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!

Curried Carrot Soup

I had a bunch of extra carrots and celery in the fridges that needed to be used and...voila!

Curried Carrot Soup

1 bunch chopped carrots or bag baby carrots
1 bunch celery, chopped
1 can full-fat, plain coconut milk
3-4 cloves garlic, pressed
2-3 Tbsp. curry powder
Sea salt

1. Puree carrots and celery in high-speed blender.
2. Pour mixture into stain-less steel soup pot and add 1 can coconut milk.
3. Heat and add garlic, curry, salt to taste.
4. Enjoy!

Roasted Cauliflower Soup

I love a rich, creamy soup that satisfies. Perfect as a meal with other roasted veggies and/or salad.

Roasted Cauliflower Soup

1 large head cauliflower, cut into florets
4 garlic cloves, minced
3 shallots, sliced
2 cans coconut milk
1 bay leaf
1 tsp. dried thyme
Sea salt
Olive oil

1. Place florets and shallots on baking sheet and drizzle with olive oil and salt and pepper. Roast at 400° F for about 30 minutes or until golden.
2. Place roasted florets, shallots, and all other ingredients in a large saucepan.
3. Bring to a boil, cover, and allow to simmer for 35-45 minutes. Add water to thin out mixture.
5. Remove the bay leaf. If desired, puree soup in high-speed blender for smooth texture.
6. Enjoy!