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.


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)



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 🙂


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



  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


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!