Plantain Fritter Pancakes with Maple Coconut Cream and Toasted Walnuts
This just may be the most decadent breakfast ever. It’s perfect beside some eggs and sausage for a luxurious Sunday Brunch. In fact, we treat this more as dessert in …
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This just may be the most decadent breakfast ever. It’s perfect beside some eggs and sausage for a luxurious Sunday Brunch. In fact, we treat this more as dessert in …
Need a decadent chocolate fix or a beautiful but simple dessert to serve company? This recipe definitely fits the bill. The combination of carob powder, vanilla, coconut, and …
When you first ditch junk food—refined and manufactured foods designed to be hyperpalatable, overiding your satiety signals to stimulate overeating, and full of unhealthy …
Making your own marshmallows with clean nutrient-dense ingredients is surprisingly easy and quite fun! In fact, the two primary ingredients are honey (see Honey: The Sweet …
This quintessential Paleo snack turned edible craft has become a Halloween tradition in my home. And, while the Paleo version of these Monster Mouths is incredibly …
Halloween, and indeed any food-centered holiday, can feel like a challenge for anyone with dietary restrictions. And speaking for Paleo moms like myself (and Paleo dads too!), I …
Four ingredients (including the apples). Autoimmune protocol-friendly. No dairy. No refined sugar. Amazingly delicious. There are a few tricks to making candy (caramel is a …
I detested Brussels sprouts when I was a kid. We grew them in our garden and I have vivid memories of cutting a stalk down and brushing off the snow before bringing it into the …
After seven years of cooking Paleo and AIP, I have finally perfected this pie crust recipe. I don’t know how many dozens of iterations I went through (three? …
Tourtiere is a French Canadian meat pie dish, and one that was a staple of my childhood. There are regional recipes (and much debate over which versions are the most …
The flavor combination of Asian pears, caramelized onions and pork chops is magical. Asian pears have an apple-meets-pear flavor with an apple-like crispness; they stay firm and …
Mmm, fudge. Better yet, fudge that is indulgent but not cloyingly sweet, made with clean and nutrient-dense ingredients, that’s easy and quick to make, and that’s …
Mashed sweet potatoes are the ultimate alternative to traditional mashed potatoes, and definitely the most popular root vegetable in the Paleo template. Apart from being a great …
Beets seem to be one of those veggies that people with love or hate, but they are so increadibly nutritious (including being a very rich source of vitamin B9 and manganese with …
Kale is a considered a “superfood” for a reason—it has the most nutrients per calorie than just about any vegetable! It’s packed with incredible amounts of …
I was honored to be invited to participate in this year’s Healthy Virtual Friendsgiving hosted by Sprout’s Farmer’s Market and running November 9th to 23rd, as …
Pumpkin pie is my absolute favorite Fall dessert. It’s one of those seasonal foods that I start craving around Canadian Thanksgiving in early October, and it’s a treat …
Recipe perfection for me is any recipe that doesn’t require much hands-on time, uses inexpensive ingredients, and provides a sophisticated and amazing flavor that my whole …
Short ribs are a traditional cut of meat in Asian cooking. They’re cheap and, thanks to all that collagen and cartilage (the good stuff in bone broth!) they’re super …
This simple salad is the perfect addition to any dinner table, from a Paleo pizza night to a fancy roast chicken dinner. I love that the dressing comes together quickly with …
Risotto is traditionally made with a high-starch rice that is first cooked in oil and then hot broth is slowly added with near constant stirring for approximately 20 minutes to …
I’ve said it before, and I’ll say it again: Brussels sprouts are a seriously underrated vegetable! I’ve been really excited over the last several years to see …
Turnips are a root vegetable that make a great addition to soups and stews, particularly if you’re avoiding nightshades and can’t do potatoes (see my AIP Notato Salad …
Fennel is one of my favorite vegetables. We ate it frequently when I was a kid, typically sauteed in olive oil, since my mom had it growing all over the garden. As an adult, …
Strawberries are one of those fabulously seasonal fruits that are best eaten during the warm summer months. Even more seasonal is the rhubarb—a terrifically tart stem that actually …
Summer berries set in a fragrant jiggly jelly make this a light and elegant dessert that also packs some compelling nutrition! Not only are mint and berries rich in antioxidant …
For those of us on the Autoimmune Protocol, breakfasts can be a little tricky. If you’re used to starting your morning with a smoothie, you might be a bit overwhelmed when …
This simple soup achieves its rich creamy flavor by using the whole asparagus, yes even the tough ends that you normally snap off and discard, plus a few other veggies pureed into …
Alaena Haber of Grazed & Enthused developed the AIP taco beef recipe for our collaborative AIP cookbook and guide, The Healing Kitchen. I was blown away by Alaena’s …
The idea for this recipe came simply from buying both mint and cilantro on a whim at the Farmer’s Market. Initially, I was thinking about making Green Salad with Thai …
Tostones are simply twice-fried plantain slices, a traditional South American dish that can also be called tachinos, chatinos, fritos verde, bananes pesées and patacones, depending …
Whether it’s a treat for a hot summer’s day or the “a la mode” for a warm apple pie in the Fall, ice cream is a wonderful indulgence! However, between my …
Sometimes the simplest recipes make all the difference to a meal. And this recipe is certainly simple, packed with flavor, and makes that extra serving of veggies on a plate …
One area of my health journey that’s adapted over my 4-year Paleo journey is my outlook on carbs. Many of you know that I initially lost 100+ pounds following a low-carb …
This simple salad is inspired by another one of my mother’s family recipes. It’s a fantastic way to work in a salad during the winter months, when traditional salad …
Granita is a frozen dessert originating from Sicily, made most typically made with water, sugar and various natural flavorings–it’s something like if a slushy and a …
Potatoes, while newly embraced by the Paleo community at large, are still a very common food sensitivity owing to the fact that they are a Gluten Cross-Reactor and a member of the …
Seaweed may be the most nutrient-dense vegetable out there. They are very high in essential minerals, including iodine, calcium, iron, copper, magnesium, manganese, molybdenum, …
You probably know that I’m a huge fan of a vegetable-rich diet (see here and here, just for starters). And I’m a huge fan of leafy greens. But, we tend to focus on …
Sometimes simplicity wins, and this cranberry kale salad is definitely a win! I love the combination of the salty bacon crunch, the bittersweet kale, the tangy cranberries, and …
This is yet another new recipe originating with my newfound love for Otto’s Cassava Flour. The chemistry of this flour is unlike any grain-free flour substitute I’ve ever used and …
I cooked my first turkey and stuffing when I was 16 years old. From there, I added to my Thanksgiving Dinner responsibilities yearly by taking on more and more side dishes and …
Thanksgiving is fast approaching, and I’m starting to think about new recipes that will cater to my mother-in-law’s nut allergy and my sensitivity to eggs. Hence the …
Hmmmm, curry…. it’s a flavor that I never thought I’d be able to recreate with the more limited collection herbs and seasonings available on the autoimmune …
“Spatchcock” is a vaguely rude-sound word dating back to the 1700s to describe a chicken (or other fowl) that is split open and cooked flat (as opposed to stuffed …
I have always loved just about anything wrapped in a flour tortilla: burritos, soft tacos, fajitas, chicken Caesar salad wraps, etc. One of my kids’ earliest finger foods …
My first attempt at a Paleo-friendly gravy was way back on my very first Thanksgiving Dinner in 2011. I used coconut flour as a thickener for a traditional pan gravy. …
My mom used to make Spanish Rice when I was a kid. It was one of those great meals for stretching the dollar, especially because we all loved it. My mom basically made a …