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Parker at Lovebird Cereal asked me to participate in his Cereal Madness Bake-Off using his amazing new AIP cereal, but I declined because I wasn’t feeling all that creative at the time .. then this happened!

Hello, AIP elimination stage compliant cereal-ously delicious, crispy chicken strips … or Lovebird Fingers … potatoe / potatoh … call ’em what you like, they’re yummy and totes kid-friendly!

I hope you and your family enjoy them! ♥

If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see your results and hear how you’ve enjoyed them.


About Lovebird

If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!

This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?

And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option. 

♥ Gluten-Free
♥ Dairy-Free
♥ Non-GMO
♥ Sweetened by Nature – No Refined Sugar or Stevia
♥ No “Natural” Flavors
♥ Nothing Fake!
♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)

Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant! 

Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity.  In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options.  That’s why Parker created Lovebird foods “to clean up junk food”. 

And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer. 

Special Offer

Save 10% Off Every Order with Coupon Code: AIP10
CLICK HERE TO 
SHOP

 

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AIP Chicken Strips with Lovebird Cereal - aiprecipecollection.com

Cereal-ously Crispy Chicken Strips

Yield: 2-4 Servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Cereal-ously Crispy AIP Chicken Strips the whole family will enjoy.

Ingredients

Creamy AIP Salsa Dipper

Instructions

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper 
  2. Place mashed avocado, oil, crushed garlic and water in a bowl and whisk to combine. (This mixture replaces eggs and will be used for dredging your chicken strips so it should be slightly thin in consistency. You may need to add additional oil and/or water depending on the size of your avocado.)
  3. In a zipper bag combine starch OR flour with the garlic powder, onion powder, basil, oregano, thyme, salt, ginger and black pepper and shake gently so that everything is well mixed.
  4. Add chicken strips to the zipper bag and shake until coated. Remove strips to a small plate, leaving the rest of the seasoning mix in the bag. Add crushed Lovebird cereal to the bag.
  5. One at a time, dip the chicken strips in the avocado mix and then immediately roll in the bottom of the zipper bag until generally coated. Once lightly coated give the strip a quick shake in the bottom of the bag and then remove the strip to the prepared baking sheet using your clean hand.  
  6. Bake in the preheated oven for 8 minutes, flip, and bake 8 minutes more. Remove from the oven.
  7. Set an oven rack about 6 inches from the broiler heat source and preheat the oven's broiler to high.
  8. Return the pan to the preheated oven and broil for approximately 2 minutes, keeping a close eye so they don't burn.
  9. Remove from the oven and serve immediately!


For the Dip: Combine all ingredients and enjoy!

Notes

* Crush your cereal in a zipper bag until it is a very fine crumble/bread crumb texture - a rolling pin works great for this job.

Avocado Substitution: If you prefer not to use avocado "egg" dredging mixture, you can simply use additive free coconut milk and skip the avocado, water, oil and crushed garlic.

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If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!

This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?

And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option.

About Lovebird

♥ Gluten-Free
♥ Dairy-Free
♥ Non-GMO
♥ Sweetened by Nature – No Refined Sugar or Stevia
♥ No “Natural” Flavors
♥ Nothing Fake!
♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)

Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant! 

Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity.  In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options.  That’s why Parker created Lovebird foods “to clean up junk food”. 

And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer. 

Special Offer

Save 10% Off Every Order with Coupon Code: AIP10
CLICK HERE TO 
SHOP

The Recipe

Before I started the AIP, one of my go-to snacks or grab and go breakfasts was a simple granola/cereal bar. While sweets like this are no longer part of my daily morning routine it’s nice to have a little treat now and then, so I created these Chewy Apple Pie Lovebird Cereal Bars to satisfy my hankering for granola bars and my favorite kind of pie. 

Enjoy! ♥

If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see your results and hear how you’ve enjoyed them.

 

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Chewy Apple Pie Lovebird Cereal Bars aiprecipecollection.com

Chewy Apple Pie Cereal Bars

Yield: 8 Large Bars or 16 Medium Squares
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Chewy Apple Pie Lovebird Cereal Bars - they'll satisfy the kid in you!

