One of my favorite bloggers, Sophie Van Tiggelen of (A Squirrel in the Kitchen) has been kind enough to share her expertise in French cuisine for the Autoimmune Paleo community and I am very excited to share my review of her newest cookbook, Simple French Paleo. First of all, this book is far more than a collection of recipes. Sophie's talent as a photographer shines through in this book - not ...
AIP
Winter Squash with Savory Bacon & Apple Stuffing (AIP, Paleo, GAPS, SCD)
This recipe was a hearty one-dish meal that my family enjoyed. I can't pass up the mini carnival or acorn squash when I see them at the store. They're just so darn cute. I like to use unsweetened dried cherries which I found at Trader Joe's. It can be difficult to find dried cherries without sunflower or safflower oil and added sugar. To bring a little burst of sweetness to them, I like to soak ...
Chicken with Mushroom Wine “Cream” Sauce (AIP, Paleo, GAPS, SCD)
Several years ago (before the realization of autoimmune disease, leaky gut, and food allergies), I posted a recipe for Chicken with Mushroom Wine "Cream Sauce using cashew milk as a substitute for the cream. I used cashew milk quite often back then, but took a break from it while on the strict phase of the Paleo Autoimmune Protocol (AIP). I have been able to successfully introduce raw cashews so I ...
Beef Jerky (AIP, Paleo, with SCD, GAPS option)
I struggle with hypoglycemia, (blood sugar drops) and if you're familiar with that, you know how important it is to keep blood sugars stable - which means it's imperative to eat regularly (skipping meals is dangerous). Since going on the AIP (autoimmune protocol), it's not like I can have a bag of nuts or pumpkin seeds tucked away in my purse. Because of that, I like to make this delicious beef ...
Chicken Piccata (AIP, Paleo, GAPs & SCD option)
Back in the day, I made chicken piccata regularly for company or special occasions. It's one of those meals that's easy to make, but the presentation is so beautiful, and the meal so delicious, people think you've slaved away. The problem with traditional piccata (well, it's not a problem, unless it's a problem - if ya know what I mean..) is that the chicken is dredged in white flour and the ...
