup coconut aminos
1/2 cup chopped scallions
1/2 cup julienne cut carrots
1 Tbsp. fish sauce or salted, jarred shrimp
1 Tbsp. Sriracha sauce or fermented Korean chili paste (omit for AIP)

1. Combine all ingredients and place in a glass jar on counter.
2. Allow to ferment for at least 5 days.
3. Enjoy!