Instructions

  1. Preheat oven to 350°. In a large mixing bowl, combine crushed and whole cereal, dried fruit, coconut, collagen, cinnamon and salt.
  2. Add riced plantain, apple and maple syrup.  Mix well. You will have a very stiff batter or a ball of ingredients when everything is well incorporated
  3. Line an 8” X 8” baking pan/dish with parchment paper.  
  4. Press the cereal bar mixture evenly into the pan/dish. Scatter whole Lovebird cereal over the top of the cereal bars and lightly press into the mixture.
  5. Bake for 30 minutes.  Remove bars from the pan using the parchment paper and allow to cool completely on a wire cooling rack., leaving the parchment paper attached.
  6. Cut into bars or squares. Store in an airtight container in the fridge.

Notes

Crushed / Powdered Cereal : I used a small blender cup to create a flour.

Dried Fruit & The AIP : ensure your dried fruit is UNsulphured and does not contain added sugar or non-compliant oils or preservatives

How to "Rice" Plantains : Simply peel and roughly slice into a food processor that has an "S" blade installed. Pulse until small rice size pieces are achieved. Try not to over-process the plantains into a batter.

If you don't have a food processor, peel the plantain and use a food grater to achieve a shredded consistency.

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Looking for a kid-friendly, easy AIP dinner? How about some Sloppy Topped Sweet Potatoes … aka AIP Sloppy Joes!

One of our members was looking for a recipe that would satisfy her AIP Kiddo’s cravings for Manwiches and asked me which KC Naturals Nomato Sauce option I’d recommend to recreate their old favorite, so I swung into action and used her inspiration to create a fun and filling dinner.

ShopAIP Healthy Foods // KC Natural - Cherry Garden Tomato-Free Salsa 15.5 ozMost of the AIP Sloppy Joe recipes I’ve seen in the past simply call for a nomato sauce, and you can certainly use nomato sauce in this recipe if you prefer, but for me, the star of the show is the KC Natural’s Garden Cherry Tomato-Free Salsa! I love the flavor .. it lends itself perfectly to re-creating Sloppy Joes without having to add all kinds of ingredients or spices. 

SHOPPING TIP! You can find KC Natural Products in our affiliate shop, Shop AIP, and you can save 10% Off Your First Order with Coupon Code: AIPRECIPE – click here to order.

My non-AIP hubby was very pleased with the taste and thinks we nailed it on this one. If you have a non-AIPer in your midst, you can easily serve this on a bun or on a regular baked potato instead of white sweet potatoes. I hope you and your family enjoy it as much as we did! ♥

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AIP Sloppy Joes - Sloppy Topped Sweet Potoates - KC Natural AIPRecipecollection.com

Sloppy Topped Sweet Potatoes

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ A fun and filling kid-friendly meal to satisfy the sloppy cravings.  

Instructions

  1. Scrub your sweet potatoes and poke holes in them with a fork or sharp pointed knife.
  2. Bake in a 375 Degree Oven for 45 minutes to 1 hour depending on their size. They are done when a fork easily pierces through.
  3. While your potatoes cook, you can prep your ingredients and begin cooking the sloppy joe meat mixture. I suggest starting when your sweet potatoes are almost cooked. If they are finished before your meat is ready, simply leave them in the oven with the heat turned off.
  4. In a skillet, heat the oil and sauté the onions, carrots and celery until onions are translucent and carrots are slightly tender.
  5. Add the ground beef to the skillet and brown the meat stirring frequently until no more pink remains.
  6. Drain any grease from the skillet.
  7. Add the remaining ingredients to the pan and continue cooking and stirring for an additional 5-10 minutes.
  8. Remove sweet potatoes from the oven, cut them open and place on a plate or in a small bowl. Top each with 1/4 of the sloppy joe mixture and enjoy immediately.

