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.

TIP: 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.

Since we omit black pepper during the elimination stage of the AIP, you may be curious if we’re still able to benefit from this anti-inflammatory spice. Since this is a frequently asked question, I’ve written a post dedicated to the topic – Turmeric, Curcumin & Black Pepper – click to read.

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!

Honey Curry Chicken Breasts

Name: Honey Curry Chicken Breasts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 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; 4 Whole Boneless* Skinless Chicken Breasts; 1 or 2 Medium Sized Onions, thinly sliced into rings; 1 Tbsp. Nightshade-Free Curry Powder Spice Blend (See Blend Above); 1 tsp. Himalayan Salt; 1/2 tsp. Black Pepper if you've reintroduced; 2 Tbsp. Solid Coconut Oil (or ghee if you've reintroduced); 3/4 Cup White Wine* or Chicken Bone Broth; 2-3 Tbsp. Honey (to your taste); 1/4 Cup Water; 1 tsp. Arrowroot Starch

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

Honey Curry Chicken

4 Whole Boneless* Skinless Chicken Breasts
1 or 2 Medium Sized Onions, thinly sliced into rings
1 Tbsp. Nightshade-Free Curry Powder Spice Blend (See Blend Above)
1 tsp. Himalayan Salt
1/2 tsp. Black Pepper if you've reintroduced
2 Tbsp. Solid Coconut Oil (or ghee if you've reintroduced)
3/4 Cup White Wine* or Chicken Bone Broth
2-3 Tbsp. Honey (to your taste)

Thickening Slurry (optional)*

1/4 Cup Water
1 tsp. Arrowroot Starch

Instructions

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.
Arrange onion slices in the bottom of a 9" x 13" baking dish.
Rinse chicken breasts and pat dry with paper towels.
Add 1 Tbsp. of the Nightshade Free Curry Powder Spice Blend, salt and pepper to a small bowl and mix to thoroughly combine.
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.
Top each chicken breast with a dot (approximately 1/2 Tbsp.) of coconut oil or ghee - this will melt in the oven.
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.
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.
Remove chicken to a plate and tent with foil - resting the chicken ensures juices are locked into the chicken.
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.
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

Main

Grilled Kofta Kabobs with Dairy-Free AIP Tzatziki Sauce

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

Looking for a fun way to use budget-friendly ground beef to serve as a flavorful meal or as part of a game-day buffet? Why not try my AIP Grilled Kofta Kabobs with Dairy-Free AIP Tzatziki Sauce!

And by the way, don’t let trying to put ground meat on a stick scare you off – it’s really not that difficult.

Welcome to the second-to-last installment of our truLOCAL sponsored AIP Recipe Collection Grill Series!

Our goal with this series has been to bring you some drool worthy AIP grill recipes that EVERYONE (even your non-AIP friends and family) will enjoy!

For this particular recipe I do suggest that you start the prep a day in advance to really allow the flavors to meld, but it’s still super tasty prepped and served the same day … and it’s not complicated at all!

First, a word about our sponsor … and a special offer!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

If you’re getting a little bored with using ground beef for basic burgers, breakfast hash and meatloaf this recipe is for you. Hope you enjoy these delicious Greek flavors! ♥

If you missed the earlier recipes in our series, be sure to check them out – AIP Recipe Collection Grill Series.

Dairy-Free AIP Tzatziki Sauce

Yield: 1.5 Cups

Prep Time: 10 minutes

Additional Time: 1 day

Total Time: 1 day 10 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Looking for a fun way to use budget-friendly ground beef to serve as a flavorful meal or even a game-day appetizer? Try my AIP Grilled Kofta Kababs with Dairy-Free AIP Tzatziki Sauce!

Ingredients

1 Cup Coconut Cream (additive-free coconut cream from a can or the the solid cream scooped from the top of a refrigerated can of additive free coconut milk) *TIP Below*
1/2 Large English Cucumber, Shredded (you can leave the peel on)
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
1 Tbsp Apple Cider Vinegar
1/2 Tbsp Lemon Juice
1/2 tsp Himalayan Salt
1 Tbsp Chopped Fresh Dill

Instructions

For best flavor, this recipe is best prepared a day in advance. If you want to enjoy this recipe but don't have time to wait for the flavors to meld overnight, simply prepare it as early in the day as possible and be sure to squeeze the liquid from the shredded cucumber.

Grate the cucumber and allow it to drain through a fine mesh sieve overnight in the fridge.
In a medium bowl, combine the coconut cream, garlic, oil, vinegar, lemon juice and salt. Cover and refrigerate overnight.
Just before serving, mix the previously grated and drained cucumber along with the fresh dill to the coconut cream mixture and stir to combine. Serve chilled with AIP Kofta Kebabs for drizzling or dipping.

Notes

*TIP* Since I started the AIP I always keep a couple of cans of coconut milk in my refrigerator so I have coconut cream available if I need it.

Zero Waste: If you're using cream from the tops of coconut milk cans (instead of straight coconut cream in the can) be sure to reserve the watery liquid that remains - this is delicious in a smoothie.

Left-Over Sauce: Refrigerate it and use it as a sauce on an AIP wrapped sandwich, as a dip for veggies or AIP crackers or flatbread or even use it to flavor other a batch of AIP meatballs - it's a serious flavor bomb!

