AIP Pumpkin Pie and Crust: Baked Version (Gluten Free, Dairy Free, Nut Free, Egg Free)

I am very excited to share this pie with you. Last year I posted my mini, no-bake pumpkin pies. I love those as a fun (and cute!) alternative to a regular pie and they are tasty, but this year I wanted to make a real pumpkin pie. Gluten is definitely out of the question since I discovered I can't eat it. And since I've been moving towards the autoimmune protocol (healing protocol for autoimmune disease and gut healing), I wanted to make an AIP pumpkin pie. Not an easy task! Especially for someone that prefers cooking to baking. :)

60+ Paleo Spiralizer Recipes plus How to Avoid Buying a Counterfeit Paderno Spiral Slicer

Guess who's back...back again? Well, it's been a long time, my friends. It's been a crazy, stressful summer around here, so I apologize for not posting. I hope that you are all enjoying summer wherever you are.

A few months ago, my spiralizer broke. Since I have recommended this spiralizer before, especially to those of you on Facebook, I figured I should tell you guys what I found out. I purchased (what I thought was) the Paderno vegetable spiral slicer back in September, but at the end of May (after only using it a few times a month), part of the handle broke. Turns out it was a counterfeit unit (purchased through Amazon, but sold by another seller).

I also scoured the Internet for spiralizer recipes from many talented bloggers. For those of you that already have a spiralizer or plan to get one, I didn't want to leave you hanging without recipes to use this thing. It only took me a few months to put this together. ;-)

So...after contacting the company, Paderno World Cuisine, this is what I learned from the CEO:

Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune Protocol, Whole30)

Cabbage has always been one of those vegetables that I have tried to learn to love many different times. But no matter what I do with it, even trying the undoubtedly delicious (for most) World's Best Braised Cabbage from Nom Nom Paleo, it's just not my favorite thing. Yet, over St. Patrick's Day weekend, I found myself with five, maybe six, heads of cabbage. I'm a sucker for a deal and at 39 cents a pound, I may have gone just a little overboard. Just a little. Don't worry, I only hoard cabbage (and avocados).

 

Carrot Top Pesto (nut-free) with Roasted Carrots

I didn't always like cooked carrots. My first memories are of those mushy, boiled ones. Probably from a can. They made their appearance at home and were a regular feature in school lunches. That was when my strong dislike for cooked carrots began. Once I hit adulthood, I was free. No more cooked carrots for me. Even when I moved into my first apartment and begin cooking everyday, carrots were off the menu. The blurry memory of sitting at the dinner table with nothing but carrots left on my plate was enough to make me swear them off forever.

Or so I thought...

It wasn't until I started following paleo over a year ago that I decided to try out roasted carrots. I was roasting every other vegetable known to man (I like to exaggerate), so there was no reason to leave out the carrot. At first, I sliced them and tossed them with coconut oil and cumin. They were divine and I was hooked. No mushy carrots are welcome here. But, although these roasted carrots are delicious on their own, this recipe isn't really about the carrots...

No Bake Mini AIP Pumpkin Pies with Coconut Whipped Cream (Paleo, Autoimmune Protocol, GAPS)

If you follow me on Facebook, you may have seen me post about a pumpkin recipe a few weeks months ago. I started working on this back in August or September (and neglected to take pictures until recently) and it took some time to get these as I imagined them. When I have an idea for creating desserts that are allergy-friendly and I have to try to make them. I'm a little obsessed. I'm also obsessed with mini desserts. See here and here. This recipe actually started as somewhat of a pumpkin fudge. I was making this almond butter fudge and decided to try it with pumpkin. It tasted similar to a pumpkin pie, but then I decided that I wanted to create something that really was like pumpkin pie. But without eggs and nuts, and of course without gluten and dairy. A perfect and fun substitute for traditional pumpkin pie on Thanksgiving!

Roasted Cauliflower Steaks with Chimichurri (Paleo, Autoimmune, Whole30)

So...I love a good steak. Cauliflower steak, of course.

I'm kidding. I actually really, really love a good steak. But a steak is rare around here. (Actually, I take mine medium.) Steak is really not in my budget unless I catch a good deal. So today, we are replacing beef steaks with cauliflower steaks. They are really good and I love the way they look on a plate. Serve them along side some crispy chicken thighs (if you choose to eat meat, of course).

The best part about cauliflower steaks -- much less mess. Am I the only one that cuts a cauliflower into florets and finds tiny pieces all over the kitchen for a week?  How do they get across the room like that?

