Figuring out what to eat can be the most challenging thing for many of my clients, here are a few staple recipes that got me through my most restrictive meal plans.


Aip Basil Pesto

Yields 1

Ingredients

  • 2 cups fresh basil
  • 2 Tbls fresh oregano
  • 1/3 cup organic unsweetened shredded coconut
  • 1 Tbls fresh lemon juice
  • Zest of 1 medium lemon
  • ¼ cup olive oil
  • pinch salt
  • 1 clove chopped garlic (optional)

Instructions

In a food processor add all the ingredients and blend for 30 seconds, taking time to scrape down sides once with spatula.

Store in airtight glass container in fridge for up to 4 days

aip lifestyle https://aiplifestyle.com/


Shredded Beef

2 pounds flank steak

Juice from limes

Sea salt, pepper, cumin to taste

Put all ingredients into a slow cooker, cook on low for 6 hours, or until meat pulls apart easily with fork.


Paleo Low Histamine Porridge (great for breakfast or dessert)

 4 tablespoons Chia Seeds

 ⅔ cups Filtered Water

 1 cup Nut Milk or Water  

1.5 heaped tablespoons Vanilla Beef Protein 

 1 pinch Celtic Salt Instructions

Preparation 

1. Place the chia seeds and filtered water in a screw top jar with a lid. Shake vigorously for 5 minutes until the chia seeds activate. The chia seeds begin to activate when they start to swell with water. Then leave for at least 20 minutes if not overnight. 

2. Place the activated chia seeds and nut milk in either a saucepan or Thermomix. If using a Thermomix, cook for 11 minutes, at 90 degrees, and reverse speed 2. If using the conventional method, cook on mediumhigh heat, stirring with a wooden spoon continuously, for around 11 minutes or until the milk is absorbed. 

3. Take off the heat,  protein, and salt. 

4.  Spoon into bowls and top with cinnamon

*Adapted from Paleo Low Histamine Porridge by Alison Vickery


Zucchini Noodles with Avocado Cream Sauce & Meatballs

(Serves 4)

Ingredients:
- 6 large zucchinis (about 4 pounds), peeled and ends removed
- 1/2 teaspoon sea salt (for salting zucchini)
- 1 Tbsp. lard, bacon drippings, or tallow

SAUCE
- 2 large avocados (about 3/4 pound total), peeled and pit removed
- 1/4 cup packed fresh basil leaves (about 15 medium sized leaves)
- 1/2 teaspoon sea salt

-1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 2 Tablespoons melted lard, bacon drippings, or tallow
- 1 Tablespoon fresh lemon juice

Special Equipment:
- Julienne slicer or spiral vegetable slicer

Directions:
1. Julienne or spiral slice your zucchini and place in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of sea salt over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently to remove any remaining moisture. Wrap again in fresh paper towels and leave on the counter until ready to cook.
2. To make the sauce, place all of the sauce ingredients in a food processor and blend for 15 seconds or until smooth. Taste and add additional sea salt if desired. 
3. To cook the noodles, melt the fat in a large skillet over medium-high heat. Add the zucchini and cook for 2 minutes. Add the sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated through, then serve with meatballs! (See recipe for meatballs below)

Meatball Ingredients:

-1/2 pound grass fed ground beef

-1 tbsp almond flour

-1/4 teaspoon each dried thyme, basil, and oregano

-1.5 tablespoons unsweetened almond milk

-Pinch of sea salt and black pepper

Meatball Directions:

1. In a medium sized bowl, dump all of the above meatball ingredients, and mix them thoroughly with your hands.

2. Using a tablespoon, melon scoop, or hands scoop out small balls of the mixture and quickly roll into small balls. I make about 15 mini meatballs, or 9 medium with this amount.

3. Line up on a parchment lined sheet pan, and cook for about 12-15 minutes (for mini meatballs) or until cooked through. 

Recipe modified from: http://www.paleocupboard.com/


Cream of Broccoli Soup

(Serves 4)

Ingredients

  • 1 teaspoon oil
  • 1 yellow onion, sliced
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 4 cups cauliflower florets – 1 medium head of cauliflower
  • 3 cups unsweetened non-dairy milk
  • 3 cups broccoli florets, finely chopped
  • 1 tablespoon onion powder

Instructions

  • Add oil, onion, salt and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
  • Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.
  • Add in half of the broccoli.
  • Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot.
  • Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened.
  • Serve immediately.

Recipe source: http://www.healthfulpursuit.com/


Pumpkin Brownies

3 c pumpkin puree

1 ½ c nut butter

2 c cocoa powder

Preheat oven to 350 F

Mix all ingredients until smooth

Place in greased 8x8 pan and bake for 15 minutes

Recipe source: www.delish.com