Grilled Kofta Kabobs

Yield: 8-10 Kebabs

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 1 day

Total Time: 1 day 13 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Looking for a fun way to use budget-friendly ground beef to serve as a flavorful meal or even a game-day appetizer? Try my AIP Grilled Kofta Kababs with Dairy-Free AIP Tzatziki Sauce!

Ingredients

1 Pound truLOCAL Lean Ground Beef - Grass-Fed & Finished
1/4 Cup Red Onion, very finely chopped/minced
1 Tbsp Garlic, minced
2 Tbsp Fresh Oregano, finely chopped
2 Tbsp Fresh Parsley, finely chopped
1 tsp Himalayan Salt
1/4 tsp Black Pepper (Stage 1 Reintroduction)

Instructions

For best flavor infusion begin a day ahead so the flavors have plenty of time to meld. If you're in a hurry, this recipe is still tasty, just try to give it about 15-30 minutes - just enough time to soak your wooden skewers, set the table and prep a simple green or Greek salad (check some out in my AIP Recipe Collection Facebook Group).

Thaw your truLOCAL ground beef in the refrigerator overnight or defrost in its packaging in cold water.
Place all ingredients in a large bowl and mix thoroughly using your hands. You want the meat to be on the mushy side. Cover and refrigerate overnight.
NOTE: Some recipes for gyros or kofta suggest blending all ingredients in a food processor, but I prefer easier cleanup and opt for just working the ingredients with my hands.
Soak 8-10 wooden skewers in water for about 15-30 minutes minimum to help prevent them from burning (*TIP* See my suggestion below for grilling with bamboo skewers). Lightly oil the grates of an outdoor grill and preheat it to medium-high.
Remove skewers from water when you are ready to begin.
Take a handful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat (should be enough for 8 to 10 skewers). For best results, make sure each kofta kebab is about 1 inch in thickness.
Place the kofta kebabs on the lightly oiled, pre-heated grill and cook over medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
Serve immediately with Dairy-Free AIP Tzatziki Sauce and a simple green salad or an AIP Greek Salad.

Notes

* TIP * Use a strip of aluminum foil on the grill to protect the bamboo skewers from the flame of the BBQ.

Main

Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

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

Looking for a budget-friendly meal that will impress even the toughest of critics? These simple, flavorful Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa paired with Spinach Strawberry Salad with Honey Balsamic Dressing will satisfy the senses and delight the taste buds!

Welcome to the next installment of our truLOCAL sponsored AIP Recipe Collection Grill Series!

If you missed the earlier recipes in our series, be sure to check them out – AIP Recipe Collection Grill Series.

Our goal with this series is to bring you some drool worthy AIP grill recipes that EVERYONE will enjoy, but won’t take you forever and a day in the kitchen! That’s right folks – no need to cook separate meals when you’re serving up this kind of deliciousness!

Since we know that grilling can be a bit of an art, we’ve tried to make the step-by-step instructions as precise as possible, and have included a few useful tips to help even the beginner feel like king of the grill! But don’t worry – the recipes are easy!

But first, a word about our sponsor!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

This simple recipe is bursting with the fresh flavors of summer and uses common ingredients you probably already have on hand, and active prep and cook time is kept to a minimum – just what we all need!

We hope you enjoy this installment of our truLOCAL-inspired grilling series of recipes. Bon Appetite! ♥

Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ The whole family will enjoy these simple, budget-friendly chicken thighs. They're dressed to impress and will certainly dazzle your taste buds.

Ingredients

2 pkg TruLocal Boneless Skinless Chicken Thighs (5-6 thighs per pkg)

Marinade

¼ Cup Extra Virgin Olive Oil or Avocado Oil
1/2 Lemon, juiced
2 Tbsp Honey
1 Clove Garlic, minced
¼ Cup Fresh Basil, chopped
1 Tbsp Fresh Thyme Leaves, chopped
1 Tbsp Chopped Fresh Oregano, chopped
1 Tbsp Chopped Fresh Parsley, chopped
1 tsp Himalayan Salt
½ tsp Black Pepper (stage 1 reintroduction)

Salsa

½ Quart Fresh Strawberries, washed, dried and diced
1 tsp of Honey
2 Tbsp Balsamic Vinegar
Pinch of Black Pepper (stage 1 reintroduction)
2 Tbsp Fresh Basil, chopped

Instructions

Thaw your truLOCAL chicken thighs in the refrigerator overnight or defrost in their packaging in cold water.
Mix all marinade ingredients together in a shallow glass dish. Massage marinade into the chicken and arrange in a single layer and allow to marinade for 1 to 12 hours in the refrigerator.
Bring chicken to room temperature approximately 15 minutes before grilling, this will help ensure your meat cooks more evenly.
While the chicken returns to room temperature, prepare the salsa. NOTE: prepare the salsa no further in advance than this for best results and flavor.
Mix all mixing all salsa ingredients together in a small bowl and allow to stand covered at room temperature.
Preheat an outdoor grill to medium-high heat.
Remove chicken thighs from marinade and place on pre-heated grill. Season with salt and pepper.
Allow chicken thighs to cook over medium-high heat until they release easily from grill, about 5 minutes. Turn chicken thighs over, season again with salt and pepper and allow to cook on second side until chicken releases easily from grill. Reduce flame or move chicken to cooler spots on your grill to avoid burning or flareups. Continuing grilling chicken, turning and moving until cooked through and juices run clear.
Remove chicken from grill and allow to rest, tented with foil, for a few minutes prior to serving. This allows the juices to settle back into the chicken.
Serve with a couple of spoonfuls of Strawberry Balsamic Salsa on top.

