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AIP baking is a tricking thing, and even more of an exact science than regular baking, so you’ll have heard me say many times in the the AIP Recipe Collection Facebook Group that I do NOT recommend substitutions in AIP baking! You can read more on the topic in my article Substitutions in AIP Cooking & Baking) so you understand why this is so important.

That said, many AIP recipes call for gelatin or agar agar powder or gelatin eggs, or if you’ve found a paleo recipe it may call for a flax or chia egg!  All of this can be quite confusing, especially since some of them require that you make a gelatin egg separately and others just have you adding gelatin to the mix.

So, what’s the breaking news on AIP egg replacements (see what I did there)? And, can’t I just use the egg replacements available at the grocery store? Here are the answers you’ve been looking for!

The Purpose of Eggs in Baking

Eggs are used for several reasons in baking; binding (holding things together like meatloaf and meatballs – this is the job of the whites), leavening (rising and creating a light fluffy texture – this is the job of the yolk), for moisture and also for flavor and appearance (often aids in browning).

Can we cook and bake with out them? Absolutely! 

Will the replacements yield perfect results? No – unfortunately there is nothing that will ever perfectly replace an egg! BUT we can get pretty darn deliciously close! 

Things to consider:

Binding – You’ll find that most meatloaf and meatball recipes work perfectly well without eggs, or maybe you just need to add a little mashed veg in as an alternate binder. 

Leavening – You’ll find many AIP baking recipes call for cream of tartar – this is a leavening agent and should never be omitted from a recipe just because you don’t have it – the results will literally be a flop.

Moisture & Appearance – Most AIP recipes make up for eggs in other ways, and recipe creators go to great lengths to ensure the the dishes they’re presenting look and taste as close to traditional recipes as possible – so don’t mess with a good thing – follow the AIP recipes folks!  If you haven’t checked out the post I suggested, here it is again – Substitutions in AIP Cooking & Baking.

Commercial Egg Replacements

Let’s start here since this would be considered the path of least resistance and most enticing for some.

The reason why we don’t use these is the ingredients -most contain grain potato starch, corn starch, guar gum and the like. So, sorry folks, this option just doesn’t work.

Apple Sauce, Mashed Bananas, Pumpkin & Avocado

Next we’ll move on to old, traditional favorite substitutions that our mothers and grandmothers would have used. In general I don’t see a lot of AIP baked opting for these substitutes now-a-days – most AIP recipe creators have moved on to something a little more shall we say, egg-like! However, before we go there …

Mashed fruits like bananas and avocado, apple sauce and pumpkin/squash puree can often be a good substitute for an egg in recipe. It’s really very subjective though and you must decide on a recipe by recipe basis what is most suitable.  Overall however, these options work best in cakes, muffins and brownies.

Whichever of these options you choose to use, you can replace each egg with 1/4 cup (65 grams) of purée.

Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist.

Be aware that banana will obviously give you more of a banana flavor, so if you want something neutral – try some of the others instead

Agar-Agar & Gelatin

Before we dive in, I will tell you that while neither of these replacements should affect the flavor of your finished product, they may create a slightly stiffer texture. Unfortunately, nothing can replicate the egg exactly.

Gelatin

Gelatin eggs are probably the most commonly suggested egg substitute that you’ll see in recipes. If you’ve made one before, you’ll know why – it’s very close to the texture and viscosity of egg whites. Neither of these replacements should affect the flavor of your finished product, but they may create a slightly stiffer texture.

When it comes to gelatin, quality matters (sorry guys – Knox Gelatine is out as it’s highly processed and not from well cared for animals) – be sure to use gelatin made from grass-fed / pasture-raised animals (pigs – called porcine gelatin and/or cows – called beef gelatin – you can find quality gelatin brands here or in our Amazon storefronts – go here and follow the link for either USA, Canada or the UK). 

METHOD #1:

While there are several ways to make a gelatin egg, this is my favorite and it’s never failed me yet!

1 Tbsp Gelatin
1/4 Cup Water
Add water to a small pot and sprinkle the gelatin over top.
Allow to sit for 2-3 minutes until the mixture hardens somewhat.
Place the post on a burner set to low heat for 1-2 minutes until the gelatin starts to melt. Be careful not to burn it! I usually stand by and start immediately whisking it.
Remove the pot from the heat and vigorously whisk until the mixture becomes frothy.

