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. :)

Cold Cucumber Noodle BLT Salad with Tomato Basil Vinaigrette (Gluten Free, Paleo, Whole30)

I'm fairly straight and narrow when it comes to following the rules. I always wear my seat belt. I don't break any traffic laws. Well, not often. I won't cheat, not even playing Yahtzee. I feel bad when I accidentally take the bank's pen. Sorry, I didn't mean to. Sure, I've broken some rules in my days, especially in my early 20's when getting pulled over for speeding was a regular thing. Hey, I have a heavy foot... I just believe most rules are made to be kept. But, there are some that are made to be broken. Like wearing white after Labor Day. Although I don't wear white before or after.

And eating summer meals after Labor Day... Okay, so it's probably not technically a rule. Labor Day is supposed to signify the end of summer (even though it's not officially over until the end of September). The end of outdoor events and parties. And for many, the end of tomato dishes and the beginning of all things pumpkin.

I actually planned to post this before Labor Day, but...stuff happens. 

Fresh Tomato Basil Vinaigrette (Paleo, Whole30)

Summer, summer, summer time.

Time to sit back and unwind.

Just a bit of a break from the norm (were you singing along?) with this tomato basil vinaigrette. Fresh summer tomatoes are one of my favorite things. Juicy. Sweet. With just a sprinkle of salt. And lately, as a vinaigrette. With basil, of course. Because tomatoes and basil just belong together.

If you like tomatoes, I think you will love this vinaigrette.

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...

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)


Disclosure: This post contains affiliate links. If you make a purchase through an affiliate link, while your costs remain the same, Livin' the Crunchy Life will receive a small commission. Affiliate links are used to pay for any blog costs, including ingredients for recipe development. I appreciate your support!

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.

Roasted Red Pepper Dipping Sauce (GF, DF, Paleo, Whole30)

A simple dipping sauce made with roasted red peppers, garlic, onion, and spices. Try it with my Crispy Grain-free Zucchini Coins.


Roasted Red Pepper Dipping Sauce

makes about 1/2 cup

What you need:

1 red bell pepper, roasted (about 3/4 cup)
1/4 medium onion, diced (or 1/4 tsp onion powder)
1-2 cloves garlic (I use 2)
1 tbsp extra virgin olive oil
1/2 tbsp lemon juice
small handful fresh parsley
1/4 tsp cumin
1/4 - 1/2 tsp salt (to taste)
pinch black pepper
2-4 tbsp chicken or vegetable broth (or water)
1/4 cup coconut milk (more to taste)

How to make:

To roast red peppers (make extra and freeze them), check out this tutorial with four different methods for roasting. (I roasted mine on the grill.) If you don't want to roast peppers, you can use jarred roasted red peppers. Process all ingredients, except for coconut milk, in a food processor until smooth. Heat over low heat and simmer gently for 5-10 minutes. After simmering, mix in coconut milk. Serve warm or cold (I serve it warm).

Alternatively, you can cook diced onions in a saucepan until soft and translucent. Then process all ingredients except for the broth until smooth. (If you use onion powder instead, just process all ingredients.) Serve warm or cold.

*For best taste, I recommend simmering the sauce.


Disclosure: This post contains affiliate links. If you make a purchase through an affiliate link, while your costs remain the same, Livin' the Crunchy Life will receive a small commission. Affiliate links are used to pay for any blog costs, including ingredients for recipe development. I appreciate your support!

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.)

Double Bacon BBQ Burgers with BBQ Avocado Sauce and Caramelized Onions

Bacon. Beef. Barbecue sauce. With their powers combined, I present you with...Captain Burger.

Okay, not really. But what we do have is... Double Bacon BBQ Burgers.

Because what do you do when you have way too much barbecue sauce (recipe coming soon)? Well, you put in on and in everything you make. Of course. BBQ burgers are nothing new. Even BBQ bacon burgers have been done before. I actually started out with just a bbq burger and stuffed it with avocado (ala Civilized Caveman), but then...bacon.

Tomato Cucumber and Red Onion Salad with a Balsamic Basil Vinaigrette

Ah, summer. Since I've been eating real food, my eating habits tend to flow with the seasons...meaning, whatever is in season, I'm likely going to be eating it. Summer is usually filled with lots of fresh veggies that are perfect for a cold, easy-to-make, salad on a hot summer night. Grilled meats and veggies and cold salads -- that is my summer menu. Every day.

This is a pretty typical combination that I'm sure you've had before. Tomatoes and cucumbers go together like peanut butter and jelly or bread and butter (well, I don't know anything about that anymore...the bread, not the butter) or maybe beans and rice. I don't know. Whatever you think goes well together. You get the idea. This is my version of a Greek salad that I typically throw together during the summer months. I like mine with fresh basil, thinly sliced red onions, and a very simple vinaigrette of balsamic vinegar and olive oil (with extra basil, just because). Plus, my newest addition that I've become obsessed with in the last few years has been added to this salad -- avocado. Because everything is better with avocado.

Chocolate Avocado Fudge Pops (Paleo, Dairy Free)

This is based on my avocado fudge recipe made into a chocolate avocado pudding. You've probably seen chocolate avocado pudding recipes all over the place. Can I admit something? I don't like it as a pudding. I love avocado and chocolate. And I love it as a fudge. But as a pudding...don't like it. However, when frozen into popsicles and with an added banana, I can handle that. I do prefer the pudding pop recipe above but these are good (and easy).

 Find my Banana or Chocolate Pudding Pops here. 

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?

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.

Kale and Butternut Squash Breakfast Hash

Imagine this. You're doing the Whole30® program (and maybe you are) meaning you have already eliminated gluten, grains, sugar, and alcohol. Then, you decide to do the autoimmune protocol which also eliminates nuts, seeds, eggs, and nightshades. You wake up on Day 1 and realize you can't eat eggs. You can't eat eggs for breakfast.

What are you going to eat? Seriously.

Roasted Garlic Mashed Potatoes (with coconut milk)

Do you remember when I said I was planning a mostly paleo Thanksgiving? Well, first if you still don’t know what paleo is, you can read more here. 

My family hasn’t gotten together for Thanksgiving in many years. While all of us won’t be gathering this year, a large majority of us are planning dinner together. If I am around, I am always tasked to make the mashed potatoes (and everything else). While simple, mashed potatoes can be easy to mess up. Too lumpy, too watery, too buttery (that's possible, right?). But when you get it right, the taste of real mashed potatoes is unmatched. That boxed stuff is not the same thing. And the butter. You always want butter. Sorry, dairy-free people (I eat dairy-free but seem to have no issues with good quality butter); it’s just not the same without butter.  Now, I haven’t tried ghee, so that might work. Update: Ghee works and taste lovely! I like the Pure Indian Foods brand which you can read more about in this post.