This Crispy Herb-Roasted Broccoli is an exciting twist on a classic roasted broccoli recipe. Quick and easy, yet unique and delightful.
Herb-Roasted Broccoli
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This Crispy Herb-Roasted Broccoli is an exciting twist on a classic roasted broccoli recipe. Quick and easy, yet unique and delightful. Perfect for a holiday side dish, or a quick weeknight side. Plus, it’s AIP, Paleo and Whole30 compliant!
Ingredients
1 1/2 lbs - broccoli florets, cut into roughly equal size (approx. 4 very small heads, or 2 large)
Add all ingredients to a large bowl and toss to combine.
Transfer to a large baking sheet lined with parchment paper, and arrange in a single layer, spacing evenly.
Roast at 425ºF for 15-20 minutes, or until the broccoli is starting to turn brown and crispy.
Best when served immediately.
Notes
* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder
** Nutritional Yeast - Read more about why it's important to use non-fortified nutritonal yeast - click here.
Leftovers: Store in an air-tight container in the fridge for a day or two.
Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients. It’s a super-simple recipe anyone can make, and everyone can enjoy. Savory-sweet acorn squash, pork panko and Italian seasonings combine for a velvety, toasted squash with a perfectly crispy exterior.
Herb-Roasted Acorn Squash
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ The perfect holiday side dish to impress your friends and family, with minimal effort.
Cut the top and bottom off of each acorn squash, cut in half length-wise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat.
Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through for even cooking.
Best served immediately.
Notes
* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder
Leftovers: Store in an air-tight container in the fridge for a day or two.
Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
If you’re on the AIP and missing a traditional bread stuffing for your Sunday supper or the festive season, this Thanksgiving Stuffing just might do the trick!
Our recipe creator, Andrea, tried for YEARS to create an AIP Thanksgiving stuffing that satisfies like a gluten-filled bread stuffing. Yes, Years! For most, an all-veggie stuffing just doesn’t cut it. No one believes it’s the real thing. It doesn’t have the right taste or texture. And ain’t no one wanna spend extra time baking AIP-friendly bread just to use it in another dish that takes an hour to cook. It’s just too much work. Especially when you’re already overwhelmed with all the other AIP versions of Thanksgiving food you’re trying to cook at the same time.
Well, my friends, Andrea created a brilliant shortcut. It’s perfect. You don’t have to do any extra baking, but you still get that savory, bready texture you’re looking for in Thanksgiving stuffing. Even her non-AIP husband declared it to be “the BEST stuffing I’ve ever eaten. Ever!” Now there’s some high praise!
The Best Thanksgiving Stuffing
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A heavenly AIP Thanksgiving stuffing made with onions, celery, mushrooms and pork. Plus, a grain-free bready topping with no extra baking!
Heat a large skillet over medium heat and add 1 Tbsp avocado oil to the skillet. When the skillet is warm, add the onion and celery and sauté for about 7 minutes, or until the vegetables start to soften.
Transfer to a large casserole dish.
Add the mushrooms to the skillet and sauté for about 3 minutes, or until starting to soften.
Transfer to the casserole dish.
Add one more tablespoons of oil to the skillet and add the ground pork. Break into small pieces (a potato masher or kitchen whisk make this task easier) and sauté until cooked through, about 7 minutes.
Transfer the pork to the casserole dish.
Add cranberries and seasonings to the casserole dish and toss well to combine everything.
Add cassava flour and palm shortening to a food processor and pulse until crumbles form. Continue to pulse and drizzle the cold water over the cassava mixture. When the crumbles are fairly even in size, transfer the mixture to the casserole dish. Toss lightly to combine.
Transfer the prepared casserole dish to the oven and bake at 350ºF for 35-45minutes, or until the stuffing is hot and the top begins to brown.
Serve with the rest of your holiday meal and enjoy!
Leftovers will store in an airtight container in the fridge for up to 5 days. It reheats beautifully in both the oven and the microwave.