Main

Grilled Orange Ginger Pork Tenderloin

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

Welcome to the fifth installment of our truLOCAL sponsored AIP Recipe Collection Grill Series! Our goal is to bring you some drool worthy AIP grill recipes that EVERYONE will enjoy – no need to cook separate meals when you’re serving up this kind of deliciousness!

This fast and easy AIP dinner is super simple but completely worthy of Sunday Supper status!

Everyone will enjoy this Asian-inspired Grilled Orange Ginger Pork Tenderloin served with simple AIP Grilled Vegetables (we suggest using Baby Bok Choi and Green Onions or Leeks) and a side of Fennel Citrus Salad with Honey Lime Dressing. TIP: Don’t skip this salad – it’s SO easy and delicious and the dressing pairs perfectly with the pork.

Plan ahead and marinade the tenderloin for a full 24 hours for maximum flavor infusion.

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

This easy AIP dinner is super simple and completely worthy of Sunday Supper … don’t skip the marinade time … the longer the more flavorful, and totally worth it!

If you’re looking for even more truLOCAL inspired recipes, be sure to check out the rest of the recipes in our AIP Recipe Collection Grill Series! ♥

Grilled Orange Ginger Pork Tenderloin

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 40 minutes

Total Time: 1 hour

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This Asian-inspired meal is fast, easy and AIP elimination stage compliant. Easy grilled veggies and our Fennel Citrus Salad on the side make it worthy of Sunday supper.

Ingredients

2 TruLOCAL Pork Tenderloin (approximately .794lbs each)
Pinch Himalayan salt
Pinch Black Pepper (stage 1 reintroduction)

Marinade

1 Orange, zested
2 Medium Oranges, juiced
1 Thumb of Fresh Ginger, peeled and grated or minced
1 Large Garlic Clove, minced
1/3 cup Coconut Aminos
2 Tbsp Honey
½ tsp Himalayan salt

Instructions

Thaw your truLOCAL pork tenderloin in the refrigerator overnight or
defrost in its packaging in cold water.
Mix all marinade ingredients together in a shallow glass dish. Arrange tenderloin in a single layer and turn to coat. Cover and refrigerate for one hour, or up to 24 hours. For most flavorful results, turn the tenderloin halfway through the marinating time.
Bring pork to room temperature approximately 15 minutes before grilling, this will help ensure your meat cooks more evenly.
While the pork is coming to room temperature, prepare this easy Fennel Citrus Salad - click here for the recipe.
Preheat and outdoor grill to high heat.
Remove pork tenderloin from marinade and place on pre-heated
grill. Season with salt and pepper. Grill over high heat until browned on all sides.
Reduce grill to medium heat, cover and continue grilling, turning and moving until pork reaches internal temperature of 145 F. (Approximate cooking time will be about 15 minutes. Depending on your grill, you may need to reduce the flame and/or cook over indirect heat to ensure the pork is evenly cooked and does not burn.)
Once pork reaches desired internal temperature, remove to plate,
tent with foil and allow to rest 5 to 10 minutes before slicing and serving. This allows the juices to settle back into the meat.
While the meat rests, grill your choice of vegetables as a side - we suggest Baby Bok Choi and Green Onions or Leeks - follow this easy recipe for AIP Grilled Vegetables.
Drizzle pork with the Honey Lime Dressing from the Fennel Salad.

Main

BBQ Chicken Wings

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

Before I started the AIP I used to love a big ‘ol feed of hot wings. Now, I still love wing night, but without the hot sauce. Now, my tastes have changed and crispy wings are my thing! I’m not saying I don’t miss a good sauce, but overall I’m too lazy to make my own, so I created these quick and delicious AIP BBQ chicken wings without the BBQ Sauce!

My goal was to create a simple recipe that doesn’t require much time in the kitchen or pre-planning for marinating (which most wing recipes call for if they’re not slathering them in sauce), and I think I pulled it off! I made sure my non-AIP hubby had some BBQ sauce on hand just in case he wasn’t thrilled with my creation, but he was more than happy with them sans-sauce. I call that an AIP winner!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

This simple recipe uses common ingredients you probably already have on hand, and there’s little active prep and cook time on this one so you can put your feet up and relax while you soak up some vitamin D!

Hope you enjoy! ♥

If you’re looking for more truLOCAL inspired recipes, be sure to check out my AIP Recipe Collection Grill Series!

AIP BBQ Chicken Wings

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ Looking for a quick and delicious appetizer or main that won't heat up your kitchen? Fire up your grill and try my delicious AIP BBQ Chicken Wings that don't require a sauce!