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Missing flavor since you started your AIP journey? This Tandoori Shrimp and Kale Bowl from the new cookbook “AIP Indian Fusion” by Indira Pulliadath will give you a tiny taste of the big flavors that are completely accessible on our healing journey … in spite of what most people believe to be a terribly restrictive diet.

When it comes to the mindset of restriction and the AIP, I tend to roll my eyes a little bit because I honestly feel I’ve added far more than I’ve removed from my diet since starting the AIP! The bottom line is we need to think outside the box, try new things and get a little creative.

Speaking of creativity, Indira has completely blown me away with her creative use of AIP elimination stage compliant ingredients, and her new cookbook is proof that we can still enjoy the delicious depth of flavorful cultural foods while on the Autoimmune Protocol.

Indira has generously allowed me to share her recipe for the Tandoori Shrimp and Kale Bowl with you as a teaser to her cookbook – thank you Indira! (The image pictured is my attempt at the dish and looks a little different than that in the cookbook – I made lots more greens, caulirice and sauce, used green onions and Asian greens instead of kale since that’s what I had on hand.)

More about AIP Indian Fusion:

AIP Indian Fusion Cookbook - aiprecipecolleciton.comAIP Indian Fusion is a collection of fantastic and flavorful, ‘Indian inspired’ recipes that comply with the elimination phase of the Autoimmune Protocol. 

  • Includes 114 allergen friendly recipes with no grains, legumes, eggs, dairy, nuts, seeds, nightshades or soy. 

  • Includes flavorful and colorful recipes (with full-page photos for every recipe) that will entice you to start AIP and stay on it!

  • Includes recipes for 8 flatbreads.

  • Includes reintroduction suggestions for many recipes, because the AIP elimination stage is not forever!

  • Includes both simple and practical everyday recipes as well as more in-depth meals. 

  • Includes 4 weekly meal plans as well as menus for special occasions.

Tandoori Chicken Pizza… Green Chutney Baked Fish… Butter Chicken… Fried Calamari… Fish Tikka Masala… Kheema Samosas… Naan… Mango Pie… Saffron Ice Cream and so much more! 

All of the recipes have an Indian element but the recipes are greatly influenced by other international dishes/cuisines too making this cookbook globally attractive!

Whether you are new to AIP or have tried AIP before, this 296 pages cookbook with full page color photographs for every recipe, will make AIP more enjoyable and exciting for you!

Learn more about this amazing cookbook, see the full recipe index and get your copy in print or as an e-book – just click here.

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Tandoori Shrimp & Kale Bowl - aiprecipecollection.com AIP Indian Fusion Cookbook

Tandoori Shrimp and Kale Bowl

Yield: 1 - 2 Servings

♥ RECIPE BY Indira Pulliadath & IMAGE BY: AIPRecipeCollection.com ♥ This TEASER for Indira's AIP Indian Fusion Cookbook will have you convinced in one bowl that you don't have to give up fantastic flavor on your healing journey!

Ingredients

Tandoori Shrimp:

  • 8-10 medium size uncooked shrimp (or 6-8 large), peeled and deveined
  • 1/8 tsp sea salt
  • 1/4 tsp turmeric
  • 1 tsp ginger garlic paste (recipe available on page 220 of the cookbook - if you don't have it, use 1/2 tsp fresh grated ginger, 1/2 tsp fresh crushed garlic and 1/4 tsp olive oil well blended )
  • 2 tbsp coconut oil or avocado oil
  • 1 cup chopped kale leaves

Cauliflower Coconut Rice:

  • 1 tbsp coconut oil
  • 1 bay leaf
  • 1 cinnamon stick (1 inch long)
  • 1 1/2 cups cauliflower rice (frozen or fresh)
  • pinch salt
  • 1/4 cup water
  • 1 tbsp shredded coconut

For the Raita Sauce

Optional Veggies/Toppings for the Bowl:

  • Boiled / roasted beets, chopped
  • Thinly sliced red onions

Instructions

    1. FOR THE SHRIMP: After thawing the shrimp, dab it with paper
      towels to remove all excess moisture and place in a mixing bowl. Add the turmeric, salt and the ginger garlic paste and mix with your hands to coat uniformly. Let sit for 5-10 minutes.