Notes
Serves a Crowd! This recipe makes a very large amount of stuffing. If you have a big crowd, it’s perfect. For smaller crowds, the recipe can easily be cut in half. All of the steps will be the same; just reduce the cooking time in the oven by about 10 minutes or so, and check often to make sure it doesn’t burn.
Not Into Pork? If pork isn’t your favorite, you can try another ground meat. Ground chicken or turkey would work great for a lighter version.
Can I make this AIP stuffing ahead of time? Yes! Follow all the steps and then cover and save in the fridge for 1-2 days. To reheat, just remove the cover and pop it back in the oven at 300º for about 20 minutes, or until heated through.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
Celebrate Saint Patrick’s Day (or any day, really) with these simple, 15-Minute AIP Irish (Sweet) Potato Cakes!
They’re savory and crispy on the outside with a luscious, creamy center. I highly recommend them as part of a simple breakfast, lunch or dinner – just add your choice of an AIP protein like bacon (learn about AIP bacon and where to find it here), or homemade AIP sausage patties or meatballs – yum!
This recipe calls for white sweet potatoes – they’re slightly less sweet and a bit more like a traditional potato. To learn more about them, click here.
15-Minute Savory Irish (Sweet) Potato Cakes
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Savory and crispy outside, with a luscious, creamy center - perfect for breakfast, sides or snacks!
Divide into 6 balls (use your hands or a cookie scoop).
Add a good drizzle of avocado oil or coconut oil to a large skillet, and warm over medium heat.
Once the pan is hot and oil is glistening, add the sweet potato cake balls directly to the pan and squish them down a bit to form a patty.
Cook 4-5 minutes per side, or until golden brown and heated through.
Serve & Enjoy!
Serve with sautéed cabbage and bacon for an AIP Irish breakfast!
Save these AIP Irish Potato Cakes in an airtight container in the fridge for up to 3-4 days (depending on when your mashed potatoes were originally cooked – reheating does not reset the clock on food!)
Notes
You may need to cook these in two batches, depending on how large your skillet is. I fit all 6 patties in a 12″ skillet , no problem.
If you do need to cook in batches, be sure to add oil to the pan in between batches and allow it to heat up again. * These potato cakes are pretty sticky and will stick to the pan if there isn’t enough oil. *
To reheat, warm a skillet over medium-low, add a small drizzle of oil and heat the potato cakes through for just a few minutes, until warm
* If you don’t have any pre-made mashed sweet potatoes, just peel and chop a few white sweet potatoes, cover with water in a saucepan and boil for a few minutes, until potato chunks are easily pierced with a fork. Drain and mash, adding a bit of sea salt and coconut milk for flavoring and creaminess.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
This 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.
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
Looking for an easy accompaniment to go with your Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Spinach Strawberry Salad with Honey Balsamic Dressing!
As a stand-alone salad, this one’s fresh, light and so simple, and 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 – Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa
Enjoy! ♥
Spinach Strawberry Salad with Honey Balsamic Dressing
Yield: 4 Servings
Prep Time: 10 minutes
Total Time: 10 minutes
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.
PREPARE THE DRESSING: Measure all dressing ingredients into an upright container and blend well with an immersion blender to emulsify. Season with salt and pepper to taste. TIP: If you find the dressing a little too sweet, try adding a squeeze or two of lemon.
PREPARE THE FRUIT & VEG: Combine spinach, strawberries and red onion in a serving bowl.
Just prior to serving, pour dressing over top and gently toss to coat.
Combine olive oil and minced garlic and allow to stand.
Core radicchio and cut in half or quarters depending on the size of the head (you don’t want them to be too thick). Wash thoroughly. Wrap in paper towels or clean kitchen towel to remove excess water.