Ingredients

2 Packages (2 pounds) TruLOCAL Chicken Wings
2 Tbsp. Extra Virgin Olive Oil
3 tsp. Coconut Aminos
1 tsp. Honey
1 Tbsp. Dried Oregano
1 Tbsp. Basil
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Ginger Powder
1 tsp. Himalayan Salt

Instructions

Thaw your truLOCAL chicken wings in the refrigerator overnight or defrost in their packaging in cold water.
Add all of the ingredients to a large bowl. Using your hands, massage the herbs and spices into the wings so they are all well coated.
Preheat grill to medium-high heat
Lower the flame to the lowest setting possible in one zone of your BBQ - leave the other zone set to medium-high.
Place the wings in the cooler zone of the grill and cook with the lid closed. Flip the wings every 5 minutes, for a total cooking time of approximately 20 minutes - they should be golden brown, crispy and completely cooked through. As they cook, keep a close eye on the grill - if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat.
Serve immediately.

Notes

Tips & Serving Suggestions :

You could use this recipe with chicken legs or thighs but you'll need to adjust your cooking times and ensure an internal temperature of 165F is reached.
Prefer your wings saucy? Join our searchable Facebook Group for inspiration and try searching BBQ Sauce, Ranch Dressing, Chimichurri Sauce, Honey Garlic, Orange Ginger or what ever might suit your fancy!
Serve with a big healthy green salad, coleslaw, AIP "potato" salad or lots of AIP compliant veggies and dips! Try our searchable Facebook Group for lots of recipe ideas.

Main

Zucchini Boats

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

If your garden’s producing so many zucchini you can barely keep up, try this simple yet flavorful recipe for AIP Zucchini Boats with a crispy topping. It’s a fast and easy beginner recipe that will help use up a bunch of zucchini in short order.

Be sure to check the notes at the bottom of the recipe for some extra suggestions to spice things up AIP-style or for your non-AIP family! I love recipes you can easily adapt to keep the whole family happy.

Hope you enjoy! ♥

Special Offer

Looking for the Grain-Free Paleo Powder Seasoned Coating Mix I use in this recipe? You can find it and so much more my affiliate shop, Shop AIP!

If you’ve never heard of Shop AIP, you’re going to LOVE this! Shop AIP is the BEST shop for AIPers – products are clearly labelled for each stage of the AIP, from elimination through reintroductions … such a relief not to have to read every label!

Shop with my affiliate link here and use coupon code AIPRecipe at checkout and you’ll receive 10% Off your entire first order!

AIP Zucchini Boats

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ A simple, flavorful recipe you can easily adapt to keep even the fussiest eaters happy.

Ingredients

3 Medium/Large Zucchini
Extra Virgin Olive Oil
Himalayan Salt
Black Pepper (Stage 1 Reintroduction)

Filling

1 Tbsp Extra Virgin Olive Oil
1 Small Onion, diced
2 Cloves Garlic, minced
1 Pound Lean Grass-Fed Ground Beef
Reserved Zucchini (from step 1), chopped
1 Medium Carrot, finely shredded
1 Tbsp. Dried Oregano
1 Tbsp. Dried Basil
1 Tbsp. Dried Parsley
1/2 teaspoon Himalayan Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 Tbsp. Grain Free Paleo Powder Seasoned Coating Mix

Topping

1/2 Cup Green Onions, thinly sliced
1/4 Cup Grain Free Paleo Powder Seasoned Coating Mix
2 Tbsp Extra Virgin Olive Oil

Instructions

Wash zucchini and trim ends off. Slice in half length-wise and scoop out the insides to create a boat/cavity deep enough to allow space for your meat mixture. Reserve the zucchini you scoop out.
Place zucchini boats in a Pyrex baking dish or casserole dish and brush lightly with olive oil. Sprinkle with pinch of Himalayan salt and black pepper if you've reintroduced.
Mix ground beef, chopped reserved zucchini, shredded carrot and the dry seasonings. Use your hands to ensure everything is well blended.
In a large skillet, heat 1 Tbsp olive oil and sautee onion until translucent. Add minced garlic and sautee until fragrant.
Preheat oven to 400 F.
Add ground beef mixture and sautee until browned. If there is a lot of fat, you can drain it off, I didn't find the need.
While the filling cooks, mix all topping ingredients together in a small bowl, ensuring there are no clumps and set aside.
If you're cooking for non-AIPers or want to add more flavor, see the tips below for some additional, optional suggestions.
Spoon filling mixture into zucchini boats and add the topping mixture. Sprinkle with extra dried parsley if you wish, and a pinch or two of black pepper if you've reintroduced.
Bake at 400 F for 25 minutes or until zucchini are tender but still al dente in texture. You can opt to broil for a few minutes to ensure the topping is browned and crispy.
Serve immediately.

Notes

TIPS!

This recipe is VERY adaptable! You can add extra flavor by topping it with cooked and crumbled AIP compliant bacon. Or, try mixing some fauxmato sauce or AIP BBQ sauce in to the filling mixture before adding it to your zucchinis boats (about 1/2 a cup should be enough to half of the ground beef mixture). Add some extra veggies, like chopped mushrooms if you wish. Looking to add some cheesy flavor? Try a sprinkle of Non-Fortified Nutritional Yeast.
Serving to non-AIPers and want to liven this dish up a bit more for them? Divide your filling mixture and add their favorite pre-made tomato sauce and maybe some hot pepper flakes before adding to their zucchinis boats. You can top theirs with grated mozzarella or Parmesan if they're into that.