      Meanwhile heat a stainless steel or cast iron skillet and add the coconut oil. When hot, add the shrimp to it and cook on medium heat for about 2 minutes. Flip and cook again for 1 more minute. Then add the kale leaves and sauté together with the shrimp for 1 minute. Transfer to everything to a dish. Keep covered.
    2. FOR THE CAULIFLOWER COCONUT RICE:
      Heat a sauce pan and add the coconut oil. When the oil gets hot, add the bay leaf and the cinnamon stick. Then add the cauliflower rice and salt. Add the water and cover and cook
      for about 5-7 minutes or until all the water is evaporated and the caulirice is soft. Add the shredded coconut and mix. Keep aside.
    3. FOR THE RAITA SAUCE:
      Blend all ingredients for the sauce in a food processor until you get a creamy sauce. If the sauce is too watery, add some more coconut cream and blend again.
    4. TO ASSEMBLE THE BOWL:
      Take a large size bowl and place the ‘caulirice’ in the bowl. Then place the shrimp and Kale over it. Place the other veggies (if adding) in the bowl too. Drizzle the raita sauce over the shrimp and the ‘rice’.

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Craving flavor and want a fast and easy meal that will satisfy the whole family? Then you’re going to love this Lemon Ginger Stir-Fry! You choose your protein – chicken, shrimp, beef or pork and loads of yummy AIP veggies! This one will help you meet at least half of you daily AIP veggie goal if you’re doing it right.

Don’t worry if you don’t have fresh garlic, ginger and lemon, this dish is still delicious using quick pantry alternatives.

Looking to spice things up .. Add extra ginger!

Want to up your veggie intake? Serve it over cauliflower rice … but in my opinion, that’s more work than you need to go to! Try using sliced cauliflower florets in the stir-fry instead, I find it tricks my hubby into thinkin there’s more chicken in the dish than there really is (shhhhh!). 

Hope you and your family enjoy this as much as we do!

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AIP Lemon Ginger Stir-Fry aiprecipecollection.com

Lemon Ginger Stir-Fry

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This fast, flavorful meal is easy and helps you meet a huge portion of your daily veggie goal on the AIP.

Ingredients

  • 2 Tbsp. Avocado Oil, Coconut Oil or Good Quality Extra Virgin Olive Oil
  • 1/2 lb Your choice of protein, thinly sliced or cubed - Chicken, Pork Loin, Steak or Shrimp
  • 2 Cups Firm AIP Vegetables of Your Choice, sliced for quick stir-frying. Great options are: Carrots, Celery, Onion, Broccoli, Broccolini/Rapini, Cauliflower, Asparagus,
  • 2 to 4 Cups Tender AIP Veggies/Greens of Choice, sliced. Great options are: Mushrooms, Bok Choy, Pak Choy, Shanghai Choy, Swiss Chard, Spinach or Baby Spinach
  • 2 Tbsp. Water or Bone Broth
  • 2 or 3 Green Onions, thinly sliced for garnish and added flavor

Lemon Ginger Sauce

Instructions

  1. Start by ensuring all of your protein and vegetables are sliced and ready to go.
  2. Whisk all sauce ingredients together in a small bow.
  3. Heat oil in a large frying pan or wok.
  4. Add protein and stir-fry until cooked through (cooking time will depend on the type of protein you choose). Season with a pinch of Himalayan Salt or Herbamare if you have it. Remove cooked protein to a small bowl, leaving any juices in the pan.
  5. Add the firm veggies to the pan and add a small amount of water or broth to deglaze the pan and keep the veg from sticking.
  6. Stir-fry for 2-3 minutes but don't over-do it, you want your veg to be slightly crisp and this will depend on how how thin or thick your veggies are cut.
  7. Add the tender veggies to the pan along with the pre-cooked protein. Stir to combine and then add the sauce immediately.
  8. Continue cooking until the sauce has thickened slightly and your veggies are al dente.
  9. Serve immediately.