Chimichurri (Paleo, Autoimmune, Whole30)

This chimichurri recipe goes along with post for Roasted Cauliflower Steaks with Chimichurri. To serve with cauliflower steaks, find the full post here.

Chimichurri
Makes approximately 1 cup 

What you need:

1 cup packed flat-leaf parsley (about 1/2 cup finely chopped)
1/2 cup packed fresh cilantro
1 tsp dried oregano (or 1 tbsp fresh)
1/2 cup extra virgin olive oil  (more if needed)
2 tbsp red or white wine vinegar*
1 tbsp lemon juice (or additional vinegar)
2-4 cloves garlic (I use 4)
1/2 tsp cumin (optional, omit for AIP)
1/2 - 1 tsp salt, to taste
1/8 - 1/4 pepper, to taste (omit for AIP)

How to make:

By hand:  First, wash and dry your herbs. Mince the garlic, sprinkle it with salt, then crush it with the flat side of your knife. Alternatively, you can use a zester/grater (This is the zester/grater I use). You may use less garlic as desired -- I use 3 or 4 cloves. Remove thick stems from herbs and finely chop the leaves of the parsley, cilantro, then oregano. In a non reactive bowl or mason jar, mix together the garlic, vinegar, lemon juice, cumin, and herbs. Pour in the olive oil (add more if need to cover the herbs). Add salt and pepper to preference. I use 1/2 tsp salt and a few grinds of pepper. Adjust flavors and add more oil if desired.

Food processor: Add everything except for oil to food processor and pulse until you reach desired consistency. Transfer to a nonreactive bowl or mason jar and pour oil over mixture. Add more and adjust flavors as desired.

Let stand for about 20 minutes at room temp. If you make ahead, bring to room temp before serving. This can be refrigerated for several weeks. Serve with cauliflower steaks or regular steaks or anything else desired (you can use it as a marinade as well).


To serve with Roasted Cauliflower Steaks, here is the full recipe.


I purchase most my pantry items from Vitacost in order to save money. If you are a new customer to Vitacost, you can save $10 off your first order using my refer-a-friend link here)


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Citrus-Herb Chicken Kabobs

While I don't have my own kids (yet), I'm always trying to make sure my nieces and nephews know that real food can be delicious (and not taste like lunch room food). Most of them are pretty adventurous and are willing to try the majority of the food I make or eat. They've tasted my roasted seaweed and kombucha. (They are now obsessed with seaweed. "Spicy" ginger kombucha, not so much.) They tasted and loved my kale chips and molten chocolate brownie. Some of the normal food stuff, like different types of chicken and fried zucchini coins, is a little harder to get them to try. It's new and weird. Chicken is usually a win but the zucchini coins needed to be very thin and crispy for those to be devoured.

Lemon-Garlic Shrimp with Zucchini Noodles and Spinach (Gluten Free, AIP, Paleo)

There was this pasta dish I used to make often -- back when I ate pasta. It involved butter (eh, I probably used margarine back then), wine, tomatoes, garlic, shrimp, and of course, pasta. I actually rarely eat shrimp anymore (I'm all about sardines now), but I wanted to try to recreate this dish. I started out making it with zucchini noodles and it was very good. But I decided to leave out the tomatoes and wine (and just drink it instead) to reduce the time it takes to make this. I'm all about the quick and easy lately. Instead I added some herbs and baby spinach. Feel free to adjust garlic and lemon to taste.

(By the way, did you know you can freeze lemon juice. Just defrost the cubes as needed.)

Homemade Sparkling Ginger-Peach Spritzer (Paleo, Autoimmune)

As I was trying to take pictures of these spritzers, it began to rain. I picked up my stool and large bamboo cutting board (yep, this is my super elaborate set-up for picture taking) and proceeded to head inside. Instead of making it safely inside, where I could just forget about taking a decent picture and just enjoy my spritzer, I dumped ginger-peach spritzer all over the front of my pants. Not a drop was left (okay, I did have some left in a pitcher, but most was on me and the porch).

As long as they taste good, right? Right...

No Bake Mini Coconut Lemon Tarts plus berry versions (paleo, autoimmune, GAPS)

This recipe was created because of these Hail Merry Lemon Tarts. Have you heard of them? Seen them? I was in Earth Fare almost a month ago picking up a few things. While I was concentrating on picking out some greens...There. They. Were. In the produce section. Enticing me. Telling me to drop my kale and chard and eat a lemon tart. I can't turn down a lemon tart (or anything with lemon).

Ginger Garlic & Lime Grilled Chicken

What's not to like? Ginger, good. Garlic, good. Lime, goooood.

