I posted the recipe for these cookies on my Instagram a couple weeks ago, but I decided to get the recipe up on the blog for those of you who aren’t on IG and to properly archive it.
These cookies utilize tiger nut butter which isn’t actually a nut, but a tuber, so it’s perfect if you follow the AIP diet. The tiger nut butter can be subbed for any nut or seed butter of your choice, though! I’ve had tons of people remake this recipe using almond and peanut butter and they love it.
I use Roots Tiger Nut butter which is a new company specializing in AIP “nut” butters. They are a great, family run business and make the delicious butter I used in this recipe.
Tiger Nut Butter Cookies
Makes 6-8 cookies
Ingredients:
1/2 cup tiger nut butter (if using other nut butter, may need to add 2 tbs applesauce or oil if batter is too crumbly)
1/4 cup maple syrup
1/2 tsp. baking soda
3 tbs. coconut flour
pinch of Himalayan pink salt
Preheat oven to 350F.
Combine butter and maple syrup in a bowl, mix well.
Add remaining ingredients and mix to combine. You should have a wet but mailable dough.
Divide dough into 6-8 balls on a parchment lined baking sheet, then press down gently (use a fork if you want the fancy lines on top).
Bake for 8 minutes until edges are just beginning to turn golden brown. They may seem underdone, they aren’t.
Let cool for a couple minutes before transferring to a wire rack to finish cooling completely.
These are DELICIOUS for ice cream sandwiches. So go make one and enjoy your life 😉
This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
paleo chicken curry stir fry
A curried stir fry, that’s quite the name, isn’t it? I’m aware that is a bit confusing, but this recipe is most definitely a cross between a stir-fry and a curry! This chicken and vegetable dish contains coconut milk and curry spices, but everything is stir-fried before adding the creamy sauce. This chicken stir fry situation is completely autoimmune paleo friendly, nightshade free, and low FODMAP. It is the perfect example of how allergy friendly food can still be flavorful and delicious!
aip and dairy free chicken and vegetable curry
How to Make Curried Chicken and Veggie Stir Fry
To make this delicious paleo dinner, you’ll stir fry a host of vibrant vegetables (this dish is very veggie heavy to pack in the nutrients and fiber!). Then you’ll add some chopped chicken breast, along with plenty of ginger and turmeric. The sauce comes together with a mix of coconut milk and coconut aminos. And just like that, you have curried stir fry!
autoimmune paleo chicken and veggie stir fry curry
This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
1-2tspturmeric powderdepending how much you like it
1/2tspcinnamon
1tspground ginger
Instructions
Heat your oil and grated ginger in a large, heavy bottom frying pan over medium high heat for about 1-2 minutes, until ginger becomes fragrant.
Add broccoli and water chestnuts, sautéing for about 10 minutes until broccoli becomes darker in color and softens slightly. Add 1/2 cup of broth as veggies start to stick to the pan.
Add the yellow squash and cook for 5 more minutes before adding the chicken, coconut aminos, and salt.
Cook for 7-10 minutes, until chicken is almost cooked through (outside is white). Then, add the bok choy, coconut milk, remaining broth, turmeric, cinnamon, and ginger. Mix everything together and bring to slow boil, then reduce to simmer and cover. Simmer for 10 minutes until the chicken is cooked through and veggies have softened/cooked completely.
Yes, you read that right! Pop tarts weren’t a household staple in my family, I was a much bigger fan of toaster strudels. To be honest, these may resemble more of a toaster strudel since they aren’t quite as crispy as a pop tart… they are somewhere in between. Anyway, not only did my mom never really let me eat pop tarts (I’m pretty sure that’s right, she’s probably going to yell at me about this post), but I also remember not loving them. All my friends loved them so I thought I was supposed to, but they always tasted too sweet, too much like artificial sugar (ha!), and just tasted off to me. I much prefer this homemade version!