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This recipe for Crispy Instant Pot Chicken Wings was invented because I tend to leave cooking dinner until the last minute … Ooops!

While they’re best made from fresh or thawed wings, you can totally make them in a pinch from frozen, just follow the notes below.

Serve as a meal with a nice big salad or as part of a game day spread with veggies and dip. Looking for more inspiration? Join my searchable Facebook Group where you’ll find lots of links to amazing AIP elimination stage recipes – just click here.

I know you just want to get to the recipe, so here you go! Simple ingredients you already have in your kitchen … fast, easy, delicious … Enjoy! ♥

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Crispy Instant Pot Chicken Wings AIPRecipeCollection.com

Crispy Instant Pot Chicken Wings

Yield: 2 - 3 Main Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ Chicken wings made fast and easy thanks to the Instant Pot ... delicious!

Ingredients

  • 2-3 lbs Chicken Wings (drumettes and wings, tips trimmed and reserved for bone broth) *See notes if your wings are frozen and you're in a hurry*
  • 3/4 Cup Water
  • 1/2 tsp Himalayan Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder

Sauce

  • 1/4 cup Coconut Aminos
  • 2 Tbsp Honey or Maple Syrup
  • 2 tsp Extra Virgin Olive Oil
  • 2 tsp Crushed Garlic
  • 2 tsp Fresh Grated Ginger or 1 tsp Ginger Powder
  • Chopped Cilantro or Chopped Chives as garnish (optional)

Instructions

  1. Rinse and pat dry chicken wings.
  2. In a large bowl mix the salt, onion and garlic powder and toss wings to coat.
  3. Place Instant Pot rack or basket in the bottom of the inner pot and add the water.
  4. Arrange wings on the rack or in the basket in even layers - do not exceed the max line of the pot.
  5. Secure the lid and set to Pressure Cook - High for 10 minutes. Vent should be set to seal.
  6. While the wings cook, mix up your wing sauce in a bowl large enough to toss your wings.
  7. Once cooking time has elapsed, do a quick-release of the steam, being careful not to burn yourself.
  8. Preheat your oven to Broil (high setting) and line a roasting pan or cooking sheet with parchment paper.
    CAUTION: Ensure your parchment is laying flat and not sticking up when broiling to avoid it burning. (You can use foil but I prefer not to use aluminum).
  9. Once venting is complete, carefully open the lid and transfer wings to your bowl with the wing sauce and toss thoroughly to coat.
  10. Arrange wings evenly on your prepared pan in a single layer, ensuring the wings are not touching.
    NOTE: If you like your wings saucy, take a minute to make a second batch of sauce so you can baste them wings when you flip them.
  11. Broil for 2-3 minutes per side. Baste if you've opted for extra sauce.
  12. Wings are finished when you've reached the desired level of crispness.
  13. Toss with extra sauce if you choose.

Notes

TIP: If your wings are frozen and you need a quick meal, you can follow the same recipe - skip the dry seasoning and cook on high pressure for 15 minutes instead.

This Instant Pot Coconut Yogurt recipe has been contributed by one of our very own members in the AIP Recipe Collection Facebook Group. She’s generously offered to share this recipe since so many have a challenge getting their coconut yogurt just right.

♥ Thank-You Mistie ♥

Mistie explained that when she started making coconut milk yogurt she tested a lot of recipes – some with coconut cream, others with coconut milk, but she couldn’t quite achieve the taste and texture she wanted. 
 
After researching and experimenting with yogurt making she tweaked a few recipes and arrived at this method. It’s important to note that she recommends using full-fat, additive free coconut milk and stresses the need for using some specific strains of probiotics. 
 
Interestingly too, non-dairy yogurt does not self-propagate the way dairy yogurt does, so a fresh starter is required each time. Mistie suggests purchasing a bottle of good quality probiotics (follow the link in the ingredients for her recommendation or see the notes below for more details) as it’s more cost effective than purchasing “yogurt starter cultures” available on the market (many of which aren’t AIP compliant anyway).  
 
