This post contains affiliate links.  Click here to see what that means.

These Easy AIP Pumpkin Waffles come together quickly with the help of a blender and just 11 ingredients. They’re AIP, Paleo and gluten free and nothing short of incredible. You can make them soft and fluffy, or crispy and crunchy – whichever’s your favorite way to enjoy waffles.

TigerNuts

Tigernuts are a big part of this recipe, so if you’re just getting started on the AIP and you haven’t heard of TigerNuts, let me fill you in. 

TigerNut flour is one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that call for tigernuts or tigernut flour, and I think the flour makes some of the best AIP cookies – especially when it comes to taste, texture and crunch! 

Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey, and on my affiliate’s website – TigerNuts USA)

Special Offer

Save 5% Off Every Order at TigerNuts USA with Coupon Code: AIP5
CLICK HERE TO 
SHOP

Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

Pumpkin Waffles (in a Blender!)

Yield: 2 Large Waffles / 4 servings as part of a well-balanced meal
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ These Easy AIP Pumpkin Waffles come together quickly with the help of a blender.

Ingredients

Instructions

  1. Preheat your waffle iron to your favorite setting (I set mine to medium for soft and fluffy)
  2. Add all ingredients to a blender, in order listed above
  3. Blend on medium-low for about 15 seconds, or until well blended. You may need to stop and scrape down the sides partway through. The batter will be fairly thick.
  4. If your waffle iron needs it, use coconut oil to grease the top and bottom plates (mine did not need it).
  5. Pour half of the batter onto your waffle iron (you will need a spatula to help scrape it out of your blender), close the lid and cook to your preferred crispiness
  6. My iron was set to medium and the waffles came out fully cooked, but still soft and fluffy
  7. Repeat step 2 for the second half of the batter
  8. Serve with optional chopped pecans (or sliced tigernuts for AIP), and a drizzle of maple syrup. Enjoy!

Notes

* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level it off . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.

STORAGE: If you have leftovers, they’ll save in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

These fluffy AIP Pumpkin Muffins are a perfect paleo, vegan, and gluten-free fall treat. Anyone can whip up this simple, straightforward recipe, any everyone will enjoy them– food intolerances or not!

TigerNuts

Tigernuts are a big part of this recipe, so if you’re just getting started on the AIP and you haven’t heard of TigerNuts, let me fill you in. 

TigerNut flour is one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that call for tigernuts or tigernut flour, and I think the flour makes some of the best AIP cookies – especially when it comes to taste, texture and crunch! 

Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey, and on my affiliate’s website – TigerNuts USA)

Special Offer

Save 5% Off Every Order at TigerNuts USA with Coupon Code: AIP5
CLICK HERE TO 
SHOP

Coconut Free

If you’re sensitive to coconut, you’ll want to pay careful attention to TigerNuts as they can often come to the rescue – TigerNut butter, oil, milk, flour, flakes and more – so be sure to check them out! You can find lots of TigerNus products in our affiliate shop, Shop AIP where you can save 10% on your first order with our exclusive coupon code – AIPRecipe (click here), or you can shop directly at TigerNuts USA (click here).

Looking for more Coconut Free AIP Recipes? Join us in the AIP Recipe Collection Facebook Group – there are oodles of recipes in our easily searchable group!

Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

Pumpkin Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥

Ingredients

Instructions

  1. Preheat oven to 350ºF and line a muffin pan with paper muffin liners, or grease liberally
  2. Add all dry ingredients to a medium mixing bowl
  3. To measure the flours, be sure to use the “spoon and level method” to prevent heavy, dense muffins
  4. Whisk to combine and break up any clumps
  5. Add wet ingredients to the same bowl and mix well with a silicone spatula
  6. Divide batter evenly among your muffin pan
  7. Optionally, top with chopped pecans
  8. Place the muffins in your preheated oven and bake for 35-40 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out mostly clean (the muffins are very moist, so it won’t come out completely clean).
  9. Let cool for at least 15 minutes to allow them to set
  10. Save in an airtight container on the counter for up to 3 days, in the fridge for up to 5days, or in the freezer for up to 3 months
  11. To reheat, zap in the microwave for about30 seconds, or until desired temperature. You can also enjoy them at room temperature

Notes

* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level it off . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.

STORAGE: Store in an airtight container on the counter for up to 5 days, or in the freezer for a few months.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

These Banana Muffins are made AIP compliant and vegan using cassava flour, tigernut flour and mashed banana combine for the perfect taste and texture.