Main

Grilled Ribeye, Rapini and Rainbow Carrots with Garlic Scape Basil Chimichurri

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

Ribeye, Rapini and Rainbow Carrots … Oh my!

Don’t worry, you don’t have to be a grill-master or a whiz in the kitchen to pull off this delectable, steak-house quality dinner. And, since you’re whipping up this simple recipe at home, indulging in this steak dinner is far more economical than date-night out!

TIP: Sign up for a flexible truLOCAL meat subscription with the offer below and you’ll receive some bonuses that make this one even more affordable!

Cut & Quality Count!

Choosing the right cut of quality, grass-fed beef is key. Did you know that grass-fed beef is not only higher in omega-3s, but it’s also better tasting too? You really can’t beat the flavor of a tender, juicy and well-marbled truLOCAL ribeye steak – the marbling enhances the flavor while basting the meat in the cooking process to ensure a juicy steak.

When it comes to cooking a ribeye, you don’t need to worry about marinades and sauces, simple seasoning is best, and grilling is fast and easy. Add a couple of flavorful, nutrient dense accompaniments and you’ll look like a pro!

Why Rapini and Rainbow Carrots?

Rapini (or Broccoli Rabe/Broccolini) is a nutty, bitter and pungent vegetable. Bitter vegetables like rapini improve digestion, so it’s a great vegetable to pair with beef (learn more about Rapini health benefits here). But, since bitter might not be your thing, we add garlic, lemon and apple cider vinegar in our seasonings to help reduce it.

Rainbow carrots, really? Can’t I just use regular carrots? Sure, you can just use “ordinary” carrots if that’s all you can get, but since our goal is to get a variety of nutrients in us, try mixing things up when you have a chance.

Did you know: Each individual color of rainbow carrots contains a specific set of phytonutrients (antioxidants) which offer slightly different nutritional benefits. Eat the rainbow folks!

Orange carrots contain the highest concentrations of alpha- and beta-carotene. Alpha- and beta-carotene promote and support your body’s production of vitamin A, which is a necessary vitamin for healthy eyes.
Red carrots are rich in lycopene (as are tomatoes – it’s the phytonutrient that gives red fruits and veggies color) and beta-carotene. Lycopene has been shown in some studies to reduce the risk of heart disease and some types of cancer, including prostate and cervical cancer.
Yellow carrots contain the phytonutrient lutein, which is linked to the reduced risk of certain age-related eye diseases, including macular degeneration and cataracts.
Purple carrots are high in anthocyanins, as well as alpha- and beta-carotene. Anthocyanins have been shown to have anti-inflammatory properties, help protect against heart-related diseases, and support a healthy immune system.

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

This recipe is overall about as simple as they come. Very little prep time is required, and you make the chimichurri sauce the day before which means your actual meal-time prep is minimal – perfect for a special occasion or date night with your sweetheart.

I hope you’ll try my suggested sides – they’re so easy, and pairing steak with a bitter vegetable helps with digestion. It’s also easy to add a different side dish (like potatoes) if you have non-AIP family that you’re dining with, though my non-AIP hubby enjoyed this without his standard sides.

If you’re looking for more truLOCAL inspired recipes, be sure to check out my AIP Recipe Collection Grill Series! ♥

Grilled Ribeye, Rapini & Rainbow Carrots with Garlic Scape Basil Chimichurri

Yield: 2 Servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ A delectable, steak-house quality dinner that's easy enough for the newest of cooks!

Ingredients

2 truLOCAL Ribeye Steaks
Himalayan Salt
Black Pepper (Stage 1 Reintroduction)

Garlic Scape Chimichurri

1/2 Cup Garlic Scapes, roughly chopped
1/2 Cup Fresh Basil, loosely packed
1/2 Cup Parsley, loosely packed
1/2 Cup Green Onions, roughly chopped
1 Lemon, zested
1 Tbsp Lemon Juice
2 Tbsp Balsamic Vinegar
1/2 Cup Extra Virgin Olive Oil, plus more depending on desired consistency
1/2 teaspoon Himalayan Salt

Grilled Rapini & Rainbow Carrots

1 Bunch Rainbow Carrots
1 Bunch Rapini (also known as Broccolini or Broccoli Rabe)
2 Tbsp Extra Virgin Olive Oil
1 Heaping teaspoon Crushed Garlic
Himalayan Salt

Instructions

For best flavor, prepare your Chimichurri sauce a day in advance.

When it's time to grill, everything can be cooked at the same time, which makes this a fast and easy meal.

Garlic Scape Chimichurri :

Add all chimichurri ingredients to a food processor and blend until smooth.
Depending on the desired thickness of your chimichurri sauce, you may wish to add some additional olive oil.
Store in a glass jar over night in the refrigerator.