VERY IMPORTANT!! Follow the instructions for this recipe precisely! Follow the steps in the order they are presented. The gelatin is heat activated for this recipe and your yogurt will not thicken if you deviate from the directions.
 
Now, on to the recipe!
 
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Yogurt

Instant Pot Coconut Yogurt

Prep Time: 30 minutes
Cook Time: 1 day
Additional Time: 12 hours
Total Time: 1 day 12 hours 30 minutes

♥ RECIPE BY: AIP Recipe Collection Group Member Mistie Charles ♥ 

Instructions

  1. Shake coconut milk and pour into the Instant Pot insert.
  2. Sprinkle gelatin over the coconut milk.
  3. Allow gelatin to bloom on top of the coconut milk for 3-5 minutes.
  4. Push the “Sauté” button on your InstantPot.
  5. As the coconut milk heats up, use an immersion blender or whisk to blend the gelatin into the coconut milk. This also helps ensure the coconut milk will not separate.
  6. Bring the coconut milk just to a rolling boil and then turn off the heat.
  7. Allow the coconut milk to cool to 80-90 degrees. If you want to do this quickly, set the bottom of the InstantPot insert in an ice bath and check the temperature with a thermometer.
  8. Once the coconut milk has cooled, sprinkle 2 capsules of the probiotic on top and whisk to combine.
  9. Place the InstantPot insert back in the machine if you've removed it and secure the lid and close the vent. Set the yogurt function for 24 hours.
  10. After 24 hours, use an immersion blender or whisk to blend the yogurt.
  11. Pour or spoon the yogurt into a bowl or small jars ad place in the refrigerator for 12 hours.
  12. After 12 hours of refrigeration your yogurt is ready to enjoy!

    Occasionally a batch may separate. If this happens, simply use a blender or immersion blender to thoroughly combine again.
    TIP: If you're using a regular blender for this task make a smoothie immediately after so there is no yogurt wasted.

Notes

After testing a number of strains of probiotics and brands, Mistie suggests your probiotic should containing the following strains - Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophiles (She uses Innate Response Flora 5-14)

 

 

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Before going AIP I used to make a very spicy version of this with a pre-packaged curry-jerk sauce that my husband just loved! A couple of years into my nightshade-free journey I decided to experiment with this old favorite and managed to come up with a dish that satisfies even the non-AIPer in my life. I hope you enjoy my Honey Curry Chicken Breasts.

The nightshade free curry blend recipe included below is something I like to keep mixed up and on hand to add flavor to soups, stews and more. 

If you’re looking for authentic, delicious and flavorful AIP Indian recipes you should check out Indira’s AIP Indian Fusion recipe book – she’s the REAL expert!

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AIP Honey Curry Chicken Breast - aiprecipecollection.com

Honey Curry Chicken Breasts

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥  An easy and flavorful Indian inspired dish that the whole family will enjoy. Serve over cauliflower rice or Basmati rice if you've reintroduced.

Ingredients

Nightshade Free Curry Spice Blend

  • 2 Tbsp. Onion Powder
  • 2 Tbsp. Garlic  Powder
  • 2 Tbsp. Turmeric Powder
  • 2 1/2 tsp. Ceylon Cinnamon
  • 2 1/2 tsp. Powdered Ginger
  • 1 1/4 tsp. Ground Clove