So many other AIP muffin recipes I’ve tried are either gooey on the inside and burnt on the outside, or dry and crumbly. But these Banana Muffins are neither! They’re moist, but not gooey. And they’re textured, but not gritty or dry. And they do it all without eggs or even gelatin eggs!

TigerNuts

https://www.tigernutsusa.com?aff=333 SAVE 5% with CODE AIP5 Tigernuts USA aipreciepcollection.comIf you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.

TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the most realistic, crunchy AIP cookies I’ve ever tried. 

Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey – click here and on my affiliate’s website – TigerNuts USA)

Special Offer

Save 5% Off Every Order at TigerNuts USA with Coupon Code: AIP5
CLICK HERE TO 
SHOP

Coconut Free

If you’re sensitive to coconut, you’ll want to pay careful attention to TigerNuts as they can often come to the rescue – TigerNuts butter, oil, milk, flour, flakes and more – so be sure to check them out! You can find lots of TigerNuts products in our affiliate shop, Shop AIP where you can save 10% on your first order with our exclusive coupon code – AIPRecipe (click here), or you can shop directly at TigerNuts USA (click here).

Looking for more Coconut Free AIP Recipes? Join us in the AIP Recipe Collection Facebook Group – there are oodles of recipes in our easily searchable group!

 

aiprecipecollection.com / AIP Recipes

Banana Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
AIP banana muffins with the best taste and texture, plus they're vegan too!

Ingredients

Instructions

  1. Preheat your oven to 350°F and line a 12-cup muffin pan with liners or grease well with extra oil
  2. Mash bananas well with a potato masher or fork. Measure to make sure you have about 2 cups
  3. Combine mashed banana with all other ingredients*, except walnuts, and mix well with a spatula
  4. If using walnuts, fold them into the batter, reserving a little to top the muffins, if desired
  5. Portion batter into muffin cups and top with reserved walnuts
  6. Bake at 350°F for 35-40minutes, or until a toothpick inserted into the muffins comes out mostly clean
  7. Allow to cool completely on a rack, or enjoy once cooled to your liking

Notes

* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level itoff . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.

STORAGE:
Store in an airtight container on the counter for up to 5 days, or in the freezer for a few months..

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

Looking to satisfy your AIP kiddo’s cravings for PB&J? This delicious TB&J Cauliflower N’oatmeal (Tigernut Butter & Jam) just might do the trick! 

This fast and simple AIP friendly, single-serve recipe takes less than 10 minutes to prepare, packs in 1-1/2 servings of vegetables into breakfast and will make you feel like a kid again!

https://www.tigernutsusa.com?aff=333 SAVE 5% with CODE AIP5 Tigernuts USA aipreciepcollection.comIf you’re not familiar with tigernuts / tigernut butter, you can check out my post on unfamiliar foods for AIPers – click here. You can find pre-made tigernut butter on the market (click here for some yummy options on Amazon), or try making your own – it’s very easily with just a couple of ingredients (see recipe below).

Finding an AIP compliant fruit jam/preserves can be a challenge, so you can opt to simply stew down some fresh fruit, but if you’re looking for an easy option and want to treat yourself, St. Dalfour has compliant options – click here to shop on Amazon.

Looking for another AIP friendly breakfast bowl recipe, check out this Make-Ahead Breakfast Bowl or my Tigernuts Pear Porridge.

Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes PB&J Cauliflower N'oatmeal

TB&J Cauliflower N’oatmeal

Yield: 1 serving
Prep Time: 1 minute
Cook Time: 8 minutes
Total Time: 8 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
Fast and simple, this yummy cauliflower n’oatmeal recipe packs 1.5 servings of vegetables into your breakfast and makes you feel like a kid again!

Instructions

  1. Combine cauliflower rice and coconut milk in small saucepan, cover and simmer over medium heat. Stir occasionally, until cauliflower starts to soften and liquid starts to thicken, about 8 minutes.
  2. Add maple syrup, collagen, and cinnamon and stir until well combined.
  3. Transfer to a bowl and top with your favorite tigernut (or other nut) butter and fruit preserves, and enjoy!

Notes

TOPPING SUGGESTIONS: Serve with a sprinkle sliced/flaked  tigernuts (save 5% with code AIP5), shredded coconut and fresh fruit. If you’re not following AIP or if you’ve successfully reintroduced some nuts or seeds, feel free to use those to top off your n’oatmeal as well!

