Smoky AIP Chilli

Living in a northern climate, where we experience four distinct seasons means that when the weather gets chilly (it actually gets ‘face-aching cold’ at times!!!) there’s nothing quite like a nice, hot bowl of chili! We love a chili in all its forms, vegetarian or made with ground beef or steak! Trouble is “peppers” are a big ‘no-no’ on the AIP! We got so excited about the possibility that this recipe would satisfy her chili craving that we tried it right away! Here’s how we rated it:

Look: (3.0 / 5)
Smell: (2.0 / 5)
Taste: (1.0 / 5)
Ease of Prep: (3.0 / 5)
Friends & Family: (2.0 / 5)
Average: (2.2 / 5)

Smoky AIP Chilli by Adventures in Partaking


For the Sauce Base:
4 cloves garlic – crushed or chopped
6 brown mushrooms – diced
1 TBSP olive oil
5 slices bacon – chopped up while raw
1 TBSP dried sage
1/2 TBSP dried oregano
1 TBSP carob powder
2 TBSP balsamic vinegar
1 tsp ground dried ginger
1 inch grated fresh ginger
1/2 tsp cinnamon powder
1 tsp sea salt
6 radishes – diced
3 medium carrots – diced
2 cups bone broth

For the Chilli:

1 pound beef & 1 onion
2 carrots – chopped – about 1 1/2 cups
1 med sweet potato – diced – about 2 cups
Chopped mushrooms- 1/2 cup
1/4 cup cilantro – chopped
1/4 cup spring onions – chopped

For the Toppings:
chopped avocado
crushed plantain chips
chopped cilantro & spring onions


For the Sauce Base:

  1. Heat oil in a large heavy bottomed pan over a medium heat add bacon, garlic and mushrooms and let them cook until bacon is cooked (does’t need to be crispy, this is just providing you with a smoky flavour base).
  2. Add ginger (fresh and dried), carob powder & spices – stir to allow them to release their oils.
  3. Add balsamic vinegar and cook flavours together for 1-2 minutes.
  4. Add chopped radishes & carrots and broth, bring to a boil and simmer until veggies are tender.
  5. Blend with an immersion blender until smooth

Brown the meat and onions:

  1. Heat 1 T olive oil in a large skillet over medium heat,  add 1 pound beef and allow it to cook until almost cooked through.
  2. Add finely chopped onions and continue cooking until meat is cooked and onion is brown.

Make the Chilli:

  1. Add the beef and onions to the sauce base.
  2. Add chopped carrots, mushrooms and sweet potatoes,  bring to a boil and allow to simmer over low heat until veggies are cooked through (25-30 minutes).
  3. Add fresh herbs and stir in allow to simmer 5-10 minutes more.
  4. Serve topped with avocado, more herbs and a few crushed plantain chips

Summary:  What a huge disappointment! This didn’t remotely taste like chili at all! At best, it was a vegetable stew! We did eat it, but the flavour wasn’t even good enough that we would serve this to anyone. Our search for an AIP chili recipe continues. If you’ve made one that REALLY tasted like chili, please send us the link through the Contact Us on this site so we can test it in our kitchen!

No-Nightshade Ketchup

There are somethings that just aren’t the same without ketchup… french fries, hamburgers, even eggs if you can have them! Any recipe author/food blogger who claims their recipes will go undetected by non-AIP/Paleo guests is daring us to test their recipes. We tested this ketchup recipe and can’t wait to share how it turned out!

Here are the results:

Look: (5.0 / 5)
Smell: (5.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (5.0 / 5)
Average: (4.8 / 5)

No-Nightshade Ketchup by He Won’t Know Its Paleo


1 cup carrots, peeled and diced
2/3 cup red beet, peeled and diced
1/2 cup yellow onion, diced
2/3 cup water
1/2 cup apple cider vinegar
1/2 cup honey
1 tsp sea salt
1/8 tsp clove
1/8 tsp allspice (use with caution for the elimination stage of AIP. You can easily eliminate the allspice and double the cloves.)


  1. Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender.
  2. While vegetables are boiling, add remaining ingredients to blender. Strain and add vegetables to blender when they are through cooking.
  3. Carefully blend on high until liquefied.
  4. Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.

SUMMARY:  This ketchup blew us away, it was so good!!! We initially served it to family and friends it passed as the real thing, and when we told them it was homemade and didn’t contain tomatoes they couldn’t believe it! It simply is that good! So, if you’ve been missing ketchup, you’ve gotta make this!