Honey Curry Chicken

Thickening Slurry (optional)*

Instructions

  1. Begin by preparing your Nightshade Free Curry Spice Blend - The blend quantities above will provide enough for this recipe PLUS some to keep on hand for seasoning other dishes.
    Add all ingredients to a small glass jar, attach the lid and shake well to combine.
  2. Arrange onion slices in the bottom of a 9" x 13" baking dish.
  3. Rinse chicken breasts and pat dry with paper towels.
  4. Add 1 Tbsp. of the Nightshade Free Curry Powder Spice Blend, salt and pepper to a small bowl and mix to thoroughly combine.
  5. Dredge chicken breasts through the spices to thoroughly coat all sides and place them atop the bed of onion slices. NOTE: If you run out of seasoning after dredging (this can depend on the size of your chicken breasts), simply add more curry blend, salt and pepper in the quantity you need.
  6. Top each chicken breast with a dot (approximately 1/2 Tbsp.) of coconut oil or ghee - this will melt in the oven.
  7. Mix honey (start with 1-2 Tbsp and adjust to taste) and wine or broth together until well combined - this is easier if your broth is slightly warm or wine is at least at room temperature. Pour very slowly over chicken to avoid rinsing away the spice blend.
  8. Bake at 400°F for a total of about 30 minutes, and during the last 15 minutes of cooking, baste the chicken several times with the pan juices. Cooking time will vary depending on the size of your chicken breasts, ensure they are cooked all the way through and that an internal temperature of 165°F is reached.
  9. Remove chicken to a plate and tent with foil - resting the chicken ensures juices are locked into the chicken.
  10. If you prefer to use a thickened sauce instead of the pan juices, prepare the optional thickening slurry as follows - In a cup or small bowl thoroughly combine the thickening slurry ingredients and then slowly stir it into the sauce and onions remaining in the baking dish until well combined.
  11. Serve onions, sauce and chicken on a bed of cauliflower rice (or basmati rice if you've successfully reintroduced).

Notes

  • If you don't have boneless chicken breasts, you can use bone-in breasts but you may need to adjust your cooking times - ensure the internal temperature reaches 165°F
  • Wine is acceptable in this recipe for the AIP as the alcohol will cook off. If you prefer to completely abstain, simply use the bone broth option
  • I typically don't thicken the sauce from this recipe (I just drizzle the juices over the chicken and cauliflower rice or rice), but I've included instruction for thickening in case that is your preference.

As featured in Phoenix Helix Recipe Round Table #361

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Looking for the moist delicious AIP carrot cake? (See what I did there?) Look no further! This recipe will satisfy even the non-AIPers in your midst and keep them coming back for more – Yum-Ohhhhh …. so good!

Since traditional cake is often so much about the cream cheese icing, my frosting recipe calls for optional non-fortified nutritional yeast (you can read more about the non-fortified specification here and why it’s important) – to give it that cheesy flavor, but I personally love the frosting without it!

For me, the goal is always to use easy-to-find ingredients that aren’t expensive and prep shouldn’t take you too long … we already spend a LOT of time in the kitchen, so making a treat like this shouldn’t be torture!

I hope you enjoy this as much as my family and I do! ♥

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Carrot Cake with Creamy Cheesy Frosting

Yield: 16 Small Squares
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This incredibly moist cake will make you forget this is anything but a traditional carrot cake and the creamy frosting comes with options!

Ingredients

Carrot Cake

Creamy Cheesy Frosting

Instructions

  1. Preheat oven to 350* F and lightly grease an 8" square pan with coconut oil or avocado oil.
  2. In a large bowl combine carrots, shredded coconut and raisins - set aside.
  3. In a high speed blender or food processor, chop/process your peeled plantains. Do not worry about them being a little chunky.
  4. To your blender or processor add the banana, pumpkin puree, apple sauce, coconut oil, maple syrup, arrowroot starch, coconut flour, cinnamon, cloves, baking soda, cream of tartar and apple cider vinegar in a high-powered blender or food processor and process until smooth.
  5. Gently fold the blended ingredients into the large bowl containing the carrot, coconut and raisin mixture.
  6. Spread batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely.
    NOTE: If you don't plan on using the cake right away, once it's cooled, cover it and store in the fridge until the day you plan to serve - then prepare the frosting as follows

    FROSTING:

    ** Only start making your frosting once your cake is completely cooled and ready to be frosted. **
  8. In a small bowl, ensure your banana is very well mashed and then add all ingredients except the coconut butter and nutritional yeast. Mix well by hand with a fork.
  9. Gently melt your coconut butter using a double boiler (I prefer this method so over a microwave because it's far too easy to overcook or scorch your ingredients).
  10. Incorporate melted coconut butter into the other frosting ingredients and blend well. If you choose to use the nutritional yeast, add half of it at the same time as the coconut butter and then test the flavor and adjust accordingly.
  11. Immediately spread the frosting evenly over the cake.
  12. Decorate with additional orange zest and / or toasted unsweetened shredded coconut if you wish. * See below for carrot decoration
  13. The icing firms up fairly quickly even at room temperature, but you should store your cake, covered, in the refrigerator. It will keep several days to a week in the fridge and is equally as delicious days after making.

