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
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.
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.
Looking for the moist delicious AIP carrot cake? (See what I did there?) Look no further! This recipe will satisfy even the non-AIPers in your midst and keep them coming back for more – Yum-Ohhhhh …. so good!
Since traditional cake is often so much about the cream cheese icing, my frosting recipe calls for optional non-fortified nutritional yeast (you can read more about the non-fortified specification here and why it’s important) – to give it that cheesy flavor, but I personally love the frosting without it!
For me, the goal is always to use easy-to-find ingredients that aren’t expensive and prep shouldn’t take you too long … we already spend a LOT of time in the kitchen, so making a treat like this shouldn’t be torture!
I hope you enjoy this as much as my family and I do! ♥
Carrot Cake with Creamy Cheesy Frosting
Yield: 16 Small Squares
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour10 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This incredibly moist cake will make you forget this is anything but a traditional carrot cake and the creamy frosting comes with options!
Ingredients
Carrot Cake
1/2 Tightly Packed Cup Grated Carrots, slightly heaping
Preheat oven to 350* F and lightly grease an 8" square pan with coconut oil or avocado oil.
In a large bowl combine carrots, shredded coconut and raisins - set aside.
In a high speed blender or food processor, chop/process your peeled plantains. Do not worry about them being a little chunky.
To your blender or processor add the banana, pumpkin puree, apple sauce, coconut oil, maple syrup, arrowroot starch, coconut flour, cinnamon, cloves, baking soda, cream of tartar and apple cider vinegar in a high-powered blender or food processor and process until smooth.
Gently fold the blended ingredients into the large bowl containing the carrot, coconut and raisin mixture.
Spread batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely. NOTE: If you don't plan on using the cake right away, once it's cooled, cover it and store in the fridge until the day you plan to serve - then prepare the frosting as follows
FROSTING:
** Only start making your frosting once your cake is completely cooled and ready to be frosted. **
In a small bowl, ensure your banana is very well mashed and then add all ingredients except the coconut butter and nutritional yeast. Mix well by hand with a fork.
Gently melt your coconut butter using a double boiler (I prefer this method so over a microwave because it's far too easy to overcook or scorch your ingredients).
Incorporate melted coconut butter into the other frosting ingredients and blend well. If you choose to use the nutritional yeast, add half of it at the same time as the coconut butter and then test the flavor and adjust accordingly.
Immediately spread the frosting evenly over the cake.
Decorate with additional orange zest and / or toasted unsweetened shredded coconut if you wish. * See below for carrot decoration
The icing firms up fairly quickly even at room temperature, but you should store your cake, covered, in the refrigerator. It will keep several days to a week in the fridge and is equally as delicious days after making.
Notes
Decorating Tip!
If you'd like to add some adorable carrot decorations, simply use a very thin slice of orange peel - as thin as you can get it so it can be eaten, cut into a carrot shape.
For the carrot leaves use a small amount of reserved frosting and add a pinch of Matcha Powder or spirulina if you've reintroduced). The powders used to color the frosting will change the texture and taste so you don't want to add too much. You will also need some additional liquid to thin it down - I used a tiny bit of fresh squeezed orange juice a little at a time until I achieved the right consistency.
Add your green frosting to a small sandwich bag in the corner, snip the tip of the corner and immediately pipe the frosting to create the carrot leaves.
TIP: If you aren't comfortable piping, try this on a piece of parchment paper and transfer the finished decoration with a thin knife, or just practice until you're comfortable with it and then return the icing to your make-shift icing bag and pipe directly on the cake.
https://aiprecipecollection.com/wp-content/uploads/2020/12/20201216_185607wcrop-scaled.jpg25602560Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-12-19 10:08:412023-08-25 22:11:36Carrot Cake with Creamy Cheesy Frosting
If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!
This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?
And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option.
About Lovebird
♥ Gluten-Free
♥ Dairy-Free
♥ Non-GMO
♥ Sweetened by Nature – No Refined Sugar or Stevia
♥ No “Natural” Flavors
♥ Nothing Fake!
♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)
Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant!
Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity. In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options. That’s why Parker created Lovebird foods “to clean up junk food”.
And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer.
I couldn’t resist the opportunity to re-create an old family favorite with this seriously crunchy new cereal … say hello to Lovebird Cereal Cookie Clusters … or Cookie Bars … or Bird Food Bits – just for fun!
