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

Ingredients:

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

Directions;

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

Ingredients:

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.)

Directions:

  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
Salt
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!

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

TO MAKE YOUR OWN SCOBY

Ingredients:

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)
Rubberbands

Directions;

  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)

Ingredients:

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)
Rubberbands

Directions:

  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)

Ingredients:

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.)

Directions:

  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.

SUMMARY:
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

Ingredients:

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

Filling:

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

Directions:

  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!

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

Ingredients:

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

Directions;

  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.

 

AIP Paleo “Raisin Bran”

Honest confession…sometimes Ruth misses the comfort of a bowl of cereal and milk, and “raisin bran” used to be one of her favs. When she saw this simple recipe she wanted to try it – not that it would be a complete breakfast, but maybe to have as a snack – so we did! Here’s what we thought:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (4.0 / 5)
Ease of Prep: (5.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.2 / 5)

AIP Paleo “Raisin Bran”
by Healy Eats Real

Click the links to source the ingredients for this recipe:
Thick coconut flakes
Cinnamon
Raisins

Be sure to do as the recipe author says and watch the coconut carefully. Ruth burned our first batch! However, even though it was somewhat charred, the “raisin bran” flavour was there, so we tried it again!  Good with a little full-fat coconut milk!
Also, we look forward to substituting fresh organic berries for the raisins to lower the sugar content and think this would be great on the top of homemade coconut yogurt (test results coming soon!). Yum!

 

 

Buttermilk Biscuits

As Canadians, we have often travelled to the U.S. on vacation, the home of the buttermilk biscuit. Just the memory of warm biscuits with butter and jam makes my mouth water. We were almost afraid to hope that this recipe would even come close to the buttermilk biscuits of our pre-AIP days! We tried them and here are the results:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.2 / 5)

 

Buttermilk Biscuits by The Curious Coconut

 

Summary: These biscuits come close enough to the look, taste and smell of non-AIP biscuits that we find ourselves making them regularly to go with soup or salad, or as a breakfast treat. Just be sure to make them thick enough to split because they don’t rise much as they bake.

 

 

Grain Free Flat Bread

We love flatbread! Focaccia, naan, chapati, and roti have long been favourites we left behind when we transitioned to the AIP! When we came across a recipe as simple as this one, we had to give it a try.

Here are 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)

Grain Free Flat Bread by The Domestic Man

Ingredients:

1 1/2 cups tapioca starch
1/2 cup coconut milk
2 tbsp coconut oil (olive oil, lard, ghee, butter okay)
1/2 tsp salt
3 tbsp nutritional yeast
1 tsp dried rosemary, divided
1/2 tsp dried oregano
olive oil for drizzling
sea salt flakes or kosher salt for sprinkling

Directions;

  1. Place a pizza stone, cast iron skillet, or heavy duty baking sheet in the oven, and preheat it to 500F. Place the tapioca starch in a mixing bowl and set aside.
  2. As the oven heats, add the coconut milk, oil, and salt into a small pan and heat over medium heat until just about to boil, then pour it into the mixing bowl. Mix with a spoon until incorporated into the starch, then set aside for five minutes to cool.
  3. Add the nutritional yeast, half of the rosemary, and the oregano and white pepper to the dough, then knead together to incorporate everything. Carefully remove the hot pizza stone from the oven, then (again, carefully!) spread the dough over the stone, to about 1/4″ thickness. It doesn’t have to be pretty. Drizzle a little olive oil over the dough and sprinkle on the remaining rosemary, then place in the oven. Bake until crispy and firm to the touch, 8-10 minutes.
  4. Drizzle with more olive oil, sprinkle with sea salt flakes; slice and serve.

Recipe Tips:  We have made this recipe more often than almost any other Paleo AIP recipe in our repertoire!  Our non-AIP family members even ask us to make this when they come for a meal. It’s just that good!

This recipe also makes a great pizza crust. Make the recipe as noted above and while the flat bread is in the oven, prepare your pizza toppings.  We use a home made NoMato sauce instead of tomato pizza sauce and Daiya diary-free cheese shreds instead of dairy based cheese and pop the whole thing back in the oven just long enough for the cheese to melt.  This is definitely one of our favourite pizza crusts.

Whether you make pizza or just flat bread the best way to cut the flat bread is to use a pizza cutter wheel for sure.

We have also replaced the herbs with cinnamon and raisins to make what our family calls ‘dessert flat bread’.  If you are not able to eat it all in one sitting it easily keeps in the fridge and reheats best in a toaster or toaster oven.

This recipe is so versatile and flexible.  The recipes calls for rosemary, and oregano. This does taste great, however, you can substitute these spices with just about anything else.  I have used Mrs. Dash Onion and Herb, Garlic and Herb as well as minced garlic.