This recipe came about totally by accident. I wasn’t even trying to make an AIP version of pop tarts. Then I turned a failed bar recipe into dough and they were pretty good. I posted a picture of the botched original-recipe-turned-sort-of-pop tart on my Instagram and people said they wanted the recipe. So, of course, I had to try and make a legit recipe to post! This recipe is great because it is completely AIP and vegan, so it fits many different diets. These paleo, gluten free, and dairy free pop tarts will be a crowd pleaser.
These pop tarts have a secret ingredient in the crust: sweet potato! Yes, get your veggies in with your dessert (or breakfast, whenever you want to eat pop tarts, I’m not judging!). These are a much healthier version than the original and utilize a real fruit for the filling. They are extremely versatile, though, and you can fill them with whatever you want. I used blackberries in mine but you can use other fruit, nut/seed butters, chocolate, and more!
A healthier take on an American classic. This recipe is completely gluten-free, dairy-free, paleo, and AIP. Fill your pop tarts with whatever your heart desires!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword classic, comfort food
Servings 6-8 pop tarts
Ingredients
Dough
1cupsteamed and mashed Japanese sweet potatowhite fleshed sweet potato will also work
First, chop and steam your sweet potato. Let cool before mashing with a fork so that you have 1 cup of mashed sweet potato.
Blend the sweet potato, flours, coconut butter, maple syrup, and milk in a blender until smooth.
Transfer batter to a bowl and cut in the coconut oil until it is combined in the dough (don’t over mix). You should have a pretty soft dough at this point, almost too soft to really work with.
Place dough in the fridge for an hour so that the dough can harden up some. It should be like sugar cookie dough- hard but malleable. If you leave it in the fridge longer or it becomes too hard, just leave it on the counter for a little until it begins to soften and become easier to work with.
Preheat oven to 350F.
Take half of the dough and form it into a ball with your hands, then roll it out between 2 sheets of parchment paper to be about 1/4 inch thick. Cut rolled dough into the shapes you want for the pop tarts (mine were about 3×3 inch squares). Make sure when you cut a shape, you cut two matching ones so you have the top and bottom of the pop tart.
Repeat with the other half of the dough. You should have a total of 12-16 squares, depending on how big/small you make them.
Using a spatula, gently transfer one cut shape (bottom of the pop tart) to a parchment lined baking sheet and transfer the other shape (top of the pop tart) to a holding tray (I used a cutting board to keep the top layer of the pop tarts separate).
Scoop up the scraps of dough from cutting and repeat the same process. If the dough becomes too soft to work with, just place it back in the fridge for a few minutes. This may apply to the cut shapes, as well. If dough begins to soften too much on the baking sheet, just throw it in the fridge for a couple of minutes (you don't want it to get too hard that it crumbles when working with it though).
Repeat this rolling and cutting process until you’ve used all the dough to cut your pop tarts.
Take about one tablespoon of the filling and place it in the middle of the pop tart dough that is on the baking sheet. Spread the filling slightly on the dough, leaving about a 1/2 inch around the edges. [See image]
Dip your finger in water and run it along the edges of the bottom crust, place the top crust piece overtop so edges line up and gently press the two pieces of crust together with your fingers. Repeat with all the pop tarts.
Use a fork dipped in water to crimp the edges of the pop tarts.
Bake for about 35-40 minutes until golden brown. I’ve found that flipping them half way gets them crispier but if you want softer and more visually appealing pop tarts, don’t flip.
Ice with coconut butter, if desired. You can also mix some berry juice with coconut butter for a colored icing.
Notes
*I used frozen since it is winter, just thaw and pour off excess juice. You can also use fresh. Alternatively, you can use whatever filling you want like nutella!
Salmon is basically the only seafood I like. I try and get some in every week because those omega’s, right? I love my plain baked salmon, I really do, but sometimes you want to spice it up a bit. So, I decided to make some sort of “topping” for salmon and see how it turned out. I have to say, pretty good.