Prepping Steaks & Veggies :

Thaw your truLOCAL ribeye steaks in the refrigerator overnight or defrost in their packaging in cold water. Remove Chimmichuri sauce and steaks from refrigerator at least 30 minutes before cooking, but no more than 1 hour, this will help ensure your meat cooks more evenly.
Season both sides of the steak with a pinch or two of Himalayan salt and pepper if you've reintroduced - for ribeye steaks, the simpler the seasoning the better.
In a small dish combine extra virgin olive oil and crushed garlic and set aside to allow flavors to meld.
Thoroughly wash and trim rapini, allowing it to soak while you scrub the rainbow carrots (no need to peel) and trim the tops off.
Pat the rainbow carrots dry and cut in half lengthwise. Brush with garlic olive oil and set aside.
Rinse the rapini and lightly dry with a clean kitchen towel. Place rapini in a large bowl and drizzle with remaining garlic olive oil and 1 Tbsp. of Chimmichuri sauce. Using your hands, massage the oil and Chimmichuri into the rapini.
Pre-heat your grill to medium-high heat.
Arrange rapini and carrots on the grill in a single layer and season with a pinch or two of Himalayan salt.
Place ribeye steaks on the grill. Cook over direct heat for 4-5 minutes on each side for medium-rare (see temperature tips below). Reduce flame or move to cooler spots on your grill to avoid burning or flareups.
Flip and turn vegetables, moving them around the grill to avoid burning - some charring is good, but avoid burning.
Remove steak from grill and allow to rest, tented with foil, for a 5-10 minutes prior to serving. This allows the juices to settle back into the meat.
Vegetables should be cooked at approximately the same time as your steak, but check to ensure they're cooked through but still al dente. Remove to a bowl or serving platter and cover to keep warm while the steak rests.
Plate steak and vegetables and drizzle with Chimichurri Sauce.

Notes

Temperature Tips!

Use an instant meat / grilling thermometer to determine if your steaks are cooked the way you like them.

120° F = Rare
130° F = Medium rare
140° F = Medium
160° F = Well done

Dressings & Dips, Main, Salads

Grilled Chicken & Romaine with Creamy Avocado Caesar Dressing

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

Missing a good Caesar salad since you started the AIP?

Tired of every creamy salad dressing tasting like coconut milk or palm shortening? Don’t worry I’ve gotcha covered with this smoky grilled creation – Grilled Chicken & Romaine with Creamy Avocado Caesar Dressing!

Welcome to the second installment of our truLOCAL sponsored AIP Recipe Collection Grill Series!

SPOILER ALERT!! – Thanks to the generosity of our affiliates at truLOCAL and their special offer below, you can make this recipe several times for practically FREE when you sign up for a truLOCAL subscription!

If you missed the first recipe in our series, be sure to check it out – AIP Grilled Pork Ribs with Maple Glaze.
If you’re looking for even more truLOCAL inspired recipes, be sure to check out the rest of the recipes in our AIP Recipe Collection Grill Series.

Our goal is to bring you some drool worthy AIP grill recipes that EVERYONE will enjoy, but won’t take you forever and a day in the kitchen! That’s right folks – no need to cook separate meals when you’re serving up this kind of deliciousness!

We’re keeping this one SUPER SIMPLE, but because I know you’ll be asking, it’s easy to add some AIP compliant bacon, croutons and even Parmesan sprinkles! Check out the suggestions in the notes at the bottom of the recipe or keep your plate simple and let the non-AIPers in your midst use their standard store-bought favorites.

Since we know that grilling can be a bit of an art, we’ve tried to make the step-by-step instructions as precise as possible, and have included a few useful tips to help even the beginner feel like king of the grill! But don’t worry – the recipes are easy!

But first, a word about our sponsor!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

This simple recipe is full of flavor and uses common ingredients you probably already have on hand, and don’t worry, there’s little active prep and cook time on this one so you can put your feet up and relax!

We hope you enjoy our second installment of our truLOCAL-inspired grilling series of recipes and that you’ll sign up for a totally flexible, no-strings attached subscription so you can whip this up practically for FREE! Enjoy! ♥

Grilled Chicken & Romaine with Creamy Avocado Caesar Dressing

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ Our quick and easy twist on a classic with a creamy AIP Caesar dressing that doesn't involve coconut! Keep it simple or dress it up!

Ingredients

2 Pkgs truLOCAL Boneless Skinless Chicken Breasts (total of 4 pieces)
Himalayan Salt
Black Pepper (stage 1 reintroduction)
2 Romaine Lettuce Hearts
1 or 2 Lemons for grilling and seasoning, cut in half or quarters (optional)

Marinade :

4 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, chopped or minced
1 Lemon, juiced
2 Tbsp Parsley, chopped (optional)

Creamy Avocado Caesar Dressing :

2 Avocados, peeled and pitted
6 Cloves Garlic, minced
1/2 Cup Extra Virgin Olive Oil
1/2 tsp Himalayan Salt, or to taste
2 Lemons, juiced
1/2 tsp Anchovy Paste (optional but recommended)