METHOD #2:

To replace one egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, mix in 2 tablespoons (30 grams) of boiling water until frothy.

AN IMPORTANT NOTE on gelatin: Just because you see a recipe calls for gelatin, it does not mean you will necessarily mean that you will go through the process of making a gelatin egg separately before adding it to the recipe. Follow the instructions as set out in the recipe you’re using for best results. IF the recipe indicates you are using gelatin and water to make a gelatin egg, follow those directions carefully as there are different ways to make a gelatin egg and the specific method recommended may yield better results in that particular recipe.

Agar Agar

If you’re avoiding animal products (though on the AIP you really shouldn’t be – read my article about that – Can the AIP Be Done As a Vegetarian?), you can opt for agar-agar powder or flakes. Agar agar is a vegan alternative to gelatin and is made from a type of seaweed or algae – you can find it here.

I’ve seen different suggestions for how to make an agar agar egg, so you’re going to be best to follow the instructions carefully in any recipe that you find if it calls for agar agar. Again, similar to gelatin, each recipe creator may have very specific reasons for using more or less water in the mix.

That said, here is the information I’ve found for you about making an agar agar egg!

METHOD #1:

Dissolve 1 teaspoon (approximately 4 grams) of agar-agar powder in 1 tablespoon of water to replace one egg.
To dissolve, first sprinkle the powder over the liquid, allow to rest for 5 minutes and then warm to 90 C over medium heat on the stove top.
Using a whisk, whip the agar mixture well to help dissolve, then refrigerate for 15 minutes and whip again. Add the agar to the baking mixture as the last ingredient and mix to just combine, do not overwork the mixture.

METHOD #2:

Use 1 tablespoon (9 grams) of agar-agar powder mixed with 1 tablespoon (15 grams) of water to replace one egg.
NOTE: If you have agar-agar flakes, be sure to grind them into a fine powder first as this will make a difference.

Vinegar & Baking Soda

I haven’t seen this one used all that much in AIP baking, but have heard of some using it successfully.

When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy, making this an especially good option for cakes and cupcakes.

Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of apple cider vinegar can replace one egg in most recipes.

Arrowroot Powder

I’ll admit to never having heard of this used as a specific egg replacement, but it very likely is that our AIP recipes employe these ingredients without us even realizing it!  I can’t say this would be my go-to of choices by any means if I were simply trying to substitute an egg in any recipe. 

A mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace one egg.

Carbonated Water

Carbonated water will obviously add moisture to a recipe, but it also acts as a leavening agent since the carbonation traps air bubbles, which help make the finished product light and fluffy.

You can replace each egg with one-fourth cup (60 grams) of carbonated water and the substitution is said to works well for cakes, cupcakes and quick breads. Again – I suggest sticking to AIP expert tested/created recipes rather than trying to reinvent the wheel.

Flax & Chia Eggs

While these are a wonderful Paleo option in baking going forward, if you’re on the AIP and still in the elimination stage, this option simply isn’t suitable for you.

BUT, if you’ve reintroduced these, here’s how to make them:

To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.

Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.

Resource: Healthline – Effective Substitutes for Eggs

 

 

 

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AIP Carrot Cake with Lemon Cream Frosting by Ashley Clark AIP Recipe Collection Group

This recipe for AIP Carrot Cake with Lemon Cream Frosting comes to you from one of our very talented members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her beautiful recipe with us here so the whole AIP community can enjoy it! 

There’s no reason for you do feel deprived at the holidays, on your birthday, anniversary or any other celebration … AIP can be very delicious and beautiful too!

♥ Thank-You Ashley ♥

 

As you can see, this one’s pretty versatile … she’s created a playful cake for her AIP kiddo with a double batch of icing and a more elegant version for her hubby using a single batch of icing and simple piped stars … beautiful work!

You’ll notice that this cake calls for palm shortening … yes, I hear you … but what about the orangutan habitat!?  We’re all sensitive to things like this, so simply be sure to use a product that’s sustainably sourced. I personally use Nutiva brand because they’re serious about sustainability – read more about palm oil & palm shortening here in my post – What About Palm Oil?