This dish is a mix of flavors from sweet to salty with a little bit of tang, which is what makes it so interesting. At first I wasn’t sure how the combo would work out, but I really like all the different flavors you get with this dish!
Fig & Bacon Salmon
Serves 2
Ingredients:
4 dried figs
3 slices of bacon
Scant 1/4 cup chopped cilantro
1/2 tsp. lemon zest
Juice of 1/2 a lemon
Scant 1/4 tsp. himalayan salt
1/2 lbs. of wild salmon
Preheat oven to 350 F.
Soak the figs in hot water for 10 minutes. While the figs soak, cook your bacon.
When bacon is done cooking, lay on paper towels to absorb the extra fat. Drain your figs and thinly slice them.
Combine all ingredients except the bacon and salmon in a bowl and let marinate for 10 minutes.
While marinating, lay your salmon on a parchment lined baking sheet.
Chop or crumble the bacon and add it to the fig mixture. Spoon this mixture over the salmon and gently press the topping into the salmon.
Bake for about 15-20 minutes, depending on how well done you like your salmon.
Serve immediately.
What your salmon should look like before putting it in the oven
Would you have ever thought about adding figs or bacon to a fish dish?
The other week I made Nourished Wellness’s AIP Chicken Flautas (so good, I highly recommend). I wanted some sort of relish to serve over them and that is how this recipe came to be. This relish works well in these winter months while citrus is still in season. There is a sweetness and saltiness plus creaminess from the avocado that makes this relish super fun and hits so many areas of your palate.
This is a great substitute for a corn-based relish (often used in many Mexican dishes). It would be great on top of tacos, fish, or alongside a basic chicken dish. There are so many ways to use this recipe!
Yellow Squash, Citrus, and Avocado Relish
Ingredients:
1-2 tbs. olive oil or avocado oil
2 yellow squash/zucchini, diced
1 orange (most citrus varieties will work, I like mandarin oranges or even half a grapefruit)
1 avocado
1/4 tsp. himalayan pink salt
Optional: 1/4 cup chopped cilantro
Heat your oil over medium heat in a large frying pan. Add the diced yellow squash and sauté until soft, about 7-10 minutes. If at any point the squash begins to stick, add more oil.
While squash is sautéing, peel and separate the orange slices. Using a sharp knife (this is key so that you don’t end up squishing the citrus), gently cut the citrus slices into about 6-8 pieces (they should be small, not quite diced).
Slice your avocado in half, scoop out the flesh with a spoon, and cut the avocado into chunks (again, not quite diced but small chunks).
Once your squash has cooked, let cool completely. Once cooled, combine all ingredients in a bowl and lightly toss.
Serve immediately (tastes best fresh, but it can be kept refrigerated for a couple days).
What do you want to serve this relish with?! Let me know in the comments! I love hearing all your cooking ideas 🙂
I’ve been making this quick and easy pumpkin mug muffin for a couple years now, but I’ve never shared it. Mostly because I always make it at 10 pm at night for dessert and there isn’t exactly quality lighting at that time. I finally got myself together and made this during the day so I could take some pictures and share the full recipe with all of you.
By now, you probably know that I can’t go to sleep without dessert at the end of the day. And if I haven’t had time to bake something that week, this is my go-to! It’s quick, easy, and healthy. It does the job! There is no added sugar or nasty ingredients and you can top it with whatever you like to really make it your own.
It is made in the microwave (I know, I know, THE MICROWAVE!), but, honestly, sometimes convenience for the sake of a meal is more important.
3-Minute Pumpkin Mug Muffin
Serves 1
Ingredients:
-1 tbs. coconut flour
-1 tbs. tapioca or arrowroot starch or cassava flour
-1 tbs. vanilla protein powder (I use Nuzest, but other varieties should work)*
-1/8 tsp. baking soda
-1 tsp. apple cider vinegar
-1 rounded tbs. canned pumpkin puree or half a small mashed banana
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