Instructions

Thaw your truLOCAL chicken breasts in the refrigerator overnight or defrost in their packaging in cold water.
Mix all marinade ingredients together in a shallow glass dish. Arrange chicken in a single layer and allow to marinade for a total of 30 minutes (15 minutes in the refrigerator and 15 minutes at room temperature – see below. (NOTE: Do NOT over-marinate your chicken or the proteins will begin to break down due to the acidity of the marinade.)
While your chicken is marinating, prepare the dressing.
Add all dressing ingredients to a deep bowl or large liquid measuring cup and blend well using a stick/immersion blender. If your dressing is too thick, blend in ½ tsp of water (or additional lemon juice – test for flavor before you decide) at a time until you reach your desired consistency.
Refrigerate and allow the flavors to meld. (NOTE: you can make your dressing ahead and store in the refrigerator as the lemon juice will keep the avocado from browning.)
Trim and discard the root end of the romaine lettuce, removing only as much as necessary so the head remains intact. Cut the romaine in half lengthwise and rinse under cold running water (do not soak). Wrap the romaine in paper towels or a clean kitchen towel to remove excess water.
Bring chicken to room temperature approximately 15 minutes before grilling, this will help ensure your meat cooks more evenly.
Preheat an outdoor grill to high heat.
Remove chicken breasts from marinade and place on pre-heated grill. Season with salt and pepper. Place halved or quartered lemons cut side down on grill.
Allow chicken breasts to cook over high heat until they release easily from grill, about 5 minutes. Turn chicken breasts over, season again with salt and pepper and allow to cook on second side until chicken releases easily from grill. Reduce flame or move chicken
to cooler spots on your grill to avoid burning or flareups.
Continue grilling lemon cut side down as chicken cooks. Cook lemon until slightly softened and grill marks have formed, about 5 minutes. Remove lemons from the grill and let stand.
Continuing grilling chicken, turning and moving until cooked through and an internal temperature of 165F has been reached. (NOTE: If your chicken breasts are very thick and they begin to char or become over cooked on the outside, it may be necessary to cut them in half and place the uncooked, center cut on the grill or to flatten slightly before grilling. We found our truLOCAL boneless skinless chicken breasts to be the perfect size for grilling – no cutting or pre-flattening was required.)
Remove chicken from grill and allow to rest, tented with foil, for
a few minutes prior to slicing. This allows the juices to settle back into the chicken.
While the chicken is resting, place the washed and dried romaine hearts cut side down on the grill. Leaving lid open, cook until grill marks form, about 3 minutes. Gently turn the lettuce using tongs, and grill for an additional 2 minutes. Remove from grill. (NOTE: This method infuses a smoky flavor, but take care not to over-cook the lettuce, it should be lightly charred but NOT cooked through, retaining its fresh salad crunch.)
Plate your grilled romaine heart and top with sliced grilled chicken breast, a drizzle of AIP Avocado Caesar Dressing and the grilled lemon on the side. Add a squeeze of grilled lemon to your salad and enjoy!

Notes

But what about the bacon, croutons and Parmesan for this Caesar?

Our goal with this dish was to give you an easy recipe that would get you off your feet quickly, so instead of bacon we're infusing the romaine with that smoky flavor from the grill.

Not afraid of a few extra steps in the kitchen? Feel free to add some AIP compliant bacon, croutons and Parmesan crumbles to this Caesar!

Where do you find these things?

Parmesan Crumbles - Check out this recipe, it sounds amazing!
(Be sure to use NON-Fortified Nutritional Yeast - you can learn more about that here)

Croutons - Try these Casabi crackers! So good!

As featured in Phoenix Helix Recipe Round Table #328

Main

Grilled Pork Ribs with Maple Glaze

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

Fire up the Barbie, things are about to get delicious!

Our affiliates at truLOCAL have invited me to try my hand at some recipe development and have generously sponsored an AIP Recipe Collection Grill Series ! Can I get a woot-woot!?

I’m not gonna lie, recipe development is not my forté. I’ll be the first to admit that my sister is the one blessed with the culinary genes in this family! Thankfully, she accepted the challenge and has agreed to help me create some drool worthy AIP grill recipes that EVERYONE will enjoy. That’s right folks – no need to cook separate meals when you’re serving up this kind of deliciousness!

Since we know that grilling can be a bit of an art, we’ve tried to make the step-by-step instructions as precise as possible, and have included a few useful tips to help even the beginner feel like king of the grill. If the weather isn’t cooperating or you don’t have a grill, check out the notes below, I’ve included how to make these strictly in the oven as well.

But first, a word about our sponsor!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.

truLOCAL is available in Canada, and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers!

EAT BETTER
SAVE TIME
SHOP LOCAL
ALWAYS FLEXIBLE ALWAYS FREE DELIVERY!

But wait, there’s more!

Special Offer

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

While my sister’s the master chef and recipe creator, I’m the one living the AIP … and I know what y’all want! Simple, flavorful recipes using common ingredients that don’t take forever to prep and cook. Together, we hope to bring you something you and your whole family enjoy.

If you’re looking for even more truLOCAL inspired recipes, be sure to check out the rest of the recipes in our AIP Recipe Collection Grill Series! ♥

AIP Grilled Pork Ribs with Maple Glaze

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 15 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ Drool worthy ribs the whole family will love! Shhh! They won't even know they're AIP.

