Many clients find figuring out what to eat the most challenging thing. Here are a few staple recipes that got Ashley through her most restrictive meal plans.
Aip Basil Pesto
Yields 1
Ingredients
Instructions
Add all the ingredients in a food processor and blend for 30 seconds, taking time to scrape down the sides once with a spatula.
Store in an airtight glass container in the 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 medium high 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, then serve with meatballs! (See the 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 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 them 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
Instructions
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: https://www.delish.com/
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