Root Vegetable Biscuits

We are always looking for new ways to incorporate more vegetables in what we eat, and as you already know, we love biscuits! This recipe works with mashed sweet potato, taro or yuca and is from the very first AIP cookbook we bought after transitioning to AIP. Check out the results:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (5.0 / 5)
Average: (4.4 / 5)

Root Vegetable Biscuits
by The Paleo Mom  From
The Paleo Approach Cookbook

You can order your copy of The Paleo Approach cookbook here.

Ingredients You Will Need for This Recipe

Starchy root vegetable (like sweet potato, taro or yuca), mashed
Coconut flour
Tapioca starch
Arrowroot powder
Chopped fresh chives
Cream of tartar
Baking soda

Recipe Tips and Variations

We love this recipe made with orange sweet potatoes. We have served it to family and friends who not only rave about how good they taste with a little ghee, but also help themselves to seconds and thirds!

Ruth has discovered that you can roll the dough into a log shape and then cut the biscuits to a uniform thickness easily with a knife. Quick and easy!

Carolina Style BBQ Pork

The first time we tasted Pork BBQ was on a March break family vacation with friends to Virginia many years ago! Back then slow cooking a roast in watered down tomato-based store-bought BBQ sauce was an easy go-to way to make this at home.  Now tomato anything is like kryptonite to Ruth, so those recipes are out! When we bought a copy of the Paleo AIP Instant Pot® Cookbook, we were thrilled to find this recipe.  We tried it and rated it like this:

Look: (4 / 5)
Smell: (4 / 5)
Taste: (4 / 5)
Ease of Prep: (4 / 5)
Friends & Family: (4 / 5)
Average: (4 / 5)

Carolina Style BBQ Pork by Phoenix Helix

You can order your copy of The PALEO AIP Instant Pot Cookbook  here.

Summary: We have made this recipe more than once and served it to family who enjoyed it too!  We would definitely recommend using an immersion blender to thicken the sauce and let it reduce well for best results.

Kickass Kombucha

Ruth had been intrigued with the possibility of making our own kombucha for along time when she saw an ad on a community FB page by someone in our village offering to trade a scoby for a large pack of paper towels! Needless to say, we had to try it. Of course, you can make your own scoby too, if you want.  After looking for a recipe that was easy to follow, we tried this one.

Here’s how we rated it:

Look: (5.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.4 / 5)

KickAss Kombucha by Live Eat Learn



7 cups (1.6 L) clean water
½ cup (100 g) white sugar
4 bags black tea (or 1 Tbsp loose tea)
1 cup (235 mL) unpasteurized, unflavored store-bought kombucha
A large glass or ceramic jar (I used two ½ gallon (1.8 L) glass jars to make two SCOBYs using this recipe, but anything holding at least ½ gallon will do)
Tightly woven cloth (coffee filters, paper towels, napkins, ultra fine cheesecloth)


  1. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it.
  2. Add the tea and allow to steep while water cools to room temperature (a few hours). Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!
  3. Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the storebought kombucha into each), making sure to include any little gunkies that may be at the bottom. These are good!
  4. Cover with a few layers of the tightly woven cloth (keeps out bugs and debris) and secure with a rubber band.
  5. Set somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C), like a cupboard, for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.
  6. Keep SCOBY in its original tea until you’re ready to brew your first batch. The SCOBY should live and grow for years if treated with love. The tea you used to make the SCOBY, however, is very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation!

TO MAKE KOMBUCHA (the first fermentation)


14 cups (3.5 quarts, 3.3 L) clean water
1 cup (200 g) white sugar
8 bags black or green tea (or 2 Tbsp loose leaf)
2 cups (470 mL) unflavored starter tea (either from a previous batch or unpasteurized, unflavored store-bought kombucha)
1 or 2 SCOBYs (depending on how many containers you’re using, 1 per container)
A large glass or ceramic jar (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L))
Tightly woven cloth (coffee filters, paper towels, napkins, ultra fine cheesecloth)


  1. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it.
  2. Add the tea and allow to steep while water cools to room temperature (a few hours). Only when water is at room temperature. Again, MUST be room temperature. Don’t risk killing your SCOBY in hot water.
  3. With hands AS CLEAN AS A SURGEON’S (really clean), gently remove your SCOBY from the tea and place on an equally as clean plate. You can rinse out the jar if you want (without soap), but it’s not necessary.
  4. Pour the sweetened tea into your jar(s), then pour in starter kombucha (if you’re using two jars, pour ½ of the starter kombucha into each).
  5. Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band.
  6. Set the jar(s) somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw. It should be mildly sweet and slightly vinegary.  The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
  7. Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with SCOBY(s) and make your new batch within a few days. The rest can move into the second and final fermentation.

