Collagen Chocolate Chip Cookies

Collagen Chocolate Chip Cookies

Every night after dinner, I get a familiar craving. The urge to munch on chocolate or a few scoops of ice cream never fails to hit. Eating to heal my body does not always make these late night cravings for sugar easy to deal with which is where these chocolate chip cookies come in!

While they are gluten free, dairy free, and include gut-healing collagen, these should still be eaten in moderation as the sugar content is still high enough to spike blood sugar and interrupt gut healing.

Ingredients:

1/3 cup coconut sugar

1 cup gluten free flour

1/2 tsp baking soda

1/2 tsp pink salt

1/3 cup organic brown sugar

1/2 tsp vanilla extract

8 tbsp coconut oil (unmelted)

1 egg

1 cup Enjoy Life dairy free chocolate chips

1/2 cup chopped pecans

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix oil, egg, and vanilla in one bowl.
  3. In another bowl, mix the rest of the dry ingredients (besides the chips and nuts)
  4. The mixture will be dry – add in water until a dough like consistency forms
  5. Mix in the chocolate chips and nuts
  6. Bake for 10-12 minutes.

Enjoy!

“Fasoulatha” Greek Bean Soup

“Fasoulatha” Greek Bean Soup

My mom’s side of the family is Greek which lucky for me means I’ve eaten a lot of Greek food in my lifetime. The smell of spanakopita (spinach pie) means its Christmas, biting into a gyro means I’m at my Greek church’s summer festival, and heating up Fasoulatha (bean soup) usually means its chilly outside.

I can’t take credit for this recipe. It has been passed down by the women in my family. I hope you enjoy it as much as we have 🙂

Ingriedients:

1 bag Great Northern beans

3 quarts water

1 1/2 onion, chopped

3 ribs celery, chopped

3 carrots, chopped

2 cloves garlic, chopped

3-4 tbsp olive oil

8 oz can tomato sauce

1-2 bay leaves

1/2 bunch fresh parsley, chopped

1 tsp oregano

salt & pepper to taste

 

Directions:

  1. Soak beans in water overnight, then discard the water.
  2. Saute onions, celery, carrots, and garlic in olive oil for 5 minutes.
  3. Add water, tomato sauce, beans, bay leaf, salt + pepper.
  4. Simmer 1 1/2 – 2 hours until beans are tender.
  5. Add parsley and oregano.
  6. Simmer 15 minutes.

Enjoy!

 

Perfectly Roasted Chicken

Perfectly Roasted Chicken

During my time on the Autoimmune Protocol, this chicken became a staple for weekly dinners. Pair it with sweet potato and a vegetable and you have yourself a delicious, HEALING, easy dinner.

Serves 2.

Ingredients:

4 chicken thighs with skin

4 chicken drumsticks with skin

Olive oil

2 tsp garlic poweder

2 tsp onion powder

1 tsp oregano

1 tsp pink salt

1 tsp black pepper (exclude if on AIP)

 

Directions:

Preheat oven to 425 degrees F.

In a large bowl, toss chicken parts with olive oil and spices. Place on tin foil covered baking sheet skin side up. Bake for 35 minutes.

Plate up with your favorite vegetables 🙂

 

Shakshuka

Shakshuka

Looking for a cozy, warm egg breakfast packed with veggies? Girl, I got you!!

Shakshuka is a traditional Israeli dish, poached eggs are nestled in a bubbly skillet of stewed tomatoes and among other yummy vegetables. If you are looking for a healthy, spice filled, bubbly egg breakfast, get to cooking up some shakshuka!

Serves 2.

Ingredients:

4 eggs

2 cups sliced mushrooms

1/3 yellow onion

2 cloves minced garlic

1 can diced tomatoes

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp cayenne pepper

green of choice: spinach, arugula, parsley

Directions:

    1. Saute onion, garlic, mushroom in olive oil.
    2. Add in spices and heat until fragrant.
    3. Add tomatoes and simmer for 10 minutes.
    4. Tranfer tomato mixture into over safe dish if skillet is not oven safe.
    5. Crack eggs on top and place under broiler for 2-4 minutes.
    6. Garnish with greens of choice.

 

Pork Meatballs Over Mashed Cauliflower

Pork Meatballs Over Mashed Cauliflower

Since going AIP, cauliflower has been my new best friend. This cruciferous vegetable is packed with anti-inflammatory properties, loaded with Vitamin C + K, and has even been shown to balance hormones.

Isn’t the word “anti-inflammatory” just so romantic? …Yea, I’ve officially lost it.

Anyway, back to this recipe. These pork meatballs are so yummy, easy to make in a big batch, and so delicious and comforting paired with the mashed cauliflower.

Meatball Ingredients:

1 lb ground pork

2 tbsp spices

1 tbsp apple cider vinegar

1 clove fresh garlic, minced

1 small onion, chopped

Mashed Cauliflower ingredients:

2 heads cauliflower

4 tbsp coconut oil

1 tbsp garlic powder

1 tbsp onion powder

 

Directions:

  1. Preheat oven to 375 degrees F.
  2. Combine the pork, spices, vinegar, garlic, and onion – mix with hands in a large bowl.
  3. Form mixture into golf ball sized meatballs and place on lined baking sheet.
  4. Bake for 30 minutes.
  5. While the meatballs bake, roughly chop the cauliflower and steam until fork tender.
  6. Add steamed cauliflower, coconut oil, garlic and onion powders to a blender (or leave in pot and use an immersion blender).
  7. Blend cauliflower until a smooth mashed-potato-like consistency forms.
  8. Serve meatballs over mashed cauliflower and enjoy!

Chicken and Waffles

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I have always been in love with breakfast. I could eat breakfast food for all of my meals. So you could imagine my disappointment when I discovered that breakfast on the Autoimmune Protocol is not traditional. No coffee, no toast, no danishes, no eggs, no maple bacon, no yogurt, no cereal, no muffins… and the list goes on.

Why am I depressing you by highlighting that most breakfast foods are not AIP compliant? Because I found a waffle recipe that is so tasty and so compliant!

I made this recipe dinner friendly by adding crispy chicken and it was SO yummy!

Waffle Ingredients: 

1 1/4 cup cassava flour

1/4 cup arrowroot starch

1 tsp baking soda

1/4 course salt (I use pink Himalayan)

3 tsps apple cider vinegar

2 tbsps maple syrup

1/4 cup melted coconut oil

1 13.5 oz can full-fat coconut milk

1 tbsp vanilla extract

Mix all the dry ingredients together in a large bowl. In a smaller bowl, mix the wet ingredients. Pour the wet ingredients in with the dry ingredients and mix well. Add your batter to hot waffle iron.

Yields 10 mini waffles or 4 full-size waffles.

 

Chicken Ingredients:

1 lb chicken breasts

1 bag of plantain chips (I used Barnana pink Himalayan plantain chips)

1/3 cup melted coconut oil

1 tsp course salt

1 tsp garlic powder

1 tsp onion powder

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Slice chicken into strips. In a food processor/ magic bullet/ ninja, add plantain chips and spices. Pour the oil into a shallow bowl. Pour the plantain chip crumbs onto a plate. Dip each chicken strip first in oil, then in the plantain crumbs, and carefully place on baking sheet.

Bake for in oven for 20 minute, flipping the chicken half way through.

 

 

Finally, place 2-3 chicken strips on a waffle and lather on some pure maple syrup over the whole thing!