Shop AIP - AIP Pantry Items and More AIPrecipecollection.com

AIP Carrot Cake with Lemon Cream Frosting by Ashley Clark AIP Recipe Collection Group

AIP Carrot Cake with Lemon Cream Frosting

Yield: 14 to 16 - 2" Square Pieces
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Ashley Clark ♥ No need to miss out at party time just because you're on the AIP! This cake is perfect for birthdays, anniversaries and any delicious celebration.

Instructions

  1. Preheat oven to 350 degrees
  2. Grease an 8x8 pan with avocado oil or other compliant fat
  3. Put tigernut flour in a coffee/spice grinder and grind until fine
  4. Add all dry ingredients (excluding Agar Agar) to a large mixing bowl
  5. Fold the carrots into the dry ingredients
  6. Mix wet ingredients (excluding the water listed with the Agar Agar) together in a medium bowl and set aside
  7. In a small sauce pan, heat the 8 Tbsp of water and Agar Agar over high heat, whisking continually until thickened. The mixture should be bubbling the entire time. Once thickened pour immediately into the wet ingredients and mix thoroughly
  8. Pour wet ingredients into the dry and mix just until combined (do not over mix)
  9. Pour into prepared pan and spread evenly
  10. Bake for 18 minutes and then cover the pan with aluminum foil and continue baking for an additional 16 minutes. Toothpick inserted in the centre should come out clean when cooked
  11. Allow to cool in the pan
  12. Invert to cooling rack and cool completely before frosting


Instructions for Icing:

NOTE: The icing ingredients listed above will make enough to ice one cake. If you want to pipe decorations on the cake, make an extra batch of icing for that purpose or simple pipe decorations on the bare cake - that looks pretty too.

Using a hand mixer, combine all icing ingredients together in a medium bowl and immediately ice the completely cooled cake.

Serve immediately or refrigerate.

Refrigerate left overs.

Agar Agar Substitution:

If you do not have agar agar you can use gelatin instead - HOWEVER, the ratios are different from what I've read (contrary to early learnings about this).

This recipe is basically calling for 2 eggs OR 2 Agar Agar eggs OR 2 gelatin eggs - so, you do you! Choose the one that's right for your stage of the AIP / diet!

How to Make A Gelatin Egg!

I have a lot of folks ask about this because they've had issues with making them. The method I always use is a success and is as follows...

1 Tbsp Gelatin
1/4 Cup Water

Add water to a small pot and sprinkle the gelatin over top.
Allow to sit for 2-3 minutes until the mixture hardens somewhat.
Place the post on a burner set to low heat for 1-2 minutes until the gelatin starts to melt. Be careful not to burn it! I usually stand by and start immediately whisking it.
Remove the pot from the heat and vigorously whisk until the mixture becomes frothy.

FOR THIS RECIPE - use 2 Tbsp Gelatin and 1/2 Cup Water to = 2 Gelatin Eggs

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Looking for an easy accompaniment to go with your Grilled Orange Ginger Pork Tenderloin? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Fennel Citrus Salad with Honey Lime Dressing!

The dressing for this salad pairs perfectly as a drizzle with our Grilled Orange Ginger Pork Tenderloin, saving you the trouble of making any additional sauces or glazes! As a stand-alone salad, these flavors are bright and refreshing and this salad lends itself well to being topped with left over chicken, salmon or even canned tuna or sardines for a nutrient packed meal.

The Inspiration 

This recipe is part of  our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.

Be sure to check out the main dish we suggestion pair this recipe with – Grilled Orange Ginger Pork Tenderloin

Enjoy! ♥

Fennel Citrus Salad with Honey Lime Dressing

Fennel Citrus Salad with Honey Lime Dressing

Yield: 4 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.

