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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! 

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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.

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

There are so many great things about salmon. First, it’s one of the most nutrient-dense foods on the planet! One 3 oz serving of salmon contains 17 g protein, just under 2,000mg omega-3 fatty acids, and 45% of your RDA for vitamin B12. It is also rich in several minerals including potassium, selenium, magnesium, phosphorus, and zinc.

On an anti-inflammatory diet like the AIP, you should aim to eat seafood (including salmon) about three times per week. (Want to know more about seafood on the AIP and whether you need to prioritize wild-caught vs. farmed or if there are any concerns about mercury and more? Check out this informative post.)

Second on the list of the many great things about salmon is how quickly it cooks! This whole recipe only takes about 15 minutes from start to finish, so it is a fantastic weeknight recipe.

TIP: If you can’t find additive-free coconut yogurt (most of them contain nasty gums and emulsifiers), you can make it yourself with one of these easy DIY Coconut Yogurt recipes – Countertop Coconut Yogurt or Instant Pot Coconut Yogurt. If you’re sensitive to coconut, you could try this recipe for Tigernut Yogurt from Eat Beautiful.

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15-Minute Grilled Salmon & Asparagus with Cilantro-Lime Sauce

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 5 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This summery grilled salmon and asparagus recipe is so simple, but the zesty cilantro-lime sauce will make you feel like a culinary artist!

Ingredients

Cilantro-Lime Sauce:

  • 1/2 cup - lightly packed cilantro leaves and tender stems
  • 3/4 cup - additive-free coconut milk yogurt (Try one of the homemade AIP coconut yogurt recipes linked above)
  • 1 Tbsp - fresh-squeezed lime juice (about 1/4 of a lime)
  • 1/4 tsp - honey
  • 1/4 tsp - sea salt

For the Salmon and Asparagus:

  • 4 - salmon filets (3-4oz each)
  • 2 lbs asparagus spears
  • drizzle of avocado oil
  • pinch of sea salt

Instructions

  1. Preheat your grill to medium heat (about 350-400ºF)
  2. Throw all the ingredients for the Cilantro-Lime Sauce into a blender and blend until smooth. Set aside
  3. Wash and trim the asparagus.
  4. Blot the salmon dry with a paper towel.
  5. Brush both sides of the salmon and the asparagus with a little avocado oil and sprinkle with sea salt. Transfer to the preheated grill and close the lid.
  6. Cook the salmon about 3-4 minutes per side, or until it lightens in color and becomes more opaque. It is done when it flakes easily with a fork or a meat thermometer reads about 130ºF when inserted into the thickest part of the filet
  7. Flip the asparagus at the same time as you flip the salmon. The asparagus will take about 6-10 minutes to cook, depending on how thick the asparagus spears are
  8. Remove salmon and asparagus from the grill and let rest 1-2 minutes
  9. Serve grilled salmon and asparagus with a drizzle of the Cilantro-Lime Sauce.

Notes

Leftovers can be saved in an airtight container in the fridge for up to 3 days. Enjoy your leftovers cold with an extra drizzle of Cilantro-Lime Sauce. It’s super tasty and refreshing on a hot summer day!

Leftover Cilantro-Lime Sauce can be stored in an airtight container in the fridge for 3-5 days. Use the extra sauce on grilled chicken, shrimp, vegetables, or as a salad dressing.

Click here for more ideas where to use your 2-Minute Cilantro-Lime Coconut Yogurt Sauce.

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.

Perfect for a quick lunch or dinner – this grilled salmon is ready in under 10 minutes (after 30 minutes of marinating time).

Freshly squeezed lemon juice and ground turmeric join forces for a bright and fresh Lemon Turmeric Grilled Salmon recipe that is AIP, Paleo and Whole-30 friendly.

Whip up this quick marinade, which also doubles as a salad dressing, in two minutes or less! Marinate the salmon for 30-60 minutes, fire up the grill and get dinner on the table STAT!

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10-Minute Lemon Turmeric Grilled Salmon

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Freshly squeezed lemon juice and ground turmeric join forces for a bright and fresh Lemon Turmeric Grilled Salmon recipe that is AIP, Paleo and Whole-30 friendly. After 30 minutes of marinating time, this grilled salmon is ready in under 10 minutes. Perfect for a quick lunch or dinner.

Ingredients

  • 2 Tbsp - extra virgin olive oil
  • 2 Tbsp - fresh-squeezed lemon juice (from about 1/2 a small lemon)
  • 1/8 tsp - sea salt
  • 1/8 tsp - garlic powder
  • 1/8 tsp - onion powder
  • 1/4 tsp - ground turmeric
  • 4 - salmon fillets, 3-4 oz each

Instructions

  1. Add the olive oil, lemon juice, sea salt, garlic powder, onion powder and ground turmeric to a pint size mason jar or dressing bottle and shake vigorously until well combined.
  2. Place salmon fillets in a glass dish and pour the marinade over the top. Marinate in the fridge no longer than 30-60 minutes.
  3. Remove from the fridge and bring to room temperature, about 10 minutes before grilling.
  4. Preheat your grill to medium (about 350ºF). Once heated, gently place the marinated salmon fillets to the grill and close the lid. Discard any leftover marinade
  5. Grill the salmon, with the lid closed, for 3-4 minutes, or until it begins to lighten in color and is firm to the touch
  6. Flip and grill another 2-4 minutes, or until salmon reaches 130ºF and flakes easily with a fork. Thicker fillets may require longer cooking times
  7. Remove and rest for 1-2 minutes before serving.