Ingredients

2 Racks truLOCAL Pork Back Ribs

Spice Rub

1 tsp onion powder
1 tsp garlic powder
2 tsp dried thyme
1 tsp Himalayan salt
1/2 tsp ground black pepper (stage 1 reintroduction)

Glaze

1 cup maple syrup
3 Tbsp Apple Cider Vinegar
2 cloves of garlic, minced
1 shallot, minced
2 Pinches of Himalayan salt

Instructions

Thaw your truLOCAL ribs in the refrigerator overnight or
defrost in their packaging in cold water.
Preheat oven to 350F.
Remove ribs from packaging and pat dry.
Optional, but recommended: When preparing pork ribs, take a minute to remove the ‘silver skin’. This is a thin membrane on the underside of the rack. Simply slide a knife under the silver skin anywhere along the rack and peel it away. Go here for a simple tutorial that might just put a smile on your face!
(We found that our truLOCAL ribs had very little silver skin.)
Mix all spice rub ingredients together in a small bowl.
Massage both sides of the ribs with the spice rub. Place ribs on a
parchment lined baking sheet and tent (not wrap) with aluminum foil.
Roast for 1 hour in a 350F degree oven.
While ribs are roasting, combine all glaze ingredients in a small,
heavy bottomed sauce pan, place over high heat and bring to a boil. Lower heat
and simmer uncovered until mixture is reduced and slightly thickened,
approximately 10 to 15 minutes. Set aside.
If you're serving AIP Grilled Vegetables along side your ribs, you can use this time to prep them. (Once it's time to grill the ribs, both the ribs and your veg can be grilled at the same time.)
Remove ribs from oven after 1 hour, set aside.
Preheat an outdoor grill to medium-high.
Place ribs on the preheated grill and brush with glaze, allowing
glaze to caramelize. Turn every few minutes continuing to brush with glaze.
Reduce flame or move ribs to cooler spots on your grill to avoid burning or
flareups. Continue basting and turning for approximately 3-5 minutes using all
of your glaze or until ribs are thoroughly coated and caramelized.
Remove from heat and serve immediately.

Notes

This ribs can be cooked just in the oven if you don't have a BBQ or the weather isn't cooperating.
After 1 hour, the ribs are fully cooked. Simply brush with glaze and cook them under the broiler for 5 minutes, brush with more glaze and broil for 5 minutes more allowing the glaze to caramelize. Keep close watch that they don't burn.

Appetizer, Main

Crispy Baked Chicken Wings

This recipe for Crispy Baked AIP Chicken Wings was invented because I was tired of the slimy results I got from a lot of the AIP chicken wing recipes that instruct you to cook them with the sauce already on.

I couldn’t figure out why recipes weren’t instructing you to cook them first, as you would with a traditional wing, and THEN toss them in the sauce of your choice. Not wanting to get into deep-frying, I decided to bake my wings.

My sister had told me about making crispy chicken with baking powder, so I set out to make my own Crispy Baked AIP Chicken Wings … and when I tested them … they tasted quite like Kentucky Fried Chicken! SAY WHAT!

I served my non-AIP hubby his WITH his regular BBQ sauce but let him try mine with nothing but the recipe below … he was SHOCKED! He said, “These really do taste like KFC! You don’t need to put sauce mine next time!”

My original recipe had fewer ingredients than this final version that I’m presenting below. I tweaked it after researching the actual 11 herbs and spices that KFC uses – hope you enjoy it! ♥

Crispy Baked AIP Chicken Wings

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ Have a hankering for KFC but you're on the AIP? Try my delicious creation!
Not Greasy! Easy Clean Up!

Ingredients

2 Pounds Chicken Wings (Drummettes & Flats separated and tips removed)
1 Tbsp AIP Baking Powder (See Below for a DIY Recipe)
1/4 tsp Himalayan Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
1/4 tsp Ginger Powder
1/4 tsp Black Pepper (Stage 1 Reintroduction)

Instructions

Preheat oven to 425°F and line a baking tray with parchment paper.
Rinse and thoroughly dry your wings with paper towel.
Combine all seasoning ingredients in a zippered bag and mix well.
Toss wings in the seasoning mixture until well coated. You may need to do this in smaller batches to ensure they're all coated well.
Arrange wings in a single layer on the parchment lined baking tray. Give them space - no touching or overlapping.
Cook for 20 minutes - the underside will be browned. Flip and cook an additional 20 minutes.
Check that all sides are cooked and browned. You may need to re-arrange your wings so the edges that are less browned are touching the pan and cook for an additional 5 minutes, or try using the broiler for a few minutes, but keep a close eye so you don't burn them.
We enjoy these on their own, but if you'd prefer to serve them with a dipping sauce or to coat them in BBQ sauce, try our searchable Facebook Group for lots more sauce and dipping inspiration. See below for tips!

Notes

AIP Baking Powder

Traditional baking powder contains aluminum and grain (corn starch), which is a no-no on the AIP. Whip up a batch or two of this easy AIP baking powder to have on hand for this and other recipes.

2 Tbsp Cream of Tartar
1 Tbsp Aluminum Free Baking Soda

Mix well until combined.Store in an air-tight glass container for upto 6 weeks.

Tips!

I've tried this recipe with chicken legs and didn't like it as much - I think it needs more skin in the game, if you will!
Want to make these in the AirFryer? 15 minutes at 350 degrees.
Wondering where to buy quality chicken without all the nasty antibiotics and hormones? Looking for other hard-to-find AIP ingredients? Visit my food sourcing page.
Looking for wing sauce or dipping sauce? Join our searchable Facebook Group for inspiration and try searching BBQ Sauce, Ranch Dressing, Chimichurri Sauce, Honey Garlic, Orange Ginger or what ever might suit your fancy!