TO MAKE YOUR KOMBUCHA FIZZY (the second fermentation)


Homemade kombucha from the first fermentation
Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:
1 to 2 Tbsp mashed fruit or fruit juice
A slice of orange
1 to 2 tsp honey
a piece of peppermint candy
a piece of candied ginger
A few fermenting bottles (bottles meant for fermentation have an airtight seal, which will prevent carbonation from escaping. If you don’t have these, canning jars will do an alright job, though they aren’t truly airtight.)


  1. Strain kombucha and funnel into bottles, leaving about 1 1/2 inches as the top (3.8 cm).
  2. Add your chosen sweetener and seal tightly with lid.
  3. Let ferment somewhere dark and room temperature for 3 to 10 days.
  4. If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

First, it is VERY IMPORTANT to review and follow this recipe as posted on the author’s website! She provides a ton of tips and tricks to ensure your success and to help you understand the process. After you complete the process the first time, it becomes pretty quick and easy.  The one thing we learned from the lady who gave us the scoby was that the top of your refrigerator can be an excellent location for your first fermentation. We love to flavour our kombucha with organic concord grape or black cherry juice and it tastes just as good as what we have bought at the store! If you try this recipe, be sure to comment and let us know how your’s turned out.

Butter Tarts

Being Canadian there are three ‘must-have’ desserts: nanaimo bars, date squares and butter tarts!  They’re just part of who we are and they show up at celebrations of all kinds! It goes without saying that finding an AIP/Paleo butter tart recipe caused some excitement around here. Did we dare hope they would be good enough for our Canadian tastebuds? Well, we tried this recipe and this is what we thought:

Look: (4 / 5)
Smell: (4 / 5)
Taste: (4 / 5)
Ease of Prep: (4 / 5)
Friends & Family: (4 / 5)
Average: (4 / 5)

Butter Tarts by Lichenpaleolovingaip


1/2 cup Otto’s cassava flour
1/4 tsp Himalayan pink salt
1/4 cup palm shortening
3 tbsp mineral water


4-5 medjool dates
1/2 cup warm water
1 tsp coconut oil
3 tbsp maple syrup (preferably no 2)
1/4 tsp vanilla
1 tbsp tapioca starch
2 tbsp raisins


  1. Preheat oven to 425° F for large tarts or 350° F for mini tarts.
  2. Place dates in warm water.
  3. Mix flour and salt.
  4. Cut shortening into flour until crumbly. Set aside.
  5. Pour dates and water into blender, add coconut oil, maple syrup and vanilla. Purée until smooth.
  6. Pour purée into bowl. Quickly whisk in tapioca, making sure there are no lumps.
  7. Mix in raisins. Set aside.
  8. Add mineral water to flour mixture. Mix until combined and forms a dough!
  9. Separate dough into 4 muffin cups or 12 mini muffin cups.
  10. Using fingers press and form the dough into a tart shell inside the muffin cups.
  11. Fill approx 3/4 of the tart with filling,
  12. For large tarts: bake at 425 for 25 minutes. For mini tarts: bake at 350 for 30 minutes.
  13. Enjoy!

SUMMARY:  Although these butter tarts do not have the syrupy, oozing filling of the fav tarts of my past, the pastry has nice texture and they certainly taste like butter tarts! Chris could not stop at just one and our family enjoyed them too. If you’re missing butter tarts, you should try this one!

Asian-inspired Chicken Wings

Whether it’s for an appetizer at a party, or as a Saturday night BBQ at home, there’s nothing quite like BBQ’d chicken wings. When we saw this recipe we had to try it!  Here’s how we rated it:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (5.0 / 5)
Average: (4.4 / 5)

Asian-inspired Chicken Wings by The Paleo Mom


3 pounds Chicken Wings, separated
2 Tbsp Extra Virgin Coconut Oil
4 cloves Fresh Garlic , chopped
1 Tbsp chopped Fresh Ginger
1 tsp Anise Seed
1 tsp Fennel Seed
½ cup Coconut Aminos (or substitute Reduced Sodium Tamari Soy Sauce)
2 Tbsp Honey
2 Tbsp Coconut Vinegar (or substitute Apple Cider Vinegar)
1 Tbsp Fish Sauce
2 Tbsp Sesame Oil