Notes

Salmon is best served fresh, however, leftovers can be stored in an airtight container in the fridge for up to 3 days. It's delicious served cold atop a salad or leftover grilled veggies! If you're planning for leftovers, make extra marinade and keep it aside to be drizzled over your left overs (IMPORTANT: never use leftover marinade drained from raw meet - it should be discarded - you don’t want food poisoning!)

TIP: This Lemon Turmeric Marinade can be used as a salad dressing!

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.

This “Grated Parmesan” recipe is not only Paleo and Vegan, it’s also nut-free and AIP friendly! You’re just 4 ingredients and 5 minutes away from dairy-free, delicious cheesy goodness!

One of the problems many people have with following an Auto Immune Protocol (AIP) diet, is that they run out of ideas for ways to “spice” up their meals. We miss those traditional flavors and want something that is easy to prepare that has that extra zing our tastebuds are missing.

Nutritional yeast is savory and has a cheesy flavor. Paired with TigerNuts (more about them below), we achieve that familiar flavor and texture of grated parmesan! (IMPORTANT NOTE:  On the AIP we need to ensure we’re using NON-fortified nutritional yeast – click here to read why that’s important and where to buy.)

What Are TigerNuts

If 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 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

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4-Ingredient “Grated Parmesan”

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

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Jazz up you dishes with this cheesy “AIP Grated Parmesan”

Ingredients

Instructions

  1. Blitz all ingredients in a food processor or spice grinder until well combined. Do not over-process
  2. Store in an airtight container several weeks in a cupboard or several months in the fridge

Notes

Use anywhere you would use traditional grated parmesan – on top of roasted veggies, au gratin dishes, AIP pasta (or spiralized veggie “pasta”), meatballs, risotto (or veggie “risotto”)

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 Carob Date Bars require just FOUR ingredients and NO baking! Kick your chocolate craving to the curb with these healthy AIP, Paleo and vegan treats!

While carob is clearly not (and will never be) chocolate, it has a delicious, nutty, savory-sweet flavor that, when paired with dates in these Carob Date Bars – really stops your chocolate cravings. Bonus points: unlike chocolate, carob does not contain any caffeine

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4-Ingredient Carob Date Bars

Yield: 16 servings
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Kick your chocolate craving to the curb with these healthy, no-bake bars.

Ingredients

Instructions

  1. Soften dates by soaking them in a bowl of warm water for about 10 minutes. Then drain.
  2. Add soaked dates and 1/4 cup warm water to food processor.
  3. Pulse until dates are finely chopped.
  4. Add coconut flour, melted coconut oil and carob powder to food processor and pulse until a sticky batter forms.
  5. Scrape down the sides of the food processor and pulse again, until well-combined.
  6. Line an 8″ square baking dish with parchment paper and spread the batter into an even layer.
  7. For a smoother top, add a sheet of parchment paper on top and smooth with a flat-bottomed object (like a drinking glass).
  8. Transfer to the fridge to firm up for 30-60 minutes.
  9. Lift carob date bars out of the baking dish with the parchment paper. Slice into 16 bars and enjoy!

Notes

Store leftovers in an airtight container in the fridge for about a week, or in the freezer for about a month.

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.

This super simple, 4-Ingredient Balsamic Marinade is not only AIP, Paleo and Whole30-friendly, it’s also amazingly delicious!

Whip it up in under two minutes and use it to marinate chicken, steak, seafood or vegetables.

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4-Ingredient Balsamic Marinade

Yield: Recipe makes enough marinade for about 2 lbs of meat or veggies
Prep Time: 2 minutes
Total Time: 2 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Add flavor to your AIP meat and seafood with this simple marinade.

Instructions

  1. Place all ingredients in a small mason jar, seal and give it a good shake
  2. Use it to marinate chicken, steak or pork (up to 24 hours). For seafood or veggies (30min).
  3. Drain marinade and discard.
  4. Cook your meat, seafood, or veggies as usual.
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.

This AIP All Purpose Seasoning is versatile enough to use on pretty much anything, including roasted veggies, chicken, pork or fish. It’s perfect for the elimination stage of the AIP diet, as it’s gluten-free, free of nightshades, seed and berry spices and sugar.

Use this easy All Purpose Seasoning blend to create a fast and easy sheet-pan meal that’s tasty and nourishing. Simply season your choice of meat and veggies and throw it all together on a sheet pan (or a grill, or a sauté pan) and pop it in the oven!

If you tolerate rice or quinoa, mix a dash of this seasoning blend with them to give them a flavor boost.