Tigernut Butter - TB&J N'Oatmeal

Tigernut Butter

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Quick Small Batch

Large Batch

Instructions

    1. Add tigernut flour to a small bowl
    2. Slowly drizzle in your oil of choice and mix well with a fork or spoon until you have a crumbly but not buttery consistency.
    3. Add a pinch of sea salt and any other optional add-ins at this point.
    4. Add more oil as needed to achieve the desired consistency, making sure there are no lumps of flour left. (Allow the mixture to sit for a few seconds in between additions of oil to let the flour absorb the oil.)

    LARGE BATCH TIP:

    If you're making the large batch (or even doubling the large batch), you may wish to use a blender or food processor!

    Simply add all ingredients in your appliance of choice and blend/process until the desired consistency is achieved. Be sure to stop and scrape the sides during blending so that all ingredients are well incorporated.

Notes

STORAGE: Can be kept in the fridge for 1-2 weeks

CREATIVE OPTIONS:

  • Vanilla extract: adds a warm spicy hint of flavor
  • Shredded coconut flakes (unsweetened): makes it a cross between coconut butter and tigernut butter!
  • Carob powder (unsweetened): to help tame your chocolate/nutella cravings
  • Orange zest: to brighten up the flavor

 

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

Bored with AIP breakfasts? I mean, seriously, how many different breakfast hashes can you make before the combo of meat + vegetables starts to get old?

Perfect Supplements Discount CodeTired of meat-heavy AIP breakfast options? Try this easy Make-Ahead AIP Breakfast Bowl instead! It’s loaded with fruits, veggies and grass-fed collagen for a protein-packed, nutrient-dense start to your day.

Make a big batch ahead of time and save the leftovers for busy mornings!

You could eat this AIP breakfast bowl every day for a week and garnish it with different toppings each day, and never grow tired of it.

Easy Serving Suggestions to Keep Life Interesting!

Monday: fresh blueberries and coconut cream.
Tuesday: sliced strawberries, shredded coconut and sliced/flaked  tigernuts (save 5% with code AIP5).
Wednesday: sliced bananas and tigernut butter.
Thursday: fresh raspberries and coconut yogurt.
Friday: diced apples, cinnamon and coconut milk.

For another AIP friendly breakfast bowl recipe, check out this TB&J Cauliflower N’oatmeal or my Tigernuts Pear Porridge.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Make-Ahead Breakfast Bowl (Instant Pot)

Make-Ahead Breakfast Bowl (Instant Pot)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This easy Make-Ahead AIP Breakfast Bowl is loaded with fruits, veggies and grass-fed collagen for a protein-packed, nutrient-dense start to your day.

Ingredients

Instructions

  1. Put cauliflower, butternut squash and water into your instant pot or pressure cooker. (See below for stovetop method)
  2. Set to high pressure for 5 minutes and lock the lid, making sure the release valve is set to “sealing.”
  3. Once the cooking cycle is complete, let your pressure cooker naturally release for 10minutes. Then, using a towel or wooden spoon, so you don’t burn yourself, open the release valve to release all of the pressure. Once the pressure pin drops, carefully open the lid.
  4. Add coconut milk, spices, collagen peptides and maple syrup (if using), and use an immersion blender to blend all ingredients until smooth. Alternatively, let cauliflower and butternut squash cool slightly, and then add all ingredients to a high-speed blender and blend until smooth, being careful not to burn yourself.
  5. Top with your favorite toppings and enjoy!
  6. ** Topping ideas ** coconut milk, coconut cream, coconut yogurt, shredded coconut, unsulphured/unsweetened dried fruit, fresh berries, lemon zest, sliced fresh fruit, pomegranate seeds, tigernut flakes (save 5% with code AIP5), chopped or sliced nuts (omit for AIP), maple syrup and more!

Notes

STOVETOP METHOD: Simmer cauliflower, butternut squash and water in a stock pot over medium heat until soft, stirring occasionally.

STORAGE: Saves well in an air-tight container in the fridge for up to a week, or in the freezer for a few months! Simply scoop out a portion, warm in the microwave or on the stove and top with your favorite toppings!

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

If you’re missing some of your old breakfast favorites on your healing journey, might I recommend this completely delicious sweet plantain waffle! It’s delicious and nutritious, and you just might like them even more than the old glutenous varieties you’re used to.