Yep, that’s right, you get to choose the presentation! You could even use this recipe to create little nests for baby showers or Easter cookie treats … or form it into mini donut shapes and decorate them as wreaths for the holidays! Think outside the cereal box on this one folks … have fun with it.
This no-bake recipe is fast and easy enough you can get your kids to help. It’s the perfect holiday or anytime treat!
When I had my non-AIP taste-testing hubby try these he was wowed! He said, “now that’s the kind of thing you take to someone’s house – no one will ever know it’s AIP!”
If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see what you create.
Enjoy! ♥
Lovebird Cereal Cookie Clusters
Yield: 24 Clusters or Bars
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ A fast and easy AIP cereal treat your kiddos will love helping you make!
Line a cookie sheet or an 8 x 8 pan with parchment paper depending on your preferred "sweet tweet" presentation - 1) Cookie Clusters, 2) Cookie Bars or 3) Bird Food Bits
With the exception of the Lovebird cereal and shredded coconut, mix all ingredients together in a large bowl until smooth.
Add the Lovebird cereal and shredded coconut and stir until completely coated.
For Cookie Clusters: with damp hands gently form clusters about 1" in diameter and place them on the lined cookie sheet. For Cookie Bars: with damp hands press the mixture firmly into an lined 8 x 8 pan. For Bird Food Bits: turn the mixture out onto a lined cookie sheet and and spread it in a thin layer.
Refrigerate your clusters, bars or bird food bits for 15-30 minutes or until firm.
For cookie bars, once they're firm you can cut then into what ever size or shapes you like. For bird food bits, break them up into bite sized pieces.
Enjoy!
Store refrigerated in a sealed container.
Notes
The tigernut flour and tigernuts/avocado oil are to create tigernut butter, so if you have tigernut butter but not tigernut flour you can simply use 4 Tbsp. tigernut butter instead.
This recipe comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. He’s generously offered to share his yummy recipe with us here so the whole AIP community can enjoy it!
Todd calls this recipe “Sweet Potato Filling” but I’m calling it a “Savory Sweet Potato & Celery Mash” … it really reminds me of a cross between a mashed potato and a traditional stuffing, so maybe he’s right and we should start a new classification and call it a filling!
The name ‘filling’ reminds me of something you’d use for stuffing ravioli or dumplings or a twice baked potato, and I do believe this recipe would make an amazing filling for any of these! There are plenty of AIP options for these kinds of recipes, so fi you’re interested in trying this out, go to the AIP Recipe Collection Facebook Group and search for recipes to pair this with.
Try this recipe as a “filling” or “mashed potato” side dish or try making twice-baked sweet potatoes and top them with shredded left over chicken, pork, beef or some crispy AIP compliant bacon for a filling breakfast, lunch or dinner side .. the options are endless!
♥ Thanks for sharing Todd! ♥
Savory Sweet Potato Mash
Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Todd Hummel ♥ A versatile savory mashed potato substitute the whole family will enjoy.
Peel and cube sweet potatoes (TIP: white fleshed sweet potatoes tend to discolor immediately after peeling, so have your pot of cold water ready so you can add your sweet potatoes as you chop)
Gently bring your sweet potatoes to a boil and cook until tender.
While the sweet potatoes cook you can prepare the savory.
In a large frying pan sauté onions, celery and parsley until tender. Add sage, rosemary, thyme and salt to taste and set aside.
Drain sweet potatoes and mash with a potato masher. Slowly add coconut milk and continue mashing until desired consistency is reached.
Gently mix the savory sautéed vegetables to the mashed sweet potatoes and serve immediately.
Notes
Todd suggests:
That you can use any variety of sweet potato, but he enjoyed the red fleshed varieties as they remind him of his Mother's non-AIP chestnut stuffing.
That you can make this dish the day before and allow the flavors to meld overnight and simply re-heat before serving.
This recipe for Guilt-Free Choco-Avo Pudding comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her yummy recipe with us here so the whole AIP community can enjoy it!
Enjoy it solo as a pudding or make a larger batch and serve it as a dip with a pretty fruit platter.
While there are a lot of ways to make a tasty, chocolatey avocado pudding out there, Beverly has been tweaking with this one for a while and now she’s ready to share.