Spaghetti Squash with Basil Avocado Sauce and Grilled Chicken

I actually made this recipe years ago...but with regular pasta (which you can do if you eat pasta). I was cooking up dinner for two and realized there wasn't much going on in the fridge. So, I smashed up an avocado and threw it on some penne pasta. I added sun-dried tomatoes and some grilled chicken breasts on top (at a time when the breast meat was all I ate) and dinner was served. At the time, I was certain I invented this creamy avocado sauce (you guys know how much I love using avocado to make things creamy like here and here). But now there are avocado cream pasta dishes all over the Internet. I knew I shouldn't have taken my leftovers to work...

Homemade Roasted Banana Pudding with Gelatin: Two Ways (Paleo, Autoimmune protocol)

This dessert was completely unplanned. But I came across the pumpkin pudding recipe from Grass Fed Girl. I made it (and it was good) and had the desire to create a banana version. I couldn't be stopped. I will eat anything with bananas or banana flavors. Years ago, people knew about my love for all things banana and would send care packages with only the banana Laffy Taffys. I don't know who ate all of the other flavors. I've also been known to dig through a box of Runts just to pick out the banana ones. Now-a-days, I try to stick with less artificially-flavored banana products, like real bananas. (And like this banana soft serve. You've tried it, right?)

Pan-fried Salmon with a Creamy Meyer Lemon Avocado Dressing (egg/dairy-free)

Since I did the Whole30® with autoimmune protocol which eliminates things like nuts, nightshades, and eggs, I've gained greater compassion for those that can't eat eggs. I've been enjoying finding new ways to eat certain foods without eggs, even though I am eating them again. And since I'm obsessed with avocado, it seems like the best option for replacing a creamy element, especially mayo (like in these salmon cakes and remoulade). So for a creamy dressing...well, why not?

Roasted Brussels Sprouts with Meyer Lemon Vinaigrette

Finally. I know I teased you for far too long. I really didn't think that many people cared about Brussels sprouts (Did you catch my rant about that "s" in Brussels sprout? Still can't say it.) But that molten brownie was worth it, right? Did you try it?

It took me a long time to come around and try Brussels sprouts as an adult. I don't know if I ate them as a kid, but if I did, I can guarantee they were boiled or some other way to make sprouts not-at-all appetizing. (No offense, Mom.) Oven or pan roasted is definitely the way to go when learning to love Brussels sprouts. I'm a big fan of roasting them in the oven. It's quick and easy and really hard to mess up. If you don't like Brussels sprouts -- though you can't say that until you've had them roasted and you've tried them at least 10 times -- then stick around and make the vinaigrette. It's great on a salad as well. (And yes, you can use a regular lemon.)

Brussels Sprouts Chips with Lemon Zest

Let me tell you about my week...wait, it is only Tuesday (as I write this), isn't it?

Well, it's been that kind of week. I'm starting to think it's the coffee. Yep, I'm drinking coffee again. And let me tell you, I am on edge all day long. Jittery and clumsy. Well, more clumsy than the usual. I'm used to tripping over my own feet, but I am causing all kinds of mishaps this week.

Cilantro-Lime Avocado Dip (Paleo, Autoimmune Protocol, Whole30)

This avocado dip is from my Salmon Cake post. See Salmon/Crab cake post here.

 I like to serve my crab cakes with some kind of sauce. I don't really like tartar sauce, so I wanted to make something like a remoulade or aioli. No mayo? No problem. Avocado saves the day again. Can you tell how much I looooove avocado? As for the cilantro, I love that too. And since I threw some seeds in the ground, not expecting much, my tiny garden is overflowing with cilantro.

Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol)

I shared this picture of my lunch on Facebook...um, about 3 weeks ago. It got quite a response, compared to the usual, so I figured I should share. Of course, I had planned to share about 2 1/2 weeks ago, but I wanted to make them again first. And again. And again.

Garlic & Herb Baked Chicken Wings

There's something called the Super Bowl coming up this weekend. Maybe you've heard of it. I think it involves football. But I most definitely know that it involves chicken wings.

Normally chicken wings are slathered in the good stuff like butter, hot sauce, and more butter. And we can't forget BBQ sauce. But if you've been reading this blog, you know I can't eat any of that deliciousness right now. But that's okay. There's more to wings than hot sauce and butter. Really, there is... You can enjoy chicken wings when you're doing the Whole30®, even on autoimmune protocol (and even if you're not, you can eat these too). Just leave out the butter. And all that other good stuff.