Ingredients

  • 1 Fennel Bulb
  • 1 Medium Orange
  • 1/2 Pink Grapefruit

Honey Lime Dressing

  • ¼ Cup Olive Oil
  • 1 Lime, zested
  • 1/2 Lime, juiced
  • 1 Tbsp Honey
  • 1 Tbsp Shallot, minced
  • ¼ tsp Himalayan Salt
  • 1 Tbsp Fresh Basil, chopped

Instructions

  1. PREPARE THE DRESSING: Measure all dressing ingredients into a small glass jar, affix the lid and shake well. Refrigerate and allow flavors to meld.
  2. PREPARE THE FRUIT & VEG: Remove the core from your fennel bulb and discard. If your fennel has fronds, reserve them for garnish. Thinly slice the fennel with a knife or a mandolin slicer (my recommendation here) and set aside in a bowl.
  3. Peel and slice the orange and grapefruit and set aside in a separate bowl.
    TIP:  Learn the easy way to peel and slice citrus and avoid struggling to get rid of the pith - check out this video!
    TIP: If you're prepping your salad in advance of serving, we suggest keeping the citrus and fennel separate until serving because the citrus will release some of it's juices and make the dish too runny.
  4. Just prior to serving, toss the fennel and citrus together in a serving bowl and top with chopped fennel fronds if you have them.
  5. Serve the Honey Lime Dressing on the side so your family can dress their salad themselves, and use a little as a drizzle for their Grilled Orange Ginger Pork Tenderloin that we have suggested pairing this salad with.

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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 the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
  • EAT BETTER
  • SAVE TIME
  • SHOP LOCAL
  • ALWAYS FLEXIBLE ALWAYS FREE DELIVERY! 

But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

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

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

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

  1. Thaw your truLOCAL pork tenderloin in the refrigerator overnight or
    defrost in its packaging in cold water.
  2. 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.
  3. Bring pork to room temperature approximately 15 minutes before grilling, this will help ensure your meat cooks more evenly.
  4. While the pork is coming to room temperature, prepare this easy Fennel Citrus Salad - click here for the recipe.
  5. Preheat and outdoor grill to high heat.
  6. 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.
  7. 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.)
  8. 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.
  9. 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.
  10. Drizzle pork with the Honey Lime Dressing from the Fennel Salad.

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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 the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
  • EAT BETTER
  • SAVE TIME
  • SHOP LOCAL
  • ALWAYS FLEXIBLE ALWAYS FREE DELIVERY! 

But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

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

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

Instructions

  1. Thaw your truLOCAL chicken wings in the refrigerator overnight or defrost in their packaging in cold water.
  2. 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.
  3. Preheat grill to medium-high heat
  4. Lower the flame to the lowest setting possible in one zone of your BBQ - leave the other zone set to medium-high.
  5. 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.
  6. 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.

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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! ♥

Shop AIP Special OfferSpecial 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

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

Filling

Topping

Instructions

  1. 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.
  2. 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.
  3. Mix ground beef, chopped reserved zucchini, shredded carrot and the dry seasonings. Use your hands to ensure everything is well blended.
  4. In a large skillet, heat 1 Tbsp olive oil and sautee onion until translucent. Add minced garlic and sautee until fragrant.
  5. Preheat oven to 400 F.
  6. 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.
  7. While the filling cooks, mix all topping ingredients together in a small bowl, ensuring there are no clumps and set aside.
  8. If you're cooking for non-AIPers or want to add more flavor, see the tips below for some additional, optional suggestions.
  9. 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.
  10. 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.
  11. 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.

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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?Rainbow Carrots and Rapini, Garlic

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. 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!

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 the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
  • EAT BETTER
  • SAVE TIME
  • SHOP LOCAL
  • ALWAYS FLEXIBLE ALWAYS FREE DELIVERY! 

But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

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 and Chimmichuri

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

Garlic Scape Chimichurri

Grilled Rapini & Rainbow Carrots

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 :

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

Prepping Steaks & Veggies :

  1. 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.
  2. 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.
  3. In a small dish combine extra virgin olive oil and crushed garlic and set aside to allow flavors to meld.
  4. Thoroughly wash and trim rapini, allowing it to soak while you scrub the rainbow carrots (no need to peel) and trim the tops off.
  5. Pat the rainbow carrots dry and cut in half lengthwise. Brush with garlic olive oil and set aside.
  6. 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.
  7. Pre-heat your grill to medium-high heat.
  8. Arrange rapini and carrots on the grill in a single layer and season with a pinch or two of Himalayan salt.
  9. 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. 
  10. Flip and turn vegetables, moving them around the grill to avoid burning - some charring is good, but avoid burning.  
  11. 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.
  12. 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.
  13. 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

Okay, I’m not gonna lie to ya, this Frozen Chunky Chocolatey Monkey Cake is a bit of a project! BUT … despite the abundance of steps, it’s really pretty easy, and the work can be spread over a couple of days – OR- you can choose your level of difficulty and simplify it!