  1. Place chicken wings in a large bowl (if overly wet, pat dry with paper towel).
    Heat coconut oil over medium-high heat in a small saucepan. Add ginger, garlic, anise and fennel seed and cook, stirring so that it doesn’t burn, until fragrant, about 2-3 minutes.
  2. Add coconut aminos, honey, vinegar, and fish sauce. Bring to a boil and simmer for 1 minute.
  3. Remove from heat and add sesame oil.
  4. Pour over chicken wings, and stir to coat. Once chicken wings have cooled enough to handle, cover and place in refrigerator to marinate overnight (up to 24 hours). Stir the wings once or twice during marinating to make sure they are evenly treated. (I really like to marinate my wings in a large re-sealable bag, because I can remove the air and lay all the wings flat so they are more evenly coated with marinade. Instead of stirring, I just flip the bag over!)
  5. Drain excess marinade off wings. Barbecue wings until cooked, turning once (something like 20 minutes total depending on how hot your grill is).
  6. Alternatively, you could place the wings on a baking sheet lined with tinfoil (might want to grease first) and bake at 375F for 45 minutes to 1 hour, until fully cooked (internal temperature should reach 180F).
  7. Enjoy!

Summary: Chris LOVES to make these wings and the rest of our family LOVES to eat them! We’ve made them for friends who rave about them too!  We watch for meaty wings at our local farm store to make these extra yummy! They even reheat well….if you hide a few, or double the recipe, so there are some leftover! LOL!

Paleo Sweet Potato Hash Breakfast Bowl

When we decided to make this dish for breakfast, Chris just wasn’t too sure about this bowl.  The flavour combinations didn’t jump out and say “YES I will taste yummy” to him.  Well since we started on this journey, thankfully we both have always tried to keep an open mind …..

Here’s how we rated it:

Look: (5.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.4 / 5)

Sweet Potato Hash Breakfast Bowl by Kim’s Cravings


Summary: When we posted this on our personal FB pages, one of our friends begged to be invited to breakfast. It does look good, doesn’t it? It tastes even better, and pairs nicely with avocado and the Cauliflower Rice recipe we tested earlier! We’re betting you could switch out the green vegetable for broccoli or kale too!

Sweet Plantain Waffles (Flourless, Vegan)

What about waffles? Ruth had pretty much given up on making these on the AIP because she can’t tolerate eggs! We had made Paleo recipes using plantains in the past that turned out okay, so we decided to give this one a try.  Here’s how we rated it:

Look: (3.0 / 5)
Smell: (4.0 / 5)
Taste: (4.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (3.0 / 5)
Average: (3.6 / 5)

Sweet Plantain Waffles by Easy GF Recipes


2 Cups (2-3 large) pureed medium ripe-ripe plantains (See Notes)
2½ Tablespoons coconut oil, melted + more for oiling the waffle maker
1 Teaspoon cinnamon
1 Teaspoon pure vanilla extract
1 Teaspoon apple cider vinegar
½ Teaspoon sea salt
½ Teaspoon baking soda


  1. Heat your waffle iron. (I set the heat to 5 out of a possible 6)
  2. Peel the plantains and chop them each into 4 pieces.
  3. Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
  4. Add the oil to the plantains and blend again, now until completely pureed.
  5. Add the cinnamon, vanilla and apple cider vinegar to the blender. Blend again on high for a few seconds to mix well.
  6. Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
  7. Oil your waffle iron and place ⅓ cup of batter into the centre of your waffle iron. The amount of batter you use may vary depending on your waffle maker and it’s instructions. I have used a Belgian and classic waffle maker. Both work, but I prefer the classic.
  8. Cook until the waffle is browned to your liking, and repeat until the batter is gone. Be sure to keep the waffle maker oiled before each waffle.
  9. Transfer the cooked waffles to a wire cooling rack rather than stacking them on a plate as you cook.
  10. Serve with maple syrup, fresh fruit and whipped coconut cream!

Notes (from the recipe author): These waffles work best when your plantains are varied in ripeness. If one of your plantains are more ripe (yellow with black spots) and one is medium ripe (mostly green) they always turn out best. The ripe plantain will contribute the sweet flavour, while the less ripe will add more starch to help them hold.

Summary:  It’s important to pay attention to the notes from the recipe author on this one.  Also, sometimes the colour can be a little weird after baking, even though the taste isn’t affected, and they have a stronger banana flavour if you use riper plantains. We like them well enough that we have made them several times, but for these reasons we’re not sure how well our non-AIP/Paleo friends and family would like them.  We find that when we use our Cuisinart CGR-4NC 5-in-1 Griddler with the Cuisinart Griddler Waffle Plates they turn out just right when we bake them for 6-7 minutes! Worth a try if you like other plantain recipes.