♥ Thank-You Beverly ♥
Guilt-Free Choco-Avo Pudding
Yield: 1 to 2 Servings depending on size of avocado
Prep Time: 5 minutes
Total Time: 5 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Beverly Warkulwiz ♥ Enjoy this guilt-free pudding on it's own or make a larger batch and use it as a dip on a festive fruit platter.
Mix all ingredients in a food processor, with a blender or an immersion blender for maximum creaminess.
Notes
This will be a very thick pudding, so if you find it necessary, you may want to add a little water or dairy-free, nut-free milk.
Additive-free coconut milk, tigernut milk, banana milk and even avocado milk will work in this instance. TIP: You can find recipes to make your own AIP milks in my post - just just click herehere and search for a recipe.
Looking for an easy side that will satisfy the traditional potato lovers in your family so you don’t have to make multiple sides? Bacon Mashed White Sweet Potatoes is the answer!
My sweet potato hater hubby said I could make this any time! He really hates the sweetness of regular yams/sweet potatoes, but he finds white potatoes more palatable in a pinch. Thanks to bacon he actually enjoyed these … the savory flavors really do “hide” the sweetness. (See additional suggestions in the notes for even MORE flavor.)
This is so easy – and the whole family is gonna love it!
This is probably one of the first recipes I ever created … which meant I was too eager to eat it and I failed to photograph it … so this is a stock photo but a great representation of the dish. I’ll have to come back and update this image soon!
Bacon Mashed White Sweet Potatoes
Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
♥ RECIPE BY: AIPRecipeCollection.com (Photo credit to Jonny Valiant) ♥ An easy accompaniment for just about any Sunday supper! Even your non-AIP family will love them!
Put diced sweet potatoes in a pot and cover with water. Gently boil until tender.
Meanwhile in a pan cook bacon and diced onion. (If you prefer your bacon crisp, cook it first and then remove from the pan and cook your onion in the bacon fat.) *DO NOT discard the bacon fat - you're going to use it*
When sweet potatoes are cooked, drain and mash by hand (using a mixer will not yield a nice texture)
Add a spoonful of bacon fat from the bacon you just cooked or if you have some on hand in the fridge (I always keep my left-over bacon fat for seasoning dishes or frying onions - so many uses)
Add a small amount of chicken or beef broth and salt to taste and continue to mash until desired consistency is achieved.
Gently fold in the cooked onions and bacon.
Serve immediately or keep warm in the oven.
Notes
Want More Flavor?
I kept this recipe really basic, but you can try adding some simple AIP spices like garlic powder and onion powder to taste. Feeling more adventurous in the kitchen? Try adding some roasted garlic and an olive oil drizzle - Yummy!
Kitchen Tip:
When you bring your fresh bacon home, wrap it in parchment in packs of 4 rashers/slices (or how many you'd typically use for your family) and freeze them immediately. This makes life so easy! I can grab one pack and dice it easily while it's still frozen - it cooks quick - no defrosting needed!
https://aiprecipecollection.com/wp-content/uploads/2020/11/558e21fa1b461-golden-mashed-potatoes-1109-msc.jpg525700Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-11-20 10:38:582023-08-25 22:13:23Bacon Mashed White Sweet Potatoes
Ready for some sweet and simple self-care? Sweet … simple …. I’m in! Try this deliciously nourishing Sweet & Simple Lip & Face Scrub with TigerNuts oil!
TigerNuts? Wait, what!? Didn’t we just make porridge and crumble with that? Yes … yes, we did!
So, why TigerNuts oil? Just because I have it on hand (thanks to TigerNuts USA) and it sounded cool? No – because TigerNuts are legitimately a quality, natural beauty care ingredient you can reach for in your kitchen cupboards!
TigerNuts have a high content of oleic acid, low acidity and healthy fats which makes it exceptional for maintaining healthy, moisturized skin. Plus, this Premium Organic, Cold pressed Extra Virgin Oil has a variety of anti-inflammatory compounds which are good for acne-prone skin and antioxidants that help fight aging. Talk about win-win! You can reap these benefits by simply rubbing a dime-sized amount of TigerNuts oil each night on your face and lips before you go to bed.
Now that you know this stuff’s legit, let’s get back to that sweet and simple pick-me-up! Prep your scrub and head for a nice long bath with Epsom salts and a few drops of lavender essential oils. Put on your favorite relaxing spa music and lock the door!
If you haven't already, cleanse your face as usual.