This recipe was originally posted on EasyGFRecipes.com, but sadly the website has disappeared. So as not to lose this deliciously invaluable resource I’m reposting it with credits to it’s original recipe creator so that it can live on and be enjoyed by gluten-free families for years to come! It’s not only gluten-free and vegan but autoimmune friendly for the core elimination stage … but I’m sure you’ll find this is a keeper far beyond AIP reintroductions.

If you’re new to plantains, you’ll want to learn more in my dedicated post about this amazing fruit that I like to call the McGyver of the AIP world! Plantains can be used in a variety of ways, from a potato substitute to a snack and yes even in sweet treats and desserts … BUT … you’ll need to be careful about selecting the right plantain for the job – Click here to learn all about it – “Plenty of Plantains – More than 200 AIP Recipes!”

Enjoy!

Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

AIPRECIPES.COM AIP Recipes / Sweet Plantain Waffles

Sweet Plantain Waffles

Prep Time: 10 minutes
Total Time: 10 minutes

♥ RECIPE & IMAGES BY: EasyGFRecipes ♥ Sweet plantain waffles are a healthy breakfast made with just a few easy ingredients. Flourless, sugar-free and vegan.

Ingredients

Instructions

  1. Heat your waffle iron. (It's suggested to set the heat to 5 out of a possible 6)
  2. Peel the plantains and chop them each into 4 pieces.
  3. Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
  4. Add the oil to the plantains and blend again, now until completely pureed.
  5. Add the cinnamon, vanilla and apple cider vinegar to the blender. Blend again on high for a few seconds to mix well.
  6. Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
  7. Oil your waffle iron and place ⅓ cup of batter into the center of your waffle iron. (The amount of batter you use may vary depending on your waffle maker and it’s instructions.)
  8. Cook until the waffle is browned to your liking, and repeat until the batter is gone. Be sure to oil the waffle maker before each waffle.
  9. Transfer the cooked waffles to a wire cooling rack rather than stacking them on a plate as you cook so that they don't go soggy.
  10. Serve with maple syrup, fresh fruit and whipped coconut cream!

Notes

VERY IMPORTANT:

These waffles work best when your plantains are varied in ripeness. If one of your plantains are more ripe (yellow with black spots) and one is slightly ripe (mostly green) they always turn out best. The ripe plantain will contribute the sweet flavor, while the less ripe will add more starch to help them hold together without being gooey.

This post contains affiliate links.  Click here to see what that means.

Nothing says fall quite like pumpkin-flavored-everything! These AIP Pumpkin Scones are perfectly moist and luscious topped with a simple caramel glaze. Pair them with a hot cup of tea or AIP coffee substitute (read more about your options here) for a perfect fall morning.make the perfect accompaniment to your morning routine or a snack on the go. 

These AIP Pumpkin Scones are moist and fluffy, yet crispy, crumbly and flaky at the same time. Tigernut flour and arrowroot starch help create a springy texture, similar to gluten-filled baked goods. The palm shortening makes an almost perfect swap for butter, helping to create the crumbly, flaky texture. And the pumpkin puree keeps the scones moist and fluffy. Be sure to read the tips below the recipe for best results.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

Pumpkin Scones with Spiced Caramel Glaze

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Perfectly moist, yet crumbly these AIP Pumpkin Scones topped with a luscious caramel glaze are perfect for fall mornings.

Instructions

  1. Preheat oven to 400ºF and line a baking sheet with parchment paper
  2. Measure out the palm shortening and place it in the freezer for about 10 minutes while you prepare the rest of the ingredients
  3. Add all dry ingredients to a large mixing bowl and give it a quick whisk to blend
  4. Then add the palm shortening and cut it in with a pastry cutter or a fork (a pastry cutter works significantly better). Cut until the palm shortening is in pieces about the size of peas
  5. Add the cold pumpkin puree, coconut milk and vanilla extract to the bowl and mix with a spatula until a very thick batter forms
  6. Turn the batter onto the parchment paper-lined baking sheet
  7. Dust your hands with a little arrowroot starch and use them to form a disc about 1″ thick
  8. Use a large knife or pizza cutter to cut the disc into 8 equal triangles, dusting the knife with arrowroot in between each cut to prevent sticking
  9. Separate the triangles from each other to allow the edges of the scones to crisp as they cook (The further apart, the better, as the scones do spread a bit while baking, and you want to make sure the edges get crisp)
  10. Bake at 400ºF for 20-25 minutes, or until golden brown
  11. The scones will still be fairly soft to the touch, but should have some toasted edges
  12. Allow to cool for at least 15 minutes, to set
  13. While the scones cool, mix the ingredients for the Spiced Caramel Glaze in a small bowl and drizzle or spread over the cooled scones. Enjoy!

