I took a poll over on instagram, the biggest recipe request my AIP folks have is Mashed Potatoes, and as an Idahoan I totally get it! When you go from russett potatoes to sweet potatoes (not to be confused with yams, you can read more about the difference in this great Serious Eats article)
Read MoreBoy that feels weird to say, and to be honest I don’t know that I will ever truly give up on my quest for the perfect AIP Pie Crust. As someone who used to do a lot of baking commissions, a puffed and flaky all-butter pie crust was the pinnacle of pie prowess. A flaky all butter pie crust is three things, all purpose flour, butter and a little bit of water, making it gluten free/grain free and dairy free was no short leap. Paleo folks got the good end of the stick here, almond flour pie crusts are pretty legit, but more and more nutrition conscious folks are trying to eliminate oxidized PUFA’s from their diet, which means nuts have to be raw and whole, and most require eggs as a binder.
Read MoreIts should come as no surprise how much I love in-season street corn, maybe it’s an Idaho thing, but seriously, when its in season, I can’t seem to get enough! This recipe is a twist on the Mexican Elotes, with flavors evocative of Greece.
Read MoreAny light meat will pair nicely with this lemongrass “soy” marinade. While it could be made with traditional soy sauce or tamari, AIP and Paleo folks will likely already have coconut aminos on hand. I tolerate soy sauce in limited quantities, but have become accustomed to keeping coconut aminos on hand. I generally keep all the ingredients in this recipe on hand at most times, so this meal is convenient any day of the week with its quick marinade.
Read MoreI know it sounds nutty to call this a peanut-free peanut sauce, but sometimes the shoe fits. For all of my peanut avoidant friends who are also eliminating tree-nuts and craving that peanutty flavor that is so ubiquitous to Southeast Asian cuisine I’ve got just the recipe for you! I haven’t yet figured out how to make this happy accident a good sub for a PB and J, but if you’re in the market for something to dip a skewer or spring roll in this is just what the doctor ordered.
Read MoreCool and refreshing salad of juicy peak season tomatoes and first of the season sweet corn. Drizzled in a basil vinaigrette and mopped up with some sourdough croutons. I can’t think of a better dish to eat when its over 100 outside for the 10th day this week! Light and refreshing, perfect for an early dinner or backyard BBQ.
Read MoreCorn and Zucchini are super plentiful in the market right now, in this dish they marry in a salty sweetness and become an awesome side dish, taco filing or even a complete meal with the addition of a simple protein side.
Read MoreIf you've never made your own mayo, what the heck are you doing still reading this?! I'm going to make a wager you've already got everything you need to make a mayonnaise so fresh and flavorful, with ingredients you can actually pronounce.
Read MoreThis chicken sandwich comes together in about the same amount of time as it would take to go through a drive through and get one utilizing an acidic buttermilk marinade (yogurt) which also doubles as a dredge step. Bonus points for all of the ingredients coming from the Nampa Farmers Market!
Read MoreCool and refreshing Greek style gryo’s great for your after the market meal. The meat gets better after a night of refrigeration and stores wonderfully in the freezer for future meals.
Read MoreStrawberries are one of the first fruits to become available at the farmers market. I always try to freeze a few for dressings and smoothies for the rest of the year. Fresh local vine ripened strawberries just can’t be beat and while they are in season you can count on me eating as many as I can get my hands on!
Read MoreThe perfect warm up after a chilly day at the early spring farmers market.
Read MoreSometimes life calls for a fancy meal, other times it calls for something simple, but done well. A nice thick and hearty reverse seared steak is the best of both worlds; it’s unbelievably simple, yet tastes so decadent because the flavors of the steak are allowed to be the star of the show.
Read MoreWhat’s better than toasty bread? I’ll wait…That’s right, not much! These bagels are a hybrid between a traditional NY style bagel you’d find in a Jewish delicatessen and one of those over simplified weight watchers bagels that rose to Pinterest fame years ago. Honestly the closest thing I’ve had to AIP bread I’ve ever had. I’ve tried the mix and found the bagels to be on the flat side, and very doughy…maybe I’m just bad at directions, I dunno. They kind of scratched the itch, but not all the way.
Read MoreSpring signals that the farmers markets are going to beginning soon, which gets me really excited. One of the first things we start to see around these parts are tender baby salad greens. I love to put them to use as a bed for leftovers or a flavorful herbaceous vinaigrette.
Read MoreWinter dragging on getting you down? In the mood for something hearty and light at the same time? Warm grainy salads are a fantastic option that ticks off both boxes. This one pairs roasted butternut with smoky cumin and is absolutely delicious any day of the year.
Read MoreStuffed mushrooms are an excellent side dish for a steak dinner, but also make a fantastic appetizer or potluck shareable.
Read MoreNo matter which dietary model you subscribe to you’re sure to like this yogurt (unless you dislike coconut, then there’s no help for you). Its super thick, uber creamy, tart and tangy and lends so much versatility to your breakfasts, dips and bakes.
Read MoreWould you believe me if I told you that this recipe came to be during quarantine when we weren’t going to the stores, and there really wasn’t food on the shelves?! Yep, I made this in the early days of lockdown from a few pantry/fridge staples and a whole lot of desperation. You know what they say though, necessity is the mother of invention. I present to you vegetables in the form of cheese. Makes an excellent nacho base as seen here, but also makes a mean mac and cheese with your favorite pasta.
Read MoreDelicious as a breakfast main or a dinner side, comes together in a snap. If you pre-cook sweet potatoes and bacon crumbles on “prep-day” you’re basically building the dish as it reheats and crunching frozen kale over the top—how simple is that?!
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