With lightly moistened hands apply the scrub mixture to your face and lips and gently massage your face in a circular motion for a few minutes.
The slight moisture from your hands and the oil will dissolve the sugar fairly quickly so you won't over-exfoliate your skin.
Gently pat your face with a warm, damp wash cloth that's been well rung out. You want to leave most of the nourishing oil on your face ... it feels ahhh-mazing!
Apply a small amount of TigerNuts oil to your lips for a little extra moisture.
Notes
This recipe is for a single use but you could easily mix up more and store it in a small glass jar - it's great for hands, cuticles and elbows too. OR just keep this amount on hand as a lip scrub.
Feeling ambitious and want to add a little something extra to this? Add grated orange peel and/or a tiny drop of quality lavender essential oil for an aromatic lift (I've been buying my oils for years at KiAroma - I'm not an affiliate - I just love the fact that they're top-quality and very fair prices).
Breakfast on the AIP can be difficult to get our heads wrapped around – most are used to eating pastries and pancakes or cereal – and I know not everyone’s into eating meat and veggies every morning! Since it’s so hard not to yearn for a bowl of warm cereal on a crisp autumn morning I decided to take the opportunity on this first day of fall to bring you my latest coconut-free creation – TigerNuts Pear Porridge! And yes ma’am – it still contains veg! But – shhhh – your family probably won’t even notice!
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 most realistic, crunchy AIP cookies I’ve ever tried.
Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey – click here and on my affiliate’s website – TigerNuts USA)
Looking for more Coconut Free AIP Recipes? Join us in the AIP Recipe Collection Facebook Group – there are oodles of recipes in our easily searchable group!
Special thanks to our sponsor, TigerNuts USA, for sending some of their ingredients to dabble with.
TigerNuts Pear Porridge
Yield: 8-10 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Breakfast on the AIP can be hard! Yearning for a bowl of warm cereal on a crisp autumn morning? Try my TigerNuts Pear Porridge made with veggies!
Sliced Pears, Bananas and additional lemon zest for topping
Instructions
Cut your cauliflower into chunks. Place it in a food processor with an "S" blade and pulse until it resembles the texture of rice. Work in batches, being careful not to over-process the cauliflower - you do not want it to be a puree. You should have approximately 4 Cups of riced Cauliflower. NOTE: if you don't have a food processor you can use a box grater - it's just a little messier.
Place all ingredients (excluding the optional toppings) in a large pan or wide, deep pot (this is my preference). You'll need to cover it during cooking, so choose something that you have a proper lid for if possible.
Stir to combine well.
Cook over medium heat until the porridge begins to bubble. Cover your pot and allow to simmer over low heat for about 25-30 minutes until your porridge has a creamy texture. NOTE: the TigerNuts will give this porridge a crunchy texture.
Serve while warm and top with a sprinkle of shredded TigerNuts, sliced pears, sliced bananas, a sprinkle of cinnamon and lemon zest if you wish (the lemon zest really adds some bright flavor). NOTE: You can enjoy this cold or simply reheat in a small sauce pan (you may need to add a little water to avoid burning).
Notes
Your banana can be as ripe as you like it to be. The more ripe it is, the sweeter your porridge will be.
Want to make it banana-free? You can make this recipe with additive-free coconut milk or tigernut milk instead! Simply omit the banana and replace the 2 cups of water with coconut milk or tigernut milk. Note that you will need to add something for sweetness - try adding a couple of unsulphured medjool dates, honey or maple syrup to taste.
Don't have tigernuts? You can use unsweetened shredded coconut if you're not avoiding it.
Plantains … These banana lookalikes are crazy-amazing and pretty much have AIP Super-Powers!
This is probably the one food item I’m most grateful to have discovered on the AIP. Depending on their stage of ripeness they’re used in all kinds of dishes – from savory to sweet – from potato salad and potato chip substitutes to waffles, pancakes, cake, rice, nacho replacements and so much more! They’re basically the McGyver of the AIP world.
You’ll find LOTS of recipes that call for them below – well over 150 of them in fact (these recipes are also posted in the AIP Recipe Collection Facebook Group where members share their reviews on them, so be sure to check in there if you’re not sure about a recipe), but first, here are a few more details about them since you may not be all that familiar with them.