I went all out on the decorations, and it was a labor of love as we celebrated the end of an unprecedented school year for my nephew.  It’s pretty impressive looking ice cream cake, and everyone, even the non-AIPers, loved it!

To be honest, I’ve tried to keep things as easy as possible without sacrificing the “WOW!” factor. There are only SIX ingredients plus the AIP compliant cookie mix that’s used for the cake base and decorations! (See below for more about this cookie mix or follow the link in the recipe to order!)

Since I’m not a pro recipe developer and I’ve never made an AIP ice cream cake before, I wasn’t sure if I would have enough to create one large cake or just a small one, so I opted to play it safe and created two smaller cakes instead.

In hindsight I was really glad I’d made two instead of one – it allowed me to have one perfectly decorated and ready to present to my guests and one pre-cut so I could avoid the stress of making sure my ice cream cake was thawed enough in advance.

And as if that wasn’t good enough, since we only ate one cake, I was able to safely store the other in a large freezer bag and have friends over for a nice treat more than a week later! Talk about an unexpected batch cooking victory!

Shop AIP - AIP Pantry Items and More AIPrecipecollection.com

Level of Difficulty

Don’t let all the ingredients and steps fool you, you can make this cake as complicated (you can add more layers and flavors if you want) or easy as you want it to be! 

I went all out because it was a celebration, but you can still make this look impressive with one flavor of ice cream and some cookie chunks and basic chocolate shell drizzle. OR or don’t worry about layering it and swirl the two flavors together instead … anything goes!

I really do recommend the chocolate covered bananas though for the Chunky Chocolatey Monkey Cake theme – they’re so easy and you’ll fall in love with them! I’d even serve them as a stand alone dessert in the future – they were a huge hit!  HINT: They keep really well in an air-tight container in the freezer and make a great treat when you need a little something!

Don’t have a spring-form pan or don’t want the hassles of trying to cut an ice cream cake? You can also make these into individual servings by using a muffin pan with parchment liners instead! Don’t have a muffin pan? Just buy some parchment liners and place them on a baking sheet and bake your cake base/cookies right in the liners.

Not into bananas or chocolate? Try different flavors of ice cream and decorate with freeze-dried or fresh fruit … the options are limited only by your imagination! You can find lots more ice cream recipes in the AIP Recipe Collection Facebook Group that will inspire you! 

Have fun with it! 

Special Offer!

 

AIP COOKIE MIX AIP CAKE MIX DISCOUNT EAT G.A.N.G.S.T.E.R. DISCOUNTThis cake was made a lot easier with the use of an AIP Cookie Mix, and I’m happy to share an exclusive offer with you from my affiliates at Eat G.A.N.G.S.T.E.R.
 
Enjoy the convenience AIP Cookie & Cake mixes and SAVE 15% Off Every Order at  order with my exclusive Coupon Code & Shopping Link! Click here to order – Coupon should be applied automatically at check out, but if not, simply enter AIPRECIPECOLLECTION ♥ 
 
What is Eat G.A.N.G.S.T.E.R.?
It’s one of the hottest new AIP products on the market … “Eat G.A.N.G.S.T.E.R.” AIP Elimination Stage Compliant cake & cookie mixes that are SUPER DELICIOUS and so easy to make!!
G – rain Free
A – dditive Free
N – ightshade Free
G – luten Free
S – oy and Legume Free
T – ree Nut and Seed Free
E – gg and Dairy Free
R – efined Sugar Free
 
Shop AIP - AIP Pantry Items and More AIPrecipecollection.com

Frozen Chunky Chocolately Monkey Cake

Frozen Chunky Chocolatey Monkey Cake

Yield: 12 Servings
Prep Time: 1 minute
Total Time: 1 minute

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This one's a labor of love, but I think it's totally worth it for the WOW factor alone .. never mind the fact that this ice cream cake is 100% AIP Elimination Stage Compliant!