Looking for take your AIP breakfasts to the next level? Check out this 2-Minute AIP Breakfast Blend.

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All Purpose Seasoning

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This AIP All Purpose Seasoning is versatile enough to use on almost anything, including roasted veggies, chicken, pork or fish.

Ingredients

  • 2 tsp - sea salt
  • 2 tsp - garlic powder
  • 1 tsp - onion powder
  • 1 tsp - oregano
  • 1 tsp - basil
  • 1/2 tsp - sage
  • 1/2 tsp - turmeric

Instructions

  1. Measure out all the spices and herbs, add to a spice jar and shake.
  2. Use about 1 tsp per pound of meat or vegetables to season,or adjust the amount to your taste.
  3. Store left overs in an airtight glass jar.

TIP: Double or triple the recipe, so you have plenty on-hand to quickly add flavor to any meal.

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.

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 here

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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.

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

    This 2-Minute Paleo Kale Pesto is zingy and flavorful, without any dairy, nuts or seeds. Add it to pasta, fish, chicken, veggies and more! It’s the perfect flavor booster for any AIP, Paleo, Vegan meal or snack – add it to your weekly rotation or whip up a double batch and store it in the freezer. 

    The peppery flavor of the kale harmonizes beautifully with the spicy garlic, tangy lemon juice and savory nutritional yeast (for AIP ensure you’re using NON-fortified nutritional yeast – click to read why that’s important), creating a complex flavor combination that can be added to almost any dish.

    Use this Paleo Kale Pesto as a veggie dip, cracker or flatbread dip, pizza sauce, sandwich spread, pasta sauce, salad dressing, or anywhere else you enjoy pesto. (Looking for AIP crackers, flatbread, pizza or pasta options? Check out Fully Healthy for some tasty options, easy mixes and more!)

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    2-Minute Kale Pesto

    Prep Time: 2 minutes
    Total Time: 2 minutes

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This 2-Minute Paleo Kale Pesto will add flavor to just about any dish.

    Ingredients

    Instructions

    1. Add all ingredients to a food processor or high-speed blender
    2. Pulse until desired consistency, stopping to scrape down the sides as needed
    3. To store, drizzle a little extra virgin olive oil on top (to prevent browning) and store in an airtight container in the fridge for 3-5 days. Alternatively, divide among silicone molds or an ice cube tray and freeze. Once frozen, pop out and store in an airtight container, freezer bag or silicone bag in the freezer for 3-5 months. To use, either add a frozen cube straight to a hot dish and toss, or thaw in the fridge until softened
    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 lift your mood, and wake your taste buds up? Need a little mid-day pick-me-up? This is perfectly, peachy Pique-Me-Up will do the trick! 

    Sun Goddess Matcha Green Tea, Pique Tea, Coupon Code, AIP Recipe Collection

    With peaches in season and so many amazing iced latte recipes filling social feeds I thought I’d try my hand at creating something delicious of my own.

    Sun Goddess Matcha Pique Tea Crystals are the trick to making this one fast, easy and fuss-free. Since Pique tea is hot or cold water soluble there’s no need for boiling water, making your Matcha and waiting for it to cool down.

    BONUS: If you’re kicking the coffee habit and struggling to get-going, I recommend Matcha – it provides calm energy and caffeine without the crash. 

    Read more about why I recommend Pique Tea, here, and how Matcha and green tea fits in on your AIP healing journey, here.

    Pique produces top-quality, quadruple screened tea crystals that are hot and cold water soluble, and completely suitable for the AIP elimination stage of the protocol when used in moderation. Grab yours here from our affiliate’s shop.

    Want to make this recipe coconut-free? While I haven’t tried it yet, you could try making it with Tigernut Milk, Avocado Milk or other AIP options mentioned in my AIP Milk post – click here for recipes!

    Enjoy your Matcha and this tasty Latte!

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    aiprecipecollection.com AIP Recipes Matcha Latte

    Peachy Matcha Iced Latte

    Yield: 2 Servings
    Prep Time: 10 minutes
    Total Time: 10 minutes

    ♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ Who needs coffee when you have this perfectly peachy Matcha pick-me-up to add to your morning routine

    Ingredients

    Instructions

    1. In a blender add the peaches, ¼ cup water, vanilla extract, lemon juice and honey (or maple syrup). Blend until completely smooth. *
    2. In a separate bowl or mug add the Pique Matcha powder and slowly add the cold/room temperature water while whisking. Whisk until Matcha is fully dissolved in the water.
    3. To assemble evenly divide the peach puree between two glasses.
    4. Add ice to each glass until one third to half filled with ice.
    5. Gently pour your coconut milk into each glass (1/4 cup in each glass) *
    6. Pour half of your Matcha into each glass.
    7. Stir & Enjoy!

    Notes

    • If you don't have a high speed blender that will make your peach puree completely smooth, you may wish to peel the peaches or press it with a spoon gently through a fine mesh strainer to remove any lumps after step #1 above.
    • 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.