Store unglazed scones in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.

Reheat in the oven, toaster oven or air fryer and then drizzle with glaze.

Notes

  • Work with cold ingredients. My palm shortening was at room temperature, but I measured it out first and placed it in the freezer while I prepared the rest of the ingredients. It was in the freezer for a total of about 10 minutes. I placed my canned pumpkin puree and coconut milk in the fridge the night before I made these scones. Working with cold ingredients helps the dough hold its shape and helps give the scones that classic scone texture.
  • Don’t overwork the dough. The more you knead it, the tougher it gets, and you don’t want tough scones. Overworking the dough also warms it up and melts the palm shortening, which you don’t want, for the reasons listed above. You want to mix the ingredients until just combined, not perfectly blended.
  • Let the scones cool at least 15 minutes, to give them time to “set.” When they first come out of the oven, they will be squishy and very moist – more like a crumbly cake than a scone. Giving them a bit of time to set will help give them that classic scone texture. Trust me, it’s worth the wait.
  • With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

    This post contains affiliate links.  Click here to see what that means.

    No need to feel left out this “Pumpkin Spice Everything” season when you have this Pumpkin Spice Protein Smoothie recipe in your arsenal! It’s totes AIP, and it’ll make your pumpkin spice drive-thru junkie workmates completely jealous.

    While your colleagues are slurping up their artificially flavored, sugary drinks topped with “whipped cream,” you can take comfort in knowing you’re consuming real foods that support your healthy AIP lifestyle. 

    aiprecipecollection pumpkin puree nutritional value

    Food Value of 1/2 Cup of Pumpkin Puree

    Did You Know Pumpkin is a Superfood?

    It’s actually one of the healthiest vegetables you can eat! Pumpkin is a powerhouse food that is low in calories and high in many health-promoting phytochemicals.

    It provides a healthy dose of fiber, which is proven in supporting digestive health, regulating blood sugar and reducing the risk of heart disease!

    Pumpkin is packed with nutrients like beta-carotene, which has been shown to have anti-inflammatory properties.

    It can do your immune system some serious good because of the high levels of vitamin A – an antioxidant that helps fight off disease-causing free radicals in the body by preventing damage to cells involved in the immune response.

    Annnd, because pumpkin has a high water volume, it helps you feel full and satiated, as well.

    What About The Protein Powder?

    AIP Protein Powder - Autoimmune Health & Nutrition Paleo Protein Powders

    While most protein powders are far from AIP compliant, I’m happy to let you know that Autoimmune Health & Nutrition has us covered! Check out their variety of flavors, from plain grass-fed collagen to Cherry “Chocolate,” Double “Chocolate” and the option I used in this delicious smoothie, Vanilla Banana!

    Purchase your Autoimmune Health & Nutrition protein powders and save 10% off every order with coupon code AIP10 – click here to shop. (NOTE: Autoimmune H&N offer Paleo and AIP options, so be sure to select the correct product WITHOUT Stevia – want to know more about why Stevia is “out” on the AIP, click here).

     

    If you’d like to read more about your options for protein powder on the AIP, please click here.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

    aiprecipecollection AIP Smoothie Pumpkin Spice

    Pumpkin Spice Protein Smoothie

    Yield: 1
    Prep Time: 5 minutes
    Total Time: 5 minutes

    ♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This healthy AIP compliant Pumpkin Spice Protein Smoothie will make your friends hitting the drive-thru jealous!

    Ingredients

    Coconut Whipped Cream (Optional)

    Instructions

    For the Smoothie

    1. Add all ingredients to a high speed blender/blender cup.
    2. Blend until completely smooth
    3. Pour into a tall glass or on-the-go tumbler and enjoy!

    For the Optional Whipped Cream

      1. Place your can of coconut milk in the refrigerator for 1-2 days.
      2. Chill your mixing bowl for 15 minutes in the fridge.
      3. Scoop out the hardened portion of coconut cream. Reserve the coconut water in a separate storage container for future use in a smoothie.
      4. Using a hand mixer, whip the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy.
      5. Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

    Notes

  • Want to make it Coconut-Free? While I haven't tried this recipe with an alternative, you could try one of these AIP milk options.
  • This post contains affiliate links.  Click here to see what that means.