Ingredients

Layer 1 - Cookie Base (also used as cookie crumble and decorations)

Layer 2 - Frozen Bananas

  • 2 or 3 ripe bananas, peeled and frozen individually

Layer 3 - Dairy-Free Vanilla Ice Cream

Layer 4 - Dairy-Free Chocolate Banana Ice Cream

Layer 5 - Chocolate Shell Drizzle

Decorations - Chocolate Covered Frozen Banana Bites

Optional Decorative Icing

Instructions

Layer 1 - The Cookie Base:

  1. Prepare the Eat Gangster Carob’Out Fudge Cookie Mix according to package directions.
  2. Line a small cookie sheet with parchment paper and line your spring-form cake pan or pans (either two 6-inch or one 10-inch) with a disc of parchment (I cut mine to the exact size of my pans).
  3. Once your cookie dough is ready to be worked with, split the ball of cookie dough in half. Use one half of the dough to make traditional cookies as directed on the package (these will be used as decoration elements) and use the other half of the dough to create a cookie base for your cake. If using two pans, split the dough in two. Roll the dough in your hands and start flattening it, then simply press it into your cake pan(s) so that it just reaches the edge – try to avoid having it touch the sides of the pan to ensure an easy release.
  4. Bake your cookies and the cake bases according to the package directions. Allow them to cool completely.

Layer 2 - Frozen Bananas

  1. Line the sides of your cake pan(s) with a ring of parchment paper to make releasing your cake a breeze.
  2. Slice the frozen bananas into 1/4" thick coin shapes. You'll need enough to create a single layer in the bottom of your pan(s).
    TIP: I keep a supply of whole, ripe, peeled bananas individually wrapped in my freezer for use in smoothies or ice cream so I didn't even need to plan ahead!
  3. Arrange the slices on top of the cooled cake bases and place them in the freezer.

Layer 3 - Dairy Free Vanilla Ice Cream

  1. In a large liquid measuring cup or bowl combine the vanilla ice cream ingredients until well blended and refrigerate until cold.
  2. Pour the chilled vanilla ice cream mixture into your ice cream maker and follow the manufacturer’s instructions for churning.
  3. When the ice cream is ready, pour or scoop it into your pan(s) and smooth with a spatula.
  4. Crumble a few of your prepared cookies on top of the vanilla ice cream layer and return it to the freezer until firm.

Decorations - Chocolate Covered Frozen Banana Bites

These can be made in advance and stored in an air-tight container a day or two in advance if you prefer.

  1. Line a plate, tray or storage containers with parchment paper – these will need to go in your freezer so make sure it’s a suitable size.
  2. Mix the carob and coconut oil until it is completely smooth.
  3. Work quickly to coat the frozen banana slices with the chocolate shell mixture. I find it helpful to use a toothpick to dip and flip them and then move them to your prepared parchment.
  4. Work until all of your banana slices are chocolate covered. Store in
    the freezer.

Optional Decorative Icing

The optional decorations for this cake can be made, piped on parchment paper a day in advance and stored in an air-tight container in the fridge.

  1. Mix the three decoration ingredients together until very, very smooth. If you want white decorations, omit the carob but note that you may need to use less banana or more coconut concentrate so the decorations will be firm enough.
  2. Line a cookie sheet with parchment paper and pipe your icing into various shapes, designs and sizes. I found it best to use a large decorating tip.
  3. Place the decoration in the fridge until firm. If you won’t be using them until the next day, store them in an airtight container so they don’t dry out.

Layer 4 - Dairy Free Chocolate Banana Ice Cream

When your vanilla ice cream layer is firm you can begin this step.

  1. Using a high speed blender, simply break the frozen bananas into small chunks and pulse to start breaking them up.
  2. Add the carob powder and blend on high speed until smooth, scraping the sides often.
  3. If your blender is struggling, allow the mixture to warm slightly and try again or add a teaspoon of water at a time and try blending again. Be careful not to add too much water.
  4. Spread the chocolate banana ice cream in the pan and return to the freezer until firm or overnight.