Notes

Decorating Tip!

If you'd like to add some adorable carrot decorations, simply use a very thin slice of orange peel - as thin as you can get it so it can be eaten, cut into a carrot shape.

For the carrot leaves use a small amount of reserved frosting and add a pinch of Matcha Powder or spirulina if you've reintroduced). The powders used to color the frosting will change the texture and taste so you don't want to add too much. You will also need some additional liquid to thin it down - I used a tiny bit of fresh squeezed orange juice a little at a time until I achieved the right consistency.

Add your green frosting to a small sandwich bag in the corner, snip the tip of the corner and immediately pipe the frosting to create the carrot leaves.

TIP: If you aren't comfortable piping, try this on a piece of parchment paper and transfer the finished decoration with a thin knife, or just practice until you're comfortable with it and then return the icing to your make-shift icing bag and pipe directly on the cake.

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If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!

This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?

And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option.

About Lovebird

♥ Gluten-Free
♥ Dairy-Free
♥ Non-GMO
♥ Sweetened by Nature – No Refined Sugar or Stevia
♥ No “Natural” Flavors
♥ Nothing Fake!
♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)

Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant! 

Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity.  In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options.  That’s why Parker created Lovebird foods “to clean up junk food”. 

And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer. 

Special Offer

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The Recipe

I couldn’t resist the opportunity to re-create an old family favorite with this seriously crunchy new cereal … say hello to Lovebird Cereal Cookie Clusters … or Cookie Bars … or Bird Food Bits – just for fun!

Yep, that’s right, you get to choose the presentation! You could even use this recipe to create little nests for baby showers or Easter cookie treats … or form it into mini donut shapes and decorate them as wreaths for the holidays! Think outside the cereal box on this one folks … have fun with it.

This no-bake recipe is fast and easy enough you can get your kids to help. It’s the perfect holiday or anytime treat!

When I had my non-AIP taste-testing hubby try these he was wowed! He said, “now that’s the kind of thing you take to someone’s house – no one will ever know it’s AIP!”

If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see what you create.

Enjoy! ♥

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Lovebird Cereal Cookie Clusters

Lovebird Cereal Cookie Clusters

Yield: 24 Clusters or Bars
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ A fast and easy AIP cereal treat your kiddos will love helping you make!

Instructions

  1. Line a cookie sheet or an 8 x 8 pan with parchment paper depending on your preferred "sweet tweet" presentation - 1) Cookie Clusters, 2) Cookie Bars or 3) Bird Food Bits
  2. With the exception of the Lovebird cereal and shredded coconut, mix all ingredients together in a large bowl until smooth.
  3. Add the Lovebird cereal and shredded coconut and stir until completely coated.
  4. For Cookie Clusters: with damp hands gently form clusters about 1" in diameter and place them on the lined cookie sheet.
    For Cookie Bars: with damp hands press the mixture firmly into an lined 8 x 8 pan.
    For Bird Food Bits: turn the mixture out onto a lined cookie sheet and and spread it in a thin layer.
  5. Refrigerate your clusters, bars or bird food bits for 15-30 minutes or until firm.
  6. For cookie bars, once they're firm you can cut then into what ever size or shapes you like. For bird food bits, break them up into bite sized pieces.
  7. Enjoy!
  8. Store refrigerated in a sealed container.

Notes

The tigernut flour and tigernuts/avocado oil are to create tigernut butter, so if you have tigernut butter but not tigernut flour you can simply use 4 Tbsp. tigernut butter instead.