    Onion, yam, mushrooms and kale round out this savory ground beef breakfast hash. And our killer 2-minute breakfast seasoning takes it to the next level!

    Hashes are a great way to pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal. It’s a great way to incorporate meat and veggies into a meal that many of us struggle with. It’s even delicious cold.

    Ready in under 30 minutes, clean-up is a breeze since you only have one pan to clean! Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

    aiprecipecollection.com / AIP Recipes

    6-Ingredient Breakfast Hash

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Hashes are a great way to pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal.

    Ingredients

    Instructions

    1. Preheat large skillet over medium heat
    2. Add avocado oil or extra virgin olive oil and heat until glimmering
    3. Add ground beef to pan, breaking up into small pieces (TIP: try using a kitchen whisk or potato masher to make quick work of this task)
    4. Cook for 5-7 minutes, stirring occasionally, or until almost cooked through
    5. Remove from pan and set aside
    6. Using grease left in the pan, sauté the yam for about 5 minutes
    7. Add onion and mushrooms and sauté until softened, and the yam starts to get crispy, approximately another 5-7 minutes. The less you stir, the crispier it gets
    8. Add the ground beef back to the pan, and add the chopped kale and Breakfast Seasoning
    9. Cook, stirring occasionally for about 5 minutes or until kale starts to wilt
    10. Serve warm
    11. Top with a fried or poached egg, if you've reintroduced it to your AIP diet.

    Notes

    Store leftovers in an airtight container in the fridge for up to 5 days.

    Enjoy leftovers cold, or reheat in a skillet over medium heat for a few minutes.

    TIP: When reheating, add a splash of water, a drizzle of oil and a sprinkle of sea salt - it goes a long way in helping revive leftover breakfast hashes.

    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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    Celebrate Saint Patrick’s Day (or any day, really) with these simple, 15-Minute AIP Irish (Sweet) Potato Cakes!

    They’re savory and crispy on the outside with a luscious, creamy center. I highly recommend them as part of a simple breakfast, lunch or dinner – just add your choice of an AIP protein like bacon (learn about AIP bacon and where to find it here), or homemade AIP sausage patties or meatballs – yum!

    This recipe calls for white sweet potatoes – they’re slightly less sweet and a bit more like a traditional potato. To learn more about them, click hereFully Healthy / Shop AIP Coupon - Autoimmune Shopping

    aiprecipecollection.com / AIP Recipes

    15-Minute Savory Irish (Sweet) Potato Cakes

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Savory and crispy outside, with a luscious, creamy center - perfect for breakfast, sides or snacks!

    Ingredients

    • 2 cups - mashed white sweet potatoes (pre-made*)
    • 1/4 cup - cassava flour
    • 1/2 tsp - onion powder
    • 1/2 tsp - dried chives (optional)
    • 1/4 tsp - sea salt

    Instructions

    1. Combine all ingredients in a bowl and mix well.
    2. Divide into 6 balls (use your hands or a cookie scoop).
    3. Add a good drizzle of avocado oil or coconut oil to a large skillet, and warm over medium heat.
    4. Once the pan is hot and oil is glistening, add the sweet potato cake balls directly to the pan and squish them down a bit to form a patty.
    5. Cook 4-5 minutes per side, or until golden brown and heated through.
    6. Serve & Enjoy!
  • Serve with sautéed cabbage and bacon for an AIP Irish breakfast!
  • Save these AIP Irish Potato Cakes in an airtight container in the fridge for up to 3-4 days (depending on when your mashed potatoes were originally cooked – reheating does not reset the clock on food!)
  • Notes

    You may need to cook these in two batches, depending on how large your skillet is. I fit all 6 patties in a 12″ skillet , no problem.

    If you do need to cook in batches, be sure to add oil to the pan in between batches and allow it to heat up again. * These potato cakes are pretty sticky and will stick to the pan if there isn’t enough oil. *

    To reheat, warm a skillet over medium-low, add a small drizzle of oil and heat the potato cakes through for just a few minutes, until warm

    * If you don’t have any pre-made mashed sweet potatoes, just peel and chop a few white sweet potatoes, cover with water in a saucepan and boil for a few minutes, until potato chunks are easily pierced with a fork. Drain and mash, adding a bit of sea salt and coconut milk for flavoring and creaminess.

    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.