Decorating

When you're ready to put the final touches on your cake, prepare the chocolate shell drizzle

    1. Mix the carob and coconut oil until it is completely smooth.
    2. Remove your cake from the freezer, remove the spring form pan ring, place your cake on a cake plate and remove the parchment ring from the sides.
    3. Drizzle the chocolate shell over the cake or pour it along the edge and allow it to run down the sides. Be aware that it solidifies quickly so try not to pour too much in one spot or it will be too think and difficult to get a fork through to eat.
    4. If you’re using the optional decorative icing, remove it from the fridge and allow it to warm slightly while you continue.
    5. Continue decorating your cake by arranging the frozen chocolate covered banana bites on the top of your cake.
      It looks nice to cut some in half.
    6. Used some of the Carob’Out Fudge Cookies as decorations – beak some in chunks and crumble others so you have lots of different textures.
    7. If you’re using the optional decorative icing you’ll find once it has warmed up a little that it’s pliable and you can quite easily arrange it around the base of the cake. I’m no expert at icing so
      pre-piping it onto parchment the day before I planned to serve the cake really took the stress out of the process.
    8. Once you’re happy with the look of your cake, place it back in the freezer so everything freezes in place.

Serving

Remove your cake 15-20 mins prior to serving so that the ice cream softens a little.

Cutting an ice cream cake can be tricky. Warm a large knife by running it under hot water.

Rather than trying to cut all the way across the full diameter of the cake, insert the tip of the knife in the center of the cake and slowly press down.

Rinse and warm the knife and continue cutting into slices.

Enjoy! ♥

Leftovers can be stored in the freezer for several days or even a week in a Freezer-capable ZipLoc bag or airtight container if you have one suitably sized.



More photos of the process…

Eat G.A.N.G.S.T.E.R. Cookie Base Frozen Chunky Chocolately Monkey CakeAIP Chocolate Coconut Banana IcingAIP Chocolate Banana Ice Cream Frozen Chunky Chocolately Monkey CakeFrozen Chunky Chocolately Monkey Cake in progressAIP Chocolate Coconut Banana IcingAIP Chocolate Coconut Banana IcingAIP Cocolate Covered Bananas Frozen Chunky Chocolately Monkey Cake in progressFrozen Chunky Chocolately Monkey Cake in progressFrozen Chunky Chocolately Monkey Cake in progressFrozen Chunky Chocolately Monkey Cake

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 the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
  • EAT BETTER
  • SAVE TIME
  • SHOP LOCAL
  • ALWAYS FLEXIBLE ALWAYS FREE DELIVERY! 

But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

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! ♥

AIP Grilled Chicken and Romaine with Creamy Avocado Caesar Dressing

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

Marinade :

Creamy Avocado Caesar Dressing :

Instructions

  1. Thaw your truLOCAL chicken breasts in the refrigerator overnight or defrost in their packaging in cold water.
  2. 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.)
  3. While your chicken is marinating, prepare the dressing.
  4. 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.
  5. 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.)
  6. 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.
  7. Bring chicken to room temperature approximately 15 minutes before grilling, this will help ensure your meat cooks more evenly.
  8. Preheat an outdoor grill to high heat.
  9. 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.
  10. 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.  
  11. 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.
  12. 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.)
  13. 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.
  14. 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.)
  15. 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?

Bacon - Read more about compliant bacon here.

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

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 the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
  • EAT BETTER
  • SAVE TIME
  • SHOP LOCAL
  • ALWAYS FLEXIBLE ALWAYS FREE DELIVERY! 

But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

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 with Grilled Leeks and Radicchio

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

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

Instructions

  1. Thaw your truLOCAL ribs in the refrigerator overnight or
    defrost in their packaging in cold water.
  2. Preheat oven to 350F.
  3. Remove ribs from packaging and pat dry.
  4. 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.)
  5. Mix all spice rub ingredients together in a small bowl.
  6. 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.
  7. Roast for 1 hour in a 350F degree oven.
  8. 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.
  9. 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.)
  10. Remove ribs from oven after 1 hour, set aside.
  11. Preheat an outdoor grill to medium-high.
  12. 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.
  13. 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.