More About Plantains
With so many health benefits and ways to enjoy them, I encourage you to take a few minutes to learn a little more. I wasn’t kidding when I said they basically have superpowers! They’re a great source of potassium and magnesium, help regulate the digestive system, reduce harmful free-radicals, support the immune system and promote healthy brain function!
According to Dr. Sarah Ballantyne, Pioneer of the Autoimmune Protocol and creator of the Nutrivore food scoring system, green and yellow plantains rank in the top 500 Nutrivore Foods! (Click the preceding links to learn more.) Unripe plantains contain resistant starch is an important fiber type for a healthy gut microbiome and are high in the RS2 form of resistant starch. (As plantains ripen, their resistant starch content decreases while their sugar content increases.) Plus, plantains are rich in polyphenols, vitamin K, vitamin C, vitamin B7 (biotin), copper, vitamin B5, carotenoids, magnesium, and potassium
Check out this article from Dr. Axe – Plantains: 7 Reasons to Add to Your Diet – there’s so many amazing details and tips about plantains and how they’re used at various stages of ripeness, I couldn’t hope do as good a job to summarize it all (NOTE: The recipes linked at the bottom of Dr. Axe’s article are not necessarily AIP compliant so be mindful to only use those suitable for your stage of the AIP).
Purchasing & Storage
You can find plantains year-round in most grocery stores in North America. If you have a challenge finding them, you might need to try Asian markets.
When shopping for plantains, be careful not to inadvertently pick up green bananas – they’re not the same thing but can often be mistaken. Typically plantains are much larger and displayed as individual plantains instead of in bunches.
I recommend purchasing them when they’re really green so you have more options of what you can make.
As with bananas they will ripen when stored at room temperature out of direct sunlight. If you aren’t ready to use them when they’ve reached the desired stage of ripeness, you can peel and freeze them for up to three months.
My Top Tip: Once your plantains reach their desired ripeness, simply refrigerate them (in their peel) to halt the ripening process. I find them to be completely useable even after a couple of weeks and there’s no need to worry about remembering to thaw them out. NOTE: once they’re in the fridge for a while the skins will turn black, but rest assured they’ve not ripened to that level, and you can verify that just by giving them a quick squeeze – they’ll still be firm.
Equipment & Instructions
Peeling plantains (especially really green ones) can be a little tricky, so here’s a quick video – How to Peel Green Plantains
One quick work about recipe round ups … if you’re a member of my AIP Recipe Collection Facebook Group you’ll know that for every recipe I post I include reminder notes about tricky ingredients that you need to watch for on your AIP journey. With round ups I’m not able to make specific notes for each recipe here so please be mindful and watch for the following that I typically remind members about:
“Ensure your coconut milk is additive free (water and coconut only), use quality pure organic vanilla or vanilla powder – not flavoring, ensure bacon is compliant (read more about that here and where to buy – click here), ensure nutritional yeast is non-fortified (learn more about why that’s important – click here) … and so on.”
You can stock up on lots of AIP Pantry items, plantain chips and so much more in our partner shop – Fully Healthy (formerly Shop AIP), and received 10% off your first order with our coupon code: AIPRecipe – click here. Looking for other shopping options – check out my AIP Recipe Collection Amazon storefronts in the snack category – USA / Canada / UK (sorry – at present I haven’t found compliant plantain chip options in the UK on Amazon as of yet).
Let’s Get Cooking!
Below you’ll find my enormous round up of AIP plantain recipes sorted by the ripeness, and even as segment of recipes that use plantain flour or plantain chips. Once you start using plantains you’ll realize how useful it is to have them organized in this manner.
Okay folks, that’s it! I hope all the above details and the following recipes inspire you to start enjoying plantains regularly!
Green Plantains
When plantains are green, the pulp is fairly hard and they are very difficult to peel (see instructions above for this). At this stage, they are starchy and not very sweet, similar to a potato.
Slightly sweeter than green plantains, yellow plantains are mature and most often made into fried plantains. They’re best fried, cooked, boiled or grilled.
Despite their color, black plantains are still good to eat. They are the sweetest and softest at this point and are typically baked and eaten as a dessert.
https://aiprecipecollection.com/wp-content/uploads/2020/09/Basically-Plantains-scaled.jpg14402560Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-09-20 22:58:372024-03-30 20:45:01Plenty of Plantains – More than 200 AIP Recipes!
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!
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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! ♥
♥ 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!
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 day13 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!
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.
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