Trim and discard root end of leek, removing only as much as necessary to allow leek to hold together for grilling. Trim off dark green ends of leek. Pull off and discard outer leaf or two of each leek. Cut the leek lengthwise and carefully rinse under cold running water until all sand has been removed (do not soak). Wrap in paper towels or clean kitchen towel to remove excess water.
Pre-heat your BBQ to medium-high heat.
If you're serving this recipe along side our AIP Grilled Pork Ribs with Maple Glaze, you'll put these veggies on the grill at the same time.
Lightly brush vegetables with the garlic infused olive oil and season with a pinch of salt and black pepper. Place the vegetables cut side down on grill. Leaving lid open, cook until grill marks form, about 3 to 5 minutes. Gently turn the vegetables using tongs, brush with oil and season with salt and pepper and grill for about 5 minutes more. Take care not to over-cook the veggies, they should lightly charred and cooked through but retain an ‘al dente’ texture.
I’m a lazy AIP cook, so I try to find short-cuts in the kitchen. I love using this basic side to help keep me on track with nutrient density in my diet.
Whipping up a BIG sheet pan of veg takes so little time, and since leafy greens cook down so much it really helps me keep up with my goal of eight cups or so of veggies daily.
You can make this recipe even easier if you keep some of this All-Purpose Seasoning on hand – it’s an easy blend that every AIPer should have on hand to make life in the kitchen a breeze!
Don’t let the simplicity of this one fool you – it’s so tasty!
Enjoy! ♥
Sheet Pan Veggies
Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Fast & Easy Sheet Pan Veggies - A basic and versatile dish you can serve with just about anything!
Ingredients
2 - 4 Small Heads of Baby Bok Choy
2 - 3 Carrots
2 Handfuls of Brussels Sprouts
1 - 2 Tbsp Avocado Oil
Pinch of Himalayan Salt
Garlic Powder
Onion Powder
Ginger Powder (Optional)
Black Pepper (AIP Stage 1 Reintro)
SEE NOTES below for additional veggie suggestions!
Instructions
Remove the bottom of the Bok Choy and then cut it in half and then in thin strips or after cutting the bottom off, continue to chop it from the bottom all the way through to the green tops.
Slice carrots into thin ribbons using a mandoline slicer or veggie peeler. You could spiralize them if you like.
Slice brussels sprouts thinly (I manage to sneak them into meals if I chop them thinly)
Spread your veggies on a parchment lined baking sheet (parchment makes for easy clean-up).
Drizzle with Avocado Oil (or AIP compliant oil of choice. I prefer avocado for its higher smoke point)
Sprinkle with a pinch of Himalayan Salt (go easy - it doesn't take much to over-salt veggies cooked like this)
Since I add so little of each of the garlic, onion and optional ginger powder (depending on what veg you're using or what you're serving it with you may not want to use ginger) and pepper, I don't include measurements - just a light sprinkle over the sheet of veg.
Use your hands to massage oil and spices through the veggies.
COOKING METHOD #1 - ROASTING - I typically cook this recipe at the same time as my main dish, and have found it works well at a variety of temps and durations. I look along with salmon for 20 mins at 400 degrees. If you've got something going at a higher temp and longer cooking time, just toss the pan in at about 15-20 mins before your cooking time is up. COOKING METHOD #2 - BROILER - If you're only firing up the oven for the veg, try cooking under the broiler at about 500 degrees for 15mins or until cooked to your liking. Don't have the pan too close to the element/fire and be sure to watch for burning. Stir and flip veggies a few times throughout cooking time to ensure even cooking.
Notes
More Veggie Suggestions!
You could use onions, broccoli, cauliflower, zucchini, parsnips, sweet potatoes, kale or chard too .. Use your imagination. Adjust veggies and quantities to your preference. Just be sure to slice your veg in reasonable sizes to allow them to cook properly.
https://aiprecipecollection.com/wp-content/uploads/2020/07/20171029_164623-scaled-e1593875783797.jpg25601920Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-07-17 16:34:552023-10-30 22:55:28Sheet Pan Veggies
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